Khaman Dhokla

2 cup besan ( chick pea flour) ,1cup dahi ( yoghurt) ,½ sp turmeric.1 sp ginger chilly paste,2 sp oil,1 sp lemon juice, 1 sp baking soda ( or Eno fruit salt) ,1/2 tsp mustard seeds, 1 tsp sesame seeds ( white til) , ½ tsp sugar. Salt to taste 2 tsp fresh coriander ( dhaniya) ½ cup grated / dessicated coconut.

Take besan  in a bowl & add curd and mix well. Add in luke warm water to make a thick batter. Add salt. Cover it and keep it in a warm place  for 3 to 4 hrs.It should ferment and rise. Add turmeric and ginger-chilly paste.

Take a vessel with a deep dish that fits into the vessel without falling in. Fill the vessel with 2 cups water.

Take a deep steel dish that fits into the top of the vessel. Apply oil to the base and sides of the dish. 

Mix lemon juice, soda and 1 tsp oil in a bowl and add it to the besan mixture and whip it well. Pour the batter into the greased plate till it is halfway up the edges.

Heat the vessel with water, when it comes to a boil, lower the flame and keep the batter filled dish onto the vessel top . Cover with a loose fitting lid. Steam for 10 mins 

Heat oil in a pan . Put in mustard seeds, when they splutter add in sesame seeds and 2 tsp water. Add in ½ tsp sugar and stir it till sugar melts. Spread this seasoning evenly over the dhokla in the plate. Sprinkle finely chopped coriander leaves and coconut. Cut into squares and serve with green chutney or coconut chutney.

Garden Scramble

A tasty and healthy quick dish. Good for breakfast or as a anytime snack/ meal.

1/2 cup of your favourite vegetables finely chopped ( can use onions, tomatoes, carrots, cabbage, cauliflower, capsicum, red/ yellow peppers, mushrooms, spring onions,beans, green peas)
2 eggs ( or egg whites , as I have used)
finely chopped green chillies, garlic, ginger as per taste
1 tsp oil
salt pepper to taste.


Heat the oil non stick pan. add in green chillies, ginger and garlic. Saute till it gives off an aroma. Add in the vegetables, stir , cover and cook for a minute. Add in the salt and pepper. Mix well. Beat the eggs and add 1 tbsp water.Pour it into the vegetables mixture, leave for a minute and then slowly break up the egg mixture and scramble it.

Serve hot with toasted bread or rotis/ parathas.

You can also cook this as a roadside omlette by cooking the vegetables and then mixing it with the beaten eggs. Omit the water while beating the eggs. Then line the pan with chopped up bread / croutons , pouring the vegetable and egg mixture on it , covering and cooking it.

This can be eaten on its own.

Chilla

Chilla or Chilra, is an all time favourite with young and old alike. Quick and easy to cook, it can be simply served with dahi ( yoghurt) and pickles or chutneys.

1 cup besan ( chick pea flour)
2 tbsp of your favourite vegetables chopped fine ( tomatoes, beans,cabbage, capsicum)OPTIONAL
1/4 tsp red chilli powder, turmeric , garam masala powder
warm water for the paste
salt to taste
chopped green coriander ( dhaniya)

Mix together besan , vegetables and spices. add a little warm water to form a thick pastes.Add a little water at a time to get a thick but pouring consistency.It should evenly andd thickly coat the back of a spoon.
Heat a non stick pan, brush with ghee / oil/ butter. Pour 1 ladle full of batter in the centre.Starting from the middle and keeping the ladle on the pan itself, turn the ladle outwards in a clockwise direction, till you reach the edge of the pan or the batter gets used up.Cover and cook till the bottom is golden brown and crisp. Turn and cook on the other side, till golden brown.
Serve hot with chutneys and pickle.A serving of Dahi is recommended.

Golden Fried Prawns

250 gms prawns ( the larger the better), 6 tbsps flour, 1 tsp salt, ½ tsp baking powder , ½ cup water

In a bowl mix flour , baking powder and salt. Gradually mix in the water . The mixture should be of a thick flowing consistency. Mix the prawns in the batter and leave it for 1 hour. Deep fry in hot oil  over medium heat., till they are light brown in colour or till crisp. Serve with chilli sauce.

The same batter can be used for prawns, crab, lobsters, boneless fish. or if vegetarian for Paneer, Turai (Zuccini)  or brinjals (aubergine) .

