Garlic mushroom

Ingredients :

• 1½ cup chopped mushrooms
• ½ cup finely chopped onions
• ½ tsp cumin/ jeera or 1 strand of mace / javitri
• 1 to 2 tbsp sesame oil
• For the garlic sauce or paste
• 5 large garlic cloves
• 5 red chilies or chilli powder as needed
• ¾ tbsp. lemon juice
• ½ tsp sugar (prefer organic)
• salt to taste
• 1 to 2 tbsps water
• ¼ tsp red chili powder
• garnish
• Onions rings or wedges
• coriander leaves

Methods:

1. Make a paste of all the ingredients mentioned under garlic paste. You can also skip blending and mix up red chili powder, minced garlic and rest of the ingredients with water as needed. Set aside.
2. Heat a pan with oil. When the oil is hot enough, Add mace or cumin. Wait for 30 seconds, add onions and saute until golden.
3. Add in the garlic sauce and saute for 2 to 3 mins without burning. Make sure the raw smell of garlic has gone and the mixture turns aromatic.
4. Add mushrooms and saute for 2 to 3 mins.
5. Cover and cook on a medium to low heat until the mushrooms are cooked completely.

 

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Crispy Vegetable In Schezwan Sauce

Ingredients:

• 1 & 1/4th Cup Mix Vegetables Sliced / Vertically sliced
• Salt as per taste
• 1 teaspoon soy sauce
• 1 tablesoon white vinegar
• 1 teaspoon red chilli sauce
• 1 teaspoon green chilli sauce
• 2 tablespoons schezwan chutney / sauce
• 2 teaspoons honey
• 2 tablespoons tomato ketchup
• 2 medium green chillies slit
• 1 teaspoon black pepper powder
• 2 tablespoons ginger and garlic, chopped
• 4 sprigs of spring onion, chopped
• 2 tablespoons corn starch
• 4 tablespoons maida
• 2 tsp Rice bran oil

Methods:

1. To begin with the Crispy Vegetable In Schezwan Sauce Recipe, Wash and cut all the vegetables lengthwise and soak in water and add little salt to water, ;eave it for a while
2. After a while, drain all the water and make sure all the vegetables are dry.
3. Add to it add some salt, pepper powder, red chilli sauce, green chilli sauce, soy sauce, maida and cornstarch. Mix them well and combine properly.
4. Heat oil in a deep bottom pan, and fry all veggies in batches.
5. When they are crispy and done, drain the excess oil with tissue paper.
6. Now in a skillet add oil, ginger-garlic, chopped,green chillies, spring onion and fry them for a while till it leaves aroma.
7. Add white vinegar, tomato ketchup, schezwan sauce/chutney and some sugar to the skillet.
8. Saute them for a while and add all veggies and fry on low flames.
9. Immediately add spring onion greens and mix well and take the skillet of the heat.
10. Do not cook this for more than 2 minutes as the veggies will get soggy.

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Vegetable Fried Rice Recipe

Ingredients:

• 2 cups rice
• 1.5 cups onions, finely chopped
• 1/2 cup tomatoes, finely chopped
• 1/2 cup french beans, finely chopped
• 1/2 cup peas
• 1/2 cup carrot, finely chopped
• 1/2 cup any other vegetables of your choice
• 1/2 tsp garam masala
• 1/2 teaspoon black pepper powder
• 1-inch piece of ginger
• salt to taste
• few finely chopped coriander leaves for garnishing
• 2 tsp Sesame oil

Methods:

1.To prepare Vegetable Fried Rice Recipe, wash the rice well. Take rice in a container and add water to boil. Add peas so that it gets cooked along with rice.

2.Boil till rice is soft but not mushy. Once rice is cooked, drain all the water and keep aside the cooked rice and peas.

3.Finely grate the ginger piece and keep aside.

4.Now in a pan, add oil and heat it. Once the oil is hot, add onions and ginger, and saute for few seconds.

5.Then add carrots and beans, and continue to saute till they are almost cooked.

6.Add tomatoes and saute for some more time till all the vegetables are well cooked.

7.Add garam masala and black pepper powder to the cooked vegetables. Mix well and turn off the heat.

8.Now add the cooked rice and peas to the vegetables. Wait for it to cool down as mixing when hot can make the rice mushy.

9.Once cooled, gently mix the rice and the vegetables together. Garnish with coriander leaves.

10.Vegetable Fried Rice is ready. Serve the recipe hot with any raita of your choice or plain curd.

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Sesame Peanut Potato Mix Recipe

Ingredients:

• 2 tsp Sesame Oil
• 8 to 10 curry leaves
• 2 tsp white sesame seeds
• 2 to 3 green chillies, finely chopped
• 2 tablespoon peanuts, crushed and fried or roasted
• 3 potatoes, boiled and diced
• 1 tsp amchur powder
• 1 tsp cumin powder
• 1 tsp black pepper powder
• Few sprigs of coriander leaves, finely chopped
• Salt as required

Methods:

1.To begin making the Sesame Peanut Potato Mix, heat oil in a kadhai and add curry leaves, white sesame seeds, green chillies and saute for 2 minute on low flame. (Make suer that you do not burn them)

2.After 2 minutes, add the diced potatoes and saute for about 5 to 6 minutes.

3.Once it is done, add the crushed peanuts, cumin powder, black pepper powder, amchur powder, salt as required and saute for one more minute.

4.After a minute, garnish Sesame Peanut Potato Mix with chopped coriander and it is ready to be served.

5.Serve Sesame Peanut Potato Mix with Phulkas or Whole Wheat Lachha Parathas.

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GOURD CURRY

Ingredients:

• 250 grams ivy gourd / dondakaya / tindora
• 1 to 1 ½ tbsp rice bran oil
• 1 sprig curry leaves
• ½ tsp. cumin
• ½ tsp. mustard (optional)
• Pinch of turmeric
• 2 medium onions finely chopped or sliced
• 1 large ripe tomato chopped (½ cup pieces)
• ½ to ¾ tsp. red chili powder (adjust to suit your taste)
• ¾ tsp garam masala powder
• Coriander leaves chopped finely
• Salt as needed
• 2 to 3 tbsp Fresh grated coconut (optional)

Methods:

1. Soak ivy gourd in a large pot filled with water. Rinse them well under running water.
2. Nip off the edges and chop them to desired size.
3. Heat oil in a pan, crackle mustard and cumin.
4. Add curry leaves, green chilies.
5. When the curry leaves turn crisp, add onions and fry until they turn slightly golden.
6. Add tomato, salt and turmeric. Saute until they become mushy and blend well with onions.
7. Add ivy gourd and fry for 2 to 3 mins. Add red chili powder and sauté for another minute.
8. Cover and cook on a very low flame stirring occasionally to prevent burning.
9. When the gourd is half cooked, add garam masala and sauté for 2 mins.
10. Cover and simmer until cooked. Sprinkle coriander leaves and coconut. Stir well. Serve dondakaya curry with rice or chapatti.

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RAW BANANA MASALA CURRY

Ingredients:

• 2 raw bananas (unripe firm)
• 2 tbsp sesame oil
• half tsp mustard
• half tsp cumin
• 1 green chili
• 1 cup onions finely chopped or sliced
• ½ to ¾ cup ripe tomatoes chopped & mashed (deseeded)
• 1 ½ tsp ginger garlic paste
• 1 tsp red chili powder (adjust)
• 1 tsp garam masala (adjust to suit)
• ½ tsp coriander powder
• coriander leaves handful

Methods:

1. Wash & peel banana. Make sure the inner skin has been removed completely.
2. Cube them and steam in a steamer or pressure cooker until cooked al dente (just cooked). It takes around 10 to 12 mins on a medium heat.
3. Heat a pan with oil and crackle cumin and mustard.
4. Add hing, curry leaves, onions and green chilies. Saute until the onions turn completely golden. Add ginger garlic paste and fry until the raw smell goes off.
5. Add tomatoes, salt and turmeric. Mix and sauté until the tomatoes turn mushy.
6. Add red chili powder, garam masala and coriander masala.
7. Mix and sauté for 2 to 3 mins.
8. Add half cup water to the pan and stir well. Cook until the mixture turns to thick gravy like. You can add more water if you like a moist curry.
9. Check the salt and spice now. Add the steamed banana. Stir well. Cover and cook for 2 to 3 mins on a very low flame. We prefer a dry curry, so evaporate all the water by cooking for 2 to 3 mins more.
10. Add coriander leaves. Switch off.

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Mooli Ki Sabzi

Ingredients:

• 4 radish along with the leaves
• 1 tablespoon sesame oil
• 1 teaspoon mustard seeds
• Few curry leaves
• 2 dry red chilies
• 1 tablespoon tamarind pulp
• 2 teaspoon red chili powder
• Salt to taste
• 2 tablespoons freshly grated coconut

Methods:

1. To begin making the Mooli Ki Sabzi, heat oil in a kadhai. Add mustard seeds and let it crackle.
2. Once it crackles, add curry leaves and dry chillies to it and let them crisp up.
3. To this, add the chopped greens and sauté for a minute. Add sliced radish and sauté on high flame for a minute.
4. Add salt, chili powder, tamarind pulp and mix well. Reduce the flame, cover the pan with a lid and cook till the radish is soft.
5. Open the lid, again turn the flame up to high and toss it till the vegetable is dry. Garnish with grated coconut and it is ready to be served.
6. Serve Mooli Ki Sabzi with Whole Wheat Lachha Paratha and Panchmel Dal for a perfect and healthy weekday lunch.

 

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Spiced Turnips with Spinach Recipe

Ingredients:

• 3 turnips peeled, diced into cubes
• 1 bunch spinach, chopped
• 2 tomatoes, chopped
• 1 onion, sliced
• salt to taste
• red chilli powder to taste
• 3/4 tsp turmeric powder
• 3/4 tsp coriander powder
• 1/2 tsp ginger paste
• 3/4 tsp cumin seeds
• 3 green slit
• 3 tsp Rice bran oil to cook
• cilantro, finely chopped

Methods:

1.To start preparing Spiced Turnips with Spinach Recipe, get all the ingredients handy. In a pan, heat oil.

2.Once the oil is hot, add in the cumin seeds and allow them to sizzle.

3.Add sliced onions and saute it till it changes colour on a medium flame.

4.Add ginger paste and saute it for a minute until the raw smell goes.

5.Add chopped tomatoes, turmeric powder, red chilli powder, salt and coriander powder. Cover and cook for another 2 minutes till done.

6.Add turnips, mix it well. Cover it and cook on a low flame till it 3/4th done, takes about 5-10 minutes.

7.Add chopped spinach, green and cilantro. Mix well, cover it and cook on a low flame till it changes the colour or looks roasted.

8.Serve the prepared Spiced Turnips and Spinach Recipe hot with chapatis or naan.

 

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Raw Jackfruit Ghassi

Ingredients :

• Jackfruit cut into 1 inch cubes and boiled 1/2 medium
• Sesame Oil 3 tablespoons
• Dried red chillies 2
• Scraped coconut 1 cup
• Mustard seeds 1 1/2 teaspoons
• Tamarind pulp 1 tablespoon
• Green peas boiled 1 cup
• Salt to taste
• Curry leaves 4-5

Method:

1.Heat one tablespoon oil in a small non-stick bowl, add red chillies and sauté for twenty seconds.

2.Put them into a mixer jar, add coconut, half the mustard seeds and tamarind pulp. Add sufficient water and grind to a smooth paste.

3.Heat two tablespoons oil in another non-stick pan, add jackfruit, green peas, ground paste and half cup of water and mix well.

4.Simmer the mixture for about three to four minutes. Add salt and mix well.

5.For tempering, heat remaining oil in the small non-stick pan, add mustard seeds and curry leaves. Once the mustard seeds splutter, add it to the mixture in the other pan. Mix well and simmer for a minute.

5.Transfer into a serving bowl and serve hot.

 

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Aloo baingan masala

Ingredients:

• 2 medium potatoes / aloo (thin quarters)
• 2 medium brinjal/ baingan (thin quarters)
• 1 ¼ cup cubed onions paste(2 medium)
• ¾ cup chopped tomatoes deseeded pureed(2 medium)
• 2 tbsp rice bran oil
• ½ tsp cumin/ jeera
• ¾ tsp ginger garlic paste / adrak lehsun paste
• ¾ to 1 cup water
• ½ to ¾ tsp chilli powder/ lal mirch powder
• ⅛ tsp turmeric / haldi
• ½ to ¾ tsp garam masala
• Coriander leaves few

Instructions:

1.Keep the cut potatoes and brinjal in salted water until used.

2.Heat a pan with oil, allow cumin to crackle. Fry ginger garlic paste until it turns aromatic.

3.Saute onion paste until golden. Saute tomato puree until the raw smell disappears.

4.Add red chilli powder and turmeric. Saute until the mixture begins to leave the sides of the pan.

5.Add the drained veggies and saute for 2 to 3 mins. Cover and cook on a low heat for another 2 mins.

6.Add water and stir. Cook covered on a medium to low heat until the potatoes are completely cooked. Add salt.

7.Add garam masala powder. Stir and simmer for 2 mins.

8.Switch off and sprinkle coriander leaves.

 

 

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Curd oats recipe

Ingredients :

• ¾ cup oats
• Water as needed to cook or moisten
• Salt as needed
• 1 to 1 ½ cups thick curd / yogurt
• 1 tbsp sesame oil
• ½ tsp mustard
• ¼ tsp cumin / jeera
• 1 tsp urad dal
• 1 sprig curry leaves
• Pinch of hing
• Coriander leaves as needed
• 2 tbsp carrot grated
• 2 tbsp grated cucumber
• 2 to 3 tbsps chopped raw onions (optional)
• 2 to 3 green chilies slit

Instructions:

1. Cook oats with enough water or just add hot water to oats as needed. Cool it completely.
2. Add beaten curd, salt and chopped veggies. Mix well.
3. Heat oil in a pan. Add mustard and cumin. When they begin to sizzle add urad dal and saute until golden. Add curry leaves, chilies and saute. Switch off and hing. Pour this to the curd oats. You can also top with pomegranate seeds.
4. Mix well and serve.

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VEG CHATPAT

Ingredients:

• 4 Brinjals chopped
• 2 s Potatoes chopped
• 4 sliced Baby corns
• 1 Carrot chopped
• 2 small Onions chopped
• 1 finely chopped Tomato
• 1 teaspoon Red Chilli Powder
• 1/2 teaspon Turmeric (Haldi) Powder
• 1 teaspoon Kitchen King Masala
• 1/2 teaspoon Chaat masala
• 1 tablespoon sesame Oil
• 1 tspn lemon juice
• Salt as per taste

Methods:

1. Heat oil in a pan. Add the sliced onions. Sauté for some time.
2. Add the tomatoes and mix well.
3. Sauté for 3-4 minutes and then add all the vegetables: brinjal, potatoes, baby corn and carrot.
4. Now add the red chilli powder, turmeric powder, kitchen king masala and chaat masala.
5. Cover with a lid and allow cooking for 4-5 minutes.
6. Add salt,lemon juice and let the gravy cook for another 10 minutes.
7. Stir the vegetables in every 3-4 minutes.
8. Veg Chat pat is ready to serve.

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CHANNA RASAM

Ingredients:

• 2 tomatoes
• 1 tablespoon boiled white channa
• 1 cup channa stock (water in which channa was boiled)
• 1-1/2 teaspoons lemon juice
• 1/4 teaspoon turmeric powder
• Salt as per required
• 1/4 teaspoon hing
• 2 teaspoons coriander leaves, finely chopped

For tempering

• 1 teaspoon rice bran oil
• 1 teaspoon mustard seeds
• 1 clove garlic, finely chopped
• 5-6 curry leaves

For powder

• 5-6 curry leaves
• 1 teaspoon pepper
• 1-1/2 cumin seeds
• 2 red chillies

Methods:

1.To begin with Channa Rasam, grind tomatoes to a paste and dilute it with 2 cups of water.

2.Add turmeric powder, hing and salt to this and allow boiling till the raw smell vanishes.

3.Mash coarsely the boiled channa (if required remove the outer skin) and add ground powder, boiled channa and the 1 cup of channa stock and allow boiling until bubbles form on top.

4.Heat one teaspoon of ghee in a tadka pan, add mustard seeds and allow spluttering. Once it splutters, add finely chopped garlic pieces and curry leaves.

5.Serve Channa Rasam with steamed rice with a dollop of ghee and Elai Vadam or have it as a soup.

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BROKEN WHEAT AND APPLE PORRIDGE

Ingredients:

• 1/4 cup broken wheat (Dalia)
• 3 tablespoons oats
• 1/2 cup water
• 1-1/4 cup milk and more if required
• 1/2 teaspoon cinnamon powder
• 1/2 cup apples, peeled and diced
• 1/2 tablespoon butter
• Honey to taste

To serve

• 1/2 cup apple, cut into wedges or diced
• 1/2 cup strawberries, sliced
• Muesli as required

Methods:

1.To begin making the Broken Wheat and Apple Porridge Recipe, clean and wash broken wheat and soak it in water for an hour.

2.In a pressure cooker, add broken wheat, water and pressure cook until you hear 3 to 4 whistles and turn off the heat. Allow the pressure to release before you can open the cooker.

3.Once the broken wheat has cooked well, transfer the cooked wheat into a sauce pan. Add the cut apples, cinnamon powder and butter, mix well. Stir in the oats and milk and bring the mixture to a brisk boil.

4.Once it comes to a boil, turn the heat to low and simmer until the apples get cooked. Adjust the consistency of the porridge by adding milk or water.

5.Once done, remove from the heat and serve.

6.When you are ready to serve the Broken Wheat and Apple Porridge, add brown sugar or honey, along with the cut apples and strawberries or any fruits that are in season and top it off with muesli for the crunch.

7.Serve the Broken Wheat and Apple Porridge.

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GREEN PEAS NIMONA

Ingredients:

• 250 grams Green peas
• 1 cup chopped potato
• 1 cup urad dal vadi
• 2 tablespoon onion paste
• 2 tablespoon ginger-garlic paste
• 2 large sized tomatoes
• Salt to taste
• 2 teaspoon red chili powder
• 1 tablespoon turmeric powder
• 1-1/2 tablespoon coriander powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon asafoetida/hing
• 1 tablespoon desi ghee
• 3 tablespoon sesame oil
• 1 teaspoon chopped green chili, finely chopped
• 1 teaspoon chopped ginger, grated
• 2 teaspoon cumin seeds
• 2 cloves
• Coriander leaves for garnishing

Methods:

1. To begin with Green Peas Nimona, coarsely grind the peas in a blender using a little water and keep it aside.
2. Heat the ghee in a pan and sauté 1 teaspoon cumin seeds, asafetida, ginger and green chillies. Add peas and potato in the pan and let it cook on a low flame till the puree becomes lightly golden. Once it is done, switch off the heat.
3. Now heat 1 tablespoon oil in an another pan and golden fry the dal vadis,
4. Heat the remaining oil in a broth pan and add 1 teaspoon cumin seeds, clove and cook it for about a minute. Add ginger, garlic paste and onion paste, sauté it on medium flame till the paste becomes golden.
5. Now add turmeric powder, red chili powder, salt and coriander powder. Mix everything well and cook the spices for 2-3 minutes.
6. Once it is done, add tomatoes and cook it until the oil separates from the gravy.
7. Once the oil separates from the gravy, add green fried peas puree, vadis and stir for 2-3 minutes till the mixture leaves the sides of the pan.
8. Add 1-1/2 cup water and let it cook or 5 to 8 minutes. After 5-8 minutes, switch off the gas and sprinkle the garam masala and chopped coriander leaves.
9. Serve Green Peas Nimona with Jeera Rice and Lauki Raita.

