Krishna & Maria's Kitchen

Ingredients:

• Bhindi (Okra)
• Onion
• Tomato
• Coriander leaf
• Haldi,Jeera,Chilli,Dhania,garam masala powder
• Salt Oil
• Potato

Cooking Method:

Cut the bhindi into long strands, make medium size slices of potatoes, grate the onion and tomatoes into fine pieces. Chop coriander leaves.

Into a little oil, add grated onions and sauté till they change colour.Mix all the dry masala powder with a little water and add to the onion. Sauté in low flame. Add tomatoes and sauté again. Add potatoes and sprinkle little water.Cover an cook for 5-7 minutes. Open the lid add bhindi. Do not add any more water. Add salt, cover and cook for 4-5 minutes in low flame. Open the lid, sprinkle coriander leaves, and dry out remaining water.

Ingredients:

• 1 cup flour
• 1 cup powdered sugar
• half cup  vegetable oil
• 3 eggs
• 1 tsp baking powder
• 1tsp coffee powdwe dissolved in 1 tbs warm water,
• half tsp cinnamon powder. 

Cooking Method:

Beat eggs till light and fluffy with beater at high speed for 45 sec. Add sugar gradually and continue beating, till mixture is creamy. 

Mix flour, baking powder and cinnamon powder. Add dissolved coffee to the egg mix, then fold in ( gently mix with hand) the dry flour mix to the egg mix till uniformly mixed. 

Pour into greased cake cup moulds about three quarter full. 

Pre heat micro wave in convection mode at 180 deg. Bake the cup cakes for about 15 to 20 min.

Ingredients:

• Egg plants ( 2 big or 3 small ) cut into  long big pieces
• whole garam masala  ( 3 cardamom,3cloves, 1 piece cinnamon, 1 piece mace, 1 big bay leaf)
• 2 tbs grated onion
• ginger paste
• garlic paste
• little kasoori methi leaves
• little mustard
• little cumin seeds
• little  coconut powder
• hing
• roasted peanut paste
• little tamarind paste
• turmeric powder
• cumin powder
• coriander powder
• Kashmiri mirch powder
• oil
• salt

Cooking Method:

Fry the egg plants lightly and keep aside. 

To some oil, add pinch of hing, whole  garam masalas, little mustard , cumin seeds, bay leaf and saute a little. in low flame. Add grated onion  and lightly fry. Add little ginger paste and garlic paste and saute a little. Mix appropriate quantity of turmeric, cumin, coriander, mirch with small amount of water  and add to the cooking vessel. Saute again.

Mix coconut powder, some peanut paste,  tamarind paste with some water and  add to the above mixture in vessel. Add appropriate quantity of salt and water for gravy. Mix well  in low flame.  Be careful so that the mixture does not get burnt. 

Add the fried egg plants, little kasoori methi leaves and bring the mixture to a boil in high flame. Cover  and cook in low flame for 5 min.  You can add water according to the amount of gravy needed.  Bagara Baigan is now ready. You can have it with biryani, rice or chapati.

Ingredients:

• Potato  (5) medium size
• 2 and half tbs poppy seed
• 1 medium size onion
• 1 small green chilli
• little turmeric powder,
• oil
• salt. 

Cooking Method:

Cut the potatoes in medium size cubes. Grind the poppy seed and green chilli with little water to make a paste. Finely grate the onion. 

To some oil in a vessel, lightly fry the potato pieces and keep aside. Lightly fry onion, then add fried potatoes and poppy seed paste and saute for a little while. Add little turmeric powder and salt. Add some water, bring it to a boil and cook for 10 min in a covered vessel in low flame. Open lid and make a dry prep.

4 servings

Ingredients:

• 80g peas (or if peas not available, 80g asparagus)
• 80g bell pepper red and yellow
• 200g broccoli
• 80g onion
• 200g tofu (smoked or fried)
• 1 tbsp soy sauce
• 4 tbsp sweet chilli sauce
• 40g cashew nuts
• salt
• pepper
• 2 tbsp Corn starch

Cooking Method:

Cut tofu lengthwise into even pieces. Heat some vegetable oil in a frying pan over medium heat. Fry tofu slices on each side for approx. 5 mins until lightly roasted and crisp.

Add tofu, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce to a bowl. Stir well to coat tofu slices with marinade. Set aside.

Add nuts to pan and roast over medium low heat until golden brown and fragrant. Set aside.

Cut onion, broccoli and bell pepper into medium size pieces.  Heat some more vegetable oil in frying pan and sauté the onion and bell peppers. Then add the broccoli and peas. Add some water, 2 tbsp of sweet chilli sauce, salt and pepper to taste. Cook for 10 minutes until vegetables are lightly cooked but crisp.

Take 2 tbsp corn starch, mix with water in a bowl. Keep stirring in bowl to prevent corn starch from sticking. Then add this to the boiling dish and mx evenly.

Add back the fried tofu and nuts to the dish and stir a little to combine. Then taste the sauce and some of the vegetable to check if some more salt or sauce is needed.

Serve with hot rice!

4 servings

Ingredients

• Cauliflower
• Potato
• Tomato
• Peas
• Turmeric powder
• Bay leaf
• Cumin powder
• Coriander powder
• Kashmiri mirch powder
• Garam masala powder
• Salt
• Oil
• lime

Cooking Method:

Cut cauliflower and potato in cubes. Fry them lightly in oil with little salt. Keep them aside.

To a little oil, add bay leaf, finely chopped tomato, turmeric, cumin, coriander, Kashmiri mirch and Garam masala powder.Sauté in low heat with a little water.

Add fried cauliflower and potato pieces. Add appropriate quantity of salt and water and bring the mixture to a boil.

Cover and cook in low flame for 10 to 12 minutes.

4 servings

Ingredients:

• 800g Cod
• 500g Sweet potatoes
• 100ml White wine
• 10g Parsley
• 40g Butter
• Salt

Cooking Method:

Pre-heat oven to 200 degree Celsius. Peel sweet potatoes, chop into small cubes.  Grease a baking dish with butter and transfer the sweet potato cubes to the baking dish. Season with salt.

Pour white wine over the sweet potatoes. Bake at 200 degree Celcius for approx. 20 mins.

Pluck parsley leaves and chop finely. Season both sides of fish fillets with salt. Remove sweet potatoes from oven and place the fish on top. Sprinkle with parsley and distribute butter on the fish fillets. Return the baking dish to the oven and bake for approx. 10 mins at 180 degree Celcius. Serve with parsley and Enjoy!

For 3 portions

Ingredients:

• 1kg of potatoes
• 1 onion
• 1 egg
• 1 tsp salt
• 1 tbsp flour
• oil

Cooking Method:

Peel potatoes and finely grate them with a grater or the food processor.

Remove the water from the potatoes with a net.

Chop the oninios finely and add to the potatoes.

Then add 1-2 eggs, salt and flour and stir well.

Make 10 cm blobs in an oiled pan and roast nice golden brown from both sides.

Tastes best with applesauce.