Masale Bhaat (Spiced Tindora Rice)

Masale Bhaat (Spiced Tindora Rice): This rice recipe is a staple of every wedding in the western Indian state of Maharashtra. It is also prepared in Maharashtrian households during various Hindu festivals.



Ingredients for the Masala:


- 2 to 3 cloves
- 1 small Cinnamon stick
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- 2 tsp Caraway seeds (also known as meridian fennel or persian cumin)

Ingredients for Rice:

- 1 cup Basmati Rice (washed)
- 2 tbsp Oil
- 1 tsp turmeric powder
- 1 stem of Curry leaves (you can find these in any Indian food store)
- 1 tbsp Peanuts
- 1 tbsp Cashews
- 1 tbsp Yogurt
- 1/2 cup of long cut Tindora (Ivy Gourd, also called tendli or tondli. is generally available in Indian stores)
- Finely cut Cilantro for garnishing
- Grated coconut for garnishing
- 2 cups of water
- salt to taste

Preparation:

- Grind all the ingredients for the Masala into a fine powder.
- Heat oil in a pan. Once oil is heated put in the Curry leaves.
- After the curry leaves have finished spluttering, add peanuts & Cashews. Let them fry for sometime. Keep the stove on medium heat.
- Now put the tindora pieces and fry for sometime. Then put rice and fry for a while.
- Put 2 to 3 tsp of the freshly ground masala. Mix well.
- Now add 2 cups of water. Put salt, stir well and let it come to a boil.
- Add 1 tbsp of the Yogurt and mix it properly.
- Pour the mixture in a Pressure cooker.
- Keep the pressure cooker on high flame. After one whistle lower the flame.
- After 15 min switch off the stove.
- Let the pressure cooker cool.

- Remove the rice in a serving bowl and garnish with Cilantro & grated coconut.
- Serve with a tsp of ghee (clarified butter).

Savory Pea Beignets (Kachori)

Savory Pea Beignets (Kachori): Kachori is a snack popular in various parts of India like Uttar Pradesh , Rajasthan, Delhi, Maharashtra, Madhya Pradesh, Gujarat, and Punjab.

Kachori is usually a Savory beignet-like round flattened ball made of fine flour filled with different kinds of stuffing.


Ingredients for the covering:

- 2 cups of all purpose flour(maida)
- 1/2 cup of oil
- salt
- water to knead the dough

Ingredients for stuffing:

- 2 cups of frozen green peas (thawed)
- 2-3 green chillies
- inch of Ginger
- 2 cloves of garlic
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric powder
- pinch of asafoetida
- salt
- Oil to fry

Preparation:

- Heat 1/2 cup of oil.
- Mix the flour and salt in a bowl. Once the oil is hot pour it over the flour. Mix it well. Add water and knead the dough till its soft and smooth. Cover it with a damp cloth and keep aside for 1/2 hour.
- Grind the peas, ginger, garlic and green chillies in a grinder/mixer.
- In a pan heat 1 tbsp of oil. Once the oil heats up put in the mustard seeds. Let them sputter. Put asafoetida and turmeric powder.
- Add the mixture of peas, ginger, garlic and chillies to it. Add salt and mix all the ingredients.
- Stir the mixture occasionally till it becomes dry. Alternatively you could put the mixture in a microwave bowl and keep it in the microwave for 2 to 3 min until it gets dry.
- Once the mixture is dried let it cool.
- Make small rounds of the dough.
- Take a round and roll it into a small round circle.
- Take the flat circle of dough on your palm and fill in a tsp of the mixture. Do not over stuff it otherwise the kachori will break while frying. Slowly enclose the flat circle in to a round by pinching the endings. Seal it, then gently roll the ball into a round circle. Set it aside under a damp cloth.
- Repeat the process till all the Kachoris are made.
- Heat a flat pan. Keep the rolled kachoris on it till they get slightly golden brown on each side.
- Heat oil in the pan. Fry the kachoris till they are golden brown.
- Serve them hot with Ketchup.
- Once the kachoris are slightly browned on the pan you can store like that in a container for a week. You can fry them as and when needed.

**** You can also make the Kachoris with wheat flour.

Sabudana Vada ( Sago fritters)

Sabudana Vada( Sago fritters): This is a traditional deep fried snack from Western India. It is often served with spicy green chutney or peanut chutney. It is usually prepared during days of fasting in the Hindu and Jain religions. The snack is especially delicious due to it's nutty flavor and the crunch of the fritter.

Ingredients for vada (the fritter):

- 1 cup sabudana (sago) soaked in a little water overnight. It becomes soft and transcluscent after soaking overnight.
- 1 medium size potato boiled.
- 2,3 green chillies finely chopped.
- 2 tsp finely chopped cilantro.
- salt.
- pinch of sugar.
- 3 tbsps peanut powder.
- Oil for frying.