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DAL PAKWAN

Ingredients:

For making dal

• 1¼ cup chana dal or Bengal gram
• 2 to 2.5 cups water
• 2 green chilies slit
• 8-10 curry leaves
• 1 tsp cumin
• A pinch of asafoetida
• ½ tsp turmeric powder
• ½ tsp red chili powder
• 1 tsp mango powder
• ¼ tsp garam masala powder
• ½ to 1 tsp honey
• Salt as required
• 1 to ⅕ tbsp rice bran oil

Methods:

1. Rinse and soak the chana dal in water for almost 2 hours. Drain and keep aside.
2. In a pressure cooker, take the dal and 2 to 2.5 cups water. Pressure cook for 2-3 whistles.
3. The grains should be cooked yet separate. Once the pressure settles down on its own, open the lid.
4. Add all the spice powders, sugar and salt to the cooked dal.
5. Stir and add water if required. I added 1 cup water at this stage. You can add the amount of water as required.
6. Simmer for 7-8 minutes or more on a low flame till a medium consistency of the dale is reached. Keep the dal aside.
7. In another pan, heat oil. Crackle the cumin first and then add the green chilies and sauté for a minute.
8. Add curry leaves and asafoetida and sauté for a further minute or two on a low flame. Pour this sautéed mixture along with the oil in the dal.
9. Stir and serve the steaming hot Sindhi dal with pakwan accompanied with some chopped onions, coriander mint chutney and sweet tamarind chutney. Enjoy the Sindhi dal pakwan as a breakfast dish or snacks

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BEETROOT RICE

 

Ingredients :

prepping rice

• 1 cup basmati rice, 200 grams
• enough water for soaking rice

other ingredients

• whole spices
• 2 tbsp rice bran oil
• 2 to 3 green cardamoms
• 1 inch cinnamon
• 2 to 3 cloves
• 5 to 6 black pepper
• ½ tsp mustard seeds
• ½ tsp cumin seeds

remaining ingredients:

• 1 medium onion, chopped
• 7 to 8 curry leaves/kadi patta or 1 small to medium tej patta/indian bay leaf
• 1 cup finely chopped beetroots
• 1 tsp ginger-garlic paste
• 1 green chili, chopped
• ¼ cup chopped coriander leaves
• ¼ tsp turmeric powder
• ¼ tsp red chili powder
• ½ tsp coriander powder
• 5 to 2 cups water
• salt as required
• 2 tbsp chopped coriander leaves for garnish

Methods:

prepping rice

1.rinse basmati rice in water very well. then soak the rice in enough water for 20 minutes. after 20 minutes, drain the rice and keep aside. instead of basmati rice, you can even use any other fragrant rice or even regular or short grained rice.

preparing pulao

2.heat 2 tbsp oil in a pressure cooker. then add all the whole spices. the oil should be hot enough so that the mustard seeds crackle as soon as you add them in the oil. do keep the flame on a low to medium flame, so that the other spices do not get burnt.

3.add ⅓ cup chopped onion and 7 to 8 curry leaves.stir and saute till the onion start to become light golden.

4.then add 1 tsp ginger-garlic paste, 1 to 2 green chilies (slit) and ¼ cup chopped coriander leaves. saute for a few seconds till the raw aroma of ginger-garlic goes away.

5.now add 1 cup finely chopped beetroot. do chop the beetroot finely. you can also grate beetroots and then add. stir and saute for a minute.

6.add ¼ tsp turmeric powder, ¼ tsp red chili powder and ½ tsp coriander powder. mix and stir well. add the rice.stir gently and saute for a minute.

7.add 1.5 to 2 cups water. depending on the type and quality of rice, you can add water. for basmati rice, you can add 1.5 to 1.75 cups of water. i added 1.5 cups water.

8.season with salt. stir and mix. taste the water and it should have a slightly salty taste.

9.pressure cook on a medium flame for 2 whistles or for 8 to 9 minutes. you can also cook this pulao in a pan or pot. add water accordingly.

10.when the pressure settles down on its own, remove the lid. gently fluff the beetroot rice. garnish the pulao with 2 tbsp chopped coriander leaves. serve beetroot pulao with a side veggie salad or raita.

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VEGETABLE TAHIRI

Ingredients :

veggies

• 200 to 210 grams potatoes chopped
• 2 cups chopped cauliflower florets
• 115 grams chopped carrots
• 50 grams french beans chopped
• ½ cup green peas, fresh or frozen

other ingredients

• 3 tbsp sesame oil
• 1 cup heaped sliced onions
• ¾ cup chopped tomatoes
• 1 tbsp ginger-garlic paste
• 1 tbsp chopped mint leaves/pudina patta
• 3 tbsp chopped coriander leaves/dhania patta
• 3 green chilies, slit
• 1 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 5 cups basmati rice, 300 grams
• ½ tbsp lemon juice
• 1 tsp kewra water or rose water
• 3 cups water
• salt as required

whole spices

• 1 tej patta/indian bay leaf
• 4 green cardamoms/chotti elaichi
• 2 black cardamoms/badi elaichi
• 4 to 5 cloves/lavang
• 2 sticks each of 1 inch cinnamon

Methods:

prepping

1.rinse 1.5 cups basmati rice in water very well till the water runs clear of starch. then soak the rice in enough water for 30 minutes.after 30 minutes, drain the rice and keep aside.

2.rinse and soak 2 cups mediums sized cauliflower florets in hot water for 15 to 20 minutes. this blanching step is optional and only to get rid of any insects or worms in the cauliflower. after blanching the cauliflower, drain them and keep aside. also chop the rest of the veggies and keep aside.

preparing tahari

3.heat 3 tbsp oil in a thick bottomed deep pot or pan. add the following spices and saute till the spices splutter and become fragrant – 1 tej patta, 4 green cardamoms, 2 black cardamoms, 4 to 5 cloves and 2 sticks each of 1 inch cinnamon.

4.then add 1 cup heaped sliced onions.stir and begin to saute the onions.

5.sauteing the onions take a lot of time. so add a pinch of salt for quick cooking of the onions.

6.saute till the onions become golden.then add 1 tbsp ginger+garlic paste. saute for a few seconds till the raw aroma of ginger and garlic goes away.

7.add ¾ cup chopped tomatoes. saute the tomatoes for a minute or two.

8.then add 1 cup tightly packed diced potatoes. saute the potatoes for 3 to 4 minutes on a low to medium flame.

9.next add ½ cup chopped carrots, ⅓ cup chopped french beans , ½ cup fresh or frozen green peas and the cauliflower florets.

10.mix the veggies with the rest of the ingredients.

11.then add 1 tbsp chopped mint leaves, 3 tbsp chopped coriander leaves, 3 slit green chilies, 1 tsp red chilli powder, 1 tsp coriander powder and ½ tsp turmeric powder.stir and mix very well.

12.add ½ tbsp lemon juice.then add rice. mix the rice very well with the masala and saute for a minute.

13.pour 3 cups water. you can also add 1 tsp rose water or kewra water at this step.season with salt.

14.cover the pan with a tight lid. if you want you can also seal the pan with an aluminium foil and then cover the pan with a lid.

15.on a low flame, cook the tahiri till all the water is absorbed and the rice grains are fluffy and soft. it took me 20 minutes for the rice to cook. time will vary depending on the size and volume of pan, the thickness of pan, flame intensity etc.

16.once done, give a resting time of 5 minutes. then gently fluff and serve vegetable tahiri with a raita or plain curd.

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VEG KOLHAPURI RECIPE

Ingredients :

for kolhapuri masala

• 1 tsp white sesame seeds
• ½ tsp poppy seeds
• 2 tbsp desiccated coconut
• 4 to 5 black pepper
• 1 tsp coriander seeds
• ½ tsp cumin seeds
• 1 inch cinnamon
• 2 cloves
• 2 single strands of mace/javitri
• 4 to 5 fenugreek seeds
• a pinch of grated nutmeg
• 1 green cardamom
• seeds of 1 black cardamom
• 3 byadagi/bedgi red chilies
• 1 medium indian bay leaf/tej patta

other ingredients

• 1 medium potato
• ¼ cup french beans batons
• ⅓ cup chopped cauliflower florets/gobi
• ⅓ cup green peas
• 1 medium carrot/gajar chopped
• 1 medium bell pepper/capsicum chopped
• 1 medium chopped tomatoe
• ½ cup finely chopped onions
• ¾ tbsp ginger garlic paste
• 1 tbsp chopped coriander leaves
• ½ tsp red chilli powder
• ¼ tsp turmeric powder
• a pinch of asafoetida/hing
• 250 ml to 275 ml water
• 2 to 2.5 tbsp rice bran oil
• some coriander leaves for garnishing
• salt as required

Methods:

prepping up

1.first rinse, peel and cut the veggies in thick strips or batons. place them in a steamer pan.

2.then steam the vegetables in an electric cooker, steamer or pressure cooker.

3.the veggies have to be completely cooked and yet retain their shape.

4.when the veggies are steaming, gather all the ingredients required for making kolhapuri masala.

5.heat a pan and on a low flame dry roast the spices – cinnamon, cloves, black peppers, coriander, cumin, pinch of nutmeg powder, tej patta, red chilies, green cardamoms and black cardamom seeds. skip stone flower, nagkesar and poppy seeds, if you don’t have these.

6.once the spices become fragrant, then add poppy seeds, sesame seeds and desiccated coconut.

7.stir continuously and dry roast till the desiccated coconut gets golden.

8.once the spice mixture cools, then take them in a dry grinder or coffee grinder.

9.grind to a fine powder. a slight semi fine powder is also fine. the sesame seeds & coconut will release oil while grinding. so you have to scrape the sides of the masala and grind. if difficult to grind, then add some water and make a fine paste.

preparing veg kolhapuri

10.heat oil in a pan and add chopped onions.

11.saute the onions till they are light golden or golden.

12.add ginger and garlic paste.stir and then add chopped coriander leaves. stir and saute till the raw aroma of the ginger garlic goes away.

13.next add chopped tomatoes.saute till the tomatoes soften and you see oil leaving the sides.

14.add turmeric powder, red chili powder and asafoetida.

15.stir and then add chopped bell pepper/capsicum. you can also skip capsicum if you prefer.

16.stir and saute till the capsicum is half cooked and yet having a slight crunch. about 5 to 6 minutes on a low flame.

17.add the ground kolhapuri masala.stir and saute for some seconds.then add water. season with salt.bring the curry to a simmer.

18.when you see some oil floating on top, add the steamed veggies.stir and simmer for about 2 minutes.

19.lastly add chopped coriander leaves and give a final stir. you can also garnish veg kolhapuri with the coriander leaves.

20.serve veg kolhapuri with soft chapatis, phulkas or parathas. you can also serve this spicy veg curry with bread and steamed rice.

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KOLHAPURI STYLE AKKHA MASOOR

Ingredients:

For pressure cooking lentils

• ½ cup whole masoor dal
• 1 cup water for pressure cooking

For grinding

• 1 tbsp sesame seeds
• 3 tbsp desiccated coconut

Other ingredients

• 2 tbsp rice bran oil
• 1 medium onion, finely chopped
• 1 tsp ginger-garlic paste
• 1 medium to large tomato, chopped
• 2 tbsp chopped coriander leaves/dhania patta
• 2 bay leaves
• 1 tsp red chili powder/lal mirch powder
• 1 tsp coriander powder/dhania powder
• ½ tsp cumin powder/jeera
• ½ tsp garam masala powder
• ¼ tsp turmeric powder
• ½ cup water added later
• salt as required
• few coriander leaves for garnish

Methods:

1. Rinse ½ cup whole masoor dal very well in water a couple of times.
2. Then take the rinsed masoor lentils in a pressure cooker along with 1 cup water. Pressure cook for 10 to 11 minutes or for 4 to 5 whistles.
3. When the pressure comes down on its own, remove the lid and check the lentils. The lentils should be cooked well yet separate. They should not be mushy. If you get a slight bite in them, then pressure cook for 1 to 2 whistles more.

Roasting and grinding

4. When the lentils are cooking, heat up a small pan and add 1 tbsp sesame seeds. Roast the sesame seeds on a low flame till they change color and start to pop.
5. Then add 3 tbsp desiccated coconut. On a low flame, with a continuous stir, roast both the ingredients, till the coconut becomes golden. Remove and keep aside.
6. Once this mixture becomes warm or cools down, add them to a dry grinder. Without adding water, grind to a fine mixture. Keep aside.

Preparing the curry

7. Heat 2 tbsp oil in a pan and add ⅓ cup finely chopped onion.add bay leaf.
8. Stir and sauté on a low to medium flame till the onions start to turn light golden.
9. Then add 1 tsp ginger-garlic paste. Stir and sauté till the raw aroma of ginger-garlic goes away. Next add ½ cup chopped tomatoes.
10. Stir and sauté the tomatoes till they soften and become pulpy.
11. Now add ¼ tsp turmeric powder, ½ tsp cumin powder, ½ tsp garam masala powder, 1 tsp red chili powder and 1 tsp coriander powder. Stir and mix well.
12. Then add 2 tbsp chopped coriander leaves. Mix again. Add the ground sesame seeds + desiccated coconut mixture.mix and stir again.
13. Add the cooked masoor dal along with ½ cup of the stock in which the masoor dal was pressure cooked. If the stock is less, then add overall a half cup of the stock + water. You can also add ½ cup water. Season with salt. Stir well.
14. Simmer the curry on a low to medium flame without a lid for 5 to 6 minutes.
15. When you see oil floating on the top, the curry is done. For a dry curry, add less water and cook till all the water evaporates.
16. Garnish with some chopped coriander leaves and serve Kolhapur style akkha masoor hot with some soft chapattis, bajra or jowar rotis or steamed rice.

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OATS PORRIDGE

Ingredients:

• ½ cup quick cooking oats
• 2 to 2.5 cups milk
• Add Honey as per taste

Methods:

1. Take the oats in a pan.
2. Add 2 cup milk. Consistency can be easily adjusted as per your requirements. ½ cup milk gives a slightly thick consistency. For a thinner consistency, you can add more milk or hot water.
3. f adding honey, then add when the porridge becomes lukewarm or cools down at room temperature, as honey becomes toxic on being heated.
4. Stir very well and heat the porridge mixture on a low to medium flame.
5. Do stir often and allow the oats porridge to simmer.
6. The oats porridge will also thicken as it cooks. Cook for 5 to 6 minutes.
7. Serve oats porridge hot or warm or at room temperature. If serving at room temperature then do note that it will thicken more as it cools. If adding chopped fruits, then add it when the porridge becomes lukewarm or cooled down completely. You can also add chopped dry fruits of your choice.

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JOWAR ROTI

 

Ingredients:

• 1 cup jowar flour/sorghum flour, 100 grams
• ¾ cup hot water or add as required
• ⅛ tsp salt or 2 to 3 pinches of salt

Methods:

1. In a bowl or a large plate with rim/parat take 1 cup jowar flour. Add 2 to 3 pinches of salt and mix it with the flour. Then add about ½ cup hot water.
2. With a spoon, mix the water with the jowar flour.
3. Add remaining ¼ cup water more and again mix. Overall added ¾ cup water. However, the water amount depends on the type of flour, whether it is fine or slightly coarse. Hence add accordingly.
4. When the heat is enough to handle, then knead the dough with your hands. Knead very well. If the dough feels sticky or pasty, then add some more of the jowar flour. Cover and keep the dough aside, till it comes at room temperature.
5. Now make small to medium sized balls of the dough. Sprinkle a good amount of jowar flour on the rolling board. Flatten a ball and place it on the flour. Add some more flour on top.
6. With your palms, lightly press as well as rotate the roti. Add more flour if required. If you are unable to do this way, then roll the dough ball between two butter papers or ziplock bag. You can also flatten the dough ball on a moist napkin.
7. Now with a spatula gently lift up the roti.
8. Then place jowar roti on a hot tava with the floured side facing you. Spread some water all over the roti, on this side with your fingers.
9. Let the base cook ¼th and then flip the roti.
10. Allow this watered side to cook till you see light brown spots.
11. With a pair of tongs lift the roti, invert and then place it on the fire. The roti or bhakri will begin to puff up.
12. Invert and cook the other side of the roti on the flame. When you see some black spots and the roti cooked well, remove and place in a roti basket.
13. Serve these rotis hot or warm with a regional Indian veggie dish or a legume dish. If you want you can spread some ghee or white butter on the jowar rotis.

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BREAD UPMA

Ingredients:

• 3 cups chopped bread cubes
• 2 tbsp rice bran oil
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• 1 medium onion, finely chopped
• 1 green chili/hari mirch, finely chopped
• 1 tsp finely chopped ginger
• 6 to 7 curry leaves/kadi patta, chopped
• 1 cup finely chopped tomatoes
• ¼ tsp turmeric powder/haldi
• ¼ tsp red chili powder/lal mirch powder
• A pinch of asafoetida/hing)
• 1 tbsp chopped coriander leaves
• Salt as required

Methods:

1. Chop the bread slices in cubes. Keep aside.
2. Heat 2 tbsp oil in a pan. Add 1 tsp mustard seeds and let them crackle and pop.
3. Then add ½ tsp cumin seeds. Stir and sauté till the cumin seeds also crackle and change their color.
4. Add ⅓ cup chopped onion. Stir. On a low to medium flame, sauté the onions till they turn translucent.
5. Add 1 green chili (finely chopped), 1 tsp finely chopped ginger and 6 to 7 curry leaves, chopped. Stir and sauté till the raw aroma of ginger goes away. About 10 to 12 seconds.
6. Then add ½ cup finely chopped tomatoes. About 2 medium tomatoes, finely chopped.
7. Add ¼ tsp turmeric powder, ¼ tsp red chili powder and a pinch of asafetida.mix very well. Add salt.
8. Stir and sauté this onion-tomato-spices mixture till the tomatoes soften and you see oil releasing from the sides. The tomatoes have to be cooked well; otherwise you will feel the rawness in them. There should also be no liquids or moisture in the mixture and it should be slightly dry. Otherwise the bread cubes become soggy.
9. Add the bread cubes. Mix the bread well with the rest of the mixture.
10. On a low to medium flame, sauté the bread cubes for 4 to 5 minutes till they become slightly crisp from the edges. This way there is some crispness in the bread cubes on the edges, along with a soft texture in the center of the cubes.
11. Then add 1 tbsp chopped coriander leaves. You can also garnish with the coriander leaves, instead of adding at this step.
12. Mix and serve bread upma hot.

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PALAK PULAO RECIPE

Ingredients:
for palak puree
1 cup spinach puree
1 to 3 green chilies, chopped
½ inch ginger chopped
3 to 4 garlic cloveschopped
Other ingredients
2 tbsp sesame oil
1 bay leaf
3 to 4 cloves
½ inch cinnamon
2 green cardamoms
1 javitri
1 tsp cumin seeds/jeera
50 grams onion
1 tsp lemon juice
1 to 1.25 cups water
Salt as required
Methods:
Prepping
1. Rinse 1 cup basmati rice till the water runs clear of starch. Then soak the rice grains in enough water for 30 minutes. Later drain and keep aside.
2. When the rice is soaking, rinse the spinach leaves very well and chop them. You will need 3 cups roughly chopped spinach.
3. Now add the spinach leaves in a blender or grinder jar. Also add 1 to 3 green chilies, ½ inch ginger and 3 to 4 garlic cloves (all chopped).
4. Blend to a smooth puree. Keep covered aside.
Preparing pulao
5. In a pressure cooker, heat 2 tbsp oil. add the following spices and sauté them till they splutter – 1 tej patta or indian bay leaf, 3 to 4 cloves, ½ inch cinnamon, 2 green cardamoms, 1 mace strand, and 1 tsp cumin seeds.
6. Next add ⅓ cup thinly sliced onions. Stir and sauté the onions till light golden or golden.
7. Add the spinach puree. Stir and sauté for 4 to 5 minutes on a low flame.
8. Add the rice and mix rice very well.
9. Add salt and water. 1 cup water gives al dente rice. For a softer texture in the rice you can add 1.25 cups water. added 1.25 cups water.
10. Stir very well. At this step you can also add 1 tsp lemon juice.
11. Cover and pressure cook for 8 to 9 minutes or 2 to 3 whistles. When the pressure falls down in the cooker on its own, then remove the lid and gently fluff the rice.
12. Serve palak pulao hot with a side salad or pickle or raita.

 

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METHI MATAR CURRY

Ingredients:

• Fenugreek Leaves – 1 bunch
• Frozen Peas – 500gm
• Evaporated Milk –150 ml
• Salt – to taste
• Sersame Oil – 1 Tbsp
• Cumin Seeds – 1/2 tsp
• Whole Dry Red Chilies – to taste
• Ginger – 1 Tbsp, minced
• Onion – 1/2 medium, chopped
• Tomato – 1 medium, chopped
• Turmeric Powder – 1/4 tsp
• Coriander Powder – 1 tsp
• Garam Masala – 1 tsp
• Red Chili Powder – to taste

Methods:

1. Wash Fenugreek Leaves well, remove roots and chop finely.
2. Sprinkle salt over Fenugreek Leave, mix well and set aside 15-20 minutes
3. Heat Oil in a medium pan on medium heat.
4. Add Cumin Seeds and allow them to sizzle for 10-15 secs.
5. Add in Dry Red Chili (break the chili in half if you like it spicy).
6. Add Turmeric Powder and immediately, add in Onions. Cook for 2-3 minutes.
7. Add Ginger, mix and cook until Onions are a light golden color.
8. Add Tomatoes, mix and cook for 5 minutes.
9. Add Green Peas, Coriander Powder, Garam Masala, Red Chili Powder and Salt. Mix well, cover and cook for 5 minutes. Be sure to stir in between to prevent sticking.
10. Squeeze out salt water from Fenugreek Leaves and add it to the peas.
11. Cover and cook until Peas and Fenugreek Leaves are cooked (3-6 minutes).
12. Add in Evaporated Milk, mix well and bring to a boil.
13. Serve hot with Chapati, Naan or Rice.

