Batata bhaji(kachrya)Crispy sliced potato

Batata bhaji (kachrya) : A simple dry potato curry popular in households all over the western Indian state of Maharashtra. Potatoes are thinly sliced and stir-fried till crispy or well done. Typically served with Rotis/Chapatis but if it's leftover, you can make toasted sandwiches with it and serve with Tomato ketchup for a delicious snack the next day.

Serves: 2

Ingredients:

- 2 large potatoes washed, peeled and cut into thin slices.
- 1 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp asafoetida
- 1 tsp turmeric powder
- 1 tsp red chilli powder (adjust as per desired spice level)
- salt
- chopped cilantro

Preparation:
- Heat oil in a wok/kadai. Once oil is hot add cumin and mustard seeds and after they sputter, add the asafoetida and turmeric powder.
- Add the thinly cut potato slices, salt and the red chilli powder. Mix well.
- Cover the wok and let cook for about 10 min on medium heat.
- Once the potatoes are tender keep them on medium heat without the covering lid till the slices are crispy (takes about 5 minutes).
- If you prefer less crispy, you can switch off the heat a few minutes earlier.
- Remove in a serving bowl and garnish with the finely chopped cilantro.
- Serve hot with Rotis/chapatis.

Stuffed eggplant gravy

Stuffed Eggplant gravy (bharli vangi): This is one of those all-India dishes that cannot be tied to a specific region of India. It is essentially stuffed eggplant and potatoes simmered in an onion-based gravy. It has a blend of spicy, tangy and a tinge of sweetness and creates a medley of flavors in your mouth. People who do not like eggplants will start appreciating it after eating this dish (Yours truly is one of those converted souls:)).

Ingredients:

- 4 small eggplants ( you can find them in any ethnic Indian store)
- 1 large Potato (cut into cubes)
- 1 medium sized onion finely chopped
- 1 tbsp kala masala (black masala)
- 1 tsp red chili powder (adjust as per desired spice level)
-  pinch of salt
- 1 tsp mustard seeds
- 1/2 tsp asafoetida
- 1 tsp turmeric powder
- Small piece of Jaggery
- 1 tbsp Tamarind juice
- 1/2 cup water
- 1 tsp peanut powder
- 1 tbsp oil


Preparation:

- In a bowl mix the chopped onions, kala masala, salt and chili powder. Mix these  ingredients thoroughly and keep aside.
- Take each eggplant and cut the crowns as well as the stem. Now cut the eggplant just enough to make a  pocket (i.e. cut in a 'plus' sign fashion). Make such pockets with all the eggplants.
- Take each eggplant and fill in the masala that we kept aside earlier.
- Heat oil in a wok/pan. Once the oil is hot put in the mustard seeds and after they sputter, put  in the asafoetida and  turmeric powder.
- Put the cut potatoes and then gently place all the stuffed eggplants in the pan. Put in the remaining masala made for the stuffing and stir all the ingredients gently.
- Cover the pan with a lid and cook till the eggplants and potatoes get tender.
- After the vegetables are tender add in the tamarind juice, water, salt and the small piece of jaggery.
- Stir well and let it simmer. Now add the peanut powder.
- Once the gravy becomes somewhat thick remove in a serving bowl and garnish with Cilantro.
- Serve hot with rotis or rice (preparation serves 2).

Dahi Pakora(Fritters in yogurt sauce)

Dahi Pakora: This is one of the most popular dishes all over India.  It is essentially fritters in yogurt sauce sprinkled with Tamarind chutney. It has a cooling effect from the yogurt, spicy flavor from the fritters and a sweet and tangy flavour from the Tamarind chutney. It's usage is fairly versatile in that it's served up as a party snack, dessert or even as an appetizer. More commonly though, it's the favorite afternoon teatime snack.

Ingredients:

- 1/2 cup wheat flour
- 1/2 cup chickpea flour (besan)
- 1 tsp ginger garlic paste
- 2 to 3 finely chopped green chilies or 1 tsp red chili powder
- 1 tsp turmeric powder
-  salt
- water
- 1 cup of butter milk
- Oil for frying

Yogurt Sauce:

- 900 gms Yogurt beaten into a smooth consistency without any lumps
- salt
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp sugar
- pinch of salt

Tamarind chutney:

- 1 tbsp of tamarind extract/paste
- Add water to make it smooth and thick (not too watery)
- Add a small piece of jaggery (unrefined cane sugar which you can get in Indian stores)
- 1 tsp red chili powder
- 1 tsp cumin powder
- pinch of salt

