Puri Batata Bhaji

Time 30 min

Ingredients

Potatoes 2 medium size

Onion 1 medium size (peeled and chopped)

Red chili powder 1/2 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Oil 1.5 tbsp

Coriander and fresh grated coconut for garnishing

Salt to taste

Method

Cook potatoes in pressure cooker for 3-4 whistles. Bhaji doesn't taste good it potatoes are overcooked. Allow it to cool. Peel off potato and cut into cubes.
Take chopped potatoes in mixing bowl, sprinkle red chili powder and salt evenly. Keep it aside.

Heat oil in pan. Add cumin seeds and mustard seeds. After mustard seeds pops out, keep low flame. Then add onion, fry till onion turns golden brown. Then add chopped potatoes and coriander, mix well. Keep on low flame for 3-4 min. Turn off the flame. Garnish with coriandar.

Palak Mutter

Time 20 min

Ingredients
Spinach / palak leaves 2 cups

Mutter 1/2 cup

Chopped onion 1 medium size

Ginger 1/4 inch

Garlic 2 cloves

Green chilies 1-2

Amchur powder 1/4 tsp

Coriandar powder 1/4 tsp

Salt to taste

Oil 1 tbsp

Method

Cook mutter in 3 cups of water for 5-6 min. Keep it aside

Heat 1/2 tbsp oil in pan,  add onion fry till it turns golden brown. Then add garlic and ginger fry for 2-3 min. Then add spinach leaves and 1/2 cup water and cook for 5-6 min. Then switch off the flame and allow it to cool. Blend this mixture in blender to make smooth paste. Heat 1 tsp oil in pan, add mutter and spinach paste and simmer for 2-3 min. Then add coriander powder and amchur powder and salt. Cook for 2-3 min. Switch off the flame and serve hot with chapati.

Chana Usal

Time 30 min

Ingredients

Black chana / chickpeas 1 cup

Finely chopped onion 1 big size

Finely chopped tomato 1 big size

Ginger garlic paste 1 tsp

Red chili powder / kanda lasun chatney 3/4 tbsp

Garam masala 1/2 tsp

Fennel seeds powder 1/4 tsp

Water 2 cups

Kasuri methi 1 tbsp

Oil 2 tbsp

Salt to taste

Method

Soak overnight black chana, cook it with 1/2 tsp oil in pressure cooker for 3-4 whistles. Keep it aside, allow it to cool.

Heat oil in pan, add onion and tomato, fry till it turns golden brown. Then add ginger garlic paste. Fry for about 2-3 min. Then add red chili powder / kanda lasun chatney, garam masala. Fry for 2-3 min. on low flame. Then add chana, salt, kasuri methi and water cook for 8-10 min covering lid on low flame. Switch off when it is done.

Schezuan Rice

Time 15 min
Ingredients
Cooked long rice 2 cups
Sliced capsicum 1/4 cup
Grated carrot 1/4 cup
Shredded cabbage 1/4 cup
Chopped spring onion 1/4 cup
Schezuan sauce 1 tsp or more
Soya Sauce 1/2 tsp
Vinegar 1 tsp
Salt to taste
Oil 2 tbsp

Method
Cook rice adding salt and 1 tsp oil so that rice will not be sticky.
Heat oil in a pan, add vegetables, spring onion and sauté over a high flame for 5 to 6 minutes till the vegetables soften.

Then add the rice, soya sauce, vinegar, schezuan sauce, sauté for 2 minutes. Switch off the flame.

Serve hot.

Patichya Kandyachi Peeth Perun Bhaji

Time 20 min

Ingredients

Besan / Chickpeas flour 2 Heaped tsp

Chopped spring onion (1 bunch) 2 cups

Finely chopped garlic 1/2 tsp

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Red chili powder 1/2 tsp

Garam masala 1/4 tsp

Oil 2 tbsp

Water  3 /4 cup
Salt to taste

Method

Heat oil in a pan, add garlic and cumin seeds. After seeds pops out, add spring onion, cook 1 tbsp water and cook for 5-6 min by covering lid till spring onion is cooked. Then add red chili powder, turmeric powder and garam masala, mix well. cook for 3-4 min by covering lid. Then add 3/4 cup water & salt. Mix well. Boil this mixture for 3-4 min by covering lid then with spoon slowly add besan into the pan and stir continuously. Cover with lid. Cook for 2-3 min. Then turn off the flame. Zunka should be little dry. Serve with bhakari.