 

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MIXED VEG CUTLETS

Ingredients:

• 1 cup finely chopped potatoes
• 1/2 cup finely chopped french beans
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped cabbage
• 2 tbsp Rice bran oil
• 1/2 cup finely chopped onions
• salt to taste
• 1/2 tsp chilli powder
• 1/4 tsp turmeric powder (haldi)
• 2 tbsp plain flour (maida)
• 1/2 cup plain flour (maida) dissolved in 3/4 cup water
• bread crumbs for rolling

Methods:

1.Heat the oil in a deep non-stick, add the onions and sauté on a medium flame for 1 minute.

2.Add all the potatoes, french beans, carrots and cabbage and mix well.

3.Cover and cook on a slow flame for 10 to 12 minutes or till the vegetables are cooked, while stirring occasionally. Sprinkle a little water (approx. 2 tbsp) to avoid the vegetables from burning.

4.Add the salt, chilli powder, turmeric powder and plain flour, mix well and sauté on a medium flame for 1 to 2 minutes.

5.Mash the mixture using a potato masher.Remove from the flame, transfer the mixture to a plate and allow it to cool completely.

6.Divide the mixture into 7 equal portions and shape each portion into a 50 mm. (2”) flat oval.

7.Dip each cutlet in the prepared plain flour mixture and roll in the bread crumbs till they are evenly coated from all the sides.

8.Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper.

9.Serve immediately with tomato ketchup.

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VEGETABLES IN SPICY GARLIC SAUCE

 

Ingredients:

• 2 tbsps finely minced garlic
• 1 tsp finely minced ginger
• 1/4 cup spring onions, finely chopped
• 1 finely chopped green chilli
• 2 1/2 cups vegetables (tomatoes, baby corn, capsicum, beans, carrot, cabbage), chopped into bite sized pieces
• 1 tsp red chilli paste
• 1 tsp light soya sauce (optional)
• 1/2 tbsp vinegar
• 1 1/2 tsps honey
• 2 tbsps tomato ketchup
• 1 1/2 tbsp corn flour
• 1 1/2 cups water
• salt to taste
• 1 1/2 tbsps sesame oil

Methods:

1 Heat a tbsp of sesame oil in a large wok and once the oil is piping hot, add the minced garlic and ginger stir fry for half a minute.

2 Add the chopped spring onion whites and green chillis stir for a few seconds. Add the chopped vegetables (except tomatoes) and stir fry on high for 4-5 mts, constantly tossing them.

3 Reduce to medium heat and add the red chilli paste, honey, soya sauce, tomato ketchup and vinegar. Combine well and cook for 2 mts.

4 Add the tomato quarters and stir fry till the spices coat the vegetables well for about a minute or two. Keep stirring constantly lest it burns.

5 Add water and salt and cook on high till the water reduces to half its quantity. Combine a little water to the corn flour such that there are no lumps and slowly add to vegetables, stirring constantly.

6 Keep stirring till the sauce thickens and turn off heat. Garnish with spring onion greens and serve hot with noodles or fried rice.

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VEGETABLE NOODLES

Ingredients:

• 1 packet egg noodles (boiled, drained in cold water and tossed in 1-2 tsps oil)
• 1/4 cup spring onions, finely chopped
• 1 onion sliced
• 2 cups chopped vegetables (carrots, beans, cabbage and capsicum)
• 1 tsp soya sauce
• 1 tsp green chilli paste
• 1/2 tbsp vinegar
• pepper pwd as required
• salt as required
• 1 1/2 tbsps sesame oil

Methods:

1 Heat a tbsp and a half of sesame oil in a large wok and once the oil is piping hot, add the spring onions and sliced onions and stir fry for 1 mt on high.

2 Add the rest of the vegetables and toss them on high heat for 4 mts.

3 Add salt, pepper pwd, soya sauce and combine. Add the drained noodles and combine well.

4 Add vinegar and toss the noodles and vegetables on high heat for a few seconds. Turn off heat. Garnish with chopped spring onion greens and serve hot with vegetables in spicy garlic sauce.

 

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SEV TAMETA NU SHAAK

 

Ingredients :

• 1.5 cups chopped tomatoes
• 1 tsp finely chopped ginger
• 1 green chili, chopped
• ¼ tsp mustard seeds/rai
• ½ tsp cumin seeds/jeera
• a pinch of asafoetida/hing
• ¼ tsp turmeric powder/haldi
• ¼ tsp red chili powder
• ½ tsp cumin powder/jeera powder
• ½ tsp coriander powder/dhania powder
• ¾ tsp honey
• 1 tsp sesame oil
• ¾ cup sev or as required
• ½ cup water, 125 ml
• 2 tbsp chopped coriander/dhania ke patte for garnish
• salt as required

Methods:

1.first rinse and then chop the tomatoes, ginger and green chili.

2.heat oil in a pan. add mustard seeds and crackle them.

3.then add cumin seeds and saute till they change color. a few seconds.

4.then add chopped ginger, green chilies and asafoetida. stir and saute for 10 to 12 seconds till the raw aroma of ginger goes away.add the chopped tomatoes.

5.stir and then add spice powders – turmeric powder, red chili powder, coriander powder and cumin powder.

6.stir well and saute for a minute. then add salt and honey.

7.stir and saute. you have to stir a few times so that the tomatoes get cooked evenly.

8.saute till the tomatoes soften.then add water. stir very well.

9.bring the tomato curry to a simmer. switch off and check the taste. add more salt and sugar if required. you can make the curry more thick also, if you prefer.

10.when done, pour the tomato curry or sabzi in serving bowl/bowls.sprinkle sev all over on the serving bowl/bowls.

11.garnish with coriander leaves and serve the sev tameta nu shaak .

 

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BHINDI MASALA GRAVY

 

Ingredients:

For the tomato paste

• 3 medium chopped tomatoes
• ½ inch ginger
• 4 to 5 garlic
• 1 to 2 green chilies
• 2 tbsp yogurt
• 2 cloves
• 1 green cardamom
• ½ inch cinnamon
• 1 single strand of mace
• Other ingredients
• 250 grams bhindi/okra/lady finger
• 1 large onion or 2 medium onions or 100 grams onions or ½ cup finely chopped onions
• ½ tsp kasuri methi/dry fenugreek leaves, crushed
• 2 tbsp chopped coriander leaves/dhania patta
• 1 small to medium tej patta
• ¼ tsp turmeric powder
• ½ tsp red chilli powder
• ½ tsp coriander powder
• ½ tsp cumin powder
• 2 tbsp rice bran oil for sautéing bhindi
• 2 tbsp sesame oil for making gravy
• Salt as required

Methods:

Prepping up

1. First rinse 250 grams okra/bhindi very well in running water a few times. Then drain them completely in a strainer or colander.
2. Chop the okra into 1.5 to 2.5 inch pieces. Keep aside.
3. in a grinder or blender jar, take ¾ cup roughly chopped ripe red tomatoes, ½ inch chopped ginger, 4 to 5 chopped garlic cloves and 1 or 2 green chilies, chopped.

4. Add 2 tbsp fresh full fat curd/dahi/yogurt along with 2 cloves, 1 green cardamom, ½ inch cinnamon and 1 single strand of mace.
5. Without adding water, grind or blend to a smooth paste. Keep aside covered. Heat 2 tbsp oil in a kadai or pan. Add the okra and sauté them on a low flame.
6. Stir and sauté them till they are almost cooked, shrinked and lightly browned from the sides. When done remove the sautéed okra and place them in a plate or tray.

Preparing the gravy

7. In the same kadai or pan, add 2 tbsp oil. Add tej patta and fry for about 5 to 7 seconds. Add the ½ cup finely chopped onions. Stir well.
8. Saute the onions till they start to turn light golden. Lower the flame. Then add ¼ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp coriander powder and ½ tsp cumin powder.
9. Stir the spice powders quickly. You can also switch off the stove top while adding and mixing spices powders, so that they don’t get burned.
10. Add the tomato- curd paste that we made before. Be careful while adding ground paste as it splutters. Stir well.
11. On a low flame sauté till the masala paste thickens and you see oil leaving the sides.
12. Add about ¾ cup water and stir very well. You can also add ½ to ⅔ cup water for thick gravy or ¾ cup water for medium gravy
13. season with salt as required. Add the sautéed okra. Stir again.
14. Bring the curry to a simmer on a medium flame. Cook for about 5 to 6 minutes till the gravy get infused with the aroma and flavor of the okra. Don’t cook bhindi in the gravy for longer time as then they become mushy.
15. Add ½ tsp kasuri methi, crushed. If you want, you can also add 1 or 2 tbsp of low fat cream at this step.
16. Stir and then add 2 tbsp chopped coriander leaves. Stir again and switch off the stove top.
17. Serve bhindi masala gravy garnished with a few coriander leaves.

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MUGHLAI SHAHI PANEER KORMA

 

Ingredients:

for almond paste

• 20 to 22 almonds
• ¼ cup water for soaking almonds
• 4 tbsp water or the almond soaked water for grinding almonds

for onion paste

• 150 gms chopped onions
• ¼ cup water for cooking onions

remaining ingredients

• 200 gms paneer/cottage cheese
• ½ tsp shah jeera
• ¼ tsp black pepper
• ½ tsp coriander powder
• 1 inch cinnamon
• 2 to 3 green cardamoms
• 4 cloves
• 2 to 3 single strands of mace
• 2 tsp ginger garlic paste
• 1 green chili, slit
• 6 tbsp full fat fresh curd
• 3 tbsp low fat cream
• 1 tsp rose water or 1 tsp kewra water
• ¾ to 1 cup water
• 2 tbsp rice bran oil
• a few pinches of crushed

salt as required

Methods:

1.first blanch the almonds in hot water. soak 20 to 22 almonds in ½ cup of bubbling hot water for 30 to 40 minutes. cover and keep aside.

2.in a pan, take ¾ cup roughly chopped onions and add ¼ cup water.heat the chopped onion and water together stirring at intervals. if in case the water dries up while cooking onions, then add some more water.

3.simmer till the onions soften.after 30 minutes, peel the almonds and keep aside.

4.add the blanched and peeled almonds and ¼ cup of the soaking water to a grinder or small blender.

5.make a smooth paste from the almonds without any tiny bits or pieces. remove and keep the almond paste aside.

6.to the same blender, add the cooked onions along with the remaining stock.grind to a smooth paste.

7.take 6 tbsp full fat fresh curd/yogurt in a bowl or measuring cup and whisk well till smooth.

8.heat 2 tbsp oil in a pan.add the whole spices – ½ tsp shah jeera (caraway seeds), 1 inch cinnamon, 2 to 3 green cardamoms, 4 cloves, 2 to 3 single strands of mace and 1 small to medium tej patta/indian bay leaf. saute the spices for some seconds till aromatic.

9.now add the ground onion paste and stir very well.add 2 tsp ginger garlic paste. stir again.saute the onion paste till you see some fat releasing from the sides and the paste thickens. we don’t need to brown this paste as we are preparing a white gravy.

10.now add the ground almond paste.stir continuously and saute for two minutes on a low flame.

11.then add 1 or 2 slit green chilies, ¼ tsp black pepper or white pepper and ½ tsp coriander powder. stir again.saute for a minute on a low flame.

12.now just add 1 to 1.5 tbsp of the beaten curd/yogurt on a low flame.briskly stir and incorporate the curd with the rest of the mixture.

13.then add again 1 to 1.5 tbsp of the curd.stir quickly again. adding yogurt in small amounts like this does not allow it to curdle in the gravy.finish off all the curd/yogurt this way and keep on stirring.

14.then add ¾ to 1 cup water.stir very well so that the whole gravy has a uniform consistency.

15.add salt as required.bring the gravy to a gentle simmer on a low flame. about 4 to 5 minutes.

16.then add the paneer cubes. 200 grams paneer which have been chopped in cubes and stir gently. simmer for a minute.

17.then add 3 tbsp low fat cream.stir well and switch off the flame.

18.lastly add 1 tsp of rose water or kewra (pandanus) water or half-half of both. stir gently.

19.serve shahi mughlai paneer korma garnished with crushed saffron or saffron powder.

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KAJU BUTTER MASALA

Ingredients:

For sautéing cashews

• 1 cup kaju/cashews, 120 grams
• 1 tbsp sesame oil

For gravy

• 4 medium or 3 large ripe red tomatoes, 1.5 cups roughly chopped tomatoes
• 1 Indian bay leaf
• ½ cup water
• 18 to 20 kaju/cashews
• 1 tsp ginger-garlic paste
• 1 or 2 green chilies, slit
• ½ tsp kashmiri red chili powder
• ½ tsp garam masala powder
• ⅔ to ¾ cup water or add as required
• 2 tbsp butter
• sugar as per taste
• 1 tsp kasuri methi, crushed or a pinch of methi powder/fenugreek seeds powder
• 1 to 2 tbsp chopped coriander leaves for garnish
• salt as required

Methods:

Sautéing cashews:

1. First heat 1 tbsp butter or oil in a pan. Make sure that the butter does not brown. So melt the butter on a low flame.
2. Then add 1 cup cashews (120 grams).
3. Stir and sauté the cashews till they become golden. Remove them in a plate and keep aside.

Preparing gravy:

4. In the same pan, add 1 tej patta and saute for a few seconds.
5. Then add 1.5 cups roughly chopped tomatoes and ½ cup water. About 4 medium or 3 large tomatoes. Stir well and simmer the mixture till the tomatoes soften.
6. When the tomatoes are simmering, take 18 to 20 cashews in grinder or blender and powder very fine. If fat is released while grinding cashews, then it’s alright.
7. Remove and keep the ground cashews aside. Meanwhile, the tomatoes have softened. Switch off the flame and allow the tomatoes to become warm or cool down completely.
8. Discard the tej patta and add the tomatoes in the same grinder or blender jar in which we ground the cashews.
9. Blend the tomatoes to a smooth puree. Keep aside.
10. In the same pan in which we sautéed the cashews and cooked the tomatoes, heat 2 tbsp butter.
11. Lower the flame and add 1 tsp ginger-garlic paste. Stir and sauté for some seconds till the raw aroma of ginger-garlic goes away.
12. Add the cashew powder. Stir very well. On a low flame, keep on stirring the cashew powder, so that it cooks uniformly.
13. Stir till the color of the cashew powder changes to a pale light golden and you get a nice aroma. Then add the tomato puree. Stir very well.
14. Saute the tomato puree for about 4 minutes on a low to medium flame. Then add ½ tsp kashmiri red chili powder or deghi mirch. Stir very well.
15. Then add ⅔ to ¾ cup water or as required. Stir again. Add 1 to 2 slit green chilies. Simmer the gravy for 3 to 4 minutes on a low to medium flame.
16. Then add the sautéed cashews. Stir. Season with salt as required. Simmer for a further 2 minutes.
17. Lastly add ½ tsp garam masala powder, 1 tsp kasuri methi, crushed or a pinch of methi powder/fenugreek seeds powder.
18. Switch off the flame. Garnish with coriander leaves and serve kaju butter masala.

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PANEER BHURJI GRAVY

Ingredients:

• 200 to 250 grams paneer, crumbled
• 2 finely chopped onion
• 2 medium chopped tomatoes
• 1 green chili, finely chopped
• 1 tsp ginger-garlic paste
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp red chili powder
• ¼ tsp turmeric powder
• ¼ tsp garam masala powder
• 3 tbsp fresh curd
• ½ cup water
• 1 tbsp chopped coriander leaves to be added first
• 2 tbsp chopped coriander leaves to be added later
• 2 tbsp rice bran oil
• salt as required
• 1 inch cinnamon
• 3 cloves
• 2 green cardamoms
• 5 to 6 black peppercorns
• 2 small tej patta

Methods:

1. Crumble 200 to 250 grams paneer and keep aside.
2. Heat 2 tbsp butter or oil in a pan. Add the whole spices – 1 inch cinnamon, 3 cloves, 2 green cardamoms, 5 to 6 black peppercorns and 2 small tej patta or 1 medium to large tej patta. Sauté till the spices become aromatic.
3. Then add ½ cup finely chopped onion. Stir very well. Sauté the onions till light golden.
4. Add the chopped green chilies and 1 tsp ginger-garlic paste. Sauté till the aroma of ginger-garlic goes away.
5. Now add ½ cup finely chopped tomatoes. Stir very well.
6. saute till the tomatoes soften and you see oil releasing from the sides of the masala.
7. Add 1 tsp coriander powder, 1 tsp cumin powder, ½ tsp red chili powder, ¼ tsp turmeric powder and ¼ tsp garam masala powder.stir the ground spices well.
8. Keep the flame to its lowest, and now add 3 tbsp fresh curd/yogurt. As soon as you add curd, stir quickly and briskly.
9. Then add ½ cup water and stir. Add 1 tbsp chopped coriander leaves. Stir. Bring the curry or gravy to a simmer.
10. Then add the crumbled paneer. Also add salt. Stir very well and simmer for 1 to 2 minutes till the paneer is cooked.
11. Switch off and add 2 tbsp chopped coriander leaves. Stir very well and serve paneer bhurji gravy with chapati, rotis, paratha or bread.

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CAULIFLOWER COCONUT MILK STEW

Ingredients:

• 1 head cauliflower, cut into florets
• 2 cloves garlic, grated
• 1 bay leaf
• 2 cardamom pods, pounded
• 1/2 teaspoon black peppercorns, coarsely pounded
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 cup tomato puree
• 1/2 cup coconut milk
• salt to taste
• a small bunch of coriander leaves, finely chopped
• 2 tsp sersame oil

Methods:

1.Make the tomato puree and coconut milk and keep them ready.

2.Steam the cauliflowers in a steamer along with a pinch of salt for about 3 to 4 minutes, until it is almost done. Once done keep it aside.

3.Heat a teaspoon of oil in heavy bottomed pan; add the garlic and the bay leaf and saute for a few seconds. Add the tomato puree, turmeric powder, black peppercorns, cardamom powder and chili powder. Stir well to combine and bring it to a brisk boil.

4.Once the tomatoes come to a brisk boil, add the cauliflower florets, the coconut milk and salt to taste.

5.Stir and simmer for 10 minutes until the cauliflower is cooked through and absorbed all the spices. Once done, check the salt and spices and adjust to suit your taste.

6.Stir in the freshly chopped coriander leaves and serve.

7.Serve the Cauliflower Coconut Milk Stew along with a bowl of rice or a french bread for a weeknight dinner or even as a dish for parties. You can even serve it along with Kerala Appam for breakfast or a Sunday Brunch.

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MOONG DAL SOOKHI SABZI

Ingredients:

• 1 cup moong dal
• 1 tablespoon red chili powder
• 1/2 teaspoon turmeric powder
• ½ teaspoon coriander powder
• 1 teaspoon garam masala powder
• Salt to taste
• 2 tablespoon rice bran oil
• 1 green chilly
• 1 tomato chopped
• 1 tablespoon lemon juice
• Coriander to garnish

Methods:

1. Firstly wash the Moong dal and set it aside.
2. Heat oil in a deep pan and add tomato, red chilly powder, turmeric powder, coriander powder and salt. Stir it for 10-12 seconds.
3. After 10-12 seconds, add the washed lentil to this and give it a good stir.
4. Add enough water to cover the dal, reduce the flame and cover the pan with a lid.
5. Cook the dal till the water gets evaporated. Check if the dal is cooked, if not add a little more water and cook till the dal is cooked properly.
6. Make sure that you not overcook the dal. Once done, open the lid, turn the flame high, add garam masala powder and give it a good stir.
7. Toss it till the dal is completely dry. After the dal has dried completely, switch off the gas stove and transfer it to the serving bowl, add chopped green chillies, coriander leaves and lemon juice on the top.
8. Serve Moong Dal Sookhi Sabzi.

 

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LAJAWAB DHANIYEDAR CHAWAL

 

Ingredients:

• 1 large green capsicum pepper, quartered and seeded
• 1 onion, quartered
• 1 garlic clove, crushed
• 15 g fresh coriander
• 10 g fresh flat-leaf parsley
• 10 g butter
• 2 tsp sesame oil
• 225 g long-grain white rice
• salt and pepper
• sprigs of fresh coriander to garnish

Methods:

1. Put the green pepper, onion, garlic, coriander and parsley in a food processor and blend to a very finely chopped paste. Alternatively, very finely chop them all together with a knife.
2. Heat the butter and sesame oil in a large saucepan, add the rice and fry gently for 2–3 minutes or until the grains are translucent.
3. Remove from the heat and stir in the herb paste. Return to the heat and cook for 2 minutes, stirring all the time. season with salt and pepper to taste. Bring to the boil, then reduce the heat, cover and cook very gently for 10–15 minutes or until the rice is tender.
4. Remove from the heat and leave to stand, with the pan still covered, for 3–4 minutes. Then fork through to separate the grains. Serve hot, garnished with coriander sprigs.

