MUGHLAI BHINDI

Ingredients

2 cups Okra/Bhindi
2 large Onions
1 largeTomato 
1 tsp Red Chilli Powder 
1/2 tsp Turmeric Powder 
1 tsp garam masala
1/2 tbsp Kasoori Methi 
Salt to Taste
3 tbsp Oil 
1 tsp cumin seeds
1/2 tbsp ginger garlic pastej
1 cup Water 
2 tbsp chopped Cilantro 

To Grind

10 nos Whole Cashew nuts
1 tbsp White Sesame Seeds
1 tsp Fennel Seeds 

Method

Soak Cashew in little water for 15 minutes and grind together with sesame and fennel seeds into smooth paste, keep aside.
Wash bhindi/Okra pat dry well and cut both ends of okra, cut into 2" pieces.
Finely chop onion, tomato, cilantro.
In a pan heat 1 tbsp oil and fry okra until golden brown, keep aside.
In the same pan add remaining oil and add cumin seeds, allow to splutter.
Add onion and saute for a minute. Now add ginger-garlic paste, little salt and cook until onion becomes soft.
Add chilli, turmeric and kitchen king powder along with crushed kasoori methi, mix well and cook for a minute.
Add tomato, salt stir cover and cook until tomato gets mashed.
Add fried okra/bhindi and mix well to coat okra with masala. Add cashew paste.
Mix well and cook for 2 minutes.  Add 1 cup water, mix gently.
Adjust salt if required, keep flame to slow and simmer for 3-4 minutes or until oil will float on top. Garnish with cilantro and off flame.
Serve warm with paratha, puri or pulao.

BAINGAN BHARTA

Ingredients

2 1/2 cups roasted eggplant pulp, drained
2 large onions, chopped
2 large tomatoes, finely chopped
2 green chili, chopped
3/4 cup frozen peas
1 tsp mustard seeds
1 tsp cumin seeds
3 cloves garlic, finely chopped
2 tbsp finely chopped ginger
1/2 tsp turmeric powder
1-2 tsp coriander powder
1 tsp chilli powder
3 tbsp cilantro,finely chopped
2 tbsp olive oil
Lemon juice as per taste
salt as per taste

Method

Heat oil in a non stick pan, add mustard seeds, cumin seeds, when they pop, add garlic, ginger and chopped onions.Saute till onion is golden brown.
Now add eggplant pulp, keep stirring for 5-10 minutes.
Add tomato, salt , turmeric powder and chopped chillies.
Stir well , unit tomatoes gets pulpy and oil start to seperate out.

Add chilli powder, coriander powder and Garam  masala powder.
Add peas and cook for 5 minutes and check if peas are cooked through.
Mix in cilantro and stir well.
Finally garnish some cilantro before serving.
Enjoy!!!!

PUNJABI STYLE MATAR PANEER

Ingredients

120 gms paneer
1 cup peas , fresh or frozen
1 tsp turmeric powder
1-2 tsp chili powder
1-2 tbsp coriander powder
2 tbsp butter
2 cups water
1 tbsp cream
few coriander leaves for garnishing
salt as per taste

Ingredients for masala paste
1 medium size onion , chopped
3 medium tomatoes chopped
2 garlic
1/2 inch ginger
1 tbsp chopped coriander leaves
5-6  nos cashews

Method

Blend all ingredients mentioned under masala paste in a blender to a smooth paste, keep aside.
Heat oil or butter in a kadai, add masala paste.
Fry for 7 minutes on medium flame till oil separates from paste.
Add all the dry spice powder's and stir, now add peas, water and salt and cook till peas are done.
Add paneer cubes and cream ( I usually don't buy cream at home so substituted with 1-2 tbsp milk)
Simmer for 2-3 minutes or till paneer cubses gets cooked.(don't overcook as the paneer becomes dense and hard)
Garnish with coriander leaves.
Serve with roti, naan or rice.

CABBAGE MUTHIA

Ingredients

4 cups very fine shredded cabbage
1 cup gram flour
2 tablespoons whole wheat flour
2 tablespoons chopped fenugreek leaves (can be substitute with 2 tablespoons of dry fenugreek leaves or kastoori mathi) fenugreek can also be replaced with chopped cilantro 

1/2 teaspoon sugar
1/8 teaspoon citric acid
2 chopped green chili (adjust to taste)
1 teaspoon cumin seed 
1/2 teaspoon turmeric powder
1 teaspoon salt as per taste
2 tablespoons oil

Seasoning

2 tablespoons oil
1/2 teaspoon mustard seeds
1 tablespoon sesame seeds 
4 whole red chili
2 tablespoon chopped cilantro 

Method

Combine gram flour, whole wheat flour, fenugreek, cumin seed, turmeric, green chili, sugar, citric acid, oil, and salt in a bowl.
Add the cabbage to the flour mixture and mix well to make soft dough. Add water if needed .
Grease your fingers and divide the mixture into 14 pieces. Drop slowly onto the steamer and steam, covered, 18 to 20 minutes. Test by inserting a knife; blade should come out clean.
Let the muthias cool.  Cut each one into two pieces off and then slice them in two pieces.

