Chanay ki Daal Karela (Bitter Gourd)

Ingredients

Karela /Bitter Gourd 1/2 kg
Chanay Ki Dal 1 cup
Oil 1 cup
Onion chopped 2
Tomatoes chopped 3
Ginger paste 1 tsp
Garlic paste 1 tsp
 Fresh Coriander leaves for garnishing
Salt to taste
Red Chilli powder 1 tsp
Haldi 1/2 tsp
Coriander powder 1 tsp
Cumin powder 1/4 tsp
Garam Masala 1/2 tsp

Method

Soak chana dal for 1-2 hours. Then boil in enough water, drain and keep aside. Now prepare Karela by shaving outer skin with the help of knife, removing inner seeds and pulp. Cut into semi circular rings. Apply little salt and keep in sunlight for 20 minutes. Wash in running water under tap. Squeeze and keep aside. Karela is now ready to cook. Now saute onion in oil. Then add ginger garlic paste fry for 1 minutes. Add tomatoes and spices except garam masala and fry for 5 minutes. Now add karela and fry for 5-6 minutes, then add boiled chana dal and cook for 10-15 minutes on medium flame till oil separates out. Sprinkle garam masala and fresh coriander leaves and simmer. Delicious Chnay Ki dal Aur Karela is ready. Serve with hot with Chapati,phulka or white rice.

Chanay ki Daal Karela (Bitter Gourd)

Gajar Gobhi ka Achar

Ingredients

Carrots/Gajar 1 kg thinly julienned
Cauli flower/phool gobhi 1/2 kg
Ginger thinly julienned 50 gms (optional)
Garlic 20 cloves sliced (optional)
Green chillies (optional)
(Apply 2 tbsps of salt and 2 tsp turmeric/haldi on all the vegetables and leave it for 3 to 4 hours then transfer them on a butter paper or muslin cloth lined tray let them dry completly )

Crushed Mustard seeds/Raai dana 4 tbsps
Crushed Coriander Seeds/sookha dhania 4 tbsp
Crushed Red Chilli 3tbsp
Crushed Fennel seeds/sounf 2 tbsp
nigella/kalonji 2 tsp
White vinegar 4 tbsp
Jaggery syrup/gur ka sheera 4 tbsp
Oil 1/4 cup

Method

mix all ingredients well and store in a airtight container .

Gajar Gobhi ka Achar

Masala Peanuts

Ingredients

Peanuts 2 cups
Baisan/gram flour 1/2 cup
Rice flour 1/4 cup
Coriander powder (dhania) 1 tbsp
Turmeric (haldi) 1/4 tsp
Crushed Red pepper  1tsp
 Black pepper 1 tsp
Finely chopped green chili 1tbsp
Soonth/dried ginger powder 1/2 tsp
Salt to taste
Citric Acid/taatri 1/4 tsp
Water as needed
Oil to frying

Method

In a frying pan roast the dry peanuts on medium heat for 3-4 minutes and let it cool for few minutes.
Mix all the ingredients together in a large bowl.
Add water as needed making sure the spices and flour stick to the peanuts uniformly.
Heat the oil in a frying pan on medium heat.
The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should raise to the top but not change color right away.
put few drops of oil in your hand it helps droping the penuts before putting peanuts on the oil.
While putting the peanuts into oil, loosen them with your fingers to make sure the peanuts are separated and do not form lumps. Peanuts should be separated while frying.
Fry the peanuts until they turn light brown, turning them occasionally.
When they are done cooking, take them out of the oil with a slotted spoon. Place them on a paper towel to absorb the extra oil.
After cooling to room temperature, the peanuts should be crispy.

Masala Peanuts

Banana Chips

Ingredients

4 medium raw bananas
3-4 cups water
salt and freshly crushed black pepper as required
oil for deep frying

Method

Wash and peel the raw banana; peel deep enough, such that only the white pulp remains. Slice the banana into very thin circular slices.
You could use a slicer for this purpose. Heat oil in a heavy bottomed pan; Meanwhile, dissolve salt in some water and keep aside.
Drop a handful of banana slices into the hot oil carefully. Pour a tsp or two of salt water into the oil; The oil will sizzle a little, so make sure you maintain a distance.
Saute regularly so that the slices do not stick to each other and they are cooked all over.
The chips are done when they turn golden yellow in color; Remove from oil and drain on paper towels; Let cool completely and store in airtight containers.
Repeat the whole process for the remaining banana slices.
IMPORTANT:* While adding salt water to subsequent batches, keep in mind that the oil would already have some amount of salt in it. So, you might want to add lesser quantity of salt water every time. You could even add a pinch of turmeric and hing to the salt concentrate, for good color and taste.

