Besan wali Mirchi Aloo Bhaji [Banana Peppers-Potato Fry with Gram Flour]

Ingredients :-

Long Green Chillies - 4 nos.

Potato - 1 Big size

Onion - 2 nos. (cut in large chunks)

Ginger-Garlic Paste - 1 tsp

Red Chilly Powder - 1 tsp

Turmeric powder - 1/2 tsp

Coriander powder - 1 tsp

Gram Flour (Besan) - 2-3 tsp

Garam Masala - 1/2 tsp

Mustard seeds - 1/ tsp

Cumin seeds - 1/2 tsp

Salt to taste

Oil for frying - 2-3 tsp

Method :-

Cut the long chillies in round shape and de-seeded them. Then peel the potatoes and cut into large chunks. Heat oil in a non-stick pan. Add mustard -cumin seeds, when it start to crackle add the chopped onion and saute a while. Add the ginger-garlic paste and fry for a while. Add the chillies and potato, haldi, red chilly powder, coriander powder, salt to taste and mix it well. Cover the lid for 5-8 mins and cook in medium flame. When the potato and chillies are half cooked add 2-3 tsp gram flour and stir it. Lastly add garam masala and switch off the flame. Serve hot with any rice or chapati.

AJWAINI ALOO (POTATO WITH CARROM SEEDS)

Ingredients :- 

Medium size Aloo (Potato) - 3 nos.

Tomato chopped /Puree - 2 nos.

Grated Ginger  - 1tsp

Dry red chilli - 2 nos.

Green Chillies - 2nos. (Chopped)

Few Coriander Leaves

Carom (Ajwain) seeds - 1 tsp

A pinch of Hing (Asafoetida)

Amchur (Dry Mango) Powder - 1 tsp (Optional)

Turmeric Powder - 1/2 tsp

Coriander Powder - 1/2 tsp

Kala Namak (Black Salt) - 1/2 tsp

Salt to taste

Water - 1/4 cup

Ghee/ Refined / Olive oil - 1 tsp

Method :-

Heat Oil or ghee in a pressure cooker or heavy bottomed pot. Add ajwain (Carrom) seeds and hing, when it crackles add dry red chilli, green chillies chopped, grated ginger and saute a while. Then add chopped tomatoes (Or tomato puree) and a pinch of salt and cook covered till oil separates. Add potato pieces, turmeric powder, coriander powder, black salt and mix it well for 5 mins. Add little water or as your required and mix and cover the lid. Cook it for 2-3 whistles in low-medium flame. Switch off the flame. Let it for few minutes. Garnish with coriander leaves and Serve with Phulka, Poori or Paratha as your choice in your fasting days. 

   

NOTE :- Any one can use boiled potatoes also and cook it directly in a pan. I have used raw potato, that's why cooked in Pressure cooker for consuming less time. 

BRINJAL (BAINGAN) TAWA FRY

Ingredients :-

Brinjal (Baigan) - 2 nos. (cut in round shape)

Ginger-Garlic Paste - 1 tsp

Corn flour - 2 tsp

Rice powder - 2 tsp

Gram flour - 2 tsp

Red Chilli Powder - 1tsp

Turmeric Powder - 1tsp

Black Pepper powder - 1 tsp

Dhania (Coriander) Powder - 1tsp

Jeera (Cumin) powder - 1/2 tsp

Chaat Masala - 1 tsp

Salt to tatse

Refined Oil

Method :-

Wash and Cut the brinjal in round shape, add all the ingredients except salt and marinade with brinjal. Keep it aside for 15-20 minutes. Heat oil in a pan. Add salt to the brinjal and mix. Then put the brinjal pieces on the pan and cover with a lid. Shallow fry it on a medium-low fire. Turn the brinjal pieces and let it cook for more 2-3 minutes. When it turns brown in colour and cooked properly switch off the flame. Just sprinkle little chaat masala on it and Serve hot as a side dish...

MOST HEALTHY N SIMPLE RAW PAPAYA STIR-FRIED RECIPE

Ingredients :-

Raw Papaya - 1 cup (Peel the papaya, cleaned and cut into small cube shape)

Carrot - 1/2 cup (Cut into small chunks)

Potato - 1/2 cup (Cut into small chunks)

Kalonji (Nigella Seeds) - 1tsp

Dry Red Chillies - 2 nos.

Green Chillies - 2 nos.

Turmeric powder - 1/2 tsp

Black peeper powder - 1 tsp

Oil - 2 tsp

Salt to tatse

Method :-

Heat oil in a pan. Add kalonji (kala Jeera/ Nigella) , crushed dry red chillies, sliced green chillies and saute. When it crackle, add washed vegetables to it and fry for a while. Next add turmeric powder, salt and mix it well. Cover it with a lid for 10-15 minutes. Reduce the flame to medium. Stir fry the vegetables at some interval of time.When it cooked well, add some black pepper powder and saute for a couple of seconds. Switch off the flame and Serve it as a healthy side dish with Roti, Paratha or Rice...

