Brussel Sprouts (Indian style)

Health Benefits of Brussel Sprouts:
Like cabbages and Broccoli, Brussel sprouts are good source of vitamin C, K and B- vitamins. They also have anti-cancer properties.

Ingredients:

• Brussel Sprouts- 450-500gms (washed and quatered)
• Potato: 1 (chopped) (optional)
  
  
• Oil: 1-2 tbsp
• Mustard seeds/ rai- 1 tsp
• Curry leaves- 5-6
• Tomatoes- 3-4 (chopped)
• Onion- 1(chopped)
• Cumin pwd- 1 tsp
• Salt- to taste
• Turmeric pdw- 1/2 tsp
• Ginger garlic paste- 1tsp
• Sambar pwd/ Red pepper pwd: 1/2-1 tsp
• Water- 1/4 cup
• Coriander leaves (chopped)
• Lemon juice- 1-2 tsp  (optional)

Method:

1. Heat oil in pan.
2. Add mustard seeds and let them splutter.
3. Add curry leaves, ginger-garlic paste. Cook for 1-2 mins.
4. Add onions. Cook till onions turn translucent.
5. Add tomatoes, salt, turmeric pwd, red pepper pwd/ sambar pwd, cumin pwd.
6. Cook for 2-3 mins.
7. Add brussel sprouts. Mix well. Add 1/4 cup water.
8. Cover and cook on low flame until brussel sprouts turn tender and the water evaporates.
9. Turn off the flame. Garnish with coriander leaves and sprinkle some lemon juice.
10. Serve with chapati/ parantha and curd/ raita.

PS:

You can also use garam masala instead of sambar powder.

Beetroot ki Subzi

Ingredients:

• Beetroot: 3-4 (peeled and chopped)
• Onion: 1 (chopped)
• Ginger garlic paste: 1 tsp
• Curry leaves: a few
• Tomato: 1 (chopped)
• Green chilli: 1 (chopped)
• Salt: to taste
• Red chilli pwd: to taste
• Coriander pwd: 1 tsp
• Haldi: 1/2 tsp
• Fresh coriander leaves (chopped)
• Oil: 1 tsp
• Cumin seeds: 1 tsp

Method:

1. Heat oil in pan.
2. Add cumin seeds and curry leaves. Cook for a min.
3. Add ginger garlic paste, green chilli and onions. Cook for few mins.
4. Add tomatoes. Cover and cook for few mins.
5. Add beetroot, salt, haldi, red chilli pwd, coriander pwd. Cover and cook for 3-4 mins until done.
6. Garnish with coriander leaves.
7. Serve hot with chapati.

PS:

• You can use cooked beetroot as well.
• Sprinkle come lemon juice before serving. (optional)

Stuffed Onions on the bed of Greens

Ingredients:

• Onions: 6-8
• For stuffing:
• Mix Vegetables: (Finely chop all the below vegs)
• Carrot-1/2
• Tomato-1/2
• Cauliflower florets- 4-5
• Spinach leaves: 5-6
• Paneer/ Indian cottage cheese: grated
• Salt: to taste
• Oil: 1 tsp
• Mustard seeds: 1 tsp
• Black pepper pwd: to taste
• Garam masala: to taste
• Grated cheese : optional

Method:

1. Slice the top of onions and Peel them.
2. In a pan, take 1-1.5 glass of water and boil it.
   
3. Add onions and cook on low flame for 12-15 mins until the skin becomes soft.
4. This step has to be done very carefully. Scoop out the inner layers of onions leaving outer 2 layers with knife/ spoon, while trying to keep not to make hole at  other end of onion. If there is a hole at the base of onion, cover with layers(you scooped out).
5. Keep the scooped out onions aside and use them in stuffing. Chop them finely.
6. Preheat the oven at 180 deg C.
7. Stuffing:
• Heat oil in pan.
• Add mustard seeds, onions (the one you scooped out). Cook for few minutes.
• Add all other vegetables, paneer salt, garam masala, black pepper pwd. Cook for few mins.
8. Stuff the onions with the stuffing you prepared. Sprinkle some grated cheese on the top.
9. Take an oven dish and lightly grease it.
10. Place all the stuffed onions carefully.
11. Bake for 20 -30 mins. Make sure they don't get burnt. Keep checking after every 5-10 mins.
12. Ready to serve hot with boiled vegetables and couscous.

