Dry Paneer with Whole Spices

Ingredients:

75 gms paneer, cut into small bite size cubes.

8 black pepper balls

1 " cinnamon

2 cloves

1 medium sized onion finely chopped

1 medium sized tomato finely chopped

1/4 tsp haldi

1/4 tsp red chilli powder

1/2 tsp kashmiri mirch powder

1 tbsp coriender leaves finely chopped

3/4 tsp sugar

salt to taste

Method:

• Heat oil in a kadai on a medium high flame. Add the cloves, cinnamon stick and black pepper balls together. Let the oil infuse the flavours for 1 minute.
• Add the chopped onion and saute till the onion turn light pink in colour.
• Add the chopped tomatoes and stir well.
• Add the haldi powder, red chilli powder, kashmiri mirch powder, salt and sugar and stir well.
• Add 1/4 cup of water and mix well. Cover the kadai with a lid and bring it to one boil.
• Uncover the kadai and add the paneer pieces. Bring to one boil. and dry the vegetable.
• Once all the water dries up add the coriander leaves and serve!!!!

Tips:

• This is a very dry vegetable with suttle flavours of whole masalas.
• This preperation goes well with rotis.
• You can adjust the red chilli powder to suite your taste.
• I have not ground the whole spice as I like the subtle flavour. This also helps to discard the whole spices once the dish is ready, so that you don't end up biting into the whole spices while eating.
• Its important to add all the whole spices together. Normally whatever goes first into the oil, the food will get its taste till the end. Hence, I have added all the whole spices together so that the flavours of all the three spices are infused into the oil.

Cabbage Salad

Ingredients:

1 cup cabbage shredded

1/3 cup broccoli, cut into medium sized florets

1/2 cup carrots, cut into 1" cubes

1 spring onion, sliced

1/2 cup mushroom, cut into 4 pieces

1 tbsp sweet corn

1/2 tbsp green peas

1 green chilli slit into 4

juice of 1/2 medium sized lemon

1/2 tsp roasted jeera powder

1/2 tsp black pepper powder

salt to taste

pinch of cardamom powder

pinch of cinnamon powder

Method:

• Heat a kadai on a medium high flame, add oil in the kadai and once its hot add all the vegetables together.
• Simmer the gas and let the vegetables cook.
• Cover the kadai with the lid and stir occasionally. The vegetables should be just done. They should be crunchy.
• Once the vegetables are done, add black pepper powder, roasted jeera powder and salt.Mix well.
• Turn off the gas and sprinkle lemon juice, cardamom powder and cinnamon powder. Stir well and serve!!!

Tips:

• Don't overcook the vegetables. They must be crunchy.
• You could add the vegetable one by one but adding them together also works fine.
• You can add any other vegetable or avoid any of the vegetables given above to suite your taste and of course availability!!!
• This salad has Indian spices and it really tastes good. You can serve this with any Indian meal.

Batata Kaap/Fodi ( Crispy Pan Fried Potatoes (Goan Style))

Ingredients:

1 potato

3 tbsp sooji (+ 1/2 tsp haldi powder and 1/2 tsp of red chilli powder)

1 tbsp red chilli powder

1 tsp haldi powder

salt to taste

Method:

• Cut the potatoes into round of 1/4 inch thickness. Wash, and sprinkle salt, haldi powder and red chilli powder. Keep aside.
• Heat a pan on a medium flame and add oil.
• Spread the sooji on a plate. Add 1/2 tsp haldi powder and 1/2 tsp of red chilli powder to the sooji and mix well.
• Take each piece of the potato and roll it in the sooji so that the sooji coats the potato completely and place it in the pan.
• Sprinkle some drops of water on th epan and cover the pan with a lid.
• Let the potatoes cook on a very low flame.
• Uncover the pan and check if the potatoes are cooked. If the potatoes are cooked turn each piece of potato and cook it on the other side on a medium heat.
• Cook both the sides of the potato till golden brown.
• Serve hot with rice and varn!!!!

Tips:

• The thickness of the potatoes can be varied. Even if you slice them thin they taste good.
• I also add 1/2 tsp of haldi and 1/2 tsp of red chilli powder to the sooji to enhance the flavours.
• The potatoes must be moist only then will the sooji stick to the potato. If its dry add a tsp of water.
• Do not marinate the potato for too long, it will turn dark and very soft.
• You can check if the potatoes are cooked by pricking a knife/fork.
• Only one side has to be cooked with the lid closed. do not cover the pan while cooking the other side.

Dahi Baigan

Ingredients:

3 small brinjals cut vertically into 4 pieces

8 grains of methi dana

1/2 tsp mustard

1 green chilli

1/2 tsp roasted jeera powder

1 tsp sugar

1/2 cup dahi

7-8 leaves of karipatta

1 whole red chilli

1 green chilli slit into 2

1 1/2 tsp oil

salt

Method:

• Heat a kadai on a medium high heat. Add 1 tsp of oil. Add the brinjals and stir fry. Turn the flame to sim. Cover the kadai with a lid and stir occasionally. Add salt and let the brinjals cook. Switch off the gas and keep the brinjals aside.
• Soak the mustard seeds in 2 tbsp of water. Grind the mustard seeds and 1 green chilli into fine paste using the mortar and pestle.
• Whip the curd and add roasted jeera powder, sugar, salt and the ground mustard paste and mix well. Keep aside.
• Heat a kadai on a medium high flame. Add 1/2 tsp of oil. Add methi seeds. When the methi seeds begin to crackle add the whole red chillies and karipatta leaves. Add green chillies and fried brinjal and switch off the gas.
• Add the curd mixture and stir well. Let the mixture cook in the heat of the kadai.
• Serve as an accompaniment!!!

