BITTER GOURD PITLAI

INGREDIENTS:

Bitter gourd- 250gms
Tamarind- a small lime size
Turmeric powder- half sp
Mustard seeds- 1 tsp
Curry leaves- a handful
Chopped tomato- half cup
Tuar dal- half cup
Bengal gram- 2 tbsp
Green gram- 2 tbsp
Salt to taste
Oil- 4 tbsp

Fry the following ingredients in a tsp of oil to golden brown colour and grind them to a fine paste:

Red chillies-6
Coriander seeds- 2 tbsp
Bengal grams- 1 tbsp
Asafetida- a small piece
Fenugreek seeds- 1/2 sp
Shredded coconut- 1 cup

Procedure:

Soak the tamarind in a cup of water and extract its juice. Cut the bitter gourd in to small pieces and cook them in the tamarind water with the turmeric powder. When they are half-cooked, add the cooked dals, salt and the ground paste. When the bitter gourd pieces are fully cooked put off the fire. Heat a small pan and add the oil. Add the mustard seeds and when they splutter add the curry leaves and the tomatoes. Cook the tomatoes until they are mashed. Ad this to the pitlai and mix well Cook the pitlai on slow fire for a few minutes.

PUNJABI KADHI

PUNJABI KADHI-I
Ingredients:

For pakoras:

Bengal gram flour- 1 cup
chopped onion-1
finely chopped potato- a small one
chilli powder- 1 tsp
Finely chopped ginger- half sp
Baking powder - half sp
salt to taste

For Kadhi:

Plain yogurt - 1 cup
Bengal gram powder- 2 tbsp
1 teaspoon turmeric powder
salt to taste
oil- 3 tbsp
Fenugreek seeds- 1 tsp
curry leaves- 1 arc
Red chilies-3
Finely chopped coriander- 3 tbsp

PROCEDURE:

Mix all the pakora ingredients in a bowl with enough water. make small dumblings. Heat the oil in a pan. Drop the dumblings in the hot oil and deep fry them to golden brown colour.
Beat the yogurt with the flour and the chilli powder.until there are no lumps. Add turmeric, salt and 5 cups of water. Heat the oil in a pan and add the fenugreek seeds, curry leaves, and the red chillies. When the fenugreek seeds turn golden colour, Add the yogurt and flour mixture, bring to a boil, and let it simmer for about 15 minutes. Stir occasionally.
Add the pakoras and simmer for another 5 minutes. Garnish with coriander leaves.

PUNJABI KADHI-II:

Ingredients:

For pakoras:

Gram flour- 1 cup
Finely chopped onion- half
Finely minced green chillies- 1
Chilli powder- half sp
Ajwain powder- a pinch
Garam masala- a pinch
Cumin seeds- half sp
Red chilli pr- a pinch
Enough water and salt

For Kadhi:

Gram flour- 1 cup
Chopped onion-half cup
Chopped tomato- 1 cup
Ginger paste- half tsp
Garlic paste- half sp
Mustard seeds- 1 tsp
Fenugreek seeds- half sp
Curry leaves- a handful
Cumin seeds- half sp
Garam masala powder- half sp
Turmeric powder- half sp
Chilli powder- 1 tsp
Curd- 2 cups

Procedure:

Mix all the ingredients for the pakoras with enough water to make smooth thick dough. Make small pakoras out of it. Place them in a paper towel. Mix the curds with the gram flour, garam amsala pr, turmeric powder, salt, and enough water to make a very thin mixture like butter milk. Keep it covered for 1 hour.
Heat a pan and pour the oil. Add all the seeds and when they splutter add the curry leaves, onion and the pastes and fry for a few minutes. Then add the tomatoes and fry well until they are mashed well. Add the chilli powder and fry well. Add the prepared mixture and cook it on slow fire until you get the desired consistency and effect. After the raw taste disappears, add the pakoras slowly and cook carefully for a few minutes.

RAW BANANA MANCHURIAN

Ingredients:

For the balls:

Raw banana-3
Big onion[Chopped]-1
Finely chopped green chillies- 1 tsp
Ginger paste- 1/2 tsp
Garlic paste- 1/2 tsp
Chopped mint leaves-1 tbsp
Chopped coriander leaves- 1 tbsp
Gram dal powder- 2 tbsp
Turmeric powder- 1/2 tsp

For the gravy:

Soya sauce- 2tsp
Chilli sauce- 2 tsp
Crushed tomato- 1 cup
Ginger paste- 1/2 tsp
Garlic paste- 1/2 tsp
Turmeric powder- 1/2 tsp
Tomato ketchup- 1 tsp
Coarse pepper powder- 1 tsp
Chopped spring onions- 1 cup
Finely Chopped capsicum- 1 tbsp
Corn flour- 2 tsp [mixed in 2 cups of water]
Salt and oil to taste

Procedure:

Steam the raw bananas for 15 minutes. Then mash it. Heat a pan and pour 2 tbsp of oil. Add the chopped onion and fry for a few minutes till it turns light brown. Add the green chillies with the pastes and the greens. Fry for a few seconds. Then add the mashed banana with enough salt and the turmeric powder and cook for a few minutes. Put off the fire. Mix the dal powder with the cooked mixture. Make small balls out of the mixture and deep fry the balls to a golden brown colour. Again heat a pan and pour 2 tbsps of oil. Add the tomato with the pastes and the turmeric powder and fry for a few minutes till they cook well and the oil floats on the surface. Add the spring onion, capsicum, sauces and the ketchup and fry for a few seconds. Pour the corn flour mixture and let it simmer. Add all the balls and cook in slow fire. Sprinkle the pepper powder and put off the fire.

GOBI MANCHURIAN

Ingredients

Cauliflower- 1
Finely ground ginger- 1 tsp
Finely ground garlic- 1 tsp
Corn flour- 1/2 cup
Plain flour- 2 tbsp
Soy Sauce- 2 Tbsp
Tomato Sauce- 2 Tbsp
Chilli sauce- 1 tbsp
Ajinomoto- 1/4 tsp
Green chillies cut into thin stripes-2
Chopped spring onion- 1 cup
Capsicum cut into thin stripes- 2 tbsp
Salt to taste
Oil- 2 tbsp

Procedure:

Cut cauliflower into florets and put it in a vessel.
Add half of the ginger and the garlic, half of green chillies and enough salt. Let them marinate for 15 minutes. Steam them for 15 minutes. Then allow them to cool down and add the corn flour and the plain flour to the florets, mix well and form small dumplings out of it. The mixture must be thick and sticky. If you want them a little spicy, you can add 1/4 tsp of chilli powder when making the dumplings. If necessary, you can add more corn flour according to the texture.
Fry these small dumplings in hot oil to golden brown.
Heat a kadai and pour 2 tbsp of oil. Add the remaining green chillies, garlic and the ginger.
Fry for some time. Then add the spring onion with the capsicum and the ajinomoto. Fry for a few minutes. Then add the fried dumplings to it.
Add all the sauces and1/4 ¼ cup of water. If you want gravy add 2 cups of water mixed with 1/4 cup of corn flour. Add salt as per the taste. In some restaurants, they do not make dumplings. They mix all the ingredients with the steamed cauliflower florets, and fry them directly. You can try in this procedure also.

MILKY GREEN GRAM GRAVY

Ingredients:

Whole green gram- 2 cups

[soak in enough water for a few hours, then pressure cook them for 2 whistles.

Ghee- 2 tbsp
Oil-2 tbsp
Warm milk- 2 cup
Enough salt
Turmeric powder- 1/2 tsp
Lime juice- 1/2 tsp
Grind the following ingredients to a fine paste:
Coriander leaves- 1 cup
Green chillies-5
Fresh coconut- 1/2 cup
Cardamom-1
Cinnamon-1 piece
Clove-1
Peppercorn-6
Garlic flakes-6
Sambar onions-6

PROCEDURE:

Heat a kadai and pour the oil and the ghee. Add the ground paste with the turmeric powder and fry it on slow fire for a few minutes until the oil floats on the surface. Add the green gram with a cup of water, enough salt and the milk. Cook the gravy until it is thickened. Add chopped coriander leaves and the lime juice finally and mix well.

MUNG PANEER

MUNG PANEER:

Ingredients:

Whole green gram- 1 cup

Paneer- 500 Gms

Onion- 3 [chopped finely]

Garlic flakes-5

Shredded ginger- 1 sp

Small onions-5

Turmeric powder- 1tsp

Chilli powder- 1tsp

Crushed tomatoes- 1 cup

Cashew nuts- 5

Almonds-5

Shredded coconut- 2tbsp

Fresh curd- 2tbsp

Chopped coriander leaves- a handful

Enough oil to cook

 Salt to taste

Method:

Soak the whole green gram for 8 hours and then cook them in the pressure cooker for one whistle.

Cut the paneer in to finger like pieces.

Fry them in oil and then immerse in hot water.

Heat a kadai and pour 4 tbsp oil.

When the oil becomes hot, add the chopped onion and fry them to a brown colour. Grind the garlic flakes and the ginger with the small onions.

Add this to the onion with 1sp turmeric powder and 2sp chilli powder and fry them well.

Add the chopped tomatoes and fry until they are well blended.

Then add the cooked green gram, enough salt and ½ cup of water. Let it simmer for 5 minutes.

Grind the cashew nuts, almonds, shredded coconut with the curd .

Add this paste to the gravy and also add the paneer pieces.

If needed, add some water.

Let the gravy simmer for 3 minutes and put off the fire.

Garnish with chopped coriander leaves.