Beetroot tomato sabji

 

PREP TIME

15 mins

COOK TIME

15 mins

TOTAL TIME

30 mins

  

Serves 3-4 people

Ingredients:

• 2-3 medium size beetroot 
• 2 medium size tomato
• 10 leaves kadipatta
• 1-2 green chillies or dry red chillies
• Cilantro 
• 4 tsp oil
• 2 tsp - Cumin seeds or Jeera
• 2 tsp - Mustard seeds or Rai
• 3 tsp - Sesame seeds
• 3 tsp - Urad dal
• 2 tsp - Hing
• 1/2 tsp - jaggery
• 2 tsp - Dhaniya-Jeera powder 
• Salt to taste

Preparation:

1. Cut the beetroots into halves and pressure cook them
2. Peel and chop the beetroots into cubes of size of your choice
3. Cut tomato into cubes
4. Also chop the cilantro 
5. In a pan/kadhai, heat oil
6. Once hot add mustard seeds and allow to splutter
7. Then add Jeera, Sesame seeds and allow to splutter
8. Now add urad dal and roast till golden brown. Make sure the dal is brown, else it does not taste as good
9. Now add chillies and kadipatta and roast well
10. Now add the cubbed beetroot and tomato
11. Add salt, jaggery, Dhaniya-Jeera powder to the pan and mix well
12. Garnish with cilantro and serve with chapati

      NOTE: This can be mixed with yogurt to make it a raita as well or eaten just like that with chapati

Beetroot raita/salad

 

PREP TIME

15 mins

COOK TIME

5 mins

TOTAL TIME

20 mins

Serves 4 people

Ingredients:

• 2 tbsp Oil
• 2 small sized Beetroot 
• 1 medium sized Tomato chopped
• Curry leaves or Kadipatta -  4-5 leaves
• Chopped cilantro
• Green chilly - 1 or 2 based on spice level
• 2 tsp - Jeera
• 2 tsp - Mustard seeds
• 2 tsp - sesame seeds
• 2 tsp - Split urad dal
• 1tsp -Asafetida
• 4 cups - Yogurt
• Salt to taste 
• 1/2 tsp - jaggery

Instructions:

1. Pressure cook the beetroots until soft. 2 whistles and 10min is what I do
2. Once cooled, peel and dice into small cubes or grate (whichever you prefer). I love to keep them diced
3. Chop tomatoes and cilantro
4. Beat the yogurt. Add salt and jaggery and mix
5. Add chopped Beets and tomato to the yogurt
6. Also add cilantro
7. In a takda kadhai, heat oil
8. Once oil is hot add mustard seeds and allow to slutter
9. Then add Jeera and sesame
10. Now add asafetida 
11. Then add green chilly and kadipatta. 
12. Once fried well, allow it to cool down
13. Add this tadka to the yogurt and mix well
14. Serve with chapati and sabji of your choice

Channa masala

Ingredients: 

• 3 Tbsp oil 
• 1 red onion, finely diced
• 1 Tbsp ground cumin
• 1 Tbsp jeera
• 1 Tbsp onion seeds
• 2 Tsp ajjwain seeds
• 1Tbsp ground coriander
• Sea salt to taste 
• 6 cloves garlic, minced (6 cloves yield ~3 Tbsp)
• 2 Tbsp fresh ginger, minced
• 1/2 cup fresh cilantro, chopped
• 1 Tbsp everest channa masala powder (any brand works)
• 1 tsp chili powder
• 1 tsp ground turmeric
• 4 medium sized finely diced tomatoes
• 2 cups chickpeas, soaked and drained
• 1 tsp sugar
• 2 Tbsp kauri methi

Instructions:

1. Heat a large pot over medium heat. Once hot, add oil, cumin, onion seeds, ajjwain, onion and one-third of the salt 
2. Add chopped/crushed garlic, ginger, cilantro to the pan with the onions.
3. Next add ground coriander, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.
4. Next add pureed tomatoes and chickpeas and remaining salt. Add the channa masala powder and stir well, until oil separates out.

