Anda Paratha (Egg Paratha)

Ingredients:

2 eggs

1 medium sized onion, finely chopped

1 green chilli finely chopped

1/4 tsp haldi

1/4 tsp red chilli powder

pinch of jeera powder

pinch of coriander powder

1 tsp coriander leaves, finely chopped(optional)

salt to taste

1 tsp oil

for the dough

1/2 cup whole wheat flour

salt (optional)

water as required

Method:

• Knead the dough to a very smooth and soft texture. Use water as required.
• Beat the egg and add salt, red chilli powder, onion, green chilli, coriander powder, jeera powder and coriander leaves(optional) and whisk well.
• Place a tawa on the flame and heat it on a low flame.
• Make two balls of the dough to make two parathas.
• With the help of a rolling pin, roll one ball to make a big roti. Apply oil and little dry flour and fold the sides to make a square. Now, roll the square to get a bigger square.
• Put it on the tawa on low flame.
• Once the bubbles appear turn the paratha.
• Once the paratha has been slightly cooked on both the sides, open one of the folded side with the help of a fork and knife and add the whisked egg inside the paratha and gently evenly spread the egg inside the paratha. Let the paratha cook on low flame so that the heat is enough to cook the egg inside the paratha.
• Once the egg is almost solid turn the paratha, apply oil on all the side and cook the paratha and the egg. Press from above to ensure that the egg is perfectly cooked.
• Repeat the process for second paratha.

Tips:

• You can also make a round paratha (chappati as referred in Maharashtra, Goa) or a triangular paratha.
• You can add chat masala once the paratha is done.
• You can add ghee on the paratha, but since this paratha is anyway heavy I try to avoid it.
• When you are rolling the paratha use dry flour to make rolling easy.
• You can add salt to the dough.
• The paratha should only be cooked to the minimum when before the egg is added as the paratha would be on the flame till the egg is done hence if you cook the paratha before adding the egg then the paratha has to be kept on the flame till the egg is cooked and you will end up burning the paratha.
• However, if you like a slightly half fried egg, you can semi cook the egg inside the paratha.
• For other tips on paratha making please refer to the recipe of Matar Paratha.

Kathal Tarkari (Jackfruit Vegetable)

Ingredients:

300 gms kathal

1 1/2 tsp dahi

1 tsp coriander powder

1/2 tsp jeera powder

1/2 tsp haldi powder

1/8th tsp chilli powder

1 1/2 tsp oil

1 medium sise onion, finely chopped

1 medium sized tomato, grated.

5 cloves of garlic, finely grated

1' ginger, grated.

2 cloves

1 dalchini

1 green cardamom

Cardamom, cinnamon powder and coriender leaves for garnish.

Method:

• Clean the kathal and cut the fruit and seeds into medium sized pieces.
• In a vessel add water, salt and haldi powder and the kathal pieces and boil.
• After the kathal has been almost 90% boiled, drain and keep it aside.
• In a kadai, add 1 1/2 tsp of oil, add the kathal pieces and fry till the kathal is totally cooked, remove it from the kadai and keep it aside
• Add 1 tsp of oil in the same kadai, heat it on a medium low flame, when the oil is hot, add green cardamom, dalchini and cloves, when they crackle, add the ginger, garlic and fry, add the onion, stir fry and cook till the onion turn pink in colour, add the tomato puree and mix well.
• Mix dahi in 2 tbsp of water.
• Add dahi in to the onion and mix well. Add jeera powder, coriander powder, haldi and red chilli powder, mix well. Cover the kadai with a lid and let the masala cook well.
• Add salt and sugar and mix well.
• Once the masala is cooked, add the fried kathal pieces and mix well. Add 3 tbsp of water and mix well till the masala coats the vegetable.
• Once done switch off the gas.
• Sprinkle cinnamon powder and cardamom powder.
• mix well and transfer to a serving plate and garnish with coriander.

