Punjabi Khadi

Method -
 Mix 1 tbsp basin in little water .
Add  2 glasses of butter milk and mix thoroughly  adding little water.
Add salt to taste
 Keep this on gas and stir till it becomes little thick and then remove from the gas.
Heat 2 tbsp oil.
Add 1/2 tsp mustard , curry leaves chopped coriander leaves , little asafoetida , 3 to 4 bits of red chillys,1/2 tsp ginger garlic  paste and 1/2 tsp turmeric powder.
Once the mustard starts to splutter, add this seasoning to the butter milk khadi
Serve with rice or consume like soup .

Mutton Red Curry

Method
 1 kg mutton pieces
wash and keep aside
Masala
 2 big onions chop
Two big tomatoes chop
1 cup  grated coconut
4 to 5 tbspn  byadigi chillipowder or 1/2 cup byadigi chillies ( roasted or without roasted)
Roast the ingredients below-
4 tbspn coriander seeds
1tspn cumin seeds
1 tspn kuskus
4 ,5 elachies
2" cinnaman
4 to 5 cloves
 4 , 5 garlic pods
2 " ginger
 keep aside
 In the same kadai heat little oil
Fry chopped onion till it becomes transulant
while frying onion add ginger and garlic pods and fry for a while
Add chopped tomatoes and fry till it become soft

Keep this aside
 In the  same kadai fry grated coconut
Add chillipowder or chillies and fry for 10 minutes

Grind the onion paste and roasted ingredients first
 Add  coconut with red chilli powder
 Grind to smooth paste

In the pressure cooker heat 3 tbspn oil
Add 1/2 cup of finely chopped onion . fry till it becomes light brown
Add 1 chopped tomatoes fry till it becomes mushy
Add 3 , 4 bayleaves
Add the masala and stir for a while
add the washed mutton and mix well
Salt to taste and  little water
Mix together and pressure cook it with 2 whistles (If the mutton is tender)
  Open the pressure cooker after it is cooled fully ;
If the mutton is cooked mix thoroughly adding sufficient water according to ur consistency .
Add 1/2 cup chopped coriender leaves and simmer for a while
 Serve hot with bread or rice

KARELA SABJI

Method -
4 medium size karelas
 Cut legth wise and remove seeds
 cut in to small cubes or  legthwise 1/4 "  thin pieces
Wash and apply 1tbsn  Salt, keep aside for 2 to 3 hours time .
 Squeeze nicely and remove the bitter salt water
   2 small raw mangoes wash and cut in to similar cubes as karela cubes
 1 big onion chopped in to cubes or in to thin legthwise similar to karela slices
 Heat 4 tbspn oil
Splutter 1 tspn mustard , curry leaves 4 slit green or red chillies
Add chopped onion and fry
Add karela  , fry for a while
Add mangoe cubes and fry till  they r soft

Add 1 tspn asafoetida powder , 1 tspn turmeric powder 1 tspn coriander powder , 1 tspn chilli powder and 1 tspn garam masala powder (optional)
Mix well
 This mixture can be baked in the oven at 350 degree temparature for one hours time till they become slightly crispy
 OR keep this on the medium flame tossing frequently till it becomes little crispy .
Add one fistful of coconut gratings and mix well
serve with dhal and rice , yumi !



P .S
If mango  is not available
soak little jaggory and tamarind in  little water and squerze it after a while and add the water to seasoned karela  and cook.fr a while .after it is  cooked stirr it on fire till it is done ! 

PARVAL SABJI

method -
 1/2 kg parval
remove skin and wash
 Cut length wise into 2 or 3 pieces
2 small potatoes , peel cut legthwise and wash
Cut 1 big onion lengthwise
 Heat 3 to 4 tbspn oil in a kadai
 Splutter 1 tspn mustard , a few curry leaves
Add cut onions and 1 tbspn garlicpaste + 1 " ginger chopped finely + 5 slit green chillies
 fry for a while
Add potatoes and fry for a while
 Add parval , fry for 5 to 10  minutes till they become soft
Add 1 tbspn coriander powder , 1 tspn cumin powder , 1 tspn turmeric powder ,
and 1 tbsn redchilli powder , 11/2 tbsn amchur powder , 1 tspn asafoetida powder(optional)
1 tspn garam masala
chopped coriander leaves
 Mix and stir well
keep on the gas fire till done
 Serve hot with rice dhal or with roties

