Masala Dosa

Masala Dosa is a popular South Indian snack. Dosa is a thin crispy crepe made from rice and split black gram batter and masala is the potato onion curry (bhaji). It is accompanied by sambar and coconut chutney. It can be served for breakfast or as an evening tea time snack.

Makes : 12 dosas
Measurement : 1 cup = 180 ml

Ingredients:
For Dosa:

1. Urad Dal - 1/2 cup
2. Parboiled rice (ukda) - 1 cup
3. Kolam rice (regular) - 3/4 to 1 cup
4. Fenugreek seeds - 1 1/2 tsp
5. Sugar - 3/4 tsp
6. Salt to taste 
7. Ghee as per your requirement

For the masala (bhaji):

1. Potatoes (boiled, peeled and cubed) - 6 medium size
2. Onion (sliced) - 5 medium size
3. Green chillies (chopped) - 3
4. Curry leaves - 6
5. Mustard seeds - 1/3 tsp
6. Urad dal - 1/2 tsp
7. Turmeric powder - 1/3 tsp
8. Scrapped coconut - 1.5 tbsp
9. Oil - 2 tbsp
10. Coriander leaves (chopped) -1 tbsp
11. Salt to taste

Procedure:
For making dosa batter:

• Wash urad dal and rice at least thrice.
• Soak dal, rice and fenugreek seeds for at least 6 to 7 hrs. Water level should be much above.
• Drain rice and dal, grind it to a smooth paste by adding little water. Pour this batter in a big vessel as it will nearly double after fermentation. Rest it for at least 8 hrs at room temperature to ferment.
• After fermentation add salt and sugar.
• Add sufficient water, the batter should be of pouring consistency.

For making masala (bhaji):

• Heat oil in a pan and add urad dal.
• Once urad dal turns golden, add mustard seeds and curry leaves.
• Add onion and green chillies, stir fry for  min.
• Keep covered on low flame till onion softens.
• Add turmeric powder and sprinkle little salt. 
• Add potatoes and more salt. Mix well.
• Add scrapped coconut and corriander leaves. Mix well
• Keep it covered for 2 min.
• Masala is ready.

For making masala dosa:

• Heat a nonstick frying pan.
• Pour 1 1/2 ladleful batter at the centre and quickly spread it in a circular manner as thin as possible.
• Pour ghee around the edges and cover it with dosa lid just for 15 seconds. Let it turn slightly golden brown.
• Pour ghee on top and flip over.
• Fry for few seconds.
• Again turn and spread masala / bhaji at the centre.
• Give folds in whichever manner you want.
• Serve hot with sambar and red / green coconut chutney.
• For making remaining dosas, sprinkle water over frying pan before spreading the batter for each dosa.

Tip:

• You may add boiled green peas to the bhaji.
• Initially the flame should be high for 5 seconds, then low to medium for each dosa.
• First dosa will never be thin and crispy.
• While spreading the batter, you may take the pan off the fire just to avoid sticking.
• Making crispy dosa is a matter of practise, so don't give up if it doesn't turn that crisp.

Sheera

Sheera is an Indian sweet dish made from suji, sugar and ghee. It can be served for breakfast, as a part of the meal or as an evening tea time snack.

Ingredients:

1. Rava / sooji - 3/4 cup
2. Sugar - 3/4 cup
3. Vanaspati / pure ghee - 2 to 3 tbsp
4. Water - 2 cups
5. Cashew nuts, raisins, almonds - as per your requirement
6. Edible saffron colour - a pinch 
7. Cardamom powder - a pinch (optional)

Procedure:

• Heat ghee in a kadai and add rava.
• Stir fry till it changes colour and gives out aroma.
• Combine water, sugar, nuts, raisins and colour in a thick bottomed pan. Bring it to boil.
• Add rava to it. (Both should be hot)
• Add cardamom powder.
• Stir well (don't keep on stirring, it will become sticky) and cook covered for 2 min. Keep it covered for another 2 - 3 min.
• Press it in a mould or a small bowl and invert it on a plate.
• Serve hot.

Tip:

• If you are using saffron strands, then avoid using colour.
• Before frying rava, 2 cloves can be added to the ghee.
• You may use more ghee if you wish.
• A pinch of salt can also be added. I don't like with salt.

Mushroom Ambat Tikhat

Ingredients:

1. Mushrooms (quartered) - 200 gm (1 packet)
2. Scrapped coconut - 1 1/2 cup
3. Green chilly -1
4. Kashmiri mirchi - 2
5. Red chillies/ Chilly powder - as per your requirement
6. Turmeric powder - 1/3 tsp
7. Tamarind - marble sized ball
8. Dried kokum (solaan) - 4 petals
9. Coconut oil - few drops
10. Tephlaan/ chirphal - 15



Tephlaan

11. Salt to taste

Procedure:

• Cook mushrooms by adding salt. They get cooked in their own moisture. If necessary, add little water.
• Add green chilly (cut both the ends), when mushrooms are about to get cooked.
• Combine coconut, red chillies, kashmiri mirchi, turmeric powder and tamarind. Grind to a fine paste by adding 3/4 cup water.
• Add the mixture to cooked mushrooms. 
• Crush tephlaan slightly with the help of mortar and pestle.
• Add tephlaan, salt and 1/2 to 3/4 cup water.
• Bring it to boil.
• Add coconut oil and kokum.
• Stir well and simmer for 2 min.
• Serve with steamed rice.

Tip:

• Tephlaan and kokum should not be cosumed directly. They should be discarded.

Malvani Masala

Malvani masala is the spice blend used in spicy Malvani curries. 

Makes: 4 tbsp

Ingredients:

1. Red chillies - 5
2. Kashmiri mirchi - 2
3. Corriander seeds - 1 tbsp
4. Cumin seeds - 1/4 tsp
5. Caraway seeds / shahijeera - 1/4 tsp
6. Mustard seeds - 1/4 tsp
7. Fennel seeds - 1 tsp
8. Cinnamon - 1" stick
9. Star anise - 5 petals (seeds removed)
10. Cloves - 3
11. Peppercorns - 4
12. Black cardamom - 10 to 15 seeds
13. Nutmeg - 1/8th
14. Turmeric powder - 1/4 tsp
15. Nagkesar - 1/3 tsp



Nagkesar

Procedure:

• Dry roast all the spices together or separately except turmeric powder.
• Let them cool.
• Add turmeric powder and grind to a fine powder.
• Use in the preparation of malvani curries.

Tip:

• This is the minimum quantity that can be made. It makes 4 tbsp powder approx. You may prepare in a larger quantity.
• You may add other spices like bayleaf, khuskhus, badal phool etc to suit your taste.