Ingredients for the peanut chutney:

- 1 cup peanut powder
- 1 cup plain yogurt
- 1 tsp red chilli powder( it can vary depending on your spice preference)
- salt
- pinch of sugar


Preparation of vada:

- In a mixing bowl, grate or mash a peeled potato.
- Mix the soaked sago.
- Put in the finely chopped cilantro, chillies, peanut powder,
salt and sugar.
- Mix all the ingredients properly.
- Take a small bowl of water.
- Wet your hands with a little water, then take a small portion of the mixture and make a firm ball out of it.
- Now gently press it to make a pattie out of it.
- Continue the process till you have made all the patties.
- Heat oil in a frying pan/wok.
- Once the oil heats up put in the patties in it.
- Fry the patties till they are golden brown.
- Remove them on a tissue paper to drain the extra oil.
- Serve them vadas (patties) hot with the peanut chutney.

Preparation of the peanut chutney:

- Take a small serving bowl.
- Mix the Peanut powder, yogurt, salt, chilli powder and sugar.
- Mix all the ingredients till they all come together.
- Serve it with the vadas.


**** If you have peanut allergies you can have the vadas with green chutney or tomato ketchup.

Veg Kolhapuri (Spicy Vegetable Gravy)

Veg Kolhapuri (Spicy Vegetable Gravy from Kolhapur): Kolhapur in western India was the seat of the 17th century Maratha empire and is known as the standard-bearer of the royal Maratha cuisine. It is well known for its spicy vegetarian and meat-based dishes, generally made with the famous lavangi mirchi (spicy chilli) that is grown in and around the area.


Ingredients:

- 1 medium potato boiled and diced
- 1 carrot boiled and diced
- 1/4 cup of boiled corn
- 1/2 cup of cauliflower florets boiled
- 10 Green beans half inch sliced and boiled
- 1/4 cup of boiled green peas
- 1 tsp of Ginger garlic paste
- 4 tbsp of oil
- 2 tbsp of dry grated coconut
- 6 cloves
- 6 Black Peppercorns
- 1 tsp of poppy seeds
- 1 tsp of coriander seeds
- 6 whole dry red chillies
- 1 large onion finely chopped
- 2 medium sized tomatoes finely chopped
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- Salt
- 1 tbsp of fresh cilantro finely chopped

Ingredients for Kolhapuri Garam Masala:

- 1/2 tsp Fennel Seeds
- 1 inch cinnamon stick
- 1 stone flower(called 'dagad phool' in India; you can buy it at any Indian store)
- 1/2 tsp cumin seeds
- 1 bay leaf
- 2 black cardamoms
- 6-7 black peppercorns


Method:

- Grind the kolhapuri masala to a fine powder mixture and set aside.
- Heat 2 tbsp of oil in a pan/wok.
- Add grated dry coconut, cloves, coriander seeds, poppy seeds, red chillies and black peppercorns. Lightly fry them.
- Add half of the chopped onions and cook till it turns slightly brown. Cool the mixture and then grind to a paste (in a mixer/grinder) with little water if needed. Set the masala paste aside.

- Heat remaining oil in a pan/wok. Add the remaining chopped onions and the ginger-garlic paste and saute on medium heat till the onions caramelize.
- Now add tomatoes, turmeric powder, red chilli powder and the masala paste. Cook till the tomatoes are nicely cooked and oil starts to separate.
- Add half cup of water and cook for 2 mins. Put in the boiled vegetables and salt. Simmer for 5 mins.

- Now sprinkle a tsp of the kolhapuri garam masala powder. Mix well.
- Let cook for a minute.
- Remove in a serving bowl and garnish with cilantro.
- You can serve it with either naan, bread, paratha or rotis.


**** You can add any vegetables of your choice for the preparation of this dish.

Stuffed Coconut Dumplings (Modhak)

Stuffed Coconut Dumplings (Modhak): Modhak is a sweet dumpling stuffed with a filling of coconut and sugar/jaggery. The dumpling can be fried or steamed. It is popular in Western and Southern India.
This food item has a special religious significance in that it is believed to be the favorite food of the Hindu God Ganesha. It is prepared in His honor every year during the festival of Ganesh Chaturthi.
Here is the fried version of the dumpling (please bear in mind that the preparation is very intricate and time-consuming).


Serves: 2 to 4

Ingredients:

For the stuffing:

- 1 cup of fresh grated coconut.(One can use the frozen grated coconut as well)
- 1 tsp of ghee(clarified butter)
- 1/2 cup of sugar
- 1 tsp cardamom powder

For the dough:

- 2 cups of all purpose flour (Maida)
- 4 tbsp of oil
- pinch of salt
- 1 cup of water to knead the dough
- Oil for frying


Preparation:

- For the stuffing take a non-stick pan. Add 1tsp of ghee, coconut and sugar.
- Put on low heat and stir. Keep it until the sugar melts. The mixture should become a little dry.
- Put the cardamom powder and mix it properly.
- Let the stuffing cool completely.
- Take a bowl or a container in which you can mix and knead the dough.
- Mix the all purpose flour and salt.
- In a pan, heat the 4 tbsp of oil. Once it is hot pour it into the flour.
- Mix it with the flour. The flour becomes nice and crumbly because of the oil.
- Now add in water as needed to knead the dough.
- Knead the dough well till it becomes nice and soft.
- Cover it with a soft wet cloth and keep it aside for 3 to 4 hours.
- After the dough is kept for 3 to 4 hours make small balls out of the dough and keep them covered under the wet cloth. The wet cloth helps to keep the dough nice and soft or else it gets dry.
- Take one ball roll it into a nice round without any cracks.
- Roll it with a rolling pin into a circular disc. Roll it in a way that the edges do not become thick.
- Take this disc and place it in your palm. Fill it with a 1 tsp of stuffing.
- Depending upon the size of the disc you can fill more or less into it. Once the stuffing is filled in, pinch the dough from every side and close it.
- Do not overstuff it otherwise it will open up during frying.
- Keep this under a wet cloth. Repeat the process with all the balls.
- Once all dumplings are ready, heat oil in a wok/pan.
- Once the oil is nicely heated put in the dumplings. Fry them from all sides till they are golden brown. Once fried, remove on a paper towel to drain the excess oil.
- Modhak is now ready to serve.

Dhokla (Steamed Spicy Chickpea cakes)

Dhokla (Steamed Spicy Chickpea cakes): Dhokla or 'Khummun' is a popular snack made from fermented batter of chickpeas. It's originally from the Western Indian state of Gujarat.


Serves: 2 to 4

Ingredients:

- 1 cup Chickpea Flour (Known as Besan; you can buy it at any Indian food store)
- 1/2 cup buttermilk
- warm water as needed
- 1 tsp Ginger and green chilly paste
- 1/4 tsp baking soda
- 1 tsp oil
- salt
- 1 tbsp of oil
- 1 tbsp finely chopped cilantro
- 1/2 tbsp of grated coconut
- 1 tsp mustard seeds
- pinch of asafoetida
- 1/2 tsp turmeric


Preparation:

- Take the chickpea flour in a mixing bowl. Pour buttermilk and stir till the mixture is smooth.
- Put warm water as needed till the mixture is of pouring consistency(similar to cake batter).
- Keep the mixture overnight for fermentation.

- Next day put baking soda, salt and 1 tsp of oil.

- Put the Ginger chilly paste and mix the batter.
- Grease pan with oil and pour the mixture into it.
- Steam it for 15 min.
- If you are using a pressure cooker, do not put the whistle.
- Once ready, let cool. You can check if it's ready by inserting a toothpick or a knife in the center (It should come out clean).
- Cut them into pieces (the pieces are called 'Dhoklas').
- Take a pan, put 1 tbsp of oil in it and heat it.
- Once the oil is heated put the mustard seeds in it.
- After the mustard seeds finish sputtering put asafoetida and turmeric powder. Switch off the heat.
- Pour this mixture(tadka) over the Dhoklas.
- Garnish with Cilantro and grated coconut.
- Serve with green chutney.


*** Recipe of the Green chutney is available on the blog.

Malai Kofta

Malai Kofta: A rich creamy tomato curry with koftas. Kofta is a middle-eastern term generally used to denote meatballs (or mashed vegetables rolled into balls). Malai Kofta is a dish from the royal 'Moghlai' cuisine of medieval India (cuisine of the Islamic Mughal royalty). The preparation of this dish is quite intricate and time-consuming.

Serves: 2

Ingredients:

For Koftas:

- 1 medium sized potato boiled and mashed

- 1 cup of grated paneer (Paneer is an unaged non-melting curd cheese made by curdling heated milk with lemon juice; You can buy it at any ethnic Indian food store)

- 1 green chilly finely chopped

- 1/4 cup cornflour

- 8 to 10 raisins

- Oil for frying

- Salt

For the Gravy:

- 1 medium onion chopped

- 2 tbsp oil

- 2 tsp of ginger- garlic paste

- 1 green chilly chopped

- 1/2 tsp coriander powder

- 1/4 tsp turmeric powder

- 1/4 cup tomato puree

- 1/4 tsp red chilli powder (If you like spicy you could add 1/2 or 1 tsp)

- 1/4 cup crushed khoa/khoya (It is a milk food, made from dried whole milk or milk thickened by heating in an open iron pan. You can buy it at any Indian food store).

- 1/4 cup fresh cream

- 1/2 tsp garam masala powder

- cilantro to garnish

- Salt

Preparation:

- For the Koftas mix potatoes, paneer, green chillies, cornflour and salt in a bowl.

- Divide them into equal portions. Make round balls (koftas) of each portion and stuff raisin into each of them.

- Heat oil sufficient for frying the koftas in a kadai/wok

- Deep fry these koftas till they are slightly brown. Remove them on a tissue paper to absorb the extra oil.

- For the gravy, boil the onions in 2 cups of water. Drain the excess water, cool and grind them into a smooth paste.

- Heat oil in kadai/wok. Add the boiled onion paste and cook for about 5 mins.

- Add ginger-garlic paste, green chillies, turmeric powder, coriander powder and salt. Let cook for a minute.

- Add tomato puree, red chilli powder and cook on medium heat for 10 t0 15 mins or till the oil starts to separate from the masala.

- Mix khoa to 2 cups of water and add it to the gravy.

