The Veggie Table @theveggietable - Tumblr Blog

Oatmeal Raisin Cookies

Description:

Home baked goodies are always special as not only they taste delicious but the aroma of freshly baked is like a treat. Oatmeal and raisin is the classic combination which can never go wrong.

The best thing about home baked cookie is you can have it fresh the way you like it (crunchiness on top and gooeyness in the middle). I have made this recipe specially for the people who can not have too much of butter, maida and sugar in their diet.

All the kids like cookies and if it is home made then you know what goes in making. Actually this is the perfect recipe to give them a surprise, it always works for me. Even you can easily pack for lunch boxes, car trip or any event.

This recipe is so simple, even first time baker also can try without any doubt. Freshly baked oatmeal raisin cookies are not less than any treat, it just smells and tastes delicious. For this treat you need to bake it at home. I am sure, you gonna fall in love with this cookies.

Cuisine: Continental

Preparation time: 20 mins

Baking time: 26-30 mins

Total time: 46-50 mins

Makes: 21 mins

Ingredients:

Rolled oats 1 cup

Whole wheat flour 1/3 cup

Cinnamon powder 1/4 tsp

Baking soda 1/2 tsp

Salt(optional) Pinch

Raisins(chopped) 1/4 cup

Olive oil/any odourless oil 1/4 cup + 1 tbsp

powdered sugar 1/2 cup

Jaggery(grated/powder) 1/8 cup

Vanilla extract 1/2 tsp

Water 1 tbsp

Method:

Preheat oven to 180.

First take oil, powdered sugar and grated jaggery in a mixing bowl. Beat it until creamy in texture.

Add vanilla extract and water. mix it.

Now add in whole wheat flour, Oatmeal, baking soda, salt and cinnamon powder to it.

Fold in raisins. Combine all ingredients well.

Let the dough rest for 30 minutes in refrigerator.(this step is optional)

Scoop out one tablespoon of dough and keep it on butter paper lined baking tray.

Keep baking tray in a preheated oven at 180 for 10-12 minutes or till golden brown colour on top.

Take out cookies on a cooling rack. Let it cool completely.

Store in an air tight container.

Notes:

You can replace powdered sugar with same amount of jaggery powder or brown sugar(taste and color may vary)

You can replace olive oil with the same amount of butter.

You can mash the dough after resting period. It is optional and totally depends on texture you want.

Arrange cookie dough about 2 inches apart on baking tray so that it does not get stick to each other.

For me it took 3 times to complete the dough so as you keep dough for the second or third time decrease the temperature and check on time.

Mango Yogurt Recipe|Mango Shrikhand Recipe|Aamrakhand Recipe

Description:

Mango is the king of fruit which goes in variety of recipes both savoury and sweet. Just like chocolate lovers, there are Mango lovers too who relish mango in different recipes whole season.

Mango yogurt is Mango flavoured yogurt which can be taken as snack or desert. It is easy, healthy and perfect recipe for the summer season.

If your kid doesn’t like curd but love mango then try this this recipe. It really works.

Actually mango yogurt is the base for Amrakhand or Mango shrikhand. You just need to add cardamom powder, saffron strands and chopped nuts for Indian twist and your delicious chilled mango shrikhand is ready to eat with piping hot poories.

Cuisine: continental|Indian

Preparation time: 20 mins

Resting time: 6 hrs

Cooking time: 0

Total time: 6hrs 20 mins

Serves: 4

Ingredients:

For Mango yogurt:

Hung Curd/Chakka dahi/Yogurt 1 cup

Mango pulp 3/4 cup

Powdered Sugar 2 tbsp

For Mango shrikhand|Aamrakhand:

Mango yogurt 1 1/2 cup

Warm milk 1/2 tbsp

Saffron strands pinch

Cardamom powder 1/4 tsp

Nutmeg powder (optional) pinch

Nuts(almonds, pistachio)(chopped) 1 tbsp

Method:

To make hung curd/chakka dahi/yogurt:

Put muslin cloth on sieve and keep it on bowl.

Take fresh curd and put it on muslin. Cover it.

Refrigerate it for 6-7 hours.

To make mango yogurt:

Take hung curd in a mixing bowl and whisk it with hand whisk till smooth in texture.

Add Mango pulp and powdered sugar in it. Combine well.

Again keep it in refrigerator for atleast one hour.

To make mango srikhand:

Add saffron milk, cardamom powder, nutmeg powder and chopped almond and pistachio to mango yogurt. . Mix well.

Refrigerate it for at least one hour before serving.

Serve chilled mango shrikhand with piping hot poories.

Notes:

Use fresh curd to make hung curd.

You can use plain Greek yogurt also instead of hung curd.

Adjust quantity of sugar as per sweetness of mango.

You can make mango shrikand/aamrakhand by adding cardamom powder, saffron strands and chopped nuts to prepared mango yogurt.

Dabeli Recipe|kutchi Dabeli Recipe|kacchi Dabeli Recipe

Description:

Kutchi Dabeli is one of the popular Indian street food from the state of Gujarat. The name it self represents the origin and meaning of the dish. Kutch is the region in Gujarat from where dabeli originated and meaning of dabeli is ‘pressed’.

Dabeli is one of the most delightful street food that is butter toasted pav stuffed with special dabeli masala seasoned potato filling along with pomegranate seeds, masala peanuts, chutneys and coated with nylon sev.

