Vegetable Soup with Crispy Rice

Vegetable  Soup with Crispy Rice

A hot bowl of soup is always welcomed on any day. Tried, sick or dieting. In this recipe I have made a very simple vegetable soup which is delectable and easy to make. It is a soul food. I have attached a video to show the steps. Please do encourage me as this is my first self made video.... Thank you....
Ingredients
2 tbsps of each Vegetable minced
Onion
Garlic
Capsicum
Cabbage
Carrot
Broccoli
French Beans
Spring Onion
1 tsp Ginger minced
1/2 tsp Green chilli minced
2 tbsp Rice Wine Vinegar
2 tbsp Light Soya Sauce
2 tbsp Lemongrass sauce
Salt to taste
3 tbsp Corn flour
2 tbsp Sesame seed oil 

Method 

Take a deep bottom pan, add oil. Add the garlic, ginger, green chilli. Saute it for a minute, add the onion and capsicum, saute it for a minute. Add rest of the vegetables one after the other, saute it for 2 minutes. Add the salt, rice wine vinegar,  light soya sauce and lemongrass sauce, stir it. Add 4 cups of water and let it simmer for 5 minutes. Add 2 tbsp of water in the corn flour, mix it. Add the corn flour into the soup. Let it simmer till it thickens. Serve the hot soup with some chopped spring onions and  crispy rice. 

To make Crispy Rice
Take cooked rice, add in hot oil and fry it. 

Aab Gosht

Aab Gosht
This dish is made in several ways. As milk is added, it makes this dish unique. 
Ingredients
1/2 kg Mutton
1 cup Bengal Gram soaked
2 Medium size Onions chopped finely
3 Medium sized Tomatoes chopped
1 tsp Garlic paste
1 tsp Ginger paste
1 tsp Green Chilli paste
1 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp Fennel powder
1/2 tsp Garam Masala powder
1/4 tsp Turmeric powder
1/2 tsp Pepper powder
Salt to taste
1/2 cup Coconut Milk
1 cup Milk
1 tbsp Oil
1 tbsp Ghee

Method
Heat oil and ghee in a pressure cooker. Add onions and saute till translucent.  Add tomatoes, ginger and green chilli pastes, gram dal, turmeric, salt and mutton. Stir well for 5 minutes, add 1 1/4 cups of water and pressure cook till 3 whistles. After all the pressure releases open the cooker.  Add cumin powder, coriander powder, fennel powder, garam masala powder and pepper powder , stir and simmer for 10 minutes on low heat. Add coconut milk and milk and let it simmer for 10 minutes more. Serve hot.

Egg Omelet Sandwich with Cottage Cheese Spinach and Carrot Spread

Egg Omelet Sandwich with Cottage Cheese Spinach and Carrot Spread.......
For the Spread
1 cup Cottage cheese crumbs
1/4 cup Hung Curd / Yogurt
2 tbsp Fresh Cream
1 cup Spinach chopped
1/2 cup Carrot shredded
1/4 tsp Garlic powder
1/4 tsp Pepper powder
Salt to taste
1 tsp Butter

Method
Take a pan, add butter, let it melt. Add spinach and saute till the water in the spinach has dried up. Keep it aside. In a blender add cottage cheese, hung curd, cream, salt, pepper, garlic powder and blend it till smooth. Add spinach and carrot, mix it. Keep it aside.

Egg Omelet
Ingredients
6 Eggs
1 medium size Onion chopped finely
1 medium size Tomato de seeded and chopped finely
1 tbsp Red Chillies sliced
Salt to taste
1/4 Pepper powder
2 tbsp Oil

Method
Take a mixing bowl, add all the above ingredients expect oil. Beat the eggs well. Take a big pan, add oil, let it heat. Spread the egg batter and let it cook. Once done cut it into pieces.

To Assemble
Take bread slices, apply the spread on the slices. Add a omelet piece on the bread slice. Cover with another bread slice, cut the sandwich into pieces. Serve with potato chips....

PiyajKoli

PiyajKoli
Piyajkoli in Bengali,  are the stem of the Onion buds, it  is a winter veggie and a delicacy of Bengal. It is very surprising that Onions are grown in Maharashtra, but these onion buds are not known and seen much in the markets of Mumbai. It is one of my most favorite vegetable and I wait for it eagerly. Very simple to cook and extremely delectable.

I am sharing  2 very easy recipes with Piyajkoli / Onion buds.   

Piyajkoli Bhaja / Stem of the Onion Buds stirred fried with potatoes...
Ingredients
2 bunch of Onion buds cut into 1 inch size pieces
2 Potatoes, peeled and cut into long stripes
2 Green chillies slit
1/4 tsp Nigella seeds / Kalonji
1/2 tsp Turmeric powder
Salt to taste
2 tbsp Mustard oil

Method:
Take a wok and heat oil to smoking point and add green chilli and nigella seeds. Let it crackle. Add the potatoes. Saute it for a minute. Sprinkle some salt, stir fry and cook potatoes until they are half done. Add the stem of onion buds, turmeric powder.
Stir occasionally in between and cook on medium high flame till done. Serve with hot dal and rice.

P.S. Small size Prawns can be added to the stir fry...

Aloo ar Piyajkoli Diye Macher Jhol / Fish gravy cooked with Potatoes and Onion buds Stem....

For Marinating and frying the Fish
Ingredients
6 pieces of any Fish like Tangra (Cat Fish) or Rani (Red Mullets) or Barramundi (Bhetki) or any medium size fish...
1/2 tsp Turmeric powder
Salt to taste
Mustard Oil to fry the fish

Method
Marinate the fish with salt and turmeric powder and keep it for 15 minutes. Heat oil in a wok. Fry the fish till brown on both the sides.

For the Gravy
Ingredients
Fried Fish
2 Big size Potatoes cut into wedges
1 Bunch bunch of Onion buds cut into 1 inch size pieces
1 large Tomato sliced
2 Green Chillies slit
2 Green Chillies paste
1 tsp Ginger paste
1/2 tsp Panch Phoran
1/2 tsp Turmeric powder
Salt to taste
2 tbsp Mustard oil

Method
Heat mustard oil in a pan till smoking hot. Add the Panch Phoran and the slit green chillies, let the Panch Phoran crackle. Add the potatoes, saute and cook for 2 minutes, add the tomato, ginger, chilli paste, salt and turmeric powder. Stir and cook for 3 minutes on medium high flame. Add 2 cups of water, half cook the potatoes. Add the stem of the onion buds. Cover and let it simmer till the potatoes are almost done. Add the fish.. Cover and cook on medium heat till the fish is done and the potatoes are cooked. Serve with hot rice.

