Spinach Corn Sandwich

Ingredients:

4 medium sized leaves of spinach finely chopped

1 tbsp corn

1/4 tomato finely chopped

1/4 onion finely chopped

1 clove of garlic finely grated

1" ginger finely grated

1 green chilli finely chopped

1/4 tsp haldi

1/4 tsp red chilli powder

1 slice of cheese

2 slices of bread

1 tsp oil

salt to taste

Method:

• heat a tsp of oil in a kadai. Add the ginger and garlic and stir, add the

Paneer Kheer

2 litrs milk

1/4 cup sugar

pista and almond for garnish

2 tbsp rose water

pinch of saffron

eailaichi powder

100 gms paneer

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!

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.
• 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.

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

pinch of 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.

fried stuffed modak

1 cup maida

1/4 cup water

salt to taste

1 cup grated coconut

1/3 cup jaggery

1 tsp elaichi powder

salt to taste

oil for deep frying.

Mirch Gawar Phali (Spicy Chitki/ Cluster Beans)

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.

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.

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!

Dry Paneer

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.

dhokal dalna

Ingredients:

for the dhokal:

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!

mix veg bengali dal

Ingredients:

1/4 cup moong dal

1/4 cup carrot

3/4 cup lauki

2 tbsp green peas

1/4 cup karela

1/4 tsp salt

1/4 tsp haldi

1 cup water

1 tsp sugar

cardamom powder

cinnamon powder

1/4 tsp panch phoren

1 tsp ghee

Method:

• Wash the dal and soak in water for 1/2 hour.
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Beans poshto

1 cup beans

3/4 tsp posto

1 green chilli

1/4 tsp haldi

1/4 tsp kalonji

1 1/2 tsp oil

1/2 tsp sugar

3 tbsp coconut

only posto and green chilli on silvatta

veg kurma

Ingredients:

1 1/2 cup vegetables (french beans, carrot, potato, green peas,corn)

1 tetra pack of coconut milk

4-5 curry leaves

3 green cardamom

3 black pepper corn

3 cloves

1" cinnamon stick

1 tbsp ginger garlic paste

1 green chilli

1 tsp corn flour

1/4 tsp sugar

1 tsp of oil

1 cup water

salt to taste

Method:

• Mix All the vegetables and add into a microwave proof dish. Add salt and sprinkle 1/2 tsp of water. Microwave covered for 4 minutes.
• Heat a skillet and add oil. Add green cardamoms, black peppercorns, cloves and cinnamon stick. Add onions and stir well. Add ginger garlic paste and stir well. Cook the onions on flame. The colour should not change.
• Add the microwaved vegetables and mix well. Add the green chillies and curry leaves and mix well.
• Add the Coconut milk and mix well on low flame.
• Mix cornflour in 1/2 cup of water and add to the vegetable.
• bring to boil.
• Add salt and sugar and mix well.
• Serve hot with malabari paratha!!!

Tips:

• You add any veggies that you like.
• Addition of corn flour gives a good thickness and binding to the gravy you can avoid it too.
• you may cook the veggies in the coconut milk, however in such a case you must use the second milk of coconut to cook the veggies and then add the thick or first milk.
• You can use fresh cocnut milk too.
• Anything between 2-4 minutes is normally good enough to cook the veggies in the microwave.
• the colour of this gravy is white hence ensure that the colour of the onion is not changed when its cooking.
• You can add white pepper powder to increase the spice content.