Tips:

• Kathal is to be 90% cooked when it is boiled.
• If you cook the kathal completely when its boiled you can avoid frying the kathal...its healthy too!
• You can also deep fry the kathal, in such an case, you can avoid boiling the kathal.
• You can increase the quantity of dahi in this recipe.
• This recipe is a dry preparation.
• When cleaning the kathal apply oil to your hands and the knife it makes the task easier.
• For this recipe, I normally retain only the seed and the flesh of the fruit and not the periphery, however in some preparations I do use most of the fruit (will post it shortly).
• you can also use canned jackfruit.
• you can also add green peas to this preparation.

Tendli Vangi Masala Bhat (Gherkin and Eggplant Masala Rice)

Ingredients:

1 cup rice

3 baby brinjal (egg plant/ baigan)

6 tendli (kundru/gherkin)

3 baby potatoes

1/2 cup green peas

1 medium onion, sliced

1 tsp jeera powder

1 tsp coriander powder

1 tsp garam masala powder

1/2 tsp haldi

1/4 tsp red chilli powder

1/3 cup grated coconut

2 tbsp coriender leaves finely chopped

1/2 tsp sugar

1/2 tsp mustard seeds

1 tsp ghee

2 tsp oil

salt to taste

Method:

• Wash rice and soak it in water.
• Slit the brinjal, baby potato and tendli into two keeping the stem (or eye) intact, so that the coconut stuffing can be filled in the slits.
• For the stuffing, to the grated coconut, add coriander powder, jeera powder, haldi, red chilli powder, garam masala, salt, sugar and coriander leaves.
• Stuff the coconut stuffing in the brinjal, baby potatoes and tendli.
• In case there is excess of the stuffing, keep it aside.
• Place a presure cooker on a medium high flame, add the oil and ghee. When the oil and ghee is heated, add the mustard seeds. When the mustard seeds begin to crackle, add the onion and mix well and cook for a minute. Place the stuffed brinjal, baby potato and tendli and stir fry gently on medium high flame. Add the green peas and remaining coconut stuffing and gently stir fry.
• Drain the rice and add to the vegetables and mix very gently. Add water and salt, give one good gentle stir and cover the lid of the cooker. Cook on high till one whistle. Turn the gas off. Let the pressure drop by itself.
• Once the pressure drops transfer the rice in a serving dish and serve immediately!
  
  

Tips:

• This rice preparation is a traditional Maharashtrian rice. You can also add peanuts to this recipe. You can also replace green peas with peanuts.
• You can make this preparation as only tendli bhat or even only brinjal bhat.
• You can add hing if you like the taste.
• I do not keep any vessel in the cooker i just cook the rice directly in the cooker hence i give only one whistle on high, which is normally sufficient and makes the rice cook to perfection.
• Mix the stuffed vegetables and rice with a gentle hand otherwise the stuffing may leave the slits and spread and the rice may break.
• You can use only ghee or oil, I prefer to use a combination as ghee gives taste and oil gives the gloss to the food.
• Ghee also has less resistance to heat hence the addition of oil increases its resistance.
• If you do not have baby potatoes, you can use normal potatoes, cut them into thick slices and then slit each slice so as to add the stuffing in the slit.
• You can make this rice preparation for any fasting, avoid onion in that case.
• Serve this rice with curd or have it just like that,it tastes divine!

Basundi

Ingredients:

2 litres milk

1/4 cup sugar

1/4 tsp elaichi powder

dry fruits for garnishing

Method:

• Cook milk in a heavy bottom pan on a slow flame, till it is reduced to half and has a thick consistency. Keep stirring the milk while it is on the flame.
• When the milk is reduced to the desired consistency, add the elaichi powder and stir. Add sugar and boil the milk till the sugar dissolves completely.
• Add the dry fruits (reserve some for garnishing)and cook for a minute. Turn the gas off and pour the milk in the serving bowl.
• Garnish with the remaining dry fruits and serve hot with puris.

