Masala Paratha

Ingredients:

Wheat flour 1 ½ cup
Besan ¼ cup
Yogurt ¾ cup
Potato ¾ cup (boiled, peeled and mashed)
Corn can (boiled) ½ cup
Spinach chopped 1 cup
½ tbs turmeric
Green chilli chopped finely 8-10 (you can adjust as per your need)
3 tbs oil for dough
salt to taste
5 tbs oil

Method:

1) Make dough with what flour, besan, potato, corn, spinach, turmeric, green chilli, oil, salt and yogurt*.
2) Divide the dough into 12 equal pieces and roll each one into 8-10 inch round circle.
3) Fry these roti in a non-stick flat frying pan and add little bit of oil (**) and turn it over and let it fry from both side and add little oil. Follow the same procedure all the paratha.
4) Masala paratha is ready, you can serve it with Dahi Raita or pickle.

*You may not need all the yogurt if the spinach and potatoes and corn have more water content.
**You can use ghee instead of oil.

Shaibhaji

Ingredients:
1 bunch chopped spinach
1/2 cup channa dal (soaked in water for at least half an hour)
1 large chopped onion (about 2 cups)
2 chopped tomatoes
2 small eggplants chopped(about 2 cups)
1 small carrot chopped (about ½ cup)
1 small potato chopped (about ½ cup) (optional)
small amount of dill (suwa) (optional)
amall amount of chopped methi (optional)
2 spoon ginger garlic paste
3-4 chopped green chillies
1 tablespoon coriander powder
1/2 tsp haldi
1 tsp whole jeera
2 tablespoons oil
salt to taste

Method:
Once my friend made this for a Potluck and it was so tasty that I had to ask her the recipe. When she made it she has mashed it properly, I like little bit of chana daal texture so didn’t mash it properly. I hope you will also enjoy this recipe as much as I enjoyed it. Thanks Sonia for sharing your recipe…

1) Heat oil in pressure cooker, add jeera, after a minute add onions, ginger garlic paste and green chillies. Stir onions are translucent.
2) Add all chopped vegetables(eggplant, carrot, potato), tomatoes and channa dal and mix well.
3) Add salt, haldi and coriander powder and mix well. Keep stirring for 3-4 minutes.
4) Add chopped spinach, dill and methi and stir for 3-4 minutes, then add 2 cups of water and mix well.
5) Close the lid of the pressure cooker, turn heat to high and let it cook for 3 whistles, then turn the heat to low and let it cook for 5 minutes on low heat and again turn heat tn high and cook for 3 more whistles. Turn off the heat. Wait for the cooker to cool and then open. Mix everything well using a long circular wooden ladle. Taste and adjust salt and your Saibhaji is ready to serve with your choice of Roti or Rice.

Pav Bhaji

Ingredients:
3 potatoes peeled and chopped
1 medium carrot chopped
1 cup of frozen green pea and corn
1 cup of spinach
2 chopped tomatoes
1 medium size onion chopped
1 small onion chopped for masala paste
A small piece of ginger
2 cloves of garlic
1 tbs red chili powder
1 tbs curry powder
1 tbs garam masala powder
1/2 tsp haldi
1 tsp whole jeera
6 tablespoons oil
salt to taste

Method:
1) Grind the onion, garlic, ginger, chili and curry powder with few spoons of water to a fine paste.
2) Boil potatoes, carrot, peas and corn, spinach with salt and mash it properly and keep it aside.
3) Heat 4 tbs oil in a frying pan add jeera, after a minute add the chopped onion and fry till onion gets translucent and the masala paste, turmeric and fry till nice aroma starts to come out of this paste.
4) Microwave the chopped tomatoes to 2 minutes.
5) Add the cooked vegetables and mix it well and let it cook for about 2 minutes.
6) Add cooked tomato and stir it properly and let it cook for another 4-5 minutes and add the garam masala and rest 2 spoon of oil and switch off the gas and mix it properly. Your Pav Bhaji is ready to serve. Optionally garnish with chopped onion and coriander leaves.

