Coconut Rice

Coconut Rice

INGREDIENTS

• 2 Cups Cooked Rice
• 1 Cup Coconut, freshly grated
• 9-10 Cashews
• 1 Green Chilly, chopped finely
• 1 Tspn Mustard Seeds
• 1 Tspn Cumin Seeds
• 1/2 Tspn Split Chana Dal 
• 1/2 Tspn Split Urad Dal
• 1 Dry Red Chilly
• 1 Sprig Curry Leaves
• A pinch of Hing/ Asafoetida
• Salt as per taste

METHOD

• Cook the rice and let it cool. 
• Heat a pan and add a tbspn of ghee. Ghee can be substituted with cooking oil too. 
• Add the mustard seeds and when they begin to crackle add dry red chilli, cumin seeds, split chana dal, split urad dal, hing, curry leaves, cahews and chopped green chilly. Saute till chana dal starts to turn golden brown.
• Add freshly grated coconut and saute for a couple of minutes. Add salt. Switch of flame.
• Add the rice and mix well.
• Coconut rice goes well with any gravy.

Green Peas Masala

INGREDIENTS:

• 200 gm Green Peas, shelled
• 1 Medium Onion
• 1 Tbspn Ginger Garlic paste
• 1 Large Tomato pureed
• 1-2 Green Chilly, chopped finely
• 1 Tspn Cumin Seeds
• Pinch of Hing (Asafoetida)
• 1" Cinnamon
• 1 Tspn Garam Masala
• 8-10 Cashews
• 1 Tspn Sesame Seeds (optional)
• 1 Tspn Turmeric Powder
• Salt, as per taste

METHOD:

• Boil the green peas till soft. Alternatively, they can be shallow fried too.
• In a pan, heat oil/butter and add cumin seeds as well as cinnamon and a pinch of hing.
• After the cumin seeds stop crackling, add minced onions and saute them till golden brown.
• Add ginger garlic paste. After the raw smell vanishes, add the pureed tomato.
• Add turmeric powder and salt to taste. Stir occasionally till oil oozes out of the masala.
• Blend the cashew and sesame seeds to a smooth paste and add. Stir for a couple of minutes.
• Then add some of the broth (in which green peas were cooked). Bring to boil and add the peas.
• Let it cook on simmer till the desired consistency of the gravy is achieved.
• Green peas masala is ready to be devoured with a plate full of steaming plain/ jeera rice or as I like - with roti :D !!

Carrot Masala

INGREDIENTS:

• 200 gm Carrot, peeled and chopped
• 1 Medium Onion
• 1 Tbspn Ginger Garlic paste
• 1-2 Green Chilly, chopped finely
• 1 Tspn Cumin Seeds
• Pinch of Hing (Asafoetida)
• 1" Cinnamon
• 1 Tspn Garam Masala
• 1 Tspn Turmeric Powder
• Salt, as per taste

METHOD:

• In a pan, heat oil/butter and add cumin seeds, cinnamon and a pinch of hing.
• After the cumin seeds stop crackling, add finely sliced onions and saute them till golden brown.
• Add ginger garlic paste. After the raw smell vanishes, add the chopped carrot pieces.
• Add turmeric powder and salt to taste. Stir for a couple of minutes.
• Add water to the mixture and bring to a boil. Simmer till the carrots are soft and tender.
• Add garam masala and mix well.
• Garnish with chopped coriander leaves and serve hot.

Rajasthani Kadhi

INGREDIENTS

• 1 Cup Curd
• 2 Tbspn Besan/ Gram Flour
• 1 Tspn Turmeric Powder
• Salt, as per taste
• Chilly Powder, as per taste
• 1 Tspn Mustard Seeds
• 1 Tspn Cumin Seeds
• A pinch of Hing/ Asafoetida
• 1 Dry Red Chilly

METHOD

• Whip the curd so that it becomes smooth. Add in the salt and besan and mix well. There should be no lumps. Add around 2 cups of water to it to attain a thin and watery solution. 
• In a pan, heat a tbspn of ghee or oil, as per your preference. Add mustard seeds and when they begin to splutter add the dry red chilly, hing, cumin seeds and turmeric powder. When the cumin seeds start crackling, add the curd besan solution. Add chilly powder. Mix well.
• Bring the solution to a boil and then let it simmer. the top layer shall start getting frothy. Cook on low flame till this froth disappears  (indicates besan is cooked) which will be around 8-10 minutes. Add water in case the kadhi gets thick. The final consistency should be medium neither too thick nor too thin.
• And, now relish it with steaming plain rice.

Broccoli Aloo Curry

INGREDIENTS:

• 8-10  Broccoli florets, cut into bite size
• 1 Medium Sized Potato, cut into 1” cubes
• 1 Green Chilly, slit length wise
• 1 Medium Sized Onion
• 1 Tspn Ginger Garlic paste
• 1 Medium Tomato, pureed
• 1 Tspn Cumin Seeds
• 1 Tspn Garam Masala

METHOD:

• Deep fry the broccoli florets until cooked.
• In a pan over medium flame, add oil followed by cumin seeds.
• As the cumin seeds turn brown, add onion and green chilly. Saute till properly cooked.
• Then add ginger garlic paste and cook till raw smell disappears. Add the tomato puree, turmeric powder and salt to taste. Keep sautéing.
• Soon the oil shall leave the masala, indicating that the masala is done. To this masala, add the raw potato cubes and saute for another couple of minutes.
• In a pressure cooker, add this mixture with enough water to cover the potatoes. Cover the lid and let it give a whistle. Switch off flame.
• Alternatively, the potatoes can be deep fried. In this case, there is no use for the pressure cooker. The potatoes can then be directly added to the cooked masala.
• Add the fried cauliflower florets along with the garam masala. Stir carefully so as not to break the vegetable pieces.
• Switch off the flame in another couple of minutes.
• Broccoli aloo curry is ready to be served hot, with rice or roti.

Chilli Tofu

INGREDIENTS

• 200gm Tofu
• 1 Large Onion
• 1 Medium Capsicum
• 1 Tspn Ginger, minced
• 1 Tspn Garlic, minced
• 2 Tspn Maida/ All purpose flour
• 2 Tspn Cornflour
• 2 Tspn Soya Sauce
• 2 Tspn Vinegar
• 2 Tspn Tomato Ketchup
• 1/2 Tspn Sugar
• Salt as per taste
• Chilli powder as per taste

METHOD

• Mix the maida, corn flour, chilli powder and salt, with a little water. The batter should be of a thick consistency. Cut the tofu into small cubes and coat them with the batter.
• Deep fry the now batter coated tofu pieces in hot oil. Drain on a paper towel and keep aside.
• In another bowl, mix the soya sauce, vinegar, tomato ketchup, chilli powder, salt and sugar. Keep aside.
• Heat about a tbspn of oil in a pan and add the minced ginger and garlic. Saute.
• Add chopped onion and capsicum. Saute on high flame.
• Add the sauce mix. Bring to a boil and then add the fried tofu. Mix well and lower the flame. Switch off flame after a couple of minutes.
• And, now relish !!

Rabri

Rabri or Rabdi - A Sweetend & Condensed Milk delicacy !!