Making Seasoning

Heat the oil in the frying pan over medium high heat. Add the mustard seeds. Once they crack, add the sesame seeds and red chili and stir-fry the mixture a few seconds.
Add muthias and stir-fry them for three  to four minutes until they are light brown.Garnish them with chopped cilantro.
Serve them hot or at room temperature.

Additional Notes:

Steam immediately after preparing the mixture. If you allow it to sit, it will be too soft. If you have more than one batch, hold the salt and add it one batch at a time or it will be too soft.
Muthias can be refrigerated for 3 to 4 days.
Muthias can be frozen before seasoning. When ready to serve, thaw the frozen muthias and season them.

Muthias are great with coriander chutney.

WATERMELON RIND CURRY

We eat the sweet red part of a watermelon and throw away the rind, But if we make a dish using the rind of a watermelon then it tastes delicious. 

Ingredients 

1 kg Watermelon rind
1 tsp Ginger paste
3 nos Green chilly chopped
pinch Asafetida
1 tsp Cumin seeds 
1/2 - 1tsp Red chili powder
1/2 tsp Garam masala powder
1/2 tsp Turmeric powder
1/4 tsp Dried mango powder  
1 tbsp Coriander powder
Salt as per taste 

3 tbsp coriander leaves chopped

2-3 tbsp oil

Method 
Remove the dark green part from the top of the watermelon rind. Cut the thick green pulp into small pieces. 
Add oil to a pan and let it heat. 

Once the oil is hot, add cumin seeds ,add asafetida, ginger paste, green chilli, turmeric powder and coriander powder to it and roast. 

Now add the pieces of watermelon rind to it. Add salt and red chilly powder as well. 

Cook the watermelon pieces along with all the spices for about 2 minutes. Make sure the coating of all the spices comes on top of the watermelon pieces. Add ¼ cup water to it. Cover the dish and let it cook for 5-6 minutes on low flame. 
Make sure to keep checking the dish after every 5 minutes. Once the watermelon pieces become soft, add garam masala, dried mango powder and coriander leaves to it and mix well. The watermelon rind curry will be ready in 25 minutes. 
Take out the sabzi in a bowl and garnish it using coriander leaves. Watermelon rind curry can be served along with chapati, paratha or rice. 

BATATA NU SHAAK

Ingredients

2 cups Peeled potato cubes

1 tomato chopped

1 tsp cumin seeds

2 tsp green chilli-Ginger paste

1 pinch asafoetida

1 tsp turmeric powder

1 tsp chilli powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp mustard seeds

1 tbsp olive oil

few coriander leaves

salt as per taste

Method

Heat oil in kadai. Add mustard seeds , when they begin to crackle, add cumin seeds and asaofoetida followed by green chilli-ginger paste. Stir and mix well

Add cubed potatoes and saute for 5 minutes.

Add chopped tomatoes, salt and saute for 3-5 minutes.

Add chilli powder, turmeric powder, saute a minute.

Add 1 1/4  cups water and let mixture boil over low flame. 

Cook covered on low flame until potatoes are cooked, stir every 5 minutes.

Add cumin powder and coriander powder, mix well. Turn off the heat, 

Garnish with coriander leaves .

Batata nu shaak can be served with chapatis, or roti, or rice , papad and curd.

SPINACH ALU PARATHA

Ingredients

2 cups whole wheat flour/atta

200- 250 grams spinach/palak

2 green chilies, finely chopped

2 tsp oil or ghee

a pinch of asafoetida/hing (optional)

salt as required

oil or ghee for frying the parathas

Method

Rinse the spinach leaves very well in water, drain them.

Heat water and boil the spinach leaves in hot water for 5 to 7 minutes.Strain and keep some of the stock in which we have boiled the spinach leaves.Puree the spinach in a blender.

In a large bowl mix the whole wheat flour with salt, green chili and asafoetida.

add the spinach puree and 2 tsp oil, mix well.

Add required amount of stock or water and make a smooth dough.

Take a medium size ball from the dough, roll the dough ball into a small circle. 

Spread some oil or ghee on the top of the rolled dough. Fold one side, apply the oil or ghee on the folded side, again bring the edges together and fold.

You will get a triangular shape,roll into a medium sized parathas.

On a hot tava, cook the palak paratha with some oil or ghee till they are crisp and brown from both side.

