Chhole

Ingredients
Chickpeas (kabuli chana) soaked overnight 1 1/2 cups
Tea bags 3
Onions 2
Tomato puree 1 cup
Green chillies 3
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Cardamom 4
Cloves 4
Bay leaf – 2
Cinnamon stick 2
Salt to taste
Red chilli powder 1 tsp
Chana masala 1 1/2 tbsp
Dry mango powder (amchur) 1/2 tsp
Cumin seeds 1 tsp
Cumin powder 1 tsp
Oil 3 tbsp
Cilantro chopped

For Tempering
Ghee 2 tbsp
Ajwain 1/2 tsp
Ginger thin long strips 4
Green chillies slit & deseeded 2

Method
Transfer the Chana and the water it has been soaking in into the pressure cooker.
Add tea bags and salt
Close pressure cooker and allow it to whistle thrice, lower heat and cook for another 20 min.
Once done, allow the pressure to go down and then open.
Remove the tea bags. Separate the water and the chana, do not discard the water.
Heat oil in a iron kadai. Add cumin seeds and sauté till it changes colour.
Add cloves, cardamom, bay leaf, cinnamon.
Add onion paste, green chillies and sauté till golden. Add ginger paste, garlic paste, red chilli powder, chana masala, cumin powder and continue to sauté.
Add tomato puree and salt and cook till the till the oil leaves the masala.
Add boiled chana and some cooking liquour and mix.
Add amchur powder.
Lower the heat and simmer for about fifteen mins on low heat.
Meanwhile heat ghee in a pan. Add ajwain, ginger strips, slit green chillies and toss.
Add to the chana and mix well.
Garnish with onion rings and cilantro
Serve hot with puris, bhaturas or naan.

Cooking Time - 30 mins
Servings - 4

Gatte Ki Subzi

Ingredients
For the Gatte
Besan/Chickpea Flour 1 cup
Yogurt 1/4 cup
Oil 1/8 cup
Red chilli powder 1/2 tsp
Ajwain 1/2 tsp
Salt to taste

For the Gravy
Onion 1 finely chopped
Green chillies 2 chopped
Ginger 1 inch piece grated
Curry leaves 5
Cumin seeds 1 tsp
Coriander powder 1 tsp
Turmeric powder 1/4 tsp
Red chilli powder 1 tsp
Amchur/dry Mango Powder 1/2 tsp
Garam Masala 1/2 tsp
Hing a pinch
Salt to taste
Oil 2 tsp
Cilantro finely chopped

Method
For the Gatte
In a bowl add besan, red chilli powder, ajwain and salt
Add oil and mix well
Add yogurt little by little and make a firm dough
Be careful as besan tends to get sticky.
Take a small ball of the dough and roll it into 1/2 inch thick cylinderical shape
Repeat the same with all the balls
In a pot add water and bring it to a boil
Place all the rolled gatte in the boiling water
They should be fully merged in water.
It should take about 10-15 mins
Check by inserting a knife in one of the rolled gatte and make sure the knife comes out clean.
Once all are done, drain the gatte rolls out of water.
Do not throw the water as it can be used for the gravy.
Cut about 1/2  inch thick gatte
Keep aside

For the Gravy
Heat oil in a pan.
Add cumin seeds and hing
Once they splutter add green chillies, curry leaves and ginger
Stir fry for a minute
Add chopped onions and salt
Saute the onions till they turn translucent
Add all the spices - turmeric, coriander, red chilli powder, amchur, garam masala
Now add the gatte pieces and mix well
Cook for 2 mins and add enough water to make a gravy
Cover and cook for few mins
Garnish with cilantro
Serve hot with parathas

Cooking Time - 40 mins
Servings - 3

Veg Manchurian

Ingredients
For the manchurian balls
Cabbage 1 cup finely shredded
Carrot 1/2 cup finely shredded
Beans 5 finely chopped
Cauliflower 1/4 cup finely shredded
Capsicum 1/4 cup finely chopped
Spring onions 2 finely chopped
Salt to taste
Black pepper to taste
All purpose flour 4 tbsp or as needed
Cornstarch  2 tbsp
Ginger paste 1 tsp
Garlic 4 cloves finely chopped
Green chillies 2 chopped
Soy sauce 2 tsp
Oil for deep frying

For the sauce
Onion 1/2 cup chopped
Spring onions 4 chopped
Green chillies 2 chopped
Ginger 1 inch piece grated
Garlic 4 cloves finely chopped
Salt to taste
Black pepper powder to taste
Sugar 1 tsp
Soy sauce 3 tbsp
Red chilli sauce 2 tsp or to taste
Tomato ketchup 2 tbsp
Cornstarch 3 tsp
Vegetable stock 2 cups or as needed
Water as needed

Method
For the manchurian balls
Squeeze out the excess water from cabbage and carrot and add to a mixing bowl.
Add beans, cauliflower, spring onions, capsicum, salt, pepper, all-purpose flour, cornstarch, green chillies, garlic, ginger and soy sauce
Mix well. Make small balls of the mixture.
Heat oil in kadhai and deep fry the balls till golden brown on all sides
Remove from oil and drain on paper towel. Set aside.

