Mung Dal Khichdi

Brown Basmati Rice - 3/4th cup
Yellow Lentil (Mung Dal) - 3/4th cup
Olive Oil - 1 tbsp
Cumin Seeds - 2 tsp
Green Chillies - 4 cut into half
Shallots - 3, finely sliced
Ginger - 1 inch grated
Tomato - 1 small
Turmeric
Salt
Sugar - 1/2 tsp
Fresh or frozen green peas (optional) - a handful
Cumin powder - 1/2 tsp (optional)
Ghee

Wash the rice and soak in water for atleast 30 minutes. Wash the lentil and keep aside.

Heat oil in a big pan. Temper with cumin seeds and chopped green chillies.

Add the shallots and cook on low fire till they are translucent. Add the grated ginger and fry for a few minutes more.

Then add the washed rice and salt and toss gently for 5 minutes. Next add the washed lentils and turmeric and toss for another 10 minutes.

 Add the chopped tomato, green peas, cumin powder and cook for a few minutes more.

Boil three and a half cups of water in rice cooker. Pour the khichudi mixture in a vessel, add 2 and a quarter cup water, insert the vessel in the ricecooker and cook till the water dries up. Alternatively cook in the pressure cooker with three and a half cups of water for 12 minutes.

Bharli Vangi / Stuffed Eggplants

Baby Eggplants - 8
Onion - 1/2 chopped


Tamarind paste - 1 tbsp
jaggery - 1 tbsp

cilantro for garnishing

Masala Mix:
Roasted peanuts - 1/3 cup
Sesame Seeds - 2 tbsp
Grated fresh coconut or dried coconut - 1 tbsp.
Goda Masala - 1 tsp
Coriander Powder - 1 tsp
Red Chili Powder - 2 tsp
Salt

Grind the above masala mix in a dry grinder. Add the tamarind and jaggery paste. If required add a little bit of water to make a dryish thick paste.

Heat oil in a large pan. Add the chopped onion and fry till transparent.

Take each eggplant and slit it open from below leaving the stem intact. Stuff the eggplants with the ground masala and add to the pan. Cook in the open pan for a few minutes on high heat gently tossing once.

Then lower the heat, add any remaining masala mix, 2 cups of water and cook covered for about 15 minutes in between turning the eggplants once. Sprinkle with cilantro and serve hot.

Shak Bhaja / Spinach with Eggplants and Peanuts

Fresh Baby Spinach Leaves - 1/2 lb
Garlic- 10 pods
Brinjal - 4 small (cut into small pieces)
turmeric - a pinch
Roasted Peanuts - handful
Dried Red Chillies - 3
Salt
Olive Oil - 1 tbsp

Wash the spinach leaves and leave them in a colander.

Heat oil in a pan and fry the brinjal pieces with a little salt and a pinch of turmeric on medium heat till they are cooked. Keep aside.

Add some more oil in the pan and add chopped garlic and the red chillies. Fry till light brown.

Add the spinach leaves and cook covered. When the water is absorbed, add the brinjals and peanuts. Toss for a few minutes more and serve.

Batata Vada/Fried Potato Dumplings

Yukon Gold / Red Potato - 3, boiled and coarsely mashed
Garlic - 3 pods
Ginger - 1 inch
Green chillies - 4
Curry leaves - 6
Cilantro - 1/2 bunch, chopped
Salt
Turmeric - a pinch
Lemon Juice - 2 tsp
Hing / Asafoetida - 2 pinches
Mustard Seeds - 1 tsp
Urad Dal / Black Gram - 2 tbsp, soaked for an hour in a little water
Besan / Chickpea Flour - 3/4th cup
Brown Rice powder - 1 tbsp
Red chilli powder - 1/4 tsp
Baking soda - a pinch
Oil - 2 tsp
Peanut Oil for deep frying

Mix besan, rice powder, salt, soda, red chilli powder, a pinch of hing, 2 tsp oil with sufficient water to make a thick paste. The paste should be very thick, like thick heavy cream. Keep aside for atleast 15 minutes.

Make a paste of green chillies, ginger and garlic. Heat oil in a pan and temper with mustard seeds, hing, urad dal and curry leaves. Add the green chilli paste and cook for a few minutes.

Then add the mashed boiled potato, turmeric and salt. Toss for a few minutes for all the flavors to blend in the potato. Remove from heat, add lemon juice and cilantro and cool.

Make medium sized balls of the potato mixture, flatten with the palm, dip them in the besan paste and deep fry on medium heat till light brown. Serve hot with garlic chutney.

