Kathal Ki Sabzi

Kathal is jack fruit. Make sure that the kathal is not sweet.
Difficulty level : Easy
Time to cook: 25 mins

Ingredients:

1) Kathal - 500 Grams - peeled and cut into medium size pieces
2) Onions - 5 - Medium size - peeled sliced
3) Ginger garlic paste - 3 tbs
4) Salt - To taste
5) Turmeric - 1 tbs
6) Red chilli powder - 3 tbs ( I like it hot, you can add as per your taste)
7) Roasted cumin powder - 1 tbs - for garnishing
8) Oil - 6 big spoons
9) Coriander powder - 3 tbs spoons
10) Fresh Coriander for garnishing

Method:

1) In a pressure  cooker, add oil and cook for 2 mins.
2) Add sliced onions and cook till golden brown.
3) Add ginger garlic paste , chilli powder, salt, turmeric , coriander powder, little water and cook till masala separates from the oil.
4) Add kathal and cook again for 5 mins.
5) Add 1/2 glass water to the cooker and pressure cook till you get 8-10 vessels.
6) Garnish with roasted cumin powder and fresh coriander.
7) Serve with roties.

Lauki Bhaja

Difficulty Level: Easy
Ingredients:
1) Bottle Gourd - 1/2 Kg - Peeled and cut round wise into 1 cms  thin slices
2) Salt - To taste
3) Dry Red Chilli Powder - To Taste
4) Vegetable Oil or Olive Oil - For saute
5) Lemon - 1

Method:
1) Take the bottle gourd and rub all the dry masala on both the sides. Keep aside for 10 mins.
2)  On a non stick flat tava, roast both sides of the bottle gourd rings using olive oil.
3) Garnish with lemon juice and green chillies. Serve hot with coriander chutney.
4) Eat it like a starter or as a side dish with rice and chapaties.

her recipe kuch kehti hai:

In this bottle gourd ( lauki) recipe, all the sweetness and the juices of the lauki is intact and you will realize that in each bite you take. Lauki is not so favorite but people eat it for nutritional purposes.Am sure you will love this avatar of lauki. Kids will love this too.

Crushed Peas and Tomatos Curry

I have crushed the peas so that the curry has the fresh and sweet peas flavors and it cooks faster.

Ingredients:
1) Fresh Peas - 500 Grams - Crushed lightly with a rolling pin
2) Ginger Garlic Paste - 2 medium TBS
3) Onions - 2 - Fine Chopped
4) Tomato's - 3 ( 2 will be fine chopped and 1 will be tomato flakes for garnishing)
5) Turmeric Powder - 1 TBS ; Cumin Powder - 1 TBS
6) Red Chili Powder - 1 TBS
7) Salt - To taste
8 ) Vegetable Oil - 2 big spoons
9) Coriander Powder - 2 TBS
10) Hing and Jeera for tadka - Just a pinch of Hing and 1 TBS jeera

Method:
1) Put oil in a medium size sauce pan and cook for 3 mins.
2) Once hot, add hing jeera and cook for few seconds.
3) Immediately add fine chopped onions and fry till brown. Later add tomatoes.
4) Add all the dry masala and ginger garlic paste.
5) Cook till the oil separates and add salt.
6) Add crushed peas and water to make a curry.
7) Cook till the peas are tender and bring it to nice boil for about 10 mins.
8) Garnish with fresh tomatoes.
9) Serve hot with rice and roties and curd.



 

Atte Gond aur Meve key Laddu

An Indian sweet made from a mixture of flour, sugar, gum and dry fruits, which is shaped into a ball.

Difficulty Level - Medium
Ingredients:
1) Wheat Flour - 500 Grams - Light roasted
2) Almonds - 250 grams - roasted for 5 mins
3) Cashews - 250 grams - roasted for 5 mins 
4) Walnuts - 250 grams - roasted for 5 mins
5) Powdered sugar - 400 grams
6) Gond ( gum ) - 150 grams - deep fry and keep aside
7) Green Cardamom - 50 grams - ground
8) Pure Ghee ( Desi Ghee) - 400 grams 

Method:
1) Coarsely grind the dry fruits almonds, cashews and walnuts after roasting.
2) Roast the wheat flour in a big pan for about 5 mins. Put it off flame and put sugar and rest of the ingredients one by one. 
3) After its not too much hot , add the desi ghee to the flour mixture and make round balls of the size table tennis  balls.

Her recipe kuch kehati hai:

This means that every recipe has a story to tell. I have grown up eating this sweet delight. The laddus always had a special place in our kitchen and so in our hearts. They are too filling and this combined with a glass of hot milk makes a perfect breakfast during winters. At times when we had no time to eat breakfast. We used to have them and go. You and put dry fruits according to your tastes and likings. But trust me this is the most amazing combination.Enjoy!

Crispy Fish Fry

Difficulty Level : Medium

To Serve - 5
Ingredients:

1) Ravas Fish - 1 Kg - Cut into medium size pieces
2) Ginger garlic coriander paste - 2 spoons
3) Dry masala - Red chilli powder, coriander powder - 1.5 spoons ( chilli can be as per your taste)
4) Fish fry masala - 2 spoons ( you will get this in the super market
5) Lemon - 1
6) Salt - To taste
7) Semolina - 100 grams
8) Gram flour - 100 grams - for cleaning the fish
9) Oil for frying - Make sure that the fish pieces are completely dipped into the oil when you fry.