INGREDIENTS

• 1.5 lts Whole Milk
• 2 Tbspn Sugar or as per taste
• 6-7 Cardamoms, crushed
• 6-7 Almonds, blanched, peeled & sliced

METHOD

• Boil the milk in a heavy bottomed wide vessel. When the milk starts boiling, lower the flame and continue cooking. Keep stirring every couple of minutes to avoid the milk from sticking to the bottom and burning.
• Layers of cream/ malai shall start forming on the top as well as on the sides. Scrape gently with a spatula and mix with the simmering milk. Do not stir continuously as it will delay the process. Give at least a couple of minutes in between each stir.
• Simmer till the milk evaporates to almost 1/2 of the original quantity. It should have attained a considerably thicker consistency by now. Add in the sugar and cardamom. Stir gently and at lesser intervals than earlier, as there s more chance of the milk getting burnt at the base now.
• Let the milk reduce further till 1/4th of its original quantity. Switch off flame.
• Garnish with sliced almonds.
• Relish rabdi as per your reference - warm or cold, as an accompaniment or simply on its own.
• A great accompaniment for malpua, jalebi, falooda, shahi tukra or any thing you desire !!

Broccoli Stir Fry

INGREDIENTS

• 1 Cup Broccoli Florets
• 1/2 Cup Capsicum, chopped 
• 1 Medium Onion, sliced thinly
• 1 Medium Tomato, chopped finely
• 1 Green Chilly, chopped finely
• 1 Tspn Ginger Garlic Paste
• 1 Tspn Cumin Seeds
• 1 Tspn Turmeric Powder
• 1 Tspn Garam Masala
• Salt, as per taste

METHOD

• Heat oil in a pan. Add cumin seeds. As they crackle, add sliced onions and green chilli. Saute till onions are transparent. Add ginger garlic paste and fry till raw flavour dissapears.
• Add the chopped tomatoes and fry till oil oozes out from masala mix. 
• Now add capsicum, broccoli, salt and turmeric. Stir occasionally. Cover with a lid to hasten cooking process. Cook till all the vegetables are well cooked. Add garam masala.
• Garnish with chopped coriander leaves and serve hot with roti or rice.

Salsa

INGREDIENTS

• 3-4 Medium Tomatoes, chopped finely
  
• 1 Medium Capsicum
• 1 Medium Onion, chopped finely
• 1-2 Green Chillies or as per taste, chopped finely
• 1 Tbsn Lime Juice 
• 1 Tspn Oregano
• 1 Tbspn chopped Coriander
• 1 Tspn Sugar
• Salt, as per taste

METHOD

• Apply a thin layer of oil on the capsicum and roast it. Roast it till the outer skin turns black. Immerse into room temperature water and let it cool. Rub the capsicum such that the burnt skin peels off. Once the blackened skin is removed, chop the capsicum finely.
• Heat a pan and add oil. Add chopped onions and saute till the onions are translucent. Do not let the onions to brown.
• Add the chopped capsicum and green chillies. Stir for a couple of minutes before adding the chopped tomatoes. Add salt and sugar. Cook till the tomatoes are soft. 
• Add oregano. coriander and lime juice. Mix and switch off flame. 
• Blend this mixture to the consistency you prefer. 

Bread Upma

INGREDIENTS

• 4-5 Bread Slices
• 2 Medium Onion, sliced thinnly
• 2 Medium Tomato, chopped finely
• 1-2 Green Chillies, chopped finely
• 1 Sprig Curry Leaves
• 1 Sprig Coriander Leaves
• 1 Tspn Peanuts
• 1 Tspn Mustard Seeds
• 1 Tspn Cumin Seeds
• A pinch of Hing/ Asafoetida
• 1 Tspn Turmeric Powder
• Salt, as per taste

METHOD

• Cut the bread into small square shapes. Keep aside. Bread could be toasted as well as straight from the pack.
• Heat a pan and add oil. Add mustard and cumin seeds. Then add the curry leaves, hing, turmeric and peanuts. Stir for a minute. Then add the onion and ginger. Saute till onion is translucent. 
• Add the tomatoes and salt. Cook till oil starts oozing from the masala.
• Add the bread pieces and mix well till all the pieces are well coated with the masala. 
• Switch off flame and cover with a lid. Let it rest for a couple of minutes. 
• Garnish with chopped coriander and gobble, gobble, gobble !!

Aloo Palak

 INGREDIENTS

• 1 Bunch Spinach Leaves
• 2 Medium Potato, cubed
• 1 Medium Onion, chopped finely
• 1 Tbspn Ginger Garlic paste
• 1 Medium Tomato, pureed
• 1-2 Green Chillies, chopped finely
• 1 Tbspn Cream (optional)
• 1 Tspn Garam Masala
• 1 Tspn Kasuri Methi
• 1 Tspn Turmeric Powder
• 1 Tspn Cumin Seeds
• Chilli Powder, as per taste
• A pinch of Asafoetida/ Hing

 METHOD

• Blanch the washed spinach leaves. Make a smooth paste of the blanched spinach, using very little water. Keep aside.
• Boil the potato. Keep aside.
• In a pan, heat some oil. Add cumin seeds. When they crackle, add very finely chopped onion and cook well. Add ginger garlic paste and saute till raw smell disappears. Now add the tomato puree, green chillies, chilly powder, salt and turmeric. Fry till oil starts oozing. 
• Add spinach puree. Stir well and add water if mixture is dry. Let it simmer for about 10 minutes. Add the boiled potato, cream, kasuri methi and garam masala. Stir and simmer for another 5-6 minutes. Stir occassionally.
• Serve hot.

Amaranthus

INGREDIENTS

• 1 Bunch Amaranthus Leaves
• 1 Cup Vegetables (Potato, Brinjal, Pumpkin), cut into 1cm cubes
• 1 Medium Onion, chopped finely
• 1 Tspn Garlic, chopped finely
• 1 Green Chilly, chopped finely
• 1/4 Tspn Mustard Seeds
• 1/4 Tspn Cumin Seeds
• 3-4 Badi 
• 1 Tbspn Coconut, grated
• 1 Tspn Turmeric
• Salt, as per taste

METHOD

• Rinse the amaranthus leaves thoroughly. Chop them finely. Keep aside.
• Heat a pan and add oil. Add the mustard and cumin seeds. As they crackle, add the onion slices, green chilly and garlic. Saute for a couple of minutes.
• Add the cut vegetables, salt and turmeric. Stir occasionally till the potato is cooked. Covering with a lid reduces the cooking time considerably.
• Add the finely chopped amaranthus. Mix well. Cook on high flame till the leaves are tender and well cooked. Do not cover as certain chemicals from the leafy greens needs to escape.
• Add grated coconut and fried badi. Give it a mix and switch off flame.
• Healthy and yummy amaranthus is ready to get devoured !! 