Serve the palak paratha hot with yogurt or pickle.

RAJMA MASALA

Ingredients

1 cup rajma or kidney beans 

2 large onions finely chopped
2 medium to large tomatoes chopped
1 tbsp ginger garlic paste
1 tbsp coriander powder 

1 tsp red chili powder 
¼ tsp turmeric powder 
a pinch of asafoetida or hing (optional)

1 tsp garam masala powder
1 tsp cumin seeds 
1 tsp kasuri methi or dry fenugreek leaves, crushed
2 tbsp butter 
salt as required

Method

Rinse and soak the rajma or kidney beans in enough water overnight or for 8-9 hours. Next day, discard the water and rinse the beans again in fresh water.
In a pressure cooker, take both the rajma and 4 cups water. Pressure cook on a medium to high flame for 15-20 minutes. When the rajma is cooking, you can chop the onions, tomatoes etc. When the pressure settles down on its own, open the lid, check if the rajma is cooked or not by taking a bite or pressing a bean.I f they are not cooked completely, then pressure cook again adding some water if required for some minutes.
Heat  butter in a pan, add cumin first and let them crackle & get browned.
Then add onions and saute them till they are  golden brow, take care not to burn them as this will impart bitter tones in the curry.
Now add the ginger-garlic-chili paste. stir and saute for 5-10 seconds on a low flame.
A dd the tomatoes, saute for 2-3 minutes till the tomatoes become soft.
Add  turmeric powder, red chili powder, coriander powder,  and garam masala powder.
Stir and saute the whole masala mixture till the fat starts leaving the masala.
Remove the beans alongwith the water and add them to the masala.
Add salt and stir the whole curry mixture.
Simmer without a lid for 10-12 minutes or more till the curry thickens slightly, it should not be watery.
Mash a few rajma beans with the spoon, this helps to thicken the curry.
Add the kasuri methi , stir & simmer rajma masala for 30 seconds to 1 minute. switch off the fire.
Serve rajma masala restaurant style with steamed basmati rice,jeera rice or naan.

VEG HANDI

Ingredients

3 tbsp Cashew Paste

1 medium carrot chopped

8-10 french beanschopped

1 potato chopped

1/4 cup green peas

1/4 cup paneer cubes (optional)

1 onion finely chopped

1 tomato finely chopped

1 tsp ginger garlic paste

1 tbsp curd

1 tsp turmeric powder

1 tsp chilli powder

2 tsp coriander powder

1/2 tsp garam masala powder

1/2 tsp kasuri methi

2 tsp butter

salt as per taste

1 bay leaf

2 cloves

1 inch cinnamon 

few coriander leaves

Few mint leaves

Method

Soak cashews in hot water for 30 minutes. Drain ad blend the soaked cashews to a smooth paste.

Meanwhile while cashews are soaking steam the veggies in a steamer of cooker until half cooked.

Heat butter in a handi. Add cloves, Cinnamon and bay leaf., saute till fragrant,

Add chopped onions, and saute till golden brown.

Add ginger garlic paste, coriander leaves and mint leaves , stir and saute for a minute.

Now add chopped tomatoes and saute till pulpy .

Add turmeric, chili and coriander powder . Add cashew paste and curd . Stir often and saute till you see fat releasing from the sides.Add water, stir.

Add slit chilies and let the gravy begin to simmer. 

Àdd the steamed veggies alongwith salt and simmer on low.

Now add kasuri methi and garam masala powder . Cook for 10 more minutes.

Garnish with chopped coriander or mint leaves and serve with rotis or naan .

ALU PARATHA

Ingredients

2 cups Wheat flour
4 medium potatoes boiled
1 tbsp Coriander powder
1 tbsp Cumin powder
1/2 tbsp Amchur powder
1 green chili finely chopped
Red chilli powder according to taste
Salt as per taste
Garam masala as per taste
1/2 cup Finely chopped cilantro
Butter as required

METHOD

Peel off the outer shell of the boiled potatoes and mash it well  with hands.
Add coriander powder, cumin powder, amchur, chopped green chillies,chilli powder, garam masala salt and cilantro in the mashed potatoes. Mix it well and set it aside.
Pour wheat flour in a bowl and add water into it to make a dough . The dough should not be too hard or too soft - if dough is too tough , add little more water. If dough is too soft add more flour.
Knead the dough for a few minutes on a lightly greased surface to make it soft.
Make small balls of the dough and make it slightly thicker than chapatis in a circle form.
Place a little of potato mixture on the centre of the d ough. After this, roll the dough into a ball.
Seal the edges completely so that the stuffing does not come out.
Flatten the dough balls, and press them thin with both hands in the form of a circle.
Heat the tawa . Spread little oil or butter and cook the paratha over low heat .
After few minutes , turn the paratha and spread butter or oil on other side. Continue cooking both sides, until colour of paratha becomes golden brown,
Remove form tava and it hot.

