Aloo Capsicum

Ingredients
Aloo (Potatoes) 2
Green Pepper 1
Red Pepper 1/2
Orange Pepper 1/2
Onions 2 chopped
Tomato 2 chopped
Green chillies 2 chopped
Ginger paste 1/2 tsp
Garlic paste 1/2 tsp
Curry leaves 6
Cumin seeds 1/2 tsp
Red Chilli Powder 3/4 tsp
Garam masala 1/2 tsp
Turmeric powder 1/2 tsp
Coriander powder 1 tsp
Amchur (dry mango powder) 1/2 tsp
Hing a pinch
Salt to taste
Oil 3 tbsp
Cilantro chopped

Method
Boil the potatoes. Peel and chop into small pieces
Cut the pepper into cubes
Heat oil in a pan. Add cumin seeds.
Once they sizzle add hing, green chillies, ginger, garlic, curry leaves and turmeric
Stir fry for a min and add onions and salt
Saute till they become translucent
Add pepper and mix well
Cover and cook on low heat till the pepper is half cooked
Add tomatoes and cook for a few mins
Add chopped potatoes and mix well
Add spices - coriander, garam masala, red chilli, amchur powder
Stir till the masala and vegetables are properly mixed.
Garnish with cilantro
Serve hot with chapati or roti

Cooking Time - 25 mins
Servings - 4

Daal Palak

Ingredients
Moong Dal 1/4 cup
Toor Daal  1/2 cup
Spinach 1/2 bunch
Onion 1 chopped
Tomato 1
Cumin seeds 1/2 tsp
Mustard seeds 1/2 tsp
Asofoetida  pinch
Dry Red Chillies 2
Ginger garlic paste 3/4 tsp
Green chillies 2
Curry leaves 5
Turmeric Powder 1/4 tsp
Red chilli powder 3/4 tsp
Kasoori Methi 1 tbsp
Salt to taste
Oil 3 tbsp

Method
Wash and chop the spinach.
Wash and soak the Daals for 1 hour.
Drain the water from the Daal and pressure cook it with water, salt and turmeric till 3 whistles
Heat oil in a pan. Add mustard and cumin seeds
Once they sizzle add asofoetida, Dry Red Chillies, green chillies, ginger garlic paste and curry leaves
Stir fry for a min. Add kasoori methi and onions
Saute the onions to golden brown colour
Add tomatoes and cook till soft
Add the Spinach and cook till it wilts.
Add the cooked Daal and mix well.
Add red chilli powder and salt
Mix and allow it to boil for a few minutes
Serve hot with rice or roti

Cooking Time - 25 mins
Servings - 4

Mix Veg

Ingredients
Potato 1 boiled
Green Peas 1/2 cup
Tomato 1
Brocoli 1/2 medium
Onion 1
Carrot 1
Bell pepper 1
Ginger garlic paste 1 tsp
Green chillies 2 chopped
Cumin seeds 1/2 tsp
Hing a pinch
Red chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
Coriander powder 1/2 tsp
Garam masala 1 tsp
Amchur powder 1/2 tsp
Salt to taste
Oil 3 tbsp
Cilantro

Method
Heat oil in a pan. Add cumin seeds.
Once they sizzle add hing, green chillies, ginger garlic paste
Stir fry for a min and add onions and turmeric
Saute till the onions become translucent
Add carrot, pepper, brocoli and salt
Cover and cook till the veggies become soft
Add potatoes, peas and tomato. Mix well
Add spices - red chilli, coriander powder, garam masala, amchur powder.
The masala and vegetables should be properly mixed.
Cook for few mins
Garnish with cilantro
Serve hot with chapati or roti

Cooking Time - 25 mins
Servings - 4

Chana Chaat

Ingredients
Boiled chana 1 cup
Onion 1 finely chopped
Tomato 1 finely chopped
Green chilli 1 chopped
Chaat masala 1/2 tsp
Cumin powder 1/2 tsp
Red chilli powder 1/4 tsp
Lemon juice 1/2 tsp
Salt to taste
Cilantro