For the sauce
Heat oil in a pan on medium heat.
Add ginger, garlic and green chillies
Fry for a minute
Add onions, sping onions and stir fry for a minute
In a separate bowl mix cornstarch with water till there are no lumps and add to the above mixture
Add soy sauce, red chilli sauce and tomato ketchup. Saute for a minute
Add sugar and vegetable stock
Adjust salt and pepper
Bring the mixture to a boil and allow it to thicken to desired consistency
Add the fried balls and cook for a min
Garnish with green onions
Serve hot with fried rice or noodles.

Cooking Time - 30 mins
Servings - 5

Paneer Bhurji

Ingredients
Paneer 250 gms
Onions 2 finely chopped
Tomatoes 2 chopped
Green chillies 2 chopped
Ginger paste 1 tsp
Garlic paste 1 tsp
Cumin seeds 1/2 tsp
Garam masala 1/2 tsp
Red chilli powder 1/2 tsp
Chat masala 1/2 tsp
Cumin powder 1/2 tsp
Turmeric powder 1/4 tsp
Coriander powder 1 tsp
Oil  2 tbsp
Salt to taste
Cilantro finely chopped

Method
Grate or crumble the paneer
Heat oil in a pan. Add cumin seeds
Once they sizzle add onions, turmeric powder, green chillies, ginger and garlic paste
Saute till the onions are translucent.
Add tomatoes and cook till they become soft
Add all the spices..cumin powder, garam masala, coriander powder, red chili powder, chat masala and salt. Mix well.
Add crumbled paneer and mix well.
Paneer should be well coated with the masala.
Cover and cook for 4 mins.
Garnish with cilantro and serve hot with naan or parathas

Cooking Time - 20 mins
Servings - 4

Paneer Frankie

Ingredients
Paneer 100 gms grated
Potatoes 2 boiled and mashed
Turmeric powder 1/4 tsp
Red chilli powder 1/2 tsp
Roasted cumin powder 1 tsp
Dry mango powder (amchur) 1/2 tsp
Chaat masala 1/2 tsp
Lemon juice 1 tbsp
Fresh cilantro chopped
Salt to taste
Oil for deep-frying

For maida rotis
Maida 1 cup
Oil 1 tsp
Salt to taste
Water for kneading

Salad
Cabbage 1/2 cup shredded
Cucumber 1 chopped
Onion 1 chopped
Carrot 1 grated
Salt to taste
Chaat masala 1/2 tsp
Roasted cumin powder 1/2 tsp

Method
In a bowl take paneer, potatoes, salt, lemon juice, turmeric powder, red chilli powder, roasted cumin powder, dried mango powder, cilantro and chaat masala.
Mix well. Shape this mixture into even sized long kababs.
Heat little oil in a non stick pan and cook these kababs in it.
Keep turning them from time to time.
When the kababs are fully done remove them onto a plate

For maida rotis
Combine all the ingredients and knead into soft dough.
Divide the dough into five equal portions.
Roll out each portion into a thin chapati.
Heat a tawa and cook each chapati lightly on both sides. Set aside.

In a bowl add cabbage, carrot, onion and cucumber
Add salt, roasted cumin powder and chaat masala and mix well
Place a kabab on each maida roti and put some salad over it.
Roll them up and serve immediately.

Cooking Time - 30 mins
Servings - 3

Pasta

Ingredients
Pasta 8 oz (approx 250 g)
Onion 1 sliced
Tomato 1 chopped
Green pepper 1/2 sliced
Red pepper 1/2 sliced
Garlic 3 cloves chopped
Italian Seasoning 1/2 tsp
Crushed Chilli flakes to taste
Pasta Sauce 3 tbsp
Oil 3 tsp
Salt to taste
Lemon Juice to taste
Fresh Basil for garnishing
Shredded Cheese for garnishing

Method
Boil the pasta with water and salt and cook them as per package directions AL Dante.
Once cooked, drain and keep aside.
Heat oil in a pan. Add garlic and stir for few seconds
Add the Italian seasoning by rubbing it between your palms.
Add crushed red chilli flakes to taste. Cook for 30 seconds.
Add onions and allow them to cook for a minute.
Add green and red pepper and mix well.
Increase the flame to high and cook for a couple of minutes.
Add salt and chopped tomatoes and cook for 2 mins
Add pasta sauce and mix well
Add the boiled pasta and start mixing again.
Also add in the lemon juice and cook till the pasta is heated all the way through.
Garnish with torn up basil leaves & shredded cheese.
Serve hot

Cooking Time - 30 mins
Servings - 3

Paneer Rolls

Ingredients
Puff Pastry sheets 1 package
Paneer 7 oz
Oil 1 tbsp
Garam masala 1/4 tsp
Chat masala 1/2 tsp
Turmeric powder 1/4 tsp
Red chilli powder 1/4 tsp
Cumin powder 1/4 tsp
Dry mango powder/amchoor 1/4 tsp
Salt to taste
Cilantro finely chopped
Maida for dusting

Method
Pull out a package of Puff Pastry sheets to defrost on the counter for 30 mins
Crumble the paneer in a bowl
Add in the dry spices – turmeric, red chili powder, cumin powder, garam masala,
chat masala, dry mango powder & salt. Mix well
Add the chopped cilantro and mix again.
Heat oil in a pan
Add the paneer and fry for a min
Take off the flame and transfer into another bowl so it cools down faster and is easy to handle.
Meanwhile dust a flat surface with some maida and open the sheet
of puff pastry on it.
Dust a little more maida on top of the sheet and roll out the sheet a little.
Divide the filling and spread them on the 2 sheets
Roll the sheet gently into a roll as tightly as possible while being gentle.
Once you reach the edge dab a little water and firmly press the edge in.
Roll the roll over and gently pinch the edges together.
With a sharp knife cut rounds and place them on a greased tray.
Place them in a preheated oven at 400 degrees F oven about 15 mins
Pull them out once you see them turning brown.
Once out of the oven  allow them to cool for about 5 mins before transferring them.
Enjoy warm.