P.S. Brinjals can also be added to the gravy if wanted..

Spinach, Carrot and Cheese Roulade

Spinach, Carrot and Cheese Roulade
For the Filling
Ingredients
1/4 cup Cream Cheese
1 cup Cottage cheese
2tbsp  Yogurt / Curd
Salt to taste
1/4 tsp Italian seasoning
1 cup Carrot shredded

Method
In the blender add all the above ingredients except carrots and blend it till smooth. Keep it aside.

For the Spinach Roulade
Ingredients
4 cups Spinach chopped, blanched and water squeezed out

4 Garlic cloves Minced 
3 Eggs separated
2 cups Mozzarella shredded
Salt to taste
1/4 tsp Pepper powder
2 tbsp melted Butter

Method
Take a mixing bowl, add spinach, 1 cup Mozzarella cheese, egg yolk, garlic, salt to taste and pepper powder. Mix it. Take the egg whites and beat it till stiff. Add the egg whites in the spinach and fold it gently. Take a baking tin. Line a the tin with greaseproof paper and it brush with butter. Pour the batter in the tin. Bake at 180 degrees celcius  degrees for 10 minutes in a preheated oven. Take the tin out and spread the remaining cheese and bake it again for 15 minutes. Remove it from the oven and turn this over on a greaseproof paper to cool slightly. Peel the top layer of paper and roll up gently with the bottom greaseproof paper in the roll and leave to cool.

To Assemble
Open up the roll. Spread the filling and sprinkle the carrots on top. Roll it back. Chill in the fridge for 1 hour. Cut into roundles and serve.

Tiranga Barfi (Green Pea,Carrot Mava Barfi)

Happy Republic Day to all.....
Tiranga Barfi (Green Pea,Carrot Mava Barfi)
Ingredients
750 grams Mawa
750 grams Cottage cheese  (Paneer )
11/2 cups Condensed milk
2 cup Green Peas puree
2 cup Carrot puree
3/4 tsp Cardomom powder
3 Pinches of Salt
Sprinkle of  Pistachio powder and few Almond flakes for garnishing
Ghee for greasing

Method
Take a plate and make crumbs of mawa and paneer. Divide the mava, paneer, condensed milk, cardomom powder and salt into 3 parts.  Take a heavy bottom pan add  the green pea puree, stirring occasionally reduce the water content in the puree, Add  mawa and paneer and stirring it  continuously cook it for 10 minutes till the liquid in it dries up a bit. Add the condensed milk, salt and cardomom powder, stir and cook on low flame till the mixture forms almost like a dough. Take it out and spread the mixture on a greased plate while it is hot. Take the another  pan, add only the mava and paneer, salt, condensed milk and cardomom powder, repeat the process. After the middle layer is done, take a pan and repeat the same with carrot puree. Take it out and spread the mixture on the white mixture.  Sprinkle with pistachios powder and almond flakes. Let it sit in the fridge for 6 hours till it sets. Cut into pieces and serve.

Karahi Gosht

Karahi Gosht
Ingredients
1/2 kg Mutton
2 Onions sliced
1 medium size Tomatoes chopped
2 medium sized Tomatoes chopped to make puree.
1 tsp Green chillies paste
1 tsp Garlic cloves paste
1 tsp Ginger paste
2 tbsp Karahi Masala powder
1/2 tsp Garam Masala powder
1/2 tsp Turmeric powder
½ tsp Red chilli powder
½ tsp Pepper powder
Salt to taste
2 tbsp Oil
Few Coriander leaves chopped for garnish 1 small pieces Ginger cut into juliennes for garnish

Method
Boil the mutton in a glass of water and keep it aside along with its stock. Grind the chopped tomatoes with half cup mutton stock. Take a wok, a 1 tbsp oil, add the tomato puree and 1 tbsp Karahi Masala and cook it for 4 to 5 minutes. Keep it aside. Heat remaining oil in a wok,  add sliced onions, saute it till brown in colour. Add the chopped tomatoes, when the  tomatoes are tender, add turmeric powder, red chilli powder, garam masala powder, 1 tbsp Karahi masala powder, pepper powder, salt, garlic paste, ginger  and chilli paste. Cook it for 2-3 minutes. Add the mutton, tomato puree and remaining stock. Stir, cover and cook for 15 minutes on low heat.  Garnish with ginger juliennes and chopped coriander leaves. Serve it hot with Naan,  Roti or Paratha and sliced onion.

Karahi Masala powder
Ingredients
2 tbsp Coriander seeds roasted
1 tbsp Cumin seeds roasted
1/2 tbsp Pepper Corns
4 Red Dry Chillies
6 Cloves
1 stick Cinnamon
4 Green Cardomon
1 tbsp Kasuri Methi
1 tsp Turmeric powder

Method
Grind  all the above ingredients in a grinder in to a powder.

Green Sorrel leaves / Ambat Chuka with Makhana

Green Sorrel leaves / Ambat Chuka with  Makhana
Ingredients
1 bunch Green Sorrel leaves chopped
1 Onion chopped
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Green Chillies paste
1 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Chilli powder
1/2 tsp Garam Masala powder
1/4 tsp Turmeric powder
1/2 tsp Sugar
Salt to taste
1/2 cup Makhana
1 tbsp Fresh Cream
2 tsp Ghee

Method
Heat 1 tsp ghee in a pan, add chopped onion,  saute it till brown. Add ginger, garlic and chilli paste. Sauté it for few minutes. Add the chopped sorrel leaves. Cook for 2 minutes. Add coriander powder, cumin seeds, chilli powder, garam masala powder, turmeric powder, sugar and salt. Cover and cook for 5 minutes. Add the makhanas and 1 tsp ghee, stir it well and cook it for 2 minutes at low flame. Add the cream and serve hot with Roti, Naan, Paratha.

P.S. If you can't take too much of sour then you can add 1/2 bunch of sorrel leaves and 1 bunch of spinach.

Maharashtrian cuisine ...... Kandachi Pat takun Zunka, Bajri chi Bhakri and Kolambi Bhat

 Maharashtrian cuisine......

