Arbi Subzi

Simple and yummy recipe.

You Will Need:

Arbi - 8-9

Mustard seeds - 1 tsp

Red Chilli Powder - 2 tsp

Coriander powder - 1 tsp

Turmeric Powder - 1/4 tsp

Oil - 2 tsp

Salt - to taste

Pressure Cook Arbi to one whistle. Cool and peel the skin. Slice them.

Heat oil in a pan when hot add the mustard seeds. When they crackle add the arbi and all the masalas. Stir well and cook on medium low flame till they roast well.

Methi Chaman

Bought some fenugreek leaves from the Indian store actually wanted to make methi paratha and Undhiyo!! Having tried the paratha couple of times, realized dont get them right and I dint want to experiment with it on a weekday.

So finally got this recipe online and decided to try and it turned out pretty good with no bitter taste of the methi.

Methi leaves - 2 cups

Spinach Leaves - 2 cup

Salt to taste

turmeric powder - 1/2 tsp

chilli powder - 1 tsp

coriander powder - 1 tsp

onion - chopped 1

ginger - garlic paste - 1 tsp

green chillies - chopped to taste

whole garam masala - 1 lavang, 1 dalchini, 1 elaichi

sugar - 1/2 tsp

cashews - 4-5 optional

milk - for grinding cashews to a fine paste

Chope the leaves and add to boiling water. Drain and grind to a rough paste.

In a kadhai add oil, when hot add whole garam masala, cumin seeds ginger garlic paste, green chillies and onions. Give it a quick stir and cook till onions are done. Now add the green paste and some sugar. Mix well. Add the turmeric powder, chilli powder and coriander powder and salt. once the leaves are cooked add the cashew paste. cook for couple of minutes till done. Serve with rice or rotis.

Pav Bhaji

Pav Bhaji...the name itself is soo tempting and mouth watering. I normally don't make this preparation as its a spicy dish though wholesome. I had all the ingredients to make a perfect pav bhaji wihtout a pav bhaji masala :-) Thought of trying to make one without the masala.... used the subzi masala I had and some garam masala for some extra spice and some grounded fennel seeds and carrom seeds. And the taste was very close to a perfect pav bhaji. Though it did aggravate my stomach as I am not supposed to eat such spicy oily foods.. But its ok to indulge occassionally.... :-) doesn't apply to me actually.....

Vegetable - 2 small potatoes, 1 1/2 cup cauliflower, 1 carrot, 1 cup peas boiled or steamed with some salt

Onion - 1 big chopped finely

Capsicum / Bell Pepper - 1 chopped

Tomato - Puree - 4-5 boiled , peel and pureed

Pav Bhaji Masala - 2 -3 tbsp (I substituted some subzi masala , garam masala and 1 tsp ground fennel and pinch carom seeds )

Garlic Paste / crushed - 6-7 cloves

Coriander - garnish

Red Chilli Powder - 1 tbsp

Oil / Butter / Ghee - 2 tbsp butter preferrably :-)

Heat oil in a pan, splutter some cumin seeds, add red chilli powder and 3/4th of the garlic paste. Stir well for few minutes. Add onions and bell peppers and cook till transperant. Now add the tomato puree and cook till the raw smell goes. Now add the mixed veggies preferably add after mashing well and the rest of the leftover garlic paste. Add salt, black pepper powder and pav bhaji masala. Cook for few minutes till done. Garnish with coriander leaves and dollops of butter :-) Enjoy with bread, pav or chapati... But I somehow still prefer Tava Pulav to pav bhaji :-)

Sarso ka Saag (Mustard Greens)

Mustard Greens have a little bitter strong flavor. Have tried this recipe two three times jsut got it right this time. Truly had a very similar taste to palak panner :-) inspite of the strong flavor these leaves have...

Mustard Greens - 1/2 bunch

Moong Dal - 2 tsp

Garam Masala - 2 tsp

Chilli Powder - 1/2 tsp

Cloves / lavang - 2

ginger garlic - minced 2 tbsp

salt - to taste

turmeric powder - 1/4 tsp

Cumin seeds - 1/2 tsp

Onion - 1 medium grated

potato cubes - handful baked - optional

I Pressure cook mustard greens with ginger garlic, cloves, moong dal and little garam masala. Once cool blend it to a smooth paste.

In a kadhai add oil / ghee splutter cumin seed and add onions. Fry till light brown add chilli powder, turmeric and garam masala, little coriander powder can also be added. mix well for 2-3 min and then add the greens. stir well and close it with a lid and simmer for 10-15 min till done.

