Green Beans in Garlic Butter

Tender green beans, cooked in their own juice, make a mouth watering accompaniment to any rich meat, fish or poultry dish.

Ingredients:

• 25g unsalted butter
• 1/2 tsp cummin seeds
• 4 flakes garlic, crushed or finely chopped
• 1/2 tsp chilli powder
• 450g whole green beans
• 1/2 tsp salt to taste

Preparation:

Melt the butter over low heat and season with cummin seed. Add the garlic and fry for one minute. Add the chilli powder and immediately follow with the beans. Stir fty for a minute. Add the salt and mix thoroughly. Cover the pan and simmer the beans iin their own juice until they are tender for 10 to 12 minutes, stirring occasionally. Remove from the heat.

Seve with chicken korma, fish curry.

For a variation , add cauliflower cut into small flowerettes, instead of beans.

Source:WomensEra

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Besani Bhindi

Ingredients:

• 500 gm bhindi or okra (lady's finger)
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 2 tbsp gram flour(besan)
• 1 tbsp lemon juice
• oil to fry
• salt to taste

Preparation:

Wash the bhindis and wipe dry. Remove the stalks and divide into 2 lengthwise. Mix all the ingredients along with bhindi together.

Heat oil in a karahi or pan. Pick bhindi one by one and deep fry in oil until it becomes golden and crisp. When done servw hot.

Source:WomensEra

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Kamal Kakri (Lotus Stem) Kofta Curry

Ingredients:

• 150 gm kamal kakri (bhen)
• 20gm gram flour (besan)
• 1 green chilli choppped
• 1/4 tsp red chilli powder
• 1/4 tsp garam masala
• oil for frying
• salt to taste

For the gravy:

• 2 onions
• 3-4 toomatoes
• 1" piece of ginger
• 3-4 flakes of garlic
• 2 tbsp oil
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 2 tbsp curd
• salt to taste

For garnishing:

• 1/2 tsp garam masala
• some coriander leaves

Preparation:

Scrape, wash and grate the kamal kakri. Add masalas, green chilli and besan to it. Mix well.

Make balls and deep fry in oil till they are golden brown. When all is done, keep aside.

For the gravy:
Grind the onion, ginger and garlic to a fine paste. Blanch tomatoes and make a puree.

Heat oil in a pan and fry the paste to golden brown. Add salt , red chilli powder, turmeric powder, tomato puree, beaten curd and liitle hot water. Cook till gravy is done.

Finally add fried Koftas to the gravy. Simmer over a low flame for 2-3 minutes. Serve hot sprinkled with garam masala and coriander leaves.

Source:WomensEra

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Gobi Mussalam

Ingredients:

• 1 cauliflower
• 250gm onion chopped
• 200gm tomatoes
• 200gm yogurt
• 1tbsp ginger-garlic paste
• 10gm red chilli powder
• 1 tbsp mustard seed
• 1/2 tbsp kalaunji
• 5gm raisins
• 5gm almond without skin
• 5gm cashew nuts halved
• 10gm coriander leaves chopped
• 200gm oil
• 5gm green cardamom and maize powder(makai)
• 50 gm fresh cream

Preparation:

Break the stalk of cauliflower from centre carefully. cauliflower should not fall apart.

Heat oil in a pan. Add mustard and kalaunji. Add onion, ginger, garlic, turmeric, red chilli powder and salt. Saute for 15 minutes. Add chopped tomatoes and whipped curd. Cook till thick consistency is achieved.

Blanch cauliflower in salted water. Drain out the cauliflower.

Place the cauliflower in the gravy. Cover it with a lid and cook it over low heat for 2 minutes. Sprinkle cardamom and maize powder. Add cream and mix.

Take out the cauliflower in a serving dish. Top it up with fried cashew nut, almond and raisins. Add chopped coriander and serve

Source:WomensEra

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Panner Kala Angur

Ingredients:

• 600gm cottage cheese (cubes 1 cm)
• 200 gm black grapes crushhed
• 60gm aam papad (sweet and sour type)
• 5gm black salt
• 2gm red chilli powder
• 80 gm jaggery
• 5gm salt

Preparation:

Crush the black grapes separately. Chop both the types of aampapads and mix together. Make a powder of black salt and crushed jaggery.

Heat the saucepan and put all ingredients other than the cottage cheese together and cook on slow fire till this mixture achieves a jam-like consistency. Add seasoning.

Add cut cottage cheese cubes and mix well. Cook further for 5 minutes and remove from fire. Serve hot.

Source:WomensEra

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