   If the mixture looks a little too thick, add water. You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
5. Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer
6. When the chana masala is thickened and bubbly, taste and adjust seasonings as needed, adding more salt for saltiness, chili powder for heat, or a bit of coconut sugar for sweetness and to offset the heat of the chilies.
7. Remove from heat and cook in a pressure cooker or instant pot for 20min. 
   Stir to mix, then let cool slightly before serving. Fresh cilantro for excellent garnish. 

Spicy Navratan Korma

Ingredients:

Total time: 45 - 60min    Serves: 6 people

• 225 g - Paneer (Cottage Cheese)
• 1/4 cup - Milk
• 15 g - Ginger
• 6 flakes - Garlic
• 1 cup - Coriander leaves
• 3 - Green chillies
• 3/4 cup - Water
• 1/2 cup - Ghee or Oil
• 300 g - Cauliflower cut into small pieces
• 2 cups - Peas shelled or frozen
• 1/4 kg - Potato peeled and cut into 1 cm pieces
• 1/4 kg - Carrots peeled and cut into thin strips 4 cm long
• 1/4 kg - French beans cut into thin strips 3 cm long
• 1 tsp - Turmeric
• 2 tsp - Cumin Powder
• 1 tsp - Red Chilli powder
• 1 tsp - Garam Masala
• 300 g - Tomatoes pureed
• 1.5 cups - Curd beaten
• 2 slices - Canned Pineapple cut into 1 cm pieces
• 2 tbsp - Cashewnuts broken into pieces
• 12 - Almonds blanched and sliced
• A pinch Saffron dissolve in 1 tbsp hot Milk or hot water
• Salt to taste

Method:

• Grind ginger, garlic, coriander leaves and green chillies into a paste, adding a little water from time to time. 
• Divide the paneer into two batches. Heat oil in a heavy bottom pan for 3 mins and fry each batch till golden brown and remove. 
• To the remaining oil, add ground paste. Stir-fry till golden brown, sprinkling a little milk from time to time. 
• Add all the vegetables, salt, turmeric, cumin, red chillies and garam masala powders. Stir-fry for about 2 mins. 
• Add tomato puree, curd and remaining water. Mix and cook covered on low flame till all the vegetables are cooked. 
• On medium heat, add paneer, pineapple, cashewnut and almonds. Stir and simmer for 3 more mins. 
• Add saffron and serve hot.

Mixed Vegetables in Palak Gravy

Mixed Vegetables in Palak Gravy

Ingredients:

For Gravy

Ingredients for the gravy

Palak - 2 bunches
Tomato - 2 Medium sized
Green chillies - 3 Medium Spiced
Ginger garlic paste - 3 tsp
Onion - 2 medium sized
Red chilly powder - 1 tsp
Garam masala - 2 tsp
Jeera - 3 tsp
Salt to taste
Sugar
Asafoetida
Oil





Vegetables
Cubed French beans - 1 cup
Cubed Carrot - 1 cup
Chopped Cauliflower - 1 cup
Peas - 3/4 cup
Sweet corn - 3/4 cup
Cubed potato - 3/4 cup

Vegetables Flower ready

 Method:

1. Pressure cook Palak, green chillies and tomato with little water.
2. Pressure cook the chopped vegetables separately not in the gravy.
3. Once cooled, make a paste of the Palak, green chillies and tomato.
4. Heat a kadai and add some oil to fry the ginger-garlic and onion.
5. Add ginger-garlic paste and saute for sometime.
6. Then add chopped onion and fry till golden brown.
7. Now add the paste and allow to boil.
8. Then add the pressure cooked vegetables and mix.
9. Now add garam masala, salt, little sugar, red chilly powder and mix well.
10. Bring to a boil.
11. If fond of more rich flavor or guests expected, we can add cream and serve hot.