Malvani Kala Vatana Sambar / Usal ( Black Peas Curry)

Ingredients:

1. Kala vatana (black peas) - 1 cup
2. Onion (medium size)  - 1 sliced and 1 chopped
3. Tomato (chopped) - 1 small
4. Coconut (fresh/dry) - 3 to 4 tbsp
5. Ginger garlic paste - 1/2 tsp (optional)
6. Malvani masala - 1.5 tbsp
7. Chilly powder - as per your requirement
8. Turmeric powder - a dash
9. Tamarind - tiny piece (optional)
10. Oil - 2 tbsp
11. Baking soda - a pinch
12. Corriander leaves - for garnishing
13. Salt to taste

Procedure:

• Soak kala vatana for at least 8 hrs.
• Pressure cook by adding a pinch of baking soda till they soften.
• Heat 1 tbsp oil in a kadai and stir fry sliced onion till it turns golden brown.
• Add coconut and stir fry till it turns golden brown.
• Grind it to a fine paste by adding tamarind, 2 tbsp cooked peas and sufficient water, keep  aside.
• Heat oil in a pan and add chopped onion, stir fry till it turns translucent.
• Add ginger garlic paste, tomato, turmeric powder, chilly powder and malvani masala. Strif fry for 5 seconds.
• Add cooked peas, salt and water if necessary.
• Bring it to boil.
• Add ground paste , stir well and simmer for 3 to 5 min.
• Garnish with corriander leaves.
• Serve hot with rice/ rice wada/ rice bhakri/ chapati.

Veg Spring Roll

Veg spring roll is an Indian Chinese snack. It can be served as an evening tea time snack or even as a starter.

Measurement: 1 Cup =180 ml
Makes: 12

Ingredients:

1. Spring roll wrappers (ready-made) - 12
2. Cabbage (shredded) - 3 cups
3. Carrot (grated) - 3/4 cup
4. Capsicum (diced) - 1/2 cup
5. Onion (julienned/ chopped) - 1/2 cup
6. Spring onion greens (chopped) - 1/2 cup
7. Ginger (grated) - 3/4 tsp
8. Garlic cloves (chopped) - 12 to 15
9. Soya sauce - 2 tsp
10. Chilly sauce - 1 tsp
11. Tomato ketchup - 1 tsp (optional)
12. Pepper powder - 1/4 tsp
13. Oil for deep frying and 1 tbsp for filling
14. Corn flour/ Maida - 1 tbsp
15. Salt to taste

Procedure:

• Heat 1 tbsp oil in a pan. 
• Add ginger, garlic and onion, stir fry for 30 seconds.
• Add carrot, stir fry for a minute.
• Add capsicum, stir fry for 30 seconds.
• Add cabbage and stir fry till cabbage is slightly done.
• Add pepper powder, all the sauces and salt to taste. Stir fry for 10 seconds.
• Add spring onion and mix well.
• Let the mixture cool slightly.

• Mix corn flour/ maida with little water and prepare paste.
• Place the wrappers on a plate.
• Place sufficient filling at the centre and seal them on all the sides by applying prepared paste.

• Deep fry on medium flame till they turn golden brown.
• Serve hot with schezwan sauce/ chilly sauce/ tomato ketchup/ blend of all these.

Tip:

• You may add boiled noodles too, while preparing filling.

Vegetable Manchurian (Gravy)

Vegetable Manchurian is a popular dish served in Indian multi cuisine restaurants. It ca be served with fried rice or noodles.

Measurement: 1 cup = 180 ml
Serves: 3 to 4

Ingredients:
For the Vegetable Balls:

1. Cabbage (shredded) - 4 cups
2. Carrot (grated) - 1 cup
3. Capsicum (finely diced) - 2 tbsp
4. Spring onion greens (chopped) - 1/2 cup
5. Ginger (grated) - 1 tsp
6. Pepper powder - 1/4 tsp
7. Maida - 6 tbsp
8. Corn flour - 4 tbsp
9. Oil for deep frying
10. Salt to taste

For the Sauce/ Gravy:

1. Spring onion whites (chopped) - 2
2. Spring onion greens (chopped) - 3 tbsp
3. Onion (chopped) - 1 small
4. Green chilly (chopped) - 1
5. Ginger (chopped) - 1 tsp
6. Garlic cloves (chopped) - 20
7. Soya sauce - 2 tbsp
8. Green chilly sauce - 1 tbsp
9. Tomato ketchup - 2 tbsp (optional)
10. Pepper powder - 1/8 tsp
11. Chilly vinegar - 1 tsp
12. Corn flour - 2.5 tbsp
13. Oil - 1 tbsp
14. Vegetable stock / water - 3 cups approx.
15. Sugar to taste 
16. Salt to taste

Procedure:
For the Vegetable Balls:

• Combine ingredients numbering 1 to 6 and sprinkle salt over it. Keep it aside for 10 min.
• Combine maida and corn flour with it. If required you may take more maida and corn flour.
• Mix well and make balls.
• Dep fry on medium flame.
• Keep aside the balls.

For the Gravy:

• Heat oil in a pan.
• Add ginger, garlic , green chillies, spring onion whites and onion.
• Stir fry till onion turns golden brown.
• Add half of the spring onion greens and pepper.
• Add corn flour and stir fry for 5 seconds.
• Add all the sauces and water.
• Add chilly vinegar, sugar and salt.
• Stir well and bring it to boil.

For Serving:

• Add the vegetable balls to the sauce and bring it to boil, just before serving.
• Garnish with remaining spring onion greens and serve hot with fried rice or noodles.

Paneer Noodles

Paneer Noodles is an Indian Chinese dish.

Measurement: 1 cup= 180 ml
Serves: 3

Ingredients:

1. Paneer (cubed) - 150 gm
2. Noodles - 1 packet 150 gm
3. Capsicum (julienned) - 1 medium size
4. Onion (julienned) - 1- 2 medium size
5. Cabbage (shredded) - 1/2 cup
6. Spring onion whites (julienned) - 2
7. Spring onion greens (chopped) - 1.5 tbsp
8. Garlic cloves (chopped) - 2
9. Soya sauce - 1.5 tsp
10. Green chilly sauce - 2 tsp
11. Tomato ketchup - 1 tbsp (optional)
12. Pepper powder - 1/8 tsp
13. Chilly vinegar - 1 tsp
14. Ghee - 1 tsp
15. Oil - 3 - 4 tbsp
16. Salt to taste

Procedure:

• Boil noodles as per packet instructions.
• Fry paneer with ghee and keep aside.
• Heat oil in an iron wok.
• Add garlic, onion and spring onion whites, stir fry till onions turn translucent.
• Add capsicum and cabbage, stir fry for 2 min.
• Add paneer, soya sauce, green chilly sauce, tomato ketchup, pepper powder and salt to taste.
• Add noodles and chilly vinegar,  stir fry for 3- 5 mins.
• Garnish with spring onion greens.
• Serve hot with any Indian Chinese gravy of your choice.

Rava Dosa

Rava dosa is a popular south Indian snack. Rava dosa is a thin crispy crepe made from suji, rice flour and maida with some seasonings. One can make it with onion or without onion. Masala (potato bhaji) can also be served with it. It is served with chutney and / or sambar. Serve it for breakfast or evening tea time snacks.

