BRINJAL POTATO SABJI ( for 4 servings )

Ingredients ;

• 250 gm brinjal

• 2 big potato

• 1 tomato ( big )

• 1-2 green chilli ( cut lengthwise )

• 1 tbsp ginger ( grated )

• 1/2 tsp fenugreek

• 1/2 tsp jeera ( cumin seed )

• 1 onion ( chopped )

• 2 tsp coriander powder

• 1/2 turmeric powder

• 2 tsp saunf ( pounded )
  

• 1/2 tsp red chilli powder

• 1 tbsp oil

• 2 tbsp coriander or curry leaves ( chopped for garnishing

• salt to taste
  

METHOD ;

Cut the potatoes into small pieces. Cut the brinjal into big pieces. Chop the tomato. Heat the
oil in a pan. Put fenugreek, jeera, chopped onion , green chilli ,ginger.Saute for a while until its
turn golden brown. Now put turmeric powder and the pieces of brinjal and potato . Add salt
and mix it well .Cover the pan with a lid until they become soft .Add chopped tomato and
cook for few minutes .Now put coriander powder , chilli powder, and saunf. Garnish with
coriander or curry leaves .Serve hot. Relish with chapaati .

VEGETABLE UPAMA ( serving for 4 persons )

INGREDIENTS ;

• 500 gm cauliflower

• 250 gm green peas

• 100 gm carrots

• 100 gm potatoes

• 2 green chillies ( chopped finely )

• 2 tbsp coriander leaves ( chopped )

• 2 tbsp oil

• 1 tsp mustard seeds

• 1/2 tsp hing (asafoetida )

• 1 tsp red chilli powder

• 1/2 tsp garam masala
  

• 1/2 tsp black salt

• 1 lime

• curry leaves

• salt to taste

METHOD ;

Boil the potatoes and peel them .Little boil the peas . Grate the potatoes ,
carrots and cauliflower separately .Heat the oil in a pan and put mustard
seeds .Let them splutter then put hing and curry leaves in it. Now add peas
grated cauliflower ,potatoes and carrots .Put salt and all the above spices .
Mix well and cook for 2-3 minutes on a low flame .Squeeze the lime juice on
it . Garnish with coriander leaves and green chillies .

ALOO CHATPATE ( for 2 to 4 servings )

Ingredients ;

• 5oo gm aloo ( potato )

• 2 tbsp oil

• 1/2 tsp hing (asafoetida )

• 1/2 tsp jeera ( cumin seed )

• 2 tsp coriander powder

• 1 tsp turmeric powder

• 2 tsp lime juice

• 1 tsp ginger paste

• 1 tsp garlic paste

• 1 tsp garam masala

• 2 -3 green chilli ( cut lengthwise )

• 1/2 tsp red chilli powder
  

• salt to taste

• 2 tbsp coriander leaves or curry leaves ( for garnishing )

METHOD ;

Wash and boil the potatoes .Peel them and cut into pieces .Heat the oil in a
pan. Put jeera , hing ,turmeric powder , green chilli ,ginger and garlic paste.
Saute for a while .Now add the pieces of boiled potatoes , red chilli powder,
coriander powder, garam masala, lime juice and salt .Mix well and saute
for 2 minutes on a slow flame . Garnish with chopped coriander leaves or
curry leaves .

KADAI PANEER ( for 6 servings )

INGREDIENTS ;

• 500 gm paneer

• 100 gm capsicum

• 3 tsp coriander seeds

• 5 whole red chilli

• 2 tbs kasoori methi

• 2 chopped green chilli

• 4 chopped tomatoes

• 2 tbs ginger ( finely grated )

• 3 tbs oil

• 2 tbs chopped coriander leaves

• salt to taste

For paste ; 6 clove of garlic in a little water ;

METHOD ;

1. Slice the paneer and capsicum into thin long strips .
2. pound the coriander seeds and red chilli together .
   
3. Heat the oil in a pan , add the garlic paste and cook on a slow flame .
4. Add the capsicum and pounded spices and cook on a slow flame for 1 minute.
5. Add the green chilli , ginger and cook again .
6. Add the tomatoes , kasoori methi and salt .
7. Finally , add the sliced paneer and cook for a few minutes .
8. Garnish with coriander leaves . Serve hot .
   