Vatana Ussal

2 cups green peas, 1 tbsp oil, 2 green chillies, ½ inch ginger chopped finely, 1 tsp mustard seeds, 1 pinch asafoetida, 2 tbsp chopped green coriander leaves.1/2 tsp yellow mustard seeds crushed or ¼ tsp mustard paste.2 tbsp grated/ dessicated coconut.

Heat oil, when hot add mustard seeds, asafoetida, green chillies, and ginger. Add in peas and ¼ cup water.Mix well , add salt to taste , cover and cook till peas are tender. Add mustard paste/ seeds and stri till the liquid dries completely. Garnish with green coriander and coconut.

Couscous Upma

Couscous is a popular snack served up by the Berber tribe of the High Atlas Mountains.It is a hardy , yet a very versatile food.It is traditionally made of wheat and needs to be steamed. HHowever the couscous now freely available is a quick cook version and needs to be simply soaked in hot water in the proportion indicated on the pack.t is also available in versions made of pearl millet ( bajra),rice or corn.

Once the Couscous is prepared by soaking in hot water ( usually 1 1/2 times the dry couscous), it is ready to be used. It can be served alon with meat or vegetable curries, in salads or on its own. Here I have attempted to indianize it. It can be sustituted in savoury recipes needing Sooji or semolina.

1 cup couscous prepared as per instructions on packet.
2 tsp oil, ¼ tsp mustard seeds, 5 curry leaves, 1 small onion chopped, mixed vegetables chopped , salt to taste.
Heat oil, add mustard seeds till they sputter, add curry leaves, saute chopped onion till its soft and transluscent. As soon as they onions start browning , add vegetables. Add salt , cover and cook till vegetables are soft. Add the couscous, check salt. Sprinkle a little water and mix well. Cover and cook for 2 mins. Garnish with coriander and serve.

American Chop Suey

While Chop Suey is the mnemonic for Chinese cooking , the American Chop Suey is a concoction made up by the Americans. When the railroad tracks were being laid in San Francisco, the chinese migrant cooks served up a chopsuey made with vegetables, beans , chicken/pork and noodles. The Americans, used to eating every thing with ketchup, would add ketchup to this chopsuey. This was hence known as the American Chop Suey.

American Chop Suey
¼ cup each of julienned carrots, capsicum, mushrooms, spring onions, cabbage
4 tbsp bean sprouts,
2 tbsp oil, 200 ml tomato puree, 4 tbsp tomato ketchup, 1 tbsp soy sauce, salt and pepper to taste,
2 tbsp corn starch blended with water
fresh cut noodles, deep fried.
Heat oil, stir fry all the veggies for 2 mins, Mis tomato puree, ketchup , soy sauce, salt , pepper and add to the veggies. As soon as the mixture bubbles, add the cornflour till sauce thickens.
In a dish place fried noodles, serve veggies over it . Top with a fried egg.

For a non vegetarian version , you can add thinly sliced marinated chicken ( for 200 gms chicken beat 1 egg and 2 tbsp cornflour and salt pepper to taste. Keep covered for 10 minutes and strir fry.)or mince or prawns. All all of it . Just stirfry the chicken / prawns before adding the vegetables. Cook till almost done, before adding the sauces.



You will find the recipe for fresh noodles in this blog.

Kuttu Khichadi

Buckwheat has been used in Indian cooking since ancient times. In India we use it mostly in flour form. Kuttu ka ataa is a staple used during fasting days. Its nutty taste and smooth texture makes it extremely versatile to fashion into pooris or parathas as well as to coat patties and pakodas. The whole grain however has been completely sidelined. The west has now brought this amazing cereal back into reckoning. Buckwheat or Kuttu contains all 8 amino acids, magnesium, iron, copper, zinc, manganes, Vitamin B, fibre, flavonoids and most important - Omega 3 oils. Its obviously a treasure chest of nutrients . Its easy to cook and very flexible. I have tried it out as cutlets, pooris and this Khichadi. Its made exactly like the sabudana khichadi.


100 gms buckwheat , 200 ml water, salt to taste. Heat water, pick and clean buckwheat and add to the boiling water.add salt. Cover and cook on low flame for 5 mins. Take off heat and cover and keep aside. Once it cools down, drain any excess water .