Cooking Time - 20 mins
Servings - 6

Spicy Cauliflower

Ingredients
Cauliflower 1
Cornflour 2 tbsp
Rice flour 3 tbsp
Ginger paste 1 tsp
Garlic paste 1 tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala 1 tsp
Chat masala 1/2 tsp
Lemon juice 1 tsp
Salt
Oil for deep frying

For the sauce
Onion 1 cubed
Bell pepper 1 cubed
Tomato sauce 1 tbsp
Red chilli sauce 1 tbsp
Salt to taste
Pepper to taste
Chat masala to taste
Mustard seeds 1/2 tsp
Oil 2 tsp
Cilantro

Method
Clean the cauliflower and cut into small florets
Mix all the ingredients except oil and add very little water to make a paste without lumps
Add the florets to the mixure and mix well so that the florets get coated evenly
Cover and keep aside for 20 mins
Heat oil in a pan
Deep fry the florets until crispy
Drain on a paper towel
Heat oil in another pan
Add mustard seeds. Once they splutter add onions, bell pepper and salt
Saute till the onions turn translucent
Add the fried florets, tomato sauce, chilli sauce, chat masala and pepper
Mix well. Garnish with cilantro
Serve hot.

Cooking Time - 30 mins
Servings - 4

Vegetable Puffs

Ingredients
Puff Pastry Sheets 1 box
Potato 2 boiled & chopped
Green peas 1/2 cup boiled
Green chillies 3 chopped
Ginger paste 1/4 tsp
Black peppercorns 1/2 tsp crushed
Garam masala 3/4 tsp
Coriander seeds 1/2 tsp crushed
Fennel seeds 1/2 tsp crushed
Cumin seeds 1/2 tsp
Hing a pinch
Dry mango powder (Amchur) 1/2 tsp
Oil 3 tsp
Cilantro finely chopped
Lemon juice to taste
Salt to taste

Method
Thaw Puff pasty sheets at room temperature for 30 mts.
Heat oil in a pan. Add cumin seeds and hing
Once the seeds sizzle add green chillies and ginger and stir fry
Add green peas and mix
Add salt, coriander seeds, fennel seeds, black peppercorns and mix
Add potato cubes and mix well.
Add garam masala, amchur powder and lemon juice. Adjust salt
Add cilantro and mix well. Keep aside
Pre-heat the Oven at 400 degrees Fahrenheit.
Cut the Pastry sheets strips to form small squares
Put 1 tbsp of the stuffing in the center of one square
Fold the Pastry Sheet to make a triangle.
Use a fork and gently, but firmly, press into the sides and press away
(to form a design and help seal)
Put the Puffs on a cookie sheet lined with foil.
Place in the pre-heated oven at 400 degrees F for 15 minutes.
Once they are out of the oven, transfer them to a cooling rack and allow them to rest and cool down for 5 mins
Serve with tomato ketchup or chutney

Cooking Time - 45 mins
Servings : 6

Note - The same stuffing can be used to make Samosa

Methi Matar Malai

Ingredients

Fenugreek leaves (methi) 2 bunch

Green peas 1 cup boiled
Onion 1 chopped
Ginger 1/2 inch piece
Garlic 5 cloves
Oil 4 tbsp
Dry red chilli 1
Cumin seeds 1/2 tsp
Red chilli powder 1/2 tsp
Turmeric powder 1/4 tsp
Garam masala 1/2 tsp
Dry mango powder (amchur) 1/2 tsp
Sugar 1/2 tsp
Salt to taste
Fresh cream 1/2 cup

Method

Clean, wash and chop the methi leaves.

Blanch the methi leaves in the boiling salt water and refresh with the cold running water.
Heat oil in a pan. Add dry red chilli and cumin seeds
Once the seeds sizzle add chopped onions and cook till they are translucent.
Add ginger and garlic paste and continue to sauté for a min
Add the methi leaves and sauté for a few mins
Add red chilli powder, turmeric, garam masala and green peas.
Cook for four mins.
Add amchur, sugar and salt. Mix well.
Add the fresh cream and serve hot

Cooking Time - 20 mins
Servings - 4

Black eyed Peas Curry

Ingredients
Black eyed peas 1 cup
Onion 1 large chopped
Tomatoes 2 finely chopped
Green chillies 2 chopped
Ginger paste 1 tsp
Garlic 3 cloves chopped
Cumin seeds 1/2 tsp
Turmeric powder 1/4 tsp
Red chilli powder 1/2 tsp
Garam masala 1 tsp
Coriander powder 1 tsp
Cumin powder 1/2 tsp
Salt to taste
Oil 2 tbsp
Cilantro chopped