PS:

• For stuffing, you can add any vegetables of your choice.
• If the outer layer of onion breaks, tie it with a small thread after stuffing it. and then Bake it.
• You can also put some cheese inside the onions for some extra taste.
• You can also use sun dried tomatoes for stuffing:
• Keep sun dried tomatoes in boiling water for sometime. 
• Chop them and cook them with other vegetables while preparing stuffing (in step 7 above). But add them only once onions are slightly cooked.

Ghiya ki Subzi

Ingredients:

• Ghiya/ Dudhi/ Bottle Gourd: 1 (peeled and chopped)
• Tomato: 1-2 (chopped)
• Salt: to taste
• Cumin seeds: 1 tsp
• Roasted Cumin pwd: 1 tbsp
• Olive oil: 1 tsp
• Turmeric pwd: 1/2 tsp
• Red chilli pwd: to taste

Method: 

1. Heat oil in pressure cooker. Add cumin seeds.Let them splutter.
2. Add chopped tomato, salt, turmeric pwd and red chilli pwd .Cook for 4-5 mins.
3. Add  ghiya, less than 1/4 bowl water. Close the lid of the cooker and take 1 whistle on high flame.
4. Simmer the gas and cook on low flame for 10 mins.
5. Sprinkle roasted cumin powder.
6. Serve hot with chapati/ parantha and raita.

Safed Matar (White Peas)/ Kulcha chana

Serves: 2-3 Ingredients:

• White Peas : 1 cup
• Salt: to taste
• For Garnish:

• Onion (Finely Chopped )
• Fresh Coriander Leaves (Finely Chopped )
• Green Chilli (Finely Chopped)
• Garam Masala
• Amchoor/ Lemon juice
• Tamarind chutney

Method:

1. Wash and soak white peas for 6-7 hours (preferrably overnight) in ample water in pressure cooker.
   
2. Add salt and take 1-2 whistles on high flame.
3. Simmer the flame and cook for another 5-7 mins. Turn off the flame.
4. Serving:
• Put cooked white peas in plate/ bowl.
• Top it with some chopped onions, chopped coriander leaves and green chilli.
• Sprinkle garam masala, amchoor (Mango powder) and tamarind chutney.
• Serve hot with kulcha.

Garlic Mushroom

Ingredients:

• Mushroom: 200 gms
• Onion: 1 (cut in thin long strips)
• Spring onions: 5 (chopped)
• Ginger: 1 big piece (chopped finely)
• Garlic: 2-3 cloves (chopped finely)
• Soya sauce: 1 tbsp
• Salt: to taste
• Roasted cumin powder: 1 tsp
• Oil: 2-3 tbsp

Method:

1. Heat oil in pan.
2. Add garlic, ginger. Cook for a minute.
3. Add chopped onions, spring onions. Cook till onions turns translucent.
4. Add mushrooms and salt . Cook for 4-5 mins.
5. Add salt, roasted cumin powder and soya sauce.
6. Serve with rice, chapati or parantha.

PS:

• Don't cover while cooking.

South Indian style Parwal subzi

Ingredients:

• Parwal/ Pointed Gourd : 15-20 pieces (washed and chopped)
  
• Oil: 1-2 tbsp
• Mustard seeds: 1 tsp
• Chana daal: 1 tbsp
• Onion: 1(chopped)
• Salt: to taste
• Green chilli: 1 (chopped)
• Curry leaves: a few
• Sambar pwd: 1-2 tsp 
• Garam masala: 1 tsp (optional)

Method:

1. Heat oil in pan.
2. Add mustard seeds. Let them splutter.
3. Add curry leaves and green chilli. Cook for a min.
4. Add chana daal. Roast it for 5-7 mins.
5. Add parwal, salt, sambar pwd and garam masala.
6. Cover and cook on low flame for 10-12  mins.
7. Serve hot with chapati/ parantha.