For Khichadi: 2 cups cooked buckwheat, 1/2 cup coarsely crushed peanuts, 2 tsp ghee, 1 tsp cumin seeds / jeera, 4-5 curry leaves, 1 green chilli finely chopped, 2 tbsp grated/ dessicated fresh coconut, 1 tsp sugar, salt to taste, chopped green coriander.

Mix the buckwheat, with salt &  sugar. Heat the ghee, add cumin , green chilli and curry leaves. Add the buckwheat mixture. stir and mix well. Add 1/2 cup water , cover and cook for 4-5 mins or till water dries out.Add peanut, coconut and coriander. Mix well and serve hot.

Chhole

Chick Pea or Channa is eaten all over India, each rehgion cooking it in its own unique style. Using local spices and eaten combined with the local staple like rice, rotis, bhaturs, parathas, pooris or even bread. It is enjoyed both by vegetarians as well as non vegetarians alike. While in the West and North it is cooked in a basic onion - tomato gravy , down south it is cooked in a typical coconut gravy. This recipe is for the North Indian preparation commonly known a Chhole or Choley.

1 cup of white chick peas/ channa soaked overnight, will yeild about 2 1/2 cups of chick peas. 2 onions chopped, 2 tomatoes - chopped, 1 tbsp ginger garlic paste, 2 tablespoon oil, 2 , 1" sticks cinnamon, 2 big black cardamoms , 4 cloves, 2 tej patta/ bay leaves, 1 tsp each of turmeric, red chilli powder, 2 tsps coriander powder, 1 tsp cumin powder, 2 tsp garam masala powder, salt to taste, green coriander leaves finely chopped.

Heat oil. Add in the cinnamon , cloves and cardamom. Add chopped onion, when light brown , add ginger garlic paste, when fragrant and brown, add tomatoes.Cook till oil separates. Mix together red chilli powder, turmeric, corainder and cumin powders , add a little water and mix into a smooth paste. Add it to the onion tomato mixture. Cook till oil separates. Add in the soaked chick peas and salt as desired. Mix well and add 2 cups water. Cook till the chick peas are tender. Reduce gravy as per requirement ( for rice keep a thin gravy , for rotis or pooris, reduce till semi liquid). Add garam masala powder and green coriander.
Serve Hot.

Vada Pav

Think of Mumbai street food and the vada pav is topmost on that list. What makes this cheap concoction of potatoes, chick pea flour and buns such a winning combination? I dont have the answer, but give me an option between a Burger and a Vada Pav, I'll take the Vada Pav anyday. Available at road corners all over Mumbai, this is truly the fastest of fast foods. Hot vadas being fried on the roadside,however unhygenic they may look, are what turns every mumbaikars head.The spicy chutney heaped onto bread torn apart to accomodate the hot vadas, done in barely 10 seconds, and you have a complete meal to go.

Vada Pav

Batata Vada

Basic recipe for Batata Vada ( Potato Patty)
4 boiled potatoes-mashed, 1 green chilli-crushed fine, 4 curry leaves,4 cloves of garlic - crushed , 1/2 tsp turmeric , chopped green coriander - 1 tbsp, 1 tsp oil, 1/4 tsp mustard seeds,salt to taste and half a lemon.
Heat oil , add mustard seeds, after they splutter, add green chilli, garlic,curry leaves and turmeric. take off heat , add chopped coriander leaves, salt and lemon juice. Mix well and divide into 8 equal size balls. Flatten slightly like a patty.

The batter
4 tbsp besan / chick pea flour, 1/4 tsp turmeric, salt to taste and hot water to make the paste.
Mix besan, turmeric and salt. adding a little hot water at a time mix the besan so as to make a smooth lumpless batter. The consistency should be that of thick custard. It should thickly coat the back of a spoon. Beat well .

Heat oil , to test the temperature of the oil, drop in a small blob of batter. It should immediately rise upto the surface of the oil . Now dip a patty in the batter and coat it well. Lower carefully into the hot oil. Repeat and add as many as will comfortably fit into the oil. Take care to not crowd them in the oil. The vadas/ patties should freely move around the oil. fry till the underside is pink, then turn and fry the other side. This time fry till golden and turn and fry the other side as well. Drain. These Vadas can be served on their own or with the pavs.
The oil will have a few beads of batter floating around. carefully drain and keep these aside as well.These beads are called boondi.

Assemble the vada pavs .
Tear open a bun/ pav so that it is still attached to each other , liberally apply the chutneys of your choice to the inside surface of the pav/ buns. Place the vada / patty in the pav and press shut with a slight pressure. Your Vada pav is ready.

