Tawa pulao

Pulao as street food ? Yes that was my exact reaction when I saw a dish called Tawa pulao on the menu of a stall for the first time in khaugalli (a place in Mumbai famous for street food). One can find Tawa Pulao on the menu of almost every Pav-bhaji stall in Mumbai. Interestingly this dish has almost all the Pav-bhaji ingredients in it. The original recipe involves preparation on a hot flat pan, also called as a tawa and hence the name. We participated in a potluck recently and the theme was Mumbai night. I was the last one to select the menu and decided to make this dish. Spicy tawa pulao can be a one-pot meal. Go ahead and try it if you havent !! Here is the recipe.

Ingredients
Rice - 3 cups (cooked)
Peas - 1/4 cup
French beans - 1/4 cup
Carrots - 1/4 cup
Cauliflower - 1/4 small cubes
Potatoes - 1/4 cup peeled, sliced

Tomatoes- 1/4 cup chopped

Onion - 1/2 cup chopped
Ginger-garlic paste - 1 Tbsp
Pav-Bhaji masala - 11/2 Tbsp
Lime juice - 1Tbsp
Butter and oil
Salt
Chopped Cilantro and onion wedges for garnishing.

Procedure
1. Cook some rice (3 cups). Cut the vegetables and half-cook all the vegetables except the tomato and onions.

2. Heat oil in a pan. Saute chopped onions and tomatoes. Put ginger-garlic paste and fry it well.
3. Put Pav-bhaji masala, salt, half-cooked vegetables and cook for 10 minutes.
4. Then add rice, butter, salt and lime juice.

5. Garnish the pulao with chopped cilantro and onion wedges.

Schezwan potato puffs

The first time I tasted puff pastries was at Monginis, a local bakery chain in India. Hot puffs with coffee is a perfect snack (when you are not counting calories ;) ) Puff pastry is a quick appetizer one can make by using a variety of stuffings, sauces and ingredients. One can make tasty appetizers using spicy stuffings and desserts using the sweeter ones. Here is an idea I thought of to make puffs using chinese sauces. The recipe is given below.
Ingredients
Puff pastry sheets - 1 packet
*Potatoes - 2 medium, sliced and half cooked (3 mins in microwave)
Sesame seeds - 1 Tbsp
Schezwan sauce - 2Tbsp
Cilantro and cheese for garnishing
Oil, salt and sugar
*Potatoes can be replaced with paneer or chicken.

1. Thaw puff pastry sheets for 45 minutes to 1 hour.
2. Heat oil in a pan. Put the sesame seeds, salt, sugar and potatoes in the pan. Fry them well.
3. Then add schezwan sauce and cilantro.
4. Cut the puff pastry sheets in 8 squares. Fill the stuffing inside and give the desired shape to the puffs.
5. Bake the puffs for 15 minutes in the pre-heated oven.
6. Garnish with chopped cilantro and cheese.

Kacchi Dabeli

Kacchi Dabeli is a variety of street food dish from Mumbai, Pune and Gujarat. This is a different version of the more popular Vada-pav ,also known as Indian burger in the US. A mix of spicy potato filling, pomegranate, roasted peanuts, chili -garlic red chutney and sweet chutney with sev stuffed in Pav (Bread) is called Dabeli. Dabeli in Gujarati language means 'to be pressed' or 'sandwiched'. Most of the ingredients are ready-made and easily available.
Recently made this specially for my friend who moved to another city. She just loves this...so I wanted to prepare this for her farewell dinner. Here is the recipe.
Pav / Bread 
Chili-garlic chutney OR Kolhapuri thecha - 2 Tbsp diluted in water  OR (soaked chilies 8-10,garlic,chaat masala, chili powder - 2 tsp) - 1 tsp for 1 dabeli
Sweet chutney - 1 1/2 tsp 
For stuffing - Mashed potatoes - 4, Dabeli masala 1 Tbsp, chaat masala - 1/2 tsp, Onion - 1 small   chopped,   Tomato - 1 small chopped, Oil, salt and sugar.Heat oil in a pan and saute chopped onion and tomatoes, dabeli masala, mashed potatoes, salt, sugar and chaat masala.
Garnishing - Sev, pomegranate, cilantro, roasted peanuts (spicy flavored preferred),Grated cheese ( opt.)
Put the stuffing in the casserole and then spread all the garnishing on it. Make a slit in the bread/pav and make a pocket. Put the stuffing in the bread. Put the sweet and spicy chutneys according to your taste.Garnish it with sev, cilanro, peanuts and pomegranate. Heat the pan and roast dabeli  with 1 tsp butter or just microwave it for 10 sec. Enjoy the recipe.

