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