Earlier dabeli was popular in Gujarat only but now a days it has been one of the most popular street food. As any food goes out of its origin region, people adapte it with their own touch of taste. You can find dabeli seasoned with garam masala which doesn't give authentic taste of dabeli. So here is the recipe to get the authentic taste of dabeli with the recipe of dabeli masala powder.

Cuisine: India(Gujarati)

Preparation time: 40 mins

Cooking time: 15 mins

Total time: 55 mins

Makes: 6 dabeli

Ingredients:

For Dabeli masala:

Coriander seeds 2 tbsp

Cumin seeds 1 tsp

Fennel seeds 1 tsp

Black cardamom 1

Cinnamon stick 1 inch

Black pepper corn 1/2 tsp

Cloves 2-3

Star anise 1

Bay leaf 1 medium

Dry coconut(grated) 2 tbsp

Dry red chili 1

Sesame seeds 2 tsp

Black salt 1/2 tsp

Dry mango powder 2tsp

Dry ginger powder 1/4 tsp

Red chili powder 1 tbsp

Sugar 1 tbsp

Oil 1 tbsp

For potato filling:

Potato(boiled) 3 medium

Dabeli masala 2 tbsp

Tamarind chutney 1 tsp

Oil 1 tbsp

Salt to taste

Onion(finely chopped) 2 tbsp

Coriander leaves(chopped) 2 tbsp

For garlic chutney:

Garlic 5-6 cloves

Dry red chili 1

Salt to taste

For masala peanuts:

Peanuts(roasted) 1/4 cup

Oil 1/2 tsp

Red chili powder 1/4 tsp

Turmeric powder pinch

Black salt 1/4 tsp

Salt to taste

For assembling:

Dabeli Pav 6

Garlic chutney 2 tbsp

Tamarind chutney 2 tbsp

Pomegranate seeds 1/4 cup

Nylon sev 1/4 cup

Butter for toasting Dabeli

Method:

For making Dabeli masala powder:

Heat a pan and dry roast Coriander seeds, cumin seeds, fennel, Black cardamom, Cinnamon stick, Black pepper corn, Cloves, Star anise, Bay leaf and dry red chili till it became aromatic.

Then add grated dry coconut and sesame seeds to the pan and roast them until slightly browned.

Turn off the flame and let it cool completely.

Take all the roasted spices in a mixture jar and blend till slightly coarse powder.

Now add black salt, dry mango powder, dry ginger powder, red chili powder to the mixture jar and blend it again just to mix all the spices well.

Add sugar and oil to the blended masala and mix it well.

Store prepared Dabeli masala in an airtight container. It can be Stored in a refrigerator for over 6 months.

For Garlic chutney:

Soak dry red chili in hot water for 30 minutes.

Take soaked dry red chili(discard soaked water), garlic and salt with 2 tbsp of water in a mixture jar and blend it.

Garlic chutney is ready to use.

For Tamarind chutney:

Sweet Tamarind Chutney/Khajur Imli Ki Chutney Recipe Description: Tamarind chutney is sweet and sour chutney which is essential for any chaa

For masala peanuts:

Heat oil in a pan on low flame and add salt, chili powder, turmeric powder, black salt and roasted peanuts.

Roast it well for 2-3 minutes.

For potato filling:

Take dabeli masala in a small bowl and add 2 tbsp of water. Mix well and make slurry of it.

Heat oil in a pan and add masala slurry along with 2 tsp tamarind chutney.

Then add boiled mashed potato and salt to the masala. Combine well.

Cook for 2-3 minutes and take out in a plate.

Sprinkle chopped onion and coriander on top of potato filling.

For assembling:

Keep all the ingredients ready for assembling.

Take pav and make a slit horizontally in the middle of pav to the 3/4 part.

Spread garlic chutney and tamarind chutney on each side of the slit.

Stuff spoon full of potato filling in the pav then put pomegranate seeds and masala peanuts. Then again put potato filling to secure the side so that pomegranate and peanuts doesn’t come out of while toasting dabeli.

Heat butter on tawa and toast dabeli on both the sides till nice golden brown and crispy.

Coat the sides of roasted dabeli with nylon sev.

Serve hot kutchi dabeli and enjoy!

Notes:

Do not replace dabeli masala powder with garam masala powder in order to get authentic taste.

Consistency of both the chutneys should not so thick or watery. It should be of pourable consistency to get right texture and taste of dabeli.

While assembling dabeli, keep masala peanuts and pomegranate seeds in between potato filling so that it doesn't come while toasting.

You can coat dabeli with nylon sev after or before toasting.

Paneer Tikka Recipe

Description:

Paneer tikka is a very popular and delicious Indian veg starter or appetizer. Starter is a first course food of a meal, that is why it is important to have a good starter to start a great meal and nothing can replace paneer tikka roasted in tandoor.

Paneer tikka is an Indian dish made from paneer and veggies marinated in yogurt along with spice mixture and grilled in a tandoor. It is a dry version of tikka masala and veg version of chicken tikka. It can be prepared easily at home using tawa or grill pan. Paneer tikka is the perfect starter for a barbecue or a dinner party and even as a evening snack. Best thing is you can prepare variety of paneer tikka like pepper, aachari, mango mint, hariyali paneer tikka by doing some few changes. Even paneer tikka wrap or roll can be prepared using grilled paneer and veggies. Just keep marinated paneer and veggies ready, grill it and enjoy with family and friends.