Mussel Fry

 1pound with shell 

Steam in a big vessel adding water 

 Remove the shell 

 Remove the stomach waste ( a small dirt pouch at the side of the mussel)

wash with water 

Masala -

 3 tbspn chillipowder ( according to ur spice tolerence)

2 tspn asafoetida powder 

Salt to taste 

  Mix and make a paste together  

Apply this masala to the mussels 

Dip these in  3 tbspn rice floor mixed with sooji 

Deep fry in the oil . Serve hot 

Masoor dhal and Moong dhal fry

Method
1/2 cup Masoor dhal +1/2 dhal thuvardhal
Wash and cook in the pressure cooker adding 3 cups of water
Heat 2 to 3 tbspn oil in a kadai
Add 1 cup finely chopped onion +4 pods of mashed garlic +1"ginger chopped finely
Add 4 to 5 slit green chillies
Fry till it becomes golden brown
Add1 chopped tomatoes and fry till it becomes mushy
 Add 1/4 cup of  chopped coriander leaves
Add 1tspn coriander powder + 1/2 tspn cumin powder +2 tspn amchur powder +1/2 tspn haldi powder and stir for a while
Add the cooked dhal adding sufficient quantity of water
simmer for a while
Serve with rice or roties

Aloo Methi Dish

Method
1 bunch of methi leaves
 remove leaves from the stems
 Wash thoroughly 2 , 3 times
 Chop and keep aside
2 Potatoes , peel wash
 Cut in to cubes
 Chop 1 big onion
 Heat 2 , 3 tbspn oil in a kadai
Splutter 1 tspn jeera
 Add 1 tspn asofotida
 Add 1 tspn turmeric powder
Add few curry leaves
stir fr a while
Add chopped onion and 1 tbspn ginger garlic paste
 Stir till onion becomes transulent
Add 1 chopped tomatoe
Stirr till tomatoe becomes soft
Add 1 tspn coriander powder
 Add 1 tspn garam masala
 Add 1 tspn red chilli powder
 stirr for a while
Add potatoe cubes and mix
close with a lid strirring frequently
keep on the gas till potaoes r cooked
Add salt to taste
 Add chopped methi leaves
 Add little water and salt to taste
when methi leaves are cooked remove from gas
Serve hot with roties

Muttor Paneer

Method -
3/4 cup green pease
1 /4 cup paneer cubes
Cook muttor and keep aside
 Fry paneer cubes in little butter or oil in light brown color
Masala -
 1 big cup chopped onion
 Heat 3 tbspn oil
Add the chopped onion + 1 tbspn ginger garlic paste
Fry till it becomes mushy
Add 1 big tomato puri
 Fry for a while along with onion  masala
Add 1/2 cup chopped coriander leaves
fry for a while
 Add 1tbspn coriander powder 1tspn cumin powder + 2 tspn garam masala powder
1/2 tspn turmeric powder
 2 tspn chilli powder ( can add more according to ur spice tolerence )
Add the cooked pease + fried paneer cubes to the masala
 Add little water to make a thick gravy
simmer for few minutes
 Serve hot with roties .

Okra with Mushroom Coconut Masala (Bhenda Sagle with Alambe )

Method -
    1 pound okra + few mushrooms
wash and dry in a towel
Cut in to 1/2"pieces
1/2 cup grated coconut
 1 tbspn coriander seeds 1/2 tspn urad dhal
 1/4 tspn methi seeds .
 1 tbspn oil
heat oil roast all the ingredients in light brown colour
 grind coconut gratings with 1 tspn chillipower , i small ball of tamarind and the roasted ingredients in to smooth paste
heat 1 tbspn oil
add1tspn  mustard and few curry leaves
when it slputters add bendi and mushroom
Add little water and cook the same
 add salt to taste
after it is cooked add the masala with little water . Stirr on the gas till it is suka .
serve hot with rice and dhal

Bangada red curry ( Raja Panna upkari -Konkani seafood dish)

Method
 1/2 kg bangada  clean , apply salt and haldi and keep for some time
 Wash thoroughly 5 to 6 times
 In  a kadai heat 4 to 6 tbspn oil
 Add one big cup finely chopped onion
 Fry till golden brown
 Add 3 tbspn byadgi red chillipowder and 4 cloves of mashed garlic ( optional)
 Stir for a while on low fire
 Add 2 tspn tamarind pulp
 Stir again . Add little water
 Add salt to taste
 add the washed bangada
 and simmer on low fire . Toss them gently on the other side
close with a lid .
 when the bangadas r cooked remove from fire .
 cooking time is 3 to 5 minutes .