Carrot Cake

 

Ingredients:

• 1 Cup All purpose flour / Maida
• 1 Cup Wheat flour
• 1 tsp Baking powder
• 1 tsp Baking soda
• 1 tsp Cinnamon Powder
• 1/4 tsp Nutmeg Powder
• 1 cup Yogurt
• 1/2 cup brown sugar
• 1 cup Sugar
• 1 tsp Vanilla
• 2 cups Carrots finely shredded
• Almond 1/2 cup, chopped (reserve few for garnishing)
• 1 stick (4oz), unsalted butter room temp
• Pinch of salt
• Flax seed Powder – 2 Tbsp mixed with 6 Tbsp warm water (allow it to sit for 10 mins)

 Method:

• Preheat Oven to 350 degrees F or 180 C.
• In a mixing bowl, add All-purpose Flour, wheat flour Baking Soda, Baking Powder, Cinnamon Powder and Nutmeg Powder. Mix well.
• In another large mixing bowl, add Yogurt, Brown Sugar, Sugar, salt and Vanilla. Mix until sugar dissolves.
• Add  Flax seed Mixture and mix. Add Flour and whisk until a smooth batter is formed.
• Add Carrots, almond and Butter. Mix well.
• Lightly butter the bottoms  cake pans and dust with flour. Pour the batter into the pan & smooth the top.
• Bake for 30 minutes at 350F/180C.
• Remove from Oven and allow the cakes to cool in the pan for 5 minutes

 

 

Brown Rice and Lentil Burger

Ingredients:



• 3 1/2 cups water
• 1/2 cup brown lentils, rinsed and drained
• 1 cup brown rice
• 2 garlic cloves, chopped
• 1 medium red onion, chopped
• 2 red bell peppers, seeded and diced
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp cumin powder
• Wheat flour
• 8 whole-grain buns
• Hummus

Method:

• In a medium saucepan, bring 1 1/2 cups of water to a boil. Add the lentils, reduce the heat, and cook until beans are softened, about 15 minutes. Drain and set aside.
• Meanwhile, in another medium saucepan, bring 2 cups of water to a boil, add the rice, reduce the heat, cover, and simmer until the rice is just tender. Drain and set aside.
• In a sauté pan, sauté the garlic, onion, and peppers until lightly browned.
• In a large bowl, combine the lentils, rice, and vegetables. Add the salt and chili powder, cumin powder and mix well. Add a bit of flour to hold the mixture together, if needed.
• Form into burger-sized patties.Fry the patties in to the pan or on griddile, gently flipping once, until deep golden brown and hot throughout.
• toast the buns while the burgers rest for a moment. Spread the hummus on each bun half and assemble the burgers by layering the patty. Serve immediately with sliced avacado and with any salsa.

 

 

 

Bean Sprout Salad

Ingredients:

 

• 1 tbsp Olive oil
• 1 pound fresh bean sprouts
• 1 medium red bell pepper, seeded and thinly sliced into strips
• 2 heads fresh broccoli
• 1 tbsp white vinegar
• 1 tbsp Soy sauce
• 1 tbsp lemon juice
• 1 tbsp garlic finely chopped
• 1 tsp sugar
• 2 tbsp cilantro finely chopped
• 1/2 tsp dry red chilli flakes
• Salt to taste

 

Method: 

• Cut the broccoli into bite-size pieces. Heat oil in large skillet over medium high heat.
• Add the bean sprouts and cook quickly for 30 seconds.
• Add the peppers, broccoli and  stir fry 2 min. Remove vegetables to a strainer to drain.
• In a large bowl, mix together vinegar,soy sauce, lemon juice, chopped garlic,chopped cilantro, sugar, chilli flakes and salt .
• Add vegetables and toss to coat. Refrigerate for before serving.

