Afghani Baingan

Ingredients
500 Grams               Aubergine / Eggplant / Brinjal / Baingan
200 Grams               Curd / Yogurt
10                           Garlic cloves
3                             Green Chillies
1                             Big onion, ground to paste
1⁄2 Teaspoon          Turmeric powder
Salt to taste
Oil for frying

Method

    1    Whisk the yogurt with salt, garlic and green chillies. Refrigerate for at least 4 hours.
    2    Slice eggplants into thin slices (about 1/6 inch thick) and leave in salt water for 5 minutes.
    3    Drain. And deep fry.
    4    Saute onion paste with a pinch of turmeric.
    5    Add the fried egg plants and smush them together.
    6    Just before serving, heat the egg plant mixture. And once transfered to the serving bowl, pour over the cold yogurt mixture.
    7    Serve with chappathis. Or any of the breads (nan, roti, phulka).

Karela Aloo

Ingredients:
6 – 8 pieces of small to medium size karela
1 medium size onion finely chopped
1 medium size cooked and mashed aloo
1 tsp rai
1 tbsp Oil
1 tsp of ginger paste
1 tsp garlic paste
1 – 2 tsp red chili powder or per taste
1/2 tsp haldi powder
3 tsp of dhania powder
1 tsp Amchur
1 green chili finely chopped or per taste
Some chopped cilantro
1 tbsp lemon or lime juice
Salt to taste

Method:
Wash karela and scrape the skin just a little. Slit the karela with it’s in tact. Apply a good amount of salt and lemon or lime juice all over the karela and keep it aside for at least 2 – 3 hours. Carefully scoop out the inside of the karela and keep it aside. In a pan, heat oil and add rai let it splutter then add onion, ginger/garlic, green chili and sauté. Once the onions are almost cooked add the scrapings from the karela and sauté well. Add all the spices and mix well. Now add the mashed aloo, cilantro and mix. Let the mixture cool.
After a couple of hours squeezethe karela well, I mean really hard and you will see bitter juices will run out. Now fill in the stuffing into each karela. You need not add more salt as the karela has already absorbed enough salt. In a non-stick pan, add oil and place the karela’s. Cover it with a lid and let it cook. Turn the side of the karela such that it’s cooked and turned golden brown all around. Karela is ready to be relished with some hot roti or chappati.

Aloo Gobi

Ingredients:
3 tablespoons oil
1 medium onion – finely chopped
1 clove garlic – chopped
1 green chilli – chopped
1 inch / 2.5cm ginger peeled and finely chopped
2 medium potatoes – peeled and cut into smallish chunks
1 tsp coriander powder
1 tsp ground cumin
½ tsp turmeric
1 medium cauliflower cut into florets
a dash of lemon juice
a little salt
½ tsp garam masala

Method:
Heat the oil and fry the onion, garlic, chillis and ginger until just tender.
Add the potatoes and fry for another 2-3 minutes
Add the spices except for the garam masala, and mix well
Add a tablespoon of water, cover the pot and cook
When the potatoes are al dente add in the cauliflower.
Replace the lid and cook until the cauliflower is just soft
Add a sprinkle of lemon juice, salt and garam masala and stir well
Serve with naan or parathas

Spicy Chickpeas

Ingredients:
    2 tbsp vegetable oil
    1 tsp cumin seeds
    1/2 tsp salt
    1/2 tsp chili powder
    1/2 tsp lemon pepper
    2 tomatoes, chopped
    2 (15 oz) cans garbanzo beans, drained
    1 tbsp lemon juice
    1 onion, chopped

 

Method:
    In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
    Add salt, chili powder and lemon and pepper seasoning; mix well.
    Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
    Add in lemon juice and mix well; add onions and stir until they become soft.
    Remove from heat and place into a serving bowl.
    Spicy Chickpeas are ready to serve.
    Serve immediately.