Method
In a bowl add chana, onion and tomato and mix well
Add green chilli, cumin, red chilli powder, chaat masala, salt and lemon juice
Garnish with cilantro and serve

Cooking Time - 5 mins
Servings - 2

Tip
Add some cubed boiled potatoes to the above recipe to make Aloo Chana Chaat.
You can also use kabuli chana or hara chana

Aloo Gobi

Ingredients
Potatoes 2
Cauliflower 1/2
Green Peas 1/2 cup boiled
Green chillies 3 chopped
Ginger paste 1/2 tsp
Garlic paste 1/2 tsp
Cumin seeds 1/2 tsp
Red Chilli powder 1/2 tsp
Garam masala 1/2 tsp
Amchur powder 1/2 tsp
Turmeric powder 1/2 tsp
Coriander powder 1/2 tsp
Asafoetida a pinch
Salt to taste
Oil 3 tbsp
Cilantro

Method
Peel the potatoes and cut them into small pieces.
Wash the cauliflower, remove stems and separate into florets. 
Heat oil in a pan. Add cumin seeds
Once they sizzle add hing, green chillies, ginger, garlic paste and turmeric
Stir fry for a min and add chopped potatoes
Add salt and cover and cook for 8 mins
Add cauliflower and little salt and mix well
Cover and cook till they become soft
Add Peas and amchur, coriander, red chilli powder, garam masala.
The masala and vegetables should be properly mixed.
Cook for a few mins
Garnish with cilantro
Serve hot with chapati or roti

Cooking Time - 25 mins
Servings - 4

Bread Poha

Ingredients
Bread 7 slices
Onion 1 chopped
Peanuts 1 tbsp
Cumin seeds 1/2 tsp
Mustard seeds 1/2 tsp
Turmeric powder 1/2 tsp
Green chillies 3 chopped
Curry leaves 6
Ginger paste 1/2 tsp
Lemon juice 1 tbsp
Salt to taste
Fresh cilantro chopped

Method
Cut the bread slices in small squares
Heat oil in a pan. Fry the peanuts for a min. Remove and keep aside.
In the same oil add mustard seeds and cumin seeds
Once the seeds crackle add green chillies, curry leaves, ginger, turmeric
Stir fry for a min
Add chopped onions and salt. Saute till translucent
Add the bread pieces and mix well
Sprinkle a few drops of water to prevent dryness
Add the fried peanuts. Adjust salt.
Cook for a while mixing occasionally.
Add lemon juice and garnish with cilantro
Serve hot with tea/coffee

Cooking Time - 15 mins
Servings - 2

Palak Paneer

Ingrdients
Spinach, boiled & pureed 2 cups
Paneer 250 gms
Onions 2 chopped
Green chillies 4 chopped
Garlic 10 cloves chopped
Cumin seeds 1 tsp
Coriander powder 1 tsp
Turmeric 1/2 tsp
Salt to taste
Black salt 1/4 tsp
Lemon juice 1 tbsp
Fresh yogurt 1 cup
Coriander paste 1 tbsp
Oil 3 tbsp

Method
Remove the stems and wash spinach thoroughly in running water.
Blanch in salted boiling water for two minutes. Refresh in chilled water.
Squeeze out excess water. Grind into a fine paste
Heat oil in a pan. Add cumin seeds.
When they sizzle, add garlic and sauté till light brown
Add green chillies and onions.
Saute onions till translucent
Add yogurt, turmeric, coriander powder, salt, black salt
Let it cook for 4 mins.
Add the spinach puree and coriander paste and mix well
Add water if required.
When the gravy comes to a boil, add the paneer cubes and mix well.
Add lemon juice. Serve hot with Naan or parathas

Cooking Time - 25 mins
Servings - 4

Tip
To make coriander paste take coriander leaves and few drops of lemon juice and blend it in the mixer

Chilley Ki Kadhi

Ingredients
For Kadhi
Yogurt 1 cup
Gram flour (besan) 1/4 cup
Turmeric powder 1/2 tsp
Salt to taste
Green chillies 2 chopped
Cumin seeds 1/2 tsp
Curry leaves 6
Ginger paste 1/2 tsp
Red chilli powder 1 tsp
Oil 2 tbsp
Fenugreek seeds (methi dana) 1/2 tsp
Whole red chillies 2
Black peppercorns 4
Cilantro chopped

