Mushroom & Spring Onion Soup

Mushroom and spring onion soup is a non spicy soup. 

Measurement: 1 Cup = 180 ml
Serves: 3

Ingredients:

1. Mushrooms (chopped) - 1cup 
2. Spring onion greens (chopped) - 1 cup
3. Spring onion whites (chopped) - 3 to 4
4. Butter - 1 tsp
5. Water / vegetable stock - 4 cups
6. Pepper powder - 1/4 tsp
7. Croutons - 10 to 12
8. Grated cheese - for garnishing
9. Corn flour - 2 tbsp with 1/4 cup water
10. Salt to taste

Procedure:

• Melt butter in a saucepan and add spring onion whites and saute.
• Add spring onion greens and saute 
• Add mushrooms and saute.
• Add water / vegetable stock and bring it to boil.
• Add salt and simmer for 2 to 3 min.
• Add corn flour paste and stir well, simmer for a min.
• Add pepper powder and stir well.
• Pour it in soup bowls.
• Add croutons and cheese.
• Serve hot.

Tip:

• You may add parmesan cheese.

Paneer Kati Roll

Kati / kathi roll is actually a street food originated from Kolkata. Paneer kati roll is a heavy snack. It is simply paneer bhurji and onion wrapped with a chapati. It can be served as a snack or even as a meal.

Measurement: 1 Cup = 180 ml

Makes: 4 rolls

Ingredients:

1. Paneer bhurji - 3 cups approx
2. Chapatis - 4
3. Onion (julienned) - 2 small
4. Green chutney - 4 tbsp
5. Lime juice - 2 tsp
6. Butter / ghee - for frying

Procedure:

• Grease a frying pan with ghee or butter and slightly fry the ready chapatis.
• Place the chapati on a plate.
• Spread pudina chutney.
• Divide paneer bhurji into 4 equal portions and spread it at the centre of the chapati in a rectangular manner leaving a small gap towards the edges for folding.
• Top it up with onion.
• Drizzle lime juice.
• Fold the bottom side of it and then wrap on both the sides tightly.
• Serve.

Tip:

• Chapatis can be made from atta or atta and maida.
• Chapatis should be cooked 90% as those are to be fried again.
• You can use any other filling of your choice.
• Egg is also used while frying the chapatis, but myself being vegetarian egg is not used.

Chavli Ghassi (चवळी गस्सी)

Chavli Ghassi is a Manglorean dish. Chavli is black-eyed peas and Ghassi is a Manglorean coconut based curry with mild spices.

Measurement: 1 Cup = 180 ml

Serves: 4 to 5

Ingredients:

1. Chavli - 1 cup
2. Raw banana (peeled and cubed) - 1 cup
3. Scrapped coconut - 1 cup
4. Corriander seeds - 2 tsp
5. Peppercorns - 3 to 4
6. Kashmiri mirchi - 1
7. Byadgi chilly - 1 or as per your requirement
8. Tamarind - a marble sized ball
9. Turmeric powder - a pinch
10. Coconut oil - 1 tsp
11. Salt to taste

For the tempering:

1. Mustard seeds - 1/3 tsp
2. Curry leaves - 5 to 7
3. Asafoetida - 1/4 tsp
4. Coconut oil - 1 1 /2 tsp

Procedure:

• Wash and soak chavli at least for 4 hrs.
• Pressure cook chavli till done.
• Cook raw banana with sufficient water and salt.
• In the meantime, heat oil in a kadai and slightly fry peppercorns, red chillies and corriander seeds.
• In the same oil stir fry coconut for half a min.
• Combine roasted ingredients with turmeric powder and tamarind. Grind it to a fine paste by adding half a cup of water.
• Combine cooked chavli with cooked raw banana and bring it to boil.
• Add the ground paste, salt and water as per your requirement, stir well.
• Simmer for 3 to 4 min.
• Heat oil in tempering pan and mustard seeds.
• Once the mustard seeds splutter, add curry leaves and hing.
• Pour it over the curry.
• Serve with steamed rice and sambar.

Tips:

• You may use suran (yam) or potato instead of banana.
• The spices may have slight variation like use of cumin seeds etc.
• You may cook onion with chavali and garlic for the tempering.
• If you want it to be more spicy, then add chilly powder.

Jackfruit Rava Payasam

Jackfruit Rava Payasam is a Udupi style sweet dish prepared with jackfruit kernels, rava and coconut milk, sweetened with jaggery and flavoured with cashew nuts and cardamom powder.

