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.

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.

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.

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.

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.

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.

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.

APPE

Ingredients:
Rice- 2 cups
Chana dal – 1 cup
Urad dal – ½ cup
Thick poha – 1 cup
Green chilies – 6-7
Chopped coriander leaves – ¼ cup
Eno/ baking Soda – ¼ tsp

Salt

Cooking Procedure:
Wash the rice, chana dal and urad dal in separate containers till the water runs clear. Take three times more water to fill each container and soak them overnight. The other day remove the excess water and grind the rice, chana dal and urad dal separately into a fine paste. Use little water while grinding*. As you grind the rice and dals, remove the pastes in one big container. Mix everything well to form a cake like batter. Add salt and leave the mixture to ferment for about 6-8 hours or till it rises. I keep the batter in oven and keep the oven light ON, so that the heat from the lamp boasts the fermentation process.
Before making the appe, finely chop the green chilies and coriander leaves and add it to the batter. Mix the batter well. Crush the poha with hands, add it to the batter and mix well. Just before making the appe, mix in the soda. Heat the appe mould and add a teaspoon of oil in each mould. This how the appe mould looks like. I bought this in India. You can buy it in US as well and is called "Aebleskiver Pan".

Pour a spoon full of batter in each mould and cook it covered on medium heat for about a minute.

Remove the lid and flip the appe.

Let the other side cook till golden brown. Serve hot with coconut chutney. If you want to eat the appe later, I usually remove the appe and keep them on cooling rack to cool so that they remain crispy. When they cool down a bit, I transfer them to a container. You can reheat them in the microwave.

* I use oster blender to blend the dals or rice and add about ½ cup of any ingredient in the blender so that air can circulate and the blades don’t get jammed. If you add too much, the blades get stuck and the required consistency and texture of the batter is not achieved.

DAHI VADE

Ingredients:
Urad dal – 3 cups
Moong dal – 1 cup
Yogurt – 5 cups
Green chlies – 4
Ginger – 2”
Sugar – 5-6 tbsp or as required
Cumin powder – ½ tsp
Salt
Red chili powder – 1 tsp
Date and tamarind chutney – ¼ cup

Cooking Procedure:
Wash the urad dal and moong dal in separate containers till the water runs clear. Soak the urad dals in 8 cups of water and moong dal in 3 cups of water for about 8-9 hours. Then drain the water and grind the dals to a fine paste. Don’t add too much water while grinding. The batter should be little bit thick in consistency. Add salt to the mixture abd whip the batter for 2-3 mins till it becomes little fluffy. To fry the vadas, heat some oil in a pan. I use a flat bottom pan to fry the vadas and add as much oil to cover 2 inch of the pan. To see is the oil is sufficiently hot, add a drop of batter in the oil, and if it comes to the top immediately, that means the oil is ready for frying. Add tablespoon size balls of batter in the oil and fry till golden brown. For one batch of vadas add 5-6 balls of batter in the oil or adjust the number of vadas as per the size of pan. The vadas tend to expand during frying. Fry the vadas on medium heat till golden brown. Fry all the vadas. Take some luke warm in a big bowl and add salt to it. Transfer the fried vadas to the water and leave them for a minute. Gently press the vadas in palm of your hands, to remove the excess water. Keep them aside.
To make the yogurt, grind the ginger and green chilies to a fine paste. Add the chili paste to the yogurt along with sugar, cumin powder and salt. Whisk everything very well. Add little water if the yogurt is very thick. Keep the yogurt in refrigerator to cool.
To serve the dahi vada, place the vadas in the plate and top it with the yogurt and sprinkle little red chili powder on the top. Finally drizzle with some date chutney.

POTATO AND TOMATO BHAAJI

Potato and tomato are cooked with little gravy

Ingredients:
Potato – 2
Onion – 1 big, chopped
Tomato – 2, medium, chopped
Garlic – 2-3, chopped
Mustard seeds – ¼ tsp
Cumin seeds – ¼ tsp
Turmeric powder – 1/8 tsp
Asafeotida – a pinch
Red chili powder – 1 tsp
Salt
Roasted peanut powder – 1 tsp
Chopped coriander leaves – 1 tbsp

Cooking Procedure:
Peel the potato and cut them into small pieces. Keep the potatos in water so that it doesn’t get brown.
Heat 2 tbsp of oil in a pan. Add the mustard seeds and when they start to sparkle add the cumin seeds. Then add the garlic and onion. Sauté till the onion becomes golden brown. Then add the turmeric powder, asafoetida, red chili powder and salt. Then add the tomato and sauté for a minute. Then add the potato and mix well. Now add 1 ½ cups of boiling water. Bring it to a boil and then add peanut powder and chopped coriander leaves. Now reduce the heat, cover and let cook till the potato becomes tender. Serve hot with chapatti/ roti, also this bhaji tastes good with rice.