Aloo Chop/ Bonda

INGREDIENTS

• 2 Medium Potatoes
• 1 Medium Onion, chopped finely
• 1 Green Chilli, chopped finely
• 1/2 Cup Green Peas (optional)
• 2-3 Tbspn Besan/ Gram Flour
• 1 Tspn Cumin Seeds
• 1 Tspn Chilli Powder, or as per taste
• 1 Tspn Garam Masala
• 1 Tspn Turmeric Powder
• 1/2 Tspn Ajwain/ Carom Seeds
• Salt, as per taste
• A pinch of Asafoetida
• 2-3 Sprigs Coriander Leaves

METHOD

• Mix besan, salt, pinch of turmeric and ajwain. Add enough water to obtain a dosa batter like consistency. Keep aside.
• Boil the potatoes. Mash it. Keep aside.
• Heat a pan and add oil. Add cumin seeds and asafoetida.Add onions and saute till translucent. Add salt and turmeric powder.
• Add green peas and saute for a couple minutes. Saute for a while. 
• Add the mashed potatoes and mix well. Add chilli powder and garam masala. Stir occassionally for around 5-6 minutes. Switch off flame and sprinkle chopped coriander leaves. Mix again.
• After it cools, make small 1" diameter balls. Dip these in the batter and deep fry till golden. Drain and place on a paper towel to get rid of excess oil.
• Enjoy while hot !! Goes well with ketchup or green chutney.

Coriander Coconut Chutney

INGREDIENTS

• 1/2 Cup Coconut, grated
• 1/2 Cup Coriander leaves
• 1 Green Chilli
• 1 Tspn Ginger, chopped
• 1 Tbspn Chana dal, roasted
• 1 Tbspn Lemon Juice
• Salt, as per taste
• 1 Sprig Curry Leaves
• 1 Dry Red Chilli
• 1/2 Tspn Mustard Seeds 

METHOD

• Blend coconut, coriander leaves, green chilli, ginger and roasted chana dal to a smooth paste. Add water as per requirement.
• Transfer the blend to a container. Add lemon juice and salt. Mix well.
• Heat a pan and add oil. Add mustard seeds, dry red chilli and curry leaves. Stir. Add this tempering to the chutney. Mix well and serve.

Mix Dal Dosa

INGREDIENTS

• 1 Cup Lentils (Toor Dal, Masoor Dal, Chana Dal, Urad Dal, Moong Dal)
• 1 Cup Raw Rice
• 1 Green Chilli or Dry Red Chilli
• 1 Tspn Chopped Ginger
• Salt, as per taste

METHOD

• Soak the lentils and rice overnight. 
• Rinse and blend the rice, lentils, chilly and ginger till smooth. Add water as per requirement. It should have a dosa batter like consistency.
• Add the rawa and salt, mix well. Keep aside for 15-20 minutes.
• Heat a tawa and grease with oil. Pour batter with the help of a ladle and spread in a circular manner to make dosa. Cook on both sides.
• Thin onion slices can be sprinkled on it, potato filling would go great, a side chutney would be superb to go with and of course, some piping hot sambar too. Enjoy while hot !!

Chillies

A Mexican delight !! Yummiliously wholesome.

INGREDIENTS

• 200gm Mixed Beans. Can be a mix of any beans you have. I have used Lima Beans, Kidney Beans, Soya Beans & Black Beans.
• 1 Large Onion, sliced
• 1 Medium Capsicum, chopped
• 1 Medium Carrot, chopped
• 2-3 Medium Tomatoes, chopped finely
• 1-2 Green Chilly, chopped finely
• 1 Tbspn Ginger Garlic paste
• 1 Tspn Garam Masala
• 1 Tspn Cumin Seeds
• Salt to taste

METHOD

• Soak the beans overnight. Rinse. Pressure cook them for 30 minutes or till soft. Keep aside.
• Heat a pan and add oil. Add the cumin seeds and let them splutter. Add the ginger garlic paste and saute for a couple of minutes.
• Add onion, green chilly, capsicum and carrots. Add salt. Saute till vegetables are soft.
• Add tomatoes and fry till tomatoes are well cooked.
• Add the previously boiled beans along with the water in which it boiled. Mix well. Add chilli powder if you require. Add garam masala. Add more water if you require a thinner consistency. Bring to a boil and then simmer for a couple of minutes.
• Yummy chillies is all ready for your palate. Sprinkle some cheese on it, if you desire or side it any other dish and relish.

Upma

A traditional South Indian breakfast made from rawa or suji. Healthy, yummy and filling. And, the preparation time - 15 to 20 minutes :D .

INGREDIENTS

• 1 Cup Rawa/Suji/Semolina, roasted
• 1 Medium Onion, chopped finely
• 1/2 Carrot, chopped finely
• 1 Tbspn Green Peas
• 1 Green Chilly, chopped finely
• 1 Tspn Ginger, minced
• 1 Sprig Curry Leaves
• 1/4 Tspn Split Urad Dal
• 1/4 Tspn Split Chana Dal
• 1/4 Tspn Mustard Seeds
• 1/4 Tspn Cumin Seeds
• 1 Tbspn Peanuts
• 1 Tbspn Ghee or Oil

 METHOD

• Roast the suji in a pan or tawa till they look crisp. Do not let it brown. Keep aside.
• Heat a pan and add ghee/oil. Add the mustard seeds and cumin seeds. As they begin to splutter add the urad dal and chana dal. Stir. Add the curry leaves and peanuts. Stir for a minute.
• Add the chopped onion, carrot and peas. Add salt and stir till the vegetables are soft and tender.
• Add the pre-roasted suji and mix. Stir for a couple of minutes. 
• Add about 2 cups of water and let the mix come to a boil. Now lower the flame and stir continuously till the water evaporates. 
• Switch of flame. Cover with a lid and let it rest for a couple of minutes.
• Suji Upma or Rawa Upma can be had with sambhar or curd or chutney or with anything your taste buds want you to !!

Paneer Butter Masala

INGREDIENTS

• 200gm Paneer
• 1 Medium Onion, chopped finely
• 1 Tbspn Ginger Garlic Paste
• 2 Medium Tomato, chopped finely
• 15-20 Cashews
• 1 Bay Leaf 
• 2-3 Cardamom
• 1 Tspn Cumin Seeds
• 1 Tspn Garam Masala
• 1 Tspn Chilli Powder or as per taste
• 1 Tbspn Butter
• 1 Tspn Turmeric
• 1/2 Tspn Sugar
• 1 Tspn Kasuri Methi
• 1 Tbspn Milk
• Salt as per taste

METHOD

• Heat a pan and add the butter. When it melts, add the cumin seeds, cardamom and bay leaf.
• Add the onions and saute till golden brown. Add ginger garlic paste and saute till raw flavour goes away.
• Add the chopped tomatoes, turmeric, sugar and salt. Fry till tomatoes are pulpy and oil oozes out from them.
• Let it cool for a while. Then blend this masala with the cashews to a semi smooth paste.
• Empty this masala to the pan. Add a cup of water and bring to a boil. Add the milk. Simmer for a couple of minutes.
• Cut the paneer into cubes and add.
• Add the kasuri methi, chilli powder and garam masala. Mix well and simmer for another 5-6 minutes.
• Garnish with julienned ginger. 
• Serve hot with naan, roti or rice.

