TOFU AND BOK CHOY SOUP

Ingredients:
Bok choy – 3 cups, coarsely chopped
Mushrooms – 2 big, coarsely chopped
Firm Tofu cubes – 1-2 cups
Oil – 1 tsp
Ginger garlic paste – 1 tbsp
Soy sauce – 2 tbsp
Red chili flakes – 1/8th tsp
Salt
Ground black pepper – ¼ tsp
Chicken bouillon – 1
Water – 6-8 cups

Cooking procedure:
Cut the store bought tofu into small cubes. Dry the cubes using paper towel, try to remove as much water as possible. Roast the tofu cubes on all sides on a non-stick cooking pan and keep aside.
Heat the oil in a big pot. Add the ginger garlic paste and sauté for a minute. Then add the chili flakes and mushrooms. Sauté till all the water from mushrooms evaporates and they become brown. Add the bok choy, black pepper and soy sauce. Sauté for 2 mintues and then add salt, chicken bouillon. Add the boiling water and bring the soup to a boil. Simmer for 6-7 minutes. Then add the tofu and let simmer for 5 more minutes. Serve hot. You can also add noodles to this soup.

CREAMY VEGETABLE PASTA

Ingredients:
Any shape pasta - 1lb
Zucchini - 1
Broccoli - 2 big florets
Red bell pepper - 1/2
Green bell pepper - 1/2
Corn kernel - 1/2 cup
Mushrooms - 4-5, I used canned
Butter - 1 tbsp
Extra virgin olive oil - 1 tbsp
Garlic - 3-4, finely chopped
Dried oregano - 1/2 tsp
Red chili powder - 1/4 tsp
Black pepper - 1/8 th tsp
Salt
Cream - 1/2 cup
Freshly chopped parsley - 1-2 tbsp
Grated Parmesan cheese - 2-3 tbsp

Cooking Procedure:
Wash all the vegetables. Clean the mushroom using a damp towel. Cut the zucchini, red bell pepper, green bell pepper into small pieces, as shown in the picture. Seperate the florets of the brocolli.

In a big pot bring 5-6 cups of water to a boil. Add 2 tsp of salt to it and add the pasta. Cook the broccoli for a minute and keep aside. Cook the pasta as per the package instructions. Drain the water and keep aside.

In a big pan, heat the butter and olive oil. Add the garlic and let cook for 2 minutes. Then add the mushrooms and let cook till the mushrooms gets soft. Then add the zucchini, bell peppers, corn kernels, dried oregano, salt and black pepper. Mix everything well and let cook for 2 minutes. Don't over cook the vegetables. Then add the red chili powder. Then add the cream and mix everything well. Then add the paste and broccoli. Mix well and then finally add the cheese and parsley. Serve hot.

SARSON KA SAAG

Sarson (mustard greens) – 1 bunch
Radish greens – 1 bunch
Spinach – 5 oz, 142 gm box
Methi – 1 small bunch
Onion - 1 ½ medium size, chopped
Ginger – 1 ½ “
Garlic – 5-6
Green chilies – 1-2
Turmeric powder – ¼ tsp
Asafetida – a pinch
Red chili powder – ½ tsp
Yellow corn flour – 1 ½ tbsp
Salt

Cooking Procedure:
This is how the sarson greens looks like

Blanch the sarson, radish greens, spinach and keep aside to cool. To blanch the vegetables take a big pot full of water and bring it to a boil. Add the vegetables one at a time and let it stay in boiling water. Sarson and radish greens needs more time to blanch so keep it for 2 minutes and spinach for a minute. All the greens should retain their green color. Then transfer the vegetables to iced water. Then drain the water and puree them. Grind ginger garlic and green chilies to a paste.
Heat 2-3 tbsp of oil in a pan. Add the chopped onion and sauté till translucent. Then add ginger garlic green chili paste and fry for a minute. Then add turmeric powder, asafetida, red chili powder and salt. Mix everything well. Then add the pureed vegetables. Mix well and bring it to a boil. Dissolve the corn flour in a cup of water. Remove the pan from heat and add the corn paste to the vegetables mixing continuously for a minute, so that lumps are not formed. Return the pan to heat and let cook on medium heat for 5-10 mins. Serve hot with a tablespoon of butter and makai (corn) roti.

