Banda-Bari (Cabbage-Balls in Gravy)

Ingredients:
1 small cabbage
3 medium potatoes
1Egg
2 tbsp coriander leaves chopped
1 large tomato
4green chillies chopped
½ tsp pepper
Salt to taste
1 large onion chopped
2 tsp Cream
1 cup butter
2 tbsp plain flour
2 tbsp gram flour
For Gravy:
1 large onion
2 large tomatoes chopped
2 tbsp coriander leaves chopped
2 cups water
2 tbsp oil
Method:
1) Grate cabbage into shreds and boil
2) After boiling squeeze the juice and keep aside
3) Boil the potatoes, peel and mash
4) Mix potato, cabbage, cream, coriander leaves, green chillies and onions
5) Blend both the flours in a little water
6) Make the above mixture into small balls, dip them into the flour mixture and fry.
7) For the gravy, make onion into paste, in a saucepan put oil, once the oil is heated pour the onion paste and fry for 5 minutes on medium heat
Then put in the chopped green chillies and tomatoes, fry for 3 minutes then pour the water and let it thicken a little
9) Once the gravy is ready, put the fried cabbage balls into it, garnish with a little coriander leaves and serve hot.

Aalu Ra Tama(Potatoes and Bamboo Shoots)

Aalu and Tama can be cooked in various ways; this is one of the methods I am writing.

Ingredients:

3 Medium sized Potatoes, skinned and sliced round
100 gm Tama or fresh Bamboo shoots
50 gm Mustard seeds, blended to a paste
½ Tsp Cumin seeds
2 Dried red Chillies broken into half
½ Tsp Turmeric powder
½ Tsp red Chilli powder
Salt to taste
6 Tbsp Refined oil
1 Small Onion minced
1 Small Tomato minced
1½ cups water

Method:

1) Heat the wok, add half of the oil, add tama and fry for 5 minutes and keep a side.
2 )Add remaining oil, add cumin seeds and red chillies, and let it crackle for ½ a minute.
3) Add minced onions fry for about 3-to 5 minutes.
4) Add blended Mustard fry for 7 minutes.
5) Add Potatoes; salt, turmeric powder, and red chilli powder, fry for 3 minutes.
6) Add tama and tomatoes, fry for about 2 minutes.
7) Add water, close the lid and let it cook till the potatoes are tender and the gravy turns slightly thicker.
Serve hot with Rice or Chiura (beaten rice).

Aalu Kauli ra Kerau Ledo ( Potatoes Cauliflower and peas Gravy)

Ingredients:

Cauliflower 1 kg

Peas 100 gm

Potatoes 500gm(peel the skin and slice them)

Cumin seeds 1 tea spoon

Bay leaf 1 pieces broken in to 2 pieces

Asafoetida  1 pinch

Red chillies 2 pieces broken in to half

Ginger paste 2 table spoon

Garlic paste  2 table spoon

Tomatoes 3 medium sliced

Refined  oil ½ cup,Salt  to taste

Turmeric powder ½ tea spoon

Method:

1) Heat the oil in a wok ( karahi )

2) Add cumin seeds ,bay leaf , asafoetida and red chillies

3) After 1 minute add potatoes, cauliflower and peas fry for about 5 to 7 minutes

4) Add  salt, red chilly powder and turmeric powder and cook for 5 minutes

5) Add  ginger paste and garlic paste cook till the ginger and garlic are done

6) Add tomatoes cover  the wok (Karahi)  cook till the tomatoes are tender

7)  If needed add little water, remove from the gas as the couli flower and potatoes are cooked

8)  Serve with Rice or Roti.