Chatpate Aaloo Matar / Spicy Tangy Potato Peas

Ingredients:

Baby potatoes          -10-12 or 5 big size potatoes cut into cubes

Green peas (matar)  - 1 1/2 cup fresh or frozen

Onion                      - 1 chopped very fine

Tomato                   - 2 big chopped or pureed

Ginger Garlic Paste - 1 tblspoon

Mustard seeds         - 1 tspoon

Asafetida                - a pinch (Hing)

Curry Leaves          - 8-10

Green Chilies          - 4 slit and cut into big pieces

Turmeric Powder - 1/4 tspoon

Coriander Powder - 1 tspoon

Amchoor                - 1 tspoon

Garam Masala         - 1/2 tspoon

Salt                         - to taste

Oil                          - 1 tblspoon or your choice

Fresh Coriander - finely chopped for garnish

Method:

Wash and boil baby potatoes. Cut them into two. 

Wash and par boil the green peas as well.

Heat oil in a heavy bottom pan. 

Add the mustard seeds, green chillies and hing. 

Now add onion and ginger/garlic paste. Cook for 2 minutes until translucent.

Now add tomato puree to it. mix well.

Now add all dry masalas including salt to it, with a sprinkle of 2 tblspoon water and cook it with a lid on for 5 minutes.

Now add peas, mix well. Now add baby potatoes and mix very well to coat the masalas.

Cover the lid and let it cook for 5 more minutes in a low heat, so that we do not burn the masalas.

Mix it well before taking it out on the serving plate.

Garnish with fresh chopped coriander.

This dish is very good as a side dish for your Lunch or Dinner menu.

Veggie Sunnyside Up

Ingredients:

Bell Pepper Roundels - Mixed color 5-6 (I used red and green)
Rava Dosa Batter - 1/2 cup
Turmeric Powder - 1/4 tspoon
Salt                            - to taste
Fresh Coriander - few leaves
Oil                             - 1-2 tablspoon

Method:

Cut the roundels of bell peppers, wash and keep on a paper towel to let them dry.
Meanwhile, divide the batter into two bowls. Mix turmeric in one bowl to give it yellow color.

In a heavy bottom griddle, sprinkle some oil and place a roundel on the griddle.

Now pour a tablespoon of white batter in the hollow part of roundel. Give it  few seconds to set.

Now pour 1 teaspoon of yellow batter over the white batter.

Now cover it with a lid and let it cook in steam for 2 minutes in low flame.

If you want you can flip it to cook from both sides.
My kids & husband likes it cooked from both side and I love it steamed, So I make it both ways.
Once done garnish with fresh coriander leaf and serve with your choice of condiments.

Berry Shrikhand

Shrikhand is an Indian sweet dish made of hung curd(AKA strained Yogurt). It is one of the main desserts in Gujarati cuisine and Maharashtrian cuisine. It's very easy to make just the preparations takes a bit of time.

A popular variation of shrikhand in Maharashtra is Amrakhand, which is made with mango pulp. Another variant of shrikhand, I made with berries. This can be made with any fruit pulp or nuts powder.


In Gujarati cuisine, shrikhand is eaten  with Poori. It is commonly served as part of a vegetarian thali in restaurants. It is served chilled as a counterpoint to hot and spicy curries. Fresh fruits are best for it's garnish.

I 'm sure you will try making this berry shrikhand at least for once. Don't forget to comment below :) Until next time.......Happy Cooking Friends, Saumya


Ingredients:

Yogurt                                               - 3 cups
Mix Berries                                       - 2 cup (I used Strawberry and raspberry)
Green Cardamom Powder                 - 1/2 tspoon
Sugar                                                 - 1/2 cup

Method:

Hung the curd in a muslin, cheese cloth for at-least 4-5 hours, best left overnight.
Throughly wash and Puree the berries.
In a pan add berry puree and sugar, stir it continuously on medium flame.
Once the sauce starts to thickenup, drain in through a sieve to aviod the seeds while eating.
Take a deep mixing bowl, add thick hung curd to it, add the cardamom powder and mix with a hand blender.
Pour the berry sauce into the bowl and blend till smooth.
Pour shrikhand in individual serving bowls or in the big serving bowl and keep in the fridge overnight to chill it.
Once chilled, spoon or pipe it into the serving bowls and garnish with fresh berry or glazed cherry.
This is the best dessert in hot summers. Also can be added to the Thali menus as a dessert.
We sometimes eat it a part of out Thali and sometimes just with Puris for breakfast.

