Chickpea Flour-Egg Pancake / Besan Egg Chilla / Besan Egg Cheela

Ingredients (3): 1) 6 tablespoons of Besan / chickpea flour (2 tablespoon per pancake)
2) 3 eggs (1 per pancake)
3) 1/2 chopped onion
4) 1-2 chopped green chilies
5) 5-10 springs of cilantro/coriander chopped
6) 1/2 teaspoon of salt
7) 1/2 teaspoon of red chili powder
8) 1/2 chopped tomato (OPTIONAL)
9) 1/2 chopped bell pepper (OPTIONAL)


Method:

1) In a bowl add all ingredients except eggs. Mix it.
2) Now, add eggs. Mix well until you get pancake consistency. Use little water, if needed.
3) Put a tablespoon oil in a pan. Add above mixture, heat it for a while.
4) Add a tablespoon of oil and flip it. Let it cook for a minute.
5) Put some butter and enjoy Sunday morning breakfast with your family.

Chickpea Flour-Egg Pancake / Besan Egg Chilla 

Mango Cake

Easy Mango Cake 

Ingredients:
1) 1/4 cup + 3 tablespoons of all purpose flour
2) 3 tablespoons of honey
3) 1 tablespoon of brown sugar
4) 1/2 teaspoon of baking soda
5) 1/2 teaspoon of baking powder
6) 1/2 teaspoon of salt
7)  1 beaten egg
8) 2 and 1/2 tablespoons of vegetable oil
9) 3 or 4 drops of lime juice
10) 1/2 cup of mango pulp
11) 1/2 teaspoon of vanilla extract
12) 1/2 cup of dry fruits 
13) 3 or 4 tablespoons of hazelnut spread (OPTIONAL)
14) Coconut flakes (OPTIONAL)

Method:

1) In a bowl -1 add, ingredients 1 to 6. Mix it.
2) In a separate bowl - 2 add, ingredients 7 to 11. Mix well
3) Slowly add, contents of bowl - 2 into bowl - 1 with constant stirring.
4) Add, dry fruits. Mix it.
5) Preheat the oven at 350 degree and bake it for 30-35 minutes. (A toothpick inserted in the center of the cake should come out clean ) Cool it for 10 mins and decorate it using hazelnut spread, coconut flakes etc.

Easy Mango Cake

HAPPY BAKING! :)

Pizza using white sauce and red pizza sauce

Pizza using white sauce and red pizza sauce:

Ingredients for Pizza dough (Medium size pizza - 10-12")

1. 3/4 cup of warm water
2. 1/2 pack of active dry yeast (about 1/2 tablespoon)
3. 2 cups of all purpose flour (maida)
4. 2-3 table spoon of olive oil
5. 1 teaspoon of sugar
6. 1/2 teaspoon of fennel seeds (Sauf), crushed

Ingredients for topping:

1.White sauce and Pizza sauce
2. Veggies: Tomato, olives, onion, bell-pepper, jalapenos etc.
3. Herbs: Basil, italian seasoning (optional)
4. 2 tablespoons of olive oil
5. Mozzarella and/or cheddar cheese

Method:

1. Take warm water in a coffee mug or some large container. Add, sugar and dry yeast. Dissolve it and let it sit for about 10 min.
2. Take all purpose flour in a large pan. Add, crushed fennel seeds, olive oil and salt. Mix them well. Knead very soft dough using water with yeast and sugar. (Don't worry if the dough is little sticky). Cover the dough with a damp cloth. Let it sit for 40 mins. 
3. After 40 mins. knead the dough again for 2-3 mins using dry flour. Now, using hands and rolling pin, roll the dough into a circle of 10-12" diameter
4. Spread half of the the pizza with white sauce and other half with pizza sauce. Add toppings like tomato, onion, olives, pepper etc. Then add, basil, Italian seasoning, olive oil and cheese.
5. Preheat the oven with pizza stone to 400 degree F and bake the pizza for 20-25 mins. or till the edges are golden in color and cheese should be bubbly, melted and little brown.

brown.