Banana Chips

Raw Mango Pickle (Instant) jhatpat Kairi ka Achar

Ingredients

Raw Mango 1/2 kg peeled & thinly julienned
Crushed Red Chilli 1 tbsp
Cumin seeds 1 tsp
Fennel seeds 1 tsp
Black onion seeds (kalonji) 1/2 tsp
Turmeric powder 1 tsp
Salt 2 tsp
Crushed Mustard seeds 2 tbsp
Crushed Coriander Seeds 1 tsp
Garlic 10 cloves peeled and Crushed

Ingredints for Bhagar

Mustard oil 1/2 cup (optional if you dont have mustard oil you can always use any other cooking oil)
Curry leaves 10
Fenugreek seeds 1/2 tsp
Button Red Chillies

Method

Take large mixing bowl or thali add julienned mango and Garlic,salt and all other spices.
mix well so that the spices uniformly coat,
leave for only 30 minutes

Method for Bhagar

heat oil and add all the ingredients for bhagar fry till golden and remove from stove for 5 minutes to let it cool,now add pickled mangoes and start cooking on very low heat for max 10 to 15 minutes.
let it cool & Store in a air tight container and refrigrate.

Raw Mango Pickle (Instant) jhatpat Kairi ka Achar

Crazy Chocolate Cake (NO EGGS, MILK, BUTTER OR BOWLS)

Ingredients

1 1/2 Cups flour (all-purpose)
3 Tbsp. cocoa (unsweetened)
1 Cup sugar (All purchase sugar - Granulated Pure Cane Sugar)
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. pure vanilla extract
5 Tbsp. vegetable oil
1 Cup water

Method

(picture tutorial below)

Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!
Note: Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.

Crazy Chocolate Cake  (NO EGGS, MILK, BUTTER OR BOWLS)

Chola Pulao

Ingredients

Chick peas 2 cups (boiled)
Rice ½ kg
Salt 1-1/2 tsp
Chili powder 1 tsp
Ginger garlic 2 tsp
Bay leaf 1
Yogurt 1 cup
Whole spice 1 tbsp
Onion (fried/brown)  4 tbsp + 2 tbsp
Oil ½ cup

Method

Heat oil add whole spices with 4tbsp brown onion, add ginger garlic, salt , chili powder and boiled chick peas fry for 5 minutes , add 1 cup yogurt fry well, add 5 cups water, cover and let it boil, then add soaked rice cover and cook till rice done.
Sprinkle remaining 2 tbsp fried onion & Serve hot with Kachumbar & Salted yogurt.

Chola Pulao

Bagharay Baingan

Ingredients

Eggplants ½ kg
Onion 1 medium
Green chilies 4
Peanuts 10
Coconut 1 small piece
Poppy seeds 1 tbsp
White cumin 1 tbsp
White sesame seeds 2 tbsp
Coriander seeds 2 tbsp

For gravy

Onions 4 crushed
Tamarind juice 1 cup
Green chilies 4
Curry leaves few
Turmeric powder 1 tsp
Onion seeds 1 tsp
Red chili powder 1 tbsp
Ginger garlic paste 1 tbsp
Salt to taste

For baghar

Fenugreek seeds 6 – 7
Whole red chilies 6 – 8
Curry leaves few
Oil 1 – 1 ½ cups
White cumin 1 tsp

Method

Wash small eggplants and soak in cold water.
Roast together coriander seeds, poppy seeds, green chilies, white sesame seeds, white cumin, peanuts and grated coconut on a tawa and grind finely.
Add chopped onion and mix with ground spices.
Add enough water to the spices to make consistency of chutney.
Make a slit on each eggplant.
Fill in the eggplants with a pinch of salt and prepared spices mixture.
Keep the remaining spices mixture aside.
In a cooking pot, heat cooking oil and sauté white cumin, fenugreek seeds, whole red chilies and curry leaves.
Then add onions and stir fry until they are transparent.
Then add red chili powder, turmeric powder, ginger garlic paste and some water and stir briefly.
Then add eggplants, salt to taste and some water and allow cooking on low flame.
When eggplants are tender, add tamarind paste, few curry leaves, remaining spices mixture, green chilies and onion seeds and allow simmering on low flame until oil forms a separate layer.Serve hot with Chapati or white rice.