Stuffed Pizza Bread

Ingredients:

Pizza Bread:
Whole Wheat Flour  - 1/2 cup
Plain Flour - 1/2 cup
Instant Yeast - 1 1/2 tspoon
Warm Water - 1/2 cup
Olive Oil - 2 tspoon
Salt                          - 1/2 tspoon
Red Chili Powder - 1/2 tspoon
Sugar - 1/2 tspoon

Stuffing:
Pizza Sauce               - 2 tblspoon
Italian Seasoning        - 2 tblspoon
Mix Veggies              - 1/2 cup (Mushroom,Carrot,Beans,Corn,Peas) Boiled
Cheese  - 1/2 cup grated


Method:

Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a mixing bowl.
Mix warm water and oil in a measuring cup.
Gradually mix in enough of the hot liquid until the mixture forms a sticky ball.
The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water more;
if too sticky, add 1 to 2 tablespoons flour.
Mix/Knead until the dough forms a ball. Now tip it over to floured surface to knead 5 more minutes.
Transfer the dough to a lightly greased bowl. Cover with a sheet of plastic wrap, grease the dough as well.
Let the dough rest for 30-40 minutes before rolling. It will be risen slightly.
Once it's risen a bit or after 40 minutes, take out the dough onto floured surface and knead again.
Now roll it with rolling pin into a 1 inch thick and 12*12 square .

Spread the pizza sauce over it, sprinkle the italian seasoning.

Now spread the veggies over it, leaving half inch each side.

Now spread the grated cheese over the veggies.

Roll it into a shape of log carefully, tucking the each end in carefully.

Now shape it into a ball by taking the both end inside and joining with each other.

Transfer it into a greased and floured baking sheet.
Let it sit for 15 more minutes, while preheat the oven at 200c.
Make few slits over the pizza bread.

Once oven is preheated place the baking sheet on centre rack and bake it for 15-20 minutes or until the crust starts to turn golden.
Take it out and let it cool down a bit before service.
This bread can be served with soup, shake or coffee.

Lemon Rice

Ingredients:

Basmati Rice                       - 2 cups cooked
Lemon Juice                        - of 1 big lemon
Curry leaves                        - 8-10
Whole Red Chili                 - 2
Asafetida                            - a pinch
Mustard Seeds                     - 1/2 tspoon
Chana Dal/Urad Dal            - 1 tspoon mixed (black gram and yellow split lentils)
Turmeric Powder                - 1/2 tspoon
Green Chillies                     - 2 chopped
Ginger                                - 1 tspoon chopped very fine
Peanuts                               - 1/2 cups roasted
Oil                                      - 1 tblspoon
Salt                                    - to taste

Method:

Take a pan and add oil to it.
Add whole red chili, hing, mustard seeds, black gram and yellow split lentils and saute for 2 minutes.
As soon as the mustard seeds start spluttering, add green chillies, ginger pieces, curry leaves and roast for 1 more minute.
Now add turmeric and salt. Now add roasted peanuts into it.
Pour the freshly squeezed lemon juice and put a lid on the pan.
Now add the rice into the pan and mix very well.
Serve hot or cold with a pickle, yogurt or on its own.

Broccoli Kadhi

Ingredients:

For Pakora:
Gram flour                                            - 5 tblsp
Broccoli Florets                                    - 5-7 or 1 cup grated broccoli
Ajwain                                                  - 1/4 tsp
Red chili powder                                  - 1 tsp
Baking soda                                          - 1/4 tsp
Oil                                                         - for deep frying
Salt                                                        - As per taste
Water                                                    - 1/2 cup

For Kadhi:
Sour Curd/Khatta Dahi                       - 1 cup
Gram Flour/Besan                               - 2 tblsp
Mustard seeds                                      - 1/4 tsp
Asafetida                                             - a pinch
Curry Leaves                                       - 5-6
Turmeric powder                                 - 1/2 tsp
Salt                                                       - to taste
Red Chilli Powder                                - 1/2 tsp
Dry red chili whole                               - 2
Oil                                                         - 2 tbsp

Method:

Wash and dry the broccoli florets. If you want to use grated broccoli, grate it at the start.
Now, Mix all ingredients listed for pakora in a deep bowl except the oil and florets.
If you are using grated broccoli, mix it with everything.
Now add 1/4 to 1/2 cup of water to the mixture little by little.
The batter should be thick enough to form a little dumpling inside your five pinched fingers. If you are using grated broccoli.
If you are using florets, batter should be thick enough to dip and coat the florets properly.

you can also make other vegetable pakoras if you prefer so.
Heat oil for frying in a kadhai. When piping hot, drop small balls of the mixture/ coated florets in the oil.
Fry in batches of 6 - 7 at a time. When the pakoras are light golden, drain them on a kitchen paper. Keep them aside.
I've made both kind of Pakoras as my kids don't like the chewiness of broccoli stems.

In a separate bowl beat the curd/yogurt and mix gram flour in it.
Blend thoroughly so as to ensure that there are no lumps.
Add turmeric powder, salt and 4 -5 cups of water. Whisk well.
Now heat oil in a big karahi. Add mustard seeds, red chilli and asafetida to oil.
When they begin to sputter add turmeric, red chilli powder.
Now add the yogurt mixture and salt to the Karahi. Stir well and bring it to a boil.

Then let it simmer on a low flame for about 30 minutes. Stir occasionally.
After 25-30 mins you will see Kadhi had reduced in amount and begin to thicken up.
Add the pakoras to it and again simmer the kadhi for about 5 more minutes.
Take the Kadhi out in a dish. Serve the kadhi hot with steamed rice or roti.

Khajur And Munakka Chutney

Ingredients:

Big Raisins/Munakka                        -  ½ cup soaked and deseeded

Black Raisins                                     -  ¼ cup soaked

Dates                                                  -  ¼ cup deseeded

Jaggery                                               -  ½ cup in chunks

Fennel Seeds                                      -  1 tspoon

Lemon Juice/Citric Acid                    -  ½ tspoon

Water                                                  -  ½ cup

Method:

Soak raisins and dates overnight.

Deseed them before making the chutney.

Now in a chutney jar, blend the fennel, deseeded dates, black raisin and munakka into a smooth paste.

Now heat ½ cup water in a pan, add jaggery into it.

Once jiggery is melted add the dates and raisin paste into it.

Now let it boil for say 5-7 minutes.

In around 5 minutes the chutney will start to get thick.

At this point switch off the flame.

Let it cool down and add lemon juice.

Chutney is ready to get served with your choice of snack. It’s best option for people fasting on Navratra.

Mawa Mewa Ladoo / Khoya Dry Fruit Ladoo

Ingredients:

Mawa/Khoya                                  - 1 cup
Granulated Sugar                            - 1 cup
Cardamom powder                          - 1 tsp
Coarse Mix Dry Nuts                      - 1/2 cup
Pistachio / Almond Flakes              - few for garnishing

Method:

If the Khoya was in refrigerator, take it out 1 hour before making laddoos.
Use the grinder to coarse grind the dry nuts. I used Cashews, Almonds, Walnuts and Pistachios.
In a heavy bottom Karahi, tip the Khoya and mash it on low flame.
Once khoya is soft, mix the dry nuts and cardamom powder to it.
Mix well, keep the flame to low all the time.
Now take it out in a big Thali or wide plate. Let it cool down a bit.
Once it's on temperature which can be handled on your palms
Add the Sugar into Khoya.
Using your fingers, mix it well.
Once mixed well, rub the khoya mixture in between your palms.
Now comes binding the ladoos, first rubbing the mixture between your palms and then binding them using one hand (the way you must have seen the Halwais doing).
You need to keep pressing them firmly between your fist to bind it properly.
With each laddo done garnish it with pistachio or almond flake.
Bind the laddoos when the mixture is warm not completely cold.

Minty Potatoes / Pudine Wale Aloo

Ingredients:

Baby Potatoes/Regular Potatoes                     - 20-25 or 20 big cubes of regular potatoes
Onion                                                              - 1 big Shredded or crushed
Ginger                                                             - 1/2 inch crushed
Tomato Puree                                                 - 1 large pureed
Turmeric                                                         - 1 tspoon
Red Chili                                                        - 1 tspoon
Mint Leaves                                                   - 1 cup stem removed and chopped
Salt                                                                 - to taste
Oil                                                                  - 2 tblspoon

Method:

Heat oil in heavy bottom Pan/Karahi.
Add the onion and saute till golden brown.
Now add ginger and cook for 2 minutes.
Now add the tomato puree and mix well.
Next goes the potatoes, with salt, turmeric and red chili.
Mix well to coat potatoes with the spices.
Now add a bit of water to just make it a bit wet, not runny. Mix again.
Now cover the pan and cook for 5 minutes to let potatoes absorb the flavors.
Switch off the flame and add the mint leaves. Keep it covered.
Let the potatoes absorb mint flavor , so keep it covered for few minutes before serving.
Minty Potatoes are very good side dish for the dinner or lunch menu.
This dish goes well with Puri for breakfast.