Cuisine: Indian

Preparation time: 15 mins

Marination time: 30 mins

Cooking time: 20 mins

Total time: 1 hr 5 mins

Serves: 3-4

Ingredients:

Paneer(cut into 1 inch cubes) 1 1/2 cup

Capsicum(cut into 1 inch squares) 1/3 cup

Onion(cut into 1 inch squares) 1/3 cup

Tomato(cut into 1 inch squares) 1/4 cup

Hung curd/Thick curd 1/2 cup

Gram flour(besan)(dry roasted) 2 tsp

Ginger garlic paste 1/2 tbsp

Oil 2 tbsp

Butter 1 tbsp

Red chili powder 1 tsp

Turmeric powder 1/2 tsp

Cumin coriander powder 1 tsp

Carom seeds(ajwain) 1 tsp

Kasuri methi 1 tsp

Garam masala 1/4 tsp

Chaat masala 1/2 tsp

Lemon juice(optional) 1/2 tsp

Salt to taste

Method:

Take curd, gram flour and 1 tbsp oil in a mixing bowl and whisk it well. Make a lump free mixture.

Add ginger garlic paste, red chili powder, cumin coriander powder, garam masala powder, carom seeds, kasuri methi, turmeric powder and salt to it. Combine it well.

Now add paneer cubes and chopped onion, capsicum and tomato to it. Stir it gently to coat paneer, onion, capsicum and tomato with marination.

Cover and allow it to marinate for at least 30 minutes in a refrigerator.

Take marinated paneer, capsicum, onion and tomato one by one and insert it into skewer gently.

Heat the tawa or grill pan and drizzle some oil and butter, now place skewers on hot tawa or grill pan.

Turn skewer to all the sides to cook it till nice golden brown in colour each side.

Take out skewers from grill pan and sprinkle some chaat masala.

Serve hot with pickled onion, lemon wedges and mint coriander chutney.

Notes:

you can use zucchini, mushroom, baby corn or red, yellow and green capsicum as per your choice.

If yogurt is not sour than add lemon juice otherwise skip it.

If you want make aachari paneer tikka then skip red chili powder and cumin coriander powder and add 1 tbsp masala of pachranga aachar to the yogurt mixture.

Marinate in a thick hung yogurt other wise mixture will become watery.

You can marinate the mixture for over night.

Jowar Dhani Chivda|Spiced popped sorghum Recipe

Description:

Jowar dhani chivda is a roasted popped jowar, roasted chana dal and rice papad along with spices. It is very popular snack dish during festival of holi.

This chivda recipe is very simple and quick recipe with very few ingredients but it tastes so good and also it is healthy and gluten free. Actually food and festival go hand in hand. There is always a special food related to a special festival. This very simple jowar dhani chivda is always there in my memory as a holi special snack and the same thing i want to pass on to my kid.

Make this healthy munching snack and enjoy the festival of colors.

Cuisine: Indian

Preparation time: 5 mins

Cooking time: 10 mins

Total time: 15 mins

Serves: 6 cups

Ingredients:

Jowar dhani(popped sorghum) 5 cups

Rice papad(fried) 1 cup

potato chips(katri)(optional) 1/4 cup

Peanuts 2 tbsp

Roasted chana dal 2 tbsp

Curry leaves 8-9

Oil 2 tbsp

Red chili powder 1 tsp

Turmeric powder 1/2 tsp

Salt to taste

Method:

Heat oil in a large pan, add peanuts, roasted chana dal and curry leaves to it.

Once curry leaves turn crisp then add salt, turmeric powder and red chili powder to it. Give it a quick stir.

Then add jowar dhani to it and mix well. Roast it on a slow flame for 3-4 minutes.

Now add fried potato katri and rice papad to the jowar mixture. Mix it well.

Roast it for 1-2 minutes stirring continuously.

Allow it to cool down completely and store in an air tight container.

Notes:

Add jowar dhani to spices quickly otherwise spices will get burn and will not taste good.

You can add cashew nuts with peanuts.

Sweet Tamarind Chutney/Khajur Imli Ki Chutney Recipe

Description:

Tamarind chutney is sweet and sour chutney which is essential for any chaat dish. This chutney is very important to up lift the taste of any chaat dish.

In so many dishes like pani puri, dahi puri, sev puri, dahi vada, samosa, kachori, ragda pattice and many more, tamarind chutney is essential to give a punch of sweet and sour to the dish. Adding it in to any chaat dish gives nice colour, texture and taste to the recipe. Best thing about this recipe is that it can be prepared in big batch and stored in deep freezer. So prepare this chutney at home and enjoy with your favourite dish.

Cuisine: Indian

Preparation time: 10 mins

Cooking time: 10 mins

Total time: 20 mins

Makes: 2 cups

Ingredients:

Dates(de seeded) 1 cup

Tamarind(de seeded) 1/4 cup

or

Tamarind concentrate 1/2 tbsp

Jaggery 1/3 cup

Red chili powder 1/4 tsp

Dry ginger powder 1/2 tsp

Roasted cumin powder 1 tsp

Salt to taste

Method:

Take de seeded dates and tamarind with salt and chili powder in a bowl with out water. Cover the bowl with lid and put it in a cooker with some water in the bottom for steam cooking.

