Mochai drumstick flower subzee

NEEDED
Fresh mochai/vaal -1 cup
Drumstick flower - hand full
Onion - 1 big
Hing
Turmeric
Salt
Chilly powder
Crushed kasuri methi - a pinch (opt)

To grind for gravy
Tomatoes
Garlic flakes3
Ginger small piece (opt)
Grind to a paste and keep aside.

Method
Pressure cook mochai,and drumdtick flower (separately) and keep aside.
In a pan add 2 tsp oil and temper mustard ,jeera.
Add the tomato paste.
Cook for 2 min and add the mochai and flower without water. 
Add hing, turmeric , chilly powder , salt.
Add according to your taste.
Add water as required.
Cook for few minutes.
crush and add a pinch kasuri methi and remove.
Good with roti........

PALAK CHANNA

INGREDIENTS
Palak / spinach - 2 cups
chana - 1/2 cup
onion - 1 - finely chopped
tomato medium size - 2 - chopped
3 to 4 green chilly
garlic 4 flakes
ginger  small piece
turmeric/haldi / - 1/8 tsp
channa masala - 2 tsp
salt to ur taste
oil - 1 tbsp  or( 1/2 tbsp oil and 1/2 tsp ghee )
sugar - 1/8 tsp
lemon juice- 1 tsp (optional)

METHOD
soak chana overnight. next day wash and pressure cook the channa adding enough water.
add little salt , (  add 1/2 tsp ajwain  to channa  - optional). leave 5-6 whistle , channa should be soft .
Grind green  chilly, ginger , garlic without adding water and  keep aside.
Clean the palak and cook the palak in little water , it will become soft .(this water can be used in gravy)
grind the palak to a puree .
Heat a pan ,add 1 tbsp oil , add the onion , fry well .
Add the ground ginger garlic chilly. add the tomatoes.
Add salt and cook till oil oozes out.
add the palak puree , add turmeric , channa masala.
cook for few min , add sugar .
Add the cooked channa  without water.
If the gravy is too thick , adjust adding little water.( can use that palak stock)
Cook for 5 min and remove .
( if using lemon juice and atlast and mix well )
good with roti......................

KADI PAKODI

NEEDED
For pakodi
finely chopped cabbage - little
chopped onion - 2
gram flour / besan
chilly powder
salt
water as required

add water little by little and mix the above items to a pakoda batter consistency.
(it should not be very loose like bajji batter)
heat oil in a wok , check the heat.
now drop this , same as we make. pakoda ( small pieces , 4 at a time.)
reduce the heat to medium flame.
fry till golden brown and remove.

FOR KADI
Take 2 cup curd . slightly beat it .
add haldi , 1 tsp gram flour , salt . mix well and keep aside .
in a wok ,temper mustard ,jeera,1 green chilly(slit) .
add 1 elachi ,clove , a small piece dalchani.
then add  the curd mix .
 add 1/2 tsp sugar.
cook on low flame and remove after 2 min.
add the prepared pakodi in this and serve.

Kollu kurma

NEEDED
For kofta
Kollu / horse gram - 1/2 cup
Green chilly
Small piece ginger - opt
1 onion-  finely chopped
Salt
Little chopped coriander ,curry leaves
Oil for frying

Soak kollu in Water for 5 hrs.
Then drain the water , add ginger,green chilli , curry leaves and grind coarsely.
Add water if required.
Remove and transfer it to a bowl.
Add salt ,chopped onion, coriander .
Mix well .
Heat oil in a wok .keep in medium flame.
Make the same way u make pakoda and keep aside.

For Kurma
To grind
2 to 3 garlic
Green chilly - 1 or 2
1 tsp poppy seeds
5 cashewnut
Little grated coconut
1 (small)- Onion chopped
Grind this to a smooth paste.

In a wok  add 2 tsp oil  , temper 1 tsp jeera.
Then add the ground Kurma paste .
Cook for 2 min , then add 1 cup water .( See the consistency and add water accordingly)
Add salt as required.
Add 1/2 tsp sugar.
Atlast add the kollu pakodas to this .
Granish with corriander  and remove from flame .
Serve hot ,good with roti.

CAULIFLOWER KURMA.

NEEDED
Cauliflower - cut medium size pieces
Garam masala - 1/2 tsp
2 tsp oil
Fennel seeds - 1/2 tsp
Little corriander
Salt to taste
Sugar - 1/2 tsp

TO grind
Onion - 1
Garlic - 3 flakes
Tomato - 1 big
Green chilly - 1 or 2
Little poppy seeds/ kasa kasa
 Grated coconut - little
Cashewnut - 5
Grind to a smooth paste adding water as required.

