Sunday, May 19, 2013

Stuffed Zucchini

STUFFED TORAIS/Tori/sponge Gouard/Zucchini


Torai / Zucchini/Ridge Gouard ——– 500 grams
Soya keema- 1 cup
Heeng(asafoetida) ——- 1 pinch
Tomato puree 3 big tbsp.
Ginger-garlic paste - 2 tsp
Saunf(fennel) powder —— 2 tsp
Ginger Powder- 1 tsp
•Coriander(dhaniya) powder —— 2 tsp
•Red chilly powder —— 1/2 tsp
•Turmeric powder —— 1/2 tsp
•Gram masala —— 1/4 tsp
chopped green chilli
•Salt —— add to taste


. Soak soya keema in water for ten mins and drain it. Wash Torais properly. Now peel them
Slit the Torais length wise on one side
Put torais in Deep pan with cold water and boil it and switch off the heat and immediately drain water and wash under cold tap water.
Keep it. In one bowl put soya keema, add salt, chopped green chilli
Mix well. Take each torai carefully and fill it with soya keema stuffing properly by pressing along slit side.
Pour oil in a frying pan and heat, put Heeng in hot oil. Add tomato puree, ginger garlic paste, and all spices above. add Torais and cover and cook till they become super soft

No onion Chole

No onion Chole

 Chickpeas – 1 cup, dried
Cinnamon stick – 1 inch
Cloves – 3
Black cardamom – 1
Oil – 2 tbsp
Cumin seeds – 2 tsp
Green chilies – 2 chopped
Tomatoes puree-1 cup
Coriander powder – 2 tsp
Red chili powder – 1 tsp
Anardana paste– 2 tsp
Salt – to taste


Wash chickpeas well n Soak them in enough water overnight.
Discard soaking water and add 3 another cups of water, cinnamon stick, cloves, and cardamom in pressure cooker.
Cook it on high for 1 whistle then lower the heat to lowest and cook it for another 20 minutes. Turn off the heat.

Heat oil in a pan. Once hot add cumin seeds. Let them sizzle.
Then add chopped green chilies. Cook it for 30 seconds.
Add pureed tomatoes.
Cook it till all the moisture from tomatoes goes away and it start to leave the oil from the sides.
Then add coriander powder, red chili powder, anardana paste and salt. Mix well and cook for a minute.
Then add boiled chana. Mix well so all the masala will coat them.
Add water from boiled chana. Mix well and boil it till the consistency you like.



 Kashmiri kadam ka saag


1kg of Monje-Hak or kadam
Green chilli one slit
1/2 cup musturd oil
Heeng a pinch
salt to taste
red chilli powder 1 tsp


1. Wash Monje-Hak thoroughly before cutting,in running tap water
2. Seperate Monje or gand from leaves in a way that upper portion of each monje remains attached to a bunch of small delicate leaves.
3. Cut bulk of remaining monje to slices and also leaves to strips.
4. Heat oil in a pressure cooker with lid . Then put hing, salt , green chilli along with Monje-Hak and saute for 3 minutes.
5. Now put 1 glass of water. Bring it to boil with lid open and place the lid there after. Let the pressure develop. Allow 5-6 whistles of pressure. Immediately take out the steam to retain its green colour and bring it to boil again, this time without lid for three minutes.
Serve with rice.

Arbi ke kabab

Fasting Day #2 Arbi ke kabab The fasting is feasting actually. You cook those dishes you never do regular Here's arbi ke kabab Ingre...