Aloo daal poha

This tangy snack is an all time favorite breakfast dish throughout India with slight variations. Made with flattened rice and potatoes makes seasoned with green chillies, onions, coriander leaves and lemom, makes it a sumptuous and healthy breakfast or a tea time snack. Serve it warm with a hot cuppa chai and some sev bujia.

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Moong Daal Chakli

This crunchy snack is just as good at tea time as it is for a special occassion. Traditional chaklis are made with a special chakli making mold.

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Vegetable Paneer Sandwich

The Vegetable Paneer Sandwich is a yummy and nutritious snack that can be made up in minutes. t is great for breakfast, brunch and even school lunchboxes.

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Bhajias Recipe

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Chilly Baby Corn

Try a dish with a balance of spicy red chilies and mild mannered baby corn. Learn how to make/prepare Chili Baby Corn by following this easy recipe. 

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Bread Dhokla

Most of us like and Love Dhokla, it is indeed a well known recipe. Bread dhokla is a different recipe. Enjoy this at home.

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Potato-Onion Pakoda

Potato-Onion Pakoda is wonderful if you're hungry and want to make a quick snack with simple ingredients. Eat it plain or with the traditional mint-cilantro chutney. This is a healthy vegetarian/vegan snack.

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Moong ki Daal ke Gatte

                                                 This is an Indian recipe. Serve it in breakfast.

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Pav bhaji

The recipe for Pav bhaji varies greatly as it is essentially a fast food dish to be prepared quickly. Roti or rice was replaced with pav and the curries that usually go with Indian bread or rice were amalgamated into just one spicy concoction, the 'bhaji'. 

Ingredients:
For Bhaji :
Potato medium size		4
Cabbage chopped		1 cup
Cauliflower flowerets		1 cup
Green Peas		1/2 cup
Onions finely chopped		2
Tomato finely chopped		2
Green chili chopped		2
Butter		4 tbsp
Pavbhaji masala		2 tsp.
Salt according to taste
Turmeric powder		1/2 tsp.
Garam masala		1/2 tsp.
Red chili powder		1-1/2 tsp. (according to taste)
1 cup water		for boiling vegetables
Pavs (soft buns)		8-10
Green Coriander leaves finely chopped		2 tbsp.
Onion Small size finely chopped (for serving)		1
Lemon juice		2 tbsp.
Green chutney / Tomato Sauce

Method:
1.	Cut potato into small pieces. Wash the vegetables thoroughly with water.
2.	Pressure cook all the vegetables (cabbage, cauliflower, potato, peas) till well done. Mash them coarsely. ( If you are using frozen peas, then no need to pressure cook the peas)
3.	Heat 2 tbsp. of butter in a frying pan or kadhai. Add green chili.
4.	Add chopped onions and fry until they become light golden brown in color. Then add chopped tomato and cook till it becomes tender.
5.	Add pavbhaji masala, chili powder, turmeric powder, garam masala, salt, and cook again for 4-5 minutes. (Incase you are using the frozen peas then add now)
6.	Add the boiled vegetables, lemon juice and mix well. Simmer till it becomes thick, keep on stirring and mashing pieces in between.
7.	Slit the pavs horizontally.
8.	Apply little butter on tava and roast the pavs till hot and soft.
	Garnish bhaji with chopped coriander leaves and onions. Serve hot with pav and tomato sauce/green chutney.

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Potatoes with Poppy Seeds

Aloo posto is a very traditional West Bengal dish made of poppy seeds paste. Posto is white poppy seeds in Bengali. Poppy seeds or posto is soaked in hot water for an hour or two and ground into paste adding enough water. Various spices are added while grinding the poppy seeds. White potatoes are chopped and cooked in the poppy seeds paste till soft and almost dry.

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Cauliflower Gasagasala Masala Kura.

Cauliflower is boiled or steamed till slightly soft. Poppy seeds are ground into fine paste along with grated coconut and other spices. Cauliflower is first lightly browned before adding the poppy seeds paste. Once the cauliflower absorbs all the flavors, it is garnished with chopped cilantro.

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Cabbage with Curry Powder.

                                                      Cabbage with Curry Powder.

Fresh whole spices are roasted and ground into powder. Cabbage is shredded and cooked in oil along with whole spices. Then it is seasoned with freshly ground curry powder. Serve cabbage with curry powder over plain steamed rice and dollop of ghee or with roti or chapati.

Makes: around 4 Servings of Cabbage with Curry Powder.