Measurement: 1 Cup = 180 ml
Makes: 6 to 8

Ingredients:

1. Rava/sooji - 1 1/2 cup
2. Rice flour - 3/4 to 1 cup
3. Maida - 1/2 cup
4. Cumin seeds - 1 tsp
5. Ginger (grated) - 1/3 tsp
6. Green chillies (chopped) - 2
7. Curry leaves (chopped) - 6
8. Coriander leaves (chopped) - 1 tsp
9. Yogurt - 1 tbsp (optional)
10. Hing - 1/8 tsp
11. Baking soda - a pinch
12. Water - 4 to 5 cups
13. Ghee - for frying
14. Salt to taste

Procedure:

• Combine all the ingredients except ghee. Make a watery batter and let it rest for 15 min.
• Heat a non- stick frying pan and pour a couple of ladleful batter. Don't spread it in a circular motion.
• You need to pour it from the edges towards the centre. These dosas won't be round. 
• Pour ghee around the edges and fry on low to medium flame.
• Drizzle little ghee on top and flip over. Fry till golden brown.
• Serve hot with green coconut chutney / udupi coconut chutney / sambar.

Tip:

• You may add a few crushed peppercorns to the batter.
• You may add 1 finely chopped onion to the batter for making onion rava dosa.
• A tempering of mustard seeds in oil can be given to the batter.
• If you want to serve potato bhaji, then refer to the recipe for masala dosa.

Cauliflower and Potato Curry (Tonak)

Cauliflower and potato cooked in a spicy coconut and onion based gravy.

Serves: 3

Ingredients:

1. Cauliflower florets - 20 to 25 medium
2. Potato (peeled and cubed) - 1 medium
3. Onion (sliced) - 3 medium
4. Tomato (diced) - 1 medium
5. Scrapped coconut - 4 to 5 tbsp
6. Ginger - 1 thin slice
7. Coriander seeds - 1/2 tsp
8. Kashmiri mirchi - 1
9. Black pepper - 5 to 7
10. Cloves - 3
11. Cinnamon - 1/4" piece
12. Star anise - 2 petals (seeds removed)
13. Green cardamom seeds - 3 to 4
14. Red chilly powder - 1/3 tsp / as per your requirement
15. Turmeric powder - a dash
16. Tamarind - marble sized ball
17. Coconut oil - 1.5 tbsp
18. Sugar - 1/3 tsp 
19. Salt to taste

Procedure:

• Heat coconut oil in a kadai and fry ingredients numbering 9 to 13, take them out.
• Fry ginger, kashmiri mirchi and corriander seeds separately in the same oil. 
• In the same oil, fry 1 sliced onion till golden brown.
• Add scrapped coconut and fry till coconut turns golden brown.
• Grind all the fried ingredients with turmeric powder, chilly powder and tamarind to a fine paste by adding sufficient water . Keep it aside.
• In a pan take cauliflower, potato and remaining onion. Add sufficient water, salt and a tsp of ground paste.
• Cook it covered or uncovered.
• When vegetables are half cooked add tomatoes.
• When vegetables are cooked properly, add ground paste, sugar and little more salt. Add water if necessary. Take care that vegetables don't get overcooked.
• Stir well and simmer for 2 min.
• Garnish with corriander leaves.
• Serve hot with puri/ pav/ sliced bread/ chapati.

Tip:

• This particular preparation tastes best when sugar is added, otherwise sugar is not added to tonak prepared with onion.

Banana Appe

Banana appe is sweet snack prepared in South Indian style. It can be served for breakfast or evening tea time snacks.

Measurement: 1 Cup = 180 ml

Ingredients:

1. Ripe banana (mashed) - 1
2. Wheat flour - 1/2 cup
3. Sooji/ rava - 1/2 cup
4. Jaggery (grated) - 1/2 cup
5. Milk/water (warm) - 1cup
6. Scrapped coconut - 2 tbsp
7. Cardamon powder - a pinch (optional)
8. Baking soda - 1/4 tsp
9. Ghee - for frying
10. Salt to taste

Procedure:

• Take milk/ water in a mixing bowl, add jaggery to it and stir. Let jaggery dissolve.
• Add coconut and mashed banana, stir well.
• Add wheat flour, sooji, baking soda, cardamom powder and salt.
• Mix well and let the batter rest for 15 min.
• Heat appe pan, pour little ghee in the cavities.
• Now, pour batter. Fry on both the sides on low to medium flame.
• Serve hot.

Simple Misal with North Indian Flavour

Ingredients:
For the curry:

1. Kala chana (black chickpeas) - 3/4 cup
2. Onion (sliced) - 1 1/2 cup
3. Tomato (chopped) - 3/4 cup
4. Ginger paste - 1/2 tsp
5. Garlic paste - 1 1/2 tsp
6. Kitchen king masala - 1 to 1 1/2 tsp
7. Turmeric powder - 1/4 tsp
8. Kashmiri mirchi powder - 1 tsp
9. Chilly powder - as per your requirement
10. Baking soda - a pinch
11. Beaten curd - 2 tbsp
12. Oil - 2 to 4 tbsp
13. Water - 4 to 5 cups approx.
14. Sugar - 1 tsp
15. Salt to taste

For serving:

1. Farsan mix - 150 gm approx
2. Onion (chopped) - 1 big
3. Beaten curd (optional) - as per your requirement
4. Corriander leaves (chopped) - for garnishing
5. Lemon wedges - 4
6. Laadi pav - 12 small

Procedure:

• Soak kala chana at least for 6 hrs.
• Pressure cook them by adding soda till they turn soft.
• Grind onion and tomatoes separately without water.
• Heat oil in a pan add ginger paste, then add garlic paste; stir fry for 10 seconds. 
• Put off the flame and add turmeric powder, kitchen king masala and kashmiri mirchi powder.
• Put on the flame and add onion paste, stir fry for 3 to 5 min.
• Add tomato puree and stir fry for another 3 to 5 min.
• Add cooked kala chana and water.
• Add sugar and salt.
• Bring it to boil.
• Add beaten curd and chilly powder as per your requirement.
• Simmer for 5 to 10 min.
• Pour the curry on plate.
• Top it with farsan, onion, corriander and sprinkle lemon juice, beaten curd also to be poured on top.
• Serve with pav. 

Aloo Methi

Stir fried boiled bay potatoes and fenugreek leaves.

