Lobia Sabzi

Lobia Sabzi/ Alasandekalina Palya
Side Dish

Ingredients:

2 cup Lobia (Raw) 

1 Onion chopped

1/4 inch Ginger chopped

2 -3 Green Chillies chopped

1 Tomato chopped

4 Curry Leaves chopped

1 spoon Coriander Leaves chopped

1 spoon Mustard seeds

1 spoon Turmeric Powder

1 spoon Masala powder

1 spoon Grated Coconut (optional)

3 spoons Oil

Salt

Method:

Pressure cook lobia in a pressure cooker for 1 whistle and keep it aside.

Heat oil in a pan on a medium flame, add mustard seeds, ginger, onion, green chilli and saute well.

Add  curry leaves, turmeric powder, masala powder.

Transfer cooked lobia to the pan and mix it to the mixture.

Add chopped tomato, roasted gram powder, coconut, salt, half cup water  and coriander leaves and cook for 5 minutes on a medium flame.

Serve Lobia Sabzi with chapati, rice or jowar roti.

Note

You can even grind tomato, coconut and roasted gram powder into a fine paste.

Corn with pepper

Corn with Pepper

Evening Snacks

Ingredients

2 Corn

Pinch of Pepper powdered

Salt

Method

In a pressure cooker, cook corn for 4 whistles with salt.

Drain the water once it cools down.

Sprinkle pepper over corn and serve hot .

Tips

You can add red chilli powder or chaat masala to the boiled corn.

Vegetable Kurma

Vegetable Kurma
Side Dish

Ingredients

8 Beans chopped

2 Carrot chopped 

1 Potato peeled and chopped 

1 Onion sliced

1 Tomato chopped

1 - 2 Green Chilli chopped

10 Cashewnuts

1/4 spoon Turmeric powder

1/2 spoon Masala powder

1/2 spoon Ginger - Garlic paste

1 spoon Jeera

1 Cardamom

2  Cloves

Salt

Oil

Method:

Cook in a pressure cooker beans, carrot, potato on a medium flame for 2 whistles and keep it aside.

In a vessel, heat 2 spoons  oil on a low flame.

Add jeera, ginger - garlic paste, clove, cardamom, green chilli and  Saute for 1 minute on a low flame.

Grind onion and 5 cashew into a paste, transfer it to vessel.

Add cooked carrot, beans, potato, 4 cashew, masala powder and turmeric powder.

Make  tomato puree by grinding chopped tomato in a mixer jar.

Add paste into the vessel and stir well.

Add salt and 1/4 cup water, cook for 5 minutes on a medium flame.

Vegetable Kurma  is ready to serve with poori, chapati or roti. 

Note

You can even add cauliflower, peas, capsicum, panner to kurma.

Garlic Naan

Garlic Naan

Ingredients

2 cups Maida/ Refined Flour

1/2 cup Curd

1/4 spoon Baking Soda 

1/2 spoon Sugar

10 Garlic cloves grated/ finely chopped

Coriander Leaves finely chopped

Salt

Butter/ Ghee

Oil

Method

In a mixing bowl, mix maida, curd, baking soda, sugar and salt.

Add water and make soft dough by kneading with 1/2 spoon oil.

Keep it aside for 1 hour.

In a small bowl, mix garlic and coriander leaves.

Heat tawa, make small balls from the dough, roll into oval shape by dusting flour.

Spread garlic and coriander leaves on rolled dough and gently press it.

Apply water on other side of the naan.

Heat tawa, water side naan should stick to tawa, cook for few minutes, flip tawa over flame and cook for few minutes.

You can see golden brown bubbles and see that sides are cooked properly.

Apply butter to hot garlic naan and serve hot.

Note

Do not roll naan too thin.

You can press naan with a cloth when you cook on tawa, it sticks to tawa.

You can even add sesame seeds with garlic.

You can try this recipe using wheat flour also.