Aloo Bhindi Masala

Ingredients
Aloo (Potatoes) 2
Bhindi (Okra) 250 gms
Red onions 2 sliced
Tomato 2 chopped
Green chillies 2 chopped
Ginger paste 1/2 tsp
Garlic paste 1/2 tsp
Curry leaves 6
Cumin seeds 1/2 tsp
Cumin powder 1 tsp
Red Chilli Powder 1 tsp
Turmeric powder 1/2 tsp
Coriander powder 1 tsp
Amchur (dry mango powder) 1/2 tsp
Hing a pinch
Salt to taste
Oil 3 tbsp
Cilantro chopped

Method
Boil the potatoes. Peel and chop into small pieces
Cut bhindi into 1 inch long pieces.
Heat oil in a pan. Add cumin seeds.
Once they sizzle add hing, green chillies, ginger, garlic, curry leaves and turmeric
Stir fry for a min and add onions and salt
Saute till they become translucent
Add bhindi and mix well
Cover and cook on low heat till the bhindi becomes soft
Add tomatoes and cook for a few mins
Add spices - coriander, cumin, red chilli, amchur powder
Stir till the masala and vegetables are properly mixed.
Garnish with cilantro
Serve hot with chapati or roti

Servings - 25 mins
Servings - 4

Corn Bhel

Ingredients
Corn niblets 1 cup
Tomato 1 chopped
Potatoes boiled 1 chopped
Onion 1 chopped
Green chillies 3 chopped
Chaat masala 1 tsp
Green chutney 1 tbsp
Sweet tamarind chutney 1 tbsp
Lemon juice 11/2 tsp
Salt to taste
Sev for garnish
Fresh cilantro chopped

Method
Boil corn niblets. Drain and remove excess water.
In bowl, mix corn niblets, onion, tomato, potatoes, chaat masala, green chillies, green chutney, tamarind chutney, cilantro well.
Add lemon juice, salt and mix.
Sprinkle sev and serve immediately. 

Cooking Time - 10 mins
Servings - 4

Baingan Bharta

Ingredients
Eggplant 1/2 Kg
Tomatoes 3 chopped finely
Onions 2 chopped
Oil 2 tbsp
Cumin seeds 1/2 tsp
Ginger Garlic paste 3/4 tsp
Green chillies 2 chopped
Red chilli powder 3/4 tsp
Turmeric powder 1/4 tsp
Salt to taste
Fresh cilantro

Method
Prick the eggplants.
Roast them over open flame or in a preheated oven until the skin scorches and starts peeling off and eggplants start to shrink.
Let them cool. You can cool them by dipping them in water
Remove skin and mash the pulp completely.
Heat oil in a kadai. Add cumin seeds.
Once they sizzle add chopped onions and sauté until translucent.
Add ginger garlic paste and green chillies and cook for a minute.
Add red chilli powder, salt and chopped tomatoes
Cook till the tomatoes turn soft
Add mashed roasted eggplants.
Mix well. Cook for few mins
Garnish with chopped cilantro and serve hot.

Cooking Time : 30 mins
Servings 4

Rajma Masala

Ingredients
Red kidney beans (rajma), soaked overnight 1 cup
Onions finely chopped 2
Tomatoes pureed 2
Ginger
Garlic chopped 4 cloves
Cumin powder 3/4 tsp
Red chilli powder 3/4 tsp
Rajma masala powder 1 tbsp
Oil 2 tbsp
Bay leaves 2
Salt to taste
Cilantro

Method
Pressure cook rajma with salt till totally cooked and soft.
Heat oil in a deep pan.
Add bay leaves and chopped onions.
Add ginger and garlic and continue to sauté till the mixture turns golden.
Add tomato puree, mix and continue to cook.
Add cumin powder, red chilli powder, rajma masala and cook till the oil leaves the masala.
Add rajma along with the cooking liquour and mix.
Adjust salt. Lower the heat and simmer for about fifteen mins on low heat.
Garnish with fresh chopped cilantro
Serve hot with steamed rice.