Tips:

• Keep stirring the milk at regular intervals or else the cream will keep forming on the milk.
• I do not like bits of cream while i eat the basundi. What I however do is before adding the sugar I pass the milk, which has been reduced, through a steel sieve, and press the cream really hard through the seive, this way the basundi gets a smooth texture(which some may not like...in such a case you can skip this).
• It is extremely important to use a heavy bottom vessel while cooking milk, or else the milk will stick to the bottom and get brunt. Milk easily absorbs any flavour including burn, so be careful.
• Basundi should always be prepared on a slow flame.
• I normally add pistas and badam, you can add any other dry fruits of your choice. However, blanch the badam and pista before you add them.
• To blanch the badam/pista take a microwave safe bowl, add the pistas, badam and water and microwave covered for 1 1/2 minute. Let it cool. You can then easily peel off the skin, cut them and add to any recipe.
• Blanching of pista is very important as its only after blanching that you get to see that lovely pista colour.
• You may add saffron if you so desire.
• The quantity of sugar can be adjusted to suit ones taste.
• Basundi tastes equally good if had chilled.

Cholar Dal Paneer (Chana Dal with Paneer)

Ingredients:

1/2 cup chana dal

1/2 cup water

1oo gms paneer

1 medium sized onion, finely grated

1 tomato, finely grated

3 cloves of garlic, finely grated

1" ginger, finely grated

1 green cardamom (elaichi)

1" cinnamon (dalchini)

2 cloves (laung)

1/2 tsp coriander Powder

1/2 tsp jeera powder

1/2 tsp Kashmiri red chilli powder

3/4 tsp haldi powder

2 1/2 tsp oil

1/2 tsp sugar

salt to taste

for garnish

pinch of cardamom powder

pinch of cinnamon powder

Method:

• Wash chana dal and soak it in water, keep aside.
• In a pressure cooker, add chana dal, water, haldi and salt, cover with the lid and light the flame to high. Take one whistle on high flame and three on medium whistle. Turn the gas off and let the pressure drop by itself.
• Cut paneer into cubes.
• Heat a kadai add 1 1/2 tsp of oil add the paneer pieces and shallow fry the paneer pieces till light golden in colour. Transfer on a tissue paper.
• Heat 1 tsp of oil in a kadai, add elaichi, dalchini and laung, when they crackle add onion, ginger and garlic. Let the onion cook till it changes colour.
• Add grated tomato and stir well. Let the tomato cook well. Add jeera powder, coriander powder, salt, kashmiri red chilli powder and mix well.
• Once the masala is cooked add sugar and the cooked dal. Mix gently.
• Add the paneer pieces and garnish with cinnamon powder and cardamom powder.

Tips:

• You can use ghee in this recipe instead of oil, it gives a very distinct and good flavour.
• Paneer pieces can be deep fried.
• Raw paneer pieces can be added, but I prefer to fry the paneer.
• Once the paneer is fried , it can be drained on a tissue paper. Paneer pieces can also be soaked in water (or salt water), it helps keep the paneer soft.
• The chana dal for this recipe should not lose its shape. It should hold its shape hence do not overcook.
• If you soak the dal the cooking time of the dal would be reduced.
• Instead of grated onion you can grind the onion in the mixie. The same applies to tomato, ginger and garlic.
• Ready-made ginger garlic paste can be used instead of fresh ginger and garlic, however, I feel fresh paste give better taste...its healthy too!
• The consistency of this dal is quite thick, it does not have a very thin consistency.
• The recipe given above gives two servings! its a treat for those who love paneer.
• This recipe taste good with any type of roti...you can also have it with rice!!!

Sitaphal Tarkari (Pumpkin Vegetable)

Ingredients:

200 gms sitaphal (pumpkin),cut into big cubes

2 tbsp raw rice

3 tbsp grated fresh coconut

1 tsp oil

1/4 tsp panch phoren

1/4 tsp jeera powder

1/4 tsp coriander powder

1/4 tsp haldi

1/2 tsp sugar

1 green chilli

1/2 tsp mustard seeds

salt to taste

water

Method:

• Wash and soak rice in 5 tbsp of water.
• Soak mustard seeds and green chilli in water for 5-7 mins. Drain and grind to a paste.
• Heat a kadai. Add oil and heat it on a medium low heat, add panch phoren. When the panch phoren crackles add the sitaphal and mix well. Add rice (after draining the water) and mix well.
• Add haldi powder, jeera powder, coriander powder, sugar and salt and mix well.
• Add 3 tbsp of water, cover the kadai with the lid and let it cook on sim. Occasionally stir and keep adding 1 tbsp of water at a time so that the rice is done. Approximately 4-5 tbsp of water would be required.
• Once the rice is almost done, add grated coconut and stir. Cover and cook for 2 mins. Add the mustard and chilli paste. Stir and cook for 1 minute.
• Garnish with eliachi powder and cinnamon powder and serve.