Pic 1: Toppings

White sauce and pizza sauce

Pizza baking on pizza-stone

Pizza using white sauce and red pizza sauce

Whole-wheat crust Pizza

Ingredients for Pizza dough (Medium size pizza - 10-12")

1. 3/4 cup of warm water
2. 1/2 pack of active dry yeast (about 1/2 tablespoon)
3. 1 1/2 cups of whole wheat flour (atta)
4. 1/2 cup of all purpose flour (maida)
5. 2-3 table spoon of olive oil
6. 1 teaspoon of sugar
7. 1/2 teaspoon of fennel seeds (Sauf), crushed

Ingredients for topping:

1. Pizza sauce
2. Veggies: Tomato, olives, onion, bell-pepper, jalapenos etc.
3. Herbs: Basil, italian seasoning (optional)
4. 2 tablespoons of olive oil
5. Mozzarella and/or cheddar cheese

Method:

1. Take warm water in a coffee mug or some large container. Add, sugar and dry yeast. Dissolve it and let it sit for about 10 min.
2. Take all purpose flour and wheat flour in a large pan. Add, crushed fennel seeds, olive oil and salt. Mix them well. Knead very soft dough using water with yeast and sugar. (Don't worry if the dough is little sticky). Cover the dough with a damp cloth. Let it sit for 40 mins.
3. After 40 mins. knead the dough again for 2-3 mins using dry flour. Now, using hands and rolling pin, roll the dough into a circle of 10-12" diameter
4. Top the pizza with pizza sauce, tomato, onion, olives, pepper etc. basil, Italian seasoning, olive oil and cheese.
5. Preheat the oven with pizza stone to 400 degree F and bake the pizza for 20-25 mins. or till the edges are golden in color and cheese should be bubbly, melted and little brown.

Whole-wheat crust Pizza

Shalgam ka Bhartha / Mashed Spicy Turnip

Ingredients:

1) 2-3 Large Shalgam / Turnips, washed, peeled and cut into cubes
2) Half tablespoon of sugar
3) 2-3 green chillies, chopped
4) 2-3 cloves of garlic, chopped
5) 1 inch of ginger, finely chopped
6) 1 medium onion, chopped
7) 1 large tomato, chopped
5) 1/2 tablespoon of coriander seeds, crushed
6) 1-2 teaspoon of red chili powder
7) Salt to taste
8) 3-4 sprigs of cilantro. chopped
9) 3-4 tablespoon of oil/ghee

Method:

1) Take turnip cubes in a pressure cooker. Add, 1/4 cup of water and sugar. Cook until 3 whistles
2) Strain the liquid and mash the turnips using potato-masher
3) Heat ghee/oil in the pan. Add, coriander seeds, ginger and garlic. Stir it for a min.
4) Add,green chilies, onion and tomato together. Add salt and stir until onion are cooked but not brown.
5) Add, red chili powder and mashed turnip. Stir until all water evaporates. Garnish it with cilantro and serve it with curd and roti/paratha.

Shalgam ka Bhartha / Mashed Spicy Turnip

Methi Multigrain Khichdi in Pressure cooker

Ingredients:

1) 3-4 tablespoons of ghee
2) 1 teaspoon of mustard seeds
3) 1 teaspoon of cumin seeds
4) 1/2 red onion, chopped
5) 2 green chili, chopped
6) 1/2 teaspoon of turmeric powder
7) Salt to taste
8) 1 teaspoon of red chili powder
9) 3/4 cup of washed jasmine rice
10) 2 tablespoons of green moong dal
11) 2 tablespoons of orange masoor dal
12) 2 tablespoons og yellow moong dal
13) 1/2 cup of meethi leaves, washed and chopped
14) 2 cups of water

Method:

1) Heat pressure cooker on medim heat. Add ghee, mustard seeds, cumin seeds, onion and green chili. Stir for 1-2 min.
2) Add, turmeric powder, salt and red chili powder.
3) Add, rice and all dals. Stir for a min.
4) Add, methi leaves and 2 cups of water
5) Cook for 3 whistles and serve it warm with more ghee :p or curd. ENJOY!

