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

Leftover Rice Paratha

Leftover Chana Dal Pulao Paratha


Ingredients:


1) 1/2 small onion, finely chopped
2) 1 Green chilies, finely chopped
3) 3-4 sprigs of cilantro, chopped
4) 1/2 teaspoon of red chili powder
5) Salt to taste
6) Ghee/butter fr frying
7) Leftover rice/pulao


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) In separate bowl add, leftover rice or pulao, onion, green chilies, cilantro and red chili powder. Mix well
3) 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 pulao stuffing (from step -2). 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.

Rice Paratha

Recipe by Geetanjali S. Mahadik

Green chili and ginger pickle

Green chili and Ginger Pickle / Hari mirch-Adrak ka achar

Ingredients:

1) 15-20 serrano peppers, chopped (or the one we get in Indian grocery stores)
2) 1/2 cup of chopped ginger
3) 2-3 teaspoons of salt
4) 1 teaspoon of turmeric powder
5) 1/2 teaspoon of Kalonji
6) 1 teaspoon of red chili powder
7) 1 tablespoon of amchoor powder
8) 1 tablespoon of mustard seeds
9) 1 teaspoon of methi seeds
10) 1 teaspoon of sauf or fennel seeds
11) Pinch of hing
12) 1/3 cup of vegetable oil or edible mustard oil

Mehod:

1) Wash, dry and cut green chili and ginger.
2) Shallow fry them (Fig. 1)
3) In a clean jar add, shallow fried green chilies and ginger, salt, turmeric powder, kalonji, red chili powder, and amchoor. Mix well (Fig. 2)
4) Using mortar and pestle grind - mustard seeds, methi seeds, fennel seeds and hing. (Fig. 3)
5) In a small pan heat 1/3 cup of oil. Switch off the heat. Add, the grinded mixture (from step - 4) to the oil. Stir it and let it cool for 20-30 mins. (Fig. 4)
6) Add mixture from step 5 to the jar. Stir it. Close the jar and let it sit in sunlight or room temperature for 1-2 days.
7) You can store this pickle in refrigerator for a month.

Fig. 1

Fig. 2

Fig. 3

Fig. 4



Green Chili and Ginger Pickle

Recipe by Geetanjali S. Mahadik

Eggless Banana Chocolate Muffins

Egg less Banana chocolate muffins

Ingredients:

1) 3 large ripe bananas
2) 2 tablespoons of cocoa
3) 3/4 cup of whole wheat flour
4) 3/4 cup of all-purpose flour
5) 3/4 cup of sugar
6) 1 teaspoon of baking soda
7) 1 teaspoon of salt
8) 1/2 cup of chocolate chips
9) 4 tablespoons of butter (at room temperature)
10) 1/4 teaspoon of vanilla extract
11) 1/3 cup of walnuts (optional)
12) 1/3 cup of raisins 

Method:

1) In a bowl add, whole wheat flour, all-purpose flour, sugar, baking soda, cocoa and salt. Mix well
2) In a separate bowl or electric mixer mash banana to a smooth paste. Add vanilla extract, butter, walnuts, raisins and chocolate chips to banana paste. Mix well
3) Mix 1)+ 2)
4) Pour the mixture into greased muffin cups. (Fig. 1)
5) Preheat the oven at 350 degree F and bake it for 20-25 minutes. Let it sit for 10 mins outside the oven(Fig.2)
6) Turn out onto a wire rack. Cool it for 5 mins. (Fig. 3)

Fig 1

Fig. 2

Fig. 3 : Eggless Banana Chocolate Muffins

Recipe by Geetanjali S. Mahadik

Spinach Garlic tortilla chips

Spinach Garlic tortilla chips

Ingredients:

1) 1 cup of all purpose flour
2) 1 cup of corn flour
3) 2 tablespoons of rice flour (optional)
4) 3 cups of baby spinach
5) 2-3 cloves of garlic
6) 2 tablespoons of oil
7) Salt to taste
8) Warm water

Method:

1) In a grinder, grind baby spinach and garlic cloves.
2) In a bowl, add above mixture, all purpose flour, corn flour, rice flour, oil and salt. Knead it into a firm dough using warm water.
3) Divide it into 5-7 small balls. Roll each ball to 7-8 inch tortilla (Like poori/chapati).
4) Cut each tortilla in 4 or 6 parts and deep fry them. Serve it with salsa.