Mixed Veg Curry

Ingredients:

1 medium potato peeled and chopped (about ½ cup)
1 medium eggplant chopped (about 1 cup)
1 medium zucchini chopped (about 1 cup)
1 medium cabbage chopped finely (about 2 ½ cups)
A fist of soaked chana daal (optional)
1 chopped tomatoes
1 small onion chopped
A small piece of ginger
2 cloves of garlic
3-4 dry red chillies
1 tablespoon curry powder
1/2 tsp turmeric powder
1 tsp whole cumin
3 tablespoons oil
salt to taste

Method:
1) Grind the onion, garlic, ginger, chili and curry powder with few spoons of water to a fine paste.
2) Take all the chopped vegetables including tomatoes, daal and put in the pressure cooker, add salt and turmeric powder and cook till it is ready to get the whistle switch it off the gas and let it cool down.
3) Heat oil in a frying pan add cumin, after a minute add the paste and fry till nice aroma starts to come out of this paste. Add the cooked vegetables and mix it well.
4) Let it cook for 4-5 minutes and your mixed curry is ready to serve with your choice of Rice or Roti.

Spinach Tomato Curry

Ingredients:

1 bunch of Spinach chopped
5-6 medium size Italian tomatoes chopped
2 cloves of garlic chopped
3-4 chopped green chillies
1 tablespoon mustard seeds
1/2 tsp haldi
3 tablespoons oil
salt to taste

Method:
1) Heat oil in a frying pan, add mustard seeds and allow it to finish popping and then add chopped garlic and green chilli and fry it for a minute and then add chopped spinach and let it cook till the spinach gets cook.
2) Add chopped tomatoes and mix it well, add turmeric powder, salt and stir it properly cover the lid and let it cook for about 5-7 minutes or until tomatoes gets soft and well blended with spinach.
3) Open the lid and mix it properly and switch off the gas and your spinach tomato curry is ready to serve with Rice or Roti. I prefer this with Rice.

Spinach with Green Pea

Ingredients :

1 bunch chopped spinach
½ cup dry green pea soaked overnight
1 large chopped onion (or 2 medium)
2 chopped tomatoes
1 small (chopped) (optional)
Paste of (A piece of ginger, 3 clove garlic & 3-4 green chillies )
1 tablespoon curry powder
¼ tbs garam masala powder
¼ tsp haldi
¼ tsp whole jeera
3 tablespoons oil
salt to taste

Method :

1) Pressure cook the chopped spinach, soaked pea and chopped potatoes for 1 whistle.
2) Heat oil in frying pan add jeera, after a minute add chopped onions and fry till onion gets brown and add ginger garlic paste, curry powder, turmeric and fry for about couple of minutes.
3) Add chopped tomatoes and fry for another 3-4 minutes till tomatoes gets soft and stir properly with the masala.
4) Add ½ cup of water and let it boil and then add the boiled spinach pea to it and stir it properly and add little salt and garam masala and Spinach pea is ready to serve with rice or roti.

Dudhi Chana Daal

Ingredient:
½ cup dry chana daal
1 small dudhi/lauki (2 cups, peeled and chopped)
4 tomatoes chopped
1 cinnamon stick
3-4 cloves
¼ tbs shah jeera
1 medium chopped onion
1 tbs red chilli powder
1 tbs curry powder
¼ tbs turmeric powder
Salt as needed
2 tbs oil

Method:
1) Heat oil in a pressure cooker and add shah jeera, cinnamon stick, cloves and chopped onion and let the onion get translucent.
2)Add ½ cup of water and let it boil, add turmeric powder, red chilli powder, curry powder and let it boil and add about 4 cups of water and let it boil.
3) Add chopped dudhi, chana daal, chopped tomatoes and salt then close the lid and cook for 2 whistle.
4)Wait for the cooker to get cool and dudhi chana daal is ready to serve with Rice.