Author: admin

This one is straight from my Mother’s Kitchen, sounds cliché .This winter staple is cooked in every house hold across the country. But I am very sure that each house has its own unique way of cooking this simple dish. Try cooking my mom’s way.

Ingredients:

500 g cauliflower florets (washed and set aside in a bowl of water)

250 g potatoes ( Cubed ,Washed and set aside in a bowl of water)

2 Tbsp. Coriander- Chopped (1 and ½ + ½ for garnisasafoetida)

2 Green chilies chopped

½ inch ginger chopped

150 g Tomatoes –chopped

1tsp fenugreek seed

1tsp Cumin seed

½ tsp asafoetida

3 Tbsp. Mustard oil (2+1)

1tsp red chili powder

1 tsp turmeric

1Tbsp. coriander powder

1 Tbsp. spice mix (Curry Masala/Garam Masala)

100 ml water

Method:

In a big skillet (Kadahi) add oil (2 Tbsp..), use high flame. Add fenugreek seeds, in a moment it starts spurting, then add washed cauliflower and potatoes. Keep it on high heat, start stirring, (sort of shallow frying in 3-4 minutes) the cauliflower and potatoes will start turning golden brown and get softer. Lower the heat, cover the skillet for 3-4 minutes. Take it off from the heat and shift the semi- fried Cauliflower and Potatoes in a separate bowl.

In the same pan and on medium heat take remaining oil and add cumin seeds, asafoetida, green chilies, coriander and ginger sauté for 1 minute. Add chopped tomatoes, sauté for some more time; add Red chili powder, turmeric and coriander powder; stir till tomatoes become soft and paste like, add water at this point. After some time (2-3 minutes) add cauliflower and potatoes, mix well with the tomato paste, crank the heat, stir for a minute. Add salt, Curry Powder /Garam Masala. Cover the lid and let the curry simmer for 10 minutes. Check after 10 minutes if the cauliflowers and potatoes are cooked .Garnish with Green Coriander and Ginger juliennes.

If you want to make a gravy based curry , add 1 cup of tomato- and onion paste (sautéed) just before adding shallow fried cauliflower and potatoes and increase the red chili and spice mix by 50%.

For Dal

1 cup boiled Red Gram ( Arhar/Tuar dal)

¼ Tbsp. Turmeric Powder

1/2 Tbsp. red chilli powder

1 Tbsp. Jaggery

½ Tbsp. Coriander Powder

1/8 Tbsp. Asafoetida

1/2 Tbsp. garam masala powder

1Tbsp. Roasted Peanut

¼ Tbsp. Carom Seeds

¼ Tbsp. Mustard Seeds

¼ Tbsp. Cumin Seeds

¼ Tbsp. Sesame Seed (Roasted)

2 Green chillies sliced

4 Cloves

1 Tbsp. Chopped Coriander leaves

2-3 Round whole red chili

1 Tbsp. cooking Oil

1Tbsp. Clarified butter

½ Tbsp. Lemon Juice

Salt to taste

For Dhokli

2 cups wheat flour

¼ Tbsp. Carom seeds

¼ Tbsp. Turmeric powder

¼ Tbsp. Red Chili powder

Salt to taste

1 Tbsp. Oil

Water for kneading

Method;

First we make dhokli dough , mix all the above dry ingredients for dhokli , mix well , add oil and mix well , slowly add water and knead well to get a perfect soft dough. Rest it for 30 minutes.

Now to prepare your dal , whisk the boiled dal to get a fine paste , pour oil in the pressure cooker and on low heat add, cumin seeds, mustard seeds , asafoetida and carom seeds let it splutter then add roasted peanuts, sesame seeds, cloves ,turmeric, red chili, coriander powder along with Garam Masala (Spice Mix Powder) and Round whole chili (Red Chili). Stir for a minute , pour dal mix in the cooker . Add jaggery and salt to taste, boil over medium flame. While your dal is simmering , its time to look back to dhokli dough . Devide the dough into 4 portions , roll out each portion into a thin disk, cut with pizza cutter or knife the disk into diamond shape. Add these dhokli sheets ( Pasta ) to the simmering dal , keep stirring to avoid sticking of dhokli .Cover the lid of the pressure cook , on medium flame cook the dal dhokli for 10 minutes or for 2-3 whistles. Serve hot, garnish with chopped coriander and dollop of clarified butter.

