Chatpata Aloo Baigan

Ingredients:

1 small brinjal, cut into wedges

1 onion slices

1 potato cut into wedges

3 garlic sliced

1 green chilli
1/2 tsp jeera

1/4 tsp coriander powder

1/4 tsp jeera powder

1/4 tsp haldi powder

1/4 tsp red chilli powder

salt

coriander leaves

1 1/2 tbsp oil

Method:

1. Heat oil in a kadhai, add jeera and let it crackle. Add the sliced onion and garlic and mix well.
2. Once the onion is brown add the potato and mix well on a medium flame. Cover and let it cook.
3. Once the potato are half done and the brinjal. and mix well.
4. Sprinkle 1/2 tsp of water and salt and cover the kadai and cook.
5. Once the potatoes and brinjal are almost done add the dry masala Viz: coriander powder, jeera powder, haldi powder and red chilli powder.
6. Cook on sim till the masala are well coated on the vegetables.
7. Let the masala cook well.
8. Once done garnish with coriander leaves.

Tips:

• you can deep fry the potato and brinjal, it gives a good taste.
• the brinjals should be cut with the stalk. 
• Once you cut the brinjal and potato, keep it dipped in salt water to stop it from oxidizing.
• serve with hot paratha. 

Raw Banana Subji

Ingredients:

2 banana

2 laung

1 cinnamon

1 green cardamom

1 tomato grated

1 onion finely chopped

1 tsp garlic paste

1/4 tsp haldi powder

1/4 tsp red chilli powder

1/4 tsp coriander powder

1/4 jeera powder

1 tsp oil

salt to taste

coriander leaves to garnish

Method:

1. Cut the bananas into medium pieces.
2. Heat the oil in a pan. Add laung, cinnamon and  green cardamom. Once the masala emit their fragrance add the garlic paste and saute for a min on sim. 
3. Add the finely chopped onion and saute till it becomes pink.
4. Add the grated tomato and saute. Let the tomato cook. 
5. once the tomato releases oil, add the powdered masala, viz haldi, red chilli powder, coriander powder and jeera powder.  Mix well. add salt and mix well.
6. Add the raw bananas and mix well.  
7. Cover and cook till the bananas are done.
8. Garnish with fresh coriander leaves.

Tips:

• You can fry the bananas before adding to the masala. That would obviously make the veg taste good!
•   Keep adding 1 tsp of water at a time if the veg goes dry.
• You can garnish with cinamom powder.

Nankhatai

Goan Saalaad

Chutneywale Aloo

Tangy Besani Lauki

Paneer Turai

Baked Herbed Chicken

Kopal

Celery Potato Soup

Mexican Fried Baigan

Tomato Salsa

Refried Beans

Mexican Sour Cream

Vegetable Salad with Yolk Dressing

Gavar Phalli Ki Subzi

Tamatar Ki Chutney

Turai ki Subzi

Poi Ka Saag (Pahadi Style)

Mooli Ki Chutney (Pahadi Style)

Khatte Baigan

Bharwan Perwal

Lauki Ki Subzi

Chicken Parmigiana

Shahi Tukda

Chicken in Barbeque Sauce served with Herbed Pasta and Veggies

Instant Gavan

Ingredients:

1 cup rice flour

3/4 cup dahi

1 medium sized oinion, finely chopped

2 green chillies, finely chopped

salt to taste

water as required

oil as required

Method:

• Add rice flour in deep bowl, add onion, green chilli and salt and mix well.
• Add curd and mix well.
• Add water spoon by spoon to get a consistency of dosa batter. Kepp aside for 15 minutes.
• Heat a non stick tawa. Spray oil on the tawa. Pour the batter on the tawa to make a dosa.
• Roast covered on medium low heat.
• Turn the gavan to roast it on the other side.
• Serve hot with any chutney!!!!!

Tips:

• This dosa tastes good whether thin or thick.
• if you want a thin dosa, add more water to get the thin consistency of the dosa.
• You a non stick pan , it makes it really easy to flip.
• The quantity of water would depend upon the dahi and the consistency of batter you desire. In this recipe I have used 1/2 cup of water.
• You can add other veggies like carrot if you intend to make thick dosa.

Pumpkin Vegetable (Nepali Style)

Roasted Tomato Chutney

Ingredients:

1 tomato

1 green chilli

3 cloves of garlic

1/4 tsp jeera

3 tbsp fresh coriander leaves

salt to taste

Method:

• Turn on the gas burner, turn it on sim. Place tomato on direct flame. Roast the tomato till it the entire skin turns black in colour and is totally roasted.
• Remove the skin of roasted tomato.
• Cut the tomato and add garlic, green chilli, jeera, coriander leaves and salt.
• Blend all the ingredients.
• Serve this delicious chutney with roti!!!!!

