ALOO CHOKHA

INGREDIENTS

• 1/2 lbs: Potato
• 1/2 cup: Onion
• 3-4 cloves: Garlic
• 1 tsp: Amchur (dried mango powder)
• 1 tsp: Jeera dhaniya (cumin-coriander) powder
• 3-4 or as per taste green chilli
• 3 tbsp: Cilantro
• 3/4 cup: Water Whole Coriander seeds
• Dried red chilli
• Oil for cooking
• Salt to taste
• METHOD
• Cut the potatoes in 1" pieces. Cut the onion thin length wise. Mince the garlic.
• Put oil in a karahi (skillet or bowl). Put the dried red chili, coriander seeds in the oil and let it splutter.
• Put the onions in the karahi and fry till red.
• Put the green chili and the garlic.
• When the onions turn red put the potato and fry for 3-4 minutes.
• One by one put salt, jeera-dhaniya powder and 3/4 cup of water. Cover it with lid and simmer.
• Cook the potatoes until they are soft. Chokha does not have curry so no water should be there.
• Put the amchur powder and mix it with the potatoes.
• Take the chokha out in a bowl.
• Put cilantro for decoration and serve.

ALOO TUK

INGREDIENTS

• 5 to 6 - large oblong potatoes
• 1/2 cup - pomegranate seeds
• 1/2 tsp - chilli powder or pepper powder
• 1/2 tsp - cumin powder
• 1 tsp - powdered kasuri methi
• salt to taste
• oil to deep fry

• METHOD
• Scrub and wash potatoes of any soil and dirt.
• Slice into 6-7 wedges, vertically, skin intact.
• Heat oil to deepfry.
• Add wedges, cook till golden and crisp all over.
• Drain with a perforated spoon, onto an absorbent kitchen paper.
• Transfer to a serving dish.
• Repeat for remaining potatoes.
• Sprinkle all powders and salt, over it.
• Toss till flavours are well blended.
• Serve with roti, rice, etc.

SANGRI KI SABZI

INGREDIENTS

• 100 gms Sangar
• 1 Bay Leaf
• 4 tbsp Mustard oil
• 5 - 6 Red chilly (dry and sabut)
• 1 tsp Mustard (grounded)
• 1/2 cup Curd
• 1 pinch Hing
• 5 tsp Amchur (dry and sabut)
• 1/2 tsp Jeera Water for soaking
• 1 cup Water
• 1/2 tsp Red chilly powder
• 1/2 tsp Haldi
• 1 tsp Garam masala
• 1 tsp Amchur
• 1/2 tsp Dhaniya powder
• 1/2 tsp Sugar

• METHOD
• Soak the sangar in haldi water for whole night. Put it in a pressure cooker and wait for 1 whistle.
• Turn off the gas. Strain the sangar through a strainer. Keep the strained water aside.
• Heat mustard oil in a kadahi. Now give tadka by adding mustard (grounded), hing, jeera and sabut red chilly.
• When the tadka is ready add the masala paste. Add curd, sangar and soaked amchur. ( soak it for a 1/2 hour).
• Add to the kadahi. If required add the strained water. Cook it for 10-15 minutes.
• You can enjoy this vegetable for 8-10 days if kept in a refrigerator.
• Serve sangri ki sabzi hot with dal ke parathe.

METHI PAPAD KI SUBZI

INGREDIENTS

• 3 large papads
• 2 tsp. green or yellow methi (fenugreek) seeds
• 1 tbsp. oil
• 1/4 tsp. each cumin & mustard seeds
• 1/2 tsp. red chilli powder
• 1/4 tsp. dhania powder
• 3-4 pinches turmeric
• 2 pinches asafoetida
• salt to taste
• 1 tbsp. fresh curds
• 2 cups water

• METHOD
• Boil fenugreek seeds in some water, till soft to touch but not mushy.
• Drain, pour cold water and drain again. Keep aside.
• Break papad into 1 squares roughly.
• Dissolve dry masalas and salt in 1/2 cup water.
• Heat a heavy pan, add oil.
• Add seeds, allow to splutter, add masala water.
• Stir, add curds, stir continuously till whiteness is gone.
• Add remaining water, methi seeds, bring to a boil.
• Add papad pieces, bring back to boil.
• Cook on low, covered, for 3-4 minutes or till papad is soft.
• Serve hot with chapati.
• Note: Fenugreek seeds are done when they press between pressure of thumb and finger. If they are over Boiled and burst, they will give a bitter taste to the dish. The same holds good if they are under Boiled.