 

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NUTRI VEGETABLES SALAD

Ingredients:

• 2 carrots
• 1/2 red bell pepper
• 1/2 green bell pepper or capsicum
• 1/2 yellow bell pepper
• 1 cucumber – small one
• 1 Tomato
• 1 onion
• 1 cup cabbage
• 1/2 lemon
• Salad seasoning
• Salt to taste
• White or black pepper powder to taste

Methods:

1. Cut all the vegetables into long thin slices
2. Mix the lemon juice, salt, salad seasoning, pepper

 

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VEGETABLE CURRY

 

Ingredients:

• 4 cups of mix vegetables
• 2 cups cauliflower cut into florets
• 1 cup green peas
• 1 carrot diced
• 1/2 cup sliced mushrooms, 1 zucchini small cut into bite size pieces with skin
• 6 tomatoes medium size
• 1/2 tsp ginger paste
• 1 green chili
• 1 cup curd
• 2 tablespoons sesame oil
• 1/2 teaspoon cumin seeds
• 1/8 teaspoon asafetida
• 1/4 teaspoon turmeric
• 1 tablespoon coriander powder
• Salt adjust to taste
• 1 tablespoon corn starch
• 1/2 teaspoon garam masala
• 2 tablespoons chopped cilantro

Methods:

1. Mix the cornstarch with ¼ cup of water and set aside.
2. Blend 5 sliced tomatoes, green chilies and ginger to make a puree. Slice 1 tomato length wise into 8-10 pieces and set aside.
3. Heat the oil in a saucepan. Add the cumin seeds, and asafetida, as seeds crack add tomato puree, coriander, turmeric, honey and salt. Cover the pot and cook for about 5 minutes.
4. Add all the vegetables and curd and ¼ cup of water. Cover the pan and let it cook for about 10 minutes over medium heat stir few times in between. Vegetables should be tender not mushy.
5. Add cornstarch mixture and let it cook for 2 more minutes. Cornstarch is added to thicken the gravy. If gravy is too thick add some hot water as needed.
6. Turn off the heat add tomato slices, garam masala and cilantro, stir and cover the pan for few minutes before serving.

 

 

 

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CAULIFLOWER GRAVY

Ingredients:

• 3 cups cauliflower cut into small florets
• 3 tablespoons sesame oil
• 1/2 tsp cumin seeds
• 1/4 tsp fenugreek seeds
• 1/4 tsp mustard seeds
• 1/8 tsp asafetida
• 2 tablespoons besan
• 1/4 tsp turmeric
• 1/4 tsp red chili powder
• 1 tablespoon ginger thinly sliced
• 1 green chili finely chopped
• 1/2 cup curd
• Salt as required
• 1 cups water
• 2 tablespoons cilantro chopped
• 1/4 teaspoon garam masala

Methods:

1. Heat the oil in a saucepan over medium medium heat. Add cumin, fenugreek, mustard seeds, and asafetida. When the seeds crack lower the heat to low.
2. Add the besan, stir fry for about one minute until besan become light golden brown and become lightly aromatic.
3. Add ginger, green chili, turmeric, red chili powder, stir fry for about one minute and add curd mix it well and cook for two minutes stirring continuously.
4. Add water and salt bring it to boil, add cauliflower r& honey, cook 15-18 minutes, stirring occasionally. Cauliflower should be tender and the gravy should be thick. Adjust the thickness of the gravy to taste.
5. Turn off the heat, add cilantro and garam masala and cover the pan for a minute.
6. Cauliflower gravy is ready for serving.

 

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PANEER MAKHANI

 

Ingredients:

• 2 cup paneer cubed
• 1/4 cup cashews
• 2 tablespoon sesame seeds
• 4 tomatoes medium size cut into small pieces
• 1 tablespoon chopped ginger
• 1 green chili chopped
• 2 tablespoons rice bran oil
• 1 teaspoon cumin seeds
• 1/8 teaspoon asafetida
• 2 teaspoon coriander powder
• 1/2 teaspoon turmeric
• 1 teaspoons salt
• 1 teaspoon honey
• 1/2 teaspoon garam masala
• 1/4 cup chopped cilantro

Methods:

1.grind the cashews and sesame seeds Set aside.

2.Pure the tomatoes, ginger and green chili. Set aside.

3.In about 2 cups of hot water soak the cubed paneeer for 5 minutes ,this will make the paneer soft and give a nice texture. Set aside.

4.Heat the oil in pan over medium heat; after oil is moderately hot add cumin seeds and asafetida. After the seeds crack add cashew nut powder and roast for about one minute. Add tomato puree and mix it well.

5.Add the remaining spices, coriander, turmeric, salt, honey, mix it well and cover the pot. Tomatoes splatter while cooking. Cook for about four minutes stirring in between until tomatoes start leaving the oil and tomatoes will be half in quantity.

6.Add one cup of water, cover the pan and let it cook for about two to three minutes.

7.Take out the paneer from water and put into the gravy, stir and cover the pan and cook for about five minutes. Adjust the gravy to your liking if needed add little more water, and cook. Turn off the heat.

8.Add the cilantro and garam masala stir and cover for few minutes before serving.

 

 

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TOMATO UPMA RECIPE

Ingredients:

• 1 cup fine sooji
• 2 tbsp rice bran oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 1 or 2 dry red chilies
• A pinch of asafoetida
• 50 grams onion chopped
• 150 grams chopped tomatoes
• 1 or 2 green chilies, chopped
• ½ inch ginger/adrak, chopped
• 6 to 7 curry leaves, chopped
• ¼ tsp turmeric powder
• ¼ to ½ tsp red chilli powder
• 2.5 cups water
• Salt as required
• 1 to 2 tsp ghee for drizzling on top, optional

Methods:

Roasting rava

1. Heat a pan or kadai first. Add 1 cup suji
2. On a low flame, begin to roast the rava. Stir often while roasting the rava.
3. The rava or sooji grains should become fragrant and start to look dry, separate and crisp. Don’t brown the rava.Switch off the flame and then add the roasted rava in a plate and keep aside.

Preparing upma

3. In a pan, heat 2 tbsp oil. Add 1 tsp mustard seeds.
4. When the mustard seeds are crackling, then reduce the flame to a low and add 1 tsp cumin seeds along with 1 tsp chana dal and 1 tsp urad dal.
5. Stir and sauté them on a low flame till the both the urad dal and chana dal become golden. Take care not to burn the dals.
6. Now add 1 or 2 dry red chilies and a pinch of asafoetida. Stir well. Add ⅓ cup chopped onions.
7. Stir and begin to sauté the onions on a low to medium flame till they turn translucent.
8. Then add the chopped green chili, ginger, curry leaves. Sauté for half a minute.
9. Add ¾ cup chopped tomatoes, 1/4 tsp turmeric powder and ¼ to ½ tsp red chilli powder.mix very well and sauté the tomatoes on a low to medium flame till the tomatoes soften.
10. Next add 2.5 cups water to this mixture. Add salt as per taste. Check the taste of water and it should be slightly salty.
11. On a medium to high flame, heat the water and let it come to a rolling boil.
12. When the water comes to a rolling boil, lower the flame to its lowest. Then add the rava in 4 to 5 batches directly from the plate or with a spoon.
13. As soon as you add the first batch, immediately stir and mix very well. Then add the next batch of rava.
14. Stir again. This way keeps on adding and stirring the sooji up to the last batch.
15. Quickly stir and mix well so that lumps are not formed. The sooji grains absorb water and thus swell and get cooked.
16. Cover and allow the sooji upma to steam for 2 to 3 minutes on the low flame. Then switch off the flame.
17. Lastly add about 2 tbsp chopped coriander leaves. Stir well.

 

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VEG MASALA KHICHDI

 

Ingredients:

• ⅓ cup broken rice or any regular rice
• ⅓ cup moong dal
• 1/3 cup Lentil
• 1/3 cup Black gram
• 1 tbsp blended rice bran +sunflower oil
• ½ tsp cumin seeds/jeera
• 1 small to medium tej patta
• ½ inch cinnamon/dalchini
• 2 cloves/lavang
• 2 green cardamoms
• 1 medium onion, chopped
• 1 tsp ginger garlic paste
• 1 small to medium tomato chopped
• 1 or 2 green chilies, chopped
• 1 to 1.25 cups mixed chopped veggies
• ¼ tsp turmeric powder
• ¼ tsp red chili powder
• A pinch of asafoetida
• 2 cups water
• A few chopped coriander leaves for garnish, optional
• Salt as required

Methods:

1. Take rice and moong dal, lentil, black gram in a bowl. Rinse with water for a couple of times. Drain and keep aside. Also chop the veggies and keep aside.
2. Heat 1 tbsp oil in a pressure cooker.
3. Add the following garam masala or whole spices – ½ tsp cumin seeds, 1 small to medium tej patta, ½ inch cinnamon, 2 cloves, and 2 green cardamoms. Sauté till the spices crackle and become fragrant.
4. Add ⅓ cup chopped onion and sauté them till they turn translucent.
5. Add 1 tsp ginger garlic paste. Stir and sauté till the raw aroma of ginger-garlic goes away.
6. Add ¼ to ⅓ cup chopped tomatoes and 1 to 2 green chilies (chopped). Sauté for a minute or two.
7. Then add 1 to 1.25 cups mixed chopped veggies along with ¼ tsp turmeric powder, ¼ tsp red chili powder and a pinch of asafoetida. For a more spicy khichdi, add ½ tsp red chili powder. Sauté for a minute.
8. Add the rice and moong dal. Mix the rice and moong dal .lentil, black gram with the rest of the ingredients.
9. Add 2 cups water. this much amount of water gives a khichdi which has a consistency not like a porridge, but not even dry like a pulao. For a more liquid consistency, you can increase the amount of water to 2.5 to 3 cups.
10. Season with salt. Pressure cook for 14 to 15 minutes or for 7 to 8 whistles. When the pressure falls down on its own, remove the lid.
11. Serve vegetable masala khichdi hot drizzled with a teaspoon of ghee if you prefer. accompany a side veggie salad, raita, pickle or plain curd by the side. garnish with a few chopped coriander leaves .

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PALAK PANEER

Ingredients:

• 500 gm Spinach
• 1 large onion
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon ground cardamom
• 1 teaspoon ground ginger
• 1⁄2 teaspoon chopped garlic
• 1⁄2 cup chopped tomato
• 3 tablespoons plain yogurt
• 1 tablespoon coriander powder
• 1⁄2 teaspoon garam masala
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon salt
• 8 ounces paneer cheese, cut into cube

Methods:

1. Cut spinach into shreds and cook in 3 tablespoons water until tender; remove from heat.
2. Saute onion, cinnamon, cardamom, and ginger in 1-2 tablespoons ghee or oil until onion is translucent.
3. Then add garlic and chopped tomatoes, and reduce heat.
4. Cook this briefly and slowly blend in yogurt a little at a time to prevent curdling.
5. Add coriander, garam masala, paprika, and salt, mixing well.
6. Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30 minutes.
7. Remove from heat. Take half of spinach mixture and puree in food processor or blender, and return to mixture and stir.
8. Add paneer cubes. Switch off the oven. Serve hot.

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MASALA PAV

Ingredients:

• 1 medium onion finely chopped
• 2 medium chopped tomatoes
• 1 medium finely chopped capsicum
• 3 to 4 garlic + ½ inch ginger + 1 to 2 green chilies, crushed to a paste in a mortar-pestle
• ½ tsp cumin seeds
• ¼ tsp turmeric powder
• ½ tsp red chili powder
• 3 to 4 tsp pav bhaji masala, add as per taste
• 2 tbsp sesame oil
• ⅓ Cup water
• Salt as required
• 4 to 5 pav, sliced in halves
• 1 to 2 tbsp butter for toasting the pav
• For garnishing
• 1 small to medium onion, finely chopped
• 1 small lime or lemon, chopped or quartered
• 2 tbsp chopped coriander leaves
• First slice all the pav and keep aside.
• 2 tsp butter

Methods:

1.rinse and finely chop 1 medium onion, 2 medium tomatoes, 1 medium capsicum .also crush 3 to 4 medium garlic cloves + ½ inch ginger + 1 to 2 green chilies to a paste in a mortar-pestle. Keep aside.

2.Now take a large sized shallow frying pan. 2 tbsp sesame oil .add ½ tsp cumin seeds and let them splutter.

3.Then add the crushed ginger+garlic+green chilies paste. Stir and sauté till the raw aroma of ginger and garlic goes away.

4.Add the finely chopped onions. Stir and mix well. Sauté the onions till they turn translucent.

5.Add finely chopped tomatoes. Stir and sauté for 3 to 4 minutes on a low to medium flame.

6.Then add ¼ tsp turmeric powder, ½ tsp red chili powder, 3 to 4 tsp pav bhaji masala. You can add the pav bhaji masala as per taste.

7.Stir and mix the masalas very well with the onion-tomato mixture. Now add the finely chopped capsicum and sauté for 2 minutes. Season with salt as required. Stir well.

8.Add ⅓ cup water. Bring the mixture to a simmer on a low to medium flame. Adding water softens and cooks the tomatoes very well.

9.Reduce the flame to a low and let the masala come to the consistency. Bring the masala to one side of the tava or pan.

10.Melt some butter on the empty space in the tava.place the pav slices on the butter. Toast them lightly or you can just let them absorb the butter.

11.Turn over and toast the other side. Now place the masala on the pav evenly with the spoon or spatula.

12.masala pav is ready to be served. In the same place, melt butter and toast the other pavs as well, till all the masala is used up.

13.Place the pav on a serving plate.

14.garnish with finely chopped onions, coriander leaves and lemon wedges. Serve masala pav hot. Drizzle some lemon juice on the masala pav .

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VEG CHILLI MILLI

Ingredients:

• 2 cups shredded or grated cabbage
• 1 medium carrot, cut in thin
• 1 medium capsicum thinly sliced capsicum
• ⅓ cup fresh peas
• 3 tbsp rice bran  oil
• 1 medium sized tej patta
• 2 green cardamoms
• 1 black cardamom
• 2 to 3 cloves
• 1 inch cinnamon
• 1 single strand of mace
• 1 large onion or ¾ cup finely chopped or minced onion
• 1 tsp ginger-garlic paste
• ¼ tsp turmeric powder
• ½ tsp red chili powder
• 1 tsp coriander powder
• 5 to 6 green chilies, slit
• 2 cups water
• 1 tsp dry fenugreek leaves
• a pinch of garam masala
• 1 to 2 tbsp chopped coriander leaves
• ¼ to ½ tsp honey
• 2 to 3 tbsp low fat cream
• salt as required
• for paste
• 2 large tomatoes chopped
• 3 tbsp cashews

Methods:

1.soak 3 tbsp cashews in ⅓ cup hot water.drain the cashews and add them to a grinder jar along with 2 large chopped tomatoes.

2.without adding any water grind to a smooth paste. keep the tomato-cashew paste aside.

3.next shred cabbage .slice into thin strips or batons 1 medium carrot.

4.thinly slice 1 medium capsicum .finely chop the onions. keep the chopped veggies aside.

5.heat 3 tbsp oil and add 1 small sized tej patta, 2 green cardamoms, 1 black cardamom, 2 to 3 cloves, 1 inch cinnamon and 1 single strand of mace. saute till the spices splutter.

6.then add 1 tsp ginger-garlic paste. stir and saute the paste till the raw aroma of ginger-garlic goes away.

7.now add ¾ cup finely chopped or minced onion.stir very well and begin to saute the onions on a low to medium flame.

8.saute till the onions become golden brown.then add the ground tomato+cashew paste. stir very well.

9.now add ¼ tsp turmeric powder, ½ tsp red chili powder and 1 tsp coriander powder. mix with the rest of the paste.on a low to medium flame, stirring often, saute the masala paste.

10.keep on sauteing till you see the oil leaving sides of the masala. the masala will also reduce and gather around itself and becoming glossy.

11.add 5 to 6 slit green chilies. stir and mix.add the shredded cabbage, carrots, capsicum and green peas.

12.mix all the veggies with the rest of the masala. saute for 4 to 5 minutes.now add 2 cups water. season with salt and mix very well.

13.cover the pan with a tight lid and simmer the curry on a low to medium flame till the veggies are done. while the gravy is simmering, you can check the consistency.

14.once the veggies are cooked, add a pinch or two of garam masala powder, 1 tsp dry fenugreek leaves and ¼ to ½ tsp honey .

15.mix very well. at this step you can also add 2 to 3 tbsp of low fat cream.switch off the flame and serve the spicy veg chilli milli hot.

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MATAR MUSHROOM

 

Ingredients:

• 200 gm button mushrooms
• ⅔ or ¾ cup fresh peas
• 3 medium sized tomatoes, finely chopped
• 1 medium sized onion, finely chopped
• 1 green chili/hari mirch, chopped
• ¼ or ½ tsp red chili powder/lal mirch powder
• ½ tsp turmeric powder/haldi
• ¼ or ½ tsp garam masala powder or punjabi garam masala
• 1 tsp coriander powder/dhania powder
• 1.5 tsp ginger garlic paste or crushed ginger-garlic
• 2 to 3 tbsp sesame oil
• salt as required

Methods:

1. Heat oil in a pan or kadai. Add the finely chopped onions and sauté till translucent.
2. Add crushed ginger-garlic or ginger-garlic paste. Sauté till the raw aroma disappears. Add the chopped tomatoes and green chilies.
3. Stir and then add the spice powders – turmeric, red chilli, coriander powder. Stir and sauté till oil starts to leave the sides of the onion-tomato masala mixture.
4. Add the chopped mushrooms and peas. Stir and sauté for 2 to 3 mins. Then add water and salt. Add water as required. Before the gravy reaches this consistency, the peas and mushrooms should be cooked well. So add water or reduce the water from the gravy accordingly.
5. Cover the pan with a lid and cook till the peas are softened. Once done, sprinkle garam masala powder.
6. Stir and serve matar mushroom hot.

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TOMATO BHAJI RECIPE

 

Ingredients:

• 500 gms tomatoes chopped
• 1 to 1.5 tbsp honey, add as required as per your taste
• ¼ cup peanuts, roasted and powdered
• ¼ cup desiccated coconut, roasted till golden
• 2 tbsp chopped coriander leaves

Tempering

• 2 tbsp rice bran oil
• ½ tsp mustard seeds
• 2 green chilies, chopped
• 5 to 6 curry leaves/kadi patta
• A pinch of asafoetida/hing
• ¼ tsp turmeric powder/haldi

Methods:

1. 1. Firstly on a low flame brown ¼ cup desiccated coconut. Keep on stirring often so that the coconut gets golden evenly. Remove and keep aside.
2. in the same pan which we roasted desiccated coconut, add ¼ cup peanuts. Roast the peanuts till they become crunchy and change color with a few black spots on them. Remove and allow them cool.
3. In a mortar-pestle or in a dry grinder, grind the peanuts to a coarse powder.
4. Rinse and chop the tomatoes and green chilies.
5. Heat 2 tbsp oil in a pan. Add ½ tsp mustard seeds and crackle them. Then add chopped green, 5 to 6 curry leaves, a pinch of asafoetida and ¼ tsp turmeric powder.
6. Add 8 to 10 medium sized, chopped tomatoes. Stir very well and sauté the tomatoes till they are about half done.
7. When the tomatoes are half cooked, add 1 to 1.5 tbsp honey and salt. Add both honey and salt as per your taste. Stir very well and cook the tomatoes further till they soften.
8. When the tomatoes have softened and cooked well, add the ground peanut powder, roasted desiccated coconut and 2 tbsp chopped coriander leaves.
9. Mix very well. Serve tomato bhaji with chapatis .

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ANJEER MATAR RECIPE

 

Ingredients:

For the ground paste:

• 8 dried figs chopped
• ¾ cup of curd
• 3 roughly chopped green chilies
• ½ teaspoon of turmeric powder
• ½ teaspoon of red chili powder
• ½ teaspoon of garam masala powder
• ¼ cup water for grinding
• Other ingredients:
• 1 chopped large onion
• 1 chopped tomato
• 1 tablespoon of sesame oil
• 1 teaspoon of cumin seeds
• 1 tej patta/indian bay leaf
• 1 teaspoon of ginger-garlic paste
• 1 & ½ cups green peas
• Water
• ½ teaspoon of garam masala powder
• Salt to taste
• 2 tablespoons of finely chopped fresh coriander (dhaniya) for garnish

Methods:

1. First, roughly chop the onion and tomato. Add this to boiling water. Simmer for 5 minutes; turn off the heat, drain. Allow the onions-tomatoes to cool.
2. Then grind the lightly boiled onion and tomato to make a smooth puree. This will not require any water. Keep this ready.

For ground paste:

3. To make this paste, add roughly chopped figs (anjeer), fresh yogurt (dahi), turmeric powder, red chili powder, and garam masala and roughly chopped green chilies to the mixer grinder jar. Grind adding ¼ cup of water to prepare a smooth paste. For this, first pulse the ingredients a couple of times, then add water and grind until it forms a smooth paste. Keep this ready.

