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Ingredient
Top 5 dishes made from cumin and coriander pwder
1 . Bhindi do pyaza
Bhindi do pyaza
Ingredient
250 gms
lady' finger
1 tbsp
oil
1/4 tsp
onion seeds (kalaunji)
as required
Salt
1 tsp each
cumin and coriander pwder
1/4 tsp
turmeric powder
1/4 tsp
garam masala
1/4 tsp
ginger paste
1 pinch
Asafoetida
1/4 tsp
mustard seeds
1/2 tsp
cumin seeds
Cooking instructions
* Step 1
Wash okra and dry with clean kitchen towel.
* Step 2
Cut it in to long pieces
* Step 3
Chop 1/2 of the onion finely and 1/2 in long pieces.
* Step 4
Heat oil in kadhai add cumin seeds and mustard seeds and onion seeds,Asafoetida and chopped onions in it. Stir it till onion becomes transparent.
* Step 5
Add green chilli paste, ginger paste, turmeric pwder, salt and all dry spices mix it.
* Step 6
Add chopped ladies fingers and mix it well and cook it
* Step 7
Serve it hot with chapati or fulka.
Note: if there is a photo you can click to enlarge it
2 . Aalu Methi
Aalu Methi
#Goldenapronpost -21
Ingredient
1 cup
Fenugreek leaves
1 tsp
ginger garlic paste
1/4 tsp
turmeric powder
1 tsp
oil
1/2 tsp
garam masala
1/4 tsp
fennel powder (optional)
to taste
Salt
To taste
Sugar
1/4 tsp
Mustard seeds
1/4 tsp
Cumin seeds
1 pinch
Asafoetida
1-1 tsp
cumin and coriander pwder
Cooking instructions
* Step 1
Wash and Chopped Fenugreek leaves, boil potato,peel and cut in to cubes
* Step 2
Chopped green chillies and onion finely
* Step 3
Heat oil in kadhai add mustard seeds and cumin seeds Asafoetida in it.
* Step 4
Add chopped onion and green chillies in it.
* Step 5
Saute it add ginger garlic paste and again stir it add dry spices and mix it.
* Step 6
Add chopped Fenugreek leaves, cook for 1-2 minutes
* Step 7
Add potatoes and mix it and cook it.
* Step 8
Add sugar and lemon juice and serve it with chapati or fulka.
Note: if there is a photo you can click to enlarge it
3 . Lauki Muthiya
Lauki Muthiya
#kidstiffin
Ingredient
1 cup
grated bottle gourd
1/4 cup
cooked rice(optional)
1 tbsp
gram flour
1/2 cup
wheat flour
As per taste
Salt
1
tomato
1
onion
4-5
garlic cloves
6-7
curry leaves
1 pinch
Asafoetida
1/2 tsp
garam masala
1 tsp each
cumin and coriander pwder
1 tbsp
Oil
1/4 tsp
Cumin seeds
1/2 tsp
Red chilli pwder
1/4 tsp
fennel seeds crushed
1/4 tp
Caraway seeds
1/4 tsp
Turmeric powder
Cooking instructions
* Step 1
Peel and grate bottle gourd, press it with palms and remove water from it.
* Step 2
Take a bowl add grated bottle gourd, rice, wheat flour, gram flour,salt caraway seeds, Asafoetida, turmeric pwder.cumin and coriander mix it well and make a dough, no need to add water.
* Step 3
Now make a rolls of it.
* Step 4
Keep water for boiling in a vessel. Keep one seive on it grease it and put rolls on it, cover it and cook it for 15 minutes. Let it cool.
* Step 5
Cut into pieces.
* Step 6
Chopped tomatoes and onions finely. Cut green chillies in long pieces.
* Step 7
Heat oil in kadhai add cumin seeds in it. Add curry leaves, green chillies and chopped onion in it stir it till onion become transparent. Then add tomatoes stir it.. Add salt, turmeric pwder, red chilli pwder, garam masala and cook till tomatoes becomes soft.Add 1/4 cup water in it and add pieces of muthiya in it.
* Step 8
Mix all well cover and cook it for 5-7 minutes. Add crushed fennel seeds mix it. Again cover cook for 2 minutes.
* Step 9
Serve with tomato ketchup or only itself. Very delicious.
Note: if there is a photo you can click to enlarge it
4 . Korme ki puri
Korme ki puri
Leftovers ka makeover
Ingredient
1/2 cup
crushed Turkish gram / moth dal
1 cup
left over magar (sabji)
to taste
Salt
1/2 tspn
crushed fennel seeds
1 tspn
red chilli pwder
1 tspn
cumin and coriander pwder
1 pinch
Asafoetida
1/4 tspn
Ginger paste
1 tspn
green chilli paste
1/4 tspn
turmeric powder
1 tspn
curd (optional)
as required
Wheat flour
as required
Oil for shallow fry
Cooking instructions
* Step 1
Soak Corma in water for 2 hours
* Step 2
Drain water and then add all the ingredients in large mixing bowl without oil. Mix it all.
* Step 3
If nessesary add little water and knead a dough.
* Step 4
Now pick a small piece of dough and roll it using wheat flour.
* Step 5
Shallow fry it on griddle with oil.
* Step 6
Serve hot or cold with pickle or curd.
* Step 7
This is Rajsthani dish. You can also deep fry it.
* Step 8
Use only Corma.And make puries or parotha of it and it can stay 2-3 days. You can also take in long way journey. But don't use onion in it.
Note: if there is a photo you can click to enlarge it
5 . Capsicum and Corn ki sabzi
Capsicum and Corn ki sabzi
#goldenapron post 14 (No onion no garlic)
Ingredient
1 cup
sweet corn
1 tbsp
oil
to taste
Salt
pinch
Sugar
1/4 tspn
Turmeric pwder
1 tsp
Kasuri methi
1 tsp each
cumin and coriander pwder
1/2 tsp
garam masala
1/4 tsp
caraway (shah jeera)
1 tsp
red chilli pwder
1 tbsp
cream / fresh malai
5-6
cashews
1 inch
ginger
1 tbsp
curd (optional)
Cooking instructions
* Step 1
Wash capsicum and dry with clean kitchen towel. Cut capsicum in cubes.
* Step 2
Add all the ingredients of making gravy in mixer jar and make a fine paste.
* Step 3
Heat oil in kadhai add caraway seeds in it. You can also add bay leaf, cinnamon, cardamom and cloves if you like.
* Step 4
Pour tomatoes paste in oil and stir it.. For 4-5 minutes..
* Step 5
Add dry spices,turmeric, salt, red chilli pwder, garam masala, cumin and coriander pwder and sugar in it. Mix it and let it cook.. You see that oil releases from sides.
* Step 6
Add corn in it and 1/2 cup milk or water and cook it for 5-7 minutes.
* Step 7
Now add pieces of capsicum in it.. And cook it.
* Step 8
Cook it for 3-4 minutes more..
* Step 9
Serve with chapati or fulka
Note: if there is a photo you can click to enlarge it
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