Spinach/Palak Dal

Ingredients:

Oil/butter -1 tbsp

Curry leaves -1 spring

Coriander leaves - 1 spring

Garlic cloves -5

Green chillies(slit in between) -2

Hing -1 pinch

Cumin seeds- 1 tbsp

Mustard seeds - 1 tbsp

Onion - 1

Red chilli whole -2

Salt to taste

Spinach - 1 bunch

Tomato -2

Turmeric pwdr- 1 pinch

Toor dal(boiled) - 1 cup

Method:

1.Heat oil in a pan and add hing, whole red chillies,add mustard & cumin seeds,add sliced garlic, curry leaves.

2.Add chopped onions,green chillies,turmeric pwdr.Saute the onions till they are transparent light brown in colour.Now add chopped tomatoes.Cook till they are half cooked.Now add salt,chopped spinach leaves and let it cook for some time.Do not cover it with lid.

3.Once the spinach is half done ,add boiled toor dal and let it cook for sometime for 5-10 min.If u want you can add butter from top. Enjoy this Palak dal with either rice/chappatis.

Potato Frankies

I was introduced to frankies when I was in Pune and used to go out with my friends.Frankies, the popular street food of Mumbai.It tastes delicious and spicy.The stall-version contained extra oil and used to come wrapped in paper so, why not try to create the same kinds of food at home ? That is exactly what I did, cooked hot & spicy potato frankie! Now there are various stuffings that you can cook up including paneer,mix vegetables, the ever popular potato & the non-veg variety.

For the Paratha:

Wheat flour- 2cups
All purpose flour(maida)-3 tbsp
Red chilli powder-1/2 tbsp
Turmeric powder-1/4 tbsp
Carom seeds(ajwain)-1/2 tbsp
Ginger garlic paste -1 tbsp
Salt to taste

For Vegetable Stuffing:

Potatoes-2

Onion-1

Salt to taste

Peas-1/2 cup

Mustard seeds-1/2tbsp

Asafoetida(hing)-1 pinch

Ginger garlic paste-1/2tbsp

Red chilli powder-1tbsp

Turmeric powder-1/4tbsp

For the Paste: (optional)

All purpose flour/Corn flour- 1 tbsp
Water- 2 tbsp


Making the stuffing:

1. Boil the potatoes and peas. Mash them together. Finely chopped the onions.
2. Heat oil in a pan. Add mustard seeds, asafoetida, and turmeric powder. Add the onions and fry till light brown. Add the ginger and garlic paste.
3. Next add mashed potatoes and peas, red chilli powder, and salt. Fry for some time.

Making the Parathas:

1. Mix together all ingredients and make firm dough. Use enough oil.
2. Make small balls of the dough and roll out parathas.
3. Semi-cook both sides of the paratha on a pan.

Assembling the Frankie:

1. Make a paste of all-purpose flour and water.

2. If you like spread green chutney over the paratha.

3. Add some cooked vegetables on top of one paratha.

4. Spread the vegetables on the paratha. Don’t spread more on the edges.

Roll the paratha and seal one end with the paste. You can also seal the bottom on one side.

Heat a pan and add some butter. Fry the assembled Frankie on both sides till it is crispy.

Add some chopped onion and chat masala on the Frankie and serve hot with ketchup/chutney.

Ps:Instead of making parathas you can use readymade tortillas.

Mushroom Fry

Ingredients :

Onion chopped-1

Curry leaves-6

Salt to taste

Whole garam masala

(bayleaf,cardamom,cinnamon,cloves)

Cumin seeds-1 tbsp

Tomatoes(chopped)-1

Lemon juice(optional)- 1 tbsp

Pepper pwdr-pinch

Turmeric pwdr-1/4 tbsp

Coriander leaves(chopped)-1 spring

Cumin pwdr-1 tbsp

Coriander pwdr-1 tbsp

Ginger garlic paste-1 tbsp

Green chillies(chopped)-3-4

Oil-1 tbsp

Chopped spring onion(optional)-1

Butter-1 tbsp

Red chilli pwdr-1 tbsp

Mushrooms- 1 pound

Method:

Heat oil in a pan and add whole garam masala,cumin seeds,chopped onions,salt,turmeric pwdr,ginger garlic paste,curry leaves,chopped green chillies.When onions gets brown colour add chopped tomatoes.

Let them cook for 10min and slightly mashed the tomotoes.After tomotoes are cooked then add mushrooms and add very little water and cover it with lid and let it cook for few minutes.After mushrooms get cooked switch off the flame and keep it aside.