Tips:

• Becareful when you add the dahi, the flame should be switched off or else the curd can curdle.
• Be careful when you use methi seeds, if they are raw they will give a punjent taste and if they get burnt they will give a bitter taste.
• The amount of sugar would depend on the sourness of the curd.
• you can also use large brinjals.
• You can replace brinjals with other vegetables.

Chatpati Gawar Phali (Spicy Cluster Beans/ Chitki)

Ingredients:

1 cup gavar phali

1 tomato

4 cloves of garlic

1" ginger

1 tsp oil

1/4 tsp jeera

1/2 tsp jeera powder

1/4 tsp coriander powder

1/2 tsp kashmiri mirch powder

1/4 tsp haldi

3 tbsp water

salt to taste

Method:

• Cut the cluster beans into 2 inch long pieces. Add salt and microwave covered for 3 minutes. Stir and keep aside.
• Grind the tomato, ginger and garlic into a fine paste.
• Heat oil in a kadai, and jeera and let it crackle. Add the tomato ginger garlic paste and let it cook. Once the tomato leaves the sides of the kadai, add jeera powder, coriander powder, kashmiri mirch powder and haldi. Let the masala cook well.
• Add the cluster beans and 1 tbsp of water and salt. Cover the kadai with a lid and let the cluster bean cook in the masala. Stir occasionally and keep adding 1 tsp of water at a time if required.
• Once the cluster beans are cooked and coated with the masala...its done!!! serve!!!

Tips:

• This is a dry vegetable, its almost like a stir fry vegetable coated with masala.
• You can add sugar to balance the flavours.
• You can temper with mustard seeds and ajwain too.
• You can add whole garlic too, it gives a good flavour.
• You can grate the tomato, ginger and garlic, incase its difficult to grind the tomato, ginger and garlic in the mixie.

Dhokar Dalna

Ingredients:

for the dhoka:

1/2 cup chana dal

1" ginger

1/4 tsp coriander powder

1/4 tsp jeera powder

1/4 tsp haldi

1/4 tsp red chilli powder

2 1/2 tbsp oil-dal

salt to taste

for the dalna (gravy):

1 elaichi

2 laung

1" dalchini

1 medium onion

5 cloves of garlic

1" ginger

1 large tomato pureed

2 tsp oil

1 tsp coriander powder

3/4 tsp jeera powder

1/4 tsp red chilli powder

1/4 tsp kashmiri mirch

1/2 tsp sugar

1 1/2 cup water

salt to taste

Method:

• Soak the chana dal for 4-5 hours. After soaking, drain the chana dal, add ginger and grind the dal and ginger. Add coriander powder, jeera powder, haldi powder, red chilli powder and salt to the dal mixture.
• Heat a kadai, add 1 tbsp of oil and fry the ground dal. Once the dal leaves the sides of the kadai, which will take around 5-7 minutes switch off the gas.
• Grease a plate with oil and spread the dal mixture, cut into diamond shaped pieces.
• Heat 1 1/2 tablespoon of oil in a pan and shallow fry the dal pieces. keep aside the fried dal pieces.
• For the gravy, puree the onion , ginger and garlic in a mixie.
• Heat 2 tsp of oil on medium high flame, add elaichi, laung and dalchini, when they crackle add the onion ginger garlic puree and let it fry.
• Once the onion paste turns light brown in colour, add the tomato puree and fry for a minute.
• Add coriander powder, jeera powder, red chilli powder, kashmiri mirch and let the masala cook well. Cover and cook for 3 mins. Once the gravy leaves the sides of the kadai add 1 1/2 cup of water, sugar and salt and bring it to boil on a medium flame.
• After one boil add the fried dal pieces and give another boil. Switch off the gas and serve.
• Garnish with fresh coriander leaves.

Tips:

• Mostly the dal for the dhokas(dal pieces) is finely ground, I however, grind in a mortar and pestle so leave it slightly coarse. However anything ground on a mortar and pestle taste divine, so I don't mind the dal being ground slightly coarsely. You can however grind it to a smooth paste.
• Traditionally people also add potato to this gravy. I do not. You can also add black chana, green peas to this gravy.
• You can even have combination of other dals for the dhokas.
• You can add other spices like nigella seeds, fennel seeds to the dhokas.
• You can also add onion and coriander leaves to the dhokas.
• Becareful when you fry the dhokas, it should not crumble.
• If you want the gravy to be thick you can add cornflour for binding.
• The dhokas can also be added in curd based gravy too, will post the recipe soon.
• You can add cream to the gravy to make it rich. I however prefer it without cream!
• If the dhokas are left in the gravy for too long they tend to absorb the gravy. Hence, if you plan to make this dish well in advance, add the dal pieces at the time of serving and just heat it for sometime.
• This preparation taste good with rice as well as any Indian bread!

Beans Poriyal

Ingredients:

1 cup french beans, cut into 2" long

5 tbsp coconut, grated

1 green chilli, slit into 2

2 tbsp moong dal

pinch of hing

1/2 tsp rai

6-7 leaves of karipatta

1/2 tsp garam masala powder

1/2 tsp sugar

2 tsp oil

salt to taste

Method:

• Wash the french beans and cut into 2" long pieces.
• Wash the moong dal and soak in 5 tbsp of water.
• Heat a kadai on a medium high heat, add oil, add the mustard seeds. When they crackle, add the asafoetida powder and karipatta, add the drained moong dal and stir fry.
• When the moong dal begins to change colour, add the french beans and stir well. Add 2 tbsp of water and salt, cover and let the beans and dal cook on steam. Stir occasionally.
• Add the green chillies and cook till the beans are totally cooked.
• Add garam masala powder, coconut, sugar and stir well. Let it cook for 3 minutes.
• Serve hot!

