Beetroot pulao

Ingredients:
1 1/2 cup basmati rice
1 medium sized beetroot - finely diced
1 medium sized onion - finely diced
1 cup mixed veggies -finely diced
1/2 cup peas
2 Tbsp mint leaves - finely chopped
1 Tbsp ginger garlic paste
2 tsp cumin seeds
1 tsp fennel seeds
1/4 tsp turmeric powder
1 tsp garam masala
4 green chilli - finely chopped
2 Tbsp oil
1 Tbsp ghee
8-10 cashewnuts
1/2 cup water
Salt to taste

Ingredients:
1) Cook basmati rice and keep aside
2) Heat oil in a pan. Add cumin seeds, fennel seeds. Once it starts to change colour - Add onion and fry for a minute
3) Add ginger-garlic paste, green chilli, turmeric powder and garam masala powder . Fry for another minute.
4) Add mixed veggies, peas and beetroot. Cover and cook on medium heat for 2-3 minutes.
5) Add mint leaves, salt. Cover and cook for a minute.
6) Lower the heat. Add cooked basmati rice and mix. Check for salt. Add 1/2cup water if needed. Cover and cook for a minute.
DONE!!!

Uddina vada

Ingredients (Serves 2):
1 cup black dal (uddina bele)
2 Tbsp shredded coconut
1 tsp crushed pepper
3 green chilli - finely diced
1  tsp grated ginger
1 Tbsp finely chopped curry leaves
1 Tbsp rice flour
Salt
Pinch of baking soda
Oil for deep frying

Method:
1) Soak black dal in water for 2-3 hours. Remove excess water and grind it into fine paste. Do not add more than 3 Tbsp of water while grinding
2) Mix this with the rest of the ingredients. Check for salt.
3) Cut a baking paper into a square 4x4 inch square and oil it. Take about 2-3 tbsp of the paste and press it into a circle. Make a hole in the centre
4) Gently drop this into heated oil and fry until golden brown.

Serve with sambar and coriander chutney

Papdi chaat

Chickpea and potato mash:
Ingredients:
3 medium sized potatoes
1/2 cup of chick peas
2 tsp Kasoori methi
1 tsp salt
1/2 tsp finely grounded pepper

Method:
1) Soak chickpeas overnight. Boil along with potato until tender. Peel the skin off the potato and mash it.
2) Place kasoori methi on one palm and rub it with your thumb. Brings out the aroma and flavor (Thanks Praveena aunty for the tip!). Mix this with potato mash, chickpeas, salt, pepper
DONE!!!


Tamarind date chutney:
Ingredients:
15 pitted dates
1 cup water
1/2 tsp chilli powder
1/2 tsp black salt
1 lemon sized tamarind

Method:
1) Soak tamarind in a hot water for 5 minutes
2) Add about 1/2 cup of water to the dates and microwave for 2-3 minutes to soften it. Else boil it on a stove until soft.
3) Squeeze the juice out of tamarind and add it to the mashed dates. Mix with chilli powder, black salt remaining water.
4) Microwave for another 2-3 minutes. Refrigerate it.
DONE!!!

Green chutney:
Ingredients:
1 bunch coriander leaves
3 green chilli
1 tsp cumin
1/2 cup water
1 tsp Salt
1 tsp sugar
3 Tbsp lemon juice

Method:
1) Grind the ingredients above

DONE!!!! :)

Sweetened curd:
Ingredients:
2 cups curds - If using thick yoghurt dilute with water
2 tsp sugar
1 tsp salt
1/2 tsp garam masala

Method:
1) Mix all the ingredients above
DONE!!! :)

Papdi and sev:
Buy it! ;)



The final ensemble:
Ingredients:
All of above
1/2 onion - finely diced

1) Arrange 4-6 papdi in a plate. Place about 1 Tbsp of chickpea-potato mash on it.
2) Add 1 tsp of tamarind date chutney on each of the papdi. Add more to sweeten
3) Pour 2-3 Tbsp of sweetened curds
4) Drizzle with green chutney.
5) Garnish with onion and sev

DONE!!! :)