Fresh Cranberry Compote

Fresh Cranberries - 1 lb
Ginger crystals - 3
Orange juice - of 1 orange
Cinammon Stick - 2
Nutmeg - a pinch
Sugar - 1 cup
Water

Mix 1 cup sugar with 1/2 cup water and bring to boil. Add the orange juice, cinammon sticks and the fresh cranberries. Add nutmeg and ginger crystals and cook till the berries are soft and the sauce is thick. Discard the cinammon sticks and serve at room temperature.

Green Beans with Shallots and Thyme

Green beans - ends trimmed
Shallots - sliced thinly
4 garlic pods - sliced thinly
Slivered Almonds
Thyme
Salt
Pepper
Olive Oil

Boil water is a big pan. Blanch the beans in the boiling water for 2 minutes. Drain water and run cold water on the beans immediately to stop the cooking process and retain the green color. In a cast iron pan, heat olive oil. Cook the garlic slices for a minute and add the sliced shallots. Cook till they are nicely caramelised. Add dried thyme and the beans. Sprinkle salt and pepper and cook on high heat tossing gently. Remove from heat, sprinkle slivered almonds and serve.

Creamy Whipped Potato

Russet Potato - 1 big
2 garlic pods - thinly sliced
butter - 1 tbsp
salt
pepper
Half & Half - 5 tbsp
chives

Peel the potato roughly and cut into 5 thick slices. Bring water to boil and add the potato slices and cook till  fork tender. Drain the water immediately and leave the potato in the same utensil to keep them warm. In a small saucepan, add a tbsp of butter and lightly fry the sliced garlic till light brown. Mix the half & half and bring to a boil. Remove from heat and immediately add to the potato slices. Add salt and pepper and mash thoroughly. You can pass the mashed potato through a food miller (puran yantra) to make it extra light and fluffy. Garnish with chopped chives.

Sabudana Khichdi

Sabudana / Tapioca Pearls - 1 cup
Salt
Sugar - 1/2 tsp
Lemon juice - juice of half big lemon
Coarsely ground roasted Peanut - 2 tbsp + 1 tbsp

Ghee / Clarified Butter - 1 tbsp
Cumin seeds - 1/2 tsp
Grated ginger - 1 tsp
Green chili - 2, chopped finely
Potatoes - 2, cut into tiny cubes
Cilantro - a bunch, for garnishing

Soak the sabudana in water for 15 minutes. Drain water and add salt, sugar, 2 tbsp peanut powder and lemon juice and leave it for atleast 3 hours.

Heat ghee in a nonstick pan. Add cumin seeds, ginger and green chillies. Saute for a minute.

Now add the potatoes, toss well and cover and cook on slow flame till the potatoes are soft and fully cooked.

Turn the flame high and add the soaked sabudana little by little and toss well. Cook for some more time by stirring continuously without cover.

Garnish with more peanut powder and cilantro and serve hot.

Spicy Mashed Potato

Yukon Gold Potato - 3
Cumin Seeds
Whole dried red chilli
salt
ghee

Boil the potatoes in sufficient water till they are soft and mash them when they are still hot. Heat ghee in a nonstick pan. Temper with cumin seeds and red chillies. Add the potatoes, toss well  and cook on slow fire for a few minutes. Serve hot.

Mung Dal with Cauliflower

Mung dal - 3/4th cup
cauliflower - small florets
cumin seeds
whole dried red chillies
bay leaf
ghee
ginger grated
turmeric
salt

Boil the dal with salt, pinch of turmeric and water. Heat ghee in a pan. Temper with cumin seeds, bay leaf and dried red chillies. Add the cauliflower florets and grated ginger and fry on slow fire till they are almost cooked. Add the boiled dal, adjust the seasonings and cook till the desired consistency is reached.

Bhindi Tava Masala

Adapted from http://www.aayisrecipes.com/2008/07/21/okrabhindi-or-mushroom-tava-fries/

2 cups small bhindi
1 cup rava(semolina)
A pinch asafoetida
1/4 tea spn tamarind extract or aamchur mixed with a little water
1 tea spn chilli powder
1 tbl spn rice flour (optional)
Oil
Salt
Soak the skewers in water for some time

Cut both ends of the bhindi and slit slightly. Apply salt, asafoetida, tamarind, chilli powder to them. Leave it aside for 15-20mins.
Now arrange the pieces on skewers.
Roll them in a mixture of semolina and rice flour.

