Aaloo Bhindi recipe

INGREDIENTS:
Serves : 4
1/2 kg bhindi (Okra)
3 big potatoes
2 onions
2 tomatoes (medium size)
1 teaspoon haldi (turmeric)
1 teaspoon salt (namak)
1 tablespoon coriander powder (dhanya powder)
1 or 2 teaspoon red chilli powder.
oil to fry

METHOD:

1-Wash and dry the bhindis, cut of the heads. Peel the onions and slice thinly (not very thin)

2-First fry the bhindis in hot oil for 3 minutes, and keep aside then fry the onions for 3 minutes keep aside. Peel the potatoes and cut it in circles. fry the potatoes separately.

3-At the end add all the fried things and add the masalas as in the salt and red chilli powder , coriander powder.

4-Pour a bit of water and slice the tomatoes in 4 peaces each and add to the ingredients. cook it in low heat for 10-15 minutes. don’t stir the dish too much.

5- Have it with fresh naan or roti and pickles.

Mirchi ka Salan

INGREDIENTS:
250 gms. Large long green chillies
1 stalk curry leaves
2 1/2 tbsp. oil
1/4 tsp. turmeric powder
1/2 tsp. dhania (coriander seed) powder
1/2 tsp. cumin seedssalt to taste
2 lemon sized balls tamarind, soaked in 1 cup water
1 tbsp. grated dessicated coconut
2-3 pinches asafoetida
Roast and grind to a powder:
1 tbsp. peanuts1 tbsp. sesame seeds
1 tsp. cumin seeds
Grind to a fine paste:
1 large onion1 large tomato
1 tsp. garlic grated
1 tsp. ginger grated
1 tsp. chironji

METHOD:

Deseed and remove stalk of chillies. Put plenty of water to boil, adding a little salt. Put chillies in boiling water, and cook till whitish in colour.Drain, chop into large sections or keep whole.Heat oil in a large frying pan.Add chillies, fry for 1 minutes, remove. Keep aside.Add cumin seeds, allow to splutter.Add curry leaves to oil, asafoetida, ground paste, coconut.Stir and cook for 3-4 minutes.Add ground powder, masala powders, simmer till oil seperates.Add salt and tamarind water, and 1 cup water.Add chillies, boil till gravy is thickened and oil floats on top.Serve hot with sheermal, khuskha or parathas.

INGREDIENTS:

1kg ripe mangoes, peeled and cubed

2/3 cup sugar

3/4 cup fresh squeezed juice/tinned juice

Juice from half a lime

METHOD:

Mix sugar and juice in a pan and heat it on high till it comes to a bubbling boil.Let it cook for 1 -2 minutes, till all the sugar is dissolved completely.blend the mango cubes first in a food processor or blender. Add the juice syrup and puree till it's completely smooth. Pour it into a bowl and add lime juice. Refrigerate for 3-4 hours and freeze according to your ice cream maker's directions.