Daal Makhni

Ingredients:

Whole Urad Dal/Black Gram                                  - 1 cup
Red Kidney Beans/ Lal Rajma                                - 1/2 cup
Onion                                                                       - 1 medium finely chopped or pureed
Tomatoes                                                                 - 1 large finely chopped or pureed
Ginger                                                                      - 1/2 inch crushed or pureed
Garlic                                                                       - 5-6 cloves crushed or pureed
Hing                                                                         - a pinch
Cumin Seeds                                                            - 1/2 tspoon
Black Cardamom                                                     - 1
Bay leaf/Tej Patta                                                    - 1
Cloves/ Laung                                                         - 2-3
Black pepper/Kali Mirch                                        - 4-5
Whole Coriander                                                    - 5-10 seeds
Cinnamon Stick/Dalchini                                       - 1 inch small stick
Mace/Javitri                                                           - one cover
Butter                                                                     - 2 tblspoon
Oil                                                                          - 1 tblspoon
Salt                                                                         - to taste
Garam Masala                                                        - 1/2 tspoon
Amchoor                                                                - 1/2 tspoon
Turmeric                                                                - 1/4 tspoon
Yogurt / cream                                                       - 1 tblspoon
Fresh Coriander leaves                                          - 2 tblspoon chopped well
Water                                                                     - as required for your choice of consistency


Method:

Wash and soak the Kidney Beans overnight.
Wash the whole black gram.
In a pressure cooker, Black gram and soaked kidney beans.
Add water. Pressure cook for some 12-15 whistles, as Kidney beans and black gram takes lots of time to soften.
Open and check if both the lentils and beans are cooked.
You should be able to mash both the urad dal and rajma with your fingers if they are cooked completely.
If they are not cooked thoroughly, then pressure cook for few more whistles. Add some more water if required.
Now open the cooker and take the lentils and beans out in a bowl and keep aside.
Now in a heavy bottom pan, heat butter and oil and add all whole spices, Hing, Cumin, Cardamom,Bay Leaf,Cloves,Black Pepper,Cinnamon,Mace, and coriander.
When whole spices starts to crackle, add chopped Onion and Garlic. Saute them until they start to turn golden brown.
Now add ginger and tomato puree along with all the powdered spices, Turmeric, Amchoor,Salt and Garam Masala.
Mix it well and let it cook until the oil starts to separate.
Now add the lentil and beans mix to the tadka. Mix very well and add some water if it's too dry.
Let the daal simmer in the pan for 5-7 minutes.
Switch off the flame after maximum of 7 minutes, mix it again well.
Once its starts to cool down a bit add some cream to it and mix well again.
Garnish the Daal Makhni with some freshly chopped coriander and some cream.
Dal Makhni goes very well with Rice, Naan or Laccha Paratha.

Matar Mushroom Pulao

Ingredients:

Basmati Rice                               - 1-1/2 cup
Musroom /Khubh                        - 1 cup chopped
Green Peas/Matar                        - 1 cup washed
Onion                                           - 1 medium size cut in juliene
Tomato Puree                               - 3 tblspoon
Green Chili                                   - 2 chopped
Ginger Paste                                 - 1/2 tspoon
Garlic Paste                                  - 1 tspoon
Hing                                             - 1 pinch
Cumin Seeds                                - 1/2 tspoon
Black Cardamom                         - 1
Bay leaf/Tej Patta                        - 1
Cloves/ Laung                             - 2-3
Black pepper/Kali Mirch            - 4-5
Whole Coriander                        - 5-10 seeds
Cinnamon Stick/Dalchini           - 1 inch small stick
Mace/Javitri                               - one cover
Vegetable oil                              - 2 tblspoon
Salt                                             - to taste
Garam Masala                            - 1/2 tspoon
Amchoor                                    - 1/2 tspoon
Kasuri Methi                              - 1 tblspoon (optional, my kids dont like it)
Fresh Coriander leaves              - 2 tblspoon chopped well
Water as required                      - it varies according to the brand of rice.

Method:

Clean, wash and soak the rice for 15 mins.
Meanwhile wash and chop the mushrooms and slice the onions.
In a pressure cooker, heat oil.  Add the whole spices along with cumin and hing, and fry till they become fragrant for about 2 seconds.
Add the onions and saute them till translucent.
Add the ginger-garlic paste and saute till the raw smell of the paste goes away. Now add the chopped green chilies.
Now add the tomato puree,salt, garam masala and amchoor mix well. Add the kasoori methi if you are using it.
Now add the green peas then add the mushrooms.
Saute for 8-10 minutes till the mushrooms are starting to shrink. Keep on stirring in between.
Add the soaked rice. Mix the rice for 1-2 minutes on a low flame with gentle hands.
Add the water. I keep the water over rice for just a first phalanx of my fingre.
Pressure cook the rice for 1 whistle and as soon as the next whistle starts to come switch off the flame. With this trick your rice will be cooked and will not be sticky.
When the pressure settles down on its own, remove the lid and gently fluff the rice.
Garnish with coriander leaves and serve matar mushroom pulao with mix salad.
You could also serve variety of Raita with the Pulao.

Assorted Idlis

Ingredients:

Fermented idli batter                                         - 4 cups
Carrot                                                                - 1/2 cup grated
Green Beans                                                      - 1/2 cup shredded
Cabbage                                                             - 1/2 cup shredded
Tomato puree                                                     - 1/2 cup (of 1 tomato)
Salt                                                                     - To taste    
Red chili                                                             - to taste    


Method:

Grate or shred the veggies very fine. Also puree 1 tomato. Keep them aside.

Divide the idli batter into 4 equal parts in 4 separate bowl.
Now mix the each veg into each bowl, like one bowl we will mix carrot, second bowl we mix beans and so on.

Now add salt and red chili according to the taste.
Now scoop you idli batter on the idli tray and steam for 10-15 minutes depending on the steamer you are using.
Once done, take them out and serve with peanut chutney, saunth chutney or coriander chutney.

Whole-Wheat Pizza Bowl/Katori

Ingredients:

For Pizza Bowl/Katori :

Whole wheat flour                                    - 1 cup
Sugar                                                         - 1/4 tspoon                            
Yeast                                                         - 1/4 tspoon
Italian Seasoning                                      - 1/2 tblspoon
Baking Soda                                             - 1/8 tspoon
Baking Powder                                         - 1/2 tspoon
Red chili powder                                      - 1/8 tspoon  
Salt                                                           - 1/8 tspoon
Oregano                                                    - 1/2 tspoon
Ground Black pepper                               - 1/8 tspoon
Warm Water                                            - 1/2 cup or as required to knead the dough
Pizza Sauce                                              - 4 tblspoon

For toppings:

Assorted veggies                             - 1 cup (I used boiled corn, peas, mix peppers, mushrooms, olives)
Grated Cheese                                 - 1/2 cup
Soft cheese                                      - 1/4 cup (Any flavored or plain)

Method:

Take a mixing bowl, add flour, sugar, yeast, salt, pepper, chili, oregano, Italian seasoning, baking soda and powder. Whisk well.

Now with the help of warm water start kneading the dough. Make it a bit sticky.

Keep it aside until it doubles up in size. It takes almost 1 to 1 n half hour.
Once it doubles up in size, preheat your oven to 200c.
Tip the dough over to the floured surface and knead it again.
Roll it to 1 inch thick and 7 inch big circle or square.
Spread the pizza sauce evenly over it.
Take a cookie cutter and cut the 3 inch size of circles from that rolled dough.

Now grease a 6 cup muffin tray.
Place the cut circles on each muffin cup.

Put some veggies over it.

Now put a blob of soft cheese over veggies.

Now sprinkle grated cheese over it, generously. after-all it's for our kids too.

Now bake them on to 200c for 20-25 minutes or until the cheese starts to turn golden.
Take them out and let them cool of cooling rack.
Do not leave them to cool in the muffin tray or the base will get soggy.
Whole wheat pizza bowl are ready to serve.