For Chilley
Gram flour (besan) 1/2 cup
Ajwain 1/4 tsp
Red chilli powder 1/4 tsp
Salt to taste
Oil

Method
For Chilley
In a bowl add besan, ajwain, salt and red chilli powder. Mix well.
Add water as needed to form a smooth paste without any lumps
Heat a non stick pan on medium flame.
Pour some batter to make small round chilley and sprinkle some oil.
When cooked turn over and again sprinkle oil.
Cook the other side too till crispy and golden brown.

For kadhi, whisk yogurt well and add besan.
Blend thoroughly so as to ensure that there are no lumps.
Add turmeric powder, salt and three cups of water. Mix well
In a pan add the yogurt mixture. Bring to a boil and simmer on low heat for about fifteen minutes, stirring occasionally
Heat two tbsp of oil in a kadai. Add fenugreek seeds, cumin seeds, black peppercorns and red chillies. Stir-fry for half a minute.
Add green chillies, curry leaves and ginger and stir-fry for a minute.
Add red chilli powder and mix well.
Add this tadka to the yogurt mixture.
Also add the chilley and continue to simmer for 5 mins
Garnish with cilantro.
Serve hot with steamed rice. 

Cooking Time - 30 mins
Servings - 4

Vermicelli Pulav

Ingredients
Vermicelli /sevai 1 cup
Red onion 1 sliced
Tomato 1 chopped
Green peas 1/4 cup
Carrot 1/4 cup
Green Pepper 1/4 cup
Beans 1/4 cup
Peanuts 1 tbsp
Cloves 2
Cardamom 2
Urad dal 1 tbsp
Chana dal 1tbsp
Green chillies 3 chopped
Curry leaves 8
Whole red chillies 2
Ginger paste 1 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Oil 3 tbsp
Salt to taste
Pepper powder 1/4 tsp or to taste
Lemon juice 3/4 tsp
Cilantro finely chopped

Method
Heat half the oil in a pan. Fry the vermicelli till light brown. Keep aside
Heat the remaining oil. Add cumin seeds and mustard seeds.
Once they splutter add urad dal, chana dal, peanuts, cloves, cardamom and red chillies.
After they have roasted add green chillies, curry leaves, ginger paste and onions.
Add salt and saute till the onions turn brown.
Add pepper, carrots, peas, beans and cook till they turn soft
Add tomatoes and cook till done. Adjust salt and pepper
Add 1.5 cups water and let it come to a boil
Add fried vermicelli and mix well
Cook the vermicelli till the water gets absorbed
Remove from flame and add lemon juice and mix well
Garnish with cilantro and serve hot.

Cooking Time - 25 mins
Servings - 3

Kala Chana

Ingredients
Kala Chana 2 cups
Tomato puree 1 cup
Red chilli powder 3/4 tsp
Garam masala 1 tsp
Cumin powder 3/4 tsp
Cumin seeds 1/2 tsp
Turmeric powder 1/4 tsp
Asafoetida pinch
Ginger paste 1 tsp
Garlic paste 1 tsp
Salt to taste
Oil 3 tbsp
Cilantro finely chopped

Method
Soak the Kala Chana overnight in water
Pressure cook the chana with salt and water till they become soft
Separate the water and the chana, do not discard the water.
Heat oil in a pan. Add cumin seeds
When they splutter add Asafoetida, turmeric, Ginger and Garlic
Saute for a min. Add tomato puree and salt
Cook till the oil separates from the mixture.
Add Garam Masala, cumin powder and Red Chilli powder and mix well
Add boiled chana and cooking liquour
Add chopped cilantro and cover and allow it to come to a boil.
Lower the heat and simmer for about fifteen mins on low heat.
Serve hot with Rice or parathas