MOGAR KI SUBZI

INGREDIENTS

• 1 cup yellow dal (split skinned green gram)
• 1 tbsp. oil
• 1 tsp. red chilli powder
• 1/2 tsp. dhania powder
• 1/4 tsp. turmeric powder
• Salt to taste
• 1/4 tsp. each mustard and cumin seeds
• 2-3 pinches asafoetida
• 1/2 lemon juice extracted
• 2-3 pinches garam masala
• 3/4 cup water

• METHOD
• Wash and soak dal in some water for 2 hours.
• Mix chilli, dhania, turmeric, salt in 2 tbsp. water.
• Heat oil in a heavy pan, add seeds, allow to splutter.
• Add asafoetida and masala water.
• Stir and cook for a minute.
• Add drained dal, water, and cover.
• Cook for 7-8 minutes or till dal is soft to press but not mushy.
• Stir gently intermittently, not breaking dal.
• Add lemon juice, garam masala and mix.
• Allow most of water to evaporate once cooked.
• Serve hot with chapati, bhakari, etc.

MOONG SUBZI

INGREDIENTS

• 1/2 cup moong
• 1 tbsp. ghee
• 1/4 tsp. cumin & mustard seeds
• 2-3 pinches asafoetida
• 3/4 tsp. chilli powder
• 1/4 tsp. turmeric powder
• 1/4 tsp. dhania (coriander seed) powder
• 3-4 pinches citric acid or lemon to taste
• Salt to taste

• METHOD
• Pressure cook moong to 4-5 whistles.
• Drain and keep aside.
• Save the nutritious water for stock or above recipe.
• Heat ghee in a heavy pan, add seeds, allow to splutter.
• Add asafoetida, chillies and 1/4 cup water.
• Add moong and all other ingredients.
• Allow to simmer for 3-4 minutes, covered.
• Serve hot with chapati, paratha or rice.

OLAN

INGREDIENTS

• 1 cup red pumpkin
• 1 cup white pumpkin
• 6 green chillies
• salt (namak) to taste
• 2 tblsp coconut (narial) oil (tel)
• 10-12 curry leaves (kari patta)

• METHOD
• Wash and slit the green chillies and keep aside. Cut Pumpkin into cubes.
• Boil the vegetables in 1 cup water with salt and slit green chilies. Stir frequently till the vegetables are soft and completely cooked.
• Mash the vegetables lightly with a ladle, pour the raw coconut oil, mix and add the curry leaves.
• Adjust salt to taste and serve.

AVIAL

INGREDIENTS

• 1 raw banana, peeled and diced
• 1 potato, peeled and diced
• 1/4 cup yam peeled and diced
• 1 brinjal diced
• 6" piece snake gourd peeled and diced
• 2 drumsticks peeled and cut in 3" pieces
• 1/4 cup cauliflower florets
• 5-6 string beans, strung and chopped to 1" pieces
• 1 large onion peeled and diced
• 1 cup coconut ground to a paste.
• 5 green chillies slit lengthwise
• 2 tbsp. tamarind pulp or paste as per taste
• 1/4 tsp. turmeric powder
• 3/4 tsp. red chilli powder
• salt to taste
• 1/4 tsp mustard seeds
• 2 stalks curry leaves
• 2 tbsp. oil

• METHOD
• Pour 1 cup water in large deep vessel.
• Put to boil, add chilli and turmeric powders.
• Add yam, potatoes, banana, drumsticks, snakegourd, stringbeans.
• Cover and simmer for 5 minutes.
• Add cauliflower onion, cook till tender but not mushy.
• Add slit chillies, coconut paste, and simmer for 2 minutes.
• Just before taking off fire, season with hot oil with mustard seeds and curry leaves
• Serve hot with appams, parottas, rice or even bread!

RAJMA RASMISA

INGREDIENTS

• rajma (kidney beans)- 200 gms
• cumin seeds - 1/2 tsp
• onions ( pyaj) (medium-sized and chopped ) - 3 nos.
• fresh tomato (tamatar) puree - 1 cup
• ginger (adrak) paste - 1 tblsp
• green chillies (chopped)- 3-4 nos.
• cumin seeds powder (jeera powder) - 1 tsp
• coriander powder (dhania powder) - 1/2 tsp
• red chilli (lal mirch) powder -1 tsp
• salt (namak) - to taste
• oil (tel) - 2 tblsp
• curd (dahi) - 1/4 cup
• green coriander leaves (dhania patta) (chopped)- 2 tblsp

