Pav Bhaji

Ingredients

1 medium potato, peeled and finely chopped

1 small eggplant, peeled and finely chopped

½ cup cauliflower, finely chopped

½ cup carrots, finely chopped

½ cup cabbage, finely chopped

½ cup Capsicum, finely chopped

½ cup peas, shelled

½ cup finely chopped onions

½ cup finely chopped tomatoes

2-3 cloves garlic, finely chopped

1” ginger, finely chopped

2-3 green chilies, finely chopped

½ teaspoon jeera powder (cumin seeds)

½ teaspoon of red chilli powder

½ teaspoon turmeric powder

1 teaspoon pav bhaji masala

½ teaspoon coriander powder

½ teaspoon amchoor (Mango powder)

Salt to taste

2 tablespoon chopped coriander leaves

1 tablespoon oil

100 gm Butter

8-10 Pav bhaji buns

2 Lemons

Method

Boil all the chopped vegetable (potatoes, eggplant, cauliflower, carrots, cabbage, peas) together in a pressure cooker with some water and mash them after that.

Heat oil in Kadhai.

Add ginger and garlic to it.

Add onions to it. Fry till golden.

Now add chopped tomatoes. Stir it and cook till the oil separates.

Now add chopped capsicum & green chilies and stir it.

Add turmeric powder, coriander powder, red chili powder, pav bhaji masala, amchoor and salt and then stir.

Now add all the mashed vegetables along with water in Kadhai and cook for about 20-25 minutes on a slow flame and keep mashing and stirring it from time to time.

Add about 1 tablespoon of butter in the Kadhai.

Take out the bhaji in a bowl.

Garnish with butter and chopped coriander leaves.

Cut the buns horizontally and toast them on a hot non-stick pan on both sides. 

Take them off the pan and apply butter on them.

Serve hot with the buttered buns, green chutney, chopped onions and cut lemons.

Gobhi Aloo ki subzi (dry Cauliflower –potatoes)

Ingredients

250 gm cauliflower, cut into floret

1 medium potato, peeled and cut into cubes

1” ginger, finely chopped

½ teaspoon jeera (cumin seeds)

½ teaspoon of red chilli powder

½ teaspoon garam masala

½ teaspoon turmeric powder

½ teaspoon coriander powder

1 tablespoon chopped coriander leaves

1 tablespoon cooking oil

Salt to taste

Method

Heat oil in Kadhai (Wok).

Add ginger in the oil.

Now add jeera in it and stir the oil.

Add turmeric powder, cauliflower, potato cubes and salt in Kadhai and stir well so that all florets of cauliflower and potato cubes is coated with oil turmeric and salt.

Sprinkle one tablespoon water over it and cover the Kadhai.

Cook for about 15-20 minutes on slow flame. Stir it from time to time.

Now add garam masala, coriander powder, red chili powder, stir it and cook again for 2 minutes.

 Pour it in a serving bowl and garnish with chopped coriander leaves.

Serve it hot with chappati or parantha.

Palak paneer

Ingredients

2 cup spinach, chopped and boiled

½ cup cottage cheese, cut in cubes

1 tablespoon paste of ginger

2 green chilies, finely chopped

½ cup onions (make paste)

½ cup tomato puree

½ teaspoon sugar

1 tablespoon butter

½ teaspoon of red chilli powder

½ teaspoon turmeric powder

½ teaspoon garam masala

½ teaspoon coriander powder

½ teaspoon jeera powder (cumin)

Salt to taste

1 tablespoon Oil

1 table spoon fresh cream for garnishing

Method

Liquidize boiled spinach in a blender.

Heat oil in Kadhai (Wok)

Add ginger paste to it. Stir it.

Add onion paste. Cook it till the paste becomes golden.

Add green chilli and keep stirring.

Now add the tomato puree to it and cook it till the oil separates.

Now add butter, turmeric powder, garam masala, coriander powder, jeera powder, red chili powder, salt and sugar to it and stir.

Pour the spinach puree with 1 cup water and stir.

Cook for 5-6 minutes. 

Now add cottage cheese cubes in it and cook till the cheese is tender.

