Corn Palak ki Tikki

Ingredients:

• 1 tin corn kernels (200 g)
• 2-3 cups milkJuice of 1/2 lemon
• 1 tsp chaat masala
• 1 kg spinach
• 200 g potato, boiled
• 100 g cottage cheese (paneer)
• 1 tsp red chilli powder
• 1 tsp black pepper powder
• 1 tsp garam masala powder
• 1 tsp cumin powder
• 1 pinch kasoori methi powder
• Salt to taste
• 1 Tbsp ginger, chopped
• 1 tsp green chilli, chopped
• 1 Tbsp green coriander, chopped
• 1 Tbsp cornflour
• 1/2 cup ghee/oil (to shallow fry) 

   

Method:

• Blanch corn in milk to soften it.
• Chop and keep aside.
• Mix in lemon juice and chaat masala to balance the sweet flavour of corn.
• Blanch spinach in water and chop.
• Mash potato, paneer and mix with corn and spinach.
• Add the spices: red chilli powder, black pepper powder, garam masala powder, cumin powder, kasoori methi powder, salt and mix well.
• Also put chopped ginger, green chillies, coriander and cornflour and mix to prepare tikki mixture.
• Make tikkis of the mixture and shallow fry in ghee or oil.

Stuffed Dhaniya, Pepper Mushrooms with Tomato Chutney

For Mushrooms:

• 250 gms large button mushrooms with stem
• 2 Tbsp garlic finely chopped
• 2 Tbsp onion finely chopped
• 1/2 tsp white pepper powder
• 2 Tbsp fresh coriander
• 1/2 cup Cheddar cheese
• 1 Tbsp butter
• Salt to taste

For Chutney:

• 1 cup tomato puree
• 1/2 onion sliced
• Salt to taste
• 1 tsp garlic
• 1 tsp ginger
• 1 tsp cloves

Method :

• Wash the mushrooms and remove the stalks.
• Core the cap with the potato scooper for the filling.
• For filling, heat butter in a pan. Add garlic and onion. Saute for a minute. Add salt and pepper powder.
• Remove from fire.
• Cool and add grated cheese and chopped coriander.
• Stuff the mixture in the mushroom caps and bake in oven at 220۬۫c for 4 minutes.

    

For Chutney:

In a pan add all ingredients stated above and let it simmer till the sauce is thick in consistency and strain.

Sabziyon Ki Tehri

Ingredients

• 1 cup rice
• 2 carrots
• 10 beans
• 2 potatoes
• 100 gm fresh peas
• 1 tbs mustard oil
• 2 tsp cumin seeds
• 2 tsp garlic paste
• 1/2 cup kasoori methi leaves 
• 1/2 cup thick yoghurt
• 2 tsp yellow chilli powder
• 1 tsp turmeric powder
• 8-10 sliced green chillies
• 3 tsp sliced ginger
• 1 tsp green cardamom powder
• 1 tsp mace powder
• 1/2 cup cream
• Salt
• Water

        

Method

•  Soak the rice in double the amount of water for 20 minutes.
• Peel and cut carrots, beans and potatoes into small diagonal pieces.
• Boil water in a pan, add salt and blanch potatoes, carrots, peas and beans, separately for 2-3 minutes.
• Once they are boiled, rinse them in cold water.
• Heat mustard oil in a vessel, add cumin seeds, garlic paste, kasoori methi leaves and saute.
• Add water and cook for a minute. Add the vegetables and salt. Cook for sometime.
• Now add yoghurt, yellow chilli powder, turmeric powder and cook for 5-10 minutes. 
• Add water and boil it for sometime.
• Add green chillies, ginger, green cardamom powder, mace powder and rice.
• Gently stir and reduce the heat. Cover and cook for sometime.
• Once the rice is cooked add the cream saute. 
• Serve hot.
• Enjoy the taste!!!

