Bhojan Universe

Ingredients

• 15 small Onion bulbs
• oil for frying
• 6 tbsp Oil
• 1 tsp Cumin seeds
• 1 Onions
• 2 tsp Garlic paste
• 2 tsp Ginger paste
• 1 cup Yogurt
• 1 tbsp Corriander powder
• 1 tsp Turmeric
• 1 tsp Chilli powder
• 5 Tomatoes
• 1 tsp Dry mango powder
• 1 Bay leaf powder
• 1 tsp Black pepper powder
• 1 tsp Black cardamom powder
• 1 tsp Cumin powder
• salt to taste

Directions For Cooking

Filling ingredients:
1.5 tbsp Tamarind paste
1 tsp Dry mango powder
3/4 tsp Coriander powder
1/2 tsp Chilli powder
1/2 tsp Cumin powder
1/2 tsp Turmeric

salt to taste

• Mix all the filling ingredients for the filling and put equal quantities. Peel onions and make cross incisions on the top for filling. Fill the onions and keep aside for 30 minutes. Mix yogurt with coriander powder, chilli powder, turmeric and leave aside for 5 minutes.
• Heat oil in a frying pan and shallow fry these onions until lightly colored. Place them on absorbent paper to remove excess oil. Heat oil in a pan adds cumin seeds when crackles add finely chopped onions. Add the mixture of yogurt and spices. When oil starts to separate add chopped tomatoes cook till done. Slowly add these fried onions cover and cook till done. Add water if needed. Cook till gravy reaches desired consistency. Sprinkle all the remaining spices and cook for few more minutes.
• Garnish with coriander leaves and slit green chillies.

Ingredients

• 600 gm Spinach
• 200 gm Potatoes
• 100 gm Grated coconut
• 2 tbsp Oil
• 1 tsp Mustard seeds
• 1 tsp Blackgram dhal
• 1 Onion
• a few Curry leaves
• 1 inch Ginger
• 6 Green Chillies

Directions For Cooking

• Heat oil in a pan add mustard seeds, when spluttered add blackgram dhal. Add onions and saute till glossy. Add ginger, green chillies, curry leaves and stir well
• Meanwhile parboil the potatoes with salt and keep aside.
• Add chopped spinach and cook till almost dry. Add potatoes and cook for few minutes added the grated coconut.
• Remove into a serving dish accompany with chapathi or steamed rice.

Ingredients

• 3 Brinjals (eggplant)
• 1 Onion
• 1 Potato
• 2 Tbsp Boiled peas
• 1 Tbsp Tomato paste
• 1/2 cup White sauce
• for frying
• white sauce
• 2 Tbsp flour
• 1/2 cup milk
• 1 Tbsp butter

Directions For Cooking

• White Sauce
  Heat butter, flour and cook till it is not raw. Add milk and cook while stirring till it is thick and creamy. Add salt and pepper.
• Brinjal Bowls
  Cut brinjals into two halves, lengthwise.  Scoop out the inner portion. Broil brinjals till light brown.
• Grate potatoes. Heat oil add potatoes, scooped portion of brinjals. Cook with salt and mix the other ingredients. Fill this in the brinjals. Pour some whitesauce and decorate with tomatoes and serve warm or cold.

Ingredients

• 1 Bunch Coriander or Cilantro leaves
• As desired Ground fresh green chillies
• As desired Salt
• 1/4 Pound Tomatoes
• 1 Inch Fresh ginger (grated)
• 1/2 Pound Onions (thinly sliced)
• 2 Table Spoons Oil
• 1 Pound Bhindi (Okra)

Directions For Cooking

• Fry the onions till golden brown.
• Add ginger, tomatoes, salt, turmeric, chillies cook on low till the liquid is reduced.
• Add bhindi and stir very occasionally otherwise bhindi may break.
• When the stickiness reduces and little yogurt(optional).
• Sprinkle with coriander leaves when it is done.
• Serve with chapathis