Eggplant Parmigiana

INGREDIENTS

• 1 Large Eggplant/ Aubergine/ Baigan/ Brinjal
• 1 Tbspn Bread Crumbs
• 1 Tspn Oregano
• 60-70gms Cheddar or Mozzarella
• Ground Pepper
• Salt to taste
• Olive Oil 

 For the Sauce

• 4 Large Tomatoes
• 1 Medium Onion, finely chopped
• 1 Tbspn Garlic, chopped finely
• 1 Tbspn Basil leaves, chopped finely 
• 1 Tspn Sugar

 METHOD

• Slice the eggplant into roundel shapes, about a inch thick. Apply salt on each side of the sliced eggplant and let it sit for about half an hour.
• With the help of a kitchen towel, pat the pieces dry. Shallow fry till golden. Place on paper towel to get rid of any excess oil. Keep aside.
•  

Sauce

• Make a little cross on the tomatoes and blanch in boiling water for a minute. Remove to normal water and peel off the tomato skin.
• Chop the tomatoes finely.
• Heat a pan and add about a tablespoon of olive oil. Add finely chopped onion and garlic. Saute till golden brown.
• Add the tomatoes and salt. Saute till tomatoes are soft and pulpy and have lost most of their moisture content.
• Add the basil and sugar. Mix well.

• Preheat the oven to 200 degrees.
• Grease a pan with olive oil. Spread almost half of the tomato sauce evenly.
• Place the previously fried eggplants in a single layer.
• Spread a layer of cheese on it. Top it with the rest of the tomato sauce. 
• Place another layer of eggplant slices.
• Spread a final layer of cheese. Sprinkle bread crumbs on it.
• Bake it in the preheated oven at 200 degree Celcius till the cheese melts and turns slightly brown.
• Relish as soon as it is out from the oven. 

Potato Peas Cutlet

INGREDIENTS

• 1 Large Potato
• 1 Cup Green Peas, fresh or frozen
• 2-3 Green Chillies, chopped finely
• 1/2 Tspn Ginger Paste
• 1 Tspn Chat Masala
• 1 Tspn Cumin Powder
• 1 Tspn Lemon Juice
• 3-4 Tbspn Bread Crumbs
• 1 Tbspn Roasted Sesame Seeds (optional)
• Chilli Powder as per taste
• Salt, as per taste

METHOD

• Boil the potato and green peas. 
• Add all the ingredients to a mixing bowl along with potatoes and green peas. Mash and make a paste. Mix well.
• Make 1" diameter balls out of the mix and flatten them. Alternatively, any desired shape can be given.
• Heat a tawa and grease with oil. Add the cutlets one by one and shallow fry on a low flame.
• Cook both sides till golden brown. 
• Serve hot with tomato ketchup or any chutney of your liking.

No Onion No Garlic Paneer Butter Masala

INGREDIENTS

• 200gm Paneer
• 1 Tbspn Ginger Paste
• 2 Medium Tomato, pureed
• 15-20 Cashews
• 1 Bay Leaf 
• 2-3 Cardamom 
• 1" Cinamon
• A pinch of Asafoetida/ Hing
• 1 Tspn Cumin Seeds
• 1 Tspn Garam Masala
• 1 Tspn Chilli Powder or as per taste
• 1 Tbspn Butter
• 1 Tspn Turmeric
• 1/2 Tspn Sugar
• 1 Tspn Kasuri Methi
• 1 Tbspn Milk or Cream
• Salt as per taste

METHOD

• Heat a pan and add the butter. When it melts, add the cumin seeds, hing and whole spices. Saute for a minute.
• Add ginger paste and saute till raw flavour goes away.
• Add the tomato puree turmeric, sugar and salt. Fry till tomatoes oil oozes out from them.
• Add a cup of water and bring to a boil. Add the milk or cream. Simmer for a couple of minutes.
• Cut the paneer into cubes and add.
• Add the kasuri methi, chilli powder and garam masala. Mix well and simmer for another 5-6 minutes.
• Garnish with julienned ginger. 
• Serve hot with naan, roti or rice.

Schezwan Eggplant

INGREDIENTS

• 1 Large Eggplant/ Brinjal/ Baigan
• 1 Tbspn Maida
• 1/2 Tbspn Cornflour
• Salt, as per taste

 For the Sauce

• 1 Tspn Vinegar
• 1 Tspn Soya Sauce
• 1 Tspn Chilly Flakes
• Water or Vegetable Stock
• 1 Tspn Garlic, chopped finely
• 1 Tspn Ginger, chopped finely
• 1 Green Chilly, chopped finely
• 1 Tbspn Corn flour dissolved in2 tbspn water
• 1/2 Tspn Sugar
• Salt, as per taste

METHOD

• Cut the brinjal into small cubes. Sprinkle maida and cornflour on it, so as to lightly coat it.
• Deep fry the pieces in hot oil till brinjal is soft and tender. Keep aside.
• In a pan, add oil. Add garlic and ginger. Saute for a couple of minutes. Add vinegar, soya sauce, salt and sugar. Mix well and saute for a minute. Add the cornflour solution and stir till it starts to bubble.
• Add the fried brinjal pieces and let  it simmer in the gravy for a couple of minutes.

Palak Paneer

Ahh! The ever amazing milky white paneer wandering in lush wavy pastures of spinach. Pair this with naan/roti and out comes one of the most delectable meal combo with no ticket for the guilt trip ;D.

Mr.Popeye's ever-favorite spinach is packed with vitamins and minerals. And, paneer is a great source of not only taste but calcium and protein.
Blend in some spices, some herbs, some nuts, some paneer and a pot, to stir out a lusciously creamy and  green curry .

INGREDIENTS

• 200gm Paneer, cut into cubes
• 1 Bunch Spinach 
• 1 Medium Onion, chopped finely
• 1 Tbspn Ginger Garlic Paste
• 1 Medium Tomato, pureed
• 1" Cinnamon stick
• 1 Dry Red Chilli
• A pinch of Asafoetida/ Hing
• 1 Tspn Cumin Seeds
• 2 Tspn Garam Masala
• 1 Tbspn Cashew Paste
• 1 Tbspn Cream (optional)
• 1 Tspn Turmeric
• Chilli Powder, as per taste
• Salt, as per taste

METHOD

• Blanch the spinach in salted water. After it cools down, blend the blanched leaves to a fine paste.
• In a pan, heat some oil. Add the dry red chilli, cumin seeds, cinnamon stick and hing. Fry for a while, then add the onion. Fry till brown. Add ginger garlic paste and fry till raw smell disappears. Add tomato puree, salt and turmeric powder. Stir.
• When oil starts oozing from the masala, switch off flame. Blend the masala to a semi smooth paste. Add it back to the pan. Add the cashew paste and saute for a couple of minutes.
• Add the spinach puree and cook on medium flame for 5-6 minutes. Add cream (optional).
• Add the paneer cubes. Mix well and add a cup of water. Let it come to a boil. Add garam masala and cream ,and simmer for around 10 minutes.
• Enjoy this nutritious palak paneer with hot roti's or plain rice.