Measurement: 1 Cup = 180 ml
Serves: 3

Ingredients:

1. Methi leaves (whole/ chopped) - 4 cups
2. Baby potatoes - 3 cups
3. Onion (chopped) - 1 small
4. Cumin seeds - 1/4 tsp
5. Garlic cloves (crushed) - 10 - 12
6. Green chilly (chopped) - 1 
7. Turmeric powder - 1/4 tsp
8. Chilly powder - 1/3 tsp
9. Dry mango powder -1/4 tsp
10. Oil - 2 to 3 tbsp
11. Salt to taste

Procedure:

• Wash methi leaves and keep aside.
• Boil potatoes with salt.
• Let them cool, peel them. (You may refrigerate them)
• Heat oil in a pan/kadai and add cumin seeds.
• Add onion and stir fry for a min.
• Add crushed garlic and green chilly and stir fry for 15 seconds.
• Add turmeric powder, methi leaves and dry mango powder, stir fry.
• When methi is almost done add chilly powder, potatoes and salt to taste.
• Stir fry for 2 min.
• Serve with phulka/ chapati.

Tip:

• You may use regular potatoes too; boil, peel and cube them.
• Potatoes can be deep fried (boiled or unboiled) also before use.

Veg Thai Red Curry

Veg Thai Red Curry is one of the curries from Thai cuisine. The preparation of the curry requires vegetables, thick coconut milk and herbs. It is usually a spicy curry and served commonly with rice.

I had this curry for the first time at an island resort at Malaysia. Later I made it by using ready made pastes. After making the paste at home, I was really impressed upon the taste and don't feel like using the ready made one.

Measurement: 1 Cup = 180 ml
Serves: 2 to 3

Ingredients:

1. Thai red curry paste - 2 tbsp
2. Onion (diced) - 1
3. Bell pepper (diced) - 1
4. Vegetables of your choice (broccoli, carrot, french beans, cauliflower, mushrooms, baby corn, zucchini, eggplant, tomato) - as per your requirement
5. Kaffir lime leaves - 2 
6. Pandanus leaf - 2"piece
7. Coconut oil/ refined oil - 1 tbsp
8. Coconut milk (thick) - 250 ml pack
9. Corn flour/ maida - 1.5 tsp
10. Water/ vegetable stock - 1 cup
11. Sugar - 1 tsp
12. Salt to taste

Procedure:

• Boil vegetables except mushrooms and tomatoes, keep aside
• Heat oil and saute onion. 
• Add thai red curry paste, saute it.
• Add bell pepper and mushrooms. 
• Add water/ vegetable stock and bring it to boil.
• Add boiled vegetables.
• Add cornflour/ maida by mixing with water.
• Add kaffir lime leaves and pandanus leaf.
• Pour coconut milk.
• Add tomatoes.
• Add sugar and salt to taste. 
• Simmer for 5 min and serve hot with steamed rice.

For the Red Curry paste:

Ingredients:

1. Coriander seeds - 1/4 tsp
2. Cumin seeds - 1/4 tsp
3. White peppercorns - 1.5 tsp
4. Red spur chillies/Kashmiri mirchi - 5
5. Galangal (sliced) - 1.5 tsp
6. Garlic cloves (chopped) - 8
7. Shallots (sliced) - 2 or small red onion (chopped) - 1
8. Coriander roots and stem (chopped) - 1 tsp
9. Lemongrass stalk (chopped) - 1 tsp
10. Kaffir lime peel/ kaffir lemon peel (only the green portion) of 1/3rd lemon
11. Salt - 1/4 tsp

Procedure:

• Soak red chillies in warm water for at least  20 min.
• Take a mortar and pestle, pound ingredients numbering 1 to 3. Keep the powder aside.
• Cut red chillies into small pieces and pound them. 
• Add remaining ingredients one by one and pound.
• Add dry powder that was kept aside to it and pound slightly.
• Use the paste for making curry.

Tip:

• The other two flavours of the curry are yellow and green.
• Pandanus leaf is the one, which smells like basmati rice. It is contained in the thai fresh herbs mix pack.
• Pineapple can also be used in the preparation of curry.
• Use of mortar and pestle is very important to get the proper taste. Use of blender does not give a good taste.
• These pastes are readily available in super stores / hyper markets.

Cajun Potatoes

Cajun Potatoes is a starter dish. Cajun is a cuisine followed by French speaking Acadian people in US state of Louisiana. The cuisine is a regional cuisine from South America, but influenced by the French cuisine.

This dish is loved by most of the people who visit BBQ Nation restaurant.

Serves: 3

Ingredients:

1. Baby potatoes - 300 gm approx.
2. Eggless mayonnaise - 6 tbsp
3. Onion powder - 1/2 tsp
4. Garlic powder - 1/2 tsp
5. Red chilly powder - 1/2 tsp
6. Pepper powder - 1/4 tsp
7. Oregano - 1/4 tsp
8. Onion (chopped) - 1 small
9. Coriander leaves/ spring onion greens (chopped) - for garnishing
10. Corn flour - 1 tbsp
11. Oil for deep frying 
12. Salt to taste

Procedure:

• Wash potatoes and boil them by adding salt.
• Drain and let them cool.
• Press them slightly with your palms.
• Sprinkle corn starch over them.
• Deep fry on medium to high flame till they turn crispy.
• Combine remaining ingredients and mix well except corriander leaves.
• Place the potatoes on a serving dish and drizzle the dressing on top.
• Garnish with coriander leaves.
• Serve as an appetizer.

Tip:

• You may use cajun spice mix, which is readily available in super stores.
• If mayonnaise is not sweet, then add little bit of sugar.
• You may bake them, instead of frying.

Coffee Pudding with Coffee Sauce

Coffee Pudding is a milk based dessert.

Serves: 4

Ingredients:

1. Milk - 500 ml
2. China grass strands (Agar - Agar) - 5 gm
3. Sugar - 4 to 5 tbsp
4. Instant coffee - 3 heaped tsp
5. Corn flour - 1 tbsp
6. Water - 125 ml

For the Coffee Sauce:

1. Sugar - 3 tbsp
2. Water - 3 tbsp
3. Instant Coffee - 1 tsp
4. Fresh cream - 2 tbsp

Procedure:

• Cut china grass into small pieces. Soak in water (room temperature) for about 45 mins.
• Dissolve corn starch in 1/4 cup milk, keep aside.
• Boil remaining milk.
• Simultaneously, boil china grass mixture on medium flame till it dissolves completely. Stir it. Strain it through a steel strainer.
• Add sugar and corn starch mixture to the boiled milk. Stir well and bring it to boil.
• Add china grass mixture and stir well. Boil for 2 - 3 min, stir continuously.
• Add coffee and stir well.
• Pour it into the mould.
• Let it cool.
• Refrigerate for at least 2-3 hrs.
• Prepare coffee sauce before serving. Take sugar and water in a pan and boil to make a thick sugar syrup. Dissolve coffee with a tsp of water and add to it. Let it cool slightly, then add cream and stir well.
• Invert the pudding on a plate before serving.
• Pour coffee sauce over it.
• Serve chilled.

Tip:

• While preparing pudding mixture, you may use coffee and sugar as per your requirement.