VEGETABLE AND PESTO PASTA

For Pesto
Fresh basil – 2 cups
Fresh parsley – 1 cup
Garlic cloves – 4-5
Walnuts – 1 ½ cups, toasted
Extra virgin olive oil – ½ cup
Salt – 1 tsp
Parmesan cheese – 1 cup
Pepper to taste

For pasta:
Penne pasta – ½ lb
Onion – 1 medium, chopped
Garlic – 2-3 cloves
Carrot – 2 small, chopped
Red bell pepper – 1 big, chopped
Broccoli florets – 2-3 cups
Salt
Black pepper powder – ¼ tsp
Red chili flakes – ¼ tsp
Extra virgin olive oil – 1 tsp
Pesto sauce – 3-4 tbsp or as required
Grated mozzarella cheese – ½ cup

Cooking Procedure:
To make the pesto, place the basil, parsley, garlic cloves in the food processor and pulse it for a few times, till it gets roughly chopped. Then add the walnuts, cheese and pulse for few more minutes. Add the olive oil and process until fully incorporated and smooth. Stir in salt and pepper. You can store the pesto in a glass jar, in the refrigerator of a week or in the freezer of about four months. Thaw the frozen pesto and add to the desired recipe. You can add the thin layer of olive oil on top of the pesto, to avoid oxidation and turning the upper layer into black color.
Bring a big pot of water to a boil. Blanch the broccoli by adding salt to the boiling water. Then add the broccoli floret and boil them for a minute. Then transfer to the ice bath to stop cooking. In the same pot add the pasta and cook according to the package directions. Preheat the oven to 425F.
Heat the olive oil in a pan and add the garlic. Sauté the garlic for a minute and then add the onion, salt and pepper. Fry the onion on medium heat till they become translucent, stirring occasionally. Then add red chili flakes, carrot and red bell pepper. Mix everything well and let cook till the carrots are half cooked. Then add the broccoli florets and mix everything well. Stir in the pesto sauce. Add the boiled pasta to the vegetables and mix everything well. If you think the pasta looks dry, then add a laddle full of water in which you are boiling pasta.

Transfer the pasta to oven safe dish and sprinkle some mozzarella cheese on the top. Bake the pasta till the cheese gets melted and crust is formed on the top. Serve hot. In this recipe you can make the pasta a day ahead and before you serve, top it with mozzarella cheese and bake it. This was a recipe given to me by my friend, she also added zucchini chunks.

SIMPLE MOONG DAL AND GREEN ONION SUBZI

Ingredients:
Moong dal – ½ cup
Chana dal – 1 tbsp
Mustard seeds – ¼ tsp
Cumin seeds – ¼ tsp
Turmeric powder – ¼ tsp
Asafetida – 1/8 tsp
Dry grated coconut – 2-3 tbsp
Garlic – 2 cloves
Red chili powder – 1 tsp
Salt
Freshly chopped coriander leaves

Cooking procedure:
Wash the moong dal and chana dal in same container till the water runs clear. Then add 2 cups of water and pressure cook for 10 minutes or 3 whistles. Add 1 tsp of salt and oil in the dal so that it doesn’t overflow. Grind the coconut, garlic, red chili powder, turmeric powder, asafetida and salt to form a coarse powder.
Heat 1 tbsp of oil in a pan. Add mustard seeds, as the mustard seeds splutter, add the cumin seeds. Add the coconut garlic powder. Reduce the flame to low before you add the coconut powder otherwise it will burn. Then add the dal and mix everything well. Adjust the amount of water as per the required consistency. Bring it to a boil and let cook for 5-6 minutes. Finally add freshly chopped coriander leaves. Serve hot with some ghee and lemon juice. This dal taste good with roti/ chapatti or rice.