Measurement: 1 Cup = 180 ml
Serves: 5 to 6

Ingredients:

1. Jackfruit kernels (chopped) - 6 to 8
2. Kesari rava - 3/4 to 1 cup
3. Jaggery (grated) - 3/4 to 1 cup
4. Coconut milk - 2 cups
5. Cashewnuts - as per your requirement
6. Cardamom powder - a pinch (optional)
7. Salt - a pinch

Procedure:

• Dry roast rava till it gives out aroma.
• Wash it after roasting (optional).
• Add hot water to it (2 cups approx).
• Keep the pan covered and bring it to boil. Put off the flame. It will get cooked after 5 mins.
• Add jackfruit to it and another cup of water, cook till jackfruit softens.
• Add cashew nuts, jaggery and salt.
• Once jaggery dissolves, add coconut milk.
• Simmer for 5 min.
• Serve hot/ at room temperature / chilled.

Tip:

• Adjust the quantity of coconut milk depending upon the consistency desired.
• You may use regular rava (suji) also.
• Ghee can also be used for roasting.
• You may even prepare it with lots of jackfruit and lesser quantity of rava.

Ragi Dosa (रागी डोसा)

Ragi dosa is a South Indian snack. It is a healthy pancake made from fermented urad dal (split black gram) batter, ragi flour and suji. It is to be served with coconut chutney for breakfast or evening snacks.

Measurement: 1 Cup = 180 ml
Makes: 16 to 20 dosas

Ingredients:

1. Urad dal - 1 cup
2. Ragi flour - 2 1/2 cups
3. Suji / finest rava - 1 cup
4. Yogurt - 1 tbsp (not required in summer season)
5. Ghee (melted) for frying 
6. Salt to taste

Procedure:

• Wash urad dal and soak it for at least 8 hrs. 
• Drain and grind with yoghurt and sufficient water.
• Rest it for at least 8 hrs. for fermentation.
• After fermentation, add ragi flour, suji, salt and water (3 cups approx). Mix well.  The batter should be of pouring consistency.(You may use a wired whisk for making the batter smooth)
• Heat a non stick frying pan. 
• Lower the flame, apply little ghee (only for the first dosa) and pour 1 to 1 1/2 ladleful of batter and spread it gently (thick or thin as per your choice).
• Keep it on high flame for 15 seconds, then cover it and keep it on medium flame for 10 seconds.(covering is not compulsory)
• Drizzle little ghee and flip over.
• Fry for 15 seconds on medium to high flame.
• Repeat for remaining dosas.
• Serve with coconut chutney.

Tip:

• The first dosa may not turn out good.
• You can make maida dosas in a similar manner. Just replace ragi flour by maida.

Paneer Tikka Salad (पनीर टिक्का सलाद)

Paneer Tikka salad is tava fried marinated paneer mixed with basic salad.

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

Ingredients:

1. Paneer (small/medium cubes) - 125 gm
2. Onion (julienned) - 2 medium
3. Cabbage (shredded) - 1 cup
4. Carrot (julienned) - 1 small or medium
5. Red bell pepper (julienned) - half
6. Lime juice - 1 tbsp
7. Kashmiri mirchi powder - 1/4 tsp
8. Black pepper powder - 1/8 tsp
9. Salt to taste
10. Corriander leaves and a lemon slice for garnishing
11. Marinade

For the marinade:

1. Yoghurt - 3 tbsp
2. Tandoori masala - 1 tsp
3. Turmeric powder - 1/8 tsp
4. Black pepper powder - 1/8 tsp
5. Kashmiri mirchi powder - 1/4 tsp
6. Kasuri methi - 1/4 tsp
7. Garlic paste - 3/4 tsp
8. Sugar - a pinch
9. Salt to taste

Procedure:

• Take a mixing bowl and combine all the ingredients for marinade.
• Add paneer cubes to it and marinate it for 1/2 an hr.
• Heat a non stick frying pan and spread the paneer over it and let it get fried till golden brown on low flame. Keep turning occasionally. (no need to use oil)
• Take a mixing bowl and combine paneer and all the other ingredients except the garnish.
• Garnish with corriander leaves and lemon slice.
• Serve as an accompaniment to the North Indian meal.

Tip:

• You may have your own variation for the vegetables.
• Vegetables need not be cooked. If u wish, you may marinate and grill capsicum./ bell pepper.
• You may use the same marinade in a larger quantity for making skewed grilled tikka. 

Hara Bhara Kabab (हरा भरा कबाब)

Hara bhara kabab is an Indian snack or a starter. It has spinach and peas as the main ingredients. It can be prepared in various ways. I have prepared it just  the way, I thought my 3 yrs old son would love eating.

