Red Maath (Amaranth) Bhaji

This is a simple everyday subji, packed full of nutrients. Serve it with daal and some raita and you have a healthy meal.
Ingredients:

2 bunches of fresh laal math

1 medium onion finely chopped
1 green chili cut into 2-3 big pieces
2 cloves of garlic, chopped
1 tsp oil
2 tbsp of fresh coconut
Salt to taste

Method

1.      Clean, wash and chop maath.
2.      Heat oil in a thick bottom pan. Once the oil is hot, add the garlic and fry for 1-2 minutes till it becomes light brown and fragrant.
3.      Now add green chili and onion and fry for 2-3 minutes.
4.      Add the cut maath and mix well. Cook covered for 5-6 miutes on low heat.
5.      Add ½ cup water on the covering plate to make sure the bhaji does not burn.
6.      Now add salt and coconut and mix well. Cook for another 2-3 minutes.
7.      Serve with chapati.

Masoor Daal

Ingredients

1 cup masoor daal

1 medium onion finely chopped

1 small tomato chopped into 8 pieces

1 garlic clove

Small piece of ginger

1 tbsp of oil

½ tsp each cumin and mustard seeds

½ tsp each turmeric powder, cumin powder and coriander powder

4-5 curry leaves, washed and torn into pieces

2 tbsp of finely chopped fresh coriander

1 tbsp lemon juice (optional)

Salt to taste

 

Method:

1.      Wash and soak masoor daal for 1 hour.

2.      Heat a non-stick vessel and add oil. Once oil is hot, add cumin and mustard seeds.

3.      Once the seeds sputter, add curry leaves.

4.      Now add the chopped onion and fry for 2-3 minutes.

5.      In the meantime, blend tomato, ginger and garlic to a coarse paste.

6.      Add this paste to the onions and mix well. Let this cook for 2 minutes.

7.      Now add turmeric, cumin and coriander powder and mix well.

8.      Drain the masoor daal and add it to the mixture. Mix and cook for 2-3 minutes.

9.      Add 3 cups of water and let the mixture come to a boil.

10.  Now reduce the heat and let the daal cook for 10-15 minutes.

11.  Keep stirring every few minutes.

12.  Once the daal is cooked, add salt and fresh coriander.

13.  Serve hot with rice.

Chhole

Ingredients:
1 cup dry chole
2 tbsp chana daal
1 small piece of cinnamon
2 medium onions finely chopped
2 large tomatoes blanched
2 cloves of garlic
Small piece of ginger
2 tbsp oil
½ tsp each turmeric powder, red chili powder, garam masala
1 tsp chhole masala
2 tbsp kasuri methi
Salt to taste

Method

1.  Soak chhole in lot of water overnight.
2.  First thing in morning add chana daal and let it soak for further 2 hours.
3.  Drain the soaking water and add 2 cups water. Add salt and cinnamon and pressure cook for 8 whistles. Now keep it on low flame for 5 minutes and turn off the heat.
4.  Blend together blanched tomatoes, ginger and garlic.
5.  Heat oil in a non-stick kadhai. Add onion and fry till light brown, about 6-8 minutes.
6.  Now add the tomatoes, turmeric powder, red chili powder, garam masala and chhole masala. Mix well and let it cook for about 5 minutes stirring in between.
7.  Once the pressure is off, remove cinnamon from chole.
8.  Drain the water from cooked chhole and set it aside.
9.  Add chhole to masala mixture and mix well. Add ½ of the reserved cooking water and let it cook covered on low flame.
10. Now check the consistency and add cooking water if required.
11. Dry roast kasuri methi for a minute and crush it. Add it to chhole.
12. Check chhole for salt and adjust if required. Let this simmer further for 10-15 minutes.
13. Serve hot with roti or rice.

Paneer Makhani

Here is a dish you can make this Valentine's Day for your loved one. Its easy to make and delicious and not loaded with unnecessary fat.