Preparing the gravy/curry:

4. Heat oil in a kadhai (pan).add cumin seeds (jeera). Allow this to splutter. Then add the bay leaf (tej patta), stir for a few seconds.
5. Add the onion-tomato puree, mix. While adding the puree it might splash, so be careful at this stage.
6. add ginger-garlic paste, mix that in. cook this mixture until you see few specks of oil along the edges or at the top.
7. Then, add the frozen peas or cooked peas mix. Bring to a boil.
8. Add the ground paste at a LOW heat; combine this well, adding 2 tbsp water and salt to taste and cook until it comes to a boil.
9. Once the gravy comes to a boil, you can adjust its consistency, by adding more water if required at this stage. Now, add ½ teaspoon of garam masala, mix and turn off the heat.
10. Garnish with fresh coriander (dhaniya).serve anjeeri matar.

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VEGETABLE PIZZA

Ingredients:

• 2 (8 ounce) cans refrigerated crescent dinner rolls
• 1 (8 ounce) package cream cheese, softened
• 1 (1 ounce) package dry ranch dressing mix
• 1⁄2 cup mayonnaise
• 2 cups shredded cheddar cheese
• 1 cup finely chopped broccoli
• 1 cup finely chopped cauliflower
• 1 chopped onion
• 1 tomato

Methods:

1. Place the unrolled crescent dough onto a pizza pan.
2. Spread the dough out with your hands until it covers the pan.
3. Bake about 8 minutes at 375°F until lightly browned.
4. While it’s baking, combine the cream cheese, mayonnaise and Ranch dressing; mix well.
5. Remove the crust from the oven and let it cool slightly.

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GARLIC ASPARAGUS WITH LIME

Ingredients:

• 1 teaspoon butter
• 1 tablespoon sesame oil
• 1 clove garlic,
• Minced
• 1 medium shallot,
• Minced 1 bunch fresh asparagus spears,
•  Trimmed 1/4 lime,
• Juiced salt and pepper to taste

Methods:

1. Melt butter with sesame oil in a large skillet over medium heat.
2. Stir in garlic and shallots, and cook for 1 to 2 minutes.
3. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.

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MOROCCAN CHICKPEAS CURRY WITH QUINOA AND CORIANDER CURD

Ingredients:

• 1 cup quinoa
• Water as per required

For Curry:

• 1 tablespoon rice bran oil
• 1/4 cup cooked chickpeas
• 1/2 cup vegetables (cauliflower, carrots, summer squash, flat beans), chopped
• 2 tomatoes
• Salt to taste
• 1/4 teaspoon cumin powder
• 1/4 teaspoon coriander powder
• Paprika according to your taste
• 1/2 teaspoon crushed ginger
• 1/2 teaspoon crushed black pepper

For the coriander curd

• 4 tablespoon curd
• Chopped coriander and mint
• 1 teaspoon lime juice
• Pinch of salt and white pepper

Methods:

1. Firstly soak the Quinoa in warm water for 15-20 minutes.
2. After 15-20 minutes drain the water from the quinoa. Fluff it with a fork and reserve.
3. Blanch tomatoes and make a puree out of it. Then blanch the veggies with a pinch of salt. Drain and retain the water.
4. Take oil in a heavy pan and add ginger. Sauté it for about 20 seconds and add the tomato puree, cooked chickpeas, blanched veggies, retained water from boiled veggies and let it simmer. Mash the chickpeas slightly to give it a little volume.
5. Once it is done, add all the spice powders, salt and adjust the consistency and taste.
6. Finish with crushed black pepper and adjust spice and top the dish with celery or coriander. Transfer it to a serving bowl.
7. To make the coriander curd, firstly mix all the ingredients for the same and cool it in a refrigerator before serving.
8. Serve Moroccan Chickpeas Curry as a one-dish meal together with Quinoa, curry and the coriander curd.

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QUINOA BROWN RICE PILAF RECIPE

Ingredients:

•  1 cup quinoa
• 1 cup brown rice, soaked in water
• 4 cups assorted fresh vegetables (cauliflower, potatoes, carrot, beans, peas, capsicum), chopped
• 1 teaspoon garam masala powder
• 1 teaspoon black pepper powder
• 1 teaspoon fennel seeds
• 1 small onion, chopped
• 2-3 garlic cloves, grated
• 1/2 inch ginger, grated
• 1 teaspoon green chili, chopped
• 1 tsp lime juice
• 1 tablespoon blended rice bran & sunflower oil
• Salt to taste
• 1 cup coconut milk
• 4 cup boiling hot water
• Freshly chopped coriander leaves for garnishing

Methods:

1.To begin making Quinoa Brown Rice Pilaf, place a heavy bottom pan on medium heat. add onions, and fennel seeds. Saute them for a minute. Add the chopped vegetables. Saute the vegetables on medium flame for about 5-7 minutes. Add garam masala powder, black pepper powder and salt to taste. Grate ginger and garlic to it. Add the chopped green chilli. Add 2 cup boiling water and coconut milk. Mix all the ingredients well and bring the mixture to a boil. Reduce the heat to medium.

2.At this stage, Drain the soaked rice. Add quinoa and rice into the boiling mixture. Add the lime juice, turn the heat to low. Cook it covered on low flame for 12 to 15 minutes.

3.At this stage, the quinoa and rice should be perfectly cooked. Transfer the Quinoa Brown Rice Pilaf in a serving plate. Garnish it with freshly chopped coriander.

 

4.Serve the Quinoa Brown Rice Pilaf hot

 

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VEGAN SPICY VEGETABLE AND LENTIL SOUP RECIPE

Ingredients:

• 1 tablespoon sesame oil
• 1 onion, diced
• 2 garlic cloves, crushed
• 20g fresh ginger, grated
• 1/2 teaspoon turmeric
• 1/4 teaspoon cumin
• 2 teaspoons curry powder
• 1/4 teaspoon ground cardamom
• 1 teaspoon dried coriander leaves
• 2 tablespoons tomato paste
• 1 cup split red lentils
• 1 cup diced carrot
• 300g sweet potato, diced (about 1 cup)
• 6 cups vegetable stock
• 1 cup frozen peas, defrosted
• 1 1/2 cups diced fresh tomato
• salt and pepper
• fresh coriander leaves to garnish (optional)

Methods:

1.In a large pot on high heat, add the oil and onion. Sauté for a minute or so until the onion is transparent.

2.Add the ginger and garlic and sauté until the garlic is lightly browned, making sure nothing sticks to the pot.

3.Add in the turmeric, cumin, curry powder, cardamom, coriander leaves and tomato paste. Stir for a minute or so until the spices become fragrant.

4.Add the lentils, carrot and sweet potato to the pot. Sauté for one minutes until they are coated by the spices.

5.Pour in the vegetable stock and stir around until combined. Make sure that there isn’t anything sticking to the bottom of the pot.

6.Add in the peas and tomato and season with salt and pepper.

7.Stir and reduce heat to medium and allow to simmer for 20 minutes or so until it has reduced and the lentils and sweet potato are tender.

8.Serve hot with fresh coriander leaves to garnish.

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VEGETABLES IN GINGER-GARLIC WITH SESAME SEEDS

Ingredients:

• 1 tbsp crushed garlic
• 1 tbsp ginger paste
• 1/4 cup spring onions, finely chopped
• 1 onion, quartered
• 2 1/2 cups vegetables (baby corn, capsicum, beans, carrot, cabbage), chopped into bite sized pieces
• 1 tsp light soya sauce
• 2 tsps vinegar
• 1/2 tsp honey
• 2 tbsps tomato ketchup
• 1/2 tsp white pepper pwd
• 1 1/2 tbsp corn flour (mixed in 1 cup water)
• Salt to taste
• 1 tbsp toasted sesame seeds
• 1 1/2 tbsps sesame oil

Methods:

1. Par boil carrots, beans, baby corn in 3 cups of boiling water and pinch of salt for 3 minutes. turn off heat, strain and cool.
2. Heat a tbsp of sesame oil in a large wok, once the oil is piping hot, add half of the crushed garlic and ginger paste and stir fry for a few secs.
3. Add the chopped spring onion whites and stir for half a mt. Add the par boiled as well as the rest of the other vegetables and stir fry on high for 4-5 minutes, constantly tossing them. Add salt and pepper to taste. Remove and keep aside.
4. In the same wok, add 2 tsps of oil add remaining crushed garlic and stir for a few secs. Add honey, soy sauce, tomato ketchup and vinegar. Combine well.
5. Add the cornflour mixture and cook stirring continuously till the sauce turns thick and turn off heat.
6. At the time of serving, mix in the stir fried vegetables and garnish with toasted sesame seeds and spring onion greens. Serve hot with noodles or fried rice.

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INDO-CHINESE – VEGETABLE HONG KONG STYLE WITH FRIED NOODLES

Ingredients:

• 2 onions, each cut into 8 pieces
• 1 carrot, cut into thick pieces
• 8-10 French beans cut into 1″ pieces
• 1 cup cabbage, cut into big pieces
• 4-5 baby corns, cut diagonally into two
• 2 green or red bell peppers cut each into 8 pieces
• Few florets of cauliflower or broccoli
• 2-3 dry red chillis, tear into pieces
• 1/2 tsp grated ginger
• 1 tsp light soya sauce
• 1 1/2 tsps chilli sauce
• 3/4 tbsp vinegar
• 1 tsp honey
• 1 1/2 tbsps corn flour combined in 1 cup water
• 9-10 cashew nuts or walnuts
• Salt to taste
• Pepper to season
• 3 tbsps sesame oil

For fried noodles:

• 3 cups cooked noodles
• 1/2-3/4 tsp red chilli powder
• 1 tsp tomato ketchup
• 1/2 tsp light soy sauce
• Salt to taste

Methods:

1. To parboil vegetables, boil a liter of water with 1/2 tsp salt. Add broccoli, carrot, cabbage and beans to the boiling water and cook for 2-3 mts. Remove from heat, strain and pour cold water over the vegetables and strain again. Keep aside.
2. Heat oil in a large wok and once the oil is hot, add the cashew nuts or walnuts and fry to a golden shade and remove and keep aside.
3. Add garlic or ginger and saute for a few secs, add red chillis and saute for few secs. Add the onion and cook on high for a mt. Add the parboiled vegetables, baby corn and capsicum and saute for 5 minutes.
4. Add soy sauce, vinegar, chilli sauce, pepper, honey and salt and combine well. Add the corn flour along with water and go on stirring continuously till it thickens slightly and coats the vegetables. Remove from heat and keep aside.

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BAGARA BAINGAN

Ingredients:

• 1/4 kg purple brinjals, wash, make + quarters with stalk intact
• small lemon sized tamarind, extract pulp
• 1 1/2 tbsps rice bran oil
• 1/4 tbsp honey

For stuffing:

• 1 tbsp dhania powder
• 1 1/4 tbsp roasted peanuts
• 1 1/2 tbsps roasted til
• 1/4 tsp methi powder
• 1/2 tsp jeera powder
• 1 tsp ginger garlic paste
• 1 large onion, chopped
• 1/4 tsp garam masala
• 1 1/4 tsp red chilli powder
• salt to taste

For poppu/tadka/seasoning:

• 1/2 tsp mustard seeds
• 3 crushed garlic cloves
• a sprig of curry leaves

Methods:

1. Make a paste with all the stuffing ingredients. Make a + slit in each brinjal, place stuffing as shown in the image above and keep aside.
2. Add oil in a vessel, add mustard seeds and let them splutter. Add crushed garlic and curry leaves and toss them for a few seconds till the flavors come out. Place the stuffed brinjals in the oil and cook on medium high flame for 2 minutes. Now, cover with lid and let them cook on medium low flame for 15 minutes. Keep checking in between and stir fry to ensure the brinjals don’t burn or stick to the pan.
3. Add the tamarind extract along with two cups of water and honey. Bring to a boil and reduce flame. Place lid and cook over low flame for 15-18 minutes. Remove lid and cook for another few minutes if it appears still watery. Let the brinjals cook till you achieve a thick gravy consistency. Turn off heat.
4. Serve with rice or rotis.

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TAWA PULAO RECIPE

Ingredients:

• 4 cups of cooked rice
• 2 tbsp Sesame Oil
• 2 tbsp Butter
• 1/2 tsp Cumin seeds
• 1/2 tsp, grated Ginger, garlic
• 1-2, finely chopped Green chilis
• 1, medium, finely sliced Onions
• 2, medium, finely chopped Tomatoes
• 1/2 cup Carrots blanched in hot water
• 1/3 cup Capsicum chopped
• 1/2 cup Cauliflower cut into small florets and boiled in hot water
• 1, small Potato peeled, cut and strips and boiled
• 1/4 cup, boiled Green peas
• 1/4 tsp Turmeric powder
• 1/2 tsp Red chili powder
• 1 1/4 tbsps Pav Bhaji Masala
• White pepper powder – pinch
• Salt to taste
• 1 tbsp Lemon juice
• 1/4 cup Coriander leaves

Methods:

1. In a flat wide griddle or tawa, heat oil and butter. Once hot, add cumin seeds and allow spluttering.
2. Add the chopped onions and green chilies and sauté for 2-3 minute. Add the minced ginger and garlic, mix and sauté for 3 minute.
3. Add the chopped capsicum and sauté for a minute t. add the chopped tomatoes and half of the coriander leaves and sauté for 6-8 minute or till oil separates and becomes mushy.
4. Add red chili powder, white pepper powder, pav bhaji masala and half of the salt and mix well. Allow the flavors to meld for a minute or two.
5. Add the blanched cauliflower, carrots, and boiled potatoes and mix well. Add a few tbsps of water and cook on low-medium flame for 7-8 minute till the flavors meld. Add the green peas and mix well.
6. Add the cooked rice and mix well. Adjust salt and mix the rice carefully such that rice grains do not break. Add the lemon juice and chopped coriander leaves and mix well. Turn off flame.
7. Remove to a serving bowl and serve warm.

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RAW BANANA PORIYAL

Ingredients:

• 3 small to medium raw bananas
• 1 tbsp rice bran oil
• 1 to 2 dry red chili
• ½ tsp mustard seeds
• 1 tsp urad dal
• ½ tsp cumin seeds
• 8 to 10 curry leaves
• A pinch of asafoetida
• ¼ cup water or add as required
• 3 tbsp grated coconut/magaz paste
• 2 tbsp chopped coriander leaves

Methods:

1. Rinse the raw unripe bananas first. Peel them lightly. Remove the black spots and keep the peels as they are. Dice them and add them in a bowl containing water.
2. Heat 1 tbsp oil in a frying pan. Keep the flame to a low and add ½ tsp mustard seeds and 1 tsp urad dal. sauté till the mustard seeds crackle and the urad dal turn golden.
3. Add ½ tsp cumin seeds and sauté till they splutter.
4. Add 1 to 2 dry red chili, a pinch of asafoetida, 8 to 10 curry leaves. Stir and sauté till the red chilies change their color and.
5. Now add the raw banana and salt. Add ¼ cup water. Stir very well. Cover the pan with a lid.
6. On a low flame simmer till the bananas have cooked well and softened. Do check a couple of times when the bananas are cooking. If the water dries up in the pan then add some more water.
7. When the bananas have cooked, there should be no water in the pan. If there is then simmer without the lid, till all the water dries. Then add 3 tbsp grated coconut.
8. Mix the coconut/magaz with the rest of the banana stir fry. Add 1 tbsp chopped coriander leaves. Mix again.
9. Serve banana poriyal.

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WHOLE WHEAT PASTA IN MUSHROOM SAUCE 

Ingredients:

• 50 gm shitake mushroom-soaked in warm water for 15 minutes
• 100 gm fresh mushroom-sliced
• 1 tsp chopped onion
• 1 clove garlic
• 1 tbsp fresh thyme or fresh parsley, chopped
• 30 ml white wine
• 100 gm whole wheat pasta-penne
• Salt and pepper for seasoning

Methods:

1.Put the pasta in boiling salted water for the time specified on the packet. Whilst the pasta is boiling prepare the sauce.

2.In a heavy bottomed saucepan, sauté onion and garlic in olive oil, add mushroom and wine.

3.Once the wine has evaporated, add some of the water in which shitake mushroom was soaked.

4.Add salt, herbs and cook for 5-6 minutes.

5. Once the pasta is cooked, add to the sauce

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POMMES GRATIN

Ingredients:

•  2 tsp butter
• 2 tsp sesame oil
• 1 cup cream
• 1 tsp thyme
• 2 cloves garlic, bashed
• Salt, to taste
• Pepper, to taste
• Nutmeg powder, a pinch
• 3 potatoes, peeled and sliced thinly
• 5 Tbsp grated cheese

Methods:

1. In a pan add 2 tsp oil with 1 cup cream.
2. Add thyme, garlic, salt, pepper and nutmeg. Let the cream reduce a little.
3. Add the sliced potatoes and 3 Tbsp cheese. Let the cream reduce further.
4. Transfer the creamy potatoes in a greased baking dish. Top with the rest of the cheese and butter.
5. Bake till the cheese melts and is golden brown. Serve.

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ALOO POSTO

Ingredients:

• 7-8 table spoons posto seeds (poppy seeds)
• 1/2 cup water to grind posto seeds
• 5 green chilies
• 2-3 tablespoons mustard oil
• pinch of hing
• 1/2 teaspoon turmeric powder
• 400 g aloo (potato)
• 1-1½cups water to cook
• ½ tsp kalonji
• salt to taste

Methods:

1.Soak poppy seeds and grind them in a mixer with ½ cup water, 2 green chilies, and salt to taste till poppy seeds are soft. It should be a thick consistency and can take up to 10 minutes.

2.While grinding the posto, peel and cut aloo into medium size cubes. Wash well. Drain; add salt.

3.Add oil in a skillet and heat it up. Add I green chili slit up along with hing and turmeric powder. Add aloo, fry well on medium heat. When the aloo starts browning, add posto ground into paste. Add kalonji.Keep stiring for a minute. Add ½ cup of water to it and cover.

5.Check after 5 minutes. Add remaining water and green chilies. Cover and cook. Once the aloo is soft and fully cooked, let the water dry up and stir the aloo without mashing them or breaking them. Turn off the heat. Taste and adjust salt.

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MISO SOUP WITH SWEET POTATOES AND GREENS

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 cup low-sodium vegetable broth or 4 cups water with 2 salt-free natural vegetable bouillon cubes
• 1 cup tofu
• 2 teaspoons minced fresh ginger
• Freshly ground pepper to taste
• 2 to 4 tablespoons miso, any variety (choose from barley, hatcho, or mellow white), to taste
• 3 to 4 ounces baby spinach, baby arugula, tatsoi, watercress, or a combination
• 1 tsp sesame oil

Methods:

1. Combine the sweet potato with the broth or water with bouillon cubes. Bring to a gentle boil, then lower the heat and simmer gently until the sweet potatoes are tender, about 15 minutes
2. Add an additional cup of water, then stir the tofu in gently, followed by the ginger.
3. Return to a rapid simmer, and then remove from the heat.
4. Dissolve 2 tablespoons of miso in a small amount of warm water. Add to the soup and taste. More pungent taste, add another tablespoon or two of miso dissolved in a little warm water.
5. Season with pepper and stir in most of the greens, saving a small amount to top individual portions.
6. Serve at once, topping each bowlful with a handful of uncooked greens and 1 tsp sesame oil.

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RED LENTIL AND CAULIFLOWER TOMATO PULAO

Ingredients:

• 1/2 cup red lentils
• 1/2 cup basmati rice
• 1/2 tablespoon sesame oil
• small handful of dried curry leaves
• 4 whole cloves
• 1 small red onion, thinly sliced
• 1 clove garlic, minced
• 1-inch piece ginger, grated or minced
• 2 fresh green chilies, seeded and finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1/4 to 1/2 teaspoon cayenne, to taste
• 2 medium tomatoes, chopped
• 2 cups cauliflower, trimmed into roughly 1 1/2 inch florets
• 2 cups water
• 1 cup yogurt
• 2/3 cup green peas, fresh or frozen and defrosted
• 3 tablespoons lemon juice
• 1 1/2 teaspoons sea salt, or to taste
• 1/4 cup fresh cilantro, chopped, for garnish

Methods:

1.Rinse the lentils and rice and soak in water for 20 minutes. Drain and set aside.

2.Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the curry leaves and cloves. Stir and fry for about 1 minute. Add the onion and sauté for 5 minutes, until translucent. Add the garlic, ginger and chilies and cook for another minute. Toss in the spices, stir for about 30 seconds until fragrant, and then add the tomatoes. Simmer for another 5 minutes or so, stirring often, until the tomato has thickened.

3.Add the cauliflower, lentils, yogurt and rice and stir for another minute.

4.Pour in the water, bring to a gentle boil, reduce the heat to medium-low, and cover. Simmer for 15 minutes. Stir in the peas, gently mix, then reduce the heat to low and cover again. Simmer until the liquid is absorbed and the lentils are tender.

5.Stir in the lemon juice, turn off the heat, and let sit for 5 minutes. serve garnished with cilantro if desired.