Tips:

• You can also add whole red chillies in the tempering.
• You can use urad dal instead of moong dal.
• You can also use combination of urad and moong dal.
• This recipe does not have onion or garlic. You can also add onion and garlic to this recipe. In such a case you can skip the use of hing.
• You can use coconut oil for this preparation.
• Jeera can also be added in the tempering.
• At any time, if the french beans stick to the kadai add 1 tsp of water at a time.
• Serve this vegetable with rice and dal.

Khatta Meetha Sitaphal (Sweet and Sour Pumpkin)

Ingredients:

1 cup sitaphal/pumpkin/doodhi/kaddu

1 medium sized onion, sliced

1 medium sized tomato, roughly chopped

1 green chilli slit into 2

7-8 leaves of karipatta

1 tsp oil

1/4 tsp rai

1/2 tsp haldi powder

1/2 tsp jeera powder

2 tsp sugar

1/2 tsp coriander powder

1/4 tsp red chilli powder

2 tbsp tamarind pulp

salt to taste

2 tbsp water

Method:

• Cut the sitaphal into 1" cube along with the skin.
• Heat a kadai on medium high flame.
• Add oil, add rai. When the rai begins to crackle, add karipatta leaves. Add onion and fry on medium heat till the onion turn light brown in colour.
• Add sitaphal and the tomato and mix well.
• Add the green chilli, haldi powder, jeera powder, coriander powder, red chilli powder, sugar and salt and mix well. Add 1 tbsp of water and close the lid and let the sitaphal cook well. Stir occasionally. Add 1 tbsp of water if required.
• Once the sitaphal is almost cooked, add the tamarind pulp and cook for 3 minutes.
• Take the vegetable off the flame and serve!!!

Tips:

• You can add jaggery instead of sugar.
• You can add amchoor powder (dry mango powder) instead of tamarind.
• You can add fenugreek seeds to the tempering.
• You can also add asafoetida.
• The sitaphal should hold its shape even after cooking hence do not overcook the sitaphal.
• Adjust the sugar and tamarind to get the right balance of sweet and sour for this recipe.
• Tis vegetable tastes good with rotis or puris esp. stuffed kachoris!

Varn (Goan Style)

Ingredients:

1/2 cup arhar dal(toor dal)

1/2 cup grated coconut

1 tsp jeera

1/2 tsp haldi powder

1 tsp sugar

1 cup water

salt to taste

for the tempering:

1 tsp ghee

1/2 tsp oil

pinch of hing

7-8 karipatta

1/4 tsp rai

Method:

• Wash the arhar dal and soak for 15 minutes.
• In a pressure cooker add the dal, water, haldi powder and salt and cover with the lid. Cook for one whistle on high and two whistles on sim. Switch off the flame and let the pressure drop by itself.
• In a mixie add the grated coconut, jeera and ground to fine paste. Keep aside.
• Heat a small kadai for tempering, heat ghee and oil on medium high flame. Add the mustard seeds, when the mustard seeds begin to crackle, add the karipatta leaves and hing.
• Add the tempering over the cooked dal. Mix well.
• Add the ground coconut paste to the dal and cook the dal in the uncovered pressure cooker.
• Add sugar and bring to a boil.
• Serve hot with rice!!!

Tips:

• This is my version of the varn. You can add jeera while boiling the dal.
• You may add grated coconut only instead of the ground coconut (and jeera while boiling the dal). However I prefer to add the ground coconut.
• Many do not prefer to give the tempering of rai to this recipe.
• You can add jaggery instead of sugar.
• If you want the consistency of the dal to be thinner, add water along with the coconut.
• You can add 1 tbsp of water while grinding the coconut.
• This is a very light dal and taste fantastic with rice.

Cauliflower and Matar Bhaji (Goan Style Cauliflower and Green Pea Subji(vegetable))

Ingredients:

1 cup cauliflower florets

1/4 cup green peas

2 tbsp of grated coconut

1 green chilly roughly chopped

1/4 tsp rai

1/4 tsp jeera

7-8 leaves of karipatta

pinch of hing

1/4 tsp haldi powder

1/2 tsp sugar

2 tsp oil

salt to taste

coriander for garnish

Method:

• Cut cauliflower into medium sized florets.
• Heat a kadai on a medium high heat. Add oil. Add rai. When the rai begins to crackle, add the jeera seeds. When the jeera seeds crackle add the karipatta leaves and hing.
• Add the cauliflower florets and green peas. Mix well. Add haldi powder, green chillies and salt. Add 2 tbsp of water. Cover the kadai with a lid and let the cauliflower and green peas cook in steam. Stir occasionally.
• Once the cauliflower is cooked add the sugar and grated coconut. Stir and let the vegetable cook for a minute or two.
• Mix well. Switch off the flame and garnish with coriander leaves.

Tips:

• This is a vegetable without onion and garlic, if you want you can add 1 medium sized onion finely chopped and 2 cloves of garlic finely chopped to this recipe.
• You can also add 1 medium sized potato, cut into medium sized cubes, to this recipe.
• You can add 1 tsp garam masala and 1 tsp red chilli powder to this recipe.
• This vegetable tastes good with rice and varn!!!

Our Anniversary Cake!!!

Hey! its our anniversary today!!! so here's the cake.... will post the recipe soon!!!!