Ingredients:

250 gm paneer cut into 1 cm cubes
2 onions sliced
1 onion cut into 1 cm pieces
3 large tomatoes blanched
1 green chili cut into pieces
2 cloves of garlic (adjust as per taste) cut into pieces
½ inch piece of ginger cut into pieces
2 tbsp of fresh coriander washed (optional)
½ tsp cumin, 2-3 black pepper, 1 bay leaf, 1 green cardamom, 1 black cardamom, small piece of cinnamon
6 cashews cut into half
1 tbsp kasuri methi
1 tsp garam masala
1 tbsp oil
1 tbsp ghee
1 tsp red chili powder
½ tsp turmeric powder
Salt to taste

Method

1.  Heat oil in a kadhai. Add cumin, black pepper, bay leaf, green cardamom, black cardamom and cinnamon. Fry for a couple of minutes.
2.  Now add the cashews and sauté for a minute.
3.  Add the slices onions and fry for 4-5 minutes.
4.  Now add green chili, ginger, garlic and coriander, fry for another 2 minutes.
5.  Add the tomatoes and mix well. Let this cook on a medium flame for 8-10 minutes till the tomatoes are well cooked. Remove the bay leaf and black cardamom now.
6.  Let this mixture cool for 15-20 minutes. At this stage you can store it in air tight container in fridge for a couple of days.
7.  Blend the mixture to a smooth paste.
8.  Heat ghee and fry the onion cubes for a couple of minutes. Now add the blended mixture and mix well.
9.  Add red chili powder, turmeric powder, garam masala and salt. Let the mixture simmer for 4-5 minutes.
10. Add the paneer pieces and cook covered for 2-3 minutes.
11. Roast the kasuri methi on tava for a minute. Now crush the kasuri methi and sprinkle it on the makhani.
12. Your paneer makhani is ready.


 

Pyaz Bhindi

Ingredients
250 gm Bhendi
3 small onions
2 tsp oil
½ tsp cumin seeds
½ tsp mustard seeds
Pinch of hing
½ tsp turmeric powder
½ tsp red chili powder
½ tsp My garam masala
½ tsp Chaat masala
Salt to taste

Method:

1.  Don’t wash bhendi, it will make the dish soggy and slimy. Wipe each bhendi clean with a cloth and then cut it in small pieces or slice.
2.  Thinly slice onions.
3.  In a non-stick pan, heat oil.
4.  Add mustard seeds and cumin seeds. Once they sputter, add hing and powder.
5.  Now add onions and fry till they are light brown, 5-6 mins.
6.  Add bhindi and fry for a minute.
7.  Now add red chili powder, My garam masala and Chaat masala and mix well.
8.  Cook this on a low flame without cover for about 10 mins till bhendi is crispy. Keep stirring every 2-3 minutes.
9.  Now add salt and cook for one more minute.
10. Your pyaz bhindi is ready. Great for tiffin.

पिठले

Ingredients
1 cup besan
1 tsp roasted cumin powder
1 tsp red chili powder
½ tsp turmeric powder
1 medium onion finely chopped
5-6 curry leaves
2 green chilies cut into large pieces
1 tbsp oil
1 tsp mustard seeds
1 tbsp finely chopped fresh coriander
Salt to taste

Method:

1.  Heat 1 tbsp oil in a thick bottom vessel.
2.  Once the oil is hot, add mustard seeds. Once they sputter, add hing, turmeric powder.
3.  Add curry leaves and green chili and fry for a few seconds.
4.  Add onions and sauté for 2-3 mins.
5.  Now add 3 cups of water and bring it to boil. Let it cook on medium heat for 5 minutes. Add salt to it as per taste.

6.  While that is happening mix besan, red chili powder, turmeric powder and cumin powder. Add ½ cup water and make a paste. Make sure there are no lumps.
7.  Bring the mixture back up to boil and add besan paste stirring continuously.
8.  Now let it cook covered on low flame for about 7-8 minutes. Keep mixing every couple of minutes to make sure it is not sticking to the bottom.
9.  Add fresh coriander and serve hot with rice, chapati or bhakri.