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PANEER LOLLIPOP

Ingredients:

• About 2 cups grated Paneer
• 1 inch ginger, peeled and grated
• 3-4 cloves of garlic, minced
• 2-3 green chilies, thinly sliced
• 2 large potatoes, chopped
• 1 medium red onion, chopped v finely
• 1/2 tbsp l soy sauce
• Salt to taste
• 13-16 pieces of baby corn
• 2-1/2 tbsp Corn flour
• About 1/4 cup of all purpose flour (Maida)
• Few springs of cilantro/coriander leaves, chopped
• Rice bran oil

Methods:

1. Steam the potatoes with the skin. Once steamed, mash it well and add it along with the rest of the ingredients except all purpose flour.
2. You should get thick & soft dough. Make small rounds of the dough. Make sure its smooth.
3. Now pierce the dough round with the thicker end of the baby corn.
4. Slowly using your hands, shape them into drumsticks. Press down the dough over the baby corn so that the edges smoothens out along the edges of the baby corn – like a cone
5. Shape them all likewise.
6. Place the all purpose flour in a plate and dust the lollipop with some flour. Remove excess flour by tapping it gently against your hands.
7. Now fry the lollipop/drumstick in batches in rice bran oil. Make sure it’s evenly browned it all the sides. Too hot oil will burn the outside faster. Too low, will make it soggy with oil. Med-high should work perfectly.
8. Drain onto a kitchen/paper towel. Now serve them hot either with ketchup or cheese or mayonnaise or margarine.

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MANGO KARELA MASALA

Ingredients:

• 2 tsp rice bran oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• ½ tsp fennel seeds
• 1 onion, diced
• 2 green chilies, seeded and sliced thin
• 1 tsp ginger, minced
• 1 tsp garlic, minced
• 1 fresh mango, cubed
• 2 tomatoes, diced
• ½ tsp red chili powder
• ½ tsp turmeric powder
• ½ tsp coriander powder
• 3 Medium zucchinis or karelas, sliced
• Salt to taste
• A few sprigs fresh cilantro
• ¼ tsp gram masala

Methods:

1.Add mustard, cumin and fennel seeds to heated oil

2.When seeds begin to sizzle and pop, add onions and green chilies. Sauté until onions become pink.

3.Add all the remaining ingredients except zucchinis (ginger and garlic, mangoes, tomatoes and spices) and cook until the tomatoes soften and the whole mixture reduces in volume.

4.Add the zucchinis and cook until they just begin to soften.

5. Garnish with cilantro and garam masala.

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KERALA-STYLE CHICKPEA AND CASHEW CURRY

 

Ingredients:

• ¾ cup cashew nuts
• 1 tsp sesame  oil
• 2  onions, sliced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1 cup yogurt
• 2 tsp ground coriander
• ¼ tsp turmeric
• ¼ tsp cayenne powder
• 1 cup coconut milk
• 1 tsp tomato paste
• ¼ cup water
• 1 cup chickpeas
• 2 carrots, sliced into disks
• 2 ribs celery, sliced into half-moon
• 1 tsp honey
• salt and pepper to taste

Methods:

1.Soak the cashews in water

2.Heat the oil in a medium saucepan and cook the onion until tender.

3.Add the garlic, ginger, and spices and sauté briefly until fragrant.

4.Pour in the coconut milk tomato paste and honey, water, stir until thoroughly mixed, and bring to a lively simmer.

5.Continue simmering for 15 minutes .

6.Add the cashews,curd, carrots and celery and simmer together until the veggies are appropriately soft for your taste.

7.Serve with rice.

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INDIAN STYLE SPICED GREEN BEANS

Ingredients:

• 2 tsp rice bran oil
• 1/4 tsp whole mustard seeds
• 1/2 tsp whole cumin seeds
• 1 clove garlic, minced
• 1 small onion, minced
• 2 tsp magaz paste
• 150 gm  fresh, raw green beans, washed
• 1/4 tsp ground coriander
• 1/4 tsp curry powder
• 2 green chilies
• 1/4 tsp salt
• black pepper, to taste

Methods:

1.Heat the oil in a large sauté pan over medium heat. Add the mustard seeds and cumin and green chilli and heat until they begin to pop.

2.Add the garlic and onion and cook until the garlic is also fragrant.

3.Add the green beans and saute until the beans are a vivid green.

4.Pour a tablespoon or so water into the pan and cover for a few minutes to let the green beans steam a bit.

5.Uncover and allow any remaining water to evaporate.

6.Add the corriander, curry powder,magaz paste and salt. Continue to cook until beans are no longer hard, but still have a satisfying crunch.

7.Sprinkle additional curry and grind black pepper over the beans before serving.

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THREE-BEAN VEGETARIAN CHILI

Ingredients:

• 2 red bell peppers
• 3 tsp sesame oil
• 1 cup chopped onion
• 2 tsp ground cumin
• 1 tsp crushed red pepper
• 1 tsp paprika
• 1/4 teaspoon salt
• 4 garlic cloves, thinly sliced
• 2 cups organic vegetable broth
• 1 1/2 cups (1/2-inch) cubed peeled butternut squash
• 1 cup tomatoes chopped
• 1 cup pinto beans, rinsed and drained
• 1 cup cannellini beans, rinsed and drained
• 1 cupred kidney beans, rinsed and drained
• 1/2 cup thinly sliced green onions
• 1 cup yogurt

Methods:

1.Preheat broiler.

2.Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Boil 15 minutes. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.

3.Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and red pepper,paprika,garlic; cook 2 minutes, stirring frequently.

4.Add bell peppers, broth, squash, and tomatoes,yogurt;mix it very well. bring to a simmer.

5.Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.

 

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BHINDI KA SALAN

Ingredients:

• 3 onions
• 1 tsp rice bran Oil
• 10- 15 bhindi
• 2 tsp ginger-garlic paste
• 1 cup yogurt
• 1 tsp  chilli powder
• 1/2 tsp coriander seed powder
• A pinch of turmeric
• 1 tsp cumin powder
• 1/2 tsp cardamom powder
• A small pinch of mace powder (Javitri)
• 1/2 tsp black cardamom powder
• 1/4 tsp saunf powder
• 1/2 cup water

Methods:

1.Slice the onions into big pieces and boil in  water.

2.Strain the water to blend it into a fine paste by adding a little bit of water.

4.Heat the oil in a pan. While the oil heats up, slice the bhindi across the centre. Make sure the cut is not deep. Add the bhindi pieces in the heated oil.

5.After the pieces are fried and crispy, separate them from the oil.

6.In another pan, add some ginger-garlic paste. When the paste turns brown, add the boiled onion paste.

7.While the paste is simmering on the stove, prepare a yogurt paste by adding condiments.For the yogurt paste, add a tsp of  chilli powder, a tsp and half of coriander seed powder, a little bit of turmeric and a full tsp of cumin powder.

8.Whisk the yogurt with all the spices and add it to the paste. Add salt as required.Mix the paste thoroughly.

9.After the paste is roasted, add one cup of water. Also add half a tsp of cardamom powder, a small pinch of mace powder, a half tsp of black cardamom powder and 1/4th tsp of saunf powder.

10.Add the fried bhindi to the mixture. Cover the pan and leave it to simmer on low heat. Serve hot with most rice dishes.

 

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BHINDI ACHAARI 

Ingredients:

• 250 gm bhindi
• 2 tsp mustard seeds
• 1 tsp jeera
• 1 tsp saunf
• 10 red chillies
• Pinch of heeng (asafoetida)
• Salt – to taste
• 1/4 cup tomato puree
• 3 tsp sesame oil
• 1 tsp turmeric powder

Method:

1.Wipe the bhindi and cut off the top.

2.Heat 1 Tbsp oil and stir fry the bhindi till cooked. Keep aside.

3.Roast mustard seeds, saunf and red chilli in 1 Tbsp of oil and grind.

4.Heat the rest of the oil, add jeera, turmeric and bhindi to it.

5.Add the ground mixture and salt to taste. Serve hot.

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MIX VEG SABZI

Ingredients:

For Gravy

• 3 Tomatoes
• 2 Onions
• 5 Cashew nuts
• 1 tsp sesame Oil

For Sabzi

• 1/4 Cup Potato chopped
• 1/4 Cup Carrot chopped
• 1/4 Cup Cauliflower chopped
• 1/4 Cup French Beans chopped
• 1/4 Cup Peas
• 1/4 Cup Capsicum chopped
• 1/4 Cup Paneer chopped
• 1/4 Cup papaya chopped
• 1 tsp Butter
• 1 tsp Coriander
• Salt: To Taste
• ½ tsp Kashmiri Red Chili Powder
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder
•  1/2 tsp Garam Masala
•  1/2 tsp Kasoori Methi
•  1/2 tsp Ginger Garlic Paste
• 2 tsp sesame Oil

Methods:

For Gravy

1. Heat a pan with the oil, put in the tomatoes, cashew nuts, and onions. Cook in medium flame until tomatoes are mushy.
2. Make a paste of it using sufficient water.

For Sabzi

3. Heat up a pan, with 3-4 tsp oil and then add in the potato and carrot and fry until light golden. After fried transfer to a bowl. Fry the cauliflower, papaya, french beans and paneer in the similar manner.
4. Add the remaining oil, add in the butter. Once it starts melting, add in the ginger and garlic paste. Cook until raw smell is gone.
5. Add in the paste, salt and the red chili powder. Mix well, and wait till it boils. Once it boils, cover and cook for 25 mins in med flame checking every 5 mins in between.
6. Once the gravy is cooked for 25 mins. Now add in the capsicum and the peas. Cover and cook for 2-3 mins. Tip in the fried veggies, cumin powder, coriander powder, crushed kasoori methi, garam masala. Mix well, cover and cook for 5 mins.
7. Mix well garnish with coriander and serve hot.

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ROASTED VEGETABLE ENCHILADAS

Ingredients:

• Sauce
• 1 green bell pepper
• 2 teaspoons sesame oil
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon paprika
• 8  tomatoes, roughly chopped
• 1 cup vegetable broth, (see Note)
• 1/2 cup fresh cilantro, coarsely chopped

FILLING

• 3 bell peppers, (1 each red, yellow and orange), diced
• 8 mushrooms, diced
• 3/4 cup diced onion
• 2- 1/2 teaspoons sesame oil
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 1- 15 cup pinto beans, rinsed
• 6-inch corn tortillas

Methods:

1.To prepare sauce: Roast bell pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.

2.Meanwhile, heat 2 teaspoons oil in a medium pan over medium heat. Add onion, garlic, 1 teaspoon salt, cumin, chili powder, paprika and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.

3.Peel the pepper, discard the stem and seeds, and chop. Add to the pan along with chopped tomatoes, broth and chopped cilantro.

4.Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly, 10 to 15 minutes. Transfer to a blender and puree.

5.To prepare filling: While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. Roast, stirring halfway through, about 15 minutes total. Transfer to a large bowl and stir in beans.

6.To prepare enchiladas: Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.

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BHARWA BHINDI RECIPE

Ingredients:

• 250 to 300 gms Bhindi
• 2-3 tsp Sesame Oil
• Salt to taste

For filling:

• 4 tbsps  Onion (finely chopped)
• Green chili-ginger paste
• 1/2 tsp Red chili powder
• 1/4 tsp Turmeric powder
• 1/2 tbsp Coriander powder
• 1/4 tsp Roasted cumin powder
• 1 tbsp  Lemon juice
• 1/2 tsp Saunf powder (fennel seeds)
• Garam masala – pinch (optional)
• Salt  as needed
• 2 tsp Besan (roasted on low flame for 6-7 min)
• 1/2 tsp Sesame seeds , roasted and crushed
• 1/4 cup Peanuts , roasted and coarsely crushed
• 2 tbsps Coriander leaves, finely chopped
• For tadka/poppu/tempering:
• 1/2 tsp Cumin seeds
• 1/4 tsp Asafoetida

Methods:

1.Mix all the ingredients meant for stuffing in a bowl and set aside.

2.Wash and pat dry the bhindi. Make a slit length wise in each bhindi and stuff a tsp of the stuffing in the slit. Stuff all the bhindi with the filling and set aside.

3.Heat oil in a  cooking vessel. Once the hot turns hot, add the cumin seeds and allow to splutter. Add asafoetida and saute for few seconds. Add the stuffed okra and spread them around the vessel in a single layer.

4.Add any left over stuffing over it and cook on low medium flame without lid. Sprinkle approx 1/2 tsp salt over the stuffed bhindi.

5.Every few minutes turn the bhindi to allow even cooking. Slow roasting of the okra can take at least 25-30 minutes without lid.

6.Turn off flame and Serve..

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MELANGE OF ROASTED BABY VEGETABLES

Ingredients:

• 1 1/2 cups pearl onions
• 2 cups baby carrots
• Carrots Peeled Baby
• 12 no. baby turnips, peeled and halved, if large, or regular turnips, peeled and cut into 1/2-inch wedges
• 1 tablespoon sesame oil
• 2 teaspoons pure maple syrup, divided
•  Salt  to taste
• Freshly ground pepper, to taste
• 10 sprigs   thym
• 1 tsp lemon juice
• 2 teaspoons cider vinegar
• 2 tablespoons chopped fresh flat-leaf parsley, divided

Methods:

1.Bring a medium saucepan of water to a boil. Add onions and boil for 1 minute. Drain and rinse under cold running water.

2.Combine the onions, carrots, turnips, oil, 1 teaspoon maple syrup, salt, pepper and thyme sprigs in a large bowl; toss to coat well. Spread the vegetable mixture in a single layer on a large baking sheet with sides. Roast, turning the vegetables twice, until tender and lightly browned in spots, about 30 minutes.

3.Transfer the vegetables to a large bowl; remove thyme stems. Drizzle with the remaining 1 teaspoon syrup, vinegar and 1 tablespoon parsley; toss to coat.

4.Sprinkle with the remaining 1 tablespoon parsley and 1 tsp lemon juice  and serve.

 

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PAHARI ALOO RECIPE

Ingredients:

•  3, large Aloo(potato)
• 1/2 tsp Turmeric powder
• 1 tsp Red chilli powder
• 1/2 tsp Coriander powder
• Salt to taste
• Fresh coriander leaves- 2 tbsps, chopped for garnish

For tempering:

• 3  tsp Rice bran oil
• 1/2 tsp Cumin seeds
• 2-3 dry red chilis
• 1/2 tsp  Asafoetida
• 1 tsp lemon juice

Methods:

1.Heat  oil in a heavy bottomed panl till hot. Reduce flame, add the cumin seeds and allow to sizzle and splutter. Add asafoetida and dry red chilis and saute for few seconds.

2.Add turmeric powder, chilli powder, coriander powder and salt along with 2 tbsps of water. Mix well and immediately add the sliced potatoes. Mix well to coat the spice powders and place lid. Cook on low flame.

3.After 10-12 mts, remove lid and mix the contents to ensure that the potatoes are cooked properly.add lemon juice and  Again after a few min, mix again.

4.Once the potatoes turn soft and golden, cook on high flame and toss the contents continuously so that they do not burn. Do this for a min and turn off flame.

5.Remove to a serving bowl and garnish with fresh coriander leaves.

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KERALA TOMATO FRY

Ingredients:

• 2 tablespoons sesame oil
• 1 teaspoon Mustard
• 2 Dry red chilies, torn into halves
• 1 teaspoon ginger garlic paste
• 3 medium Onions, cut long
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 4 medium tomatoes cut into big pieces
• Salt to taste
• 1/4 cup coarse chopped coriander leaves
• 1 tsp honey
• 1 tsp lemon juice

Methods:

1. Heat oil in a pan and add mustard seeds and let splutter.
2. Now add dry red chili, ginger garlic paste and onion. Sauté well until the onion starts getting golden brown.
3. Now add red chili powder, turmeric powder and tomatoes. Sauté well. Lower the flame and let fry while stirring now and then to make sure it does not stick to the bottom.
4. When tomato fries well, add salt and coriander leaves, lemon juice and honey and turn off the flame.
5. Tomato fry is ready to fry

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VINDI FRY ANDHRA STYLE

Ingredients:

• 250 grams okra/bhindi chopped
• 2 tbsp sesame oil
• ½ tsp mustard seeds
• ½ tsp urad dal/split husked black gram
• ½ tsp cumin seeds
• 2 dry red chilies
• 8 to 10 curry leaves
• 1 medium onion
• 1 tsp lemon juice
• ¼ turmeric powder
• ½ tsp red chilli powder
• a pinch of asafoetida/hing
• Salt as required
• 1 tbsp chopped coriander leaves for garnish

Methods:

1. Rinse and wipe dry all the okra with a clean kitchen towel. then slice the bhindi in rounds .keep aside.
2. In a frying pan, heat 2 tbsp of oil. Lower the flame and add ½ tsp mustard seeds, ½ tsp cumin seeds & ½ tsp urad dal.
3. Saute till the mustard seeds crackle and the urad dal turns golden.
4. Next add 2 dry red chilies (broken and deseeded). Sauté for a second or two till the red chilies change color.
5. Then add ½ cup chopped onion. Stir and sauté the onions till they turn red.
6. Next add ¼ turmeric powders, ½ tsp red chilli powder and a pinch of asafoetida.
7. Mix the spice powders with the rest of the ingredients.
8. Then add the chopped okra and 8 to 10 curry leaves. Mix everything.
9. Add salt and lemon juice. Stir well again and sauté on a low flame without covering the pan with a lid.
10. Keep on stirring at intervals of 3 to 4 minutes for uniform cooking.
11. Switch off the flame when the bhindi is done and cooked well. This takes about 12 to 14 minutes on a low flame. Garnish with coriander leaves and then serve.

 

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VEGETABLE SAMBAR RECIPE

Ingredients:

• ¼ cup arhar dal/tuvar dal/lentils
• ½ cup diced brinjals
• ⅓ to ½ cup chopped potatoes
• ⅓ Cup chopped carrots
• ⅓ Cup chopped French beans
• ¼ to ⅓ cup thickly sliced
• Onions onions
• ½ cup diced tomatoes
• ¼ tsp turmeric powder
• Water for cooking veggies
• Salt as required
• For tamarind pulp:
• ½ tbsp tightly packed seedless tamarind
• ¼ cup hot water

For sambar masala paste:

• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 10 to 12 methi seeds
• 4 dry red chilies, halved or broken and deseeded
• 8 to 10 whole black peppers
• 2 garlic, chopped
• ½ cup water for grinding

For tempering:

• 1 tsp mustard seeds
• 4 to 5 garlic, crushed lightly with their peels on
• A generous pinch of asafoetida
• 1 to 2 dry red chilies, halved or broken and deseeded
• 1 sprig curry leaves
• 2 tbsp Rice bran oil

Methods:

1.Heat a small frying pan and dry roast the following spices on a low flame – 1 tbsp coriander seeds, 1 tsp cumin seeds, 10 methi seeds, 5  dry red chilies (halved or broken and deseeded), whole black peppers.

2.Roast these spices till they become fragrant.

3.Now add these spices in a grinder jar. Add 1 or 2 garlic (chopped) and ¼ cup tightly packed grated coconut.

4.Add ½ cup water and grind to a smooth paste. Rinse tuvar dal a couple of time in water. The pressure cooks tuvar dal with 1 cup of water for 4 to 5 whistles or till the lentils become mushy and soft. Mash the dal and keep aside. If cooking in a pan, then cover and cook till the lentils are done. Add more water if required.

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CABBAGE PORIYAL

Ingredients:

• 4 cups shredded cabbage
• 2 tbsp sesame oil
• 6 onions chopped
• 1 to 2 green chilies, chopped or 1 to 2 dry red chilies, deseeded and broken
• 10 to 12 curry leaves
• ½ tsp mustard seeds
• 1 tsp urad dal/husked split black gram
• ¼ tsp turmeric powder/haldi
• A pinch of asafoetida/hing
• ¼ cup water or add as required
• 3 to 4 tbsp grated fresh coconut
• 2 tbsp chopped coriander leaves
• Salt as required

Methods:

1. Peel and remove the top skin from the cabbage. Rinse. Quarter the cabbage and blanch in hot water for 5 to 10 minutes. Then shred cabbage or chop it.
2. Heat 2 tbsp sesame oil in a pan. Lower the flame and add ½ tsp mustard seeds and crackle them.
3. Once the mustard seeds begin to crackle and pop, add 1 tsp urad dal/husked split black gram.
4. Saute the urad dal till it starts changing color. The urad dal should become a browinsh color. Sauté on a low flame, so that the urad dal does not get burnt.
5. Then add ¼ cup chopped onions. Also add 10 to 12 curry leaves and 1 to 2 green chilies, chopped. Sauté for a minute.
6. Then add ¼ tsp turmeric powder and a pinch of asafoetida. Stir well.
7. Then add the shredded cabbage. Also season with salt. Stir and mix again very well. Add ¼ cup water. Stir again.
8. Then cover the pan with a tight lid. On a low flame simmer the cabbage till it’s cooked. Check after every 5 to 6 minutes and give a stir.
9. Cook till the cabbage becomes tender. There should be no water in the poriyal before you proceed to the next step.
10. Then add 3 tbsp grated coconut and mix very well. Lastly add 2 tbsp chopped coriander leaves. This step is optional and you can skip the coriander leaves.
11. Stir and serve cabbage poriyal hot

 

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FRIED BABY POTATO

Ingredients:

• 250 grams baby potatoes, boiled and peeled
• 1 tbsp Rice bran oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• ¼ cup sliced onions
• 1 tsp lemon juice
• 6 to 7 curry leaves
• A pinch of asafoetida
• ¼ tsp turmeric powder
• ¼ tsp red chili powder, add as required
• 1 tsp dried mango powder
• 2 tbsp chopped coriander leaves

Methods:

1. Rinse and then steam 250 grams baby potatoes, in a pressure cooker, cook for 2 whistles.
2. When the potatoes become warm, peel and keep them aside.
3. Heat 1 tbsp rice bran oil in a pan. Keep the flame on a low and add the mustard seeds and crackle them.
4. Then add the cumin seeds and sauté till they splutter and change color.