Bread Anda Pakoda

1 slice of bread

1 egg

2 tbsp finely chopped onion

1/2 green chilli finely chopped

1 tsp coriander leaves finely chopped

pinch of haldi powder

salt to taste

1 1/2 tsp of oil

Pav Bhaji

Ingredients:

1 cup onion finely chopped (1 large)

1 1/4 cup tomato (2 large)

1 capsicum finely chopped

1 1/2 tbsp pav bhaji masala

1/4 tsp haldi

1/2 tsp kashmiri mirch powder

1/2 tsp jeera powder

1/2 tsp coriender powder

2 tsp oil

2 tsp butter

salt to taste

to be boiled together and mashed

2 medium sized potato

1 medium sized carrot

to be made into a paste

5 cloves of garlic

1" ginger

1 green chilli

4 tbsp coriender

garnishing

finely chopped onion

butter

coriender

cucumber raita recipe

Ingredients:

1 cup curd

2/3 cup grated cucumber

salt to taste

1/4 tsp roasted jeera powder

pinch of black salt

pinch of black pepper powder

Method:

• Peel the cucumber and grate it.
• Whisk the curd and add salt, black salt, black pepper powder and roasted jeera powder. Mix well.
• Add the grated cucumber and serve immediately.

Tips:

• Try not to grate the cucumber too thick.
• After adding the cucumber serve immediately. Incase, you have to serve it after sometime, then grate the cucumber and keep it aside for sometime. Mix cucumber just before serving.
• You can also add peanut powder, it gives a distinct and nice taste.
• You could also add red chilli powder or finely chopped green chillies too.

Paneer paratha

1 cup grated paneer

1 green chilli

1/2 tsp jeera powder

1/4 tsp red chilli powder

1 tbsp coriander leaves

salt

1/2 finely chopped onion

100 gms paneer

1/2 tsp khuskhus

1/2 sugar

salt to taste

1/4 tsp kashmiri mirch powder

1/2 jeera powder

1/2 coriander powder

6 cashew nut

2 tsp cream

1/3 cup milk

1/2 tsp kasoori methi

1 green elaichi

2 cloves

1" cinamon

1 tbsp raisins

2 tsp oil for frying

1 tsp oil

1 onion

1 tomato

Aam Panha- roasted

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 etc t

Kadai Paneer

Ingredients:

1 capsicum, cut lengthwise

1 medium tomato, grated

1 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.
• 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.

Dry Bhindi with moist oinion.

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.
• 
  

neer panas subzi

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.

goan Val recipe

1 bunch of val

1 onion chopped

hing pinch

1/2 tsp mustard seeds

2 greenchillies

salt to taste

coconut grated

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.

cucumber salad

1 cucumber

2 tbsp dahi

2 tbsp groundnut

1 green chili

1 tsp coriander

salt to taste

Tomato Amti (Maharahtrian style)

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.

chilli chicken

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

1 tbsp 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!

chicken kung pao

250 gms chicken (boneless), bite size pieces

1 egg

3 tbsp cornstarch

1 tbsp lemon juice

1/2 tsp white pepper powder

salt to taste

4 red chillies whole

1 spring onion

1" ginger piece

4 cloves of garlic

2 tbsp oil

oil for deep frying

1 tbsp soya sauce

1 tsp sugar

1/2 chicken cube

3 tblsp roasted cashewnuts

2 tbsp of roasted peanuts

Method:

• Wash and clean the chicken. Pat dry the chicken with a kitchen towel.
• To the chicken

nepali style sitaphal tarkari

1 cup sitaphal

1/4 cup dahi

1/2 tsp jeera powder

1/4 tsp jeera

1/4 tsp haldi powder

salt to taste

1 green chilli

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.

brinjal vegetable

1 small brinjal

1 onion slices

1 potato cut into wedges

3 garlic sliced

1/4 tsp coriander powder

1/4 tsp jeera powder

1 green chilli

1/4 tsp haldi powder

1/4 tsp red chilli powder

salt

coriander leaves

1 1/2 tbsp oil

1/2 tsp jeera

banana kofta

Ingredients:

2 laung

1 tsp oil

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

2 banana

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.