Allow it to cook for 4 whistles.

Take out bowl and transfer steamed dates, tamarind and jaggery to the deep bowl or container.

Pour 1 cup of water to the bowl and blend it using hand blender till smooth puree.(add water if required)

Strain the puree in a pan using the strainer to remove extra fibers and lumps.

Heat the puree pan and add roasted cumin powder and dry ginger powder.

Once puree comes to boiling, turn off the heat.

Let it come to room temperature and then store it in an air tight container.

Notes:

Make sure tamarind and dates are de seeded otherwise while blending it will splash.

Add water as required to get right consistency.

You can store this chutney in a deep freezer up to 3 months.

You can pour sugar syrup on the top of chutney in air tight container as a preservative. If you want to add preservative then adjust proportion of jaggery accordingly.

Dahi vada Recipe

Description:

Dahi vada is a popular and delicious chaat recipe from India. There are so many chaat dishes in India to tickle your buds and dahi vada is one of them. As in this chaat, curd goes in the recipe and so it is best during summer time.

Dramatic explanation of dahi vada would be vada topped with sweet curd, tamarind chutney, green chutney along with a pinch of red chili powder, cumin powder, black salt and a dash of coriander leaves.

Dahi vada is not a recipe to be served hot so can be prepared early and just assemble before serving.

So prepare this mouth watering chaat recipe at home and assemble it as per your taste.

Cuisine: Indian

Preparation time: 15 mins + 4 hrs

Cooking time: 20 mins

Total time: 50 mins

Serves: 3

Ingredients:

For Vada:

Urad dal(white split lentil) 1/2 cup

Ginger chili paste 1/2 tbsp

Cumin seeds(jeera) 1 tsp

Salt to taste

Oil for frying

For Dahi:

curd(whisked) 1 cup

Sugar 1 tbsp

For Topping:

Tamarind chutney 1/4 cup

Green chutney(optional) 1/4 cup

Red chili powder for sprinkling 1/2 tsp

Black salt(sanchal) for sprinkling 1/2 tsp

Roasted cumin powder for sprinkling 1 tsp

Coriander leaves(chopped) for garnishing 2 tbsp

Method:

Wash and soak urad dal in enough water for 4 hours. Drain extra water.

Take soaked urad dal in a mixture jar and blend it till smooth paste.

Add ginger chili paste, hing, jeera and salt to the urad dal batter and whisk it for 3-4 minutes or until it is light and fluffy.

Heat oil in a pan on medium heat.

Wet your hand with some water and then take small portion of batter and drop it in a medium hot oil. Let it cook on medium flame until golden brown from out side.

Drain out fried vada on a plate and then transfer it to warm water. Allow it to soak for 12-15 minutes.

Then take out vada and press it gently.

For sweet curd whisk thick curd with sugar in a bowl till smooth.

For assembling, arrange vada in a plate and pour sweet curd on it.

Top it with tamarind chutney, Green chutney and sprinkle some red chili powder, black salt, roasted cumin powder.

Garnish it with some chopped coriander.

Notes:

Add water gradually while grinding urad dal otherwise batter will become runny.

whisk the batter nicely to get vada soft.

Fry vada on medium heat and keep turning vada for even golden brown colour.

Overnight Oats Recipe

Description:

Overnight oats recipe is a very quick, filling and healthy recipe made with yogurt, milk(non dairy) and oats with nuts and fruits as topping. This recipe is mostly considered as a breakfast but can be taken any time. Whenever your schedule is hectic in the morning, overnight oats is a perfect recipe. You just need to carry previous day prepared overnight oats jar and enjoy your breakfast.

In this recipe there is no need of cooking and can be prepared in a jiffy and also interesting thing is there are so many flavors of overnight oats base and topping. Find out your favourite combination and make it your own.

Cuisine: continental

Preparation time: 5 mins

Cooking time: 0

Total time: 5 mins

Serves: 2

Ingredients:

Oats(old fashioned rolled oats) 1/2 cup

Coconut milk(any non dairy milk) 1 cup

Yogurt(thick)(plain) 1/3 cup

Blueberry yogurt 2 tbsp

Honey/ Maple syrup 2 tbsp

For topping:

Strawberry 1

Banana 1

Seeds(sunflower+pumpkin) 1 tsp

walnut(any other nuts) 1 tsp

Method:

Take a bowl or mason jar and add coconut milk, oats, yogurt and honey. Mix well.

Put bowl or mason jar in a refrigerator for at least 3-4 hours or overnight.

Top over night oats with sliced banana, strawberry, seeds and nuts.

You can have it cold or hot.

Notes:

Follow the measurement of non dairy milk, oats and yoghurt to get perfect consistency (neither too dry nor runny).

You can take any non dairy milk like coconut, almond, soya, cashew.

You can add flavour to the oats mixture like vanilla, chocolate or any fruit.

Topping can be any of your favourite nuts, fruits and seeds but it sould go with the flavor of base.

Sabudana Khichdi

Description:

Sabudana khichdi is a Sautéed boiled potato and soaked sabudana(tapioca sago) with regular spices. Mostly sabudana khichdi is made on fasting days like Navratri, Ganesh chaturthi, Shivratri but as it tastes so good people like to have it any regular day.