Measurement: 1 Cup = 180 ml
Makes: 8

Ingredients:

1. Spinach - 15 to 18 leaves without stem
2. Fresh peas (blanched) - 1/2 cup
3. Potatoes (boiled, peeled and mashed) - 2 medium
4. Green chilly - 1 spicy or as per your requirement
5. Ginger (chopped) - 1/2 tsp
6. Corriander leaves - handful
7. Mint leaves - 3 to 5
8. Cumin seeds - 1/4 tsp
9. Lime juice - 1 1/2 tsp
10. Roasted besan - 2 tsp
11. Maida - 1 1/2 tsp
12. Corn flour - 2 tbsp
13. Cashewnuts - 8 halves
14. Oil for shallow frying
15. Salt to taste

Procedure:

• Wash spinach and add to the boiling water, let it boil for 3 min approx. Drain and immerse in cold water. (This process is called blanching and helps in retaining the colour of vegetables)
• Squeeze the leaves, so as to drain extra water.
• Grind spinach, peas, ginger, green chilly, corriander leaves, mint leaves and cumin seeds by adding lime juice to a coarse paste. (No water to be added)
• Combine ground paste, potato, maida, roasted besan and salt.
• Divide the mixture into 8 balls and flatten them with your palms.
• Coat them lightly with corn flour (dry) and place the cashew nut half on one side.
• Shallow fry on low flame till golden brown on both the sides.
• Serve with ketchup or mint chutney.

Tip:

• If you find the mixture sticky, you may use more besan in it or even bread crumbs can be added.
• If you want them to be crispy, then dip them in a thin corn flour paste and coat with bread crumbs. Deep fry.
• You may use onion and garlic in the preparation.

Poss (पोस) / Kharwas

Poss is the Goan term for cow's colostrum pudding. It is also called kharwas. Normally, milk / coconut milk is added to the colostrum (chik), jaggery / sugar is used for sweetening and flavoured with cardamom and saffron strands or cumin seeds and turmeric leaf. I have not tried with coconut milk. This poss is made with colostrum powder, which may be available in certain dairies or stores.

Measurement: 1 Cup = 180 ml

Serves: 4 to 6

Ingredients:
Variant 1: POSS

1. Whole Milk (full cream/high fat) - 500 ml 
2. Colostrum powder - 1 packet (100 gm)
3. Jaggery - 3/4 cup
4. Cumin seeds (slightly crushed) - 1/4 tsp
5. Turmeric leaves - 2
6. Turmeric powder - a pinch
7. Salt - a pinch

Variant 2: KHARWAS

1. Whole milk (full cream/ high fat) - 500 ml
2. Colostrum powder - 1 packet (100 gm)
3. Sugar - 1/2 cup
4. Cardamom (powdered) - 1 to 2 depending upon the size
5. Saffron strands - a few 

Procedure:

• Dissolve jaggery (for variant 1) with milk in a mixing bowl. Powder the sugar (variant 2) and dissolve it with milk in a mixing bowl.
• Add remaining ingredients and stir well. Avoid lump formation.
• Transfer it into a flat container and cover it.
• Pour water in a pressure cooker or a steamer and bring it to boil.
• Place the container and steam it for 15 to 20 min.
• Let it cool.
• Serve it at room temperature or chilled.

Hot & Sour Vegetable Soup (हॉट अँड सार सूप)

Hot & Sour vegetable soup is an Indian Chinese soup. Best enjoyed in rainy and winter season.

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

Ingredients:

1. Button Mushrooms (chopped) - 2 - 3
2. Cabbage (shredded) - 1/2 cup
3. Carrots (grated) - 1/2 cup
4. French beans - 4 to 6
5. Bell pepper of any colour (finely diced) - 1/4 cup
6. Onion (chopped) - 1 small
7. Spring onion greens - 1.5 tbsp
8. Ginger chopped - 3/4 tsp
9. Garlic chopped - 1.5 tsp
10. Soya sauce - 1 1/2 tbsp
11. Red chilly sauce - 1/2 tsp
12. Green chilly sauce - 3/4 tsp
13. Chilly Vinegar - 2 tsp
14. Tomato ketchup - 1 tsp (optional)
15. Pepper powder - 1/4 tsp
16. Vegetable stock / water - 700 ml
17. Corn flour - 2 tbsp (make paste by adding little water)
18. Oil - 2 to 3 tsp
19. Butter - 1 tsp (optional)
20. Salt to taste

Procedure:

• Heat oil a saucepan or cooking pan.
• Add  ginger and garlic, stir fry for a few seconds.
• Add butter and add onion.
• Stir fry till onion turns translucent.
• Add cabbage and stir fry for a min.
• Add carrots and french beans, stir fry for a min.
• Add mushrooms and bel pepper, stir fry till mushrooms get slightly cooked.
• Keep it covered for 2 min.
• Add pepper powder, all the sauces and salt to taste.
• Mix well and add stock/water.
• Once it starts boiling, simmer for 5 min.
• Add corn flour paste and stir well.
• Put off the flame and add chilly vinegar.
• Garnish with spring onion greens.
• Serve hot.

Aakurache Tonak (आकूराचे तोंडाक)

Aakur are the edible ferns available in Goa, in rainy season. Tonak is the spicy coconut based curry made from these aakur, peas / red lentils and and onion.