- Bring it to a boil and simmer for 10 mins on low heat, stirring occasionally.

- Now add fresh cream and the garam masala powder. Mix it with the gravy properly. Let cook for about 5 minutes.

- Place warm koftas in a serving dish and pour hot gravy on top, garnish it with cilantro and serve.

- Malai Kofta is now ready to serve.

Shrikhand (Strained yogurt pudding)

Shrikhand: This is a very popular dessert dish from the Western Indian state of Maharashtra. It's primary ingredient is strained yogurt. It is usually made during festivals/weddings and is often the "signature" dish for wedding menus in Maharashtra.

Serves: 2

Ingredients:

- 500gms of plain Yogurt
- 1 cup of sugar
- 2 tbsp of cold milk (optional)
- 3 pinches of cardamom powder
- 2,3 strands of saffron

- pinch of nutmeg powder


Preparation:

- Put the Yogurt in a Muslin cloth(or any fine cloth from which the water of the Yogurt will be drained). Tie this cloth tightly with a string and hang it high over a sink overnight so that all the water in the yogurt will drain out.
- Next morning you will have the strained yogurt ("chakka" in marathi language) with consistency like soft cheese. Remove this yogurt in a bowl.
- Take another bowl and add in it a little bit of the yogurt and 1 tbsp of sugar.
- Thoroughly mix with a hand mixer till the mixture become smooth and creamy.
- Add some more of the yogurt and sugar to the mixture and mix thoroughly. Repeat this process with the remaining yogurt and sugar till the entire mixture is smooth and creamy.
- If the mixture is too thick add 2 tbsp of milk and mix properly. If the consistency of the yogurt is smooth enough you need not add the milk.
- Once the mixture is ready add the cardamom powder and the nutmeg powder.
- In a cup take 1 tsp of milk and crush the saffron strands into it. Mix well and pour over the yogurt mixture. Whip thoroughly till the mixture acquires the nice yellow color of saffron.
- Shrikhand is now ready. You can serve it at room temperature or you could keep it in the refrigerator for an hour or so before serving.

Paneer Tikka

Paneer Tikka: This is a famous appetizer from North India. Paneer and vegetables are marinated in tandoori masala and then grilled in the oven. Paneer is an unaged, acid -set and non-melting curd cheese common in South Asian cuisine. You can buy it from any ethnic Indian store.

Ingredients:

- 15 to 20 small cut cubes of Paneer

- 1 small green capsicum cut in to small square pieces

- 1/2 red onion cut into small square pieces

- 1 tsp of ginger garlic paste

- 1 tbsp of tandoori masala ( If you do not have tandoori masala you can use the masala given at the end of the ingredients' list)

- 2 tbsp of oil

- 1 tsp of lemon juice

Instead of tandoori masala you can use:

- 1 tsp chilli powder

- 1 tsp cumin powder

- salt

** Pieces of Paneer and the vegetables should be such that they can be put on to skewers or toothpicks.

Preparation:

- In a bowl take tandoori masala , ginger garlic paste, lemon juice and 1 tbsp of oil. Mix everything together.

- Take this mixture and rub it thoroughly on each piece of paneer, capsicum and onion.

- Keep the marinated pieces overnight or atleast for 6 hrs.

- Take a toothpick and put in a piece of paneer in the center and a piece of onion and capsicum on both the sides of the paneer (as shown in the picture). Do the same with the rest of the pieces.

- Once all the toothpicks are done, put them on a greased baking tray.

- Sprinkle the remaining 1 tbsp of oil on all the skewers.

- Put the tray in the oven on 375 degrees for 10-15 min till the paneer is golden brown and the vegetables are cooked.

- Serve them hot.

*** Do not over cook the paneer otherwise the texture becomes rubbery and the tikka turns out to be rather difficult to eat.

Tamarind Rice

Tamarind rice: This is a very popular South Indian dish ('Pulihora' in Andhra Pradesh). Sourness from the tamarind, spiciness from red chillies and the crunch from the white lentils gives a uniquely blended flavor to this rice preparation.

Serves: 2

Ingredients:

- 1 bowl of boiled basmati rice

- 1 tbsp of oil

- 3 to 4 dry red chillies

- 1 1/2 tsp of urad dal (matpe beans with the black skin removed, also known as white lentils)

- 1 tbsp of peanuts

- 1 1/2 tsp of tamarind paste

- 1 tbsp finely chopped cilantro

- salt

Preparation:

- Take 1/2 tsp of tamarind paste in a bowl and mix it with water. Stir it until it is smooth and the tamarind paste blends with water.

- Heat oil in a pan. Once the oil is hot put in the urad dal, dry red chillies and peanuts.

- Fry the dal till it is golden brown. Now put in the tamarind water.

- Let the tamarind mixture boil.

- When the water reduces to about 1/4 th it's original quantity (i.e. a very small amount remains), put in the rice.

- Put salt and mix with the rice .

- Keep the rice on medium heat for 5 min.

- Garnish with cilantro and serve.