Stuffed Capsicum

INGREDIENTS

• 3-4 Medium Capsicums/ Bell Pepper/ Shimla Mirch
• 2 Medium Potatoes
• 1 Medium Onion, chopped finely
• 1 Green Chilli, chopped finely
• 1/2 Cup Green Peas (optional)
• 50gm Cottage Cheese/ Paneer (optional)
• 1 Tspn Cumin Seeds
• 1 Tspn Chilli Powder, or as per taste
• 1 Tspn Garam Masala
• 1 Tspn Turmeric Powder
• Salt, as per taste
• A pinch of Asafoetida
• 2-3 Sprigs Coriander Leaves

METHOD

• Boil the potatoes. Mash it. Keep aside.
• Heat a pan and add oil. Add cumin seeds and asafoetida.Add onions and saute till translucent. Add salt and turmeric powder.
• Add green peas and saute for a couple minutes. Add crushed cottage cheese or paneer. Saute for a while. 
• Add the mashed potatoes and mix well. Add chilli powder and garam masala. Stir occasionally for around 5-6 minutes. Switch off flame and sprinkle chopped coriander leaves. Mix again.
• Slice off the stalk of the capsicum and remove its seeds. Stuff the capsicum with the filling. Do not fill to the brim as the stuffing tends to spill out while cooking.
• In a pan, heat 2-3 tbspn of oil. Add the stuffed capsicum and shallow fry on a low flame. Cover with a lid and flip occasionally so that all the sides are cooked. Cook till all sides (including bottom and the open side too) turn brownish green and tender.
• Enjoy while it is hot !!

Baigani or Brinjal Fritters

INGREDIENTS

• Brinjal/ Eggplant/ Baigan
• 1 Cup Besan/ Gram Flour
• 1 Tspn Ajwain
• 1 Tspn Turmeric Powder 
• 1 Tbspn Rice Powder (optional)
• Red Chilli Powder, as per taste
• Salt, as per taste

 METHOD

• Mix all the ingredients except brinjal. Make a semi watery batter. Keep aside.
• Slice the brinjal into 1cm slices.
• Heat oil in a pan. Once the oil is hot, dip the brinjal pieces one by one into the batter. The brinjal should be coated well. Drop the slices one by one into the oil.
• Flip occasionally so that both sides get cooked equally. Fry till both sides turn golden brown and crispy. Drain and place on kitchen towel.
• Now, snuggle in the most comfortable place and munch away. A popular tagline hits me each time I place a 'baigani' in my mouth.......No one can eat just one !!

Baigan Masala

INGREDIENTS

• 1 Large Brinjal/ Baigan/ Eggplant/ Aubergine
• 1 Medium Onion, chopped finely
• 1 Medium Tomato, chopped finely
• 1 Tbspn Ginger Garlic Paste
• 1-2 Green Chillies, chopped finely
• 1 Dry Red Chilli
• 1 Tspn Cumin Seeds
• A pinch of Asafoetida/ Hing
• 1 Bay Leaf
• 1 Tspn Sugar
• Salt, as per taste
• 1 Tspn Turmeric Powder
• 1 Tspn Garam Masala
• 1-2 Sprigs Coriander, for garnishing

METHOD

• Cut the brinjal into cube shapes. Sprinkle salt and turmeric, and mix well. Let it rest for a couple of minutes.
• Deep fry the pieces till brinjal is tender. Alternatively, it can be shallow-fried too.
• Heat a pan and add some oil. Add dry red chilli, hing and cumin seeds.
• Add onions and fry till well cooked. Add ginger garlic paste and salt. Fry till raw smell disappears. Next, add the tomato and turmeric and cook till tomatoes are soft and mushy and oil starts oozing out of the masala.
• Now, add the baigan pieces and garam masala. Mix gently. Simmer for another 5 minutes and the dish will be ready.
• Garnish with coriander leaves. Goes very well with roti's.

Vegetable Manchurian

INGREDIENTS

For the Vegetable Balls

• 2 Cup Cabbage, grated
• 1 Cup Carrot, grated
• 1 Cup Capsicum, chopped very finely
• 1 Medium Onion, chopped very finely
• 3-4 Tbspn Maida / All-purpose Flour
• 1 Tspn Pepper Powder
• 1 Tbspn Cornflour
• 1 Tbspn Garlic, chopped finely
• 1 Tbspn Green Chilly, chopped finely
• Salt, as per taste

 For the Sauce

• 1 Small Onion, chopped very finely
• 1 Tspn Ginger, finely chopped
• 1 Tspn Garlic, finely chopped
• 1 Tspn Green Chillies, finely chopped
• 1 Tbspn Soya Sauce
• 1/2 Tbspn Vinegar
• Water or Vegetable Stock
• 1 Tbspn Cornflour, dissolved in 2 tbspn water
• 1 Tspn Pepper Powder 
• Salt, as per taste
• 1 Tspn Sugar
• Spring Onions, for garnish

METHOD

• Mix all the ingredients for the vegetable balls. Pinch out small portions and make about 1" dia balls. Deep fry on medium heat, till balls are golden brown and crispy. Keep aside.
• Heat a pan and add oil. Add the onion, ginger, garlic and chilly. Fry on high heat for a couple of minutes.
• Add the soya sauce, vinegar, water or vegetable stock, salt, sugar and pepper powder. Stir for a while. Then add the cornflour solution and cook till desired consistency is achieved.
• Add the previously deep-fried manchurian balls and let it simmer in the gravy for about a minute. 
• Garnish with spring onions.
• Enjoy hot hot vegetable manchurian with Chinese fried rice or noodles.

Stuffed Bhindi/ Bharwan Bhindi

INGREDIENTS

• 200gm Lady's Finger/ Okra/ Bhendi
• 1-2 Green Chillies or as per taste
• 1 Tspn Ginger Garlic Paste
• 1 Tspn Mustard Seeds
• 1 Tspn Cumin Seeds
• 1 Tspn Coriander Powder
• 1 Tspn Sesame Seeds
• 1 Tspn Turmeric Powder
•  Salt, as per taste

METHOD

• Blend the green chillies, mustard seeds, cumin seeds and sesame seeds to a fine paste. Keep aside.
• Heat a pan and add oil. Add ginger garlic paste and stir till raw flavour goes away. Add the masala paste with salt and turmeric. Cook for a couple of minutes before switching off flame. Let it cool.
• Wash and pat dry the bhindi. Slit along its length and stuff the cooked masala. Let it sit for a while.
• Heat a pan, add oil and stir fry the stuffed bhindi, till the vegetable is well cooked and tender.

Besara

INGREDIENTS

• 50gm Brinjal
• 50gm Pumpkin
• 50gm Sweet Potatoes
• 50gm Yam
• 50gm Parwal/ Potala
• 50gm Raw Papaya
• 1 Green Chilli or as per taste
• 1 Tspn Ginger Paste
  1 Tspn Mustard Seeds
• 1 Tspn Cumin Seeds
• 1 Tbspn Coconut, grated
• 1 Tspn Turmeric Powder
• Salt, as per taste

METHOD

• Cut all vegetables into roughly 1" cubes. 
• Blend the mustard seeds, cumin seeds and green chillies to a fine paste.
• In a pressure cooker, add the vegetables with the masala paste, ginger paste, salt and turmeric. Add necessary water. Cook it for about 2 whistles or till vegetables are cooked. Let the steam escape.
• In another pan, add ghee. Add mustard seeds, dry red chilli and cumin seeds. Pour the contents from the pressure cooker and mix well. 
• Simmer for a couple of minutes and besara will be ready.