Pour it in a serving bowl and garnish with fresh cream

Serve it with hot paranthas or Nan

Vegetable Cutlets

Ingredients

250 Potatoes, boiled and peeled

½ cup peas, shelled and boiled

½ cup carrots, finely chopped and boiled

½ cup cauliflower, finely chopped and boiled

½ cup cabbage, finely chopped and boiled

1” ginger, finely chopped

2 green chilies, finely chopped

2 tablespoon finely chopped coriander leaves

½ teaspoon red chili powder

1 teaspoon chat masala

Salt to taste

Bread crumbs

4-5 bread slices

Oil for frying

Method

Dip bread slices in water and squeeze out the water. Mash them into crumbs.

Mash the potatoes in a bowl.

Mix the potatoes with the peas, carrots, cauliflower, cabbage, ginger, coriander leaves, green chilies, red chili powder, chat masala, salt and the mashed bread together.

Divide them in 10-12 parts.

Shape them into flat cutlets of desired shape.

Sprinkle breadcrumbs over them on all sides and press them a little.

Deep fry them in hot oil till golden brown.

Serve hot with green chutney or tomato ketchup.

Chana dal (Bengal gram) Vada

Ingredients

250 gm bengal gram, soaked for 4-5 hours

1 cup cabbage, finely chopped

½ cup onion, finely chopped

2-3 green chilies, finely chopped

8-10 curry leaves

1” ginger, finely chopped

Salt to taste

Oil for frying

Method

Grind dal to a paste

Mix cabbage, ginger, chilies, curry leaves and salt in the dal.

Shape them into about 16-18 vadas – small, round and flat.

Heat oil in Kadhai (Wok).

Deep fry the vadas in hot oil till golden brown and crisp.

Serve hot with green chutney or tomato ketchup.

Moong dal Pakodi Ki sabzi

Ingredients

¾ Cup moong dal (green gram) (soak overnight)
(Split (Dhuli) green gram can also be used)

1” ginger, finely chopped

2-3 cloves garlic, finely chopped

1 cup Curd

½ teaspoon jeera (cumin seeds)

½ teaspoon of red chilli powder

½ teaspoon turmeric powder

½ teaspoon coriander powder

1 tablespoon chopped coriander leaves

1 tablespoon cooking oil

A pinch of hing (Asafoetida)

Salt to taste

Oil for frying

Method

Pakodi

Grind moong dal into a smooth and fluffy batter using food processor or grinder.

Add salt to it and mix well.

Heat oil in Kadhai (wok).

Wet your hand and pick up a small amount of batter. Drip the batter little by little in the oil. Try to make small round balls with the batter. (keep one teaspoon of this batter aside to mix in curd while making curry).

Turn the batter-balls over. Fry till golden.

Remove the balls from the oil and keep them aside.

Curry

Add one teaspoon of dal batter in the curd. Beat the curd so that it becomes smooth in texture.

Mix 2-3 cups of water into it and mix well

Heat oil in a pan.

Put ginger and garlic in it and stir the oil.

Add cumin seeds in the pan.

Now add hing.

Add green chilies.

Add curd and the water mixture into the pan.

Add coriander powder and cook the mixture for about 15-20 minutes on slow flame, and keep stirring from time to time.

Now add all the pakodi in it and cook for another 2 minutes in a slow flame so that the pakodi absorbs some of the curry and becomes soft.

Take it out and place it in a serving dish.

Now heat a small amount of oil in a small Kadhai and heat it.

Now add ½ teaspoon red chili powder to it.

Take this mixture off the Kadhai and sprinkle it over the curry.

Garnish the curry with chopped coriander leaves

Serve it with chappati or rice.

Baingan / Eggplant / Aubergine Bhurta

Ingredients

1 large size Baingan roasted on grill or on direct gas flame.

½ cup green peas, shelled & boiled

2 onions, finely chopped

2 tomatoes, finely chopped

1” ginger, finely chopped

2-3 cloves garlic, finely chopped

2-3 green chilies, finely chopped

½ teaspoon jeera (cumin seeds)

½ teaspoon of red chilli powder

½ teaspoon turmeric powder

½ teaspoon garam masala

½ teaspoon coriander powder

½ tea spoon amchoor (Mango powder)

Salt to taste

1 tablespoon chopped coriander leaves

1 tablespoon oil

Method

Peel & mince the roasted baingan.

