Simple Sai Bhaji Recipe

Ingredients

1 bunch spinach or palak
½ bunch dill
1 onion diced
2 tomatoes chopped
1-2 tsp tamarind juice
½ cup chana daal (soak for 15 mins)
½ tsp ginger grounded
5-6 garlic cloves finely chopped
1-2 green chilies finely chopped
1 tsp cumin seeds
1 tsp coriander powder
½ tsp red chilly powder
½ tsp turmeric powder
1 cup water 
Salt to taste oil

Method

• Chop spinach and dill. Wash properly the chopped leafy vegetables.
• Heat oil in a pressure cooker and add diced onions. 
• Fry the onions till it turns into golden brown.
• Add soaked chana daal, tomatoes, ginger, garlic, green chilies and all powdered spices except cumin seeds.
• Saute for a few minutes till golden brown.
• Add chopped spinach and dill along with tamarind juice and mix well.
• Add water and pressure cook for 2-3 whistles and then let it simmer for 5 minutes.
• When pressure is finished, mash the daal and spinach roughly.
• Heat ghee or oil in a pan for tadka, add cumin seeds and 1 chopped garlic clove. Once it starts to splutter pour it on the cooked bhaji.
• Serve hot with rice or roti.

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Palak Aur Gajar Pulao Recipe

Ingredients:

700 gms fresh spinach leaves (chopped)
4 medium carrots (cut into 1/2 inch cubes)
100 gms fresh corns (optional)
1 1/2 cups rice (soaked)
2 tablespoon oil
Salt to taste

For Masala

3 cloves
1 inch cinnamon
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 bay leaf
1 large onion (chopped
10 garlic cloves
2 green chillies (chopped)

Method:

• For the masala, dry-roast the cloves, cinnamon, coriander seeds, cumin seeds and bay leaf for three or four minutes.
• Grind the roasted spices together with the onion, ginger, garlic, green chillies and one-fourth cup of water to a smooth paste.
• Heat the oil in a deep non-stick pan and saute the masala paste till the oil separates. Add the carrots, fresh corn and saute for a couple of minutes.
• Add the soaked rice, salt to taste and three cups of water and stir well. Cover and cook for five minutes. Stir in the spinach leaves. Cover and cook until all the water has been absorbed. Serve hot.

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Chakka Curry (Jackfruit Curry) Recipe

Ingredients

Jackfruit (raw, medium sized) 1
Cumin (optional) a pinch
Red onions 2
Coconut 1
Turmeric 1 tsp
Green chillies 10-15 gm
Salt to taste
Curry leaves a few springs
To temper
Coconut oil 30 ml
Red onions 1
Mustard seeds 1 tsp
Garlic 4 flakes

Method

• Cut jackfruit into quarters. Cut off the white pith on top.
• With oiled hands, separate fruit, remove seeds and slice into thin, long pieces.
• In a big strong pan, put the prepared jackfruit. Add salt and sprinkle a little water over it.
• Cover it so that it can cook quickly.
• Grind cumin, green chillies, turmeric and onions together. Add coconut and grind coarsely.
• Add ground paste to the jackfruit. Cover the jackfruit and let it cook in the steam.
• Stir well with a wooden spoon and add curry leaves.
• In a pan add oil and heat it. 
• Add sliced onion and fry it till it changes into brown.
• Add mustard seeds and garlic to it.
• When seeds crackle add jackfruit curry. Stir well for 2 to 3 minutes.
• Add salt it required.

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Onion Sabji Recipe (Onion Bhaji)

Ingredients

Onions 450gm
Salt to taste
Turmeric ½ tsp
Chilli Powder ½ tsp
Coriander powder 1 tsp
Cumin a pinch
Ginger  5gm
Vinegar or lime juice 1 tsp
Ghee 30gm
Coriander leaves 

Method

• Heat ghee and add cumin
• Add sliced onions, sliced ginger, dry spices and salt.
• Cook on a slow fire for about 20 minutes.
• Add vinegar or lime juice.
• Continue cooking for 5 more minutes. 
• Remove from fire and add coriander leaves.