Hot And Sour Vegetables

Ingredients:
1 cup mixed parboiled vegetables (carrots, broccoli, baby cornClick to find more about corn and french beans)
1cup capsicum, cubed
2 tomatoes, blanched, peeled and grated
1 onionClick to find more about onion, cubed
1 to 2 chopped green chillies
1 teaspoons chopped gingerClick to find more about ginger
1 teaspoons chopped garlicClick to find more about garlic
1 tablespoon celery, chopped
2 teaspoons cornflour
1 teaspoon tomatoClick to find more about tomato-chilli sauce
1 teaspoon oil
SaltClick to find more about Salt to taste

Method:
Heat the oil in a non-stick pan, add the onionClick to find more about onion, green chillies, gingerClick to find more about ginger, garlicClick to find more about garlic and celery and saute for a few minutes.
Add the grated tomatoes and saltClick to find more about salt and simmer it over a medium flame for 4 to 5 minutes, till it thickens.
Add all the vegetables and saute for a few seconds.
Combine the cornflour and tomatoClick to find more about tomato-chilli sauce with 1 cup of water and add it to the mixture.
Bring to a boil and simmer for 4 to 5 minutes till the sauce thickens.
Adjust saltClick to find more about salt to taste and serve hot.

Vegetarian Chili

Ingredients:
    2 tablespoons vegetable oil
    1 large onion, chopped
    4 large cloves garlic, minced
    3 tablespoons chili powder
    1 medium-size sweet green pepper, cored, seeded and diced
    1 medium-size sweet red pepper, cored, seeded and diced
    1 medium-size zucchini, diced
    1 medium-size yellow squash, diced
    1/2 teaspoon dried oregano
    1/4 teaspoon ground red pepper (cayenne)
    1 can (14.5 ounces) stewed tomatoes
    1 can (11 ounces) corn kernels, drained
    1 can (15.5 ounces) black beans, drained and rinsed
    1/4 teaspoon salt
    Accompaniments, optional: cooked rice, sour cream and shredded cheddar cheese
 
Method:
Heat oil in 4-quart pot over medium heat. Add onion, garlic and chili powder; saute for 5 minutes. Add green and red peppers; saute 5 minutes. Add zucchini, squash, oregano and ground red pepper; saute for 5 minutes. Add tomatoes; cook 10 minutes. Stir in corn, black beans and salt; cook for 5 minutes.

Serve with the accompaniments, if desired.
3 ripe avocados, peeled and pitted
3 tablespoons finely chopped red onion
3 tablespoons fresh-squeezed lime juice
2 tablespoons chopped cilantro leaves
1 jalepeno, seeded and minced
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce

Mash avocado flesh in a bowl. Stir in red onion, lime juice, cilantro, jalapeno, salt, and hot-pepper sauce. Refrigerate. Spoon a dollop on each chili serving.

Cheesy Vegetable Balls

Ingredients:
2 potatoes, boiled and mashed
1 grated carrot
boiled green peas
1-2 green chilli finely chopped
1/2 tsp chaat masala
1 1/2 tbsps roasted peanut pwd or cashew pwd
3 large bread slices, dip in water, squeeze out water and crumble
1 1/2 tbsps coriander leaves, chopped
3 tbsps grated cheese
salt to taste
oil for deep frying
For coating:
cornflour-maida batter. Take 1/2 tbsp each of maida and cornflour, add a pinch of salt and water to make a flowing batter
pinch of salt
bread crumbs for coating

Method:
Combine mashed potatoes, green peas, grated carrot, crumbled bread, grated cheese, chaat masala, green chillis, peanut pwd, salt and coriander leaves. Prepare lemon sized balls.
 In a small bowl,Take 1/2 tbsp each of maida and cornflour, add a pinch of salt and water to make a flowing batter. Dip the balls in this batter, roll in bread crumbs and keep aside.
 Heat oil for deep frying in a heavy bottomed vessel. Once it piping hot, reduce flame and place the balls into the hot oil and deep fry on medium flame to high flame till they turn golden brown. Remove onto absorbent paper and then place them on a baking sheet and place in warm oven till you serve them. This will ensure they are crisp and fresher tasting.
 Serve hot with tomato sauce or green chutney.