Ingredients:

250 grams cabbage (shredded and blanched)

3 medium potatoes, diced

1 green chili, chopped

½ Tbsp. cumin seeds 

¼ Tbsp. Nigella Seeds

¼ Tbsp. turmeric powder 

¼ Tbsp. red chili powder 

½ Tbsp. coriander powder 

½ Tbsp. garam masala powder (Spice Mix)

2 tablespoon oil

salt to taste

1 tablespoon chopped coriander leaves  for garnish

Method:

Take 2 Tbsp. oil in a frying pan heat on low to medium flame . add cumin seeds and nigella seeds and saute till they splutter, add diced potatoes, green chili , saute for two minute on high heat , lower the heat , add turmeric powder,red chili powder, coriander powder and garam masala powder . Saute on high heat for a minute, add shredded cabbage , Toss on high heat for a minute of two. Add Salt to taste,nNow on low heat let the curry simmer for 5-6 minute , cover the pan and check after 5 minutes whether potaoes are cooked or not. If cooked , take the pan off heat, do not worry about cabbage. Garnish with chopped coriander.

Ingredients:

400 grams okra 

½ Tbsp. turmeric powder

1 Tbsp. red chili powder 

1 Tbsp. coriander powder (Roasted)

1 Tbsp. cumin powder (Roasted)

1 Tbsp. garam masala powder (Spice Mix)

1 Tbsp. dry mango powder 

1 Tbsp. chaat masala (Optional)

½ cup gram flour (roasted)

Salt to taste

Cooking oil for frying okras

Method:

Rinse the okra in water for 2-3 times. Wipe them dry , Slice vertically into 4 pieces.

Now sprinkle turmeric , red chili, cumin, spice mix, dry mango powder and coriander powder. Mix well with spoon or hand. Once you get an even coating of the spice powders , its time to add roasted gram flour. Make sure gram flour is evenly coated on all the okras. Rest this mix for 30 minutes.

Now in a frying pan heat oil on low to medium flame. Fry marinated okra in batches. Fry the okras till golden brown and crisp. 

Keep the fried okras on a kitchen towel to absorb the extra oil. Garnish with julienned ginger, chopped coriander and sprinkle some chat masala if you like.

You can also bake these marinated okras in an over for 180 ºC degree C till you get golden brown colour and crisp.

Ingredients:

For Bon Bons

200 grams  lotus stem ( Pressure cooked, chopped and blended in a blender without using any water)

8- 10 slices of lotus stem (fried) for garnisasafoetida .

1/3 cup Bengal gram flour (Lightly roasted)

1 green chilli – chopped

½ Tbsp. cumin seeds (Roasted)

¼ Tbsp. red chilli powder

¼ Tbsp. Turmeric Powder

1/8 Tbsp. Asafoetida

¼ Tbsp. garam masala powder

¼ Tbsp. coriander powder

salt to taste

Cooking oil for deep frying

For gravy

3 Medium size onion chopped

1 Tbsp. Ginger Garlic Paste

1 cup Tomato puree

1 Tbsp. kashmiri red chili powder (paprika)

½ Tbsp. Turmeric

1 ½ Tbsp. Coriander Powder

2 tablespoons oil

1  bay leaf

1 inch cinnamon

2 green cardamoms

2 cloves

1 black cardamom

¼ Tbsp. caraway seeds

 Water as required

½ Tbsp. Brown  sugar (Optional)

½ Tbsp. Dry Fenugreek Leaves)

salt to taste

Method :

Before you pressure cook the lotus stem , make sure you have rinsed them well , with the help of a peeler , remove the outer skin, slice them and then pressure cook (with 1 cup of water) them with some salt . Cook for 4 to 5 whistles on medium flame. They should be cooked by now. Take them off heat . and blend the cooked lotus stem in a blender to get a smooth but not runny paste. In a bowl , add the paste and roasted gram flour , chopped chill, roasted cumin seeds, red chilli powder, turmeric powder garam masala powder, coriander powder, salt to taste and asafoetida. Mix well with spoon or hand. Make sure it takes shape of very soft dogh. Rest this mixture for 20 minutes in a refrigerator.

In a deep frying pan and on low to medium heat, take spoonful of the dough make a small ball (wet palm) and add in hot oil. Turn over , once one side looks golden brown and fry the second side . Fry till you get even colour on both the sides. Your Bob Bons are done.