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Stuffed Capsicums Recipe

Ingredients:

½ kg capsicums
50 gms butter
1-2 potatoes
100gms shelled grean peas
1 ½ ginger
2 onions
2 bunches coriander leaves 
2 green chilies
Salt to taste 
½ tsp red chilly powder
1 tsp garam masala
2 tbsp bread crumbs

Method:

• Boil the potatoes and green peas separately.
• Peel and mash the potatoes, Add the boiled peas, chopped onions, ginger, green chilies and coriander leaves. Mix red chilly powder, salt and garam masala.
• Cut the capsicum heads and remove the seeds.
• Stuff the mixture into the capsicums. Place them in a greased pan with the open side up.
• Put melted butter and a portion of the breadcrumbs on top of each of the capsicums and grill for about 10-15 minutes with burner or low position serve hot.

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Gobi Mumtaz Recipe

Ingredients:

500 gms cauliflower

6 cloves garlic

2 green chilies

½ tsp red pepper

1 ginger 

½ tsp salt

½ tsp garam masala

1 tbsp lemon juice

Ingredients for Masala paste:

115 gms ghee

8 cloves garlic

1 tsp garam masala

½ tsp ground coriander seeds

115 gms tomatoes

15 gms coconut powder

1/2 tsp ground cumin seeds

1 tsp curd

1 ½ inch ginger

2-3 onions

8 peppercorns

1 tsp salt

1 bunch coriander leaves

Method:

• Wash and dry the cauliflower.
• Grind garlic and green chilies. Mix lemon juice to form a smooth paste.
• Insert the paste inside the florets.
• Place cauliflower with stem downwards in an empty finger bowl.
• Transfer bowl into a pressure cooker containing 150 ml water. Steam for 3 minutes. Bring down the pressure immediately by covering lid with a wet cloth.
• Heat ghee and fry thinly sliced onions and garlic.
• Grind the ginger, coriander seeds, pepper corns, coconut and cumin seeds.
• Add the paste, salt and onions and continue cooking adding the curd. Add tomato pulp. Cook until mixture is thick.
• Cover top of the cauliflower with half of the masala paste, coat with ghee and bake in a preheated oven at 180 degree C (350 degree F) for 15-20 minutes or till masala is brown and cauliflower is evenly cooked.
• Remove from oven. Pour remaining masala on the sides of the cauliflower and grill for another 5 minutes.
• Remove sprinkle coriander leaves and garam masala and serve hot.

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Tomato Bhurta Recipe

Ingredients 

Tomatoes  450 gms
Green Chillies  3
Onions 55 gms
Garlic 3 flakes
Cumin 1/4tsp
Ghee or Oil 15 gm
Coriander Leaves  
Salt to taste

Method :

• Wash and wipe the tomatoes
• Roast tomatoes and onion in hot ash for 10 mins
• Peel tomatoes and chop onions and tomatoes finely.
• Heat ghee/ oil add cumin, chopped onion, chopped garlic and green chillies.
• Add tomatoes and salt, cook for a few minutes.
• Serve hot garnished with coriander leaves.

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Green Thai Curry Recipe

Ingredients:

Carrots 1 medium

Cauliflower / Broccoli – 2 – 3 florets

Red Capsicum ½ medium 

Green Capsicum ½ medium

Yellow Capsicum ½ medium

Paneer – 200 gms

Lemon Grass Stalk – 5

Oil – 1 tablespoon

Salt to taste

Fresh Coconut Milk or Tin -3 cups

Lemon Juice – 1 teaspoon

Fresh Basil Leaves – 2 to 3

Red chilies 3 to 4

Green Curry Paste

Galangal (thai ginger) – 1 inch piece

China Garlic – 9 cloves

Green chilies – 10

Coriander Seeds – 2 teaspoons

Lemon rind, grated – ¼ teaspoons

Cumin seeds- 2 teaspoons

Small onions – 3

Coriander roots – small bunch

Fresh coriander leaves – ½ cup (chopped)

Method:

• Cut galangal into strips and diagonally slice the bottom part of the lemon grass stalks.
• Heat sufficient water in a deep non-stick pan. Add the top part of lemon grass stalks and let the water boil.
• Grind together sliced lemon grass, galangal, garlic, green chilies, coriander seeds, lemon ring, cumin seeds, shallots, broken coriander roots and coriander leaves with sufficient water into a fine paste.
• Halve carrot vertically and then cut into 1 inch pieces. Separate cauliflower/ broccoli into small florets. Cut all three capsicum into1 inch diamonds. Cut the paneer into cube shapes.
• Add carrot to lemon grass stock, cover and cook for 3-4 minutes or till the vegetables are soft. Remove the lemon grass and add cauliflower and cook for 2-3 minutes. Transfer the vegetable into a bowl.
• Heat oil in a non-stick pan. Add the green curry paste and sauté for 2 mins. Add red chilies, salt mix well and cook for a minute. Add the cooked vegetables and mix well for 2 mins. Add coconut milk and stir to mix.
• Add paneer and all the capsicums and mix well. Add lemon juice and torn basil leaves and mix well. Bring to a boil. Serve hot with steamed rice.

