Suanjna ki sabji , Raita aur pakody( drumstick flowers Recipes)

suanjna ki sabji

500 gms Suanjan ke phool

1 medium size onion chopped

5-6 cloves garlic chopped

½” ginger piece chopped

2-3 green chillies chopped

2 medium size (tomatoes )pureed

1 tspZeera  (cumin seed)

1 tsp sarson seed ( mustard seed)

 ½ tsp red chili pwd

1tsp Haldi (turmeric)

½ tsp Amchoor(dry mango powder)

Satl to taste

1 tsp garam masala

2tbsp oil

2tbsp coriander leaves chopped

Wash and steam the flowers keep aside . heat oil in a pan add zeera and sarso when they cracle add garlic and ginger sauté for one minute add onion satue till pink add tomatoes and salt cook till oil separates add green chilies and powdered spices except garam masala mix well add steamed flowers mix well  cook on low covered for 4-5 minutes keep stirring in between add garam masala mix well garnish with hara dhania..  Serve hot as side dish..  
Note:  You can add more veggies to it also as per your choice while cooking.

Suanjna ka raita

200 gms suanjna

400 gms curd

100 mls milk1tbsp roasted zeera pwd( cumin seed )

2 green chilies chopped finely

1tsp garlic crushed

Itsp oil

black and normal salt to taste

clean wash and boil the flowers, drain  and crush them with the back of the ladle them and put in a bowl mix cur and milk proper add to the flowers add spices , heat oil in a ladle add garlic sauté  till light brown pour the mix over the raita and kepp covered for few minutes mix well and serve as required.

 

Suanjana ke pakody

200 gms suanjna

1 medium size onion chopped

2-3 green chilies chopped

2-3 potatoes boiled and mashed

½ tsp haldi (turmeric)

½ tsp red chili pwd

2 genrous pinches of heeng(asafeotida)

1tsp amchoor( dry mango pwd)

1 tsbspp coarsely ground dhania zeera( coriander and cumin)

4tbsp besan( gram flour)

2 tbsp corn flour

Salt to taste

Oil for frying

Clean and wash the flowers mix all the ingredients except oil. Heat oil in a pan take one tbsp of hot oil and pour over the mixture mix well , take with the help of spoon add one by one to the oil and fry till golden press with the strainer in between… drain on absorbent paper, serve hot with chutney of your choice.   

DELE KA ACHAR

1kg dela washed properly
500 ml Mustard oil
 2 tbspRed chilly powder
4tsp salt or as per taste
4 tbsp saunf powder (Fennel )
¼ tsp heeng(Asafoetida)

2tbsp haldi(turmeric)
6 tbsp rai powder(  brown mustard seed)
2tsp citric acid

alted water covered for 48 hrs  drain water keep in sun for 2-3 hrs. place dela in s heat mustard oil to smoking point then let it cool down completely mix in all spices along with dela mix well and put in an airlight jar und sun for 3-4 hrs daily for 3 days then its ready to eat…so serve as you like.

MAKKI KA STUFFED PRANTTHA

For Dough  500gms maze flour

Ghee as required for frying for 

stuffing:

200gms  boiled and mashed

2 Tbsp methi  leaves (fenugreek) chopped

1 tsp grated ginger
A genrous pinch of salt

2-3 finely chopped green chillies

salt as per taste

Mix well the filling in a bowl,  heta tawa on medium flame Take small pieces of dough but double to  we take for wheat prantha, shape into round balls and flatten place 2 tbs of filling and fold the edged while doing so keep your hands weat with warm water otherwise prantha will break then slowely flatten with soft hands to shape the prantha place on tawa when the edges start leaving the sides flip it brush with ghee than change the side apply ghee cook on low for 2-3 minute keepi changing the sides…sever hot with butter and hot tomato chuttney…..

MAIZE FLOUR DHOKLA

250 gms makki ka atta (Maize flour)
1/2 cup curd
1/4 tsp heeng ( asafoetida)
 salt to taste
1 tsp eno fruit salt
 2 tbsp oil for greasing and tempering
1 tsp mustard seed

6tbsp sugar

2tbsp lemon juice

 3-4 medium green chilies cut lengthwise
10-12 karhi pata

1tbsp ginger julienned

1tbsp hara dhania chopped (coriander)
water as required

Mix maiz flour with curd water heeng salt make a batter of medium consistency add fruit salt mix well grease the dhokla pan pour the mixture and steam for 15-20 minutes. Heat oil in a pan add mustard seed when they crackle add kari leaves ginger and green chilies add I cup of water along with sugar and salt bring to boil till sugar melts add lemon juice and coriander to it pour this mixture over steamed dhokla cut in to square when its absorbed properly serve as you require.

FISH TAWA FRY

500 gms Fish( any fish)

1tspChilli Pwd or as per taste

2tsp Lemon juice

 1 tsp Cumin pwd

½ Pepper pwd

 ½ Turmeric pwd

2tbsp corn flour

 1tsp any seasoning dry or fresh  powdered or mashed

2 tbsp Oil

Salt : to taste 

• Add the above ingredients in a bowl and add little water and make a paste , now apply the paste to the fish so that whole piece is covered , keep aside for one hour. Heat a non stick pan apply little oil Once  place fish pieces on the pan , fry both sides till it turns golden brown. Serve hot with cuttney of your choice. 

GAJAR KI KAANJI

ingredients

1kg mixed  Kali Gajar and red gajar

4 liter water in a glass jar or earthenware pot
6 Tbsp ground rai (small mustard seeds)
4 tsp  red chili powd
2 tsp  kala namak (black salt)

rest regular salt(As a taste)

 Peel the carrots and cut into fingers. Fill water in the pot add the spices and salts, stir well, keep in sun for 2-3 days depending upon the temperature. Serve along with the pickled carrot. Keep in cool and dark place.

   

MASALA GOBHI

1 medium sized cauliflower (approx 500 gms) (cut into bite sized florets)
  1 large onion chopped finely
 2-3 midium tomatoes pureed
6 cloves garlic +1/2" piece ginger +2 green chilies grind together to paste
  1 tsp red chili power
1 tsp haldi(turmerice) 
1/2 tsp garam masala 
1/4 cup milk+1tbsp fresh cream
Kasoori Methi - 1/4 tsp
Coriander leaves - just to garnish
Salt to taste
i ladle refined oil 


.Heat oil in a pan  add ginger garlic paste, onion and saute till light brown , add tomato pureealong with powdered spices cook till oil separates, add milk cream mix well add cauliflower mix well cook covered on low till 7o percent done keep sauting in between , add kasoori methi mix well again cook covered till done about 3-4 minutes garnish with coriander leaves serve hot with roti or pratha...