Kandachi Pat takun Zunka

Bajri chi Bhakri 

Kolambi Bhat

Kandachi Pat takun Zunka

Ingredients

2 cups Spring Onions chopped 

1 Onion chopped 

2 Green chillies chopped 

1 cup Gram flour 

1/2 tsp Chilli powder 

1/2 tsp Turmeric powder 

1/4 tsp Mustard seeds 

2 tbsp Oil

Method 

Heat oil in a wok. Add mustard seeds. Let it crackle. Add onion and chillies. Sauté for few minutes. Add spring onions and sauté for 2 minutes. Add the gram flour little at a time and stir it. Sprinkle some water and keep stirring and cooking till the gram flour has cooked and Zunka is dried. Serve hot with Bhakri.

Bajri chi Bhakri 

Ingredients

1 cup Bajra flour

Warm water

Salt to taste 

Ghee to apply

Method 

Take Bajra flour in a mixing bowl,  make a well in the middle. Add salt and warm water. Knead it to make a soft dough. Make round balls out of the dough. On a flat surface, sprinkle someflour. Take a portion and pat the ball with your palm. Use flour as required. Keep flattening the ball in circular motion to make round shape like roti. Don't make it too thin. Heat the  skillet. Lower the flame. Place thr bhakri on skillet and spread little of water on upper side of bhakri. When water on bhakri dries completely turn it to cook from other side. Now remove the bhakri from the skillet and keep it on the direct flame. It will get puffed. Remove from the flame and apply  ghee from top.

Kolambi Bhat

For the Wet Masala 

Ingredients 

15 Garlic cloves 

1" piece Ginger 

3 Green chillies 

1 tbsp Coriander leaves 

1 tbsp Grated Coconut 

1 tsp Coriander seeds 

1 tsp Poppy seeds 

1 stick Cinnamon 

3 Cloves 

15 Pepper corn

Method 

Add all the above ingredients and water in the grinder and grind it in to a paste.

For Kolambi Bhat

Ingredients 

2 cups of Prawns peeled and cleaned

4 cups of Basmati Rice washed, soaked for 10 minutes  and dried 

3 Onions sliced 

2 Tomato sliced 

1 tsp Red chilli powder 

1/2 tsp Turmeric powder 

2 Cloves 

1 Black Cardamom 

1 stick Cinnamon 

2 Bay Leaves 

1 Dry Red Chilli 

1 Star Anise 

Wet Masala 

1 tbsp Lime juice 

8 cups of Hot water

4 tbsp Oil

Coriander leaves chopped for garnishing

Method 

Heat oil in a wok. Add the cloves, cinnamon, cardamon, star anise, bay leaves and dry red chilli. Sauté it for a minute. Add the onions and sauté it till light brown in colour. Add the prawns and sauté it for 2 minutes. Add the rice and sauté it for another 2-3 minutes. Add the wet masala paste, tomatoes, turmeric powder, chilli powder, salt, lime juice and water. Cook till the rice is done. Garnish with coriander leaves.

Echorer Chop (Jackfruit Chop)

Echorer Chop (Jackfruit Chop)
Ingredients
1 cup  Raw Jackfruit pieces boiled
2 Potatoes boiled
1 Onion chopped
6 Garlic Cloves minced
1 tsp Ginger minced
1 tsp Chillies minced
1/2 tsp Cumin seeds
1 Bay leaf
1/2 tsp Garam Masala powder
1/2 tsp Cumin powder
1/4 tsp Turmeric powder
1/4 tsp Bhaja Masala powder ( Roast 1/4 tsp cumin seeds, 1/4 tsp coriander seeds and 1 dried red chill together and grind it in to a powder.)
1 tsp Broken Cashew nuts
1 tsp Raisins
Salt to taste
1 tsp Sugar
1/2 cup Corn flour
2 cups or more Bread crumbs / Roti crumbs
1/2 tbsp Ghee
Oil to fry

Method
Mash the jack fruit and the potatoes together. Take a pan, add ghee. Let it heat. Add cumin seeds and bay leaf. Let the cumin seeds crackle. Add the onion, ginger, garlic and chillies. Sauté it till the onions are brown in colour. Add the mashed potatoes and Jack fruit. Mix it. Add the cumin powder, garam masala powder, turmeric powder,  salt and sugar. Mix it well. Add cashewnut and raisins. Stir and cook it till it starts to form a dough. Take it off the flame and add bhaja masala. Mix it. Let the mixture cool. Meanwhile take the corn flour and little water at a time and make a thin batter. Take the mixture and divide it into big lime size portions. Take a wok and heat oil to fry. Take one portion and give a oval it, dip it in the batter and coat it with bread crumbs. Dip it back into the batter and coat it with bread crumbs again.  Repeat it with other portions.  Deep fry it till golden brown in colour.
Or brush oil on the chops and bake at 200 degrees celcius for 25 minutes till golden brown in colour. Serve it hot with Kasundi, Tomato ketchup and salad.

For the Roti Crumbs..
Crisp the Rotis in the microwave, break into pieces and grind it into powder.

Chinese Pineapple, Cottage Cheese With Cashewnuts

Chinese Pineapple, Cottage Cheese With Cashewnuts

For the sauce
Ingredients
2 tbsp Rice wine (optional)
1 tbsp Vinegar
2 tbsp Soya Sauce
2 tbsp Honey
2 tbsp Tomato Ketchup
1/4 cup Water
2 tbsp Cornflour
1⁄4 tsp  Chinese five spice powder
Salt to taste

Method
Mix all the above ingredients together.

For the Chinese Pineapple Cottage Cheese With Cashewnuts
Ingredients
250 grams Cottage cheese cubes
1/2 cup Spring onions chopped
1 Onion cut into cubes
1 Green Capsicum cut into cubes
1 cup Pineapple cut into cubes 
1 tsp Ginger finely chopped
4 Garlic cloves chopped
1 tbsp Red Chillies sliced
1/2 cup roasted Cashew nuts
3 tbsp Sesame seed Oil

Method
Fry the paneer in the oil, remove and keep it aside. Add the onion, ginger and garlic. Saute till the onions are translucent. Add the capsicum, chillies and pineapple. Stir for 3 minutes, add half of the spring onions , cottage cheese and cashew nuts, stir for 2 minutes.  Add the sauce and on high flame stir fry till the sauce thickens up. Add the remaining spring onions to garnish. Serve hot.