 

 

 

Makki Di Roti

Ingredients:

• 1 1/2 cups Cornmeal(Makki ka atta)
• 1/4 cup Whole Wheat Flour
• Salt to taste
• Unsalted butter or ghee as required

Method:

• Add salt and whole-wheat flour to the cornmeal and mix well. 
• Add warm water and knead to make a medium soft dough. 
• Divide into equal portions and shape into balls. 
• Pat each ball between dampened palms to make a roti of medium thickness. 
• Alternatively, roll out each ball between the folds of a greased plastic sheet. 
• Heat a tawa and place a roti on it. Cook on moderate heat till one side is half-done. 
• Turn over and spread some white butter over the surface. 
• Turn over and spread some more butter on the other side. 
• Cook till both sides are golden brown. Serve hot with a dollop of  butter.

Sarson Ka Saag

Ingredients:

• 1 bunch spinach washed and chopped fine 
• 1 bunch mustard greens washed and chopped fine 
• 2 green chillies
• 1 tbsp  ginger paste
• 1 tbsp  garlic paste
• Salt to taste
• 2-3 tbsps ghee or butter
• 1 large onion grated
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• Juice of 1/2 a lime/ lemon
• 1 tbsp corn flour/ maize flour

Method:

• Mix the chopped spinach, chopped mustard greens, green chillies and salt to taste and boil in 1 cup of water till cooked.
• Mash the greens mix well to make a course paste.
• In another pan, heat the ghee on a medium flame. When hot add the grated onion and fry till pale golden.
• Add all the other ingredients and fry till oil separates from the masala.
• Add the greens mix to this and stir till blended.
• Garnish with a dollop of butter and serve with Makki Ki Roti.

Sweet Potato Patties

Ingredients:

• 2 large sweet Potatoes, boiled and mashed
• 1 cup Sabudana (Sago)
• 1/2 cup coarsely ground roasted peanut powder
• 1 tsp Cumin seeds roasted
• 2-3 Green chillies finely chopped
• Cilantro finely chopped
• 1 /2 tsp ginger paste
• Pinch of Sugar
• 1 tsp Lemon juice
• Salt to taste
• 1/2 cup rajgira flour for binding
• Oil for deep frying

Method:

• Wash the sabudana well and then soak it overnight with just enough water to cover it.
• Now drain the sago well. Make sure there is no water in them before using.
• Mix sabudana, mashed sweet potatoes, coarsely ground peanut powder, ginger paste, green chilies, cilantro, cumin seeds, salt, sugar and lemon juice in a bowl.
• Now add 4-5 tbsp rajgira flour and mix all very well and make a dough.
• Now heat the oil in a pan for deep frying. Grease you palms with little oil. And make oval shaped flat vadas. 
• Roll each vada into remaining rajgira flour and keep aside.
• Deep fry vadas in hot oil till golden brown. Drain on absorbent paper. 
• Serve hot with green chutney.

Asparagus Curry

Ingredients:

• 6-8 sticks Asparagus
• 1 small Onion chopped
• 1 small Tomato chopped
• 3 clove Garlic crushed
• 1 inch Ginger crushed
• 1-2 Green chili finely chopped
• 3-4 Curry leaves
• 1/4 Tsp Turmeric powder
• 1/2 Tsp Garam masala
• 1/4 Tsp Red chili powder
• 2 tsp Coriander powder
• 1/2 cup Roasted Peanut Powder
• 1/4 Tsp mustard seeds
• 1/4 Tsp Cumin seeds
• 1/4 Tsp Fennel seeds
• 1/4 Tsp Roasted Seasame seeds
•  Salt to taste
• 2 tbsp Oil
• Enough water

Method:

• Wash the asparagus, trim the thick stalks and chop them. 
• Heat oil in a pan, splutter mustard seeds, cumin seeds, fennel seed, sesame seeds and curry leaves. 
• Fry the onions and green chilies till soft, add the ginger, garlic & tomato.
• After tomato become soft add asparagus. Add little water about 1/2 cup cover and cook over low flame for 6 minutes
•  or until it becomes soft. Now add the turmeric powder, garam masala, chili powder, corainder powder and salt.
• Now add roasted peanut powder & keep cooking over low medium flame until become little thick. 
• Serve hot as a side for rice or roti.