• METHOD
• Pick, wash and soak the rajma overnight.
• Boil the soaked rajma till well cooked.
• Heat oil, add cumin seeds.
• When it crackles, add chopped onions.
• Saute it till light golden brown in colour.
• Add ginger paste and garlic paste and sauté it.
• Add the tomato puree and sauté it.
• Now add the green chillies, cumin seeds powder, coriander powder, red chilli powder, curd and salt.
• Cook the masala for 5-6 minutes.
• Add the rajma, mix it well and add half a cup of water.
• Cook it for another 15- 20 minutes.
• Garnish with green coriander leaves

PINDI CHANA

INGREDIENTS

• 1 cup chickpeas ( kabuli chana)
• 1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth
• 21/2-inch ginger, 3/4th of it shredded finely for garnish
• 2-3 tbsp oil
• 2 onions chopped
• 2 tsp garlic, finely crushed
• 2 green chilies, sliced
• 3 medium sized tomatoes, chopped
• 2 tsp ground coriander
• 1 1/2 tsp ground cumin
• 1/2 tsp turmeric powder
• 1/2 - 1tsp red chili powder or as per taste
• Salt To Taste
• 1/2 tsp garam masala
• finely chopped coriander leaves

• METHOD
• Soak Chole in water overnight or for about 6 hr.
• Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done.
• Drain, reserving 1 cup of cooking liquid.
• Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Sauté for 5 minutes.
• Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until the oil separates.
• Add chole, the reserved cooking liquid, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed.
• Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala, coriander leaves and shredded ginger.

MUSHROOM MATAR

INGREDIENTS

• 1 1/2 cups - Green peas (Mutter)
• 200gms - Mushrooms
• 4 - Cardamon(green)
• 1" - Cinnamon
• 2 - Onions
• 1 1/2 tbsp - Ginger paste
• 1 tbsp - Garlic paste
• 3-4 - Tomatoes
• 1 tbsp - Chilli powder
• 1 tbsp - Coriander powder
• 1 tsp - Turmeric
• 1 tsp - Garam masala powder
• 1/2 cup - Cashewnut paste
• 4 tbsp - Oil
• Salt To Taste

• METHOD
• Clean, wash and cut the mushrooms into medium pieces and chop onions finely.
• Heat oil in pan. Saute green cardamoms, cinnamon stick & onions till golden brown.
• Add ginger garlic paste and cook for 1/2 a minute.
• Add tomatoes and cook till oil leaves the sides.
• AddChilli powder, coriander powder, turmeric, garam masala, salt and cook for 2 minutes. Lastly dissolve the cashewnut paste in one cup of water and mix well and add it to the pan. Add one more cup of water and bring it to boil.
• Add the mattar (green peas) and mushrooms and cook till the peas are fully cooked. Once done, serve the mushroom matar with rice and roti.

HARA CHANA MASALA

INGREDIENTS

• 1.4 kg Hara Chana
• 50ml oil
• 4gm ginger and green chilly, chopped
• 1gm asafoetida
• 10gm cloves
• 10gm bay leaf
• 10gm salt
• 3gm sugar
• Lemon juice
• 5gm garam masala powder
• Garnishes:5 gm chopped coriander

• METHOD
• Heat oil, add cumin, cloves, bay leaf, chopped ginger, green chilli, and saute for 2 minutes.
• Add hara channa and cook until done.
• Add lemon juice, chopped coriander and garam masala powder.
• Garnish the hara chana masala with chopped corriander and serve hot.

ALOO GOBI

INGREDIENTS

• 450gms Potatoes
• 450gms Gobi (Cauliflower florets)
• 2 tbsp Oil
• 1 tsp Cumin seeds
• 1 Chopped green chillies
• 1 tsp Coriander paste
• 1 tsp Cumin paste
• 1/4 tsp Chilli powder
• 1/2 tsp Turmeric paste
• 1 tsp Chopped coriander leaves
• Salt To Taste

• METHOD
• Par boil the potatoes in a large saucepan of boiling water for 10 minutes. Drain well and set aside.
• Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes, until they begin to splutter. Add the green chilli and fry for a further 1 minute.
• Add the cauliflower florets and fry, stirring, for 5 minutes. Add the potatoes, the ground spices and salt and cook for 7-10 minutes, until the vegetable are tender.
• Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle.

