CORN PALAK

 Spinach which is loaded with nutrition makes a beautiful and colourful combination with anything and everything. I simply love this combo of  sweet corn with desi ghee ka tadka. If you are making it for a party you can stir in some cream to make it rich. 

Ingredients:
Palak ............. 1 bunch (or) 1 pkt.frozen
Corn ............... 1 cup boiled (or) 1 small tin
Green chillies ... 3-4 chopped
Ginger garlic paste....1 tbsp.
Onion ........................ 1 chopped very finely
Corn flour ................. 1 tbsp. (or) White flour
Ghee .........................2 tbsp.
Coriander powder.... 1 tsp.
Cumin powder.......... 1 tsp.
Garam masala.........1 tsp.
Turmeric powder......1/2 tsp.
Salt to taste

Method:
1. Boil palak adding salt and greeen chillies. Grind it coarsely.
2. Mix the boiled corn, turmeric powder, cumin and coriander powders and simmer it for 3-4 mins.
3. In a pan heat ghee and fry the onion, and ginger garlic paste till light brown and add the garam masala. Now mix this in corn palak.
4. Again heat a little ghee and fry the corn flour on low flame taking care not to make it brown. Stir it into the prepared vegetable and simmer for 1-2 minutes.

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KARELA FRY

I simply love this vegetable and keep trying out in many different variations changing the spice mix each time. It goes so well with rotis and bhakris.

Ingredients:
Karelas (bitter gourds) .... 4
Onions .............................. 3-4 small
Tomato ............................. 1
Green chillies .................... 2
Garlic paste ..................... 1 tsp.
Curd .................................. 2 tbsps
Turmeric powder ........... 1/4 tsp
Coriander powder .......... 1 tsp.
Cumin powder ................ 1 tsp.
Sambar powder .............. 1 tsp.(optional)
Peanut powder .............. 1tbsp. (dry roast and grind coarsely)
Amchoor powder ............. 1 tsp. (or 1 tbsp. tamarind juice)
Jaggery ............................ 1 tsp.
Mustard seeds ................ 1 tsp.
Curry leaves .................. 1 sprig.
Salt ................................. to taste
Red chilli powder .......... 1 tsp.
Asafoetida ....................... a pinch.
Coriander leaves ......... for garnishing
Oil.

Method:
1. Peel and slice the karelas. Marinate them with curd and salt for few hours.(preferably overnight). Half fry the marinated karelas.
2. In a pan heat 2 tbsps. oil. Add a pinch of asafoetida and mustard seeds. Then add the garlic paste and the curry leaves. Saute and add the sliced onion, green chillies and fry for a few minutes.
3. Now add the tomato and the karela slices. Simmer for 5 minutes and add all the dry masalas and simmer until done.
4. Garnish with coriander leaves and serve with rotis or as a side dish with plain boiled rice and sambar.

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CHICKEN & APPLE CURRY

You will never find this curry on the menu anywhere in India. This is Indo-Continental version. Curries are made using curry powder to give an Indian touch in the western countries. I was reluctant to taste it thinking it will have a sweetish taste because of the apples added to it. But believe me, it was really tasty. Here is the recipe. This curry is mild with no chillies. I have given the original version. You may add chillies and make some variations if you wish to..

Ingredients:
Chicken ..... 250 gms. ( boneless - cut into cubes )
Apples ............. 2 ( peeled, cored & diced)
Onions .... 1 cup ( chopped)
Garlic ...... 3 -4 cloves (minced)
Ginger .... 1 tsp. ( grated )
Coriander powder .... 1 tsp.
Cumin powder ... ..... 1 tsp.
Curry powder .......... 1 tbsp.
Tomatoes .......... 1 cup (diced)
Chicken stock /broth ... 1/2 cup ( if you don't have you can use water instead)
Yogurt or sour cream ... 3 tbsp.
Oil .............. 2 tbsp.
Salt ............. to taste.