Shallow fry on tava. Serve hot.

Palak Masoor Dal

Masoor Dal / Dried Red Lentil - 3/4 cup
Turmeric
Salt
Oil
Red Onion - 1/4, chopped
Spinach Leaves - washed and chopped, 2 cups
Garlic - 6 pods chopped
Green Chillies - 2
Cilantro - 1/2 bunch
Boil the masoor dal  in a cooker with salt, pinch of turmeric and water. Heat oil in a pan. Add the slit green chillies and the garlic. Fry for a minute and add the chopped onion. Fry the onions till they are caramelised. Now add the boiled dal and the chopped spinach in the pan. Add a little water if required. Adjust the salt. Boil for a few minutes till it reaches desired consistency. Sprinkle chopped coriander leaves and serve hot.

Gota Mushurir Dal / Brown Lentil Soup

Whole Masoor Dal / Brown Lentil - 1 cup
Turmeric - a pinch
Salt
Ginger - 1/2 inch, grated
Roasted Cumin coriander powder - 2 tsp
Tomato - 1, chopped
Oil - 1 tbsp
Onion - 1 small, chopped
Green Chilies - 2
Cilantro - a handful chopped

Boil the masoor dal in a cooker with tomato, grated ginger, 1 tsp cumin coriander powder, salt, pinch of turmeric and water.

Heat oil in a pan. Add the slit green chilies and the chopped onion. Fry the onion till they are caramelised.

Add the boiled dal in the pan. Add some cumin coriander powder and a little water if required. Adjust the salt.

Boil for a few minutes till it reaches desired consistency. Sprinkle chopped cilantro on top and serve hot.

Tomato Masur Dal

Masoor Dal / Dried Red Lentils - 1 cup
Tomato - 1 big
Turmeric - a pinch
Salt
Oil - 1 tbsp
Onion - 1 small, chopped
Green Chilies - 2
Curry leaves - 5
Mustard Seeds - 1/4 tsp
Cilantro - a handful, chopped

Boil the masoor dal in a cooker with chopped tomato, salt, pinch of turmeric and water. Mash the tomato a little once the dal is cooked.

Now heat oil in a pan. Temper with mustard seeds. Then add the slit green chillies, curry leaves and the chopped onion. Fry the onion till they are caramelised.

Add the boiled dal in the pan. Add a little water if required. Adjust the salt. Boil for a few minutes till it reaches desired consistency. Sprinkle chopped cilantro and serve hot.

Masoor Dal / Red lentil Soup

Masoor Dal / Dried Red Lentil - 1 cup
Turmeric - a pinch
Salt
Oil - 1 tbsp
Onion - 1 small, chopped
Green Chillies - 2
Cilantro - a handful, chopped
Boil the masoor dal in a cooker with salt, pinch of turmeric and water.

Heat oil in a pan. Add the slit green chillies and the chopped onion. Fry the onion till they are caramelised.

Add the boiled dal in the pan. Add a little water if required. Adjust the salt. Boil for a few minutes till it reaches desired consistency. Sprinkle chopped coriander leaves and serve hot.

Green Beans with Sambar Powder

Green Beans - ends trimmed and chopped into very small pieces
Mustard Seeds
Hing
Curry Leaves
Green Chillies - chopped
Onion - chopped into very small pieces
sambar powder
salt
Oil

Temper oil with mustard seeds and hing. Add chopped green chillies and curry leaves. Then add the chopped onion and cook till it becomes transparent. Add the green beans and cook covered. The beans should not be overcooked and be left a little crisp. When they are half done, add salt and the sambar powder. Cook for a few more minutes and serve hot.

Shahi Paneer

Paneer cubes - made of 1 litre milk, lightly fried
onion - 1 small, cut into 4 quarters(keep big pieces)
Cashewnuts - 25
Tomato - 1 peeled and chopped
Potato - 1 chopped
green peas - handful
Ginger - 1 inch grated
sugar - 1/2 tsp
Cumin Seeds - 1 tsp
Bayleaf - 1
salt
green chillies - 4 chopped
oil

Put the large pieces of onion and the cashewnuts in a little water in a pan. Boil till the onions become transparent. Pick up the onion slices from water and grind to a paste in a blender. Keep aside. Add the cashewnut pieces and some of the water to the blender and grind to a smooth paste. Keep adding water little by little while blending. Remove and keep aside. Peel the whole tomato (or blanch it in boiling water for a minute and take out the peel)  and blend it in the blender till smooth. Now heat oil in a wok and temper with cumin seeds and bayleaf. Add the chopped green chillies. Then add the blended boiled onion. Cook till the onion becomes pink and oil leaves the sides of the pan. Then add the cashew paste and cook for some time. Add the blended tomato. Add the chopped potato and green peas, salt, sugar and cook on low heat till the potato is cooked. Add a little water if required. Once the potatoes are cooked and the gravy reaches desired consistency, add the fried paneer and toss for a minute. Serve hot.