Tomato chutney (Tamatar Ki Chutney)

Ingredients:

     

• 6 to 8 large cloves garlic finely chopped
• 1/4 cup spring onion whites chopped
• 1 tbsp finely chopped spring onion greens
• 2 dry red chilies, soaked
• 1 cup tomatoes, finely chopped
• 1 tbsp finely chopped coriander
• 1 tsp oil
• Salt To Taste 

Preparation:

• Drain the soaked chillies and chop them finely.
• Heat the oil, add the onions and garlic and sauté over a slow flame for 4 to 5 minutes till they are lightly brown.
• Add the chillies and salt and sauté again.
• Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft and can be mashed lightly.
• Cool completely and add the coriander and spring onion greens and mix well.
• Serve tomato chutney chilled or at room temperature.

Chickpea, tomato & spinach curry

Ingredients:

•     1 onion , chopped
•     2 garlic cloves , chopped
•     3cm/1¼ in piece ginger , grated
•     6 ripe tomatoes
•     ½ tbsp oil
•     1 tsp ground cumin
•     2 tsp ground coriander
•     1 tsp turmeric
•     pinch chilli flakes
•     1 tsp yeast extract (we used Marmite)
•     4 tbsp red lentils
•     6 tbsp coconut cream
•     1 head of broccoli , broken into small florets
•     400g can chickpeas , drained
•     100g bag baby spinach leaves
•     1 lemon , halved
•     1 tbsp toasted sesame seeds mixed with 1 tbsp chopped cashews.

     

How to prepare:

 

•     Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
• Heat oil in a large pan. 
• Add the spices, fry for a few secs and add purée and yeast extract. 
• Bubble together for 2 mins, then add lentils and coconut cream. 
• Cook until lentils are tender, then add the broccoli and cook for 4 mins. 
• Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture.
• Serve with brown rice, if you like.
• And enjoy the taste!!!

Butter bean & tomato salad

Ingredients:

•     420g butter beans , drained and rinsed
•     500g cherry tomatoes       
•     2 small green or yellow courgettes (about 300g/10oz in total), chopped into small dice
•     1 small red onion , chopped
•     15-20g pack fresh coriander , chopped
•     2 tbsp lemon juice
•     3 tbsp olive oil
•     1 tsp ground cumin

How to Prepare:

•     Tip all the ingredients into a bowl with some salt and pepper and mix well. 
•     Cover and leave at room temperature until ready to serve. 
•     This salad can happily be made the day before and chilled.
•     On the day, bring the salad to room temperature and give it a good stir before serving.

Baby Corn Fry

Ingredients

•     20 pieces baby corn
•     2 tspn chilli powder
•     1 tspn cumin powder
•     1tspn jeera or cumin seeds
•     salt to taste
•     1-2 tblspn cooking oil

         

How to prepare:

•    Cut the baby corn into any shape and size you wish. 
•    Pressure cook with salt for 3 whistles or microwave. 
•    Drain off water. 
•    Add oil to pan, once heated, add cumin seeds and wait to splutter.
•    Add boiled baby corn, chilli powder, cumin powder and fry for 10 mins. 
•   Once fried... remove crispy and serve hot.... 
•   And enjoy the taste!!!

Methi Pulao

Ingredients 

•     500g Rice
•     5 cloves, 1" cinnamon stick, 4 cardamom, 2 bay leaf ...Whole garam masala
•     1 large bunch Methi leaves Fresh
•     2 tablespoons Ginger garlic paste
•     5 number Green chilles
•     2 large Onions
•     2 large Tomatos
•     2 teaspoons Red chilli powder
•     1/2 teaspoon Turmeric
•     2 tablespoons Ghee
•     Salt To taste
•     20 Number Cashew
•     1 tablespoon Garam masala powder (optional)

            