METHOD
In a pan add the cauliflower and add enough water .close the lid and cook for few minutes.( Par boil )
Do not over cook , let it be little crunchy.
In a pan add 2tsp oil and add fennel seeds.
Then add the ground paste and cook for few minutes.
Add salt and garam masala.
Then add the boiled cauliflower.
Mix well , add little water or vegetable stock as required .
Add 1/2 tsp sugar.
Cook for 2 minutes. Add  chopped coriander and remove.
Good with roti......

MOCHAI IN WHITE GRAVY/ VAAL KURMA

Needed
Vaal ( big size kanja Michai )- 1 cup soak overnight.

TO GRIND
1 tbsp -cashewnut
2 tsp -poppy seeds ( can soak in warm water, will be easy to grind )
Little(2tsp) -  grated coconut
1 onion
Little coriander
Ginger - small piece
Green chilly

METHOD

• pressure cook the vaal adding enough water,  leave 4 ,5 whistle.
• Drain the  water and keep aside .( can also use this watet in gravy - stock )
• In a pan add 1 tbsp oil and temper mustard,  bay leaf , 1 elachi.
• Then add the ground paste , cook for 2 min and add milk or water or the stock  as required to loosen the gravy.
• Add salt .
• Add the cooked vaal .
• Cook for some time , add 1/2 tsp sugar.
• Add little chopped corriander  and remove.
• Serve with roti, fried rice .....

MIRCHI KA SALAN

NEEDED
bawanagri mirchi / bajii mellagai - 4 - cut into small rounds
Salt
Tamarind water - 1/2 cup
Turmeric powder
Hing
Very little chilly powder
Water - 1 cup
1 tsp oil , 1tsp mustard, 1 tsp jeera

TO GRIND
Groundnut - 2 tbsp
Dhaniya - 1 1/2 tsp
Jeera - 1 1/2 tsp
white til - 1 tsp
Powder all the above 4 items.

METHOD
In a pan temper mustard , jeera  in 2 tsp oil.
And the chilly and fry for few minutes.
Add tamarind water , turmeric,  hing , chilly powder.
Add 1 cup water , close the lid and cook on medium flame.
Add water if required.
Then add the ground powder , 1/2 tsp sugar and cook for  few minutes and remove .
Good with roti , fried rice.......

NOTE
The seeds will come out while washing the chilly .
IF u think the chilly is to spicy  , do not add chilly powder.
adjust ingredients tobur taste.

BEETROOT SUBZEE

NEEDED
1 beetroot - grated
2 potatoes - grated ( medium size)
1 carrot - grated
Dhaniya jeera powder
Garam masala - 1/2 tsp
Salt
Hing
Turmeric powder
Little chilly powder (opt)
Water as required
Coconut milk powder - 2 tsp
Oil - 2 tsp
Mustard , jeera  - 1 tsp

TO GRIND
1 handful peas
Green chilly
1 big tomato
Grind this without adding water and keep aside.

METHOD
Wash , peel and grate the potato, beetroot and carrot.
In a pan add 3 tsp oil , temper mustard , jeera.
And the grated vegetables anf fry for 2 minutes.
Then add the ground peas tomato paste , add salt , dhaniya jeera powder, garam masala,hing , turmeric.
Cook for few min.
add water as required.
CLose the lid and cook on medium flame .
Atlast add coconut milk powder , mix well and remove.
Good with roti .........

METHI PAPAD SUBJEE

NEEDED
urad papad - 2 [ break to medium size pieces]
Methi seeds / fenugreek seeds - 2 tbsp
tomato - 2 [finely chopped]
ginger [ finely chopped ] - 1 tbsp
dhaniya jeera powder - 1 tsp
garam masala - 1/2 tsp
haldi / turmeric
chilly powder
hing
salt
corriander leaves   little
1 tbsp - oil
cinnamon - small piece
mustard - 1/2 tsp
1/2 tsp sugar or jaggery [opt]

METHOD

• soak the methi seeds in water for 2 hrs . 
• then drain the water , wash twice and keep aside.
• in a pan add oil and temper mustard, cinnamon and hing.
• add finely chopped ginger and fry .
• add the chopped tomatoes, haldi, chilly powder , garam masala and dhaniya jeera powder.
• add salt.
• fry till the tomatoes turn mushy and oozes out oil.
• add the methi seeds ,  and fry for a minute.
• add 2 cups water, 1/2 tsp sugar  and cook for 2 min . add the papad  to the boiling gravy.
• as the papad gets cooked ,the water will be absorbed.
• [ adjust the gravy accordingly ]
• remove and garnish with corriander. tastes good with roti..........