Jackfruit Fritters

Ingredients:

1. Pannsache saatt (sundried jackfruit pulp) - 2 leaves
   
2. Scrapped coconut - 1 cup
3. Jaggery (grated) - 1 cup
4. Ladoo rava (finest rava) - 2 1/2 cups
5. Maida - 4 tbsp
6. Cashew nut pieces (fine) - 4 tbsp
7. Baking soda - a pinch
8. Oil / ghee - for deep frying
9. Salt to taste

Procedure:

• Cut saat into 4 pieces  and soak it in warm water for 15 to 20 min. Water should be just enough to cover the saatt.
• Grind it and make pulp. 
• Grind scrapped coconut and jaggery by adding little water.
• Combine all the ingredients except oil/ghee by adding a cup of water.
• Let it rest for 15 min.
• Heat oil in a deep frying pan and drop half a tbsp of batter. Fry on medium to high flame till golden brown. Minimum 6 to 8 fritters can be made at a time.
• Serve hot or at room temperature.

Tip:

• When making this preparation in the jackfruit season, use freshly chopped jackfruit flesh.

Churmuryancha Susla (Puffed Rice Upma)

Ingredients:

1. Churmure (puffed rice) - 4 to 5 cups
2. Onion (chopped) - 1
3. Tomato (chopped)- 1
4. Green chilly (chopped) - 1
5. Mustard seeds - 1/4 tsp
6. Cumin seeds - 1/4 tsp
7. Hing - a pinch
8. Turmeric powder - 1/4 tsp
9. Curry leaves - 5 to 6
10. Oil - 1 to 1.5 tbsp
11. Sugar - a pinch
12. Corrianderleaves - for garnishing
13. Lemon juice to taste
14. Salt to taste

Procedure:

• Soak churmure for 5 min.
• Heat oil in a kadai and add mustard seeds, cumin seeds, hing, curry leaves and green chillies.
• Add onion and stir fry till golden brown, add turmeric powder.
• Add tomatoes and sprinkle little salt. Stir fry for a min.
• Drain churmure and add.
• Sprinkle salt and sugar.
• Stir fry for 2 min.
• Sprinkle lemon juice.
• Garnish with corriander leaves.
• Serve hot.

Tip:

• You may add roasted peanuts or chana dal in the preparation.

Samose Ki Chaat

Samose ki chaat is an Indian street food. Samosa is a triangular fried pastry stuffed with potatoes, mix vegetables or any other savoury filling.

Measurement: 1 cup = 180 ml

Serving: 1

Ingredients:

1. Punjabi Samosa (ready-made) - 2
2. Beaten yogurt - 1/3 cup
3. Dates and tamarind chutney/ ready-made imli sauce - 2 tbsp
4. Green Chutney - 1.5 tbsp (optional)
5. Nylon sev - 1.5 tbsp
6. Onion (chopped) - 1 small
7. Corriander (chopped) - 1 tsp
8. Chaat masala - a pinch
9. Salt to taste

Procedure:

• Break the samosa and place them in a serving plate.
• Add salt to beaten yogurt, mix well and pour it over samosas.
• Pour both the chutneys.
• Sprinkle sev, onion, corriander leaves and chaat masala.
• Serve as a snack.

Tip:

• You may use ragda or cooked chick peas in the preparation.

Chatpate Aloo

Ingredients:

1. Potatoes - 5-6 medium
2. Ginger (grated) - 1/3 tsp
3. Garlic (crushed) - 1.5 to 2 tsp
4. Green chilly (chopped) - 1
5. Cloves - 3
6. Corriander powder - 1/3 tsp
7. Cumin powder - 1/3 tsp
8. Cinnamon powder - 1/4 tsp
9. Pepper powder - 1/4 tsp
10. Turmeric powder - 1/8 tsp
11. Chilly powder - 1/4 tsp
12. Kashmiri mirchi powder - 1 tsp
13. Lemon juice - 1/2 tsp
14. Sugar - 1/4 tsp
15. Oil - 2 to 3 tbsp
16. Salt to taste

Procedure:

• Boil potatoes with salt.
• Let them cool, then refrigerate for sometime.
• Peel and cut them into cubes.
• Powder the cloves with a pestle.
• Combine ingredients numbering 6 to 12 and cloves powder to it.
• Heat oil in a pan and add ginger, garlic and green chilly. Stir fry for 5 seconds and put off the flame.
• Add mixed spices, mix well and add potatoes.
• Sprinkle salt and sugar.
• Put on the flame and stir fry potatoes for 3- 5 min.
• Sprinkle lemon juice and mix well.
• Serve hot with phulka/chapati.

Phodniche Polle

Ingredients:

1. Maida - 2 cups
2. Sooji/rawa - 1/2 cup
3. Scrapped coconut - 1/2 cup
4. Water - 2.5 to 3 cups
5. Baking soda - a pinch
6. Ghee for frying
7. Salt to taste

For the tempering:

1. Red chillies (broken) - 3
2. Mustard seeds - 1/2 to 1 tsp
3. Hing - 1/3 tsp
4. Coconut oil - 1 tbsp

Procedure:

• Mix maida, coconut, baking soda and water. Blend it.
• Now, add sooji and blend it slightly.
• Pour the mixture in a bowl.
• Add salt to taste.
• Heat a tempering pan and add mustard seeds.
• Add broken red chillies and hing.
• Pour the tempering over batter and mix well.
• Heat a frying pan and grease it with ghee.
• Pour 1 to 2 ladleful batter and spread quickly in a circular motion.
• Pour ghee around the edges.
• When cooked, pour ghee on top and flip over.
• Fry till golden brown.
• Serve hot with coconut chutney.

Tawa Gobi Tikka

Tawa Gobi Tikka is an appetizer prepared with North Indian spices. Instead of grilling, the vegetables are cooked on a frying pan. It is a low calorie dish and one can have it in plenty.

Serves: 3
Ingredients:

1. Cauliflower (medium florets) - 1 medium
2. Onion - 1 medium
3. Capsicum - 1 small
4. Tomato (diced) - 1 small
5. Oil - 3 tsp
6. Yogurt (thick) - 5 - 6 tbsp
7. Garlic (crushed/paste) - 1.5 tsp
8. Black pepper powder - 1/8 tsp
9. Turmeric powder - 1/8 tsp
10. Chilly powder - 1 tsp
11. Kashmiri mirchi powder - 1 tsp
12. Tandoori  masala - 1.5 tsp
13. Kasuri methi (crushed) - 1/2 to 3/4 tsp
14. Salt to taste

Procedure:

• Blanch cauliflower and keep it aside.
• Cut onion into quarters and separate the petals.
• Cut capsicum into quarters.
• Rub 1/2 tsp oil and salt to onion and capsicum.
• Roast them on a papad grill.

• Combine ingredients numbering 6 to 12 and prepare marination.
• Add blanched cauliflower, tomato, roasted onion and capsicum.
• Mix well and marinate for at least half an hour.
• Heat a tawa/ frying pan/ skillet and spread oil.
• Spread marinated mixture.
• Let it cook on low flame till it gets dried completely and gives out aroma. Stir occasionally.
• Serve hot as an appetizer.