Aloha sandwich

Alohaaa.... :) That's a Hawaiian word which means Hello or Goodbye... On our way to Hana in Maui, we tasted a dish called the "Aloha sandwich" and really liked it. A few days after coming back home, I tried recollecting the ingredients and here is what became my version of the Aloha sandwich.This is a real quick sandwich recipe for breakfast or an evening snack.

Sandwich bread - 2 slices (I used hamburger buns here but sandwich breads are preferred)
**Refried beans -  (1/2 cup). Add Schezuan sauce (11/2 Tbsp ), Pepper - (1 tsp).Add Paprika - 1 tsp + 1/2 tsp red chili powder to the refried beans spread.
Veggies - Cucumber slices, lettuce, Alpha alpha sprouts (optional) 
Small fruit chunks - Pineapple, papaya (optional) 
Shredded cheese - 1 Tbsp

Salt  - to taste

 Spread the butter ( 1 tsp)  and  Refried beans spread(1Tbsp for 2 slices)  on the bread slices. Arrange all the veggies and fruit chunks. Put the shredded cheese ( opt.) on it and enjoy the sandwich with ketchup ... Alohaa :)
* If refried beans are not available, you can use boiled and blended black eyed peas and add 1 tsp onion powder, 1 garlic powder and salt to taste.





 

Thai Panang curry with Tofu / chicken / shrimp

Thailand has developed new strategies to attract tourists including culinary tourism.Unlike many other South Asian countries, Thailand has never been ruled by European nations. Thai cuisine is ancient just like the country's history. Rice is central to Thai cuisine and culture. Banana plantations are seen all over the country and leaves are used to serve the food as well as in the cooking.
The very first time I tried Thai, I tasted panang curry and loved it !!! The taste of Thai food is close to Indian cuisine. This curry is a spicy sauce with a coconutty flavor. While making this dish I chose to get a ready-made red curry paste from a local store. It's easily available in the market. The following Red curry paste recipe is from a book.( if someone wishes to make it fresh !!)  Fresh ingredients always gives best results.

Red curry paste -
10 red chilies ,3 shallots. 4 garlic cloves, 1 inch fresh ginger, 1/2 stalk lemongrass, 1/2 tsp galangal powder,1 tsp coriander seeds, 1/2 tsp caraway or Persian cumin seeds, 3 Tbsp tamarind water, 3 Tbsp fish sauce or soy sauce, juice of half lemon, black pepper to taste. (Source: Everybody's San Francisco cookbook - By Charles Le mos )

 Panang curry ingredients - Cubed Tofu  OR Chicken OR Shrimp ,Cubed veggies (carrots, bell peppers yellow or green, Shallots), Coconut milk (1 can), Red curry paste 2 Tbsp, Sugar 2 tsp, Soy  OR fish sauce ( 1 tsp), Lime juice (2 tsp).

Put oil in a pan and saute red curry paste on oil for 2-3 minutes. Put all veggies and the main ingredient (Tofu /shrimp/chicken). Cook it well for 5-6 minutes. Add 1 can of coconut milk and 100 ml water. Let it boil for a couple of minutes. When its almost ready, add soy sauce and sugar. Serve hot and enjoy with rice.

Ragda - patties

Though elsewhere it is called as aaloo tikki chaat , but we Mumbaikars call it ''Ragda patties''. This is one of the most popular street snack items you will relish across Mumbai. The main ingredients are mashed white peas curry and potato patties. The curry is garnished with a spicy n sweet chutney , nylon sev and cilantro. I had never tried this dish before marriage. But my hubby is the biggest fan of all chaat items so I tried my hand at this dish.

For patties - Boiled and mashed potatoes (4-5) , fresh bread crumbs (1 cup), salt, chopped green chillies and ginger garlic paste (1 tsp). Mix and knead all the ingredients to form round patties and shallow-fry them.