Gulavani

Time 5 min
Ingredients
Jaggery 1/4 cup
Water 1 cup

Method
Heat pan by adding water. Then add jaggery and dissolve well by stirring continuously for 4-5 min. Then switch off flame. Add milk and serve with puran poli. (U can eat with milk or without milk)

Oats Upma

Time 15 min

Ingredients

Oats 1/2 cup

Green chilies 2 (Cut into small pieces)

Chopped tomato 1 small size

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 5-6

Sugar 1 tsp

Salt to taste

Hot water 3/4 cup

Oil 1 tbsp

Method

In a pan take oats, roast without oil till it changes its colour from white to little yellow / golden colour. Switch off the flame take out the oats and keep in different bowl. 

In the same pan heat oil then add mustard seeds and cumin seeds.  After mustard seeds pops out, add onion, tomato, curry leaves, green chilies and mung daal. Fry onion till it becomes golden brown. Then add roasted oats, salt, sugar. Stir well, then add hot water to the pan. Immediately oats will get little swollen, stir well, cover with lid. Keep it for 5-6 min. Switch off the flame. Garnish with sev and serve.

Aloo Methi

Time 30 min

Ingredients

Potatoes 2 medium size

Fresh chopped fenugreek leaves 2 cups

Ginger garlic paste 1/4 tsp

Green chilies 3-4 

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of Asafoetida

Amchur powder 1/4 tsp

Coriander powder 1/4tsp

Turmeric powder 1/4 tsp

Oil 1 to 1.5 tbsp

Salt to taste

Method

Cook potato in pressure cooker for 3-4 whistles. Bhaji doesn't taste good it potatoes are overcooked. Allow it to cool. Peel off potato and cut into cubes.
Wash fenugreek leaves add 1/2 cup of water and microwave on high power for 5 min. Allow it to cool. Keep it aside.
Heat the oil in pan. Add cumin seeds, mustard seeds, asafoetida. After mustard seeds pops out, keep low flame. Then add green chillies, ginger garlic paste. Mix well for 1 min then add turmeric powder, coriander powder and amchur powder. Immediately add potatoes. Mix well. Then ass cooked fenugreek leaves and mix well. Keep for 2-3 min. Turn off the flame. Serve hot with chapati.

Tip

Cooking fenugreek in advance or simultaneously in microwave saves time.

Gul Shevya

Time 10 min

Ingredients

Roasted vermicelli 1 cup 

Jaggery 1/2 cup

Cardamom powder 1/4 tsp

Hot water 1/2 cup or little more

Ghee 1.5 tbsp

Method

Heat oil in pan, shevya roast for 4-5 min on medium flame till turns light golden in colour. Then add hot water and smashed jaggery. Mix well. Cook for 3-4 min till jaggery is melt and water is soaked. If it becomes very dry add 1-2 tbsp water. Serve as it is or with milk.

Tip

I do use homemade whole wheat shevya.

It is also called aalavanichya shevya.

Chinese Bhel

Time 10 min
Ingredients
Fried noodles 2 cups
Sliced capsicum 1/2 cup
Grated carrot 1/2 cup
Shredded cabbage 1/2 cup
Chopped spring onion 1/2 cup
Schezuan sauce as required
Tomato sauce as required


Method
Mix all ingredients and serve.

Chinese Chili Paste

Time 10 min
Ingredients
Red chilies 7-8
Green chilies 2-3
Lemongrass 1/2 cup
Chopped onion 1/2 cup
Chopped garlic 2 tbsp
Salt to taste

Method
Soak red chilies in little water for 20 min. Then microwave it on high power for 1 min.
Then blend all ingredients in blender.

Schezuan Sauce

Time 15 min 

Ingredients
Chopped ginger 1/4 cup
Garlic cloves 1/4 cup
Tomato sauce 1 cup
Chili paste 1 cup
Vinegar 2 tbsp
Sugar 1 tsp
1/2 cup oil
Salt to taste

Method
In blender make coarse paste of ginger garlic.
Heat oil in pan, add coarse powder of ginger garlic. Saute for 1 min.
Then add tomato sauce, mix well. Saute on low flame for 4-5 min.
Then add chili paste, 2 tbsp water and salt. Mix well. Simmer for 1-2 min on low flame.
Then add vinegar and sugar. Mix well. Simmer for 1 min. Switch off the flame. Allow it to cool. Use in Chinese dishes.