Stuffed bhindi-coconut and til

Ingredients:

150 gms bhindi
1/2 cup coconut grated fresh

1 tsp coriander powder
2 tbsp garam masala
1 tsp jeera powder
1/2 tsp haldi powder
1/2 tsp kashmiri mirch powder
4 tbsp of coriander leaves chopped
1 tbsp sesame seeds dry roasted

1 tsp sugar
1/2 tsp oil
salt to taste


1 tsp oil

Method:

1. slit the bhindi.
2. Mix together coconut, coriander powder, garam masala, jeera powder, haldi powder, kashmiri mirch powder, coriander leaves, sesame seeds, sugar along with oil and salt.
3. stuff the bhindi with the above filling.
4. Heat a pan and add 1 tsp of oil. Place the bhindi on the pan. Sprinkle few drops of water and cover the pan. Let the bhindis cook on sim.
5. trun the bhindis once its done on one side.
6. once the bhindis are cooked, turn off and serve hot!

Tips:

• You can replace bhindi by any other vegetables, you can also have medley of vegetables.
• You can also add kokum or lemon if you want a sour taste.
• you can also add coarsely ground peanut.

Gobi Aaloo with tomato curd gravy

Ingredients:

2 cup cauliflower florets
2 medium size potato- peeled and slices


1 tsp kashmiri mirch powder
1 tsp jeera powder
1 tsp dhania powder
1/2 tsp haldi


1 large tomato
1 large onion- finely grated or pureed
3 cloves of garlic- finely grated

1 cup curd
1 tsp kasoori methi
salt to taste
1/2 tsp sugar(optional)

1 1/2 tsp + 1 tsp of oil

Method:

1. Heat a kadai, and add 1 1/2 tsp of oil. Add the potato and stir on medium high flame. Add the cauliflower and stir. fry till the potatoes and cauliflower are half done.
2. Heat another kadai and add tsp of oil, add the onion paste and stir, add the garlic and stir. Cover and coo till the raw smell of the onion is no more.
3. Add the tomato paste and mix well. Cover and cook till the tomatoes are done.
4. Add the dry masala powder - kashmiri mirch powder, jeera powder, dhania powder and haldi and mix well. let the masala cook well. Add salt and mix.Add few tsp of water is needed.
5. Add the vegetables and 1/2 cup of water and cover the pan and let the vegetables cook fully.
6. Once the vegetables are cooked, put the gas on medium high and dry the gravy.
7. Whisk the curd and add it to the vegetable.
8. let the curd cuddle on high flame. Add sugar and kasoori methi and mix.
9. let the veg cook for a min. Serve hot with paratha or roti!

Tips:

• Please see that the onion is cooked well before adding the tomatoes...and it can really take long. the raw smell of the onion should not be there.
• Please see that the tomatoes are cooked well before add the vegetables. The raw smell of the tomatoes should be not be there.
• you add any vegetables of your choice to this.
• you can deep fry the veggies before adding.
• if the curd is not fresh the gravy may get a tangy flavour. 

Paneer soya nuggets

Ingredients:

1 cup paneer

1/3 cup suya nuggets

1 tomato- grated

1/2 onion- grated

1/2 tsp jeera powder

1/2 tsp coriander powder

1/2 tsp haldi

1/2 tsp kashmiri mirch powder

salt to taste

pinch of sugar

pinch of cinnamon powder

1 1/2 tsp + 1 tsp oil


Method:

1. Boil 3 cups of water and add a pinch of salt. Add the soya nuggets and let the nuggets boil. Drain and keep aside
2. Heat 1 1/2 tsp of oil in a kadhai. Add the soya nuggets and fry them. Drain and keep aside. Fry the paneer in the same oil.
3. Heat 1 tsp of oil. Add onion and fry till the onion is cooked.
4. Add the tomato and cook till the tomato is cooked.
5. add the jeera powder, coriander powder, haldi powder, kashmiri mirch powder and mix well. Add few spoons of water if needed.
6. Add salt and sugar and mix the soga nuggets and paneer pieces well to coat the gravy over it.
7. sprinkle a pinch of cinnamon powder and serve.