For Ragda ( white -peas curry) - Boiled and mashed white peas,One small onion chopped, ginger-garlic paste, cumin powder (1tsp), coriander powder (1tsp), Chaat masala ( 1tsp),  sweet chutney (1 Tbsp) and  salt. Heat oil in a pan. Put tempering of jeera or cumin seeds (1 tsp). Fry onions and ginger-garlic paste in the oil. Mix all the above ingredients.

For sweet chutney - Soaked dates (10 -12), soaked tamarind (1 Tbsp), chili powder (1/4 tsp), jeera powder (1/4 tsp),sugar (1 Tbsp). Blend all the ingredients to make sweet chutney.

For Spicy chutney - Mint leaves, cilantro leaves, green chillies, ginger (1/2) inch, black salt, Chaat masala  (1 tsp) and lime juice. Blend all the ingredients to make green chutney.

Garnishing - Chopped cilantro, onions, tomatoes and Nylon sev. sweet chutney, spicy chutney

Mix sweet and spicy chutneys with ragda in a plate. Then place the patties. Garnish with above ingredients. and enjoy !!!

Aaloo ki sabji

Remembering the days when I was in school and maa  use to pack this for me on a picnic day... wow I still love this aaloo ki sabji with puri and I hardly know anyone who dislikes it. Its' famous all over India But I guess the preparation style is different in every state. This sabji is Maharashtrian style.Usually it is served with puris n amras during Gudipadwa or summer time.
Boiled and Cubed aaloo
Hing ( pinch )
Turmeric ( 1/4 tsp)
curry leaves - 5-6
Green chillies ( 4-5 small ) I like it spicy as there is no other spice to make it spicy.
Ginger - finely chopped 1 tbsp
Garlic - 3- 4 cloves finely chopped.
Cilantro ( chopped )
Mustard seeds ( 1/4 tsp)
Salt

Heat oil in the pan and then put mustard seeds,ginger, garlic, curry leaves and hing in the tempering. Fry it well. Then add  cubed n boiled potato, turmeric and salt. Garnish it with cilantro. some people like it little sour, they can add lime juice.

Stuffed Eggplant ( Bharleli wangi )

Ingredients -

Eggplants  (small )- 8-10
Onion - 1 Big
Ginger paste - 2 tsp
Sesame seeds - 1 Tbsp
Peanuts - 1/2 cup
Cilantro leaves - 1/2 bunch
Green chilies - 2-3
Kala /Goda masala - 1 tsp
Cumin seeds powder - 1/2 tsp
Coriander seeds powder - 1Tbsp
Red chili powder - 1 tsp
Turmeric - 1/4 tsp
Salt
Tamarind pulp - 1 tsp
Sugar - 1 tsp
Oil  - 1 Tbsp

Recipe -
1. Roast the peanuts , sesame seeds separately.
2. Put the cubed onion in the microwave for 2 minutes.
3. Except eggplants, tamarind pulp and oil , Grind all the ingredients in the grinder.Make a fine paste.
4. Heat the 2 tsp oil in the pan. and Roast this masala in the pan and cook it on a slow flame for 10- 12 mins. Then put  the tamarind pulp to the masala.
5. Put the slits in the eggplants to stuff them with masala. Put them in the microwave for 8 minutes.
6. Now put the cooked masala in the half cooked eggplants.
7. Now put 1 tsp remaining oil in the pan and cook these stuffed eggplants .

Eggplant has a good amount of fiber 2.5 gm / 100 gms . Its also a very good source of B1, B6 and potassium, copper, magnesium, manganese,niacin and folic acid. Anthocyanin flavonoid in the eggplant skin is called nasunin which has anti-cancerous and cholesterol lowering properties. Phytonutrients present in it helps to prevent convulsions, also it has a diuretic properties. Substance present in the eggplant prevents the breakdown of the nerve transmitter acetyl choline.Therefore, consumption of the eggplant increases the secretion of the digestive juices and also increases the movements of the digestive tract.
Eggplant contains solanine,which in large amounts inhibits calcium absorption.