Bagharay Baingan

Palak Corn Curry

Ingredients

Spinach - 250 g

 Oil - 5-6 tbsp 

Dry red chilies - 3-4 

Cumin seeds - 1 tsp 

Onion - 1 cup ( thinly sliced ) 

Garlic - 5-6 cloves ( chopped ) 

Ginger - 1 inch piece ( chopped ) 

Tomato - 1\2 cup ( chopped ) 

Coriander powder - 3 tsp 

Red chili powder - 1\2 tsp 

Garam masala powder - 1\2 tsp 

Corn - 3 cups ( boiled till soft ) 

Salt to taste 

Lemon juice - 2 tbsp

Method

Pick the leaves from the spinach bunch and discard the stems. Heat water in a big vessel and let it come to a boil. Add 2 tsp salt and spinach leaves in the boiling water. Cook for 2 minutes. Drain the spinach and run under cold water. Blend in a blender to make a smooth paste. Keep aside. Heat oil in a heavy bottom pan. When the oil is hot, add cumin seeds and dry red chilies. Add garlic and fry for 10 seconds. Add onion and ginger and fry till onions are slightly browned. Add tomatoes and fry for a minute. Add coriander powder, red chili powder and garam masala powder. Add half cup water and fry for 3-4 minutes. Remove the pan from heat. Let it cool for 10 minutes. Blend the onion mixture in a blender to make a smooth paste. Keep the same pan on heat. Add the onion paste to the pan. Add the spinach puree and a cup of water. Cook for 2-3 minutes. Add the boiled corn and salt to taste. Cook for another 3-4 minutes. Add lemon juice and mix well. Transfer in the serving bowl. Garnish with fresh cream. Serve hot with paratha, poori or white rice.

Palak Corn Curry

Spicy Vegan Potato Curry

Ingredients

4 potatoes, peeled and cubed
2 tablespoons vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 teaspoons Red chilli powder
4 teaspoons curry powder
4 teaspoons garam masala
1 (1 inch) piece fresh ginger root, peeled and minced
2 teaspoons salt
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 (15 ounce) can peas, drained
1 (14 ounce) can coconut milk

Method

Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Spicy Vegan Potato Curry

Paneer Tikka

Ingredients

· Paneer / Cottage Cheese - 300 g
· Capsicum - 1
· Onion - 1
· Tomato - 1

Marnade

· Thick yoghurt ( hang in a muslin cloth for 20 mins ) – ½ cup
· Food color - a pinch
· Oil - 1 ½ tbsp
· Corn flour - 1 tbsp
· Amchoor pwd - ½ tsp
· Black salt - ½ tsp
· Red chilly pwd - ½ tsp
· Tandoori masala pwd - 1 tsp
· Ginger garlic paste - 1 tbsp

Method

Add all ingredients of the marinade in a bowl.mix well.
Cube paneer into 2 inch squares.
Add paneer to the marinade.
Combine well to coat the paneer pices with the marinade.
Marinate the paneer pieces for 1 to 2 hours.
 Chop onion, tomato and capsicum to triangular shapes.
Put them in the left over marinade and mix well to coat the vegetables.
Grease the wire or grill rack with oil.
Arrange marinated paneer, capsicum, onion, tomato on the bamboo skewers. ( soak bamboo skewers in water alt least for ½ an hour, before using for grill purpose )
.Pre heat the oven at 200 degree Celsius.
Cook the tikkas for 6 to 8 mins.
Spoon some melted butter on the tikkas and turn over for even grilling.
Cook further for 2 to 3 mins.
Remove from oven.
Sprinkle chat masalaa and lemon juice.
Serve hot with any dips of your choice

Paneer  Tikka 

Chinese Vegetable Hakka Noodles

Ingredients

Sesame oil - 1 tbsp Chili oil - 1 tbsp ( If chili oil is not available, use normal oil and add some more red chili sauce )