GREEN ONION SUBZI

Ingredients:
Green onions- 5-6 bunches
Chana dal – ¼ cup
Mustard seeds – ¼ tsp
Asafetida – a pinch
Garlic – 4-5 cloves, crushed
Red chili powder – 1 tsp
Turmeric powder – ¼ tsp
Salt
Roasted peanut powder – 1 tbsp (optional)

Cooking Procedure:
Wash the chana dal till the water runs clear and soak it in 1 cup of water for an hour. Wash and cut the green onions. To remove sand from the green onions soak them in water for 5 minutes and sand will settle down. Chop the green onion in 1 inch pieces.
Heat 1 tbsp of oil in a pan. Add the mustard seeds, as the mustard seeds splutter, add asafetida. Reduce the flame and add garlic, red chili powder, turmeric powder and asafetida. Mix everything well then add the chana dal. Then add the green onions and mix everything well. Now cover the pan let cook till the green onions become tender. This vegetable preparation will be dry so if you see water in this subzi, just remove the lid and let cook on high heat, stirring occasionally. After the green onions get cooked, add the peanut powder, which is optional. Mix well and continue cooking for another minute. Serve hot with roti/ bhakri. We like to eat this vegetable with millet/bajri bhakri. You can pair this vegetable with any dal.

TOMATO SOUP WITH PASTA AND CANNELINI BEANS

Ingredients:
Tomato – 1 tin, 15 oz petite diced
Cannellini beans – 1 tin, 15 oz
Vegetable stock – 1 tin, 15 oz
Water – 15 oz
Onion – 1 medium chopped
Garlic – 3-4 chopped
Dry basil – ½ tsp
Dry oregano – ¼ tsp
Extra virgin olive oil – 1 tbsp
Salt
Fresh ground black pepper
Red chili flakes

Cooking Procedure:
Heat the oil in a pan and add the chopped garlic. Sauté the garlic till it becomes golden brown. Then add the onions. Mix well, and then add salt, pepper, red chili flakes. Sauté the onion till it becomes soft. Then add the basil and oregano. Then add the tomato and mix well. Bring it to a boil and add the vegetable stock and water. Add the beans and bring it to a boil. Cover the pot and let the soup boil on medium to low heat till you can see little oil on the top. It means that the tomatoes have cooked. Then add the pasta and cook for 5- 7 minutes, till the pasta gets cooked. Serve hot with a slice of toasted bread or bread stick.

VEGETABLE SWEET CORN SOUP

Ingredients:

Fresh corn kernels – 1 ½ cup
Onion – 1 small, diced
Carrot – 1 big, cut into small pieces
Cabbage - ½ cup finely chopped
Green bell pepper – ½ cup finely chopped
Green chilies – 1
Tomato – 1 medium, chopped
Black pepper powder – ¼ tsp
Salt
Sugar – 1 tsp
Corn flour – 1-2 tbsp
Green onions – 2-3 for garnishing

Cooking procedure:
Place the corn kernels in a container and add 3 cups of water to it. Add the diced onions and green chilies. Pressure cook the kernels for 10 minutes. Let it cool. Remove ¼ cup of kernels and the cooking liquid aside and grind the remaining corn to a fine paste. Strain the paste and keep aside.
Heat 2 tbsp of butter in a medium pot. Then add chopped carrot, cabbage and green bell pepper. Sauté for a minute. Then add the tomato, salt and black pepper powder. Mix everything well. Then add the corn paste, sugar, the reserved corn kernels and cooking liquid. Adjust the water as required. Bring everything to a boil and continue boiling for 3-4 minutes. Dissolve the corn flour in ½ cup of water. Remove the pot from the burner and add the corn flour water stirring continuously. Return the pot on the burner and let boil for 2 more minutes. Serve hot and garnish with green onions.

MASOOR AMTI (LENTIL CURRY)

Ingredients:
Sprouted masoor – 1 cup
Onion – 1 medium, chopped
Garlic – 3-4 cloves, chopped
Fresh grated coconut – ¼ cup
Mustard seeds – ¼ tsp
Turmeric powder – ¼ tsp
Cumin powder – ½ tsp
Coriander powder – ½ tsp
Asafetida – a pinch
Red chili powder – 1 tsp
Garam masala – ½ tsp
Salt

Cooking Procedure:
Wash the masoor till the water runs clear. Fill three to four times more water to cover the masoor and soak them overnight. The other day drain the water using a colander. Dampen a muslin cloth or clean kitchen towel and put the masoor in centre of the cloth. Gather all the ends in the center and tie them together, to form a pouch. Keep this pouch in a container, cover it and keep it in a warm place. You can see sprouts coming out of the cloth in 7-8 hours.

