2 Cloves of Garlic
1Inch Piece of Ginger
Whole Garam Masala
5 Green Chillies
Oil 4 tsp
Salt to taste
1/2 tsp turmeric powder
1 tsp Red Chilli powder
1 tsp Corriandar powder
1/2 tsp Amchur powder
1 tsp Cumin seeds
1 Bay leaf
Pinch of asafoetida

Method :

1) First crush Whole garam masala, Garlic, Ginger, Green Chillies in a blender. Just blend it coarsely.
2) Heat 4 tsp oil in a pan, add cumin seeds, bay leaf, pinch of asafoetida and chopped onion. Saute the onion till it becomes translucent.
3) Now add crushed paste and saute for 2 minutes. Add turmeric powder.
4) Add chopped potatoes, sprinkle some salt, mix it, cover and cook for 10 mts.
5) Add cauliflower, sprinkle some salt, mix, cover and cook for 10 mts.
6) After cooking for 10 mts add coriander powder, amchur powder and red chilli powder and add some salt to taste. Cover and cook till its done.
7) Garnish with corriandar leaves.

Mushrooms 4 oz
All purpose flour 3 tbsp
1 tbsp Corn flour
1/4 tsp Black pepper

——–For Sauce——–

1 tsp Oil
2 tbsp chopped Onion
1 tsp chopped Garlic
1 tsp Tomato ketchup
1 tsp Chilli Garlic Sauce
1 tsp Chinese Chilli Sauce
1/2 tsp Soya Sauce
1 tsp Vinegar
1/4 tsp Black Pepper
1 tbsp Spring Onion

Method:

Mix all purpose flour with corn flour, black pepper, salt. Add water and make it in to medium consistency batter.

Clean mushrooms using some paper towel.

Now deep mushrooms in prepared batter and deep fry until it gets good golden brown color.

Drain excess oil from mushrooms and keep aside.

Heat up a tsp of oil add onion and garlic and saute for 30 seconds.

Add tomato ketch up, chilli garlic sauce, Chinese chilli sauce, black pepper, salt, vinegar and mix well.

Add some water, mix well.

Add fried mushrooms and coat well in prepared sauce.

Garnish with chopped spring onion and serve hot!

Method

Roast the whole eggplant on the flame of the gas stove. You can grill it in the microwave oven as well on the higher rack for about 5-7 minutes.

On the gas it will cook faster but keep the flame on sim and in both cases you have to change sides so that is cooks evenly.

When the eggplant has a charred look to it, remove it from the flame and keep it aside for cooling. As and when it cools, mash it into soft pulp with the back of a serving spoon.

Now heat oil in a pan and temper it with cumin seeds, hing (asfoetida) and bay leaf. Add the onions and saute them till they turn golden (in 2 minutes on low flame).

Add the ginger and green chillies and stir to mix well. Add the tomatoes last and sprinkle salt so that the tomatoes melt quickly. Stir and cook for 2 minutes.

Now transfer the mashed roasted eggplant to the pan and mix it up with the spices. Add all the powdered spices to it; mix, cover and cook for about 5 minutes stirring at regular intervals.

Serve Baigan bharta garnished with coriander leaves.

4 medium potatoes (boiled and slightly mash with hand roughly to form small chunks)
1/2 tsp ginger garlic paste
1/2 tsp mustard seeds
2 dry red chillis
10-12 curry leaves
2 green chilli slit length wise
1 tsp red chilli powder (adjust according to your choice)
1 tbsp coriander powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
salt to taste
3 medium sized tomatoes finely chopped
1 1/2 tbsp oil
chopped coriander leaves for garnish

Method:

Heat oil in a cooking vessel and add the mustard seeds and let them pop. Now add red chillis and curry leaves and stir fry for a few seconds till the flavors are released in the oil.

Now add ginger garlic paste, the green chillis and all the powders. Combine

Add the tomatoes and stir fry till the oil separates and it gets mushy.

Add the potatoes and combine and keep covered with a lid on low heat for 3-4 minutes.

Remove the lid and cook further for another 3-4 minutes stirring once in a while.

Add salt and enough water to cover the potatoes.

Bring to a boil and let it simmer on low heat till you get the desired curry consistency. Turn off heat.

Garnish with chopped coriander leaves.

Ingredients

Cup whole moong dal (after sprouting they become equal to 3 cups)

Method

Add dal in a bowl and wash changing water several times until water appears clear and then add 3 to 4 cups of water, enough to cover the beans completely. Chose a warm and dark place or in a warm indirect sun light place to soak the beans. Warm place will aid in absorption of water.

Soak it at least 12 hours. Do not over soak it, over absorption of water will also prohibit beans from sprouting.

Once beans absorb the water they will swell up, then rinse the beans thoroughly, and drain all the water out.

You may see some hard beans that have not swelled up, discard these hard beans.

Now cover the bowl with slightly damp cheesecloth or a towel, and place the bowl back.

Every 6 to 8 hour rinse the beans with water, and wet the towel or cheese cloth and cover the bowl and put it back.

Check periodically to make sure if there is enough moisture.

Second day you might start seeing sprouts coming out, once you have the desired size of the sprouts, they are ready to cook.

Ingredients:

Urad Daal – 1 cup
Oil – 2 tbsp
Water – 1.25 cup
Garlic – 2 cloves
Ginger – 1 pc.
Cumin Powder – 1/2 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Red Chili Powder – to taste
Cumin Seeds – 1/2 tsp
Salt – to taste
Onion – 1/2 medium (finely sliced)
Green Chili – to taste
Lime Juice – for garnish

Method:

Wash and soak the Urad daal for an hour and keep aside.
Pour in 1 tsp of the Oil in a pressure cooker and allow it to heat on medium flame.
Meanwhile combine the dry spices (Turmeric, Coriander, Cumin, Red Chili) in a bowl.
Add in 2 tbsps of water and mix and keep aside.
Once the Oil is hot, add in the Ginger and Garlic and cook for 30 seconds.
Add in the spice paste (from step 4) and cook for another 30 seconds.
Add in the pre-soaked and drained Urad Daal to the cooker.
Add in the water and some salt, mix.
Close the cooker and give it 2 whistles and take it off the flame.

Tadka Recipe

Meanwhile, heat 1 tbsp of the Oil in a pan on medium heat.
Add in the sliced Onions and cook till they turn golden brown.
Take them out and set them aside on a paper-towel. Allow them to crisp (do not cover).
In the same pan, add in the balance of the Oil.
Put in the Cumin Seeds and allow them to splutter and then add in the Green Chili.
Give it a 10 second roast and turn off the flame.
Check on the pressure cooker and make sure it is safe to open.
The Daal should be soft and the water absorbed by the Daal.
Heat Cumin & Green Chilies again and add the Daal to the pan.
Mix well till it is hot all the way through.
Serve and garnish with lime juice, Fried Onions and Cilantro.

2 1/4 cups whole wheat flour (gehun ka atta)
1 tsp salt
3 tbsp oil
Warm water for kneading
Oil for shallow frying

Method :

Sieve the flour and salt together in bowl. Rub in the oil and add warm water gradually. Knead until smooth. Cover and leave aside for 20 minutes.

Knead again and divide the dough into 8 portions. Shape each into a round ball

Take a ball of the dough. Roll it into a circle almost of the size of a phulka. Apply ghee to it and sprinkle some dry flour on top.

Make a cut from the center to the circumference. Fold it to a triangle and repeat the same triangle with whole round of dough. Hold the triangle in left hand and from right hand try to seperate the layers from the bottom of the triangle

Carefully push the upper part till it becomes a ball again, take care that the top remains in the center and the bottom part makes rounds around it. This part is a bit difficult and can be mastered by practise. Do not apply too much pressure, otherwise the layers stick to each other. Roll this to a big paratha again.

Heat the tava till it is very hot. Add the paratha

When some small bubbles appear on it, put it upside down and apply some ghee.

Fry till the paratha is done from both sides.

Method

For Bhaji

Clean and cut the vegetables. Pressure cook all vegetables (except tomatoes). Peel the potatoes. Drain the vegetables and keep aside.

Finely Chop the Onions and Tomatoes

Heat a pan. Add oil and heat till smoky. Add asafetida (optional) and stir.

Add chopped onion and sauté until it turns light golden brown. Then add ginger-garlic paste. Fry for a while, then add tomatoes and cook till they become tender.

Sprinkle turmeric powder and stir. Add red chilly powder, salt and pav-bhaji masala and cook till the mixture acquires a rich, roasted color.

Now add all the vegetables and start mashing. Keep mashing and stirring till the mixture becomes an inconsistent paste.

Add chopped coriander leaves and squeeze one lemon.

Again, mix and mash. Once the mixture becomes a mush and no ingredients are recognizable, add fenugreek leaves and mix well. The bhaji is ready.

(Note: You must keep mashing the vegetables till it leaves oil. Keep adding water from time to time to allow the mixture to cook and to prevent it from sticking to the pan)

FOR PAV :

Slit the pavs/buns horizontally.

Heat 1 tbsp of butter. Add finely chopped coriander leaves, a pinch of red chilly powder and 1 tsp of pav bhaji masala.

Saute for 15-20 secs. Roast the horizontally slit pavs/buns (8 in no.) in the pan so that they soak the butter and masala and become soft.

Method :

In a pan, combine ricotta cheese and condensed milk and mix well using a spatula.

Put it on low flame and cook stirring continuously until the mixture thickens and starts leaving the sides of the pan. Remove from flame.

Add kesar + milk or yellow food color, essence and sprinkle some elaichi powder, mix well.

Transfer to a dish and allow it to cool down

To shape into modaks, take 1 tbsp of mixture and make a smooth ball. Now, using the all your fingers pull a little bit of a mixture ,elongating it.

Ingredients:

Elaichi powdered tsp 1
Ghee tsp 1
Pistachios(chopped) number 8
Saffron 1 pinch
Silver leaf (optional) 4
Sweetened Condensed milk 1 can
Whole milk ricotta cheese 15 oz

Method :

In a microwave safe container add the ricotta cheese, condensed milk and elaichi powder. Mix all this together.

Put this mixture in the microwave and microwave it on high power for 15mins by removing and stirring after every 3mins. Remove and add 1 tsp of ghee. Mix well and put it back. Micro for 30 secs more.

Remove and pour over a plate. Since there is ghee in the mix, you need not grease the plate.

Now slightly crush the saffron and add it to the top of the mixture.

Also sprinkle the chopped pistachios on top. Let it set for an hour.

Cut into desired shape and serve.

Note: If you want the kalakand to set a li’l more than you could put it in the fridge for 2hours.