Heat oil in a pan.

Put ginger and garlic to it and stir.

Now add cumin seeds to it.

Add chopped onions to it and cook till golden.

Add green chilies and chopped tomatoes to it and cook it for about 3-4 minutes. Keep stirring it.

Add turmeric powder, garam masala, coriander powder, red chilies, salt and peas to it.

Now add minced roasted baingan to it and cook it on a slow flame for 10-15 minutes and keep stirring it.

And now mix amchoor powder to it and mix well and cook again for 2 minutes.

Pour it in a serving bowl and garnish with chopped coriander leaves.

Serve it hot with chappati or paratha.

Vegetable Gold Coin

Ingredients

3-4 Spring onion finely chopped (while and green parts separate)

½ cup carrot finely chopped and boiled

½ cup cauliflower finely chopped and boiled

½ cup mushrooms finely chopped and slightly boiled

½ cup Cabbage finely chopped

½ cup capsicum finely chopped

¼ cup sprout beans (sprout whole moong dal)

Tomato Ketchup

Chili souse

Soya souse

 ¼ teaspoon of Agenomoto

Plain flour/maida

Mustard powder

Salt to taste

1 table spoon oil

Bread slices

Parsley/coriander leafs for garnishing

Oil for frying/shallow frying

Method

Heat oil in a pan.

Add chopped onions while and stir it till it gets soft.

Add aginomoto to it.

Add all vegetable one by one and keep stirring it.

Cook the vegetables for 5 minutes.

Add soya souse, tomato ketchup, vinegar, mustard powder and salt and stir it.

Now cut bread slices to desired shape.

Make thick paste of flour with the help of water.

Apply cooked vegetable over one side of all bread slices.

Cover it with flour paste and sprinkle bread crumbs over it and lightly press them.

Heat oil in Kadhai.

Shallow fry all toasts in non stick pan

(can also be deep fried in hot oil).

Before serving apply a drop of tomato ketchup at the center of toast and garnish parsley/coriander leaf over it.

Serve while hot.

Cheese toast

Ingredients

4 slices bread

4 tablespoon corn flour

2 tablespoon cheese grated

2 small pinches of soda- bi-carbonate (or Eno fruit salt)

¼ cup of milk

¼ teaspoon mustard powder or black pepper

Salt to taste

Oil for frying

Method

Mix corn flour, cheese, soda-bi-carbonate, mustard, salt and milk.

Beat them to turn them into a paste and keep it aside for about 30 minutes.

Cut the bread slices into desired shapes.

Apply this paste as a thick layer on one side of the bread..

Heat oil in Kadhai.

Deep fry all the slices in oil (keep the side with the paste downwards in the oil. And when the side becomes golden, turn it so than other side gets fried).

Serve while hot.

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Lettuce soup with dumplings

 Ingredients

 2 Cups finally chopped lettuce leaf

(Can also be made with spinach leaf (spinach soup with dumplings))

1 medium size onion

4 tea spoon wheat flour

½ teaspoon mustard sauce

½ cup grated cheese

2 cups Milk

60 gm butter

Pepper to taste

Salt to taste

For dumplings

¾ cup quick cooking oats

¼ cup finely chopped mushrooms or macaroni or finally chopped any vegetable) 

2 tablespoon finally chopped parsley.

1 teaspoon chopped onions

1 egg

Salt to taste

Method

Melt butter in a pan.

Fry onions (1 teaspoon onions keep aside for dumpling) until soft.

Now add lettuce leafs, spinach leafs, flour, mustard sauce and stir for some time.

Add grated cheese & gradually add water and milk and boil, keep stirring.

Add salt and pepper and cook for about 10 minutes.

Dumplings

Mix oats, mushrooms/macaroni/chopped vegetable, one teaspoon chopped onion, parsley & salt to taste.

Beat the egg until fluffy and use to bind the dry ingredients.

Divide the mixture into 15-16 and make small balls.

