Chickpeas with Coconut

Dried Chickpeas - 1/2 cup
Salt
Turmeric - a pinch
Grated Coconut - 1/2 cup
Nigella Seeds - 1/4 tsp
Curry Leaves - 5
Chopped Green Chillies / Red Pepper Flakes / Chilli Powder - 1/2 tsp
Olive Oil - 1 tbsp
Chaat Masala - 1/4 tsp (optional)

Soak the chickpeas overnight. Drain and add fresh water, salt and a pinch of turmeric and cook in the cooker till done.

Heat oil in a pan. Add nigella seeds and curry leaves. Add the chickpeas, coconut and chillies.

Adjust salt and saute till all the liquid is absorbed.

Sprinkle chaat masala on top and serve hot or at room temperature.

Undhiyu

Masala Paste:
Cilantro - 1/2 bunch, washed with stems
Garlic - 4 cloves
Green Garlic / Garlic Chives - 4, chopped
Ginger - 1 inch
Green Chillies - 4
Dry / Fresh Shredded Coconut - 2 tbsp
Roasted Coriander Powder - 1 tsp
Roasted Cumin Powder - 1 tsp
Sesame Seeds - 2 tsp
Salt
Raw Sugar - 1/2 tsp
Frozen Green Peas - 2 tbsp
Lemon Juice - 2 tsp
Mix the above and blend in a blender to get a coarse paste

Vegetables:
Small Brinjal - 4, make 2 slits from the bottom leaving the stems intact
Raw Banana / Plantain - 1/2, small, cut into big chunks,
Stuff brinjal and banana with some of the masala paste and keep aside for 10 minutes
Japanese Yam - 1, small, cut into big sized chunks
Purple Potato - 1, cut into big sized chunks
Broad Beans - 15, strings removed and each cut into 2 pieces
Baby Lima Beans - a handful

For tempering :
Oil - 3 tbsp
Ajwain / Carom Seeds - 1/2 tsp
Hing / Asafoetida - 1/4 tsp

Salt
Turmeric
Fresh grated coconut for garnishing (optional)

Methi Muthiya - 15

Heat 3 tbsp oil in a thick bottomed handi. Temper with asafoetida and ajwain seeds.

Add the broad beans, lima beans, purple potato and yams and saute for a few minutes.

Then add the remaining green masala paste and cook for a few minutes more.

Add the stuffed brinjal and yam and a cup of water. Sprinkle a little salt and a pinch of turmeric powder.

Cover the vessel and simmer for 15 minutes. Shake the vegetables occasionally but try not to use a spoon to stir.

Add the fried muthiyas and simmer again for 15 minutes.

Remove from heat, garnish with fresh grated coconut and serve hot.

Methi Muthiya

Methi / Fenugreek Leaves - 1/2 bunch, wash and pluck the leaves
Besan - 4 tbsp
Whole Wheat Flour / Amaranth flour - 4 tbsp
Salt
Turmeric - a pinch
Red Chilli Powder - 1/2 tsp
Roasted Coriander Powder - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Oil - 2 tsp
Oil for deep frying the dumplings

Mix all the above ingredients and prepare a stiff dough sprinkling a little water if required.

Divide into small portions and shape into 1 inch long 1/2 inch rolls.

Deep fry in hot oil till golden brown. makes about 15 dumplings.

Can be used to make Undhiyo or can be served as pakodas with some tomato ketchup.

Khatti Meethi Gujrati Dal

Tur Dal / Pigeon Peas lentil - 1/2 cup
Salt
Turmeric - a pinch
Water

Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Hing
Curry leaves - 5
Green Chillies - 3, finely chopped
Tomato - 1, small, chopped
Ginger - 1/2 inch, grated
Raw peanuts - a handful
Grated Jaggery - 3 tsp

Cook dal in a pressure cooker along with salt, pinch of turmeric and sufficient water. Mash the cooked dal well.

Heat oil in a pan. Temper with mustard seeds, cumin seeds, hing, curry leaves.

Add the chopped tomato, green chillies and ginger. Cook till the tomato becomes mushy.

Add the dal, peanuts and grated jaggery. Add some water to reach desired consistency..

Bring it to boil and boil for 5 minutes, Adjust the seasonings and serve hot.

Green Beans Foogath

Adapted from Sanjeev Kapoor's Khazana of Indian Recipes

Green Beans - 1/2 lb, trim both ends and dice finely
Red Onion - 1/2, finely choppes
Green Chillies - 3, finely chopped
Peanut Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Curry leaves - 8
Salt
Grated Coconut - 1/2 cup
Lemon Juice - 1 tsp

Heat oil in a cast iron skillet. Temper with mustard seeds, green chillies and curry leaves.

Add the chopped onion and saute till transparent.

Add the diced beans and salt. Cook covered on a low flame for 5 minutes.

Add the grated coconut and mix well. Cook for a few minutes more. The beans should remain crunchy.

Add the lemon juice and serve hot.

Vegetable Macaroni

Whole Wheat Elbow / Brown Rice Macaroni - 1 cup
Green Beans - 15, cut  into 1 inch long pieces
Carrots - 2, into into thin 1 inch long pieces
Red Bell Pepper - 1, cut into thin long pieces
Frozen Green Peas - a handful
Frozen Sweet Corn - a handful
Ginger - 1 inch, cut into thin slices
Garlic - 2 big cloves, cut into thin slices
Olive Oil - 2 tbsp
Salt
Soya Sauce
Sriracha Hot Sauce
Tomato Ketchup

Boil water in a big saucepan. Once the water comes to a boil, add sufficient salt. Now add the macaroni and cook till al dente. Drain, add a few drops of olive oil, mix well and keep aside. (Ideally we should cook the pasta and the sauce in such a way so that the noodles can be drained and directly added to the cooked sauce without waiting).

Take a big cast iron skillet. Heat it well on high heat. Add the olive oil and immediately add ginger and garlic slices. Saute for a minute. Then add the remaining vegetables and salt. Cook on high heat for 5 minutes, tossing frequently. The vegetables should not be overcooked and should remain crisp.

Add a dash of soya sauce, sriracha sauce and tomato ketchup. Mix well. Add the drained macaroni and toss for a minute. Remove from heat and serve hot.

Garlic Chutney

Garlic Cloves - 10, big
Dry dessicated coconut - 2 tbsp
Sesame Seeds - 1 tsp
Dried Red Chillies - 4
Tamarind Pulp- 1 tsp
Salt
Peanut Oil - 1 tsp

Heat 1 tsp oil in a cast iron skillet and roast the garlic cloves. Remove and keep aside. In the same skillet dry roast rest of the ingredients (except tamarind and salt) separately.

Mix everything together and coarse grind in a grinder.

Green Beans with Black Pepper Powder

Adapted from http://kichukhonn.blogspot.com/2010/03/alu-borboti-bhaja-stir-fried-potaoes.html

Green Beans - 1 lb
Red Potatoes - 2
Peanut Oil - 2 tbsp
Turmeric - a pinch
Salt
Nigella Seeds - 1/2 tsp
Fresh ground black pepper

Wash the beans, trim the ends and cut into small pieces. Cut the potato into thin longish pieces.

Heat 1 tbsp oil in a cast iron skillet and temper with nigella seeds. Add the green beans, a pinch of turmeric and salt. Let it cook for 10 minutes, tossing frequently. When the beans are almost done, add fresh ground black pepper to taste. Saute for a couple of minutes more and remove.

In the same pan, heat the remaining 1 tbsp oil till smoking hot. Add the chopped potatoes. Sprinkle a little salt and turmeric. Saute till crisp and brown on all sides. Remove and serve with the sauteed green beans.