Chickpea Flour-Egg Pancake / Besan Egg Chilla / Besan Egg Cheela

Ingredients (3): 1) 6 tablespoons of Besan / chickpea flour (2 tablespoon per pancake)
2) 3 eggs (1 per pancake)
3) 1/2 chopped onion
4) 1-2 chopped green chilies
5) 5-10 springs of cilantro/coriander chopped
6) 1/2 teaspoon of salt
7) 1/2 teaspoon of red chili powder
8) 1/2 chopped tomato (OPTIONAL)
9) 1/2 chopped bell pepper (OPTIONAL)


Method:

1) In a bowl add all ingredients except eggs. Mix it.
2) Now, add eggs. Mix well until you get pancake consistency. Use little water, if needed.
3) Put a tablespoon oil in a pan. Add above mixture, heat it for a while.
4) Add a tablespoon of oil and flip it. Let it cook for a minute.
5) Put some butter and enjoy Sunday morning breakfast with your family.

Chickpea Flour-Egg Pancake / Besan Egg Chilla 

Whole-wheat crust Pizza

Ingredients for Pizza dough (Medium size pizza - 10-12")

1. 3/4 cup of warm water
2. 1/2 pack of active dry yeast (about 1/2 tablespoon)
3. 1 1/2 cups of whole wheat flour (atta)
4. 1/2 cup of all purpose flour (maida)
5. 2-3 table spoon of olive oil
6. 1 teaspoon of sugar
7. 1/2 teaspoon of fennel seeds (Sauf), crushed

Ingredients for topping:

1. Pizza sauce
2. Veggies: Tomato, olives, onion, bell-pepper, jalapenos etc.
3. Herbs: Basil, italian seasoning (optional)
4. 2 tablespoons of olive oil
5. Mozzarella and/or cheddar cheese

Method:

1. Take warm water in a coffee mug or some large container. Add, sugar and dry yeast. Dissolve it and let it sit for about 10 min.
2. Take all purpose flour and wheat flour in a large pan. Add, crushed fennel seeds, olive oil and salt. Mix them well. Knead very soft dough using water with yeast and sugar. (Don't worry if the dough is little sticky). Cover the dough with a damp cloth. Let it sit for 40 mins.
3. After 40 mins. knead the dough again for 2-3 mins using dry flour. Now, using hands and rolling pin, roll the dough into a circle of 10-12" diameter
4. Top the pizza with pizza sauce, tomato, onion, olives, pepper etc. basil, Italian seasoning, olive oil and cheese.
5. Preheat the oven with pizza stone to 400 degree F and bake the pizza for 20-25 mins. or till the edges are golden in color and cheese should be bubbly, melted and little brown.

Whole-wheat crust Pizza

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

Methi Multigrain Khichdi in Pressure cooker

Ingredients:

1) 3-4 tablespoons of ghee
2) 1 teaspoon of mustard seeds
3) 1 teaspoon of cumin seeds
4) 1/2 red onion, chopped
5) 2 green chili, chopped
6) 1/2 teaspoon of turmeric powder
7) Salt to taste
8) 1 teaspoon of red chili powder
9) 3/4 cup of washed jasmine rice
10) 2 tablespoons of green moong dal
11) 2 tablespoons of orange masoor dal
12) 2 tablespoons og yellow moong dal
13) 1/2 cup of meethi leaves, washed and chopped
14) 2 cups of water

Method:

1) Heat pressure cooker on medim heat. Add ghee, mustard seeds, cumin seeds, onion and green chili. Stir for 1-2 min.
2) Add, turmeric powder, salt and red chili powder.
3) Add, rice and all dals. Stir for a min.
4) Add, methi leaves and 2 cups of water
5) Cook for 3 whistles and serve it warm with more ghee :p or curd. ENJOY!

Methi Multigrain Khichdi

Leftover Rice Laddoo

1) 3/4 cup of boiled leftover rice
2) 4 tablespoons of brown sugar or jaggery
3) 1/2 tablespoon of poppy seeds (khas-khas)
4) 2 tablespoons of ghee
5) 3 tablespoons of grated dry coconut
6) 1 teaspoon of cardamom powder
7) 1/2 cup of milk

Method:

1) Heat ghee in a pan. Add, poppy seeds and fry.
2) Add, leftover rice. Stir for a min on medium heat.
3) Add coconut, brown sugar and stir for a min or so
4) Add milk. Wait till it evaporates completely. Switch off the heat and add cardamom powder.
5) Cool the mixture and make round balls/ladoo. Decorate with your favorite dry fruit.

