Stuffed Small Brinjals

Ingredients

  • 15-20 small thin brinjals
  • 1/2 tsp turmeric
  • 1 tsp red chilli powder
  • 1 tsp amchur powder (mango powder)
  • 1 tsp coriander powder
  • 2 tbsp oil
  • Salt to taste

Method –

  1. Remove the stem of the brinjal, slit the brinjals on one side taking care not to slice them fully
  2. Lightly sprinkle salt on the brinjals
  3. Mix all the spice powders and remaining salt in a bowl
  4. Insert this mix into the slits
  5. Heat oil in a skillet
  6. Place all the brinjals in the skillet without covering and cook till brown on both sides

Guti Alu Bhaji (Tiny Potatoes Stir Fry)

Ingredients

  • Guti Alu – 250 gm
  • Onion – 1 medium, sliced thinly
  • Green chillies – 2 slit
  • Mustard Oil – 3 tbsp
  • Turmeric powder- 1/4 tsp
  • Black pepper powder – 1/2 tsp
  • Salt to taste
  • Chopped spring onion greens

Method –

  1. Wash the potatoes and keep them whole if they are very small. If they are bigger, cut into 2 halves
  2. Heat mustard oil in a Kadhai
  3. Add onions.
  4. When onions turn golden, add chillies
  5. Sauté for 30 seconds
  6. Add the potatoes
  7. Fry the potatoes for 2-3 minutes
  8. Add turmeric powder
  9. Add salt and pepper
  10. Cover and cook for about 10 minutes
  11. Open the cover and if the potatoes are cooked, cook on high heat for 1 minute
  12. Add the spring onion greens, cook for 1 minute.
  13. Switch off the flame

Aloo Jul (Potato Gravy)

Ingredients

  • 4 large boiled potatoes
  • 2 dry red chillies
  • 1 tsp cumin seeds
  • A pinch of asafoetida powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp amchur powder
  • 1/2 tsp ghee
  • 2 tbsp mustard oil
  • Salt to taste

Method –

  1. Cut the potatoes in medium cubes
  2. Heat mustard oil in a wok
  3. Temper with dry red chilli, cumin seeds and asafoetida powder
  4. Add turmeric powder and red chilli powder
  5. Splash a little water when frying the spices
  6. Add the potatoes cubes and mix well, break some potatoes
  7. Add warm water and salt
  8. Cook covered on low heat for about 10 minutes
  9. When the gravy becomes a little thick, switch off the flame
  10. Add amchur powder and ghee

Pizza/Pasta Sauce

Ingredients

  • 6 red tomatoes
  • 2 tsp oil
  • 3 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 2 tbsp basil leaves, finely chopped
  • 3/4 tsp sugar
  • 3/4 tsp paprika
  • Salt to taste
  • 1/2 tsp oregano
  • 1/4 tsp chilli flakes
  • 1 tbsp ketchup
  • 1/2 tbsp butter

Method

  1. Slit X on the bottom of tomatoes
  2. Add the tomatoes into boiling water and blanch
  3. Peel the skin of tomatoes once they are cool
  4. Pulse the tomatoes once in the mixer, it should not be smooth
  5. Heat oil in a pan
  6. Add garlic and sauté till they turn light brown
  7. Then add onions and sauté till they turn light brown
  8. Add the tomatoes and cook completely
  9. Mash the tomatoes while cooking
  10. Mix well
  11. Add basil, sugar, paprika, oregano, chilli flakes and salt
  12. Mix well and let the sauce come to a boil
  13. Cover and simmer the sauce till it turns thick
  14. Add ketchup and butter
  15. Mix well and it is done

Kumro Chokha (Pumpkin, Potato and small Chickpea Curry)

Ingredients

  • 300 gm pumpkin
  • 2 medium sized potatoes
  • 100 gm desi chana
  • 1 tsp ginger paste
  • 1/2 tsp fenugreek seeds
  • 1/4 tsp asafoetida powder
  • 1 bay leaf
  • 2 dry red chillies
  • 1/2tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp Bhaja moshla powder
  • Salt and sugar to taste
  • 2 tbsp grated coconut
  • 1 tbsp ghee + 1 tsp
  • 1 tbsp oil