Spinach Garlic tortilla chips

Recipe by Geetanjali S. Mahadik

Tomato and Apple Chutney

Tomato and Apple Chutney

Ingredients:

1) 2 apples (1 red and 1 green), peeled, cored and sliced

2) 4 tomatoes, sliced

3) 1 tablespoon mustard seeds

4) 1 small onions and 4 green chilies, chopped

5) 1 clove garlic, chopped

6) 2 tablespoon of brown sugar

7) 1 teaspoon red chili powder

8) Salt to taste

9) 3/4 cup of vinegar

Method:

1) In a pan add, mustard seeds, apples, tomatoes, onion, green chilies, garlic. Stir for 3-4 mins.

2) Add, brown sugar, red chili powder and salt. On low heat cook it for about 25 mins.

3) Add, vinegar and cook for 15 mins with constant stirring. You can store it in refrigerator for about a month.

Tomato and Apple Chutney

Recipe by Geetanjali S. Mahadik

Aloo Gajar Matar ke Sukhi Sabzi

Aloo Gajar Matar ke Sabzi

Ingredients:

1) 2 cups of carrot cubes or matchsticks
2) 1 cup of washed green peas
3) 1 medium potato, cubes
4) 3 tablespoons of ghee/butter
5) 1 teaspoon of cumin seeds
6) 1 tablespoon of crushed coriander seeds
7) 2 teaspoon of ginger,chopped
8) 2-3 green chilies
9) Half cup kasoori methi, crushed
10) 1 teapoon of red chili powder
11) Salt to taste

Method:

1) Heat ghee/butter in a pan on medium heat

2) Add, cumin seeds, coriander seeds, ginger and green chilies. Stir for a min.

3) Add potatoes and mix well. Cover it and cook for 5 mins. Sprinkle some water only if needed

4) Add carrots. Mix well. Cover it and cook for 3 mins. Sprinkle some water only if needed.

5) Add salt, red chili powder, peas and kasoori methi. Cover it and cook for 2-3 mins.

6) Serve hot with roti or paratha

Aloo Gajar Matar ke sukhi sabzi

Recipe by Geetanjali S. Mahadik

Lettuce salad with grapes

Lettuce salad with grapes

Ingredients:

1) Half small lettuce, torn in pieces
2) 8-10 washed seedless red grapes
3) 1-2 tablespoons of white wine vinegar
4) 2-3 tablespoons of evoo
5) Pinch of salt
6) 1 tablespoon of honey
7) 1/2 teaspoon of black pepper
8) Few croutons (any type)

Method:

1) In a salad bowl, add white wine vinegar, evoo, salt, honey and black pepper. Mix well.
2) Add, lettuce and seedless grapes. Toss it using tongs.
3) Add, few croutons on the top.

Recipe by Geetanjali S. Mahadik

Dakre wali Kadi / Gatte ki Kadi

Dakre wali Kadi / Gatte ki Kadi
Ingredients:
For Dakre:
1) 1.5 cup of gram flour or besan
2) 1/2 teaspoon of cumin seeds or jeera
3) Pinch of ajwain
4) 1/2 teaspoon of red chili powder
5) 1/2 teaspoon of black pepper
6) 2-3 tablespoons of oil
7) 1 teaspoon of salt
8) 1 tablespoon of crushed kasoori methi (optional)
9) 1 teaspoon of crushed coriander seeds
For Kadi:
1) 3-4 tablespoons of oil/ghee
2) 2-3 whole red chili
3) 1/2 teaspoon of mustard seeds
4) 1 small onion, chopped
5) 1 teaspoon of red chili powder
6) Salt to taste
7) 4-5 sprigs of coriander, chopped
Method:
For Dakre:
1) Mix all ingredients and make a firm dough using oil and warm water (Fig. 1).
2) Divide the dough in 6-7 and roll them as shown in fig. 2
3) Boil 4 cups of water and place there logs in the hot water. Let it boil for 6-7 mins. They are cooked when they stats floating. (fig. 3)
4) Remove it from hot water. Let it cool for a min. or so. Cut them in small pieces as shown in fig. 4 and set them aside.
For Kadi: (You can use curd in this recipe but my mom's recipe does not include any curd and my taste is developed without it...) 
1) In a pan, add oil. Add, mustard seeds and whole red chili. Stir for few secs.
2) Add, chopped onion and salt. Cook for 1-2 mins.
3) Add, dakre and stir for 3-4 mins. Sprinkle water in between. Add Red chili powder.
4) Add 3 cups of water  (You can use the leftover water after boiling)
5) Give it 1-2 boils. Switch off the heat. Add cilantro. After cooling gravy will become thick.