How to prepare

• Clean the methi leaves and wash thrice directly in the tap water then grind into a fine paste by adding water and then strain it into a vessel. 
• Keep the methi juice aside. 
• Wash and soak the rice for half an hour.    
• Cut the Onions, green chillies, tomatos and keep aside.   
•  In a pressure pan take ghee and put in whole garam masala fry for a while then add cashew.  
• Add green chilles, onions fry them till onions are golden brown then add ginger garlic paste fry it for a few minutes and then add tomatos, red chilli power, turmeric and fry it till the ghee seperates, then add garam masala powder and mix it well.    
• Add methi juice and required water (methi juice (along with water) and rice ratio should be 2:1)  
• When the water is boiling add soaked rice and salt to taste. 
• Cover it with lid and after one whistle turn off the gas. 
• The healthy and tasty methi pulao is ready to eat.
• Serve and enjoy the taste!!!

Cashew nut kheer

Ingredients

•     1 litre milk
•     3/4 cup cashew nuts soak for 3-4 hours in warm water
•     1/2 cup sugar
•     1 tsp. each almonds & pistachios, slivered thinly
•     1/4 tsp. cardamom powder
•     1/4 tsp. saffron, soaked in a tbsp. hot milk

How to prepare

                 

•     Rub saffron with pestle till dissolved, keep aside.
•     Drain water from cashew nuts, grind to a smooth paste, saving some for garnish.
•     Put milk to boil in a large heavy pan
•     Add sugar, allow to simmer for 10-12 minutes, stirring occasionally.
•     Add cashew nut paste, stir and resume boil, simmering on low for 2-3 minutes.
•     Add slivered dry fruit, mix, take off fire.
•     Pour into individual bowls.
•     Pour into individual bowls.
•     Sprinkle bits of cashew on each.
•     Spray some saffron milk on top, with a small kitchen brush or with hands.
•     Serve hot, and fresh.
•     And enjoy the taste!!

Petha sweet dish

Ingredients

•     Red pumpkin (bhopla/kaddu),grated    5 tablespoons
•     Ghee    2 tablespoons
•     Milk    1/2 cup
•     Mawa (khoya),grated    3 tablespoons
•     Powdered sugar    2 tablespoons
•     Assorted nuts (almonds, cashew nuts, walnuts),chopped    for garnish

       

How to prepare

• Heat ghee in a non stick pan, add red pumpkin and sauté till it forms a lump. 
• Add milk stirring continuously. 
• Add mawa and mix well. 
• Cover and cook for 2-3 minutes.
• Add sugar and mix well till sugar blends with rest of the ingredients. 
• Transfer into a serving dish, garnish with assorted nuts and serve hot.
• And enjoy the taste!!!

Achari Paneer Tikka

Ingredients

•     Pickle gravy    2 teaspoons
•     Cottage cheese (paneer)    250 grams
•    Coriander seeds    1 teaspoon
•     Fenugreek seeds (methi dana)    1/4 teaspoon
•     Onion seeds (kalonji)    1/2 teaspoon
•     Hung yogurt    1/4 cup
•     Ginger-garlic paste    1 teaspoon
•     Salt    to taste
•     Red chilli powder     1/4 teaspoon
•     Garam masala powder    1/4 teaspoon
•     Mustard powder    1/4 teaspoon
•     Turmeric powder    a pinch
•     Oil    2 tablespoons
•     Fresh mint (pudina)    a few sprigs

       

How to prepare

• Dry roast coriander seeds, fenugreek seeds, onion seeds till fragrant. 
• Set aside to cool. 
• Place hung yogurt in a bowl, add ginger-garlic paste, salt, red chilli powder, garam masala powder, mustard powder, pickle gravy, turmeric powder and mix well.
• Crush the roasted spices in a mortar with the pestle. 
• Add a little of the crushed spices to the yogurt and mix well. 
• Cut cottage cheese into 1 inch cubes and add to the yogurt mixture and mix well so that all the cottage pieces are well coated. 
• Let them marinate for around 15 minutes.
• Heat oil in a non stick pan. 
• String the cottage cheese cubes onto satay sticks and place them in the pan. 
• Cook, rotating the sticks, so that the cottage cheese cubes get evenly cooked all around. 
• Arrange them on a serving plate, garnish with mint sprig and serve hot.
• And enjoy the taste!!!

