Baingan Bharta (Mashed Eggplant/Brinjal Curry)

INGREDIENTS:

1 large sized eggplant (brinjal)
1 – medium sized onion (finely chopped)
2 – medium sized tomatoes
2 - Green chilies (coarsely chopped)
¼ cup – green peas
8-9 cloves of garlic finely chopped
1 tsp - Ginger paste
1 tsp - Lime juice
2 tbsp - Oil (Preferably Mustard)
¼ tsp – Asafoetida ( Heeng powder)
½ tsp - Turmeric Powder
1 tsp Coriander Powder
½ tsp Cumin Powder
1 tsp ghee (optional)
½ tsp Garam masala
½ tsp Red Chili powder
Chopped fresh coriander/cilantro leaves
Salt to taste


Method:

Wash the eggplant (brinjal) and 1 tomato. Wipe them properly. Apply 2-3 drops of mustard oil on their surface. Make a vertical cut in the eggplant and poke it with a knife at 7-8 places to avoid bursts while roasting. Don’t cut the tomato.
Preheat your oven to 400 - 450 F and bake the eggplant and tomato for 30 min or until their skin starts to peel off easily. They will become soft and wrinkles will be visible due to burnt skin.

I personally prefer roasting eggplant and tomato on a stove at medium low heat, but it is a bit inconvenient for some people. But, I bet it is worth as the taste improves considerably. Keep rotating the eggplant and tomato regularly so that they cooked uniformly. Roast them until the skin becomes soft and you can peel them easily with your hands. Be careful; don’t get your hands burnt.

Remove both eggplant and tomato from heat. Keep them in a bowl of cold water and let them cool for 10 min.
Peel off their skin and remove the stem of eggplant.
Mash them with your hand or a potato masher so that there does not remain a lump.
Heat the oil in a pan and add chopped green chili, garlic, ginger paste and asafoetida powder. Fry it over medium heat for 30-40 sec. Add chopped onion and sauté till they turn translucent. Add 1 chopped tomato, green peas, turmeric powder, coriander powder, cumin powder, garam masala, red chili powder and fry at medium heat for 3-4 min or until oil starts separating from the mixture.
Add mashed eggplant and tomato to this mixture. Add salt and mix it well. Cook it for 8-10 minutes on low heat.
Remove it from heat. Sprinkle lime juice over it. Add a teaspoon of ghee if you want to make it rich. Garnish it with chopped green coriander leaves. Serve it hot with rice or chapattis (made of 50% wheat flour + 50% gram flour) or litti.

Mustard oil is a key ingredient. Although it is ok to use any other oil, but traditionally mustard oil is preferred.
Try to remove as many seeds as possible. Remove the portion of the pulp which is a bit lumpy and does not get mashed properly.

Kathal biryani

INGREDIENTS:

1 can green jackfruit (drained weight 250 gm) - cut in to bite size
1 cup non-fat yogurt (curd)
Garlic paste-1 tbsp
Ginger paste-1 tbsp
Cloves-4
Green cardamom-4
Cinnamon stick-1 (1 inch)
Bay leaf-1
Cumin seeds-1 tsp
Coriander powder-1 ½ tbsp
Cumin powder-1 tsp
Turmeric powder-1 tsp
A pinch of Saffron (soaked in water)
Red chili powder-1 tbsp
Garam masala-1 tsp
Chopped coriander leaves-1 tbsp
1 large onion (roughly chopped)
1 medium tomato (chopped)
1 medium size red onion (cut in to slices)
4 tbsp butter/ghee/olive oil
4-5 tbsp olive oil/vegetable oil
8-10-cashew nuts
8-10- dry grapes
8-10-almonds
1 ½ cups white basmati rice (soaked in water for 1 hr)
Salt to taste


METHOD:

Drain water from soaked rice in a colander and let it be in it for 20 minutes. Now place the rice in a heavy bottomed vessel with 2 ½ cups of water, 1/2 tbsp of salt and few drops of oil. Cover it and bring to boil over high heat. Uncover it and cook without stirring on medium heat for about 7-8 min or until rice becomes just tender (take a few grains and chew them. Are they cooked??). Remember, rice should not be overcooked otherwise rice grains won’t remain separated from each other. Turn off the stove and cover it.
Now heat a pan with 2 tbsp oil. Add jackfruit pieces and sauté them for 10 min on medium heat. (Traditionally, we should deep fry the jackfruit pieces, but I prefer to sauté them for health reasons.) Turn off the stove.
Take a bowl and place sautéed jackfruit, yogurt, cumin powder, bay leaf, garam masala powder, 2 cardamom pods, 2 cloves and garlic-ginger paste in it. Mix them well and keep this bowl in refrigerator for 1-2 hr for marinating jackfruit.
After that, heat a pan with 3 tbsp of olive oil. Add cumin seeds, 2 cardamom pods, 2 cloves and cinnamon stick. When they crackle, add coarsely chopped onion and salt. Fry on medium heat until onions turn translucent. Now add chopped tomato and fry for another 2-3 min on medium heat. After that, add marinated jackfruit, turmeric powder, red chili powder, coriander powder and mix well. Fry them for 4-5 min on medium high heat and stir occasionally. Add 1 cup of water and cook till jackfruit pieces get cooked and become tender. Turn off the stove.
Again heat a pan with butter/ghee/oil. Add cashews, dry grapes & almonds and fry them for 1 min on medium heat. Now add red onion slices and sauté them till they turn to golden brown. Remove this pan from heat.
After that, take a heavy bottomed pot. Spread a layer of nuts and onion mixture (1/3 of the mixture prepared in the previous step) in it. Now, spread a layer of cooked rice (1/3 of total rice) over it and sprinkle saffron water. After that, spread 1/3 of jackfruit mixture prepared .
Repeat this procedure for rest of the nuts & onion mixture, rice, saffron water and jackfruit mixture.
Cover the pot with lid and cook on low heat for 25-30 min or until steam starts coming out of the lid. Turn off the stove.
Place it in serving dish or bowl. Garnish with chopped coriander leaves and serve with raita.

Mushroom and Peas Curry ( Mushroom Matar )

INGREDIENTS:

White button mushrooms – 5-6
Green peas – 1 cup (frozen or fresh)
Onion Paste ( 1 medium sized onion)
3 tbsp butter/olive oil
Cashew nut paste-2 tbsp
½ tsp garam masala
Garlic paste – 1 tbsp
Ginger paste – 1 tbsp
Coriander powder – 1 tbsp
Cumin powder – 1 tsp
Bay leaf – 1
½ cup milk
Salt to taste
Sour cream – 2-3 tbsp
½ tsp turmeric powder (optional)
Mint leaves (for garnishing)

METHOD:

Wash all mushrooms under running water. Wipe them softly and cut into slices. Now heat a greased pan and saute the mushroom slices till they turn light brown.
Now again heat a deep pan with butter/olive oil. Add cumin seeds & bay leaf to heated oil. When they crackle, add onion, ginger, garlic paste & salt and fry on medium heat for 5-6 min.

Now add cashew paste and all spices (cumin, coriander,garam masala powder). Keep stirring otherwise cashew paste would stick to the bottom and get burnt. Cook them on medium low heat for 4-5 min.
Add green peas and fry for another 2-3 min on medium high heat. After that add sauteed mushroom slices in this mixture and mix well. Keep stirring it and slowly add milk. Reduce the heat to medium and cover the pan. Cook them for 4-5 min on medium heat. If gravy becomes thick then you can add little water to make it thinner.
Remove the pan from heat. Place mushroom peas curry in serving bowl and garnish with sour cream and mint leaves. Serve it with fried rice, roti, naan or parantha.

Spinach Rice

Spinach is good for health but it can be really boring and monotonous to eat regular salad and other bland dishes. If you are really bored of it then try this dish. It is really easy to cook and does not take much time either.

INGREDIENTS:

1 cup white basmati rice (soaked in water for 1 hr)

2 cups spinach (chopped)

½ red onion (roughly chopped)

2-3 green chilies (cut along length)

1 tsp chopped ginger

1 tsp cumin seeds

2 tbsp butter/olive oil

1 ¾ cups of water

Salt to taste

METHOD:

Soak the rice in water for 1 hr. Drain the water in a colander and leave the rice for 15 min to drain the extra water.

Take spinach leaves and wash them properly. Drain the extra water.

Take a heavy bottomed vessel and heat oil/butter. Add cumin seeds, chilies & ginger. Sauté them for 1-2 min on medium high heat. Now add roughly chopped onions and fry them till they turn to translucent. Add chopped spinach and mix well. Keep stirring for 3-4 min on medium heat.

Now add soaked & washed rice. Fry for 3-4 min. Keep stirring otherwise rice will start to stick to the bottom.
Add 1 ¾ cups of water. Mix well and cook on high heat till water gets evaporated. Reduce the flame to low heat and cover with lid. Let it cook for 4-5 min.
Remove the rice from heat. Let it stay for a while so that the grains become separated.
Spinach rice is ready to serve. Serve hot with any curry.

