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