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