Chocolate Chip Cookies

Ingredients:

1 cup flour (maida)

1/2 tsp baking powder

75 gms butter

1/2 cup chocochips

2 tbsp rice flour

6 tbsp castor sugar

1 tsp vanila essence

milk (as required)

Method:

• Sift the maida, baking powder and rice flour and keep aside.
• Mix the butter and sugar and whisk for 5-10 mins till its light and fluffy. Add vanilla essence.
• Mix the maida mixture and the butter with the help of a beater.
• Add the chocochips to the mixture and gather the flour with the help of hands to make a soft dough. Add milk if required.
• Roll the dough of 1/8" thickness and cut with the help of a cookie cutter. Prick the cookies with the help of a fork.
• Place the cookies on a baking tray and bake in a preheated over at 155 degree centigrade for 30 mins.
• Remove the cookies from the oven. Place the cookies on a wire rack and let them cool.
• Store in an airtight container once they are cooled.

Tips:

• You can use ready-made chocochips or chop the dark chocolate.
• Add one teaspoon of milk at a time to make the dough.
• You can use white butter instead of butter.
• Once the cookies are out from the oven, let them rest for 10 minutes, then with the help of spatula transfer them on a wire rack.
• Each oven has its own way of functioning, you will have to try out a few times before you start to understand. I have a small oven. If your oven is of a medium size you may have to bake the cookies at 160 degree centigrade for 25-30 mins.
• You can put a plastic or a cling film on the rolling board and then cover the dough again with the plastic or cling film and roll. This will make it easy.
• You may also make small ball place them on the aking try and with help of the back of a bowl press the ball of dough to make a cookie.
• All the ingredients should be at room temperature.
• The above recipe makes 15 cookies.

Dahi Chivda (Beaten Rice in Curd)

Ingredients:

1/2 cup chivda (poha/beaten rice)

3/4 cup dahi

sugar 1 tbsp

pinch of elaichi powder (optional)

Method:

• Wash the chivda and let it drain in the colander for sometime.
• Whisk the dahi.
• Once the chivda has soaked the water and is soft add to the dahi.
• Add sugar and elaichi powder(green cardamom powder).
• Serve!!!

Tips:

• The time that the chivda should be soaked in water would depend upon the quality of the chivda. Some take very little time whereas some take a longer time.
• You can have this very chilled. Just add chilled dahi.
• this makes for a quick breakfast.
• You can replace sugar with honey.
• You can also add fruits of your choice. Fruits like mango, chikoo go well with dahi.
• You can also add a spoonfull of cornflakes or chocos for the crunch.

Watermelon Granita

Ingredients:

1 cup watermelon cubes

2 tsp strawberry crush

2 drops of ginger juice

1/2 tsp lemon juice

sugar(optional)

salt(optional)

Method:

• Make cubes of watermelon and discard the seeds. Place the cubes in airtight box and freeze it.
• In a blender add the watermelon cubes, strawberry crush, lemon juice, ginger juice, salt and sugar(optional).
• give a quick churn and serve.

Tips:

• Watermelon cubes should be granular hence do not blend the watermelon cubes too much.
• You can add fresh strawberry instead of strawberry crush.
• To make the ginger juice, grate the ginger and squeeze the juice.
• You can add black salt instead of normal salt.
• You can also add chaat masala.
• You can avoid the lemon juice.
• Sugar should be added depending on the required sweetness.

Methi Matar Malai

Ingredients:

1 cup methi leaves, chopped

1 "ginger, crushed to paste

4 cloves of garlic, crushed to paste

1 medium sized onion, finely chopped

1/4 cup green peas

1 /2 tsp shahi jeera

1 tsp fresh cream

1/2 cup milk

1/2 cup water

1/4 tsp white pepper powder

1/2 tsp kasoori methi

1 1/2 tsp oil

1 green chilli, finely chopped

1/2 tsp amchoor powder

pinch of cardamom

salt to taste

Method:

• Heat oil in a kadai on a medium high flame, add the shahi jeera, when it crackles add onion, cook till the onion turns translucent. Add the ginger and garlic and stir well.
• Add the methi leaves, green chilli and matar. Stir fry till the methi leaves and the green peas are cooked.
• Add the amchoor powder, white pepper powder and salt, mix well.
• Add fresh cream, milk and water and let the liquid reduce.
• Once the cream and milk reduces switch off the gas and sprinkle cardamom powder and kasoori methi.
• serve hot!

Tips:

• To give a rich texture increase the amount of oil and the cream. Add atleast 1 cup of cream and skip the milk however if the mixture is too thick add water.
• You can add sweet corn, baby corn instead of green peas.
• Methi should be cooked uncovered, it would normally take around 10-12 mins to cook.
• You can add a pinch of sugar to balance the flavours.
• Serve methi matar malai hot with roti or paratha!!

Mutton Curry With Fried Onion Paste

Ingredients:

1/2 kg mutton

2 tbsp coriander powder

1 tbsp jeera powder

2 tsp kashmiri red chilli powder

3 tbsp ginger garlic paste

2 medium sized onion sliced

1/4 cup curd

2 tbsp meat masala

2 tsp garam masala

1 bay leaf

2 black cardamom

1 cup water

4 tbsp oil

salt to taste

to garnish

coriander leaves

Method:

• Wash the mutton and pat dry. Marinate the mutton with ginger garlic paste and keep aside.
• Heat 2 tbsp of oil and fry the onions till golden brown. Grind it to a paste.
• Mix fried onion paste and curd together.
• Heat a pressure cooker. Add 2 tbsp of oil. Once the oil is heated add the bay leaf and black cardamom. Once it releases its flavour add the marinated mutton and stir fry on high heat. Stir well.
• Add the dry masalas- coriender powder, jeera powder, red chilli powder, kashmiri red chilli powder, meat masala, garam masala and stir well on medium high heat. Let the masala cook for 5 mins on sim. Add salt and mix well.
• Add the curd and the onion mixture and stir well. Let the liquid dry up.
• Once the liquid dries up, mix well and add 1 cup of water, mix well.
• Cover the cooker with the lid and cook till one whistle on high and then cook on sim for 8 minutes.
• Let the pressure drop by itself, garnish with coriander and serve hot.