Vegetable Frittata

Ingredients:
Eggs: 4
Zucchini: 1, sliced
Bell pepper: 2 small (yellow and red), chopped
Carrot: 1, sliced
Fresh Parsley: 1 tbsp (optional)
Olive oil: 2 tbsp
Lemon juice: 1 tbsp (optional)
Salt
Pepper

Method:
1. Saute carrot with olive oil on medium heat for 3-5 minutes.
2. Add peppers and zucchini. Saute for 3-5 more minutes.
3. Whisk eggs with salt and pepper.
4. Pour into the pan and cook until done.
5. Sprinkle over with parsley and lemon juice before serving.

Mixed Vegetables

Ingredients:
1 cup Frozen Peas and Carrots
1 cup Mixed Pepper Strips
2 Big Potatoes
1 cup Cut Green Beans
1 cup Frozen Cauliflower
2 big Red Onions
3-4 Tomatoes
1 tablespoon Ginger garlic paste
1 teaspoon Cumin seed
1/ 4 teaspoon Turmeric Powder
1 teaspoon Coriander Powder
1 teaspoon Red Chilli Powder
1/2 teaspoon Garam Masala
1/2 teaspoon Sabji Masala ( you can get it in any Indian grocery store)
1 tablespoon Chopped Cilantro leaves
Salt according to taste

Method:
1)Chops onions into tiny cubes.
2)Remove potato skin and chop into big cubes.
3)Thaw all the frozen vegetables for about 10 minutes in the microwave.
4)Heat oil in a pan and when a bit hot, add cumin seeds.
5)Once it splutters, add chopped onions and fry till it turns pink.
6)Add ginger-garlic paste and fry for couple of minutes.
7)Now add chopped potatoes and turmeric powder and fry for about 10 minutes.
8)Add tomatoes and coriander powder, chilli powder and salt and fry, till a bit of oil starts leaving the sides of the vessel.
9)Now add all the remaining vegetables, add about 1/2 cup water and mix well.
10)Cover with a lid and let it simmer for 10 minutes. Keep removing lid and stirring to mix well.
11)When the vegetables look well cooked, add garam masala and sabji masala and stir for another 5 minutes.
12)Add 1/ 2 cup milk and let it cook for about 5 minutes, mix well.
13)Garnish with chopped cilantro leaves.

Shimla Mirch Ki Launji

Ingredients:
Shimla Mirch (Bell Peppers) - 2 cups (chop them in 1 inch squares)
Kalonji (Nigella Seeds) - 1 tsp
Saunf (Fennel Seeds) - 1 tsp
Haldi (Turmeric) - 1/2 tsp
Lal Mirch (Red Chilli) Powder - 1/2 tsp
Dhaniya (Coriander) Powder - 1/2 tsp
Amchur (Mango Powder) - 2 tsp
Garam Masala - 1/2 tsp
Cheeni (Sugar) - 2 tbsp
Oil - 2 tbsp
Salt - as per taste

Method:
    Take a pan and heat oil in it.
    Add both kalonji and saunf in it to splutter
    Add chopped shimla mirch, haldi, namak, lal mirch powder and dhaniya powder to it fry for 2 min.
    Add about 1/2 cup of water, cover the pan and let it simmer till shimla mirch is cooked (not mushy, but cooked).
    Add amchur, garam masala and cheeni to it and cook till cheeni is nicely dissolved.
    Make sure the launji is not runny, so please do not add any more water than needed. It is not a complete dry curry but not even a gravy curry, somewhere in between. It should be just that the sauce has coated the shimla mirch and not more than that.

Palak Paneer

Ingredients:
1 bunch of spinach trimmed, washed, steamed and blended
1 red onion, boiled in 4 tbsp. water and pureed/blended
1  green chillies chopped
2  cup paneer cubes fried
2  tablespoon ghee
1  teaspoon cumin seeds
1  teaspoon garlic minced
1  teaspoon ginger minced
salt to taste
1  teaspoon  lemon juice
1 tsp. Garam Masala
2  tablespoon cream or 1 tbsp. butter

Method:
Heat the ghee in a heavy-based pan. Add the cumin seeds and let them crackle. Add the garlic and ginger and green chili. Add onion and cook till the onion starts browning.
Add the chopped spinach puree, salt and mix well. Add 4 tbsp. water to 1/2 cup water or more and bring to a boil. Add the deep fried cottage cheese cubes and stir to mix gently. Mix in the lemon juice and garam masala. Simmer  on low for 20  minutes. Put off the heat and mix in the cream or 1 tbsp butter.
Serve with raita, dal and bread.