Methi Multigrain Khichdi

Leftover Rice Laddoo

1) 3/4 cup of boiled leftover rice
2) 4 tablespoons of brown sugar or jaggery
3) 1/2 tablespoon of poppy seeds (khas-khas)
4) 2 tablespoons of ghee
5) 3 tablespoons of grated dry coconut
6) 1 teaspoon of cardamom powder
7) 1/2 cup of milk

Method:

1) Heat ghee in a pan. Add, poppy seeds and fry.
2) Add, leftover rice. Stir for a min on medium heat.
3) Add coconut, brown sugar and stir for a min or so
4) Add milk. Wait till it evaporates completely. Switch off the heat and add cardamom powder.
5) Cool the mixture and make round balls/ladoo. Decorate with your favorite dry fruit.

Leftover Rice Laddoo

Mix Veg in Peanut Gravy

Ingredients:

1) 2 tablespoons of oil
2) 1 teaspoon of mustard seeds
3) 1 teaspoon of cumin seeds
4) 1 inch ginger, finely chopped
5) 2-3 cloves of garlic, finely chopped
6) 1/2 medium size onion, chopped
7) 1 small tomato, chopped
8) 1 small potato, cut into cubes
9) 7-8 cubes of egg plant (1 small baingan)
10) Half cup of peas
11) Half cup of green beans
12) 1 carrot, cut into cubes (You can use other vegetables also like capsicum, etc.)
13) 1 tablespoon of dry grated coconut
14) 1 tablespoon of roasted, grinded peanuts
15) 1 teaspoon of red chili powder
16) Salt to taste
17) 1/2 teaspoon of haldi
18) Pinch of hing

Method:

1) Heat oil in a pan. Add, mustard seeds, cumin seeds, hing, ginger and garlic. Stir for a min.
2) Add, onion, tomato , salt and haldi. Stir for a min.
3) Add coconut and then add all veggies
4) Add very little water and cover it. Let it cook. Keep stirring in between
5) When vegetables are completely cooked add, roasted peanut. Cover it and let it cook for 2-3 mins. Add red chili powder and serve with roti or paratha

Mix veg in peanut gravy

Sweet and sour Lemon Pickle / Khatta-Meetha nimbu ka achar

Ingredients:

1) 2 large lemon
2) 2 cup of sugar
3) 1 tablespoon of red chili powder
4) 1 tablespoon of achar masala
5) 2 tablespoon of salt

Method:

1) Wash and dry lemon. Finely chopped them.
2) Add sugar and let it sit for 2 hrs. (Pic 1)
3) Add red chili powder, achar masala and salt (Pic 2)
4) Turn on the heat on medium and cook the above mixture for 2 mins.Turn down the heat to sim and cook for 15 mins. Keep stiring.
5) Turn off the heat. Cool it and store in a glass jar. Keep it in sun or near heater (in winters). Pickle will me ready in 4-5 days. (Pic 3)

Pic 1

Pic 2

Sweet and sour Lemon Pickle

Quick Easy Instant Gajjar ka Halwa / Carrot Halwa

Ingredients:

1) 2 lb finely shredded carrots
2) Condensed milk - 14 oz
3) Evaporated milk - 12 oz
4) Desi ghee - 2 tablespoons
5) Cashew nuts - 2 tablespoons, crushed
6) Soaked raisins - 1 tablespoon
7) Cardamom powder - 1/2 teaspoon
8) Almonds - 2 tablespoons

Method:

1) Soak raisins in water for 15 mins
2) In a pan add, ghee and cashew nuts. Stir for a min.
3) Add, carrots, condensed milk and evaporated milk. Stir till it evaporates (25-35 mins)
4) Turn off the heat. Add, cardamom and raisins.
5) Cool it and decorate with almonds and cashew nuts