Chutneys to use
Garlic Chutney : Fiery, spicy and the Vada Pavs soul mate. No real vada pav is complete without it. Not for the faint hearted though. Please use discretion while trying this chutney.
Garlic Onion Chilly Chutney: This one accompanies most snacks and chaats. Smooth , hot and viscous, this spreads easily . The spice quotient is definately lesser than the garlic chutney.
Green Coriander Chutney : Milder, but just as smooth. A worthy companion to the vada pav.
Sweet Dates Chutney: Tangy , sweet and addictive. Add this with the garlic coconut chutney and the green chutney and you have a perfect trio taste.A winning combination.
Green Coconut Chutney: Mild and nutty. This rich chutney is loved by young and old. It is a perfect accompaniment to most indian snacks and can be used on fasting days as well.

The boondi , which is a by product of frying the batter in the hot oil , can be used as a base for making a yoghurt side dish raita . Will put up the recipe for Boondi raita soon.

Tavsali

Saraswats love using fruits like vegetables and vegetables like fruit , hence this traditional dish.Tavsali or Dhondas is basically a steamed cucumber cake. In the west people relish cakes / muffins made with vegetables like carrots and zucchini. Here is our very own traditional counterpart. The cucumbers used are the large variety , the seeds to be carefully avoided.

2 cups grated cucumber/kheera/kakdi,1 and 1/2 cups grated jaggery or sugar,1 and 1/4 cup rava/sooji/semolina,1 cup dessicated or finely  grated coconut,2 green cardamoms ground,2 tbsp chopped cashews,

pinch of salt.

Roast rava (dry or in 1 tsp butter/ghee) and cool.Mix all the rest of the ingredients and beat well , pour the batter in a 8 x 8inch baking pan.Preheat oven to 350 F / and bake the cake in the oven for 30 minutes till cooked .Cool and cut into squares.Can be served hot or at room temperature.

Pineapple Saar

Summer days bring in special fruits and vegetables. Saraswats freely use these in their cooking . Raw and ripe mangoes, pineapples, jack fruits , jack fruit seeds, all of these create some exotic vegetarian treats with names like Ambe sasam, annanas sasam, ambe-annanas sasam, ansa phansa chi bhaji,etc. The end result is a refreshing , tasty and exotic dish.
Pineapple saar is a thin, light curry that can be served as a soup or a side dish with meals. Perfect for a summer's day lunch get together.

1 cup unsweetened pineapple juice, 2 cups coconut milk, 2 tsp oil, 4-5 curry leaves, 1 pinch of asafoetida, 1 green chilli slit, 1/4 tsp mustard seeds, 1 tsp finely grated ginger , 1 tbsp rice flour / cornflour, salt to taste.

Mix well the pineapple juice and coconut milk, make a paste with a tbsp of this mixture and rice flour / cornflour , add to the pineapple coconut mixture and mix well. Heat oil, add mustard seeds .when they splutter , add asafeotida, curry leaves, green chilli and ginger. Saute lightly , add the pineapple - coconut mixture and cook on slow heat till slightly thick. 
Serve as a soup or with rice.

Kelphoolachi Bhaji

This is one vegetable, I could never bear the smell of. It is sickly sweet and all pervading. Yet this preparation is one of my favourite exotic things to eat.My mother turns this ugly looking, smelly flower of the banana trees , into one delectable morsel. Kelphool, or Banana Blossom is actually many bunches of flowering bananas. These bunches, hidden inside layers of thick brown leaves grow to become the bananas we eat. The Banana Flower or blossom is found at the bottom of a clump of several bunches of bananas. It is a special treat in kitchen southwards of  and around Maharashtra. It is cumbersome to clean and prepare this vegetable and a huge looking blossom usually yeilds a small amount of useable vegetable. Yet it is worth the trouble ( In my case ,since someone else takes it :) )
Here is my mothers special recipe.

