|
 Stuffed Bottle Gourd in Cashew Gravy (Bharwaan Lauki)
Peel the bottle gourd, cut off both ends scoop the insides with a peeler.
Mix the step 1 ingredients (except oil) in a bowl. Rub the paste both inside and outside the bottle gourd and keep aside for 30 minutes.
Heat the oil in a wok on medium heat; fry the bottle gourd for 4-5 minutes or until it rises to the surface. Increase heat to high and continue to fry »more |
 Stir-fried vegetables with Coriander (Subzi chonkhaar)
Heat the oil in wok on medium heat; add garlic and sauté until golden brown. Add onion and stir and roast until light golden brown Increase heat to high, add all the vegetables except broccoli and asparagus; stir-fry for 3-4 minutes. Reduce heat to low, add coriander seeds and red chilli powder;stir. Add tomato puree, stir-fry for 1-2 minutes. »more |
 Cottage Cheese & Tomato (Tamater paneer hyderabadi)
Boil the tamarind with water in pan for 2-3 minutes. Remove from heat, cool and strain using a soup strainer. Keep the extract and discard the pulp. Heat the oil (step I) in a pot on medium heat; add cumin seeds both cardamoms, and cinnamon sticks; stir. Add tomatoes and salt; stir. Add onion, ginger, curry leaves, black peppercorns, and red chilli »more |
 Potato & Cauliflower with Fenugreek (Aloo gobhi methiwaali)
Soak the florets in salt water for 5 minutes. Remove and wash again. (Alternatively, one can use a sterilizing solution). Keep aside in a strainer to drain the excess water. Sprinkle and rub salt on the fenugreek leaves. Keep aside for 5 minutes and then wash in running water until all traces of salt have been removed. (This is done to reduce the »more |
 Potatoes Roasted with Curry Leaves (Aloo kari patta)
Dry roast the step I ingredients in a pan for approximately 2-3 minutes. Cool, blend to a fine powder and keep aside. Heat the oil (step II) in a wok; add onions and sauté on medium heat until golden. Add curry leaves and sauté until they stop spluttering. Add garlic and ginger pates, stir, add turmeric powder and stir. Add potatoes and stir. »more |
 Stuffed Potato Barrels (Bharwaan aloo khulley)
Scoop out the centre of the potatoes, leaving walls on the sides (should look like empty barrels). Heat the oil in a wok; deep-fry the potato barrels on medium heat until golden brown. Remove and cool. Fry the scooped part until golden brown. Heat the oil (step I) to medium hot in a wok; add cumin seeds and saute on medium heat until it »more |
|
|