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Baked (Stuffed) Potato Recipes

Ingredients:

6 large potatoes
Oil for cooking
Salt to taste

For bean fillings

1 small can (225gms) baked beans
1 small onion finely chopped
1 tbsp oil or butter
Salt and black pepper powder to taste,
4 tbsp grated processed cheese.

For corn filling

1 cup sweet corn (boiled)
1 small onion finely chopped
1 green chili finely chopped
1 recipe white sauce
1 tbsp butter, salt and pepper powder to taste
4 tbsp grated processed cheese for toppings

For cream cheese - Filling for (6 potatoes)

1 cup fresh thick curd (dahi)
1 tbsp cream
1 green chili, finely chopped 
Salt to taste

Method:

• Brush the potatoes with oil. Sprinkle with salt.
• Wrap in an aluminium foil and bake in a hoe oven at 200°C (400°f) till tender (about 30 minutes).
• Cool slightly and split each baked potato horizontally into two.
• Scoop the potato halves a little so that a slight depression is formed for the filling.

For bean filling

• Heat the oil and fry the onion for ½ min
• Add the baked beans and cook for 2 mins
• Add salt and pepper.

For the corn filling

• Heat the butter and fry the onion for ½ minute
• Add the green chilli and fry again for a few seconds
• Add the corn, white sauce, salt and pepper and cook for 1 min.

For the cream cheese filling

• Mix all the ingredients thoroughly and chili

Further method to proceed

• Fill each potato half with the filling of your choice (the quantities of each filling are given for six potatoes and should be adjusted as required).
• If using cream cheese filling, serve the hot potatoes with the cold cream cheese.
• If using the bean or corn filling, top with the grated cheese and bake in a hot oven at 200°C (400°C) for 10 minutes.
• Serve hot.

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Almond and Vegetable Rice Recipe

Ingredients

Silvered Almonds      ½ cup
Ground Almonds       ¼ cup
Basmati rice soaked and drained      1 cup
Medium Potato      1 (peeled)
Capsicum green (seeded and diced)      ½ cup
Zucchini diced      ½ cup
Carrots thinly sliced      1/3 cup
French beans chopped      1/3 cup
Green Peas shelled      1/3cup
Oil
Salt to taste
Cumin seeds 1 teaspoon
Dried red chilli
Garam Masala powder ½ tsp
Fresh Coriander leaves coarsely chopped.

Method

Heat three tablespoons oil in a deep non-stick pan. Add silvered almonds and saute till golden, drain on absorbent paper. Sprinkle a little salt, mix well and set aside. In the same pan, add one more tablespoon oil and heat. Add potatoes and saute until golden brown. Drain on absorbent paper and set aside. Add the remaining oil in the same pan and heat. Add cumin seeds and red chilli and saute till brown. Add capsicum, zucchini and rice. Mix well and cook for two minutes. Add two and a half cups water, ground almonds, salt and garam masala powder. Mix well and bring it to a boil on high heat. Add carrots, beans and green peas. Mix well, cover and cook on low heat for twenty to twenty-five minutes or until all the liquid is absorbed. Switch off heat and let it stand for another five minutes. Remove cover and add fried almonds and potatoes. Mix well. Serve hot garnished with coriander leaves. 

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Bhindi Paneer (Okra) Masala

Ingredients

Ladies Finger (Okra)      250 gm 
Paneer cubes                200 gm
Kalonji                        1tsp
Green Chilli Paste         1tsp
Garlic                          2 to 3 pods
Turmeric powder           1/4 tsp
Red Chilli Powder         1/4 tsp
Jeera                          1tsp
Oil                             50 gm
Salt to taste

Method

• Wash and cut ladies finger(okra) into longish pieces. 
• In a khadai put oil and fry ladies finger (okra) 
• when they are done, drain and keep them aside. 
• In the same kadai add oil and fry kalonji, Jeera, Garlic and Green Chili paste. 
• Then add fried ladies finger (okra), turmeric powder, red chilli powder, paneer cubes and stir. 
• Add salt and keep in a slow fire for 2 to 3 mins. 
• Serve hot.