*** If you have peanut allergies you can omit peanuts without sacrificing the essential flavor of this dish.

Sweet potato beignets

Sweet potato beignets: This is a dish that I thought of when there some leftover sweet potato shreds. It is a very easy and delicious snack. Refer to the recipe of Sweet potato shreds given earlier.


Serves: 2 to 4

Ingredients:

- 2 medium sized boiled potatoes(peeled)
- 1 cup of Sweet potato shreds (refer to the recipe posted earlier in this blog)
- 1 tbsp of corn flour
- salt
- 1/2 tsp of red chilli powder
- Oil for frying

Preparation:

- Start with putting oil in a pan and heating it on the burner at medium level. The oil is to be used for deep frying.
- Take the potato shreds in a bowl and mash them with your hands.
- In a dish grate the boiled potatoes. Put salt, red chilli powder and corn flour and mix properly. Bring it all together to so that it has the consistency of dough.
- Make small balls of the potato dough.
- Take one ball of the dough and gently make a hollow cup of it (size it appropriately enough to put the stuffing).
- In the potato cup put the stuffing and gently seal it from all sides into a ball.
- Similarly stuff the other potato cups as well.
- Once the oil in the pan is hot, deep fry the potato stuffed pockets (beignets) till they are crisp and golden brown.
- Remove the beignets on a tissue paper to drain the excess oil.

- Put them in a serving dish and serve with green chutney and/or ketchup.

Masala Vermicelli

Masala Vermicelli (sevayi): This is a delicious breakfast dish from South India. The Vermicelli used here is the South Asian version (made from semolina in contrast to the Italian one which is a type of pasta).


Serves: 2


Ingredients:

- 1 cup of vermicelli
- 1 small red onion finely chopped
- 2 chillies finely chopped
- 4 curry leaves
- 1 tbsp of peanuts
- 1 tbsp of grated coconut
- 1 tbsp of finely chopped cilantro
- a pinch of mustard seeds
- a pinch of asefotida
- 1/2 tsp of turmeric powder
- 1/2 tsp of red chilli powder(increase or decrease as per your comfort with spice)
- 1 1/2 tbsp of oil
- salt
- 1 cup of water


Preparation:

- Keep 1 cup of water to boil on a burner.
- Take oil in a pan and heat it on other burner.
- Once the oil heats up put in mustard seeds. Once the stop sputtering, put in the asafoetida, onions, chillies, curry leaves, turmeric and peanuts. Saute till the mixture is brownish (i.e. the onions are caramelized).

- Check if the water has started boiling. Keep it aside once its done.
- Put in the Vermicelli in the pan.
- Fry it till it turns slightly golden brown.
- Turn the burner heat level to low. Now put in the water, cover it with a lid immediately. Cook for a minute with the lid on or till the vermicilli gets nice and soft.

- Garnish with coconut and cilantro and serve hot.

Tomato Rice

Tomato Rice: A nice blend of rice and tomatoes seasoned with whole masala.


Serves: 2


Ingredients:

- 1 cup of cooked basmati rice
- 2 large tomatoes diced
- 1 bay leaf
- 6 to 8 black pepper seeds
- 1 inch cinnamon stick
- 3 cloves
- 1 tsp red chilli powder
- 2 tbsp of oil
- 1/2 tsp pulav masala
- Salt


Preparation:

- Take oil in a pan and heat it.
- Once the oil is heated put in the bay leaves, black pepper seeds, cinnamon, cloves (this is the masala).
- Keep the gas on medium heat and fry the masala till the aroma of the masala starts emanating.
- Now put the tomatoes. Fry on low heat till the tomatoes are nice and tender and the oil starts to separate from the tomatoes.
- Put in the pan cooked rice, salt, red chilli powder, pulav masala and mix well.
- Cook (no cover necessary) for 10 min on medium heat.
- Serve it hot with raita and pappadums.

Baked potato strips

Baked Potato strips: A very healthy and delicious option for french fries.

Serves: 2

Ingredients:

- 4 large potatoes sliced as big as typical french fries
- 1 1/2 tsp of red chilli powder/red chilli flakes
- 1 tsp of garlic powder
- Salt
- 1 1/2 tbsp of oil



Preparation:

- Take a bowl and put the sliced potato strips, red chilli powder/flakes, garlic powder, salt and oil.
- Toss it till all the ingredients are mixed well.
- Take a baking tray and grease it with cooking spray or oil.
- Put the strips on the tray and spread them.
- Put in the oven on 400 degrees for 20 min or till golden brown and crispy.
- Baked strips are ready to serve.

Baked Vegetables

Baked Vegetables: This famous continental dish is a mixture of vegetables with white sauce and cheese. A simple and a delicious way to get children to eat veggies.