Gajjar ka Halwa

Leftover Roti / Chappati Ladu / Ladoo

Ingredients:

1) 4 old roti or chapati (Coarsely grinded in a blender)
2) 4 tablespoons of brown sugar or jaggery
3) 1/2 tablespoon of poppy seeds (khas-khas)
4) 2 tablespoons of ghee
5) 2 tablespoons of grated dry coconut
6) 1 teaspoon of cardamom powder
7) 1/2 cup of milk

Method:

1) Heat ghee in a pan. Add, poppy seeds and fry.
2) Add, grinded chapati / roti. Stir for 2-3 mins on medium heat.
3) Add coconut, brown sugar and stir for a min or so
4) Add milk if the mixture is dry. Wait till it evaporates completely. Switch off the heat and add cardamom powder.
5) Cool the mixture and make round balls/ladoo

Leftover Roti / Chappati Ladoo

Zucchini Sabzi

Ingredients:

1) 2 zucchini, semi-circle cut
2) 3 tablespoons of oil
3) 1 teaspoon of mustard seeds
4) 1 teaspoon of cumin/jeera seeds
5) 1 inch ginger, chopped
6) 2-3 garlic cloves, chopped
7) 1 tablespoon of grated dry or fresh coconut
8) 1 small red onion, chopped
9) Salt to taste
10) 1 teaspoon of red chilli powder
11) 5-6 sprigs of cilantro, chopped
12) Roasted and crushed peanuts (Koot)

Method:

1) Heat oil in the pan. Add, mustard and cumin seeds.
2) Add, ginger and garlic. Fry them.
3) Add grated coconut and stir for a min.
4) Add red onion and salt. Stir it and let it cook for a min or so.
5) Add, zucchini. Cover and cook until tender. Keep stirring in between. Add very little water if needed.
6) Add roasted and crushed peanuts. Stir it uncovered.
7) Finely add red chili powder and cilantro. Serve it with roti or paratha

Zucchini Sukhi/dry Sabzi

Hakka Chowmein Noodles

Ingredients:

1) 1 Pack of noodles, boiled (Boil, wash them 2-3 times with cold water to get rid of excess starch and let them sit in water for sometime)
2) 3-4 tablespoons of oil
3) 1 medium onion, julian cut
4) 1 inch ginger, julian cut
5) 3-4 cloves of garlic, chopped
6) 1 cup mix veg (cabbage, carrots, beans, corn, peas, paneer etc.)
7) 1 small bell pepper/capsicum, julian cut
8) 2 tablespoons of soya sauce or to taste
9) 2 tablespons of red chilli sauce or to taste
10) 1/2 cup of spring onion, chopped
11) Salt to taste
12) Black pepper to taste

Method:

1) Heat oil in pan. Add, onion and stir it for a min.
2) Add, ginger and garlic. Fry them.
3) Add all mix veg. Let them cook for a min. and then add bell pepper.
4) Add boiled noodles, soya sauce and red chili sauce. Stir it
5) Add, salt, black pepper and spring onion. Stir it and serve hot

Hakka Chowmein Noodles

Cabbage Kofta

Cabbage Koftas:


Ingredients for Dumplings:


1) 2 cups of shredded cabbage
2) 1 cup gram flour 
3) 1/2 teaspoon cumin seeds 
4) Pinch of ajwain
5) 1 inch of ginger, finely chopped
6) 2 green chili, finely chopped
7) Pinch of haldi
8) 1/2 teaspoon of red chili powder
9) Salt to taste
10) Oil for frying


Ingredients for Gravy:


1) 1 small onion
2) 1 large tomato
3) 3-4 cloves of garlic
4) 1 inch of ginger
5) 2 green chili
6) 1 teaspoon of mustard seed
7) 1teaspoon of cumin seeds
8) Pnch of hing
9) Pinch of haldi
10) 1/3 cup of Heavy cream (optional)
11) 1 teaspoon of red chili powder


Method for dumplings/Koftas:


1) Mix kofta ingredients 1-9 and make soft dough. Adjust besan or add very little water, if needed. Make round balls/dumplings as shown in the pic. using oil.


