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

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

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

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

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

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

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

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

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

Aloo-Bharwa Bhindi

Aloo-Bharwa Bhindi

Ingredients:

1) 25-30 bhindi/okra/lady finger, washed
2) 1 medium potato, sliced lengthwise
3) 1 teaspoon of cumin powder
4) 1 teaspoon of coriander powder
5) Salt to taste
6) 1 teaspoon of red chili powder
7) 1/2 teaspoon of turmeric powder
8) 1 teaspoon of amchoor powder
9) 2 tablespoons of besan/gram flour
10) 1 tablespoon of sesame seeds, dry roasted and lightly crushed
11) 1 teaspoon of sambhar powder
12) 2-3 tablespoons of oil
13) Green chili or cilantro for garnishing

Method:

Step 1: Mix ingredients 3-8 and divide it into 2 equal parts

Step 2: To one part add besan, sesame seeds and sambhar powder. Mix well and using few drops of water make a thick paste

Step 3: Cut the head and slit open halfway through okra. Stuff mixture from step 2

Step 4: Heat oil in a non-stick pan on medium heat. Arrange stuffed bhindis and potatoes. Sprinkle some water and cover it. Let it cook for 10-15 minutes with occasional stirring

Step 5: Check potatoes and bhindi. if they are done then add, remaining spices (from step - 1). Mix well

Garnish with green chili and cilantro. Serve with roti or paratha

Step - 1 and Step - 2

Step 3

Step 4

Step 5

After Step - 5

Zucchini/Ghiye/Bottle Gourd ke Sukhi Sabzi

Zucchini/Ghiye ke Sukhi Sabzi

Ingredients:

1) 1 small ghiya/bottle gourd or 3-zucchini, finely chopped
2) 3 tablespoon of ghee/butter/oil
3) 1 teaspoon of mustard seeds
4) 2 tablespoon of split yellow moong dal
5) Pinch of hing
6) 1 teaspoon of cumin seeds
7) 1 teaspoon of coriander seeds
8) 2-4 curry leaves
9) 2 green chilies, chopped
10) 1 small onion, chopped
11) 1/2 teaspoon of turmeric powder
12) Salt to taste
13) 1 teaspoon of red chili powder
14) 3-4 sprigs of cilantro/coriander, chopped

Method:

1) In a pan heat oil on medium heat and add mustard seeds
2) When mustard seeds pop, add split yellow moong dal. Stir for few seconds
3) Add, hing, cumin seeds, coriander seeds, curry leaves, green chili, onion and turmeric powder. Saute for a minute or so
4) Add, ghiya/zucchini and stir it. Cover it and cook for 3-4 minutes.
5) Uncover it. Add, salt and red chili powder. Stir for 2-3 minutes
6) Garnish with cilantro and serve with paratha or roti

Aloo aur Gawar ke Phalli

Aloo aur Gawar ke Phalli ke Subzi (Potatoes and Cluster Beans Curry)
(Serve: 2-3)

Ingredients:

1) 2 cups of Cluster beans/Gawar ke Phalli (washed and cut into 2-3" pieces)
2) 1 medium potato, chopped to medium size pieces
3) 1 whole red chili
4) 1 tablespoon of sesame seeds/ til
5) 1 teaspoon of cumin seeds
6) 1 teaspoon of coriander seeds
7) 3 tablespoons of ghee/butter/oil
8) 1 green chili
9) 1/2 teaspoon of turmeric powder
10) Pinch of hing (asafoetida)
11) 1 teaspoon of red chili powder
12) Salt to taste
13) 2-3 sprigs of cilantro/coriander, chopped

Method:

1) In a pressure cooker, boil beans and potatoes (using 1/2 cup of water) until 3 whistles
2) Dry roast and grind - whole red chili, sesame seeds, cumin and coriander seeds
3) Heat ghee/oil in a pan. Add, green chili, dry roasted ingredients, turmeric powder and hing. Stir for a min.
4) Add, boiled beans & potatoes. Stir until all the water evaporates (3-4 minutes)
5) Add salt and red chili powder. Mix well
6) Garnish with cilantro and serve with paratha or roti

Step 1

Step 2

Step 3

After Step 6

Chayote Squash and Peas

Chayote Squash and Peas / Chow-Chow and matar subzi
(Serve - 2-3)

Ingredients:

1) 2 chayote squash, washed and diced
2) 1/2 cup of green peas, washed
3) 3 tablespoons of olive/vegetable oil
4) 1 teaspoon of mustard seeds

5) 4-6 curry leaves

6) 2 cloves of garlic, chopped

7) 1 teaspoon of ginger, finely chopped

8) 1 small onion, chopped

9) 1/2 teaspoon of turmeric powder
10) Lightly crushed coriander seeds
11) 1/4 cup water
12) 2 teaspoons of shredded coconut (optional)
13) 2 teaspoons  of roasted peanuts (optional)
14) 1 green chili
15) 1 teaspoon of red chili powder
16) Salt to taste
17) 5-6 sprigs of cilantro
Method:
1) In a pressure cooker, heat oil and add mustard seeds
2) When mustard seeds pop, add crushed coriander seeds, garlic, ginger and curry leaves. Stir for a minute
3) Add, onion, turmeric powder, salt and stir for 2-3 minutes
4) Add, chayote squash, peas, red chili powder and water. Pressure cook for 3-4 whistles. Switch off the heat
5) Grind (using electric grinder or mortar & pestle) - coconut, roasted peanuts and green chili to a paste
6) Open the cooker and lightly mash the vegetables using potato masher
7) Again, switch on the heat on medium. Add coconut-peanut-chili paste. Stir until all the water evaporates (10-15 minutes)
(This step is very important with or without coconut paste. As, many squashes and baingan bartha oozes out tasty flavours after slow roasting/bhunana)
8) Garnish with cilantro leaves and green chilies

Chayote Squash

Ingredient # 10

Method: Step # 5

Final Product - Chayote Squash & Peas

Spicy Zucchini-Channa Dal

Spicy Zucchini-Channa Dal
(Serves: 3-4)
Ingredients:
1) 1 cup of channa dal (soaked in 2 1/2 cups of water for about 2 hours)
2) 2 small zucchini, cut
3) 3 tablespoon of oil/ghee
4) 1 teaspoon of mustard seeds
5) 1 teaspoon of cumin seeds
6) Pinch of asafoetida
7) 3 cloves of garlic, finely chopped
8) 1 teaspoon of ginger, finely chopped
9) 2-3 green chillis, chopped
10) 1 small onion, chopped
11) 1/2 teaspoon of turmeric powder
12) 1 medium tomato, chopped
13) 1/2 teaspoon of garam masala/goda masala
14) 1 teaspoon cumin-coriander powder
15) 5-6 sprigs of cilantro/coriander
Method:
1) Heat ghee in a pressure cooker
2) Add, mustard seeds, cumin seeds, asafoetida and garlic. Stir for a minute
3) Add, ginger, green chillis, turmeric powder and onion. Saute till it gets light brown in colour
4) Add, tomato, garam masala, cumin-coriander powder and stir for 2-3 minutes
5) Now add, channa dal along with its water, salt and zucchini. Stir and pressure cook for 3 whistles
6) Open the pressure cooker, check the salt, garnish with cilantro and its ready to serve with roti or rice

Recipe by Geetanjali S. Mahadik