Mixed Dal Khichadi

Ingredients:

• Basmati Rice - 2 cups
• Moong Dal - 1/4 th cup
• Toor Dal - 1/4 th cup
• Masoor Dal - 1/4 th cup
• Ghee/Clarified Butter - 1 tsp
• Oil - 1 tsp
• Cumin Seeds/Jeera - 1 tsp
• Fennel Seeds/Saunf - 1/2 tsp
• Cinnamon Stick/Dalchini - 1
• Cloves/Laung - 4
• Asafoetida/Hing - a pinch
• Turmeric/Haldi - 1/4 tsp
• Onion - 1 small, chopped
• Ginger - 1 small piece, minced
• Green chilles - 2, finely chopped
• Garlic - 1 clove, minced fine
• Curry leaves - 4-5
• Tomatoes - 2, chopped
• Diced carrot, potato & green peas - all1 cup
• Mint - 2 tsp, finely chopped
• Cilantro/Coriander Leaves - 2 tsp, finely chopped
• Salt - to taste

Method:

• Wash the rice and dals, soak them in water together and set them aside.
• Heat the  oil in a pressure cooker, add the cumin seeds, fennel seeds, asafoetida, cinnamon stick and cloves.

• When the cumin seeds splutter, add the curry leaves, onions, green chillies, ginger and garlic.

•  Now add in the chopped tomato, diced vegetables, peas and rice dal mixture, mix it well.

• Add chopped mint leaves & cilantro. Then add salt & turmeric powder and pressure cook with 6 cups of water till the rice and dal turn mushy. Take about 3-4 whistles.
• Once the pressure is released from the cooker, open it and add ghee or butter, let it melt, mix it well.

Enjoy the hot delicious khichdi with plain yogurt,  papad and pickle.

Kalakand / Milk Barfi

This is very very yummy and tempting sweet.... I was very much impressed by the outcome of this sweet.

Ingredients

• 2 liters Whole Milk

• 1 cup Sugar

• Chopped Nuts, to decorate (pistachios, almonds, etc)

• 1 tsp vinegar, dissolved in 1/4 cup water

Method

• Boil half the milk and add the dissolved vinegar as it comes to boil.

• Switch off gas. Once the chenna / cottage cheese settles sieve through muslin cloth, rinse under the cold water,  press out excess water, take in a plate and press down. Do not knead.

• Put the remaining milk in a heavy pan and boil to half. Stir continuously.

• Add the chenna and boil till the mixture thickens, stirring continuously.
• Add sugar and continoue to cook, stirring all the while till softly thinckens in a lump.
• Set in a tray or plate and sprinkle chopped nuts.
• Let it cool for about one hour. Cut the kalakand in squares.

Kale With Chana/Gram Dal

Ingredients:

• 4-5 Kale leaves
• 1/2 Cup Channa Dal
• 2 Tbsp Peanuts
• 2 Tbsp Coconut Slices
• 1 Tbsp Tamarind Pulp
• 1 Tsp Jaggery
• 1/4 Tsp Turmeric Powder
• 1/2 Tsp Red Chili powder
• 1/4 Tsp Garam Masala
• Salt to taste
• 1/4 Tsp Mustard seeds
• 1/4 Tsp Cumin seeds
• 1/4 Tsp Ajawain
• 1 Pinch Hing
• 1-2 Dry red chilies

Method:

• Wash and finely chop the Kale leaves.
•  Soak Peanuts and Channa Dal in water for 4-5 hours. Pressure cook  Kale leaves, Channa Dal, peanuts along with sliced coconut up to 3-4 whistles.
• In a kadhai heat the oil. After the oil is heated up ,add mustard seeds, after they crackle add hing (asafoetida), cumin seeds, ajawain and red chilies. Add turmeric Powder. Fry for 10 seconds. Mix well.
• Add  pressure cooked mixture into this kadhai.
• Add garam masal, red chili powder, tamarind pulp and jaggery, salt to taste, little water.
•  Allow to boil for 5 minutes. Mix well

Sauteed Brussels Sprouts

Ingredients:

• 10-15 Brussels Sprouts 
• 1 Tbsp Olive Oil
• 1 Tsp Chopped Garlic
• Salt & Pepper to taste
• 1 Tsp Grated Cheese 

Method:

• Remove any wilted or yellowed leaves from the Brussels sprouts and trim the stem close to the heads.
• Boil Brussels sprouts for 5-8 minutes depending on desired crunchiness.
• Remove sprouts and put into large bowl, cover with cold  water. 
• On a cutting board, cut sprouts in half. 
• Put olive oil and chopped garlic into a large saute pan. 
• Saute garlic over medium heat until it is golden brown.  
• Put sprouts in pan an saute approximately 2 min, then turn sides an saute for another 2 min . Add salt and pepper to taste. 
• Add grated cheese. Serve immediately.   