For Garlic Spice:

Take 3-4 garlic cloves,cumin seeds,and 5-6 pepper corns and crushed them.Garlic spice is ready.

Now heat butter in another pan and on low flame add crushed garlic spice and saute them and add chopped coriander leaves,cuminpwdr-1/4tbsp,coriander pwdr-1/2tbsp,chilli pwdr-1/4tbsp.Stir and immediately add cooked mushroom mixture and cook till the moisture evaporates and dry.

If you like add few drops of lemon juice,its optional.Finish it off with fresh chopped coriander leaves and chopped spring onions.

P.S. Cut mushrooms just before adding to the pan otherwise if cut in advance it gets darker in colour.

Punjabi Pakoda Kadi

I always thought that it was too difficult to make but once I learnt the right way I've been making it often.Before you make kadi make sure the yoghurt should be sour and kadi should be cooked atleast for 20-30min to get the proper taste of kadi.Enjoy this kadi with rice as I do.



Ingredients:

For the Pakodas:
Butter milk-1 cup
Chilli powder-1pinch
Chopped Onions-1 small
Chopped potatoes(peeled)-1
Salt -pinch
Baking powder-pinch
Crushed whole dhania-1tbsp
Cumin seeds-1tbsp
Chopped green chillies-3-4
Besan(gram flour)-(as required)




Method:

Mix All the above ingredientshey in a bowl well.Make sure the batter is not too thin and too thick otherwise pakodas wont puff up well.Then take teaspoonful of batter(small) and drop in heated oil and fry them till they get nice golden colour.

To make curry:

Butter milk-3 cups
Water- 2 cups
Besan-(as needed)


Method:

In a bowl take butter milk,water and add besan and continously whisk.Mix well to avoid forming of lumps.After it dissolves well keep the mixture aside.


For Tempering:

Ghee/oil- 1tbsp
Whole red chillies-3-4
Mustard seeds-1 tbsp
Cumin seeds-1 tbsp
Kalonji(optiona)
Fenugreek seeds(methi)-very little(7-8)
Asafoetida(hing)-pinch
Chilli powder-1/2tbsp
Curry leaves-6
Turmeric-1/4 tbsp
Coriander leaves-1/4 bunch


Method:

Heat oil/ghee in a pan and add,hing,whole red chillies,mustard,cumin seeds,fenugreek seeds,curry leaves,turmeric pwdr,chilli pwdr and now add the curry mixture to it.Add little water if besan is more to get the right consistency of the curry,add salt and mix well.

Bring it to boil and on low heat whisk continuously When the froth disappears the add pakodas to the curry.If u want to add additional tempering you can add and sprinkle chopped fresh coriander leaves. Serve hot with rice or phulkas.

Veg Manchurian

Ingredients:

For Vegetable Dumplings:

Finely chopped mixed vegetables(either chopped in blender or grated)

(carrorts,cabbage,celery,cauliflower,beans,capsicum)

Pepper powdered

Corn Flour

Chopped green chilli

Spring Onion- 1 sping

Chopped Ginger

Soya Sauce-4 tbsp

Chilli paste-3tbsp

Ajinamoto-1 pinch

Salt to taste

Boiled rice- 1cup

Method:

In a pan take very little water and add all these finely chopped mix vegetables.Cover it with lid and let it steam for some time till vegetables become soft.

Drain the steam vegetables in a muslin cloth and squeeze them well.Do not throw water which you squeezed.Used it as vegetable stock for making manchurian sauce.

Now to the vegetables add little salt,pinch of ajinamoto,chopped green chilli,pepper pwdr,chopped ginger,little soya sauce,chilli paste,some spring onion,add some boiled rice and mashed it up and add handful of corn flour.Mix the mixture well and make small round dumplings.

Fry these dumplings till they are golden brown. If your dumplings break while frying, mix little more boiled rice to your vegetable mixture and mashed it,mix well and make dumplings.

For Cauliflower Manchurian:

Take litte cornflour,pinch of pepper pwdr,chilli sauce,little chopped garlic and ginger,add little water and make to make a fine paste.Mix well.Dip cauliflower florets in it and deep fry them them.