This is my entry for JFI-Paneer hosted by Trupti @ The Spice who loved me.

Tomato & Date Chutney

Tomatoes - 6 small- peeled and chopped
Mustard Seeds - 1/2 tsp
Whole Dried Red Chillies - 3
Brown Sugar / Jaggery - 6 tbsp
Dates - 8
Vinegar / lemon juice - 1 tsp
Tamarind pulp - 2 tsp
Grated ginger - 1/2 tsp
Water
Oil - 1 tbsp
Panch Phoran(5 spice mixture) - roasted and ground - 1/2 tsp

Heat oil in a pan. Temper with mustard Seeds and red chillies.

Add the chopped tomatoes and the grated ginger, a little water to cover the tomatoes and cook covered till the tomatoes are mushy and completely cooked.

Add  vinegar/lemon juice, tamarind paste, chopped dates and sugar/jaggery. Cook till the desired consistency is reached.

Sprinkle bhaja panch poran guro on top. Serve with roasted plain papad.

Lemon Rice

Brown Rice - 1 cup, cooked
Mustard Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Whole dries red chillies - 4
Green Chillies - 2
Ginger - 1 inch, grated
Curry Leaves - 6
Urad Dal / Black Gram - 3 tbsp soaked in water for an hour
Roasted Chana Dal / dalia - a handful
Peanuts - a handful
Cashewnuts - a handful
Juice of one lemon
Salt
Turmeric - a pinch
Ghee / Clarified Butter - 1 tbsp

Heat ghee in a wok. Temper with mustard seeds, hing and red chilies.

Then add the turmeric, ginger and soaked urad dal and stir till the dal becomes light brown.

Add the chana dal, green chillies and curry leaves. Then add all the nuts. Stir for a minute.

Add the lemon juice and the boiled rice. Mix everything well, toss for a minute more and serve hot.

Payesh / Kheer

Milk - 1/2 gallon
White Rice - 1 heaped tbsp. (use gobindabhog or kaljira variety rice for creamy kheer)
Sugar - 1 cup
Bay leaf - 1
Green Cardamom - 1
Raw cashew nuts and raisins - a handful

Soak the rice in water for a few minutes.

Boil the milk with bay leaf and one green cardamom. Once the milk comes to boil, add the soaked rice to the boiling milk and cook on low fire stirring often till the rice is cooked and the kheer becomes thick. This takes about one hour.

Add sugar and cook till the sugar melts and the consistency becomes creamy. Remove the bay leaf and cardamom and discard. Add broken cashew pieces and raisins. Remove from heat and serve at room temperature or slightly chilled.

Caramelised Sweet Potato / Ratalaycha Sheera

Sweet Potato - 2,  cut into thin roundels with skins
Ghee / Clarified Butter - 2 tbsp
Coconut Palm Sugar / Turbinado Sugar- 1/2 cup
Milk / Milk Powder - 1/2 cup (optional)
Dry Fruits for garnishing

Heat the ghee in a heavy bottomed pan and add the sweet potato slices. Cook on high heat for 10 minutes tossing frequently.

Then cook on low heat  till the sweet potato is completely cooked. If using milk or mawa, add it when the potatoes are half cooked.

Add the sugar and cook till the mixture becomes a little dry. Sprinkle some more sugar on the bottom of the pan and cook the mixture undisturbed for a few minutes till a nice brown caramel is formed.

Similarly sprinkle some more sugar on the top and flip it and cook undisturbed for a few minutes for the caramel to form.

Sprinkle some dry fruits on top and serve when cooled.