  

Aluchi Gola Bhaji / Colocasia Laves Dry Curry

Sharing this recipe which I have recently watched on one of the Marathi TV show. I made this bhaji it turned out excellent. Simply delicious....

Ingredients:

4-5 Colocasia leaves finely chopped

1/2 Cup Toor Dal

2 Tbsp rice

1 Tbsp Tamarind pulp

1 Tbsp Jaggery

1/2 Tsp Turmeric powder

1/4 Tsp Asafoetida/Hing

1/2 Tsp Mustard seeds

4-5 garlic cloves, peeled & chopped

1/2 Tsp Red chili powder

4-5 Dry reds chilies

1-2 Tsp fresh grated coconut

Salt to taste

3 Tbsp oil

Method:

Wash colocasia leaves thoroughly and chop them very finely. Wash toor dal, rice and keep aside.

In a big saucepan mix together toor dal, rice, chopped colocasia leaves, turmeric powder, red chili powder, salt, jaggery & tamarind pulp. Add enough water and cook on medium heat until rice & dal cooked. It will take approximately 20-25 min.

Heat oil in a kadai or saucepan, fry dry red chillies in it and crushed them and keep aside.

In a remaining oil add mustard seeds & hing, after mustard seeds splutter add chopped garlic.

As garlic change color add colocasia leaves & dal mixture. Mix very well and again cook for 8-10 min.

Garnish with crushed red chilies, grated coconut and serve hot with roti or bhakari.

Falafel

Ingredients:

• 2 cups dried garbanzo beans
• 1 cup cilantro 
• 1/2 cup parsley
• 1 small onion
• 6-8 garlic cloves minced
• 2 tsp salt
• 2 tbs coriander powder
• 1 tsp cumin powder
• 1/2 tsp black pepper powder
• 3-4 tbs all purpose flour
• 1 tsp baking soda 
• vegetable oil for frying 

Method:

• Soak the garbanzo beans in water over night the day before cooking. 
• Blend the garbanzo beans and  in a food processor until the beans are the consistency of fine crumbs. 
• Put in a large bowl. Next put the onion, garlic, cilantro and parsley in the blender and blend until it is a paste consistency, add to bean mixture. 
• To the bowl add the cumin powder, coriander powder, salt, black pepper, flour and  mix very well. 
• Heat vegetable oil in a frying pan, turn to medium-low heat. 
• Add the baking soda to the bean mixture before frying and mix well. 
• Mold the falafel mixture into small balls and drop into oil to fry, continually turn over the falafel balls to keep the color an even brown on all sides, when they are a medium brown color, remove the balls and drain on a paper towel for a minute. 
• Serve warm and fresh with pita bread and vegetables.

Green Gram Dosa / Pesarattu

Ingredients:

• Green gram - 1 Cup
• Rice  - 1/4 cup
• Green chilli chopped - 2
• Ginger chopped - 1/2 inch piece
• Cumin seeds - 1 2 tbsp
• Oil - for making dosas
• Salt to taste
• 1 Small Onion finely chopped 
• 2 Green chilli chopped 
• Coriander chopped 

Method:

• Take both rice and green gram into a large bowl and wash it thoroughly under cold water.
•  Soak them over night or for at least 8 hours.Grind them along with green chilli,ginger and salt by adding required water.Don't add too much water.
• Heat nonstick pan on a medium heat. Take a ladle full of batter and spread on nonstick pan evenly.
• Sprinkle onions,chillies and coriander leaves.Drizzle some oil around the dosa and on the onions.
• Cook for a few minutes and flip over to the other side. Cook a few more minutes.
• Serve hot with your favourite chutney.

