• Chop the onions really finely i used my trusty chopped which almost minced the onions.Same for the tomatoes.
• Heat oil in a pan, add cumin seeds, add the onions next on a low flame let the onions turn translucent
• Add the crushed ginger, followed by tomatoes, add a little salt so the tomatoes break down faster.
• Once the onions and tomatoes have become mushy add the garam masala powder and dhaniya/coriander powder.
• Finally when the powders have cooked thoroughly crush the kasuri methi in between your palms and add the powder.Turn off the heat and set aside to cool.

Cut off the top and the tails of the bhindis.Make a deep slit through the centre of the ladyfinger but be careful not to cut it through to the other side.

Using a small spoon or your hands stuff a little of the above stuffing into the slits of the bhindis.

Heat oil ( 2-3 tablespoons) to shallow fry the bhindis.

If you have remaining stuffing, once the bhindis are soft and tender slather it over the bhindis and cover and cook for 2 minutes.Turn off the heat.

Serve hot stuffed bhindis with roti or chapathis.

 You need

Boiled potatoes 2 large
Onion 1 large
Tomato 1 small

To season

Oil 2 tablespoons
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Channa dal/kadala parupu 1 tsp
Curry leaves 2-3 sprigs
Ginger half inch piece crushed
Garlic 4 pods crushed
Green chillies 2-3 finely chopped
Turmeric powder 1/2 tsp
Salt to taste
Coriander leaves a generous handfull finely chopped

• Boil the potatoes, peel them once they are cooled and roughly chop them.
• Heat oil in a pan, add mustard seeds, once they pop add the cumin seeds, channa dal, curry leaves and green chillies.
• Add the onions and fry well till soft and tender.
• Add the crushed ginger and garlic.
• Add some water(about half a cup), turmeric powder and salt to taste into this.
• Add the boiled potatoes to this.
• Reduce the heat and allow all the water to go away.
• Keep mashing the potatoes with the back of a ladle.
• Once the potatoes are all mushy and the water goes away, turn off the heat and add coriander leaves.

Serve hot puffy ajwain puris with yummy spicy potato baaji!Enjoy one super yummy dinner or breakfast!

Sending this to In my veg box - Potatoes 

Preparation time - 20 minutes
You need                                                                                          

Oats half cup
Water 1 cup
Vegetables - carrots,capsicum,peas
Oil 1 tsp
Curry leaves 4-5
Mustard - 1 tsp
Cumin seeds 1/2 tsp
Onions 1 medium
Tomato 1 small
Sambar powder 1/2tsp
Tomato sauce 1 tsp
salt to taste
Coriander leaves to garnish

• Soak the oats in one cup of water for 10-15 minutes.Cook it until soft.
• Heat oil in a pan, add mustard seeds and cumin seeds once they pop, add curry leaves, onions, followed by finely chopped vegetables and peas.
• Add the tomato now and add salt for the vegetables.
• Add sambar powder and sauce now stir for 2 minutes.
• Add the cooked oats and some water to combine it all.
• Cover and cook until all is mixed well in the spices.
• Garnish with chopped coriander leaves.

To make the kofta balls

Bottle gourd a small one or half a large one grated
Salt a pinch
Besan/kadala maav/bengal gram flour 5 tablespoons
Turmeric powder a pinch
Chilli powder 1/2 tsp
Oil to deep fry

• Peel the bottle gourd and grate it finely.
• Sprinkle some salt this will release excess water out of the bottle gourd.Strain the water and use it for the gravy later.
• Add salt and chilli powder along with besan to the grated bottle gourd and mix well.Sprinkle some water if needed.
• Make small balls/koftas out of this mixture and deep fry to golden brown.Drain on kitchen towels.

Lauki kofta curry is ready to be served with hot rotis or Jeera rice.

Its another guest post from my friend Rosme.I had to wait for a long time but then I was happy to see what she'd sent me worth the wait recipe!

We met when we were in 11th one of the first friends I made since we stayed in the same building and went to the same school and same class same bench too!!Rosme is an Ayurvedic Doctor by qualification and a practising astrologer now.A mother of two now settled in Delhi - She's a very talented woman, a voracious reader,,a dancer and many more can be added to that list :)


Rosme sent me these eggless brownies recipe as she's a staunch vegetarian i have to expect a vegetarian dish from her.