Cooking Time : 30 mins
Servings 4

Sabudana Khichdi

Ingredients

Sabudana (sago) 1 cup
Peanuts (roasted & ground coarsely)  1/4 cup
Green chillies 3
Potato 1
Oil 2 tbsp
Curry leaves
Cumin seeds 3/4 tsp
Salt to taste
Lemon juice 1/2 tsp
Sugar 1/4 tsp
Cilantro

Method
Wash sabudana properly and soak in half cup water for six hours. Sabudana grains should be separate.
Boil the potato and chop finely.
Heat oil in a pan, add curry leaves, cumin seeds and chopped green chillies. When cumin seeds crackle add the potato.
Add salt. After 2 mins add sabudana and ground peanuts.
Sauté for 8-10 mins. Stir well.
Add sugar and lime juice. Mix well. Remove from heat.
Sprinkle fresh chopped cilantro. Serve hot.

Cooking Time : 30 mins
Servings 4

Dal Makhni

Ingredients
Black Lentils (whole urad) 1/2 cup
Red kidney beans (rajma) 2 tbsp
Onion  1 chopped
Tomatoes 3 pureed
Garlic 6 cloves chopped
Ginger paste 1/2 tsp
Cumin seeds 1 tsp
Green chillies 2 chopped
Garam masala 1 tbsp
Red Chilli powder 1/2 tsp
Cumin powder 1/2 tsp
Butter 3 tbsp
Oil 1 tbsp
Salt to taste
Cream
Cilantro finely chopped

Method
Soak the lentils and rajma overnight in three cups of water. Drain.
Pressure cook lentils and rajma in three cups of water with salt
The rajma should be totally soft.
Heat butter and oil in a pan. Add cumin seeds.
Once they sizzle add ginger, garlic, green chillies
Saute for a min and add onions
Sauté till golden brown
Add tomato puree. Mix well. Adjust salt
Add Red chilli powder, garam masala, cumin powder
Cook till oil leaves the masala.
Add the cooked dal and rajma along with the cooking liquour.
Add some water if the mixture is too thick.
Simmer on low heat till the dals are totally soft and well blended.
Add cream and cilantro
Serve hot with steamed rice

Cooking Time - 30 mins
Servings - 4

Veg Hakka Noodles

Ingredients

Veg Hakka Noodles 1 packet (200 gms)

Onion 1 chopped
Spring Onions 2
Cabbage 1/4 cup
Carrot 1/4 cup
Green Pepper 1/4 cup
French Beans 1/4 cup
Ginger Garlic Paste 3/4 tsp
Ajinomoto 1/4 tsp
Salt as per taste
Pepper 3/4 tsp
Oil 3 tbsp
Sugar 1/2 tsp
Vinegar 1 tbsp
Red chilli sauce 2 tsp
Green chilli sauce 2 tsp
Soya sauce 2 tsp

Method
Boil the noodles as per the instructions..
Cut the veggies into long thin strips
Heat oil in a pan.
Add ginger garlic paste and onions and stir-fry for two minutes.
Add  all the veggies and stir-fry for two minutes, stirring and tossing continuously.
Add noodles, sauce, ajinomoto, salt, sugar, vinegar and pepper powder and cook on high heat for a couple of minutes or until the noodles are heated through, tossing continuously.
Mix well and serve hot garnished with spring onion greens.

Cooking Time : 25 mins
Servings 4

Tamarind Rice

Ingredients
Boiled Rice 2 cups
Tamarind juice 1/2 cup
Peanuts 1 tbsp
Chana Dal 1/2 tbsp
Mustard seeds 1/2 tsp
Fenugreek seeds pinch
Whole red chillies 2
Curry Leaves 8
Green Chillies 2 chopped
Asafoetida pinch
Turmeric Powder pinch
Red Chilli powder 1/2 tsp
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Salt to taste
Oil 2 tbsp

Method
Heat oil in the pan and add whole red chillies
Add mustard seeds and once they splutter add fenugreek seeds, chana dal and peanuts
Cook on medium flame to prevent burning
Add curry leaves, chopped green chillies and hing.
Add turmeric and mix well
Then add the tamarind juice and  red chilli powder, coriander powder, cumin powder and salt
Cook the gravy till oil oozes out
Add boiled rice to the tamarind gravy and mix well
Serve hot.