Jeera Aloo

Ingredients;

• 500 gms potatoes

• 2 tbs oil

• 1 tsp cumin seed ( jeera )

• 1/2 tsp hing ( asafoetida )

• 3 tsp coriander powder

• 2 -3 green chillies ( finely chopped )

• 2 tsp mango powder

• 1 tsp red chilli powder
  

• 25 mm ginger ( finely grated )

• a bunch of coriander leaves ( finely chopped for garnishing )

• salt to taste
  

METHOD ;

Boil the potatoes. Peel them and cut into small pieces or mash them. Heat oil in a pan, put jeera , hing, grated ginger and green chilli in it.Then boiled potato and fry for a whilNow put coriander powder, red chilli powder , mango powder and salt. Mix well all the spices with potatoes and saute for few minutes . Garnish with coriander leaves.

Servings: 3-5

SPINACH HARYALI ( for 2 to 4 persons )

Ingredients ;

• 500 gm spinach ( palak )

• 2 - 3 potatoes

• 1/2 tsp jeera ( cumin seed )

• 1/2 tsp asafoetida ( hing )

• 1 tbs oil

• 25 mm ginger ( grated )

• 1 tsp lime juice

• 2 -3 green chilli ( chopped )

• a pinch of sugar , salt to taste

METHOD ;

Cut the potatoes into small pieces . Chop the spinach .Heat oil in a pan .Put jeera , hing,
ginger and green chilli . Then add the pieces of potatoes , saute .And cover the pan with
the lid till the potato becomes soft .Remove the lid and put the chopped spinach in it .
Sprinkle a pinch of sugar , lime juice and salt .Saute for few minutes . Serve hot .

MASALA CHANE ( for 4 to 5 persons )

Ingredients ;

• 2 cups kabulee chane

• 1/2 tsp soda bicarb

• 1 tsp tarmarind pulp

• 1 tsp jeera ( cumin seeds)

• 2 tbsp coriander seeds

• 1 tbsp mango powder

• 2 big cardamoms

• 1 tsp caraway ( ajwain )

• 2 cloves

• 3 black pepper

• 1 tsp ginger paste

• 1 tbsp refined oil

• 1 tbsp coriander leaves ( chopped )

• salt to taste

METHOD ;

Soak chane overnight in water .Put soda bicarb in it . Boil the chane in pressure cooker and
keep aside . Take a pan , roast , jeera , coriander seeds , caraway , cloves, cardamoms ,
black pepper and grind them in mixi . Heat the oil in a heavy pan or pressure cooker
Put ginger paste and saute .Then add boiled chane and grinded ingredients . Put the pulp
of tarmarind and salt. Cook on a low fire till it becomes dry. Garnish with coriander leaves.

Paneer Bhurjee

Ingredients:

• 500 gm paneer

• 1/2 tsp turmeric powder

• 10 gm ginger

• 200 gm onion ( finely chopped )

• 250 gm tomatoes ( finely chopped )

• 50 gm oil
  

• 3-4 green chilli ( finely chopped)

• a bunch of coriander leaves

• salt to taste

Method:

Dice paneer in small pieces. Grind ginger. Heat oil in a frying pan. Put chopped onions and fry until they golden brown. Now add tomato, ginger, green chilli, turmeric powder and salt. Saute for a while till the tomato gets soft. Add the pieces of paneer and mix well. Cook for 10 minutes. Garnish with chopped coriander leaves. Serve hot.

Serves: 4

Panchfoden Potato Curry

Ingredients :

• 400 gm potatoes

• 3 tbsp oil

• 1 tsp jeera (cumin seed)

• 1/2 tsp fenugreek seeds
  

• 1 tsp turmeric powder

• 1 tsp mustard seeds

• 1/4 tsp kalonji (nigella)

• 25 mm ginger (finely chopped )

• 1 tsp chilli powder

• 1 tsp mango powder

• 2-3 green chillies ( cut lengthwise )

• 1/2 tsp hing (asafoetida)
  

• a small bunch of coriander leaves
  

• salt to taste

Method:

Boil the potatoes. Peel and mash them. Heat the oil in a heavy pan. Put fenugreek , when
it turns golden brown, add mustard seeds and let them splutter. Then add jeera, kalonji, ginger , green chilli and hing. Now add coriander powder, turmeric and red chilli powder. Pour 1 tbsp water in it and saute for a while until the oil comes out. Finally add the mashed potatoes and 3-4 cups of water. Cook for few minutes. Put mango powder. Garnish with green chilli and coriander leaves. This recipe can be relished with puree, paratha and with rice also.