Served with Makki ki roti. Didnt turn well it tasted very similar to a rice dosa preparation called varum arasi dosai.. tastes better with chapati or rice...

Have some more greens left would just make a stir fry veg with it....

Brussel Sprouts Vegetable

You Will Need:

Brussel Sprouts - 1 bowl

Roasted peanuts - 1 tsp

Asafeotida - 1/2 tsp

Turmeric - 1/2 tsp

Whole red chillies - 1-2

Tamarind paste - 1/ 2 tsp

Grated Coconut - 2 tsp (optional)

Curry Leaves - handful

Mustard Seeds - 1 tsp

Grind peanut, coconut, tamarind paste, whole chillies, asafoetida to a smooth paste.

Heat oil in a pan add mustard seeds and curry leaves. Once it splutters add the brussel sprouts and the paste. Mix well add salt and water to required consistency. Cover with lid and keep mixing after few minutes. Cook until done.

Mango Dal

You Will Need:

Half ripe mango - 1

Moong Dal - 1/2 cup

Garlic - 2 ponds sliced

Mustard Seeds - 1 tsp

Chilli Powder - 1 tsp

Turmeric - 1/2 tsp

Asafoetida - 1/2 tsp

Fenugreek Seeds - 1/2 tsp

Oil - 2 tsp

Salt - to taste

curry leave - few

Water - around 3 cups

Pressure cook dal with 1 cup of water. Smash well and keep aside. Skin the mango and cut them in to 1/2 inch peices. Heat oil in a pan Add mustard seeds, when it splutters add curry leaves, turmeric, fenugreek seeds, asafoetida and water. add the mango and mix well. Add chilli powder and salt. Once it boils and the mango is cooked ; add the dal and cook for few minutes. Add water if required. Serve with rotis or rice.

Veg Curry

You Will Need:

Beans - handful sliced

Peas - 1/2 cup

Corn - 1/2 cup

Coconut - grated/sliced 1/2 cup

Garlic - 1 tsp

Green Chillies - 2

Curry leaves - few

Salt - to taste

Water - 1 cup

Mustard Seeds - 1 tsp

Oil - 2 tsp

Grind coconut, garlic and green chillies to a smooth paste; keep aside. Heat oil in a pan add mustard seeds when splutters add curry leaves and the vegetables. Cook for few minutes.

Add water and the coconut paste. Bring to a boil. Add salt Mix Well.

Serve with rice, chapathis, idli, dosa.

ButterNut Squash Curry

You Will Need:

Butternut Squash - 1/2 cut into 1" pieces

Cumin Seeds - 1 tsp

Corn Flour - 2 tsp

Sugar - 1 tsp

Chilli Flakes - 2 tsp

Salt - to taste

Kasoori Methi - 2 tbsp

White Sesame Seeds - 1 tbsp

Ginger-Garlic Paste - 2 tsp

Coriander Leaves - to garnish

Water - propotionate to make a gravy

Heat oil in a pan. Add cumin seeds. when it splutters add the ginger garlic paste and chilli flakes.

Mix well and add the cornflour. Stir well.

Add the squash and some water for the vegetable to cook and some more to make a medium consistency gravy.

Once the vegetable is cooked add some kasoori methi, salt and sugar.

Garnish with coriander leaves and sesame seeds. Serve with rice or chapathis.

Stir Fry Vegetable

You will Need:

Sweet Peppers - 5 all colors

Squash - 1 cup

Corn - 1/2 cup

Snow Peas - 1 cup

Beans - handful

Mushroom - 1 cup

Carrot - 1

Broccoli - 1 cup

Ginger - 1" chopped finely

Garlic - 4-5 flakes chopped finely

Green Chillies - 1 chopped finely

Vinegar - 2 tsp

Soy Sauce - 3 tsp

Coriander Leaves - 3 tbsp chopped finely

Oil - 3 tbsp

Salt - to taste

Pepper - 2 tsp

Cut all vegetables in desired shapes and size and keep aside.

Heat oil in a pan, when hot add ginger garlic and green chillies. Mix well. Add all the vegetables except for mushrooms. Mix well and cook for 3 min. Add the mushroom and salt and stir and cook for few mins till vegetables are partially cooked. Mix some corn flour in 1 cup of water and add to the vegetables. Cook for few min. Add pepper , soy sauce and vinegar. Garnish with coriander leaves and Serve !

