MAKANI SABZI

The oringinal version of this recipe has fresh cream and butter, and is loaded with calories. this is a low fat variation.

Ingredients
2 cup low fat milk
1/4 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp chilli powder
1/4 tsp turmeric
1/4 tsp cumin seeds
1/2 onion finely chopped
1/2 cup green pepper cut into 1/2 inch piece
2 cup vegetables like potato, peas, carrot, flower
salt as per taste
1 tsp olive oil
11/2 tsp cornflour
2 tbsp ketchup
1 tsp coriander leaves chopped

Method
Pour milk into a bowl. Add cumin powder, coriander powder, chilli poeder, turmeric. Mix well and set aside.
Heat a nonstick pan, add oil and place over medium heat.
When oil is hot, add cumin seeds. Fry  and add onions , fry for 2 mins. Add 1 tbsp water over, cook until onion is cooked.
Add vegetables and green pepper . Stir fry for 3 mins.
Add milk mixture and salt, and bring it to a boil. Reduce the heat to low and simmer until vegetables are cooked.
while vegetables are cooking , dissolve cornflour in 1 tbsp water .
Add this mixture to wok, and stir  well until consistency of sauce is like cream.
Remove from heat, cool a few mintues, and stir in ketchup.
Mix well and add coriander leaves.
While

CREAMY SAFFRON SAUCE FOR PASTA

I have combined pasta with Indian spices in this tasty dish.
Ingredients
2 cups milk
pinch saffron
2 bay leaves
1/2 cup shallots finely chopped
1/2 green pepper chopped
1/2 cup red pepper chopped
1 tsp crushed garlic
1 tsp curry powder
1 tsp cornflour
1 cup spring onions chopped
1/ 2 cup pasta cooked
1 tsp oil

Method
Boil milk in a vessel , add saffron and bay leaves . When milk turns yellow, remove from heat and set aside.
Heat a pan, add oil . Add shallots and stir fry . Add peppers , crushed garlic, curry powder and saffron milk. Bring to just under boiling point.
Dissolve cornflour  in little warm water and add to pot.
Reduce heat to low and simmer for 10 mins.
After it becomes cool, blend in blender to smooth consistency .
Add spring onions and serve over pasta.

ZUCCHINI AND CARROT SALAD

Ingredients

2 cup thinly sliced zucchini
2 cups thinly sliced carrot
1/4 cup onion sliced
2 tbsp olive oil
2 tbsp lemon juice
1 tsp dijon mustard
1/4 tsp sugar
2 tbsp mint leaves
1/4 cup chopped parsley leaves
1/4 tsp salt
1/4 tsp pepper

Method
Combine olive oil, lemon juice, dijon, and sugar in a bowl, stir well with a whisk.
Add carrot, zucchini, onions. (use a mandoline )
Add mint , parsley, salt and pepper.
Toss well.

DABELI PAV

This is traditionally sold on the streets of Gujarat. It is another version of vada pav made with a sweet and spicy potato mixture which is filled into a small burger bun and then topped with onion, pomegranate, fresh garlic chutney and sev.

Ingredients
Dabeli Masala
1 red chilli
1 tsp coriander seeds
(1/2") stick cinnamon
2 cloves
1/4 tsp cumin seeds

For The Filling
1 cup boiled and mashed potatoes
1/2 tsp cumin seeds 
a pinch of asafoetida
2 tsp dabeli masala
2 tbsp khajur imli ki chutney
2 tbsp oil
salt to taste

15 burger buns
butter

To Serve
1 onion chopped
1/2 cup chopped coriander leaves
1/2 cup sev
1/2 cup fresh pomogranate (optional)
2 tsp coriander chutney
6 tbsp khajur imli ki chutney
1/ cup roasted peanuts

Method
For the dabeli masala
Roast all the ingredients in a pan for 2 to 3 minutes.
Grind to a fine powder in a blender. Use as required.

For the filling
Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida, dabeli masala, potato, salt and ½ cup of water and mix well.
Remove from the fire, add the 2 tablespoons of khajur imli ki chutney and mix well. Divide into 15 portions. Keep aside.

How to proceed
Slice the burger buns into halves horizontally and cook the buns in a pan using a little butter.
Place a portion of the filling on the lower half of each bun.