The recipe is as follows

Ingredients

Dry ingredients
All purpose flour/Maida- 1 cup
Cocoa powder- 3 tbsps
Sugar- ¾ th cup
Coffee powder- 1 tbsp
Baking powder- 1tsp
Baking soda-1/4th tsp
Chopped pistachios (optional)-as required

Wet ingredients
Oil-3/4th cup
Vanilla essence-1 tsp
Yogurt-2 tbsp
Vinegar- 1tsp
Milk- 1 cup

• Pre heat oven to 180*C
• In a bowl sift together  the flour, cocoa powder, coffee powder, baking powder,and baking soda.
• Heat 2 tablespoons water.dissolve the sugar in this water. Then whisk in oil. Subsequently add oil , yoghurt and the vanilla essence to this mixture. Then add in milk and a tsp of vinegar.
• Now add the dry ingredients to this mixture and fold in gently.
• Transfer this to a greased baking pan and decorate with chopped pistachios(optional)
• Bake for 25 mins till a skewer comes out with very few crumbs.
• Allow it to cool before cutting.

Notes :

I bake it at 180*C for 25 mins and then at 150 *C for a couple of mins. This lends an amazing texture to the dish.

Thank you Rosme for sending me these lovely egg free brownies!

Its another guest post from my friend Rosme.I had to wait for a long time but then I was happy to see what she'd sent me worth the wait recipe!

We met when we were in 11th one of the first friends I made since we stayed in the same building and went to the same school and same class same bench too!!Rosme is an Ayurvedic Doctor by qualification and a practising astrologer now.A mother of two now settled in Delhi - She's a very talented woman, a voracious reader,,a dancer and many more can be added to that list :)


Rosme sent me these eggless brownies recipe as she's a staunch vegetarian i have to expect a vegetarian dish from her.



The recipe is as follows

Ingredients

Dry ingredients
All purpose flour/Maida- 1 cup
Cocoa powder- 3 tbsps
Sugar- ¾ th cup
Coffee powder- 1 tbsp
Baking powder- 1tsp
Baking soda-1/4th tsp
Chopped pistachios (optional)-as required

Wet ingredients
Oil-3/4th cup
Vanilla essence-1 tsp
Yogurt-2 tbsp
Vinegar- 1tsp
Milk- 1 cup

• Pre heat oven to 180*C
• In a bowl sift together  the flour, cocoa powder, coffee powder, baking powder,and baking soda.
• Heat 2 tablespoons water.dissolve the sugar in this water. Then whisk in oil. Subsequently add oil , yoghurt and the vanilla essence to this mixture. Then add in milk and a tsp of vinegar.
• Now add the dry ingredients to this mixture and fold in gently.
• Transfer this to a greased baking pan and decorate with chopped pistachios(optional)
• Bake for 25 mins till a skewer comes out with very few crumbs.
• Allow it to cool before cutting.

Notes :

I bake it at 180*C for 25 mins and then at 150 *C for a couple of mins. This lends an amazing texture to the dish.

Thank you Rosme for sending me these lovely egg free brownies!

Preparation Time half hour resting time + coking time 10 mins

You need

Radish grated 1 large                                                                                                    
Ginger grated 1 tsp
Salt to taste
Cumin seed powder 1/2 tsp
Haldi/turmeric powder 1/2 tsp
Chopped green chillies 1/2 or chilli powder 1/2 tsp
Chopped coriander leaves 3 tablespoons
Lime juice 1 tablespoon
Wheat flour/atta 3 cups
Water less than 1 cup
Oil or ghee as per need

• Add all of the above listed stuff into the wheat flour and make a soft dough.Cover and keep for half hour.
• Now pinch lemon sized balls of dough and roll them out into thin discs.
• On a hot tawa/pan, cook both sides of each disc applying oil/ghee on the sides and centre.
• Serve hot parathas with dal fry or baby potato raitha or plain curd and pickle.

Sending this Dish it out - Light dinners , Only parathas and flatbreads , Kids delight-cooking with whole grains