Cooking Time - 30 mins
Servings - 5

Pav Bhaji

Ingredients
Potatoes 2 boiled
Onions 2 chopped
Tomatoes 3 pureed
Bell pepper 1
Mixed vegetables - chopped Beans, carrot, green peas, cauliflower 1 cup
Green chillies 2 chopped
Ginger garlic paste 1 tsp
Butter 3 tbsp
Red chilli powder 1/2 tsp
Pav bhaji masala 2 tsp
Salt to taste
Fresh lemon juice 1/2 tsp
Butter, Onions and cilantro for garnishing
Pav/bread

Method
Pressure cook the chopped veggies with little water and salt until 2 whistles.
Mash the boiled veggies with a potato masher lightly
Mash the potatoes well and set aside
Heat butter in a broad pan
Add ginger garlic paste and green chillies and stir fry for few seconds
Add onions and salt and saute till they become light brown
Then add the capsicum and fry for a minute
Now add tomato puree, pav bhaji masala and red chilli powder.
Cook for few mins
Add all the mashed veggies and mix well
Simmer for 8 mins and mash with a ladle so that all the veggies get mixed well
Add butter and lemon juice to enhance the taste
Yummy bhaji is ready
Garnish with finely chopped onions, cilantro
Serve hot with buttered pav/bread

Cooking Time - 30 mins
Servings - 4

Bread Chilla

Ingredients
Besan 1 cup
Sooji/rawa 3 tsp
Bread 4 slices
Red Onion 1 finely chopped
Tomato 1 finely chopped
Green chillies 2 chopped
Ginger paste 1/2 tsp
Cilantro finely chopped
Red chilli powder 1/2 tsp
Chat Masala 1/2 tsp
Carom seeds (ajwain) 1/2 tsp
Salt to taste
Oil

Method
Take a bowl. Mix together besan, sooji, red chilli powder, chat masala, ajwain, salt, green chillies, ginger, cilantro.
Add water and make a smooth batter
Add chopped onions and tomatoes. Mix well
Take a slice of bread and cut it into two
Take one piece and apply batter on both the sides of the bread
Heat a non stick pan on medium flame. Put the coated bread and sprinkle some oil.
When cooked turn over and again sprinkle oil.
Cook the other side too till crispy and golden brown.
Serve hot with green chutney or tomato ketchup

Cooking Time - 10 mins
Servings - 2

Masala Rice

Ingredients
Basmati rice 1 cup boiled
Red Onion 1 finely chopped
Tomato 1 chopped
Green Pepper 1/4 cup
Orange Pepper 1/4 cup
Cauliflower 5 florets
Peas 1/4 cup
Carrot 1/4 cup
Pav Bhaji Masala 1 tsp
Ginger garlic paste 1/2 tsp
Cumin seeds 1/2 tsp
Red chilli powder 1/2 tsp
Garam masala 1/2 tsp
Salt to taste
Oil 2 tbsp
Cilantro

Method
Heat oil in a pan. Add cumin seeds and when they splutter add chopped onions
Saute till they become light brown
Add ginger garlic paste and mix well.
Add pepper, carrot, peas, cauliflower, salt and cook till the vegetables turn soft.
Add tomatoes and mix. Cook for 2 mins.
Add pav bhaji masala, garam masala and red chilli powder
Add boiled rice and mix well.
Cover and cook for 4 mins.
Garnish with cilantro and serve hot with raita.

Cooking Time - 15 mins
Servings - 3

Matki/Mothbeans

Ingredients
Matki/mothbeans 1 cup
Onions 2 chopped
Tomatoes 2 chopped
Green chillies 2 chopped
Ginger garlic paste 1/2 tsp
Cumin seeds 1/2 tsp
Mustard seeds 1/2 tsp
Red chilli powder 3/4 tsp
Turmeric powder 1/2 tsp
Asafoetida pinch
Garam masala 1 tsp
Sugar 1/4 tsp
Curry leaves 8
Lemon juice 1/4 tsp
Coconut grated 1 tbsp
Oil 3 tbsp
Salt to taste
Cilantro