Boil the water and dip the balls in it and cook for 15 minutes

Liquidize the soup in a blender.

Add dumpling to it and Heat it for 3 to 4 minutes on slow flame. Keep stirring continuously.

Pour in a bowl and serve while hot.

Peas Pulav

Ingredients

1 cup  basmati rice (Washed properly)

1 cup shelled green peas

1 teaspoon cumin seeds

1 cardamom

2 leaves of tejpatta (Bay leaf)

A small piece of cinnamon

2 cloves

4-5 whole black peppers

1” ginger finely chopped

1 teaspoon juice of lemon

Salt to taste

2 table spoon of ghee (clarifies butter)

Method

Heat ghee in a Kadhai.

Add ginger to it and stir it.

 Now add cardamom, tejpatta, cinnamon cloves and black pepper to it.

Add peas & stir it.

Now add rice to it and stir it while cooking for 2-3 minutes so that all rice grains get ghee coating over them.

Now add 2 cups water, lemon juice and salt to it and stir it.

Now cook it over slow flame for about to 20 minutes (keep stirring gently between 5-6 minute).

Rice will absorb all water and become soft and tender.

Serve hot.

Note  - If Rice are not properly cooked and absorbed all water, you can add little more water and cook again till rice are done.

Pakodi ki kadi

Ingredients

For Pakodi

½ cup gram flour (Besan)

1 onion finely chopped

½ teaspoon red chili powder

½ teaspoon

A pinch of baking powder

Salt to taste

Oil for frying

For kadi

2 tablespoon besan

1 ½ cup curd

3-4 green chilies slit

Few curry leaves

1” of ginger finely chopped

½ tea spoon finely chopped garlic

1 onion finely chopped

¼ teaspoon asafetida hing

½ teaspoon turmeric power

½ tea spoon red chili powder

Salt to taste

1 ½ tablespoon oil

Method

Pakodi

In a pan  mix  ½ cup besan, onion, red chili and salt and add water to make thick batter and beat it with fork clock wise till it became a smooth and fluffy batter.

Heat oil in Kadhai.

Take batter in wet hand and by using finger put small amount of batter in oil one by one. Try to make small round balls.

Turn them.  Fry till golden.

Remove from oil and keep aside.

Kadi

Mix curd and besan in a pan together and beat it till no lumps are left.

Now add about 3 cups of water in it and mix well.

Now take one tablespoon oil in another pan and heat it.

Add ginger & garlic to it and stir it.

Add green chilies hing and chopped onion to it stir it till golden.

Now add cumin seed curry leave. Stir it for a minute.

Now add curd, besan and water to it and let it cook for 20-25 minutes on a slow flame.  Keep stirring it in between.

Now add pakodi in it and cook for another 3-4 minutes in a slow flame so that pakories absorbs some of curry and became soft.

It you found kadi is thick in consistency, you can add more water and boil it.

Put in a serving dish.

Heat ½ tablespoon oil in a small Kadhai, heat it.

Now add ½ teaspoon red chili powder to it.

Sprinkle it over kadi.

Serve it with rice.

Methi wale Raseele Aloo

Ingredients

300 gms potatoes peeled and cut into cubes

1” ginger finely chopped

1/2 cup tomato puree

2 green chilies finely chopped

½ teaspoon of red chilli powder

½ teaspoon turmeric power

½ teaspoon garam masala

½ teaspoon coriander powder

½ teaspoon jeera power (cumin)

2 teaspoon kasuri methi (dried fenugreek leaves)(Making Kasuri Methi (dried fenugreek) at home)

Salt to taste

1 tablespoon Oil

Method

Heat oil in a pan.

Add chopped ginger  to it. Stir it.

Add chopped green chilies and keep stirring.

Now add the tomato puree to it and cook it till the oil separates.

Add garam masala, coriander powder, turmeric powder, red chilli powder, cumin powder,  and salt to taste, and stir it well.

Now add potato cube to it and keep stirring. Cook it for 2 minutes

Now add 2 cups of water in a pan and stir it .

Cover the pan and cook in slow flame till potato cubes become soft.

Now add kasuri methi to it and cook for 2-3 minute.

pour it in a serving dish.

