Stuffed Bhindi

Ingredients for stuffed bhindi:

1 pound Okra (Bhindi), washed and dried 
3 tbsp - oil 
1 tsp cumin seeds (jeera) 
1 medium sized onion, chopped
2 green chilies, seeded and chopped 
3/4-inch ginger, finely chopped 
A pinch of Asafetida powder 
1 tomato chopped 
Stuffing :
3 tsp coriander powder 
2 tsp turmeric powder 
2 tsp ground fennel (saunf)
2 tsp dried mango powder (amchur) 
1/2tsp chili powder or to taste 
Salt To Taste 

Preparation of stuffed okra:
Cut the stalk of each okra and make lengthwise slit. 
Combine stuffing ingredients and mix well. Stuff each okra with the mixture. 
Sauté cumin with the little oil until it starts to crackle. 
Add onions, green chilies and ginger. Sauté till onion turns transparent, then put in asafetida and cook for a few seconds. 
Add tomato and cook until it turns pulpy. 
Add the okra and cook for 5 minutes until tender and well coated with the sauce (masala). 

Serve stuffed bhindi hot with chapati, paratha or rice.

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Stuffed Tomato


5-6 medium size Tomatoes / Tamatar
100-150gms Paneer grated or mashed 
1 Onion finely chopped 
Finely chopped Coriander leaves 
2 Green chili (finely chopped) 
Salt, Red chili powder to taste. 
Gram Masala to taste 
1/2 tsp turmeric powder 
1 tbsp grated cheese 
1 tbsp oil 

How to make bharwan tamatar:

Wash the tomatoes and set dry.
Cut the top of tomato (tamatar ) like a cap. Gently scoop out the centers . Keep aside the scooped portion and chop the cut tops .
Heat oil in a kadhai add chopped onions and green chilies till tender.
Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more. 
Add paneer ,mix well and cock for a minute. 
Fill tomatoes with the mixture.
Top with grated cheese and chopped coriander. 
Place tomatoes in a cooker container . put little butter and pressure cook for one whistle. (or you can also bake it in a hot oven at 200 degree c for 20 minutes. 
Serve the stuffed paneer tomato hot.

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Giye Ke / Lauki Ke Kofte


For the kofte:
4 cups (500 gms) Ghiya or Lauki (bottlegourd), peeled and grated
1/2 tsp Ginger paste 
1/2 tsp Sendha namak (rock salt)
1/2 tsp Kali mirch, pissi (black pepper powder)
2 tbsp Singhare ka atta (waterchestnut flour) 
Oil for deep-frying
For the gravy:
2 tbsp Ghee (clarified butter)
1 tsp Jeera (cumin seeds)
1 tsp Ginger, finely chopped 
1/4cup (50 gms) Dahi (yogurt), beaten smooth
1/4 cup Khus-khus (poppy seeds) soaked in milk for 1/2 hour 
1 1/2 tsp Dhania (coriander) powder
1 1/2 tsp Sendha namak (rock salt) 
1/4 tsp Chilli powder 
Hara dhania (green coriander), chopped for garnishing

How to make lauki ke kofte:
Squeeze water out of the ghiya; mix in salt, ginger and black pepper. Sauté over high flame, to dry up excess liquid and leave to cool. 
Add singhare ka atta, mix well and shape into walnut sized balls. 
Deep-fry koftas to a golden brown over high flame and keep aside. 
Heat ghee; add jeera followed by ginger and sauté to a light brown.
Grind the khus-khus into a paste. Add dhania powder, salt and chilli powder and sauté till oil separates. 
Add 2-3 cups water and bring to a boil, then simmer for about 10 minutes. Add koftas and dahi, simmer for another 2 minutes, and serve hot. Garnish the lauki ke kofte with hara dhania.

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Pindi Chana

1 cup chickpeas ( kabuli chana) 
1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth 
21/2-inch ginger, 3/4th of it shredded finely for garnish 
2-3 tbsp oil 
2 onions chopped 
2 tsp garlic, finely crushed 
2 green chilies, sliced 
3 medium sized tomatoes, chopped 
2 tsp ground coriander 
1 1/2 tsp ground cumin 
1/2 tsp turmeric powder 
1/2 - 1tsp red chili powder or as per taste 
Salt To Taste 
1/2 tsp garam masala 
finely chopped coriander leaves 

How to make pindi chole:
Soak Chole in water overnight or for about 6 hr. 
Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done.
Drain, reserving 1 cup of cooking liquid. 
Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Sauté for 5 minutes. 
Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until the oil separates.
Add chole, the reserved cooking liquid, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed. 
Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala, coriander leaves and shredded ginger.

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Navratan Korma

Ingredients for navrattan korma :


3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
150gms - Grated paneer 
3 - Tomatoes 
2 - Grated onions 
1 1/2 tsp -Ginger paste 
1 1/2 tsp - Garlic paste
Salt To Taste 
1 tsp - Turmeric Powder 
1 1/2 tsp - Red chilli powder
1 tsp - Coriander powder 
2 tsp - Garam Masala Powder 
2 tbsp - Cream 
6 tbsp - Vegetable oil 
1 tbsp - Ghee 
1 cup - Milk / water 
1/4 cup - Dry fruits (cashew nuts, raisins) 
Coriander leaves for decoration 

How to make navrattan korma :
Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used. 
Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat. 
Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown. 
Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes. 
Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan. 
Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick. 
Add paneer to the gravy and stir well. 
Finally add all the vegetables to the above gravy and cook for 5-7 minutes. 
Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .

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Bhindi Dopiaza



1 pound okra 
2 medium onions, chopped 
1/4 tsp garlic paste or powder 
1/4 tsp coriander paste or powder 
1/8 tsp cumin 
3 large tomatoes 
2 tsp oil 
1/2 cup chopped cilantro

How to make bhindi dopiaza :

Cut the tip and the very bottom from the okra just to clean it, but do not slice.
Heat oil in a pan over medium heat. Add onion and cook for 3 minutes.
Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro.
Serve the bhindi bhaji with rice, naan or pita bread.

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