Ingredients:

- 1 potato chopped into 1 inch cubes
- 2 cups of cauliflower florets
- 1 cup of carrots
- 1/2 cup of peas
- 1/2 cup of corn
- 1/2 cup of beans
- 1 tbsp of bread crumbs
- 1 tsp of olive oil / vegetable oil

For White sauce:

- 1 tbsp butter
- 2 tbsp all purpose flour (Maida flour)
- 1 cup cold milk
- salt
- black pepper
- 1 cup of shredded parmesan cheese



Preparation:

- Mix all the vegetables together and steam them.
- In a non stick pan add 1 tbsp of butter. Keep it on medium heat
- Once the butter melts, add the flour and stir it till it turns light golden brown.
- Then add the milk and blend it with the flour. There should be no lumps.
- Keep on stirring the mixture till it thickens and gets a glaze.
- Once the sauce is ready take it off the heat. Now add salt & pepper and 1 tbsp of
cheese. Mix well.
- Let the sauce cool.
- In a baking bowl or pan add the steamed vegetables, add a pinch of salt to it and
mix.
- Once the sauce is cooled pour it over the vegetables in the baking pan.
- Mix the sauce with the vegetables.
- Sprinkle remaining cheese over the vegetables.
- Put the bread crumbs over the cheese. Add a tsp of olive oil over the bread
crumbs to make a nice golden brown crust.
- Keep the baking pan in the oven over 400 degrees for 25 min or till the top becomes
nice & golden brown.
- Serve it hot.

Stuffed Okra

Serves: 2



Ingredients:

- 10 to 15 washed & dried Okras
- 1/2 cup of grated dry coconut (slightly browned)
- 1/2 tsp of cumin powder
- 1/2 tsp of red chilli powder
- 1 tsp of oil
- 2 tbsp of oil to cook
- 1/tsp of mustard seeds
- 1/2 tsp of turmeric powder
- 1/4 tsp of asafoetida
- salt


Preparation:

- Cut the heads off the okra, then make a slit in between. Create a pocket for all the okras.
- To prepare the stuffing, place the grated coconut in a bowl and mix it with the cumin powder, chilli powder, pinch of salt and 1 tsp of oil .
- Stuff the mixture in the pocket of each okra.
- Take a wok/pan.
- Heat oil in the pan.

- Once hot put in the mustard seeds. After the seeds finish sputtering, put in the asafoetida and turmeric powder.
- Now put in the stuffed Okras individually.
- If some of stuffing is still remaining, put that in the pan as well.
- Let the Okras cook without a lid.
- Once they are tender and crispy they are ready to serve.

Strawberries topped with whipped cream

Strawberries topped with whipped cream: This dessert dish has a quick and simple preparation process.

Serves: 2

Ingredients:

- 1 packet of Strawberries

- 3 tsps of sugar

- 1 cup of whipped cream or fresh cream

Preparation:

- Wash the strawberries and remove the leafy cap and stem.

- Take a microwave proof glass bowl and put the strawberries in it.
- Put sugar over the strawberries.
- Keep the bowl of strawberries and sugar in a microwave for 30 sec
or till the sugar melts.
- Remove the bowl from the microwave and let the mixture cool down to room temperature.
- Once it comes to room temperature put it in the refrigerator for about half an hour.
- Remove the mixture and put it in a serving/dessert bowl.
- Put a dollop of whipped cream or fresh cream on it and serve.


**** You can serve the dish at room temperature as well.

Green chutney

Green Chutney: Various types of chutneys are used as sides in Indian cuisine. They can be eaten with bread, naan, rotis etc. Green chutney is typically eaten with Idli, Dosa, Dhokla and used as an ingredient in vegetable sandwiches as well. It has a perfect blend of spicy and sweet taste.


Serves: 2 to 4 persons


Ingredients:

- 1 cup of washed cilantro leaves
- 1/2 cup of shredded coconut
- 2 to 3 green chillies chopped
- Pinch of sugar
- Salt to taste
- 1/2 tsp of lemon juice
- Water

Preparaton:

- Put cilantro leaves, shredded coconut, chillies , sugar and salt in a blender/mixer.
- Add 1 tbsp of water to the mixture.
- Grind the mixture finely.
- Remove it in a serving bowl.
- Put 1/2 tsp of lemon juice and mix thoroughly.
- Chutney is ready to serve.

Sweet potato shreds

Sweet potato shreds ('Ratalyacha khees' in Marathi language): This dish, popular in the western Indian region of Maharashtra, has a nice blend of spicy and sweet flavors. It is mainly prepared during fasts.


Serves: 2

Ingredients:

- bowl of peeled and shredded sweet potatoes

- 1 tsp cumin seeds.
- 1 tbsp of ground roasted peanuts (peanut powder).
- 2-4 green chillies (finely chopped).
- Salt.
- tbsp of ghee (clarified butter).
- 1 tbsp of grated coconut.
- 1 tbsp of finely chopped cilantro.


Preparation:

- Heat the ghee in a non-stick pan.
- Once the ghee is hot, put in the cumin seeds and cook till the seeds sputter.

- Put chillies and fry them for a couple of minutes.
- Put in the mixture of peeled and shredded sweet potatoes.
- Cover with a lid and cook on medium heat till the potato shreds are tender.
- Once the potatoes are cooked, put in the peanut powder and salt. Mix well.
- Without covering, cook the mixture for a few minutes.
- Remove in a serving bowl and garnish with coconut and cilantro.