1 banana flower
1 cup black vatana , soaked over night
3 tblsp oil
1/2 tsp black mustard seeds
a generous pinch of asafoetida
8-10 garlic smashed but not broken
1 large onion chopped fine
1/2 tsp each of turmeric powder, red chilli powder
1 tsp each of coriander powder, cumin powder, garam masala powder
1 small lump of jaggery , size of a large marble
salt to taste
1/4 cup fresh dessicated jaggery


Pull apart the leaves and remove the small thin pods , Remove the  long stem and thin membrane , wash the pods and chop them fine .  Soak it in a mixture of 1 cup water and 1 cup buttermilk, overnight. At the same time soak 1 cup black mattar ( kala vatana). Next morning
Drain the vegetable and cook under pressure for 3 whistles. Cook the black mattar under pressure for 3 whistles.In a pan heat oil, add mustard and asfoetida. take the garlic and fry them till brown. remove, saute  onion till brown, add the cooked black mattar, garlic, turmeric, red chilli powder, coriander powder, cumin powder, and garam masala. cook for 2-3 minutes. Add salt and jaggery, then the cooked vegetable. stir well then cover and cook for 5 mins.Once the vegetable is dry,add dessicated fresh coconut and serve.

Best served with Roti, Phulkas or with Dal Rice.

Green Coconut Chutney

Throughout the coastal belt of India, coconut is used in everyday cooking. Coconut is also allowed during fasting days, hence it finds its way into Phalahari or Farali cooking on special days like Janmashtami, Navratri, Sankashti, Ekadashi and menus for the fasting Mondays in Shravan.
This chutney is devoid of garlic and yet is tasty and creamy.

1 cup of freshly grated coconut, 2 green chillies , 2-3 tbsp chopped coriander, rock salt or common table salt. Grind to a smooth paste.
Other variations : you can add 2 tbsp chopped raw mango when available . It makes the chutney amazingly tangy. You can heat a tbsp oil and add mustard seeds and curry leaves. Thin down the chutney to a thick curry consistency and add the tempering.

This chutney goes well with Batata Vada, Vada Pav, Idli, Dosa, Uttapam, Upma , Dhokla, Patra/ Allu Vadi

Green Coriander Chutney

Most Indian snacks are served with a chutney or dip. This can be spicy, rich, tangy or sweet and sour. A chutney compliments hot and spicy snacks, while it adds flavour to cold snacks like bhel puri and chaats. Chutneys can turn every day rotis and parathas into yummy exotic frankies. These are easy to make and always gather compliments.

The basic green coriander chutney :

1 cup chopped green coriander, 1 small onion, 1 tsp tamarind paste, 1 or 2 green chillies ( according to taste) , 2 pods of garlic, 1/4 inch ginger, a generousd pinch of rock salt and roasted cumin powder.
grind together coriander, chillies, garlic , ginger , onion and tamarind. Add rock salt and cumin powder. Check for salt and add normal salt as required.

Garlic Onion Chilli Chutney

Garlic, Onion, Chilli, three superstars.Makes any meal special. This chutney can be used to flavour with western as well as Indian dishes.Smooth and easy to get along with. Not too spicy, but definately yummy.

2 dry red chillies, 6 cloves of garlic, 1 small onion, salt to taste.

Grind to a smooth paste.Store.

Sweet Dates Chutney

Think of Mumbai street food and besides Vada Pav you think of Bhel Puri . The chutneys are the ones that lend the bhel its tanginess. The sweet dates chutney is a must in any Mumbai chaat. Along with the green coriander chutney and the garlic chutney, any snack is a super hit.

15 dates- deseeded, 2 tbsp tamarind paste, 1 tbsp jaggery, 1/4 tsp rock salt.

Grind together all the ingredients till smooth and viscous.Strain and store.Keeps for a week when refrigerated. Can be served with hot spicy snacks like samosa, pakodas, vada pav etc and chaats.

Garlic Chutney

What is life without a little spice? This one though takes the cake in sheer spice and heat.Yet its one that you cannot have enough of. The ingredients can be controlled and manipulated to achieve a comfortable pungency level. Make it once and you will want to have it in your refrigerator at all times. This one goes well with all kind of Indian meals, Snacks, Burgers, Sandwiches, Rotis, Parathas, Bhakris,Khichadi and a worthy companion to the Vada Pav!

12 red dry chillies ( if you are not used to too much spice, use Kashmiri chillies- deseeded), 1 entire pod of garlic-peeled, a handful of roasted peanuts, tsp jaggery, 2 tbsp tamarind paste, 1 cup grated dry coconut ( gari), salt to taste.