Vegetable Samosa

Ingredients

    FOR DOUGH  
       

•     Refined flour (maida)    1 cup
•     Carom seeds (ajwain) (optional)    1/2 teaspoon
•     Ghee /oil    3 tablespoons
•     Salt     to taste
•     For stuffing   
•     Green peas,shelled    1/2 cup
•     Oil     2 tablespoons + for frying
•     Cumin seeds     1 teaspoon
•     Ginger,chopped     1 inch piece
•     Green chillies,chopped     2
•     Potatoes,cut into ¼ inch cubes     4 medium
•     Red chilli powder     1 teaspoon
•     Salt     to taste
•     Dry mango powder (amchur)     1 teaspoon
•     Garam masala powder     1 teaspoon
•     Fresh coriander leaves,chopped     1 tablespoon

How to prepare

      

• Mix the dough ingredients. 
• Add water little by little and make a hard dough. 
• Keep it under a wet cloth for ten to fifteen minutes. 
• Cook green peas in salted boiling water till soft. 
• Refresh in cold water. 
• Drain out excess water. 
• Heat oil in a pan, add cumin seeds and when they start to change colour, add ginger, green chillies and potatoes. 
• Add red chilli powder, salt, amchur and garam masala powder. 
• Stir well. 
• Sprinkle water and cook covered till potatoes are done. 
• Add green peas and mix well. 
• Divide the dough into sixteen equal portions and roll them into balls. 
• Apply a little flour and roll them into four inch diameter elongated diskettes. 
• Cut into half, apply water on the edges. 
• Shape into a cone and stuff it with the potato and peas filling. 
• Seal the edges well and deep fry in medium hot oil till crisp and golden brown. 
• Drain onto absorbent paper. 
• Serve hot with tamarind chutney.
• And enjoy the taste!!

Source: Sanjeev Kapoor

Aloo aur Lehsun ki sabji

Ingredients

•     Potatoes,peeled and sliced    4 medium
•     Garlic    25 cloves
•     Ginger,roughly chopped    1 inch piece
•     Oil    2 tablespoons
•     Fresh coriander leaves,chopped    1/4 cup
•     Scraped coconut    1/4 cup
•     Red chilli powder     2 teaspoons
•     Turmeric powder    1/4 teaspoon
•     Salt    to taste

      

How to prepare

• Grind garlic and ginger to a coarse paste with sufficient water. 
• Heat oil in a non-stick pan, add the ground paste and sauté for two to three minutes. 
• Add coriander leaves and coconut and mix well..
• Sauté for two minutes.
• Add potatoes, red chilli powder, turmeric powder, salt and mix well. 
• Add half cup of water, cover and cook, stirring occasionally till the potatoes are fully cooked. 
• Serve hot. 
• And enjoy the taste!!!

Source : Sanjeev kapoor

Pumpkin Rice

Ingredients

•     Pumpkin,grated    1 cup
•     Basmati rice,soaked    1 cup
•     Ghee    1/4 cup
•     Cashewnuts    1/2 cup
•     Almonds    1/2 cup
•     Raisins    1/2 cup
•     Green cardamoms    3-4
•     saffron strands soaked in 1 tablespoon warm milk    a few
•     Sugar    1 cup

        

How to prepare 

Heat ghee in a non-stick pan, 

Add cashew nuts, almonds and raisins and sauté for a minute. 

Add grated pumpkin, green cardamoms, rice, half cup of hot water and saffron milk. 

Mix well and cook for five to ten minutes or till the rice is done. 

Remove from heat and set aside.

Cook sugar with half cup of water in another non-stick pan till you get a syrup of one string consistency.

