SUDHA'S VEG KITCHEN [A vegetarian food blog]

                                                                Hello friends, The dish I am sharing is one version of Bhaigun bhaji of West Bengal . In the original recipe big brinjals/baigan  is  used  but I had long brinjals at home so I tried with it and it came well. BRINJAL/BAIGAN RINGS                                                         Ingredients Long brinjal-2 Red chilli powder-1 tbs Sabji masala-1 tbs Garam masala-1 tsp Turmeric-1 tsp Mustard oil -1tbsp +3 tbsp(to fry) Salt to taste           Process 1 Cut the brinjals in thin slices in round shape and keep aside in water. 2 Take all spices in a plate.                                       3 Mix well.                                     4 Add little mustard oil and make a thick paste.                                                             5 Apply this paste on brinjal rings one by one.                                                    

KUNDRU /TINDLI/IVY GOURD FRY Hello friends, The dish I am going to share is called kundru fry .Its a famous side dish in the eastern part of India like West Bengal,Assam,Orissa.It is also my husband's favourite sabji.It can be cooked without much fuss. Preparation time-10 min Cooking time-15-20 min Ingredients Kundru/Ivy gourd-250 gm Oil- 4-5 tbs Turmeric-1 tsp Red chilli powder-2 tsp Everest sabzi masala-2 tsp Mustard seeds-1tsp Salt to taste                                                               Process 1 Cut the kundru/ivy gourd to long thin slices .                                         2  Heat kadai and add oil .                                         3 Add mustard.                                         4 Once the mustard crackles add the sliced kundru vegetables and mix them in oil.                                         5 Then add dry spices like turmeric,red chilli powder,sabji masala.          

                                       SPICY MANGO CURRY/INSTANT MANGO PICKLE (South Indian style pickle)         Hello friends, The dish I am sharing today is a traditional dish which is a great hit during summers because of the yummy mango season.This dish comes under pickle category which can be made  in very short time . Preparation time-5 min. Cooking time -5 min Ingredients Raw green mango - 1 Oil -  4 tbs Red chilli powder - 1 tbsp Salt -1 tbsp Mustard seeds - 2 tsp Hing / Asafoetida - a pinch                                   Process 1 Wash and cut the green mango to fine pieces and take them in a bowl.                                                   2 Add red chilli powder and salt.You can reduce and increase quantity of chilli powder according to sourness of the mangoes used for pickle.                                         3 Put oil in a kadai and heat it .Add mustard seeds and hing .                        

PEANUT LADDOO/MOONGFALI LADDOO/KADALAI LADOO                                    The recipe I am sharing now is a traditional one . I have learnt this from my mother-in -law.We can make healthy and tasty laddoos  . Preparation time:10 min Cooking time:10 min Ingredients 1 big glass peanuts/moongfali 1 big glass jaggery/gud 1/4 glass water Elaichi-2                       STEP BY STEP PROCEDURE -: 1)Dry roast peanuts in kadai  in low flame without burning.                   2)The skin of the peanuts could be easily peeled after roasting. .                                         3)Take it in a plate and let it cool.                                                                                 4)Remove the skins of peanuts and keep aside.                                            5)Take a kadai and heat jaggery in it.