Tips:

• Do not add salt unless the mutton has been cook well with the masala.
• After the onion has been ground to paste its very important to mix the paste with dahi, it helps stop further cooking of the onion.
• If after the pressure has dropped the mutton is not tender, cook the mutton without the lid for some more time.
• Since this preparation has brown onion paste it cannot be stored for too many days as it will spoil the taste of the mutton.
• You can use meat masala of any brand.

Chikoo Shake

Ingredients:

1 cup milk

ice cubes

2 medium sized chikoo

pinch of drinking chocolate/coffee

sugar as per taste

Method:

• Peel the chikoo, deseed and chop it
• In a blender add chopped chikoo and blend till the chikoo is pureed. Add milk, ice cubes, sugar and a pinch of drinking chocolate/coffee and blend it for a minute.
• Transfer in a serving glass and serve chilled!!

Tips:

• I feel a dash of drinking chocolate /coffee gives the chickoo shake a fantastic taste, however you can avoid it.
• If you want to give an Indian taste you can add cardamom powder.
• Sugar would be as per the sweetness of the chikoo. Castor sugar/ powdered sugar is best as it dissolves faster.
• You can retain the peel of the chikoo.
• You can top the chikoo shake with whipped cream or ice-cream. Chocolate flavoured ice-cream really taste well with chickoo shake.

Chicken Cafreal

Ingredients:

1/2 kg chicken

To be ground into a paste

15 cloves of garlic

2" ginger

3/4 cup coriander leaves

8 pepercorns

1" cinnamon

1 tsp sugar

2 tbsp tamarind pulp

1 lemon(juice)

5 green chillies

5 cloves

1/2 tsp garam masala

1/2 tsp khus khus

1/2 tsp jeera

1/4 tsp haldi

salt to taste

2 tbsp oil

1 tbsp butter

Method:

• Wash the chicken and pat dry.
• Make incisions on the chicken.
• Add all the ingredients of the ground masala in a mixie and grind to a fine paste.
• Apply the ground masala along with salt to the chicken and marinate for atleast 4-5 hours.
• Heat a pan on medium flame. Add the oil and butter, once its heated add the marinated chicken along with the marination.
• Fry the chicken on a high flame for 2-3 mins. Then turn the flame to sim and cover the pan. Let the chicken cook on a low flame.
• Once the chicken is cooked, turn the flame to high and dry the entire marination. Once the marination has dried, fry all the chicken pieces on a high flame for 2-3 mins.
• serve with french fries and goan ooney !!!

Tips:

• You can marinate the chicken overnight. The more time it marinates the better will be the taste.
• You can also add vinegar esp. the goan vinegar, that will give an authentic taste, however if you do not have it you can skip..like i mostly do.
• This is a dry preparation.
• You can preserve some of the marinate and once the chicken is cooked, take another pan add a bit of butter and oil and on a high flame add the remaining marinate also add sugar and salt and little bit of garam masala and add the chicken and see that all the masala coats the chicken. This way it really taste good.
• The amount of green chillies can be varied according to your taste.
• Squeeze lemon before serving it balances all the flavours.
• To make the tamarind pulp soak tamarind in hot water for sometime, squeeze well and sieve. Alternatively, add water to the tamarind and microwave covered for 1 minute. Keep aside for 2 mins, squeeze well and sieve.
• This prepartaion can be served as a starter.
• The garam masala powder can be avoided.

Sarson Paneer (Paneer in Mustard)

Ingredients:

100 gms Paneer, diced into 1" cube

1/2 tsp mustard seeds

1 green chilli

1/4 tsp kalonji (nigella seeds)

1" ginger

1/4 tsp haldi

1/2 tsp sugar

1/2 tsp jeera powder(cumin powder)

1 1/2 tsp dahi

2 tsp oil

salt to taste

to garnish

pinch of cinnamon powder

pinch of cardamom powder

Method:

• Soak mustard seeds and green chilli in 2 tsp of water. Drain and grind it into a fine paste. Keep it aside.
• In a bowl add 1 tsp of water to dahi and whisk, keep it aside.
• In a bowl add the ginger paste, jeera powder, haldi powder and sugar. Mix well adding 1 tsp of water and keep aside.
• Heat a kadai on a medium low flame and add 2 tsp of oil, add the paneer pieces and shallow fry it till light golden brown.
• In the same kadai, add 1/2 tsp of oil, heat it on medium low flame. Add kalonji and let it crackle.
• After the kalonji crackles, add the ginger mixture and stir well. Add 1 tsp of water and cook till the ginger is cooked.
• Add the dahi and cook on a low heat for a minute. Add the mustard paste and let the mixture cook well for another minute.
• Add 3/4 cup of water and bring it to boil on a high flame, add the paneer pieces and salt and bring it to boil on a low flame.
• Switch off the gas after one boil. Garnish with cardamom powder and cinnamon powder and serve!

Tips:

• This is a Bengali preparation. You could add radhuni in this preparation.
• You can also use mustard oil, I have however, used refined oil.
• Paneer can also e deep fried.
• Increase the amount of green chilli if you need more spice.
• The consistency of this gravy is extremely thin, almost watery.
• This gravy tastes good with plain rice.

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.