**** You can also use Yams instead of sweet potatoes.

Fruit salad with cream

Fruit Salad

Serves: 2

Ingredients:

- 1 Apple (finely sliced)
- 2 bananas (finely sliced)
- 1 cup of grapes
- 1 cup of heavy cream or whipped cream
- 1 tsp of sugar


Preparation:

- Mix all the fruits in a bowl.

- Mix the sugar with the cream and then pour the mixture over the fruits.
- Stir the mixture till the cream mixes well with the fruits..
- Place the mixture bowl in the refrigerator for about half an hour.
- Serve it cold.


**** You add fruits of your choice.

Unripe Mango Rice (Kairi bhaat)

Unripe Mango Rice (Kairi bhaat in Marathi language) : This is again a popular dish in Western Indian state of Maharashtra ('Kairi' is unripe mango and 'bhaat' is rice in Marathi language). It's primary flavor is the mildly sour taste of the unripe mango.


Serves: 2

Ingredients:

- 1 bowl of cooked rice
- 3 to 4 curry leaves
- 4 Red chillies
- 1 1/2 tsp Urad daal seeds (Black gram)
- Roasted peanuts
- Salt
- 1 tbsp of oil
- Grated unripe mango (1/2 cup)


Preparation:

- Heat oil in a pan.
- One the oil becomes hot put the red chillies and curry leaves and heat till they sputter
- Put in the urad daal seeds and peanuts.
- Once the urad daal seeds turn golden brown remove the pan from the stove. The tadka (name for the special garnish that is fundamental to the cuisine of SouthAsia) is now ready.

- Mix the rice, the grated mango, salt and the tadka prepared earlier in a serving bowl.
- Kairi Bhaat (the mixture in the bowl) is now ready to serve.

Carrot Pudding (Gaajar ka halwa)

Carrot Pudding : Commonly known as 'Gaajar ka halwa'. It is a very popular dessert all over India.

Serves: 2

Ingredients:


- 1 bowl of grated carrots
- 2 tbsp of ghee
- 1/2 cup of milk
- 1 cup of grated 'khava' (milk solids that can be bought at ethnic Indian stores)
- 4 tbsp of sugar
- 1/2 tsp of cardomom powder
- 1 tsp of sliced almonds
- 1 tsp of raisins


Preparation:

- Heat ghee in a non-stick pan.
- Once the ghee is heated up, put in the grated carrots and let them cook uncovered on low heat.
- Once the carrots are tender put milk in the pan. Let cook until the carrots are dry and there is

no trace of the milk.
- Then put in the khava. Mix well and let cook until the ghee starts separating from the carrots.
- Now put sugar and cardomom powder in the pan and mix well.
- Remove in a serving bowl and garnish with almonds and raisins.


*** You can put dry fruits of your choice.

Veg. Quesadillas

Veg. Quesadillas: This popular Mexican dish is made of tortillas
stuffed with a spicy mixture of kidney beans and vegetables/meats of your choice.



Serves: 2 to 4 people

Ingredients:

- 1 packet of plain or red chilli tortillas
- 1 cup of boiled kidney beans
- 1/4 cup of thinly sliced onions
- 1/2 tsp of red chilli powder
- Salt
- 1 tbsp of oil
- Butter
- 1/2 cup of grated cheese


Preparation:

- Heat oil in a pan.
- Add onions. Heat till onions are caramelized.
- Add red chilli powder, beans and salt.
- Mix well and cover with a lid. Let cook for a few minutes.
- Take one tortilla. Butter it on the inside. Place the mixture on one side and sprinkle the grated cheese over it. Now fold the other side of the tortilla over the mixture.

- Heat a pan. Spread butter on the folded side of the tortilla and place that side on the heated pan.

- Let fry until golden brown. Spread butter on the other side and flip it so that the other side gets the heat. Heat till that side becomes golden brown.

- Cut the tortilla into half and serve with ketchup.

Cilantro Bites (Kothimbir vadi)

Cilantro bites (Kothimbir Vadi in Marathi language) : This is a crispy appetizer dish originating from the Indian state of Maharashtra.


Serves: 2 to 4


Ingredients:

- 1 bunch of Cilantro (finely chopped)
- 1/2 tsp of cumin seeds
- 2 green chillies (finely chopped)

- 1/4 tsp turmeric powder

- 1/2 tsp of red chili powder
- Pinch of asafoetida
- 1/4 tsp sugar
- 1/2 tsp roasted sesame seeds
- 1 cup bengal gram flour
- 1 tsp of oil
- 1 tsp salt
- Oil for frying


Preparation :

- Mix the cilantro , asafoetida, turmeric, cumin seeds, sesame seeds, green chillies, chili powder,

oil, sugar and salt.
- Once all the ingredients are mixed properly, put in the Bengal gram flour and mix slowly.
- Knead the mixture into a dough (While making the dough, keep a little water handy to add as

and when required)
- Make a long roll out of the mixture.
- If its too long you can cut it into half.
- Steam the rolls for 10 minutes.
- After the rolls have cooled down, cut them into slices.
- Heat oil in a frying pan or a deep fryer.
- Once oil is heated, put in the slices and deep fry till the slices are slightly brown and crispy.
- Serve with tomato ketchup or green chutney.

