Tawa Pulao

Time 20 min
Ingredients
Long basmati rice 1 cup
Carrot , cut into small cubes 1/4 cup 
Capsicum , cut into small cubes 1/4 cup 
Green peas 1/4 cup 
Chopped onions lengthwise 1/4 cup
Chopped tomato 1/4 cup
Garlic paste 1/2 tsp
Turmeric powder 1/4 tsp
Red chili powder 1/2 tsp
Pav bhaji masala 1 tsp
Cumin seeds 1/2 tsp
Lemon juice 1/2 tsp
Oil 1 tsp
Butter 1 tbsp 
Salt to taste

Method
Cook rice adding salt and 1 tsp oil so that rice will not be sticky.
Boil all veggies just for 3-4 min. Or microwave on high power for 3 min. with 2 tbsp water. Allow it to cool. keep it aside.
Heat oil in tawa, add cumin seeds, after it crackles, add garlic, after it becomes golden in colour add onion and tomato. Mix well. Slightly crush the onion and tomato with the spoon and cook for 3-4 min. 
Then add all vegetables, mix well and sauté for 3 to 4 minutes. 
Then add turmeric powder, pav bhaji masala, red chili powder and salt mix well. (remember you have already added salt to rice). Saute for 2 min. 
Then spread masala all over the tawa, on top of it spread rice, then mix well and sauté for 4 to 5 minutes.
Then add melted butter and sprinkle lemon juice, mix well and serve hot with cucumber raita.

Palak Mutter

Time 20 min

Ingredients
Spinach / palak leaves 2 cups

Mutter 1/2 cup

Chopped onion 1 medium size

Ginger 1/4 inch

Garlic 2 cloves

Green chilies 1-2

Amchur powder 1/4 tsp

Coriandar powder 1/4 tsp

Salt to taste

Oil 1 tbsp

Method

Cook mutter in 3 cups of water for 5-6 min. Keep it aside

Heat 1/2 tbsp oil in pan,  add onion fry till it turns golden brown. Then add garlic and ginger fry for 2-3 min. Then add spinach leaves and 1/2 cup water and cook for 5-6 min. Then switch off the flame and allow it to cool. Blend this mixture in blender to make smooth paste. Heat 1 tsp oil in pan, add mutter and spinach paste and simmer for 2-3 min. Then add coriander powder and amchur powder and salt. Cook for 2-3 min. Switch off the flame and serve hot with chapati.

Palak Mutter

Time 20 min

Ingredients
Spinach / palak leaves 2 cups

Mutter 1/2 cup

Chopped onion 1 medium size

Ginger 1/4 inch

Garlic 2 cloves

Green chilies 1-2

Amchur powder 1/4 tsp

Coriandar powder 1/4 tsp

Salt to taste

Oil 1 tbsp

Method

Cook mutter in 3 cups of water for 5-6 min. Keep it aside

Heat 1/2 tbsp oil in pan,  add onion fry till it turns golden brown. Then add garlic and ginger fry for 2-3 min. Then add spinach leaves and 1/2 cup water and cook for 5-6 min. Then switch off the flame and allow it to cool. Blend this mixture in blender to make smooth paste. Heat 1 tsp oil in pan, add mutter and spinach paste and simmer for 2-3 min. Then add coriander powder and amchur powder and salt. Cook for 2-3 min. Switch off the flame and serve hot with chapati.

Mixed Vegetables / Bhogichi Bhaji

Time 30 min

Ingredients

Fresh vaal 1/4 cup

Eggplants medium size 3 (cut into 4 pieces) 

Green peas 1/4 cup

Fresh green chickpeas 1/4 cup

Groundnuts 2 tbsp

Carrot cut into cubes 1/4 cup

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

Red chili powder 1 tsp & ginger garlic paste 1/4 tsp / Kolhapuri masala 1.5 tsp

Jaggery 1 tsp

Water 1/2 cup or more

Oil 2 tbsp

Salt to taste

Method

Heat oil in pan, add onion & tomato, saute till onion turns golden brown. Then add all vegetables. Fry for 4-5 min. Then add red chili powder + ginger garlic paste/ kolhapuri kanda lasun masala, fry for about 2-3 min. Then add 1/2 cup water, cover with lid and cook for about 10 to 12 min. Keep the low flame. Then add salt and mix well. Check the water level if require add 2 tsp water and now let it cook for about 5-6 min. Keep checking to avoid burning. Switch off the flame. Serve hot with bajri bhakari.

