Rajma Masala

Ingredients:
1 Cup - Rajma Beans
2 - Bay Leaves
2 - Cardamon
1 Tsp - Cumin seeds
2 Tbsp - Ginger Garlic Paste
1 - Big Onion (1.5 cup minced)
2 Cup - Tomato Puree
2 Tsp - Coriander Powder
1/4 Tsp - Turmeric Powder
1/2 Tsp - Roasted Cumin Powder
1 Tsp - Chili Powder
1 Tsp - Garam Masala Powder
1 Tsp - Shredded Ginger
1 Tbsp - Minced Mint Leaves
1 Tbsp - Kasoori Methi
2 Tbsp - Oil
2 stem - chopped cilantro
Water as required
Salt as required

Procedure:
1) Soak Rajma for at least 6 hours and pressure cook it to  2-3 whistles.
2) Add oil to the pan, when hot enough season with cumin seeds, bay leaves and cardamon.
3) Add onion, ginger garlic paste, saute till the raw flavors of ginger garlic goes away and onion becomes transparent.
4) Add Tomato puree, coriander powder, turmeric powder, roasted cumin powder, salt and boil them till all the raw flavors of spices are gone.
5) Now add the Garam Masala Powder, Shredded Ginger, Mint Leaves and Kasoori Methi.
6) Sim the stove to low, boil for about 5 min.
7) Garnish with fresh cut cilantro and serve hot with Rice or Roti.

Bagara Baingan (Traditional Andhra Recipe)

Ingredients:
15 nos - small & tender brinjals
2 1/2 Cups - Onions (Finely Chopped as seen in the Picture)
1/2 Cup - Peanuts
2 Tbsp - Sesame seeds
2 Tsp - Poppy seeds
2 Tsp - Coriander seeds
1 Tsp - Cumin seeds
2 inch - Cinnamon stick
2 Tbsp - grated or dried Coconut
2 inch piece - Ginger
10 - Garlic cloves (6-8 if the cloves are big)
1/2 Tsp - Turmeric powder
1 Tsp - Red chilli powder
2 Tsp - Jaggery, grated
Tamarind pulp from a lemon sized tamarind ball
2 Tbsp - Oil
10 - Curry leaves
Salt as Required

Serves 10 - 12 people

Procedure:
1) Wash the brinjal and slit them into 4 stopping an inch before you get to the stem end.
2) Heat up a pan and dry roast the peanuts, sesame seeds, poppy seeds, coriander, cumin seeds, grated coconut and cinnamon stick separately one after the other in medium flame till they are evenly browned. Allow them to cool for a few minutes.
3) Heat up a clean pan with a tablespoon of oil and fry onions with salt till the moisture is absorbed completely.
4) Once all the roasted and fried items are cooled, grind them together to a fine thick paste along with 3/4th of the cooked onions, ginger, garlic, tamarind extract, turmeric powder and a little water to help the blending process.
5) Stuff about a teaspoon of the paste into the slits of the brinjal carefully.
6) Heat the remaining oil in a deep saucepan, sauté the curry leaves and carefully add the stuffed brinjals to the pan. Cover the pan and let them cook for about 10 mins, until they soften. Rotate them every few minutes so they cook evenly.
7) Reduce the stove to medium, add the rest of the masala paste and red chilli powder. Dilute them with water to form a thin gravy and add salt to taste.
8 ) Cook on medium heat until the eggplants are cooked through and the oil starts to separate from the masala and collect around the edges.
9) Serve warm with mild jeera rice, pulao or phulka.

Asparagus in Green Gravy

Ingredients:
2 cup - Asparagus cut about an inch
1/2 cup - sliced Olives
11/2 Tsp - Fennel Seeds
1 Tbsp - finely minced Garlic
1 cup - Coconut milk
1 Tsp - Lemon juice
3 - Green Chillies
11/2 cup - cubed Onion
1/2 - Tomato
2 - Cardamom
1 Tbsp - Kasuri Methi
1/3 cup - Cilantro
3 Tbsp - Olive Oil or Vegetable Oil
salt as required.

Procedure:
1) Heat a pan with 1 tbsp oil.
2) Fry onions, tomatoes, cardamom together until the raw flavor goes. Now add salt, cilantro and kasuri methi and fry for a min. Allow them to cool and grind them to thick paste.
3) Heat the same pan with rest of oil. Add fennel seeds and minced garlic, fry them till the color of garlic turns golden brown.
4) Add asparagus, salt and close the lid  in medium heat till the asparagus is half cooked. Sprinkle water in between if required. Now add the olives and fry them for a min.
5) Add the ground paste with water,salt and boil them in medium heat for about 5 mins. (Add water for your required consistency of the gravy).
6) Add the coconut milk and bring it to boil for a min.
7) Finally switch off the stove and add the lemon juice. Garnish them with cut cilantro's.
Goes very good with Roti's and Paratha's.

Malai Mutter Methi

Ingredients:
1 1/2 Cup - Methi
1 Cup - Frozen Peas
3/4 Cup - cubed Onions
1/4 Inch - Cinnamon
2 to 3 - Green Chilies
1/2 inch - Ginger
3-4 - Pepper
1- Cardamon
2 1/2 Tsp - Cumin seeds
2 Tsp - Coriander seeds
a pinch - Turmeric Powder
1/2 Tbsp - Sugar
Salt as required
Oil for seasoning
1 1/2 Cup - Milk
2 Tbsp - Heavy Whipping Cream/Fresh Cream
Cilantro for garnishing

Procedure:
1) Dry roast 2 tsp of cumin and coriander seeds, grind them to fine powder.
2) Grind onions, cinnamon, green chilies, ginger, pepper, cardamon together to smooth paste.
3) Heat oil in a pan and add the remaining cumin seeds. Allow them to splutter.
4) Add the ground paste and keep frying them till the raw flavor is gone.
5) Add the Methi leaves, peas, turmeric powder, cumin & corriander powder, salt and fry them till the methi leaves are cooked.Sprinkle water if required.
6) Add the milk mix them well to form a gravy. When the milk is about to boil add the cream.
7) Bring them to boil and immediately switch off the stove.
Garnish with cilantro and serve them hot with Rotis or Parathas