Lasun saag ki mix bhaji

Lasun saag ki mix bhaji
Ingredients
5 small brinjals slitted
2 raw banana cut with skin cut in to 4 pieces
5 small potatoes with skin and slitted
1/2 cup green peas
1/2 cup yam cut in to medium cubes
1 big bunch of lasun saag chopped
1 tbsp ghee
1/2 tsp cumin seeds
5 to 6 curry leaves
1 red dry chilly
2 pinch hing powder
1 tbsp chopped coriander to garnish
1/2 tbsp ghee to add for garnishing (Optional)

Spices for grinding
2 tbsp raw peanuts
2 tbsp sesame seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp garam masala
1 tsp jaggary
1/2 tsp tamarind paste
1 green chilli
1/2 cup coriander leaves
1 tsp ginger paste
5 garlic cloves
Salt to taste
Method
Grind all the ingredients mentioned above for grinding. Take a cooker and add ghee. Heat the ghee and add cumin seeds, hing, red chilli and curry leaves. Sauté for a minute and add all the vegetables and sauté for another 2 to 3 minutes. Add the ground masala and mix the vegetables with the masala. Sauté for another 2 minuets and add 1/2 cup water. Cook the vegetables till soft and all the masalas has incooperated well. Garnish it with chopped coriander leaves and add ghee from top. Serve it hot with chapatis.

Palak saag ghonto.... Mix vegetables with Spinach

Palak saag ghonto.... Mix vegetables with spinach
Ingredients
1/2 cup flat beans ( papdi)
1 potato cubed
1 tomato cubed
1 medium brinjal cubed
1 cup spinach roughly chopped
1 Radish cubed
1 green chillies slit
1/4 cup moong dal wadi fried
1 tbsp mustard oil
1/2 panch phoran
1 bay leaf
1 dry red chilli
1/2 tsp grated ginger
1/2 tsp sugar optional
Salt to taste
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chilli powder
Method
Take a pan and add mustard oil. Heat up the oil well and add panch phoran, grated ginger,  bay leaf and red chilli. As the tadka is ready add all the vegetables and sauté it for few minutes. Add the spinach leaves, salt, sugar, moong dal wadi and add all the powder masalas. Stir it well and cover the pan and  cook on slow flame in it's own juices stirring it occasionally. When the vegetables are cooked. Take off the gas and have it hot with rice.

Bite size stuffed vegetables

Bite size stuffed vegetables
Ingredients
10 mashrooms stalk removed
10 of each small size red and yellow capsicum cut the top and scoop of the inside
10 mashrooms and the stalk finely chopped
1 onion finely chopped
6 garlic cloves finely chopped
Salt to taste
1/2 tsp pepper
1 tsp olive oil
Grated mozzarella cheese
Parsley leaves chopped

Method
Preheat the oven to 200 degrees. Take a pan. Put oil and add chopped garlic and onion. Sauté it till golden in colour add chopped mashrooms and cook it till all the water evaporates. Add salt, pepper powder and chopped parsley. Mix it well. Now take a baking pan and grease it with oil. Fill in the vegetables with the cooked vegetables. Add grated cheese on top and spray with cooking oil. Bake it for 15 to 20 minutes at 200 degrees. Serve it hot.

Thai Green chicken Curry

Thai Green chicken Curry

Ingredients

For the Thai Paste
2 green chillies
1/4 onion diced
3-4 cloves garlic
1 thumb-size ginger chopped
1 stalk fresh minced lemongrass minced
1/2 tsp ground coriander
1/2 tsp ground cumin
3 tbsp fish sauce
1 cup fresh coriander leaves and stems  chopped
1/2 tsp. ground white pepper
1 tsp brown sugar
1 tbsp  lime juice
1/4 can coconut milk
1 tsp sugar

Ingredients

For the curry
1 kg boneless chicken thigh or breast cut into chunks
3/4 can coconut milk
4 kaffir lime leaves OR substitute 1 tsp grated lime zest
Handful of thai brinjals
Optional 1 red or green bell pepper, seeded and cut into chunks
handful green beans, 1 small zucchini, or other vegetable of your choice
Generous handful fresh basil
Grated ginger
2 tbsp groundnut oil

Method
Grind all the ingredients for Thai green paste and keep it aside.
Prepare lime leaves by tearing the leaf away from either side of the stem. Keep it aside. Warm a large frying pan over medium-high heat. Add oil and then add the green curry paste. Stir-fry briefly to release the fragrance then add most of the remaining coconut milk. Keep 1 tbsp for later. Add chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low heat for simmering until chicken is cooked. Stir occasionally. Add vegetables, plus strips of lime leaf or lime zest, stirring well to incorporate. Simmer until vegetables are cooked. This curry should be a balance of salty, spicy, sweet and sour. Serve with rice on the side and garnish each portion with fresh basil and grated ginger and then drizzle over a little coconut milk.

Coconut Jelly Hearts

Enjoy this delicious dessert on this valentines day with your loved ones 💕💕💕
For the colour  layer
Ingredients
1 pandan leaf knotted 
1 tbsp agar agar powde
2 1/2 cups water
200 grams  white sugar
Colour of your choice

For the coconut  layer
Ingredients
1 tbsp agar agar powder
1 cup water
2 cups coconut cream
1/2 cup condensed milk
1 pandan leaf knotted
1 Pinch salt

Method
To make the colour layer place the agar agar powder and water in a small  pot and heat until agar agar is completely dissolved. Add the sugar and the pandan leaf and cook until dissolved, do not boil. Take the pandan leaf out. To make the colour layer of your choice  separate the sugar syrup in to different bowls or as many bowls you want to add colours of your choice. Keep the bowls in a tray of hot water as the sugar syrup should not cool completely.  Next, make the coconut  layer. Place the agar agar powder in a small pot and cook until the agar agar has completely dissolved. Add the condensed milk, coconut cream, pandan leaves and salt stir till all the ingredients have incorporated well. Strain out the liquid  and place the mixture in a small bowl sitting in a bowl of hot water. You do not want to let the mixture cool off. While the two batches of layers are still warm, take heart shape silicon mould and  place 2 tablespoons of the coconut cream layer in the silicon mould. Let the layer almost set, then place 2 tablespoons of the colour sugar syrup layer in the cups. Repeat this process until all cups are full.  Let the jellies set completely. To serve, remove the jellies from the mould and enjoy.