2) Cook them in the pressure cooker (2-3 whistles)


3) Remove these dumplings from the cooker and shallow fry them.


4) Now, for gravy. Grind gravy-ingredients 1-5. 


5) Heat oil in the pan. Add, mustard seeds, cumin seeds and hing. Stir it.


6) Now add, grinded ingredients 1-5. Stir for 3-4 mins.


7) Add haldi, salt and red chili powder. Stir it.


8) Add 2 cups of water. Give it a boil.


9) Slow down the heat and add heavy cream. Cover it, turn on the heat to medium and keep stirring till the oil oozes out.


10) Now add, fried koftas. Simmer it for 4-5 mins.


11) Garnish it with cilantro and serve it with roti or paratha

Cabbage Kofta

Yellow Squash Indian Recipe

Yellow Squash Sukhi Sabzi

Ingredients:

1) 1 medium size yellow squash or summer squash or crookneck squash, cut it in coin shape (Fig. 2)
2) 4-5 tablespoons of oil/ghee
3) 1 teaspoon of roasted, crushed cumin seeds
4) 1 teaspoon of amchoor powder
5) 1 teaspoon of red chili powder
6) Salt to taste
7) Fried green chilies and 3-4 sprigs of cilantro for garnishing


Method:

1) In a large non-stick pan heat oil on medium
2) Arrange squash coins as shown in fig. 3
3) Shallow fry them on both the sides (4-6 mins on each side)
4) Take them out and sprinkle roasted cumin powder, amchoor powder, red chili powder and salt
5) Garnish them with chopped cilantro and fried green chilies. Eat them as appetizer/snacks or with roti/paratha

Yellow Squash

Fig. 2 - Squash coins

Fig. 3

Salty

Spicy Yellow squash

Recipe by: Geetanjali S. Mahadik

Cauliflower/ Gobhi Manchurian

Cauliflower/ Gobhi Manchurian


Ingredients for Gravy/sauce:


1) Half cauliflower, cleaned and broken into florettes
2) 3-4 tablespoons of vegetable oil
3) 2 teaspoons of ginger, chopped 
4) 5-6 cloves of garlic, chopped and 2-3 green chilies, chopped
5) Half large or one small onion, chopped
6) 1 tablespoon of soya sauce
7) 2 tablespoons of tomato ketchup
8) 2 teaspoons of white vinegar
9) 2-4 tablespoons of red chilli sauce
10) 1 tablespoon of sweet and sour sauce or brown sugar or white sugar
11)  4-6 spring onions, chopped
12) 6-7 sprigs of coriander, chopped
13) 1 teaspoon of corn starch dissolved in 1/4 - 1 cup of water
14) Oil for frying

Ingredients for batter:

1) 4-5 tablespoons of maida or all purpose flour
2) 1 tablespoon of rice flour (optional)
3) 1 tablespoon of corn starch
4) Salt and pepper
5) Water

Method:

1) Heat oil in a pan and add garlic, green chilies, ginger and onion. Stir for 2-3 mins.
2) Add, soya sauce and ketch up and stir for 1-2 mins.
3) Add, vinegar, red chili sauce and sweet and sour sauce or sugar. Stir for a min or so.
4) Add, corn starch + water solution. Stir it. You can add less or more water, depend on consistency you are looking for.
5) Now, make batter by mixing all purpose flour, rice flour, corn starch, salt, pepper and water. (Consistency should be like pakora/dosa batter)
6) Heat oil in pan for frying.
7) Dip cauliflower florets in above batter and fry then till golden brown in color.
8) Add fried cauliflower florets to sauce/gravy and garnish it with chopped spring onions and coriander.
9) Eat as appetizer or with rice/noodles.