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PANEER TOMATO

Ingredients:

• 3 tablespoons rice bran oil
• ¼ kg paneer, cut into cubes
• 2 onions, chopped roughly
• 2 green capsicums cut into strips
• 1 tablespoon chopped garlic
• 1 tablespoon chopped ginger
• ½ teaspoon turmeric  powder
• 1 teaspoon garam masala
• ½ teaspoon saunf powder
• 2 tomatoes, pureed
• 1 tablespoon tomato sauce
• 1 tspn honey
• Salt to taste
• Chopped coriander leaves, for garnish

Methods:

1.Heat 2 tablespoons oil in a large frying pan. Fry the paneer till golden brown. Remove and set aside.

2.Add another tablespoon oil. Add the onions, capsicum, ginger, and garlic and fry till onions are browned, about 5 minutes.

3.Add the turmeric powder, saunf powder, and garam masala. Fry for 30 seconds till fragrant. 4.Add the tomatoes and tomato sauce, honey and salt. Cook till tomatoes are cooked and the oil separates from the gravy. Add ½ cup water to thin out the gravy.

5.Add the paneer and cook on high heat till the gravy is thick, about 10 minutes. Sprinkle coriander leaves and serve.

 

 

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GOBI MANCHURIAN GRAVY

Ingredients :

• 1 medium Cauliflower clean and broken into big florettes
• 1 small Bunch spring onion finely chopped
• 2 tsp Ginger chopped
• 1 tsp Garlic chopped
• 1/4 cup Plain flour
• 3 tbsp Corn flour
• 1/4 tsp Red chilli powder
• 2 Red chillies, dry
• 3 tbsp rice bran Oil
• Water
• 1 tbsp Milk

Methods:

1. Boil the florettes for 3-4 minutes in plenty of water, salt, to which a tbsp. of milk has been added. Drain and pat dry on a clean cloth.
2. Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
3. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
4. Add the salt and spring onions. Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
5. Add 1 tbsp. corn flour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.
6. Add florettes and soya sauce. Boil for two more minutes and remove. Serve hot.

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ALU CAPSICUM MASALA

Ingredients:

• 2 big potatoes
• 2 big tomatoes
• 2 big onions
• 1 capsicum or bell pepper
• 1 string curry leaves
• 1 string coriander leaves
• 1 tablespoon jeera
• 1 green chilli slit
• 1 teaspoons chilli powder
• 2 teaspoons jeera powder
• 1 teaspoon turmeric
• 2 teaspoons coriander powder
• 2 tablespoons sesame oil
• 1 tsp tomato sauce
• Salt as per taste

Methods:

1. Boil potatoes in pressure cooker. Once cooled, remove the skin and cut into cubes
2. Add oil in a kadai. Add jeera and allow spluttering. Add curry leaves, turmeric, green chillies. Add onions and capsicum and bit of salt. Close the pan lid and allow to cook.
3. Once onions turn brown, add tomatoes and all powders. Close the lid and allow tomatoes to soften.
4. Add cube potatoes now and salt.
5. Add tomato sauce. Mix well and keep the stove in simmer for few mins.
6. Garnish with coriander leaves.

 

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DHABBA TADKA DAL

Ingredients:

• 1 cup urad dal
• 1 cup masoor dal
• 1 cup mung dal
• 1/2 tsp turmeric powder
• Salt as needed

For tempering

• 1 Tbsp sesame oil
• 1 tsp cumin seeds
• 1/2 tsp ginger
• 1 tsp garlic
• 2 green chillies, slit
• 1 small onion, minced
• 1 small tomato, chopped
• 1/4 cup tomato puree
• 2 tsp dhabba tadka mix
• Juice of one lemon

For dhabba tadka mix

• 1 Tbsp jeera
• 1 1/2 Tbsp dhaniya seeds
• 1 tsp fennel seeds or saunf
• 1 tsp whole cloves
• 1/2 inch cinnamon stick
• 1/2 tsp red chilli powder
• 1/4 tsp ground mace (Javitri powder)
• 1 tsp turmeric powder
• Salt to taste
• Coriander leaves

Methods:

1. Cook the dal with water, salt and turmeric in it.
2. Dry roast the whole spices (cumin, coriander seeds, saunf, cloves and cinnamon) on a tawa.
3. Add the turmeric powder, chilli, javitri powder and roast some more. Add the salt. Make a fine powder of the spices.
4. In a deep pan, take a tablespoon of sesame oil; fry the jeera, ginger and garlic.
5. Then add the onions till they turn golden red.
6. Pour in the cooked dal; add salt, green chillies and the chopped tomatoes.
7. After one minute, add the tomato puree, and the dhaba tadka mix.
8. Top it up with lime juice. Cover the lid and cook for 5 min on a low flame.
9. Dal is ready. Decorate with coriander leaves and butter.

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DAL MAKHANI

Ingredients:

• 2 cups sabut urad dal
•  Salt as needed
• 1 Tbsp ginger, finely sliced
• 2 Tbsp butter
• 1 Tbsp rice bran oil
• 2 tsp shahi jeera
• 1 tsp kasoori meethi
• 2 cups tomato puree
• 1 tsp chilli powder
• 1 tsp honey
• Green chillies, slit lengthwise for garnishing

Methods:

1. To the daal, add water, salt and ginger. Cook until daal becomes tender.
2. In a kadai, heat oil. Add shahi jeera and kasoori methi. When they begin to splutter, add tomato puree, remaining salt, chilli powder and sugar.
3. Stir-fry over medium flame, till the oil separates.
4. Add cooked daal and bring to boil. The consistency should be such that the daal should move around freely when stirred, otherwise add a little water.
5. Leave to simmer, uncovered, till well blended.
6. When it becomes thick switch off the oven
7. Garnished with coriander leaves and butter.

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TOMATO BATH RICE

Ingredients:

• 2 cups rice
• 8 tomatoes medium sized
• 4 onions medium sized – cut into long thin pieces
• 1 cup green peas
• 2-3 green chillies
• 1 small piece ginger
• 2 tspn mustard seeds
• 1 string curry leaves
• 2 tbspn red chilli powder
• 2 tblspn blended (rice bran +soybean) oil
• 1/2tsp black pepper
• Salt to taste
• 1 tspn butter
• Coriander leaves

 

Methods:

1. Pressure cook rice with water and salt and allow cooling.
2. Grind into smooth paste – tomato, green chillies and ginger and keep aside.
3. Boil the green peas and keep aside.
4. Add oil to the pan, add mustard seeds and allow spluttering.
5. Add curry leaves, onion and salt and close the pan lid. Once the onion is golden brown and soft, add the smooth paste, boiled green peas, chilli powder, black pepper and little salt and allow boiling into thick paste.
6. Mix rice to the paste.allow 5 min in low flame. Switch off the flame.
7. Garnish with coriander leaves and butter.

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PANEER WITH POTATO KABAB

Ingeredients :

• 2 cups boiled and mashed paneer
• 2 cups boiled and mashed potatoes
• 2 teaspoons chilli powder
• 2 teaspoons cumin powder
• 1 teaspoon pepper powder
• 1 tablespoon ginger paste
• 1 tablespoon green chilli paste
• 2 tablespoons chopped coriander
• 1 tablespoon lemon
• 1 cup finely chopped onions
• Salt to taste
• 2 cups powdered rusk or breadcrumbs
• Rice bran oil

Methods:

1. Mix all the ingredients mentioned above, except for the breadcrumbs.
2. Make cylinder shapes and roll in breadcrumbs.
3. Pour oil in kadai and heat. Pour the balls and fry. When it becomes golden switch off the oven.
4. Serve hot with mint chutney.

 

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PALAK DAL

Ingredients :

• 150 gm masoor dal
• 150 gm mung dal
• 2 red chilli
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chilli powder
• 500 g spinach, rinsed and chopped
• 1 onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon mustard seed
• 1 teaspoon garam masala
• 2tsp rice bran oil
• salt as needed

Methods:

1. Rinse dal and soak for 20 minutes.
2. In a large pan, pour water to the boil and stir in salt, dal, turmeric and chilli powder. Cover and return to the boil, then reduce heat to low and simmer for 15 minutes.
3. Stir in the spinach and cook 5 minutes, or until dal is soft. Add more water if necessary.
4. In a small pan over medium heat, pour oil and onion and red chilli and stir fry onions with cumin and mustard seeds, stirring often.
5. Cook until onions become red, and then combine with dal. Stir in garam masala and cook until heated through.
6. Dal is redy.add ghee and serve.

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HYDERABADI KORMA

Ingredients:

• 4 Baby corn
• 6 small pieces Cauliflower
• 1/4 cup Frozen peas
• 1 Carrot
• 1/2 cup Paneer cubes
• 3 Onion
• 1 tsp Ginger garlic paste
• 2-3 nos Green chilli.
• 1/2 tsp Garam masala
• 1/4 tsp Chilli powder
• 1/4 tsp Pepper powder
• 1/2 cup Milk
• 1/2 cup Coconut milk
• Salt as needed

To temper

• 1 tblsp Blended rice bran & seasameoil
• 3 Clove
• 2Cardamom
• 1 inch piece Cinnamon
• 1/2 tsp Jeera

 Methods:

1. Fry onion, with green chilies in a tsp of oil and grind it to a fine paste. Keep aside.
2. Heat oil in pan and temper with the items given in the ‘to temper’ table in order. After the cumin seeds splutter, add the ground paste, ginger garlic paste and fry for 2 minutes. Add 1/2 tblsp water and cook for half a minute.
3. Add the vegetables and fry for 2-3 minutes in medium-low flame. Add the powders-garam masala, pepper, red chilli.give it a stir and add 3/4 cup water.
4. Cover and cook until all the veggies gets cooked well yet bit crunchy. Takes 6-8 minutes
5. Add cooked vegetables
6. Add milk, coconut milk, paneer and give it a boil. Don’t let it boil for long time; just give it a boil in low flame.
7. Garnish with coriander leaves and serve

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CHICKPEA, CARROT, AND CURRANT SALAD

Ingredients:

• 100gm boiled of chickpeas, rinsed
• 2 cups shredded carrots
• 1/4 cup cilantro, chopped
• 1/4 cup parsley, chopped
• 2 tablespoons sesame oil
• 1 tablespoon orange juice
• 1 tablespoon lemon juice
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon coriander seeds, crushed
• salt and pepper to taste

Methods:

1.Mix the chickpeas, carrots, and currants in a bowl.

2.In a separate bowl, mix the rest of the ingredients. Pour this mixture over the chickpeas, carrots and currants. Mix well and refrigerate at least one hour in a sealed container before enjoying.

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KADDU KI SABZI 

Ingredients :

• 1 small pumpkin
• ¼ tsp fenugreek seeds/methi seeds
• 1 tsp cumin seeds/jeera
• ½ tsp red chili powder/lal mirch powder
• ½ tsp turmeric powder
• ¼ tsp garam masala powder
• 1 tsp honey
• 1cup boil green peas
• 2 tbsp seasame oil
• ¾th cup or 1 cup water
• Salt as needed

Methods:

1. Wash the pumpkin. Peel and chop the pumpkin.
2. in pan heat oil.
3. Add the fenugreek seeds and cumin seeds and fry for a minute on a low flame.
4. Now add the red chilies and fry for some 15 seconds.
5. Add the chopped pumpkin and boiled green peas and all the dry spice powders except garam masala.
6. Add the honey.
7. Mix the pumpkin with the rest of the spices and honey. Add water and salt.
8. Cover the cooker with a lid and pressure cook for 7-8 minutes.
9. Now mash the cooked and soft pumpkin with a spoon and add the garam masala.
10. Stir the mashed pumpkin well and cook for minute or two.
11. If the sabzi still looks watery to you, then evaporate the water from the sabzi by cooking it without the lid.
12. Garnish with coriander leaves and serve kaddu ki sabzi hot.

 

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SINDHI CURRY

Ingredients:

• Tomato, medium sized – 4
• Besan flour – 1 & 1/2 tblsp
• Drumstick – 1
• Radish – 1/2
• Cluster beans – 10
• Ladies finger – 10
• Ginger garlic paste- 1 tblsp
• Green chilli – 2
• Red chilli powder – 1/2 tsp
• Turmeric powder- 1/8 tsp
• Tamarind juice – 2 tbsp

To temper

• Rice bran Oil – 2 tblsp
• Mustard – 3/4 tsp
• Fenugreek seeds – 1/2 tsp
• Cumin/ Jeera – 1 tsp
• Asafoetida/ Hing – 1 pinch
• Curry leaves – A sprig

Methods:

1. Scrap the drumstick skin slightly, cut into finger length pieces. Peel and cube radish. Cut cluster beans also same length as drumstick. Cut the head and tail of ladies finger and slit slightly in the middle. Keep all the other ingredients ready. Boil radish and drumstick in a vessel.
2. Chop tomatoes roughly. Grind it to make puree.
3. Heat kadai and sauté ladies finger in medium flame for 2 minutes. Add cluster beans to it and fry both of them without changing its color until soft. Keep aside and temper with the items given under ‘To temper’ table.
4. Keep little water ready. Lower the flame completely. Add besan and give quick stir. Make sure not to burn it, but the raw smell should go off and besan should turn golden colour.
5. Add red chilli powder and turmeric, give it a quick stir. Add water to prevent burning.
6. Add tomato puree, salt and mix well. Close the kadai with a lid as it splutters a lot.
7. Cook it stirring now and then until it becomes thick paste and oil floats. Now add the sautéed vegetables, cooked vegetables along with the water and add 1 & 1/2 cups water and mix well. Check for salt. Boil it.
8. When it starts to boil, add tamarind juice and boil until the veggies get cooked and the gravy becomes thick.
9. Garnish with curry leaves.

 

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BABY CORN MANCHURIAN

Ingredients:

• Baby corn – 10
• Maida/all purpose flour – 4 tbsp
• Corn flour – 2 tbsp
• Ginger garlic paste – 1 tsp
• Red chilli powder – 1 tsp
• Salt – As needed
• Rice bran Oil – For deep frying
• Onion – 1
• Capsicum – 1
• Green chillies – 2
• Coriander leaves – 1 sprig
• Spring onion – 1/2 bunch
• Red chilli powder/pepper powder – 1 tsp
• Chilli sauce – 1 tsp
• Soya sauce – 2 tsp
• Corn flour – 1 tsp dissolved in 1/2 cup water
• Salt – as needed

Methods:

1. Mix baby corn, salt, red chilli powder, ginger garlic pate and the flours, with sufficient water, the corn should be coated well with the batter. Deep fry till golden brown and keep aside.

 2. Cut onion,capsicum into cubes or length wise. Chop the coriander leaves and spring onion.( Use the bottom part of spring onion when u fry onion). Heat a pan with rice bran oil and add ginger garlic paste followed by onion,green chillies and fry till onion red and then add capsicum and fry for a minute.

3. Add the sauces,salt,red chilli powder and fry for a minute in high flame.Add the fried baby corn with chopped coriander leaves and spring onion and mix well.

4. Now add the corn flour dissolved in water in a sprinkled manner and stir well,till you get a juicy baby corns covered in this sauce evenly.

5. Manchurian is ready for serve.

 

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CUSTARD APPLE IN COCONUT MILK

Ingredients: 

• 2 Custard apples
• 1 cup of coconut milk
• 1 ½ cups of white sugar
•  Cashew nuts, raisins, almonds
• 1 tsp honey

Methods:

1. Wash and clean well custard apples and cut for half.
2. Peeled, seeds removed and set aside.
3. Add coconut milk into the pot and put custard apples into the pot too.
4. Add cashew nuts and raisins, almonds and leave for boiling.
5. Continue boiling for 3-5 minutes, turn off the stove, and leave it cool.
6. Add honey and serve

 

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BABY CORN FRIES  

Ingredients:

• 10 baby  corn
• 1/4 cup Gram flour/besan flour
• 1/4 cup Rice flour
• 1/2tsp  Cornflour
• 3 pinches Asafetida
• 1/2  to 1 tsp Chili powder
• 1 generous pinch cooking soda
• salt  as needed
• Rice bran Oil for deep frying

Methods:

1. Mix all the above ingredients with required water,(except baby corn and oil),to a Idly/dosa batter consistency. Keep aside.
2. Cut Baby corns into four in length wise Heat oil in a deep frying pan and when oil is hot enough,dip the baby corn slices in the batter and put it in oil for deep frying.
3. Fry till golden colour and enjoy hot with Chili or tomato sauce.

 

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ANJEER BASUNDI

Ingredients:

• 4 cups  milk
• 1 .1/2 cups finely chopped fresh figs (anjeer)
• 1 tsp lemon juice
• 1 tsp cornflour dissolved in 1 tbsp  milk
• 1/2 cup (khoya)
• 2 tbsp honey
• For The Garnish
• 4 fig slices

Methods:

1. Refrigerate the fig pieces to chill.
2. Pour the milk into a broad non-stick pan and bring to a boil. Simmer over a medium flame stirring continuously.
3. Add the lemon juice drop by drop to the milk stirring continuously. You will see tiny curdled particles, which are required for the grainy texture of basundi. Do not add the lemon juice all at once, if you do so the milk may curdle completely and you will get bigger curdled particles, which is not desirable.
4. Add the cornflour mixture, khoya and honey and mix well and simmer for another 1 to 2 minutes.
5. Cool and refrigerate for at least 1 hour.
6. Add the chilled figs to the cooled thickened milk and mix well.
7. Serve chilled garnished with fig slices.

 

 

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PANEER BUTTER MASALA

Ingredients:

• 1 tbsp Rice bran  Oil
• 1 cups cubed onions
• 2 cups finely chopped tomatoes
• salt as needed
•  12 cashew nuts
• 1 tsp. coriander powder
• ½ to ¾ tsp. garam masala powder
• ½ to ¾ tsp. kashmiri red chilli powder
• 1 ½ tbsp. Butter
• 1 bay leaf
• 3 green cardamom
• 1 small cinnamon stick
• 2 to 3 cloves
• 1  tsp ginger garlic paste
• 250 grams paneer
• few coriander leaves for garnish

Methods:

1. Heat a pan with oil, fry onions until they turn red.
2. Fry tomatoes with salt for 3 minutes. Cook covered till the mixture turns soft and mushy.
3. Add garam masala, coriander powder, cashews, red chili powder. Fry until the mix gets roasted well and it should begin to leave the sides of the pan. Switch off the heat.
4. When the mixture cools, blend it with 1 cup water in a blender to very smooth.
5. Add butter to the same pan, add dry spices and fry for one to 2 minutes
6. Pour the blended puree, add red chili powder, if desired ¼ to ½ cup of water. Cook for 4 minutes. Let the gravy reach the desired consistency before you add paneer.
7. Transfer butter paneer to a serving bowl and garnish with coriander leaves.

 

 

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PUMPKIN MASALA

Ingredients:

• Small Pumpkin
• 1 cup chopped Onions
• 1 tbsp Crushed Ginger
• 1 tbsp Crushed Garlic
• 1 chopped Green Chili
• 2 Large Tomatoes
• 1 tbsp Ground Coriander
• 1 tbsp Ground Cumin
• 2 tsp Garam Masala
• 1 tsp Turmeric
• 1 tsp Red Chili Powder
• 2 cups Water
• Salt- to taste
• 3 tbsp Rice bran Oil
• 1tsp sesame

Methods:

1. In a deep frying pot, heat oil and add the onions.
2. Saute until slightly golden and add the ginger and garlic.
3. Add the spices and sauté on low heat for about 2 minutes stirring constantly. Add the green chili
4. Add the tomato puree and continue to cook on medium heat, until the oil begins to separate from the sides (about 8 minutes)
5. Add the pumpkin pieces. Stir and mix well. Add salt and water. Mix well, cover and cook on medium until fully cooked (about 10-15 minutes)
6. Dish is ready.garnish with sesame seeds.