PS:

• You can also boil chana daal before adding it to pan in step 4 above.
• You can also add peanuts to give nutty flavour. :)

Carrot and Peas Poriyal

Ingredients:

• Carrots: 4-5 (chopped finely)
• Peas: 1/2 cup
• Onion: 1 (chopped)
• Oil: 1 tbsp
• Mustard seeds: 1 tsp
• Dessicated Coconut: 3 tbsp
• Curry leaves: a few
• Chana daal: 1 tbsp 
• Urad daal: 1 tbsp
• Turmeric pwd: 1 tsp
• Sambar pwd: 1 tsp
• Green chilli: 1 (chopped)

Method:

1. Heat oil in pan.
2. Add mustard seeds. Let them splutter.
3. Add curry leaves, green chilli, chana daal, urad daal. Cook for few mins.
4. Add onion. Cook till onions turn translucent.
5. Add carrots, peas, dessicated coconut, salt, turmeric pwd and sambar pwd.
6. Cover and cook for 7- 10 mins until done.
7. Serve hot with parantha/ chapati and curd.

Sarson da saag

Sarson da saag is a very popular dish of Northen India especially Punjab. Its usually cooked in winters and served with Makki di  Roti. Its a very healthy and nutritious dish, good for digestion and full of vitamins and minerals.

Ingredients:

• Sarson/ Fresh Mustard leaves: 600-700 gms ( ~ 3 medium bunches)
• Palak/ Fresh Spinach leaves: 300-350 gms
• Carrots: 3-4 (small)
• Cornmeal flour/ Makki ka atta/ Besan: 1/2 small bowl (katori)
• Salt: to taste
• For Tadka:
• Onions: 2-3 (chopped)
• Ginger: 2 one inch pieces (chopped/ grated)
• Green chilli: 1-2(chopped) (or to taste)
• Tomatoes: 5-6 (chopped)
• Garlic cloves: 2-3 (chopped) (You can add more if you want)
• Oil/ Butter: 1 -2 tbsp
• Cumin seeds: 1-2 tsp
• Hing/ Asafoetida: a pinch
• For Garnish:
• Homemade Butter

Method:

1. Roughly chop sarson  and palak leaves.
2. Wash them properly 2-3 times. Properly rinse and squeeze out all the water. (After washing, put saag and palak for 5 mins on sieve)
3. In a cooker, add sarson, carrot, palak, cornmeal/ besan, green chilli, ginger, salt and 1/4 glass water. (Water should come above sarson leaves)
4. Close the lid of cooker and take 1 whistle on high flame.
5. Simmer and cook for 30-45 mins.
6. Meanwhile prepare Tadka:
• Heat oil/ butter in pan.
• Add cumin seeds, hing. Let them splutter.
• Add garlic. Cook for a min.
• Add onions. Cook for 4-5 mins on low flame until onions turn translucent.
• Add tomatoes and cook till done.
• Tadka is ready.
7. Now, open the cooker. Grind saag in mixi.
8. Add tadka to it. Mix well. (If the saag is thick, then add hot water and take 1 whistle)
9. Add 1 tbsp of homemade butter on the top and serve with makki ki roti or missi roti.

PS:

• If using dry sarson then saag- 3/4 (.75) white big plastic bowl and palak- 300-350 gms. Rest all ingredients are same as above.
• You can also add tomatoes while boiling saag in cooker instead of adding in tadka.
• Below is the pic showing Saag ground with handbender.

Aloo ki subzi style 2

I learnt this recipe from my friend Monica who herself is a great cook...

Ingredients:

• Boiled Potato: 4-5 (Peeled and lightly mashed)
• For tomato puree: (Grind all the below ingredients)
• Green chilli: 1 (chopped)
• Ginger: 1 inch piece (grated)
• Tomato: 4 (pureed)
• Bay leaf: 1
• Curry leaves: a few
• Cinnamom stick: a small piece
• Badi illachi: 1
• Kali mirch: 1 tsp (optional)
• Coriander seeds: ¼ tsp
• Saunf: ¼ tsp
• Oil: 1 tsp
• Cumin seeds: 1 tsp
• Turmeric pwd: 1/2 tsp
• Asafoetida: a pinch
• Salt: to taste
• Garam masala: 1 tsp
• Coriander leaves : a few (chopped)

Method:

1. Heat oil in cooker. Add cumin seeds, asafoetida.
2. Add salt, turmeric pwd and tomato puree.
3. Add  potatoes and approx 1 glass water.
4. Close the cooker and take 1 whistle.
5. Simmer and cook for 10 mins. Sprinkle garam masala.
6. Garnish with coriander leaves.
7. Serve hot with poori, chapati or parantha.