Kurkuri Bhindi

 INGREDIENTS

• 200gm Lady's Finger/ Bhindi / Bhendi
• 2 Tbspn Gram Flour/ Besan
• 1/2 Tspn Aamchur Powder
• 1/2 Tspn Chilli Powder, as per taste
• 1/2 Tspn Chaat Masala
• 1/2 Tspn Turmeric Powder
• Salt, as per taste
• Oil, for frying

METHOD

• Wash and trim the bhindi. Cut them vertically into thin slices.
• In a bowl, add all the spices and besan. Add the bhindi and mix well so as to coat it evenly. Let it sit for about half an hour.
• Heat a pan, add oil generously and add the now marinating bhindi's. Cook on high flame. Fry till golden brown and crispy. Drain on kitchen towel. Alternatively, they can be deep-fried too.
• And, now.......crunch, crunch and crunch away !

Dal Palak

INGREDIENTS

• 100gms Toor Dal
• 1 Bunch Spinach Leaves, rinsed, washed and chopped finely
• 1 Medium Onion, chopped finely
• 1 Tbspn Garlic, chopped finely
• 1 Tspn Mustard Seeds
• 1 Tspn Cumin Seeds
• 1 Dry Red Chilli
• A pinch of Asafoetida/ Hing
• 1 Tspn Garam Masala (optional)
• Lemon Juice (optional)
• 1 Tspn Turmeric Powder
• Salt, as per taste

METHOD

• Pressure cook the dal with salt, turmeric and water for 3-4 whistles or till dal is soft.
• Meanwhile in another pan, add oil and shallow fry the spinach, till soft and well cooked. Keep aside.
• Heat oil in a pan and add dry red chilli, mustard seeds, cumin seeds and hing. Fry for a while before adding onion. Fry onion till brown. Then add the garlic and stir for a couple of minutes till garlic starts browning.
• Now, add the boiled dal as well as the cooked spinach. Add garam masala and lemon juice. Mix and simmer for another couple of minutes.
• Dal palak is all ready to go with plain rice or roti's. Enjoy !!

Palanga Besar / Spinach in Mustard Gravy

Palanga Besara or Palak Besar from the kitchens of Odisha !

INGREDIENTS

• 1 Bunch Spinach Leaves/ Palanga Saga / Palak , chopped finely
• 1 Medium Potato, cut into small cubes
• 1 Medium Brinjal, cut into cubes
• 1 Medium Onion,chopped finely
• 1 Green Chilly or as per taste
• 1 Tbspn Ginger Garlic paste
• 2-3 Tspn Mustard Seeds
• 1-2 Tspn Cumin Seeds
• 10-12 Badi, fried
• 1 Tspn Turmeric Powder
• Salt, as per taste

METHOD

• Blend the mustard seeds, cumin seeds and green chilly to a fine paste.
• Heat a pressure cooker and add oil. Add dry red chilli and cumin seeds. Add sliced onions and fry till cooked. Then add the vegetables and fry for a couple of minutes.
• Add the masala blend with salt, turmeric and some water. Put the lid and let it cook for 2 whistles or till pototoes are soft. 
• Meanwhile, in another pan add some oil and shallow fry the spinach in it. Alternatively, spinach can be directly added to the pressure cooker (once the steam escapes and lid is open) and cooked in the gravy, till the spinach is soft.
• Once, the steam releases from the pressure cooker, add the spinach to it. Let it simmer for about 5-6 minutes and then switch off flame.
• Add badi and mix well.
• Palanga Besar is ready !

Veg Mohura

Without onion and garlic, this authentic Odiya dish makes the perfect lunch/dinner accompaniment on a festival. The aroma of the various vegetables along with the ghee tempering (usually preferred) is certain to enforce a positive communication between the olfactory nerve and the taste buds ;).

 
INGREDIENTS

• 100gms Potato, cubed
• 100gms, Raw Banana, peeled and cubed
• 100gms, Eggplant, cubed
• 100gms, Pumpkin, cubed
• 50gms Yam, cubed
• 50gms Sweet Potato, cubed
• 2-3 Drumsticks
• 1 Tbspn Mustard Seeds
• 2 Tbspn Fennel Seeds
• 1 Tspn Cumin Seeds
• 2 Dry Red Chillies or as per taste
• 2 Tspn Turmeric Powder
• Salt, as per taste
• 8-10 Badi, fried

METHOD

• Blend the fennel seeds, mustard seeds and dry red chilly to a fine paste.
• Add all the vegetables, salt, turmeric and the masala paste to a pressure cooker. Let it cook for 1-2 whistles or till vegetables are cooked. Let it cool.
• In another pan, heat some mustard oil or ghee (as per your preference). Add mustard seeds. Once they splutter, add the dry red chilli and cumin seeds. Stir for a while and then add the vegetables.
• Let it simmer for a couple of minutes, before turning off flame. Add badi and mix.
• Veg Mohura is all ready to be served !!

Paneer Bhurji

INGREDIENTS

• 100gm Cottage Cheese
• 1 Medium Onion, chopped finely
• 1 Medium Tomato, chopped finely
• 1 Green Chilly or as per taste, chopped finely
• 1 Tspn Cumin Seeds
• 1 Tspn Turmeric Powder
• 1-2 Sprigs of Coriander Leaves
• Salt, as per taste

METHOD

• Heat a pan and add oil. Add cumin seeds and as they crackle, add onion and green chilly. Stir till onions are cooked.
• Add tomato, salt and turmeric powder, and cook till tomatoes are soft.
• Now, add the cottage cheese and mix well. Cook for another couple of minutes.
• Garnish with chopped coriander leaves and serve hot, with roti's !

Raw Jackfruit Curry

 
INGREDIENTS

• 1 Medium Jackfruit / Panasa/ Kathal
• 2 Medium Potatoes, boiled
• 1 Large Onion, chopped finely
• 1 Tbspn Ginger Garlic Paste
• 1 Large Tomato, pureed
• 1-2 Green Chillies or as per taste, chopped finely
• 1 Tspn Cumin Seeds
• 1 Bay Leaf
• 1" Cinnamon Stick
• 1 Dry Red Chilli
• 2 Tspn Garam Masala
• 2 Tspn Turmeric Powder
• Salt, as per taste

METHOD

• Cut the skin off the jackfruit. Cut it further into cubes. Boil the pieces in a pressure cooker, with salt and turmeric, till soft. Jackfruit takes a little longer to cook.
• Heat some oil (preferably mustard oil) in a pan. 
• Add dry red chilli, cumin seeds, bay leaf and cinnamon. Stir. Add the onions and fry till cooked. Add ginger garlic paste. Fry till raw smell disappears. Add tomato puree, salt and turmeric powder. 
• Fry till tomatoes are well cooked and oil starts oozing from masala. Add a pinch of sugar and let it caramelize.
• Add in the boiled jackfruit and potatoes. Give it a stir and add water. Bring to a boil and then let it simmer for another 5-6 minutes or till desired gravy consistency is acquired. Add garam masala. Stir and voila.....raw jackfruit curry is ready !!