Heat 2-3 tbsp of oil in a pan. Add mustard seeds. When the mustard seeds start to splutter add the chopped garlic and onions. Sauté the onion till it becomes translucent, and then add the turmeric powder, cumin powder, coriander powder, red chili powder, garam masala and salt. Mix everything well and then add the sprouted masoor. Mix well and then add 2-3 cups of boiling water, or as per required consistency. Bring the curry to a boil, cover it and let cook on medium heat till the masoor becomes tender. Then add the grated coconut and continue cooking for 5 more minutes. Garnish with freshly chopped coriander leaves. Serve with plain rice or roti/chapatti.

CRAB CURRY

Ingredients:
Uncooked Crab – 1 dungeness cut into pieces
Tomato – 1 small, chopped
Turmeric powder – ¼ tsp
Cumin powder – ½ tsp
Coriander powder – ½ tsp
Red chili powder – 1 tsp
Garam masala powder – 1 tsp

Salt
Kokum- 3

For masala paste:
Fresh grated coconut – ½ cup
Shallot – 2, roughly chopped
Ginger – 1”
Garlic – 4-5
Green chilies – 3-4

Cooking procedure:
Wash the crab properly with running water. If you find any sand in the joints, use a brush to scrub the sand. Grind all the ingredients for masala to a fine paste. Heat 3-4 tbsp of oil in a pan. Add bay leaf and masala paste. Fry the paste on medium heat, stirring continuously till the oil separates. Then add the turmeric powder, cumin powder, coriander powder, red chili powder, garam masala and salt. And mix everything well. Then add 2-3 cups of boiling water to the masala. Adjust the water as per the required consistency. Add tomato and bring the curry to a boil and let it boil on medium heat for 5-6 mins or till the oil separates. It is important to boil the curry before you add the crabs, because it helps to cook the spices. The separating of oil indicates that the spices are cooked. Then add the crab, kokum and mix everything well. Now cover the pot and let the crab cook for 15-20 minutes, stirring occasionally. Garnish with freshly chopped coriander leaves. Serve with hot roti or plain boiled rice.

CREAM OF CARROT SOUP

Ingredients:
Carrots – 3, medium size
Shallot – 1
Tomato – 1 small
Rice – 1 tbsp
Butter – 1 tbsp
Salt – 1 tsp
Sugar – 1 tbsp
Black pepper – ¼ tsp
Cream – 2-3 tbsp

Cooking procedure:
Peel the carrots and cut them into slices. Also slice the shallot. Cut the tomato into half. The reason to keep the tomato in big pieces is that, after the tomato gets cooked in the soup the skin will automatically separate and will be easy to remove. Wash the rice and keep aside.
Heat the butter in a pot and add the shallots. Sauté the shallots till they become translucent. Then add the carrot and stir fry on medium heat for 3-4 minutes, stirring continuously. Then add the tomato, rice and mix well. Then add salt and pepper. Add 1-2 cups of boiling water. Cover the pot and let cook till the carrots become tender. Then blend everything to form a smooth soup. Add sugar and mix well. Then add cream and let boil for a minute or two. Serve hot. I use to make this soup for my son since he was 7-8 months old. I use to make a thicker version, by adding less water.

VEGETABLE MANCHURIAN WITH GRAVY

Ingredients for Manchurian balls:
Cabbage – 1 cup, finely chopped
Spinach – 1 cup, finely chopped
Carrot – 1 cup, shredded
Spring onion – 7-8, chopped
Ginger paste – 1 tsp
Soy sauce – 1 tsp
Chili sauce – 1 tsp
All purpose flour – 1 cup
Baking soda – ¼ tsp
Cooked noodles – 1 cup
Salt
White pepper powder – ¼ tsp

For sauce:
Onion – 1 big, roughly chopped
Green bell pepper – 1 medium, roughly chopped
Green chilies – 3-4
Garlic – 1 tbsp, chopped
Ginger – 1 tbsp, chopped
Soy sauce – 1 tbsp
Vinegar – 1 tsp
Chili sauce – 1 tsp

Tomato ketchup - 2-3 tbsp
Salt
Corn flour – 2-3 tbsp
Water – ½ cup
Green onions – 3-4 chopped for garnish

Cooking procedure:
Mix all the ingredients for the ball in a big bowl. Make ping pong size balls and deep fry on medium heat till they become golden brown. I make these balls in bulk and freeze them for a month or two. I just make the sauce and add the balls to it.
For the sauce, heat 1 tsp oil in a pan and add the onion. Sauté the onions for a minute then add the green bell pepper and sauté for a minute. Then add the garlic, ginger and sauté for a minute. Dissolve the corn flour in water and add it to the pan. Keep on stirring after you add the corn flour mixture. Adjust the consistency of sauce by adding as much or as little water as required. Then add the soy sauce, chili sauce, vinegar, salt and pepper. Let the sauce boil for 2-3 minutes. Then add the Manchurian balls to the sauce and simmer for 2 more minutes. Garnish with fresh chopped green onions. Serve hot over boiled rice or boiled noodles.