MIXED VEGETABLE KOFTA IN TOMATO CURRY

INGREDIENTS

• For the Koftas
• 1/2 cup Frozen Corn
• 1/2 cup Frozen Peas
• 1/2 cup Green Beans cut in small pieces
• 1/2 cup Carrots cut in small pieces.
• 11/2 cup Gram Flour (Besan)
• Salt to taste
• 1/2 Tsp.. of Red chili Powder
• Pinch of Turmeric Powder
• 1 Tsp. of Mango Powder
• 1 Tsp. of Dhaniya Powder
• For the Tomato Curry:
• 1 Pound Fresh Tomatoes
• 2 Tsp. Tomato Paste
• 3/4 Cup of water
• Salt to Taste
• 1/2 Tsp. Red Chilly Powder
• 1/4 Tsp. Sugar
• 1/4 Tsp. Cinnamon Powder
• 2 pieces whole cloves
• 1 Tsp. Ground Ginger
• For Frying:
• Vegetable Oil
• For Garnish :
• Fresh Homemade Panner

• METHOD
• Parboil all the vegetables for 10 minutes. Let them cool for 20 minutes.
• Mix all the spices (except salt) and vegetables in a bowl.
• Add salt to Gram Flour and add it slowly to the mixture.
• Keep on mixing it with your hand . Do not add water.
• Add Gram Flour till you can shape them into small round soft balls
• Use some oil in your palm of the hand to form the balls.
• Meanwhile heat some oil in the pan . See that the oil is not very hot.
• Keep Medium Flame.
• Deep fry the Kofta balls.
• Set them aside.
• For the Tomato curry , I would highly recommend to cook the curry about 3 hrs before you serve.
• Chop the tomatoes in small pieces.
• Cook them with salt for about 15 minutes on medium flame.
• Add the Tomato paste. Keep on Stirring .
• Add water and ginger and simmer for 2-3 minutes.
• Add the rest of the ingredients for the Tomato curry.
• 15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry.
• Keep it in the oven at warm till
• you serve. Garnish with Fresh Paneer.

ALOO MATAR

INGREDIENTS

• 1 cup green peas
• 2 medium size potatoes
• 2 medium size tomatoes
• 1 Pod Garlic (about 15-20 Pieces)
• 1/2 cup Green Coriander leaves
• 2 Green chilies
• 1 small onion
• Salt to taste
• Pinch of Turmeric

• METHOD
• Grind Garlic, Coriander, tomatoes, green Chillies, onion, salt, turmeric.
• Heat oil in cooker. Add ground Masala and roast till oil separates
• Add potatoes pieces, and green peas and mix properly
• Add water and pressure cook. Serve with chappaties and rice.

MATAR PALAK

INGREDIENTS

• 1 bunch of spinach
• 1 cup of green peas
• 1 medium tomato
• 1 medium onion
• 1 medium sized boiled potato
• 3-4 green chillies
• 1 tsp. cumin seeds
• A pinch of asofetida
• 1 tsp turmeric powder
• Salt to taste

• METHOD
• Cut spinach leaves and wash them properly.
• Boil the cut spinach for 10 minutes in a very little amount of water.
• Allow to cool for sometime.Grind thecooled spinach alongwith the greenchillies to a fine paste.
• This paste must be semiliauid.
• Chop onion and tomatoes into small pieces.
• Cut the boiled potato into evenly shaped cubes.
• Heat oil in a pan.Add the cumin seeds and asofetida.
• Add the onions,peas and tomatoes.
• Fry for 2-3 mins.Add the potato cubes and allow to cook on medium flame for 5 mins.
• once the onions and tomatoes are cooked, add the spinach-chilli paste to the above.
• Add turmeric powder and salt to taste.
• Simmer it for 10 mins. Tastes good with rotis/parathas.

VEGETABLE JHALFRAZIE

INGREDIENTS

• 3 teacups mixed boiled vegetables (french beans, green peas, ptatoes and carrots)
• 2 onions
• 3 spring onions
• 2 tomatoes
• 4 green chillies
• 12 mm (½") piece ginger
• 1 tablespoon coriander
• ½ teacup tomato ketchup
• 1 teaspoon chilli powder
• 1 teaspoon sugar (approx.)
• 3 tablespoons ghee
• Salt to taste

• METHOD
• Chop the onions, spring onions (with leaves), tomatoes, green chillies, ginger and coriander separately.
• Heat the ghee in a vessel and fry the onions till golden.
• Now add the tomatoes, chillies, ginger and coriander and fry for at least 2 minutes.
• Add the tomato ketchup, boiled vegetables, spring onions, chilli powder, sugar, salt and a little water and cook for5 to 10 minutes.
• serve hot with naan and paratha.