Ingredients:

Cabbage 1 Small Head
Spicy Curry Powder 1 Tbsp
Green Chiles 1
Salt to Taste

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove outer leaves, wash and finely shred the cabbage.
Discard the hard part in the middle of the cabbage while shredding.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all other talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and shredded cabbage.
Fry for couple of minutes on medium high flame till cabbage softens are start to brown around the edges.
Make sure to stir the cabbage continuously to avoid burning.
When cabbage is soft while holding a very light crunch, stir in spicy curry powderand salt.
Fry briefly and serve cabbage with curry powder plain steamed rice and dollop of ghee or with roti or chapati.
Notes: Make sure cabbage is cooked right.

Suggestions: If cabbage is not cooked well, put it back on heat and cook on low flame till done. Adjust green chiles according to spice.
Variations: You can also add other vegetables like green peas, potato, fresh peas etc..

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Stuffed Onions

Stuffed onions are a fun item to bring to a Summer potluck.  They're easy to prepare, visually pleasing, and a fun novelty. Not a single person at the block party I took them to had ever consumed a stuffed onion before, and everyone was looking forward to this post so they could get the recipe.

Ingredients:
Small onions		250 grams
Roasted sesame		1/2 cup
Turmeric Powder		1/2 tsp
Mustard seeds		1 tsp.
Red chilli powder		1 tsp.
Coriander powder		2 tsp.
Mango powder		1 tsp.
Vegetable oil		4 tbsp.
Salt to taste

Method:
1.	Peel off the onion skin and wash the onions properly.
2.	Make a cut in the centre of each onion. Be careful that you don't cut the onion into two parts.
3.	Heat 2 tbsp oil in a pan.
4.	First fry mustard seeds in it and then add roasted sesame powder, turmeric powder, chilli powder, salt, coriander powder, mango powder.Fry this masala for about 3-4 minutes on sim.
5.	Let the masala cool and then fill this masala powder in each on the onion.
6.	Next take a non-stick frying pan and heat the remaining oil .Then fry these stuffed onions for 4-5 on sim.You should not move from the place and keep a watch so that the stuffed onions don't burn.
7.	Put some water about 1/2 cup and let it cook till all the water gets dried up.
	Serve hot. Decorate with coriander leaves.
	Optional, you can also decorate with grated paneer/cheese.

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Vegetable Jalfrezi

Vegetable jalfrezi is a mildly spiced up and sizzling vegetable recipe with an array of vegetables like carrots, peas, capsicum, cauliflower etc embodied in a mildly spiced gravy. The vegetable jalfrezi is a special dish which may be served to guests on gatherings and parties.

Ingredients

3 cups boiled mixed vegetables (french beans, green peas, potatoes and carrots)
2 onions
3 spring onions
2 tomatoes
4 green chillies
1/2 " piece of ginger (adrak)
1 tbsp coriander (dhania)
1/2 cup tomato ketchup

1 tsp chilli powder
1 tsp sugar
3 tbsp ghee
salt to taste

Method

1. chop the onions, spring onions (with stalks), tomatoes, green chilies, ginger and coriander separately.
2. .heat the ghee in a vessel and fry the onions till golden.
3. now add the tomatoes, chilies, ginger and coriander and fry for at least 2 minutes.
4. .add the tomato ketchup, boiled vegetables, spring onions, chili powder, sugar, salt and a little water and cook for 5 to 10 minutes.
5. serve hot.

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Dal Makhani

Dal makhani is one of Punjabi cuisine's most characteristic signature dishes, and is high in protein--an important attribute in primarily vegetarian cultures. Traditionally, this dal is cooked on low flame, for hours, on charcoal, which gives it a rich, creamy texture. 

Ingredients:
Black grams		1 cup
Bengal grams		1/2 cup
Kidney beans		1/4 cup
Ginger		1 inch
Green chilli		2-3
Butter		4 tbsp.
Cream		2 tbsp.
Finely chopped tomatoes		3
Finely chopped onions		2
Garlic		7-8 pieces
Cumin seeds		1 tsp.
Asafoetida		1 pinch
Red chilli powder		2 tsp.
Salt to taste

Method:
1.	Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours .
2.	Add ginger and garlic to the above. Pressure cook for about 10 minutes (3-4 whistles). Then reduce the heat to 'medium' and cook for about 15 minutes. Remove ginger-garlic from the cooked grams and make a paste.
3.	Heat 2 tbsp. of butter in a pan.
4.	Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight brown in color.
5.	Add ginger-garlic paste and finely chopped onions. Fry until golden brown.
6.	Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
7.	Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
8.	Add the remaining butter and cook for 2 minutes.
	Dal Makhni is ready to serve. Decorate with cream.

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Nargisi Kofta

Nargisi kofta is an exotic Awadhi dish (Uttar Pradesh in India). It’s not as difficult as it looks or sounds. It is very easy to prepare and we really don’t need too many ingredients for this dish. All these ingredients would be easily available in your kitchen. I prepare this NARGISI KOFTA with all kinds of vegetables or with chicken & eggs.