Chickpeas curry (Channa Gravy)

INGREDIENTS

Chickpeas – 2 cups (soaked in water for 5-6 hr) / 2 small cans
Onion – 1 ½ medium size ( finely chopped)
Tomato – 2 medium size (pureed)
Garlic paste – 1 tbsp
Ginger paste – 1 tbsp
Bay leaf – 2
Clove – 2-3
Cardamom – 2
Cinnamon stick – 1
Cumin seeds – 1 tsp
Red chili powder – 1 tsp
Turmeric powder – 1 tsp
Coriander powder – 1 ½ tbsp
Cumin powder - ½ tbsp
Yogurt (beaten) - ½ cup
Kashmiri chili powder / paprika – 1 tsp
Olive oil / vegetable oil – 3 tbsp
Salt to taste
Coriander leaves / cilantro leaves (chopped) – 1 tbsp

METHOD

Soak the chickpeas for 5-6 hr in water. Cook in a pressure cooker till chickpeas get tender (3-4 whistles). Do not discard the water. If you are using chickpea cans then you don't need to soak and cook but discard the liquid.
Now heat a heavy bottomed vessel with oil & add cumin seeds, bay leaves, cloves, cardamom and cinnamon stick. When they crackle, add finely chopped onion, ginger, garlic paste and salt. Fry on medium heat till onions turn translucent. Now add tomato puree and all spices (chili powder, turmeric powder, coriander powder, cumin powder) and keep stirring. Cook this mixture on medium heat for 5-6 min.
Now add yogurt and pressure cooked chickpeas with water or canned chickpeas. Mix them well and cover this vessel .If you are using can then add ½ cup of water. Cook for 10-12 min on medium low heat or until it gets nicely cooked. Turn off the stove. Channa masla is ready to serve. Serve with rice, roti, naan or paratthas.

Veg Soy Burger

INGREDIENTS

Burger buns – 4
Soy chunks – 20-25
Milk - ½ cup
2 tbsp grated carrot
2 tbsp green peas
2 tbsp cut corn
2 tbsp red onion (chopped)
1 tsp ginger (chopped)
2 tbsp all purpose flour
2-3 green chilies
Olive oil – 2-3 tbsp
Ranch (salad dressing) – 3-4 tbsp
Tomato sauce – 3-4 tbsp
lettuce leaves
4 slices of tomato
4 slices of red onion
Salt to taste

METHOD

Soak soy chunks in hot milk for ½ hr. After that take a processor and add soy chunks, carrot, green peas, corn, chopped onion, green chilies, ginger, salt & grind them .Take this mixture in a bowl and add all purpose flour. Make a smooth dough.
Divide this dough in 4 equal portion and make 4 flat patties.
Now heat a flat greased pan and put patties and cook them on medium high heat for 7-8 min or until bottom side gets golden brown. Now turn the other side and cook for another 7-8 min or until this side also gets golden brown.
Now heat the burger buns on a pan. Now take bottom piece of bun and put ranch, prepared patty, tomato slice, onion slice, lettuce, tomato sauce. Cover it with the other half of the bun. Veggie soy burger is ready to serve.

Spicy Bread Chaat

INGREDIENTS:

Croutans/fried bread pieces – 20
½ tortilla (cut into small pieces) deep fried
Chat masala – 2 tsp
Roasted cumin powder – 2 tsp
Boiled chickpeas/canned chickpeas / chickpeas curry ( chana masala ) – 1 cup
½ red medium size onion (chopped)
1-2 green chilies (chopped)
2 tbsp tamarind chutney/tomato sauce
Mint leaves – 4-5
Chopped coriander leaves – 1 tbsp
Chopped tomato – 1-2 tbsp
Boiled & peeled potato – 2 (sliced)
Salt to taste
Beaten & salted yogurt - ½ cup

METHOD:

If you do not have croutans then you can use deep fried bread pieces.
Soak the dry chickpeas in water for 5-6 hr and after that boil in pressure cooker with salt and water. Drain the chickpeas in colander. You can also use canned chickpeas.
Cut the boiled and peeled potato in thin slices.
Now take a bowl or snacks plate and spread half of potato slices & half of boiled chickpeas. Pour salted yogurt over them. Sprinkle cumin powder, spread half of croutans, chopped onion, green chili and coriander leaves. Now pour 1 tbsp of tamarind chutney and add some of deep fried tortilla pieces. At last sprinkle 1 tsp of chat masala. Mouthwatering bread chat is ready to serve.