NOTE:- Raw Green Papaya is a very powerful fruit full of essential vitamins, nutrients and enzymes to promote digestive health. It improves the digestive health, boosting the immune system, cleansing intestinal track, increasing energy etc etc etc... 

ZAIKEDAR PANEER STUFFED BHINDI (LADIES FINGER) RECIPE

Ingredients :-

Bhindi (Ladies Finger) - 10-12 nos.

For Stuffing :-

Grated Paneer - 5 tsp

Grated Carrot - 4 tsp

Coriander (Dhania) Powder - 1 tsp

Cumin (Jeera) Powder - 1/2 stp

Dry Mango(Amchur) Powder - 1 tsp

Red Chilli Powder - 1/2 tsp

Ginger-Garlic Paste - 1 tsp

Black Pepper Powder - 1/2 tsp

Turmeric (Haldi) Powder - 1/2 tsp

Lemon Juice - 1/2 tsp

Cooking Oil - 1 tsp 

Salt to taste

For Tempering :-

Cooking Oil - 2-3 tsp

Mustard Seeds - 1/2 tsp

Cumin Seeds - 1/4 tsp

Fenugreek (Methi) Seeds - 3/4 stp

Dry Red Chillies - 2 crushed

Few Curry Leaves

A Pinch Of Hing

1 no.Big Onion Chopped

Chopped Green Chillies (as Per taste)

Few Chopped Coriander Leaves 
Chat Masala - 1 tsp
Salt to taste

Method :-

Clean, wash and pat dry the Bhindi (Ladies Finger) with a cloth. Due to very long in size, I've cut them in two pieces. Make a slit in each bhindi in lengthwise. Take all the above stuffing ingredients in a bowl and mix it well. Then stuff the mixture in each bhindi and keep aside. Heat oil in a kadhai or pan. Add mustard, cumin and fenugreek seeds, dry red chillies, hing to the oil. When it splutters, add chopped onion, green chillies, curry patta and saute for a while. Then add the stuffed bhindi and sprinkle a little bit salt as per your taste. Mix it well and cover for 4-5 minutes on simmer. Add the extra stuffing mixture to the kadhai if u have left, which'll add more flavours to the bhindi and stir in every few minutes. Don't over cook the bhindi. Switch off the flame and garnish with chopped coriander leaves and sprinkle a little chat masala over it. Serve hot as side dish with rice or roti. Enjoy it !!!   

BARBATI (YARD LONG BEANS) FRY RECIPE

Ingredients :-

100 gm Barbati (Yard Long Beans)

1 big chopped Potato

1 big sliced Onion

1 Dry red Chili

2-3 Green chillies

1 tsp Panch Phutan

1 tsp Coariander powder

1/2 tsp Garam masala powder

1/2 tsp Turmeric (Haldi) powder

Salt as per taste

3-4 tsp Refined / Mustard Oil

Method :-

Wash and cut the Barbati (Yard long beans) into medium pieces. Cut the potato into small cubes. Heat the oil in a non-stick pan. Add dry red chilli and panch phutan. When it starts crackling, add sliced onion, green chillies to the oil. Fry for minutes till onion turns brown and soft. Now add the chopped barbati and potato and fry a while. Add turmeric powder, coriander powder, salt and mix well. Cover with a lid and cook on a medium flame for 10 minutes. Stir fry the vegetables at some interval of time. When it cooked add garam masala powder to it and saute for a couple of seconds. Switch of the flame and remove it from heat. Serve it as a side dish with rice or roti and dal. 

JANHI-ALOO BHAJA (RIDGE GOURD-POTATO FRY)

Ingredients :-

3 big Janhi (Ridge Gourd) (Scraped and cut into large chunks)

1 big Aloo (Potato) (cut in lengthwise)

1 big Onion (Finely sliced)

1 Chopped Tomato

2 Green chillies

1 Dry red Chilli

1 tsp Panch Phutan

1/2 tsp haldi (turmeric) powder

1 tsp roasted Dhania (Coriander) powder

2 tsp Mustard Oil

Salt to tatse

Method :-

Heat oil in a pan. Add panch phutan and dry red chilli, when it start to splutter add sliced onion and green chillies to it. Fry for a while till onion will translucent. Now add the vegetables;  ridge gourd and potato pieces and fry. Add haldi powder and salt as per your taste and mix well. Stir fry the vegetables for 5 minutes. Cover it with a lid. After 5-7 minutes, sprinkle the roasted dhania powder and add chopped tomato and mix it well. Then saute the bhaja till ridge gourd turns soft and brown in colour. Switch off the flame and serve with any rice or roti. 