SOYA CHUNKS KURMA

NEEDED
Soya chunks - 1 cup
onion -1  ---finely chopped
garlic - 5 flakes  ---finely chopped
turmeric powder - 1/4 tsp
red chilly powder - 1 tsp
garam masala - 1/2 tsp
salt
fresh cream
1/2 tsp sugar [opt]
oil - 1 tbsp
masala items -[ small piece cinnamon / pattai, 1 elachi ,clove 1]
corriander leaves -for garnishing

TO GRIND TO A PASTE
grated coconut - 1/4 cup
cashewnut - little
green chilly -2
ginger - 1/2 the lemon size

grind this to a smooth paste adding water as required.

METHOD

• pressure cook soya chunks in water , leaving 1 whistle on a medium flame.
• once done wash in water , squeeze and keep aside .OR [ u can simply boil the chunks in water till soft ,remove ,squeeze the water and keep aside.]
• add oil in a pan and temper the masala items.
• add garlic , fry till it turns fragrant , without changing color.
• add onion, fry till transparent .
• add tomato ,salt , turmeric , chilly powder, garam masala .
• mix well and cook till tomato turns mushy .
• add soya chunks . mix  , cover and cook for 2 min .
• then add the ground coconut paste , cook  for a minute .
• add 1 cup water , 1/2 tsp sugar  and cook for few minutes .
• add little fresh cream , mix well and remove .
• garnish with corriander.
• good with roti , fried rice ......................
• 
  

KAJU KODAK

NEEDED
cashewnut - 1 cup [ soak in hot water for an hr.

onion - 1 big - chopped
capsicum - 1 roughly choppped
tomato - 1 - finely chopped
1/2 tsp sugar
salt to taste
2 tsp oil

TO ROAST AND  GRIND
oil 1 tsp
1 tsp - jeera
pepper - 1/2 tsp
dhaniya - 1 tsp
red chilly - 4
garlic - 6
onion - 1 big
grated coconut - 1/2 cup
tumeric powder - 1/4 tsp
tamarind water - 1/4 cup or 1 tsp tamarind paste

in a pan add 1 tsp oil and add jeera , pepper , dhaniya, red chilly, garlic .
add sliced onion  , fry till golden . add turmeric .
atlast  add the coconut and fry for a min and remove .
allow it to cool and grind it to a smooth paste adding tamarind water.

METHOD 

• in a pan add 2 tsp oil and saute the onion till golden .
• add capsicum and cook for few minutes.
• add the tomato and cook till soft and mashy .
• add salt and the ground paste.[add  water as required to loosen the gravy.]
• add 1/2 tsp sugar . add the cashewnut .
• cook for few minutes , remove and garnish wih corriander .

CAPSICUM MASALA

NEEDED;
3  capsicum - cubed
2 tsp  roasted peanut
little cashewnut
chilly powder
salt
garam masala
turmeric powder
1/4 tsp sugar
corriander - for garnishing
fresh cream - (opt)
oil - 1 or 2 tbsp

TO GRIND 
2 big tomatoes
small piece ginger
4 flakes garlic
1 tsp dhaniya / corriander seeds
1 big onion

grind all the above said items to a paste.

METHOD;

• Powder cashewnut and peanut together and keep aside .
• in a wok add 2 tsp oil and fry the capsicum , for 2 minutes . remove and keep aside.
• in the same wok add 1 tbsp oil and add the ground tomato onion paste .
• cook on a medium flame till the oil seperates.
• add chilly powder, salt , turmeric , garam masala, 1/4 tsp sugar.
• add 1 /2 to1 cup water as required . (c to the gravy consistency and add water)
• add the capsicum , cook for few minutes .
• add cashew peanut powder , mix well .
• add fresh cream at last and remove .
• garnish with corriander.

note;
capsicum should be little crunchy , so we r adding atlast.

