BHAWAN LAUKI

U NEED:
Bottle gourd/Lauki: 1 medium size firm 
Onion: 1 medium minced fine
Green chillies: 3 minced fine
Grated paneer: 1 cup
Green peas crushed: 1/2 cup
Potato: boiled and peeled: 1/2 cup
Asefodita: 1/2 tsp
Ginger paste: 1 tsp
Turmeric powder: 1/4 tsp
Unsweetened khoa: 1/4 cup
Cardamom powder: 1/2 tsp
Cinnamon powder: 1/4 tsp
Salt to taste
Kitchen king masala: 1 tsp
Dhaniya-jeera powder: 1 tsp
Pepper powder: 1/2 tsp
Chat masala: 1/2 tsp
Ghee: 2 tabslp
Chilli powder: pinch
Oil: 1 tabslp

Method:
1. Wash the lauki.Cut about 1/2 top of the lauki .Cut a small slice of the bottom.You will have 1/2 the thicker bottom part of the vegetable.Using a spoon gently scoop out the seeds from inside the lauki making a clean hollowed cylinder.Partially cook in hot water till semi soft.Drain water and keep the lauki cylinder aside.Toss in a little salt and pinch red chilli powder. Chop the scooped seeds.Keep aside.

2. In a kadai heat oil.When hot add the asefodita. Sauté.Add minced green chillies and toss well.Add ginger paste and chopped onions.Fry well.Add turmeric,kitchen king masala, dhaniya-jeera powder,pepper powder and fry well.Add the lauki seeds. Now add the mashed potatoes,crushed peas and grated paneer. Continue stirring for 5 to 6 mins.Add salt.Now add the khoa,cinnamon and cardamom powder. After 5 mins of frying transfer the filling to a bowl and cool.
3.Take the lauki cylinder.Stuff it with the paneer-potato mixture well .
4. Heat ghee in a kadai. Gently lower the lauki and allow to cook on low heat.Turn once in a while to brown on all sides.The lauki should be cooked well with a light brown crisp skin.Ensure the filling does not come out.
The other method is keep the stuffed lauki on a baking tray. brush with some ghee .Cover with a foil and bake for 12 mins at 160 degrees..After 8 mins remove foil ,brush with some more ghee and bake till the outer skin in slightly crisper.
5,Cool.Cut into round shape, sprinkle some chat masala and serve this delicious vegetables with rotis or naans

HALEEM-VEGETARIAN (MY VERSION)

This is my tribute to the wonderful dish which is originally non-vegetarian. As I am a vegetarian I made this dish using vegetables instead of meat and it came out very well.

U NEED:
Mixed vegetables: 250 gms (red pumpkin,potatoes,cauliflower,green peas)
Rava: 1/2 cup
Chana dal: 1 and 1/2 tablsp
Toovar dal: 1 and 1/2 tablsp
Red masoor : 1and 1/2 tablsp
Moong dal: 1 tablsp
Ghee: 3 tablsp + 2 tablsp
Onion: 2 medium sliced
Green chillies: 4
Ginger-garlic paste: 2 tsp
Dhaniya jeera powder: 2 tsp
Garam masala: 1 tsp
Fresh mint leaves: 2 tablsp
Turmeric: 1 tsp
Chilli powder: 1/2 tsp
Coriander leaves: 2 tsp
Beaten curd: 1/2 cup
Salt to to taste.

Method:
1. Heat 1 tablsp ghee and roast sooji(rava) for 5 mins.
2. Clean and chop vegetables.Soak the dals together for 2 hours.
3. Pressure cook the dals,vegetables and the roasted suji for 3 whistles.Switch off the gas.
4. Heat 2 tabslp ghee. Slice peeled onions and mince green chillies.Add the green chillies to the ghee and sauté Add the sliced onions and sauté till the onions are golden brown. Open the cooker and add the fried onions and green chillies.Add the ginger garlic paste,turmeric powder and pressure cook for another 1 whistle.
5.Open the cooker.With a masher continue mashing the dals and vegetables till they are smooth.Add salt,chilli powder,dhaniya-jeera powder and finely diced mint leaves.Simmer. Add garam masala powder and beaten curd. If required mash the haleem once again.It has to be smooth and creamy.Add 2 talsp ghee.
6. Simmer for few mins.Garnish with finely minced coriander leaves,1/2tsp finely minced green chillies.
7.Serve hot .This Haleem can be eaten as it is or you can have it with rotis and nans.

Note: Instead of Sooji we can use broken wheat or dhalia too.
Bonn!!!!!!!Appetite!!!!!!!!!!

CAULIFLOWER MAKHANI

U NEED:
Cauliflower florets: cups
Onion: 2 medium
Cashewnuts: 2 tsp
Almonds: 1 tsp
Ginger: 2"piece
Garlic: 2 pods( optional)
Green chillies: 3
Ghee: 2 tablesp
Oil: 2 tablsp to fry the caulifllower
Bay leaf:2
Cinnamon:1 large stick
Cardamom:3 pods
Cloves: 2
Pepper powder: 1 tsp
Beaten curd:1/4 cup
Fresh cream: 2 taslp
Coriander leaves
Salt to taste.

Method: Makhani gravy:
1.In a kadai put  peeled and chopped onions.cashews,almonds,ginger minced and garlic pods and 1 green chillies and boil for 5 to 6 minswith 3/4 cup water.Cool and gring to a smooth paste.
Curry:
2. Mince the balance green chillies. Heat oil in the same kadai and fry the florets till light brown.Drain and keep aside.
3.In the same kadai add 2 tablsp ghee. Now put in the bay leaf,minced green chillies,cloves,cardamom and cinnamon stick.
3. Add the ground onion paste and continue stirring on medium heat sprinkling a little milk till the raw smell goes(6 mins). Add the fried cauliflower.Stir well.
4. Add salt ,pepper and continue frying.Add beaten curd and stir further.Add 1 and 1/4 cup water,salt and stir.Cover with a lid and cook till the cauliflower is cooked and the gravy thickens.Remove the bay leaf.
5.Add fresh cream,minced coriander leaves and give a gentle stir.Switch off the gas.
6.Garnish with a few almonds and serve hot with rotis.

Note; A royal dish ,with not much of spice this curry can be made with chicken too instead of cauliflower. With chicken it can be marinated with a little of the ground paste and pinch salt for 15 mins before added to the masala.
Bonn!!!!!!!Appetite.

BENGALI STYLE ALU CHAP

U need:
Potatoes: 4 medium sized,cleaned ,boiled,peeled
Ginger paste:2 tsp
Green chillies: 1 minced
Roasted peanuts: 2 tsp
Red chillies: 3
Cinnamon stick: 1 medium
Cardamom: 3
Cloves: 3
Jeera: 1 tsp
Salt to taste
Sugar; 1/2 tsp
Oil: 2 tabslsp
Oil to deep fry
Besan: 1/2 cup
Bread crumbs: as required
Cooking soda: 1/4 tsp
red chilli powder;1/2 tsp

Method:
1. Mash potatoes in a bowl ,ensure there are no lumps.
2.Dry roast jeera,red chillies,cinnamon,cardamom and cloves for few mins.Dry grind tp a powder ans keep aside.
2. Heat 2 tabslp oil in a kadai.Add the roasted peanuts. Saute.Add the ginger paste and minced chillies. .Saute for 2 to 3 mins.Add the mashed potatoes and stir well.Add salt and sugar.Mix.Add the dry powder,stirring for another 3 to 4 mins.Cool the mix.
3. In a bowl add the besan,chilli powder,pinch salt,1/4 tsp cooking soda and make a semi thick paste adding warm water.Beat well.
4.Heat oil in a kadai.Take a small roll of the potato .Pat to a small flat round shape.dab well in breadcrumbs,dip in the besan batter and deep fry in hot oil on medium flame till golden brown.
5.Sprinkle some chat masala and serve hot as tea time snack with ketchup or mustard sauce and a hot cup of masala chai.
Note: Popularly called as Jholkhabar these alu chaps  are super hit street food in Kolkatta.
Bonn!!!!Appetite!!!!!

MINI EGG PIZZA

U NEED:
 Hard Boiled eggs: 3
Ready made mini pizzas: 8
Tomato puree: 1/2 cup
Onion minced: 1/4 cup
Tomato ketchup: 2 tsp
Dhaniya powder: 1 tsp
Chilli powder: 1 tsp
Dry oregano: 1/2 tsp
Salt pinch
Minced garlic: 1 tsp
Basil leaves: 1 tsp
Olive oil/Veg oil: 1 tablsp
Cheese slices: 4

Method:
1.Peel shell of the hard boiled eggs.Cut the eggs into three slices.Set aside.
2.Heat oil in a kadai. hot add the minced garlic and saute quickly.Add chopped onions.SauteAdd tomato puree,salt and 1/4 cup water.Simmer for few mins.
3. Now add the dhaniya powder,chilli powder and dry oregano.Add the tomato ketchup.Simmer well.Add 1 tsp olive oil and  minced basil.Cool the sauce.
4. Pre heat over at 160 degrees for 5 mins.Warm the mini pizzas.
5. Top each pizza with a little of the topping,spreading well.Put a slice of the egg.Drizzle with a little olive oil.If you like you can put a piece of capsicum. Cut the cheese slices into strips and put them crosswise on the pizza covering it well.
6.Bake in the oven for 10 mins or until the cheese melts.
7.Serve hot as accompaniment to hot soup.

Note: Extremely tasty and filling these bite sized pizzas are good for a light supper.
Bonn!!!!Appetite!!!!!!!!!!

SUBJ MASOOR

U need:

Masoor dal: 1 cup washed and soaked for 30 mins
Mixed vegetables: 3/4 cup chopped
onion : 1 medium chopped
Ginger julliene: 2 tsp
Curry leaves: 2 tsp minced
Red chillies: 2 broken to two
Turmeric powder: 1/2 tsp
Jeera: 1 tsp
Ghee: 2and 1/2 tablsp
Red chilli powder: 1 and 1/4 tsp
Dhaniya powder: 11/2 tsp
Crushed peanuts: 1tsp
Amchur: 1/2 tsp
Tomatoes: 1 chopped
Garam masala: 1 tsp
Coriander leaves: 2 tsp
Salt to taste
Sugar: 3/4th tsp

Method:
1.In the pressure cooker add the washed dal,vegetables, turmeric powder ,2 cups water and ginger  julliene and pressure cook till done.Cool .Open lid and simmer on gas.
In a kadai add 1 and 1/2 tablsp ghee. When hot,switch off gas  add jeera,broken red chillies,garam masala,amchur powder and saute. Switch on gas,add the chopped onions.Stir.Now add the tomatoes,1 tsp curry leaves and continue stirring till the paste is well cooked,sprinkling  a little water if needed.
Add salt and sugar to the simmering dal. Now add the tomato onion paste to the dal. Stir well.Continue simmering.
Add coriander leaves.In a small kadai heat the rest of the ghee. Add the red chilli powder, balance curry leaves stir well and add to the dal. Cover with a lid and switch off  the gas.
Just before serving add the crushed roasted peanuts.Serve hot with rotis,naans or mini pizza buns.
Bonn!!!!!Appetite

DUNDEE FRUIT CAKE

U need:
Self raising flour: 220 gms
Baking powder: 1/2 tsp
Brown sugar: 50 gms
Castor sugar: 100 gms
Butter: 160 gms
Eggs: 3
Vanilla essence: 1 tsp
Mixed dry fruits( Almonds,Pista,Sultanas,Raisins,Candid peel): 1/2 cup chopped
Grated lemon rind: 1 tsp
Mixed spice: 1/2 tsp
Warmm ilk as needed

METHOD:
Pre heat oven at 180 degrees for 10 mins.
In a bow add the self raising flour,baking powder ,mixed spice powder and chopped dry fruits.Set aside.
In another mixing bowl add the butter and both the sugars and beat well till light and creamy.Add the eggs one by one beating with lightly till eggs are blended in the butter cream mixture.Add vanilla essence.
Add the grated lemon rind.Now slowly fold in the flour using a little warm milk.DO NOT BEAT.JUST FOLD.Once the flour is folded well pour the cake mix to a round greases tin which is lined with a well greased butter paper.
Bake in the oven at 180 degrees for 70 mins or till done and the cake is cooked thoroughly.
Remove the Dundee cake from the oven. and cool on a rack.
Cut to pieces and serve with tea or coffee.

NOTE: If you are using plain flour then add 11/4 tsp baking powder and sieve well.
Tasty and easy to make you can serve this cake with an icecream of your choice as dessert too.
Bonn!!!!Appetite!!!!!

VEG STUFFED LUCHIS

U NEED:
maida: 2 cups
baking powder:3/4th tsp
sugar : 1/2 tsp
salt to taste
Rice flour: 2 tablsp
cooking soda: 1/2 tsp
warm water as needed
fresh curd:  2 tablsp
warm oil: 1 ladle
Oil to deep fry

FILLING:
grated cauliflower: 1/2 cup
grated cabbage: 1/4 cup 
grated carrots: 1/4 cup
finely diced potatoes: 1/2 cup
minced green chillies:1 tsp
minced ginger: 2 tsp
chilli powder: 3/4th tsp
garam masala: 1/2 tsp
salt to taste
sugar: 1/2 tsp

Method:
1. In a bowl add the maida,baking powder,curd,salt,sugar oil and make a firm dough using  warm water.The dough should be firm and well knead.Cover the bowl and set aside.
.In a small bowl mix together rice flour, cooking soda and make a smooth semi thick paste using a little water.
2.Heat oil in a kadai. When hot add the minced chillies and ginger.Saute well.Add the vegetables.Saute well for few mins.Add the chilli powder,salt and sprinkle some water.Cover and cook till the vegetables are soft.Add sugar and garam masala. Mash the veg a little.Toss well. Cool the filling
3. Take four small pieces from the dough.Roll each into small circles.On one circle smear some of the rice paste.Take another circle and put on the first one and press gently.Now put some filling on top and spread.Cover this filling with the third roll,press gently.Smear some rice flour paste.Cover this layer with the last circle,Press gently and using a fork seal the edges well. So every veg luchi will have four small layers with the stuffing in between.Do the same with the rest of the dough. You can roll out all the veg luchis before deep frying
4. Heat oil in a kadai and when oil is hot lower heat,deep fry on medium heat till the layers are cooked and the luchis are golden brown. Turn on both sides to ensure even cooking.This will take minimum 5 to 6 mins on medium heat.
5. Drain excess oil and serve hot with a simple dal of your choice.

Note:
Time consuming but the end result is lovely layered vegetable stuffed luchis which tastes delicious .Can be served as teatime smack too with tea or coffee.
Bonn!!!!!Appetite!!!!!!!!!!

MERA WALA SARSON KA SAAG

U need:
Sason ka saag(mustard greens): 1 bunch
Palak saag: 1/2 bunch
onions: 2 chopped fine
Garlic: 4 pods
Butter: 2 tablsp+1 tablsp
Green chillies: 4 minced fine
Red chilli powder: 1/2 tsp
Salt to taste.
Ginger julienne : 1 tsp

Method:
1. Clean wash and chop the mustard and palak leaves.
2. Peel garlic and mince fine.
3. Heat 1 tablsp of butter.When the butter melts add half of the minced garlic and half of the minced green chillies. Saute. Now add the chopped onions .Continue stirring. Add the sarson leaves and palak leaves,stirring well.Add 1 cup water and cook covered till the greens are cooked. Mash the greens well.Add salt. Continue mashing the greens. Cool the greens and grind in the mixie.  Pour the saag paste into the pan.simmer gently till the curry thickens. Add 1 tabslp butter.
4. Heat the balance butter in another small kadai. When hot add the red chilli powder,balance green chillies and remaining garlic.Saute quickly and pour over the simmering saag. Add ginger jullienne.
5. Serve the saag with corn rotis or simple phulkas.
Note: A winter delicacy in North India,sarson ka saag tastes wonderful with just rotis and cut onions.
Bonn!!!!!Appetite!!!!!

VEGETABLE TAALMEL

U NEED:

Fresh palak: 1 bunch
Diced Mixed vegetables : 2 cups ( cauliflower,beans,green peas,corn)
Grated coconut: 1 tablsp
cashew nut: 1 tablsp
onion: 1 medium
ginger: 2"piece
green chillies: 3
kasoori methi: 1 tsp
ghee: 2 tablsp
saunf: 1tsp
garam masala: 1 tsp
fresh cream: 2 tabslp
tomato paste: 2 tsp
salt to taste
milk : 1/4 cup
sugar 1/2 tap or kismis: 1 tsp

Method:
1. Clean wash the palak leaves.Boil in 1 cup water.Cool and grind to a smooth paste.
2. Grind together coconut,onion,ginger,green chillies and cashews to a smooth paste using the milk.
3.Heat ghee in a kadai. When hot add saunf,Saute.Now add the ground paste and stir well.Sprinkle water little by little till the masala is cooked.Add tomato paste and continue cooking. Now add the diced vegetables and stir further for 5 mins. Add salt.
4. Add 1 and1/2 cups water and simmer till the vegetables are cooked. Add garam masala and kasoori methi. Simmer for 2 mins.Add palak paste with a little water and simmer the curry for another 5 mins.Test for salt.
5. Add cream.Stir well.Add 1/2 tsp sugar(optional) or 1 tsp kismis.
6. Transfer to a serving bowl.Serve hot with rotis or ghee rice.

Note:
Nutritious,quick to make and super tasty to eat,cook this recipe and enjoy with your friends and family.
Bonn!!!Appetite!!!!

DHAKAI POROTAS WITH ALUR DOM

U need: For the Porota:
Maida( White flour) : 1 cup
Rice flour: 2 tablsp
Baking powder: 1/2 tsp
Fresh curd: 2 tablsp
Oil: 2 Tablsp 
Sugar: 2 tsp
Melted ghee : 3 tablsp
Salt to taste
Oil/ghee to fry the porotas

Method:
1.In a bowl put in maida,baking powder,salt,oil,curd and mix well for 3 mins.Using a little warm water make a semi soft pliable dough,kneading the dough for 5 to 7 mins.Cover and set aside.
In a bowl put in the rice flour,ghee and sugar and beat well till the paste is light and well blended.
Take three lemon sized balls from the dough.Roll into three medium sized chappathis. On one chappati spread 3/4th tsp of the rice paste spread well.Top it up with the second chappati. Press well.Now spread another 3/4th tsp of the rice paste.Top up with the third chappati,pressing the sides well.Now gently roll this  into a cylinder shape.Cut  the cylinder into two.Take one half and press gently into a circle.Now using a little maida roll this into a medium sized circle. Do the same with the other half.

2. Heat tava. Add the porota and cook on both sides well with some ghee till it is golden brown. Ensure you cook the porotas on medium heat.

3. Take off from the tava. Press gently from the sides.This form layers in the porotas.Do the same with the other rolled out porotas. Make Porotas in the same method with the rest of the dough and the rice paste.

4. Serve hot with alur dom or any other curry of your choice. Goes well with hot chicken and fish curry too.

Note: Tasty,flaky and delicious to eat ,Dhakai porota is a delicacy from Bengal.There it is also served with cholar dal. Recipe for alur dom already given in my blog.
Bon!!!!!!!Appetite!!!!!!

PEPPER BUTTER MURUKKU

U need:
Rice flour: 1 cup
Roasted chana dal (Pottukadalai) : 1/2 cup
soft white butter: 1and 1/2 tablsp
asefodita powder: 1/4 tsp
fresh ground pepper powder: 1 tsp
salt to taste
oil to fry the murukkus
Murukku maker /Chakli maker

Method:
 Dry grind the roasted channa dal.In a bowl add the rice flour,roasted channa powder,soft butter,salt ,pepper,asefodita powder and mix well till they are well blended.Sprinkle some water and knead to a smooth dough.

Heat enough oil in a kadai. When oil is hot, lower heat.Put a piece of dough into the chakli maker,using the one hole disc pipe in  the murrukus in circles in hot oil.Cook for few mins on both sides.When the sizzle in the hot oil comes down  remove the butter murrukkus from hot oil.
Put the murrukus on to a tissue paper.After few mins transfer to a tin.Do the same with the rest of the dough.
Hot butter murukkus are ready to be served.

Bonn !!!!Appetite!!!!

HONEY WALNUT DATES CAKE (EGGLESS)

U need:
White flour: 1 cup
Melted white butter: 1/2 cup
brown sugar: 1/2  cup
condensed milk: 2 tablsp
baking powder: 1/2 tsp
cooking soda: 1/2 tsp
fresh curd: 2 tablsp
honey: 2 tablsp
chopped walnuts:1/2 cup
chopped dates: 1/4 cup
cocoa powder: 2 tsp
Milk: 1/2 cup

Method:
Pre-heat oven at 190 degrees for 10 mins.
1. In a mixing bowl,beat melted butter and sugar well till light and creamy.Add the condensed milk,honey and fresh curd.Beat gently for 2 mins.
2. Sift together,flour,baking powder,cooking soda and cocoa powder. To this add the chopped nuts and dates.
3.Slowly add the sifted flour,nuts in to the beaten sugar little by little and fold in gently using some milk.
4.Once all the flour is folded and mixed well, bake in the pre-heated oven for 40 to 45 mins or until done.
5. Once the cake is done insert  a knife to check the cake is baked or not.The knife should come out clean.
6. Cool the cake on wire rack.If you like you can dust the cake with some icing sugar.
7. Cut to squares and serve with tea or coffee.

NOTE:
A super easy cake to bake,this teatime cake is delicious to eat.
Bon!!!Appetite!!!!!!!!

CHEESEY POTATO TIKKIS

U need:

Boiled,peeled and grated potatoes: 2 cups
Cheddar cheese/Amul cheese: 1 cup
Green chillies(minced): 2 tsp
Salt to taste
Garam masala powder: 1/2 tsp
Chat masala powder: 1 tsp
Mint leaves( lightly roasted and powdered): 1 tsp

Filling:
Onion: 1 medium sized minced fine
Broken  cashewnuts: 2 tsp
Roasted peanuts crushed: 2 tsp
pinch salt
Chilli powder: 1/2 tsp
Coriander leaves minced: 1 tsp
Oil: 2 tsp

Oil to cook the Tikkis

Method:
For the Tikkis:
1. In a bowl add the ingredients and mash together till it is a smooth dough.Cover with a plate and set aside for 5 mins.
2: Heat 2 tsp oil .Add the onions and saute.Add the rest of the ingredients one by one and toss for few mins.Off the stove and cool the filling.
3. Take medium sized piece of the potato mash. Form a ball,press lightly in the center and put some filling into the depression. Cover the filling and shape the tikkis into a desired shape. Do the same with the rest of the potato mash and the filling.
4. Heat a flat tava. Season with 2 tsp oil.Now place about 4 to 5 tikkis at a time and gently shallow fry using some more oil till golden brown and crisp on both sides.
5. Transfer to a serving plate and serve hot as a snack with a dip of your choice along with masala tea.

Note: Quick to make and delicious to eat,especially on a monsoon weather.
Bon!!!!!!!!!!!Appetite!!!!!!!!!!!!!

MIXED VEGETABLES MALAI CURRY

U Need:
Mixed vegetables: 2 cups( peas,potatoes,beans,carrots,)
onion paste: 2 tabslp
ginger paste: 1 tsp
cashew: 3 tsp
khus khus: 1 tsp
kitchen king masala: 1 tsp
red chilli powder: 1 tsp
cardamom powder: 1/2 tsp
cinnamon powder:1/2 tsp
bay leaf: 1
mustard seeds: 1 tsp
green chillies slit: 2
Curd: 1tablsp
sugar: 1 tsp
grated coconut: 1 tsp
salt to taste
kasoori methi: 1 tsp
oil: 3 tablsp

Method:
1. Wash the vegetables well and chop into medium sized pieces. Soak khus khus and cashews in 1/2 cup milk for 15 mins and then grind to paste along with coconut.
2. Heat oil in a pan.When hot add bay leaf and mustard seeds. Saute.Add the ground onion paste and stir well for 3 mins.Add the ginger paste and slit green chillies. Stir further.
3. Now add kitchen king masala and chilli powder. Keep stirring. Add beaten curd and cook till the curd mixes well in the masala. Add the cut vegetables. Continue stirring for 5 to 7 mins till the masala is blended well in the vegetables. Add salt to taste.
4. Add 1&1/2 cups water and cover with a lid.Simmer till the vegetables are semi cooked. Open the lid and add the cashew khus khus-coconut paste.Stir well ,add more1 /4 cup water and cook uncovered till the curry is cooked and semi thick.Add cinnamon powder,cardamom powder and 1 tsp sugar(optional).Stir well. Sprinkle with kasoori methi,stir once and transfer to a serving bowl. You can garnish with finely chopped coriander leaves too.
5. Serve with rotis or steaming rice and salad or raita.

Note: Simple and quick to make you can add cauliflower,paneer too to make the dish more colourful and flavorsome. To make it richer in taste add 2 tsp beaten cream on top before serving.

Happy cooking!!!!!!!!Bon!!!!!!Appetite!!!!!!!!!!!!.

MAST TAAL MEL STUFFED PARATHAS

U need:
Boiled,peeled and grated potatoes: 2
Wheat flour: 2&1/2 cups
Grated paneer: 2 cups
Grated cheddar cheese: 1/2 cup
Finely minced green chillies: 3 tsp
Ajwain seeds: 1/2 tsp
Honey: 1 tablsp
finely chopped coriander leaves: 2 tsp
salt to taste
Warm milk+ water mix: 3/4th  cup
ghee to make the parathas.

Method.
1. Put the wheat flour in a bowl. To this add the grated potatoes,pinch salt ,ajwain seeds and mix well till there are no lumps.Add the milk+water mix little by little and make a soft but firm dough.Knead well for 10 mins.Cover and set aside for 15 mins.
2. In another bowl add the paneer,cheese,green chillies, honey,salt and coriander leaves.Mix well.The filling is ready.
3. Take a medium sized piece of the dough. Divide into two. Roll each to a thin disc.In one disc put 2 tsp of the paneer-cheese filling spreading well.Put the other disc on top of the filling pressing well. Using a little flour roll the stuffed disc gently,sealing the stuffing well.
4. Heat tava/frying pan. Roast the parathas well on both sides with ghee.
5. Do the same with the rest of the dough and the stuffing.
6. Serve the stuffed parathas hot with masala curd and pickles.

Note: Filling,scrumptious, tasty,this parathas can be had for breakfast,lunch or even dinner.
Bon!!Appetite!!!!!

HYDERABAD BHAGAR BAINGAN

U need:
Small sized purple brinjals: 10
Onions: 2
Garlic pods: 2 peeled
Ginger: 2"piece
roasted peanuts: 3 tsp
white sesame seeds: 1 tsp
grated coconut: 2 tsp
green chillies: 4
red chilli powder: 1 tsp
dhaniya powder: 1 tsp
tamarind paste: 1 full tsp mixed in 1 cup water
salt to taste
curry leaves: few
oil: 5 tablsp
jaggery: 1 tsp ( optional)
mustard seeds: 1 tsp

Method:
1. Clean brinjals and pat dry with a kitchen towel.
2.  Make 4 small slits and set aside.
3. Heat 2 tabslp oil and fry the brinjals till light brown.Drain excess oil and keep in a bowl.
3. Roast the onions with skin till skin turns just black..Peel skin and grind to a smooth paste with peanuts,sesame seeds,garlic,ginger,grated coconut,chilli powder,dhaniya powder adding a little water.Add turmeric powder.
4. Heat the remaining oil in a kadai.  When hot add the mustard seeds and curry leaves. Now add the ground paste and stir well for 6 mins,sprinkling a little water from time to time till the masala is well cooked.Add the fried brinjals.
5. Continue stirring till the masala coats the brinjal well.Add salt and slit green chillies. Now add the tamarind water and mix well.Add another 1/4 cup water,cover with a lid and simmer till the gravy is semi thick and the brinjal is well cooked.
6. Add some more curry leaves and jaggery. Simmer for 2 mins.Switch off the stove,cover the baingan with a lid.
7. After 10 mins transfer the bhagar baingan into a serving bowl and serve hot with parathas  or biryani.
Note: One of the most popular dish from Hyderabad this super yummy dish tastes superb Goes well with plain rice and salad too.
Bon!!!!Appetite!!!!!!

QUESADILLAS

U need: For tortillas:
Flour( Maida): 1 cup
baking powder: 1/2 tsp
salt pinch
warm water to knead the dough
Filling:
Fresh cooked corn kernels: 1 cup
Paneer : 1/2 cup ( grated)
Mozzarella cheese: 3/4 cup grated
Cheddar cheese: 1/2 cup grated
tomato: 1 chopped fine
Onion: 1 medium chopped fine
salt and pepper to taste
green chillies: 3(minced fine)
Olive oil /veg oil: 2 tsp
Oil to shallow fry
Method:
1. In a bowl put all the tortilla ingredients and mix well.Using warm water knead to a smooth dough.Cover and set aside for 10 mins.
2. Take a piece of the dough.Roll into a thin chappatti. Heat tava on slow fire ,roast the chapatti on both sides till small brown specs appear. Remove from tava and wrap in a foil and set aside. Make  all chapattis the same way and wrap in the same foil.
3. In a kadai add olive/ veg oil.Add the minced green chillies and saute. Add the chopped onions and toss well for few mins. Transfer this to a bowl.
4. To the fried onion and green chillies add cooked corn,chopped tomatoes,grated cheddar cheese, grated paneer,salt and pepper. Mix well.
5. Take a chapatti on a plate. On one side of the chapatti put 2 tsp mozzarella cheese. On top of this put 2 tsp of the corn paneer filling.Top up with 2 tsp of mozzarella cheese. Pick up the side of the chapatti without filling and fold over the filled side,pressing gently. Do the same with the other chappati. Be generous with the cheese and the filling.
6. Heat  a tava. Shallow fry the Quesadillas one by one on both sides using a little oil till they are crisp and the cheese inside melted. 
7. Transfer to a serving plate. Cut into 2.Serve hot with sour cream and salsa.

Note: A  super Mexican dish,simple to cook and so delicious to eat. For non-veg you can use cooked shredded spicy chicken  instead of paneer as a filling.. Serve with salsa and sour cream this is a complete meal by itself.
Bonn!!!!Appetite!!!!!

DHANSAK WITH BROWN RICE (VEGETARIAN)

U need:
For dal:                                                                          
Toovar dal : 1/2 cup                                                      
Masoor dal: 1/4 cup                                                      
Red pumpkin( peeled and diced): 1/2 cup                 
Green peas: 1/2 cup                                                     
Brinjal ( diced): 1/2 cup                                                 
Palak leaves: 1 cup                                                       
Fresh methi leaves: 1/4 cup                                         
Turmeric powder                                                           
Onion: 1 medium chopped fine                                    
Tamarind paste: 2 tsp
Tomato: 1 small cut
jaggery: 2 tsp
coriander leaves: 3 tsp chopped fine
oil : 3 tabslp
salt to taste
To grind to a paste:
Garlic : 1 pod
Ginger: 2" piece
Jeera: 1 tsp
Coriander seeds: 2 tsp
Red chilli powder: 1 tsp
Peppercorns: 4
Cloves: 2
Cinnamon stick: 1 medium
Cardamom: 2
Method:
1. Clean and soak the dals together for 15 mins. In a pressure pan put the dals,,to this add the vegetables cleaned well,cleaned and roughly chopped palak and cleaned methi leaves.Add turmeric powder and pressure cook for 3 whistles.
2. Heat oil in a frying pan.To this add the chopped onions and saute. Add the tomatoes and continue stirring for few mins. Now add the ground paste and keep stirring,sprinkling a little water till the raw smell goes and the masala is well cooked.
3. Add tamarind paste and the jaggery. Continue stirring. Open the cooker and mash the dal and vegetables well.Add the dal-vegetables to the cooking paste and stir well.Add salt.
4. Simmer for 10 mins till a nice aroma comes. Add the coriander leaves.
5. Transfer the dhansaak to a serving bowl.Serve with brown rice.
Goes well with plain rice,salad and pappads too.

BROWN RICE: Soak 1 cup rice for 10 mins.Heat 2 tsp sugar in the cooking pan and let it melt to a light brown colour. Off the stove.Add 2 tablsp ghee,1 clove,1 cinnamon stick and 2 cardamom.Switch on the stove.Saute. Add 1 thinly sliced onion and stir well.Add the drained rice and pinch salt. Add 1&1/4 cup water and cook rice till done.

Note: A traditional delicious Parsi dish, the original dish uses meat along with vegetables and dal. The meat can be added when the masala is cooking(stage 2) and cooked  till tender.The rest procedure is same. Chilli powder can be added more while grinding if you like the dal to be spicy.
Bonn!!!Appetite

DUM ALU AWADHI

U need:
Baby potatoes: 250 gms cleaned and pressure cooked
Onion paste: 1/4 cup
mustard seeds: 1 tsp
oregano: 1 tsp
hing: 1/2 tsp
jeera: 1 tsp
methi seeds: 1/4 tsp
ginger paste: 2 tsp
red chilli powder: 2 tsp
tamarind paste: 1 tsp
garam masala: 1 tsp
dhaniya jeera powder: 2 tsp
salt to taste
extra virgin Olive oil: 2 tabslp+ 3 tabslp to fry the potatoes
or
any other cooking oil : same quantity as above
caramalized sugar: 1tsp
nutmeg powder: 1/2 tsp
coriander leaves: 2 tsp
Green chillies slit: 3

Method:
1. Peel boiled baby potatoes. Heat  3 tabslp olive oil or any other cooking oil and fry the potatoes  till light brown. Drain excess oil and keep on a plate.
2. Heat 2 tabslp oil in a kadai. When hot add mustard seeds and hing. Stir.Now add the oregano and jeera. Saute well. Add the ground onion paste and continue stirring.till the onion is light brown. Add the ginger paste.
3. Add chilli powder,dhaniya-jeera powder,garam masala and continue stirring sprinkling a little water to prevent the masala from sticking to the bottom of the kadai.
4. Add 1 cup water and salt. Simmer for 7 to 8 mins. Add the fried potatoes and stir well.Add 1/2 cup water,cover with a lid and cook till the potatoes are well coated in the masala. The gravy should be semi thick.Add tamarind paste,coriander leaves and nutmeg powder.Stir well. Mix in the caramelized sugar and toss well.
5. Transfer to a serving bowl and serve hot with some dash of cream and sprinkle of coriander leaves and slit green chillies.
Note:
If you want  instead of caramelized sugar you can melt some palm candy sugar and add to the potatoes as it is simmering. Tastes equally good. You can increase the sweetness and  spiciness of the dish as per your taste buds.
Awadhi cuisine is rich in use of spices especially nutmeg and jaiphal. and they enhance the taste of the vegetables or lentils.
Bonn!!!!Appetite!!!!!!!

DAL PAKWAAN

U need:
For Dal:
Channa dal( Bengal gram): 1 cup soaked in water for 30 mins
Onion: 1 medium chopped fine
ginger : 2" minced fine
green chillies: 2 minced fine
chilli powder: 3/4th tsp
turmeric:1/2 tsp
amchur:1/2 tsp
garam masala: 1/2 tsp
dhaniya powder: 1 tsp
curry leaves: 21 tsp
coriander leaves: 2 tsp
tomato: 1 medium chopped fine
salt to taste
oil 2 tabslp
jeera: 1 tsp
For Pakwaan:
Maida: 1and1/2 cups
black pepper powder: 1/2 tsp
salt to taste
ghee: 2 tablsp
warm water to knead
kasoori methi(crushed):1/2 tsp(optional)
oil to deep fry

Method:
For dal:
1.Clean soaked dal and pressure cook with ginger,1/2 tsp chilli powder and turmeric for 3 whistles.The dal should be well cooked.
2.Heat oil in a pan. When hot add jeera and curry leaves.Saute.Add minced green chilies and chopped onions.Stir well for few mins. Add tomatoes and cooked till the tomatoes are well done.Sprinkle some water if needed.
3.Now add amchur,the balance chilli powder,garam masala and dhaniya powder. Continue stirring adding a little water till the masala is well cooked. Now add the cooked dal and salt. Simmer gently till the dal is semi thick and the masala and dal is well blended.Add coriander leaves.Stir well.
4. Transfer to a serving bowl and serve with pakwaans.
Pakwaans:
1.In a bowl add all the dry ingredients.Mix well.Now make a smooth dough using warm water.Knead the dough well for at least 10 mins.Cover and set aside (15 mins).
2. Heat oil in a deep pan. Take a small portion and roll into medium size puris. With a fork prick the rolled puri. This will prevent the pakwaans from swelling.
3. Deep fry these pakwaans till golden colour on both sides.The pakwaans should be flat and crisp.
4. Serve with dal.

Note: A traditional Sindhi breakfast recipe this combination of dal and the crispy pakwanns just melt in the mouth.This recipe was given to me by a friend of mine in Mumbai. The addition of kasoori methi gives an additional taste to the pakwaans. You can roll the mini sized dough into any shape you want.
Bonn!!!Appetite!!!!!!

BRINJAL MASALA BHAT

U NEED:                                                        Dry Roast and grind to a powder:
Good quality rice: 2 cups                              Cinnamon: 1 medium stick
Fresh brinjal: 150 gms                                  Cloves: 3
Onion: 1 medium                                           Cardamom small: 2
Green chillies(slit): 3                                      Cardamom big:                                                                               
ginger julienne: 2 tsp                                      jeera: 1 tsp
Dhaniya powder: 2 tsp                                  Coconut scraped: 2 tabslp
Garam masala powder: 1/2 tsp                   Red chillies: 2
Rai: 3/4th tsp
Jeera: 1/2 tsp
curry leaves: 2 tsp
Roasted peanuts: 2 tablsp
Asefodita : 1/2 ts
Oil: 2 tabslp
Ghee: 1 tsp
turmeric powder: 1/2 tsp
salt to taste
sugar: 1/2 tsp

Method:
1. Soak rice for 15 mins.Drain rice and pressure cook rice.Open lid and put the rice in a plate.Fluff the rice and allow to cool.
2. Chop brinjals to cubes,chop onions fine. Dry roast the ingredients and grind to a fine powder.
3. Heat oil in the pan. When hot add the mustard seeds(rai) and jeera. Saute.Add asefodita and green chillies. Now add the chopped onions and fry well till the onion is translucent.
4. Add the chopped brinjals,turmeric,chilli powder,dhaniya powder and garam masala. Stir well for few mins.
5. Add salt and ginger julienne. Cook well till the brinjals are well cooked. Now add the cooled rice and mix well.Add curry leaves and the roasted peanuts.Continue stirring. Finally add the dry powder,curry leaves and sugar.Add the ghee, Toss well till the rice and brinjals are mixed well. 
6. Transfer to a bowl and serve hot with pappads and raita.

Note: This masala bhat is simple to cook and yummy to eat.Even those who don't like brinjals will love eating this vegetable when prepared this way.You can also make peas masala rice the same way.Just tastes super.
Bonn!!!Appetite!!!!!

PALAK KE MAST PAKODAY

U NEED:
Fresh Palak leaves: 6 to 7 or as required
Besan(chick pea flour): 1 cup
Rice flour: 2 tabslp
Cornflour: 1 tablsp
green chilli paste: 1 tsp
chilli powder: 1/2 tsp
Water: to make the batter.
salt to taste
oil to deep fry

Method:
1. Wash and pat dry the palak leaves.Cut 3/4th of the stalk. The leaves should be completely dry.
2. In a bowl mix the other ingredients except oil and blend well. Add water little by little to make a semi thick batter. Beat well. Add 1 tablsp oil and mix well.
3. Heat oil in a deep pan.When hot,lower heat.Dip the palak leaves one by one coat well with the batter and lower into the hot oil.Cook on both sides till golden brown. Remove form oil and sprinkle some chat masala on it
4. Serve hot with a dip or a sauce of your choice.The dip above is one made with cream cheese and pinch chilli powder,pinch mustard powder beaten well.

Note: A cup of masala chai and hot palak pakodas!!!!! just mouthwatering. You can make the batter using  beer instead of water.  The quantity of batter can vary as per requirement.A perfect snack for a rainy or a cold or a lazy day with some old Hindi or English songs.
Bonn!!!!!!!Appetite!!!!!!!!!!!