Rasila Tinda

Ingredients:
    Tinda (Round Gourd or Apple Gourd) - 1/2 kg
    Tomatoes - 2
    Green Chili - 1
    Cumin Seeds - ½ Tsp
    Ginger - 1”
    Red Chili Powder - ½ Tsp
    Turmeric Powder - ¼ Tsp
    Coriander Powder - 1 Tsp
    Salt - To Taste
    Mango Powder (Amchoor) - ¼ Tsp
    Garam Masala - ¼ Tsp
    Chopped Coriander Leaves - ½ Cup
    Oil - ½ Tbsp
    Water - 1/2 Cup

Method:
    Wash and chop tinda in small pieces. Keep aside for later use.
    Chop green chili & tomatoes. Grate ginger.
    Heat oil in pressure cooker and put cumin seeds.
    Now add grated ginger and mix well.
    Add chopped tomatoes and green chilies.
    Add red chili powder, coriander powder, garam masala, amchoor, turmeric powder and salt. Mix well.
    Cook till mixture separates from oil.
    Now add chopped tinda. Mix well.
    Add water and close the cooker with the lid. Let it cook on high flame.
    After one whistle low the gas flame for about 5-7 minutes, then switch off the gas.
    Your Rasila Tinda is ready to eat.
    Garnish with chopped coriander leaves.
    Serve hot with roti or parantha.

Dum Arbi

Ingredients :
    Arbi (Colocassia or Taro Root) - 400 gms. (8-10 medium sized)
    Tomato - 3
    Green Chilli - 2-3
    Ginger - 1 inch long piece.
    Curd - 1/2 cup.
    Heeng- 1-2 pinch.
    Cumin Seeds - 1/4 tea spoon.
    Turmeric Powder  - 1/4 tea spoon.
    Coriander Powder - 1 tea spoon.
    Salt - according to the taste (or 3/4 tea spoon)
    Red Chilli Powder - less than 1/4 tea spoon.
    Garam masala - less than 1/4 tea spoon
    Coriander leaves - 1 table spoon (finely chopped)
    Oil - to fry

Method :
Thoroughly wash the Arbi and boil it in a cooker with 1 cup water for up to one whistle. Once the Arbi get boiled, peel them, let them cool and then press each of it with hands to flatten them.
Wash and cut tomatoes, break the stems from the green chilli and chop. Wash the ginger peel and cut into big pieces. Put all of them in the mixer and make a paste. Meanwhile whisk a cup of curd and keep it aside.
Heat some Oil in a pan and fry the Arbis in the Oil, till they get golden brown in colour. Take them out in a plate, and get prepared to make Gravy.
Keep aside 2 table spoon oil and use the rest to make gravy. Heat the oil in a pan and tamper the thyme seeds and heeng in it. Now add tomato paste, turmeric powder, coriander powder, and cook the masala until the oil starts to separate from the pan and floats at the top. Pour whisked curd into the masala and cook it well for 2 minutes. (incase you eat Onion, then you can add 1 chopped onion and 3-4 garlic pieces into the pan, immediately after roasting the thyme seeds and then continue with the further steps in the same manner).
Put fried Arbis into the Masala and cook it for 2 minutes. Now add 1 cup water and cover the pan with a lid. Cook the recipe for 10 minutes on a medium flame.
Dum Arbi is ready to serve. Garnish it with coriander leaves and serve with hot crispy paranthas, or chapatis, or rice.