CORN CAPSICUM MASALA

NEEDED:
Corn -1 cup - pressure cooked
capsicum - 1 big - cubed big
onion - 1 big - roughly chopped
tomato - 2 - chopped
ginger - small piece
4 garlic flakes
red chilly powder
garam masala
salt
sugar - 1/4 tsp
turmeric powder
kasoori methi - a generous pinch
fresh cream
oil- 4 tsp , 1 elachi , cinnamon / dalchini,  clove 2

METHOD:

• in a wok add 1 tsp oil and fry the capsicum for 2 minutes , on a medium flame.
• remove and keep aside .
• then in the same wok fry the onion , remove .
• then grind this onion , tomato , ginger ,garlic to a paste.
• in a wok add oil and add this paste , cook till oil seperates.
• add red chilly powder , , turmeric powder,, salt and  kasuri methi.
• then add the cooked corn , add water as required. ( 1 cup  r less)
• cook on low flame , add the capsicum .
• atlast add fresh cream , mix well and remove.

NOTE:
Adding capsicum at end ensure it stays crisp .
can add little milk instead of cream also .

SOYA GRANULES KURMA

NEEDED;
1 cup - Soya granules
2 - tomato - chopped
1green chilly - slit
turmeric powder / haldi
salt
chilly powder
little pepper powder
ginger paste 1tsp
1/4 tsp sugar
garam masala powder (opt)
dhana jeera powder- 1/2 tsp
1  to 2 tbsp - oil , 2 clove , bay leaf 1
little corriander

TO GRIND 
1/4 cup grated coconut
2 tsp - poppy seeds / khus khus( soak in hot water for few minutes before grinding.

grind coconut and poppy seeds together to a paste adding water as required.

METHOD;

• boil enough water in a wok  , and add the soya granules .
• cook for 2 min ,drain the water and keep aside .

• in the same wok add oil , bay leaf , cloves , slit green chilly.
• add ginger paste ,  tomato and cook till oil seperates.
• add chilly powder, pepper powder, dhana jeera powder, haldi .
• add salt , 1/4 tsp sugar.
• then add the coconut paste  and cook on a low flame .
• add the soya granules , mix well and cook for few min.
• remove and garnish with corriander.
• good with roti...........

note ;
u can add garlic and onion to this .
chop onion finely and fry before adding tomato.
u can add ginger garlic paste .

ALOO RASEDAR RECIPE

NEEDED
4 pototo /aloo - medium size (  wash ,peel skin and pressure cook )
turmeric powder / haldi
chilly powder
dhaniya jeera powder - 1 tsp
garam masala
hing
salt
1 tbsp oil ,
1/2 tsp methi seeds/ fenugreek
corriander
1/2 lemon  or add amchur powder

TO GRIND
1 big tomato
ginger - 1/4 the lemon size
1 tsp saunf / fennel seeds

grind this to a paste without adding water .

METHOD 
mash the cooked potato  and keep aside .
in a pan add oil , temper fenufreek  .
then add the tomato paste.
add salt , haldi , hing , garam masala , dhaniya jeera powder , chilly powder .
cook till the oil seperates.
then add water as required and the mashed potato .
cook for few minutes, add chopped corriander  and remove .
tastes good with roti...........

DUM ALOO

NEEDED
baby potatoes / aloo - 15
chilly powder
dhaniya powder
turmeric powder
salt
fresh cream -2 tsp
a pinch kasuri methi
oil , jeera for tempering
corriander for garnishing

TO ROAST AND GRIND 
masala items ( saunf 1/2 tsp, cloves 1, elachi 1, small piece cinnamon/ dalchini)
1 big onion
1 green chilly
small piece ginger
4 garlic flakes
2 big  tomatoes
cashewnut - 5
METHOD

• Pressure cook aloo adding enough water.(1  whistle)
• peel skin , ( if big cut to 1/2  r quater)
• heat 1 tsp oil in a pan  and add the aloo .
• sprinkle  very little salt and fry till light brown.
• remove and keep aside .
• or u can deep fry the aloos .

• heat 1 tbsp oil in the same pan , add saunf , when they sizzle and cloves , elachi ,  cinnamon.
• saute till u get a nice aroma  comes.
• add onion , green chilly , garlic , ginger.
• cook till onion is soft and light brown .
• now add the tomatoes and cook till soft.
• remove and cool.
• grind to a paste adding cashewnut.

• now again heat the pan and add 1 tbsp oil. temper jeera.
• add the paste.
• as it boils it will splutter (can partially close and cook , then remove the lid)
• cook till no moisture and its thick and leave sides.
• add chilly powder, dhaniya powder, turmeric, salt .
• mix well and cook for a minute.
• add water as req according to ur liking consistency .
• bring it to a boil.
• add fresh cream and mix well. 
• add kasuri methi.(crush and add)
• now add the aloo, simmer for 5 minutes.
• remove and garnish with corriander.