For Manchurian Sauce:

Green chillies

Soya sauce

Chilli paste

Pepper pwdr

Chopped garlic

Chopped ginger

Spring onions

Salt to taste

Onions(chopped)-1

Ajinamoto-pinch

Sugar(use if sweet sour sauce not available)

Sesame oil/other oil-2 tbsp

Sweet and Sour sauce-1 tbsp

Vegetable stock/water

Corn flour

(take some cornflour n mix some water to it.)

Heat oil in a pan and add cumin seeds,chopped garlic,ginger,chopped onion,chopped green chilli,little pepper pwdr,little soya sauce, sweet& sour sauce,chilli paste,pinch of ajinamoto and add very little salt,chopped spring onions.Mix well.

Divide the manchurian sauce into two.

Heat half portion of sauce mixture in pan and add vegetable dumplings.Mix well and manchurian dry is ready to serve.

In another pan take other half sauce mixture,heat it, add vegetable stock,add little salt if desired,little soya sauce.Let it boil and add cornflour mixture to thicken the sauce and add fried cauliflower florets.Add cauliflower florets to manchurian sauce just before serving.Cauliflower manchurian is ready.

Serve hot with noodles or rice.

Zafrani Pulao

Ingredients:

Basmati Rice (long, grained) -200g
Almonds-5
Biryani Masala-1 pinch
Black cumin--1/2tbsp
Butter-4tbsp
Cashewnuts-10
Coriander leaves-1/2 bunch
Fried onion-3 tbsp
Ginger garlic paste- 1tbsp
Mint-1/2 bunch

Yoghurt-1/2 cup
Onion(fine sliced)-1
Pomogranate seeds ripe-1/2
Raisins-10
Saffron- 1 pinch
Salt to taste

Method:

Wash rice twice and soak in just enough water to cover it for half an hour. Drain excess water.

Heat oil add whole garam masala,cumin,cashew nuts,almonds,raisins and onions and saute for few min then add ginger garlic paste,salt,chopped mint and coriander leaves,yoghurt, biryani masala.Mix well and add water and when water is simmering add rice. Mix once and cook wit lid on it on low heat.

When water is almost absorbed top it with fried onions,saffron colour and pomogranate seeds and top it with 2-3 butter cubes.Let it steam for another 5 min.
Serve with curries.

Mattar Paneer

Ingredients:

Cashewnuts-5g
Chilli pdr-2tbsp
Coriander leaves-1/2 bunch
Coriander pwdr-1tbsp
Cream(optional)-30ml
Cumin seeds-1tbsp
Cumin pwdr-1tbsp
Ginger garlic paste-1tbsp
Green chillies(optional)-4
Kastoori methi pwdr-i tbsp
Oil-2tbsp
Onion-1 large
Paneer Indian cheese-225g
Peas-1/2 cup
Salt to taste
Tomatoes- 1 large
Turmeric- 1pinch
Whole garam masala

(cloves 4,bay leaf 1,cardamom 3,cinnamon 2,)

Method:

1. Fry cashewnuts, onions and tomatoes ginger/garlic ,turmeric.

2. Blend onion, ginger and garlic ,tomatoes cashewnuts together into a fine paste.

3. Heat oil in a sauce pan add cumin and masala paste, chilli powder, coriander and salt and continue to fry for another 2 min.

4. Add boiled peas and stir to mix with the spices. Add water and bring to a boil, cover and simmer on low flame for 5 min. Add kasturi methi powder.

5. Add fried paneer and simmer for 10 min more.Add cream and fresh coriander.Serve hot.

Baingan Ka Bharta

Ingredients:

Eggplant/Brinjal-1

Cumin seeds-1tbsp

Mustard seeds-1tbsp

Coriander fresh-1/4 bunch

Onion(fine sliced)-1 large

Spring onion(optional)-1 bunch

Green chillies slit -4

Garam masala(optional)-1/2tbsp

Garlic cloves-5

Oil-1tbsp

Method:

Apply some oil to the eggplant. Keep it on a hot griddle tawa in reduced flame or put it in the oven at high heat and bake .Once a side of the eggplant is properly cooked turn it. Likewise cook all the sides. It takes around 10-15 minutes to cook the whole eggplant. Once it is fully cooked, wait for it to cool down and then peel off the skin and mash well.

Heat oil in a pan,add cumin,mustard seeds, add garlic ,green chilli and chopped onions and fry over medium flame until light golden brown.Stir well.

Now add the mashed eggplant, salt,pinch of garam masala and stir for 5-6 minutes on a medium flame.Garnish with chopped coriander leaves. Serve hot with chapatis or as a side dish with rice.