SPONGE GOURD / RIDGE GOURD/ TORAI KI SABZI

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4

Ingredients:
250 gms sponge gourd / ridge gourd /torai
1 onion roughly chopped onions
2 tomatoes
1/2" ginger
3/4 tsp salt or as per taste
1/4 tsp degi mirch powder
1/2 tsp dania powder
1/2 tsp catch sabzi masala
1/2 tsp turneric powder
1/2 tsp cumin seeds
1 tbsp desi ghee (pure ghee or claified butter)

Method:

1. Peel ,wash and cut torai in desired shape. Keep aside.
2. Heat ghee in a pressure cooker and add cumin seeds.
3. When they start to crackle add roughly chopped onions and saute for one minute.
4. When the onions are pink in color add all the spices and give a stir.
5. Now add torai and 1/2 cup water and close the lid of the pressure cooker.
6. Pure tomatoes along with ginger in a mixer and keep aside.
7. After two whistles switch off the gas and wait till the pressure releases.
8. When the pressure releases add pureed tomato and again put the lid on for one more whistle.
9. When the pressure releases check and if required cook for some more time and if you need more gravy add some water as well and cook for a while.
10. Garnish with coriander leaves and serve hot with chapati,rice or khichdi. Curd along with torai makes an awesome combination. 

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CHATPATI KAMAL KAKDI KI SABZI

Preparation time: 10 minutes
Cooking time: 15 minutes
Srves : 4

Ingredients:

250 gms kamal kakdi (lotus stem) (bhein)
1/2 tsp cumin seeds
2 tbsp refined oil
salt to taste
1/2 tsp turmeric powder
1/2 tsp dhania powder
1/2 tsp catch sbzi masala
1/4 tsp degi mirch powder
1 tbsp bhuna masala
1 tbsp tomato ketchup (or 1/2 tsp amchoor powder + 1 tsp sugar)

Method:

1. Peel lotus stem and cut in desired shape.
2. Wash it thoroughly and put it in a pan, add 3-4 cup water and 1/2 tsp salt and boil it for 5-10 minutes or till it become tender.
3. Heat oil in anoter pan and add cumin seeds, when they start to crackle add bhuna masala and rest of the spices and salt and mix well.
4. Now add boiled lotus stem to this mixture and add 1/2 cup water and mix well.
5. Keep the lid on and let it cook on low flame till it is done and the water evaporates.
6. Finely add tomato ketchup  (or 1/2 tsp amchoor powder + 1 tsp sugar) and mix well.
7. Garnish with chopped coriander and serve hot with dal and chapati. 

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MIRCHI VADA / MIRCH KA PAKORA / ALAPINO FRITTER

Preparation time:10 minutes
Cooking time : 10 minutes
Serves: 4

Ingredients:
4 alapino peppers (big in size achari mirch)
2 large boiled potatoes
1.5 cup chick pea flour
salt to taste
a pinch of heeng
1/2 tsp degi mirch
1/2 tsp dhania powder
1/2 tsp sabzi masala
1 tbsp chopped coriander leaves
chaat masala to sprinkle
oil for deep frying

Method:

1. Mash boiled potatoes and put them in a bowl. 
2. Add chopped coriander, and 1/4 tsp degi mirch powder, 1/4 tsp coriander powder ,1/4 tsp sabzi masala a pinch of heeng , salt to taste and mix well. Keep aside.
3. Take chick pea flour in another bowl and add salt ,1/4 tsp degi mirch powder, 1/4 tsp coriander powder ,1/4 tsp sabzi masala, water and mix well , to make a thick batter of coating consistancy.
4. Beat well so that there are no lumps in it ,keep aside for 5-10 minutes .
5. Now scoop out the seeds from the mirchis slit lengthwise and fill them with the potato filling mixture.
6. Wrap some of the potato mixture over the mirchi also by lightly pressing the mixture around the mirch with your hand.
7. Now coat the mirchis with the batter , and deep fry them in a wok in hot oil till it becomes light brown in color. Drain out on an absorbant paper and sprinkle chaat masala over it. You can roll the batter coated mirchis in bread crumbs and then fry.
8. Serve hot with ketchup or mint chutney.

