Hirwa Math/Chawli/Green Amaranthus

Ingredients

1/2 kg chawli bhaji
1 big onion chopped
Finely chopped kairi (raw mango) as per taste
1 tsp oil
1/2 tsp rai
1/2 tsp haldi
1 tsp lal mirchi
Salt to taste

Process

Pluck only the leaves of green amaranthus.
Thoroughly rinse it in salt water and then fresh water.
Heat oil in a kadahi and add rai
Allow it to splutter then add the green bhaji, onion, kairi, haldi, lal mirchi and salt
Mix well, cover and cook till the bhaji is soft and evaporate the extra water by keeping the flame high
Serve hot with phulka, Bhakri made of jowar or bajri

Aloo+Hare pyaj ki Sabji

Ingredients

2 Aloo chopped
250 gm hari pyaj chopped
1 tomato chopped
2 tsp oil
1/2 tsp rai pinch of hing
1/2 tsp haldi
1 tsp lal mirch
Salt to taste

Process

Heat oil in a kadahi and add rai +hing
Allow it to splutter and add the chopped tomato, aloo and hari pyaj
Sprinkle haldi, lal mirch and salt
Mix well, cover and cook till the aloo is soft
Serve hot with phulka.

Paneeri Matar

Ingredients

1 cup blanched matar
Paneer made from 1/2 ltr milk
1 tomato (big)
1 medium sized onion
2 cloves of lahsun
1/2 inch pc of adrak
1 choti ilaichi
1/2 tsp haldi
1 tsp lal mirch
2 tsp dhania powder
1/2 tsp garam masala
1/2 tsp kasuri methi (crushed between palms)
1/2 tsp amchur
3 tsp oil
Salt to taste

Process

Grind tomato, adrak, lahsun and onion in a mixer to make a paste.
Heat oil in a pan
Add ilaichi and the ground paste
Stir and fry till it leaves the oil
Add haldi, mirch, dhania powder, garam masala, amchur and kasuri methi
Crumble the paneer and add it to the pan
Mix thoroughly and add salt
Add warm water to get the required consistency of gravy
Add the blanched matar, cover and cook for 2 mins
Tasty paneeri matar is ready
Serve it hot with phulka, paratha, lachcha paratha, rice,Mix veg pulao stuffed naan or even bhatura

Haldi Matar ki Sabji

Ingredients

1/2 cup grated kachchi haldi
1/4 cup blanched or frozen matar
1 tsp ghee
1 tsp jeera
Pinch of hing
1 khadi lal mirch
1/2 tsp lemon juice
Salt to taste

Process

Heat ghee in a kadahi and add jeera+hing+lal mirch
Allow it to splutter and add haldi,matar and salt
Mix well for a min and remove from flame
Add lemon juice and serve in meals as chutney

Ambil

Ingredients

1/2 cup jowar atta
2 tsp oil
1/2 tsp rai
Pinch of hing
1/2 tsp haldi
1-2 hari mirch chopped
5-6 leaves of kadhi patta
2-3 tsp dahi
Salt to taste
Finely chopped hara dhania for garnishing

Process

In a kadahi dry roast jowar atta till it feels light. Remove and keep it in a plate.
Heat oil in the kadahi and add rai +hing and allow it to splutter
Add kadhi patta and the jowar atta, mix well
Add haldi, mirch, salt and dahi
Mix well and add hot water (1/2 cup )
Stir continuously add more water if required to get the texture of upma
Cover and cook on low flame for 3-4 min
Garnish with hara dhania and serve hot

Mungodi Veg

Ingredients

1 cup mungodi
2 tomatoes grated
1 aloo (optional) chopped
1 onion grated
4 tsp oil/ghee
1/2 tsp haldi
1 tsp lal mirch
2 tsp dhania powder
1/2 tsp garam masala
Finely chopped hara dhania for garnishing
Salt to taste

Process

Heat 2 tsp oil in a flat pressure cooker and fry the mungodi till it turns light golden. keep aside
In the same cooker add 2 tsp oil and add onion, fry till it leaves the oil
Add tomato and fry till it leaves oil
Add haldi, mirch, dhania powder, garam masala, salt, aloo and mungodi
Mix well and add hot water to get the required consistency
Cover and cook till 2-3 whistles
Garnish with hara dhania and serve hot with phulka, paratha, lachcha paratha

The aloo can also be fried and added to the veg.

Muli Methi Tamater

Ingredients

1/4 kg muli chopped and partly steam cooked
1 cup chopped methi leaves
2 tomatoes grated
2 tsp oil
1/2 tsp rai
Pinch of hing
1/2 tsp haldi
1 tsp lal mirch
Salt to taste

Process

Heat oil in a kadahi and add rai and hing
Allow it to splutter
Add tomatoes and fry till it leaves the oil
Add muli and mix well
Add haldi, lal mirch and salt
Mix well, cover and cook on low flame till the muli is cooked
Add methi, mix, cover and cook for a min or till the methi is cooked
Green veggies should not be over cooked or else they lose the vitamins
Serve hot with phulka

Tinda Masaledar

Ingredients

1/2 kg tinda chopped into small pieces
2 Tbsp oil
1 tsp rai Pinch of hing
1/2 tsp haldi
1 tsp lal mirch
1 tsp dhania powder
1 onion grated
1/2 inch piece of adrak grated
2 cloves of lahsun grated
1 tsp khuskhus
2 Tbsp grated gari
1 Tbsp imli pulp
2 tsp gud
Finely chopped hara dhania for garnishing

Process

Heat oil in a pan and add raihing
Allow it to splutter and add onion, adrak, lahsun
Fry till the onion turns pink, add haldi, lal mirch, dhania powder, khuskhus and gari
Saute for a min
Add tinda and salt
Pour 1/4 cup hot water
Cover and cook till the veg is cooked
Add imli pulp and gud and cook for 2 min
Garnish with hara dhania
Serve hot with phulka, paratha

Aloo Tamater ka Saag

Ingredients

2 Aloo boiled peeled and chopped
1 tomato chopped
1/4 cup matar (optional)
2 tsp oil
1 tsp rai
Pinch of hing
1/2 tsp haldi
1 tsp lal mirch
1 tsp kala masala
1 tsp gud
Salt to taste
Finely chopped hara dhania for garnishing

Process

Heat oil in a pan and add rai+hing
Allow it to splutter and add aloo, tamater,matar, haldi, lal mirch, masala, gud and salt
Mix well and add hot water to get the required consistency
Cover and cook till the matar is soft
Garnish with hara dhania and serve hot with paratha, phulka, rice, lachcha paratha

Spicy Aloo Capsicum

Ingredients

2 Aloo boiled peeled and chopped
1 Capsicum chopped
1 onion grated
1/2 inch pc of adrak grated
2 cloves of lahsun grated
1 tomato grated
2 Tbsp oil
1 tsp jeera
1/2 tsp haldi
1 tsp lal mirch
1 tsp dhania powder
1/2 tsp garam masala
1/2 tsp kasuri methi
Salt to taste

Process

Heat oil in a pan and add jeera
Allow it to splutter and add onion, adrak, lahsun and fry till the onion is translucent
Add tomato, haldi, mirch, dhania powder and salt
Fry till it leaves the oil
Add aloo and capsicum
Mix well, cover and cook for 2 min
Add garam masala and kasuri methi
Serve hot with paratha, lachcha paratha, poori, phulka