Method –

  1. Wash and soak the desi chana overnight. Boil it with salt and set aside
  2. Wash and cut potatoes and pumpkin into 1” cubes
  3. Heat 1 tbsp oil and fry potatoes till golden brown. Set aside
  4. Heat 1 tbsp ghee and asafoetida powder
  5. Add fenugreek seeds, bay leaf and dry broken red chillies
  6. Add ginger paste and stir for a few seconds
  7. Add pumpkin, salt and stir for 3-4 minutes on low flame
  8. Add red chilli powder, Bhaja moshla, turmeric powder. Mix well
  9. Add sugar to taste
  10. Add potatoes and chana and mix well
  11. Add grated coconut
  12. Cover and cook for 5-7 minutes
  13. Add some warm water if required
  14. Cook till the vegetables soften and water dries up
  15. Add 1 tsp ghee

Khichuri

Ingredients

  • 1 cup rice
  • 1 cup moong dal
  • 1 medium potato cut in quarters
  • 6-7 large pieces of cauliflower florets
  • 1/4 cup green peas
  • 1 medium tomato
  • 1-2 tbsp grated ginger
  • 1 tsp cumin powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tbsp oil + 1.5 tbsp ghee

For Tempering

  • 4 green cardamoms
  • 4 cloves
  • 1 stick of cinnamon
  • 1 bay leaf
  • 2 dry red chillies
  • 1 tsp cumin seeds

Method –

  1. Wash the rice and soak in water
  2. Dry roast the moong dal, rinse the dal lightly and keep aside
  3. Heat 2 tbsp oil + 1.5 tsp ghee
  4. Temper the oil with cardamoms, cloves, cinnamon, bay leaf, dry red chilli and cumin seeds
  5. When the spices pop, add the grated ginger
  6. Add the vegetables and the tomato and sauté over medium heat for about 5 minutes
  7. Add the masalas and sauté another 2-3 minutes
  8. Add the roasted moong dal and mix well. Sauté for about 2 minutes
  9. Add the rice and mix well
  10. Add 8 cups of water and salt
  11. Close the pressure cooker lid and cook for 2 whistles
  12. After opening the cooker, check the consistency of the khichuri
  13. Add 1 tsp sugar and a pinch of Garam Masala powder
  14. Then add 1 tbsp ghee, mix well and cover it

Sweet Tomato Chutney (Bilahir Tok)

Ingredients

  • 6 medium tomatoes, diced
  • 2” ginger, grated
  • 2 whole dry red chilli
  • 1/2 cup sugar
  • 1 tsp panch phoran
  • A handful of raisins
  • 1 tsp mustard oil
  • A pinch of salt

Method –

  1. In a wok, heat mustard oil
  2. Add panch phoran and dry red chillies
  3. Add the tomatoes and sauté on high flame for 5 minutes
  4. Add ginger and sauté another minute
  5. Add sugar and salt and cook on high for another 2 minutes
  6. Lower the heat and add raisins
  7. Cook till the tomatoes are mushy and water evaporates

Panchmel Dal (5 Lentil Dal)

Ingredients

  • 2 tbsp each of moong dal, chana dal, urad dal, masoor dal and toor dal
  • 1.5 tsp salt
  • 1/2 tsp turmeric powder
  • 2 tbsp ghee
  • 1 large onion, finely chopped
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala powder
  • 1 tomato, chopped
  • 1 tbsp chopped coriander leaves
  • Squeeze of lemon juice
  • For the tadka –
  • 1 tbsp ghee
  • 1 dry red chilli, broken in half
  • 1/2 tsp cumin seeds
  • 4 cloves
  • 2 garlic cloves, finely chopped

