Jini's Ultimate Kitchen

INGREDIENTS 1/2 CUP SOAKED MUNG DAAL 300 GRAMS CHOPPED SARSO KA SAAG 2 MEDIUM SIZED CHOPPED ONION 1 BIG CHOPPED TOMATO 3 T/S CHOPPED GINGER-GARLIC 1 T/S TURMERIC POWDER 1 1/2 T/S CHILI POWDER 1 T/S CORIANDER POWDER 1/2 T/S CUMIN 200 ML WATER 3 T/S OIL SALT TO TASTE METHOD HEAT A PRESSURE COOKER. ADD OIL & ADD SOME CUMIN SEEDS AND LET IT CRACKLE THE CUMIN SEEDS. NOW ADD CHOPPED ONION. AND COOK THE ONION UNTIL THE ONION GETS TRANSPARENT. THEN ADD CHOPPED GARLIC-GINGER AND COOK IT TILL THE ALL AROMAS OF GINGER-GARLIC COME OUTSIDE AND SPREAD THE AROMA ALL OVER THE KITCHEN. AT THIS TIME ADD MUNG DAAL AND MIX IT WELL WITH ONION & GINGER-GARLIC. NOW LET'S ADD SOME ROUGHLY CHOPPED TOMATOES AND SOME CHOPPED CHILI. ADD CHOPPED SARSO KA SAAG. AND MIX IT WELL. ADD SOME TURMERIC POWDER,CHILI POWDER AND CORIANDER POWDER. AGAIN MIX IT WELL. ADD SOME SALT OR ACCORDING TO YOUR TASTE. ADD SOME WATER AND PRESSURE COOK IT FOR 20 MINUTES ON MEDIUM FLAME. SERVE

INGREDIENTS 200 GRAMS OF PALAK LEAF 4 LARGE CHOPPED MASHROOM 1 MEDIUM FINE CHOPPED 4 SLICED CHILLI 10 CLOVE OF GARLIC 1/2 T/S CUMIN 1/2 T/S TURMERIC POWDER 1 T/S CHILLI POWDER 30 GRAMS CRUMBLED PANNER OR CHHENA 1 T/S CORIANDER POWDER 1/2 CRUSHED KASURI METHI 3 T/S OIL SALT TO TASTE METHODS HEAT A KADHAI.ADD PALAK LEAF NOW ADD SOME WATER IN TO KADHAI. AND LET BRING THE BOIL PALAK. ADD SOME 5 GARLIC AND ALSO BOIL THE GARLIC CLOVE WITH PALAK. BOILED THE PALAK AT LEAST 5-7 MINUTES. AFTER BOILING THE PALAK. KEEP IT SIDE AND LET IT COOL FIRST. AFTER 10 MINUTES TAKE THE PALAK AND GARLIC AND PUT THE IN THE BLENDER AND BLEND IT UNTILL THE SMOOTH PURY. AGAIN HEAT A KADHAI AND ADD 2 BAY LAEF AND SOME CUMIN. NOW ADD SOME CHOPPED ONION AND CRUSHED GARLIC. ADD SOME MASHROOM AND MIX IT WELL. NOW ADD PALAK PURY. ADD SOME WATER AND MIX IT WELL. ADD SALT. NOW ADD SOME TURMERIC POWDER,CHILLI POWDER, AND CORIANDER POWDER. MIX IT WELL. CRUMBLE SOME PANEER AND SIMMER IT F

                                                                  INGREDIENTS 2 MEDIUM SIZED SLICED EGGPLANT. 2 T/S CURRY POWDER SALT TO TASTE OIL FOR SHALLOW FRYING. METHOD TAKE A BOWL. ADD SLICED EGGPLANT. NOW ADD INSTANT CURRY POWDER (EASY TO MAKING CURRY POWDER DRIED CURRY LEAVES,CARDAMOM,CINNAMON,CLOVES,TURMERIC,DRIED RED CHILI,STAR-ANISE,CORIANDER SEEDS,SOME OF KASURI METHI (OPTIONAL) PUT ALL THE IN TO THE BLENDER AND BLEND TILL THE ALL INGREDIENTS FINELY POWDERED.) NOW MIX IT WELL. HEAT TAWA. ADD  2 T/S OF OIL. NOW SHALLOW FRY ALL EGGPLANT SLICED. ON MEDIUM FLAME SHALLOW FRY THE EGGPLANT (NOTE:-DO NOT HIGH FLAME DURING THE SHALLOW FRY.) WHEN THE ONE SIDED IS LOOKING LIGHT GOLDEN BROWN COLOR. TURN IT OVER ANOTHER SIDE AND AGAIN SHALLOW FRY IT FOR 2 MINUTES ON MEDIUM TO LOW FLAME. NOW YOUR BAIGAN BHAJA IS READY TO SERVE WITH HOT RICE & DAL. ## LET'S SEE THIS BENGOLI CUISINE RECIPE STEP BY STEP ## 1. TAKE A BOWL. ADD SLICED EGGPLANT. 2

                                                      INGREDIENTS 75 GRAMS OF MUNG SPROUTS 1 SMALL ONION FINELY CHOPPED 1 SMALL TOMATO FINELY CHOPPED 2 T/S FINELY CHOPPED CABBAGE SALT TO TASTE   FOR DRESSING 2 CLOVE OF CRUSHED GARLIC 1/2 T/S OF FRESHLY GRATED GINGER 1/2 T/S OF LIME JUICE 1 1/2 T/S WATER 1 T/S TOASTED SESAME SEEDS PINCH OF CHILI POWDER METHODS TAKE A BOWL. ADD MUNG SPROUT,FINELY CHOPPED ONION,TOMATO,CABBAGE AND SALT. MAKE A SIMPLE AND EASY DRESSING.  TAKE A BOWL. ADD GARLIC,GINGER,LIME JUICE. LITTLE BIT OF WATER,SOME OF TOASTED SESAME SEEDS,PINCH OF WATER. MIX IT WELL. NOW TAKE THE ALL VEGGIES IN BOWL.NOW ADD DRESSING. MIX IT WELL. SERVE IT. ##LET'S SEE THIS METHOD STEP BY STEP## STEP 1:- TAKE MUNG SPROUTS. STEP 2:- ADD CHOPPED ONION, TOMATO AND SALT. STEP 3:- ADD CHOPPED CABBAGE. ##FOR DRESSING## STEP 4:- TAKE A BOWL. ADD FRESHLY GRATED GINGER AND CRUSHED GARLIC. STEP 5:- ADD LIME JUICE. STE