Garlic - 8-10 cloves ( chopped )

Ginger - 1 inch piece ) chopped )

Cabbage - 1\2 cup ( shredded )

Bell peppers - 1\2 cup ( chopped )

Carrot - 1 ( julienne )

Celery - 1\4 cup ( chopped )

Dark soy sauce - 2 tsp

Red chili sauce - 3 tsp

Vinegar - 2 tsp

Salt to taste

White pepper powder - 1\4 tsp

Spring onion greens - 1\4 cup

Hakka noodles - 75 gm packet

Method

Boil noodles as per manufactures instruction. wash under water and add a little oil and mix to keep them from sticking. In a light wok, add sesame oil and chili oil. When the oil is very hot, add garlic and ginger. Add cabbage, celery, carrot and bell peppers. Fry on high heat for a minute. Add salt, pepper, soy sauce, red chili sauce and vinegar. Cook for 30 seconds. Add the boiled noodles and mix well. Garnish with spring onion greens. Serve hot with ketchup.

Chinese Vegetable Hakka Noodles

Lauki Raita

Ingredients

Bottle gourd grated250 gm
Yogurt1 cup
Sugar1 tsp
Red chili powder½ tsp
Salt to taste
Green coriander chopped¼ cup
Cumin seeds, roasted ground 1 tsp

Method

In a deep pan, heat 2 cups of water to boiling. Add the grated bottle gourd to this boiling water and stir. Cook for 1 minute and strain. Allow the bottle gourd to cool. When cool, press down in the colander to squeeze out all excess liquid.
Put the yogurt, sugar, red chili powder, salt to taste and chopped coriander in a mixing bowl and blend till smooth.
Add the cooled bottle gourd, cumin powder and stir to blend.
Chill in the refrigerator and serve.

Lauki Raita

Bitter gourd /karela Fry

Ingredients

· Bitter gourd - 2
· Tamarind - small piece
· Onion - 1
· Garlic cloves - 5
· Grated coconut - ½ cup
· Oil - 2 tbsp
· Mustard - ¼ tsp
· Fenugreek - ½ tsp
· Split urad dal - 1 tsp
· Curry leaves - 1 spring
· Turmeric pwd - ¼ tsp
· Red chilly pwd - 1 tsp
· Coriander pwd - 1 tsp
· Salt to taste
· Fresh coriander leaves

Method:

Wash and chop the bittergourd into small circles.
 Soak tamarind in warm water and take thick extract out of it.
 Dry roast onions, garlic cloves on low flame. Once it cools, add it to blender along with grated coconut.
 Add little water and grind it to coarse paste and keep ready.
 Heat oil in a pan.
 Splutter the mustard, cumin seeds, fenugreek, split urad dal and curry leaves.
 Add the sliced bitter gourd pieces and saute in low medium flame for 5 to 7mins.
Add turmeric pwd, red chilly pwd, coriander pwd and salt.
Give a quick stir and combine the spices.
Now add the thick tamarind juice and mix well.
Add required water and cook covered for 2 to 3 mins.
Once the bitter gourd is half cooked, add the coconut paste.
Combine well.
 Let it cook until the masala thickens.
Simmer the flame and saute once in a while for few more minutes.
Turn off flame and garnish with fresh coriander leaves.
Yummilicious & spicy Bitter gourd fry is ready.
 Serve hot with some white rice, sambar, pappad etc.

Bitter gourd Fry

Laal Aaloo

Ingredients

Baby potatoes 1 kg boiled and peeled
Kashmiri lal mirch 10 soaked for 4 hours and grind
Roasted and crushed coriander 1 tbsp
Roasted and crushed cumin 1 tsp
Salt 1 ½ tsp
Chat masala 1 tbsp
Ginger garlic 1 tbsp
Sugar 1 tbsp
Oil ½ cup
Curry leaves 25
tamarind pulp 1/2 cup

Method

Soak red chilies and grind to a fine paste, mix with tamarind pulp, coriander, cumin, salt, sugar, chat masala and ginger garlic paste, heat oil add curry leaves with all the seasonings, fry well till oil comes on top, add boiled baby potatoes, cook for 10 minutes, garnish with chopped coriander leaves.