Ghanta / Mixed Vegetable Curry

INGREDIENTS

Vegetables (each in equal quantity)

• Potato
• Tomtato
• Pumpkin
• Brinjal
• Parwal
• Beans
• Raw Banana
• Yam
• Sweet Potato
• Drumsticks
• Mixed Sprouts 

• Ghee, for cooking
• 1-2 Bay Leaf
• 2-3 Dry Red Chilly
• 1 Tspn Mustard Seeds
• 1 Tspn Cumin Seeds
• 1 Tspn Fennel Seeds
• 1 Tspn Fenugreek Seeds
• 1 Tspn Kalonji Seeds
• 1" Cinnamon Stick
• 1 Tbspn Ginger Paste
• 1 Tbsn Grated Coconut
• 1 Tbspn Badi , fried
• 1 Tspn Garam Masala
• 1 Tspn Turmeric Powder
• Salt, as per taste
• 1 Tspn Roasted and Powdered Cumin Seeds
• Coriander, for garnish

METHOD

• Cut all the vegetables, preferably in cubes. Keep aside.
• Heat a pressure cooker and add ghee. Add mustard seeds and when they crackle add the dry red chilly. Add the cumin seeds, fennel seeds, kalonji, fenugreek seeds, bay leaf and cinnamon. Stir for a while. 
• Add the ginger paste and saute for a minute. Add chopped tomato, salt and turmeric. Fry for a couple of minutes. 
• Add all the vegetables except the drumsticks. Add the sprouts as well. Mi well and let it cook for a couple of minutes. Add a little water, mix and then pressure cook for about 2 whistles or till the vegetables are cooked. Do not add too much water, as this curry goes well as a semi dry one. Meanwhile, in another container boil some water and cook the chopped drumsticks, with salt and turmeric. Drumstick is cooked separately as it gets cooked very quickly and tends to split open.
• After the pressure releases, add the drumsticks and garam masala. Mix well and cook on a medium flame for another couple of minutes or till the water evaporates or till the desired consistency is achieved. Switch off flame. Add the fried badi and grated cocnut. Mix.
• Garnish with coriander leaves and a dash of the roasted ground cumin seeds.
• Enjoy your lunch or dinner with this awesome dish and roti's and/or rice.

Stuffed Parwal / Gota Potala/ Bharwan Parwal

INGREDIENTS

• 5-6 Potala
• 1 Medium Potato
• 1 Medium Onion, sliced thinly
• 1 Tbspn Ginger Garlic Paste
• 1 Tspn Cumin Seeds
• 1 Dry Red Chilli
• 2 Tspn Poppy Seeds/ Posto, blend to a fine paste.
• 1 Tspn Turmeric Powder
• Salt, as per taste

 METHOD

• Wash and scrap the skin off the parwal. Make a slit lengthwise and scrap out the seeds. 
• Boil the potato and peel off skin. Mash and keep aside.
• In a pan, heat oil and add dry red chilli and cumin seeds. Add onion and the scraped out parwal seeds. Saute till brown, then add the ginger garlic paste, salt and turmeric. Fry till well cooked. Add the posto paste and fry for another couple of minutes. Add the mashed potato and mix well. Another couple of minutes of mixing and the stuffing will be ready. Switch off flame and allow it to cool.
• Fill each parwal with the stuffing. 
• On a pan over medium flame, add oil. Shallow fry the stuffed parwal's till well-cooked. Covering with a lid makes the cooking faster. Stir occassionally.

....and a lip smacking delicacy straight from the rustic kitchen's of Odisha is ready for you !!

Nacho Chips

INGREDIENTS

• 1 Cup Maize Flour
• 1/4 Cup Maida
• 1 Tspn Chilli Flakes (optional)
• 1 Tspn Carom Seeds
• 1 Tspn Dried Parsely (optional)
• 1 Tspn Dried Oregano (optional)
• Salt, as per taste
• Lukewarm Water
• Oil

METHOD

• Combine the maize flour, maida, carom seeds, oregano, parsely , chilli flakes, salt and 1 tspn oil. Make a soft dough out of it, using lukewarm water.
• Pinch out small balls off the dough and roll it out like a chapati. Prick it with a fork (as it should not puff up).
• Cut into diagonal or any desired chips shape.
• Deep fry in hot oil till golden brown.
• And, now enjoy with your favorite dip or proceed to make yourself a yummy plate of nachos !
• Can be stored in an airtight container for future munching session too.

Khiri / Kheer / Rice Payas

INGREDIENTS

• 2 Lts Whole Milk
• 1 Tbspn Basmati Rice, soaked
• 5-6 Tbspn Sugar or as per taste
• Ghee, for cooking
• 10-12 Green Cardamom
• 1 Tbspn Cashew Nuts
• 1 Tbspn Raisin
• 1 Bay Leaf

METHOD

• Heat a pressure cooker and add 2 tbspn of ghee. Add the bay leaf and crushed cardamom. Drain excess water from the rice and add. Add a spoonful of sugar and a pinch of salt. Fry for a couple of minutes.The caramelizing sugar shall impart colour to the khiri. 
• Add a cup of water and close the lid. Cook for approximately 3-4 whistles (till the rice is soft).
• After the steam escapes, open the lid and give the contents a stir. Add all the milk. Mix well. Bring o a boil. Then lower the flame and cook till the contents have reduced to its half.Keep stirring occasionally to avoid contents getting burnt/stuck at the base. Also, keep scraping the milk depositing on the sides and add it back.
• Add sugar. Mix well. Cook for another 5-6 minutes. 
• Shallow fry the cashew and raisin in ghee, and add. Mix and switch off flame.
• Khiri, one of the dishes which goes well hot as well as cold. Serve as you desire !!

Panchmel Dal or Panchratna Dal

INGREDIENTS

• 1/4 Cup Toor Dal/ Arhar Dal
• 1/4 Cup Chana Dal
• 1/4 Cup Moong Dal
• 1/4 Cup Masoor Dal
• 1/4 Cup Urad Dal
• 1 Medium Onion, sliced thinnly
• 1 Tspn Ginger Paste
• 2 Medium Tomato, Pureed
• 2-3 Green Chillies or as per taste, slit vertically
• 1 Tspn Garam Masala
• 1 Tspn Coriander Powder
• 1 Tspn Cumin Seeds
• 1 Bay Leaf
• 1" Cinnamon stick
• 2-3 Cardamom
• 2-3 Cloves
• 1 Dry Red Chilli
• 1 Tspn Turmeric Powder
• Salt, as per taste
• Ghee for cooking
• A pinch of Asafoetida/ Hing
• 1 Tspn Sugar or Jaggery
• 1 Tspn Lemon Juice
• Red Chilli Powder, as per taste
• 2-3 Sprigs of Coriander Leaves

 METHOD

• Soak all the lentils in water for at least 30 minutes. Pressure it with salt and turmeric, till it is soft and mushy.
• Heat a pan and add ghee.
• Add the cumin seeds, bay leaf, cardamom, cinnamon, cloves and dry red chilli. As they crackle, add hing and sliced onions. Fry them till they are well cooked, after which add the ginger paste and green chillies. Saute for a minute. Add the tomato puree, salt and turmeric. Fry till tomatoes are soft.
• Add in the previously boiled lentils. Mix well. Add water if it becomes thick. Bring to a boil. Add garam masala and coriander powder.
• Simmer for 10 minutes.
• ....and yummy panchmel dal is ready to be served. Garnish with coriander leaves. Sprinkle lemon juice as per taste.