Method –

  1. Wash and soak all the lentils for about 30 minutes
  2. Boil the lentils with 600 ml water, 1 tsp salt and half of the turmeric powder
  3. Heat the ghee in a wok
  4. Add onion and cook until golden brown
  5. Add the remaining salt, turmeric powder, chilli powder, garam masala powder and sauté for 1 minute
  6. Add the tomato and cook till soft
  7. Pour this mixture over the lentils and bring to boil
  8. Turn off the heat
  9. Add coriander leaves and lemon juice
  10. Heat the ghee for tempering and add all the ingredients
  11. When the garlic turns golden, add this tempering to the dal
  12. Cover for 2 minutes before serving

Ragda Pattice

Ingredients

To Pressure Cook –

  • 1.5 cups dried white peas, soaked overnight
  • 1tsp salt
  • 1/2 tsp turmeric powder
  • 4 cups water

Tempering for White Peas Curry (Ragda)

  • 1 tbsp oil
  • 1/2 tsp cumin seeds
  • 4-5 large garlic cloves, crushed
  • 1-5” piece ginger, crushed
  • 2 green chillies, crushed
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 tsp red chilli powder
  • 2 tsp powdered jaggery
  • 2 tsp tamarind paste
  • Salt to taste

For the Pattice –

  • 650 gm potatoes
  • 3-4 tbsp breadcrumbs
  • 2 tsp grated ginger
  • 2 green chillies, finely chopped
  • Salt to taste
  • 3-4 tbsp oil to fry the patties

To Serve Ragda Pattice –

  • Coriander Chutney
  • Sweet Tamarind Chutney
  • Chopped onion
  • Chopped tomato
  • Chopped coriander
  • Nylon sev
  • Chaat masala
  • Rock salt
  • Cumin powder

Method –

To Make the White Peas (Ragda)

  1. Soak dried white peas overnight in enough water
  2. Drain the water and transfer the soaked peas to a pressure cooker
  3. Pressure cook with 1 tsp salt, 1/2 tsp turmeric powder and 4 cups of water for 2 whistles on high heat
  4. Lower the heat to medium low and cook for another 4-5 minutes or more if the peas are not mushy and soft
  5. Mash some peas and set it to simmer on low while the tempering is prepared
  6. For the tempering, heat 1 tsp oil in a pan on medium heat
  7. Add cumin seeds and add asafoetida powder
  8. Add the crushed ginger, garlic, green chillies
  9. Sauté for 1 minute
  10. Add coriander powder, cumin powder, red chilli powder
  11. Fry the spices adding a splash of water
  12. Now transfer the spices to the simmering ragda
  13. Add the Jaggery powder, tamarind paste and more salt, if required
  14. Mix and let the Ragda come to a boil
  15. Turn off the heat and set it aside

To Make Pattice –

  1. Boil, peel and mash the potatoes
  2. Add breadcrumbs, grated ginger, green chilli and salt
  3. Mix everything well to make a smooth dough
  4. Make equal sized Pattice from this mixture
  5. Heat 3-4 tbsp oil in a pan on medium heat
  6. Once the oil is hot, flatten the Pattice and cook for about 5-6 minutes on each side till crisp and golden brown

To Serve Ragda Pattice –

  1. Place Pattice on a plate and top with ragda
  2. Top with coriander chutney and sweet tamarind chutney
  3. Again top with chopped onion, tomato and coriander leaves
  4. Garnish with sev, chaat masala, rock salt and cumin powder
  5. Serve warm

Alu Potol/Parwal Bhaja (Pointed Gourd Potato Stir Fry)

Ingredients

  • 2 medium potatoes, cut into medium thick pieces
  • 5 medium sized potol, cut into slices
  • 1 large onion, cut into thick slices
  • 2 tbsp oil
  • 1 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • Salt to taste

Method –

  • Heat oil in a wok
  • Add the onions and stir fry on low heat till it turns pink
  • Now add the potatoes, potol. Turmeric powder, red chilli powder and salt
  • Cover and cook till vegetables are done
  • Remove cover and fry till the potatoes turn slightly brown