Measurement: 1 Cup = 180 ml

Serves: 3 to 4

Ingredients:

1. Aakur - 20 to 25 
   
2. White / Green peas - 1/2 cup
3. Onion - 1 big (chopped), 1medium (sliced) 
4. Scrapped coconut -1 cup
5. Cloves - 3
6. Cinnamon - 1/4" piece
7. Star anise (seeds removed) - 2 to 3 petals
8. Fennel seeds - a pinch
9. Green cardamom seeds - 3 to 4
10. Peppercorns - 6 to 8
11. Corriander seeds - 1 1/4 tsp
12. Ginger - a thin slice
13. Red chillies - 2 or as per your requirement
14. Turmeric powder - 1/8 tsp
15. Oil (preferably coconut) - 2 tbsp
16. Tamarind - a marble sized ball
17. Salt to taste

Procedure:

• Wash and soak peas for at least 5 hrs or overnight.
  
• Pressure cook peas and keep aside.
• Heat oil in a pan and fry spices numbering 5 to 10 till they give out aroma, then fry ginger, next red chillies and at last corriander seeds.
• Fry sliced onion in the same oil till golden brown.
• Add coconut and fry till coconut turns slightly brownish on medium flame.
• Grind all the fried ingredients with turmeric powder and tamarind to a fine paste by adding 1/2 a cup of water.
• Wash aakur and chop them, discard 1/4'' of the lower end.
• In a thick bottomed pan cook aakur by adding sufficient water, when it comes to boil add chopped onion and a teaspoon of ground paste. 
• When they are almost cooked, add peas and salt, cook for sometime. (When aakur gets cooked, colour will change)
• Add ground paste, water and salt if required.
• Simmer for 2-3 min.
• Serve with pav, bread, chapati etc.

Veg Makhanwala (व्हेज माखनवाला)

Veg Makhanwala is a North Indian dish. It is a sweet, tangy and mild spicy dish. Vegetables are cooked in tomato based creamy gravy. It can be served with roti, naan, chapati or flavoured rice.

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

Ingredients:

1. Onion - 1medium (sliced), 1 small (chopped)
2. Ripe tomato - 1medium 
3. Tomato puree (readymade) - 2 to 3 tbsp
4. Cauliflower florets (small)- 1 cup
5. Carrots (diced) - 1/2 cup
6. French beans (shredded) - 1/2 cup
7. Fresh peas (blanched) - 1/4 cup
8. Paneer cubes (raw or shallow fried) - 1/3 cup
9. Cloves - 2
10. Cinnamon - 1/2" piece
11. Cardamom (black/green/both) - 10 - 15 seeds
12. Bayleaf - 1 small
13. Corriander seeds - 12-15
14. Kashmiri chilly - 1
15. Garlic - 5 to 6 cloves
16. Kitchen king masala - 3/4 tsp
17. Chilly powder - 1/4 tsp
18. Kasuri methi - 1/3 tsp
19. Cashew nuts (soaked) - 6 - 8
20. Butter - 2 tbsp
21. Fresh Cream/malai - 2 to 4 tbsp
22. Oil - 1 tsp
23. Sugar - 1.5 tsp
24. Corriander leaves (chopped) - for garnishing
25. Salt to taste

Procedure:

• Take a microwave safe bowl with lid and add vegetables in it, sprinkle little salt, water, and 1/4 tsp kitchen king masala. 
• Microwave it covered for 3-4 min at 100% power. Alternately, you may steam them or deep fry.
• Heat oil in a pan and add spices numbering 9 to 15.
• Take the spices out as soon as they give out aroma.
• Heat 1 tbsp butter in the same pan and add sliced onion, stir fry till it turns slightly golden brown.
• Add tomatoes and stir fry till tomato turns mushy.
• Add garlic and cashew nuts, stir fry for a few seconds.
• Let it cool.
• Grind with spices.
• Heat remaining butter in a pan add chopped onion, stir fry for a min.
• Add kitchen king masala and chilly powder, stir fry for 5 seconds.
• Add ground paste and stir fry for 2 min.
• Add tomato puree and stir fry for a min.
• Add vegetables and mix well.
• Add a cup of water, kasuri methi, salt and sugar.
• Simmer for 3-4 min.
• Add paneer cubes. 
• Put the flame off and add fresh cream, stir well.
• Garnish with corriander leaves.
• Serve hot with roti, naan etc.

Tip:

• If you want to avoid packet puree, then use 3 tomatoes.

Sprouted Moong Salad (स्प्रावटेड मूंग सलाद)

Sprouted moong salad is prepared with sprouted green grams, tomatoes, cucumbers and flavoured with chaat masala.