Ingredients:
For Kofta:
Boiled vegetables (carrot, green peas, bottle gourd, potato, cauliflower)		2 cups
Ginger paste		3/4 tsp.
Black pepper powder		1/2 tsp.
Maida (refined flour)		2 tbsp.
Vegetable oil		8-10 tbsp.
Salt to taste
For Gravy:
Boiled onions (paste)		1 cup
Finely chopped tomatoes		1 cup
Vegetable oil		4 tbsp.
Bay leaves		3-4
Ginger paste		1 tsp.
Garlic paste		1 tsp.
Green chilli paste		1/2 tsp.
Coriander powder		1 tsp.
Red chilli powder		1 tsp.
Turmeric Powder		3/4 tsp.
Garam Masala Powder		1 tsp.
Cream		4 tbsp.
Salt to taste
Coriander leaves		for decoration

Method:
1.	Mash all the boiled vegetables. Add ginger paste, pepper powder, maida and salt.
2.	Make into small kofta balls.
3.	Heat oil on 'high'.
4.	Reduce heat to 'medium' and then fry kofta balls so that they cook properly. First try with one ball. Check if the oil is heated properly and ball comes out well. If you find that the balls are splattering, then add little more maida to the mixture.
	For Gravy:
1.	Heat oil in pan .
2.	Fry bay leaves for 30 seconds.
3.	Add onion paste, ginger-garlic paste and green chilli paste. Fry the mixture till it becomes golden brown and starts separating from oil.
4.	Add garam masala, red chilli powder, turmeric powder, dhania powder, salt to the mixture and heat for about 3-4 minutes on 'medium'.
5.	Add appropriate water to the mixture to make thick gravy.
6.	Bring the gravy to boil and then cover it. Let it cook for 4-5 minutes.
7.	Add 2 tbsp. of cream so that the cream flavor blends with gravy.
	5-10 minutes prior to serving, add kofta balls to the gravy. Heat on 'medium' to 2-3 mins.
	Decorate with the remaining cream and finely chopped coriander leaves.

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Palak Paneer

Another hot favorite North Indian dish! This mildly flavored dish is super healthy too. If Paneer is not on hand or you want a dairy-free option you can also use tofu or veggies like cauliflower or potato.

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VEGETABLE MANCHURIAN

This ever popular chinese dish is really easy to make. When you eat these deep fried vegetable balls in a soya sauce based gravy, do not let mundane things like the weighing scale bother you! just dig into these deep fried delights and enjoy!

Ingredients:

2 cups Grated Cabbage
2 cups Grated Carrots
1 Chopped Spring Onion
2 Chopped Green Chilies
3-4 Crushed Garlic Flakes
2 tbsp Corn Starch or Flour
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 tbsp oil

Preparation of vegetarian manchurian :

• Mix grated cabbage and carrots and squeeze the water out from them.
• Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
• Make small balls (like koftas) of the mixture .
• Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
• Now in a separate pan heat 2 tbsp oil.
• Sauté garlic, green chilies and spring onions.
• Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
• Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
• Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

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VEGETABLE SPRING ROLLS

                                       A common and a delicious dish from the streets of China.

Preparation Time : 10-15 minutes Cooking Time : 20-30 minutes Servings : 4

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Rajma

Rājmā[1] (Hindi: राजमा, Urdu: راجما) or Rāzmā[1] (Kashmiri: राज़मा, رازما) is a popular North Indian vegetarian dish consisting of red kidney beans in a thick gravy with lots of Indian whole spices and usually served with rice and roti. Although, kidney bean is not of Indian origin, it is a part of regular diet in northern regions Punjab, Kashmir, Delhi, Haryana and Himachal Pradesh. This dish developed after the red kidney bean was brought to the Indian subcontinent from Central Mexico and Guatemala.[2] Being popular dish, it is prepared on all important occasions. About 100 grams of boiled Rajma beans contain 140 calories. 5.7 grams of protein, 5.9 grams of fat and nearly 17.8 grams of carbohydrate.[2]
Ingredients:
Rajma        1 cup
Onion    1
Tomato    1   
Green chilli    1
Garlic    4-5
Ginger    an inch
Red chilli powder        1 tsp.
Turmeric Powder        1/2 tsp.
Coriander powder        1 tsp.
Garam Masala Powder         1 tsp.
Vegetable oil    3 tbsp.
Salt to taste   
Coriander leaves  for garnishing
  
    
Method:
1.    Soak rajma in water overnight.
2.    Pressure cook rajma until tender.
3.    Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.
4.    Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
5.    Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
6.   
Add water enough to make thick gravy. Bring the gravy to boil.
7.    Add cooked rajma (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes.
    
     Garnish with chopped green coriander leaves and serve hot.
     

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