Tips:

• Its important to boil to soya nuggets as the procedure will help to take away the strong smell.
• the panner can be soaked in warm water after frying to avoid the paneer from becoming chewy. 

Goan dal ros with onion

1/4 cup arhar dal
1 onion finely chopped
2/3 cup coconut grated into fine paste
1 tsp garam masala
1 tbsp  coriander
salt to taste
1 tsp oil
1 grated tomato
lemon sized tamirind soaked in water
2 slit green chillies

wash the arhar dal and soak. add salt haldi and water  and half onion, green chillies, tomato and boil the dal.
one whistle on high and three on sim.
turn off the heat.
heat 1 tsp of oil and add the other half of the onion and let it cook till almost dark brown- black
once the pressure is released add the grated coconut, garam masal powder, tamarind pulp  and bring to boil
add the tempered onion and garnish with fresh coriander.

Paneer Baigan

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.

Goan Tomato Saar

Ingredients

Tomato
ginger
grated coconut


oil
rai
jeera

red chilli powder
salt
coriander
karipatta leaves

Preparation

Make a puree of tomato ginger and grated coconut.
heat oil and add rai and jeera and curry leaves. Add the tomato paste and red chilli powder salt and the coriander and cook. add water and cook till done

dry Egg Fry

Ingredients

coconut
kokum
maggie cube
onion
ginger garlic
oil
red chilli powder
haldi powder
salt
coriander leaves
4 egg


Heat oil in a pan and onion and the ginger garlic paste. mix well. add haldi powder and redchilli powder. cover and let the onion cook well. Add salt and the maggie cube and mix well. add the coconut and kokum. mix well. make 4 wells in the pan and break an egg in each of the well. cover and let it cook on sim.
once the eggs are cooked garnish with coriander leaves and serve.

Wadyache Kadvaan

Ingredients:

1/2 grated coconut
1/2 onion
8 pepperballs
1 tbsp coriander seeds
7 red chillies
1/2 tsp haldi

8 vadis
1/2 finely chopped onion
1/2 tsp methi seeds
3 tbsp jaggery

2 tbsp oil
salt to taste

Method:

1. Grind coconut 1/2 onion, 1/2 grated coconut, pepperballs, coriander seeds, red chillies and haldi into a very fine paste.
2. Heat a kadai and add the oil.
3. Add the methi seeds and let it change colour. Add the finely chopped onion and fry till it turns pink in colour.
4. add the vadis and fry till, the vadis are crisp and get a lovely brown coating.
5. Add the ground masala and fry. Add 1 cup of water and let it come to a boil.
6. Add the salt and jaggery and mix well. Let the Wadyos turn slightly soft.
7. Adjust the sweetness and consistency to your taste.
8. Enjoy this vegetarian delight with rice!

Tips:

• You can deep fry the wadyos.
• Sugar can be added instead of jaggery but jaggery tastes better. 
• you can add tefla. however i prefer it the way its written above.

Masala fried raw banana

Ingredients:

3 banana cut into chips
1/2 tsp jeera

1/2 tsp kashmiri mirch
1/2 tsp haldi powder
1/2 tsp jeera powder
1/2 tsp coriander powder

1 tsp oil
salt to taste

Method:

1. Heat oil in a pan. Add jeera and let it crackle. Add the banana chips and let it fry on medium high heat. Sprinkle few drops of water and cover the pan and simmer the gas.
2. Cook till the chips are almost done. Add the msala and a few drops of water along with the salt and toss. cover and cook till done.
3. uncover the pan and on a medium high heat cook the chips till the chips are crisp.
4. serve as an accompaniment!