Actually i remember me and my sister used to wait for ekadashi to have sabudana khichdi though we were not fasting. Sabudana khichdi is a gluten free balanced meal recipe for a fasting day. Sabudana khichdi can be prepared to the perfection using some tips and tricks. So here is the recipe to make non sticky and flavorful sabudana khichdi.

Cuisine: Indian

Preparation time: 10mins+soaking time

Cooking time: 20 mins

Total time: 30 mins

Serves: 2

Ingredients:

Potato(boiled) 2

Tapioca sago(sabudana) 1 cup

Green chili(chopped) 1

Ginger(grated) 1 tsp

Roasted peanut powder 1/4 cup

Rock salt to taste

Sugar 1 tbsp

Lemon juice 2 tsp

Oil 1 tbsp

Cumin powder 1 tsp

Method:

First rinse sabudana properly and soak in enough water for 4-5 hours.

Peel and cut boiled potato in medium size cubes.

Heat oil in a heavy bottom pan and add jeera to it.

Then add grated ginger, chopped chili and curry leaves to it. Sauté it for few seconds.

Add potatoes to it and mix well.

Now add drained sabudana, salt, sugar and roasted peanuts powder to it and mix well.

Allow it to cook for 5-6 minutes or until sabudana become translucent. (stir in between to prevent sticking at bottom)

Squeeze lemon juice on it and mix well.

Serve hot sabudana khichdi with curd.

Notes:

Adding ginger and curry leaves are optional.

Don’t over cook sabudana khichdi because that will make sabudana dense and chewy.

If you want have sabudana khichdi in breakfast then soak it over night.

Hara Bhara Kabab Recipe

Description:

Hara bhara kabab is a delicious and healthy vegetarian variety of kabab made with fresh spinach and peas. It is an amazing and mouth melting starter which is perfect for a brunch or as starter for lunch or dinner. There are not more spices in preparation of this kabab so kids can have it as a snack or assemble it as a pattie in a burger.

Now a days people are more interested in starters and hara bhara kabab is the best option when you are thinking about healthy and tasty one as you can bake or char grill it for healthier option.

So whenever you have little extra luxury of time, prepare this delicious starter with all the goodness of fresh spinach and peas and enjoy with your favourite dip or sauce.

Cuisine: Indian, Starter

Preparation time: 15 mins

Cooking time: 25 mins

Total time: 40 mins

Serves: 4

Ingredients:

Spinach(palak)(chopped) 1 cup

Peas 1/2 cup

Green chilli 1

Ginger(chopped) 1 inch

Corn flour 1 tbsp

Besan(roasted) 2 tbsp

Nuts(almond, cashew)(chopped) 1 tbsp

Potato(boiled, grated) 2 medium

Salt to taste

Red chilli powder 1/2 tsp

Dry mango powder 1/2 tsp

Garam masala powder 1/4 tsp

Cumin coriander powder 1 tsp

Oats(crushed) for coating

Oil for shallow frying

Method:

First to blanch spinach and peas, heat water in a pan to the boil and then add chopped spinach and peas in it.

Cook them till one boil and then take out in a cold water to prevent further cooking and change in colour. Drain the water from spinach and peas through sieve.

Take blanched spinach and peas, green chili and ginger in a mixture jar and blend it to a smooth green paste.

Now take green paste, boiled and grated potato, corn flour, roasted besan, salt, red chili powder, dry mango powder, garam masala powder, cumin coriander powder and chopped nuts in a large mixing bowl. Combine well.

Make small kabab from the mixture and coat it with crushed oats.

Heat oil in a shallow pan and shallow fry kabab till nice golden brown colour from both the sides.

Drain kabab on a kitchen tissue.

Serve hot hara bhara kabab with mint yogurt dip or ketchup.

Notes:

If peas are frozen then blanch it separately as it takes more time to get cooked in comparison to fresh one.

You can increase or decrease the quantity of green chili.

If combined mixture is loose or not holding the shape properly then add breadcrumbs or grated paneer to it.

You can coat kabab with bread crumbs or crushed oats or corn flakes.

Adding nuts is optional but it gives nice texture and taste to the kabab.

Hara bhara kabab tastes best with mint yogurt dip.

Veg Kolhapuri Recipe

Description:

Veg kolhapuri is a gravy based spicy curry with vegetables from kolhapuri cuisine. Food in kolhapuri cuisine is little more spicy than regular so masala made in kolhapuri cuisine has very distinct flavor of chili.

Nothing can replace the taste and aroma of freshly ground masala so here is the recipe of very flavorful kolhapuri masala. In kolhapuri cuisine mostly kanda lasun masala or kolhapuri masala is used to season the gravy and that gives authentic and very distinct flavor.

If you don't like any vegetable or bored of eating regular sabzi/curry, try this recipe of veg kolhapiri. Once you try this recipe, You will fall in love with it.