Caramel Vanilla Pudding (Eggless)

Caramel pudding is actually a continental dessert, but it is popular in India  too. It is a milk based dessert.

Serves: 4

Ingredients:

1. Milk - 500 ml
2. China grass strands (Agar - Agar) - 5 gm
3. Sugar - 4 to 5 tbsp
4. Vanilla custard powder - 1 tbsp
5. Vanilla essence - 1/2 tsp
6. Water - 125 ml

For the Caramel:

1. Sugar - 4 tbsp
2. Water - 1 tbsp

Procedure:

• Cut china grass into small pieces. Soak in water for about 45 mins.
• Prepare caramel in a thick bottomed pan by mixing water and sugar. The flame should be medium to low. Put off the flame when mixture turns brown.
• Pour the caramel in pudding mould immediately and spread it by rotating the mould.
• Dissolve custard powder in 1/4 cup milk and keep it aside.
• Boil remaining milk.
• Simultaneously, boil china grass mixture on medium flame till it dissolves completely. Stir it. Strain it through a steel strainer.
• Add sugar and custard powder mixture to the boiled milk. Stir well and bring it to boil.
• Add china grass mixture and stir well. Boil for 2 - 3 min, stir continuously.
• Add vanilla essence and stir well.
• Pour it into the prepared mould.
• Let it cool.
• Refrigerate for at least 2-3 hrs.
• Invert it on a plate before serving.
• Serve chilled.

Khandeshi Shev Bhaji

Shev bhaji is a spicy curry belonging to Maharashtrian - Khandeshi cuisine. It is onion and dry coconut based curry with tomato and spices. It is topped up with tikhat motti sev or gathiya. You can adjust the spiciness to suit your taste. It can be served with bhakri or bread or pav. 

Measurement: 1 Cup = 180 ml
Serves: 3 to 4

Ingredients:

1. Tikhat motti sev/gathiya - 100 gm
2. Onion (sliced) - 1 large 
3. Tomato (chopped) - 1 large
4. Ginger - 1/2" piece
5. Garlic - 10 to 12 cloves
6. Dry coconut (grated) - 1/2 cup
7. Kashmiri red chillies - 2
8. Byadgi red chilly - 1
9. Chilly powder - as per your requirement
10. Coriander seeds - 1/2 to 3/4 tsp
11. Black pepper - 6 to 8
12. Cloves - 2
13. Cinnamon - 1/4" piece
14. Bayleaf - 1 small
15. Fennel seeds - 1/3 tsp
16. Cumin seeds - 1/4 tsp
17. Poppy seeds - 1/3 tsp
18. Mustard seeds - 1/4 tsp
19. Hing - 1/4 tsp
20. Turmeric powder - 1/8 tsp
21. Oil - 2 tbsp
22. Jaggery/sugar to taste (optional)
23. Salt to taste
24. Coriander leaves - for garnishing

Procedure:

• Heat 1 tbsp oil in a pan and fry ingredients numbering 10 to 17 till they give out aroma, take them out.Fry red chillies in the same oil and take out.
• Now, stir fry onion in it till it turns slight golden.
• Add dry coconut and stir fry till it turns slight brown.
• Add tomato and stir fry till it softens. Let it cool.
• Grind with ginger, garlic and fried spices without adding water.
• Heat remaining oil in a pan and add mustard seeds.
• Add hing and ground paste.
• Stir fry till it leaves oil (5 min approx.)
• Add turmeric powder and water (4 cups approx.)
• Add salt and jaggery/sugar.
• Check the taste and add chilly powder.
• Bring it to boil.
• Simmer for 5 min.
• Add sev at the time of serving.
• Garnish with coriander leaves.
• Serve hot with jowar bhakri/bread/ pav.

Aatval (Rice & Fenugreek Kheer with Coconut Milk & Jaggery)

Aatwal is a kheer or porridge prepared from rice, fenugreek seeds, coconut milk and jaggery. It is best for the lactating mothers, but others can also have it and in Goa it is customary to serve this dish to the guests who are invited for the naming ceremony of the new born.

Measurement: 1 cup = 180 ml

Serves: 3 to 4

Ingredients:

1. Regular rice - 1/2 cup
2. Fenugreek seeds - 1.5 to 2 tsp
3. Jaggery - 1/2 cup
4. Water - 1.5 to 2 cups
5. Coconut milk - 1 to 1 1/4 cup (thick) - 3/4 to 1 cup (thin)
6. Salt to taste

Procedure:

• Wash and soak rice for 1 hr.
• Soak fenugreek seeds separately for 1 hr.
• Drain and pressure cook both together on medium flame till 4-5 whistles.
• Mash the rice slightly with the help of a spoon or ladle (add little water if it is completely dry).
• Add thin coconut milk and simmer for 3-4 min (preparation shouldn't be watery), stir occasionally.
• Add jaggery and stir well.
• Add thick coconut milk and salt to taste.
• Stir well and simmer for 2-3 min.
• Serve hot or at room temperature.

Tip:

• If you want thick or thin consistency, then adjust the quantity of coconut milk.
• Add more jaggery if you want extra sweet.

Paneer Mutter

Fresh peas and cottage cheese cooked in tomato and onion based curry with spices. It is a medium spicy dish dish.

Measurement: 1 Cup = 180 ml
Serves: 3 to 4

Ingredients:

1. Paneer (Cubed) - 2 cups
2. Mutter (shelled peas) - 2 cups
3. Onion - 2 medium (sliced) and 1 small (chopped)
4. Tomatoes (chopped) - 2 large
5. Green chilly (chopped) -1
6. Garlic cloves - 5 to 7
7. Cashew nuts - 10 to 15
8. Fresh cream - 3 tbsp
9. Cloves - 2
10. Cinnamon - 1/4" piece
11. Black cardamom seeds - 10 to 12
12. Bayleaf - 1 small
13. Kashmiri mirchi - 1
14. Cumin seeds - 1/8 tsp
15. Corriander powder - 1/2 tsp
16. Cumin powder - 1/4 tsp
17. Kitchen king masala - 1/2 tsp
18. Chilly powder - 3/4 to 1 tsp
19. Kasuri methi - 1/3 tsp
20. Turmeric powder - a dash (optional)
21. Oil - 2 tbsp
22. Ghee - 1/2 tsp
23. Sugar - 1/2 to 1 tsp
24. Salt to taste
25. Corriander leaves (chopped) - for garnishing

Procedure:

• Soak cashew nuts in warm water.
• Blanch mutter and keep aside.
• Heat 1 tbsp oil in a pan add fry cloves, bayleaf, cardamom seeds and cinnamon till they give out aroma. Slightly fry kashmiri mirchi and take it out.
• Fry sliced onion in the same pan till translucent.
• Add tomatoes and fry till they turn mushy.
• Add garlic and stir fry for 5 seconds.
• Let this mixture cool.
• In the meanwhile, shallow fry paneer cubes in ghee and keep aside.
• Grind all the fried spices, onion, tomato, garlic and cashew nuts to a fine paste.
• Heat remaining oil in another pan and add cumin seeds, chopped onion and green chilies. Fry till onion turns golden brown.
• Add corriander powder, cumin powder, chilly powder and kitchen king masala. Fry for 5 seconds.
• Add ground paste and turmeric powder, stir well.
• Add mutter, water as per your requirement, kasuri methi, sugar and salt.
• Once it starts bubbling, add fresh cream and paneer.
• Simmer for 3 to 5 min, stir occasionally.
• Garnish with corriander leaves.
• Serve with phulka/paratha/naan/jeera rice.