METHICHI BHAJI

Fenugreek leaves cooked in peanut sauce

Ingredients:
Fresh fenugreek leaves – 3-4 cups
Cumin seeds – 1 tsp
Turmeric powder – ¼ tsp
Asafoetida a pinch

For paste:
Roasted peanut - ½ cup
Garlic – 3-4 cloves
Green chilies – 3-4

Cooking Procedure:
Grind the roasted peanuts, garlic and green chilies to a fine paste.

Heat 1 tbsp oil in a pan and add the cumin seeds. Then add the turmeric powder and hing. Now add the fenugreek leaves and sauté for a minute. Now add the peanut paste and fry for 2 minutes. Then cover and let cook till the methi get tender. Serve hot with bajri/millet bhakri or roti.

GRILLED VEGETABLE PANINI

Ingredients:
Bread* – 4-6, slices
Zucchini – 1, cut into strips
Onion – 2, medium, sliced
Tomato – 2, medium, sliced
Canned roasted red bell pepper – 2, cut into strips
Dried basil – ½ tsp
Dried oregano – ¼ tsp
Black pepper powder – ¼ tsp
Extra virgin olive oil – 2 tbsp
Fresh mozzarella cheese – 6-7 slices
Red chili flakes – 1 tsp
Salt

Cooking Procedure:
Place all the vegetables in a big bowl. Add dried basil, oregano, black pepper powder, salt and olive oil. Then grill all the vegetables.

To build the panini, brush all the bread slices with olive oil on one side. On the other side place the zucchini, top it with onion, then with roasted bell pepper and tomato. Then top all the vegetables with mozzarella cheese. Sprinkle black pepper powder, salt and red chili flakes. Top with other slice, with olive oil side on top and place it in Panini press. Grill it till golden brown.

* I used Sour dough bread but you can use any bread of your choice. Sometimes I use Focaccia or Ciabatta, they form a nice crispy crust.

DAL MAKHAANI

Ingredients:
Udad dal * – 1 cup
Kidney beans – ¼ cup
Onion – 1 big, chopped
Garlic – 4-5
Ginger – 1”
Tomato – 2, medium
Bay leaf – 2
Red chili paste – 1 tsp
Turmeric powder – ¼ tsp
Hing – a pinch
Garam masala – ½ tsp
Salt
Heavy whipping cream – ¼ cup

Cooking Procedure:
Wash the udad dal till the water runs clear and soak in water for 5-6 hours. Also soak the kidney beans. After that pressure cook both rajma and udad dal till tender.

Blanch the tomato and puree them. Make ginger garlic paste. Heat 2-3 tbsp of oil in a pan and add the bay leaves. Then add onions and sauté the onion till they become golden brown.

Now add the ginger garlic paste and Sauté for a minute. Now add the tomato puree, red chili paste and sauté till oil separates.

Then add turmeric powder, hing, mix well then add the cooked dal and kidney beans. Bring it to a boil. Adjust the water as per the required consistency. Finally add the garam masala and cream. Serve hot with roti/ Naan/ rice.

* I used split black urad with skin, you can use whole urad.

ROASTED CORN SALAD

Ingredients:
Corn kernel – 1 ½ cup
Onion – 1 small, chopped finely
Tomato – 1 medium, chopped finely
Cucumber – 1 chopped, finely
Green chili – 1 chopped
Fresh chopped coriander leaves
Jeera powder – ½ tsp
Red chili powder – ¼ tsp
Lemon juice – 1 tsp
Salt

Cooking Procedure:
Take 1 tsp oil in a pan. Add corn and roast till they get cooked. Then add red chili powder, salt and mix well. Remove from pan immediately or the red chili powder will burn and keep aside to cool. After the corn gets cooled add the chopped onion, tomato, cucumber, green chilies, jeera powder, lemon juice, and finally add chopped coriander leaves.
You can use fresh as well as frozen corn kernel. I barbeque the corns remove the kernels and freeze them in small freezer bags, so that I can use one packet at a time to make the salad. In that case I add the red chili powder and salt after I thaw the corn.