Dalia (Cracked/ Broken Wheat) Dhokla

Ingredients:

• 1 cup roasted dalia or broken wheat
• 1 cup buttermilk or 1/2 cup sour plain yogurt 
• 1 small carrot grated
• 1-2 green chilly finely chopped
• 1 tsp grated ginger
• 4-5 curry leaves
• 1 tsp sesame seeds  
• 1 tsp ajwain / carom seeds
• 2 tbsp finely chopped onion
• 1 tbsp kasoori methi / dry fenugreek leaves
• 1 tsp udad dal
• 1/4 tsp hing
• pinch of turmeric powder
• salt to taste
• 1 tsp ENO fruit salt
• 2 tsp oil for tempering
• 1 tsp cumin & mustard seeds

Method:

• Soak dalia in buttermilk or yogurt for 30 min. Then add grated ginger, chopped chilly, ajwain , grated carrot & chopped onion.
• Add little water if batter is thick and adjust the consistency. Add salt to taste and kasoori methi.
• Heat 1 tsp oil in a pan. Add cumin, mustard seed, udad dal, sesame seeds, curry leaves & turmeric powder. When seeds starts popping, add some seasoning to dalia batter and mix well. Keep remaining seasoning aside for later use.
• Allow batter to rest for 10 min.
• Meantime, prepare a stock pot or pressure cooker with 1 cup water. Bring it to a boil.
• Prepare dhokla stand plates by spraying cooking oil.
• Once the Water comes to a boil, add ENO fruit salt to the batter and mix well. The batter will foam up.
• Pour batter immediately into the Dhokla plates (filling only half way up) and place Dhokla stand into the stock pot.  If using a pressure cooker, do not place the weight or whistle on the cooker.
•  Cover the stock pot and cook the Dhokla on medium heat for 15 minutes.
•  Switch off stove and remove the Dhokla stand from the stock pot. Let is cool for a few minutes.
•  Sprinkle chopped Cilantro Leaves on the Dhokla and pour above seasoned oil over the top.
•  Cut Dhokla into desired square pieces and serve with mint/coriander chutney

Vermicelli / Sevai Upma

Ingredients:

• 1 cup sevai (vermicelli)
• 1/2 cup medium sized onion finely chopped
• 1/4 cup roasted peanuts
• 1 tsp cumin seeds 
• 1 tsp mustard seeds
• 1 tsp udad dal
• 2 green chilies finely chopped
• few curry leaves
• pinch of asafoetida/hing
• 1 tbsp lemon juice 
• 2 tbsp finely chopped coriander 
• 1 tbsp oil
• salt to taste
• sugar to taste
• 1/4 tsp turmeric powder 

Method:

• Boil 2-3 cups of water & add the vermicelli to it along with some salt. 
• Cook till they are done. Drain & soak in cold water to prevent them from cooking further. 
• Drain again & sprinkle some oil & mix to prevent them from sticking. Keep aside.
• In a pan, heat oil & when hot add the cumin seeds, mustard seeds & udad dal when they splutter add the green chilies & curry leaves. 
• Add the onions & asafoetida. Saute till onions turn translucent. 
• Now add the roasted peanuts & saute for a minute.
• Then add lemon juice, turmeric powder, sugar & salt. Mix well & cook for a minute. 
• Add the cooked & drained vermicelli. Mix thoroughly. 
• Garnish with some coriander leaves. Mix till all is well combined. Cover & cook for a minute

Spinach Nuggets

Ingredients:

• 1/2 Cup chopped & cooked spinach
• 1 Cup smashed potato
• 1/2 Cup bread crumbs
• 1/2 Cup grated any cheese
• Salt & pepper to taste
• 1 tsp olive oil

Method:

• Preheat oven to 400 F. Line baking sheet with aluminium foil, lightly coat with cooking spray.
• Mix together bread crumbs and salt.
• In a medium sized bowl, combine smashed potato, cooked spinach, grated cheese & olive oil.
• Season with salt & pepper. Use hands to form bite sized nugget pieces. 
• Roll each one in bread crumb mixture to coat. Place nuggets on a baking sheet & bake for 10-12 min.or until lightly browned.
• Serve hot with any dipping sauce or ketchup.