Mango Lassi

Mango Lassi : Cool Indian drink made up of mangoes and yogurt. Typically served as a dessert.


Ingredients:

- 1 cup of Mango pulp/2 Mangoes finely chopped
- 1/2 cup of plain yogurt
- 1 cup of milk
- 1 tsp of sugar (optional)
- 1/4 tsp of cardamom
- Pinch of nut meg


Preparation:

- Mix Mango pulp, yogurt, milk and cardamom powder in a blender/mixer.
- If the mixture is not sweet add sugar.
- Stir it in the blender for a few minutes till all the ingredients are mixed evenly.
- Pour the mixture into a serving glass.
- Garnish with nut meg.
- Keep it in the refrigerator for half an hour.
- Serve cold.

Vegetable Cous-Cous

CousCous: Popular Mediterranean dish. You can add vegetables or prepare it even without any veggies.

Serves: 2

Ingredients:

- 1 cup of cous-cous
- 1 cup of carrots

- 1 cup of frozen peas
- 2 tsp of peanuts(optional)
- 1/4 tsp of minced garlic
- 1 chopped green chilli
- Salt to taste
- 1/2 cup of water


Preparation:

- Heat the oil in a pan.
- Keep the water to boil in another vessel.
- Once the oil is heated add minced garlic, green chillies and peanuts.
- Once garlic turns brown add the carrots. Let cook for a few minutes.
- Now add the cous cous. Add salt and mix well.
- Turn the pan flame to low and slowly add the boiling water to the mixture.
- Add the peas. Keep on stirring it till the cous cous cooks.
- Serve hot.

*** If you are alergic to peanuts you could only put peas.

Tava Pulav

Tava Pulav: Originating from the streets of Mumbai, this rice preparation ('Pulav') is cooked on the Indian flat pan griddle ('Tava'); hence the name 'Tava Pulav'.

Serves: 2

Ingredients:

- 1 bowl of cooked basmati rice
- 1/2 cup of thinly sliced onion
- 1 carrot finely chopped
- 1/2 cup of finely chopped or thinly sliced tomato
- 1/4 cup of corn & green peas (frozen/fresh)
- 1/4 cup chopped green beans
- 2 tbsp of oil
- 1 tsp of Pav bhaji masala (you can buy this masala at any ethnic indian store)
- 1/4 tsp of red chilli powder
- Salt to taste


Preparation:

- Heat the tava (flat pan griddle) with oil. Once the oil is heated, add the pav bhaji masala in it. Let cook for a few minutes.

- Add thinly sliced onions. Cook them on a low flame till they caramelize.
- Now add tomatoes cook them for about a minute.
- Add the rest of the vegetables. Let the vegetables cook for about ten minutes on a low flame.
- Now add the cooked rice.
- Add salt and red chilli powder.
- Mix it well.
- Let the rice cook on high flame for 3 minutes .
- Serve hot


** You can add vegetables of your choice.

Ragda Patties

Ragda Patties: This is a street food item popular all over India. It is a combination of a potato-based patty served with thickened chick peas curry.

Serves: 2

Ingredients for Ragda:

- 1 cup white peas (popularly known as chana in India...soak them overnight)
- 1 cup finely chopped onion
- 1 cup finely cut tomato
- 1/2 tsp ginger garlic paste
- 1 tbsp of oil
- 1 tsp of garam masala(grind black peppers, cloves, cinnamon, cumin seeds, corriander seeds to prepare fresh garam masala)

- 1/4 tsp of red chilli powder
- Lemon juice
- 1 cup of thin sev (Fried Indian snack made up of Bengal gram flour available in any ethnic Indian store)

- Salt to taste
- Finely chopped cilantro to garnish


Ingredients for the Patties:

- 2 boiled potatoes (large)
- 1/2 tsp of ginger paste
- 1/2 tsp of cumin powder
- 1/4 tsp of red chilli powder
- 1 tsp of cornflower or besan(bengal gram flour)


Preparation of Ragda (the curry):

- Boil the soaked chana.
- Add oil in a pan/kadai/wok.
- After the oil is heated add ginger garlic paste, then add the garam masala.
- Saute it for a minute, then add the chopped onions. Let the onions and the masala cook on a low flame.

- Once the onions are tender add the chopped tomatoes. Cook them till they are tender.

- Now add the boiled chana.
- Stir the chana until its thoroughly mixed with the masala.
- Then add a cup of water.
- Add red chilli powder( quantity depending on the spice level you are comfortable with).

- Add salt.
- Let the chana cook until the water boils and thickens.
- Remove in a bowl.

Preparation for Patties:

- Mash the two boiled potatoes into a smooth mixture. There should be no lumps.
- Add the Ginger paste, cumin powder, salt, red chilli powder, cornflower and mix thoroughly.
- Make small balls and press them to make flat patties.
- Add oil to a frying pan.
- Once the oil heats up put in the patties and shallow fry (similar to cutlets) till they are golden brown.

- Place the patties in a serving plate or a bowl. Pour the Ragda on it.
- Garnish with onions, some sev, cilantro and lemon juice.