PS:

You can also add fresh pudina leaves also.

Cabbage Poriyal

Ingredients:

• Cabbage: 1 (chopped finely)
• Onion: 1 (chopped)
• Oil: 1 tbsp
• Mustard seeds: 1 tsp
• Dessicated Coconut: 3 tbsp
• Curry leaves: a few
• Chana daal: 1 tbsp 
• Urad daal: 1 tbsp
• Turmeric pwd: 1 tsp
• Garam masala: 1 tsp
• Green chilli: 1 (chopped)

Method:

1. Heat oil in pan.
2. Add mustard seeds. Let them splutter.
3. Add curry leaves, green chilli, chana daal, urad daal. Cook for few mins.
4. Add onion. Cook till onions turn translucent.
5. Add cabbage, dessicated coconut, salt, turmeric pwd and garam masala.
6. Cover and cook for 7- 10 mins until done.
7. Serve hot with parantha/ chapati and curd.

Dry Aloo Soya Vegetable (without gravy)

Ingredients:

• Potato: 2 (chopped)
• Soya chunks: 15-20 pieces (Soak  soya chunks in ample water for 30 mins)
• Tomato: 3-4 (pureed)
• Ginger: a small piece (grated)
• Green chilli : 1(chopped)
• Onion: 1 (chopped)
• Turmeric pwd: 1 tsp
• Garam masala: 1 tsp
• Amchoor/ Mando pwd: 1 tsp
• Red chilli pwd: to taste
• Cumin seeds: 1 tsp
• Oil: 2-3 tbsp
• Salt: to taste 

Method:

1. Heat oil in pan. Add cumin seeds. Let them splutter.
2. Add green chilli, ginger, onion. Cook for few mins.
3. Add tomato puree, salt, turmeric pwd, red chilli pwd, garam masala, amchoor, soya chunks and potatoes.
4. Cover and cook on low flame for 10-12 mins until done. (Add a little water, if needed)
5. Ready to serve with chapati, parantha or rice.

Parwal ki Subzi

Ingredients:

• Parwal: 12-15 pieces
• Potatoes: 2 (medium size)
• Onion:1 
• Salt: to taste
• Oil: 1 tbsp
• Red chilli pwd: to taste
• Amchoor/ Mango pwd: 1/2-1 tsp
• Turmeric pwd: 1/2 tsp
• Cumin seeds: 1 tsp

Method:

1. Peel onions.
2. Wash parwal, potatoes and onion.
3. Cut parwal, onion and potatoes in thin long strips. 
4. Heat oil in pan. Add cumin seeds. let them splutter.
5. Add onion. Cook till it turns translucent.
6. Add potatoes, parwal, salt, turmeric pwd and red chilli pwd.
7. Cover and Cook on low flame for 7-10 mins till potatoes and parwal are done.
8. Sprinkle amchoor and mix well.
9. Ready to serve with chapati, rice or daal.

Hyderabadi Bagara Baingan

Its a famous Hyderabadi cuisine.

Ingredients:

• Baby Baingan/ Brinjals/ Eggplants (small, round shaped): 5-6 
• Sesame seeds: 1 tbsp
• Peanuts (Raw): 1 tbsp
• Fresh coconut (grated): 1 tbsp
• Onion: 2 (chopped)
• Oil: 3-4 tbsp
• Salt: to taste
• Ginger garlic paste: 1-2 tsp
• Turmeric pwd: 1 tsp
• Cumin seeds: 1 tsp
• Coriander pwd: 1-2 tsp
• Red chilli pwd: 1 tsp
• Tamarind: a small ball sized
• For garnish:
• Coriander leaves (finely chopped)

Method:

• Wash and slit baby brinjals from centre. (Make sure you don't cur brinjals apart)

• Tamarind water: Put tamarind in 1 cup warm water to get tamarind water.
• Paste:

• Dry roast sesame seeds and peanuts until golden brown. Let them cool.

• Grind roasted peanuts,sesame seeds, grated coconut with a little water to form a smooth paste.  

• Heat 1-2 tbsp oil in pan.
• Put baingan in pan and on low flame,cook till they become soft. It will take approx 10 mins. (Make sure they don't loose their shape). Keep it aside.