Tips:

• This chutney tastes awesome when prepared with desi tomato, you can use normal tomato as an alternative.
• This chutney is ideally ground in a mortar and pestle, you can however grind it in a blender.
• You can vary the quantity of green chilli to suite your taste.
• Do not wash the tomato after it has been roasted it will loose the roasted flavour and thus nullify the exact reason its been roasted.
• to help remove the skin of the roasted tomato, place it in an airtight box and leave it for sometime to sweat. This will help you to remove the peeled skin easily.

Herbed Pasta

Ingredients:

2 cups boiled pasta

1 tbsp olive oil

1 tbsp butter

1 1/2 tbsp mixed herbs

1 tsp chilli flakes

Method:

• Heat a skillet on a medium low heat and add oil and butter.
• once it melts add the pasta.
• Sprinkle the mixed herbs and chilli flakes and mix well for a minute.
• serve hot with any sauce!!!!

Tips:

• You can replace the mixed herbs with any single herb of your choice eg: oregano, parsley, basil etc.
• You can used garlic infused oil or chilli oil instead of simple olive oil. it tastes fantastic.
• I have used penne pasta you can use any of your choice.
• the same recipe can be used to prepare herbed rice...just replace pasta with rice.
• I have used wheat pasta...any type of pasta can be used!!!!
• do not fry the pasta in the oil....all the ingredients just need to be tossed.

Thin Crust Spicy Paneer Pizza

Pineapple Delight

Valpapdichi Bhaji (French Beans Subji- Goan Style)

Alu Wadi

Vatanyache Tondak (Green Peas Curry- Goan Style)

Mango Lassi

Kobichi Bhaji (Gobi Subzi with Chana Dal-Goan Style)

Thick Crust Golden Corn Pizza

Kung Pao Chicken

Egg Fried Rice With Vegetables

Tomato Amti (Maharashtrian Style)

Light gravy with subtle flavours...if your looking for a replacement for your regular dal..then give this a try...this Maharashtrian tomato amti is between Tomato Saar and Goan kadvaan...!!

Ingredients:

1/2 cup tomato, finely chopped

1/4 cup onion, finely chopped

1/4 tsp haldi powder

1/2 tsp kashmiri mirch powder

1/2 tsp red chilli powder

1/2 tsp sugar

salt to taste

1 tsp oil

1 1/2 cup water

to be blended into paste:

1/4 cup freshly grated coconut

1 tbsp onion

1/2 tsp coriander seeds

3 cloves of garlic

2 tbsp water

Method:

• Blend together freshly grated coconut, onion, coriander seeds and garlic into a fine paste.
• Heat a kadai, add oil. Add onion and cook on a low medium flame till onion turns pink in colour.
• Add tomato and mix well. Let the tomato cook well.
• Add kashmiri mirch powder, red chilli powder, haldi powder and mix well. let the masala cook for a minute.
• Add the blended coconut paste and mix well and saute for a minute.
• Add water and bring to a boil on medium flame.
• Add sugar and salt and cook till done.
• serve hot with rice!!!!

Tips:

• You can temper this Amti with ghee too.
• You can add few pieces of potato in this Amti, it taste really good.
• You can temper with mustard seeds and curry leaves. but i like the simple version given abroad.
• The coconut paste has to be blended into a very fine paste.
• Increase the amount of tomato if you want a tangy flavour!!!!

Aam Panha (Roasted Style)

This is a refreshing drink which helps beat scorching dry heat...its a fantastic way to keep the heat strokes away...there are various ways to make it...roasting imparts a distinct flavour to this drink......

Ingredients:

1 raw mango

1/4 tsp black salt

1/2 tsp roasted jeera powder

2 1/2 tsp powdered sugar

5 leaves of pudina-crushed into paste

2 cups water

Method:

• Put deep incisions on the raw mango (4 vertical) on 4 sides.
• Place the raw mango in a microwave proof bowl and microwave for 1 minute.
• Let the raw mango rest for a minute or two.
• Place the raw mango on a open flame and let it roast on a medium low flame.
• Once the raw mango is roasted on all the sides, take it off the flame.
• Remove the dark roasted skin of the raw mango.
• Squeeze out the pulp of the raw mango and discard the seed of the raw mango.Strain the pulp.
• To the raw mango pulp add black salt, roasted jeera powder, sugar, salt, pudina and mix well.
• Add water mix well and serve chilled to beat the summer heat!!!!