Measurement: 1 Cup = 180 ml

Ingredients:

1. Sprouted moong - 1 cup
2. Tomatoes (chopped) - 2 medium
3. Cucumber (diced) - 1 medium
4. Corriander leaves (chopped) - 1 tsp
5. Pepper powder - a pinch
6. Oil / butter - 1/2 tsp (optional)
7. Chaat masala - as per your requirement
8. Chilly powder - 1/8 tsp
9. Lemon juice - 2 tsp
10. Salt to taste

Procedure:

• Heat oil / butter in a pan and saute moong for a min. 
• Sprinkle little water, salt and pepper. Let it get steamed slightly.
• Let it cool.
• Take a mixing bowl and combine all the ingredients.
• Serve as an accompaniment to the main course or for the salad course or in making canapes.

Tip:

• If you want to avoid oil / butter, then you can just steam the moong.
• You may use boiled potato and onion in it or any vegetables of your choice.

Veg Malai Kofta

Veg Malai Kofta is a popular North Indian dish. It is a sweet, tangy, creamy and mild spicy dish. 

Measurement: 1 Cup = 180 ml

Serves: 3 to 4

Ingredients:

For the Koftas:

1. Potatoes (boiled, peeled & mashed) - 2 to 3 medium
2. Cabbage (shredded) - 1/2 cup
3. Cauliflower (grated) - 1/2 cup
4. Carrot (grated) - 1/2 cup
5. French beans (chopped) - 1/2 cup
6. Soya granules (treated)- 1/2 cup (optional)
7. Fresh peas - 1/4 cup
8. Maida - 1 1/2 tbsp
9. Turmeric powder - 1/4 tsp
10. Chilly powder - 1/4 tsp
11. Garam masala - 1/3 tsp
12. Corn flour - 2 tbsp
13. Oil - 1 tbsp
14. Salt to taste
15. Oil - for deep frying

For the Gravy:

1. Onion - 1 large (sliced), 1 small (chopped)
2. Tomato (chopped) - 2 medium
3. Tomato puree (ready made) - 3 tbsp
4. Green chilly (chopped) - 1
5. Garlic - 6 to 8 cloves
6. Cashew nuts - 8 to 10
7. Malai - 1/2 cup
8. Cloves - 2
9. Cinnamon - 1/2” stick
10. Green cardamom seeds - 4
11. Black cardamom seeds - 4
12. Bayleaf - 1 small
13. Coriander seeds - 10 to 12
14. Turmeric powder - 1/4 tsp
15. Kashmiri mirchi powder - 3/4 tsp
16. Chilly powder - as per your requirement
17. Coriander powder - 1/2 tsp
18. Cumin powder - 1/2 tsp
19. Garam masala - 1/2 tsp
20. Kitchen king masala - 1/2 tsp
21. Kasuri methi - 1/2 tsp
22. Sugar - 1 tsp
23. Malai / fresh cream - for garnishing
24. Coriander leaves - for garnishing
25. Oil - 3 tbsp
26. Butter - 1 tbsp
27. Salt to taste

Procedure:

For the Koftas:

• Blanch carrot, french beans and peas. Keep aside.
• Heat 1 tsp oil in a pan and add cabbage, stir fry for a minute on high flame.
• Add cauliflower and stir fry for another minute.
• Sprinkle little salt.
• Add blanched vegetables and stir fry for half a min. Put off the flame.
• Combine stir fried vegetables, potato, soya granules, turmeric powder, chilly powder, garam masala, maida and salt. Mix well.
• Divide the mixture into 10 to 12 balls of equal size.
• Shape them round or cylindrical. 
• Heat oil in a deep frying pan.
• Coat the balls with corn flour (dry).
• Deep fry on low to medium flame till golden brown.
• Koftas are ready.

For the Gravy:

• Heat oil a pan or kadai and add whole spices, fry till they give out aroma.
• Take them out and add sliced onion, fry till onion turns translucent.
• Add tomatoes and stir fry till they soften,
• Add garlic and cashew nuts, stir fry for half a min.
• Let it cool.
• Grind it with spices.
• Heat butter, in the same pan.
• Add chopped onion, stir fry till onion turns golden brown.
• Put off the flame.
• Add green chilly, garam masala, kitchen king masala, corriander powder, cumin powder and kashmiri mirchi powder. Put on the flame.
• Add the ground paste and mix well, keep it on low flame for 5 min. Stir occasionally.
• Add tomato puree and stir.
• Add water as per your requirement. 
• Add turmeric powder, salt and sugar. Check the taste and add chill powder.
• Add kasuri methi and simmer for 3 - 4 min.
• Add malai and stir well, simmer for a min. 
• Add koftas and simmer for a min.
• Garnish with malai / fresh cream and corriander leaves.
• Serve immediately with roti, naan, pulka, rice etc.

Tip:

• Koftas should be added just before serving.