Cooking Time - 20 mins
Servings - 3

Rasam

Ingredients
Toor dal/arhar dal 4 tbsp
Onion 1 chopped
Tomatoes 2 chopped
Green chillies 2 chopped
Garlic 3 cloves chopped
Cilanto chopped
Tamarind 1/2 lemon sized ball
Red chilli powder 1 tsp
Coriander powder 1 tsp
Cumin powder 1/2 tsp
Salt to taste
Sugar 1/2 tsp

For Tempering
Red chillies 2
Mustard seeds 1/2 tsp
Fenugreek (methi) seeds few
Urad dal 1 tbsp
Asafoetida a pinch
Curry leaves 10
Ghee 4 tbsp
Garlic 2 cloves
Black peppercorns 4
Cumin seeds 1/2 tsp
Turmeric powder 1/4 tsp

Method
Cook toor dal in two cups of water until soft. Mash the cooked dal well.
Soak tamarind in one cup warm water remove pulp, strain and reserve.
Put water in a pan. Add onions, tomatoes, green chillies, garlic, salt, sugar, cilantro, tamarind juice, red chilli powder, cumin powder, coriander powder, mashed dal along with the dal water and bring to a boil.
Reduce heat and simmer for 30 mins
Crush the garlic along with peppercorns and cumin seeds
Heat ghee in a pan, add mustard seeds and when they splutter add broken red chillies, curry leaves, hing, urad dal, methi seeds, haldi and crushed garlic paste. Stir well.
Pour the tempering over the prepared rasam
Cover and simmer for another 10 mins
Garnish with cilantro and serve hot with rice

Cooking Time - 50 mins
Servings - 4

Veg Upma

Ingredients
Semolina coarse (rava/sooji) 2 cups
Onions 2  finely chopped
Tomato 1 chopped
Green peas 1/4 cup
Carrot cubed 1/4 cup
Oil 4 tbsp
Broken cashews 1 tbsp
Mustard seeds 1/2 tsp
Whole dry red chillies 4
Urad dal 2 tsp
Chana dal 1 tsp
Curry leaves 8
Green chillies 3 chopped
Ginger 1 inch piece chopped
Asafoetida 1/4 tsp
Salt to taste
Water 4 cups
Lime juice 1 tbsp
Cilantro 2 tbsp chopped

Method
Roast sooji in a heavy bottomed pan on medium heat.
Keep stirring till little golden color
Once done, transfer the sooji to another bowl .
Heat oil in a kadai. Add mustard seeds, red chillies, hing, urad dal, chana dal and curry leaves.
When the seeds splutter, add green chillies, ginger and stir.
Add broken cashews and allow them to turn light golden in color.
Add onions, salt and sauté till they become translucent
Add carrots and green peas and sauté till they turn soft
Add tomatoes and cook for few mins
Add water and bring it to a boil. Add lime juice
Lower heat and add the sooji in a flow, stirring continuously to prevent lumps from forming.
Cook for a few more minutes stirring all the while
Garnish with chopped cilantro and serve hot.

Cooking Time - 25 mins
Servings - 4

Tomato Rice

Ingredients
Boiled Rice 1 cup
Onion 1 chopped
Tomatoes 2 chopped
Cashewnuts broken 1 tbsp
Chana Dal 1/2 tsp
Urad dal 1/2 tsp
Cumin seeds 1/2 tsp
Mustard seeds 1/2 tsp
Red chilli powder to taste
Garam masala a pinch
Green chillies chopped 2
Ginger paste 1/2 tsp
Curry leaves 6
Whole red chillies 2
Hing a pinch
Ghee/oil 2 tbsp
Salt to taste
Cilantro

Method
Heat ghee in a pan. Fry the cashewnuts till light brown.
Remove and keep aside
In the same pan add the red chillies, mustard, cumin seeds and hing
Once they splutter add chana dal, urad dal
When they change color add green chillies, ginger, curry leaves and chopped onions
Sprinkle salt and saute till translucent
Add tomatoes and cook till they become soft
Add fried cashews, red chilli powder and garam masala
Cook for a min and add the boiled rice
Mix well.
Garnish with cilantro and serve hot