Black Bean Salsa

Black Beans - 1/2 cup, soaked overnight and cook in cooker till done. Drain the liquid and keep aside
Cucumber - 1/2, cut into small pieces
Onion - 1/2, chopped
Cilantro - handful
Tomato - 1/2, chopped
Lemon juice - 1 tsp
Green chilies - 2, finely chopped
salt
pepper

Mix all the above together and leave for an hour. Serve it with baked corn tortilla chips

Alu Jhinge Posto

Potatoes -1 small, diced
Ridge Gourd - 3, peeled and cut into small pieces
Mustard Oil - 1 tbsp
Nigella Seeds - 1/2 tsp
Green Chilies - 3, chopped
Onion - 1/2 cup, chopped (optional)
Garlic popds - 3
Poppy Seeds / Posto - 2 tbsp, soak in a little water for an hour
Sesame Seeds - 2 tsp (optional), soaked with poppy seeds, if  using
Fresh coconut - 1 tbsp, grated (optional)
Salt
Sugar - 1/2 tsp

Drain water from the soaked poppy seeds. Add a little salt and grated coconut and blend in the mixer to make a smooth paste. Keep aside.

Heat oil and temper with nigella seeds and green chilies. Add the crushed garlic and fry for a few seconds.

Add onion and cook till transparent.

Add the potatoes. Cook for a few minutes.

Now add the chopped ridge gourd, salt and the poppy seeds paste.

When the vegetables are completely cooked, add the sugar. Mix well and cook for a minute more. Serve hot.

Aloo Bhaja with Posto

Potatoes - boiled with skin and cooled completely (preferably boil them previous night and keep in fridge)
Olive Oil - 1 tbsp
Coarsely ground pepper
salt
Poppy seeds -  1 tbsp

Heat oil. Add the chopped boiled potatoes. Add salt and lots of fresh ground pepper.

Sprinkle a few tsp of poppy seeds. Cook till the potatoes become light brown and crunchy.

Mator Dal / Split Yellow Peas with Vegetables

Yellow Split Peas - 1 cup
Mixed Vegetables - 2 cups (cucumber, radish, bottle gourd, pumpkin)
Oil - 1 tbsp
Ghee - 1 tsp
Turmeric - a pinch
Bay leaf - 2
Chopped Onions - 1/2 cup
Jeera - 1/2 tsp
Red Chili - 2
Green Chilies - 3

Wash and cook 1 cup of  mator dal in the pressure cooker/rice cooker with a little turmeric and sufficient water.

In a deep bottomed pan heat 1 tbsp oil

Temper with 1/2 tsp of Whole Cumin Seeds/Jeera, 2 cracked Dry Red Chili and bay leaf. Add chopped onions and cook till soft.

Then add the vegetables and 3 slit green chilies.

Fry for 3-4 minutes till you get a nice aroma of the veggies.

Add the cooked Dal and mix well. Add salt and add water to get the desired consistency. Let the dal come to a boil. Just before taking off the heat add a little ghee.

Vegetable Chop / Vegetable Croquette

1 Beetroot
2 Carrots
1 Potato
Frozen Green Peas - 1/2 cup

1 Onions (sliced)
1/2 tsp Red Chili Powder
2 tbsp Oil
1 heaped tsp roasted Cumin Powder
1 tsp Ginger Paste
1/2 cup Whole Wheat Panko Bread Crumbs / Corn Meal for gluten free option
1/2 cup Cornstarch / Arrowroot
2 tbsp Roasted Peanuts (coarsely ground)
Oil for deep frying
 
Steam the vegetables in a steamer and let them cool, Mash the vegetables coarsely and add salt.

Heat oil in a big vessel and add the chopped onions; fry the onions till golden brown. Add ginger paste, cumin powder, chili powder and saute.

Now add the mashed vegetables and fry for 5 mins. Turn off the flame and add roasted peanuts to the above.

Make small balls out of this mixture. Now mix the cornstarch with some water to make a batter. Dip each of the above-made balls in the batter. Afterwards coat each ball with the bread crumbs, press to make like patties and place onto a plate.
Repeat the process for all the balls and then place them in the refrigerator for 1 hour or longer.

Heat the oil in a pan and deep fry each ball till golden brown. Alternatively they can also be shallow fried in a cast iron skillet with little oil.  Serve with salad and ketchup.

Shorshe Sheem

Sheem / Hyacinth Beans - 20, washed, dried and the ends trimmed
mustard poppy seeds paste added to a little curd
oil
nigella seeds (kalo jeera)
green chilies - 2
salt
sugar

Temper oil with green chilies and kalo jeere. Add the sheem and cook covered till they are soft.  Add the mustard paste, salt and sugar and cook for some more time.

Spaghetti with stir fried vegetables and paneer

Whole Wheat Spaghetti - cook in boiling water for 7 minutes. Drain and mix 1 tsp of olive oil.