Tip
It is dry bhaji / sabji so keep in mind water requirement to avoid overcooking.

Mixed Vegetables / Bhogichi Bhaji

Time 30 min

Ingredients

Fresh vaal 1/4 cup

Eggplants medium size 3 (cut into 4 pieces) 

Green peas 1/4 cup

Fresh green chickpeas 1/4 cup

Groundnuts 2 tbsp

Carrot cut into cubes 1/4 cup

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

Red chili powder 1 tsp & ginger garlic paste 1/4 tsp / Kolhapuri masala 1.5 tsp

Jaggery 1 tsp

Water 1/2 cup or more

Oil 2 tbsp

Salt to taste

Method

Heat oil in pan, add onion & tomato, saute till onion turns golden brown. Then add all vegetables. Fry for 4-5 min. Then add red chili powder + ginger garlic paste/ kolhapuri kanda lasun masala, fry for about 2-3 min. Then add 1/2 cup water, cover with lid and cook for about 10 to 12 min. Keep the low flame. Then add salt and mix well. Check the water level if require add 2 tsp water and now let it cook for about 5-6 min. Keep checking to avoid burning. Switch off the flame. Serve hot with bajri bhakari.

Tip
It is dry bhaji / sabji so keep in mind water requirement to avoid overcooking.

Green Peas / Hirwa Vatana Usal

Time 20 min
Ingredients
Green peas 1 cup
Peeled and cubed potato 1/2 cup

Finely chopped onion 1 medium size

Ginger garlic paste 1 tsp

Red chili powder / Kolhapuri masala 2 tsp

Goda masala 1/4 tsp

Water 1/2 cup 

Coriander 1 tsp for garnishing

Oil 2 tsp

Salt to taste

Method

Heat oil in pan, add onion saute till onion turns golden brown. Then add peas & potato, fry well for 5-6 min, then add red chili powder / Kolhapuri masala, fry for about 2-3 min. Stir fast to avoid burning. Now add water and salt. Mix well. Cook on low flame for about 10 min till peas are cooked properly. At the end add goda masal mix well simmer for 1-2 min. Switch off the flame and serve hot by garnishing with coriander.

Tip

I microwave green peas for 3 min on high power so that it cooks faster.

Undhiyu

Time 1 hr

Ingredients

Vegetables

Surati papdi 100 gms (sringrd, whole)

Chopped raw banana with skin 50 gms

Peeled suran/yam chopped into cubes 50 gms

Peeled purple yam/kand chopped into cubes 50 gms

Small size brinjals 2 (cut at center)

Peeled sweet potato/ratal chopped into cubes 50 gms

Peeled potato 2 medium size (cut at center)

Green peas 1/4 cup

Masala Paste: make smooth paste of

Ginger 2 inch

Garlic cloves 5-6

Green chilies 5-6

Green peas 1 cup

Coriander 1 cup

Fresh coconut ½ cup

Lemon juice 2 tsp

Salt to taste

Seasoning

cumin seeds ½ tsp

Asafoetida ½ tsp

Ajwain 1 tsp

Oil 3/4 cup or more

Muthia/Methi gatta

Besan 1 cup

Chopped fenugreek leaves ½ cup/kasuri methi 4 cup

Turmeric powder ¼ tsp

Red chili powder ¼ tsp

Cumin coriander powder ¼ tsp

Two pinch of baking soda

Salt to taste

Oil to deep fry

Making muthia

Mix all ingredients except baking soda, make stiff dough. Form into small oval, dumplings of 2 inch long and ¼ inch in width. Deep fry in pan. Keep it aside. 

Actual Method

1. Make smooth paste of green peas, coconut etc in blender. Keep it aside. 

2. Put this masala in potato, banana and brinjal.  Also apply remaining masala to other vegetables. Keep it for ½ hr aside. 

3. Now use the remaining oil as well as ½ cup oil (oil has to be 3/4 cup). 

4. Heat pressure cooker (for faster cooking) by adding oil, add cumin seeds, asafetida and ajwain. After cumin seeds crackle, add all vegetables and remaining masala. Mix well. Add salt keeping in mind that salt is added to masala paste. At the top add muthia and 2 cup of water from sides and cook for 1 whistle till all vegetables are cooked. Serve hot.

