Mirch Ka Salaan

Serves 5

Preperation Time 20 Minutes

Contents
Green Vegetables

Ingredients
Ten large sized fat green chillies
Mustard seeds: Half a teaspoon
Kalonji: Half a teaspoon
Fresh cream: One tablespoon
Tamarind juice: Four tablespoon
Ginger and garlic paste: One tablespoon
Jeera powder: One teaspoon
Dhaniya

Recipe
Bring salted water to boil. As the water starts boiling, put the washed, slightly slit chillies marinated for an hour in salt and mustard oil in it and cook for two minutes. Take out.

In a kadai heat refined oil and sprinkle mustard seeds.

Cooking Recipe : Beetroot Gravy

Ingredients :

½ cup moong dal3 beetroots1 onion2 tomatoes2-3 green chillies4-5 flakes of garlic½ tsp pepper½ tsp cumin seeds1 tsp rice2 tsp sugarcurry leavesCorainder leaves for garnishing1 tsp lime juice2 tsp gheeSalt 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.

Arabi Palak - Indian Recipe

Ingredients :2 bunches spinach 8 to 10 Nos. arabi 2 onion, chopped 2 tomato, chopped 8 garlic flakes, chopped 1 tbsp vegetable oil
Spices :1¼ tsp red chili powder ¼ tsp turmeric powder 1 tsp jeerasalt to taste
Method : Pressure cook arabi. Remove the skin and mash the arabi, keep aside. Grind the spinach in a food-mixer and pressure cook with a pinch of salt and keep it aside. Drain all the water from the rice and throw away the water. Take a non-sticking skillet and place it on medium heat.Pour oil and when it is hot, put jeera. When they crackle, put onions and sauté till onions are brown. Add tomatoes to the fried onions. Add spices and little water Add the mashed arabi. Stir it well and mix it well for 5 minutes. Ready to serve.

Aloo Gobi

Ingredients :1 cauliflower2 potatoes, boiled & peeled1 tbsp coriander, finely chopped1 green chillies1 onion, finely chopped¼ tsp turmeric powder½ tsp dhania powder1 tsp lemon juice2 tbsp curds½ tsp cumin seeds3 tbsp oil or ghee
To be ground into paste :
2 tbsp coconut, grated¼ cup coriander, chopped3 green chillies½ tsp ginger grated1 tsp garlic grated1 onion½ tsp wheat flour
Method :
Break cauliflower into florettes. Simmer in boiling water for 3 to 4 minutes. Drain, keep aside. Chop potatoes into medium chunks. Heat oil in a pan, add cumin seeds, allow to splutter. Add onion and green chilli, saute till pink. Add paste, turmeric powder, dhania powder, saute for 2-3 minutes. Add curds, stir continuously, till boiling resumes. Add potatoes, cauliflower, cook till gravy thickens. Stir occasionally to avoid burning. When gravy is thick and oil separates, add lemon juice and it is done . Garnish with coriander, serve hot.

Aloo Aur Simla Ki Mirch - indian Recipe

Ingredients :900g potatoes, finely chopped 350g seeded green peppers 7 tbsp cooking oil 2 small onions, finely chopped ½ tsp fenugreek seeds 1 tsp white cumin seeds 1 tsp crushed garlic 1 tsp haldi 1 tsp red chilli powder225g tomatoes, finely chopped½ cup fresh coriander, finely chopped salt to taste
Method :Heat the oil in a saucepan and brown the onions.When they are golden put the fenugreek and cumin seeds and stir until they turn a shade or two darker. Put the garlic, haldi, red chilli powder and salt and stir together for a few minutes. Put the chopped potatoes and green peppers and simmer over low heat in a covered pan. After 5 minutes, put the tomatoes, replace the lid and cook until both the potatoes and peppers become tender. Stir in the fresh coriander before removing from the heat to serve.