Cauliflower/ Gobhi Manchurian

Recipe by: Geetanjali S. Mahadik

Oven Baked French Fries / Dijon mustard coated French Fries

Ingredients:

1) 2-3 medium size potatoes (Russet is a good choice!)
2) 3-4 tablespoons of vegetable/peanut oil
3) 1 teaspoon of red chili powder/paprika
4) 1/2 teaspoon of salt
5) 1/2 teaspoon of black pepper
6) 1/2 tablespoon of bread crumbs
7) 1/2 tablespoon of dijon mustard
8) 1 beaten egg (optional)

Method:

1) Peel, wash and cut the potatoes in wedges.
2) In a large bowl add, oil, red chili powder or paprika, salt, pepper, bread crumbs, dijon mustard and egg (Ingredients: 2-8). Mix it.
3) Add, potato wedges in above mixture. Mix well.
4) Place these coated wedges on baking sheet without overlapping.
5) Place the baking sheet in preheated oven (450 degree F) for 25 mins.
6) After 25 mins or so take out the baking sheet. Shuffle the fries ( they might be sticking to the base, don't worry).
7) Place them into the oven again for about 15 mins.
8) Serve them with tomato Ketchup

Oven Baked French Fries / Dijon Mustard coated French Fries

Recipe by: Geetanjali S. Mahadik

Instant Papad ki Sabzi / Papad curry

Papad ki Sabzi

Ingredients:

1) 2-3 papad, break each papad into 4-5 pieces
2) 2 tablespoons of oil or ghee
3) 1/2 tablespoon of coriander seeds, crushed
4) 1 teaspoon of cumin seeds
5) Pinch of hing
6) 1/2 teaspoon of turmeric powder
7) Salt to taste
8) 1 teaspoon red chili powder or to taste
9) 1 cup of water

Method:

1) Heat ghee/oil in the pan
2) Add, hing, crushed coriander seeds, cumin seeds and stir
3) Add, turmeric powder, salt and water. Boil it
4) Add, papad and red chili powder. Boil it for 2-3 mins.
5) Serve it with roti or paratha.

Instant Papad ki Sabzi

Recipe by: Geetanjali S. Mahadik

Green Moong/Mung Dal Chakolya / Varan phal

Green Moong dal Chakolya /  Varan Phal - Pulse with wheat dumplings

Ingredients:

For Varan/dal

1) 1 cup of green moong dal, washed and boiled
2) 1/2 teaspoon of haldi
3) 2 tablespoons of ghee/butter
4) 1 teaspoon of mustard seeds
5) 1 teaspoon of cumin seeds
6) 4 cloves of garlic, chopped
7) Pinch of hing
8) 1 large tomato, chopped
9) 4-5 kokum pieces, soaked in 1/3 cup of water for 10 mins.
10) Salt to taste
11) 2 teaspoon of red chili powder
12) 2 teaspoon of jaggery or gur
13) 2-3 sprigs of cilantro, chopped

For phal/wheat dumplings:

1) 2 cups of whole wheat flour
2) 1 teaspoon of salt
3) 1/2 teaspoon of red chili powder
4) 1 tablespoon of oil
5) 1/2 teaspoon of ajwain
6) 1/2 teaspoon of cumin seeds
7) Water

Method:

1) Pressure cook toor dal, haldi and water (4-5 whistles)

2) For phal: In a bowl, take flour, salt, red chili powder, oil, ajwain and cumin seeds.Knead it using
warm water to stiff and smooth dough. Let it sit for 5-10
mins

3) Heat oil in a large pan on medium heat. Add ghee, mustard seeds, cumin seeds and
garlic. Stir for a min

4) Add, hing, boiled dal,tomato, water, kokum pieces, salt and red chili powder. Stir for 2-3
mins.

5) On low heat add gur and mix well

6) Now, take dough and roll it to chapati thickness and with the help a knife cut the chapati into square or diamond shape. One by one drop them to the dal mixture. Mix well. Cover it and
cook for 10-15 mins. on low heat or till the dumplings/phal are completely
cooked. Add water if needed.