Preparation:
 - In a mixing bowl take wheat flour, chickpea flour, chilies, ginger garlic paste and salt.
 - Mix together. Add water and mix to make a batter
 - Consistency of the mixture should not be too watery nor too thick.
 - Keep this fritter batter mixture aside for 1/2 hour.
 - For the yogurt sauce take the smooth and beaten yogurt in a serving bowl.
- Add salt, cumin powder, coriander powder, chilly powder, sugar and mix well.
 - If you feel that the yogurt sauce is too thick you can add in a little bit of  buttermilk. The yogurt sauce is ready.
 - For the tamarind chutney, simply mix the ingredients listed above in a bowl.
 - Back to the fritters, heat oil in a wok/kadai.
 - Put in small portions of the batter into the heated oil to make small round balls. Fry them on both sides till golden brown.
 -  Repeat this process till all the fritters are fried
 - Once golden brown remove fritters from the oil and drop them into the buttermilk. Keep them in buttermilk for a minute. Then gently squeeze out the water from the fritters and put them in the yogurt sauce.
 - Garnish the fritters in yogurt sauce with finely chopped cilantro. You can keep this in the refrigerator until serving time.
 - In a small bowl put the fritters with the yogurt sauce. On top, add a tbsp of  tamarind chutney and a sprinkling of paprika or cayenne or just plain red chili powder.
 - The bowl of Dahi pakora is ready to serve (one person).

Pumpkin Curry

Pumpkin Curry: This is a popular dish from the southern state of Mysore in India. It's a smooth blend of  sweet, tangy and spicy flavors.

Ingredients:

- A bowl of Pumpkin/Squash cut into cubes with the skin on.
- 1 tbsp oil
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 4 dry red chillies
- 1 tsp turmeric powder
- 2 tbsp of dry shaved coconut (roasted), 2 tsp of roasted sesame seeds, 2 tsp of  roasted poppy seeds. Mix  them together and grind it into a fine powder.
- 1/2 cup of tamarind juice
- 1 small piece of jaggery (unrefined whole cane sugar which you get in any Indian food store)
- Salt
- Finely chopped cilantro for garnishing

Preparation:

-  Heat oil in a pan. Add the mustard seeds.
-  Once they sputter add turmeric powder, fenugreek seeds and the red chillies.
-  Saute for a few seconds.
 - Add the Pumpkin pieces with the skin side in the oil.
-  Put in salt, and cover the pan with a lid. Cook on medium heat.
-  Once the pumpkin pieces are tender add the coconut, poppy seed and sesame seed mixture.
-  Add the tamarind mixture and jaggery. Mix everything well with the pumpkin.
-  Let it simmer without the lid till the gravy thickens (around a minute or so).
-  If gravy is too thick you may want to add in a little water.
-  If its too tangy you may want to add a little more jaggery.
-  Remove in a serving bowl and garnish with cilantro.
-  Serve hot with Roti, Naan or steamed rice.

Spinach Corn Pulao

Spinach Corn Pulao: Pulao or Pilaf is a rice preparation popular in Middle-eastern as well Central and South Asian cuisines with various vegetables/meats cooked along with the rice. In this recipe, we will prepare the Pulao with spinach and corn as the two main ingredients. Spinach makes it healthy as well as gives it a slight acidic flavor whereas corn gives a tinge of sweetness to the rice.


Ingredients:

- 1 cup Basmati rice (pre-cooked).
- 1/2 cup corn kernels(fresh/frozen).
- 1 bundle of spinach (chopped).
- 1 tsp garlic ginger paste.
- 3 to 4 green chillies (slitted).

Whole spices

- 2 to 3 cloves.
- 1 bay leaf.
- 2 to 3 green cardamoms.
- 1 black cardamom.
- 2 tbsp oil.
- 1 tsp cumin seeds.
- pinch of asafoetida.
- salt to taste.

Pulao Masala

- 1 inch cinnamon stick.
- 6 black peppercorns.
- 2 cloves.
- 1 tsp cumin seeds.
- 1 tsp corriander seeds.

Grind the ingredients for Pulao masala into a fine powder to make the spice mixture.


Preparation:

- Heat oil in a pan. Once the oil is hot put in the cumin seeds. Once they start sputtering, put in asafoetida.
- Put the whole spices in the pan. Stir it on  medium heat till they change color.
- Now put in the ginger garlic paste and let it cook for a minute.
- Add the spinach and stir till all the masala is mixed with the spinach.
- Once the spinach is tender, add the corn and stir the mixture.
- Now add the pre-cooked rice and salt. Mix all the ingredients gently  and let it cook for a few minutes.
- Remove in a serving bowl and serve hot with raita or yogurt.