Mirchi and Corn Salan

Ingredients

• 4-5 achari Mirch.
• Boiled corn kernels
• 1 tbsp coconut powder
• 1 onion
• 1 tomato pureed
• 12 garlic cloves
• ½ inch piece of ginger.
• 10 rasted peanuts
• ¼ cup milk
• 1 tsp cumin seeds
• 1 tsp nigella seeds
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• Salt to taste
• Oil 1 tbsp

Method

• Take mirchis slit deseed and sprinkle some vinegar and salt. Keep aside for 15 min.
• Churn some coconut powder,garlic cloves ginger 1/2onion in a grinder
• Take some roasted peanuts and 1/4 cup milk churn
• Now heat some oil in a pan and crackle cumin seeds, nigella seeds and mustard seeds
• Add onion coconut paste cook, and sauté for 5 minutes
• Add tomato puree, cook till oil separates.
• Now add peanut paste, salt, turmeric powder
• Wash d deseeded chillies .Put d chillies and boiled corn kernels into the gravy and cook for a while.
• Garnish with coriander leaves and enjoy with hot paranthas

Parsi Egg Akuri

INGREDIENTS

• 3 Eggs
• 1 tbsp Milk
• 1 chilly
• 2 onion
• 1 tomato
• ½ inch ginger
• 1 tsp of turmeric powder/haldi
• ¼ tsp cumin powder
• 1 tsp cumin seeds
• salt
• coriander leaves
• 1 tbsp oil, ghee or butter

Method

• Finely chop the onion, chilli, tomato, ginger and coriander leaves.
• In a shallow frying pan, heat oil, butter or ghee. Add the onions. When they are partly cooked, add ginger and sauté for 2 mins.
• Then add green chilly and tomatoes.
• Add turmeric and fry till the tomatoes get soft and mushy.
• Break the Eggs. Beat the eggs and add milk, cumin powder and salt. Beat the mixture really well.
• Now add the beaten eggs to masala mixture at very low flame. Stir the mixture. The eggs will start to cook. Keep on stirring. Otherwise the eggs will start sticking to the bottom of the pan.
• When eggs are slightly wet add coriander leaves.
• Once the eggs are cooked and firm, remove from the pan.
• Egg Akuri is ready

Onion , Methi Paratha

Ingredients

• 1 cup whole wheat flour (gehun ka atta)
• 1/4 cup chopped onions
• 1/4 cup chopped coriander (dhania)
• 2 tbsp chopped fenugreek (methi)
• 1 1/2 tbsp chopped green chillies
• a pinch of asafoetida (hing)
• salt to taste
• oil for cooking

Method

• Combine all the ingredients in bowl, add water and knead to a soft dough.
• Divide the dough into equal portions.
• Roll out each portion into medium round thick size paratha.
• Heat the pan and shallow fry each paratha using little oil and cook on both the sides till it is golden brown in colour.
• Serve hot.

Pyaaz ki kadhi

Pyaaz ki Kadhi

• 1 med onion, diced or sliced
• 1 tbsp Garlic, crushed / ground
• 1 tsp Haldi powder
• 1 1/2 tsp chilly powder
• 1 tsp Dhania powder
• 1/2 tsp methi seeds
• 1/2 tsp mustard seeds
• 1 tsp jeera 
• 1/2 tsp hing
• 2 dry whole chilly
• 400 gm curd/laban, slightly sour tastes better
• 4 tbsp besan
• Salt to taste
• 1 tsp Sugar optional (Gujjuness ) 
• water about 500 ml but check for consistency while boiling
• 2 tbsp oil
• Coriander for garnishing

Method

• Mix curd and besan very well. (No lumps, abs smooth)
• Heat oil in a pot. add mustard seeds, let splutter, jeera, sizzle, dry chilly, methi seeds and hing. 
• Immediately add onions. Saute for 2 mins. add garlic and fry some more (till a light pink colour)
• Now add haldi, mirchi and dhania powder. Mix well and fry for 2 mins.
• Pour in the curd besan mixture. Keep stirring CONSTANTLY. (should not curdle)
• Add salt and sugar.
• Add water as per the consistency you want. Bring it to a boil while continuously stirring it.
• After one boil, it will stabilize. You may stop stirring now. Simmer for 10 minutes. Oil will come on the surface.
• Garnish with chopped coriander.
• Serve hot with steamed rice, khichdi, bajra / jowar roti, or just drink it plain.

Achari Bhindi

Ingredients

Achari Bhindi:

• Bhindi / Okra - 500 grams
• Onion, chopped - 1 medium
• Paanch phoran  (Saunf, Kalonji, Jeera, Methi Dana, Mustard Seeds) - 1 teaspoon
• Red chilli powder - 1 teaspoon
• Coriander powder - 1 tablespoon
• Turmeric powder - 1 teaspoon
• Amchur powder ( dry mango powder) - 1/2 teaspoon
• Achari masala -1 tablespoon
• Mustard oil - 3 tablespoon
• Salt to taste.

Achari Masala:

• Coriander Seeds - 2 tablespoons (Dry roasted)
• Fennel seeds or Saunf - 1 tablespoon (Dry roasted)
• Cumin seeds  - 1 teaspoon (Dry roasted)
• Fenugreek seeds - 1 1/2 teaspoon
• Black Mustard seeds - 2 teaspoon
• Onion seeds (kalonji) - 1/2teaspoon
• Carom seeds (ajwain) - 1/2 teaspoon
• Dry mango powder (amchur) - 4 teaspoon
• Turmeric powder - 1 teaspoon
• Red chilli powder - 1 teaspoon 

Method

Achari Masala:

• Dry roast coriander seeds along with Fennel seeds and Cumin seeds.Let it cool and add all the other ingredients of the achari masala and grind into a coarse powder. Store in an airtight jar.

Achari Bhindi

• Wash and wipe dry the bhindis (okra), cut them into 1 cm thick pieces. 
• Heat the mustard oil in a kadhai once it starts smoking turn off the heat and add the paanch phoran,turn on the heat and once the spices start releasing the aroma add the chopped onion, fry until golden brown.
• Add the chopped bhindi (okra), mix well and add the red chilli powder, coriander powder and turmeric powder, mix well cover and cook for 4 - 5 minutes.
• Add the  Achari masala along with Amchur powder and salt, mix well and cook for 3-4 minutes.