Filipino Style Chicken Curry

Filipino  Style Chicken Curry
Ingredients
500 grams Chicken cut into pieces
2 medium size Potatoes peeled and cut into 4 pieces
1 Big size Onion cut into cubes
1 Big size Carrot cut into medium size pieces
1 Green Capsicum cut into cubes
1 Red Capsicum cut into cubes
6 Garlic cloves chopped
1 small piece of Ginger chopped
Salt to taste
1/2 tsp Pepper crushed
2 tbsp Curry powder
1 tbsp Fish sauce
2 cups of Water
1 cup Coconut milk
2 tbsp Oil

Method
Take a wok, add oil and heat it. Fry the potato pieces till light brown in colour. Remove it from the oil and keep it aside. Add the chicken and fry till brown in colour. Add garlic, ginger and onion together. Let it sauté for few minutes until soften.Add the fish sauce, salt, pepper and curry powder. Stir it until properly mixed. Add the water. Cover the pan and let it simmer for 5 minutes.  Lower the heat and  add the red and green cupsicum, potatoes and carrots. Simmer till the potato pieces are almost done.  Add coconut milk and stir occasionally and cook for 5 minutes. Serve it while still hot.

P.S. I did not have red capsicum so I added red chilli sliced

Dadpe Pohe

‘Dadpe Pohe’ is a Maharashtrian snack or breakfast, made with thin variety of beaten rice and fresh coconut. The beaten rice is not cooked in this recipe. Seasoning, coconut and spices are added to the uncooked beaten rice and mixed well.
Got this recipe from  Mousi / Aunt who works for me. Awesome recipe.
Ingredients
3 cups Thin Flat Beaten Rice
1 Onion chopped finely
1 Tomato chopped finely
2 Green Chillies chopped finely
1/2 cup Coconut grated
Few Curry Leaves
1/4 cup Peanuts
1/2 tsp Turmeric
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1 pinch Asafoetida
Salt to taste
1/2 tbsp Sugar
1 tbsp Lemon Juice
4 tbsp Coconut Water or Water
2 tbsp Oil
Few Coriander leaves chopped

Method
Take a mixing bowl,add the thin poha,onion,tomato and salt. Mix well and keep it aside for 15 minutes. In a wok, heat the oil. Add the mustard seeds and cumin seeds,let it crackle. Add the peanuts and fry till it brown in colour.Add the curry leaves, green chillies, turmeric, asafoetida, and sugar. Stir for about few seconds. Add 4 tbsp of coconut water or water.Take the wok off the flame. Add the beaten rice in the wok,add lime juice and coconut stir well. Sprinkle coriander leaves and a tbsp of coconut for garnishing.
P.S. I have used raw onion,it can be also sautéed and then mixed with beaten rice.

Egg and Vegetable Sandwich with Spicy Garlicky Cheese Sauce

Egg and Vegetable Sandwich with Spicy Garlicky Cheese Sauce

For the Spicy Garlicky Cheese Sauce
Ingredients
1 tbsp  Butter
3 tbsp Cream Cheese
4 tbsp Curd
6 Garlic cloves
2 Red Chillies
Salt to taste
1/2 tsp Lime Juice

Method
Add all the above ingredients in the blender and blend it.

For the Sandwich
Ingredients
1 White Bread Loaf sliced
2 Boiled Potatoes sliced
2 Tomato sliced
1 Cucumber sliced
2 Onions sliced
Few Cabbage leaves cut into thin slice
4 Boiled Eggs sliced
Spicy Garlicky Cheese Sauce
Salt to taste
Pepper powder for sprinkle
Butter to apply on bread

Method
To make one sandwich, take 3 slices of bread. Apply butter on the bread slices. Place some slices of cucumber, onion and tomato on a slice of bread, sprinkle some salt and pepper powder on the vegetables, drizzle a tbsp of sauce. Cover the vegetables with a bread slice. Place few sliced egg , potato and cabbage leaves, sprinkle some salt and pepper powder,  drizzle a tbsp of sauce. Cover it with a bread slice and the sandwich is ready to be served.. To make it more creamy cheese spread can be added..

Crispy Paper Dosa with Tomato and Onion Chutney...

Dosa
Ingredients
500 grams  Idli Rice
250 grams Urid dal
Salt to taste
Ghee to drizzle

Method
Soak the dal and rice in water over night. Grind the soaked dal and rice into a thick batter. Ferment it for 8 hours. Add salt and mix it. Take a non stick dosa tawa. Add 2  ladle full of batter and sriwl the batter on the tawa. Drizzel some ghee. Cook on medium low flame cook the dosa till crisp.

Tomato and Onion Chutney
Ingredients
6 Tomatoes roughly chopped
2 Onions sliced
2 Green chillies
6 Garlic cloves
2 tbsp Coriander leaves
Few Curry leaves
1/4 tsp Mustard seeds
1/4 tsp Coriander seeds
1 Dry Red Chilli broken
1/2 tsp Tamarind paste
1 tbsp Jaggery grated
Salt to taste
Pinch of Asafoetida
1 tbsp Coconut oil

Method
Take a grinder, add tomatoes, garlic, green chillies and  coriander leaves.  Grind the ingredients coarsely. Take a pan. Add oil. Let it heat. Add mustard seeds, coriander seeds and dry red chilli. Let it crackle. Add Curry leaves and asafoetida. Add the onions. Saute it for 2 minutes. Add the coriander paste, tamarind paste, salt and jaggary . Stir and cook for 3 minutes. Add 1/4 cup of water. Cook for 10 minutes. Serve hot with dosa.
Tomato and Onion Chutney
Ingredients
6 Tomatoes roughly chopped
2 Onions sliced
2 Green chillies
6 Garlic cloves
2 tbsp Coriander leaves
Few Curry leaves
1/4 tsp Mustard seeds
1/4 tsp Coriander seeds
1 Dry Red Chilli broken
1/2 tsp Tamarind paste
1 tbsp Jaggery grated
Salt to taste
Pinch of Asafoetida
1 tbsp Coconut oil

Method
Take a grinder, add tomatoes, garlic, green chillies and  coriander leaves.  Grind the ingredients coarsely. Take a pan. Add oil. Let it heat. Add mustard seeds, coriander seeds and dry red chilli. Let it crackle. Add Curry leaves and asafoetida. Add the onions. Saute it for 2 minutes. Add the coriander paste, tamarind paste, salt and jaggary . Stir and cook for 3 minutes. Add 1/4 cup of water. Cook for 10 minutes. Serve hot with dosa.