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SHAADIWALA MATAR MUSHROOM

This recipe has been  inspired  from Sanjeev Kapoor. In my house nobody likes mushroom dishes other than me. I gave it a try and surprisingly my hubby liked it the most. He said this is the only mushroom dish which he has liked it until now.

 

 

 

 

Ingredients

1 cup peas fresh or frozen

15 nos  Button mushrooms quartered

2 medium Onion finely chopped

1 tbsp ginger-garlic paste

1 tsp Turmeric powder

2 tsp Coriander powder

1 tsp Cumin powder

2 tsp chilli powder

3/4 cup Tomato puree

1/4 cup Cashewnut paste

2 tsp Garam masala powder

Salt to taste

2 tbsp oil

 

 

Method

Cook mushrooms with 1 cup water, salt and turrmeric powder in a pan till soft.
Heat oil in a non stick pan , add onions and saute till light brown.
Add ginger garlic paste , and saute for 1 minute.
Add coriander powder, cumin powder, and chilli powder.
Mix well and add tomato puree , saute for 2-3 minutes,
Add fresh or thawed green peas along with some water and cook till peas are cooked .
Add cashewnut paste and mix well (the cashews should be soaked in hot water for 2 hour then grind  it to a paste.)
Add cooked mushrooms alongwith the water and mix well.
Add garam masala powder ann mix well , cook for 10 more minutes.
Serve hot.

 

 

MUSHROOM AND MIXED LEGUMES CURRY

 

Ingredients

10 button mushrooms chopped into big chunks

1 can mixed legumes , drained and rinsed (rajma, black eye peas, chole)

1 big onion finely sliced

1 tomato finely chopped 

1 tsp ginger garlic paste

1 tbsp coriander powder

1 tsp chilli powder

1 tsp goda masala 

1 tbsp olive oil

Salt to taste

Method

Heat a kadai , add olive oil.

Add ginger garlic paste and sliced onions, sauté till raw smell of ginger garlic goes off.

Add mushroom pieces and mix well .

After 2 minutes add all the spices , salt and mix well .

Add the drained legumes and a glass of water and boil it on low flame. 

After 10 minutes add chopped tomatoes and cook until all the spices are blended with legumes .

Enjoy this curry with chapati. 

NAVRATAN KORMA

This dish is a combination of several vegetables cooked in a creamy silky sauce.  Korma has its roots in the Mughlai cuisine of modern day India and Pakistan. Korma basically means rich thick gravy. Korma is usually served with Jeera rice .

Ingredients
1 cup yogurt
1/2 cup coconut milk
vegetables  like potato, cauliflower, beans, carrot (cut into small pieces)
500 gm paneer cut into cubes
1 bell pepper
1 bayleaf
1 small cinnamon stick
2 cloves
1 big onion finely chopped
1 tsp gingergarlic paste
1 tsp cumin powder
1 tsp garam masala
1-2  green chillies chopped
2 tsp coriander powder
few coriander leaves
5 cashews fried
6-7  raisin
salt as per taste
2 tbsp olive oil
salt as per taste

Method
Blend yogurt, coconut milk, and pinch salt .Keep it aside
Heat a non-stick pan. Add oil and add potatoes, carrot, bean and flower. Saute it till half cooked and remove in a bowl.
In the remaining oil , add bayleaf, cinnamon stick, cloves, fry it till the aroma comes out of it.
Add onions saute it till it attains a brown colour,. Add gingergarlic paste, green chilli , fry it.
Add coriander powder, cumin powder, garam masala powder and fry it well till raw masala smell disappears.
Now add the yogurt and coconut milk mixture. Cook it for 5 mins.
Add paneer and sauteed vegetables and cook on low flame till the sauce thickens.
Add coriander leaves . Add fried cashews, raisins and pinch garam masala.
Cook for 5 more mins.

NO-BUTTER CHICKEN

Ingredients
1 kg chicken cut into bite size pieces
1-2 tbsp olive oil
1 big onion finely chopped
2 tsp ginger garlic paste
1 tomato finely chopped
1 tsp garam masala
1-2 tsp chilli powder
1 tsp turmeric
salt
3/4 cup yogurt
coriander leaves

Method
Heat a frying pan. Add olive oil, add onions and saute till light brown.
Add ginger garlic paste, fry it. Add tomato and cook .
Add garam masala, chilli powder, turmeric, salt . Add chicken pieces and cook on low flame till half done.
Add 3/4 cup yogurt and 2 tbsp water. Cook till done. Garnish with coriander leaf.
(you can use whipping cream instead of yogurt)