Serves: 5-6

North Indian Arhar Daal

Ingredients:

• 400 gm Arhar daal

• 1 tsp turmeric powder

• 1/2 tsp mustard seeds
  

• jeera

• 1/2 red chilli powder

• 2 tbsp oil or ghee

• 2 tomatoes ( finely chopped )

• 2 onions ( finely chopped )

• 2 carrots ( grated )

• 50 gm peas

• 4 clove of garlic

• salt to taste , coriander leaves for garnishing

Method:

Boil the daal in a cooker with 2 cupsful of water. Add turmeric powder , carrot , tomato and peas in it. Put the lid of cooker and let it do 3-4 whistles. When daal gets boiled, put salt and keep aside. Heat oil in a pan, put mustard seeds, let them splutter then put jeera, garlic ,onion and chilli powder. Saute for a while. Add this to the boiled daal and cook for a few minutes. Garnish with coriander leaves. Serve hot with rice and chapatis.

Serves: 5-6

Temper Top Toast (for 3 toasts)

Ingredients:

• 3 slices of brown bread
• 1 tea cup grated carrot
• 50 gm grated paneer ( cheese )
• 1 tbsp. finely chopped tomato
• 1/4 tsp green chilli ( finely chopped )
• 1 tsp coriander leaves ( finely chopped )
• 1 tsp butter
• salt to taste

METHOD:

Toast the slices of bread. Make a mixture of carrot, paneer , tomato, green chilli, coriander leaves, butter and salt. Divide this mixture in 3 portions. Now place one portion of mixture on each toast. Put into the oven for few minutes. Serve hot. It is easy to make and good for health.

RAVA IDLI

Ingredients ;

1 kg. rava ( suji )

1 tsp. mustard seeds

3-4 tbsp. refined oil

1/2 tsp. ginger

1 tsp. green chilli ( chopped )

2 tsp curry leaves ( chopped )

25 gm cashewnuts : as desired


50 gm chana dal ( gram dal )

1 litre curd

a pinch of soda

a bunch of coriander leaves , salt to taste

METHOD ;

Heat about 3-4 tbs of oil in a kadai . Add mustard seeds , chana dal , cashewnuts ,
green chilli , ginger and curry leaves in that order . Fry all the ingredients for a
minute or two . Then add the semolina ( rava ) and toss the ingredients are mixed
Continue to cook until the rava changes color and emits a light roasted aroma .
Remove from fire and allow the mixture to cool . A couple of minutes , before
steaming the idlis , place the cool mixture in a vessel . Add curd , a pinch of soda ,
coriander leaves , salt and mix well . Take care to see that no lumps remain .
Fill the idli cups/ moulds with the batter and cook the idlis in a idli cooker
for about 10 minutes . The idlis are ready to serve . Served best with
coriander chutney and potato sagoo ( sabji )

Capsicum Surprise

Ingredients:

• 500 gms capsicum ( red & green )

• 2 tbsp. curd

• 3 tsp. oil

• 1 tsp. mustard seeds
  

• 1 tsp jeera
  

• 2 tbsp. water
  

• 1/2 tsp hing

• 2 tsp. curry powder ( optional )

• 3 tsp. oil

curry leaves & salt to taste


METHOD:

Cut the capsicum into half inch pieces. Keep them in a pan and pour the curd on the pieces of capsicum and leave them atleast 10 minutes . Heat the oil in a heavy saucepan . Put mustard seeds , jeera ,hing and curry leaves . When the mustard seeds get splutter , add the pieces of capsicum , salt and water . Cover the lid till it turns soft . Now sprinkle the curry powder and mix it well ( it is optional ) and cook for a while. Serve hot.