Garlic Paneer Roll

INGREDIENTS:

2 zesty garlic herb tortilla/plain tortilla
1-2 tbsp coriander/cilantro chutney
3 tbsp olive oil
8-10 paneer pieces (in 1” size)
2 baby corn (cut in lengthwise)
1 mushroom (cut in thin slices)
Garlic salt to taste
seasoning salt to taste (optional)
White pepper powder – 1tsp

METHOD:

For roll filling, heat a pan with 2 tbsp oil. Now add cut baby corn & mushroom slices and saute them for 2 min on medium high heat. After that add paneer pieces and fry on medium heat for 2 more minutes. Sprinkle garlic salt, seasoning salt & white pepper powder and mix them well. Turn off the stove and mix cilantro chutney in paneer mixture. Keep it aside.
Now heat a pan and heat all tortillas on this pan. Place heated tortilla on plain surface and keep ½ of paneer mixture in the mid of tortilla. Make a roll .
Now heat a pan with ½ tbsp of oil or pam spray and fry these prepared rolls each side until they get light brown. Cut into 2 pieces of roll and serve hot with tomato sauce or tamarind chutney.

Pita Bread Pizza

INGREDIENTS:

8 inch flat pita bread – 1

5-6 thin slices of bell pepper/capsicum

5-6 thin slices of mushroom

1-2 tbsp grated carrot

4-5 olives (diced)

2 tbsp of hummus

2-3 tbsp of salsa

2 tbsp of cheddar cheese

METHOD:

Preheat an oven at 370 degree for 10 min.

Meanwhile take a pita bread and spread over hummus & salsa. Place all thin sliced vegetable and diced olives. At last sprinkle grated cheddar cheese.

Now place this bread in greased baking tray and place this tray in a preheated oven. Bake this bread for 12-15 min or until cheese melts and pita bread has reached desired crispiness. Turn off the oven and take it out. Cut into 4-5 pieces and serve hot

Kalakand (Milk Burfi)

2 litres milk
1/2 to 3/4 cup sugar
chopped nuts to decorate (pista, almonds)
silver foil (optional)
1/2 tsp citric acid dissolved in 1/2 cup water.

Method

Boil half the milk and add the citric solution as it comes to boil
Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press
down.
Do not knead.
Put the remaining milk in a heavy pan and boil to half.
Add the chenna and boil till the mixture thickens, stirring continuously.
Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.
Set in a tray, apply silver foil and sprinkle the chopped nuts.

Kaju Barfi

Ingredients

150 gm cashewnuts
400 gm sugar
elaichi powdered
silver foil (optional)
500 gm khoya

Method

Dry grind the cashew
Mix khoya (grated) and sugar
Heat in a heavy pan, stirring continuously.
Once the sugar dissolves, add the cashew (powdered) and elaichi
Cooking, constantly stir till soft lump is formed and does not stick to sides
Roll on a flat surface to desired thickness and apply silver foil.

Imarti

Ingredients

2 cups urad dal
3 cups sugar
300 ml. water
saffron colour
1/2 tsp. cardomom ground
500 gms. ghee to fry

Method

1.Soak urad dal overnight in plenty of water.
2.Wash and drain. Grind to fine thick batter. Put water little by little.
3.Add colour and mix very well.
4.If using a mixie, beat the dal well by hand till fluffy after grinding.
5.Keep aside for 3 hours. More is weather is cold.
6.Make 1 tar sugar syrup as shown in introduction.
7.Add cardomom powder to syrup.
8.Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee. Lower flame and allow to crisp turning once.
9.Remove from ghee, drain and dip in hot syrup.
10.Soak for 3-4 minutes, drain and serve.
11.Repeat for remaining batter.
12.Make 4-5 imartis at a time, depending on size of frying pan.

Note:

Use a flat bottomed frying pan.
The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.
If not available, take a 12"x 12" thick cloth, make a buttonhole type hole in centre.
Place over a tumbler and pour in some batter.
Hold like a pouch and press out imartis like icing.
Shape the imartis as follows, make a ring first, then form small ringlets all along the ring.
Till you come to the start.

Making time: 1 hour (excluding soaking and keeping time)
Makes: 20 imartis

Coconut Burfi

Ingredients

250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate

Method

1.Prepare syrup with sugar and water to 2 1/2 thread consistency.
2.Warm coconut in heavy saucepan, pour in the syrup.
3.Stir well and cook till soft lump forms.
4.Spread in a greased plate. Cool.
5.Sprinkle cardamom powder (optional).
6.Cut into squares, store in airtight container.