Bhel Puri

Bhel puri is a type of chaat prepared by mixing puffed rice with mix farsan, tamarind chutney, chaat masala and topped with onion, sev and coriander leaves.

Measurement: 1 Cup =180 ml
Serves: 2

Ingredients:

1. Churmure (puffed rice) - 2 cups
2. Mix farsan - 1/2 cup
3. Crushed puri - 2 to 3
4. Nylon sev - 2 to 3 tbsp
5. Dates and tamarind chutney - 3.5 tbsp
6. Chilly powder - 1/4 tsp
7. Black salt - 1/8 tsp
8. Salt to taste
9. Roasted corriander seed powder - 1/4 tsp
10. Onion (chopped) - 2.5 tbsp
11. Lemon juice - 1/4 tsp
12. Coriander leaves (chopped) - 1 tsp

Procedure:

• Mix 2.5 tbsp dates & tamarind chutney, 2 tbsp water, 1.5 tbsp onion, chilly powder, black salt and salt nicely in a mixing bowl.
• Add churmure and farsan, mix well.
• Put this mixture on a serving plate, sprinkle nylon sev and crushed puris.
• Sprinkle remaining onion and lemon juice.
• Pour remaining chutney and garnish with coriander leaves.
• Serve immediately.

Jeera Rice

Ingredients:

1. Basmati Rice - 1 cup
2. Water - 2.5 cups approx.
3. Jeera (cumin seeds) - 1/3 tsp
4. Shahi jeera (caraway seeds) - 1/4 tsp
5. Cardamom (black/green) - 1
6. Bayleaf - 1
7. Cloves- 3 to 4
8. Cinnamon - 1" stick
9. Oil/ghee - 2 tbsp
10. Corriander leaves (chopped) - 1 tbsp
11. Salt to taste

Procedure:

• Wash and drain rice.
• Boil water by adding cardamom, cloves, cinnamon and bayleaf.
• Add rice and cook it covered. Rice shouldn't be sticky.
• Let the rice cool.
• Heat oil in a kadai.
• Add jeera and shahi jeera.
• Once jeera crackles, add rice and salt.
• Stir fry for 2 min.
• Add corriander leaves.
• Serve with dal makhani or any other North Indian curry.

Fruit Custard

Fruit custard is a milk based dessert, full of fruits. It is best enjoyed when served chilled with jelly.

Serves: 5 to 6

Ingredients:

1. Milk - 1/2 ltr
2. Sugar - 3 to 4 tbsp
3. Vanilla custard powder - 2.5 tbsp
4. Vanilla essence - 4 drops
5. Vanilla ice-cream - 1 cup/ 1 scoop
6. Apple (peeled and chopped) - 1
7. Banana (sliced) - 1 
8. Chikoo (peeled and chopped) - 1
9. Black and green grapes (cut into halves) - 1/2 cup
10. Strawberry/papaya/pomegranate etc - as per your requirement

Procedure:

• Dissolve custard powder in 1/4th cup milk and keep it aside.
• Boil remaining milk.
• Add sugar and custard powder mixture.
• Stir continuously and bring it to boil.
• Add vanilla essence and stir well.
• Allow it to cool.
• Refrigerate for at least 2 hrs.
• At the time of serving, add ice-cream and mix well.
• Add freshly cut fruits.
• Serve chilled.

Tip:

• Top up with raspberry jelly.

Vaddio (Ash Gourd and Split Black Gram Chunks)

Vaddio is an authentic Goan preparation. It is a condiment prepared by combining grated ash gourd with split black gram paste and some spices. This mixture is spread on polythene sheets (spoonful at a time) and dried in the sun for about a week. These chunks are then stored, fried and used in certain no onion no garlic curries like ansa ghota shaak, allu or vaddiacho ross.

Ingredients:

1. Ash gourd  - 900 gm to 1kg
2. Urad dal (split black gram) - 1/4 kg
3. Fenugreek seeds (methi) - 1 tsp
4. Mustard seeds - 3 tsp
5. Coriander seeds - 3 to 4 tbsp
6. Cumin seeds - 1.5 tbsp
7. Chilly powder - 3 to 5tsp
8. Turmeric powder - 1 to2 tsp
9. Shankar chhaap hing - 5 gm approx.
10. Salt - 1.5 to 2 tbsp

Procedure:

• Grate the ash gourd(discard seeds) at night and keep it in a colander. Place the colander over a vessel. Place a plate over grated ash gourd and keep some weight over it, so juice will get collected in the vessel.
• Wash urad dal and soak it overnight. 
• Soak fenugreek seeds, mustard seeds and hing separately in little water.
• In the morning, grind urad dal, fenugreek seeds, hing and half of the mustard seeds. Don't add water. Little ash gourd juice can be added if necessary.
• Grind corriander seeds and cumin seeds to a fine powder.
• Mix grated ash gourd, ground paste, ground powder, remaining mustard seeds, turmeric powder, chilly powder and salt. Add salt slowly by checking the taste. Take extra caution while adding salt as it may spoil the preparation.

• Take patravali (plates commonly made from jackfruit leaves) or polythene sheets or cellophane paper placed on regular plates and place 1/3 to 1/2 tsp mixture over it at a time.

• Keep these plates in the hot sun for about a week.
• Store them in jar when dried.
• Use in certain Goan curry preparation. They are to be fried in coconut oil before use.