Vanilla Cake with Fresh Fruit Compote, Chocolate Ganache and Fresh Fruits

Vanilla Cake with Fresh Fruit Compote,  Chocolate Ganache and Fresh Fruits

Basic Egg less Vanilla Cakes   
Ingredients
1 cup All purpose Flour
1/2 cup Powder Sugar
1/4 tsp Salt
1 tsp Baking powder
1/2 tsp Baking soda
1/2 cup Oil
2 tsp Vanilla extract
1 cup Milk + 1 tbsp Vinegar ( Mix)
    OR
1/2 cup Curd + 1/2 cup Milk ( Mix )

Method
In a large bowl sift together the flour, baking powder, baking soda and salt. Keep it aside. Take oil and sugar. Beat it well till the sugar in cooperates with the oil. Add vanilla essence and Milk vinegar OR Milk Curd. Beat it once more. Add the flour mix 1/2 cup  at a time and beat it until  you get a thick batter. If the batter is too thick then add 1 or 2 tbsp milk. The batter should be thick dropping concestency. Grease the baking tin. Fill in 2/3 rd of the baking tin. Bake at 180 degrees for 25 minutes or till done. Insert a toothpick and if it comes out clean it is done. Cool the cake completely and frost with  favorite frosting.

Fresh Fruit Compote
Ingredients
1/4 cup of Red Grapes chopped
1/4 cup of Strawberries chopped
1/4  of the Pineapple chopped
1 Kiwis chopped
2 tbsp of Sugar
1 tbsp  of Honey
Pinch of Salt

Method
Take a pot.. Add Sugar, Salt, Honey and all the fruits. On a low flame, stir and cook till the sugar has incorporated well with the fruits and the liquid have reduced...

Chocolate Ganache
Ingredients
2 cups  Chocolate chips
1 cup Heavy Cream

Method
In  the microwave bowl, melt the  chocolate chips for 30 seconds.  Keep melting again for 30 seconds till it melts completely. Heat the cream, combine the two and whip it together  until smooth. Let it stand for 2 hours before use.

For Assembling
Cake
Fresh Fruit Compote
Chocolate Ganache
Any Fresh Fruits for decorating the cake..

Method
Cut the cake from the centre horizontally. Keep the top cake slice aside.   Fill the cake with fresh fruit compote in the centre.  Cover it with the cake slice. Apply chocolate ganache all over the cake. Decorate with fresh fruits.

Date Jaggary Cookies

Date Jaggary Cookies..
Ingredients
2 cups All Purpose Flour
3/4  cup Ghee
1/2 cup + 1 tbsp Date Jaggary grated
1 cup Water
1/4 tsp Salt

Method
Take a pot, add water, 3/4 cup date jaggary and salt. Boil the water till the date jaggary dissolves. Take it off the flame. Take a mixing bowl, add the flour and ghee. Mix it well. Gradually add Jaggary water and knead the dough. Cover the dough and let it rest for 15 minutes. Divide the dough into 5 equal portion. Roll each portion into same size sheets. Brush ghee on the sheets. Place the sheets on top of the other sheet.Start rolling the sheets from one end so that one is layered inside the other. Now there will be a long roll, cut this roll with a knife about one inch each. Keep all the pieces aside. Take one piece at a time and press it a little sideways with your finger and flatten it with a rolling pin. Cut the roll into half. Repeat the process with the other rolls. Place the cookies on the baking tray. Take 1 tbsp Jaggary and make small balls out of it, place the balls on the cookies. Bake at 180 degrees celcius for 20 minutes in a preheated oven. Cool it completely before having.

Pitha (Rosh Bora Pitha, Chushi Pitha Kheer, Dudh Puli, Bhaja Puli andGurer Shoru Chakl,Patishapta, Gokul Pitha , Mung Dal Pakun Pithe)

Poush Sankranti ar Pitha....

In West Bengal, Sankranti, also known as Poush Sankranti is named after the Bengali month, it is celebrated as a harvest festival Poush Parbon. It falls on 14 th January according to the western Calendar. The freshly harvested paddy ( Nobo anno) and the date palm jaggery in form of liquid called Jhola Gur or solid block form called Notun / Nolen / Patali gur are used along with coconut and milk to prepare sweet dish called Pithas. There are many kinds of Pithas made. 

Few of the Pithas are

Chitui piṭha

Aarisha Kakara pitha

Teler piṭha 

Bhapa piṭha 

Pakan piṭha

Puli piṭha

Gokul pitha 

Beni piṭha 

Dudher piṭha 

Chôndro puli

Muger puli

Dudh puli

Paṭhi shapta

Mug pakon

Rosh Bora 

Chushi Pitha (Traditional Old Dhaka Pitha)....

Here are few common pitha recipe links that I would like to share with you. Please click on the names to see the recipe. 

             Click here 👉  Bhaja Puli

              Click here 👉Dudh Puli

   Click here 👉 Gokul Pitha

Click here 👉 Khejur Gurer Shoru Chakli

Click here 👉 Patisapta

Click here 👉 Chushi Pitha Kheer

Click here 👉  Rosh Bora

            Click here 👉 Moong Dal Pakon Pitha

Pathisapta

For the Stuffing
Ingredients
2 cup Coconut grated
3/4 cup Date Jaggary grated
2 tbsp Sugar or more as per the taste
4 tbsp Mawa / Khoya
1/4 tsp Cardomom powder
Pinch of Salt
1 tsp Raisins

Method
Take a pan, add the coconut, sugar, Jaggary and salt, stir it on a low flame till the coconut becomes dry. Add Mawa, Cardomom and raisins.Cook for another couple of minutes till the mixture is dry. Pour in a bowl and let it cool down.

For the Crepe
Ingredients
1 cup All Purpose Flour
1/2 cup Semolina
1 cup Milk or more
Pinch of Salt
1 tbsp Sugar
Ghee for drizzling on the pan
Liquid Date jaggary for drizzling (optional)

Method
Take a mixing bowl. Add flour, salt, sugar and semolina. Mix it. Add milk little at a time to make the batter. Cover and let the batter stand for 30 minutes. The batter will be just a little runny-consistency that is easy to spread and swirl on the pan. Heat a small heavy bottom non-stick pan on medium-low heat and add just enough oil or ghee once the pan is hot. Add 1 or 2 ladle full of batter to the pan and immediately tilt the pan and swirl the batter to cover the entire surface. Soon it will start to set. Give the pan a gentle wiggle. If the crepe moves, it is ready. Add 1 or 2 tbsp of the stuffing lengthwise in the center. Fold the crepe from both the sides. Drizzle the Jaggary syrup on top of the pathisapta (optional).

Khandeshi Thali

Khandeshi Thali...