Cuisine: Indian

Preparation time: 30 mins

Cooking time: 45 mins

Total time: 1hr 15 mins

Serves: 4

Ingredients:

For kolhapuri masala:

Bedgi chili 2

dry kashmiri red chili 2

Coriander seeds 1 tsp

Cumin seeds 1/2 tsp

Black cumin seeds 1/2 tsp

Cinnamon stick 1 inch

Black pepper 4

Clove 2

Black cardamom(seeds) 1

Green cardamom(seeds) 1

Bay leaf 1

Star anise 1

Mace 3 (single strand)

Nutmeg(grated) pinch

Fenugreek seeds 5-6

Nagkesar(optional) 1/2 tsp

Dry grated coconut 2 tbsp

white sesame seeds 1 tsp

Poppy seeds 1/2 tsp

For veg kolhapuri:

vegetables:

Potato(cubed) 1

Carrot(cubed) 1

Cauliflower florets 1/2 cup

French beans 6-7

peas 1/3 cup

For gravy:

Garlic(chopped) 4

Ginger(chopped) 1 inch

Onion(chopped) 2 medium

Tomato(chopped) 2 medium

Cashew nuts 8-10

Melon seeds 2 tsp

Dry bedgi chili(soaked) 2

Other ingredients:

Oil 1 1/2 tbsp

Butter 1 tbsp

Bay leaf 1

Star anise 1

Cinnamon 1 inch

Black cardamom 1

Capsicum(chopped) 1/4 cup

Salt to taste

Kolhapuri masala 2 1/2 tsp

Methods:

For kolhapuri masala:

Heat a heavy bottom pan and add all the ingredients except sesame seeds, dry coconut, poppy seeds and grated nutmeg.

Roast it till spices release aroma. Then add grated dry coconut, sesame seeds, poppy seeds and grated nutmeg .

Roast it until dry coconut turns golden. Let roasted spices to cool down completely.

Take roasted spices in a mixture jar and grind it to a semi fine powder.

For veg kolhapuri:

Soak 2 dry red bedgi chilies in a hot water for 30 minutes.

Heat water in a 3 cups of water in a pan and bring it to boil. Add chopped potato, carrot, cauliflower, french beans and peas to the boiling water.

Take out veggies once they are 90% cooked.

Heat 1 tsp of oil in a pan and add ginger, garlic, onion, melon seeds and cashew nuts to it.

Once onion turn transparent, add chopped tomatoes to it. Allow it to cook until tomatoes turn mushy. Let it cool.

Take sautéed mixture and soaked chili in a mixture jar and blend it till smooth paste.(do not take water of soaked chili or do not add water while blending.)

Now heat oil and butter in a pan then add black cardamom, bay leaf, star anise and cinnamon to it.

Add chopped capsicum and sauté it. Then add blended paste and allow it to cook for about 5 minutes.

Add boiled vegetables to gravy and mix well. Add salt, kolhapuri masala to gravy and stir well.

Now add enough water to the gravy to adjust the consistency. Cover the pan and allow it to cook for 5-7 minutes on low flame.

Serve piping hot veg kolhapuri with roti, naan or paratha.

Notes:

Try to use grated dry coconut(not desiccated coconut) for making kolhapuri masala.

You can add your choice of veggies and paneer to gravy.

Chop all the vegetables in a medium size cubes.

If you have kanda lasun masala then replace kolhapuri masala with it.

Pesto Pasta Salad

Description:

Pesto pasta salad is a refreshing Italian salad prepared using pesto of basil with whole grain pasta and some vegetables.

Mostly we end up having pasta with marinara sauce, bechamel or alfredo sauce but there are different variety of pasta sauces with different taste and texture.

Pesto pasta salad is an amazing side dish for lunch or dinner and also for picnic or potluck party. Just keep pesto ready before party and toss it with pasta and veggies, get your salad ready in no time.

Cuisine: Italian

Preparation time: 20 mins

Cooking time: 15 mins

Total time: 35 mins

Serves: 4

Ingredients:

For pesto:

Basil leaves 2 cup

Garlic 3 cloves

Walnut 1/4 cup

Cheese(vegan parmesan/mozzarella/feta) 1/4 cup

Lemon juice 1 tbsp

Black pepper powder 1/2 tsp

Salt to taste

Olive oil 1/4 cup

Other ingredients:

Tomato(chopped) 1

Pasta(whole wheat penne pasta) 1 cup

Corn(boiled) 1/2 cup

Method:

Preheat the oven at 190℃ for 10 minutes.

Take chopped tomatoes and arrange it on a baking tray. Sprinkle some salt and black pepper powder.

Place baking tray in a preheated oven for 10-12 minutes or until slightly shriveled.

Heat water in a pan and let it come to boil. Add some salt and pasta to the water.

Allow it to cook for 15 minutes or until pasta get cooked.

Drain the water from pasta and set aside. Sprinkle some olive oil on pasta and toss it.

For making pesto take all the ingredients for making pesto in a mixture jar and blend it till smooth paste.

Take cooked pasta, pesto, baked tomatoes and boiled corn in a large mixing bowl and toss well.

Garnish it with grated vegan parmesan cheese and basil leaves.

Notes:

You can take any type of pasta.

You can use pine nuts instead of walnuts.

Cherry tomato goes really well in this recipe.

You can replace or add any other vegetable or mushroom.

Sarson ka saag

Description:

Sarson ka saag is a popular curry of mustard leaves(sarson) and mostly served with roti of maize flour(makki ki roti) during winter time. Mustard leaves have typical bitter and pungent taste so spinach and bathua leaves are used along with mustard leaves to enhance the taste and texture of saag.