Method
Soak the black eyed peas overnight
Pressure cook with salt until 3 whistles to turn soft
Heat oil in a pan
Add cumin seeds. Once they sizzle add green chillies, ginger and garlic
Stir fry for few seconds and add onions and salt
Saute till they turn translucent
Add tomatoes and cook till they turn mushy
Add turmeric, red chilli, cumin, coriander powder and garam masala. Adjust salt
Add boiled black eyed peas and water and simmer for 10 mins
Garnish with cilantro
Serve hot with rice or parathas

Cooking Time - 25 mins
Servings - 4

Veg Cutlets

Ingredients
Potatoes 2 boiled and mashed
Mixed vegetables 1 cup chopped (green peas, carrots, green beans, cabbage)
Breadcrumbs 1 cup
Cumin seeds 1/2 tsp
Ginger garlic paste 1 tsp
Coriander powder 1/2 tsp
Turmeric powder 1/4 tsp
Amchur powder 1/2 tsp
Red chilli powder 1/2 tsp
Garam masala 1/2 tsp
Lime juice 1/2 tsp
Salt to taste
Maida 3 tbsp
Cilantro chopped
Oil to fry

Method
Steam the chopped mixed vegetables.
Make sure to squeeze the vegetables to take the excess water out and pat dry.
Heat oil in a pan. Add cumin seeds
Once they sizzle add ginger garlic paste, coriander, red chilli powder, turmeric, salt
Add the boiled vegetables and mix well
Add mashed potatoes, garam masala, amchur powder, lime juice, cilantro
Mix well and cook for few mins
Make small dumplings of any shape
Add water to maida to make a batter and keep aside.
Dip each dumpling in the flour batter and roll it in breadcrumbs and set aside.
Heat oil in a frying pan.
Fry the cutlets until they are golden brown on both sides.
Serve hot with tomato ketchup or chutney

Cooking Time - 30 mins
Servings - 4

Onion Pakoda

Ingredients
Onion 1 big thin sliced
Green chilli 1 cut lengthwise
Ginger 1 inch piece finely sliced
Curry leaves 3 finely chopped
Besan/gram flour 1 cup
Rice flour 1 tbsp
Red chilli powder 1/2 tsp
Chat masala 1/4 tsp
Ajwain 1/4
Baking powder a pinch
Oil 1 tsp & for frying
Cilantro finely chopped
Salt to taste

Method
Take a bowl add sliced onions, green chillies, ginger, curry leaves, cilantro and little salt. Mix well
In another bowl add besan, rice flour, salt, ajwain, baking powder, red chilli powder, chat masala and oil. Mix well
Now add the onion mixture into it and mix well
Sprinkle very little water and mix well again.
Heat oil in a pan.
Put the onion mixture in a sprinkled way and deep fry on medium flame till golden brown.
Serve hot with tamarind chutney

Cooking Time - 15 mins
Servings - 3

Kasoori Paneer Tikka

Ingredients
Cottage cheese (paneer) 250 grams
Green Pepper 1
Red Pepper 1/2
Orange Pepper 1/2
Onion 1
Tomato 1
Green chillies 3
Ginger 1/2 inch piece
Garlic 5 cloves
Hung yogurt 3/4 cup
Green chutney 2 tbsp
Turmeric powder 1/4 tsp
Carom seeds (ajwain) 1/2 tsp
Garam masala powder 1 tsp
Chaat masala 1 tsp
Kasoori methi powder 2 tbsp
Roasted chana dal powder 2 tbsp
Fresh cream 1/4 cup
Salt to taste
Mustard oil 2 tbsp
Lemon juice 2 tbsp
Oil 2 tbsp

 

Method

Cut paneer into one and a half inch sized pieces.
Deseed and cut green, red and orange pepper into one and a half inch sized pieces.
Cut onion and tomato into cubes
Grind green chillies, ginger and garlic into a fine paste.
Take hung yogurt in a bowl. Add green chutney, green chilli-ginger-garlic paste, turmeric powder, ajwain, garam masala powder, half of the chaat masala, kasoori methi powder, roasted chana dal powder, fresh cream, salt, mustard oil and mix.
Add paneer cubes to the marinade
Also add all the peppers, onion and tomato and mix well
Keep aside for 20 mins
Soak wooden skewers in water for 15 mins.
Pierce onto the skewers pepper cubes, paneer cubes, onions and tomatoes.
Cook on an oiled grill. Turn the skewers a few times so that the tikkas get cooked from all sides.
Arrange the tikkas on a plate
Sprinkle the remaining chaat masala and lemon juice and serve hot. 

Cooking Time : 25 minutes 
Servings : 4

Vada Pav

Ingredients
For Sabzi
Potatoes 3
Onion 1 chopped
Green chillies 6
Garlic Cloves 6 chopped
Ginger 1" piece
Curry Leaves 8
Oil 2 tbsp
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Hing a pinch
Turmeric powder 1/2 tsp
Lemon juice 1 tbsp
Cilantro chopped

For Batter
Besan 1 cup
Rice flour 2 tbsp
Red Chilli powder 1/2 tsp
Turmeric powder 1/4 tsp
Baking Soda pinch
Salt as per taste

Method
Boil, peel and mash the potatoes
Mix ginger, garlic and green chillies together in to a blender and grind coarsely.
Heat oil in a pan
Add mustard seeds, cumin seeds and hing
Once the seeds sizzle add green chillies, ginger garlic paste and curry leaves
Saute until it gets light golden color.
Add onions and saute till they become translucent
Add salt, turmeric powder, mashed potatoes and mix well.
Cook for a few mins
Add lemon juice and cilantro and mix well.
For Batter
In a bowl add besan, rice flour, turmeric powder, red chilli powder, baking soda, salt and mix well.
Add water slowly and make it into a thick consistency batter.
For Vada
Make small balls from the potato mixture
Coat the balls well with the batter and deep fry until it gets deep golden color from all the sides.
Serve hot with pav
Garnish with some peanut chutney, tamarind or coriander chutney.