DHOOD SAMBAR

Dhood sambar

Ingredients:
Onion - 2 big size
Potato - 1 big
Milk - 1 litre
Ghee - 1 tbsp
Salt to taste
Garlic - few
Lavang (Cloves) - 2-3
Dalchini (cinnamon) - small piece
Khus Khus (Poppy seeds) - 1 tbsp
Dry Coconut - 2 tbsp
Jeera
Curry leaves
Coriander leaves
Asafeotida
Red chilliy powder
Garam masala
Kala masala (Masale khara)

Method:

1.  Roast one onion on fire.
2. Cut the roasted onion into pieces and add to kadhai.
3. To the kadhai put garlic, lavang, dalchini, khus khus and dry coconut and roast. Make a paste of this.
4. In the above empty kadhai,  add ghee and allow to heat. Now add hing, Jeera and lots of coriander leaves. Add one chopped onion and fry well.
5. Now add small chopped potato and allow to cook well. If needed add some water. 
6. Then add red chilly powder, garam masala, kala masala and fry for sometime.
7. Next add the above paste and mix well. 
8. Put one litre milk and allow to boil.
9. Just before serving add salt to it. Do not add before as it will spoil the milk.
10. Serve with rice or bread.

Pitatla vangi (Flour brinjal)

I have used typical Maharastrian naming conventions in the recipe. I have put in the hindi names in the brackets. This  curry can be served with Bhakari (Jowar Roti) or chapati. The side items with this will be masala peanuts and bukki kanda (Hand hit onion).

Ingredients:

Besan flour - 2 cups

Wheat flour - 2 tsp

Oil - 3 tbsps

Salt to taste

Jeera - 3 tsps

Red chili powder - 2 tsps

Dhaniya powder - 1 tbsps

Peanut powder - 1 and 1/2 cups

Kala tikhat (Masala chili powder) - 1 and 1/2 tbsp

Dry coconut grated or powdered

Ginger-Garlic paste - 2 tbsps

Coriander

Tumeric powder - 1 tsp

Amchur - 1 tsp

Mustard seeds -  1 tsp

Curry leaves

Green chillies

Onion - 2 medium

Tomato - 2 medium

Water for the dough

Part 1:

To make the dough for the flour brinjal.

Mix the below ingredients and make a dough by  adding water.

•         2 cups of besan
•         2 tsp wheat flour
•         2 tsp oil
•         Salt
•        1 tsp crushed jeera
•         Red chili powder according to taste and spicyness of the powder
•         1 tbsp dhaniya powder

Part 2:

Saran (Filling or masala):

Mix the below ingredients in a mixer.

•         1 cup Peanut powder
•         1 and ½ tbsp. Kala masala
•         Dry coconut powder roasted in oil
•         ½ tbsp. ginger-garlic paste
•         Chopped coriander
•         Turmeric powder
•         Salt to taste
•         1 tsp amchur

Part 3:

Vangi (Brinjal)

1.        Take out small portions of the dough, roll into round (similar to wheat rotis). Put Saran (filling) in it.
2.        Give it a shape similar to Brinjal. Apply oil on the complete vangi.
3.        Take a pressure cooker, do not use the whistle. Take a flat vessel which can fit in the cooker and layer it with oil.
4.        Put the vangi in the vessel and then in the cooker and cook for 3-4min without whistle.
5.        Let them cool down.

Part 4:

Rassa (Gravy)

1.        Put Fodani (Tadka) with Oil, Jeera, Mustard seeds, curry leaves, green chili.
2.       Then put onion and fry till golden brown.
3.        Then put tomatoes and cook it till the tomatoes leave some oil.
4.        Now add salt, red chili powder, the remaining Saran (Filling). Add water to it.
5.        Allow this mixture to boil. Now add Vangi.
6.        Boil again and serve hot with Bhakari (Jower roti), Masala peanuts and raw onion.

