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

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

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

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

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

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

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

Eggless Banana Chocolate Muffins

Egg less Banana chocolate muffins

Ingredients:

1) 3 large ripe bananas
2) 2 tablespoons of cocoa
3) 3/4 cup of whole wheat flour
4) 3/4 cup of all-purpose flour
5) 3/4 cup of sugar
6) 1 teaspoon of baking soda
7) 1 teaspoon of salt
8) 1/2 cup of chocolate chips
9) 4 tablespoons of butter (at room temperature)
10) 1/4 teaspoon of vanilla extract
11) 1/3 cup of walnuts (optional)
12) 1/3 cup of raisins 

Method:

1) In a bowl add, whole wheat flour, all-purpose flour, sugar, baking soda, cocoa and salt. Mix well
2) In a separate bowl or electric mixer mash banana to a smooth paste. Add vanilla extract, butter, walnuts, raisins and chocolate chips to banana paste. Mix well
3) Mix 1)+ 2)
4) Pour the mixture into greased muffin cups. (Fig. 1)
5) Preheat the oven at 350 degree F and bake it for 20-25 minutes. Let it sit for 10 mins outside the oven(Fig.2)
6) Turn out onto a wire rack. Cool it for 5 mins. (Fig. 3)

Fig 1

Fig. 2

Fig. 3 : Eggless Banana Chocolate Muffins

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

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

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

Lettuce salad with grapes

Lettuce salad with grapes

Ingredients:

1) Half small lettuce, torn in pieces
2) 8-10 washed seedless red grapes
3) 1-2 tablespoons of white wine vinegar
4) 2-3 tablespoons of evoo
5) Pinch of salt
6) 1 tablespoon of honey
7) 1/2 teaspoon of black pepper
8) Few croutons (any type)

Method:

1) In a salad bowl, add white wine vinegar, evoo, salt, honey and black pepper. Mix well.
2) Add, lettuce and seedless grapes. Toss it using tongs.
3) Add, few croutons on the top.

Recipe by Geetanjali S. Mahadik

Dakre wali Kadi / Gatte ki Kadi

Dakre wali Kadi / Gatte ki Kadi
Ingredients:
For Dakre:
1) 1.5 cup of gram flour or besan
2) 1/2 teaspoon of cumin seeds or jeera
3) Pinch of ajwain
4) 1/2 teaspoon of red chili powder
5) 1/2 teaspoon of black pepper
6) 2-3 tablespoons of oil
7) 1 teaspoon of salt
8) 1 tablespoon of crushed kasoori methi (optional)
9) 1 teaspoon of crushed coriander seeds
For Kadi:
1) 3-4 tablespoons of oil/ghee
2) 2-3 whole red chili
3) 1/2 teaspoon of mustard seeds
4) 1 small onion, chopped
5) 1 teaspoon of red chili powder
6) Salt to taste
7) 4-5 sprigs of coriander, chopped
Method:
For Dakre:
1) Mix all ingredients and make a firm dough using oil and warm water (Fig. 1).
2) Divide the dough in 6-7 and roll them as shown in fig. 2
3) Boil 4 cups of water and place there logs in the hot water. Let it boil for 6-7 mins. They are cooked when they stats floating. (fig. 3)
4) Remove it from hot water. Let it cool for a min. or so. Cut them in small pieces as shown in fig. 4 and set them aside.
For Kadi: (You can use curd in this recipe but my mom's recipe does not include any curd and my taste is developed without it...) 
1) In a pan, add oil. Add, mustard seeds and whole red chili. Stir for few secs.
2) Add, chopped onion and salt. Cook for 1-2 mins.
3) Add, dakre and stir for 3-4 mins. Sprinkle water in between. Add Red chili powder.
4) Add 3 cups of water  (You can use the leftover water after boiling)
5) Give it 1-2 boils. Switch off the heat. Add cilantro. After cooling gravy will become thick.

Fig.1

Fig. 2

Fig. 3

Fig. 4

Dakre wali Kadi

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

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

Chakolya / Varan Phal

Chakolya /  Varan Phal - Pulse with wheat dumplings
Ingredients:
For Varan/dal
1) 1 cup of toor 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

Chakolya / Varan Phal

Recipe by Geetanjali S. Mahadik