Method
Soak the matki overnight in plenty of water.
Rinse well and drain the water.
Sprout the matki
Boil the sprouted matki in a pressure cooker till one whistle.
Heat oil in a pan. Add mustard seeds, cumin seeds and pinch of asafoetida.
When the seeds splutter add green chillies, curry leaves, ginger garlic paste
Saute for a min and add onions.
Saute the onions to light brown
Add tomatoes and cook till they turn soft
Add red chilli powder, salt, turmeric powder and garam masala
Add boiled matki and mix well.
Cook for few mins
Add lemon juice, coconut and sugar
Garnish with cilantro and serve hot

Cooking Time - 20 mins
Servings - 4

Karela Masaledar

Ingredients
Karela (Bitter gourd) 5
Red Onions 2 sliced
Amchur (dry mango powder) 1 tsp
Turmeric powder 1 tsp
Red chilli powder 1 tsp
Cumin seeds 1/4 tsp
Coriander powder 1.5 tsp
Salt 2 tbsp + to taste
Sugar 1/4 tsp
Oil for frying + 3 tbsp

Method
Wash the karelas properly. Peel and reserve the scrapings of the karelas.
Cut karelas into thin slices.
Rub two tbsp salt and half tsp turmeric all over the karelas and its scrapings.
Set aside for five hours. Wash thoroughly and squeeze dry.
Heat oil in a kadai. Fry the sliced karelas till dark brown and crisp.
Drain on absorbent paper and keep aside.
Heat three tbsp of oil in a kadai. Add cumin seeds.
Add onions and sauté till they are translucent.
Add the karela scrapings and sauté till onions are light brown.
Add turmeric powder, coriander powder, dry mango powder, sugar and red chilli powder.
Adjust salt. Add the fried karelas to the above mixture
Cover and cook on low heat for 6 mins. 
Serve hot

Cooking Time - 25 mins
Servings - 4

Gobi Masala

Ingredients
Cauliflower 1 (separated into florets)
Onions 2 (1 ground to a paste, 1 finely chopped)
Tomato puree 1/2 cup
Ginger garlic paste 1 tbsp
Green chillies chopped 2
Turmeric powder 1 tsp
Red chilli powder 1.5 tsp
Coriander powder 1.5 tsp
Black Peppercorns 4
Cloves 3
Green Cardamom 3
Cinnamon 1”stick
Salt to taste
Khoya 1 tbsp grated
Oil for frying
Oil 2 tbsp
Cilantro

Method
Heat oil in a kadhai and deep fry cauliflower florets till golden brown. Drain on absorbent paper and keep aside.
Combine the onion paste with ginger garlic paste, turmeric powder, red chilli powder and coriander powder. Keep aside.
Heat 1 tbsp oil in a frying pan and saute chopped onions and green chillies with whole spices till onions is golden and spices release flavour.
Cool and grind to a paste. Keep aside.
Heat 1 tbsp oil in a frying pan and saute the onion-ginger-garlic paste. Mix in tomato puree and khoya and saute.
Mix in onion-spice paste, add cauliflower and water and cook till cauliflower absorbs the flavour and gravy thickens.
Garnish with cilantro and serve hot.

Cooking Time - 30 mins
Servings - 4

Poha

Ingredients
Poha thick 3 cups
Red onions 3 chopped
Potato 1 chopped
Green peas 1/4 cup
Tomato 1 chopped
Peanuts 1/4 cup
Salt to taste
Sugar 1/2 tsp
Oil 4 tbsp
Mustard seeds 1 tsp
Asafoetida a pinch
Curry leaves 6
Whole red chillies 2
Green chillies 6 chopped
Turmeric powder 1/2 tsp
Lemon juice 1 tsp
Fresh cilantro 2 tbsp

Method
Wash the poha in a colander(strainer). Poha should be moist
Add salt and sugar and mix lightly.
Heat oil in a pan. Fry the peanuts for a min. Remove and keep aside.
In the same oil add mustard seeds and when they splutter add asafoetida and curry leaves.
Sauté for half a minute and add green chillies, red chillies and onions
Continue to sauté till onions are light brown
Add potato and mix. Adjust salt.
Once they turn soft add turmeric powder, peas and tomato. Sauté for two mins.
Add peanuts and poha and mix and cook till poha is heated through.
Add lemon juice and mix lightly.
Garnish with cilantro and serve hot.

Cooking Time - 20 mins
Servings - 3