Shalgam Paneer

Ingredients:
6 medium turnips, cut into pieces
1 cup paneer cubes
1 tsp punjabi garam masala
1/2 tsp chili powder

Tempering
2 tsp oil
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 cup chopped onion
2 roma tomatoes, chopped
1 tbsp ginger-garlic paste

Garnish
1 tbsp chopped cilantro/coriander leaves

Method:
1. Heat oil in a saucepan. Add cumin seeds and turmeric powder. As they sizzle, add onions.
2. Saute till onion is soft. Stir in tomatoes and ginger garlic paste. Saute for 5 minutes.
3. Add Punjabi garam masala. Saute again for 10 minutes.
4. Add turnip pieces. Mix well. Add 1/2 cup water and chili powder. Switch the gas to low. Cover and let it cook till turnip pieces are soft.
5. Add salt to taste and paneer pieces. Mix well. Add more water if necessary. Simmer till thick gravy is formed.
6. Garnish with chopped cilantro.

Fried fraz bean with Cumin

Ingredients:
1 lb green beans, both ends trimmed
2 tbs canola oil
1 tsp cumin seeds
1/2 tsp carom seeds (ajawain; optional)
1/8 tsp asafetida (optional)
2-inch piece fresh ginger, peeled and finely grated
3/4 tsp salt, or to taste
1 tbs fresh lime or lemon juice
1/8 tsp cayenne pepper (optional)

Method:
If using fresh green beans, bring a large saucepan of water to a boil. Add the beans, return to a boil and cook for 2 minutes. Then drain the beans and cool under cold running water or an ice bath. Drain again before cooking.
If using frozen green beans, just make sure they are thawed.
Combine the oil, cumin and carom and asafetida, if using in a frying pan over medium heat. Cook, stirring for 1 minute. Add the ginger and cook, stirring for 1 more minute.
Add the green beans and stir to coat. Sprinkle with salt and stir. Cover, turn the heat to low and cook, stirring 3 or 4 times, until the beans are tender and lightly browned. About 10 to 15 minutes.
Add the lime or lemon juice and sprinkle with cayenne, if using. Stir well and taste for salt. Serve hot.

Gobi Manchurian

Ingredients:
1 Cauliflower
2 cups of all purpose flour
1tbsp Green chili paste
Salt to taste
1 1/2 cup Bell peppers finely chopped. (You can use all 3 colors of bell peppers which gives nice colors. )
1/2 cup chopped spring onions
1/4 cup French beans finely chopped (Optional)
1tbsp ginger garlic paste
2garlics finely chopped
3tbsp Soy sauce
3tbsp tomato chili sauce /Tomato Ketchup (I used Tomato chili Sauce since I love to eat spicy. If you are not a spicy lover use Tomato Ketchup)
Oil for deep frying

Method:
1. Wash the cauliflower and cut into small florets and boil/cook for 5 mts with pinch of salt. Drain the water and keep it aside.
2. In a bowl add all purpose flour, ginger garlic paste, green chili paste, salt and water and make a batter of medium consistency. (It should be the way we do bajjis.). Check the taste of mixture and adjust the spice and salt as per your taste.
3. Heat the oil in a heavy bottomed pan. Once the oil is hot dip the florets in batter/mixture and deep fry them until they turn golden color. Note: Please do not fry on high flame/heat. Always fry on medium heat.
4. In a skillet/heavy bottomed vessel add 3 tbsp of oil and chopped garlic. Once the garlic turns golden color sauté spring onions, bell peppers, French beans for 5-6 mts. Add soy sauce and tomato chili sauce and cook for 3-4 mts. (Adjust the soy sauce and tomato ketchup based on your taste)
5. Add the fried florets to the above mixture and mix well.
Garnish with fresh coriander and yummy Gobi Manchurian is ready to be served.

Mattar Paneer

Ingredients:
1 Cup Paneer cubed
2 cups muttar (green peas)
1 tomato
1 onion
2 green chillis
1/2 tsp. salt
1/4 tsp. turmeric powder
1/2 tsp. red chilli powder
1 tsp. coriander powder
1/2 tsp. garam masala
1/4 cup cream of milk
1 Tbl. spoon oil.
Green coriander leavs for garnish

Method:
Heat oil in a pan.  Add onion in it and saute for few minutes.  Add garam masala, salt, chili powder, coriander powder, turmeric powder and let it cook.  When it is light brown and leaves the sides of pan, add tomatos and peas and cook for several minutes until peas are cooked through.  add Paneer cubes in it and water.  When it starts boiling, add cream and remove from the heat.  Garnish it with coriander leaves.