MUSHROOM PEAS MASALA

NEEDED
Mushroom - 8 -  chopped
green peas - 1/2 cup - cooked
red chilly powder
garam masala powder
turmeric powder
fresh cream - 1/4 cup
milk - 1/2 cup (opt)
kasoori methi - l tsp
salt
1 tbsp oil , jeera, cloves
corriander - for garnishing

TO GRIND 
Tomato - 3 big
green chilly -1
ginger - small piece
garlic - 5 flakes
corriander seeds / dhaniya - 2 tsp

grind all the above said  to a paste  and keep aside .

METHOD

• in a kadai , heat oil and  temper jeera , cloves .
• then add the ground tomato paste.
• add chilly powder, kasoori methi , turmeric powder and salt.
• cook till the oil seperates .
• add the mushroom , add water as required and cook till the mushroom is done . 
• then add the cooked peas . 
• add milk and cook on a low flame for 2 min . 
• add fresh cream , mix well .
• garnish with corriander and remove .

POTATO KURMA

NEEDED:

small potato - 15 - pressure cook , peel skin and keep aside .

(or can  use big potato 3 , cubed )

onion - 1 big chopped 

tomato - 2 big chopped

 corriander - 1 tbsp - chopped

mint leaves (little )- optturmeric powder

salt 

garam masala  - 1 tsp 

TO GRIND

coconut - 3tbsp

cashewnut - 5

green chillly - 3

green chilly - small piece 

garlic 3 

fennel / saunf - 1 tsp

METHOD

• temper  jeera , cloves in 2 tbsp oil . 
• add onoin and fry till golden , then add the tomato , salt , turmeric .
• cook till musky.
• add corriander and mint leaves .
• add the ground paste. 
• add garam masala.
• fry on low flame till oil seperates .
• add the cooked potato and mix well .
• add  water as required (ur desired consistency ) and cook for few minutes and remove.
• goes well with puri, roti, pulao.............

BARWAN ALOO

NEEDED
potato - medium 5
1 tbsp oil , jeera , saunf 1/4 tsp - seasoning
salt
hing
fresh cream
little jaggery (1/4 tsp )
turmeric

FOR PANEER STUFFING
paneer - crumbled - 100 gms
green chilly , ginger - paste
broken cashewnut
little kismis
salt
amchur powder
chopped corriander little

in a bowl add all the above said ingredients, mix gently and keep aside .

TO GRIND FOR GRAVY :
tomato -2  big  - boil , peel skin
1 big onion
ginger
grind this to a paste and keep aside.

METHOD

• peel and halve the potatoes .
• using a scpoon scoop out the centers of each  half leaving a shell.
• heat sufficient oil in a wok and deep fry the shells till golden brown .
• drain and set aside on an absorbent paper.

• then take the paneer stuffing .
• stuff this into the fried potato shells.
• press firmly and keep aside.

• in a wok add oil and temper jeera , saunf .
• add the ground tomato paste.
• add hing , turmeric .
• cook till oil seperates , then add little water to loosen the gravy  .
• add salt , little jaggery .mix well
• then  gently lower the stuffed potato shells .
• add cream , reduce heat , cover and cook for 15 min .
• do not stir , just slightly shake the pan occasionally .
• serve hot .

CREAMY VEGETABLE MAKHANWALA

NEEDED;
VEGETABLES (potato , cauliflower , capsicum , peas, carrot , tindora / kovakai ) which ever is available - 2 cups - wash , cut lengthwise , big piece .
1 green chilly - slit
kasoori methi - generous pinch (crushed)
haldi / turmeric
garam masala - (opt)
1/4 tsp sugar
chilly powder
salt
butter - 2 tsp
Fresh cream - 2 tbsp
corriander - garnishing

TO GRIND 
2 Big tomatoes
5 - 7 cashewnut
garlic falkes - 4
very small piece ginger

METHOD

• steam the veg in cooker  or in a wok add water,very  little salt  and veg , cook till soft .
• drain the water and keep aside . dont over cook the vegetables.
• (u can use this water for gravy -veg stock)
• in a wok add the butter and thegreen chilly , tomato cashewnut paste .
• cook for few min  , add salt , chilly powder, kasoori methi , haldi , garam masala .
• add 1/4 tsp sugar .
• now add the cooked vegetables , mix well .
• cook for 2 min, add the vegetable stock as required to loosen the gravy .
• atlast add the fresh cream , mix well and remove .
• garnish with corriander .
• tastes good with roti , ..........