Cooking Time : 35 mins
Serves : 4-5 people

Masaledar Karela Aloo

I am a great lover of Karela. This time I add aloo to the karelas and turned out to be a yummy combo.
Half of the sabzi was eaten by me as a appetizer with tamarind chutney.

Ingredients
Karela (Bitter gourd) 5
Potatoes 2 peeled & cubed
Onions 2 chopped
Amchur (dry mango powder) 1 tsp
Turmeric powder 3/4 tsp
Red chilli powder 1 tsp
Garam masala 1/2 tsp
Cumin seeds 1/2 tsp
Coriander powder 1 tsp
Cumin powder 1/2 tsp
Hing a pinch
Salt 2 tbsp + to taste
Sugar 1/4 tsp
Oil for frying + 2 tbsp
Kasoori Methi 1 tsp crushed
Cilantro chopped

Method
Wash the karelas properly. Peel and reserve the scrapings of the karelas.
Cut karelas into thin round slices.
Rub two tbsp salt and half tsp turmeric all over the karelas and its scrapings.
Set aside for five hours
Wash thoroughly and squeeze dry.
Heat oil in a kadai. Fry the sliced karelas till dark brown and crisp.
Fry the potato cubes also till brown and crisp
Drain on absorbent paper and keep aside.
Heat 2 tbsp of oil in a kadai.
Add cumin seeds and hing. Let them sizzle
Add onions and sauté till they are translucent.
Add the karela scrapings
Add remaining turmeric powder, coriander, cumin powder, garam masala, dry mango powder, sugar and red chilli powder.
Adjust salt. Add the fried karelas and potato to the above mixture
Add cilantro and kasoori methi. Mix well
Cover and cook on low heat for few mins
Serve hot with rotis, parathas or rice

Thai Red Curry

Ingredients
Extra Firm Tofu  7 oz cubed
Red Curry Paste 2 tbsp
Coconut Milk 1 can 14oz
Oil 1 tbsp
Sugar  1 tbsp
Soy Sauce 3/4 tbsp
Carrot 1/2 thin slices
Onion 1/2 cubed
Green Bell Pepper  1/4 cubed
Red Bell Pepper  1/4 cubed
Baby Corn 6 pcs
Peas  1/4 cup
Snow Peas 8-10
Bamboo Shoots  4-6 pcs
Basil Leaves 10

Method
Heat oil in a pan
Once hot, add in the Red Curry Paste and mix well.
Add in the Coconut Milk and mix again.
Add Sugar and Soy Sauce
Add all the vegetables to the gravy - Carrots, Onions, Peas, Baby Corn, Snow Peas, Red Bell Pepper, Green Bell Pepper, Bamboo Shoots
Add in Tofu and mix gently.
Also add in some torn Basil Leaves and cook for another 5 mins
Cook till the tofu is heated all the way.
Garnish with a few more Basil Leaves
Serve hot with Jasmine Rice.

Cooking Time - 20 mins
Servings : 2-4

Veg Puffs using Malaysian Paratha

Ingredients
Frozen Malaysian Paratha 1 pack
Potato 1 boiled
Onion 1 chopped
Green pepper 1/4 cup chopped
Red pepper 1/4 cup chopped
Carrot 1/4 cup chopped
Green peas 1/4 cup
Ginger garlic Paste 1 tsp
Coriander powder 1 tsp
Red chilli powder 1 tsp
Garam masala 1 tsp
Chat masala 1/2 tsp
Lemon juice 1 tsp
Oil 3 tsp

Method
Peel the boiled potato and chop into small pieces
Thaw Malaysian Paratha at room temperature for 30 mts.
Heat oil in a pan
Add chopped onions and fry till translucent.
Add ginger garlic paste and cook for a min
Add carrot, green and red bell pepper and cook for few mins
Add coriander powder, red chilli powder, salt, chat masala, garam masala and cook for another 2 mts.
Add potato cubes and green peas. Mix well
Add lemon juice and mix
Stuffing is ready.
Divide the paratha into two parts
stuff the filling and seal the edges by applying some water.
Bake on 400 deg F for 30 mins

Cooking Time - 45 mins
Servings : 4

Tofu Curry

Ingredients
Extra Firm Tofu 7 oz
Yogurt 1/4 cup
Garam masala 1/2 tsp
Chat masala 1/4 tsp
Red chilli powder 3/4 tsp
Salt to taste
Lime juice 1/2 tsp
Oil for grilling 1/2 tbsp

