Aloo Poha

Poha is flattened or beaten rice, is an easy-to-cook breakfast recipe. This type of flattened rice absorbs water and gets swollen which is then used to make the breakfast dish. There two varieties of flattened rice – thin and thick because of their thickness. Poha is also used in other snack items such as mixture or chiwda or many more.



Ingredients:

2 cups Poha (Beaten Rice)
1 Potatoes
1 tomato
1 Onions
 2 Green Chillies
1/4 tsp Mustard Seeds
1 sprig Curry leaves
 4 tblsp Oil
1 tsp black pepper
1 Lemon
Few Corainder leaves
Salt to taste


How to make aloo poha :

Soak the poha in water. Wash and drain all the water and keep aside.
Peel and cut the potatoes into small cubes, chop the onions,tomato, chillies, corainder leaves.
Heat oil and put  mustard seeds, curry leaves and fry until they crackle.
Add potatoes , saute for few minutes , then add chopped onions, chillies.then add tomato and
cook till they are done.
Add the poha,salt,black pepper, corainder leaves and stir.
Keep it on slow flame for 5- 7 minutes.
Let it cool for sometime and add then lemon juice.
Serve as is or with an extra zing of spicy Bhujia 

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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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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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Paneer Korma

Grated paneer prepared gravy style with curd & blend of spices

Ingredients:
Fresh paneer		200 grams
Medium onion		1
Medium tomato		1
Ginger paste		1 tsp.
Garlic paste		1 tsp.
Magaj		1 tbsp.
Poppey seeds		1 tbsp.
Coconut powder		1 tbsp.
Salt to taste
Red chilli powder		1 tsp.
Black pepper		4-5
Cloves		3-4
Garam Masala Powder		2 tsp.
Turmeric Powder		1 tsp.
Coriander powder		1 tsp.
Cream		4 tbsp.
Vegetable oil		8-10 tbsp.

Method:
1.	Heat oil in a pan/kadhai for about 1- 2 minutes.
2.	Cut paneer into small cubes. Fry on medium heat till slightly brown. Turn pieces while frying. Be very careful as it splatters.
3.	Keep the paneer cubes aside.
4.	Next fry cloves and black pepper in the remaining oil. Add finely chopped onion, coconut powder, paste of poppy seeds and magaj to it. Continuously fry till the mixture starts separating from oil.
5.	Add ginger garlic paste and heat for 2-3 minutes.
6.	Add salt, red chilli powder, turmeric powder, coriander powder, garam masala and fry it for approximately 1-2 minutes more. Can you smell the flavour ?
7.	Add finely chopped tomato to it. Cook it till the mixture thickens.
8.	Then add some water to make thick gravy.
9.	Bring the gravy to boil and then cook for 4-5 minutes.
10.	Add paneer pieces and heat for 3-4 minutes.
	Decorate with cream and finely chopped coriander leaves.
(This Indian recipe involves grated cottage cheese prepared gravy style with curd & blend of spices. Enjoy cooking Indian !)

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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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Baigan Bhartha

Baigan ka bhartha is a vegetarian dish from the Punjab region of India and Pakistan. It is made from eggplant, which is grilled over charcoal or direct fire to impart a smoky flavour to the flesh of the eggplant and then cooked with spices and vegetables.

Ingredients:

Eggplant (medium size) 1

Cooked green peas 1/2 cup

Finely chopped onions 1

Finely chopped tomatoes 1

Finely chopped green chilli 1

Red chilli powder 1/2 tsp.

Garam Masala Powder  1/2 tsp.

Turmeric Powder 1/4 tsp.

Vegetable oil 3 tbsp.

Salt to taste  

Chopped green coriander leaves for garnishing

   

Method:

1. Brush eggplant with oil and roast it on a gas burner over medium heat. 

2. Frequently turn the eggplant upside down, until fully roasted.

3. Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.

4. Mash the flesh.

5. Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.

6. Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.

7. Add green peas and mashed eggplant. Stir well. Fry for 5-7 minutes over medium heat.

   

  Garnish with green coriander leaves and serve hot.

   

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Aloo Gobhi Masala

(This Indian recipe involves cauliflower and potato cooked in spicy sauce. Enjoy cooking Indian !)

Ingredients:
Cauliflower		1/2 kg.
Potato ( medium size)		2
Onions finely chopped		1
Tomato finely chopped		1
Green peas		1/2 cup
Ginger paste		1/2 tsp.
Garlic paste		1/2 tsp.
Thinly sliced Green Chilli		2
Cumin powder (Roasted)		1 tsp.
Red chilli powder		1 tsp.
Turmeric Powder		1/4 tsp.
Garam masala powder		1 tsp.
Coriander powder		1/2 tsp.
Vegetable oil		3 tbsp.
Salt to taste
Chopped green coriander leaves		for garnishing

Method:
1.	Cut cauliflower and potato into medium sized cubes and thoroughly wash it.
2.	Heat oil in a frying pan / kadai. Add green chilli, ginger garlic and stir for few seconds.
3.	Add chopped onions and fry over medium heat until light golden brown. Add chopped tomato and green peas. Cook until tender.
4.	Add red chilli powder, cumin powder, turmeric powder, dry coriander powder, garam masala and salt. Mix well.
5.	Add cauliflower and potato and stir. Saute for 5 minutes. Cover the pan / kadhai and cook over medium heat until tender. Ocassionally stir it to prevent sticking to the bottom.
	Garnish with coriander leaves and serve hot.

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Garlicky Ridge Gourd Rings

Ridge Gourd / Turai is thickly sliced and either pressure cooked or boiled in water till soft but whole. The cooked slices are then fried in oil till golden brown in color. A freshly prepared garlic spice powder is added to the hot ridge gourd slices. Serve garlicky ridge gourd rings with steamed rice and dollop of ghee.

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