VEGETABLE CUTLET

Ingredients:
Potato – 2 big, boiled
Onion – 1 big, chopped
Carrot – 1 big, chopped
Green peas – ¼ cup
Corn kernels – ¼ cup
Green chilies – 2-3, finely chopped
Ginger – 1”, chopped
Chopped coriander leaves – 1 tsp
Cumin powder – ¼ tsp
Turmeric powder – a pinch
Bread crumbs – 3-4 tbsp or as required ( I grinded fresh bread in blender and used the crumbs)
Salt

Cooking procedure:
Heat 1 tbsp of oil in a pan and add the onions. Sauté the onions till they become translucent. Then add the carrot and sauté for a minute or till the carrots become little tender. Remove the pan from heat and keep aside to cool. Take microwave safe bowl and add the green peas and corn kernel to it and microwave covered on high for 2 minutes. Then remove and keep aside to cool. Cut the potato into very small pieces and add them in a big bowl. Mix in the sautéed onions, carrots, green peas, corn kernel, green chilies, ginger, cumin powder, turmeric powder, chopped coriander leaves and salt. Mix everything well using hands. Then add the bread crumbs and combine everything. Make small patties of the mixture and shallow fry them on medium heat till they become golden brown. Serve with green chutney or cabbage salad.

CABBAGE SALAD
Ingredients:
Shredded cabbage – 1 cup
Tomato – 1 big, thinly sliced
Mayonnaise – 2-3 tbsp
Red chili sauce – ¼ tsp
Salt
Pepper

Add all the above ingredients in a bowl and mix everything well. Keep aside for flavors to combine. Serve cold or at room temperature.

KING FISH DUM BIRYANI

Ingredients:

King fish – 900 gms
Rice – 600 gms
Onion – 1 big, chopped
Garlic – 6-7
Ginger – 1”
Tomato – 1 can, 14 oz petit diced
Turmeric powder – ½ tsp
Asafetida – a pinch
Cumin powder – 1 tbsp
Coriander powder – 1 tsp
Shahijeera – 1 tsp
Red chili paste – 1 tsp (optional)
Garam masala* – 2 tsp
Salt
Chopped mint – 2 tbsp
Chopped coriander leaves – 3-4 tbsp
For Ground masala:
Coriander seeds – 1 tbsp
Black pepper corns – 10-15
Cinnamon stick – 2”
Cloves – 4-5
Cardamom – 3-4

Cooking procedure:
I bought king fish steaks about 1.5 inch thick and cut them into half. Wash the fish; drain them in colander for 5-10 minutes. Then transfer the fish to a bowl and rub them with turmeric powder, salt and keep aside. Grind all the ingredients for masala powder, using a coffee blender. Make ginger garlic paste. Take 5-6 cups of water in a big pot and bring it to a boil.
Meanwhile, heat 3-4 tbsp of oil in a pan, add the bay leaf and chopped onions. Sauté the onions till they become translucent. Then add the ginger garlic paste and sauté for 2 minutes. Then add the chopped tomato, salt and mix everything well. Cover the pan and let cook for 10-15 mins. Then add the turmeric powder, red chili powder, cumin powder, garam masala and sauté till the oil seperates. Then add the masala powder, shahijeera and mix well. After adding the masala powder, don’t cook it too long. Then remove the pan and keep aside. As fish takes less time to cook, the onion tomato masala should be cooked completely. After like 5 minutes add the fish and completely cover it with the masala. Top it with half of the chopped mint and coriander leaves.
Then add salt to the boiling water and then the rice. Cook the rice on medium high heat, till the rice gets more than half cooked. Then drain the excess water and transfer the rice in the pan, above the fish and masala. Level the rice and sprinkle remaining chopped coriander leaves, mint leaves and fried onions. Pour 3-4 tbsp of ghee over the rice and tightly cover the pan and let it steam on medium low heat for 30 mins. This was the first time I made fish biryani and we loved it a lot. The fish was very moist.