DUM KA KARELA

INGREDIENTS

• 12 bitter grounds (karelas)
• Salt to taste
• 15 g ginger paste
• 15 g garlic paste
• 1 tsp (5 g) turmeric powder
• Butter for basting and greasing.
• For the filling:
• 150 g paneer, grated
• 60 g groundnuts
• 1 tbs (15 g) sesame seeds
• 15 g coconut
• 1 tsp (5 g) cummin seeds
• 2 (120 g) large onions
• 5 cm ginger, julienned
• 1 1/2 tsp (7 g) coriander powder
• 1 tsp (5 g) chilli powder
• Salt to taste
• 2 tbs (30 ml) tamarind pulp
• 15 g jaggery, crushed
• For the tempering:
• 3 tbs (45 ml) sesame oil
• 1/2 tsp (2 g) cummin seeds
• 1/2 tsp (2 g) mustard seeds
• 1/4 tsp (1 g) fenugreek seeds
• 24 curry leaves
• METHOD
• WASH and slit the bitter gourds on one side.
• Remove the seeds and rub with salt.
• Arrange on a tilting tray and keep aside for at least an hour. (Keep the bitter gourds overnight if you prefer them to be even less bitter).
• Put enough water in a pan.
• Add salt, ginger paste, garlic paste, and turmeric powder.
• Stir and bring to a boil.
• Add the bitter gourds and blanch them until soft.
• Drain and keep aside.
• To prepare the filling:
• Remove the brown skin and roughly chop the coconut.
• Dry roast the coconut, groundnuts, sesame seeds and cummin seeds in a frying pan until each emits its unique aroma.
• Hold the onions with tongs and roast them directly over the flame until the skin is charred.
• Cool, peel and roughly chop the onions.
• Grind all these ingredients, except paneer, with 1/4th cup water to fine paste.
• Add paneer, ginger, jaggery, corriander powder and chilli powder to the paste and mix well.
• To prepare the tempering:
• Heat oil in a frying pan and season with cummin seeds, mustard seeds and fenugreek seeds. Stir over medium heat until they begin to crackle.
• Add curry leaves and stir.
• Pour over the paste, mix well and divide into 12 equal portions.
• Put a portion of the filling into each of the blanched bitter gourds.
• Arrange them in a greased roasting tray with the slit side on top.
• Cover with foil. Punch a few holes in the foil and cook on dum in the pre-heated oven at 275oF for 30 minutes, basting at regular intervals.
• Remove and uncover.
• To serve: Remove to a serving dish and serve with rice and paratha.

BHAINGAN BHARTHA

INGREDIENTS

• 1 large eggplant
• 1 medium o nion, finely chopped
• 1/2 cup chopped coriander leaves
• 2 tomatoes, chopped finely
• 4 green chillies, chopped finely
• 1 cup cooked green peas
• 1 1/2 tsp dhania-jeera ( cumin -corainder) powder
• 1 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp amchoor(mango powder)
• Salt to taste
• 1 tsp sugar
• 3 tbsp cooking oil

• METHOD
• Rub 1/2 tsp oil on the eggplant and bake in an oven till the skin shrinks and liquid starts oozing out of the vegetable.
• This will take around 30-45 minutes at 400 deg F.
• Take it out of the oven and peel it.
• Mash the baigan and add the salt to it.
• Heat the remaining oil and add the chopped onion.
• Fry till the onions turns translucent.
• Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous.
• Now add all the spices and the sugar and fry for a minute.
• Add the baigan and mix well.
• Now add the peas and fry for a couple of minutes.
• Add the chopped coriander leaves and some water to get a thick consistency.Mix well. Heat through.
• Serve when hot with plain rice/paratha.

STUFFED CAPSICUM

INGREDIENTS

• 5-6 Capsicum (simlamirch)
• 2 boiled potatoes
• 2 tbsp boiled green peas
• 1 Onion finely chopped
• 1/4th tsp turmeric powder
• Red chili powder to taste
• 1/4th tsp Garam masala
• 1/4th tsp Dry mango powder (amchur)
• Salt To Taste
• Oil/ghee for frying

• METHOD
• Wash the capsicum and boil them whole till they are tender (not too much), drain water and keep aside to cool.
• Mash the boiled potatoes.
• Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown.
• Now add all spices, mashed potatoes and peas and fry for few moments.
• With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it.
• Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides.
• Garnish the bharawan capsicum with grated paneer, chopped coriander leaves and thinly sliced rings of tomato. Serve hot.