Fig.1

Fig. 2

Fig. 3

Fig. 4

Dakre wali Kadi

Recipe by Geetanjali S. Mahadik

Spicy Puffed rice/ Murmura/ Kurmura/ Churmura

Spicy Puffed rice/ Murmura/ Kurmura/ Churmura
Ingredients:
1) 15 cups of puffed rice
2) 2 cups of peanuts
3) 1/2 cup of dry coconut flakes
4) 2 tablespoon of mustard seeds
5) 2 tablespoons of cumin seeds
6)10 whole red chilies
7) 10-12curry leaves
8) 1/2 teaspoon of hing
9)1 teaspoon of haldi
10) 1/2 cup of raisins and roasted cashew nuts
11) Salt to taste
12) 1/2 tablespoon of red chili powder
13) 1/2 tablespoon of sugar
14) 1/2 cup of oil
Method:
1) Heat oil in a large pan on medium flame. Add, peanuts and stir for a min.
2) Add, coconut flakes and stir for a min.
3) Now add, mustard seeds, cumin seeds, whole red chilies, curry leaves, hing and haldi. Give a quick stir
4) Add, puffed rice. Mix well. Keep stirring till the puffed rice are crunchy
5) Add, raisins, cashew nuts, salt and red chili powder. Mix well
6) Switch off the heat and add sugar
7) Cool the mixture for about 10 mins and store it in an airtight container

Spicy Crispy Puffed Rice

Recipe by Geetanjali S. Mahadik

Punjabi Gajar Matar

Punjabi Gajar Matar
Ingredients:
1) 5 cups of carrot cubes
2) 1 cup of washed green peas
3) 3 tablespoons of ghee/butter
4) 1 teaspoon of cumin seeds
5) 1 tablespoon of crushed coriander seeds
6) 2 teaspoon of ginger,chopped
7) 2-3 green chilies
8) 1 teapoon of red chili powder
9) Salt to taste
Method:
1) Heat ghee/butter in a pan on medium heat
2) Add, cumin seeds, coriander seeds, ginger and green chilies. Stir for a mn.
3) Add carrots and mix well. Cover it and cook till the carrots are almost done. (10-12 mins.)
4) Add salt, red chili powder and peas. Cover it and cook for 2-3 mins.
5) Serve hot with roti or paratha

Punjabi Gajar Matar

Recipe by Geetanjali S. Mahadik

Chakolya / Varan Phal

Chakolya /  Varan Phal - Pulse with wheat dumplings
Ingredients:
For Varan/dal
1) 1 cup of toor 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

Chakolya / Varan Phal

Recipe by Geetanjali S. Mahadik

Eggless Bread Knots

Eggless Bread Knots (Chai Dipping Bread)
Ingredients (For 10 bread knots)
1) 1/2 cup of warm milk
2) 1/2 pack of rapid rise yeast
3) 2 cups of all-purpose flour
4) 2 tablespoons of olive oil
5) 1/2 teaspoon of salt
6) 1/2 tablespoon of sugar
7) 1 teaspoon of sesame seeds
Method:
1) In a coffee mug dissolve yeast and sugar in warm milk and let it sit for 5 minutes
2) In a bowl add, all purpose flour, olive oil and salt. Mix well and use milk from step 1 for kneading. Cover the dough and let it sit for 15 minutes
3) After 15 minutes, knead again and divide it into 10 equal portions. Shape each portion to a 6" rope and shape them into a knot
 4) Sprinkle few sesame seeds on each knot and press them lightly
5) Bake at 375 degree for 20-25 minutes. Serve with chai

