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Bharwan bhindi:-

Ingredients
500 gms ladies finger (bhindi)
2 tbsp coriander (dhania) powder
chilli powder to taste
1 tsp garam masala
1 tbsp dried mango powder (amchur)
salt to taste
1 tbsp oil
Method
Slit the bhindis in between lengthwise after cutting both the ends, taking care not to split into 2.
Combine the coriander powder, chilli powder, garam masala, dried mango powder and salt and mix well.
Fill each slit bhindi with this masala and keep aside.
Heat oil in a kadhai, add the bhindi and cover and cook on a slow flame, while turning in between.
Serve hot with rotis and boondi raita.

Hydrabadi Mirch ka salan:-

Ingredients

2 cups long green chillie cut into thick strips
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
1/4 tsp nigella seeds (kalonji)
6 curry leaves (kadi patta)
1/4 tsp turmeric powder (haldi)
2 tbsp coriander-cumin seeds (dhania-jeera) powder
2 tsp chilli powder
1 tbsp tamarind (imli) pulp
2 tbsp chopped coriander (dhania)
5 tbsp oil
salt to taste

To Be Ground Into A Dry Peanut-sesame Powder
2 tbsp roasted peanuts
2 tbsp sesame seeds (til) , roasted
1 tbsp cumin seeds (jeera) , roasted

To Be Ground Into A Paste
6 cloves of garlic (lehsun)
12 mm ( 1/2") piece of ginger (adrak)
1/2 cup chopped onions
1 cup chopped tomatoes
3 tbsp grated coconut
Method:-
Wash and slit the green chillies. Remove the seeds and fry in hot oil until they turn whitish in colour. Remove and keep aside.
In the same oil, add the cumin seeds, mustard seeds, fenugreek seeds, nigella seeds and curry leaves.
When the seeds crackle, add the paste and cook for 2 minutes. Add the turmeric powder, coriander-cumin seed powder, chilli powder and powdered peanut-sesame mixture. Cook over a medium flame, stirring continuously until the oil separates.
Add 2 cups of water and tamarind pulp and bring it to a boil.
Add the fried green chillies, coriander and salt and simmer until the gravy thickens.
Serve hot.

Fondant cutter
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Icing gel colour :
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