Leftover Rice Laddoo

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

Sweet and sour Lemon Pickle / Khatta-Meetha nimbu ka achar

Ingredients:

1) 2 large lemon
2) 2 cup of sugar
3) 1 tablespoon of red chili powder
4) 1 tablespoon of achar masala
5) 2 tablespoon of salt

Method:

1) Wash and dry lemon. Finely chopped them.
2) Add sugar and let it sit for 2 hrs. (Pic 1)
3) Add red chili powder, achar masala and salt (Pic 2)
4) Turn on the heat on medium and cook the above mixture for 2 mins.Turn down the heat to sim and cook for 15 mins. Keep stiring.
5) Turn off the heat. Cool it and store in a glass jar. Keep it in sun or near heater (in winters). Pickle will me ready in 4-5 days. (Pic 3)

Pic 1

Pic 2

Sweet and sour Lemon Pickle

Quick Easy Instant Gajjar ka Halwa / Carrot Halwa

Ingredients:

1) 2 lb finely shredded carrots
2) Condensed milk - 14 oz
3) Evaporated milk - 12 oz
4) Desi ghee - 2 tablespoons
5) Cashew nuts - 2 tablespoons, crushed
6) Soaked raisins - 1 tablespoon
7) Cardamom powder - 1/2 teaspoon
8) Almonds - 2 tablespoons

Method:

1) Soak raisins in water for 15 mins
2) In a pan add, ghee and cashew nuts. Stir for a min.
3) Add, carrots, condensed milk and evaporated milk. Stir till it evaporates (25-35 mins)
4) Turn off the heat. Add, cardamom and raisins.
5) Cool it and decorate with almonds and cashew nuts

Gajjar ka Halwa

Leftover Roti / Chappati Ladu / Ladoo

Ingredients:

1) 4 old roti or chapati (Coarsely grinded in a blender)
2) 4 tablespoons of brown sugar or jaggery
3) 1/2 tablespoon of poppy seeds (khas-khas)
4) 2 tablespoons of ghee
5) 2 tablespoons of grated dry coconut
6) 1 teaspoon of cardamom powder
7) 1/2 cup of milk

Method:

1) Heat ghee in a pan. Add, poppy seeds and fry.
2) Add, grinded chapati / roti. Stir for 2-3 mins on medium heat.
3) Add coconut, brown sugar and stir for a min or so
4) Add milk if the mixture is dry. Wait till it evaporates completely. Switch off the heat and add cardamom powder.
5) Cool the mixture and make round balls/ladoo

Leftover Roti / Chappati Ladoo

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

Cabbage Kofta

Cabbage Koftas:


Ingredients for Dumplings:


1) 2 cups of shredded cabbage
2) 1 cup gram flour 
3) 1/2 teaspoon cumin seeds 
4) Pinch of ajwain
5) 1 inch of ginger, finely chopped
6) 2 green chili, finely chopped
7) Pinch of haldi
8) 1/2 teaspoon of red chili powder
9) Salt to taste
10) Oil for frying


Ingredients for Gravy:


1) 1 small onion
2) 1 large tomato
3) 3-4 cloves of garlic
4) 1 inch of ginger
5) 2 green chili
6) 1 teaspoon of mustard seed
7) 1teaspoon of cumin seeds
8) Pnch of hing
9) Pinch of haldi
10) 1/3 cup of Heavy cream (optional)
11) 1 teaspoon of red chili powder


Method for dumplings/Koftas:


1) Mix kofta ingredients 1-9 and make soft dough. Adjust besan or add very little water, if needed. Make round balls/dumplings as shown in the pic. using oil.


2) Cook them in the pressure cooker (2-3 whistles)


3) Remove these dumplings from the cooker and shallow fry them.


4) Now, for gravy. Grind gravy-ingredients 1-5. 


5) Heat oil in the pan. Add, mustard seeds, cumin seeds and hing. Stir it.


6) Now add, grinded ingredients 1-5. Stir for 3-4 mins.


7) Add haldi, salt and red chili powder. Stir it.


8) Add 2 cups of water. Give it a boil.


9) Slow down the heat and add heavy cream. Cover it, turn on the heat to medium and keep stirring till the oil oozes out.


10) Now add, fried koftas. Simmer it for 4-5 mins.


11) Garnish it with cilantro and serve it with roti or paratha

Cabbage Kofta

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

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

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

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

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

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

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