Eggless Bread Knots

Recipe by Geetanjali S. Mahadik

Zucchini Coins

Zucchini Coins
Ingredients:
1) Zucchini-2, thinly sliced
2) 1/2 cup of besan
3) 1 tablespoon of rice flour
4) 1/3 teapoon of baking powder
5) 1/2 teaspoon of cumin seeds
6) Salt to taste
7) 1/2 teaspoon of red chili powder
8) 1/2 teaspoon of chaat masala or amchoor powder
9) Oil for frying
Method:
1) In a bowl add, zucchini, besan, rice flour, baking powder, cumin seeds, salt, red chili powder and chaat masala. Mix everything using some water (use minimum amount of water)
2) Let it sit for 5 minutes
3) Heat oil in a pan and deep fry till it is golden brown in colour. Serve it with chai

Zucchini Coins

Recipe by Geetanjali S. Mahadik

Dry/Sukha Rajma

Sukha Rajma/ Dry Red Kidney Beans
Ingredients:
1) 1 cup of Rajma/Red Kidney Beans
2) 1 tablespoon of ginger, chopped
3) 3-4 green chilies, chopped
4) 1 tablespoon of coriander seeds, lightly crushed
5) 1 teaspoon of red chili powder
6) 1/2 teaspoon of black pepper
7) Salt to taste
8) 3 tablespoons of ghee/butter
9) 4-5 sprigs of cilantro, chopped
Method:
1) Soak rajma in water overnight
2) Pressure cook rajma until soft (3 whistles)
3) Heat ghee/butter in a pan on medium heat. Add, ginger and green chilies. Stir for a minute.
4) Now add, coriander seed, red chili powder, black pepper, salt and pressure cooked rajma without water. Stir it for 3-4 minutes until all the water evaporates
5) Garnish with cilantro. Serve it with roti/paratha and boondi raita
Its very simple and super delicious recipe!

Sukha Rajma

Recipe by Geetanjali S. Mahadik

Eggless Fruit Cake

Egg less Fruit Cake

Ingredients:

1) 2 large ripe bananas
2) 1 ripe pear
3) 3/4 cup of whole wheat flour
4) 3/4 cup of all-purpose flour
5) 3/4 cup of sugar
6) 1 teaspoon of baking soda
7) 1 teaspoon of salt
8) 1 tablespoon of fruit custard (optional)
9) 4 tablespoons of butter (at room temperature)
10) 1/4 teaspoon of vanilla extract
11) 1/3 cup of chocolate chips
12) 1/3 cup of raisins and prunes

Method:

1) In a bowl add, whole wheat flour, all-purpose flour, sugar, baking soda, salt and fruit custard powder
2) In a separate bowl or electric mixer mash banana and pear (to a smooth paste). Add in vanilla extract and chocolate chips. Mix well
3) Add banana-pear mixture to dry ingredients. Mix well
4) Pour the mixture into a greased loaf pan. Garnish with raisins and dry prunes
5) Preheat the oven at 350 degree and bake it for 45 minutes

Eggless Fruit Cake

Onion Stuffed Indian Bread

Onion Stuffed Indian Bread/ Pyaaz ka Paratha/ Onion Flat Bread

Ingredients for Stuffing:

1) 1 large onion, finely chopped
2) 2 Green chilies, finely chopped
3) 3-4 sprig of cilantro, chopped
4) 1/2 teaspoon of red chili powder
5) Salt to taste
6) Ghee/butter fr frying

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) In separate bowl add, onion, green chilies, cilantro and red chili powder. Mix well
3) 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 onion stuffing. 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.

Pyaaz ka Paratha / Onion Flat Bread

Sabudana Vada

Sabudana Vada

Ingredients:

1) 1 Cup of sabudana, soaked for 5-6 hours
2) 1 medium potato, grated (Raw)
3) 2 tablespoons of dry roasted and crushed peanuts
4) 2 green chilie, finely chopped
5) Salt to taste
6) 1 teaspoon of red chili powder
7) 1 teaspoon of amchoor powder
8) 2 tablespoon of rice flour
9) 1 teaspoon of cumin seeds
10) 6-7 sprigs of cilantro, finely chopped

Method:

1) In a bowl add, grated raw potato, peanuts, green chili, salt, red chili powder, amchoor powder, rice flour, cumin seeds and cilantro. Mix well
2) Add sabudana (squeeze water first). Mix well and make small balls
3) Heat oil in a pan on medium heat and fry these balls/dumpling. Serve it with green chutney or tamarind chutney and curd