* I have red chilies in my garam masala powder so I did not add red chili paste. If you wish you can add red chili powder.

TOOR DAL WITH BEET GREENS

Ingredients:
Toor dal – ½ cup
Beet greens – 2 cups finely chopped
Garlic – 2-3, chopped
Green chilies – 2-3 chopped
Tomato – 1 small, chopped
Mustard seeds – ¼ tsp
Cumin seeds – ¼ tsp
Turmeric powder – ¼ tsp
Asafetida – a pinch
Salt

Cooking Procedure:
Wash the toor dal till the water runs clear. Add double the amount of water to the dal, salt and 1 tsp of oil and pressure cook the dal till it becomes tender. I use the presto pressure cooker in which I cook the dal for 15 mins and let it rest till the cooker is cooled completely.
In medium pot, heat 2-3 tsp of oil and add the mustard seeds. As the mustard seeds start to crackle add the cumin seeds, then the garlic and green chilies. Fry for a minute and then add the beet greens. Mix well and then add the turmeric powder, asafetida and salt. Mix well and cover the pot and let the greens cook till they become tender. Now add the cooked dal and mix well. The consistency of the dal should not be too thick or too watery. Adjust the water as required. Let the dal simmer for 7-8 mins. Serve the dal with 1 tsp of ghee. This dal taste very good with naan and amazing with rice.

SHRIMP PULAV

Ingredients:
Rice – 1 ½ cup
Shrimp – 1 lb
Ghee – 2-3 tbsp
Onion – 1 big, sliced
Ginger – 1”
Garlic – 4-5 cloves
Coriander powder – 1 tbsp
Turmeric powder – ¼ tsp
Red chili powder – ½ tsp
Sugar - 1 tsp
Lemon juice - 1 tbsp
Black cumin seeds – ¼ tsp
Freshly chopped coriander leaves – 2 tbsp
For masala:
Black pepper corns – 10-12
Cloves – 3-4
Cardamom – 2-3
Cinnamon – 1” stick
Bay leaf – 1
Cumin seeds – 1 tbsp

Cooking procedure:
Wash the rice till the water runs clear. Drain the water using colander and let the rice sit in colander till you prepare the other ingredients. Wash the shrimp, drain the water and add ½ tsp turmeric powder, ½ tsp salt and keep aside. Grind ginger, garlic and coriander leaves to a fine paste. Grind all the ingredients for masala into a fine powder. I use coffee grinder to grind the spices. Boil 3-4 cups of water.
Heat the ghee in a big skillet. I use deep skillets to cook rice so that they get even heat and rice is also fluffy. Then add the onion and fry on medium heat till they become golden brown. Then add the ginger garlic paste and sauté for a minute. Then add the coriander powder, turmeric powder, red chili powder, salt, sugar and sauté till the oil separates. Then add the shrimp, lemon juice and mix well. Let it cook for a minute. Then add the rice, black cumin seeds and masala powder. Mix everything and add the boiling water. Let the rice boil for 5 minutes and then cover it, reduce the flame to medium or low and let cook till the rice becomes tender. Half way through the cooking of rice, sprinkle some cold water over the pulav, again cover it and continue cooking. Do this for aleast two times and you will see the rice puff. Finally garnish with fresh chopped coriander leaves and lemon. Serve with radish salad.

RADISH KOSHIMBIR (SALAD)

Ingredients:
Onion – 1 medium, chopped
Tomato – 1 medium, chopped
Radish (daikon) – 1 cup, grated
Green chilies – 2-3
Coriander leaves – 1 tbsp, chopped
Lemon juice – 1 tbsp
Sugar – 1 tsp
Salt

Cooking Procedure:
Mix all the above ingredients in a medium bowl. Cover the bowl with plastic wrap and keep aside for the flavors to combine. On hot days, I prefer to keep the salad in refrigerator.