 

Farasbi Matki Bhaji

This everyday bhaji is great for tiffin. Simple, healthy and delicious!!

Ingredients:

2 cups of farasbi, washed and chopped into ½ cm pieces
½ cup matki (soak for 4-5 hrs and then sprout for 8 hrs or overnight)
1 small onion finely chopped
2 tbsp fresh grated coconut
1 tbsp fresh coriander finely chopped
1 tbsp oil
1 tsp mustard seeds
Pinch of hing
½ tsp turmeric powder
1 tsp red chili powder (as per taste)
Salt to taste

Method

1.  Rinse the matki under cold water.
2.  Heat oil in a pressure pan. Add mustard seeds. Once they sputter, add hing, turmeric powder.
3.  Add onions and sauté for 2-3 mins.
4.  Now add farasbi pieces, matki and red chili powder. Add ½ cup water and bring it to boil. Cook covered for 15-20 minutes till the matki is almost cooked. Stir in between.(Check a grain of matki, if it can be easily mashed, then its done.)
5.  Now add coconut, coriander and salt and cook further for 2-3 minutes.

Vangyache Bharit

Try this delicious recipe Marathi style...

Ingredients

1 Large Eggplant/Baingan/Vanga used for Bharit
1 green chili
1 medium onion finely chopped
1 tbsp + 1 tsp oil
1 tsp finely chopped garlic
2 tbsp finely chopped fresh coriander
2 tbsp finely chopped roasted peanut powder
½ tsp turmeric powder
Salt to taste

Method:

1.  The trick in getting a yummy bahrit is in roasting the eggplant right.
2.  Let’s do this step by step. Wash and pat dry the eggplant.
3.  Give it a few vertical cuts as shown.
4.  Give it a deep slit at bottom. Insert the green chili in this slit. This way the chili also gets roasted with the eggplant.
5.  Now spread 1 tsp oil on the eggplant.
6.  Put a jali (available easily in shops) on the burner and keep the burner on medium.
7.  Put the eggplant on it to start roasting. Keep eye on it to make sure it does not burn.
8.  Rotate the eggplant to roast it evenly. This skin will char (blacken) and crumple. The eggplant will become much softer as shown.
9.  Now cut the stem off and cover the eggplant with a large bowl for 15-20 minutes. This cools it and makes it easier to peel. You can even dip it in water for a few minutes to get the same effect.
10. Now peel the eggplant and chop/mash it.
11. Heat 1 tbsp oil in a kadhai. Add garlic and onion to it. Fry on medium flame for 3-4 minutes.
12.  Now add the eggplant and turmeric powder and mix well. Cook covered on a low flame for another 3-4 minutes stirring in between.
13.  Add coriander, peanut powder and salt and cook for 2-3 minutes.
14.  Serve with bhakri.



 

Kadhi

This simple and easy recipe can be made in minutes with ingredients that any Indian kitchen will have. Try it with steamed rice and let me know.
My favorite way of having it is by dunking stale chapati pieces and just a touch of ghee.

Ingredients:

1.5 cups of curd
2 tbsp besan
½ tsp of chopped ginger
1 green chili chopped into 3-4 pieces
7-8 curry levaes washed and torn into half
½ tsp sugar
1 tbsp ghee
½ tsp cumin seeds
8-10 fenugreek seeds (मेथी दाणे)
Pinch of hing
½ tsp turmeric powder (optional)
Salt to taste

Method:

1.  Add besan to the curd and mix well using a beater till you get a smooth mixture.
2.  Add 2 cups of water and mix it well.
3.  Now add green chili pieces, curry leaves and chopped ginger. Add salt and sugar and mix again.
4.  Transfer the mixture to a heavy bottom vessel and cook on a low heat for 8-10 minutes stirring in between.
5.  The mixture will rise as it cooks. Stir well every couple of minutes to make sure it does not boil over.
6.  Now remove the vessel from heat. Keep another small vessel (tadka pot) on heat and add ghee.
7.  Once the ghee is hot, add cumin seeds, fenugreek seeds and hing.
8.  Add this tadka to the prepared kadhi and mix well.
9.  Serve hot with rice.