Sabudana Vada with Tamarind Chutney

Sabudana Vada with Tamarind Chutney and Curd

Maharashtrian Mattha/ Salty Lassi/ Spicy Buttermilk

Mattha / Salty Lassi / Spicy Buttermilk

Ingredients:

1) 1/2 cup of curd/yogurt
2) 2 cups of water
3) 1 teaspoon of dry roasted cumin seeds
4) Salt to taste
5) 1/2 teaspoon of black pepper
6) 1/2 teaspoon of finely chopped ginger
7) 1/2 green chili, finely chopped
8) 2 sprigs of cilantro, finely chopped
9) Pinch of dry crushed mint leaves (optional)
10) 1 tablespoon of boondi, soaked in water for 5 minutes (optional)

Method:

1) Beat curd and water for a minute or so
2) Add, cumin seeds, salt, black pepper, ginger, green chili and cilantro. Mix well
3) Garnish with crushed mint leaves and soaked boondi

Mattha

Boondi Raita

Boondi Raita

Ingredients:

1) 1/2 cup of boondi
2) 1 cup of curd/yogurt
3) 1 teaspoon of dry roasted cumin seeds
4) 1/3 teaspoon of red chili powder
5) 1/3 teaspoon of black pepper
6) Salt to taste
7) Pinch of black salt
8) 2-3 sprigs of cilantro, finely chopped
9) 1 teaspoon of dry mint leaves (optional)

Method:

1) Soak boondi in water for 5 minutes
2) Drain water from boondi and add it to curd
3) Add, red chili powder, black pepper, salt, black salt and crushed mint leaves. Mix well
4) Garnish with cilantro or with roasted crushed cumin seeds
5) Serve chilled with stuffed or plain paratha

Boondi Raita

Gajjar ka Raita/Carrot Raita

Gajjar ka Raita

Ingredients:

1) 1/2 cup grated carrots
2) Salt to taste
3) 1 teaspoon of dry roasted cumin seeds
4) 1/4 teaspoon of black pepper
5) 1/4 teaspoon of red chili powder
6) 1 Green chili, finely chopped
7) 1teaspoon of dry min leaves (optional)
8) 1 tablespoon of oil
9) 1/2 teaspoon of mustard seeds
10) 1 cup of plain yogurt/curd

Method:

1) Boil grated carrots for 1-2 minutes in the microwave - use 1/4 cup of water
2) Drain water, let it cool down and squeeze excess water
3) In a bowl, beat yogurt, cumin seeds, salt, black pepper and red chili powder
4) Heat oil in pan and add mustard seeds (Let them pop)
5) Add carrots and green chili to yogurt mixture. Pour mustard seeds on it and garnish with dry mint leaves or cilantro

Carrot Raita

Ghiye ke Sukhi Sabzi

Ghiye/zucchini ke Sukhi Sabzi

Ingredients:

1) 1 medium Ghiya or Zucchini (4-5), grated
2) 3 tablespoons of ghee/butter
3) 2 teaspoons of crushed coriander seeds
4) 2 green chilies
5) Salt to taste
6) 1 teaspoon of red chili powder
7) 1/2 teaspoon of turmeric powder
8) 2-3 sprigs of coriander/cilantro, chopped

Method:

1) Heat ghee/butter in a pan. Add, whole green chilies. Fry them
2) Add, coriander seeds, salt, red chili powder, haldi and grated ghiya/zucchini. Mix well
3) Cover it and cook it for a minute (NO water is required)
4) Uncover it and cook for 12-15 minutes. Keep stirring in between. Its done when ghiya starts sticking to the pan
5) Garnish with cilantro leaves and serve with roti and raita

Ingredient # 1

Step - 4

After Step - 5

Kalli Kadai ke Punjabi Tinde

Kalli Kadai ke Punjabi Tinde

Ingredients:

1) 1 packet of frozen Punjabi Tinde or 6 tinde (cut them in four equal parts)
2) 4 tablespoon of ghee/butter
3) Crushed coriander seeds
4) Salt to taste
5) 1 teaspoon of red chili powder
6) 1/2 teaspoon of turmeric powder
7) 1 green chili, chopped

Method:

1) Heat ghee/butter in a kalli kadai (cast-iron kadai) or Pan.
2) Add, green chili, crushed coriander seeds, salt, red chili powder, turmeric powder and tinde. Mix well
3) Cover the kadai and cook for 15-20 minutes. (Stir at least 5-6 times in between). No water is required