Khandesh is a region of central India, which forms the northwestern portion of Maharashtra state.The region falls in north-west Maharashtra and covers Jalgaon, Dhule, Nandurbar, Malegaon, Nashik and Burhanpur in Madhya Pradesh. The Khandeshis like their meals spicy and earthy. Peanut oil, dry coconut, tiny lavangi chillies are the trademark of their cooking. But the foolproof way to tell a Khandeshi dish from another is to look for oil swimming over the dish, locally and lovingly called tarri. Kala masala is to the Khandeshis what bottle masala is to East Indians. Every family has its own version of the recipe that's pounded every summer and bottled for use all year long. It's a heavily roasted preparation and includes khopra, coriander seeds, dried red chillies, peppercorns, whole turmeric, cinnamon, cloves, black cardamom, shahjeera, fennel seeds, hing, khus khus, bay leaves, nutmeg, mace, dagad phool, dry ginger and jeera. Pumpkins, green tomatoes, green sorrel leaves, ridge gourd and the very popular brinjal are all sourced on the day of cooking." The Khandeshi baingan bharta or hirva vangyachi bharith is made with green brinjals (long, slim, striped variety commonly found in Jalgaon) that are roasted on an open flame till black. They are then pulped and pounded with green chillies, garlic, peanuts and spring onions. Bharleli vaangi, another popular brinjal preparation, involves stuffing aubergine with a paste of roasted peanuts, dried coconut, garlic, turmeric, red chilli powder and kala masala. But the most famous and easiest Khandeshi bhaji is made without vegetables. Shev bhaji is a curry made with dry coconut, garlic and onions. The crisp shev absorbs the spicy curry and oil, making it ideal to slurp up with the bhakri.

Information : Net source

Today my Kandeshi platter consist of 

Vangyache Bharith

Khandeshi Chicken

Boondi

Jawari chi Bhakri

Shingdana cha Thecha

Khandeshi Vangyache Bharith

Ingredients

1/2 kg Big size Brinjal roasted

1 Bunch Spring Onions chopped

12  Garlic cloves minced

4 Green chillies fried and crushed

1 tbsp Dry coconut  slices

2 tbsp  Peanuts coarsely  ground

1/2 tsp Cumin seeds

2 tbsp Vegetable oil

Salt  to taste

Coriander leaves chopped

Method

Remove the skin of the  brinjal and mash it very well. Heat oil in a pan . Add cumin seeds and let the seeds crackle. Add garlic  and chillies. Sauté it for few minutes. Add the peanuts and coconut. Sauté for few minutes more. Add chopped green onion and sauté it for 2 minutes. Add the mashed brinjal and salt. Mix it well and cook for 5 minutes. Garnish it with coriander leaves. Serve it salad and Bhakari.

Khandeshi Chicken Curry

For Marinating the Chicken

Ingredients 

1 kg  Chicken cleaned and cut into pieces

1 tsp Turmeric powder

Salt to taste

Method

In a mixing bowl, add the salt, turmeric powder and chicken. Mix it and marinate it for 30 minutes..

Wet Ground Masala

Ingredients

1 small Onion chopped

1 piece Ginger

10 Garlic cloves

4 Red Dry Chillies

2 tbsp Coconut grated

1 tbsp Oil

Method

Roast all the above ingredients in oil  till brown. Grind the roasted masala in a grinder to make a paste.

For the Chicken

Ingredients

Marinated Chicken

1 big Onions chopped

1 1/2 tbsp Kala masala

Wet Masala

Salt to taste

2 tbsp Oil

Chopped Coriander for garnishing

Heat oil in a pressure cooker.  Fry chopped onions till translucent. Add the ground masala and stir cook for 3 minutes. Add the kala masala and cook for 3 minutes.  Add marinated chicken and mix it.  Add 3 cups water to it and mix. Add salt to taste,  cover the lid of the pressure cooker and cook for upto 2-3 whistles.  Garnished it with chopped coriander, serve it  with sliced onions and Bhakris.

Boondi

For the Boondi

Ingredients

1 cup Gram flour

2 tbsp Rice flour

Pinch of Soda bicarbonate

Pinch of Salt

1 tsp Oil

Approx. 3/4 cup of Water

Ghee or Oil for frying

Almond and Pistacho flakes for garnishing

Method

Mix the gram flour, rice flour and salt.  Add water slowly and make a smooth batter to dropping consistency, batter should have no lumps. Add 1 tsp oil and soda bicarbonate  mix it well. Heat the ghee or oil in a frying pan over medium high heat. Hold the  skimmer about 2 inches above the oil over the center of the frying pan. Pour some of the batter onto the skimmer to cover all of the holes.Batter will start dropping through the holes into the oil. If the batter doesn’t drop right away through the holes. Add little more water to the batter and start again. Drop enough boondesi into the oil so they just cover the surface of the oil in frying pan in a single layer.Fry the boondies until the boondies are light golden in colour. Take the boondies out and put them directly into the warm syrup and mix it. Let it soak in the sugar syrup for 15 minutes. Drain the excess syrup. Boondies are ready to serve. Garnish with almond and pistacho flakes.

For the Syrup

Ingredients

1 1/2 cup Sugar

1 cup water

1/2 tsp Cardamom powder

Pinch of Saffron

Few drops of Lime juice

Method

Boil the water and sugar in a sauce pan on medium high heat, stir to dissolve the sugar, lower the heat and let it simmer for  3 minutes. Add the crushed cardamom, saffron and lime juice  to the syrup. The syrup should be one string syrup. Switch off the flame.

 Shingdana cha Thecha

Ingredients

12 Green Chillies silted

12 Garlic Cloves

3 tbsp Penuts

1 tsp Oil

Salt to taste

Method

Take oil in a pan. As the oil heats up add the chillies, penuts and garlic. Sauté it till the chillies starts to change it's colour. Add salt to the sauted chillies and garlic. Coarse grind all the ingredients in a grinder... Serve with Bhakri..

Kala Masala

Ingredients

1/4 cup Dry Coconut grated

1/4 cup  Coriander seeds

2 tbsp  Cumin Seed

1 tbsp Shahi Jeera

1 tbsp  Fennel Seeds

12  Dried Red Chillies

2 tbsp Pepper Corns

2 sticks Cinnamon

10 Cloves

3 Black Cardamom

1 tbsp  Dagad Phool

1/2  Nutmeg

2 Mace

10 Bay leaves

1 tsp Asafoetida

2 tbsp  Poppy Seeds

1 piece  Dry Ginger

2 tsp Oil

Method

Dry roast the coconut till brown. Set aside to cool. Roast each ingredient seperately ,except turmeric, asafoetida and ginger in oil and set aside to cool. Grind the roasted ingredients with turmeric , asafoetida and ginger in to fine powder.