Undhiyu

Time 1 hr

Ingredients

Vegetables

Surati papdi 100 gms (sringrd, whole)

Chopped raw banana with skin 50 gms

Peeled suran/yam chopped into cubes 50 gms

Peeled purple yam/kand chopped into cubes 50 gms

Small size brinjals 2 (cut at center)

Peeled sweet potato/ratal chopped into cubes 50 gms

Peeled potato 2 medium size (cut at center)

Green peas 1/4 cup

Masala Paste: make smooth paste of

Ginger 2 inch

Garlic cloves 5-6

Green chilies 5-6

Green peas 1 cup

Coriander 1 cup

Fresh coconut ½ cup

Lemon juice 2 tsp

Salt to taste

Seasoning

cumin seeds ½ tsp

Asafoetida ½ tsp

Ajwain 1 tsp

Oil 3/4 cup or more

Muthia/Methi gatta

Besan 1 cup

Chopped fenugreek leaves ½ cup/kasuri methi 4 cup

Turmeric powder ¼ tsp

Red chili powder ¼ tsp

Cumin coriander powder ¼ tsp

Two pinch of baking soda

Salt to taste

Oil to deep fry

Making muthia

Mix all ingredients except baking soda, make stiff dough. Form into small oval, dumplings of 2 inch long and ¼ inch in width. Deep fry in pan. Keep it aside. 

Actual Method

1. Make smooth paste of green peas, coconut etc in blender. Keep it aside. 

2. Put this masala in potato, banana and brinjal.  Also apply remaining masala to other vegetables. Keep it for ½ hr aside. 

3. Now use the remaining oil as well as ½ cup oil (oil has to be 3/4 cup). 

4. Heat pressure cooker (for faster cooking) by adding oil, add cumin seeds, asafetida and ajwain. After cumin seeds crackle, add all vegetables and remaining masala. Mix well. Add salt keeping in mind that salt is added to masala paste. At the top add muthia and 2 cup of water from sides and cook for 1 whistle till all vegetables are cooked. Serve hot.

Samosa

Time 45 min

Ingredients

For The Dough (crust)
Maida 1 cup
Hot oil 1 tbsp
Ajwain 1/4 tsp

Salt  1/2 tsp
For The Filling

Boiled mashed potato 1/2 cup

Boiled green peas 1/4 cup

Cumin seeds  1/4 tsp

Pinch of asafoetida

Ginger garlic paste 1/2 tsp

Chili powder  1/4 tsp
Cashewnuts and kismis 1/2 tbsp

Chopped coriander 2 tsp
Sugar 1/2 tsp

Oil  3 tbsp
Salt to taste

Method
For making dough 

Combine all the ingredients and knead into a semi-soft dough using enough water. Knead very well for 8-9 minutes. Keep it aside for 1/2 hour. Then divide the dough into 3-4 balls.

For the filling

Boil green peas in microwave for 3-4 min. Keep it aside.

Boil potato in cooker by adding water. Allow it to cool. Peel and keep it aside.

Heat oil in a pan and add the cumin seeds. After seeds crackle, then add asafoetida, then ginger-garlic paste, chili powder, and salt. Mix well. Then add mashed potato, green peas, dry fruits, sugar, coriander. Mix well. Switch off the flame. 

Allow it to cool and divide into 5-6 equal portions. 

Actual method

Roll one ball to make chapati of 8-9 inch in size. Then cut at center. Take one end, fold on other side, then press at the end, insert spoonful of stuffing, then again press to close ends. Deep fry in thick bottom pan or kadai on low flame.

Spicy Gobi Mutter Sabji

Time 20 min

Ingredients

Cauliflower florets 1 cup

Mutter 1/2 cup

Chopped onion 1 big size

Chopped tomato 1 medium size

Ginger garlic paste 1/2 tsp

Red chili powder / Kolhapuri kanda lasun masala 1 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Cumin seeds 1/4 tsp

Kasuri methi 1/2 tsp

Oil 2 tbsp

Salt to taste

Preparation
Boil cauliflower and mutter in hot water till it is tender. I usually microwave it on high power for 5 min. Remove water and keep it aside.