Punjabi Tinde

Curd Rice

Curd Rice

Ingredients:

1) 1 Cup of cooked/boiled rice
2) 1 green chili,chopped
3) Salt to taste
4) 1/2 teaspoon of red chili powder
5) 3/4 cup of curd/yogurt
6) 3 tablespoons of ghee/butter
7) 1-2 whole red chili
8) 1/2 teaspoon of mustard seeds
9) 1/2 teaspoon of cumin seeds
10) 1 tablespoon of urad dal
11) Pinch of hing
12) 1 teaspoon of ginger
13) 2 curry leaves
14) 1 teaspoon of sour cream

Method:

1) In a bowl add, boiled rice, salt, red chili powder, curd and green chili
2) Heat ghee in a pan add, mustard seeds, whole red chilies, mustard seeds, cumin seeds, urad dal, hing, ginger and curry leaves. Stir for a minute
3) Add, seasoning from pan to bowl. Mix well
4) Serve with sour cream, pickles and papad

Step - 1

Step - 3

After Step - 4

Tortilla Scoops with Guacamole

Tortilla Scoops with Guacamole

Ingredients:

1) 15-20 tortilla scoops
2) 1 avocado, halved, seeded, peeled and chopped
3) 1/2 small onion, finely chopped
4) 1 jalapeno pepper, finely chopped
5) 3-4 sprigs of cilantro, chopped
6) 1 medium tomato, finely chopped
7) 1 tablespoon of lime juice
8) 1/2 teaspoon of salt
9) 1/2 teaspoon of black pepper
10) Cheddar cheese (optional)
11) Few chick peas (optional)

Method:

1) In a Ziploc bag add, avocado, onion, jalapeno peppers, cilantro, tomato, lime juice, salt and black pepper. Close the bag and mash everything (Fun huh?) OR Simply add everything in a bowl and mash using a potato masher.
2) Snip off a small corner of the Ziploc bag filled with guacamole and pipe it into the tortilla scoops OR add guacamole to the scoops using a spoon
3) Garnish with chick peas & cheddar cheese for that creamy bite

Tortilla Scoops with Guacamole Dip

Deviled Eggs

Desi Style Deviled Eggs

Ingredients:

1) 3 hard-boiled eggs
2) 1 small potato, boiled
3) 1/2 teaspoon of salt
4) 1/2 teaspoon of black pepper
5) 1/2 small onion, chopped
6) 1 green chili, chopped
7) Chick peas (optional)

Method:

1) Shell the eggs and cut in half (lengthwise)
2) Transfer yolks to a bowl. Add, boiled potato, salt, black pepper, onion and mash everything using a fork
3) Spoon the mixture into the egg whites.
4) Garnish with green chili and chick peas




Indian Style Deviled Eggs




 

Vegetable Lasagna

Vegetable Lasagna
(Serve - 2)

Ingredients:

1) 4 Lasagna noodles
2) 2 tablespoons of olive oil
3) 2 clove of garlic, chopped
4) 1 small onion, chopped
5) 2 cups of chopped vegetables - carrot, cabbage, bell pepper etc.
6) 1 cup of Mozzarella cheese
7) 1 cup of Parmesan cheese
8) 1 cup of pizza/white/spaghetti sauce
9) Pinch of salt
10) 2 teaspoon of Italian seasoning

Method:

Step 1: Boil lasagna noodles as directed on the box

Step 2: Heat olive oil in the pan. Add, garlic and onion. Saute for a minute

Step 3: Add, all vegetables and stir for 2-3 minutes. Add a pinch of salt and mix well

Step 4: In a deep casserole dish, pour a thin layer of sauce. Place lasagna noodle on the top of the sauce. Add a thin layer of sauce on the noodle. Then place a layer of cooked vegetables on top of the sauce. Then add a thick layer of mozzarella cheese and Parmesan cheese. Then place another layer of sauce, noodle, sauce, vegetables, mozzarella cheese and Parmesan cheese. Repeat it twice or thrice. (Total 3 or 4 layers)

Step 5 : Cover the casserole dish with aluminium foil and bake it for 35 minutes. Remove the cover after 35 minutes, add Italian seasoning and return to the oven for another 5-10 minutes

After Step - 4

After Step - 5