Clockwise from top:Red chillies, garlic, tamarind paste, grated coconut, peanuts, jaggery,

Roast and crush separately, dry coconut and peanuts ( crush it finely , unless you like the chutney to be chunky). Grind together red chillies, garlic, salt, tamarind and jaggery.Mix this thick mass with the crushed coconut and peanuts. Store. This will keep well in the refrigerator for a month, though I cannot guarantee it will last that long :)

Manngane

Saraswat cooking is light except for the liberal use of coconuts.Most Saraswats are found in the coastal belt of Maharashtra, Goa, Karnataka and Kerala.Due to the abundance of coconuts , they have based their cuisine on coconuts. Coconut grated, dessicated , ground or the milk extracted from grated coconut.The richness it adds to gravies and the delicate flavour, is unmatched. Most of their sweets are coconut based. The delicate steamed Patolio, Modaks,Steamed Rice Semiyan in coconut milk, Sweet Potato Kheer and Manngane or Madgane.This is a rare sweet , but nutritious light and very different. The next time you want a dessert that is talked about try this.

1 cup Chana dal/ Bengal gram/ split chick peas ,1 cup grated jaggery,1/4 cup fresh coconut sliced and chopped into small pieces, 1 1/2 cups grated coconu,1 pinch cardamom powder,2 tbsps cashewnut pieces, 1 tbsp raisins, a pinch of salt

 Soak the chana dal in 2 cups of water for an hour, drain .Heat a tbsp of ghee,fry the channa dal, coconut pieces and raisins. Keep the cashews and  raisins aside, add 1/4 cup water to the fried chana dal and cover and cook the dal till soft but whole.Soak the grated coconut in 1 cup warm water.Grind it and squeeze the milk of the coconut.To the cooked dal and coconut pieces , add the jaggery and fried cashews. Keep on medium heat for 2-3 mins or so. Add the coconut milk and then the salt ,cardamom powder and raisins.Serve hot or cold.

Kofta Curry

Koftya clearly comes to us from the Middle East. It is basically a variety of ground meat, mixed with spices and grilled or fried, served as an dry appetizer or side dish or cooked in a rich gravy. In India the vegeratians adapted this to form the popular Kofta Curry , made with bottle gourd ( Lauki) or potatoes, paneer, raw bananas or other tubers.These koftas are made from grated vegetables, mixed with spices and flour ( mostly chick pea flour) , stuffed with rich dried nuts and fruits like raisins, apricots, sultanas and fried. These are then cooked in a tomato based gravy and garnished with cream.

1 cup grated bottle gourd ( lauki) , 100 gms paneer, 1 tbsp flour, salt to taste,1 tsp each chopped ginger ,garlic, coriander . 1 tbsp chopped mixed nuts, ¼ tsp red chilli powder.

add the salt to the grated bottle gourd and leave for 10 mins. Squeeze it till all the water is drained out.To this add giner, garlic, coriander leaves, nuts, red chilli powder, salt to taste and flour. Mix well.Crumble the paneer and add to the mixture. Mix well and roll into 8 even sized balls.

Gravy:

2 tbsp oil, 2 onions boiled, pureed and cooked till light brown.2 tbsp tomato puree, ¼ cup thick yoghurt, 8-10 cashews ground into paste , with milk,2 green cardamoms crushed, 1 tsp each red chilli powder, turmeric, cumin powder, coarinder pwoder, garam masala powder, 1 tbsp ginger garlic paste, 1 cup water, salt to taste. Cheese for garnish.

Heat oil, add onion paste , add ginger garlic paste, when oil separates add tomato puree , add in red chilli powder, turmeric, cumin and corriander powders,cook till oil separates, add yoghurt and cook on slow flame for 2 mins.Add cashew paste and cook till mixture thicken. Add water and salt to taste, add garam masala and cook till gravy bubbles.

Meanwhile fry the kofta balls in hot oil , once the balls are light brown , reduce heat and fry till golden brown. Drain and add to the boiling gravy. reduce heat and cook till the koftas sink into the gravy. Garnish with green coriander leaves and grated cheese or cream. Serve hot with rotis, poories, parathas , naan or kulchas.

To make a jain( free from onions and garlic)  version of the above, skip out the ginger-garlic in the koftas and the onion paste and ginger garlic paste from the gravy. Instead increase the quantity of cashews and yoghurt. You can susbstitute the lauki for raw bananas , but never potatoes or other tubers.Paneer can be used either with a combination of lauki or raw bananas or on its own. In that case double the quantity of flour.