Bel Sharbat

Ingredients:

1 Bel fruit

1 lit water

for sweet juice

sugar as per taste

for sweet and salty juice

black salt as per taste

roasted jeera powder as per taste

sugar as per taste

Method:

• cut the bel fruit. Scoop the flesh of the bel fruit with the help of a spoon.
• pour the water in a vessel.
• transfer the scooped fruit in the vessel and cover it. keep this aside for 5-6 hours.
• Sieve the water and discard the seeds.
• transfer the juice into a bottle and store in the fridge.
• At the time of serving, if you like sweet juice, transfer the juice in a serving glass add powder sugar as per taste, mix and serve.
• if you prefer slightly sweet and salty, add black salt, sugar and jeera powder as per taste, mix well and serve.

Tips:

• if you like the juice to be of a thin consistency, at the time of serving add more quantity of water and mix well.
• you can also add 1/2 tsp of lemon for the sweet and salty version.
• you can add normal salt along with the black salt.
• I prefer to soak the pulp of the bel overnight.
• powdered sugar or castor sugar is preferred over granular sugar to add to any shake or juice as its easy to dissolve.
• serve this chilled to beat the scorching heat!!

Rice Noodles with Mushroom in Black Bean Sauce

Ingredients:

100gms rice noodles

3 large size button mushroom, sliced

8 cloves of garlic, finely grated

1" ginger, finely grated

2 spring onion along with green, sliced

1/4 tsp black bean sauce

1/2 tsp pepper powder

salt to taste

4 tsp oil

Method:

• boil water in a vessel. Once the water starts boiling, turn the flame off, add the rice noodles and close the lid of the vessel. Let it stand for 2 mins. Drain the noodles in a colander. Sprinkle 2 tsp of oil, mix and leave it aside.
• in a wok heat 2 tsp of oil. Add the garlic on a high flame and mix. Add ginger, stir on a high flame. Add the spring onions and mushroom. Stir on a high flame. Add pepper powder and mix.
• Mix black bean sauce with 2 tsp of water add to the vegetables. Add vinegar and salt. Mix well.
• Add in the cooked rice noodles, stir fry, add the green of spring onion and serve hot!!!

Tips:

• do not overcook the rice noodles. Rice noodles take very little time to cook hence you can also wash the rice noodles with hot water and keep it aside. Add oil just before mixing the vegetables.
• you can add any other vegetables. Bell peppers, corn also taste good with this.
• black bean sauce also has some salt content hence add salt in the end after checking it for seasoning.
• the recipe above has a predominant garlic flavour you can reduce the quantity of garlic if you so desire.
• you can use olive oil, sesame oil or any refined oil.
• Add the greens of the spring onions either after adding the sauce or as garnish. Do not cook it for long.
• sprinkling some toasted sesame seeds as garnish also gives it a good taste.
• sprinkling some toasted pinenuts as garnish also gives it a good taste.
• for the non veg version of this recipe you can add boiled chicken pieces and/or egg.
• the above recipe is for two servings.

Dahi Bhindi

Ingredients:

5 medium sized bhindi (okra/lady's finger)

1 tsp of oil

1/4 tsp salt

4 tsp water

for the tempering

1 tsp oil

1/2 medium sized onion, finely chopped

1 red chilly whole

1/2 small sized tomato, finely chopped

1/4 tsp urad dal, washed and soaked

1/4 tsp mustard seeds

5 curry leaves

1/4 tsp haldi

for the paste

5 cashew

1/4 cup grated coconut

1/4 cup dahi

1/4 cup water

salt to taste

Method:

• wash the bhindi and pat dry. Cut each bhindi horizontally into 2 to get 10 pieces.
• wash and soak the urad dal in 1 tbsp of water for 10 mins. Drain before using.
• heat a kadai and add 1/2 tsp of oil. Heat the oil on a medium flame. Add the bhindi and stir, turn the flame on sim and close the lid, stir occasionally and keep adding 1 tsp of water at a time if required. Once the bhindi is cooked, turn the flame off.
• grind together cashew and coconut into a fine paste.
• mix curd to the cashew and coconut paste.
• heat a kadai. Add 1 tsp of oil. Add black mustard seed, when they splutter add the whole red chilli, urad dal and curry leaves. Cook till urad dal changes its colour. Add onion and saute. Add tomato and haldi and cook for two mins on medium low flame.
• once the tomato is cooked turn the gas off. Add 1 tbsp of water and mix well. Add the curd and coconut paste and mix well for a min. Add 1/4 cup of water and mix well.
• switch on the flame and cook the gravy on a low flame. Add salt to taste.
• cook the gravy to desired consistency. Add the fried bhindi, simmer for a minute. Switch off and serve hot.

Tips:

• you can also add hing to the tempering.
• you can also add garlic and ginger paste along with the onion.
• if the dahi is sour tomatoes can be avoided.
• it is very important to mix cashewnut paste to the curd, this prevents the curd from cuddling.
• this gravy thickens when it comes to room temperature, accordingly switch off the flame at a slightly thinner consistency than you actually desire.
• it is very important to get the pan off the flame and add a little bit of water before you add the curd mixture. This helps to prevent curd from cuddling.
• if you want a thicker gravy, reduce the amount of water added to the curd. Alternatively, you can increase the number of cashewnuts.
• you can 1/4 tsp of sugar to balance the flavours.
• you can also deep fry the bhindi. Add 1 tsp of cornflour to the bhindi and deep fry, it will result in crispy bhindi.
• you can keep the bhindi soft or crispy as per your taste.
• if you keep the bhindi crispy then do not cook the crispy bhindi in the gravy instead mix it with the gravy just before serving.
• you can sustitude the bhindi with fried brinjal,cauliflower, potato etc.
• this gravy tastes good with rotis, paratha or malabari paratha!