Paneer - Marinate with vinegar, cornflour, maida, salt, pepper, sugar. Stir fry in a nonstick pan till they are crisp.

Mixed vegetables - carrots, beans, capcicum, cauliflower, cabbage, red onions - marinate with vinegar
Garlic and ginger grated
Olive Oil

In a big wok, heat oil and fry the ginger and garlic. Add the mixed vegetables and cook on a high heat stirring frequently. Add salt, pepper and sugar. Do not overcook. Let the vegetables remain a little crisp.

Serve hot with with the spaghetti and fried paneer and a sprinkle of tomato sauce .

Baingan Masala

Small Eggplants - 6 - (each cut into 4  big quarters)
Onion - 1/2
Turmeric
Cilantro for garnishing


Mustard Seeds and Curry leaves for tempering
Garlic - 3 pods
Cinnamon - 1 inch stick
Clove - 4
Red chilies - 4
Jeera seeds
Coriander seeds - 2 tsp
Sesame Seeds - 2 tsp
Coconut - 1 tbsp. (grated)
Oil

Mixture of tamarind extract and grated jaggery

Mix the above masala and roast in a little oil till they are roasted well. Cool and grind and keep aside.
Temper oil with mustard and curry leaves. Add the chopped onions and cook till transparent. Add the eggplants and cook uncovered for 2 minutes and then covered on low flame till they are almost cooked. Add the ground masala and some tamarind jaggery. If required add a few teaspoons of water and cook till the eggplants are soft and fully cooked. Garnish with chopped  coriander leaves.

Sheera

1 cup semolina

1 cup turbinado sugar

2 cups water

1 cup milk

Ghee / Clarified Butter - 1 tbsp

pinch of salt

Cashewnuts and Raisins - a handful

Mix the water and milk and put it on heat to boil.

Heat ghee in a pan on low flame and fry the semolina till light brown.

Add the boiling water and milk mixture and a pinch of salt and keep stirring the mixture till it is moderately dried.

Add the sugar and keep cooking till it becomes soft and dry. Sprinkle cashewnuts and raisins on top and serve.

Phuchka / Panipuri Chaat

Boiled Potato - 1, chopped
Red Onion - 1/2, finely chopped
Boiled Green Mung Dal / Boiled Chick peas- 1/2 cup
Cilantro - a handful, chopped
Green chilies - 4, finely chopped
Tamarind water - 2 marble sized tamarind pulp soaked in 1/4th cup water
lemon juice - 1 tbsp
Chaat Masala - 2 tsp
Fine Sheo - 1/2 cup
Tamarind, date and jaggery chutney - 4 tbsp
Curd - 2 cups (well beaten and salt and roasted cumin powder added)

Mix all the ingredients till lemon juice to make the filling.  Make a hole in each of the phuchkas. Fill it with the mashed potato mixture. Add a tbsp of curd, sprinkle sheo and tamarind chutney on top and serve.

Thalipeeth

Homemade Thalipeeth mix - 2 cups (or mix a combination of jowar, bajra, brown rice flour)
Onions - 1/4 cup, chopped
Green chilies - 2, finely chopped
Chopped fresh greens like spinach / methi leaves / finely grated mixed vegetables ( optional ) - 1/2 cup
Cilantro - a handful, chopped
Garlic - 3 cloves, chopped
Cooking oil - 1 tbsp + more for cooking thalipeeth
Salt
Water

Make a batter of pouring consistency with the mix and water.

Add the rest of the vegetables and a tablespoonful of oil.
Heat a nonstick skillet and smear a little cooking oil on it.

Now pour a ladleful of the batter and cover the skillet. After a few minutes, remove the cover and flip it over to cook the other side till brown and crisp.

Serve with chutney or pickle.

Adapted from http://kichukhonn.blogspot.com/2009/06/hasslefree-simplified-thalipeeth.html

Ragda Patties

Ingredients for Patties:

3 big Potato

1 tbsp Cornstarch

Aamchur i.e. Dry Mango Powder (or can substitute with juice of half lemon)

Ginger Green chili paste

Chaat masala

Cilantro

Mint leaves (finely chopped)

Salt as per taste

Boil, peel & mash potatoes.

Add all the ingredients for patties and mix well.
 

With the help of greased hands form 12-14 round flat 1/2" thick 2" round patties

Roast few at a time on a greased hot griddle. Turn once to roast other side, making them crisp and golden brown. Keep aside.

