Masla Bhindi(KICHEN KING)

Ingredients :
-250 gm ladyfinger
-1 onion (sliced)
-2 tbsp oil
-1 tbsp coriander pd
-1/2 tsp red chilli pd
-1/2 tsb chaat masala pd
-salt pepper(to taste)
Method
1-   wash and wipe the ladyfinger and slit them lengthwise.mix all the dry masalas and stuff into bindi.

2-   put oil in a microwave-safe shallow dish .put stuffed bhindi and sliced onion into it.sprinkle 1 tbsp of water.

3-   microwave coverd on 100% power for 5-6 min.stir in between serve hot with roti/paratha.

khandvi

ingredients:
for khandvi-3/4 cup curds-1 cup water-1/2 cup besan-1/2 tsp turmeric(haldi)pd- a pinch of asafoetida(hing) - 1tsp chilli-ginger paste - salt(to taste)
for tempering: -2 tsp oil - 1/2 tsp mustard seeds - 2 green chillies (salit)-8-10 curry leaves
for garnishing: 1 tbsp grated coconut - 2 tbsp chopped coriander

method for khandvi :
1. mix all the ingredients for the khandvi in a deep microwave-safe bowl.microwave at 80% power for 4-5 min . strirring in between again microwave for3-4 min .
at 80% power,stirring in between until the mixture thickens.
2. take out the mixture and spread it as thinly as possible on a thick polythene sheet with the help of a flat katori. as it cools, cut into
broad strips and roll them into small rolls and serve them in a serving dish.

for tempering: take all the ingredients for tempering in a small microwave-safe bowl and microwave at 100% for 2 min. pour this tempering on the khandvi rools in the serving dish.
for garnishing: sprinkle coriander leaves and grated coconut on the khandvi and serve.

ACHARII BAINGAN

ingredients:
-8-10 small brinjals
2tbsp oil
1 tsb ginger-garlic paste
1tbsp tamarind(imli) paste
1 tbsp tomato puree
1 tbsp onion-chilli paste
A pinch of asafoetida(hing)
1 tsp fennel(saunf)
1/2 tsp mustard seeds(rai)
1/2 tsp dried raw mango powder (amchoor)
salt,red chilli pd,pepper(to taste)

Method

 :1: wash and slit the brinjals in a microwave-safe dish, add 1 tbsp oil and dry masalas and microwave covered for 1 min.at 100% power.keep aside.

 :2: in onother microwave-safe bowl, now add onion-chilli paste,ginger-garlic paste and tomato puree and mix well.
microwave covered for 2 min .at 100% power. fill this masala into the slit brinjals.

 :3: apply a little oil over brinjals. microwave covered for 5-6 min at 100% power,turning in between.lastly add tamarind paste and mix well . microwave covered for 2 min .at 100% power serve hot 

Egg green-masala fry(kichen king)

Ingredients:
Bollied eggs (cut into half lengthwise) 3
Ginger 1 inch piece
Garlic 3-4 cloves
Coriander leaves 6-7 strands
Onion 1
Green chillies 2-3
Rice flour 1 tea spn
Salt as per taste
Oil

Method:
Grind together ginger-garlic, coriander leaves, green chillies,onion. Mix with rice flour and salt. Apply the mixture to eggs. Apply oil to tava and fry the eggs. Serve hot.

Serves : 2
Preparation time : 15min

Egg curry with tomato gravy(kichen king)

Ingredients:
Boiled Eggs 5
Onions 2
Tomatoes 4
Chilli powder 2 tea spns
Chicken masala or garam masala 1 tea spn
Mustard seeds 1/4 tea spn
Jeera 1/4 tea spn
Coriander leaves
Salt
Oil

Method:
Heat oil and add mustard & cumin seeds. When they start spluttering add finely chopped onions. Fry till onions turn slightly brownish. Add finely chopped tomatoes (or cooked and mashed tomatoes). Fry till oil seperates. Then add sufficient water, chilli powder, chicken masala(or garam masala), salt. Cook for 5 minutes. Put eggs(put some slits on eggs so that the masala reaches inside of the egg). Cook for 2-3 minutes. Garnish with coriander leaves. Serve hot.

Serves : 4
Preparation time : 30min

Egg curry with kasoori methi(kichen king)

Ingredients:
4 boiled eggs
2 tbl spn fresh/frozen coconut
3-4 green chilies
1/2 tea spn garlic
1/2 tea spn ginger
2-3 strands coriander leaves
2 cloves
3-4 peppercorns
1″ cinnamon
1/2 tea spn poppy seeds
1/4 tea spn cumin seeds
1/2 cup slitted onion
1/2 tea spn chili powder
1/2 tea spn coriander powder
A pinch turmeric
1/2 cup tomato
1 tbl spn cream
1 tea spn kasoori methi
Oil
Salt

Method:
Grind coconut, green chilies, ginger, garlic, cloves, cinnamon, peppercorns, poppy seeds, coriander leaves.
Heat oil and add cumin seeds. Add onion and fry till onions turn brownish. Add ground masala and fry for 5-6mins till raw smell goes off.
Add chili powder, coriander powder, turmeric and fry for few more minutes. Add tomatoes, salt and fry for few more minutes (salt helps in cooking tomatoes faster). Add little water to bring it to a thick gravy consistency.
Pour in cream and cook for few more minutes. When it starts boiling, add the eggs slitted into half. Add kasoori methi. Cook for few more minutes.
Serve hot with jeera rice or chapathis.

Serves : 2-3
Preparation time : 20mins

Egg curry with goda masala(kichen king)

This is a simple egg curry that I made a couple of days back. Goda masala gives a very good aroma and taste to this gravy. It goes very well with yellow rice or chapathis.

Ingredients:
3/4 cup fresh/frozen coconut
4 boiled eggs
1 tea spn goda masala
1/4 tea spn tamarind
1/2 tea spn ginger pieces
1/2 tea spn garlic pieces
1/2 tea spn chilli powder (optional)
1/2 cup onion
7-8 curry leaves
A pinch turmeric
Salt

Method:
Dry roast coconut with ginger, garlic and goda masala, tamarind. Grind to a paste.
Heat oil and fry onion. Add the ground paste and enough water to bring to desired gravy consistency. Add turmeric, salt.
Cut the eggs into two and add to gravy, add curry leaves and cook for few minutes.
Serve hot.

Serves : 3-4
Preparation time : 20mins