BHARLE KARLE (STUFFED BITTER GOURD)

Ingredients:
Bitter gourd – 4, small
Masala for stuffing:
Roasted peanut – ½ cup
Garlic – 5-6 cloves
Garam masala – 1 tbsp
Cumin powder – ½ tsp
Turmeric powder – ¼ tsp
Asafetida – a pinch
Sesame seeds – 1 tsp, optional
Fresh chopped coriander leaves – 2 tbsp
Salt

Cooking procedure:
Wash the bitter gourd properly and slit them lengthwise leaving 1/2" from top and bottom ends so that the two halves DO NOT separate. Gently scoop out the seeds and discard them. We like our gourds little bitter, but if you want to reduce the bitterness you can blanch them in salty water. To blanch the gourds boil a large pot of water, add salt, gourds and cook for just 2 minutes, do not over cook. Adjust the cooking time as per the tenderness of the gourd. Drain the gourds and they are ready to be stuffed.
For the masala, grind all the ingredients except the coriander leaves to form a fine powder. Do not over mix or lumps will form. Then remove all the masala in a plate and add freshly chopped coriander leaves.

Stuff this masala into the bitter gourd and keep aside. Heat 2-3 tbsp of oil in shallow pan. Add the stuffed bitter melon to it with stuffing side down and cook on medium heat. When the masala gets brown, flip the gourd, cover the pan and let cook on low to medium heat till the gourd gets tender. To check if the gourd is cooked, if you poke a knife in the ends of the gourd and if it goes through easily, it means the gourd is cooked. For last few minutes of cooking remove the lid and let it cook on low flame so that the bitter gourd gets crispier.

GILKYACHE BHARIT (CURRIED SPONGE GOURD MASH)

Ingredients:
Sponge gourd – 3, chopped
Onion – 1 big, finely chopped
Green chilies – 5-6
Garlic cloves – 3-4

Peanuts - 2 tbsp
Mustard seeds – ¼ tsp
Cumin seeds – ¼ tsp
Turmeric powder – ¼ tsp
Asafetida a pinch
Salt

Cooking Procedure:
Below is the picture of sponge gourd. I buy this vegetable in Indian store or at farmers market.

Heat 1 tbsp of oil in a pan. Add the sponge gourd and sauté on high heat 2 minutes. Now add the salt, reduce the heat, cover and let cook till the gourd becomes tender. As you add salt, water will start oozing out of the gourd. If you notice that there is lot of water, sauté it on high heat, stirring continuously. Now remove the pan and keep aside. Make green chilies and garlic paste.

In a big pan, heat 2 tbsp of oil. Then add mustard seeds, when they start to pop, add the cumin seeds, peanuts and onions. Fry the onion on medium heat, till they become translucent. Then add the garlic paste. Mix well and fry for a minute, then add the turmeric powder, asafetida and salt. Mix well and add the cooked sponge gourd. Mix everything well and cover and let cook till the oil separates. Garnish with freshly chopped coriander leaves. This bharit taste very good with bhakri, pair it with kadhi and you will have a complete meal.

VEGETABLE PASTA

Ingredients:
Pasta – ½ lb
Garlic – 5-6 cloves, chopped finely
Red chili flakes – ¼ tsp
Onion – 1 medium, chopped
Carrot – 1 medium, diced
Celery – 3 stalks, chopped
Green bell pepper – ¼ cup, chopped
Dry basil – ½ tsp
Dry oregano – ¼ tsp
Tomato – 1 can, 14 oz petite diced
Salt
Sugar – ¼ tsp
Black pepper powder – ¼ tsp
Extra virgin olive oil – 3 tbsp
Freshly chopped parsley for garnishing
Grated parmesan cheese – ¼ cup

Cooking Procedure:
Bring a big pot of water to a boil.
Heat the olive oil in a pan and add the garlic. Sauté the garlic for a minute and then add the onion. Fry the onion on medium heat till they become translucent, stirring occasionally. Then add red chili flakes, carrot, celery and green bell pepper. Mix everything well and add the salt and let it cook for a minute or two. Then add the tomatoes, basil, oregano, black pepper and sugar . Mix everything well, cover the pan and let it cook till the oil separates.
When the pasta water starts boiling, salt it generously and add the pasta. Cook the pasta as per the directions on the package, checking a minute before the indicated time. I cook pasta little more that al dente. Reserve 1 cup of pasta water and drain the remaining water using a colander. Add the pasta water to the sauce and mix well. Reduce the heat and add the pasta. Mix everything well till all the pasta gets covered with the sauce. Turn off the heat and add grated parmesan cheese and mix well. Finally garnish with fresh parsley. Serve hot.

