Jeere wali Lauki Sabji

Ingredients

1 small lauki, peeled and chopped
1 tablespoon ghee
1 teaspoon jeera
Pinch of hing
1/2 teaspoon haldi
Salt to taste
Hara dhania for garnishing

Process

Heat ghee in a kadhai.
Add jeera and hing. Allow it to splutter.
Add lauki, haldi and salt.
Mix well. Cover and keep on low flame till sabji is cooked.
Garnish with hara dhania.
Serve hot with phulka.

Tip – Goes well when topped with some lemon juice.

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Mix Veg Chila

Ingredients

2 cup rice
1 cup chana dal
1/2 udad dal
1/4 mung dhuli
2 green chillies
1/2 inch adrak (ginger)
2 cloves of lahsun (garlic)
1/2 teaspoon haldi
1/2 teaspoon ajwain (carom seeds)
3/4 cup curd (as per taste)
Salt to taste
Oil

Topping Mix – Grated carrot and beetroot. Chopped onion, tomato and capsicum.
Paneer

Process

Soak rice, chana dal, udad dal and dhuli moong dal in a bowl for 3-4 hours.
Grind it with green chillies, adrak and lahsun into a dosa batter consistency.
Add salt, haldi and curd.
Allow it to ferment for 2-3 hours.
Add finely chopped hara dhaniya and ajwain.
Make chilas on non-stick tawa like dosas.
Add topping mix. Grate paneer directly on the chila.
Serve with green chutney and ketchup.

Mix Vegetable Uttapam

Ingredients

Idly / Dosa / Uttapam Batter
2 onions chopped lengthwise
Mix vegetables like carrot, capsicum, tomato
2 green chillies finely chopped (optional)
Finely chopped curry leaves
Oil

Process

Prepare a mixture of chopped onions, capsicum, tomato, green chilli, curry leaves and grated carrot.
Heat a tawa and apply some oil.
Spread the batter on the tawa of approx 1cm thickness into a round shape.
Sprinkle mix vegetables to cover the top of uttapam.
Drizzle some oil on side and on top of uttapam.
Cover and let it cook on low flame.
Flip it and drizzle little more oil.
Let it cook on low flame from other side as well.
Uttapams take some time to get cooked as it is thicker than dosas.
Once the uttapam is nicely cooked from both sides, remove from flame.
Cool the tawa under water and then make the next uttapam.
Serve it with coconut chutney and sambar.

Bharwa Mirchi

Ingredients

5 moti green mirchi
3 tablespoon besan
1/2 teaspoon haldi
Pinch of hing
Salt to taste
Pinch of sugar
1/8th piece of lemon
2 tablespoon for moyan
2 tablespoon for shallow frying

Process

Wash and dry the green mirchis.
Make a longitudinal slit and deseed it.
Mix besan, haldi, hing, salt, sugar, lemon juice and oil for moyan.
Stuff this mixture in the mirchis.
Heat oil in a pan and shallow fry stuffed mirchis.

Serve as a side dish with meals.

Mix Dryfruit Milk Powder

Ingredients

25 pieces badam
10 halves of walnuts
12 pieces pistas
5 pieces green cardamom (peel off)
5-6 khareek (dry dates)
Pinch of kesar

Process

Deseed and chop the khareek into small pieces.
Dry roast badam, walnuts, pistas and khareek pieces for 1 minute each.
After it cools down, grind all the ingredients together.
Store it in an airtight container.
If it is to be stored for more than a week, refrigerate it.

Mix a spoonful of this powder in a glass of hot milk and enjoy the hot and healthy beverage!

Tip
Do not overgrind the ingredients, otherwise it will leave oil.
It is an alternative of eating dry fruit mix in one go.
To avoid adding sugar in milk, increase the quantity of khareek as it is a healthy sweetener.

Baigan Masala

Ingredients

5-6 small baigan
1 big pyaz (grated)
1Tsp til (coarsely pounded)
1/2 tsp haldi
1/2 tsp lal mirch
1tsp maharashtrian garam masala/dhaniya powder
Salt to taste
Pinch of hing
1Tsp gud/sugar (optional)
2 Tsp oil
Finely chopped hara dhaniya for garnishing

Process

Wash the brinjals, Make partial longitudnal cuts on both sides at right angle
Mix pyaz, til, haldi, mirch, masala, salt, gud and little hara dhaniya
Stuff this masala in baigan on both sides
Heat oil in a pan and add hing
Put the stuffed baigan, toss and cover it with a lid
Cook on low flame till the baigan is cooked
Garnish with hara dhaniya
Add hot water if you want to make rassa and allow it to boil for two mins
Serve hot with phulka , It also goes well with rice

Pani-Puri

Puri
Ingredients

1 cup sooji
2 Tsp maida/aata
Oil for frying

Process

Mix suji and maida, add little waterr at a time and knead a stiff dough
Cover it with a wet cloth and keep it aside for 30 mins
Again knead it  for 3-4 mins to make a smooth dough (not soft)
Make 2-3 balls
Roll out a roti –neither very thick nor too thin
With a small katori cut out small puris and keep on a moist cloth. Also cover it with moist cloth . Make all the puris
Heat oil in a kadahi and deep fry the puris
Slightly press and puff each puri fry to a golden brown colour on both sides on medium flame
Allow to cool completely and then store in air tight container
Enjoy spicy mouth watering pani-puri,( phulki, gup-chup, gol-gappa, puchka,pani-patasha), papdi chat, Dahi -puri etc…