Baby corn dry sabji

What you need:
Baby corn
Onion
Tomato
Garam masala
Chat masala
Red chilly powder
Salt to taste
Mint leaves
Coriander leaves
oil
Jeera
Mustard seeds
Asafoetida
Turmeric powder

How do we make it?:
1. Cut baby corn into circles.
2. Cut onion lengthwise.
3. Cut tomatoes into cubes.
4. Chop the mint leaves and coriander leaves as well.
5. Put oil in a kadhai and heat it.
6. Put some Asafeotida, turmeric powder, Jeera and mustard seeds and allow to splatter.
7. Then add the onion fry till golden brown. Now add tomatoes and fry well till they become soft.
8. Now add baby corn and mix well.
9. Add salt, red chilly powder, garam masala and chat masala and mix well. Close the kadhai and allow to cook.
10. After about 10-15min add the chopped coriander and mint leaves and mix well and serve hot.

Turia sabji

You will need:

Serves 2 people

2 medium sized Turia(ಹೀರೆಕಾಯಿ)

1 medium sized Onion

3/4 cup powdered groundnut(peanut)

4-5 Garlic cloves

4-5 Curry leaves

1 tsp Red chilly powder

Salt to taste

1/2 tsp Sugar

Oil for tadka

1 tsp Jeera

1/2 tsp Mustard seeds

Asafoetida

1 tsp Turmeric powder

2 tsp Dhaniya-Jeera powder

How to Prepare:

1. Make tadka with oil, asafoetida, turmeric powder, jeera, mustard seeds. Allow to splutter.
2. Add the curry leaves and garlic cut or paste. Fry well.
3. Add onion and fry well till golden brown.
4. Then add the turia and fry well.
5. Add the groundnut powder, dhainya-jeera powder, chilly powder, salt, sugar and mix well.
6. Add some water(according to prefered thickness) and allow to cook well. Check if the turia has cooked well.
7. Serve hot with roti or rice.

Mughlai gobi

Mughlai gobi

Serves: 4 persons

Cooking time (approx.): 20 minutes

Ingredients :
2 tablespoons grated paneer / cottage cheese (optional)
finely chopped coriander leaves for garnishing
1 teaspoon hot spice mix (garam masala)
2 small sized cauliflowers (whole)
1 teaspoon garlic finely chopped
1 teaspoon red chilli powders
2 teaspoons coriander seeds
1 teaspoon each of turmeric
1 tablespoon each of ginger
2 large onions finely sliced
2 tablespoons cashewnuts
1" piece cinnamon broken
1 teaspoon cumin seeds
fresh cream (optional)
1 cups tomato puree
4 green cardamoms
4 tablespoons milk
4 tablespoons oil
2 green chillies
6 cups water
salt to taste



Method :
1. In a pan roast together cumin seeds, coriander seeds, cinnamon, cardamoms and cashewnuts till they are aromatic. Fry the sliced onions on medium level till brown. Allow to cool. Grind together browned onions, roasted spices, green chillies and chopped ginger-garlic with a little water.
2. In a pan bring to boil the water along with some salt. Place the cleaned cauliflowers in hot water for about 10 minute(s). Remove from water, wash well and wipe dry.
3. Heat half the oil in a heavy-bottomed pan till hot. Add the cauliflowers (flower side in oil). Cover and cook while stirring occasionally on medium level till the cauliflowers are browned lightly and cooked. Remove fried cauliflowers from the pan and keep aside.
Add the remaining oil, heat it till hot and fry the paste on medium level till the oil separates. Add the turmeric powder, hot spice mix (garam masala), red chilli powder and fry for a few seconds. Add the tomato puree, water and sprinkle salt to taste. Mix well.
Reduce the flame and add the milk slowly whilst stirring to get a thick gravy. Stuff a little of this gravy in between the cauliflower florets and stems. Add some water to the remaining gravy to get a desired consistency. Add some of the chopped fresh coriander, grated paneer / cottage cheese (optional) and simmer for about 5 minutes. Pour the gravy into a bowl. Now place the stuffed cauliflowers in the same pan and pour the gravy over it evenly. Cover tightly and keep on low flame for about 5 minutes or till it is heated through fully.
4. Alternatively arrange the cauliflowers topped with gravy on a serving plate and heat through in a preheated oven. Garnish with fresh cream (optional) and finely chopped coriander leaves.


Tips :
To make this dish richer, a desired amount of fresh cream could be added at the stage when the cauliflowers are almost but not fully done.