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DHABA STYLE AALU SHIMLA MIRCH KI SABZI

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4

Ingredients:

4 large potatoes
1 large or 2 small capsicum diced
1 tbsp bhuna masala
oil for deep frying
salt to taste
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp degi mirch
1/4 tsp amchoor powder or one tbsp tomato pure
1/2 tsp dhania powder
1/2 tsp sabzi masala
chopped coriander leaves for garnishing

Method:

1. Peel potatoes, wash them and cut them in cubes or in desired shape.
2. Heat oil in a wok or kadahi and deep fry the potatoes till they become soft.Keep aside.
3. Remove the oil from the kadahi and put cumin seeds in it.
4. When they start to crackle add  diced capsicum to it and keep stirring till it becomes tender.
5. Now add bhuna masala, fried potatoes and all the spices along with salt.
6. Mix well and keep covered with a lid on low flame for 5-10 minutes or till it is done.
7. Keep stirring occasinally.
8. Garnish with coriander leaves and serve along with dal and chapati.

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HOW TO BLANCH TOMATOES IN MICROWAVE

Preparation time: 1 minute
Cooking time: 2 minutes
Serves:2

Ingredients:
2 tomaoes

Method:

1. Score the bottom of each tomato with a 'X' cut. Don't  cut them very deep.
2. Place them in a glass bowl and keep it in microwave on high for 2 minutes.
3. Let them get a bit cool then remove the skin, it will come off very easily.

Note:
The time taken will depend upon the quality and quantity of tomatoes, i.e. ripe tomatoes will take lesser time than the hard ones and more tomatoes will need more time. 

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URAD DAL POORI / BEDHMI POORI

Preparation time: 10 minutes
Cooking time:10 minutes
Serves: 2-3

Ingredients:

1/4 cup urad dal (split black lentils)
1 cup whole wheat flour or all purpose flour
1/4 tsp asafoetida (hing)
1 tbsp oil + for deep frying

1/8 tsp red chili powder

1/2 tsp garam masala or sabzi masala

1/4 tsp sounf powder
salt to taste

Method:

1. Clean, wash and soak the urad dal with enough water for 2 to 3 hours. Drain completely.
2. Combine the urad dal and ¼ cup of water in a mixer and blend into a smooth paste.
3. Transfer the urad dal paste to a  bowl, add rest of the ingredients, mix well and knead into a tight dough  using water if required.
4. Cover the dough with damp cloth and keep on rest for 10 minutes if you are using wheat flour, in case you are using all purpose flour then keep it on rest for 1 hour in a warm place and in this case you can add 1/8 tsp baking powder also.
5. Make lemon sized balls of the dough.
6. Grease the rolling board lightly with oil and roll each portion into thick circular disks.
7. Heat the oil in a kadhai, deep-fry, these poories till golden brown in colour from both the sides.
8. Serve immediately with cholley or any subzi of your choice.

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METHI POORI

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 6

Ingredients:
4 cup Whole wheat flour (Aata)
2 tsp dry fenugreek leaves(sukhi methi )
1 tbsp suji/(rawa)/(semolina)
1/2 tsp salt or to taste
1-2 tbsp oil for the dough + oil for frying

Method:

1. Take whole wheet flour in a big vessel or bowl and mix suji, dry fenugreek leaves,and salt well.
2. Pour 1 tbsp oil and mix well.
3. Now knead a tight dough using as much water as required.Pat the dough with a hand full of oil.
4. Keep the dough on rest for  10-15  minutes under damp cloth.
5. Divide the dough into equal sized portions and make lemon sized balls.
6. Grease the aata balls with little oil by slightly dipping each ball at a time in oil.
7. Roll the balls into small circular disks with the help of rolling pin .
8. Heat oil in a deep frying pan or kadai.
9. When the oil is sufficiently hot then add one poori at a time and fry gently by pressing down with the frying spoon or slotted spoon in a circular motion.
10. Turn over when puffed up and fry the poori till golden brown in color.
11. Serve Poori hot with a vegetable curry or sweet dishes like suji ka halva ( known as sheera in maharashtra ) or pethe or kaddu  ki or cholley or aloo tamatar ki sabzi.