Making time: 30 minutes
Makes: 20-25 pieces
Shelflife: 2 weeks

Patisa (Soan Papdi)

Ingredients

1 1/4 cup gramflour
1 1/4 cup plain flour (maida)
250 gms. ghee
2 1/2 cups sugar
1 1/2 cup water
2 tbsp. milk
1/2 tsp. cardamom seeds crushed coarsely
2 tsp. charmagaz (combination of 4 types of seeds) refer glossary
4" squares cut from a thin polythene sheet

Method

Sift both flours together.
Heat ghee in a heavy saucepan.
Add flour mixture and roast on low till light golden.
Keep aside to cool a little, stirring occasionally.
Prepare syrup simultaneously.
Make syrup out of sugar, water and milk as shown in introduction.
Bring syrup to 2 1/2 thread consistency.
Pour at once into the flour mixture.
Beat well with a large fork till the mixture forms threadlike flakes.
Pour onto a greased surface or thali and roll to 1" thickness lightly.
Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
Store in airtight container.

Making time: 45 minutes
Makes: 20 pieces

Puranpoli

Ingredients

300gms. channa (yellowgram) dal
300 gms. jaggery (molasses)
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. ghee
warm water to knead dough
ghee to serve

Method

Boil dal in plenty of water till soft but not broken.
Drain in a colander for 10-15 minutes.
Pass through an almond grater little by little till all dal is grated.
Mash jaggery till lumps break. Mix well into dal.
Put mixture in a heavy saucepan and cook till a soft lump is formed
Take care to stir continuously, so as not to charr. Keep aside.
Mix ghee, flour, add enough water to make a soft pliable dough.
Take a morsel sized ball of dough, roll into a 4" round.
Place same sized ball of filling in centre, life all round and seal.
Reroll carefully to a 6" diameter round.
Roast on warm griddle till golden brown.
Repeat other side.
Take on serving plate. Apply a tsp. of ghee all over top.

OR

Shallow fry on griddle like a paratha for a better flavour.
But this method will consume more ghee and therefore calories.
Serve hot with dal or amti.

Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala and some mashed dal.)

Making time: 45 minutes
Makes: 7-8 puranpolis
Shelf life: Best fresh (puran {filling} may be stored in the refrigerator for a week.

Shrikhand

Ingredients

1/2 kg. curds
300 gms. sugar
1/2 tsp. cardamom powder
few strands saffron
1/2 tbsp. pista & almond crushed

Method

Tie curd in a clean muslin cloth overnight. (6-7 hours).
Take into a bowl, add sugar and mix.
Keep aside for 25-30 minutes to allow sugar to dissolve.
Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
Beat well till sugar has fully dissolved into curd.
Pass through a big holed strong strainer, pressing with hand or spatula.
Mix in cardamom powder and dissolved saffron and half nuts.
Empty into a glass serving bowl, top with remaining nut crush.
Chill for 1-2 hours before serving.

Sweet Pongal

Ingredients (for two people)

Moong dhal - 1/2 cup.
Rice - 1/2 cup.
Milk
Coconut
cashew
jaggery
raisins (khish-mish - dry grapes)
cardamom
ghee.

Method

Fry the moong dhal (before washing) till it becomes little light brown (it
will start smelling). Then soak rice and dhal separately for 10 minutes.
Thoroghly wash and keep it in cooker with the right water (lesser is o.k)and
cook it seperately (in two different containers). Meanwhile cut coconut in
very small pieces and fry in ghee. Fry cashew and raisins also separately.
Break the jagerry and put in water (very little) and make a syrup. This is
done because sometimes jagerry has mud and stones. After we make the syrup
strain it through tea strainer. Put the rice and dhal in a big vessel and
add milk (may be one cup) and cook it till all the milk gets absorbed. Add
jaggery syrup and again cook till even it gets absorbed. Add three big table
spoons of ghee, powdered cardamon and cook again for a while. Add fried
coconut, cashews and raisins.
Serve hot in two cups with a spoon of ghee.

Sarson ka saag

Ingredients

1 bunch sarson greens
1 bunch spinach
1 onion grated
1/2 tsp. each ginger & garlic grated
3 green chillies
1 tbsp. grated cheese o r paneer (optional)
1/2 lemon juice
salt to taste
2 tbsp. ghee
1 tbsp. oil
1/2 tsp. garam masala
1 tbsp. maize flour

Method

1.Chop both greens, wash, drain.
2.Heat oil in the pressure cooker direct.
3.Add both greens, green chillies, stir.
4.Add ginger, garlic, stir.
5.Add few pinches salt, 1 cup water.
6.Pressure cook till done. (2 whistles).
7.Mash well.
8.Heat ghee in a pan, add onion, saute till brown,
9.Add all other ingredients, except cheese.
10.Stir well and cook till oil separates.
11.Garnish with cheese.
12.Serve hot with makki ki roti, or paratha.