Make ragda using my recipe of Ghugni
Place 2 warmed patties in an individual bowl and pour some hot ragda over it so that patties are covered completly

Top with tamarind chutneys. Sprinkle some sev & raw chopped onions on top.
Garnish with Coriander leaves

Mishti Alur Pantua / Sweet Potato Dumpling

For sugar syrup:

2 cups turbinado sugar / coconut palm sugar
2 cups water
cardamom powder
Boil the above for 5 minutes and keep warm

Ghee / Clarified Butter - 2 tsp
Oil for Deep Frying

Sweet Potato - 1 large, boiled. Preferably boil it and keep it in the fridge overnight. In the morning, remove it from fridge and cool for at least 2 hours.
Milk Powder - 12 heaped tbsp
Maida / APF - 1 tbsp
Coconut barfi - 2 broken into small pieces for stuffing (optional)

Mix all the ingredients above and knead with a light hand. Apply a little ghee in the fingers and make 20 oblong shaped balls.

Keep them on a plate sprinkled with maida so that the balls don't stick on the plate.

Deep fry them in slow fire till golden brown on all sides. Soak them in warm (not hot ) sugar syrup for at least 30 minutes.

Samosa / Shingara

To make filling:

Yukon Gold Potato - 8, medium size

Frozen Peas - 1 cup

Cauliflower - 1/2 cup cut into very small pieces or grated (optional, if making only with potato)

A mix of Cumin, coriander and Pomegranate Seeds - 1 tbsp

Green chili - 5, finely chopped
Ginger - 1 inch, minced
Coarsely crushed roasted Coriander - 2 tsp

Roasted Cumin Powder - 2 tsp
Aamchur / Dried Mango Powder or Coarsely powdered Pomogranate Seeds/ Anardana - 1 tsp
Oil - 1 tbsp
Salt

Makes 20 samosas

Temper the oil with crushed cumin seeds, coriander seeds, pomegranate seeds. Add grated ginger and green chillies. Add the chopped potatoes and cauliflower and cook till the potato is half done.

Add frozen peas, cumin powder, crushed coriander, aamchur/anardana and salt. Mix well and cook till the potatoes are soft and the mixture is dry.

For the potato cover:

2 cup all purpose flour

Oil / Ghee - 6 tbsp

Salt

Chilled water - 1 cup

Mix the salt and ghee in the flour. Knead into a pliable dough (not too soft) with cold water. Take a small ball of kneaded flour and roll it into a circle. Cut it in half. Take one half, make a cup of it and fill it with the filling. Deep fry till golden brown. Serve hot.

Spicy Egg

4 boiled eggs
1/2 cup onion
8-10 curry leaves
1 tsp chili powder
1/8 tsp shahjeera
1/2 tsp ginger-garlic paste
3 cloves
1″ cinnamon
1/4 tsp coriander seeds

Oil - 1 tbsp
Salt

Heat 1 tsp oil oil and fry 3-4 curry leaves, shahjeera, ginger-garlic paste, cloves, cinnamon, coriander seeds, onion till onions turn slightly brownish. Add salt and chili powder. Fry for a minute and grind to a smooth paste(do not add water).

Peel the eggs. Put 3 deep cuts into each egg, take care not to break the egg. Stuff the paste into the slits.

Heat oil in a pan and slide the eggs into it. Add any remaining paste and curry leaves. Close the lid and keep it on a medium heat.

After few minutes, open the lid and slightly stir the eggs, cover the lid again. Fry for another few minutes. Serve hot with steamed brown rice and a vegetable side dish.

Methi Thepla

Methi / Fenugreek leaves - 1 big bunch or 2 small bunches, washed, dried and the leaves separated from stems. Discard the stems

Whole Wheat Flour - 1 cup + more for rolling out the thepla
Besan / Chickpea Flour - 1 cup

Cumin Seeds - 1/2 tsp
Ajwain / Carom Seeds - 1/4 tsp
Finely chopped garlic -3 (optional)
Red chili powder - 1/4 tsp
Turmeric powder - a pinch
Boiled lentil or leftover dal- 2 tbsp
Yoghurt - 1 tbsp
Salt
Ghee / Olive Oil for cooking the theplas

Add all the spices to the methi leaves. Mix well.

Then add the mashed lentil. Add salt and whole wheat flour.

Lastly add the curd little at a time so that the mixture can be kneaded well. Set aside for a few minutes.

Roll the theplas like roti, use flour for easy rolling. Cook on a tava on both sides with a little ghee.