Add the syrup to the rice and mix well. 

Cook for a minute on medium heat. 

Serve hot.
And enjoy the taste!!!
Source : Sanjeev kapoor

Dal Maharani

Ingredients

• Whole black gram (sabut urad),soaked overnight     1/2 cup
• Red kidney beans (rajma),soaked overnight     2 tablespoons 
• Salt     to taste 
• Onions     2 medium
• Garlic     10 cloves
• Ginger     1 1/2 inch piece
• Pure ghee     1 tablespoon 
• Butter     2 tablespoons
• Cumin seeds     1 teaspoon
• Tomato     1 medium
• Red chilli powder     1 teaspoon
• Garam masala powder     1 teaspoon
• Cream     1/4 cup + for garnishing
• Fresh coriander leaves     1 sprig

        

How to prepare

• Pressure-cook urad dal and rajma in about 4-5 cups of water with a little salt till 8 whistles are given out. 
• Drain and reserve the cooking liquid. 
• Chop onions and garlic. 
• Cut the ginger into thin strips. 
• Heat ghee and butter in a deep non-stick pan. 
• Add cumin seeds and sauté for a few seconds. 
• Add onions, garlic and ginger. 
• Sauté for 2 minutes or till lightly browned. 
• Puree tomatoes. 
• Add red chilli powder and tomato puree to the onions. 
• Mix well and cook till fat separates. 
• Add cooked dals and 1½ cups of cooking liquid. 
• Mix well. 
• Add garam masala powder. 
• Mix well and cook on low heat for 15-20 minutes, stirring frequently. 
• Add cream and stir to mix. 
• Serve hot garnished with a swirl of cream and a coriander sprig.
• And enjoy the taste!!

       
Source: sanjeev kapoor recipe 

Handi Biryani

Ingredients

• Rice,soaked and drained     1 1/2 cups
• Carrot,cut into ½ inch cubes     1 medium
• French beans,cut into ½ inch cubes     10-15
• Cauliflower,cut into florets     1/4 medium
•  Green peas     1/2 cup
• Green cardamoms     2-3
• Black cardamom     1
• Clove     2-3
• Cinnamon     1 inch stick
• Bay leaf     1
• Salt     to taste
• Oil     2 tablespoons
• Caraway seed (shahi jeera) powder     1/2 teaspoon
• Onion ,chopped     1 medium 
• Green chillies,chopped     4-5
• Ginger/Garlic paste     1 tablespoon
• Turmeric powder     1 teaspoon
• Coriander powder     1 tablespoon
• Red chilli powder     1 teaspoon
• Tomato,chopped     2 medium 
• Yogurt     3/4 cup
• Saffron (kesar)     few strands
• Kewra water     a few drops
• Fried onions     1 cup
• Fresh mint leaves     a few sprigs
• Fresh coriander leaves     a few sprigs
• Ginger,cut into thin strips     1 inch piece
• Ghee     2 tablespoons
• Garam masala powder     1/2 teaspoon

How To prepare

    

• Cook the rice in four cups of boiling salted water with green cardamoms, black cardamom, cloves, cinnamon and bay leaf, until three-fourth done. 
• Drain and set aside. 
• Mix together the carrot, French beans, cauliflower and salt and boil in three cups water till three-fourth done. 
• Add the peas and cook for a couple of minutes. 
• Drain and refresh under cold running water. 
• Set aside. 
• Heat two tablespoons of oil in a non stick pan and add the caraway seeds. 
• When they begin to change colour, add the onion and sauté until golden brown. 
• Add the green chillies, ginger paste and garlic paste and stir. 
• Add a little water so that the mixture does not burn. 
• Add the turmeric powder, coriander powder, red chilli powder and mix well. 
• Add the tomatoes and cook they are soft. 
• Add half the yogurt and salt and mix well. 
• Add the boiled vegetables and mix well. 
• Mix the saffron in kewra water. 
• In a handi, arrange a layer of the vegetables and top it with a layer of rice. 
• Sprinkle fried onions and a little salt. 
• Sprinkle torn mint leaves, torn coriander leaves, ginger strips, a little saffron-kewra water and ghee. 
• Spread another layer of vegetables, rice, fried onions, torn mint, torn coriander, ginger strips, saffron-kewra water and ghee. 
• Sprinkle garam masala powder and the remaining yogurt.
• Cover and place over a hot tawa. 
• Cook for fifteen to twenty minutes. 
• Serve hot with a raita.
• And enjoy the taste!!!