Tips:

• If you want to have it immediately use chilled water. You could also add ice cubes, but in such a case just reduce adjust the quantity of water.
• You caould also add coriander paste.
• granular sugar or castor sugar could also be used. just adjust the quantity to suite your taste.
• You could also add a packet of readymade jaljeera powder.
• You could vary the amount of spices given above and also add other spices such as black pepper powder, chat masala.

Honey Glazed Chicken

This Chinese main course is a blend of sweet and spicy....play with the quantity to suite your taste!!!! Reduce the quantity of stock and have it as starter....if you are a veggie add your favourite veggies!!!

Ingredients:

250 gms Chicken boneless, bite size pieces

1 spring onion greens, roughly chopped

2 cloves of garlic, finely chopped

1/2 chicken stock cube, mixed in 1 cup of water

2 tsp red chilli flakes

2 tsp honey

1/2 tsp white pepper powder

2 tsp cornstarch

1 tsp soya sauce

1 tbsp oil

1 tsp roasted sesame seeds

salt to taste

oil for deep frying

Method:

• Wash and clean the chicken. Pat dry the chicken.
• Heat oil in a kadai and deep fry the chicken pieces till done. Drain on an absorbent paper.
• In the chicken stock mix soya sauce, white pepper powder, cornstarch and salt.
• Heat a kadai on high heat and add oil. Add garlic and saute. Add the red chilli flakes and saute well. Add the chicken stock blended with other spices. Cook till the sauce thickens.
• Add the fried chicken and mix well.
• Add honey and cook for sometime.
• Turn the flame off and garnish with toasted sesame seeds and spring onion green and serve hot with rice or noodles.

Tips:

• You can also used chicken stock, but somehow i feel stock cubes way convenient.
• In case you are using Indian stock cube you may need to increase the quantity to double. Any imported brand the amount given above will suffice.
• Do not overdo the honey or else it will make the sauce too sweet. Try with 1 tsp and gradually increase to suite your taste.
• you can have this as a dry item too. Decrease the quantity of stock.
• you can increase the amount of chilli flakes for added spice!

Kadhai Paneer

This is one paneer dish which does not require too much of preparation......predominantly tomato flavour with just the right amount of kasoori methi makes this a unique blend of flavours...must try for the paneer lovers!

Ingredients:

1 capsicum, cut lengthwise

1 medium tomato, grated

1 medium sized onion, finely chopped

4 cloves of garlic, crushed

1" ginger, crushed to paste

2 tbsp tomato ketchup

1 tbsp oil

1 tsp kashmiri mirch powder

3/4 tsp coriander powder

1/2 tsp jeera powder

1/2 tsp kassori methi

1/2 tsp sugar

salt to taste

Method:

• Heat oil in a skillet add the onions and saute for a minute. Add ginger and garlic paste and mix well. Cook the onions on a medium low flame till onion turn light brown in colour.
• Add the grated tomato and let it cook on a medium low flame till the tomatoes start leaving oil.
• Add tomato ketchup, capsicum and sugar and mix well. Cover and cook for 2-3 minutes till the capsicum are crisp but done.
• Uncover and add coriander powder, jeera powder, kashmiri mirch powder and mix well.
• Add water as per required and mix well.
• Add salt and the paneer pieces. Cook for 3 minutes.
• Sprinkle kasoori methi and cook for a minute.
• Serve with any Indian bread!!!!

Tips:

• At any stage if the masala gets dry add 1 table spoon of water at a time.
• The consistency of the gravy should such that it coats the paneer pieces. This dish does not have thin gravy.
• When you add grated tomato, you can cook it by covering the skillet.
• You can also use homemade tomato puree or blanched tomato instead of grated tomato.
• When using grated tomato ensure that you do not add the skin of the tomato.
• You can also use readymade tomato puree in such a case you will have to reduce the use of tomato ketchup.
• You can also add yellow and red capsicum along with the green capsicum to give varied colour to the dish.

Kanyachi Bhakri (Onion Bhakri) Goan Style

Ingredients:

1/3 rd cup onion, finely chopped

1/2 cup rawa

3 tbsp fresh coconut grated

1 green chilli, chopped

1 tbsp coriander leaves

1/2 tsp sugar

2 tsp oil

1 tsp ghee

salt to taste

Method:

• Heat a tawa on a medium flame
• In the meanwhile mix rawa, onion, green chilli, coriander leaves, sugar, grated coconut and salt together.
• Add water and mix. Add water so that all the ingredients can be brought together. (do not add too much of water.
• Spread oil in the pan and spread the mixture on the pan with the help of hand.
• Turn the gas on sim, cover the pan and let the bhakri cook on low flame. It will take about 3-5 minutes.
• uncover the tawa and spread ghee on both the sides and turn the bhakri.
• Roast the bhakri on both the sides till golden brown.
• Serve hot with homemade butter!!!!