Alu Vadi

Alu Vadi also called patrode is a popular Maharashtrian snack. It is a colocasia leaves roll stuffed with besan (gram flour) and spices. It can be prepared in various ways. I have prepared it with onion and garlic. In addition to besan, bhajni (multi grain - legume flour) is used. One can shallow fry it or deep fry it.

Measurement: 1 Cup = 180 ml

Makes: 16 to 20

Ingredients:

1. Colocasia leaves - 4 (large)
2. Besan -  1 cup
3. Bhajni - 1 cup (optional)
4. Onion (chopped) - 1 medium
5. Green masala
6. Turmeric powder - 1/3 tsp
7. Garam masala - 1 1/2  tsp
8. Coriander powder - 1 1/2 tsp
9. Cumin powder - 1 1/2 tsp
10. Jaggery (grated) - 2 to 3 tsp
11. Tamarind pulp - 1/4 cup
12. Sesame seeds - 1 tsp
13. Baking soda - 1/4 tsp
14. Oil - for shallow / deep frying
15. Salt to taste

For the Green masala:

1. Green chillies - 3
2. Coriander leaves - handful
3. Garlic - 15 to 20 cloves
4. Ginger - 1/4" piece

Procedure:

• Wash colocasia leaves, discard the stem. Pat them dry.
• Prepare green masala by grinding all the ingredients with little water.
• Take a mixing bowl and combine all the ingredients except oil.
• Add water to make a smooth batter (1 1/2 cup approx).
• Place the largest leaf on the plate  upside down. 

• Spread the batter evenly.
• Place another leaf in an opposite direction and spread the batter. 

• Repeat for remaining leaves.
• Fold the edges sideways. 

• Make a roll of it gently.
• Cut the roll into 2 halves, so that it can fit into the steamer. 

• Steam the roll for 20 to 25 min.
• Let it cool.
• Slice the roll and deep fry or shallow fry on low flame till crisp and brown.
• Serve hot with tamarind chutney / tomato ketchup.

Tip:

• If you want to make it without onion garlic, then exclude onion and green masala and use red chilly powder. Slightly increase the quantity of garam masala. Onion can also be ground while making green masala.
• If you avoid bhajni, then use fully besan.

Chunda

Chunda is a Gujarati style sweet mango pickle.

Measurement: 1 Cup = 180 ml

Ingredients:

1. Raw mangoes (grated) - 4 cups
2. Sugar - 4 cups
3. Turmeric powder - 1/4 tsp
4. Chilly powder - 1 tsp
5. Roasted cumin powder - 1 tsp
6. Salt - 1 tsp approx.

Procedure:

• Take a thick bottomed pan and combine grated raw mango, sugar and salt.
• Bring this mixture to boil and cook on medium flame till it thickens, stir occasionally. (You will require 1/2 an hr approx.)
• When it is done, add turmeric powder and stir well.
• Put off the flame, add chilly powder and roasted cumin powder. Stir well.
• Let it cool.
• Transfer it into a glass jar or any other air tight container and store.
• Serve with chapati, paratha etc.

Shahi Tukda

Shahi Tukda is a dessert made from bread with sugar syrup and rabri. It is actually a mughlai dish. Authentically, the bread is fried in ghee, dipped in sugar syrup and rabri is poured over it. I have not prepared it authentically, but conveniently. I hve just toasted the bread and sprinkled sugar syrup over it and used condensed milk instead of rabri.

Here goes the recipe:

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

Ingredients:

1. Bread slices - 4
2. Sugar - 3 tbsp
3. Water - 1/4 cup
4. Condensed milk - 1/2 cup 
5. Milk - 1/2 cup
6. Saffron strands - a few
7. Rose essence - 2 to 3 drops or Cardamom powder for flavouring
8. Pure ghee for frying or toasting
9. Almonds and pistachios for garnishing

Procedure:

• Combine water and sugar in a saucepan and make sugar syrup (not thick).
• Put off the flame and add rose essence or cardamom powder.
• Soak saffron strands in milk.
• Combine milk and condensed milk in a mixing bowl.
• Cut the edges of the bread slices and cut them into triangles.
• Fry or toast the bread triangles.
• Place bread triangles on a plate and sprinkle sugar syrup over them.
• Place them on a serving dish and pour milk mixture.
• Garnish with almonds and pistachios.
• Serve hot / at room temperature / chilled.

Veg Kheema

Veg kheema is minced veggies cooked with spicy tomato based curry. It can be served with roti, naan, phulka, bread or even dal - rice.