Green All-Purpose Chutney

Ingredients:

15 green chillies
1/2 cup coriander
1/2 lemon
1 tbsp. sev or potato wafers crushed
1/2 tsp. jaggery
salt to taste
1 tsp. oil
1 clovette garlic

Method:

Put all the ingredients , except oil and asafoetida , in a small mixie.
Heat the oil and add the asafoetida and put in the mixie.
Run the mixie till a smooth chutney is obtained.
Try using no water or as little as possible to make the chutney keep longer.
Add water as and when required.
Store in a clean glass bottle.

Makes 1/2 cup chutney
Making time: 5 minutes
Shelf life: 1 week (refrigerated)

Pear and Mango Chutney

Ingredients:

250 gms. raw firm mango
250 gms. pears.
500 gms. sugar
2 tsp. salt
1 tsp. red chilli powder
1 tsp. garam masala
1 tbsp. marshmelon (kharbooja) seeds.
1 tbsp. raisins.
2 cloves powdered
8 each almonds and cashews chopped finely.

Method:

Peel and mash and pear.
Put 1 tbsp. sugar in a heavy saucepan.
Heat on a low flame, stirring and cooking till it turns brown.
Add 500 ml. water and boil.
When the sugar has fully dissolved in the water add remaining sugar.
When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt.
Boil till a thick jam consistency is obtained. Stir occasionally.
Add the clove powder and garam masala.
Cool a bit and transfer to clean airtight jar.

Making time: 1 hour
Shelf life: 1 month
Makes 1.5 kgs. chutney.

Spicy Sev

Ingredients

2 cups gram flour (besan)
1/2 tsp. ajwain (omam) seeds
1 1/2 tsp. red chilli powder
1 tbsp. oil
salt to taste
2-3 pinches asafoetida
water to make dough
oil to deep fry

Method

1.Mix the chilli, oil, salt and seeds into the flour.
2.Add enough water to make a dough which is quite gooey.
3.It should not be pliable but sticky.
4.Grease the inside of a Sev-press, fill with the dough.
5.Press into hot oil, and fry lightly on both sides.
6.Drain well and cool before storing.

Variation:

You may adjust the chillies as per taste.
You may omit chillies to make bland sev.
You may add finely crushed dried herbs (eg. mint) for add flavour.

Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil.

Making time: 15-20 minutes
Makes: 250 grams approx.

Hot Kachoris !! :)

Ingredients

For cover:

1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough

For filling:

1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching

Method

For cover:

Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.

For filling:

Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
Shape into balls with greased palms.
Keep aside.

To proceed:

Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.

Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days

Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

Masala Vada

Ingredients

1 cup yellow gram (chana) dak
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
1/2 cup dill leaves finely chopped
3-4 green chillies finely chopped
1/2 tsp. cumin seeds
oil o deep fry

Method

Wash and soak dal for 3-4 hours.

Keep 2 tbsp. dal aside, grind the rest,coarsely.
Mix all other ingredients, including whole dal.
Add 2-3 tbsp. hot oil to the mixture.
Heat oil, make pattie shaped rounds with moist palm.
Let carefully into the hot oil.
Fry first one side then the other till golden brown.
Serve hot with green chutney, tamarind chutney, or ketchup

Making time: 20 minutes (excluding soaking time)
Makes: 15 vadas (approx.)
Shelflife: Best fresh

Samosa ( Mouth watering :D )

Ingredients

For cover:

1 cup plain flour (maida)
2 tbsp. warm oil
water to knead dough

For filling:
2 potatoes large boiled, peeled, mashed
1 onion finely chopped
2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds cru shed
1 tsp. red chilli powder
salt to taste
oil to deep fry

Method

For dough:

Make well in the flour.
Add oil, salt and little water.Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on worksurface and knead again. Re-cover.

For filling:

Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
Cool. Keep aside.

To proceed:

Make a thin 5" diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.

Making time: 45 minutes
Makes: 20 pieces (approx.)
Shelflife: Bestfresh

Malai Kofta

Ingredients:

Gravy:

125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee

Kofta:

50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste

Garnish:
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander

Method:
Koftas
Boil the potatoes, peel and smash them.
Mix together all the ingredients except raisins and cashews.
Take a ping-pong ball sized dough in hand.
Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
Repeat for remaining dough. Keep aside.
Gravy:
Roast the cinnamon, cardamom, nutmeg and cloves together.
Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
Add paste and fry further for 5-7 minutes stirring well.
Add 2 cups water and simmer on low for 15 minutes.
Warm the koftas either in the oven or on the tava.
Optional: You can deep fry the koftas also.
To serve place warm koftas in a casserole.
Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
Garnish with grated cheese and chopped coriander.
Serve hot with naan or parathas.