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Vegetable Kababs

Ingredients 

Potatoes             100 gm
Carrots               100 gm
Beans                100 gm
Cauliflower         100 gm
Onions               100 gm
Split Bengal gram 50 gm
Coriander Leaves  1/4 bunch
Cumin powder      1 gm
Cloves                1 gm
Cinnamon           1 gm
Green chillies      20 gm
Egg                   1
Lime                 1/4
Oil                    50 gm
Salt                  10 gm

Method 

• Boil Gram
• Peel potatoes and boil
• Chop fine, carrots, cauliflower and beans
• Chop onions and green chilles fine too
• Heat 1 tbsp oil
• Add onions and green chillies saute
• Add finely chopped vegetables
• Stir constantly till the vegetables cooked.
• Add mashed gram (dal) and potatoes.
• Add powdered cumin cloves and cinnamon
• Mix well and put off the fire.
• Add salt and chopped coriander leaves and egg.
• Mix well.
• Add lime juice
• Shape like shammi kababs and fry in hot oil.
• Serve hot.

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Bhindi Fry

Ingredients

Ladies Fingers (okra) 10
Red Chillies 5
Peppercorns  10
Garlic  1 flake
Red Onions  2
Turmeric  1/4 tsp
Salt  to taste
Oil  2 tsp

Method

• Wipe ladies fingers with a wet cloth.
• Cut into 2.5 cm (1" lengths).
• Grind together all the spices given on ingredients
• Heat 1 tsp oil.
• Fry ladies fingers
• Add ground spices and salt.
• Mix well.
• Add just enough water to cook dry.
• Remove and fry in remaining oil.

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Vegetable Pie

Vegetable Pie

Ingredients:

2 cups plain flour (maida),
100gms Chillied butter,
1/2tsp Salt,
Chilled Water,

For Filling

2cups Chopped Vegetables( Potatoes, Peas, Beans, Carrot, Spinach, Cauliflower)
2 Onions
1 tomato
2 green Chillies
1/2" piece ginger,
1 tbsp oil
1/2 tsp red chilli power
1/2 tsp curry masala / garam masala
1 tbsp cream
1 tsp corn flour
salt to taste

Method :

Siever together flour and salt, Add chilled butter. Mix with fork till mixture is crumbly. Sprinkle chilled water over it.

Quickly , with light hand mix the dough into a lump. Do not over knead, Chill dough for 15 mins. in a plastic bag. Roll dough into 4" thick round. Place over a greased pie plate. Prick with a fork all over.

Bake in a pre-heater over for 12mins or till light brown. Keep aside.

For filling: Grate tomato, onion, ginger. Finely chop green chillies. Chop and boil other vegetables. Heat oil in a skillet, add the grated vegetables and chillies.

Cook for 4-5 mins. Stirring occasionally. Add all other ingredients except cream. Cook till the water evaporates and curry is thick. Sprinkle a little cornflour over the crust. Pour and spread the filling in the shell. Pour cream all over. Bake for 8-10 mins in pre-heated oven. Slice and serve warm.

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Aloo Palak Recipe

Ingredients

3 cups chopped spinach
2 large onions finely chopped
2 large potatoes boiled and peeled
1 tomato chopped
2 green chillies
1 piece ginger
1tsp lemon juice
1/2tsp wheat or other flour
1tsp red chilli powder
1tsp cinnamon-clove powder
1/4tsp turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp garam masala
1/2 tbsp butter
4tbsp ghee
salt to taste

Method

Put the washed spinach in a pan and add very little water or just sprinkle the water and a pinch of salt. Cover and boil over a high flame for 2 mins. Cool quickly or hold under running water in a colander. Put in a mixie, add green chillies and run for a minute. keep slightly coarse, do not make very smooth. Cut the potatoes into bigh pieces. Heat ghee and fry potatoes till light brown. Drain the potatoes. Keep aside. In the same hot ghee add cumin seeds, ginger, onions and fry till very tender. Add tomato and further fry for two mins. Add all the dry masalas and fry till ghee separetes. Add spinach and potatoes. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 min. Add lemon juice just before serving heat butter in a tiny saucepan and add the asafoetida. Pour over the vegetable and mix gently. Serve hot with naan or parathas or even rice.

