Green Peas Pakora

Ingredients :

1 cup flour
(maida)
½ cup wheat flour (atta)
1 tbsp oil
½ cup green peas
1" ginger-paste
1 tbsp aniseeds paste
(saunf in hindi)
4 green chilies paste
oil
salt to taste

Method :

Heat oil in a pan; add the ginger paste, chili paste and the aniseed paste.
Fry this mixture for 2 minutes, then add the green peas and salt. Cook this for 5 minutes then allow it to cool.
Next, you grind the peas mixture in a blender. Mix together wheat flour, flour, oil and salt, adding water until you form a smooth dough.
Take a small ball of dough and roll it out, place little filling in the center and close to form a pouch. Roll this out and fry like pooris or like parathas

Peas and Mushrooms Curry | PEA SOUP RECIPE | Manchurian Dosa | Oats Upma | Aloo Mattar curry | Soya Mutter Ki Subzi| Mutter Panner Masala | MUTTER PANEER BUTTER MASALA |

Brinjal Subji

Ingredients :
1 big brinjal
4-5 green chillies
tamarind lump (marble size)
1 tbsp coconut gratings
2 tsp oil
asafoetida water
salt to taste

Method :

Roast brinjal preferably over glowing embers, or chop into big pieces
Keep it to boil them in just enough water.
Peel the roasted whole brinjal or boiled pieces and keep aside.
Crush together green chillies, tamarind and salt in a broad wooden bowl.
Combine coconut gratings (optional.
Put desired quantity of water.
Mash brinjal or its pieces in the blend.
Put a little raw oil and a few drops of asafoetida water. Mix and serve.

Brinjal And Tomato Curry | Vankaya Perugu Pachadi | Vankaya Chikkudukaya Kura | vankaya allam mirchi kura | Brinjal Fry | Vangi Bath | Vankaya pulusu pachadi | Brinjal curry |

Brinjal Bharta

Ingredients :

1 large-sized brinjal
1 tbsp mustard oil
2 green chillies (finely chopped)
1 medium-sized onion (finely chopped)
salt to taste

Method :

Roast the brinjal over fire till it is nicely cooked.
Cool and remove the skin.
Mash the roasted brinjal.
Mix in the mustard oil, chillies, onion pieces and salt to taste.
Mix well and serve.
Brinjal And Tomato Curry | Vankaya Perugu Pachadi | Vankaya Chikkudukaya Kura | vankaya allam mirchi kura | Brinjal Fry | Vangi Bath | Vankaya pulusu pachadi | Brinjal curry |

Beetroot Gravy

Ingredients :

½ cup moong dal
3 beetroots
1 onion
2 tomatoes
2-3 green chillies
4-5 flakes of garlic
½ tsp pepper
½ tsp cumin seeds
1 tsp rice
2 tsp sugar
curry leaves
Corainder leaves for garnishing
1 tsp lime juice
2 tsp ghee
Salt to taste

Method :

Cut the onions, tomato and beetroot into small pieces.
Heat ghee in a tava, allow the curry leaves to splutter.
Add the onions first, when golden brown tomato and then beetroot.
Grind chillies, pepper, rice and cumin seeds in the mixie and add it to the vegetables.
Add sugar. Add salt and allow the ingredients to cook to 10 - 15 minutes, till beetroot is cooked.
Add cooked moong dal to the cooked vegetables for 5 minutes in low flame.
Remove it from the tava and add lime.
Garnish it with corrinder.

Beetroot Chutney | Beetroot Cutlet | Beetroot Curry