Kobiche Bhanole

Ingredients:
2 cups finely chopped cabbage
1 small onion finely chopped
½ cup besan
2 tbsp finely chopped fresh coriander
1 tsp red chili powder (or to taste)
1 tsp cumin powder
1 tbsp oil + 1 tsp oil
1 tsp cumin
½ tsp turmeric powder
Pinch of hing
Salt to taste

Method:

1.  Mix cabbage, onion, besan, fresh coriander in a bowl.
2.  Add red chili powder, cumin powder, 1 tsp oil and salt. Mix well.
3.  Now add just enough water to get it together. (this should not be like bhajia batter)
4.  Heat a non-stick pan and spread 1 tbsp oil in it.
5.  Add cumin seeds. In about 30 seconds, you will get the aroma of the cumin seeds. Now add turmeric powder and hing.
6.  Spread the cabbage mixture on the pan like a big thalipeeth.
7.  Cook covered on a medium flame for 5-6 minutes till the base is slightly brown. At this point the bhanole will slide in the pan.
8.  Now flip it upside down with a help of a plate. Add little oil if required.
9.  Again cook covered till the base is crisp.
10.  Serve wedges.

 

Paneer Masala

Ingredients
250 gm paneer cut into cubes
1 small green capsicum finely chopped
¼ cup green peas (optional)
1 medium onion roughly chopped
2 large tomatoes
¼ cup fresh coriander
1 tbsp pudina leaves
1 cm piece of ginger
1 clove of garlic
1 tsp cumin seeds
1 tbsp ghee
1 tsp red chili powder
½ tsp garam masala
Pinch of turmeric powder
1 tbsp oil
Salt to taste

Method:

1.  Cut tomatoes into 8 pieces removing seeds.
2.  Blend onion, tomatoes, fresh coriander, pudina, ginger and garlic into a smooth paste.
3.  Heat a pan and add oil. Shallow fry paneer pieces in it. (I have crumbled paneer as I used homemade paneer)
4.  Heat a sauce pan and add ghee. Add cumin seeds and let them crackle.
5.  Now add capsicum and green peas and fry for a minute.
6.  Add the tomato masala paste, red chili powder, garam masala and turmeric powder.
7.  Mix well and let it cook on simmer for 5-6 minutes stirring in between.
8.  Now add paneer pieces and salt. Gently mix and cook for another 2-3 minutes.
9. Paneer masala is ready to serve.

Three Chili Kheema Masala

I use three different types of chili flavors green chili, red chili powder and black pepper powder in this dish. You can change the proportions as per your preference. I like when all three are in the same quantity and do not overpower the final dish.

Ingredients
1 kg mutton kheema (can be done with chicken or turkey mince as well)

4 large tomatoes blanched
2 large onions finely chopped

1 cup fresh coriander
½ cup fresh mint leaves (pudina)
8-10 garlic cloves
1 inch piece of ginger
1 green chili (or as per taste)

2 tbsp olive oil

1 tbsp red chili powder
1 tsp black pepper powder
Salt to taste

Method:

1.  Remove the skins of the blanched tomatoes. Blend it briefly (we don’t want puree).
2.  Blend coriander, mint, green chili, ginger and garlic to a fine paste using little water.
3.  Heat olive oil in a large thick bottom pan.
4.  Add mutton mince to it and break it to smaller pieces. Saute it till the pink color goes.
5.  Now add onion, mix well and cook for 4-5 minutes stirring in between.
6.  Add the masala paste and mix well. Add black pepper powder and red chili powder.
7.  After a minute add tomatoes and mix well. Add half a cup of water.
8.  Let the mixture come to boil. Add salt and mix well.
9.  Now cook covered on sim till the mince is completely cooked.
10.  Serve with pav grilled with some butter.