Mixed Fruit Burfi

Ingredients

• Slightly overripe peaches    2
• Plums    3
• Khoya/mawa,grated    2 cups
• Sugar    1/4 cup
• Mixed nuts,finely chopped    as required
• Green cardamom powder     1/4 teaspoon
• Ghee    for greasing

     

How to prepare

• Peel peaches and chop them finely.
• Finely chop plums. 
• Heat a non-stick pan, add khoya, sugar and green cardamom powder and cook till khoya melts and sugar dissolves.
• Grease a tray with ghee. 
• Spread some of the nuts over it. 
• When the khoya melts, add plums and peaches and mix till well blended. 
• Spread this mixture in the tray over the nuts and sprinkle the remaining nuts over it. 
• Place the tray in the refrigerator and allow it to set. 
• When burfi sets, cut and serve.
• To enjoy the taste!!!

Masala poori

Ingredients

• Refined flour (maida)    1 cup
• Semolina (rawa/suji)    1/3 cup
• Oil    to deep fry
• Carom seeds (ajwain)    1/4 teaspoon
• Salt    to taste
• Gram flour (besan)    1/2 cup
• Fennel seeds (saunf)    1/4 teaspoon    
• Cumin seeds    1/4 teaspoon
• Baking soda    a pinch
• Chaat masala    1/4 teaspoon
• Red chilli powder     1/4 teaspoon
• Turmeric powder    a pinch
• Fresh coriander,finely chopped    1/2 tablespoon

      

How to prepare

• Heat sufficient oil in a kadai. 
• Mix together flour, rawa, carom seeds and salt with sufficient water in a bowl and knead into a dough.
  Apply a little oil to the dough. 
• Cover with damp muslin cloth and keep aside for some time. 
• In another bowl mix together gram flour, fennel seeds powder, cumin seeds, baking soda, chaat masala, red chilli powder, turmeric powder and salt. 
• Add coriander leaves and a little water and mix well. 
• Add 1 tsp hot oil and mix well. 
• Divide the dough into equal balls, shape each ball into a katori, stuff with a portion of besan mixture, gather the edges and seal.  
• Apply a little oil to each and roll into small pooris. 
• Deep-fry pooris in the hot oil till golden brown and crisp. 
• Drain on absorbent paper. 
• Serve hot.
• And enjoy the taste!!!

Kalakand ka parantha

Ingredients

• Kalakand    150 grams 
• Whole wheat flour (atta)    1 cup
• Ghee    1 teaspoon
• Saffron strands,soaked in milk    
• Green cardamom powder     1/4 teaspoon
• Pistachios,sliced    1 tablespoon
• Almonds,sliced    1 tablespoon

How to prepare

Place wheat flour in a bowl, add 1 tsp ghee, saffron milk, green cardamom powder, pistachios, almonds and enough water and knead into a dough.
Apply little ghee and cover with a muslin cloth.
Divide the dough into small balls.
Roll each ball into a small puri, stuff with kalakand, bring in the edges and seal.
Dust each ball with dry flour and roll into paranthas.
Heat a non stick tawa, place a parantha on it and cook on medium heat.
Flip over and drizzle a little ghee all round and cook till both sides are equally light brown.
Serve with honey or ice-cream.

