Gobhi-matar masala

Here Cauliflower florets are cooked with green peas and spices.

Ingredients

Gobhi/Cauliflower 500 gm

Peas 1/2 cup

Onion 1 small

Cumin seeds/jeera 1 tsp

Turmeric pw 1/2 tsp

Garam masala 1 tsp

Coriander pw 1 tsp

Chili pw 1 tsp

Asafoetida 1 pinch

Salt

Oil 2 tbsp

Method

1. Wash and cut gobhi/cauliflower into 1 inch florets.Drain out all the water.

2. Heat oil in a pan/kadhai and add cumin seeds,asafoetida.When it begin to splutter add the chopped onions and fry it till golden in colour.

3. Add the florets,peas,salt and all masalas.Mix all the ingredients and cover it.

4. Cook till the florets become tender.

5. Serve it with roti or paratha.

Sambhar

This is basically south Indian recipe but very famous in north India also.I cook this once in a while when I am short in time to make dal and veggies separately.

Ingredients

Toovar/arhar dal 1 cup

Onion 1

Tomato 1

Carrot 1

Potato 1 small

Sambhar masala 1tbsp

Turmeric pw 1/2 tsp

Red chili pw 1 tsp

Salt

Tamarind paste 1 tbsp

Oil 1 tbsp

Mustard seeds 1 tsp

Asafoetida 1 pinch

Curry leaves a few

Method

1. Wash and pressure cook toovar dal with chopped onions,tomatoes,carrot,potatoes, turmeric powder, salt and 2 cups of water.

2. Now add tamarind pulp, sambhar masala and 2 cups of water and bring to a boil.

3. For tempering/tadka heat oil and add mustard seeds, asafoetida and curry leaves.Let the mustard seeds crackle.Add this tadka to our sambhar and simmer for 5 minutes.

4. Serve hot with idli,dosa,wada or rice.

Note:You can add other veggies like brinjal, turnip,radish,drumstick also.

Aloo(Potato) Paratha

Here is an Indian bread stuffed with spicy potatoes.Liked by almost everybody and tastes awesome.It is a big hit with my family any time.

Ingredients

For dough

Wheat flour 2 cups

Oil/Ghee 2 tsp

Salt

For filling

Boiled potatoes 4-5 medium

Peas 2 tbsp

Onion 1 small

Coriander leaves

Salt

Cumin/jeera seeds 2 tsp

Garam masala 1 tsp

Oil/Ghee for frying the parathas

Dry wheat flour for dusting

Method

1. Make the dough using flour,oil,salt and water.Knead it properly so that you have soft dough.

2. Peel, mash the potatoes and mix in it the peas,chopped onions and all the other ingredients.Filling should be dry otherwise it will be difficult to roll the parathas.

3. Now make small balls from the dough and roll it in a small circle.

4. Put the stuffing on it and close it from all the sides.Gently pat it with your palm and apply dry flour on both sides and roll it again to make a paratha.

5. Heat a tava/griddle and cook this paratha on it over medium flame.Apply oil/ghee on both sides and gently press it with a spatula to make it crispy.

6. Take paratha out of tava/griddle when it is golden brown in colour.Serve it with curd/raita, pickle/chutney.

Baigan Bharta(Roasted Eggplant)

This recipe is liked by most of the Indians.Many people don't like baigans but still they are game for this dish.Here roasted baigan is cooked with onion-tomato and spices.

Ingredients

Eggplant/ baigan 1 big one

Onion 1 medium

Tomato 1 medium

Garlic pods 1-2

Ginger 1 inch piece

Turmeric pw 1 tsp

Garam masala 1 tsp

Dhaniya pw 1 tsp

Chilli pw 1-2 tsp

Salt

Oil 2 tbsp

Coriander leaves

Method

1. Wash the eggplant/baigan and roast it over medium flame properly from all the sides.Let it cool and then peel off the skin and mash it.

2. Heat oil in a pan/kadhai and add chopped ginger, garlic, onions.Fry it till golden in colour.

3. Add the chopped tomatoes and all the masalas.Mix well and cook for 1-2 minutes.

4. Now add the mashed eggplant, salt in it.Stir well and fry it for 5 minutes on medium flame.

5. Finally garnish it with coriander leaves and serve it.

Note:You can also add green peas in this recipe.

Poha

Poha is also known as Flattened or Beaten Rice and is a well known ingredient in Indian snacks.It is a raw form of rice and easy to digest.Here it is cooked with veggies.

Ingredients

Poha 2 cups

Potato 1 medium size

Onion 1 medium size

Peanuts 2-3 tbsp

Green chili 1-2

Mustard seeds 2 tsp

Turmeric pw 1 tsp

Salt

Oil 2 tbsp

Lemon juice 2 tsp

Coriander leaves

Method

1. Take poha in a sieve and wash it in running water. Keep it aside.

2. Heat oil in a pan/kadhai and fry the peanuts in it for 1-2 minutes.Take out and keep aside.

3. Now in the same oil add the mustard seeds.When it begin to splutter add chopped green chillies and onions.Fry it for 1 minute.

4. Cut the potatoes in small pieces and add it to the pan/kadhai. Also add turmeric powder and salt.Cover it and cook till the potatoes are done.

5. Now add poha, fried peanuts, salt, coriander leaves and mix well all the ingredients.Cook for 1 minute.

6. Finally add the lemon juice and its ready to eat. Serve it with green coriander chutney.

Note: You can also add vegetables of your choice in this recipe like green peas, cauliflower.

Green Coriander Chutney

This is a very common sort of chutney(similer to salsa or relish) in India which is made freshly and it does not contain any preservatives.Very easy to make and it enhances the taste of your daily food.Have it with any kind of meal or with snacks.

Ingredients
Green Coriander/dhaniya leaves 1 bunch
Green chillies 3-4
Garlic pods 2-3
Ginger 1 inch piece
Tomato 1
Cumin/Jeera seeds 1 tsp
Salt

Method
1. Wash the dhaniya leaves and other ingredients very well.
2. Coarsely chop all things and grind it to make a paste of thick consistency.If necessary add a little water but not too much otherwise it will become watery.

Note: Add 1-2 spoons of lime juice so that the chutney would not change its colour.

Khatta Metha Karela

Karela is the Indian name of Bitter Gourd/Bitter Melon, widely known for its bitter taste.It also has medicinal effects for diabetes and blood sugar.Generally people are not game for karela dishes because of its bitterness but in this recipe I have added some sweet and sour flavour to it.Just try it and you want to have it again and again like me.

Ingredients

Karela/bitter gourd 250 gm

Onions 3 medium size

Dhaniya/coriander seeds 1/2 tsp

Saunf/Fennel seeds 1/2 tsp

Jeera/cumin seeds 1/2 tsp

Haldi/turmeric pw 1/2 tsp

Red chilli pw 1 tsp

Amchur/Dry mango powder 2 tsp

Salt

Sugar 1 tsp

Oil 3 tbsp

Method

1. Cut both karela and onions lengthwise and remove the seeds from karela.

2. Now boil the karela peices in water mixed with salt.

3. Drain out the water and keep the karela aside.

4. Heat oil in a kadhai then add dhaniya seeds , fennel seeds, jeera,onions and all the other masalas in it.Mix well.

5. Add the karela peices and add sugar and salt.Fry it for 10 min. Now it is ready to serve.

Note: You can also use fresh raw mango peices instead of amchur/dry mango powder.