Cooking Time - 20 mins
Servings - 3

Veg Biryani

Ingredients:
Basmati Rice 2 cups
Green Cardamom  3
Cinnamon Stick 1 inch piece
Bay Leaf  1
Cloves 5
Salt to taste
Oil  1 tsp
Mint Leaves  few
Ghee 1 Tbsp
Saffron  1/4 tsp

Vegetable Mixture
Ginger garlic Paste  2 tbsp
Coriander Powder  2 tsp
Turmeric Powder 1/4 tsp
Salt to taste
Potatoes 3 peeled and cut into large pieces
Cauliflower 1/2, cut into big florets
Green Peas 1 cup
Green Beans  1 cup, cut into long pieces
Carrots 1/2 cup, cut into big pieces
Green Chilies 4 (or to taste), slit
Mint Leaves handful
Dried Fenugreek Leaves 2 tbsp
Cilantro  finely chopped
Tomato 1 cut into big pieces
Yogurt 1 cup, lightly beaten

Biryani Masala 3 tbsp (or to taste)
Oil  3 tbsp
Cloves 4
Black Cardamom 1
Bay Leaf 1
Cinnamon Stick 1 inch piece
Whole Cashews 1/4 cup
Walnuts/Almonds  1/4 cup
Paneer  1 cup cubed
Cumin Seeds 1/2 tsp
Onions 2 sliced
Turmeric Powder  1/4 tsp

Garnishing:
Fried Onions and chopped Cilantro.

Method:
Soak the rice for 1 hr. Drain the rice.
Boil the drained rice in 8 cups of boiling water.
Add Cinnamon Stick, Bay Leaf, Whole Cloves, Green Cardamom, 1 tsp Oil, Salt and a few mint leaves.
Rice should be partially cooked (not fully cooked)
Immediately drain the water from the rice and add ghee and mix gently making sure not to break the rice grains.

In a bowl, add Ginger Garlic Paste, Coriander Powder, Turmeric Powder, and Salt and mix well.
Add Potatoes, Cauliflower, Green Peas, Green Beans, Carrots, Green Chilies, Cilantro, chopped Mint Leaves, Dried Fenugreek Leaves
Mix well and allow to marinate for 30 mins

Soak Saffron in 2 Tbsp of water and set aside for later use.
In a non-stick pan, heat 3 tbsp Oil on medium heat.
Add Whole Cashews and Walnuts and saute until they are golden brown.
Drain off all excess oil from them nuts and remove them onto a plate. Set aside.
In the same, add cubed Paneer and saute until golden brown. Drain excess oil from Paneer and remove onto a plate. Set aside
In the same Oil, add Cumin Seeds, Cinnamon Stick, Bay Leaf, Whole Cloves and Black Cardamom.
Add Sliced Onions and cook till light brown
Add turmeric Powder, 1 tbsp Biryani Masala, salt and mix well.
Add marinate vegetable mixture and additional salt, mix thoroughly, cover and cook until the veggies are 3/4 cooked.
Stir occasionally to prevent sticking/burning.
Switch off stove and add Paneer, Cashews and Walnuts.
Add Tomatoes and lightly beaten Yogurt and mix gently.
Coat bottom and sides of a baking dish with cooking oil.

Layer bottom of baking dish with 1/3 of cooked rice.
Sprinkle 1 tsp of Biryani Masala on the rice.
Layer 1/2 of the vegetable mixture over the rice and sprinkle Fried Onions on top.
Layer another 1/3 cooked rice over the veggies and sprinkle 1 tsp Biryani Masala.
Layer remaining vegetable mixture and sprinkle Fried Onions on top.
Layer remaining 1/3 cooked rice and sprinkle 1 tsp Biryani Masala.
Drizzle Saffron water over the rice, more Fried Onions and garnish with cilantro.
Cover and cook for 35 minutes in a preheated 400 degree Fahrenheit oven.
Serve hot with Raita.

Servings 8