Minestrone soup

Ingredients -

Penne Pasta - 1/2 cup
Black eyed peas-  1 cup ( cooked )
Cannellini beans - 1 cup ( cooked)
Tomato puree or crushed tomatoes -  1/2 cup
Whole tomatoes - 1 ( chopped)
Celery ( chopped) -1/2 cup
Zucchini - 2 ( cut and cubed )
water / vegetable stock - 5 cups
V8 juice - 1 cup ( opt.)
Parsley leaves - 1 Tbsp ( chopped)
Onion -  1 ( finely chopped )
Carrot -  1/4 cup ( chopped)
Black Pepper - 1/2 tsp'
Basil  - 1/2 tsp
Dried oregano - 1/4 tsp
Garlic  ( minced ) - 1tsp
Sugar - 1tsp ( opt.)
Olive oil  - 1 Tbsp
Salt
Parmesan cheese -1 Tbsp For garnishing
Bay leaf - for garnishing
Recipe -

1.  Heat 1 tsp olive oil in the pan. Saute garlic,onion,celery , zuchhini onion, carrot,pasta whole tomatoes and tomato puree for 5 mins.
 2. Now add the cooked beans, dried oregano, black pepper and salt.
3. Mix 1 cup V8 juice into 5 cups of water ( if vegetable stock is not available ) and then add this into the pan. Let it cook for 10-12 minutes as pasta takes 12 mins. to cook.

4. Garnish it with Parmesan cheese, bay leaf and now add 2 tsp olive oil on the top. Serve hot.
5. One can only use Kidney beans or black eyed peas if the cannellini beans are not availale.

This healthy soup contains pasta ( cereal ) , Beans ( pulses and legumes) and Parmesan as a protein source  , vegetables ( source of fibre), water, Olive oil ( good quality fat).
Italian dictionary describes Minestrone ( Minestra) as a medium thick vegetable soup. The authentic origin of Minestrone comes from countryside contadina families. To use the leftovers , they invented this dish, so the ingredients vary from time to time and place to place. One thing doesn't vary, however is the fact that it's a staple of Italian cuisine.
( source - Where is the Minestrone ? By Peter Carusone )
According to Angello Pellegrini , Italian -American writer of great heart , soul and humor says of Minestrone, the best time to go for Minestrone with a vengeance is in the Fall. Its a seasonal as well as regional dish. By using the dry beans and the whatever vegetables available one may prepare it during any time of the year, But if one wants the best , it must be made in the early fall months when all the fresh ingredients like fresh Basil the real secret ingredient of the soup is available. ( A country inn cookbook )

Dal - fry

Ingredients -

Toor dal -  ( cooked ) - 2 cups
Tomatoes - 2 small ( chopped )
Onions -  1 med. ( chopped )
Garlic paste  -   1 tbsp
cumin seeds -    1 tsp
Red chilies - 3-4
Red chili powder - 1/2 tsp
Turmeric -  1/4 tsp
Olive oil - 2tsp
Ghee  - 1tsp
Kasuri methi - 1 tsp
Salt -


1. Heat the oil in a pan.  Give the tempering with cumin seeds and red chillies.
2. Then add  1 Tbsp garlic paste and chopped onions and chopped tomatoes. Saute it till 5 mins.
3. Then add the cooked dal, salt turmeric and chili powder and kasuri methi.
4. Garnish it with red chilies and kasuri methi and 1 tsp ghee ( opt.)

kakdi nu pudala / Cucumber pancakes

Ingredients -
Cucumber  ( Grated ) - 2
Rice flour    -  1 cup
Wheat flour  - 1 cup
Semolina OR rawa - 1 tbsp 
Curd            -  1/2 cup
Green chilies  - 3-4
Ginger           - 1 tsp
cumin seeds   - 1 tsp
Amchur OR dry mango powder - 1/2tsp
Cilantro, salt
Oil  - 

Recipe -
1. Grate cucumber and then mix all the ingredients in the bowl.
2. Then add the water and make a pancake like consistency.Use semolina only if the coarsely ground rice flour is not available.
3. Grease the pan or put some oil in the pan and heat it .
4. Put these pancakes or pudalas.
5. Put a lid n let it cook for 2-3 mins and then turn it.

6. It  should be served with the hot tomato chutney, lasun chutney or thecha ... tastes awesome !!!

This is again one of my favorite recipe and nutritious too !!!  Actually my neighbor use to make these n I use to love it. She taught me how to make these.
Fresh cucumer  has a very high water content ( 95% ) and they are low in calories 15 kcal/ 100gm. They are fair source of iron, potassium, Vitamin A and Vitamin C. Peeled cucumber have only the traces of Vitamin A. It is cool , refreshing, filling and not fattening.
Also, according to the practitioners of herbal medicine, the consumption of cucumber induces copious urination which helps the body to get rid of the excessive water. ( Foods & Nutrition Encyclopedia )

Sago Khichdi

Ingredients -

Sago ( soaked)  -  2 cups
Peanuts ( roasted ) - 2 Tbsp
Potato ( opt.) Boiled & cubed - 1/2 cup
Green chilies  - 4 no.