Lauki Pakora

Ingredients

• Bottle gourd (lauki/doodhi),peeled and grated    1 medium 
• Gram flour (besan)    1 cup
• Rice flour    2 teaspoons
• Onion ,minced    1 medium
• Garlic,chopped    3-4 cloves
• Green chillies,finely chopped    3
• Chaat masala    1 teaspoon
• Red chilli powder     1 teaspoon
• Turmeric powder    1 teaspoon
• Black salt (kala namak)    1/2 teaspoon
• Fresh coriander leaves,chopped    1 tablespoon
• Salt    to taste
• Oil    to deep fry

      

How to prepare:

Add salt to the grated bottle gourd, mix well and set aside for fifteen to twenty minutes or till the moisture leeches out. 

Squeeze the gourd and transfer into a bowl.

Add gram flour, rice flour, onion, garlic, green chillies, chaat masala, red chilli powder, turmeric powder, black salt, coriander leaves and salt and mix.

Add a little water and mix well to make a smooth batter.
Heat sufficient oil in a kadai. 

Drop small portions of batter into the oil and deep-fry on medium heat until golden brown. 

Drain on absorbent paper. 

Serve hot with tomato ketchup.

And enjoy the taste!!!!

Gatte Ki Sabji

 Ingredients

For Gatte

       

• Besan (Chick Pea Flour) - 1 cup
• Haldi (Turmeric Powder) - 1/2 tsp
• Mirch (Red Chilli) Powder - 1/2 tsp
• Ajwain (Carom Seeds) - 1 tsp
• Dhaniya (Coriander) Powder - 1/2 tsp
• Salt - as per taste
• Dahi (Yogurt) - 1/4 cup
• Oil - 1/8 cup

For Gravy

• Onion - 1 cup finely chopped
• Tomato - 1 cup finely chopped
• Ginger - 1 inch piece grated
• Garlic - 4 cloves crushed
• Dahi (Yogurt) - 1 cup
• Dhaniya (Coriander) Powder - 1 tsp
• Jeera (Cumin) Powder - 1 tsp
• Mirch (Red Chilli) Powder - 1 tsp
• Amchur (Mango Powder) - 1/2 tsp
• Garam Masala - 1/2 tsp
• Rai (Mustard Seeds) - 1 tsp
• Jeera (Cumin Seeds) - 1 tsp
• Salt - as per taste
• Oil - 2 tsp

How to prepare:

For Gatte

           

•     Mix all dry masalas in besan
•     Add oil to the besan and mix
•     Slowly add dahi and mix it.
•     Make it into a firm dough (firm enough to roll it into cylinderal shapes
•     Now, take a small ball of the dough and roll it into 1/2 inch thick cylinderical shape 
•     Now take a pot and boil water in it. 
•     Take enough water to put all the above made rolled gatte in it.
•     Now, add the gatte in the boiling water. 
•     They should be fully merged in water.
•     It should take about 10-15 min. 
•     Check by inserting a knife in one of the gatte shaped roll and make sure knife comes out clean.
•     Once all are done, drain the gatte rolls out of water. 
•     Do not throw water as we will use it for the gravy.
•     Cut about 1/2 - 1 inch thick gatte at an angle

Gravy and Mixing

            

•     Add all dry masalas (except salt, add salt at the end as needed) to dahi and mix it well till smooth.
•     Take a wide pan, add oil
•     Add rai, jeera and let them splutter
•     Now, add ginger and garlic and fry for a minute
•     Add onion and fry till it is translucent
•     Add tomato and  fry till it is all mushy (cover the lid, it will be quicker)
•     Add the dahi and mix till the gravy starts boiling and separating oil
•     Now, add the gatte pieces in it, cover and cook for5 more min.
•     Add saved water (and more) as needed.
•     Serve with rice or roties and enjoy the taste.