Crispy Karela

Ingredients:
1/2 kg/500 gms Karela/Bittergourd/Kakarakaya
oil for deep frying
a little less than 1/4 cup grated jaggery
1/2 cup water
1 1/4 tbsp roasted til/sesame seeds/nuvvulu
1 tbsp broken cashew nuts
salt to taste

Seasoning/Tadka/Poppu:
2 tsps oil
3/4 tsp cumin seeds/jeera/jeelakara
large pinch hing/asafoetida/inguva
2 sprigs fresh curry leaves/karivepaku/karipatta
3 green chilli, slit

Method:
1 Wash the karela, lightly peel the skin, slice into rounds and wash in salted water.
2 Heat oil for deep frying in a heavy bottomed vessel. Add bitter gourd slices to the hot oil and deep fry till golden. Remove onto absorbent paper and keep aside.
3 In a separate vessel, drizzle some oil, add cumin seeds and as they crackle, add curry leaves, green chillis and hing. Add broken cashewnuts and saute for 3 mts.
4 Add the jaggery along with the water and let it cook till the jaggery melts completely. Once it melts, add a pinch of salt and cook for another 4 mts. Add the fried bitter gourd pieces and combine well. Let the slices coat with the jaggery mixture well and cook till there is no liquid left. Sprinkle roasted til and combine. Turn off heat and serve hot. The bittergourd slices should retain a bit of crunch.

Masaledar Nariyal Lauki

Ingredients:
1″ ginger(adrak)
3 tblsp onions chopped
1 cup coconut (narial) scraped
1″ cinnamon (dalchini)
a pinch asafoetida (hing)
8-10 peppercorns (kali mirch)
2 tblsp oil
1 1/2 tblsp tamarind (imli) pulp
4 – 6 cloves
3 red chillies whole
1 tsp turmeric (haldi) powder
1 tsp mustard seeds (rai)
8 – 10 curry leaves
2 tblsp coriander seeds
1 tblsp cumin seeds (jeera)
1 medium size bottle gourd (lauki,doodhi)
salt (namak) to taste

Method:
    Take off and wash lauki. Cut into 3/4 ” cubes.
    Dry roast coriander and cumin seeds.
    Make a paste of roasted cumin seeds, coriander seeds, peeled ginger, garlic, whole red chillies, peppercorns, cloves, cinnamon, turmeric powder and scraped coconut. (reserve one tblsp of scraped coconut for garnish.). Keep the paste aside.
    Heat up oil in a pan.
    Mix in asafoetida and mustard seeds.
    Once they begin to crackle, mix in curry leaves and cut onions.
    Stir fry for two minutes and mix in lauki.
    Stir fry for 5 minutes. mix in the masala and coconut paste, dissolved in 11/2 cup of water. Stir and bring it to a boil.
    Dissolve tamarind pulp in water if it is too thick.
    Mix in to the gravy. Add salt and mix well.
    Serve hot decorated with grated coconut.

Bhindi Chorchori

Ingredients:
0.5 lb Okra (Bhindi)
1/4 tsp tsp Turmeric powder
1/2 tsp Coriander Powder
1/2 tsp Cumin Seed Powder
1/8 tsp Onion Seeds
4 silted Green Chili
1/4 tsp Sugar
to taste Salt
4 stalks (chopped) Cilantro
2 tbsp Cooking Oil

Method:
1. Slice off stem and tip of the okra. Slice each okra into four strips. For quick preparation you can use the frozen cut okras.
2. Heat oil. Add onion seeds and cook until spluttering stops.
3. Add okra. Stir fry for about five minutes. Add salt. Add all the masalas. Stir and cook for a couple of minutes. Add sugar.
4. Add half cup water (not required if using frozen okras). Add green chilies. Simmer over medium heat until cooked and the pan is nearly dry and oil has come to the surface. Serve hot with rice or roti.