Cilantro  -
Cumin seeds   -  1 tsp
Curry leaves   -  4-5
Olive oil  OR ghee -  2 tsp
Sugar  -  1 1/2 tsp
Recipe -
1. Soak the sago for at least 6 -8 hrs.
2. Roast the peanuts and crush them. Some people prefer to totally grind  them. But, I don't.
3. Mix the soaked sago and crushed peanuts, sugar and salt in a bowl. It will keep the sago grains separated from each other. and microwave it for 3 minutes.
4. Heat the olive oil or ghee in the pan. I prefer the olive oil.
5. Put the tempering of cumin seeds, chopped chilies, curry leaves, boiled and cubed potatoes.
6. Put the cilantro and garnish it.
7. Serve hot with the curd.
I hardly know someone who doesn't like Sabudana Khichdi. Its a very popular dish. I had some misconception that I can't prepare it without at least 2-3 Tbsps of ghee. But using this microwave option saves many calories that comes from fat and that too without spoiling the texture and consistency of the dish.

Sago is the starch extracted from the trunks of  various tropical palms. It  is the basic food in the southwest pacific where sago meals are used for making various puddings, soups and cookies. To make the sago , the trunks of the palm trees are cut into pieces.The bark is taken off and the inner portion is soaked in water to remove the starch.The pulpy paste that results is dried and used as a sago meal.  When the paste is rubbed through a sieve, it results in the pearl sago.  ( The nutrition and health dictionary - By Percy Russell, Anita Williams )

pasta salad with pesto sauce

Ingredients -

For Pesto sauce -

Basil leaves  - 20 no.
Pine nuts      - 1 Tbsp
Garlic           -2-3 cloves
Parmesan cheese  - 1 Tbsp
Olive oil         -  1 Tbsp
Salt

Boiled wheat pasta -  2 cups
Boiled black beans - 1 /2 cup
Boiled pinto beans  - 1/2  cup
corn                       -  1 cup

Recipe  -

1. Grind all the ingredients for pesto sauce in the grinder.
2.  Boil the wheat pasta and the beans.

3.  Mix the pasta, beans, corn and 3 Tbsp pesto sauce together.

 This dish contains wheat pasta, beans and corn. Also, the pesto sauce has basil, oilve oil and pine nuts. All these  ingredients used in the dish are very nutritious. Wheat pasta as a cereal source, beans as a legumes & pulses source , corn as a veggie source, and nuts ( protein + fats) , oilve oil as a source of good fatty acids makes this dish, a really complete well balanced meal.

Pine- nuts are very good source of iron. It is an excellent source of B1 & B3, manganese ,copper,magnesium, molybdenum,zinc, B2 , vitamin E and potassium.

cabbage thalipeeth

Ingredients -

Bengal gram flour - 1 cup
Rice flour  -  1/2 cup
Wheat flour -1/2 cup
Cabbage    - 1 1/2 cup chopped
Onion        -  1 med. chopped
Green chilies - 3-4
Cilantro -
Red chili powder - 1 tsp
Ginger garlic paste- 2tsp
Turmeric - 1/4 tsp
Cumin seeds - 1/2 tsp

Recipe -
1.  Mix all the ingredients and make a sticky dough. Take the  plastic sheet or a bag. Spread the 2-3 drops of water on it. and then take a dough .
2. Now lightly place the dough on the plastic bag. Use the fingertips to pat the dough -ball  into flat pancake.
3. Make the hole in the center of the pancake.
4. Heat the pan and put some oil into it.
4. Now gently turn the thalipeeth  upside down and put the thalipeeth into the preheated  pan .
5. Put some water on 1 side and then put the lid.
6. let it cook for some time and then turn it. Thalipeeth is ready to serve.

