SINDHI KADHI ( for 4 serving )

INGREDIENTS ;

• 1/4 cup drum sticks

• 1/2 cup potato, peeled & diced

• 1/4 cup carrot, peeled & diced

• 1/4 cup bhindi ( lady's finger ) slit vertically into two halves
  

• 1/2 tsp cumin seeds ( jeera )

• 1-2 tbsp tamarind pulp

• 3 tbsp oil

• 1 tsp red chilli powder

• 5-6 curry leaves

• 1 tsp ginger, grated

• 1/4 tsp turmaric powder ( haldi )

• 2-3 green chilli , chopped

• 4 tbsp gram flour ( besan )

• 1/4 tsp asafoetida ( hing )

• 1/2 tsp fenugreek seeds ( methi )

• salt to taste

METHOD ;

Take a pan or a pressure cooker. Boil drum sticks, potato and carrots in 2 cups of water
to make it tender. Retain the water and keep it aside .Heat the oil in a pan on medium
flame. Put cumin seeds and fenugreek seeds, let them crackle, add the asafoetida ( hing )
Now add the besan. Saute on a slow fire for 4-5 minutes or it turns golden brown in color.
Add 4-5 cups of water in the pan and bring the mixture to boil. When the mixture is boiled,
add cooked vegetables, curry leaves, green chilli, ginger, bhindi, turmeric powder, chilli
powder, tamarind pulp and salt. Cook for a while on the simmer flame till the bhindi gets
tender. Serve hot with rice .

SABJI ALOO GOBHI ( serving for 5-6 persons )

Ingredients ;

• 400 gm cauliflower ( gobhi )

• 200 gm potato

• 1 tbsp oil

• 2 tomato ( chopped finely )

• 2-3 green chilly ( cut lengthwise )

• 25mm ginger ( grated )

• 1/2 tsp cumin seeds

• 1/2 tsp turmeric powder

• 1 tsp coriander powder

• 1/2 tsp mango powder

• 1/2 red chilli powder

• 1/4 tsp hing ( asafoetida )

• salt to taste

• coriander leaves for garnishing

METHOD ;

Wash and cut the potato and cauliflower into pieces. Heat the oil in a pan, put cumin seeds,
ginger, green chilli, turmeric powder and hing. Now add the pieces of cauliflower and potato
and salt in it . Mix well and saute for a while. Put the chopped tomato. Place the lid on the
pan until the vegetable turn soft. Remove the lid , add coriander powder, red chilli powder
and mango powder in it. Mix all well and saute for 2 minutes. Garnish with coriander leafs.

NORTH INDIAN KADHI WITH PAKORI

INGREDIENTS ;

• 2 cups besan ( gram flour )

• 2 tbsp oil

• 1 cup sour curd ( yogurt )

• 1 tsp fenugreek seeds

• 1/2 tsp mustard seeds

• 1/2 tsp jeera ( cumin seeds )

• 1/2 tsp asafoetida ( hing )

• 2-3 dry red chilli

• 1 tsp ginger ( grated )

• 1/2 tsp red chilli powder

• 10-12 curry leafs

• 3-4 cups of water

• 1 tsp turmeric powder

• coriander leafs for garnishing

• salt to taste

METHOD ;

For making pakoras ;

Take 1 cup besan, add some water to make a very thick batter, stir well. Make any random
shape or balls and fry them in oil until they turn brown and crispy. Finally take them out
and keep aside.

For making kadhi ;

Place curd / yogurt in a bowl, add besan and beat together, to make smooth batter. Add
salt, chilli powder, turmeric powder and water .Mix well so as to ensure that there are
no lumps. Heat oil in a big and heavy pan and add fenugreek seeds, cumin seeds and
mustard seeds, pieces of dry red chilli, ginger and hing. As soon as the seeds begin to
turn brown, add curry leafs. Stir well for 5 seconds. Now add curd and besan mix.
Bring to boil, stirring frequently until it stops trying to bubble boil over. Turn heat down
to medium. Let it simmer gently. Allow kadhi to cook on a low heat for atleast 1/2 an hour.
Now add pakoras and again simmer the kadhi for 5 minutes.
Serve this North Indian Kadhi hot with steamed rice. Garnish with coriander leaves.

VEGETABLE PULAU ( for 2 servings )

INGREDIENTS ;

• 1 cup basmati rice

• 2 tbsp carrot ( cut in cubes )

• 5 french beans ( cut lengthwise )

• 200 gm cauliflower

• 2 tbsp green peas

• 1/2 tsp jeera

• 4 cloves

• 1 bay leaf

• 2 black cardamoms ( slightly grinded )
  

• 4 black pepper ( slightly grinded )
  

• 1/2 tsp lime juice

• 1 tbsp refined oil

• 2 cups lukewarm water

• salt to taste
  

METHOD ;

Wash and soak the rice in water atleast for 20 minutes. Then drain it properly and keep
aside. Heat the oil in a pressure pan. Put jeera , bay leaf, clove, black cardamoms, black
pepper in it. Now add all the vegetables and mix well. Fry and saute for 5 minutes. Finally
add the rice and again saute for a while. Put 2 cups of lukewarm water and few drops of
lime. Place the lid on pressure pan. Let it whistle for 2-3 .
Relish this hot piping pulau with green chutney or mango pickle and salad . It can be carried
in lunch box as an option.

JEERA RICE

INGREDIENTS ;

• 1 cup basmati rice

• 1 tsp jeera

• 3 whole peppercorns

• 2 bay leafs

• 3 cloves

• 2 tbsp pieces of cashewnuts

• 2 cinnamon sticks

• 1 onion , sliced

• 2 tbsp ghee

• salt to taste

METHOD ;

1. Wash the rice and soak in water for half an hour
2. Heat ghee in a heavy saucepan.
   
3. Add cashewnuts. Fry until brown. Take them out and keep aside.
4. Add onions, bayleafs, cloves, cinnamon sticks, jeera and peppercorns to the same ghee. and fry for a while .
5. Add the rice, salt, water and stir. Cover with a lid and simmer the flame until the rice is done. Serve jeera rice hot with any spicy curry or raita.
   

TAHERI OF GREEN PEAS

INGREDIENTS ;

• 250 gm Basmati rice

• 250 gm green peas

• 100 gm ghee or oil

• 1/2 tsp turmeric powder

• 1 tsp jeera ( cumin seed )

• 1/2 tsp black pepper

• 6 big cardamoms

• 8 cloves

• 3-4 bay leaves

• 1/2 tsp hing ( asafoetida )

• salt to taste

METHOD ;

Soak rice in water for half an hour. Drain the water and keep aside. Heat the oil in a pan
or a pressure cooker. Put jeera , hing, bay leaves and all the above spices in it. Saute for
a while. Now add rice and again saute for five minutes. Put peas , salt and 2 cups of water
Cover the pan with the lid . Cook on a slow flame for 5 to 8 minutes. Serve hot . It can be
relished with green chutney or mango pickle .