Making gravy

In the same frying pan where you have fried Lotus Stem Bob Bons , add oil , on

medium heat add bay leaf, cinnamon, cardamom, cloves and caraway seeds, wait for

splutter , now add onion saute till onion become light brown, add ginger –garlic paste

and tomato puree , saute for 2 more minutes now add red chili and turmeric powder

stir well , now ads coriander powder . Saute for a minute then add water ( As per the

consistency you are looking for) , simmer and take it off heat. Once cools down make a

paste of this mixture ( Do not forget to remove bay leaf) . In the same pan pour the

onion-tomato sauce , add little water if required give it a boil ,and then simmer . Add Dried Fenugreek Leaves and sugar in a minute your gravy is ready. Pour this hot gravy on top of your fried Bon Bons , garnish with ginger, drizzle some heavy cream and give the finisasafoetida touch by freshly chopped coriander and fried lotus stem chips.

Ingredients:

1 medium carrot (Blanched Diced)

½ cup Cabbage (Shredded)

1 Raw Banana (Blanched and Diced)

½ Cup French Beans ( Blanched and Cut in length)

1 Medium size Potato ( Blanched and diced )

1 green chili (chopped)

1 Tbsp. Black Lentil (Husked)

1 Tbsp. mustard seed

8-10 curry leaves 

1/8 Tbsp. asafoetida 

1/4 Tbsp. turmeric powder 

¼ Tbsp. white pepper powder

1 Tbsp. Coconut oil

3 Tbsp. fresh grated coconut

2Tbsp. Coconut Milk

salt to taste

Use sliced grilled raw banana for garnisasafoetida

Method:

On low flame , heat the oil in a pan. add the mustard seeds and black lentil. Fry till the black lentil turn brown ( but not burnt). Now add green chilies, curry leaves, turmeric powder and asafoetida, saute for half a minute and now add the veggies. sprinkle salt and stir for a minute .Add coconut milk ,cover and let the veggies cook till they are done. Check in between to make sure veggies are cooked ( Shouldn’t take much time as veggies are blanched before hand . Once veggies are cooked and look dry with very little moisture ,add fresh grated coconut and white pepper powder. Garnish with grilled banana slices.

For Kofta Shell

200 grams spinach or 4.5 to 5 cups chopped spinach

1 green chili

1 Tbsp. chopped garlic or 3 to 4 medium garlic cloves, chopped

1 Tbsp. chopped ginger or 1 inch ginger, chopped

½ cup gram flour (Roasted)

50 gram paneer

¼ Tbsp. garam masala powder (Spice Mix)

salt as per taste

For gravy

3 Medium size onion chopped

1 Tbsp. chopped ginger 

1 Tbsp. chopped garlic 

4 medium size Tomatoes (chopped)

1 Tbsp. kashmiri red chili powder (paprika)

½ Tbsp. Turmeric

1 ½ Tbsp. Coriander Powder

2 tablespoons oil

1  bay leaf

1 inch cinnamon

2 green cardamoms

2 cloves

1 black cardamom

¼ Tbsp. caraway seeds

 Water as required

½ Tbsp. Brown  sugar (Optional)

½ Tbsp. Dry Fenugreek Leaves)

salt to taste

Method

Making palak kofta

Thoroughly rinse spinach , chop, add paneer and roasted gram flour , add chill, ginger and garlic while making the puree. Mix very well, add garam masala powder and salt as per taste. Stir well for a minute . The Koftas are done keep it in a refrigerator for 45 minutes.

Now frying palak kofta

Heat oil for deep frying in pan (on medium heat) gently place the palak kofta in the medium hot oil. Depending upon size of your pan fry koftas in batches Gently turn over each kofta when you get golden brown colour and kofta look crisp. Keep frying till you get even brown colour on all the sides. Remove fried koftas with a slotted spoon and keep on paper towel to absorb the excess fat.

Making gravy

In the same frying pan where you have fried koftas, add 2 Tbsp. oil , on medium heat add bay leaf, cinnamon, cardamom, cloves and caraway seeds, wait for splutter , now add onion saute till onion become light brown, add ginger and garlic and chopped tomatoes , saute for 2 more minutes now add red chili and turmeric powder ,stir well , now ads coriander powder . Saute for a minute then add water ( As per the consistency you are looking for) , simmer and take it off heat. Once cools down make a paste of this mixture (Do not forget to remove bay leaf) . In the same pan pour the onion–tomato sauce , add little water if required give it a boil ,and then simmer . Add Dried Fenugreek Leaves and sugar in a minute your gravy is ready. Pour this hot gravy on top of your fried koftas , garnish with ginger, drizzle some heavy cream and give the finisasafoetida touch by freshly chopped coriander.