Thalipeeth is the  traditional Maharashtrian dish. It is the multi-grain pancake. Thali means plate and peeth means the dough. One can find ready-made mix for Thalipeeth in the market. I didn't have it, so I have used different flours available. One can use Ragi in this which is really nutritious, high fiber and  high calcium source. Addition of dal -flour and cereal flour makes it good quality protein. Addition of Cabbage , onion provides the fiber. One can add palak, methi, or any possible veggies to it. It meets the requirements of the balanced dish. One can make it for a weekday dinner or a Sunday brunch.Its quick, easy and nutritious !!! Usually people love to eat it with the curd or raita and lahsun chutney.

Kothimbir vadi ( Cilantro cutlets)

Ingredients -

Cilantro - 1 bunch
Bengal gram flour - 1 cup
Rice flour - 1 Tbsp
ginger paste - 1 tsp
Garlic paste - 1/2 tsp
Corriander seed powder - 1 tsp
Lime juice - 1 tsp
Green chilies - 3
Red chili powder - 1tsp
Asafoetida or hing - 1/2 tsp
sugar - 1tsp
salt
sesame seeds - 2tsp

(  * One can just steam  and put the tempering on the steam vadis. Traditionally , it is deep fried , but shallow frying is a good method to make it tasty and comparatively healthy. )
RECIPE -
1. Chop cilantro finely. Add gram flour and rice flour and mix with all the ingredients above except sesame seeds.
2. Grease the plate. and put the above mixture in the plate. Let it steam for 8-10 minutes .
3. Let it cool down. And then cut into squares.
4. Heat oil in the pan. Put the sesame seeds and shallow fry these cilantro cutlets or Kothimbir Vadi.

Kothimbir vadi is the traditional Maharashtrian dish. Unlike vada-pav and pav-bhaji this food item is uncommon.One can hardly find this on the restaurant menu. This really very tasty dish can be served as a snack with chutney or it could be an appetizer in a meal. I like to eat it as part of a  meal.
I was missing mom's kothimbir vadi and never tried it before.That day my friend came for a lunch and I wanted to make something special for her. It turned out really tasty. My friend never tasted this dish before. She just loved it !!!

Usually we use cilantro to garnish some dishes, but in this dish cilantro is the main ingredient. Cilantro is rich in pro-vitamin A ( carotene).It is rich in Vitamin C ( which diminishes on storage),potassium, fibre,iron. And 1 cup of cilantro has only 5 kcal. ( Culinary Herbs )

aaloo- methi paratha

Ingredients-

mashed Potato - 1 cup
Fenugreek leaves - 1 bunch
green chilies - 3-4
garam masala - 11/2 tsp
Onion - 1 med.
Wheat flour - 2 cups
Bengal gram flour - 1 cup
Salt
Pepper - 1/2 tsp
oil - 1 Tbsp

Recipe -

1. Knead the dough by adding wheat flour, Bengal gram flour,salt, pepper and 1 tsp oil.
2. Chop onions and green chilies. Put oil in a pan and then saute chopped onions , green chilies,fenugreek leaves, garam masala, salt.
3. Add mashed potatoes to the mixture.
4. Divide the dough into small round portions and roll it. Then add the stuffing to it. and then again roll the paratha.
5. Roast the paratha and then add some oil .
6. serve with raita or salad.

Addition of bengal gram flour to the wheat flour, makes it complete protein. addition of methi and onions add fibre to it.Fenugreek is the cleansing and soothing herb which also has mild laxative properties. When we eat these parathas with curd or raita it makes a complete meal as it meets all the food groups.

wild rice with jalapeno

Ingredients-

rice - 2cups
white wine - 1 Tbsp
Fish sauce - 1 Tbsp ( optional)
Worcestershire sauce - 2tsp
jalapeno - 1
fresh celery - 100gms
salt
Olive oil - 1 tsp
Parsley leaves

INGREDIENTS -

1. Cook rice with 4 cups of water and 1 Tbsp white wine and salt and keep it aside.
2. Heat oil in the pan. add jalapenos and chopped celery.
3. Add cooked rice and fish sauce and Worcestershire sauce.
4. Garnish with parsley.