Shahi Paneer

Paneer is a favourite product upward of Maharashtra, south west part of India. While Paneer originates from the frontiers of the North and Central India, have their pown special preeparations.Also paneer as Chhena , is used in the eastern states as a basis for many delectable sweets.Paneer can be enjoyed on its own , with a sprinkling of chaat masala, or just salt and pepper, or as a main ingredient in main dishes in an all Indian meal.It can be used as a counterpart for meat dishes to be served to vegetarian guests and as a chunky cubes, skewered and grilled as Tikkas.

250 gms paneer, cut into large cubes, 1 tbsp ghee, 8-10 cashews ground into a paste with milk, ½ cup thick yoghurt, 2 crushed green cardamoms, paste of 2 green chillies , ½ cup of cream, ¼ tsp cumin seeds, ½ tsp white pepper,1 tsp corainder powder, coriander leaves to garnish.
Heat ghee, add in cumin seeds till they brown, add green chilli paste and fry till light brown, add crushed cardamoms and coriander powder, reduce flame and add in yoghurt, cook on slow flame for 2-3 mins. Add cashew paste and mix well. Cook till mixture thickens. Add salt to taste and pepper powder. Add paneer and ¼ cup water and cook on slow flame till paneer is well coated and gravy slightly reduced . reserve 2 tbsp cream for garnishing and add the balance cream. cook for a minute. Garnish with green coriander and the reserved cream and serve hot. This can be served as a side dish with Pulaos , Biryani, or a main dish with roti, paratha, pooris, naan, kulchas.

Egg Curry

Eggs are today considered a vegetarian food.Atleast it is in the grey area in between vegetarian and non vegetarian.The firsat item to be tried for the newly crossed over non vegetarian, a kind of testing the waters. Once you've enjoyed an egg curry, there is no turning back. You are on your way to the pleasures of non vegetarian culinary delights.
An easy recipe for a meal for two, you will end up impressing the non indian with this main dish, without any sweat.o happy cooking, happy eating and happy impressing.

2 eggs,2 onions chopped, 2 tomatoes chopped, 1 green chilli, 2 tbsp oil, 1 tsp each of turmeric, red chilli powder, garam masala, cumin powder, 2 tsp coriander powder, 2 tbsp ginger garlic paste,salt to taste , green coriander to garnish

Heat oil. Put in chopped green chilli. Add in onion and cook on a slow flame till light brown. add in ginger garlic paste and cook till oil separates. Add in tomatoes and cook till soft and pulpy. Mix together the powdered spices : turmeric, red chillin powder, cumin powder, coriander powder. Add to the tomato paste and salt to taste.Further cook till oil separates.

Meanwhile boil 4 eggs till hard boiled.Beat the balance 2 eggs.Once the masala paste is cooked, add in the hard boiled eggs, add 1 cup water. Check salt.Once the gravy starts boiling, add in the beaten eggs . Do not stir. Let simmer for 2 mins, then gently break up the egg layer till it cooks and gravy separates. Add in green coriander leaves and garam masala. Can be served with roti, rice or bread.

Rajma

Rarely will a Punjabi household be found , where Rajma, or kidney beans, is not cooked and enjoyed. It is a favourite in regions in and around the frontier regions and the hills of the north. Rajma  as it is eaten in India is mostly served as a curry with steamed rice.Rajma Chawal is considered a comfort food , so here is the simple and basic Rajma recipes for all you homesick punjabi kudis and mundas.

1 cup rajma beans to be soaked overnight
Drained , soaked rajma beans, 2 onions chopped, 2 tomatoes chopped, 4 cloves, 2 green cardamoms pounded, 2 bay leaves, 2 X 2” pieces of cinnamon, 4 red chillies whole, 2 tbsp oil, 1 tsp each of turmeric, red chilli powder, garam masala, cumin powder, 2 tsp coriander powder, 2 tbsp ginger garlic paste,salt to taste , green coriander and 1 tbsp fresh cream .
Heat oil. Add in bay leaf, cloves, cinnamon, cardamom, red chillies. Add in onion and cook on a slow flame till translucent. Increase heat and sauté till light brown. add in ginger garlic paste and cook till oil separates. Add in tomatoes and cook till soft and pulpy. Mix together the powdered spices : turmeric, red chillin powder, cumin powder, coriander powder. Add to the tomato paste and salt to taste.Further cook till oil separates.Add in the soaked rajma beans and 1 1/2 cups water and cook under pressure for about 6 whistles. Cool and uncover. Check for doneness. If cooked , sprinkle garam masala powder and chopped coriander. Mix in about a tablespoon of fresh cream and serve hot with rotis, parathas, pooris.