Measurement: 1 Cup = 180 ml

Serves: 4 to 6

Ingredients:

1. Onion (chopped) - 1 large
2. Tomato (chopped) - 1 large
3. Capsicum (finely diced) - 1 medium
4. Potato (boiled  & finely cubed) - 1 medium
5. Cauliflower (grated) - 1 cup
6. Carrot (grated) - 2/3 cup
7. French beans (finely chopped) - 1/3 cup
8. Fresh peas - 1/4 cup
9. Soya granules - 3/4 cup
10. Tomato puree (ready made) - 4 tbsp
11. Ginger garlic paste - 1 1/2 tsp
12. Garam masala - 1/2 tsp
13. Meat masala - 3/4 tsp
14. Corriander powder - 1/2 tsp
15. Cumin powder - 1/2 tsp
16. Turmeric powder - 1/4 tsp
17. Kashmiri mirchi powder - 1/3 tsp
18. Chilly powder - as per your requirement
19. Oil - 2 to 3 tbsp
20. Corriander leaves and paneer for garnishing
21. Salt to taste
22. Sugar to taste

For the Marination: (these ingredients are optional)

1. Yoghurt - 3 to 4 tbsp
2. Turmeric powder - 1/8 tsp
3. Tandoori masala - 1 tsp
4. Garlic paste - 1/2 tsp
5. peppr powder - a pinch
6. Kashmiri mirchi powder - 1/4 tsp
7. Sugar - a pinch
8. Salt to taste
9. Oil - 1 tbsp 

Procedure:

• Blanch carrot, french beans and fresh peas,  keep aside.
• Treat soya granules as per the packet instructions.
• Take a mixing bowl and combine ingredients for marination except oil, mix well. Add soya and cauliflower to it, mix well and let it rest for 15 min. After 15 min, heat a non stick tava and spread 1 tbsp oil, then spread the marinated mixture. Keep it on low flame till moisture evaporates and raw flavour is gone. Stir fry it so as to avoid burning. (This process is optional, this is my own touch to the recipe. Soya and cauliflower have typical flavour and just to change those flavours I have used this step.)
• Heat oil in another pan and add onion, stir fry till onion softens.
• Add capsicum and ginger garlic paste, Stir fry for a min.
• Add all the dry spice powders
• Add chopped tomato and sprinkle little salt, stir fry till tomato turns mushy.
• Add blanched vegetables and stir fry.
• Add tomato puree and mix well.
• Add potato and cauliflower - soya mixture. Mix well.
• Add water as per your requirement, salt and sugar. Check the taste and add chilly powder as per your requirement. Stir and simmer for 5 min.
• Garnish with paneer and corriander leaves.
• Serve hot.

Tip:

• You may use more oil in the preparation.
• If you are not marinating the cauliflower and soya, then cauliflower is also to be boiled and added along with other vegetables.

Kasai (Herbal Tea)

Kasai or kadha is a herbal tea prepared from herbs and spices. It is beneficial whenever we get sore throat and cough. It is just a home remedy that we follow. There is no fixed formula for it, each one may have own formula. It can include lemongrass, paripathak, tulsi, ginger, pepper, cinnamon, cloves, fennel seeds, black raisins etc. Whenever I have sore throat, I take 2 cups a day and just feel fine with it. The one which I make can be taken by adults and kids, but NOT ADVISABLE FOR INFANTS.

Measurement: 1 Cup = 180 ml

Serves: 2 cups

Ingredients:

1. Lemongrass (fresh or dried) - 1 leaf
2. Ginger - 1 to slices
3. Cloves - 2
4. Cinnamon - 1/4" stick
5. Black pepper - 7
6. Fennel seeds - 1/4 tsp
7. Black raisins - 5
8. Khadi sakhar or sugar - as per your requirement
9. Water - 2 1/4 cups 

Procedure:

• Cut lemongrass leaf into small pieces.
• Combine all the ingredients and bring it to boil, simmer for  2-3 min.
• Keep it covered for 5 min.
• Strain it.
• Serve hot.

Palak Paratha

Palak paratha is a flatbread prepared from spinach and wheat flour flavoured with certain spices.

Measurement: 1 Cup = 180 ml
Makes: 8

Ingredients:

1. Palak (chopped) - 3 cups
2. Wheat flour - 3 to 4 cups approx.
3. Onion (chopped) - 1 medium (optional)
4. Garlic paste - 1 to 1 1/2 tsp
5. Garam masala - 1/2 tsp
6. Cumin powder- 1/3 tsp
7. Turmeric powder - 1/3 tsp
8. Chilly powder - 1/2 tsp
9. Carom seeds -  1/8 tsp (optional)
10. Oil - 1 1/2 or more as per your requirement
11. Maida or wheat flour for dusting
12. Salt to taste
13. Oil/ghee for frying

Procedure:

• Take a mixing bowl and mix all the ingredients except wheat flour and oil.
• Mix well and add wheat flour.
• Knead the dough by adding water slowly, add oil too. If it is sticky, then add more flour.
• Prepare the dough and rest it for 15 minutes.
• Make 8 balls of equal size and roll them into circle, one by one. (Use maida/ wheat flour for dusting, so that it doesn’t stick. Don’t stack them one on top of the other as they will stick. If at all you stack, use butter paper in between the parathas)
• Heat a frying pan and grease it.
• Fry paratha on both the sides.
• Repeat for remaining balls.
• Place butter on top and serve hot with chhole / dal makhani / yoghurt / pickle / raita/ mint chutney etc.