Making time: 45 minutes.
Makes: 10 koftas with gravy.
Shelf life: Best fresh.

Pav Bhaji ...... my style :)

Ingredients:

• Potatoes (Basic ingredient :D and must cannot be skipped in any given case ) 5 big ones
• Onions 4 big ones
• Spring onions 1 (optional)
• Green Capsicum 3 big ones
• Carrot 2 in nos
• Grean Beans 4 to 5 (can be skipped if not preferred)
• Green peas (matter) 1 bowl
• Cauliflower 1 big
• Tomatoes 8 big ones
• Red beans(rajma) 1/2 small bowl soaked overnight
• Chole (kabuli channa) 1/2 small bowl soaked over night
• Ginger garlic paste 2 tsp
• Green Chillies (according to your taste buds)
• Salt to taste
• Pav Bhaji masala 2 spoons
• Butter - 300 gms
• Tumeric powder - 1 tsp
• Asteofida (Hing) - 1 tsp
• Corriander powder - 2 tsp
• Fresh corriander leaves finely chopped (1 bowl)

Method:

Pre-prepration:

• Soak rajma and kabuli channa overnight in a bowl
• Now pressure cook this rajma and kabuli channa with salt for 3 whistles. It should become tender enough.
• Boil potatoes, peel them and mash them
• Take cauliflower, soak it in diluted water (water + vinegar).
• Chop the onions along with green chillies and keep it aside. Along with it puree the tomatoes and keep aside.
• Chop the cauliflower,carrot, capsicumand beans fine.
  

Once the pre-preparation is done it comes to cooking time :)

Cooking Method:

• Take a wok (kardaahi or deep pan) and put approximately 150 gms of butter to it. Saute the onions in it along with green chillies. Saute well
• Once onions are half done add ginger garlic paste to it and cook till golden brown.
• Now add the vegetables (cauliflower + beans + capsicum + Carrot+ green beans) to it and cook till it's tender
• Once the vegetables are fried well add tomato puree to it. Add tumeric powder (haldi),asteofida, corriander powder,Salt and pav bhaji masala.
• Simmer it and cook till the tomatoes are properly cooked and it starts leaving butter.
• Once done add the potatoes, 50 gm of butter, rajma and cholley to it.mix well. Now add 1 glass of water to it. and let it cook on simmer.
• As everything is chopped things fine, we do not require the masher, but still you can use your masher in between.
• Add 1/2 cup of coriander to it , cover it and cook for 2 mins It's done now

Serve it with Pav's
Cut the Pavs into two equal halves and roast on the griddle (tawa) with butter on both sides.

Serving:

Take bhaji in a plate, put some fresh corriander leaves, some chopped onions and a lump of butter, put two pavs on the side and serve hot.

Navratan Korma

Ingredients:
2 cups peas boiled
1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup curd
1/4 cup malai(cream)
3 tbsp. butter
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashewnuts
20 raisins
2 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste

Dry Masala:
1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms
Wet Masala:
1 large onion
1/4 cup coconut shredded
3 green chillies

Method:

Grind the dry and wet masalas separately.
Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
Add the dry masala and salt and fry 2 more minutes.
Add the carrots and peas, mix together curd and cream and add to gravy.
Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
Garnish with grated cheese ,coriander and chopped cherries.
Serve hot with naan, roti or paratha.

Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

Dal Makhani

Ingredients:

• 1 cup - Black Lentils (kaali sabut daal)
• 1/2 cup - Kidney beans (rajma)
• 3 tsp ginger+ garlic + green chillies paste (garlic more than ginger)
• 2 large tomatoes
• 2-3 onions
• 1 pinch of asafoetida(heeng)
• 2 teaspoons of turmeric powder (haldi)
• 1 tablespoon Coriander powder
• 1 teaspoon Garam Masala
• 2 tablespoon Rajmah Masala
• 1 teaspoon of cumin seeds (jeera)
• 4 table spoon of Ghee (vegetable oil can be used but I personally prefer ghee for it)
• 1 cup fresh cream or malai
• Butter for serving

Method:

• Soak the daals (lentils and kidney beans) for atleast 2 hours
• Wash it and pressure cook it along with salt and 1 tea spoon of ghee + 2 cups of water for 3 whistles. (water should not be less and daal should be properly covered)
• Meanwhile the daal is being pressure cooked, we'll make other preparations,
• Chop onion and make tomato puree (although chopped tomatoes will also do)
• Take a pan and put ghee in it.
• Crackle cumin seeds
• Add Onions, ginger+garlic+chilly paste
• Add asteofida
• fry till golden brown
• Add Tomatoes +tumeric powder
• stir fry for 2 mins and add coriander powder + garam masala + rajma masala and fry till tomatoes are done (i.e. starts leaving ghee) You can also add little bit of water if required.
  