            

Stuffed tinday or bharwa tinday (Apple gourd)

Ingredients

1 kg Apple gourd/ Tinday / Dhemshe
1/4 teaspoon asafoetida
2 tablespoon oil to fry

For the stuffing

2 onions sliced thin
2 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon dried mango powder
1/2 teaspoon sauf / fennel powder
1/2 teaspoon dried ginger powder / sonth
1 cup chopped fresh cilantro
salt to taste

How to prepare stuffed tinday

• Wash the Tinday and pat dry. 
• Slice off the tops with the stem intact. 
• Keep aside, we will use these to decorate the final dish.
• Peel the skins and with a spoon scoop out the centers. 
• Save the center flesh.

Now lets prepare the masala. 

• In a bowl add the thinly sliced onions, the chopped cilantro and all the lovely spice powders and salt.
• Mix gently.
• Chop up the scooped out center flesh that we saved above and mix into the masala.
• Fill the wells in the gourd with the masala. 
• Pack more masala in by pressing down with your thumb.
• Now in a shallow frying pan arrange the Tinday. 
• Drizzle the oil between the gourds. 
• Cover and cook for 10 mins. 
• Then if you have extra stuffing left sprinkle it over the gourds and add a cup of water around the gourds. 
• Cover and cook till tender, about 15 mins.
• Serve and enjoy the taste!!
• 
  

Tinday Ki Sabzi (Apple Gourd’s Sabzi)

Ingredients:

    

    Round gourd or apple gourd (tinday) 1/2 kg.
    Onions (sliced) 2
    Tomatoes (sliced) 3
    Green chillies 4
    Red chilli powder 1 tsp.
    Turmeric 1/2 tsp.
    Onion seeds a pinch
    Cumin seeds 1/2 tsp.
    Salt 1 tsp.
    Oil 2 tbsp.

How to prepare:

    Heat oil in a pan.
    Add onions and fry till light brown.
    Add tomatoes, red chilli powder and turmeric.
    Cook for 4 to 5 minutes or till the tomatoes are soft.
    Add tinday, salt, cumin seeds and onion seeds.
    Mix, cover and cook for 15 minutes.
    Add green chillies.
    Cover and cook for another 5 minutes.
    Take out in a dish and serve with roti.

Bharwa Baingan /Stuffed Eggplants

Ingredients:

     

• Baby Eggplants/Brinjals/Baingan/- 10
• Onion - 1 big
• Raw Peanuts/Groundnuts- 1 cup
• White Sesame Seeds/Til - 1 tbsp
• Cumin Seeds/Jeera - 1/2 tsp
• Cilantro/Coriander Leaves - few sprigs
• Ginger Garlic Paste - 1 tbsp
• Dry Red Chillies - 4
• Turmeric/Haldi - 1/4 tsp
• Garam Masala - 1/4 tsp
• Tamarind Paste - 1 tsp
• Grated Jaggery or Brown Sugar - 1/2 tsp
• Salt
• Oil

       

 How to prepare

• Finely chop onions and cilantro. 
• Roast the peanuts till they slightly darken in color.  
• Let them cool.  
• Grind roasted peanuts, sesame seeds, tamarind, red chillies, turmeric, little salt, jaggery, garam masala to a slightly coarse powder.

Stuffing for Eggplants: 

• In a mixing bowl, add the ground coarse powder.  
• Add ginger garlic paste and few tbsp water.  
• Stuffing must be thick and not runny.  
• Slit the eggplants in a crisscross pattern and fill them with the stuffing.  
• Save the leftover stuffing.
  
  

  How to prepare

  

• Heat about 1 tbsp oil in a pan and add cumin seeds.  
• After few seconds, add onions and little salt.  
• Saute until onions turn soft.  
• Now add stuffed eggplants and the leftover stuffing.  
• Saute gently for a minute or two.  
• Add about 1 cup water, stir and cook it covered until eggplants turn soft.  
• Keep checking after every 2 - 3 minutes to avoid burning.  
• Flip/Turn the eggplants so that they are evenly cooked.
• Serve and enjoy the taste.