KAHTEE MEETI LOBIA SABJI

U need:
Black eyed beans( lobia): 2 cups
onion: 1 medium
ginger paste: 2 tsp
tomato paste: 2 tsp
beaten curd: 1 tablsp
ghee: 2 tablsp
dhaniya-jeera powder: 2 tsp
asefodita powder: 1/2 tsp
jeera: 1 tsp
chilli powder: 1/2 tsp
dried herbs: 1 tsp
bay leaf: 1
pepper powder: 1 tsp
cloves:2
cinnamon stick:2
salt to taste
jaggery: 1 tsp


Method:
1. Wash and soak lobia for 6 hours. Wash once again and pressure cook with 1 tsp turmeric powder,1&1/2 cups water,1 tsp ginger paste and tomato paste. Cook for 3 whistle.The lobia should be cooked well.
2. Heat ghee in a cooking pan. When hot switch off the stove. Add bay leaf, jeera cloves,cinnamon and dried herbs.Saute quickly.Add chilli powder,dhaniya-jeera powder. Switch on the gas.Stir well.
2. Add finely minced onions and stir well.Add the remaining ginger paste and cook further till the onion is lightly browned.Add well beaten curd. Continue stirring till the curd is well blended.
3. Drain the excess water from the cooked lobia and add to the onion paste.Add the pepper powder .Stir well for 5 to 6 mins.Add salt.
4. Add about 1 cup of the strained liquid and simmer gently.Add the jaggery and cook till the gravy is thick and the lobia is well cooked. Add finely minced coriander leaves.
5. Serve hot  this khatee meeti lobia with tandoori rotis or simple phulkas with a dash of lime.

Note: Simple to cook and tasty to eat,lobia is a very versatile pulse.It tastes good when cooked this way and  lobia also blends well  when cooked with any other vegetables too.
Bonn!!!Appetite!!!!!

ALU PANEER KE SHAHI KOFTE

U need: For the koftas:
Boiled,peeled and grated potatoes: 2 cups
grated fresh paneer: 1 cup
turmeric powder: 1/2 tsp
raisins: 2 tsp
chat masala: 1 tsp
salt pinch
minced green chillies: 1 tsp
oil to fry the koftas

For the gravy:
Onions: 2 medium sized
cinnamon stick: 2
cardamom:3 pods
cloves: 3
peppercorns: 1/2 tsp
green chillies: 4
ginger: 1" piece
garlic: 2 pods
cashew paste: 1/4 cup
beaten curd: 2 tablsp
fresh cream: 1/2 cup( beaten lightly)
kitchen king masala: 1 tsp
dhaniya-jeera powder: 1 tsp
kasoori methi: 1 tsp
milk: 1 cup
oil: 3 tablsp
garam masala: 1/2 tsp
salt to taste
sugar: 1/2 tsp
coriander leaves: 2 tsp

Method:
Koftas:
1. In a bowl put grated potato,minced green chillies,salt,chat masala and mash well till there are no lumps. Divide to 4 medium sized balls and keep on a plate. In the same bowl add the grated paneer ,raisins and turmeric powder. Mash well till smooth.Divide into 4 small  balls.Take one potato ball and stuff the paneer ball into it.Roll well to an egg shape.Do the same with the rest. Ensure the paneer ball is well covered inside the potato case.
2. Heat oil and deep fry the koftas till light brown. Drain excess oil and keep aside.The potato paneer koftas are ready.
Gravy:
1. In a pan boil the diced onions,cloves,peppercorns in 1 cup water for 5 mins. Cool and grind  with ginger,green chillies and garlic to a smooth paste.
2. Heat a pan .Dry fry the kasoori methi and crush.Keep this in a small bowl.In the same pan heat oil.When hot add cardamom,cinnamon and saute. Now add the ground paste and continue frying sprinkling water to prevent the masala from sticking.Add kitchen king masala,garam masala and dhaniya-jeera powder and stir further.Lower heat and add the beaten curd.
3. After 5 mins add the cashew paste and 1 cup milk ,salt and simmer for few mins. Switch off the stove and cool the gravy.Strain this through a strainer and get a smooth gravy.Once again pour this smooth gravy into the pan and simmer gently.Add the beaten cream and sugar.Simmer.
Lower the koftas one by one and simmer for another 3 mins.Add crushed kasoori methi and coriander leaves. Switch off the stove.
4. Take a serving bowl.Take the koftas one by one from the gravy,and put in on a plate.Cut it into two halves. Arrange these koftas in a serving bowl and pour the gravy over it. Top with some beaten cream and serve with hot matar ki puris or rotis.This dish goes well with jeera pulao.

Note: A little time consuming but when the dish is served you are transported to a new world.Yummy and smashing to eat,make this as a special Sunday dish and enjoy. When the koftas are cut the paneer inside will look like yolk in a boiled egg,This dish is also called vegetarian egg malai curry.
Bonn!!Appetite!!!!

CARROT-CABBAGE SPICY CHUTNEY

U need:
Carrots: 2 small
Cabbage: diced 2 cups
roasted peanuts: 1/4 cup
Green chillies: 2
Red chillies: 3
channa dal: 1 tablsp
urad dal: 1 tsp
methi seeds: few
jeera: 1 tsp
peppercorns: 4
curry leaves: 2 tablsp
tamarind paste: 1/2 tsp
oil: 2 tablsp
Ghee: 2 tsp
Mustard seeds: 1tsp
asefodita: 1/2 tsp
salt to taste

Method:
1. Heat 1 tabslp oil.When hot add asefodita and methi seeds.Add roasted peanuts, red chillies , peppercorns, channa dal,urad dal,jeera and curry leaves.Saute on medium heat till light brown,Transfer this to a bowl.
2. Peel and dice carrots.Wash well. Wash the cabbage. Heat 1 tablsp oil. When hot add green chillies.Saute.Add carrots and stir well.Add diced cabbage and continue stirring till the vegetables are lightly cooked. Cool
3. In a mixie jar add the fried vegetables, roasted ingredients,tamarind paste,salt and grind to a smooth paste.
4. Transfer the chutney to a serving bowl. Heat 2 tsp ghee in a pan.Sputter mustard seeds and a few curry leaves. Add this to the chutney.
4. This chutney can be used for mixing in hot rice,as an accompaniment for rotis and dosas too.

Note: Quick to make and just yummy to eat ,the spiciness can be adjusted according to your taste.It remains fresh for 3 to 4 days in the fridge. 
Bonn !!!!Appetite!!!!

KARARI BHINDI-SOYA DO PYAAZA

U need;

Fresh Ladies finger( bhindi): 250 gms (small ones would be preferable)

Soya granules: 1/4 cup

Onion : 3 medium( 1 sliced fine)

ginger-garlic paste: 2 tsp

tomatoes: 1 medium

cinnamon stick: 1 medium

cardamom: 2 small

beaten curd: 1/4 cup

kitchen king masala: 1 tsp

jeera powder: 2 tsp

chilli powder: 1&1/2 tsp

garam masala: 1 tsp

salt to taste

sugar: 1/2 tsp

oil: 2 tablsp+ 2 tablsp to fry the bhindi and sliced onions

Method:

1. Clean wash and pat dry the bhindis.Cut the top and the tail and keep the  bhindis aside.If they are big then cut them into two

2. Heat 2 tablsp oil. Chop two onions. When the oil is hot add cinnamon,cardamom and saute.Add the chopped onions and continue stirring. Add chopped tomato,ginger-garlic paste and stir further. Add chilli powder,jeera powder,kitchen king masala and garam masala. Cool the fried ingredients and grind to a smooth paste.

3. Cook soya granules as per the packet instruction.Squeeze excess water and keep aside.

4. Heat 2 tablsp oil. Add the sliced onions and fry well till the onions are lightly browned. Remove from oil and keep in a bowl. In the same oil lightly saute the bhindis till it is a little crisp.

5. Heat  2 tablsp oil. When hot add the ground paste,saute well.Add the fried bindi and stir well for 5 to 7 mins.Switch off the stove.Add beaten curd,stir well.Switch on the stove. Continue stirring till the curd blends well.( 5 to 6 mins)Add salt. Add the soya granules and 1/2 tsp sugar.Add 1/4 cup water,cover with a lid and simmer till the bhindis are cooked.Add the fried onions and simmer till the masala coats the soya and the bhindis well.

6. Serve hot with phulkas and  dal. Masoor ki ghani dal goes well(recipe already given)

Note: Do pyaaza means onions added twice. Originally a non-vegetarian dish,This vegetarian version tastes as good as the original . It can be made with just ladies finger too.Tastes equally delicious. We use some extra oil to make this sabji,but once in a while I think that allowance can be made.

Bonn!!!Appetite!!!!!!

SPAGHETTI AL LA DESI

U need:
Ready to cook spaghetti: 1/2 packet
cherry tomatoes: 1 cup slit to two pieces+ 6  whole cherry tomatoes
big tomatoes: 4
red capsicum: 2
garlic pod: 3
onion: 1 medium minced fine
mixed dried herbs: 1 tsp
chilli flakes or chilli powder: 1 tsp
butter: 1 tablsp or olive oil: 2 tablsp
Parmesan cheese: 1/2 slice
cheddar cheese: 1/2 slice
salt and pepper to taste.
dhaniya powder: 1 tsp
jeera powder: 1/2 tsp
tomato sauce: 1/2 cup
Dried basil: 1/2 tsp

Method:
For the sauce:
1. Roast the red capsicums till the skin is lightly charred.Scrape the charred skin lightly and cut to pieces. Make slits in the tomatoes and blanch in hot water.Cool and peel the skin.
2. Put the capsicum and tomato pieces and grind to a smooth paste. Using 1/2 cup water strain the paste in a bowl. Use the back of the spoon to press and extract maximum juice.
3. Mince garlic. Heat butter or olive oil in a pan. When hot add dried basil, minced garlic and saute quickly,Add chopped onions and 1 cup of sliced cherry tomatoes..Fry on medium heat till the onions are slightly brown. Now add dhaniya powder, chilli powder or flakes,1/2 tsp mixed dried herbs and salt.Saute well for few mins.
4. Add the strained sauce to the frying onions and simmer gently with another  1/4 cup of water.Simmer till the sauce starts thickening.
5. Meanwhile cook the spaghetti according to the instruction on the packet. Drain the hot water and put the spaghetti in cold water.After 5 mins drain the cold water.Add 1 tsp oil and toss the spaghetti well.This prevents the spaghetti from sticking to one other. Set aside.
6. When the sauce starts to thicken add the tomato sauce.and the cheddar cheese.
7. Add the spaghetti and toss well.Add chopped coriander leaves, pepper powder and toss again.
8.To serve: Transfer the spaghetti to a serving plate.Garnish with whole cherry tomatoes,grate the Parmesan cheese and sprinkle with the balance mixed herbs.
9. Toast dinner rolls.Apply with green chiilies-coriander flavoured butter and serve with spaghetti a la desi.

Note: Only one word super delicious , this desi version of the original recipe is simply super yummy especially when you have it with toasted buttered rolls!!!! Just go for it!!!!
Chilli powder can be adjusted according to one's taste.You can also add pieces of ricotta cheese i you like.
Bonn!!!Appetite!!!!

CHATPATI MASTI ALU SABJI

U need:
Potatoes: 4 medium sized
Ginger julienne: 3 tsp
Tomatoes: 2 small mashed well
Beaten curd: 1/2 cup (Fresh curd)
Bay leaf : 1
cardamom : 2
roasted white sesame seeds: 1 tsp
Chilli powder: 2 tsp
Turmeric powder: 1 tsp
Jeera powder: 1 tsp
Dhaniya powder: 2 tsp
salt to taste
coriander leaves: 1/4 bunch cleaned and chopped fine
Ghee: 2 tabslp

Method: 
1. Clean,peel and dice potatoes to medium sized cubes.Boil in 3 cups water with turmeric powder till just done. Drain the water in a small bowl and set aside the drained potatoes in a plate.
2. Heat ghee in a cooking pan. When hot,off the stove..Add bay leaf,jeera,dhaniya powder,jeera powder,sesame seeds,cardamom pods and chilli powder. Saute well. Switch on the gas and stir well for 1 min.Add tomato puree and continue stirring for few mins. Lower heat and add the beaten curd and continue stirring till the curd is well blended with the masalas. 
3. Add the semi cooked potatoes ,salt and continue stirring. Add half of the drained water and simmer gently till the potatoes are cooked and the gravy is semi thick. Add ginger julienne and finely minced green coriander leaves.Simmer for few mins .
4. Serve hot with puris.

Note: This super yummy dish was taught to me by my landlady  in Kanpur and even today I thank her for sharing this super recipe.

Bonn!!Appetite!!!

VEGETABLE CHOP

U need:                                                    Dry roast and powder:
Potatoes: 3 big washed and boiled               coriander seeds: 2 tablsp
Beetroot: 1 washed,peeled,grated               saunf: 2 tsp
ginger paste: 3 tsp                                      jeera: 1 tsp
green chillies: 3 minced fine                        red chillies: 2
red chilli powder: 1 tsp                               Bay leaf: 1
carrots: 2 medium washed and grated           cloves:3 
peanuts: 3 tablsp                                         cinnamon: 1 medium 
oil : 2 tablsp                                               green cardamom: 3
oil to deep fry
coriander leaves: 2 tsp minced                    To bind:
salt to taste                                               gram flour: 2 tablsp
sugar: 1 tsp                                               bread crumbs: 3/4th cup
                                                               water: to mix     
METHOD:
1. Peel the boiled potatoes while they are still warm and mash well in a bowl till there are no lumps.Set aside.
2. Heat oil in a frying pan. Lower the heat .Fry the peanuts to golden colour. Remove from oil and keep in a plate . Now add the minced green chillies.Saute.Add ginger paste and continue stirring. Now add the grated beetroot,grated carrots and saute further.
3. Add red chilli powder,the powdered special masala and stir well.After 5 mins add the mashed potatoes and mix well. Add salt,sugar,coriander leaves and the fried peanuts.Mix well.Off the stove and cool the mixture.
4. Make medium sized croquettes/chops from the vegetable mixture(about 15 croquettes can be made)
5. Mix the gram flour and water in a bowl and make a thin batter,thinner than bhajiya batter. For people who use eggs you can beat an egg in a bowl. Dip each croquettes in the  thin gram flour batter or beaten eggs,roll in the bread crumbs. Keep on a plate and rest for 10 mins.
6. Heat oil for deep frying in a pan. Roll the croquettes once again in breadcrumbs and deep fry 4 to 5 pieces in medium hot oil till brown in colour. Remove from oil and drain excess oil with a kitchen tissue.Deep fry the rest of the croquettes the same way.
7. Serve hot with tangy mustard sauce or any dip of your choice.

Note: These absolutely delicious croquettes or chops as they are popularly called in India take a little time to prepare but once they are ready they taste divine.So go ahead and try making them.
Bonn!!!Appetite!!!!!