Tips:

• the chips should be crisp. 
• you can increase the amount of oil that would make the dish really quick.
• Incase you want to control the amount of oil...keep sprinkling few drops of water to ensure that the chips do not burn.

prawn curry

Ingredients




heat the oil and add one medium sized onion finely diced. let it brown well. Add one cup of onion and prawns and let it cook.  you can add alan water. if ading bhindi add bhindi and tamarind water. once sumta is cooked add salt and alan. add tamarind if not added before

Daal Puri for adhra nakshatra

Ingredients

chana dal
haldi
salt
ghee
green chilli
 jeera
hing

Atta dough
oil for frying

Preparation

wash chana daal and cook in a pan with enough water and haldi and salt
once the dal is cooked sieve it. keep the water aside.
put the dal on a cloth and crush it.

heat ghee. add jeera and finely chopped green chilli and mix. add the dal and hing. and mix.
remove from fire and let it cool

stuff the dal in atta and make puris

Pongal

Ingredients

3/4th cup rice
1/4 th cup moong dal
1 tbsp ghee
4 cup water

tempering

3 tbsp oil
few curry leaves
2 inch finely grated ginger
pinch of haldi
crushed together 15 peppercorns and 1 tbsp jeera
salt to taste

Preparation

heat a cooker add ghee. add the washed dal and roast.
add the rice and mix well
add water

heat a pan for tempering.
add the oil once the oil is smoking hot take it off the gas
add the crushed peppercorns and jeera and curry leaves and ginger
add to the rice mixture
mix well add salt and turmeric
close the lid and on high flame cook till suuuu sound of cooker but not whistle. immediately sim the gas and cook for 10-15 mins on very low flame.
after 10-15 mins shut the gas and once the pressure drops open the cooker and add ghee and serve hot.

UPMA

Ingredients

1/2 tsp of Mustard seeds
2-3 green chillies, roughly chopped
2 medium onion, roughly chopped
1/2 cup green peas
3/4 th cup rava
4 tbsp grated fresh coconut
1/4 tsp haldi
1 tsp salt
1/2 tsp jeera powder
1/2 tsp sugar
1 tbsp oil
2 tbsp ghee
1 1/4 cup of hot water

garnishing

coriander leaves and fresh grated coconut
Method

1. Put oil in a pan add the mustard seed and let it splutter. add the jeera powder and mix well.
2. Add the green chilli and onion and mix well.
3. Add the green peas and mix, add little water if needed and cover and cook the peas.
4. once the peas are cooked add the suji and roast till it just changes the colour.
5. mix together the grated coconut, haldi powder, salt and sugar.
6. once the suji is roasted add the hot water and the grated coconut mix.
7. cover and let it cook for 5 minutes.
8. serve hot garnished with coconut and coriander.

PUNJABI KADHI

Ingredients

For the Kadi

2 cups curd
1/2 cup besan
1/2 tsp haldi powder
1/2 tsp red chilli powder
1/2 tsp garam masala
salt
water

First tempering

1 tbsp oil
1/2 tsp methi seeds
1/2 tsp coriander seeds
1/2 tsp finely chopped ginger
1/2 tsp finely chopped garlic
2 roughly chopped onion

second tempering

2 tbsp ghee
2 dry red chillies
1 tsp kashmiri mirch powder
1 tsp kasuri methi

pakoda

1 cup besan
1/2 tsp haldi powder
1/2 tsp coriander seeds
1/2 tsp kashmiri mirch powder
oil to fry
salt
water

Method

1. Mix all the ingredients to form the curd slurry.
2. Heat a pan and add oil. Add the methi seeds, coriander seeds and let it splutter.
3. Add the ginger and garlic and saute. Add the onion and saute till translucent.
4. Add the curd mixture and let it let it boil for 15-20 mins. keep stirring gradually.
5. Add the oil in a wok. and mix the ingredients of the pakoda. mix the batter until smooth and light.
6. deep fry the pakodas.
7. mix the curd mixture and let it cook further till the besan is cooked. it may take another 20 mins.
8. once the kadhi is cooked add the pakodas.
for the second tempering. heat the ghee. once it is hot add whole red chillies and shut the gas. Add the red chilli powder and kasuri methi and add to the kadhi.
9. cook for another 10 mins.
10. serve hot with Rice.