Method:
1. Heat 1 tbsp. oil in a pan. Stir fry the chicken until half done. Remove and set it aside.

2. Add the remaining oil and saute the onions until golden.

3. Add the ginger, garlic and the spice powders. Stir fry for a minute.

4. Now add the tomatoes and apples. Cook for 2-3 minutes.

5. Add the chicken and the stock ( or water). Taste for salt. Simmer and cook until done.

6. Stir in the yogurt or sour cream.

Recipe Courtesy - Holli Keshwani

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HARE BHARE BAIGAN / BRINJAL CURRY IN GREEN MASALA

Here is a brinjal recipe made with aromatic green masala. You can make it dry or with gravy as you prefer and serve it with rotis , rice or pulao.

Ingredients:
Brinjals .. 8-10 ( small variety)
Coriander powder .... 1 tsp.
Turmeric powder ..... 1/4 tsp.
Salt ......... to taste
Oil

For Green Masala


Coriander Leaves.....1 cup
Mint leaves ........... 1/2 cup
Green Chillies........2-3
Onions................1 chopped
Tomatoes...........1 chopped
Garlic.................7 to 8 cloves
Ginger ...............1 inch piece
(Grind the above ingredients to make the green masala.)

Method:

1. Wash and slit the brinjals leaving the stem intact. Soak them in salt water.






2. In a pan add a little oil and shallow fry the brinjals on medium flame and simmer until half done. Remove and set aside.






3. In the same pan heat a little oil and add the green masala paste. Add the salt, turmeric powder and coriander powder.

4. Put the fried brinjals. Add half cup water and simmer to cook. If you need more gravy to serve with rice, add 1 cup water. 

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GWAR JI BHAJI (Cluster Beans Sabzi - Sindhi Style)

Cluster beans is known as gwaar in Sindhi. This is a very simple and traditional Sindhi preparation made with the basic spice powders, crushed anardana (pomegranate seeds) and lot of freshly crushed garlic. It is usually served with phulkas /  jowar or bajre ki roti. 

Ingredients:
Gawar(cluster beans) ..... 1/4 kg
Anardana ..................... 1 tbsp (crushed)
Coriander powder ......... 1 tsp
Cumin powder .............. 1 tsp
Red chilli powder ......... 1/4 tsp
Turmeric powder ........ 1/4 tsp
Garlic ....................... 6-7 cloves
Green chillies ........... 1-2
Salt .......................... to tasteOil ............. 2 tbsps.

Method:

1. Cut the gawar into small pieces. Boil it adding salt and a pinch of baking powder to retain the green colour. Drain the water and set aside.

2. In a pan heat the oil and add the crushed garlic and green chillies. Stir fry and add the dry spice powder and crushed anardana.

3. Stir in the boiled gawar and mix well.

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BOK CHOY ( Chinese Cabbage ) WITH MUSHROOMS

Stir fried bok choy / Chinese cabbage with mushrooms and a dash of soy sauce and garlic is a very easy and healthy recipe. It tastes good without any spices added to it. If you wish you may add  crushed or finely chopped chillies to add a little zing.

Ingredients:
Chinese cabbage .... 1 bunch
Mushrooms ........... 8-10
Garlic paste ........... 1 tbsp.
Soy sauce .............. 1 tbsp.
Green chilli paste .... 1 tsp.
Ajinomoto ................. a pinch
Salt ................ to taste
Corn flour ..... 1 tsp.
Oil

Method:
1. Cut the chinese cabbage into big pieces and the mushrooms into halves.
2. In a wok heat a little oil and saute the garlic paste.
3. Stir in the vegetables and saute for a while stirring continuously.
4. Add the soy sauce, chilli paste, salt and ajinomoto.
5. Mix the corn flour in quarter cup of water and add to the vegetables.
Stir it for 2-3 minutes.
Serve with plain rice, fried rice or noodles.

See the recipe video

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