Method :
For Marination:
1) Clean the fish with water and gram flour. This method will remove the fish smell and clean it properly.
2)  Make sure to drain the water and remove all the gram flour from the fish.
3) Now put the fish pieces into a big bowl and put all the dry masala, ginger garlic coriander paste, lemon, fish fry masala, salt and mix well. Put a lid to the fish bowl.
4) Let the fish marinate for about 30 - 45 mins and keep this marination in the refrigerator.

For Frying:
1) Keep the frying pan and put oil. Let the oil cook for 4-5 mins.
2) Remove the marinated fish from the refrigerator. Coat the fish with semolina and deep fry.
3) Serve hot with coriander chutney , lime and onion rings and fresh tomatoes.


 

Masala Chaas

To Serve : 1
Difficulty Level : Easy
Ingredients
1) Fresh curd - 3 medium spoons
2) Roasted and ground cumin seeds - 1/2 small spoon
3) Black salt - To taste
4) Coriander - To garnish

Method
1) Mix curd properly to make a smoothie and add glass full of water. Add black salt, grounded cumin seeds and mix well.
2) Garnish with coriander.

Recommendation :Along with above ingredients, you can add 1/2 spoon of fresh mint leaves paste to make it Mint Masala chass.

Gajar Ka Halwa

Ingredients

1) Carrots – 1 kg – Grated

2) Fresh Mava – ¼ Kg

3) Sugar – 150 grams ( Can reduce the sugar quantity if you want for health purposes )

4) 10 Cashews – Cut into 2 pieces/cashews  ( For garnishing)

5) Clerified butter (Pure Ghee) – 50 Grams  ( Its also called desi ghee)

6) Green small cardamom (small Ilayachi) – 10 – freshly Ground

7) Cashews – 100 Grams ( coarsely ground )

Method

1) In a big pan or a kadhai, cook carrots and pure ghee till carrots are tender for about 10-15 mins.

2) Once the water is dried completely, add mava and sugar. Cook for another 10-15 mins.

3) Add cashews and ilayachi.

4) Garnish with little more cashews and serve hot.

Sol Kadi

Sol Kadi is a popular drink from the konkan part of India. The coastel region where coconut is a vital cooking ingredient. This drink is an absolute appetizer.
Kokum is used frequently for its savory flavors in curries and stews.
To serve 4
Ingredients
1) Coconut - 1 - Scrapped
2) Garlic - 4-5 flakes
3) Green Chilli - 2
4) Salt - To taste
5) Kokum Petals - 15-18 ( Soaked in water for 2 hrs)
6) Coriander - for garnish

Method
1) In a mixer, grind coconut along with garlic and green chillies and strain to extract milk. You can add water to the coconut to get the milk.
2) To this milk , add salt and kokum extract. This will make it pink. Mix.
3) Garnish with coriander and serve with meals or just like that.

Chinese Veg Exotica Curry

To Serve - 4
Ingrediants
1) Capsicum - 2 - Washed and cut in medium squares. - Saute it and keep aside.
2) Baby corn - 10-12 - Washed and cut.
3) Panner - 250 Grams - Cut into medium pieces - Shallow fry and dip them into water. It remains soft. Set aside.
4) Onions - 2 - Sliced.
5) Ginger Garlic paste - 2 spoons.
6) Schezwan Sauce - 2-3 spoons depending on how spicy you want
7) Soy Sauce - 2 spoons
8) Chilli Vinegar - 1 spoon
9) Vegetable Oil - 2 spoons
10) Salt - To taste
11) Corn flour - 2 spoons

Method:
1) In a pan or a kadai put oil and heat it for few mins.
2) Add sliced onion and cook till transparent. Dont brown them.
3) Add ginger garlic paste and cook for another few min. After this add baby corn and panner.
4) Add all the sauces one by one , one after other ( Soy , Schewan ). Add vinegar.
5) Add 2 glasses of water to make a curry. Let it cook for few mins.
6) Mix the corn flour with 3-4 spoons water and add the mixture to the curry. This will make the curry smooth and creamy.
7) Add salt and put saute capcium in the end.
8) Serve hot with steam rice.

Granada Spanish Salad

Ingredients
1) Pomegranate - 1 - Remove the seeds and keep aside.
2) Oranges - 2 - Remove the skin from each flake and keep aside.
3) Extra virgin Olive oil - 4-5 spoons.
4) Salt and pepper - To taste
5) Sherry vinegar - 1 spoon
6) Garlic - 5 cloves - fine chopped.
7) A bunch of Ice Burg lettuce

Method
1) Heat extra virgin olive oil in a saucepan and cook the peeled garlic clove gently making sure that it does not turn golden.
2) In a bowl, Mix the sherry vinegar with salt and pepper and mix well.
3) In the same bowl add ice burg lettuce, pomegranate, oranges.
4) After this add the olive oil with the garlic into the bowl.
5) Toss everything together and serve.

This salad is prepared instantly when you want to serve. All the fruits and veggies should be fresh and crisp. Just out from the refrigerator.