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

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

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

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

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

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

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




 

Garlic Breadsticks

Garlic Bread sticks (10)

Ingredients:

1) 1.5 cups of all-purpose flour
2) 1/2 cup water
3) 1 teaspoon of active dry yeast
4) 1 tablespoon of sugar/honey
5) 1 tablespoon of olive oil
6) 2 teaspoons of shredded Parmesan cheese
7) 3 cloves of finely grated garlic
8) 1 teaspoon of salt
9) 3 fresh basil leaves, minced
10) 1 teaspoon of Italian seasoning
11) 1/2 teaspoon of baking powder
12) 1 teaspoon of crushed red pepper
13) 1 tablespoon of melted butter
14) Butter for brushing - 1/2 tablespoon

Method:
  
Step 1: In a coffee mug, dissolve yeast and sugar in water and let it sit for 5 minutes. 

Step 2: In a large bowl add, all purpose flour, olive oil, Parmesan cheese, garlic, salt, basil, Italian seasoning, baking powder, red pepper and butter. Mix well and use the water from step 1 for kneading. The dough should be smooth and elastic. Cover the dough and let it sit for 30 minutes.

Step 3: After 30 minutes, knead again for a minute and divide it into 10 portions. Shape each portion into a 7" rope.

Step 4: Bake at 350 degree F for 20 minutes or until golden brown. Remove from the oven and brush the bread sticks with butter.

Step - 2

After Step - 2



After Step - 3



After Step - 4



Cheddar Cheese Puffs

Cheddar Cheese Puffs
(12-15 puffs)
Ingredients:
1) 1 cup shredded cheddar cheese (at room temperature)
2) 1/2 cup all purpose flour
3) 1/4 cup butter (at room temperature)

4) 1/2 teaspoon of salt (optional)

5) 1/2 teaspoon of red chili powder (optional)
6) 1/2 teaspoon of baking powder
Method:
1) In a bowl, add cheddar cheese, all purpose flour, butter, salt, red chili powder and baking powder

2) Knead into a soft dough

3) Roll it into small balls
4) Bake at 350 degree F for 20-25 minutes or until golden brown in colour
5) Serve them with tea

Recipe by Geetanjali S. Mahadik