Beetroot Curry

You will Need :

Beetroot - 2 cut into 1" pieces

Coconut grated - 1/2 cup

ginger - 1/2"

green chillies - 1/2

sour curd (optional) - 1 tbsp

curry leaves - 3-4

oil - 2 tsp

cumin seeds - 1 tsp

salt - to taste

Water - as required.

Grind coconut, curd, ginger, green chillies to a smooth paste adding water. Boil beetroot and keep aside.

Heat oil in a pan. Add cumin seeds and curry leaves. When it splutters add the beetroot and the coconut paste. Mix well. Add water if required to make a thick gravy. Cook till the coconut gravy mixes well with the vegetable. Add salt to taste, mix well. Beetroot curry is ready to eat.

Soya Koftas

You Will Need : Serves 4

Soya Chunks - 1 cup

Potatoes - 2 small to medium size

Onioins - 2

Tomato - 1

Ginger - 1/2 "

Garlic - 2 tbsp

Green Chillies - 1

Chilli Powder - 1 tsp

Turmeric Powder - 1/4 tsp

Garam Masala - 2 tsp

Oil/Ghee - 3 tbsp

Coriander Leaves - 3 tsp for garnish

Cream - 1 tsp for garnish

Salt - to taste

Boil Soya chunks in water. Strain and squeeze all the water from the soya. Smash the chunks. Boil potatoes, peel mash and add to soya. Add salt and chilli powder. Mix Well and roll into 1" balls.

Pre Heat Oven at 350 F. Grease a tray add the Koftas (balls) brush some oil over the koftas and bake for 15 min or till done (When the koftas turn brown and crisp).

Blend Onion, Tomato, Ginger, Garlic and green chillies to a paste.

Heat Oil in a pan. Add the paste and cook the paste dries and turns into light brown colour or oil separates. Add Turmeric powder and garam masala. Cook for few more minutes. Add some water to make a gravy and cook till it boils. Add salt and koftas.

Garnish with coriander and cream. Serve with rotis, rice.

Vegetable Jalfrzi

You Will Need: Serves 4

Carrots - 1 big

Potato - 1

Beans - handful

Capsicum - 1 small

Tomatoes - 2 (grind to a paste)

Onions - 1

Green Chillies - 2

Giner - 1/2 " chopped finely

Salt

Garam Masala - 1/2 tsp

Lemon Juice - 1/2 tsp

Oil - 3 tbsp

Coriander Powder - 1/2 tsp

Chilli Powder - 1/2 tsp

Turmeric Powder - 1/2 tsp

Coriander Leaves - to garnish.

Slice all vegetables lengthwise. Heat Oil in a pan add onion slices and cook till they turn transparent. Add turmeric, chilli, coriander pwder, green chillies, vegetables, tomato puree, ginger. Mix well and cook with lid covered. Stir Occassionally.

Once done add salt, garam masala. Cook for 2-3 minutes. Turn off gas add lemon juice and garnish with coriander leaves.

Bell Pepper Vegetable

You will need : Serves 2-3

Green Bell Peppers - 2 cut into cubes

Chick pea flour / besan - 3/4 cup

Potatoes - 2 medium size boiled and mashed

Chilli Powder - 1 tsp

Coriander Powder - 3 tsp

Asafoetida - 1/2 tsp

Salt

Fenugreek Seeds - 1/2 tsp

Oil/Ghee - 5 tbsp

Mustard Seeds - 1 tsp

Fry the flour lightly till it gets a light reddish colour and till you get the aroma. Turn off the gas.

mix bell peppers, mashed potatoes, flour, chilli powder, coriander powder, fenugreek seeds, asafoetida, salt in a bowl. Leave for 15 minutes till the vegetable gets marinated.

Heat oil in a pan. Add mustard seeds when it splutters add the vegetables. Mix well. Keep on a low flame and keep stiring. Add oil if required and stir till all ingredients mix well and the pepper is fried well. The flour should be cooked well and the raw flavour should not be there.

Broccoli Vegetable

You Will Need:

Broccoli - 1 bunch chop florets ; stems chopped finely

Oil - 2 tsp

Mustard Seeds - 2 tsp

Chana Dal - 1 tsp

Urad Dal - 1 tsp

Chilli powder - 1/2 tsp

Salt

Turmeric Powder - 1/2 tsp

Water - 1/2 cup

Heat Oil in a pan. Add mustard seeds, chana dal, urad dal. Fry till it splutters. Add broccoli, chilli powder, turmeric powder, salt and water. Mix well. Cover with a lid. Cook till water evaporates and broccoli is cooked.