VEGETABLE FINGER FRIES RECIPE

Ingredients :-

2 nos. Pointed Gourd (Potol in oriya or Parwal in hindi) (Cut in lengthwise)

2 nos. Small Brinjal (Baigana or Baingan) (cut in lengthwise)

1 Raw Banana (Kancha Kadali or Kela) (Cut in lengthwise)

2 nos. Spine Gourd (Kankada or Metha Karela) 

1 Potato (Aloo) (cut in lengthwise)

2 tsp Gram flour (Besan)

2 tsp Corn flour

2 tsp Rice powder

1 tsp Cumin (Jeera) powder

1 tsp Coriander (Dhania) powder

1 tsp Red chilli powder

1 tsp Turmeric (Haldi) powder

1 tsp Black Pepper powder

Salt to taste

Method :-

Wash and clean all the vegetables in water. Cut the vegetables in lengthwise. Mix all the above ingredients with the sliced cut vegetables and marinade it for 15-20 minutes. Heat oil in a deep pan or kadhai. Deep fry the vegetables in medium flame till it golden brown in colour. Switch of the flame and remove on to absorbent paper. Sprinkle little black salt and chaat masala over it and serve hot as a side dish with rice or roti.

TAWA FRY VEGGIES

Ingredients :-

8-10 nos. Bhindi (Okra)

4 nos. Parwal (Pointed Gourd)

1-2 nos. Baingan (Brinjal) (Cut in length wise)

For Stuffing :-

3 tsp Besan (gram flour)

1 tsp roasted Dhania powder

1 tsp roasted Jeera powder

1/2 tsp Black pepper powder

1 tsp Amchur (dry mango) powder

1/2 tsp turmeric (haldi) powder

1/2 tsp Garam masala powder

1/2 tsp Red chilli powder

1 tsp Onion paste

1 tsp Garlic paste 

1/2 tsp Green chilli paste

1/2 tsp Sugar

Salt to taste 

Oil for frying

Method :-

Wash, clean and cut all the vegetables in vertically length wise from one side to make pocket. Fry the besan (gram flour) in pan for 2 minutes. Mix all the above ingredients together to make a paste and fill this mixture into every piece of vegetables. Heat one tablespoon of oil in a non-stick pan. Gently place vegetables, silt upwards and simmer on flame for 10 minutes. Sprinkle little salt over the vegetables. Keep turning from time to time till tender and all sides are evenly golden brown in colour. Strain and serve hot. (Sprinkle some chat masala and black salt over it). 

KADALI BESARA BHAJA (RAW BANANA FRY WITH MUSTARD PASTE)

Ingredients :-

Raw Bananas - 2 nos.

Potato - 1 no.

Haldi Powder - 1 tsp

Water - 1/2 cup

Salt as per taste

For Tempering:-

Onion chopped - 1 no.

Pancha phutana - 1 tsp 

Mustard Oil 2 tsp

For Paste :-

2 tsp mustard seeds

7-8 garlic cloves

2 nos. dry red chillies

2 nos. green chillies

Method :-

• Wash ans peel off banana and patato. Cut in lengthwise both. Boil banana and patato in water by adding salt and turmeric (haldi powder) for 5 mins.
• Grind the above masala to make a smooth paste.
• Now heat mustard oil in a pan. Add pancha phutana, when it started crackling, add chopped onion and fry. Then add mustard paste and stir fry for 1 min.[Don't fry mustard paste more time, otherwise it will taste a bitter]. Now add half boiled banana and patato and fry it with the paste for 5-7 mins. Fry the banana till light golden brown. Serve hot as side dish with rice or roti..

BANANA BLOSSOM (KADALI BHANDA) RECIPE

How To Clean the Flower?

Apply oil in your hands. Remove the outer red petals from top-down. Collect all the blossom (Flowers) from the red petals. Gently open the flowers and remove the hard plastic like small petal from each flower. These are very hard, that's why not used. Cut up the flower into small pieces. Boil the flowers in salt and turmeric water for 5 mins. Drain and soak in running water,squeeze it and keep aside.

Ingredients for recipe :-                                                       

Banana flowers

1 big Potato (cut in lengthwise)

1 big chopped onion

3-4 chopped green chillies

1 tsp garlic chopped

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp turmeric powder

Salt as per taste

2-3 tsp Oil for frying

Method :-

Heat oil in a pan. Add mustard and cumin seeds. When it splutter, add onion, garlic chopped and grren chilli.Stir it for 2-3 mins. Add potato, turmeric powder, salt and cook for 2 mins. Now add boiled banana flowers and again fry. Cook for few minutes and switch off the flame. Serve with rice or roti etc.

NOTE:- Variety of dishes can be made from this banana flowers (flowers curry with mustard paste, Banana flower stir fry with moong dal, banana flower cutlet etc).