This very easy and yum dish is prepared by me for my parents , who do not eat onion and garlic.

Ingredients:

For spinach puree

200 grams spinach, blanched and pureed with 1 green chili, ½ inch ginger and 8-10 blanched cashews.

2 tablespoons cooking oil

¼ Tbsp. Carom seeds 

2 single mace strands 

1 dry red chili 

½ Tbsp. asafoetida 

½ Tbsp. finely chopped ginger 

¼ Tbsp. Green or White Pepper powder 

½  cup water or add as required

salt to taste

¼ Tbsp. lemon juice (optional)

200 grams paneer,  cubed

2 Tbsp. Cream

¼ Tbsp. garam masala powder (Spice Mix)

Method

Heat 2 tablespoons oil in a pan. Keep the low flame to, add carom seeds and let them crackle.

 Now add strands of mace, dry red chili and asafoetida, stir well.  Saute and add finely chopped ginger. Stir for a minute saute for 3-4 minute till you get a nice aroma ,now add pepper powder. Stir well and now add the spinach puree and continue stirring for a minute.

Add salt as per taste and water as required. Now let the gravy simmer for 5-6 minutes. Stir occasionally . Add cubed paneer, cream and stir for a minute , when you are about to take it off heat , add garam masala (Spice Mix) . Your Palak Paneer is ready. This can go with rice of your choice or bread of your choice.

(Stuffed Tinda (apple gourd), Parwal (pointed gourd), Bhindi (Okra) , Chili, Karela (Bitter gourd).

Ingredients:

100 grams each of Tinda, Parwal, Bhindi, Chili and Karela

Ingredients:

200 grams chopped Onions

100 grams chopped Tomatoes

2 Tbsp. chopped Garlic

1 Tbsp. chopped Ginger

1 Tbsp. turmeric powder 

1 Tbsp. Fennel Powder (You can also use crushed fennel)

½ Tbsp. Nigella Seed

1 Tbsp. red chilli powder 

2 Tbsp. coriander powder 

1 Tbsp. cumin powder (Roasted)

1 ½ Tbsp. garam masala powder (Spice Mix, I use my secret MM {Magic Masala})

1 Tbsp. dry mango powder 

½ Tbsp. asafoetida 

salt To taste and to rub on the veggies

6 tablespoons oil

2 to 3 tablespoons chopped coriander leaves

Method :

Blanch Tinda, Parwal and Bitter gourd in batches , rice Chili and Bhindi ( Pat Dry), Slit Tinda (Cross Section) and other veggies slit, but make sure you do not cut them entirely (single slit from the Centre) . Karela needs to be treated differently (Before blancasafoetida karelas , you must peel the outer layer by using a scrapper, Slit and remove all the seeds . Rub salt and turmeric in and outside of the veggies . ( Keep Aside)

Its time to work on the stuffing , it requires 2 Tbsp. of cooking oil ( I use Mustard Oil) in a pan and on medium heat, add nigella seeds , and crushed fennel seed , once starts splutter , add onion, garlic and ginger saute till oil starts leaving the sides ,add chopped tomatoes, saute for minutes , add asafoetida ,turmeric, red chili, Cumin powder, coriander powder, garam masala powder, dry mango powder, and salt to taste . Stir and suate the mixture till you get a nice brown colour . At this point check for seasoning, adjust as required.

Take the stuffing mixture off heat , let it cool down , before you start stuffing the veggies with this mixture.

Stuffing Veggies

Take each vegetable and stuff the mixture inside of the cavity you made by slitting , prepare all your veggies , do not over or under stuff them.

The final step involves pan frying these veggies on a girdle or pan. If you do not have a large girdle or pan, you may try to fry in batches. Handle each vegetable carefully, flip them , make sure all the sides are fried properly. In between frying, cover the pan with a lid to make sure the veggies are cooked perfectly.

Once done place veggies on a hot girdle , on very low heat , , if you have any left over stuffed masala, sprinkle on top of your stuffed veggies. You can also try these pan fried veggies with onion tomato gravy.