POTATO BHAJI

Ingredients:
Potato – 4
Onion – 1 big, chopped
Garlic – 3-4
Ginger – 1”
Green chilies – 3-4
Curry leaves – 3-4
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Methi seeds – ¼ tsp
Turmeric powder – ¼ tsp
Asafetida a pinch
Salt

Cooking Procedure:
Boil the potato, peel them and chop then into small pieces. Make ginger, garlic and green chili paste. Heat 2-3 tbsp of oil in a pan, add the mustard seeds. When the mustard seeds start to crackle, add the cumin seeds and methi seeds. Then add the onion and fry till they become translucent. Then add the green chili paste and curry leaves. Fry the paste for a minute. Then add the turmeric powder, asafetida and salt. Mix everything well and then add the boiled potato. Mix everything well, cover it and let cook on medium heat for 5-10 minutes. Garnish with freshly chopped coriander leaves. You can serve this bhaji with dosa, roti and also use in missal.

KOLHAPURI MISAL PAAV

Ingredients:
Muth beans – 1 cup
Mung beans – ½ cup
Peanut – 3 tbsp

For Usal:
Onion – 1 medium, chopped
Garlic – 2-3 chopped
Tomato – 1 small, chopped
Mustard seeds – ¼ tsp
Cumin seeds – ¼ tsp
Turmeric powder – 1/8 tsp
Pinch of asfoetida
Coriander powder – ½ tsp
Red chili powder – 1 tsp
Garam masala – 1 tsp
Salt

For Rassa/ Gravy:
Frozen shredded coconut – ½ cup
Ginger – 1”
Garlic – 3-4
Chopped coriander leaves – 3-4 tbsp
Onion – 1 big, finely chopped
Bay leaf – 3-4
Turmeric powder – ¼ tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Red chili powder – 1 tsp
Garam masala – 1 tsp
Kolhapuri masala – 1 tsp
Salt
Boiling water

Potato bhaji – 1 bowl

For Garnishing:

Onion - 1 big, finely chopped

Tomato - 1 big, finely chopped

Coriander leaves - 1/2 cup, finely chopped

Lime - 1

Cooking Procedure:
Wash the moong beans and muth beans in different containers till the water runs clear. Take three times more water to fill each container and soak them overnight. The other day drain all the water using a colander. Dampen two muslin cloths and put the beans in centre of the cloth. Gather all the ends in the center and tie them together, to form a pouch. Keep these pouches in a container, cover them and keep them in a warm place. You can see sprouts coming out of the cloth after 7-8 hours.
To make the usal, transfer the sprouted beans and peanuts to a big pot. Add three times as much water in the pot and bring it to a boil. Cook the beans till they get half cooked. Now separate the beans and water. Reserve the water for Rassa.
To make the usal, heat 2-3 tbsp of oil in a pan, and add the mustard seeds. When the mustard seeds start to splatter add the cumin seeds. Then add the garlic and sauté for minute. Then add the onions and Sauté till they become golden brown. Then add the tomatoes and sauté for minute. Now add the turmeric powder, asafetida, coriander powder, red chili powder and salt. Mix everything very well and sauté till the oil separates. Then add one cup of hot water and cook till the oil separates. Then add the cooked beans and mix everything well. Cook covered till the beans get completely cooked. Add little hot water if required.
To make the rassa, grind the coconut, ginger and garlic to a fine paste. Heat 2-3 tbsp oil in a pan and add the bay leaf and onions. Fry the onion till they become golden brown. Then add the coconut paste and fry till the oil separates. Then add turmeric powder, asafetida, coriander powder, cumin powder, red chili powder, garam masala, kolhapuri masala and salt. Mix everything well and add a cup of boiling water. Boil it till the oil separates. Then add 3-4 cups of boiling water and adjust the water as per your required consistency. Let the curry boil for 5-10 minutes. Garnish with chopped coriander leaves.

To serve the misal, place 1 tbsp of potato bhaji in the plate and then top it with the usal, then with onion, tomato. Then add the ladle full of rassa. Finally top it with sev and coriander leaves. Serve paav on the side.