• In the same pan, add 1 tbsp oil. Add jeera (in which you cooked baingan). Add ginger garlic paste and onions.
• Cook till onions turn translucent. Add (ground) paste. Mix well.
• Add turmeric pwd, red chilli pwd, salt, coriander pwd. Mix well and cook until the paste thickens.

• Add tamarind water. Mix well.

• Add baby brinjals. Cover and cook for 7- 10 mins until the gravy thickens.

• Garnish with coriander leaves.
• Serve hot with rice/biryani or chapati/ parantha .

Aloo Mangodi

Mangodi is made from moong daal (washed moong daal or split moong daal). The daal is washed and soaked for 2-3 hours. Then it is ground to form  a paste by adding hing and salt. Then on a plastic sheet, a spoonful of daal is placed at equidistance in small quantities. This is then dried under sun for 2-3 days.

Ingredients:

• Potato: 2 (chopped)
• Mangodi: 10-12 pieces (see pic on right)
• Tomato: 3-4 (pureed)
• Ginger: a small piece (grated)
• Green chilli : 1(chopped)
• Turmeric pwd: 1 tsp
• Cumin seeds: 1 tsp
• Oil: 2-3 tbsp
• Salt: to taste 

Method:

1. Heat oil in pressure cooker. Add cumin seeds. Let them splutter.
2. Add all the above (remaining) ingredients. Take 1-2 whistles on high flame.
3. Cook on sim gas for 5 mins. Turn off the gas.
4. Garnish with coriander leaves.
5. Ready to serve with chapati, parantha or rice.

Pindi Chole

Ingredients:

• Kabuli Chane/ Chickpeas: 1 cup (Washed and Soaked Overnight)
• Tomatoes: 3-4 (chopped/ pureed)
• Black cardamom: 2-3
• cloves: 3-4
• Cinnamon stick: 1 inch stick
• Baking soda: a pinch
• Bay Leaf: 1-2
• Ginger: a small piece (chopped/ grated)
• Green chilli: chopped (to taste)
• Tea bag: 1 / or Pomegranate dry peel: a small piece
• Oil: 3-4 tbsp
• Salt: to taste
• Pindi Chole Masala: ( Mix all these masalas in a bowl)

• Hing: 1/4 tsp
• Amchur/ Mango pwd: 1 tsp
• Red chilli pwd: 1 tsp
• Turmeric pwd: 1/2 tsp
• Dry methi leaves pwd: 1 tsp (or crush few dry methi leaves with hand)
• Coriander pwd: 1 tsp
• Garam masala: 1 tsp
• Anardana pwd: 1 tsp (Dy roast on tawa and crush)
• Roasted cumin pwd: 1 tsp
• Rock salt: 1/2 tsp
• Tadka:
• Oil: 1 tsp
• Green chilli: 2-3
• Ginger julliens (optional)
• Roasted Cumin pwd: 1 tsp
• Degi mirch: 1 tsp
• For Garnish: Coriander leaves (chopped)

Method:

• Pressure cook Kabuli chane with salt, baking soda, cinnamon stick, black cardamom, tea bag, bay leaf , cloves and ample water.
• Take 4-5 whistles and cook on low flame for 10-15 mins.
• Separate the water and chana with seive. (Keep the water as we will use it at later stage)
• For Tadka/ Seasoning:
• Heat oil in pan. Add ginger and green chilli.
• Add tomatoes.Cover and cook for 3-4 mins.
• Add pindi chole masalas. Mix well. Cover and cook for 1-2 mins.
• Add chole and mix them well.
• Add 1 cup of chana water (that you separated from chana after boiling) and mix well.
• Mash chana a bit. Make sure not to over do.
• Cover and cook for 4-5 mins.
• Add more salt, if needed.
• Take it out in serving dish before pouring final tadka.
• Final Tempering:
• Heat oil in pan. Add ginger juliennes., green chilli and cook for a minute. 
• Add degi mirch and roasted jeera pwd. After adding dry masalas, immediately turn off the flame. (As the masalas may burn).
• Pour this tempering on the chana.

• Sprinkle chopped coriander leaves and garnish with sliced onion rings.
• Serve hot with rice, poori, bhatura, chapati or parantha.