Sarson ka saag is tempered puree of greens along with very basic spices. Method and texture of saag is almost like palak saag but mustard leaves along with maize flour gives it a very different taste.

Sarson ka saag with makki like roti is one of the most satiating, nutritious and guilt free Winter meal.

Cuisine: Indian

Preparation time: 15 mins

Cooking time: 30 mins

Total time: 45 mins

Serves: 4

Ingredients:

Mustard leaves(sarson) (chopped) 4 cups

Spinach leaves(palak) (chopped) 2 cups

Maize flour/ Corn meal 2 tbsp

Garlic paste 1 tsp

Ginger chili paste 1 tsp

Onion 2

Tomato 2

Ghee 2 tbsp

Cumin seeds 1/2 tsp

Asafoetida 1/4 tsp

Turmeric powder 1/4 tsp

Red chili powder 1/2 tsp

Cumin coriander powder 1 tsp

Salt to taste

Method:

To make saag paste:

Heat water in a bowl and let it come to boil. Add chopped onions and tomatoes(make x mark on it).

Take out onions and tomatoes after 3-4 minutes. Keep it aside to cool down.

Peel off the skin of tomatoes and blend tomatoes and onions together till smooth paste.

Take washed and chopped mustard leaves and spinach leaves and add in to boiling water. Allow it to cook for 3-4 minutes.

Take out leaves in a mixture jar and blend it to get a smooth puree of it.

To prepare tempering for saag:

Heat ghee in a pan and add cumin seeds to it.

Then add garlic paste and ginger chili paste. Stir well.

Add onion tomato paste and let it cook till ghee starts to separate from sides.

Now add asafoetida powder, turmeric powder and red chili powder.

Then add maize flour to it and mix well.

Transfer pureed mustard and spinach leaves to the tempering. Combine well.

Add salt and cumin coriander powder to it. Mix well.

Cover the pan and allow it to cook for 10 minutes on low flame.

Notes:

If bathua leaves are available then add 1 cup of that also while making puree.

You can dry roast maize flour before adding into tempering.

You can also add garam masala to the saag.

Methi ke laddoo

Description:

Methi ke laddoo is a healthy and nutritious winter sweet and it is consumed during winter to keep body warm and to nourish the body.

There are different variety of winter sweets in each region of India to be consumed during cold days to keep your body warm and methi laddoo is one of them. As i belongs to Gujarat, in Gujarat we call winter sweet as vasaanu and it is eaten early in the morning for maximum health benefits.

In preparation of this laddoo edible gum, nuts and different flours has been used to reduce the bitter taste of taste methi(fenugreek seeds) with jaggery as a sweetener and also some herbs and spices to enhance the taste and medicinal value.

Methi laddoo tastes slight bitter in taste but sometimes it is good to have something what your stomach wants not your tongue.

Cuisine: Indian

Preparation time: 45 mins

Cooking time: 35 mins

Total time: 1 hr 20 mins

Makes: 13-15 laddoos

Ingredients:

Fenugreek seeds(methi) powder 1 cup

Whole wheat flour 3/4 cup

Gram flour(besan) 1/2 cup

Split white gram flour(urad atta) 1/4 cup

Milk 1/4 cup

Ghee 1/4 cup + 1 cup

Nuts(Roasted)(coarsely ground) 1/2 cup

Edible gum(gond) 50 gm

Jaggery(choppded) 2 cup

Dry ginger powder 2 tbsp

Pipramul(ganthoda) powder 2 tsp

Method:

First take all the flours in a large bowl and add 1/4 cup of ghee and 1/4 cup of milk to it. Mix it well till mixture becomes like bread crumbs.

Now press shorted flour mixture well in a bowl and allow it to rest for 15-20 minutes.

Meanwhile heat 1/2 cup ghee in a frying pan and fry edible gum till it pops up well.

Take popped edible gum in to a mixture jar and blend it smooth.

Take flour mixture and pass through sieve by pressing it through the sieve.

Heat ghee remaining ghee and add flour mixture to it. Combine well.

Roast the flour mixture well for at least 20 minutes stirring it constantly.

Add powdered edible gum, nuts, dry ginger powder and pipramul powder to. Mix well.

Take another pan and heat 1 tbsp of ghee then add jaggery to it. Let it cook till jaggery melts and start forming bubbles.

Add melted jaggery to flour mixture and combine it well.

Once mixture turns cool enough to handle with hands, take handful of laddoo mixture and press it in between palms to make laddoo.

Note:

You can grind edible gum into small pieces and then fry it to get it cook perfectly.

Start making laddoos when mixture is warm.

Mooli(Radish) Dry Sabzi Recipe

Description:

Mooli(radish) dry sabzi is a very simple sabzi prepared using mooli, mooli leaves, gram flour(besan) with spices, some chopped coriander and a dash of lemon juice.

This sabzi is simple, aromatic and use of besan gives it a different texture along with spices, sugar and lemon juice gives it a perfect balance of taste.

Mooli itself has a very distinct taste so there is no need to add any other spices to enhance the taste.

Don’t throw away greens when you find mooli along with its leaves. Make and enjoy this delicious mooli sabzi.

