Cabbage with potatoes and peas (Bandhakopir Tarkari)

Ingredients:

1 small Cabbage
2 diced Potatoes
1 tbsp Peas
1 tbsp Ginger paste
1 Tomato
2 Green chillies
1 Bay leaf
1 tsp Chilly powder
1/2 tsp Turmeric powder
1/2 tbsp Cumin powder
1/2 tsp Sugar
1/4 tsp Garam masala
2 tbsp Mustard oil
Salt to taste

Method:

1.In a vessel boil the cabbage until become soft and drain out the excess water.
2.Heat oil in a kadai and fry the potatoes lightly and keep aside.
3.In the same oil, add the ginger paste, bay leaf and tomato, saute for 30-40 seconds.
4.Add the cabbage and potatoes with 2-3 tsp of water, cook until potatoes become soft.
5.Add the peas, garam masalaa, turmeric powder, cumin powder and cook until the water gets evaporated.
6.Serve hot with rice or roti.

Fish And Vegetable Curry (Macher Tarkari)

Ingredients:

250 gm Fish steaks
2 boiled Potatoes- cut into large pieces
1 large Onion- ground to paste
1 Tomato- pureed
2 Dried red chillies
2 tsp Ginger-garlic paste
2 tsp Cumin-coriander powder
1/2 tsp Mustard seeds
1/2 tsp Turmeric powder
1/4 tsp Garam masala
1 tbsp Oil
Salt to taste

Method:

1.Clean and marinate the fish with turmeric and salt for 10-15 minutes.
2.Heat half of oil in a pan and shallow fry the fish until becomes golden color on both sides.
3.Drain the excess oil on a paper towel and keep aside the fish.
4.Heat the remaining oil in the pan, add the mustard seeds and dried red chillies, saute until mustard seeds pops up.
5.Add the ginger-garlic paste and onion paste, cook until the onion begins to turn light brown.
6.Add the tomato puree and cook until the oil separates.
7.Add a pinch of turmeric powder, cumin-coriander powder and cook for 2-3 minutes.
8.Add 2 cups water and salt, bring to a boil.
9.Reduce the heat, add the fish, potatoes and garam masala, stir.
10.Cover and cook for 5-6  minutes until fish is done.
11.Garnish with coriander leaves and serve hot.

Spicy vegetables in Yogurt

Ingredients:

1 cup Fresh Vegetables
125 ml Plain Yogurt
1 chopped Onion
2 cloves chopped Garlic   
10 pod Cardamom
1/2 inch chopped Ginger
1/2 tsp Lemon juice
3/4 tsp Turmeric powder
1/2 tsp Cinnamon powder
1/2 tsp Red chilly powder
1 tsp Coriander powder
1 tbsp Butter
1/4 cup chopped Coriander leaves
Pepper to taste
Salt to taste
   
Method:

1.Blend the yogurt, ginger, garlic and onion into smooth mixture.
2.Add the lemon juice, salt and pepper, mix lightly.
3.Add the spices except cardamom pods and blend until nicely mixed.
4.Add few coriander leaves and  mix until lightly blended.
5.Melt the butter in a pan, add the blended ingredients and saute.
6.Powder the cardamon pods and add to the sauce, mix well.
7.Add the vegetables and mix lightly.
8.Add the remaining coriander leaves and cook for 10-15 minutes over low heat until the vegetables are cooked.

Jackfuit And Potato Tarkari

Ingredients :
500 gms unripe jackfruit
400 gms potato
1 medium-sized onion
1 cup mustard oil
2 bay leaves
½" peace of cinnamon
3 cloves
2 cardamoms
2 dry red chillies
1 tsp garam masala powder
1 tsp cumin seeds powder
1 tbsp coriander powder
salt to taste

For garnishing :
Coriander leaves (chopped)

Method :
Peel the jackfruit and cut into cubes.
Heat a pan of water and add salt to it.
Once the water comes to the boil, add the jackfruit pieces and allow to simmer for 3-4 minutes.
Drain out the water and keep aside.
Peel the potatoes and cut into cubes.
Sprinkle salt and keep aside.
Slice the onions into long pieces.
Heat the mustard oil, leaving 1 tbsp aside.
Add the bay leaves and the whole spices and allow to splutter.
Add the onion and fry till it is a light golden brown in colour.
Mix in the jackfruit and the potato pieces and fry over a low flame, covering with a lid.
Add 2 tbsp of water and stir from time to time, and add the garam masala powder and cook till the potato and jackfruit pieces are tender.
In another pan, heat 1 tbsp of oil and add the spice powders.
Sprinkle this over the prepared jackfruit and mix well.
Transfer to a serving dish and serve garnished with chopped coriander leaves.

Vegetable Tarkaari

Ingredients

Cauliflower    :    1
Potato    :    2
Green peas    :    100 gm
Coriander powder     :    2 tbsp
Oil    :    3 tbsp
Masala powder    :    1 tsp
Cumin powder    :    1 tsp
Cumin    :    ½ tsp
Sugar    :    1 tsp
Brinji leaf    :    2 tsp
Ginger    :    a small piece
Coriander leaves    :    a little
Chilli powder    :    as needed
Salt    :    as needed

Method:

Clean cauliflower and cut into flowerettes.
Peel skin of potato and cut into small pieces.
Cut coriander leaves finely.
Peel skin of ginger and crush.
Heat oil in a frying pan.
Add cumin, brinji leaf, ginger and fry.
Add cauliflower, potato, beans and fry for sometime.
Add coriander powder, masala powder,cumin powder, chilli powder, salt, sugar stir well and cover the pan with a lid.
Do not add water.
Stir well in between.
When the vegetables are cooked, add coriander leaves and remove the pan from the stove.