COUSCOUS SALAD

Ingredients:
Couscous – 1 cup
Water – 2 ½ cups
Butter – 1 tbsp
Salt – 1 tsp
Ginger – 3-4 slices
Green peas – ¼ cup
Chickpeas – 15 oz can
Onion – 1 medium, chopped
Tomato – 2 small, deseeded and chopped
Cucumber – 2 small, chopped
Jalapeno – 1, deseeded and chopped
Freshly chopped coriander leaves
Roasted cumin powder – ½ tsp
Lemon juice – 1 tbsp
Extra virgin olive oil – 2tbsp
Salt

Cooking procedure:
Put the water in a pot. Add butter, salt, ginger and green peas to the water and bring it to a boil. Now remove the pot from the burner and add the couscous. Cover the pan with the lid and keep aside for couscous to cook. Let the couscous cool down completely. Fluff the couscous with fork. In a big bowl add onion, tomato, cucumber, jalapeno and coriander leaves. Mix well then add chickpeas, cumin powder, lemon juice, salt and olive oil. Mix well and then add the couscous. Mix everything well and keep the salad aside for 15-20 mins , so that the couscous takes the flavors from the vegetables. You can eat this salad cold. It’s a meal in itself and is very good for picnics.

MIRCHI KA SALAN

Ingredients:
Jalapeño pepper – 8-9
Roasted peanuts – ¼ cup
Sesame seeds – ¼ cup
Dry grated coconut – 2 tbsp
Black pepper – 5-6
Cloves – 2-3
Cinnamon stick – 1”
Onion – 1 medium, chopped
Garlic – 3-4
Ginger – 1”
Turmeric powder – ¼ tsp
Red chili powder – 1 tsp
Hing – a pinch
Salt
Tamarind pulp – ½ tsp

Cooking Procedure:
In a small fry pan add the sesame seeds and roast till light brown now add the roasted peanuts and roast for a minute (as they are already roasted). Then add the coconut and roast till golden brown. Now remove the pan from heat and keep aside to cool. Now grind these seeds to a fine paste. If required, add little water while grinding. Make ginger garlic paste.
Remove the stem of the chilies and cut them lengthwise into two pieces. Remove the seeds and the white pulp which is the hot part of a chilland keep aside. Heat 1 tbsp of oil in a pan and add the chilies. Fry the chilies for 2-3 mins, then remove and keep aside. Frying will remove the raw flavor from the chilies. In the same pan add 2-3 tbsp of oil and add the cloves, black pepper and cinnamon stick. Then add the onion and sauté till golden brown. Then add ginger garlic paste and fry for 2 minutes. Then add the sesame seeds paste and fry till oil seperates. Then add the turmeric powder, hing, red chili paste and salt. Mix well and then add water as per the required consistency. Finally add the tamarind pulp and boil for 5 more minutes. Serve hot. This salan tastes good with naan, rice or biryani.

KASHMIRI DUM ALOO

Ingredients:
Baby potato – 12-13
Garlic – 2-3, chopped
Kashimiri chili powder – 1 tsp (I used red chili paste)
Turmeric powder – 1 tsp
Hing – a pinch
Cloves – 3-4
Yogurt – 3-4 tbsp
Salt
For ground masala –
Jeera – 1 ½ tsp
Cinnamon stick – 1”
Green cardamom – 3-4
Seeds of Black cardamom – 2
Dry ginger powder - ¼ tsp

Cooking Procedure:
Boil the potatoes, peel them and poke holes with fork. Poking the potatoes inserts oil in the potato and eventually the spices. Now deep fry the potatoes and keep aside.
Grind the cumin seeds, cinnamon stick, green cardamom, black cardamom and dry ginger powder into a fine powder.
Heat two tbsp of oil in a pan. Add cloves, garlic, turmeric powder and kashmiri chili powder. Mix and then add yogurt (whisk the yogurt before adding). Mix well, then add the ground masala. Bring it to a boil and add the potatoes. Mix well and let cook till the oil seperates for about 10 mins. Serve hot with chapatti/ rice.

SAVORY ZUCCHINI PANCAKES

Ingredients:
Zucchini – 2 small, grated
Besan/ chickpea flour – 1 ½ cup or as required
Semolina – 2 tbsp
Green chili – 2, finely chopped
Sesame seeds – 1 tbsp
Garlic paste – 1 tsp
Coriander powder – ½ tsp
Cumin powder – ½ tsp
Red chili powder – 1 tsp
Turmeric powder – ¼ tsp
Asafoetida – a pinch
Fresh chopped coriander leaves – ¼ cup
Salt


Cooking Procedure:
Place the grated zucchini in a big bowl. Then add green chilies, sesame seeds, garlic paste, coriander powder, cumin powder, red chili powder, turmeric powder, asafetida, coriander leaves and salt. Mix everything well and keep aside for 5 mins. Now add semolina and mix well. Then add besan as required to form a pancake like batter. Don’t add water. Mix well and keep aside for 10-15 mins.

Now heat a griddle and put ladle full of batter on hot griddle and spread inside out, using the back of the spoon to form a 4-5 inch diameter pancake.

Drizzle with some oil and let cook on medium heat.

Using a spatula slightly lift the pancake and see if the bottom is nice brown color.

Then flip it and again drizzle with some oil. Cook the other side till it becomes brown. Serve hot with tomato ketchup.