PS:

• You may need to add more water before serving as the chole become thick.
• If the water is more than expected in chole:

• if you have mixed tadka and still there is excess water, take water out in separate pan with ladle gently and boil it under it turns into a semi- viscous paste. Mix this paste in chole.

Stir Fry Aloo Baingan

Ingredients:

• Purple eggplant /Aubergine /Baingan : 2-3 
• Potatoes : 3-4  
• Onion: 1 
• Tomato: 2(chopped)
• Dessicated coconut: 1 tbsp
• Oil: 3-4 tbsp
• Salt: to taste
• Red Chilli pwd: to taste
• Roasted Cumin pwd: 1/2 tsp
• Coriander pwd: 1/2 tsp
• For Seasoning:
• Mustard seeds: 1 tsp
• Cumin seeds: 1 tsp
• Fenugreek seeds: 1/8 tsp
• Curry leaves: a few
• Asafoetida/ Hing: a pinch
• Whole Red chilli: 1 

Method:

1. Chop eggplant (Dont remove the peel).
2. Peel and chop potatoes lengthwise.
3. Peel and Chop onions lengthwise.
4. Heat oil in pan. Add all the masalas under seasoning (mustard seeds,cumin seeds,hing, fenugreek seeds, curry leaves and whole red chilli).  Let them splutter.
5. Add onion. Cook till translucent on low flame. Add tomatoes, salt,red chilli pwd, roasted  cumin powder, dessicated coconut and coriander pwd. Cook for 2-3 mins.
6. Add potatoes and baingan/ eggplant. Sprinkle a little water with hand.
7. Cover and Cook on low flame  for 10-12 mins till done.
8. Stir in between and sprinkle some water if needed..
9. Ready to serve with chapati or parantha.

Palak Kadi

Ingredients:

• Gram Flour/ Besan: 1 cup
• Curd: 1.5 - 2 cup (Sour)
• Turmeric pwd: 1 tsp
• Salt: to taste
• Asafoetida/ Hing: a pinch 
• Red chilli pwd: to taste
• Coriander seeds: 1/2 tsp
• Cumin seeds: 1 tsp
• Carom seeds/ Ajwain: 1/2 tsp
• Onions: 1-2 (chopped)
• Spinach: 1 cup (chopped)
• Oil: 3-4 tbsp

Method:

1. Beat curd and gram flour to form a smooth batter.
2. Heat oil in a deep pan.
3. Add cumin seeds, asafoetida, Coriander seeds, carom seeds and curry leaves. Let them splutter.
4. Add onions. Cook for 1-2 mins.
5. Add spinach. Cook for 4-5 mins.
6. Add the beaten curd and gram flour. 
7. Add salt, turmeric pwd, red chilli pwd and water (~3-4 cups).
8. Take a boil on high flame and then cook on low flame till gram flour doesn't taste raw (~ 2 hours).
9. If needed , add more water (that is, if kadi becomes thick)
10. Serve hot with rice or parantha.

Mediterranean Style Roasted Vegetables in Pan

Mediterranean Style Roasted Vegetables in Pan

Ingredients:

• Potato: 1-2 (Peeled and chopped length-wise)
• Yellow and Red Capsicum: 1 (Chopped Length wise)
• Courgette: 1(Chopped Length wise)
• Aubergine: 1 (Chopped )
• Red onion : 1 (Chopped Length wise)
• Garlic: 1 clove (chopped)
• Oil: 4-5 tbsp
• Salt
• Rosemary
• Oregano
• Vinegar: 1-2 tbsp

Method:

1. Heat oil in pan.
2. Add garlic. Cook for a min.
3. Add onions. Cook for 2-3 mins.
4. Add potatoes. Roast them for 4-5 mins.
5. Add capsicum, courgette, Aubergine. Cook for 7-10 mins till the vegetables are tender.
6. Keep stirring continuously.
7. Add salt, rosemary, oregano and vinegar.
8. Serve with cousous.

PS:

How To Prepare Couscous:

Ingredients:

• Coucous: 1 cup
• Water: 2 cups
• Salt
• Oil: 1 tsp

Method:

1. Boil the water in pan. Add oil and salt.
2. Add couscous and Cover the pan. Immediately turn off the gas.
3. Let it rest for 7- 10 mins till the water is absorbed by couscous.
4. Ready to serve with Roasted vegetables.