Sukki Bharli Vangi with Malvani Masala

Bharli Vangi is a popular Maharashtrian dish. Bharli vangi refers to stuffed baby brinjal. Each region will have a different spice mix that is mixed with roasted dry coconut and roasted peanuts.You can make it dry or gravy. In this recipe, I have used malvani masalaand made it dry (sukki). You can make it medium spicy or extra spicy suit your taste. It is served with chapati or jowar bhakri

Measurement: 1 Cup = 180 ml
Serves: 3
Ingredients:

1. Baby brinjal (vangi) - 1/4 kg
2. Roasted dry coconut - 11/2 cup
3. Roasted peanuts - 1/3 cup
4. Onion (chopped) - 1 small / medium
5. Green chilly (chopped) - 1
6. Ginger - 1/4"
7. Garlic cloves - 15
8. Coriander leaves (chopped) - 2 tbsp
9. Malvani masala - 11/2 tbsp
10. Chilly powder - 1 tsp
11. Turmeric powder - 1/4 tsp + 1/8 tsp
12. Oil - 11/2 tbsp
13. Mustard seeds - 1/3 tsp
14. Asafoetida - 1/4 tsp
15. Salt to taste

Procedure:

• Coarsely grind roasted coconut (without water) and keep it aside.
• Grind peanuts, green chilly, ginger and garlic (without water).
• Combine the mixture with ground coconut.
• Add onion, coriander leaves, chilly powder, 1/4 tsp turmeric powder, malvani masala and salt.
• Mix well, add 3 to 4 tbsp water.
• Give a cross slit to the brinjals and stuff the mixture.
• Heat oil in a kadai and mustard seeds, asafoetida and 1/8 tsp turmeric powder.
• Add brinjals and toss them well.
• Sprinkle little salt.
• Cover it with a plate and pour water over it.
• Cook on low flame.
• After every 3 to 4 mins, you need to gently turn the sides and cook them on all the sides.
• Keep sprinkling water occasionally, so as to avoid burning.
• When brinjals are about to get cooked, add remaining stuffing mixture.
• Pour 1/2 cup water. Mix gently.
• Keep covered on low flame till brinjals are cooked.
• Serve with bhakri/ chapati or with dal rice combo..

Tip:

• You may add more chilly powder to make it extra spicy.

Radish Leaves Chutney

Measurement: 1Cup =180 ml

Ingredients:

1. Radish leaves (chopped) - 1 cup
2. Scrapped coconut - 1 tbsp
3. Green chilly - 1
4. Sugar - 1 tsp
5. Cumin seeds - 1/3 tsp
6. Lemon juice - 2 tsp
7. Salt to taste

Procedure:

• Grind all the ingredients by adding little water to a fine paste.
• Serve with parathas or as a side dish with roti sabzi or in sandwich toasts.

Tip:

• Only the leaves (of big radish) should be used and not the stems. Please don't use local small radish.

Aloo Palak

Aloo palak is spinach potato curry. It is a mild spicy North Indian dish. It can be prepared with onion garlic or without onion. This recipe is without onion garlic.

Serves: 3

Ingredients:

1. Palak (chopped) - 1 bunch
2. Potatoes (peeled and cubed) - 3 to 4 medium
3. Tomato (chopped) - 1 medium
4. Green chillies (chopped) - 2
5. Cumin seeds - a pinch
6. Bayleaf - 1 small
7. Cloves - 2
8. Cinnamon - 1/4" piece
9. Green cardamom seeds - 6 to 8
10. Kasuri methi - 1 tsp
11. Fresh cream - 3 tbsp
12. Oil - for deep frying potatoes and 1 tsp for gravy preparation
13. Ghee - 1 tbsp
14. Sugar - 1/2 tsp
15. Salt to taste

Procedure:

• Blanch palak and keep it aside.
• Deep fry potatoes and keep aside.
• Heat oil and add bayleaf, cloves, cinnamon and cardamom, fry till spices give out aroma.
• Add tomato and fry till tomato turns soft.
• Let it cool.
• Combine with blanched palak and grind to a fine paste.
• Heat ghee in a pan and add cumin seeds.
• Before cumin seeds get crackled add green chillies.
• Add ground paste, kasuri methi, sugar and salt.
• Add fried potato cubes and stir well.
• Add fresh cream and simmer for 2 min.
• Serve hot with roti/ naan etc.

Tip:

• Instead of deep fried potatoes, you may use boiled potatoes.
• You may add paneer instead of potatoes.
• If you want to prepare it with onion garlic, you may have a look at the recipe for palak paneer.

Green Potato Bhaji

Ingredients:

1. Potatoes (peeled and cubed) - 3 medium
2. Mustard seeds - 1/4 tsp
3. Asofoetida - 1/3 tsp
4. Turmeric powder - 1/8 tsp
5. Green chillies - 2 
6. Ginger - 1/4" piece
7. Corriander leaves - handful
8. Oil - 1 tbsp
9. Salt to taste

Procedure:

• Heat oil in a pan and add mustard seeds.
• Once mustard seeds splutter, add asofoetida, turmeric powder and potatoes.
• Mix well and add enough of water.
• Add salt, stir well and cook covered or uncovered.
• Grind green chillies, ginger and corriander leaves to a fine paste.
• When potatoes get almost cooked, add the paste.
• Simmer till potatoes get cooked.
• Serve with puri/chapati/phulka/sliced bread. 

Tip:

• You may add 1 tbsp scrapped coconut while making the paste.
• You can make it even from boiled potatoes.

Strawberry Mastani

'Mastani' is a milkshake with same flavoured ice-cream. It is a Pune speciality.

Ingredients:

1. Strawberries (sliced) - 1/2 cup 
2. Sugar - 1.5 to 2 tbsp
3. Full cream milk - 150 ml
4. Strawberry crush - 1 tbsp
5. Strawberry ice-cream - 1.5 tbsp and 1 scoop for top up
6. Strawberry for garnishing

Procedure:

• Blend strawberries and sugar.
• Add strawberry crush, milk and 1.5 tbsp ice-cream, blend again.
• Pour it in a glass, top up with a scoop of ice-cream.
• Garnish with a fresh strawberry.

Tip:

• You may add chopped strawberries and dry fruits to make it special.

Matar Karanji

Ingredients:

1. Stuffing
2. Covering
3. Maida paste for sealing
4. Oil for deep frying

For the stuffing:

1. Matar (shelled peas) - 2.5 cups
2. Fresh coconut (scrapped) - 2.5 tbsp
3. Mustard seeds/ Cumin seeds - 1/4 tsp
4. Hing - 1/3 tsp
5. Turmeric powder - 1/4 tsp
6. Green chilly (chopped) - 1 to 2
7. Garam masala - 1 tsp
8. Oil - 1 tbsp
9. Sugar - 1 tsp
10. Salt to taste

For the covering:

1. Maida - 1.5 cups
2. Wheat flour - 1/4 cup
3. Rava / sooji - 1/4 cup
4. Sugar - 1/4 tsp
5. Melted vanaspati ghee - 2.5 tbsp
6. Salt to taste

Procedure:

• Knead the dough by adding sufficient water and keep it aside. Dough shouldn’t be too soft.
• Blanch peas.
• Heat oil in a pan and add mustard seeds, hing, green chilly and turmeric powder.
• Add peas, garam masala, sugar, coconut and salt.
• Stir fry for 2 min.
• Divide the dough into 14 equal sized balls.
• Roll each ball into a circle of 4.5” diameter approx.
• Spread stuffing at the centre. Leave a small gap at the edges for sealing.

• Apply maida paste on the edges and seal.
• Make design with a fork on the edges or you could use karanji maker.
• Deep fry on low to medium flame till golden brown.
• Serve hot with dates and tamarind chutney or tomato ketchup.