Potala Kasa/ Parwal Curry

INGREDIENTS:

• 8-9 Potala (Parwal/ Pointed Gourd), skin scraped
• 1 Medium Sized Onion, chopped finely
• 1 Tbspn Ginger Garlic paste
• 1 Medium Sized Tomato, pureed
• 1 Tbspn Garam Masala
• 1" Cinnamon Stick
• 1 Tspn Cumin Seeds
• Chilli Powder as per taste
• 1 Tbspn Coconut Milk
• 1 Tspn Turmeric Powder
• Salt, as per taste   

METHOD:

• Slit the potala vertically at the two pointed edges. The cuts should go through only till 1/4 of each end, so that the potala remains in one piece. Deep fry the potalas till well-cooked.
• In a pan over medium flame, add oil followed by cumin seeds and cinnamon stick.
• As the cumin seeds turn brown, add onion. Saute till properly cooked.
• Then add ginger garlic paste and cook till raw smell disappears. Add the tomato puree, turmeric powder and salt to taste. Sauté till oil oozes out from masala.
• Add coconut milk, chilli powder and garam masala. Mix well. Add a tbspn of water, if the mixture gets too dry.
• Add the potala's and mi well, so that each potala is well coated with the masala. Simmer for about 10 minutes before switching off flame.

Vegetable Navratan Korma

INGREDIENTS

Vegetables

• 1 Medium Carrot, peeled and chopped
• 5-6 French Beans, chopped
• 1 Cup Green Peas
• 1 Medium Potato, cubed
• 1/2 Cup Cauliflower Florets 
• 3-4 Baby Corns, chopped

• 100gm Paneer, cubed

Fruit (Optional)

• 1/2 Cup Pineapple, cubed
• Pomegranate 
• 15-20 Raisins, slightly fried
• 15-20 Cashew Nuts, slightly fried

For the Gravy

• 2 Medium Onion, cubed
• 1 Tbspn Ginger Garlic Paste
• 2-3 Green Chillies, or as per taste
• 1/2 Cup Curd
• 1/2 Cup Cream
• 1/2 Tspn Turmeric Powder
• Salt, as per taste
• 1 Tbspn Cashew Nuts
• Chilli Powder, as per taste
• 1 Tbspn Poppy Seeds
• 3-4 Green Cardamom
• 1 Black Cardamom
• 3-4 Cloves
• 1" Cinnamon stick
• A pinch of Mace
• 1 Tspn Shahi Jeera
• 1-2 Bay Leaf
• 1 Tspn Pepper Powder
• 1 Tspn Coriander Powder

For the Garnish

• 1 Sprig Coriander Leaves
• A pinch of Saffron
• Ginger, julienned strands

METHOD

• Boil onions and cashew nuts in water, till onions are soft. Let it cool. Then blend the onions and cashew with the poppy seeds to a smooth paste. Keep aside.
• Shallow fry the paneer. Keep aside.
• Boil potatoes, beans, carrots, cauliflower florets and green peas (all the assorted vegetables of your choice). Add salt to the water in which the vegetables boil. Preferably boil the potatoes in a pressure cooker, but use an open container to boil the other veggies. Add the beans, carrots and peas. Add the cauliflower and baby corns later, as they take very less time to boil. Strain the boiled veggies. Keep aside. Keep the broth too for adding later.
• Heat a pan and add ghee. Add the shahi jeera, bay leaf, cardamom, cloves, mace and cinnamon. Saute till they crackle.
• Add the ginger and garlic paste and chopped green chillies. Fry a minute.Then add the cashew onion blend, salt, chilli powder, turmeric and coriander powder. Saute on a low flame till oil starts separating. Add curd.
• Now add the broth and bring the mixture to a boil. Add all the vegetables, fruits, paneer, dry fruits, cream and pepper powder. Mix well and simmer for around 10 minutes.
• Sprinkle mace and switch off flame.
• Garnish with finely chopped coriander leaves, saffron and julienned strands of ginger.

Baigan Bharta

Ahh! The quintessential soul-food... Baigan Bharta.
Be it a hot summer afternoon or a cold winter night, this roasted side dish of brinjal is the perfect accompaniment to any rice/ roti meal.

Prick, roast, peel. Onions, mustard oil, salt and green chilly. Mash together and its raw yet yummy version is ready. Else, work up the onions, salt and green chilly in hot mustard oil in a pan. Cook the roasted brinjal in this spice mix. 
Either ways, baigan bharta turns out tasty with an added roasted flavor. 

INGREDIENTS

• 1 Large Eggplant/ Brinjal/ Baigan
• 1 Medium Onion, sliced
• 1 Medium Tomato, sliced
• 1 Tspn Garlic, chopped
• 1 Dry Red Chilli
• 1 Tspn Mustard Seeds
• 1 Tspn Cumin Seeds
• 1 Green Chilli, Chopped finely
• A pinch of Hing/ Asafoetida
• 1 Tspn Turmeric Powder
• Salt, as per taste
• 1 Sprig Coriander Leaves

 METHOD

• Roast the brinjal on an open flame. Turn it every 2-3 minutes. Roast till the brinjal is tender. Can be checked with the help of a knife. Let it cool.
• Peel off the charred skin from the roasted brinjal. Cut off the stalk too. Mash the tender brinjal and keep aside.
• In a pan, heat oil. Add the red chilly, mustard seeds and cumin seeds. When they crackle add the hing, chopped onion, garlic and green chilly. Add salt. Fry till onion becomes translucent.
• Add tomatoes and turmeric powder. Saute till tomato is cooked and pulpy.
• Add the previously roasted and mashed brinjal. Mix well. Cook for another 5-6 minutes.
• Baigan bharta is all-ready to be devoured.
• Garnish with a couple of coriander leaves.

Banana Kebab / Banana Cutlet

INGREDIENTS

• 3-4 Raw Bananas
• 5 Tbspn Flattened Rice/Poha
• 3 Tbspn Bread Crumbs
• 1-2 Green Chillies or as per taste , chopped finely
• 1 Tbspn Lemon Juice
• 1 Tbspn Chat Masala
• 1 Tspn Cumin Powder
• 1 Tbspn Roasted Peanuts, coarsely ground
• 1 Tbspn Roasted Sesame Seeds
• Chilli Powder, as per taste
• 3 Tbspn Coriander Leaves, chopped finely
• Salt as per taste

METHOD

• Rinse the flattened rice and soak.
• Pressure cook the banana till soft. After it cools down, peel the skin off and mash it.
• Add all the ingredients to a mixing bowl. Drain excess water from the flattened rice and add. Mix well. 
• Pinch out portions of the mixture and using your palms, give them desired shape. For a crisper cutlet, they raw cutlets can be further rolled in bread crumbs.
• Heat a flat pan or tawa. Add some oil and shallow fry till each side turns golden brown.
• Enjoy your yum yum yummy banana cutlets with ketchup or green chutney.