Bottle gourd / Lauki & Potato Curry

Today I would love to share my friend's Lauki curry recipe.   This curry is so delicious, try serving this curry using this recipe, I bet everyone will surely love it.....

Ingredients:

• 1 Medium Bottle gourd (dudhi/lauki) 
• 2 Small Red Potatoes 
• 2 cups of water.
• 1/2 tsp salt

Masala for Grinding

• 1/2 Onion slices
• 6-7 Red Kashmiri Red Chillies
• 1 tsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp methi seeds
• 1 flake garlic
• 1/2 tsp turmeric powder
• small lemon size ball of tamarind
• 1/2 Cup  dry Coconut  powder or fresh grated coconut
• 1 & 1/2 cup of water 

For Tempering 

• 1/2 onion slices
• 5-6 curry leaves
• 2 tbsp oil

Method:

• Peel the bottle gourd and red potato cut it into big pieces. 
• In a deep casserole put 2 cups of water , cubed bottle gourd and potato with 1/2 tsp salt and boil until soft. 
• Grind all the above masala to a fine smooth paste with 1 1/2 cup of water, add more if you need.
• Add the ground masala to the cooked bottle gourd and on high flame give a quick boil.
• Adjust the salt and the thickness of the curry by adding little more water.
• Take a pan with 2 tbsp oil, once the oil is hot put curry leaves and onion slices and fry until onion become brownish .
• Temper the curry with sliced onions and curry leaves.

Paneer Cherry Paratha

Ingredients:

For the Stuffing:

• 1 Cup Grated Paneer
• 1 Smashed potato
• 1/2 Cup Chopped Cherries
• 2 Tbsp Milk powder or Khoya
• 1 Tsp Ginger paste
• 1 Tsp Garam Masala
• 2 Tbsp Raisins
• Salt to taste
• 1/2 Tsp oil

For the Covering:

• 1 Cup Wheat Flour
• 2 Tbsp Melted Ghee
• Pinch of salt
• Enough water for making dough

Method:

For the stuffing:

• Heat oil in a kadai or in a pan. Add ginger paste, chopped cherries & raisins. Saute it for 2 min.
• Add crushed paneer, smashed potato, khoya, garam masala and salt as per taste. Mix very well.
• Cook this mixture for 2-3 min.
• Than transfer this mixture in a plate for cooling. Mixture should be cool completely. 

For the covering and making the parathas:

• Knead the dough with a little ghee and salt  by adding enough water and make small balls. 
• Roll each ball with a little dry flour. 
• Place a tablespoon of the filling or stuffing in the center and seal. 
• Roll it out to about three inches in diameter.
•  Roast the parathas using ghee on both sides till there are light brown spots. Remove and apply ghee. Serve hot.

Panch Dal / Five Lentil Stew

Ingredients:

• 1/4 cup Channa dal
• 1/4 cup Urad Dal
• 1/4 cup Masoor dal
• 1/4 cup Toor dal
• 1/4 cup Mung dal
• 5 cups warm water
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp aamchur powder/ dry mango powder
• 1 tbsp oil or 1 tablespoon ghee
• 1 large onion, chopped, finely
• 1 tbsp garlic clove, crushed
• 1 tsp cumin seeds
• 1 tsp saunf / fennel seeds
• 2-3 bay leaf
• 1 tsp garam masala
• 1/2 tsp cinnamon powder
• 2 large tomatoes, chopped
• 1 tsp salt (to taste)

Method:

• Wash and soak all dals in a 1 cup warm water for at least an hour. Drain and keep aside.
• Add 4 cups warm water and cook soaked dals in a pressure cooker for 15 to 20 minutes, over medium flame, till the dals are cooked.
• Heat the oil or ghee in a pan, add bay leaf, cumin seeds and fennel seeds allow the seeds to crackle.
• Add the onions and crushed garlic and cook till they are golden brown.
• Add the tomatoes, cinnamon powder, red chilli powder, turmeric powder and cook for 4 to 5 minutes.
• Add garam masala and aamchur powder then add the cooked dals and salt and allow the dal to come to a boil.
• Garnish with coriander leaves and serve hot with rice or roti.