Laal Aaloo

Achaari karela

Ingredients

Karela ½ kg
Yogurt ½ cup beaten
Onion 1 cup fried light golden
Oil ½ cup
Sugar 1 tsp heaped
Salt 1 tsp
Ginger garlic 1 tsp
Chili powder 1 tsp
Turmeric ½ tsp
Tamarind 3 to 4 pieces
Achaari masala
White cumin 1 tsp heaped
Onion seeds 1 tsp
Fenugreek seeds dry ½ tsp
Coriander seeds 2 tsp
Fennel seeds 1 tsp
Method for achari masala
Roast all slightly on tawa and grind coarsely.

Method

Scrape karela, take out seeds, cut into thick pieces, rub with salt, leave it in the sun for 1 hours, wash well, boil for 5 minutes in water with tamarind pieces, squeeze out all water and fry karela in oil, remove. Heat oil fry onion light golden and remove, add ginger garlic, chili powder, turmeric and salt with yogurt, fry karela,, brown onion, sugar and roasted and grind masala, cover and cook on medium flame till done.

Achaari karela

Garlic mushrooms

Ingredients

Mushroom 1 can cut into halves
Butter 2 ounces
Garlic paste ½ tsp
Parsley chopperized 1 tbsp
Salt ¼ tsp
White pepper ¼ tsp
Mixed herbs ½ tsp

Method

Heat butter fry garlic add chopperized parsley with seasonings, add in mushroom, cook for 2 to 3 minutes, remove and serve hot with piece of garlic bread.

Garlic mushrooms

Aloo ki Tarkaari

Ingredients

Aloo (Potato) half kg (peeled & sliced)
Crushed Red Chilli 1/2 tsp

Turmeric powder 1/4tsp

Salt to taste

Kalonji 1 pinch

Roasted and crushed Corriander seeds 1 tsp

Ingredients for Bhaaghar

Oil 1/4cup

Zeera 1tsp

Crushed Sonf (Fennel)  1/2 tsp

Method

Heat in oil in pan,add all the ingredients for bhaagar and fry for few mins,then add sliced potatoes & all the remaining ingredients and 1/4 cup water,cover the lid cook for 20 mins.

lastly add coriander leaves & Serve with Puri.

Aloo ki Tarkaari

Rajhastani Daal

Ingredients

½ cup, toor (arhar) dal
½ cup, moong dal
½ tsp, turmeric
1 nos, green chili, chopped
2 cups, water
Salt as per taste

For tempering:-
A generous pinch of hing (asafoetida)
½ tsp, mustard seeds
½ tsp, cumin seeds
½ tsp, ginger, grated
4 nos, red button chilies
1-2 nos, green chili, slit
1 tsp, kasuri methi (dried fenugreek)
½ tsp, red chili powder
Juice of one lemon
1 tbsp, ghee

METHOD

Clean and wash both the dals.

Pressure cook both with 2 cups of water, turmeric, green chili and salt upto 3 whistles or till done.

If dal is too thick, add some more water and place on the stove, let it boil on low flame.

Mean while heat the ghee in small pan, add mustard seeds, cumin seeds and allow it to crackle. Add hing.

Add ginger and fry for 30 seconds. Add button chilies, green chili slits and fry for another 30 seconds.

Add kasuri methi, mix and take it off the stove. Immediately add red chili powder and mix, add this tempering to the boiling dal. Also add lemon juice and mix.

Simmer the dal for another 2-3 minutes.

Take it off the stove, dish out and garnish it with green coriander leaves & Serve.

Rajhastani Daal

Caprese Salad

Ingredients

• some red tomatoes ( medium size )

•slices of mozarella cheese , just use a round cookie cutter … try to find one in the same size of tomatoes

•some basil leaves

•1 tsp ground pepper

•salt

•olive oil

•balsamic vinegar ( optional )

Method

In a white serving dish , carefully , pour some spoons of olive oil and drop some balsamic vinegar .
Slice each tomatoe carefully … try to slice them in the same size.
alternate now tomato slices and mozarella carefully , intel obtaining a lovely millefeuille …. Finish with the tomato cover .
Insert some basil leaves between tomato – mozarella layers .

Sprinkle with salt and pepper & Serve.

Caprese Salad