Kobichi Bhaji - Cabbage Chana Dal vegetable

Cabbage is amongst my favourite vegetables.I love it in salads, snacks, pakodas, parathas, a semi cooked vegetable called sambharo ( gujarati style) and in vegetables like an Upkari ( konkani style: see my earlier post). I like combining it with potatoes, peas, capsicum, channa dal or sometimes as a vegetable kheema. I can eat cabbage anyday.

This one is a simple everyday preparation with least amount of oil or spices.
2 cups shredded cabbage,
2 green chillies- slit,
6 curry leaves,
2 tsp oil, 
1/4 cup channa dal soaked, ( optional)
1/4 tsp mustard seeds,
1/4 tsp turmeric,
1/2 tsp coriander powder,
chopped green coriander to garnish.
Fresh dessicated coconut to garnish

Heat oil , add mustard, chillies, curry leaves.Add dal and roast till pink.add 1/4 cup water , cover and cook till dal is almost cooked.dry out the water is any and add the cabbage. Mix well , add turmeric, coriander powder, and salt. cook for 2 mins . The cabbage should be just done and not too limp. Garnish with chopped coriander leaves and fresh coconut and serve with rotis.

French Toast Sweet

1 egg, 2 tbsp honey, 1 tbsp cream, 2 slices bread

Beat together eggs, honey, cream. Soak Bread in it till mixture is absorbed.

In a pan put in 1 tsp butter, heat and carefully place the bread slices in it. Cover and cook on low flame for 2 mins. increase the heat and shallow fry till light brown. Turn and cook the other side similarly.

Serve topped with fresh cream and a blob of chocolate sauce.

Happy Kids, Happy Mommy. Have a Great Day.

Roadside Omlette

This omlette was amongst the few things my dad could cook. But bit was a treat for us kids. The flourish with which he mixed the eggs, chopped the bread and assembled it, looked almost magical.The final omlette served with his widest and warmest smile was a  feast like no other A simple and delightful breakfast option. It takes as much time as a simple omlette and yet feels special. You can get as creative as you like , adding cheese, mushrooms, chopped mixed vegetables, pasta, bits of chicken, ham, salami, sausage, sauces etc. Here is the basic recipe though.

Chop up 2 slices of bread ( any kind is fine) , chop up 1 onion, 1 green chilli, a few leaves of coriander. Beat 2 eggs, add salt and pepper to the eggs.In a pan , pour in 1 tsp oil and spread it evenly.Put in the bread pieces and toast well.Mix the onions, chill and coriander with the eggs.

Pour carefully and evenly over the bread pieces.Cover and cook till the top is firm.Turnover and cook till the bottom is slightly brown.


Turn it over into a plate and serve with salad, french fries or just ketchup.

Its amazingly crispy.

Khau Suey

A delightful one dish meal. Its the various toppings sprinkled on top that makes this fantastic dish a favourite with young and old.
Its simple and easy to make.
2 cups mixed vegetables , or 500 gms boneless chicken
6 dried red chillies, 8 pods of garlic, 2" piece of ginger - grind to a smooth paste
1 large onion chopped fine, 3 tbsp chick pea flour ( besan) roasted lightly, 2 cups coconut milk, 4 tsp cumin powder, 4 tsp coriander powder, 2 tbsp oil.
Heat oil in a pan, saute onions, add the chilli, garlic ginger paste.Once it dries up add cumin and coriander powder.

Sauteing the onions and chilli, garlic, ginger paste

Roasting the chick pea flour

Add vegetables and chick pea flour. Slowly mix in half a cup water. Mix well cover and cook till the vegetables are done and the curry is thick.add salt to taste and coconut milk

Vegetable Curry

For the toppings
finely chopped garlic, ginger fried till light brown and crisp, chopped boiled egg, finely chopped corianger leaves, mint leaves, green chillies, spring onion greens,fried sliced onion, fried potato strips ( salli), lemon juice, coarsely crushed peanuts. Assemble the toppings in small bowls at the table.

Serve a portion of steamed rice or boiled noodles, top it with the curry, sprinkle as many of the toppings as you like. end with lemon juice. Enjoy a truly delicious one dish meal.

The Khau Suey assembled

Individual serving of Khau Suey