7) Garnish with cilantro and serve hot with desi ghee

Green Moong Dal Chakolya


Recipe by: Geetanjali S. Mahadik

Methi Paratha / Fenugreek Suffed Indian Flat Bread

Methi ParathaIngredients:
1) Methi/Fenugreek leaves, washed and chopped2) Salt to taste
3) Red chili powder to taste

Ingredients for dough:

1) 2 cups whole wheat flour
2) Water for kneading

Method:1) In a bowl, add whole wheat flour and water. Knead it to a soft dough.
2) Divide the soft dough in 5-6 equal portions. Take one portion, roll into a ball, apply dry flour and with the help of a rolling pin roll it into a circle of about 3" diameter.
4) Brush the dough with ghee/butter, add salt and chopped methi leaves. Close the edges and roll it again into a circle of 5-6" diameter
5) Put it on a hot skillet on medium heat and cook both sides by applying ghee/butter. Repeat the same with other portions. Serve it with curd and pickle

Stuffed Methi Paratha
Recipe by Geetanjali S. Mahadik

Sarson da saag / Sarson ka saag

Sarson da saag / Sarson ka saag Ingredients:
1) 1 bunch of mustard leaves, washed
2) 1.5  bunch of spinach leaves ( RATIO - 1:1.5 - Mustard:Spinach), washed
3) 3-4 green chilies
4) 2 teaspoons of ginger, finely chopped
5) 3-4 cloves of garlic, finely chopped
6) 1 onion, finely chopped
5) 1 tomato, finely chopped
6) Salt to taste
7) 4 tablespoons of ghee/unsalted butter
Method:
1)  In a pressure cooker, add washed and chopped mustard leaves, baby spinach leaves, pinch of salt and gree chiles. Cook for 2-3 whistles.
2) Grind the above mixture. Avoid water.
3) In a pan or kali kadai heat ghee or butter.
4) Add, ginger, garlic, onion and tomatoes. Stir for 2-3 mins. Make a fine paste (tadka with no visible chunks. Add little water, if needed)
5) Add grinded mixture from step - 2.
6) Add salt (little less than usual)
7) Cook for 10 -12 mins with constant stirring. Be careful! (Hold pan cover with one hand and stir with other) Try to evaporate the water completely.
8) Add red chili powder if you want to.
9) Garnish it with ghee (Be little generous). Serve it with makki di roti or chapati or naan

Recipe by Geetanjali S. Mahadik

Punjabi Aloo Methi in Kalli kadai / Potatoes and Fenugreek leaves

Punjabi Aloo Methi in Kalli kadai / Potatoes and Fenugreek leaves

Ingredients:

1) 2 medium potatoes, washed, peeled and cubed
2) 1 bunch of fenugreek/methi leaves, washed and chopped
3) 3-4 tablespoons of ghee/butter/oil
4) 2-3 whole green chilies
5) 1 tablespoon of crushed coriander seeds
6) 1/2 teaspoon of turmeric powder
7) 1 teaspoon of cumin seeds
8) Salt to taste
9) 1/2 teaspoon of red chili powder

Method:

1) Heat ghee in kalli kadai or pan
2) Fry whole green chilies (with a small slit). Take them out. Keep aside
3) Add crushed coriander seeds, turmeric powder, cumin seeds, salt and red chilies. Give a quick stir.
4) Add potatoes. Mix well. Cover and cook for 5 mins.
5) Add, methi/Fenugreek leaves. Stir, cover and cook till potatoes are tender.
Garnish it with fried green chilies and serve it with roti or paratha




