Water Chestnut Mint Salad

Water Chestnut Mint Salad


Peel the chestnuts and place them in a bowl
Add Chilli Flakes
Add Lime Juice
Add salt
Add halved cherry tomatoes
Add Coarsely ground Black Pepper
Add Olive oil
Mix and then serve chilled

Braised Tofu with Mushrooms

Braised Tofu with Mushrooms

Ingredients:

Button Mushrooms
Tofu cut into Cubes
Chopped Garlic
Shaoxing Wine
Hoisin Sauce
Light and Dark Soy Sauce
Chicken Stock
Normal Oil
Sesame Oil
Spring Onions cut into ½ inch pieces

Heat oil and deep fry the tofu pieces until light brown and set aside.

In a wok add a bit of oil, heat it and add the chopped garlic and spring onions.
Stir for a few seconds and then add the fried tofu and stir again.
Add the soy sauces, the wine and the hoisin sauce.
Stir and then add adequate stock.
Bring to a boil and simmer for a while until the mushrooms are cooked and then ensure the liquid evaporates.
Mix a bit of sesame oil for flavor and serve.

Shorshe Dhyanrosh – Okra with Mustard

Shorshe Dhyanrosh – Okra with Mustard

What we need:
500 grams of Okra/Dhyanrosh cut into 1-1.5 inch pieces
Two medium Potatoes cut into longitudinal pieces
4 tablespoons of Yellow Mustard Paste
½ tsp of Nigella Seeds
½ tsp of Turmeric Powder
½ tsp of Red Chilly Powder
Slit Green Chillies
1 tsp sugar
Salt to taste
Mustard Oil

Process:

Heat Oil in a Kadai
Add the tempering in terms of Nigella Seeds
Add the potatoes, stir and after a minute add the Dhyanrosh
Stir, lower the flame and let both the items cook uncovered. Stir off and on.
Once the Dhyanrosh softens considerably sprinkle the Powders and salt, toss the vegetables and then mix in the mustard paste.
Nap the vegetables with masala, add the sugar and leave it on low flame for about 10 minutes.
Then add 2 tsps of Mustard Oil, the Green Chillies, switch off the flame and keep the vessel covered for a while.
Serve hot with rice.

Sautéed Green Cabbage Salad

Sautéed Green Cabbage Salad

Ingredients:

500 grams of grated Cabbage

2 Tsp Mustard Seeds

4 Tbs of Grated Fresh Coconut

2 Tbs Chana Dal

10-15 Curry Leaves

4 Diagonally chopped Green Chillies

1 ½   Tbs Oil

Salt

Process:

Heat Oil in a wok

Add the chana dal and sauté until light brown on medium flame

Add 2 tsp Mustard Seeds for tempering

Add the Cabbage and sauté on medium for a minute. Stir well but with light hands

Add the curry leaves and chillies

Stir lightly and saute for another 2 minutes

Add Salt and mix and stir for another minute or so.

Add the grated coconut, switch off the flame and mix well.

Transfer and serve warm.

Ridge Gourd Curry with Eggs

Ridge Gourd Curry with Eggs

700 gms Ridge Gourd (4 pieces) cut into small cubes

6 Boiled eggs(Apply turmeric and salt, fry and then cut into halves)

2 tsp Ginger Paste

2 tsp Garlic Paste

A bunch of Fenugreek Leaves(Apply salt and leave it for 10-15 minutes and squeeze out the water. Then wash it with clean water and chop the leaves)

1 Tomato finely chopped

1 Onion finely chopped

¼ tsp Turmeric Powder

1 tsp Chilly Powder

Pinch of Asafoetida

Heat oil in wok

Add the onions and fry until brown

Lower the flame and add the ginger and garlic paste and saute for a minute or so

Add the diluted Asafoetida

Add the chopped tomato and soften it

Add the chilly powder and turmeric powder and saute for a minute

Add the chopped fenugreek leaves, salt and the gourd pieces

Stir and then cover and cook on low until the gourd is done.

Khatta Karela (Sour Bitter Gourd)

Khatta Karela (Sour Bitter Gourd)

Ingredients

400 grams Bitter Gourd

2 Onions (sliced)

3 Tomatoes (chopped)

2 tsp Chilly Powder

½ tsp Turmeric Powder

1 tsp Dry Mango Powder

1.5 tbsp Oil

Process:

Cut the Gourds into vertical halves (chop off the two ends).  Apply salt and set aside for 30 minutes.

Then wash the gourds in cold water and then boil them until ¼ th done. Drain the water and cut the vertical pieces into half moons and set aside.

In a wok heat oil and add the onions.

Saute on low flame until light brown and add the gourd pieces.

Saute for a while until the gourd starts crisping around the edges

Add the tomatoes and salt.  Mix, cover and cook until tomatoes are done.

Add the spices and salt, mix and let it cook for another 4-5 minutes covered.

Just before switching off the flame add the Mango Powder.

Serve and while consuming with Indian breads, liberally squeeze lime!!