Tip:

• If you want to avoid onion and garlic, then carom seeds quantity should be slightly more.

Lasuni Palak Aamti

Aamti is a Maharashtrian term for dal which contains tamarind. Lasuni palak aamti is a preparation of dal with palak in it. It is flavoured with garlic.

Measurement: 1 Cup = 180 ml

Serves: 3 to 4

Ingredients:

1. Palak (chopped) - 3 cups, 
2. Tur dal - 2 tbsp 
3. Moong dal - 1 tbsp
4. Roasted peanut powder - 1 tbsp  to 2 tbsp 
5. Tamarind pulp- 1 tbsp 
6. Green chillies  - as per your requirement 
7. Garlic - 15 cloves 
8. Turmeric powder - 1/8 tsp 
9. Hing - 1/8 tsp 
10. Mustard seeds - 1/4 tsp
11. Cumin seeds - 1/8 tsp
12. Garam masala - 1/3 tsp (optional)
13. Oil -1 tbsp 
14. Sugar to taste
15. Salt  to taste

Procedure: 

• Wash and pressure cook both the dals together. 
• Add palak and turmeric powder, add water if necessary. Again pressure cook till 2 whistles. 
• Mash it slightly with the help of a ladle. 
• Add tamarind pulp, salt, sugar and roasted peanut powder. Stir well.
• Add water as per your requirement.
• Heat oil in a pan and add mustard seeds, then cumin seeds, crushed chillies and garlic, then hing and add dal palak mixture, simmer for 5 mins.
• Serve hot with steamed rice or with dry bhaji and chapati / bhakri.

Masala Bread Upma

Masala bread upma is a snack made from fresh or leftover bread flavoured with pav bhaji masala.

Ingredients:

1. Bread slices - 8 to 10
2. Onion (chopped) - 1 large
3. Tomato (chopped) - 1 large
4. Capsicum (finely diced) - 1
5. Garlic (crushed) - 8 to 10 cloves
6. Pav bhaji masala - 1 heaped tsp
7. Red chilly powder - 1/2 tsp
8. Turmeric powder - a dash
9. Oil - 3 tbsp
10. Butter - 1 tbsp
11. Sugar - a pinch
12. Corriander leaves - for garnishing
13. Salt to taste

Procedure:

• Cut bread slices into small cubes.
• Heat oil in a kadai and fry onion till golden brown.
• Add capsicum and stir fry for 2 min.
• Add tomato and stir fry for a min.
• Add garlic, turmeric powder, chilly powder and pav bhaji masala.
• Sprinkle little salt, mix well and keep it covered till tomato softens.
• Add butter, sugar and bread cubes.
• Sprinkle more salt and mix well.
• Sprinkle little water and keep it covered for 2 to 3 min.
• Garnish with corriander leaves.
• Serve hot accompanied by a cup of tea or coffee.

Mangane

Mangane is a chana dal kheer with sabudana, jaggery and coconut milk flavoured with cashew nuts and turmeric leaf or cardamom. It is even termed as 'madgane'. It can be served as a sweet dish or even as a dessert. I prefer having it cold as a dessert.

Measurement: 1 Cup = 180 ml
Serves: 4 to 6

Ingredients:

1. Chana dal - 1/2 cup
2. Sabudana - 1/2 cup
3. Jaggery - 3/4 cup
4. Coconut (scrapped) - 1 cup
5. Cashew nuts - as per your requirement
6. Coconut thinly sliced pieces - as  per your requirement (optional)
7. Turmeric leaves -  3 to 4
8. Salt to taste

Procedure:

• Wash and soak chana dal for  2hrs.
• Simultaneously, wash and soak sabudana.
• After 2 hrs. pressure cook chana dal till done.
• Transfer the chana dal into a thick bottomed pan, add sabudana, cashew nuts and coconut pieces to it and cook.
• Add little bit of salt.
• Grind coconut by adding  half a cup of water. Strain it and extract coconut milk (this is the first pressing). Again grind the remains with a cup of water and extract the milk of second pressing.
• Once sabudana are done, add jaggery, turmeric leaves and coconut milk of second pressing.
• Simmer for 2 - 3 min. 
• Add coconut milk of first pressing and stir well, simmer for 2 min.
• Serve hot / at room temperature / or cold.

Tip:

• Normally, it thickens after half an hour post preparation. If you find it too thick, then you may use milk for making it thin.
• You may use sugar too along with jaggery.
• You may reduce the quantity of sabudana and take chana dal in a larger proportion.
• If you don't have turmeric leaves, then use cardamom powder for flavouring.