 

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MIXED VEGETABLES

Ingredients :

• 2 cups of mix chopped veggies – cauliflower, carrots, potatoes, french beans, capsicum, peas.
• 1 onion chopped finely
• 2 tomatoes chopped finely
• 1 green chili chopped finely
• 2 tsp coriander powder/dhania powder
• ½ tsp turmeric powder/haldi
• ¼ tsp chilli powder
• ½ tsp garam masala powder
• 1 tsp cumin seeds
• 2 tbsp cream or malai
• 2 tbsp Blended(rice bran+sesame) oil
• a few sprigs of cilantro/coriander leaves
• salt as per taste

Methods:

1. In a kadhai heat oil.
2. Add cumin seeds. Once they splutter, add the chopped onions.
3. Fry the onions till they become red. And till the raw smell disappears.
4. Add the tomatoes. Keep on stirring till the tomatoes become soft. When the mixture becomes smooth and one, then add all the spice powders mentioned above.
5. The process of frying the tomatoes takes a little longer. If you want to quicken the process, add some salt to the onion-tomato mixture. Fry the tomatoes on a low flame 6.Now add all the spice powders one by one.
6. Stir the spice powders with the onion-tomato mixture. Add the green chili.
7. Mix in the chopped vegetables, salt and water.And covered with a lid.
8. Once the vegetables are semi cooked.that is they are half cooked. Add the cream. Give a stir.
9. Simmer the vegetables till they are done.
10. Add more water if the water dries up .
11. Otherwise simply garnish with chopped coriander leaves.

 

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MATAR PANEER

Ingredients:

• Green Peas – 1 cup, boiled
• Paneer – 200 grams, cut into cubes

For paste

• Blended rice bran& Sesame Oil – 2 teaspoons
• Cumin seeds – 1 teaspoon
• Onion – 1 cup, roughly chopped
• Ginger –chopped
• Garlic cloves – 2, chopped
• Green chilies – 2 small, chopped
• Tomato – 2 small roughly chopped

For gravy:

• Blended Oil – 1 tablespoon
• Turmeric powder – ¼ teaspoon
• Red chili powder – 1 teaspoon
• Coriander powder – 1 teaspoon
• Garam masala – ½ teaspoon
• Salt – to taste
• Water – 1 cup
• Cilantro – few sprigs, chopped finely

Methods:

1. Heat the 2 tespoons of Blended oil in a pan on medium heat. Once add cumin seeds and let them sizzle.

2. Add ginger, garlic and green chili and Sauté for a minute.

3. Add onion and sprinkle some salt. Cook till they become soft and red.

4. Mix in tomatoes and sauté well. Cook till they becomes little soft.

5. Meanwhile boil the green peas in microwave or pressure cooker.

6. Now onion-tomato is cooled. Grind into smooth puree.

7. Heat remaining 1 tablespoon of oil in the same pan. Once add prepared paste and sauté.

8. Cook till all the moisture evaporates. If it is spluttering too much then partially cover the pan. Do stir in between.

9. Add turmeric powder, coriander powder, red chili powder and garam masala. Mix well and sauté for a minute.

10. Add a cup of water or more or less as per your liking gravy consistency.

11. Stir and let it come to a boil and simmer for 2-3 minutes.

12. Add boiled peas and cubed paneer.

13. Mix well and simmer for 3-4 minutes so peas and paneer absorbs the flavors.

14. Finally sprinkle chopped cilantro is spreaded on the dish.

 

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ALOO GOBI

Ingredients:

• 1 medium cauliflower/Gobi, florets removed and rinsed
• 5 to 6 medium size potatoes/aloo, sliced in wedges
• 2tsp green peas
• 4 tsp chopped ginger
• ½ tsp turmeric powder/haldi
• 1 tsp red chili powder
• ½ tsp garam masala powder
• 3 tbsp sesame oil
• Salt as required

Methods:

1. First chop 1 medium sized cauliflower in medium florets. Rinse the cauliflower florets very well in water. Boil water to which some salt has been added and take it a bowl or pan. Add the cauliflower florets. Cover the bowl and blanch them in the hot water for 15 to 20 minutes. Meanwhile slice the potatoes in wedges. After 15 to 20 minutes, drain the cauliflower and keep aside.
2. In a thick bottomed pan, heat oil.
3. Lower the flame and add the potato wedges and green peas.
4. Stir the potatoes and green peas well and sauté them on a low flame for 6 to 7 minutes. Stir a couple of times when sautéing them.
5. Drain the now add the Gobi/cauliflower and sauté for 3-4 minutes. Continue to stir in between.
6. Add chopped ginger. Stir again very well.
7. Spice up the gobi and aloo and green peas with turmeric powder, red chili powder and salt.
8. Stir again very well, so that the spices are mixed uniformly in the sabzi and coat the vegetables.
9. Cover the pan with its lid tightly.
10. Simmer the aloo gobi 18 to 20 minutes on a low flame. Timing will vary with the size, depth and quality of the pan and flame intensity.
11. In between for a couple of times, remove the lid and stir the aloo gobi well. Do not add any water.
12. Once the potatoes and cauliflower have cooked, sprinkle garam masala powder and mix it with the entire sabzi

 

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PALAK PAKORA

Ingredients:

• 1 cup besan or gram flower
• 1 cup chopped palak or spinach leaves
• 1 green chili
• 2 tbsp peanuts
• rock salt as required
• water as required
• Baking soda
• Rice bran oil

Methods:

1. Roast the peanuts in a small pan till they become crisp.
2. When they cool, coarsely crush them in a mortar-pestle.
3. Rinse the spinach leaves and finely chop them.
4. In a bowl, mix everything including the coarsely powdered peanuts and add a pinch of baking soda.
5. Add very little water and make a thick batter.
6. Heat oil for shallow or deep frying in kadai or pan.
7. Drop spoonfuls of the batter in the hot oil and fry till crisp and golden on both sides.
8. Serve the palak pakora with chutney, tomato sauce.

 

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PAPAYA SABJI

Ingredients:

• Green Raw (Unripened) Papaya –500 gm
• Seasame Oil– 1 tbsp
• Black cumin Seeds – 1/2 tsp
• Turmeric (Haldi) – 1/4 tsp
• Finely Chopped Onions – 1 cup
• Salt – to taste
• Garlic paste-1/2 tsp
• Coriander Powder – 1 tbsp
• Cumin Powder– 1.5 tsp
• Red Chili Powder – to taste
• 1/4 cup yogurt
• Cilantro (Dhaniya Patta) – to garnish

Methods:

1. Peal, remove and discard the seeds and cube the Papaya and keep aside.
2. In a pan, heat the sesame Oil on medium heat.
3. Spoon in the Black cumin Seeds and allow them to pop.
4. Add in the Turmeric Powder and give it a quick mix.
5. Add the Onions, Garlic and some Salt and allow the Onions to get translucent.
6. Once the Onions are turned translucent, add in the dry powders – Coriander, Cumin, Red Chili Powder.
7. Add some water, mix and cook for minutes.
8. Add in the Papaya, Salt and Water (1 cup) and mix.
9. Cover and cook for 10-15 minutes.
10. Keep stirring in between and add additional Water if needed.
11. Once the Papaya is cooked and it is the consistency that you like.
12. Uncover, reduce flame to a simmer and add in the Yogurt and Water
13. Mix well, check the Salt and spices and adjust if needed.
14. Garnish with fresh Cilantro and serve hot .

 

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BHAVANAGRI MARCHA

Ingredients:

• Bhavnagari chillies, slit vertically(1 cup)
• Blended sesame and ricebran Oil(2 tsp)
• Asafoetida (hing)(pinch)
• Turmeric Powder(Haldi)(1 tsp)
• Black salt (kala namak)(1 tsp)
• Coriander Powder(Dhania)(1.2 tsp)

Methods:

1. Heat oil in a non-stick pan, add asafoetida, Bhavnagari chillies, turmeric Powder, black salt and salt, and mix well.
2. Cook on a low flame for 1–2 minutes while stirring in between.
3. Add coriander powder, mix well and cook on a low flame for another minute.
4. Serve hot.

 

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BEGAN BHARTA

Ingredients:

• 2 small egg plants/ brinjal
• Juice of 1/2 to 1 lemon
• 1 pound tomatoes, peeled and chopped
• 5 garlic cloves, chopped coarsely
• Salt
• 3 teaspoon sesame oil
• 1/2 teaspoon paprika
• good pinch groundchili pepper, to taste
• 1 teaspoonground cumin
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped cilantro
• black olives

Methods:

1.Prick the eggplants with a pointed knife to prevent them from bursting in the oven. Place them on a large piece of foil on a baking sheet and roast them in a hot oven pre-heated to 425 degrees F for about 45 to 55 minutes, or until they feel very soft when you press them and the skins are wrinkled.

2.When cool enough to handle, peel and drop them in a bowl of water with a little lemon juice to keep their flesh pale.

3..Drain the eggplants in a strainer or colander with small holes and press out as much of the water and juice as possible. Still in the colander, chop the flesh with a pointed knife, then mash it with a fork or wooden spoon, letting the juices escape through the holes.

 

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 ALU METHI DOM

Ingredients:

• Fenugreek leaves(methi) – 1 cup (fresh or frozen)
• Potatoes – 2-3 (washed, peeled)
• Garlic – 1 clove
• Turmeric powder – 1/4 tsp
• Chilly powder – 1 tsp
• Cumin seeds – 1/4 tsp
• Rice bran Oil – 2-3 tbsp
• Ghee – 1 tsp
• Salt – to taste

Methods:
1. Heat oil in a pan and splatter the cumin seeds.
2. Add the cubed potatoes to this and cook till the potatoes are half done tossing occasionally.
3. Add salt, turmeric and chilly powder and mix everything together.
4. Next add the fenugreek leaves and cook till all the water is absorbed and the potatoes are nicely cooked.
5. Add a tsp of ghee at the end. Delicious Aloo Methi is ready. Serve hot with any chapatti.

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SARSO SAG WITH SPINACH

Ingredients:

• 4 cups mustard leaves chopped (sarson)
• 4 cups spinach leaves chopped (palak)
• 1 tablespoon ginger finely shredded
• 2 green chili chopped
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1/4 cup corn flour
• 1 tablespoons seasame oil
• 1/2 teaspoon cumin seeds
• 1/8 teaspoon asafetida (hing)
• ¼ teaspoon red chili powder

Methods:

1.Mix corn flour with ½ cup of water and keep aside.

2.In a heavy bottom pan boil the mustard, and spinach leaves, 1 tablespoons seasame oil, salt, turmeric, ginger and green chili with one cup of water over medium high heat.

3.After greens come to boil cover the pan and turn heat down to medium. Cook for approximately 30 minutes; stir 3-4 times in between. Greens should be well cook and mushy; they will become about 1/3 in volume.

4.Add corn flour mixture and mix it well and let it simmer for about 20 minutes. Stir 3-4 times in between. Saag should be cook well all the ingredients nicely integrated together.

5.For seasoning heat the sesame oil in small pan,oil should be moderately hot. Add cumin seeds they should crack right a way. Add asafetida and red chilies stir for few second and add to the saag. Mix it well.

6.It is ready to Serve hot with roti/ naan.

 

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MIXED SPICY DAL

Ingredients:

• 1 tbsp yellow moong dal
• 1 tbsp masoor dal
• 1 tbsp urad dal
• 1 tbsp chana dal
• 1 tbsp arhar dal
• salt to taste
• 1/2 tsp turmeric powder
• 2 tbsp rice bran oil
• 1 tsp cumin seeds (jeera)
• 1/2 cup finely chopped onions
• 2 tsp ginger-garlic paste
• 1/2 cup finely chopped tomatoes
• 1/2 tsp garam masala
• 1 tsp chilli powder
• 2 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/2 cup fresh curds (dahi)
• 1 tbsp finely chopped coriander (dhania)
• 2 tsp cashew nut
• Green chilli chopped

Methods:

1. Wash all the dals. Soak for 1 hour and then drain.
2. Combine the dals, 2 cups of water, salt and turmeric powder, mix well and pressure cook for 3 whistles.
3. Heat the rice bran oil in a deep non-stick kadhai and add the cumin seeds.
4. When the seeds crackle, add the onions and ginger-garlic paste and sauté on a medium flame for 1 minute.
5. Add the tomatoes and green chilli and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes.
6. Add the garam masala, chilli powder and coriander-cumin seeds powder, mix well and cook on a medium flame for 2 more minutes.
7. .Add the curds and coriander,cashew nut mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
8. Add the dals, mix well and cook on a slow flame for another 2 minutes, while stirring occasionally.add 1 tsp butter at the time of serving.

 

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CABBAGE RAITA

Ingredients:

• ¼ cup finely chopped cabbage
• 1 cup fresh thick curd / yogur
• Salt as needed
• 1 green chili,  chopped
• Roasted cumin powder as desired
• Few coriander leaves chopped
• Pinch of pepper powder
• Capsicum finely chopped
• Boiled baby corn
• 1 tsp lemon juice

Methods:

1. Add lemon juice to finely chopped cabbage, capsicum, baby corn and set aside for 5 minutes.
2. Whisk curd in a bowl along with salt, cumin.
3. Add finely chopped cabbage, green chili and coriander leaves, capsicum, and baby corn to the yogurt.
4. Mix everything well.
5. Sprinkle pepper powder. Garnish with coriander leaves.

 

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SOYA CURRY

Ingredients:

• 1 cup soya chunks / meal maker / soya nuggets
• 2 onions finely chopped
• 1 sprig curry leaves
• ¼ tsp. of cumin seeds
• 1 green chili
• 1 tsp. ginger garlic paste
• ¼ tsp red chili powder
• ½ tsp garam masala
• coriander leaves for garnish
• 2 tsp Oil (Rice bran oil) and salt as needed
• Pinch of hing
• 2 tomatoes grinded
• 2 to 3 tsp. Coconut or magaz seeds (grinded)

Methods:

1. Bring 3 cups water to a boil, switch off the oven. Add soya chunks and leave them in hot water till they soften. Debris settles down, discard and squeeze off the water. Rinse them in cold water and repeat squeezing off the excess water. Set this aside for later use.
2. Add oil(rice bran oil) to a pan, add cumin when they begin to splutter add hing, and curry leaves, onions and green chilies. Fry till the onions turn golden.
3. Add ginger garlic paste and fry till the raw smell disappears.
4. Add the grinded tomatoes and coconut/magaz.
5. Fry till it begins to leave the sides of the pan.
6. Add red chili powder, garam masala, coriander powder, soya chunks and salt.
7. Fry for 3 minutes stirring often, till the meal maker are coated well in the masala.
8. Pour water just enough to make a thick gravy.
9. Bring the water to a boil and cover and cook on a low flame for about 5 to 8 minutes, till soya chunks are cooked well. The oil begins to float on top.
10. Garnish with coriander leaves.

 

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CAULIFLOWER FRIED RICE

Ingredients:

• 1 large cauliflower
• 2 tsp sesame oil
• 2 small red chilli,seeded thinly sliced
• 1 tsp chopped ginger
• 2 garlic cloves chopped
• 4 green onions thinly sliced
• 1 cup green peas
• ½ cup chopped carrot
• 2 tsp chopped garlic chives
• Salt as needed
• 1 tsp lemon juice
• 1 tsp Cumin seeds
• 2 tsp desiccated coconut

Methods:

1. Using a food processor, process cauliflower florets until very finely chopped.
2. Heat sesame oil in a large, deep frying pan over medium heat. Add chilli, ginger and garlic, cumin seeds. Cook, stirring, for 2 minutes or until chilli has softened and mixture is fragrant.
3. Add cauliflower and desiccated coconut, green peas, carrot. Cook, stirring occasionally, for 20 minutes or until cauliflower is tender and light golden. Add lemon juice.
4. Stir in green onions and chives, if using. Season well with salt and pepper.
5. Dish is ready to serve.

 

 

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PANEER ROLL

Ingredients:

• 1 cup cube paneer
• 1 tsp  Rice bran oil
• ¼ tsp cumin/ jeera
• ¼ tsp ginger garlic paste
• ¼ tsp red chili powder
• 2 pinches of garam masala powder
• Pinch of turmeric
• Salt as needed
• Tomato and chilli sauce
• Handful of green peas
• Bread/roti/paratha
• 1 tbsp butter for brushing
• capsicum

Methods:

1. Prepare the bread slices by trimming off the edges to remove browns/paratha.
2. Heat the pan with oil, add cumin wait to crackle.
3. Saute ginger garlic paste until the raw smell goes off.
4. This step is optional. If using onions, saute them until golden.
5. Add green peas and capsicum and saute.
6. Add red chili powder, salt, turmeric and garam masala,tomato and chilli sauce.
7. Switch off the stove and stir well.
8. Add crumbled paneer, coriander leaves and mix well. Make sure there is no dripping whey in the paneer.
9. Divide the spiced paneer mixture to 6 to 8 parts and make oblong shaped balls.
10. Flatten the bread slices/paratha well and paste butter with a rolling pin or a chapathi roller.
11. Make a thin paste of the corn flour with little water. Brush the edges of the bread/paratha with this paste.
12. Place a paneer ball at one edge of the bread/paratha. Roll it and press off the edges on all sides to seal the edges.
13. Preheat the oven bake for 5 to 8 mins or until golden.

 

 

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MIXED VEGETABLE PARATHA

Ingredients:

• 1.1/2cup wheat flour
• 1/4 cup shredded carrot
• 1/2 cup shredded cabbage
• 1/4 cup finely chopped capsicum
• 2 tbsp finely chopped spring onion
• 2 tbsp finely chopped fenugreek leaves
• 1 tsp crushed ginger-garlic
• 1/4 cup boiled and mashed green peas
• 1 tbsp finely chopped, coriander leaves
• 1 chopped green chili
• 1/4 tsp garam masala powder
• 1 tsp coriander powder
• 1/2 tsp red chilli mirchi powder
• Sesame oil to sprinkle on paratha
• 1 tsp ajawain
• Salt to taste

Methods:

1. Heat 1-teaspoon oil (Sesame oil) in a non-stick pan. Add carrot, cabbage, capsicum, spring onion, fenugreek leaves and crushed ginger-garlic.
2. Sprinkle salt over it and sauté over medium flame for 3-4 minutes or until vegetables are tender. Add mashed green peas.
3. Mix well and turn off flame. Let cooked mixed vegetables cool for 5-minutes.
4. Take 1-cup wheat flour, 1-tsp oil and salt in a bowl. Add vegetables mixture, chopped coriander leaves, chopped green chilli, red chilli powder, garam masala powder and coriander powder, 1tsp ajawain. Mix them properly.
5. Knead until smooth by adding small amounts of water. Grease its surface with little oil, cover and let it rest for 10 minutes.
6. After 10 minutes, divide the dough into 5 equal parts and mold them into a small ball. Take 1/2 cup of dry wheat flour in a plate for dusting. Take one dough ball, flatten it like patty and dust dry wheat flour over it. Roll out the paratha.
7. Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles start to rise on the surface, flip it and reduce the flame to low.
8. Spread 1/4 tsp oil (sesame oil) around edges and spread over the paratha. Flip it again and spread 1/4 tsp oil around over it. Press it with spatula and let it cook over medium flame. Cook until golden brown on both sides.
9. Now delicious paratha is ready for serving.

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VEGETERIAN DIET:

Some people follow a vegetarian diet, but there’s no vegetarian eating pattern.The vegan or vegetarian diet includes only foods from plants: Fruits, vegetables, legumes, grains, seeds and nuts.

Vegetarian diets are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, infancy, childhood, and adolescence, and for athletes.Most vegetarian diets are low in animal products. They’re also usually lower than non vegeterian diets in total fat, saturated fat and cholesterol. However a vegetarian diet can be unhealthy if it contains too many calories or saturated fat and not enough important nutrients. Vegetables are rich and comparatively cheaper source of vitamins. Consumption of these items provides taste, palatability, increases appetite and provides fibre for digestion and prevents constipation. Features of a vegetarian diet that may reduce risk of chronic diseases include lower intake of saturated fat and cholesterol and higher intake of fruits and vegetables and whole grains, nuts, soy products, fibre and phytochemicals.if vegetarian consume a variety of foods along with the right amounts of foods from each groups vegetarian diet can meet the recommendation for all nutrients. Those vegetarians that specially focus on including foods that rich in calcium, zinc, and vitamin B12 to counter a potential deficiency, achieve optimal health.

ADVANTAGES:

• The most important part in this fact is exercise. If we keep that element out, no amount of healthy vegetarian food will help us in the long term.
• Incomplete protein-most plant based proteins are incomplete(except of soy and quinoa) are incomplete, which means that they don’t give all amino acids necessary to build muscle and tissue, like animal foods do. To avoid a protein deficiency, vegeterians need to combine proteins throughout the day.
• Other possible deficiencies-strict vegetarian diets without dairy and eggs may be lower in nutrients such as calcium, iron, vitamin-B12, and omega-3 fatty acids. However by carefully planning and knowing which plant foods to choose, vegeterians can avoid these advantages.   
  What meal plans are recommended?

• Any type of vegetarian diet should include a wide variety of foods and enough calories to meet your energy   needs.
• Keep your intake of sweets and fatty foods to a minimum.
• Choose whole or unrefined grains products.
• Use variety of fruits and vegetables.
• Use milk and milk product fat free or low fat.