Tips:

• Panch phoren is a mixture of equal quantity of 5 seeds viz: rai (mustard seeds), methi (fenugreek seeds), saunf (fennel seeds), kalonji (nigella seeds) and jeera (cumin seeds).
• In Bengali cuisine rai (mustard seeds) are replaced with radhuni. Radhuni has a peculiar fragrance and imparts its distinct taste and flavour to the food its added to. Since the above recipe is Bengali, you can also add radhuni.
• Mustard paste/ sauce can also be added instead of ground mustard.
• You can grind the mustard in a mortar and pastle.
• The sitaphal should not be peeled, the skin should be retained.
• Do not add all the water together, add the water in parts and cooked covered on sim. Sitaphal (pumpkin) should retain its shape.
• The quantity of green chilli can be altered according to taste.
• The above recipe is for two servings.
• This is an everyday recipe hence is prepared in less quantity of oil, you can increase the quantity of oil if you so desire.

Mushroom Matar

Ingredients:

5 button mushrooms cut into 6 pieces each

1/4 cup fresh green peas

1 medium sized onion

1 large tomato

1 " ginger

3 cloves of garlic

1tsp tomato ketchup

2 cloves

1 cardamom

1/2 tsp dry coriander powder

1/2 tsp kashmiri mirch powder

1/2 tsp jeera powder

pinch of garam masala

1/2 tsp sugar

1 tsp oil

salt to taste

1/2 tsp kasuri methi

1 tbsp cream

Method:

• Grind ginger, garlic and onion into a fine paste and keep aside.
• Grind the tomatoes into a puree.
• Heat a kadai on a medium flame, add oil, add cloves and whole cardamom. Stir and add the onion paste. Simmer the gas and cover the kadai with a lid. Let the onion cook well. Stir occasionally.
• Once the onions turn dark pink in colour, add the tomato paste. Stir. Cover the kadai and let it cook on sim. Stir, Add salt and green peas. Cover and let the masala cook.
• Once the tomatoes are cooked add coriander powder, jeera powder and kashmiri mirch powder. Add 2 tbsp of water. Mix well and let the masala cook well.
• Once the masala is cooked, add tomato ketchup, 1/2 cup of water and mushrooms. Let the gravy come to a good boil. Once the mushrooms are cooked, discard the cloves and cardamom and add kasuri methi, garam masala and sugar. Simmer for a minute and turn the flame off.
• Add the cream, mix and serve.

Tips:

• The onion paste should be cooked well, otherwise it will give a raw smell to the gravy.
• At any stage if the gravy sticks to the kadai keep adding 1 tsp of water at a time.
• If using frozen peas then add them along with the mushrooms as it need less time to cook.
• Peas can separately boiled and added to this recipe. In such a case just add 1/2 tsp of sugar and salt while boiling the peas, sugar will help the peas retain its green colour.
• Fresh peas can also be microwaved. Just add salt and microwave covered for 4 mins.
• Mushrooms take very less time to cook, hence add it after the masala is cooked.
• Once the tomato puree leaves the sides of the kadai, it indicated that it is cooked.
• If using readymade tomato puree, reduce the quantity to half.
• Sugar enhances the other flavours in this preparation.
• Add the cream only after turning off the flame or else it may cuddle.
• Best way to store kasuri methi is to put it in an airtight box and keep it in the freezer.
• You can retain the cloves and cardomom in the recipe given above, i discard them cause it may get difficult for the guest to eat and in any case the flavour are already absorbed in the gravy before discarding.
• I normally use less oil in my recipes, you may increase the quantity or even use mixture of ghee and oil to enhance the flavour.
• Cream can be avoided, but i feel it gives a very good flavour, colour and texture to this preparation.
• You can even replace the mushroom with paneer to get matar paneer!!!!
• The above recipe gives two servings.
• Serve mushroom matar with roti or any rice preparation.