Nutrition value:358 cal
Protein: 12.5g
fats: 18.2g
carb:47.0g
fiber: 12.3g
Bhindi subzi:
- wash and dry the bhindi, cut them into 1/2 inch pieces.
- heat a kadai add a spoon of oil and fry the bhindi till they are done, toss it with salt and keep it aside.
- to the same kadai add sliced 1 large onion and saute till it turns pink, add grated garlic and fry well till they loose the raw smell ( if it is too dry as we have not added oil sprinkle some water)
- add diced tomatoes and fry well, add salt, chilli powder, dhaniya powder, cumin powder, garam masala and kasuri methi ( dry fenugreek), fry till the masala is well cooked.
- finally add fried bhindi, chopped coriander and sprinkle some water and cover the lid and cook for a while.
- Bhindi subzi is ready to serve with chapatti.
Baingan matar gravy:
- Wash and cut brinjal and drop it into luke warm water.
- heat a kadai or pan add a spoon of oil add onion, garlic and fry till the onion is done, add in chopped tomatoes.
- sprinkle some salt and cook till the tomatoes are soft
- spread the mixture to cool and grind it into paste or puree
- to the same kadai add cut brinjal, a cup of frozen peas and saute for a while add salt, turmeric, coriander powder, kolhapuri masala ( store bought) and toss well.
- now add the ground onion tomato ground masala and fry well and water to adjust the consistency and cook till the masala oozes out oil.
- sprinkle garam masala and garnish with chopped coriander.
- serve hot with roti.
Navane Kichadi (foxtail millet):
- Wash 1/2 cup navane ( foxtail millet) and 1/4 cup moong dhal
- heat a pressure cooker add a spoon of oil, add mustard seeds, cumin seeds, a piece of cinnamon, chopped green chilli, turmeric. curry leaf, hing, ginger, crushed pepper, salt.
- add boiling water and washed millet and moong dhal and mix well.
- cover the lid and pressure cook for 2 whistles.
- once the cooker is cooled add chopped coriander and lemon juice.
- Serve hot. ( with a dollop of ghee it tastes delicious).
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