Bombay Potatoes

Ingredients:

• 4-5 medium potatoes, peeled, parboiled and cut into cubes
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1-2 bay leaves
• 1/2 tsp ginger, grated
• 1/2 tsp garlic, grated
• 1 tsp lemon juice
• 1 medium onion, peeled & sliced
• 1 small tomato chopped ( optional)
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp amchur powder or mango powder
• 1/2 tsp chilly powder
• Salt to taste

Method:

• Boil the potatoes. Put them in a colander & run cold water over them. Peel them & cut them into cubes. Keep aside.
• Heat the oil in a deep frying pan.
• Add mustard seeds, cumin seeds, coriander seeds & bay leaf. Allow the seeds to splutter.
• Add the ginger, garlic & onion. Fry until the onion is medium brown.
• Add chopped tomato & lemon juice & cook for 3-4 min.
• Turn the heat down & add all ground spices. give a quick stir to release flavors.
• Add the potatoes, turn the heat up to medium and stir fry the potatoes for a few minutes, until all potatoes are well coated with spices.
• Add coriander leaves and serve hot with rice, roti or puri.

Pumpkin Sweet Paratha

Ingredients:

• 2 Cups peeled & grated pumpkin or squash
• 1 & 1/2 cup jaggery grated or powdered
• 1 cup whole wheat flour
• 2 tbsp rice flour
• Pinch of salt
• 2 tsp ghee
• Oil for shallow fry

Method:

• Heat 2 tsp ghee in a pan, add the grated pumpkin stir & cover with a lid.
• After the pumpkin become soft & is cooked add the jaggery & mix very well.
• let the mixture cook till most of the moisture dries up. Do not over cook.
• Add a pinch of salt to the pumpkin mixture.
• Let the mixture cool down. Add the wheat flour & rice flour to the pumpkin mixture little at a time to make a stiff dough. do not required to add water.
• Cover this dough & let it rest for 15-20 min.
• Divide the dough in a small balls. Roll each portion into a big circle. It should be slightly thick. 
• Mean while heat deep fry pan on a medium heat. Shallow fry all paratha on medium hot oil.
• Store when they are completely cool . Serve with any pickle or hot tea.

Spinach & Spring/Green Onion Soup

• Ingredients:

• 5 tablespoons butter
• 1 bunch green onions, chopped
• 1/4 cup all purpose flour
• 3 1/2 cups milk 
• 2 cups fresh baby spinach leaves
• Ground nutmeg
• Salt & pepper to taste

Method:

• Melt 4 tablespoons butter in heavy large saucepan over medium heat. 
• Add green onions and sauté until just tender, about 3 minutes. 
• Sprinkle flour over; whisk 1 minute. Gradually whisk in milk. Whisk until mixture comes to boil and thickens, about 4 minutes. Remove from heat.
• Melt 1 tablespoon butter in heavy large pot over medium-high heat. Add spinach; toss until wilted and tender but still bright green, about 3 minutes. 
• Add spinach to milk mixture. Puree soup in batches in blender. 
• Return to same saucepan and rewarm over low heat. Season with nutmeg, salt and pepper. Ladle soup into bowls. Garnish with chopped green onion.

• 
  

Garden Pasta Salad

Ingredients:

• 1 Cup uncooked spiral pasta
• 2 stalks celery chopped
• 1/2 cup chopped green bell pepper
• 1/2 cup cucumber peeled & chopped
• 1 large tomato diced
• 1/2 cup green bean sprouts
• 1/2 cup grated cheese
• 4-5 lettuce leaves

For Dressing:

• 1 tbsp lemon juice
• 1 tbsp soy sauce
• 1 tbsp white vinegar
• 1 tbsp olive oil
• 1 tbsp fresh garlic minced
• salt to taste
• sugar to taste
• 1/4 tsp black pepper powder

Method:

• Combine all dressing ingredients in a small cup & mix it very well & keep aside
• Cook pasta in large pot of boiling water until it is done. Rinse under cold water, and drain.
• Mix chopped  celery, cucumber, green pepper, tomatoes, and sprouts together in large bowl.
• Combine cooled pasta and vegetables together in large bowl. Pour  dressing over mixture, add Parmesan cheese and mix well.
• Chill for one hour & serve with lettuce leaves.