Tips:

• See that once you add liquid into rawa do not let the mixture rest, immediately put it on the pan to cook.
• In this recipe approximately 1/4 cup of water has been used. this can however vary. Just ensure that the mixture must not have the consistency of batter. water is used just to get the ingredients together.
• don't spread the mixture too thin or too thick.
• you can also use butter to enhance the flavour.

Neerpansachi Bhaaji (Goan Style)

Ingredients:

1 cup neerpanas, cut into 3"

1/4 tsp garam masala

2 tbsp of freshly grated coconut

1 green chilli, slit into 2

1/4 tsp mustard

pinch of hing

1 tsp of oil

salt to taste

Method:

• Heat a skillet on a medium high flame. Add oil. Add mustard seeds and let them crackle.
• Add hing and green chillies and immediately add the cut pieces of neerpanas and mix well.
• Add salt and cover the skillet and cook. Stir occasionally. Add 1 tbsp of water at a time if required.
• Once the neerpanas is almost done add garam masala powder and stir well. Cook till the neerpanas is almost cooked.
• Add the grated coconut and cook for one more minute.
• Serve with rice and dal!!!

Tips:

• you can increase the quantity of the oil if required.
• fry the neerpanas pieces well this will help it retain its shape and not get soggy.
• This is a very light and dry vegetable to be served as an accompaniment.
• you can garnish with coriander if you like, but i prefer without it.
• You can also add green peas to this vegetable.

Kakdi Koshambir (Cucumber Salad) Goan Style

Dry Bhindi with Moist Onion

Ingredients:

100 gms bhindi

1/2 onion grated

3 cloves of garlic crushed

2 tsp oil

1/4 tsp haldi

1/2 tsp jeera powder

1/8 tsp black pepper powder

salt to taste

Method:

• Cut the head of bhindi and keep aside.
• In a pan add 1 tsp of oil and shallow fry the bhindi on a low flame. Add salt and mix. cover the pan and let the bhindi cook on a low flame. stir occasionally.
• Once the bhindi is cooked transfer in a plate and keep aside.
• In the same pan add 1 tsp of oil and add the grated onion and crushed garlic and cook till the onions turn pink in colour and there is no raw smell of the onion.
• Once the onion is cooked add the bhindi and mix well.
• Add salt, jeera powder and haldi powder and mix well.
• Cover the pan and let the bhindi cook with the masala for a minute.
• Uncover the pan and add black pepper powder and mix well.
• Serve hot with roti!!!!

Tips:

• You can also deep fry the bhindi. But this way it taste good aswell.
• you can add 1 slit green chilli if you need.
• keep adding 1 tsp of water at a time when cooking the bhindi.
• don't overcook the bhindi, keep it juicy.

Baigan Paneer

Ingredients:

1 cup brinjol- cut into bite size cube

1/2 cup paneer- cut into bite size cube

2 tsp oil

1 medium onion chopped

1 tomato grated

3 cloves garlic- grated or finely chopped

10 grains of methi seeds
1/4 tsp rai

1 1/2 tbsp tomato ketch up

1/4 tsp haldi powder

1/2 tsp coriander powder

1/2 tsp jeera powder

1/2 tsp kashmiri mirch powder

salt to taste

pinch of dalchini powder

pinch of cardamom powder

1 tsp oil

Method:

1. Heat 2 tsp of oil in a kadai. Add the brinjal pieces and fry them till done. In the same oil fry the paneer pieces. 
2. Heat 1 tsp of oil. Add the mustard seeds and let them crackle. Add the methi seeds. once the methi seeds change colour add the onion. Saute the onion till light brown in colour.
3. Add the grated garlic and saute. Add the grated tomato and saute till the tomatoes are cooked.
4. Add the haldi powder, coriander powder, jeera powder, kashmiri mirch powder and salt and mix.
5. Add the tomato ketch up and mix well.
6. Add the fries brinjal and paneer pieces and mix
7. Sprinkle a pinch of sdalchini powder and cardamom powder and serve hot!

Tips:

• the skin of the brinjal should be peeled.
• you can use 2 tbsp of tomato puree instead of grated tomato.
• see that the methi seeds are not burnt, just when they change colour add the onion, otherwise the methi gives bitter taste to the dish.

Beetroot Salad