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METHI PULAO

Preparation time: 30 minutes
Cooking time: 1 hour
Serves: 6

Ingredients:
2 cups, basmati rice
10-15 cashew nuts

1 cup, fresh fenugreek leaves (methi), chopped
7-8 nos, garlic cloves, finely chopped
1 large tomato, pureed
1 onion thinly sliced
1/4 cup, thick yoghurt
1/2 tsp, black pepper powder
1-2 green chilies
1 bay leaf
2 inch stick cinnamon
10-12 nos, black peppercorns
½ tsp, garam masala powder
Juice of 1 lemon
2 tbsp, oil
1 tbsp, ghee
Salt as per taste

Method:

1. Clean, wash and soak rice for 15-20 minutes.
2. Cook rice with the salt and enough water.
3. When rice is 90% done, drain the water completely, keep the rice aside.
4. In Heavy bottom pan, heat oil and ghee and fry onion slices and drain them out and keep aside for garnishing.
5. Now fry cashew nuts as well and drain them out and keep aside for garnishing.
6. Now add bay leaf, cinnamon stick and peppercorns. Fry for few seconds.
7. Add chopped garlic and cook till golden brown in color. Add ground tomato paste and cook for 2-3 minutes on high heat.
8. Add chopped fenugreek leaves and cook for another 3-4 minutes.
9. Add yoghurt, stir continuously until combined well.
10. Add green chilies, black pepper powder, garam masala powder, salt and lemon juice, mix well. Cook for 2 minutes.
11. Finally add rice over the masala, cover and simmer (dum) for 15-20 minutes or till done.For this keep the pan on a tava on very low flame or in oven in an oven proof dish at 150* C.
12. Once cooked, very gently give a random mix just once or twice. Do not mix it too much
13. Garnish with fried onions and cashewnuts.
14. Serve hot with raita and chutney of your choice or have it just as it is.

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MOONG DAL CHEELA

Preparation time: 45 minutes
Cooking time : 20 minutes
Serves: 6

Ingredients:

1/2 cup dhuli moog dal (split and husked green gram)
1" ginger chopped

1 cup grated or finely copped cottage cheese (paneer)

1 onion chopped
2  green chillies roughly chopped

1/2  tomato de-seeded and chopped

1/2 capsicum de-seeded and chopped

1 tbsp chopped green coriander 

black pepper powder to taste 

1/2 tsp sabzi masala
oil to shallow fry
salt to taste

Method:

1. Soak moong dal in water for about half an hour. Drain and grind with ginger,1 green chili and salt to a smooth batter, add as much water as required to make a batter of pouring consistency, keep aside.
2. Mix cheese,chopped onions,chopped tomatoes,chopped capsicum,chopped green chili,coriander,salt and black pepper
3. Add sabzi masala and mix well. Heat a tava and grease it. Spread a ladle full of batter to a thin disc. Drizzle a little oil and cook on medium heat till the underside is done.
4. Sprinkle paneer mixture and flip the chilla carefully, drizzle a little oil and cook on medium heat till the other side is done as well. 
5. make more cheelas the same way.
6. Serve hot with ketchup,green chuttney or tamarind chuttney.

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SPROUTED MOONG CHAAT

Preparation time: 2 days

Cooking time: 2-3 minutes

Serves: 4

Ingredients:

1 cup moong beans

1/2 tsp cumin seeds

1 tbsp olive oil

1 chopped onion

1 chopped tomato

1 chopped boiled potato (optional)

1 or 2 green chilies

salt as per taste

1/2 tsp chaat masala

juice of one lemon

1 tbsp chopped coriander leaves

Method:

1. Soak the whole mung beans overnight. 
2. Drain out excess water from the soaked moong beans next day.
3. Take a damp cloth and keep the soaked moong beans in the cloth. Tighten this cloth and keep this cloth with the moong beans in a container.
4. Keep it in a container for 1 or 2 days.
5. You will see small sprouts after first day and they will grow after second day. For longer sprouts, you can keep these for one more day. These sprouted beans stay fresh in the fridge for 1-2 days. So you could keep them in the fridge after they have sprouted.
6. Or put the moong beans in a strainer and put some water in the container, now keep this in such a way that the water touches the base of the strainer. Keep rotating the seeds after every 2-3 hours.You can do it in  microwave idli cooker as well.
7. Put bean sprouts in a big plate or thali and check if there are any un-sprouted beans or hard beans, discard these.
8. Wash the sprouted moong beans and drain out excess water.
9. Heat oil in a pan and add cumin seeds. 
10. When they start to crackle add sprouted moong and saute for 2-3 minutes or till they become tender.
11. Put this in a mixing bowl and add chopped onion,chopped tomato,chopped boiled potatoes,green chilies,salt , chaat masala ,coriander leaves and lemon juice and mix well.
12. Serve it like that or you can serve it in fried canape cups.

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