Rice was not that spicy as my side dish was fiery Cajun shrimp which was spicy. I wanted to balance the spiciness . One can add more jalapenos and make it more spicy. Celery, parsley, makes this dish more nutritious !!!

cluster bean vegetable or Gavairchi bhaji

Ingredients -

Cluster beans - 350gms
Potato - 100gms
curry leaves - 7-8
onion - 1 med. chopped
ginger paste - 1 tsp
Goda masala - 1 Tbsp
green chilies - 3-4
(salt,turmeric,asafoetida or hing, mustard seeds, cumin seeds )
sugar - 1/2 tsp

* One can find Goda masala / black masala/ maharashtrian masala in the indian store.

Recipe
1. Cut the cluster beans,onion and potatoes.
2. Boil the cluster beans and potatoes and drain it and keep some water maybe 1/2
to 1 cup.
3. Heat the oil in the pan. Put mustard and cumin seeds, asafoetida or hing.
4. then add curry leaves and green chillies and ginger paste. Then put the cooked cluster beans and potatoes.
5. Add salt, turmeric, Goda masala and sugar. Then add the remaining water and cook
till its get evaporated.

This simple veggie goes well with simple dal-rice. This is my mom's recipe and I just love it !!! Guvar contains Guvar gum which is 75% of dietary fibre. It is useful to fight against cholesterol and obesity.Contains Vitamin C, Vitamin K, Manganese, Vitamin A, dietary fiber, folate, iron and potassium. and 1 cup of guvar contains only 44 Kcals.

undhiyu

This one is one of my favorite recipe. Traditional recipe contains a lot of oil and coconut. This is the edited version of the traditional recipe.I have excluded coconut and also reduced the amount of oil from the traditional recipe.It contains herbs like ginger, garlic & cilantro which contains lots of minerals like vitamin c,zinc, phosphorous,fiber .It also contains many vegetables.Also, muthiyas are baked instead of frying.

UNDHIYU

INGREDIENTS-:

Surti papdi - 150 gm
Raw banana - 150 gm
Eggplant - 150 gm
Potatoes - 150 gm
yam - 150 gm

Green masala

Cilantro - 1/2 bunch
Ginger - 2 tsp
Green Garlic paste - 2 tsp
(OR Garlic paste )
Salt
Red chili powder - 1 tsp
Undhiyu masala - - 2 tbsp
Sugar - 2 tsp


Oil - 2 tsp

For muthiya

Methi or Fenugreek leaves - 150 gm
Bengal gram flour - 30 gm OR 1 Tbsp
Whole wheat flour - 30 gm OR 1 Tbsp
Red chili powder - 1 tsp
Ajwain - 1 tsp
Turmeric - 1/4 tsp
Sugar - 1 tsp
Oil - 1tsp
Salt -

Method -

1. Cut all the vegetables. Steam and partially cook it for 8-10 minutes.
2. put 1 tsp oil in a pan and saute partially cooked vegetables.
3. Grind GREEN MASALA ingredients and make a paste and put it aside.
4. Mix all the ingredients of muthiya and knead the dough. Then bake it in an
oven at 400 F or 200 C for 10 minutes.
5. Put oil in a pan. Add green masala paste. Add Sauteed vegetables and muthiya to
it. Keep it for minimum 6 hrs. Let all the spices mix well with veggies and
muthiya.

Hara bhara pulao

This is a very good recipe for the people who doesn't like to eat broccoli and spinach in a whole vegetable form. I have pureed all these vegetables.This recipe also has a distinct taste of curry leaves. This dish has fiber,vitamins, minerals. It is a low calorie recipe which can be eaten in moderate amount as rice has carbohydrates. It tastes good with raita and pickle !!!

Ingredients -

Rice - 2 cups
Peas - 1cup
Cashews - 8-10


Spinach - 1 bunch
Fenugreek leaves - 1 bunch
Broccoli - 1 1/2 cup
Onion - 1
Cilantro - 1/2 bunch
ginger - 1tsp
garlic - 1tsp

tempering
Oil - 2 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1 tsp
curry leaves - 10-15 ( finely chopped )
Dry red chilies - 4-6 no.

salt
cilantro - for garnishing

Method -

1.Cook all the vegetables for 10-12 minutes. Make a paste of all the vegetables except peas and herbs.

2 for every 1 cup of rice take 2 cups of vegetable puree.( for 2 cups = 4 cups vegetable puree) and add salt, peas and cashews . Then cook it in microwave for 20 minutes.

3.Heat the oil and put the tempering with all above listed ingredients.

4. Add cooked rice and saute with the tempering.

5. Garnish this rice with cilantro.