Simple Bhindi Aloo recipe

Ingredients: 

भिन्डी /Lady finger chopped into thin pieces (250 gm)

आलू /Potato chopped into small pieces (2-3)

Asafoetida/ हींग

Coriander powder/ धनिया powder

Red Chili powder

Chat masala

Salt to taste

Method 

• Heat 3-4 spoons of oil in a thick bottomed frying pan. Add granulated or powdered asafoetida to it.
• Now add the chopped potato and lady finger to it, stir properly and add salt to it as per taste.(Cut potatoes smaller as they take a lot of time to get cooked in the frying pan)
• Keep stirring in between and also cover with a lid
• When both bhindi and aloo are cooked, add all the masalas namely, Coriander powder, chilli powder and chat masala and stir
• Fry for 2-3 minutes more with lid closed after adding all masalas
• Bhindi aloo is ready to eat :)

Note : This recipe requires a little more oil than the regular amount used. If proper amount of oil is not used, aloo can stick to frying pan. A good alternative is to use a non-stick frying pan, that ways oil will be consumed less

Rajma

Rajma - 200 gms
Onions - 3
Tomotoes - 3
Garlic - 6-7 pieces
Ginger - Little
Green chillies - Few

Soak Rajma overnight, Boil it with salt (Add 3 Bowls of water for 1 Bowl Rajma to boil)

Make paste of: 1. Onion + Garlic (Seperate)
2. Tomoto + Ginger + Green chilly (Seperate)

Heat little oil in pan, add Zeera then add Paste(1)
Keep on frying till it turns dark brown (kind of burnt)

Now add Paste(2) and fry it

Once it got fried, add red chilly powder, Dhania powder, Methi Powder, Haldi + Amchur Powder

When the gravy leaves oil, add the boiled Rajma
Keep it in sim till rajma gets mixed well with the gravy

Add garam masala and Dhania leaves at the end

Dum Aloo

Aloo - 4
Onion - Big 3

Medium size aloo -> Peel the skin, poke it with knife(or thick needle kind) and then cut it to pieces
(A medium size aloo can be cut into 2 pieces maximum)

Cut the onion and grind it (Keep it aside)

Fry Aloo pieces with lot of oil (Not deep fry but enough oil should be there for aloo to get fried) - Fry it till they turn little brownish (Do it in medium flame)

Once Aloo is fried, remove them. Take out Extra Oil,keep how much ever is necessary for frying Onion. Fry the onion paste in that. We have to fry till it turn to dark brown (kind of burnt)

Note: More the onion more the taste, so use enough onion for the recipe

Now, add red chilli powder, salt, dhania powder and haldi

Add sieved curd to this mixture

Mix it well and let it be for few secs. Then add Aloo + little water

Let it get cooked for 30-45 mins. Finally add little garam masala and dhania leaves

Baigan Bharta

Big Baigan: 1
Onion: 4-5 (According to baigan size)
Tomotoes Big: 3
Green peas: 15-20
Green chillies, Ginger, Coriander

Apply Sunflower oil on Baigan and toast it on gas.
Once it is done, Wash it off to remove skin.
Mash it very finley without any lumps

Onion, tomoto, Green chilly - Cut into fine pieces
Ginger - Grate it

In the pan, Heat oil(Enough amount of oil should be there)
Add Cumin seeds, then Onion + Green chilly + Add salt also => Fry it till onion get fried well
Then add Green peas, later add Ginger+Tomoto => fry it well

Once it is fried, Add Red chilli powder(2 Spoon), Dhania(4 table Spoon) and Haldi Powder

Now add the baigan and let it cooked well


At the end, add little garam masala when it is completely ready. Finally garnish with coriander leaves

Should not add water at all in this recipe. If it becomes sticky after sometime, add hot oil *NOT* Water

Authentic Panjabi Kadi

Sieve the curd and mash it so that its very smooth

Add 3 times of water to curd and mix it well(Water should only be added when curd is completely smooth otherwise small balls will get formed)

Take 1 Kadchi(Big Spoon) of Besan flour and make paste of it with water, add this to curd
Add Salt, Red Chilli Powder, Turmeric powder and Dhania powder, Mix it well

Let this mixture boil completely 1 - 2 times and then keep it on sim

Note:
One kadchi of beasn will be good for only 300-400 gms of Curd.
After 15 mins of keeping the kadi on sim, if you see consistency is very thin, mix around 1/2 kadchi besan + water beat together and then add to kadi.

For Pakoda:
Besan, Big pieces of onion, Salt, Red chilli powder, Ajwain, Dhania powder => Make paste of it (Put less besan, onion pieces should be more prominent in the paste).Consistency should not be very thin, besan should stick to onion.

Make like pakodas and Fry it in Mustard Oil

Tadka:
Till we make the pakodas, keep the curd mixture in sim only (Almost 30- 45 mins)

Once done with pakodas, keep 1 Spoon of oil in the pan. add Curry leaves + Zeera(1/2 tsp) + Ajwain(1/2 tsp) + Methi Powder+Dry Red Chilllis(2-4)

Now, add the tadka to boiling curd mixture,mix well, leave the same for another 2-3 mins.
Then add pakodas


** DO NOT COVER THE VESSEL DURING WHOLE PROCESS **