Pan Mukhwas

Pan Mukhwas

How about digesting your food with some home made Pan Mukhwas....

I have Piper Betal leaves plant growing in my house...it has medium size leaves and when eaten, it has a bit pungent after effect taste.  Few days back my husband chopped of some parts of the plant which was growing wild.. immediately I collected all the leaves.. dried it and made Pan Mukhwas.. very easy to make and tasty too... 

Ingredients

Approximately 100  Betal Leaves dried  and hand crushed 

1/2 cup Dry Rose petals 

1 cup Gulkand 

3 tbsp Sugar

2 tbsp Silver Sugar balls ( optional )

1/4 cup  Fennel Seeds roasted

1/4 cup Dhana Dal roasted

2 tbsp Poppy seeds roasted 

1/2 cup Shredded Dry Coconut

12 Dried Canned Sweet Cherries chopped 

12 Dried Canned Pineapple bites chopped

1/2 cup Coloured Sugar coated Fennel Seeds

6  whole Cardamon powder 

8 Clove powder 

1 small stick Cardamom powder

2 tsp Fennel seed powder

Method

 In a big bowl, mix all the above ingredients very well with hand, gulkand should mix well with other ingredients and store in an airtight container in refrigerator, stays good for 2 months or more.

Konkani Thali

Konkani Thali

Tur chi Dal
Papdi chi Bhaji
Surmai Machi Fry
served with Chappati and Rice...

Daali Thoy / Tur chi Dal
Ingredients
1 cup Toor Dal
2  Green Chillies
1 inch piece Ginger grated
1/2 tsp Turmeric powder
Salt to taste
1/2 tsp Mustard seeds
Few Curry leaves
1 Dry Red Chilli broken
2 Pinch of Asafoetida
Few Coriander leaves chopped
2 tsp Ghee

Method
Cook dal in pressure cooker with a turmeric, salt, green chillies and ginger. Heat ghee. Add mustard. When mustard starts to crackle, add curry leaves, red chilli and asafoetida. Pour this seasoning to the cooked dal. Simmer for 2 minutes. Add coriander leaves and if you want pout more ghee on the dal.  Serve with hot rice.

Flat Beans Bhaji (Papdi chi Bhaji)

For the Ground Masala
Ingredients
1/2 cup Coconut
2-3 Red Chillies
1/2 tbsp Tamarind paste
1 tsp Coriander seeds
1 tsp Mustard seeds
1 tsp Jaggery

Method
Add all the above ingredients in a grinder and grind the ingredients into a paste.

For the Vegetable
Ingredients
1/2 kg chopped Flat Beans
2 Onion chopped
1 Tomato chopped
3 Green chillies cut into pieces
Few Curry leaves
Wet Masala
1/2 tsp Mustard seeds
1/4 tsp Asafoetida
1/2 tsp Turmeric powder
Salt to taste
2 tbsp Oil
Few Coriander leaves chopped

Method
Add oil in the pan. Heat it. Add mustard seeds and let it crackle. Add Curry leaves and asafoetida. Add the tomato. Sauté it for 2 minutes. Add the flat beans. Sauté it for few minutes more. Add salt,turmeric powder and wet masala. Stir and cook it 2 minutes. Add 1/4 cup water and cover and cook till the flat beans have become tender. Garnish it with coriander leaves.

Surmai Machi Fry
Ingredients
6 pieces of sliced Surmai
1 tsp Tamarind paste
Salt to taste
1/2 tsp Turmeric powder
1 tsp Konkani Masala
1/2 Chilli powder
1/2 cup Samolina
Oil for Shallow frying

Method
Marinate the fish with Tamarind paste,
Salt,Turmeric powder,Konkani masala and
Chilli powder for 15 minutes. Coat the fish with Samolina. Heat the oil in a pan. Fry the fish till golden brown from both the sides. Serve hot.

Chilli Cauliflower Bread Sticks with Marinara sauce

Chilli Cauliflower Bread Sticks with Marinara sauce
Ingredients
1 big size cauliflower, cut into small florets and minced
1 tsp Pickled Red Chill sliced or Green chillies chopped
1 tsp Italian seasoning
1/2 tsp Pepper powder
Salt to taste
3 Egg whites beaten
1/2 cup + 1 cup Mozzarella cheese
Method

Cook the minced florets in a pan till tender. Remove cooked cauliflower from pan and cool it . Place the cooked  cauliflower in a towel and holding by the ends,  squeeze the liquid out of the cauliflower. No water should remain.Transfer the cauliflower to a mixing bowl along with 1/2 cup cheese, italian seasoning, chilli, pepper and salt and mix it well. Gently fold in the egg whites.  Transfer the cauliflower mixture into the baking tray lined with parchment paper. Bake for 20 minutes, at 200 degrees celcius in a preheated oven.  Remove from the oven and top with remaining 1cup cheese. Bake for another 5 minutes or until cheese turns golden brown. Cool it. Cut it into breadsticks and serve hot with marinara sauce.

Marinara Sauce
Ingredients
2 cups of Tomato seeded and diced
2 onions chopped
1 garlic clove  minced
1/4 tsp of each dry Oregano and Basil
Salt to taste
1/4 tsp Pepper powder
1/2 tsp Sugar
2 tbsp Olive oil

Method
Heat oil in a saucepan.  Add onions and garlic and sauté until translucent. Add tomatoes, oregano, sugar and basil and simmer until thickened, stirring occasionally. Season with salt and pepper. Cool it. Add the sauce in the blender.. Blend it until it becomes into a puree. Add it back in to the saucepan and simmer for 2 minutes. It is  ready to be served...

Achari Began

Achari Began
Ingredients
1/2 kg small Brinjals cut into 4 pieces
1 Tomato cut into strips
1 tsp Ginger Paste
Few Curry leaves
1/4 tsp Mustard Seeds
1/4 tsp Cumin seeds
1/4 tsp Coriander seeds
1/4 tsp Fennel Seeds
1/4 tsp Fenugreek Seeds
1/4 tsp Nigella Seeds
1 tsp Garam Masala
1/2 tsp Coriander Powder
1/2 tsp Fennel powder
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
1/2 tsp Dry Mango Powder
1/4 tsp Asafoetida
1/4 tsp Sugar
Salt to taste
2 tbsp Mustard oil

Method
Heat oil in a pan and add mustard seeds, fennel seeds, cumin seeds, coriander seeds, fenugreek seeds and nigella seeds. When the seeds crackle, add hing and curry leaves.  Add ginger paste and sauté it for few seconds. Add in turmeric, coriander powder, fennel powder, garam masala powder, chilli powder and fry the spices for half a minute. Add the brinjals. Stir it well. Add the tomato. Add about 1/4 cup of water and cover the pan with lid. Let it cook till the water has dried up.  Open the lid and add salt to taste. Cover and let it cook for another 3-4 minutes on medium flame, stirring it occasionally. Add sugar and amchur powder and stir it  well. Let it cook uncovered for few more minutes till the brinjals are cooked.