Vegetable noodle soup

Ingredients (Serves 2):
2-3 cups chopped mixed vegetables
1/2 cup soy
1 shallot - sliced
3 garlic pods - chopped
1 can creamed corn
3 green chilli - chopped
1-2 cups vegetable stock
2 cups water
2 tsp cumin seeds
2 bay leaves
3 Tbsp olive oil
3 Tbsp soy sauce
1 tsp grated galangale
2 tsp chopped coriander
Salt to taste

Ingredients:
1) Heat oil in a wok, add garlic and fry until it turns golden brown. Add onion and fry until it turns translucent. Add green chilli, cumin seeds, bay leaves and fry for 2 minutes
2) Add vegetable stock, water, creamed corn and mixed vegetables. Bring to boil.
3) Add soy sauce, check for salt. Boil for another 5-10 minutes
4) Add noodles and wait for it to be done as per instructions.
5) Remove from heat, garnish with chopped coriander leaves and serve
DONE!!!

Pumpkin curry

Ingredients (Serves 6):
1/2 pumpkin - skin peeled and cut into chunks
1 capsicum - deseeded, cut into chunks
2 onions - cut into chunks
2 tomato - cut into chunks
2 garlic pods - finely diced
2 cloves
2 cardamom
1 tsp coarsely crushed pepper
2 green chilli
1 tsp chilli powder
2 Tbsp lemon juice
1 tsp amchur powder
2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
1/2 tsp fennel seeds
1/2 tsp turmeric powder
1/2 cup water
3 Tbsp oil
Salt to taste

Method:
1) Heat oil in a frying pan. Add clove and coriander and wait for them to pop. Add garlic and fry until it starts to change its colour. Add pepper, coriander seeds, cumin seeds, fenugreek seeds, fennel seeds, green chilli.
2) Add onion and fry until it starts turning translucent. Add turmeric, red chilli powder and amchur powder.
3) Add capsicum and tomato and fry for a minute.
4) Add pumpkin and toss around. Add water and salt. Cover and cook until the pumpkin is soft. (Takes about 20 minutes)
5) Garnish with lemon juice

DONE!!!!

Makai Palak

Just a fancy way of calling Palak paneer if you substitute paneer with sweet corn ;)

Ingredients: (Serves 6):
1 bunch spinach - coarsely chopped
2 tomato - coarsely chopped
1 large onion - coarsely chopped
3-4 sprigs of coriander (optional)
1/2 cup peas (optional)
1 cup corn (boiled or microwaved for 3 minutes)
4 green chilli
1 Tbsp yoghurt/cream (optional)
1 Tbsp ginger garlic paste
2 tsp cumin seeds
2 tsp corainder seeds
1 tsp sugar
1 Tbsp oil
Salt to taste
Water

Method:
1) Take oil in a frying pan once heated add cumin seeds and coriander seeds and fry until it starts to change colour.
2) Add onion, ginger garlic paste, chilli and fry until onion turns translucent.
3) Add tomato and fry for 2-3 minutes. Add spinach and fry for 2-3 minutes.
4) Remove pan from the stove add coriander leaves and wait for it to cool.. Once cool grind it into fine paste
5) Transfer the paste back to the pan. Add yoghurt and sugar. Add water to get the desired consistency. Add corn. Check for salt. Reheat again
DONE!!!

Bhindi besan fry

Ingredients:
1 medium sized onion - chopped
2 cups ladies finger - chopped to 1 to 2 inches in length
4 Tbsp gram flour - besan
2 Tbsp rice flour
2 tsp red chilli powder
1 tsp coriander powder
1/3 tsp turmeric powder
Salt to taste
2 Tbsp oil

Method:
1) In a frying pan heat 1 Tbsp oil. Fry onion when it turns translucent add coriander powder, turmeric, red chilli powder and fry for a minute
2) Add ladies finger, gram flour and rice flour and fry for 5 minutes.
3) Check for salt. Lower the heat and add about 1/2 Tbsp of oil. Fry for 3-4 minutes without tossing. Add the remaining oil, toss the curry and fry for 3-4 minutes. Let bits of ladies finger and besan turn brown - adds to the taste. Toss one final time and let it fry for another 3-4 minutes
DONE!!!