Top with the chopped onion, peanuts, coriander, sev, pomegranate , fresh garlic chutney and khajur imli ki chutney.

Sandwich it with the top halves of the burger buns.

KERALA LEMON PICKLE

Ingredients
8 lemons
2 tsp mustard seeds
1 tsp fenugreek seed
500 gm ginger chopped into big chunks
500 gm garlic
6 curry leaves
pinch turmeric
2-3 tbsp chilli powder
1 tsp asafoetida
2 tsp vinegar
salt as per taste
3 tbsp olive oil

Method
Wash the lemons and put them into the steamer.
Once steam comes simmer it for about 5 to 10 min. Do not let the lemon crack.
While the lemons are cooling, chop ginger. If garlic is small then leave it as it is. Big garlic pieces can be chopped too.
Cut the lemons into 8 pieces and put in a tbsp of salt and mix it.
Meanwhile heat a kadai and pour 3 tbsp of olive oil( I use olive oil as it is healthy)
Add in the mustard seeds, allow it to splutter and add the fenugreek seeds.
Simmer the fire and add ginger and garlic, let it brown slightly. Add curry leaves.
Put in chilly powder, turmeric, and asafoetida. Remember to keep the fire on the lowest level.
Mix well. Allow the raw smell to go
Pour 1/4 cup of vinegar.
Let it boil and switch off the fire. Allow it to cool.
Add the salted lemon pieces and mix well. Check salt and if needed add a little more
Mix well.  Keep this pickle in the same pan for 2-3 days then put this in a dry bottle.
This will keep more than 3 weeks as there is no water in it.
Serve with steaming hot kanji, rice, or just about anything!

SOYACHUNK FRY

Ingredients
500 gm soyachunk
2 onion sliced finely
2 tsp ginger
2 tsp garlic
10 curry leaves
1 tsp turmeric
3-4 tsp chicken masala
1-2 tsp garam masala powder
1 tsp pepper powder
1-2 tsp chilli powder
2 tsp coriander powder
salt as per taste
2 tbsp olive oil
1 tsp fennel powder
1 tsp mustard seeds
2-3 dry chillies

Method
Soak soyachunks in hot water for half an hour.
Drain the water completely and squeeze all the water from soya.
Marinate soya with 1 tsp of ginger and 1 tsp garlic paste, 1 tsp chilli powder, 1 tsp coriander powder, 1 tsp fennel powder,1 tsp pepper powder , garam masala powder and salt .
Keep this aside for 1 hour.
Pressure cook the marinated soyachunks with little water for 4-5 whistles.
Take a nonstick frying pan, add oil . Once it becomes hot add mustard seeds, dry chilli and curry leaves. Add sliced onion , saute till brown. Add remaining gingergarlic paste and fry till raw smell goes off.
Now add chicken masala , 1 tsp chilli powder, 1 tsp coriander powder and fry . Add the cooked soyachunks and fry it.( please note that the cooked soya shouldn't have any water , it should be in a dry form)
Add some more oil and saute on low flame for about 15-20 mins.
This really taste like chicken fry . If you use more oil it will taste even more better.
Enjoy this with biryani or pulao.

PINEAPPLE PULISERRY

Ingredients

1 cup Pineapple  cut into small cubes

1 tsp chili powder

pinch Turmeric

Salt to taste

2 cups Plain Yogurt

1/2 cup Grated coconut

1/4 tsp Cumin seeds

Salt to taste

Tempering : -

1 tbsp Small onion chopped

1/2 tsp Mustard seeds

1/4 tsp Fenugreek seeds

2 nos Dried red chillies

Curry leaves

Method

Grind grated coconut with cumin seeds ,  turmeric and salt to a fine paste.

Whisk Yogurt without adding water until it is smooth.

Cook pineapple pieces with chilli powder  and turmeric with a cup of water till it is tender.

Switch off the flame , let it stand for 2-3 minutes and then add Coconut paste

Bring to boil and let simmer for 2-3 minutes.

In a very low heat add the yogurt and stir continuously and let heat through for a minute or two.( make sure the heat is low so that  it wont curdle). Remove from heat.

Heat oil in a small pan and add mustard seeds . When they pop up add fenugreek seeds and fry for 20 seconds . Add dried red chillies , chopped shallots and curry leaves and fry it for a minute or two. Pour over pulissery and serve.