For the curry
Onion 1 chopped
Tomato 1 chopped
Green bell pepper 1 diced
Red bell pepper 1 1 diced
Oil 2 tbsp
Ginger garlic paste 1 tsp
Red chilli powder 1/2 tsp
Coriander powder 1 tsp
Turmeric powder 1/4 tsp
Salt to taste

Method
Cut the tofu into long rectangular pieces.
To make the marinade mix yogurt, garam masala, chat masala, red chilli powder, salt and lime juice
Add the tofu pieces and mix well so that the marinade coats the tofu.
Let it marinate for 45 mins
Heat a grill pan and spread ½ tbsp. of oil on it.
Place all the tofu pieces on the pan and grill till each side turns light brown.
Reserve the marinade for the curry
Transfer the grilled pieces to a plate and cut each piece into 2-3 cubes.
Heat oil in a pan for the curry. Add onions and cook till translucent
Add ginger garlic paste and sauté for a minute
Add green and red bell pepper and cook till they become soft
Add coriander, chilli powder, salt, turmeric and mix well
Add tomatoes and cook until they become soft.
Add the marinade and continue to cook
stir the mixture as soon as you add the marinade. Otherwise the yogurt will curdle.
Cook the mixture for 2 mins and the oil will begin to separate.
Add the tofu pieces and continue to cook until the masala coats the tofu.
Garnish with cilantro
Serve hot with rice or roti

Cooking Time - 20 mins
Servings : 2-4

Lauki with Chana Dal

Ingredients
Lauki/bottle gourd 1 medium
Chana dal 1/2 cup
Onion 1 chopped
Tomato 1 chopped
Cumin seeds 1/2 tsp
Hing a pinch
Whole  Red chillies 2
Ginger paste 1/2 tsp
Garlic 2 cloves chopped
Turmeric powder 1/4 tsp
Red chilli powder 1/2 tsp
Garam masala 1/2 tsp
Salt to taste
Oil 3 tbsp
Dry mango powder 1/2 tsp
Cilantro finely chopped

Method
Wash and soak chana dal for 2 hrs
Peel, wash and cut bottle gourd into ½ inch cubes.
Heat oil in a pressure cooker
Add the cumin seeds. Once they sizzle add hing, ginger, garlic and whole red chilies
Stir for few seconds.
Add chopped onions and salt.
Saute till translucent
Add tomatoes and cook till they become soft
Add chana dal, lauki, red chilli, turmeric powder and garam masala
Add 1 cup of water. It can be adjusted
Cook till 2 whistles
Add dry mango powder and cilantro
Serve hot with roti/paratha

Cooking Time - 15 mins
Servings - 4

Masoor Dal Fry

Ingredients
Whole Masoor dal 1 cup
Onion  1 chopped
Tomato 1 pureed
Garlic 4 cloves chopped
Ginger paste 1/2 tsp
Cumin seeds 1/2 tsp
Mustard seeds 1/2 tsp
Green chillies 2 chopped
Curry leaves 5
Garam masala 1/2 tsp
Red Chilli powder 1/2 tsp
Hing a pinch
Butter 2 tbsp
Oil 1 tbsp
Salt to taste
Lemon juice 1/2 tsp
Kasoori methi 1/2 tsp
Cilantro finely chopped

Method
Soak the masoor dal for 4 hrs.
Pressure cook the dal with salt until 4 whistles.
Heat butter and oil in a pan. Add cumin and mustard seeds.
Once they sizzle add hing, ginger, garlic, green chillies, curry leaves
Saute for a min and add onions
Sauté till golden brown
Add tomato puree. Mix well. Adjust salt
Add Red chilli powder and garam masala
Cook till oil leaves the masala.
Add boiled dal with lemon juice and kasoori methi
Simmer on low heat for 10 mins
Garnish with cilantro
Serve hot with steamed rice

Cooking Time - 30 mins
Servings - 4

Capsicum Besan Subzi

Ingredients
Green bell Pepper 1 cubed
Red Pepper 1 cubed
Yellow Pepper 1 cubed
Besan/Gram Flour 1 cup
Ginger paste 1 tsp
Garlic 3 cloves chopped
Cumin seeds 1/2 tsp
Turmeric powder 1/4 tsp
Red chilli powder 1/2 tsp
Coriander powder 1/2 tsp
Amchur powder 1/2 tsp
Garam masala 1/2 tsp
Hing/asafoetida a pinch
Oil 2 tbsp

Method
Roast besan in a pan on medium heat for few mins until light brown color
Remove and keep aside
Heat oil in a pan. Add cumin seeds and hing
Once the seeds sizzle add ginger and garlic
Stir fry for few seconds
Add all the cubed bell pepper, salt, turmeric and mix well
Cover and cook till the pepper turn soft
Add roasted besan and all spices - red chilli, coriander, amchur powder and garam masala
Mix well and cook for few mins
Serve hot with rotis/parathas

Cooking Time - 20 mins
Servings - 4

Cabbage Subzi

Ingredients
Cabbage 3 cups finely chopped
Green peas 1 cup
Green chillies 2 chopped
Curry leaves 5
Ginger 1/2 tsp grated
Whole red chilli 1
Urad dal 1 tbsp
Chana Dal 1 tbsp
Mustard seeds 1/2 tsp
Hing a pinch
Turmeric powder 1/4 tsp
Salt to taste
Oil 2 tbsp
Cilantro chopped
Fresh shredded coconut

Method
Heat oil in a pan
Add mustard seeds and let them sputter.
Add channa and urad daal and allow them to turn light golden brown.
Add hing, turmeric, red chilli, curry leaves, ginger and green chilli
Add cabbage and peas and mix well.
Allow it to cook uncovered by stirring frequently.
Once the cabbage turn soft add salt and mix well
Garnish with fresh coconut and cilantro.