Aamer dal

Ingredients:

1/4 cup dhooli masur dal

1 3/4 cup water

1/4 tsp haldi

1 green chilli slit into two

1/2 medium sized raw mango

for the tempering

1 tsp oil

1/4 tsp kalonji

1/2 tsp sugar

1/4 tsp coriender

Method:

• peel the raw mango and cut it into thick 4 slices.
• wash the dal and keep aside.
• In a cooker add the washed dal, sliced raw mango, green chilli, 1 cup water, haldi and salt. Close the cooker and cook on medium flame till one whistle, sim the gas and cook for 3 mins and turn the gas off. let the pressure drop by itself.
• for the tempering, heat a kadai, add oil on medium flame. Add kalonji, when it crackles, add the cooked dal and 3/4 cup of water, bring the dal to a boil on medium flame. Add sugar and coriander.
• boil for 1 min and turn off the gas.
• serve hot.

Tips:

• you can add combination of moong and masur dal.
• this dal is very good for summers.
• you can use ghee for the tempering instead of oil. you can also use combination of ghee and oil.
• if the raw mango is too sour increase the quantity of sugar.
• sugar can be substituted with jaggery.
• when you add water to cooked dal always add hot or luke warm water.
• incase you want more spice add 1 green chilli in the tempering.
• you can add 1 full small peeled raw mango, if you like to have the seed of the mango.
• the mango pieces should retain their shape after it is cooked hence do not over cook. For this preparation, the dal also should not be in a mashed form after it is cooked hence do not overcook the dal.
• if you like the dal to be cooked much more, cook the dal after the tempering. Cooking it in the cooker will overcook the raw mango and the raw mango will get mashed in the dal. Alternatively you can cook the dal to one whistle, release the pressure and then add raw mango and cook it for another whistle.Alternatively,you can also soak the dal for sometime.
• recipe given above is good for 2 serving.
• serve this dal with plain rice!

Perval Bhaja

Ingredients:

4 perval

1/4 tsp haldi

1 1/2 tsp oil

salt to taste

Method:

• peel the perval with a blunt knife.
• cut the sides of the perval and make incision of cross mark on it.
• make incisions on the perval (i make leaf designs on it as it makes it more appealing).
• apply salt and haldi on the perval and let it marinate for 15-20 mins.
• heat a flat non stick pan to medium heat. Add oil and place the perval on the pan. turn the flame to sim and cover the pan with a lid. let the perval cook on a slow flame, turn occasionally.
• once the perval is done turn off the flame and serve these juicy perval.

Tips:

• ensure that the slits are deep so that it marinates the flesh of the perval.
• the perval can also be deep fried.
• you can add other spices like jeera, coriander and red chilli powder after the perval is half done.
• you can get your creativity running, make incisions of any design to make the perval look appealing!

Tadka Masala Raita

Ingredients:

1 cup dahi (curd)

1/4 tsp roasted jeera powder

black salt to taste

salt to taste

for the tempering

1 tsp mustard seeds

1 clove of garlic

1 tbsp finely chopped onion

1/4 tsp haldi

1/4 tsp red chilli powder

1 tsp coriander finely chopped

Method:

• mix black salt, jeera powder and salt into the dahi.
• heat the pan for tadka. Add oil, when the oil is heated add mustard seeds, when the mustard seeds crackle, add garlic and onion. cook on medium heat till the garlic and onion turn brown in colour, add haldi and mix well.
• switch off the flame and add red chilli powder and coriander leaves. let it rest for a min.
• add the tempering to the curd and mix well.

Tips:

• you could vary the quantity of the spices mentioned above.
• you could also add mint powder or black pepper powder to the curd.
• red chilli powder should be added to the tempering after switching off the gas or else the red chilli powder will get brunt. the heat in the pan will be good enough.
• let the tempering cool a bit before mixing it with the curd otherwise it can cuddle the curd.
• this raita can be served chilled.
• you can add a pinch of sugar to enhance the flavours.
• after you transfer the tempering on to the curd put 1 tsp of water or curd in the tadka pan and pour it over the curd so that the spices are completely transferred into the curd.
• this raita can be served as an accompaniment to parathas, chillas, rice etc.

Matar Paratha

Ingredients:

1/2 cup fresh green peas(80gms)

1/2 medium onion finely chopped

1 clove garlic

1 green chilli finely chopped

1/2 tsp jeera powder

1/2 tsp coriander powder

1/2 tsp haldi powder

1/2 tsp red chilli powder (optional)

2 tsp oil

salt to taste

1/2 cup whole wheat flour

water as required

Method:

• knead the whole wheat flour with water to make a very soft dough. Cover and let the dough rest for 20 mins.
• boil peas in 1 cup of water and 1/4 tsp of salt. Drain and keep it aside.
• heat a kadai and add 2 tsp of oil. once the oil is heated add the garlic and stir well, add the onions and saute the onions on medium flame till it turns soft and translucent in colour.
• mix haldi, jeera powder, coriander powder and red chilly powder with 1 tbsp of water and add to the onion. saute the onion mixture for about a minute.
• after the masala is cooked add the boiled green peas. Season with salt.
• mash the green peas and let the mixture cook for 3-5 mins.Turn off the flame and let the stuffing cool. Once the stuffing has been cooled divide it into three parts.
• place the tawa on the gas and heat it on a medium flame.
• After the dough has been rested for a min of 20 mins knead it once again.
• make 3 balls of the dough
• roll one ball into a size of small puri, put one portion of the stuffing into the puri and close all the sides to make a ball. gently press the dough stuffed with the filling to get a size of small puri.
• place the stuffed puri and roll it with the help of a rolling pin. roll it gently so that the stuffing is evenly spread in the paratha. use dry flour if required.
• put the stuffed paratha on the tawa and cook it till it turns golden brown on both the sides.repeat the same procedure with other two balls of dough.
• serve hot with butter.