Cuisine: Indian

Preparation time: 15 mins

Cooking time: 15 mins

Total time: 30 mins

Serves: 3

Ingredients:

Mooli(Radish)(chopped) 1 cup

Mooli(Radish) leaves(shredded) 3 cup

Oil 1 tbsp

Mustard seeds 1/2 tsp

Carom seeds 1/2 tsp

Asafoetida pinch

For masala

Gram flour 1/2 cup

Red chili powder 1 tsp

Cumin powder 1 tsp

Garam masalapowder 1/2 tsp

Turmeric powder 1/2 tsp

Sugar 1 1/2tsp

Salt to taste

Lemon juice 1 tsp

Coriander leaves(chopped) 2 tbsp

Method:

First for making masala for sabzi, take all the ingredients in a one plate or bowl and combine well.

Heat oil in a pan and add mustard seeds. Once mustard seeds starts cracking add carom seeds with pinch of turmeric powder and asafoetida.

Now add chopped mooli and let it cook for 2-3 minutes.

Then add shredded mooli leaves and salt. Stir well.

Sauté it for 3-4 minutes and then sprinkle the masala mixture evenly over it. Do not mix it.

Cover the pan with a plate and pour some water on a plate so the sabzi does not get stick at the bottom.

Let it cook for 6-7 minutes on low flame.

After that remove the plate and stir the sabzi to combine masala mixture with mooli and mooli leaves.

Serve mooli(radish) sabzi piping hot and enjoy it with roti, chapati or phulka.

Notes:

If you feel like sabzi is sticking at bottom sprinkle some water with hand over sabzi and stir it.

You can dry roast gram flour(besan) before adding spices to reduce cooking time of sabzi and to get rid of sticking it at bottom.

Bajra Khichdi Recipe

Description:

Bajra khichdi is originated from Rajasthan and travelled to neighbouring states that adopted their own version of bajra khichdi.

Bajra khichdi is a creamy and subtle comfort food specially during winter days. This recipe is combination of pearl millet(bajra) and lentils with some spices and peanuts.

Traditionally bajra khichdi is prepared using moong dal and pearl millet(bajra). Here i am sharing the recipe popular at my in lows place in Gujarat which i have learnt from my mother in low.

Pearl millet(bajra) is full of nutrients and beneficial for body specially for the people who are gluten intolerant. Pearl millet and sesame oil is the great combination to have in winter time which causes heat in the body.

Cuisine: Indian

Preparation time: 15 mins

Cooking time: 30 mins

Total time: 45 mins

Serves: 4

Ingredients:

Pearl millet(Bajra) 1 cup

Tuvar dal 1/8 cup

Chana dal 1/8 cup

Moong dal 1/8 cup

Peanuts 1/4 cup

Ginger chili paste 1 tbsp

Salt to taste

Cumin coriander powder 1 tsp

Garam masala powder 1/2 tsp

Asafoetida powder Pinch

Turmeric powder 1/2 tsp

Sesame oil 1 1/2 tbsp

Mustard seeds 1/2 tsp

Sesame seeds 1/2 tsp

Jaggery 1/4 cup

Method:

First wash bajra thoroughly and then soak it in water for 20 minutes.

After 20 minutes strain water from bajra and spread over fine mesh sieve and cover it with plate. Allow it to rest for 8 hours.

After 8 hours take out bajra on kitchen cloth and tap dry it.

Now take bajra in a mixture jar and just pulse it for 6-7 times which will give very coarse form of bajra.

Take tuvar dal, moong dal, chana dal(soaked for 2 hours) and peanuts in a pressure cooker. Add 1 cup of water and let it cook for 5 minutes.(stir it in between to prevent sticking it on bottom)

Cover pressure cooker with lid and cook it for 4 whistles.

Take coarse bajra and 2 1/2 cup of water in a pressure cooker. Let it cook for 5 minutes.(stir it in between to prevent sticking it on bottom)

Cover pressure cooker with lid and cook it for 4 whistles.

Let all the steam come out and then open the lid.

Transfer cooked Bajra to cooked dal and combine well.

Then add salt, cumin coriander powder, garam masala and jaggery and mix well.

In a tempering(tadka) pan heat sesame oil and add mustard seeds. Once mustard seeds start crackling, add sesame seeds, ginger chili paste, asafetida powder and turmeric powder to it.

Pour tempering over cooked khichdi and mix well.

Serve with sesame oil on top.

Notes:

If you are not getting even coarse form of bajra then sieve the mixture. Cook coarse one in cooker and then add fine one after coarse mixture is cooked.

Try to cook with enough water and stir in between initially to prevent sticking it on bottom.

Try to use sesame oil because it tastes best with sesame oil.

Bajra khichdi tastes even better next day or once it cools down.

Strawberry Orange Cake(eggless)

Description:

Strawberry orange cake is perfect fruit cake with a balance of flavors. This cake is flavoured with orange juice and zest with some added chopped strawberries.

This cake is can be made any time but best to have when fresh orange and strawberries are in a season. This cake is moist and spongy with perfect balance of flavors.

Make this strawberry orange cake for a truely seasonal experience.

Cuisine: Continental

Preparation time: 15 mins

Baking time: 40-45 mins

Total time: 55-60 mins

Ingredients:

Whole wheat flour 3/4 cup

Plain flour(Maida) 1/4 cup

Corn starch 1 tbsp

Baking powder 1/2 tsp

Baking soda 1/2 tsp

Salt pinch