Method

Heat 1 tsp oil in pan, add cumin seeds and onion saute till onion turns light brown. Allow it to cool. Then grind onion along with tomato in blender. Heat remaining oil in same pan, add onion paste, saute for few min then add ginger garlic paste, saute for a min. Then add red chili powder and turmeric powder. Then add cauliflower and mutter mix well. Fry for 2-3 min. Then add salt and kasuri methi. Mix well. Finally sprinkle garam masala at the end and switch off the flame. Serve hot.

Tip

As you have boiled the vegetable it doesn't take time to make this dish. 

Aloo Mutter Bhaji

Time 30 min
Ingredients
Boiled potatoes (cut into cubes) 2 medium size
Peas / Mutter 1 cup
Cumin seeds 1/2 tsp
Garam masala 1/4 tsp
Turmeric powder 1/2 tsp
Red chili powder 1/2 tsp
Water 2 cups

Salt to taste
Oil 2 tbsp
Coriander for garnishing

Make paste for gravy
Chopped onions 2 medium size
Chopped tomatoes 2 medium size
Ginger 1 inch
Garlic 3-4
Mint leaves 3-4

Method
Heat oil in pan add cumin seeds, after it crackles, then add masala paste, fry for about 4-5 min till oil separates out. Then add red chili powder, turmeric powder, mix well, fry for 1-2 min. Then add potatoes, peas, garam masala, salt and water, cook for 10 min by covering lid till mutter is cooked.  Switch off the flame. Serve hot.

Methi Malai Mutter

Time 30 min

Ingredients

Chopped fenugreek leaves / methi 2 cups

Green peas 1/2 cup

Tomato 1 big size

Milk 3/4 cup

Sugar 1/4 tsp

Cumin seeds 1/2 tsp

Oil 2-3 tbsp

Salt to taste

For the paste

Chopped onion 1 big size

Green chilies 3-4

Garlic cloves 3-4

Ginger 1 inch

Cashewnuts 2 tbsp

Poppy seeds / Khus Khus 2 tbsp

Cumin seeds 1/2 tsp

Method

Wash the methi, add 1/2 teaspoon of salt. keep for 10 minutes and then squeeze out the water.

Make 3-4 light cuts on tomato and boil for 6-7 min in water, allow it to cool, remove skin and seeds of tomato, blend into a puree.

Boil green peas for 7-8 min. Keep it aside.

Soak cashewnuts in water. Keep it aside.

Heat 1/2 tsp of oil, add the cumin seeds and fry until they crackle. Add the fenugreek leaves and 1 tbsp water and cook for 3 to 4 minutes. Switch off the flame and allow it to cool.

Heat  1 tsp oil in pan, heat then add chopped onion, fry for 4-5 min till it turn golden brown. Allow it to cool. Take fried onion in blender, to this add green chilies, ginger, garlic, soaked cashewnuts, roasted poppy seeds, cumin seeds, blend in the blender and make a smooth paste.

Heat oil in pan, add tomato puree, paste, fry for about 5-6 min. Then add cooked methi leaves, boiled green peas, milk, salt, sugar and cook for 6-7 min. Serve hot.

Instant Vegetable Rice

Time 30 min

Ingredients

Basmati rice 1 cup

Chopped onion 1 medium size

Green peas 1tbsp

Carrot small size 1 peeled and cut into cubes

Simla mirch small size 1 cut into 1 inch square

Cauliflower 8-10 medium size pieces

Potato Peeled 1 medium size, peeled and cut into cubes

French beans cut into 1 inch size

Garam masala 1/4 tsp

Turmeric powder / goda masala 1/4 tsp

Ginger Garlic paste 1 tsp

Bay leaves 2-3

Pepper 1tsp

Cloves 3-4

Ghee 2 tbsp

Water 1.5 cup or more

Salt to taste

Method

Wash the rice with water. Drain the water keep it aside.

Heat the pressure cooker (2 to 3 lit). Add ghee, after it becomes hot add bay leaves, pepper, cloves, onion, ginger garlic paste, turmeric powder. Saute for few minutes. Add all cut vegetables, garam masala saute for 5-6 min. Then add rice and saute for about 7-8 min till it becomes dry on medium flame.Then add hot water and salt to the rice, stir well. Cover with the lid keep on medium flame for 2-3 whistle. Switch off the flame. Serve hot.

Tip

This type of rice requires less water because it is cooked in cooker, so be careful about the water. Again water requirement is depend on how old is the rice. Old rice require little less water than the new rice grains.