Cooking Time - 20 mins
Servings - 4

Gajar Matar

Ingredients
Carrots 2 cups diced in 1/2 inch pieces
Green peas 1 cup
Cumin seeds 1/2 tsp
Whole red chillies 2
Red chilli powder 1/2 tsp
Turmeric powder 1/4 tsp
Coriander powder 1 tsp
Dry mango powder 1/2 tsp
Salt to taste
Oil 2 tbsp
Cilantro finely chopped

Method
Heat oil in a pan. Add cumin seeds
Once they sizzle add whole red chillies and stir for few seconds.
Add carrots, green peas, turmeric and salt.
Cover the pan and cook on medium heat until the vegetables are tender.
Stir occasionally.
Add red chilli, coriander powder and dry mango powder
Mix well. Cook for few mins
Garnish with cilantro and serve hot.

Cooking Time - 20 mins
Servings - 3

Matar Paneer

A Paneer sabzi which is commonly made and enjoyed by everyone. The addition of Kasoori Methi and lemon juice add so much flavour to the dish.

Ingredients
Paneer 200 gms
Green peas 2 cups boiled
Tomatoes 4 chopped
Onions 2 chopped
Green chillies 2 finely chopped
Ginger paste 1 tsp
Garlic paste 1 tsp
Cloves 2
Cardamom 2
Bay Leaf 2
Cinnamon stick 1
Cumin powder 1/2 tsp
Turmeric powder 1/4 tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Garam masala powder 1 tsp
Cumin seeds 1/2 tsp
Salt to taste
Kasoori methi 1 tbsp crushed
Oil 2 tbsp + 1 tsp
Cream 1 tbsp
Lemon juice 1 tsp
Cilantro chopped

Method

Heat 1 tsp oil in a pan. 

Add onions and little salt and cook till they become translucent

Add tomatoes and cook till the tomatoes are slightly soft.

Grind this mixture into a fine paste

Heat 2 tbsp oil in a pan.

Add cumin seeds and let it splutter

Then add cloves, cardamom, cinnamon stick, bay leaf. Sauté for half a minute. 

Add green chillies, ginger garlic paste. Cook for a minute. 

Add onion tomato puree and mix well

Add red chilli, turmeric, coriander, cumin powder, garam masala and salt

Cook for few mins

Add peas and water and simmer on low flame for 5 mins

Add kasoori methi and paneer cubes. Let it cook for 2 mins

Add heavy cream and mix well

Cover and cook for few mins

Garnish with cilantro

Add the lemon juice after you remove off from the stove.

Serve hot with naan, parathas or rice

Sabudana Vada

Ingredients
Sabudana (sago) 1 cup
Peanuts (roasted & ground coarsely)  1/4 cup
Green chillies 3
Potato 1 boiled and mashed
Cumin seeds 3/4 tsp
Salt to taste
Lemon juice 1/2 tsp
Sugar 1/4 tsp
Fresh coriander leaves

Method
Wash sabudana properly and soak in half cup water for six hours.
Mix together sabudana, peanuts, mashed potato, cumin seeds, salt, sugar, coriander leaves, green chillies, lemon juice in a bowl.
Mix thoroughly. Add few drops of water if required.
Divide into lemon sized balls, flatten between palms of your hands.
Heat sufficient oil in a kadai and deep fry vadas in hot oil till golden brown.
Drain on absorbent paper.
Serve hot with chutney or tomato sauce

Cooking Time - 20 mins
Servings - 3

Spring Rolls

Ingredients
Spring roll sheets 10
Cabbage 1 cup shredded
Carrot 1/2 cup shredded
Bell Pepper 1/2 cup thinly sliced
Spring Onions 2
Onion 1 chopped
Ginger garlic paste 1 tsp
Soya Sauce 1 tbsp
Chilli Sauce 1 tsp
Salt to taste
Pepper to taste
Ajinomoto a pinch
Oil for deep frying

For Sealing
Water 1 tsp
Corn Starch 1 tsp

Method
Boil 1 cup water in a pan. Add all the veggies and cook till partly done.
Strain it in a muslin cloth. Press gently to remove all the excess water
Add ginger garlic paste, soya sauce, chilli sauce, salt, pepper and ajinomoto.
Mix well
Mix Corn Starch and water  for sealing the Rolls.
Take a spring roll sheet and place it diagonally so it looks like a diamond
shape in front.
Place little mixture in a line near the lower end and start wrapping over the mixture.
Wrap the edges on the side to envelope the mixture.
Continue rolling till only the top edge is left.
Seal the top edge with the corn starch and water mixture.
Continue wrapping till it is all done.
Prepare all the spring  rolls.
Heat oil in a pan.
Place the Rolls gently in the oil.
Cook till they are golden in the bottom side and then roll over to cook
on the other side.
Once done, take out and place them on a paper towel.
Serve hot with Chilli Sauce

