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Tinda is a famous south asian vegetable which belongs to the gourd family.  Its a Indian squash or baby pumpkin which is green in colour.  It holds the shape of an apple so also known as Apple Gourd.

It is a superfood full of health benefits. It has many anti-inflamatory agents which helps in controlling blood pressure and heart diseases. It is full of fiber and has increased water content which keeps body cool and healthy. It also increases urinary flow and helps relieve toxins from the kidney.

INGREDIENTS:

  1. 250 gms Tinda / Apple Gourd
  2. 1 Large Onion
  3. 1 Tomato
  4. 1 Teaspoon Jeera / Cumin Seeds
  5. 1/2 Teaspoon Haldi / Turmeric
  6. 1 Teaspoon Jeera / Cumin Powder
  7. 1/2 Teaspoon Dhaniya / Coriander Powder
  8. 1/2 Teaspoon Lal Mirch / Red Chilli Powder
  9. 1/2 Teaspoon Amchoor / Dry Mango Powder
  10. Salt as per taste
  11. 2 Tablespoon Oil
  12. 1/2 Cup Fried Onions
  13. Fresh Coriander or Mint for Garnish
  14. Fresh Green Chilli for Garnish

PREPARATION TIME: 20 Minutes

WATCH VIDEO RECIPE (Tinde ki Sabzi) – https://youtu.be/s0rlL3qBDSE

HOW TO PREPARE:

  • Slice Onions and chop Tomatoes, Keep aside
  • Wash, peel and Slice tindas or Apple Gourd and keep aside
  • In a wok, heat oil and crackle some Cumin and throw in Turmeric.
  • Add Sliced Tindas and mix well. Cover and cook until a little soft.
  • Add in sliced Onions and keep stirring until all take up the turmeric colour
  • Saute until a golden colour appears on tindas and onions
  • Add in chopped Tomatoes, mix, cover and cook
  • Add in Coriander, Cumin, Red chilli Powder  and salt.  Keep Stirring until all looks one.
  • Cover and cook further till a nice aroma fills the air
  • Sprinkle Dry Mango Powder and fried Onions , mix up well
  •  Cook until all moisture reduces.
  • Garnish with fresh coriander or mint and green chilly
  • Serve hot with rotis, naaans or parathas! Enjoy!

Karahi is nothing but a heavy bottom pan in a big bowl shape. The Karahi recipes are all made in this pan and thus named after it. The origins of karahi recipes can be found in Pakistan, so named this dish Lahori Murg Karahi.

Chicken is also known as “Murg” and here i have used small cuts of chicken thighs. Chicken thighs are juicy and is easy to chew. It doesn’t get chewy unlike the breast pieces., but whole chicken can also be used. Lahori Murg Karahi is made in thick rich tomato gravy and various spices to give it its aroma and flavour!

Karahi recipes are generally dry but i like keeping a little thick gravy , which makes it even more tastier and fingerlicking. Lahori Murg Karahi is served with Roti, Naan, Parathas or Rumali rotis.

INGREDIENTS:

  1. 2lb/1 kg Chicken Thighs boneless
  2. 4 Tomatoes
  3. 1 Onion
  4. 2 Teaspoon Ginger Garlic Paste
  5. 1 Cup Curd/ Yogurt
  6. 3-4 Cloves / Long
  7. 6-7 Black Peppercorns / Golki
  8. 3 Green Cardamoms / Elaichi
  9. 1 Teaspoon Cumin/ Jeera Powder
  10. 1 Teaspoon Coriander Powder
  11. 1/2 Teaspoon Garam Masala
  12. 1/2 Teaspoon Turmeric Powder
  13. Salt to taste
  14. Red Chilli Powder to taste
  15. 2 Tablespoon Oil / Ghee
  16. 4 Slit Green Chillies
  17. 1 Teaspoon fresh Ginger Julienne
  18. 1/2 Cup Fresh Green Coriander for Garnish

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:

  • Heat oil in Karahi and crackle peppercorns, cardamom and cloves
  • Throw in chopped onions and ginger garlic paste. Saute until onions get golden brown in colour.
  • Add in 2 green chillies and chicken pieces, saute until chicken changes colour and finishes releasing water.
  • Add in chopped tomatoes, Salt and Turmeric and give everything a good mix.
  • Once the tomatoes soften, add in cumin and coriander powder, saute for 3-4 minutes.
  • Once the excess liquid reduces, add in the curd and garam masala.
  • Mix everything, reduce heat, cover and cook for 10-15 minutes. Stir in between.
  • Cook until the curd releases oil, and chicken takes up a glossy look.
  • Add little water if gravy required and simmer and let boil until chicken is done
  • Garnish with Ginger Juliennes, Fresh coriander leaves and slit green chillies.
  • Serve hot with Roti, Naan or Rumali rotis.

 

Bach Baras is a hindu festival celebrated by mothers for their sons. On this occasion mothers start their day by worshiping A cow and it’s Calf. Bach means “calf” and baras means “twelve”. Bach Baras or Gau Vats Dwadeshi follows janmashtmi (lord Krishna’s birth day). Women who have male kids fast on this day, depriving themselves from eating wheat or any grains and foodstuff prepared by cow’s milk. They also avoid using knife. Nothing should be chopped, not even vegetables. They eat sprouts and Jowar or Bajra Rotis. It is believed that worshipping cow gives prosperity and longevity of kids.

Thali consists of –

Starters

  1. Sprouts of Green Moong – Sauted in little oil with Salt, Pepper and fresh Coriander and little Chaat Masala and Turmeric.

Main Course

  1. Kadhi – Cooked by mixing curd and besan(gram flour) and finished with some dried fenugreek leaves.
  2. Gatte ki Kadi – This Curry is made with onion and tomatoes and the “Gatte” is made by gram flour dough boiled and broken into small pieces and cooked together.
  3. Aloo ki sukhi sabzi – Made with boiled potatoes with salt, turmeric, red chilly powder, jeera powder and finished with fresh coriander leaves. Potatoes are not cut with knife but just roughly mashed up by hand.
  4. Jowar Roti – Jowar Roti or bhakri are one of the Indian Flat Breads made with Sorghum Flour
  5. Bajra Roti – Bajra Roti or bhakri are one of the Indian Flat Breads made with Millet Flour

Sides

  1. Green Mirchi ka Thesa/Thecha – Its a Maharashtrian side which brings quite a lot of excitement in the thali as its spicy and chatpata. Its a coarse mix of Green chillies, Fresh coriander, coconut, sesame seeds and garlic etc made by pounding the mix in a mortal and pestle.

Desserts/Sweets

  1. Bajre ki Churi – Its a healthy North Indian recipe made from crumbling leftover bajra rotis and mixed nicely with loads of ghee, nuts, Jaggery or sugar and fennel powder.
  2. Sattu ka Laddoo – Its a Recipe made during special occasions and festivals. Its kid friendly and healthy too. Sattu is basically roasted chana Dal Flour. Its made by dry roasting wheat flour till its golden and releases aroma and then mixing in sattu, sugar, nuts and cardamom powder. Finally ghee is added and mixed, rolled into laddoos.