Ingredients

• 4 Cups Mixed Diced Vegetables
• 2 Tea Spoons Salt
• 2 Tea Spoons Garam Masala Powder
• 5 Table Spoons Ghee Or Oil
• Grind Together
• 5 Flakes Garlic
• 8 Green Chillies
• 1/2 Cup Coconut Scrapings
• 1 Inch Ginger
• 1 Onion
• 1 Bunch Cilantro Or Coriander Leaves

Directions For Cooking

• Fry the vegetables in oil or ghee, add the ground masala with salt add garam masala.
• Add about 1 cup water to boil the vegetables.
• Garnish with coriander leaves.
• Add cream if desired.

Ingredients

• 1 Lb. Potatoes
• 1/4 Cup Peas
• 1/2 Lb. Tomatoes Made To Pulp
• 2 Tea Spoons Corriander(Dhania) Powder
• 2 Table Spoons Red Chilli Powder
• 3 Onions
• 1/2 Tea Spoon Jeera Powder
• 3 Table Spoons Cahewnuts(Broken)
• 1/4 Table Spoon Garam Masala
• As Desired Salt And Sugar
• 2 Table Spoons Maida
• 1/4 Table Spoon Ginge-Garlic Paste
• 1/4 Cup Cream
• 1/2 Table Spoon Jeera

Directions For Cooking

• Boil and peel potates.
• Cut the potato diagonally into two, scoop the middle portion and mash the scooped the middle portion.
• Heat oil fry onions add peas, scooped potatoes, half of salt, chilli powder and garam masala.
• Stuff this mixture in the potato shells and seal with maida paste.
• Heat oil and deep fry till they are golden brown or broil them in the oven till they are cooked well.
• Heat some butter season with jeera and finely cut onions.
• Add ginger garlic paste, chilli powder, garam masala, dhania powder, jeera powder, salt and sugar.
• Add the fried potatoes and boil till the gravy is thick enough
• Garnish with corriander leaves, cashewnuts and fresh cream

Ingredients

• 1 L.B Paneer
• 1 Carrot
• 10 French Beans
• 1 Cup Peas
• 10 Cashew Nuts
• 1/2 Cup Khova (Condensed Milk)
• As Desired Salt
• For Garvy:
• 1 Oninon
• 1 Tomato
• 2 Pods Garlic
• 1 Cm Ginger
• 1 Cup Curd
• 1 Tsp Garam Masala
• As Desired Salt
• Oil For Frying

Directions For Cooking

• Blanch the tomatoes , extract puree and slice the onions.
• Chop carrots and beans boil along with peas.
• Chop the cashew nuts.
• Grind garlic and ginger to paste.
• Add nuts, salt, paste, panir to the boiled vegetables.
• Make the into balls and fry in oil till golden brown .
• Heat oil fry onions and add puree and all the spices.
• Boil till the raw smell disappears.
• Add the balls before serving .
• Garnish with cream and corriander.

Ingredients

• 8-10 Any kind of Peppers(medium hot)
• 1 Cup Mashed potato
• 1/2 Tea Spoon ground black or whit
• 1-2 Onion
• 1 inch Ginger
• 1/2 Tea Spoon Turmeric
• 1 Tea Spoon Coriander powder
• 1 Tea Spoon Cumin powder
• 4-5 Cloves
• 1/2 Cup Milk(optional)
• 1/2 Cup Yogurt
• As desired salt
• 5 Tea Spoons Oil or Ghee

Directions For Cooking

• Slit the peppers and remove the seeds.If necessary wear gloves to prevent from burning from the peppers.
• Season the potato with salt and pepper and a little lime juice(optional).
• Stuff each pepper with this mixture.
• Heat oil in a non-stick vessel .
• Saut� the onions,ginger,turmeric when done add the peppers and cook till the peppers turn brown.
• Add the spices ,yogurt and milk and salt if necessary.
• Cover and cook till the sauce is thick and creamy.
• Can be served as combination dish for breads or plain rice.