Cooking Time - 20 mins
Servings - 4

Spinach Rice

Ingredients
Rice 1 cup
Fresh spinach 2 cups
Onion 1 sliced
Carrot 1 grated
Green Cardamom 2
Cloves 2
Bay Leaf  1
Cinnamon Stick 1
Ginger garlic paste 1/2 tsp
Red chilli powder 1/2 tsp
Salt to taste
Oil 2 tbsp

Method
Remove the stems and wash spinach thoroughly in running water.
Blanch in salted boiling water for two minutes. Refresh in chilled water.
Squeeze out excess water. Grind into a fine paste
Wash and soak the Rice for at least 1/2 hour.
Boil the rice along with salt.
Heat oil in a pan.
Add Cinnamon Stick, Green Cardamom, Bay Leaf and Cloves. Saute for a few seconds
Add onions and ginger garlic paste.
Saute onions till translucent. Add carrots and cook for 2 mins
Add spinach puree and red chilli powder. Adjust salt
Cook for few mins and add the boiled rice
Mix well
Serve hot with raita.

Cooking Time - 25 mins
Servings - 2

Veg Fried Rice

Ingredients
Rice 1.5 cups
Onion 1 chopped
Spring onions 2
Mixed veg 2 cups (French beans, carrots, bell pepper, cabbage, peas)
Ginger garlic paste 1 tsp
Salt to taste
Pepper 1/2 tsp
Ajinomoto 1/4 tsp
Soya Sauce 2 tsp
Chilli Sauce 1 tsp
Vinegar 1 tsp
Oil 5 tbsp

Method
Boil the rice adding 1 tbsp oil while rice is being cooked
Rice should be slightly under cooked
Each grain should be separate. Prepare it at least 2-3 hrs in advance.
Veggies should be finely chopped
Heat 4 tbsp oil in a pan.
Add ginger garlic paste and onions. Stir fry till translucent
Add vegetables and ajinomoto and stir and cook on high flame for 4 mins
Add cooked rice, finely chopped spring onion leaves, soya sauce, chilli sauce, vinegar, salt and pepper.
Cook for 2 mins.
Serve hot.

Cooking Time - 20 mins
Servings - 4

Vegetable Jhalfraizee

Ingredients
Potato 1 boiled
Onion 1 chopped
Paneer 100 gms
Cauliflower 1/4 cup
Green Pepper 1/4 cup
Green Peas 1/4 cup
French Beans 1/4 cup
Carrot 1/4 cup
Tomato 1
Tomato puree 1/2 cup
Ginger paste 1 tsp
Garlic paste 1 tsp
Whole red chillies 2
Turmeric powder 1/4 tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Garam Masala 1 tsp
Cumin seeds 1 tsp
Salt to taste
Oil 2 tbsp

Method
Boil cauliflower, peas, carrot and beans in a pan of hot water along with salt and turmeric till half done.
Heat oil in a kadai.
Add cumin seeds and once they sizzle add onions.
Sauté till they become light golden
Add ginger, garlic paste, whole red chillies and saute for a minute
Add Tomato puree and cook until the oil separates
Add pepper, carrot, beans, peas, cauliflower, potato amd cook for 4 mins
Add red chilli powder, garam masala, coriander powder and salt
Add chopped tomato and potato and mix well
Add paneer and toss lightly. Cook for 2 mins
Serve hot with Naan or parathas

Cooking Time - 25 mins
Servings - 4

Kadai Paneer

Another Paneer sabzi which is relished by my family. The fresh grounded spices impart a unique flavour to the dish.
I use the sabzi for making sandwiches and wraps also.

Ingredients
Paneer 250 gms
Onions 2 finely chopped
Tomatoes 3 finely chopped
Green Bell Pepper 1 cut into cubes
Red Bell Pepper 1/2 cut into cubes
Orange Bell Pepper 1/2 cut into cubes
Green chillies 2 finely chopped
Ginger paste 1 tsp
Garlic paste 1 tsp
Red chilli powder 1/2 tsp
Kasoori Methi 1 tbsp
Oil 3 tbsp
Salt to taste
Cilantro

Spices to be roasted
Whole Coriander Seeds 1 tbsp
Whole Dry Red Chillies 2
Cumin Seeds 1/2 tsp
Black Peppercorns  1/4 tsp
Cardamom 2
Cloves 3
Cinnamon stick 2
Bay leaf 2

Method
Dry roast all the whole spices (cloves, cinnamon, bay leaf, coriander seeds, cumin seeds, peppercorn, dry red chillies, cardamom) in a pan on low heat till light brown color with a nice aroma
Transfer to a bowl and allow it to cool down.
Once it has cooled down, grind the roasted spices coarsely
Heat oil in a pan. Add all the cubed bell pepper
Stir fry the bell pepper till half cooked
Remove and keep aside
In the same oil add ginger, garlic, green chillies and stir fry for a min
Add onions and cook till they turn translucent.
Add tomatoes, ground spices, red chilli powder and salt.
Mix well and cook uncovered till the tomatoes turn soft
Add the fried bell pepper and paneer and mix well
Cover and cook till the moisture has been soaked in by the paneer.
Stir in between to make sure it does not burn.
Add kasoori methi and cilantro. Fry for a min.
Turn off the flame
Serve hot with Paratha or naan

Cooking Time - 25 mins
Servings - 4