Vegetable korma

 

Ingredients:

Carrot 1 big (cut in cube)

Potato 1 cup

Cauliflower 1 cup

Green pea 1 cups

Bay leaves ½ cup

Green chilly 4 pieces

Coriander leaves ½ cup

Red chilly powder 1 tsp

Turmeric powder 1 tsp

Cumin powder 1 tsp

Coriander powder 1 tsp

Ginger paste 1 tsp

Garlic paste 1 tsp

Oil 2 tsp

Salt-as your taste

Cashew nut 10 pieces

Coconut milk cup

Cardamom 2-4 cieces

Green chilly 4-5 pieces

Beans 1 cup

Onion 1 medium

Cinnamon sticks 1 piece

Procedure:

Heat oil in a large pan. Add cardamom, cinnamon and bay leaves and fry

until aroma rises from the pan. Add onion and stir until it become soft. Add vegetables, green chilly and salt. Stir and cover it. Cook for a few min. Add rest of spicy and ½ cup coconut milk. When oil comes up add cashew nut and rest coconut milk. Cover the pan and cook for 5 min. Now turn off the heat and keep for 15 min to cool down. Now VEGETABLE KORMA is ready to serve.

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Pui shak with Masoor dal

 

Ingredients:

Pui shak 300 gm

Moosor dal ½ cup

Green chilly 7-8 pieces

Garlic cloves 6-7 pieces

Turmeric powder ½ tsp

Cumin powder ½ tsp

Ginger paste ½ tsp

Oil 4 tsp

Salt as your choice.

Procedure:

Wash pui shak and dal and keep aside. Heat oil into a pan. Add chopped onion, chopped garlic and green chilly. When onion and garlic become soft add all paste and salt. Now add a little water and cook around 2-3 min.

When oil will separate from masala add pui shak and dal. Cook for 3-4 min. Add 2 cup of water and cover the pan with lid.

Cook in medium heat for 10-12 min. Now PUI SHAK WITH MASALA is ready for cook.

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Mixed vegetable fry

 

Ingredients:

Grated potato 1 cup

Grated carrot 1 cup

Grated green beans 1 cup

Cauliflower 1 cup

Chopped onion 1 cup

Chopped green chilly 1 tsp

Coriander leaves 1 tsp

Turmeric powder 1 tsp

Salt 1 tsp

Oil ½ cup

Procedure:

Wash all vegetables and cut it. Heat oil in a pan. Add onion and green chilly in the pan. After that add all vegetables and turmeric powder and salt in it. Cook for 5 min. Now cover it and again cook for 10/15 min. When all vegetables will be soft turn off the heat. Serve mixed vegetable fry with roti, parata or rice.

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Mixed vegetable with Cheese

Ingredients:

Cheese 1 cup (cut in cube)

Carrot 1 big (cut in cube)

Pumpkin 1 cup

Cauliflower 1 cup

Green pea ½ cups

Onion leaves ½ cup

Tomato 1 big

Green chilly 4 pieces

Coriander leaves ½ cup

Red chilly powder 1 tsp

Turmeric powder ½ tsp

Cumin powder ½ tsp

Coriander powder ½ tsp

Ginger paste ½ tsp

Garlic paste ½ tsp

Oil ½ cup

Salt-as your taste

Procedure:

Make paste of tomato and keep aside. Wash vegetable and boil until tender. Heat oil in a pan. Fry chopped onion until it become soft. Add all ingredients except vegetable and coriander leave. Stir it and cook until water will separate. Add vegetables and cover it. Cook in medium flame for 5 min.

Add cheese and stir it. Cook in medium flame for 5-7 min. Add coriander leaves and cook in low heat in low heat. Enjoy Mixed vegetable with Cheese with roti, parata luchi or rice.

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Mashed dry beans

 

Ingredients:

Dry beans 1 cup

Chopped onion 1 medium

Hot green chilly 5-6 pieces

Mustard oil 1 tsp

Coriander 2 tsp

Ghee 1 tsp

Salt as required

Procedure:

Soak the dry beans in water for overnight. Then peel and wash the beans. Take in a pot and cook it t become tender. Drain the water and mash them properly. Add all the ingredients and mash until it become light and fluffy.

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Shojne data curry

 

Ingredients:

Shojne data 500 gm

Potato 1 medium

Onion paste 1 medium size

Green chilly paste 5-6 pieces

Cumin powder ¾ tsp

Coriander powder ¾ tsp

Mustard seed paste 1 tsp

Turmeric powder ½ tsp

Salt as required

Oil ½ cup

Procedure:

Peel and cut data around 3 inches long. Heat oil in a pan in medium.

Add data and all ingredients and stir it. Add 1 cup of water, cover it and cook until water will evaporated and oil will come up.

Again add 2 cup of water and cook it for 6-7 min. Now your desired Shojne data curry is ready for serve. 

 

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Sour Eggplant fry

 

Ingredients:

Eggplant 200 gm

Vinegar 2 tsp

Soy sauce 2 tsp

Brown sugar 2 tsp

Whole red chilly 4 pieces

Chopped onion ¼ cups

Chopped garlic 1 tsp

Black peeper ½ tsp

Salt as required

Oil 5 tsp

Procedure:

Wash the eggplant ant cut them in cube size. Take vinegar, soy sauce, black peeper and salt in a bow. Mix them and keep aside. Heat 3 tsp oil in a pan and fry eggplant until it becomes soft. Take in a plate. Then heat the rest of oil. Add the whole red chilly and fry them for a few seconds.  Then add chopped onion and garlic and fry them until they become soft. Then add eggplant and mixture of bowl in it. Mix them thoroughly. Cover the pan and cook it for 8-10 min or eggplant becomes completely cooked. Turn off the heat. Serve Sour Eggplant fry with plain rice or pulao.

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