Serve it with hot paranthas.

Mix Vegetable

Ingredients

50 gm French bean cut into 1” long pieces (Partially boiled)

50 gm carrot cut into 1” long pieces (Partially boiled)

50 gm cauliflower cut into small floret (Partially boiled)

50 gm shelled green pea (Partially boiled)

25 gm corn kernels

½ capsicum cut into long pieces

½ teaspoon garlic

1 teaspoon ginger paste

2 green chilies finely chopped

2 Medium sized onions (make paste)

2 table spoon chopped c

1cup tomato puree

½ teaspoon sugar

1 table spoon butter

½ teaspoon of red chilli powder

½ teaspoon turmeric power

½ teaspoon garam masala

½ teaspoon coriander powder

½ teaspoon jeera power (cumin)

Salt to taste

1 tablespoon Oil

Method

Heat oil in a pan. 

Add ginger & garlic paste to it. Stir it.

Add onion paste.  Cook it till the paste become golden.

Add chopped green chilies  and keep stirring.

Now add the tomato puree  to it and cook it till the oil separates.

Add  garam masala, coriander powder, turmeric powder, red chilli powder, cumin powder, sugar and salt to taste, and stir it well.

Now add all vegetables in this pan. Stir it.

Now add ½ cup water to it Stir it and cover it. Cook it over slow flame for 7-8 minutes till all vegetables cooked.

Mix butter to it pour it in a serving dish.

Garnish it with chopped coriander leave

 Serve it with hot paranthas or Nan

Arbi Masaledar

Ingredients


300 gm Arbi (colocasia roots) (boiled& peeled)
½ teaspoon ajwain (thymol seed)
½ teaspoon of red chilli powder
½ teaspoon turmeric power
½ teaspoon garam masala
½ teaspoon coriander powder
½ teaspoon jeera power (cumin)
½ teaspoon chat masala
Juice of 01 lemon
Salt to taste
2 tablespoon oil


Method


Press all the arbi a little with the help of palm.
In a dish mix red chilli powder, turmeric powder, garam masala, coriander powder,  jeera powder,  chat masala,  lemon juice and salt to the arbi and  marinate it for 15-20 minutes.
Heat oil in a Kadhai.
Add ajwain to it.
Put the marinated arbi in Kadhai and cook in very slow flame and keep turning them so that they all become little crispy and golden brown.
Serve it with hot paranthas.

Dum Aloo

  

     (with gravy ^)                                                                                       (without gravy ^)

Ingredients


300 gm baby potatoes
2 Medium sized onions (make paste)
½ cup tomato puree
2 tablespoon curd
1 teaspoon ginger paste
1 teaspoon garlic paste
2-3 green chilies (paste)
½ teaspoon of red chilli powder
½ teaspoon turmeric power
½ teaspoon garam masala
½ teaspoon coriander powder
½ teaspoon jeera power (cumin)
1 cardamom
2 leaves of tejpatta (Bay leaf)
A small piece of cinnamon
Chopped coriander leaves
2 cloves
Salt to taste
2 tablespoon Oil


Method


Peel all the potatoes.
Pierce them with a fork
Take water in a pan, add a little salt and potatoes and boil it till the potatoes are a little soft (Not fully boiled).
Now remove them from water.
Take little oil in a pan and shallow fry all potatoes till they are golden
Heat oil in a pan. Add ginger & garlic paste to it. Stir it.
Add onion paste. Cook it till the paste become golden.
Add green chilli paste and keep stirring.
Now add the tomato puree and curd to it and cook it till the oil separates.
Add bay leaves, cloves, cinnamon, cardamom, garam masala, coriander powder, turmeric powder, red chilli powder, cumin powder, and salt to taste, and stir it well.
Add potatoes to this pan and keep stirring for 2-3 minute.
Now add a cup water to it and mix well and cover the lid of pan and seal it with dough from all sides.
Cook it for 15-20 minute on very slow flame.
Pour it in a serving dish and garnish with chopped coriander leaves.
Serve it with hot paranthas or Nan


Note: If you want to serve it dry (without gravy) then cook for a little longer, so that the water evaporates.