Tips:

• kneading the dough to the right texture is extremely important.
• for a stuffed paratha the dough should be as soft as possible. The water used in kneading a dough for stuffed paratha is more than for normal paratha dough.
• when kneading the dough keep adding 1 tbsp of water at a time, till the dough is very soft and elastic.
• you can add 1/4 tsp of salt to the dough while kneading.
• you can add 1 tbsp of milk while kneading the dough to make the dough soft.
• you can avoid garlic and onion in the stuffing.
• see that you do not completely mash the peas. flatten some so that they can be seen when you roll out the paratha.
• you may apply ghee/oil or a combination of both while cooking the paratha.
• non stick tawa may be used, it would decrease the quantity of the fat used while cooking the paratha.
• if the stuffing turns very dry and sticks to the pan at any stage just add 1 tsp of water and mix.
• if you have used too much of dry flour for rolling the paratha just play with the paratha with your palms to dust the excess dry flour before putting the paratha on the tawa.
• if you have to make parathas in bulk, cook the parathas till it is light brown in colour and stack them, just before serving apply ghee and cook it on both the sides and serve.
• you can have the parathas crispy or soft.
• the above recipe would make 3 parathas of 8 inch diameter.
• serve the paratha with ghee, butter, chutney, raita or even just sauce!!!!

Vegetable Curd Sandwich

Ingredients:

2 slice of bread

1/4 carrot finely grated

1/4 capsicum finely chopped

1 leaf of cabbage finely shredded

1 1/2 tbsp of hung curd (dahi)

1 tsp of mustard sauce

1 tsp of tomato ketchup

1 tsp of pepper powder

salt to taste

Method:

• mix hung curd, mustard sauce, tomato ketchup and pepper powder.
• Add cabbage, carrot, capsicum to the curd mixture. Add salt to taste and mix well.
• spread the curd mixture on one side of the slice bread and cover it with the other slice.
• cut the sides of the sandwich and cut it into two triangle.
• serve with mustard sauce.

Tips:

• this sandwich can be had cold. however before refrigerating ensure that its airtight by covering it with cling flim, aluminium foil, zip lock or airtight tiffin box.
• you could also add 1/2 tsp of olive oil to the stuffing.
• the said dressing of hung curd, mustard sauce, tomato sauce could be varied to make a dressing for salad.
• you could also add 1/2 tsp of lemon juice to enhance the flavours.
• you could dry roast the mustard seeds and coarsely grind it and use it instead of the mustard sauce.
• the vegetables given above could be changed according to your taste.
• to prepared hung curd tie the curd in a muslin cloth for twenty minutes. will shortly post the recipe.
• this sandwich can also be had grilled.
• in case you wish to consume the sandwich after some time-gap from the preparation, you could apply butter to the slice, this will ensure that the slice bread does not turn soggy.
• if you are making this sandwich for immediate consumption then add the salt to the mixture just before spreading.
• if you are not making the sandwich for immediate consumption but to be had after sometime, add salt to the vegetables and let the vegetables sweat for sometime. squeeze the water and then add the curd mixture to the vegetables.
• this sandwich can be served with mustard sauce or tomato ketchup.

Quick Uttapam

Ingredients:

for the Uttapam

1 cup sooji (semolina/rawa)

1 cup dahi (curd)

1/4 cup water

oil to make the uttapam

salt to taste

for the Topping

1 big sized onion

6 green chillies

coriander to garnish

Method:

• Mix the sooji and dahi. Mix it well to form a thick batter and keep the batter to rest for about 1/2 hour.
• heat the tawa on a medium heat. sprinkle 1/2 tsp of oil on the tawa ,within 15 seconds wipe it with a tissue paper.
• for making the uttapam, mix the batter and add water and salt. Give the batter a good stir.
• spread the batter on the tawa. Make two uttapams at a time of 6 inch diameter each.
• sprinkle onion, green chilli and coriander on the Uttapam. Put 1/2 tsp of oil on the sides of the uttapam and top of the uttapam. After the uttapam is done on one side flip on to the other side.
• turn the uttapam once and for all and turn the flame to high for a min and remove the uttapam off the flame.
• serve with sambar, chutney or even raita!!!

Tips:

• tomato or any other vegetable of your choice could also be added for the topping.
• if you like the onions to be caramelised then cook the topping for a slightly longer time. Avoid using coriander in this case.
• you could spread 1/2 tsp of ghee instead of oil while the uttapam is cooking or after cooking it to give it rich flavour.
• you could add 1/2 tsp of soda-bi- carb to the batter just before spreading the uttapam. However, i feel the result of the method I have given above is also good.
• the batter mixture should be of thick coating consistency, if required you could add more water to get the right consistency.
• if the curd is sour it gives a good fermented taste to the uttapam. However, fresh curd could also be used.
• non-stick tawa gives good result.
• ensure that the tawa is hot enough before spreading the batter. the tawa should be at a medium heat.
• sprinkle some water on the tawa to check the temperature of the tawa. if the tawa is too hot sprinkle more water to bring down the temperature of the tawa.
• uttapam must be cooked on low to medium low flame.
• you could make one big uttapam. However, I make two at a time of 6 inch each or 4 uttapams of 4 inch each (mini uttapam) on the dosa tawa. Mini uttapam are good for evening snacks for kids.
• the above recipe makes 6 uttapams of 6 inch diameter.
• while making the second batch of uttapam, just pour a drop of oil on the tawa and wipe it with a tissue paper. Alternatively, you could wipe the tawa with a cloth dipped in salt water.
• I feel that if the sooji Uttapam has good topping it could also be served with raita. i have served with garlic raita (will post the recipe soon!).
• these uttapam could also be served with tomato ketchup or even raita!!!