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

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

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

Hakka Chowmein Noodles

Ingredients:

1) 1 Pack of noodles, boiled (Boil, wash them 2-3 times with cold water to get rid of excess starch and let them sit in water for sometime)
2) 3-4 tablespoons of oil
3) 1 medium onion, julian cut
4) 1 inch ginger, julian cut
5) 3-4 cloves of garlic, chopped
6) 1 cup mix veg (cabbage, carrots, beans, corn, peas, paneer etc.)
7) 1 small bell pepper/capsicum, julian cut
8) 2 tablespoons of soya sauce or to taste
9) 2 tablespons of red chilli sauce or to taste
10) 1/2 cup of spring onion, chopped
11) Salt to taste
12) Black pepper to taste

Method:

1) Heat oil in pan. Add, onion and stir it for a min.
2) Add, ginger and garlic. Fry them.
3) Add all mix veg. Let them cook for a min. and then add bell pepper.
4) Add boiled noodles, soya sauce and red chili sauce. Stir it
5) Add, salt, black pepper and spring onion. Stir it and serve hot

Hakka Chowmein Noodles

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