Punjabi Aloo Methi

Recipe by Geetanjali S. Mahadik

Matki Bhaat / Moth Beans Pulao

Matki Bhaat / Moth Beans Pulao
Ingredients:
1) 1 cup of basmati rice, boiled (make sure each grain should be separate)
2) 1/2 cup of moth beans, either sprouted or boiled (each bean should be separate)
3) 3-4 tablespoons of ghee/butter/oil
4) 1 teaspoon of cumin seeds
5) 1/2 onion, chopped
6) 1/2 teaspoon of turmeric powder
7) Salt to taste
8) 1 teaspoon of red chili powder
9) 5-6 sprigs of cilantro, chopped
Method:
1) Heat ghee/oil in a pan
2) Add cumin seeds, onion, turmeric powder and salt. Cook for 2 mins.
3) Add boiled/sprouted moth beans. stir for a min or so
4) Add boiled basmati rice. Mix well
5) Add red chili powder. Garnish it with cilantro and serve it with ghee or lemon/lime

Matki Bhaat / Moth Beans Pulao

Recipe by Geetanjali S. Mahadik

Vegetable Casserole / Baked Veggie Casserole

Vegetable Casserole / Baked Veggie Casserole
Ingredients:
1) 1 zucchini, chopped
2) 1 medium potato, washed and cubed
3) 1/2 cup green peas
4) 1/2 cup diced carrots
5) 1 cup diced green beans
6) 1 small onion, chopped
7) 1 large tomato, chopped
8) 1/2 bell pepper, chopped
9) 1/2 cup corn (optional)
10) Italian seasoning
11) 5-6 tablespoons of olive oil
12) 2-3 tablespoond of bread crumbs
13) Salt to taste
14) Black pepper to taste
15) 2-3 tablespoons of parmesan cheese
16) Pepper jack or any other cheese of your choice
Method:
1) In a large bowl add all vegetables (ingredients: 1-9), italian seasoning, olive oil, 2 tablespoon of bread crumbs, parmesan cheese, salt and pepper. Mix well
2) Preheat the oven at 400 degree F
3) Coat a baking sheet with a tablespoon of oilve oil and evenly spread the vegetable mix from step -1
4) Garnish it with bread crumbs and pepper jack cheese
5) Bake uncovered for 35-40 mins (till all vegetables are tender) and broil it for 5-10 min (till the cheese is golden-brown and bubbly)

Vegetable Casserole

Recipe by Geetanjali S. Mahadik

Navratan Korma / Mix veg. - Punjabi style

Navratan Korma
Ingredients:
1) 2 tablespoons of broken cashew nuts
2) 1/2 onion, chopped
3) 2-3 cloves of garlic
4) 2 teaspoons of ginger, grated
5) 3-4 green chilies, chopped
6) 1 medium size tomato, chopped
7) Pinch of hing
8) 1 teaspoon jeera seeds
9) 1/2 table spoon of crushed coriander seeds
10) 1-2 bay leaf
11) 2 cups of mix veg. (Potato, peas, green beans, carrots, bell pepper, cauliflower, corn, paneer etc.)
12) 1 cup of milk
13) 1teaspoon of corn starch
14) Salt to taste
15) 1/2 teaspoon of black pepper
16) 1/2 teaspoon of red pepper (optional)
17) 1 teaspoon of shahi paneer masala or dal makhni masala or kitchen king masala (OPTIONAL)
18) 1 tablespoons of raisins
19) 2 + 3 tablespoons of oil/ghee/ butterMethod:1) In a small pan heat 2 tablespoons of oil. Add, ingredients 1 to 6. Stir for 2-3 mins and grind them to a fine paste.
2) In a large pan or kadai take 3 tablespoons of oil. Add, hing, cumin seeds, coriander seeds and bay leaf. Give a quick stir.
3) Add paste from step -1 and stir for 2 mins or till oil oozes out.
4) Add all veg. Stir and cover the pan. Cook for about 5-6 mins with occasional stirring.
5) After 5-6 mins slow down the heat and add cold milk and starch with constant stirring.
6) Add, salt. black pepper, red pepper, paneer/dal makhni or kitchen king masala and raisins. Mix well. Cover the pan and cook for 3-4 min or until the veggies are done.
7) Garnish it with coriander leaves and serve it with roti or naan.

Recipe by Geetanjali S. Mahadik