Makes about 7 theplas

Rajasthani Kala Chana

Kala Chana - 1 cup soaked overnight and cooked till soft with some salt and turmeric. Mash half of the chana with a fork.

Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - 2 pinches

Curd- 1 cup

Besan - 1tbsp

Red chili powder - 1/2 tsp

Salt

Mix curd, besan, red chili powder, salt together and beat till soft. Add 1 cup water to it.

Heat oil in a pan. Temper hot oil with jeera and hing.

Then add the cooked chana and stir for some time. Add the curd mixture and cook well till it reaches a thick consistency.

 

Adapted from http://kichukhonn.blogspot.com/2009/03/jaisalmeri-kala-chana-black-chickpeas.html

Vatli Dal

Chana dal / Bengal Gram - 1 cup
Onion - 3/4 cup, finely chopped

Green chilies - 5
Garlic cloves - 5, grated
Ginger - 1 inch, grated
Salt
Hing / Asafoetida - 2 pinches
Turmeric - a pinch
Lemon juice - 2 tsp
Sugar - 1 tsp
4 tbsp oil
Curry leaves - 6
Red chili powder - 1/2 tsp

Clean, wash and soak dal in sufficient water for 4 -5 hours or overnight. Drain water and add salt, grated garlic, grated ginger and 3 green chilies. Grind everything together to a coarse paste keep aside.



Take a steel vessel which can fit into a pressure cooker. Add 2 cups of water in the pressure cooker. Apply oil to the vessel. Pour the ground mixture in the vessel. Close tightly with a foil. Place the vessel in the cooker and cook for 4 whistles after full pressure is reached. Remove and cool a little. Then break the cake with fingers to make a panko bread crumb like consistency.

Heat oil in a kadai, add mustard seeds and let it crackle. Add hing, turmeric, curry leaves, 2 green chilies. Saute for 1 minute on a low heat.

Add chopped onion and cook till the onion caramelizes.

Add the cooked dal, salt, sugar, red chili powder. Mix and cook covered on a low heat by sprinkling water once in a while if it gets too dry.

Add a little more oil if required. Once done, add lemon juice, mix well and serve.


Shorshe Dharosh / Okra with Mustard sauce

Dharosh / Okra - 30 small, both ends trimmed

Yellow Mustard seeds~ 3 tbsp

Poppy Seeds / KhusKhus / Posto ~ 1 tbsp

Green Chilies ~ 3

Salt ~ a pinch

Soak all the above for 30 minutes and make a paste of it.

Nigella seeds/Kalo Jeera ~ 1/2 tsp

Green Chilies ~ 3 chilies slit lengthwise

For the gravy/sauce:

Mustard Paste ~ 2 heaped tbsp of the prepared paste

Yogurt ~ 1 tbsp - mix with mustard paste and leave the two for 10 minutes

Peanut Oil
Mustard Oil (optional)

Sugar

Salt
Turmeric

Heat Oil in a Kadhai /Frying Pan. Temper with Kalo Jeera and Green Chili.

When the spices start sputtering add the washed and dried okra. Sauté the okra for 4-5 minutes with a pinch of turmeric. Do not deep fry them, they should be tender and half cooked. You will know because they will glisten and have turned soft by this time.
 

Mix the mustard paste with yogurt and add the mixture to the okra.

Add salt and sugar. Mix well, add a dash of mustard oil and cover and cook. Stir intermittently till the okra is done.

Gawar Bhaji / Cluster Beans

Cluster Beans/ Gawar - 1/2 lb

Potato - 1, chopped
Onion - 1/2, chopped
Oil
1/4 tsp Mustard seeds,
1/4 tsp Hing,
1/4 tsp Turmeric
1 tsp Red Chili Powder
1 tsp Goda masala
1/4 tsp Ajwain
1 tbsp grated jaggery
Salt as per taste
1 cup warm water
2 tbsp grated fresh Coconut
2 tbsp fresh cilantro

Trim the ends and chop the beans into small pieces (1/2 inch to 3/4 inch size)
Heat oil in a pan, add mustard seeds, when they start to splutter, add turmeric, hing, ajwain, and onion

When onion turns translucent, add the potato cubes and chopped gawar. Cover and cook on a low flame for 3-4 minutes

Remove the lid and add goda masala, chili powder. Stir-fry for 2 minutes, add 1-cup warm water and cover it again.

Let it cook till the beans are done, then add jaggery, salt, coconut, and cilantro. Cook for 3-4 minutes more.