Jamaican Fried Red Snapper

Jamaican Fried Red Snapper

Must try... The pickled Vegetable and the fish combination is awesome..

For Marinating the Fish and Frying the Fish

Ingredients

4 Red snapper, cleaned, scaled, washed and give 3 cuts 

Salt to taste 

1 tsp Pepper powder 

Oil for frying shallow 

Method 

Rub salt and pepper on both side of the fish. Heat oil in a pan over. Fry the fish until browned and crisp.  Remove fish and place on a paper towel.

For the VegetableTopping 

Ingredients 

2 medium Onions sliced

1/2 large carrot, peeled and cut into thin strips

1 tsp Garlic minced

1 Chilli minced 

1 sprig fresh Thyme leaves

1/4 cup Vinegar

1 tbsp Water

1/2 tsp All spice powder (1 small stick Cinnamon, 2 Cloves, small piece Nutmeg and 4 Pepper corn)

Salt to taste 

1/4 tsp Brown Sugar

1 tsp Oil retained from the fish fry. 

Method 

Heat 1 teaspoon oil in a pan. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, chilli, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes .Serve fish with this topping...

Eggplant Lasagna

Eggplant Lasagna
Ingredients
2 big Eggplants  cut into halves
2 Onions chopped
4 Tomato purée
1/4 cup Yellow Capsicum cut into cubes
1/4 cup Green Capsicum cut into cubes
2 tbsp Garlic crushed
Salt to taste
1 tsp Italian seasoning
1 cup Mozzarella cheese grated
2 tbsp Parmesan cheese powder
1 tbsp Olive oil
Parsley chopped
4 home made whole wheat  Lasagna sheets

Method
Preheat oven to 200 degrees celcius. Cut each eggplant in half lengthwise. Rub the eggplants with salt. Place eggplant halves, cut sides down on a baking tray. Bake at 200 degrees celcius for 30 minutes. Let stand 10 minutes. Scrape inside of the eggplant with a spoon gently, so that the skin remains intact. Heat a large pan on medium-high heat. Add oil to pan. Add garlic and onions, sauté till light brown in colour. Add capsicums and  cook for 3 minutes. Add the tomato purée and cook till the juices have reduce. Add the salt, Italian seasoning and the scooped eggplant. Mix Parmesan cheese powder. Remove from heat. Add the filling evenly into each eggplant half. Cover the top with lasagna sheets. Sprinkle evenly with grated mozzarella cheese. Bake at 200 degrees celcius for 20 minutes or until cheese is golden brown. Remove from oven... Garnish with parsley.

P.S. Lasagna sheet, extra Parmesan cheese and Mozzarella cheese can be added after the first filling and then the second layer of filling can be added and the process can be repeated. I wanted to avoid cheese so just added it on the top...

Italian Fried Rice

Italian Fried Rice 

Ingredients 

2 cups of Cooked Rice 

1 Onion chopped 

1/4 cup Green and Yellow Capsicum chopped 

1/4 cup Red Cabbage chopped 

2 tsp Red Pickled Chilles sliced 

1 tsp Garlic cloves minced

2 tbsp Sliced Green Olives 

1 tbsp Balsamic Vinegar

Salt to taste 

1 tsp Italian Seasoning 

1/2 tsp Pepper powder 

1/8 teaspoon pepper

1 tbsp Parmesan cheese powder 

2 tbsp Olive oil 

Baby Parsley for garnishing  or chopped Parsley 

Method 

In a large nonstick pan, add oil. Add the garlic and onion, saute till light brown in colour. Add the cabbage, capsicum, olives and red chillies. Stir it and cook for 3 minutes. Add salt, pepper powder, Italian seasoning, Parmesan cheese and vinegar. Stir in the rice. Cook and stir for 3 minutes. Garnish with parsley.

P. S. Vegetables like Mushrooms, Zucchini, Broccoli, Carrot can be added..

Mix Vegetables and Cottage Cheese in White Gravy Su's Style

Mix Vegetables and Cottage Cheese in White Gravy Su's Style
Ingredients
1 cup Green Peas
1 cup Cauliflower cut into small florest
1 cup Carrot cut into pieces
1 cup Potatoes cut into small cubes
1 cup French Beans cut into pieces
1/2 cup Black Grapes cut into pieces
2 Green Chillies slit
1/2 tsp Ginger Grated
2 cups Cottage cheese cut into pieces
1/2 tsp Cumin seeds
2 Bay leaves
1/2 tsp Cumin powder
1/2 tsp Garam Masala powder
Salt to taste
1/4 cup Cashwenuts
1/2 cup Curd
1/4 cup Fresh Cream
2 tbsp Ghee

Method
Take a pot, add ghee, heat it. Add cumin seeds and bay leaves. Let the cumin seeds crackle, add all the vegetables and ginger. Saute the vegetables for 3 minutes, add salt, cumin powder and  garam masala powder. Stir fry for 2 minutes, add the grapes.. Mean while add the curd and the Cashwenuts in a grinder and grind it. Add the paste to the vegetables. Add 1/2 cup water, let it cook till the vegetables are almost tender, add the cottage cheese and fresh cream. Let it cook till the vegetables are done.

Mix Vegetable Dal...

Mix Vegetable Dal...
Ingredients
1 cup Moong Dal
2 cups of Mix Vegetables cut into small pieces
( Cauliflower, French Beans, Radish, Carrot, Potato, Peas and Tomato)
1 Green Chilli slit
1/2 tsp Ginger grated
1/2 tsp Coriander powder
1/2 tsp Turmeric powder
1/2 tsp Garam Masala powder
1/2 tsp Bhaja Masala ( Roasted Cumin seeds, Coriander seeds and 1 Red Chilli made into powder)
Salt to taste
1 1/ 2 tbsp Ghee

Method
Boil the dal in a pot with 4 cups of water, 1 tbsp ghee, salt, turmeric powder, coriander powder, garam masala powder and ginger till the dal is half cooked. Add the vegetables and chilli. Add water if required. Boil it till the dal and the vegetables are cooked. Add the Bhaja masala and remaining ghee on top before serving the dal..