Note: Instead of potatoes you can also use boiled peas, boiled corn kernels or paneer chunks in the above dish

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Mazedaar Aloo Recipe

Ingredients

5 medium-sized potatoes

2 green chillies (finely chopped)

1 medium-sized tomato (optional)

1 tsp ginger-garlic paste

8 to 10 curry leaves

¼ tsp turmeric powder

¼ tsp red chilli powder (optional)

½ tsp cumin seeds

¾ tsp coriander powder

Salt to taste

4 tbsp oil

Few coriander leaves (finely chopped)

Method 

Boil potatoes in a pressure cooker with three cups of water for 10 minutes. Peel and cut the boiled potatoes into small pieces. Take a kadai and put oil. Add cumin seeds. When they splutter and swell, add ginger-garlic paste, green chillies and curry leaves.

In a minute or two they will change colour. Now reduce flame and add chopped potatoes. Sprinkle all dry masalas and mix well with a spatula. Add salt, coriander leaves & chopped tomato. Cover with fitting lid & cook on low flame for five to eight minutes mixing occasionally.

Serve with hot puris.

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Dum Aloo

Ingredients

4-5 small-sized potatoes

2 tbsp onion paste

1 tsp ginger-garlic paste

1 green chilli (finely chopped)

1 tbsp tomato paste

4 tbsp curd

¼ tsp red chilli powder

¼ tsp turmeric powder

¼ tsp coriander powder

¼ tsp garam masala

¼ tsp cumin seeds

1-2 black cardamoms

A few coriander leaves

Salt to taste

Method :

Pressure cook the potatoes. When done, prick them & bake them till a crisp crust is formed. Roast cumin seeds & cardamom & grind them. To a pan add onion, ginger & garlic paste & sauté till golden brown. To this add salt & dry ground masalas & cook on slow fire.

Add the baked potatoes & cook for another five minutes. Then add beaten curd along with a little water & further cook for 30 minutes. Serve hot sprinkled with chopped coriander leaves, green chillies & garam masala.

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Maharani Dal

Ingredients :

1 cup chana dal
1 medium-sized onion (finely chopped)
1 medium-sized tomato (finely chopped)
2 green chillies (chopped)
½-inch piece ginger (chopped)
½ tsp coriander powder
¼ tsp turmeric powder
¼ tsp cumin powder
Salt to taste
3 tbsp oil
Few coriander leaves (finely chopped)

Method :

Soak dal in a bowl of water for an hour or two. Heat oil in a pressure cooker. Add green chillies, ginger & chopped onions. Stir for a few minutes on low flame till onions are soft. Add dal, chopped tomato & all the dry spices. Cook on low flame, stirring occasionally till tomato pieces are fully dissolved. Add 2½ cups of water and salt. Then pressure cook for 10 minutes. Serve hot garnished with coriander leaves. You may add the juice of half a lemon before serving.

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Aloo Tikki

Ingredients

For the tikkis
½ kg potatoes (boiled & mashed)
1 tsp cornflour
½ tsp jeera powder
½ tsp chaat masala
½ tsp red chilli powder
Oil for frying
Salt to taste

For the garnish

1 cup whisked & salted dahi
6 tbsp coriander & mint chutney
6 tbsp meetha chutney
½ tsp chaat masala
1 tbsp coriander leaves (chopped)

In a mixing bowl, mix with hand all the of the tikkis. Mould into balls & flatten until ¾ inch thick & two inches wide. Set aside on a floured surface. Heat the oil & slip the tikkis into the oil carefully so that they don’t stick to each other. Turn over & fry the other side. Remove from oil when golden brown. Set on absorbent paper. Take a flat serving platter & pour the dahi onto it, covering it completely. Place the tikkis on the bed of dahi in a creative manner. Spoon the chutneys over the tikkis, followed by the masalas & chopped coriander leaves. Serve immediately.

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Coconut Milk

How to make coconut Milk

Coconut 1

Warm water 1 litre

Grate the coconut and add it to warm water. Keep it aside for 30 minutes, pour the mixture through a muslin clothe and squeeze it. Your coconut milk is ready.

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