• Now open the pressure cooker
• Mash it little bit with masher
• Add 1 cup water + 1 cup cream
• Add the onion and tomato masala to it
• Again pressure cook it for next 4 whistles on simmer heat only
  
• Garnish with corriander and a dallop of butter
• Serve it hot with chappatie's or rice

Aaloo Baingan

Ingredients:

potato - 1 large
brinjal - 4 - 5 (small)
red chili powder - 1 tbsp or green chilies - 3-4
cumin and coriander powder 1 teaspoon
turmeric powder - 1 teaspoon
salt as per taste
garlic paste
cumin and mustard seeds - 1 teaspoon

Method

Cut potato and brinjal into small pieces.
Take frying pan and pour 1 tbsp oil.
After the oil is hot, add cumin and mustard seed to it.
Add potato and brinjal.
Let it get fried for some time (10-15 sec).
Add garlic paste and other dry powders as mentioned above..
Add water 1 - cup and stir it.
Add salt.
Cover the pan and put the gas on low heat. Heat till it get cooked..
Serve with rice or chappathi.

Beetroot Gravy

Ingredients

1/2 cup moong dal.
3 med. sized beetroots.
1 big onion.
2 med. sized tomatoes
2 - 3 green chillies.
4 - 5 flakes of garlic.
1/2 teaspoon of pepper.
1/2 teaspoon of cumin seeds.
1 teaspoon of rice.
2 teaspoons of sugar.
little curry leaves.
1 teaspoon of lime juice.
2 teaspoons of ghee.
salt to taste
corainder leaves for garnishing.

Method

Cut the onions, tomato and beetroot into small pieces.
Heat ghee in a tava, allow the curry leaves to splutter and add the onions first, when
golden brown, add tomato and then beetroot.
Grind chillies, pepper, rice and cumin seeds in the mixie and add it to the vegetables
Add sugar. Add salt and allow the ingredients to cook to 10 - 15 minutes, till beetroot
is cooked.
Add cooked moong dal to the cooked vegetables for 5 minutes in low flame.
Remove it from the tava and add lime.

Potato in Curd Gravy

Ingredients:

3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil

Method:

Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
Add the remaining water and all the potato and flour. Stir well.
Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.
Serve hot with thin wheat chappaties and rice.

Making time: 30 minutes.
Makes for: 5
Shelf life: Best fresh

Rava Dosa

Ingredients

Yoghurt (preferably sour) -- 1 cup
Rice flour -- 1/2 cup
Moida -- 1/4 cup
Semolina (Bombay Ravva) -- 1 cup
Chopped Ginger -- 1 inch piece
Chopped Coriander -- fistful
Crushed Cashew nuts -- 15
Finely Chopped Green Chilies -- 2 (about 1.5 tsp)
Chopped Fresh Coconut -- 2 tbsp (very small pieces)
Cumin Seeds -- 1 tsp
Oil for cooking
Salt to taste

Method:

Mix everything except oil.
Add enough amount of water and mix well such that when you pour batter on the frying pan, all you have to do is tilt the frying pan for the batter to spread out thinly and evenly.
You shouldn't use an implement to spread the batter.
It should spread on its own.

Preparation Time: 15 minutes
Serves: 3-4
Shelf life: Best fresh

Shahi Paneer

Ingredients:

250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce
To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander

Method:

Chop the paneer into 2" fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.

Making time: 45 minutes.
Makes for: 6
Shelf life: best fresh.

Sindhi Saibhaji

Ingredients:

1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
100 gms. french beans
1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
1/2 bunch any other leafy greens.
1 cup green gram dal
1/2 cup horsegram dal (channa dal)
4-5 green chillies
2-3 clovettes garlic
1 tsp. red chilli powder
1 tsp. dhania (coriander seed) powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
2 pinches asafoetida

METHOD:
Clean and wash dals.
Clean, wash and chop spinach and vegetables except tomato.
Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
Mix well, add enough water to cover the contents.
Add all masalas and mix.
Place whole tomato on top, cover and pressurecook for 3 whistles.
Cool the cooker, open and handblend the contents.
Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
Serve hot with paratha or steamed rice

Making time: 30 minutes (excluding cooling time)
Makes for: 6
Shelf life: Best fresh

Gobi Manchurian

INGREDIENTS:


1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk

METHOD:
Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
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.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour 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. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.


Variations:

Dry manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced
vegetables and
bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
Fry as above and proceed as above.


Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

Aloo Palak

Ingredients
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste


METHOD:
Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before s erving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.
Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.

Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh