RIDGE GOURD CHUTNEY/THUVAYAL

NOTE: Ridge gourd or Peerkangai  used in our Indian cooking in many ways. This recipe tastes very nice when mixed with hot rice and ghee or with idlis and dosas too.

U need:
Ridge gourd: 1 tender peeled and chopped roughly
Green chillies: 6
Tamarind paste: 1/2 tsp
Urad dal: 2 tsp
Curry leaves: 2 tsp
Hing: pinch
Mustard seeds: 1/2 tsp
Red chillies: 1 broken
Coconut scrapings: 3 tsp

METHOD:
1. Clean the chopped ridge gourd.Set aside. Heat 2 tablsp oil in a kadai.When hot add the urad dal and pinch hing.Saute for few mins till the dall is light brown.Add the cut green chillies and fry.
2.Now add the curry leaves,followed by the chopped ridge gourd.Continue stirring till the ridge gourd is translucent.Off the gas and cool.
3. Grind to a smooth paste with  coconut scrapings,tamarind paste and salt.
4. In a pan add 2 tsp ghee.When hot add the mustard seeds and broken red chillies.Pour over the chutney.Serve.

HOMEMADE ROSHOGOLLAS

NOTE: Roshogollas ......the very word brings back nostalgic memories of my home Kolkatta,Ganguram and K.C.Das. But there was one shop Mishtan Bhandar which served the yummiest and very delicious roshogollas .This shop was very near to my house. Following tradition I have made this mishti .Here is the recipe: With this recipe you can make 12 medium sized roshogollas.This is my humble tribute to this wonderful sweet.

U need:
Fresh paneer made from full cream milk or fresh cow's milk: 1/2 cup
Sugar: 250 gms
Sugar: 2 tsp
Water : 150 gms
Hot water: 6 tablsp
Cold water: 2 tablsp
Rose water: 2 tablsp
Maida: 1 tsp

METHOD:
1. Ensure there is 0% water content in the paneer.Transfer the paneer to a flat plate.Add 2 tsp sugar and 1 tsp maida.Knead gently using your palm till the paneer is super smooth and soft.Make small balls out of this.Set aside.
2.In a broad vessal add the sugar and water and simmer till the syrup is slightly sticky.Gently lower the paneer balls one by one.Cover with a lid and simmer for 10 mins on low heat.
3.After 10 mins you will find the syrup thickening.Add 2 tablsp hot water.Cover and simmer.Repeat the process 2 more times with a 10 mins gap. You will find the roshogollas soft and spongy  and puffed up.They will slowly start floating on the top. Add rose water.
4.In another bowl add 2 tablsp cold water.Transfer the roshogollas one by one to the cold water bowl.Pour the remaining syrup over it.Cover and cool.
5.Refrigirate till serving time. Serve cool post luch or dinner.

SATVIK CHOLA ALU SABJI

NOTE: This recipe without heavy masala of onions and tomatoes tastes divine.Usually I prepare this dish on fasting days or whenever I prefer a light sabji with rotis.

U need;
White chola: 1 cup washed and soaked with 1/2 tsp of cooking soda 6 hours
Potato: 3 unpeeled,washed well and cut to quarters
Ginger minced fine: 2 tsp
Green chillies slit: 3
Turmeric powder: 1/2 tsp
Dhaniya jeera powder: 2 tsp
Hing: 1/4 tsp
Bay leaf:1
Cloves,cinnamon and cardamom(whole): 2 each
Ghee: 3 tablsp
Cinnamon powder: pinch
Salt and sugar to taste
Coriander leaves
Jeera: 1 tsp

METHOD:
1.Wash well the chola once again and pressure cook in 1&1/4 cups water till soft and tender.Ensure when you press the chola it should mash well.
2. Heat ghee in a kadai.When hot add hing and saute,add jeera and bay leaf,cloves,cinnamon and cardamom pods ,stir well.Switch off the gas. Now add the dhanya jeera powder,turmeric,minced ginger and stir quickly.Switch on the gas and add the slit green chillies.Stir well till the green chillies turn a little brown. Add the cut potatoes.
3. Toss the potatoes well in the masala for 6 to 7 mins on low heat.Add salt and 1 tsp sugar. Add 1 cup water.Cover and cook till the potatoes are half cooked. mash slightly the cooked chola add to the simmering potatoes.Stir well.Add 1 cup water and cook till the gray is semi thick and potatoes are well done.
4. Add the cinnamon powder and 3 tsp of finely chopped coriander leaves.Stir once.Cover with a lid.
5.Switch off the gas.After 15 mins transfer the chola alu sabji to a serving bowl.Serve hot with puris.

MAIZE FLOUR VADAS

note:Maize flour is a very versatile flour. Given below is a recipe which is an evening snack.

U need:

Maize flour: 1 cup

Rice flour: 2 tablsp

Ginger-green chilli paste: 2 tsp

Roasted jeera powder: 1/2 tsp

Curry leaves minced: 2 tsp

Curry leaves for garnish: 2 tsp

Lemon juice: 2 tsp

Curd beaten: 1/4 cup

Coriander leaves minced fine: 1 tsp

Sugar: 1 tsp

Salt to taste

Oil to deep fry

METHOD:

1.In a mixing bowl add all the dry ingredients,ginger-green chilli paste,jeera powder,minced curry leaves and coriander leaves,salt,sugar and mix well.Add lemon juice.

2. Using curd make a smooth dough. Cover and set aside for 1 hour.

3.Heat oil in a kadai.Once again gently mix the dough well.Make smalll mini flat patties (size of a coin).

4. Deep fry in hot oil on medium heat till well cooked on both sides.Remove the vadas with a slotted spoon and put then on a kitchen paper.

5. Once all the vadas are fried,add the  garnishing curry leaves into the hot oil,remove and put this on top of the vadas.

6. Transfer the vadas to a plate. Sprinkle some chat masala and serve.

MUTHIA TOMATO POTATO SHAK

NOTE: Another no onion no garlic recipe which is great for those fasting days or festival period when we avoid these two. Goes very well with Rots and Puris.

U need:
For methi Muthiyas:
Fresh methi leaves: 1/2 bunch cleaned, washed and chopped fine
Wheat flour: 1/2 cup
Besan: 2 tabslp
Ginger-green chillies paste: 1 tsp
Lemon juice: 2 tsp
Garam masala: 1/2 tsp
Ajwain: 1/2 tsp
Sugar: 1/2 tsp
Salt : 1/2 tsp
Soda bi-card: 1/4 tsp
Oil: 3 tabslp

For Shak:
Potatoes: 2 washed ,peeled and cut to quarters
Tomatoes: 3 medium sized cut to quarters
Ginger- green chilli paste: 2 tsp
Hing: 1/4 tsp
Dhaniya powder: 2 tsp
Chilli powder: 1 tsp
Curry leaves: 2 tsp
Sugar: 1/2 tsp
Jeera : 1 tsp
Oil: 2 tablsp
Salt to taste
Mustard seeds: 1/4 tsp

METHOD:
1. To make the Muthias:
    In a bowl add the washed,squeezed methi leaves.To this add all the remaining muthiya ingredients and knead to a soft dough. The oil we add is enough to make the dough,if needed just sprinkle some water.
Divide this into small lemon sized balls.Set aside.
2. Heat oil in a pan.When hot add the mustard seeds and jeera,saute.Add the hing,curry leaves.Now add the green chilli-ginger paste and stir fry well.Off the gas. Quickly add the dhaniya powder,chilli powder and toss well in the hot oil.
3. Switch on the gas.Add the potatoes first and continue cooking for 5 mins.Now add the cut tomatoes and salt to taste. Add 2 cups water and simmer the vegetables.
4. As the vegetables are cooking slowly add the muthias into the shak and continue simmering.If you like you can deep fry the muthiyas before adding to the shak.
5.Cook till the potatoes are cooked and the muthias are firm. Garnish with lots of coriander leaves.
5. Serve hot.

HOME MADE SUB ROLL

NOTE: We love Fast food.....Especially Burgers,Pizzas and Submarine Rolls....So here is my Vegetarian Roll for your tastebuds only!!!!

U Need:
Sub roll: 3 (Roll has to be fresh)
Sliced Tomatoes: 2
Sliced Paneer:  4  
Onion rings: of 2 onion
Grated carrots
Jalapeno peppers: 5 per roll
Cheese slices 3 cut to 2
Eggless Mayonnaise: 3 tablsp ( recipe given)

Patties:
Boiled mashed potatoes: 1 cup
Grated paneer: 1/2 cup
Fresh boiled peas: 1/4 cup
Onion minced: 2 tablsp
green chillies minced: 2
Veg curry powder: 1 tsp or Kitchen kin masala : 1/2 tsp
Garam masala powder: 1/2 tsp
Salt to taste
Green coriander chutney: 2 tsp
Tomato ketchup: 1 tsp
Oil for shallow fry
Bread crumbs as needed.

METHOD:
For Patties:
Heat 2 tablsp of oil in a pan.When hot add the green chillies. Saute. Now add the onion .Fry well.Add veg curry powder,garam masala and continue stirring.Add the green peas.Stir well.Add the tomato ketchup and salt.
Now add the grated paneer and mix well.Off the gas.In a bow add the boiled mashed potatoes and mash till no lumps are there.To this add the green chutney and mix well.Add the paneer peas mix and mix well.Add 2 tablep bread crumbs.Now divide the patties into 3 portions and roll into a cylindrical shape.Roll in bread crumbs.
Shallow fry in hot oil till well cooked till a crust is formed.Remove from pan and set aside.
In a plate mix 2 tsp curd,1/2 tsp fresh pepper powder and pinch salt.Apply this paste on the paneer slices and set aside for 10 mins. Shallow fry the marinated paneer till light brown.Remove from pan.

Eggless Home made Mayonaise:
In a bowl add 2 tablsp milk powder,2 tabslp cream and beat lightly till smooth.To this add 1 tsp lemon juice,pinch salt,pinch pepper powder, pinch mustard powder and 1/4 tsp sugar.Continue mixing with very light strokes.Now gradually pour 3 tablesp Olive oil little by little and beat for few seconds till the oil is blended well.Your mayo is ready. Lemon juice as per taste you can add more.

ASSEMBLE:
Split a sub roll 3/4.Apply some butter and lightly warm in the oven. Keep the warm Sub roll in a plate.Arrange few  onion slicesin the roll,on top of it some tomato slices,top up with some grated carrots,few jalapeno peppers.Now cut a paneer slice and put it on to of the veggies.On top of this put 1 tsp of the mayo.Top this with a patty.On to of the patty some more mayo and finally put a cheese slice cut into two.Cover the Sub roll with the top of the roll, cut the roll into two and serve.
Do the same with the other two Sub.

BESAN GREEN CHILLI CURRY

NOTE: a Rajasthani Satvik dish which just tingles your taste buds with its delicious taste.The actual recipe call for  small or medium sized regular green chillies,I have used long green chillies called Bajji Milagai. You can use either.Also you can even stuff the chillies with filling before frying.Both taste good.

U need:

Fresh slightly thick green chillies : 2 cups

or Bajji milagai: 150 gms

Besan: 2 & 1/2 tablsp

Red chilli powder: 1 tsp ( can can add more chilli powder if you want)

Dhaniya jeera powder: 2 tablsp

Amchoor powder; 1 tsp

Garam masala: 1/2 tsp

White sesame seeds: 2 tsp

Salt to taste

Sugar: 1 tsp

Oil as needed

Hing: 1/2 tsp

Bay leaf:1

Jeera: 1tsp

METHOD:

1. Heat 1 tablsp oil in a kadai.Fry the besan on low flame till lightly browned and a nice aroma starts to come.Transfer the besan to a bowl Set aside.

2. Wash the green chillies and cut then to two pieces.If using long chillies then 3 pieces.Heat 3 tablsp oil in a kadai.When hot lower heat,add hing,bay leaf,jeera and sesame seeds.Saute. Off the gas.Add turmeric powder,chilli powder,dhaniya jeera powder and amchur powder to the oil. Switch on the gas and quickly saute the masala well.Add the green chillies.

3. Stir the green chillies well into the masala.Add salt and sugar.Add 1/2 cup water and cook the green chillies. Once the chillies are cooked and dry add the garam masala and the roasted besan.Add 1/2 cup water and quickly stir well. Continue stirring till the chillies are well coated with the besan and the masala. The dish has to be semi dry.

4.Transfer to a serving dish.Serve hot with rotis.

Note : For filling mix the roasted besan with the dry ingredients,salt and sugar and stuff the slit chillies .The rest method is same.