Butter Cookies

Butter cookies are very light, tasty and quick to make. They go really well with hot cup of tea or coffee. It is also a sure hit with the kids.

Ingredients:

• 250 gms butter at room temperature
• 1/3 cup icing sugar mixture sifted
• 1 1/2 cup plain flour/ maida
• 1/2 cup cornflour

Method:

1. Take butter in a bowl and add icing sugar mix. Beat well until smooth.
2. Sift plain flour and cornflour together. Add to butter.
3. Mix well until everything comes together.
4. Take spoonful of mixture in palms and shape it like a ball.
5. Place it on a greased baking tray. Similarly make more balls with rest of the mixture.
6. Now press the ball gently with a fork and make the design of strips.
7. Bake them in 180°C preheated oven for 12 minutes.
8. Remove and cool on wired rack.
9. Store in air tight container.

Kadai Paneer

Kadai Paneer is one of the most flavorful paneer curries. Fresh roasted spices are key to its perfect taste. This quick and easy to cook hot curry can be served with any Indian bread.

Ingredients:

• 2 dry red chilies
• 1 tsp of cumin seeds
• 2 tsp of coriander seeds
• 6-8 black peppercorns
• 1 tbsp of dry kasoori methi/ fenugreek leaves
• 100gm cabbage cut length wise
• 2 big tomatoes grated
• 1 big capsicum cut into thin strips
• 1 inch piece of ginger grated
• salt to taste
• 1 tbsp of oil
• 200 gms of paneer cut into pieces

Method

1. Dry roast chilies, cumin, coriander and peppercorns until fragrant. Let them cool.
2. Ground them coarsely and keep aside.
3. Heat oil in a kadai/ wok.
4. Add cabbage and saute till they turn a little tender.
5. Add ginger, tomatoes and capsicum. Saute for 2 more minutes.
6. Add salt and mix in again.
7. Add paneer and ground spices. Cover and let it cook on low heat for 2 mins.
8. Dry roast kasoori methi until fragrant. Be careful as it takes only seconds.
9. Crush it with your hand and sprinkle on top.
10. Serve hot with your choice of bread.

Rava Dosa

Rava dosa, as the name suggests is a dosa made out of semolina as its main constituent. The best part of this recipe is that its instant and doesn't need any prior planning or preparation. So when ever you are bored of usual food, this is the recipe you can surely try for!!!

Ingredients

• 1/2 cup fine semolina
• 1/4 cup rice flour
• 1/8 cup besan / chickpea flour
• 2 1/4 cup of water
• 1 inch of ginger finely grated
• 1/4 cup of finely chopped coriander leaves
• salt to taste
• oil as per needed

Method

1. Mix semolina, rice flour, besan, ginger, coriander and salt in a bowl.
2. Now make a batter adding little water at a time. The final batter should be very thin and without any lumps.
3. Leave it aside for 10 minutes.
4. Now heat a flat and preferably non stick griddle and grease it with little oil. Make sure there are no drops of oil on it. Wipe off all extra oil. Turn the flame to minimum.
5. Now take a ladle full of batter and start pouring it on the skillet from a height of 5-6 inches to form a big circle. Don't pour too much batter at one  place. Just keep moving your hand without worrying for any gaps that may be left. Take more batter and fill the gaps.
6. You will notice that as the batter strikes the surface of griddle, it spreads forming small holes. Don't try to fill the holes. Only fill big gaps. 
7. Drizzle few drops of oil on top of it.
8. When golden colour starts to appear on the edges, take it off with care. Both the sides will look like as shown in images below. 
   
9. Serve hot with Sambhar, coconut chutney and potato masala.

Desi Noodles

Desi Noodles, as the name suggests, is a recipe made out of commonly available noodles loaded with vegetables and Indian flavors to give it a tasty and healthy twist. All kids are very fond of Noodles these days. And since this recipe is loaded with vegetables, I can feed my child noodles without any guilt.

Ingredients:

• 100gms of Noodles
• 100gm cabbage cut length wise
• 2 tomatoes diced
• 1 cup of cabbage julienned 
• 1/2 cup of capsicum julienned 
• 1/4 cup of peas
• 1/4 cup of paneer cut into small cubes
• 1 tsp of ginger paste.
• 1 tsp of pao-bhaji masala
• 1 tsp of sambhar masala
• salt to taste
• 2 tbsp of oil.

Method

1. Boil noodles with enough water and salt until soft. Strain excess water and apply a teaspoon of oil to prevent sticking and keep aside. 
2. In a wok, add remaining oil.
3. When hot, add cabbage and fry for 2 minutes.
4. Add cabbage and again stir fry on high flame until cabbage reduces in volume.
5. Now add capsicum, tomatoes, ginger, peas, spices and salt. Again let them cook on high for 2 minutes. You can also add a little bit of chili flakes if you like it really hot.
6. Stir in paneer cubes and let it cook for another 1 minute on low flame.
7. Now add boiled noodles and  mix well.
8. Serve hot.

Veggie Burchetta

Burchetta is an antipasto from Italy that consists of grilled bread topped with olive oil, salt and pepper. Veggie Burchetta recipe is actually a pizza recipe with Burchetta as base. This a very quick and flexible recipe that can be prepared with whatever is available at home without any pre-preparation.

If ready made burchetta is not available near you, sourdough bread or even simple white or brown bread can also be used as a base.

Veggie Burchetta is very tasty and quick anytime snack that can also be served as an appetizer.

Ingredients:

• 6-8 slices of Burchetta
• 1 bowl of mixed vegetables cut length wise (I have used cabbage, corns, capsicum and olives. Any other topping of your liking like tomatoes, pineapple, mushrooms etc can also be added.)
• 1 tsp of mixed Italian herbs
• Pizza sauce (if not available, then use tomato sauce)
• 1 bowl shredded mozzarella cheese.
• 2 tbsp of soft butter 

Method

1. Preheat oven to 180°C.
2. Apply a little butter on one side of all the slices. Place all the slices on a lined tray with buttered side facing upwards.
3. Add mixed herbs to vegetables and mix well.
4. Apply a layer of sauce on the slices above butter.
5. Evenly cover all the slices with grated cheese.
6. Finally place vegetables on all the slices.
7. Bake for 10-15 mins or until cheese melts and golden spots start to appear. It is also good to press the vegetables once with spatula in between. It prevents them from falling down from the slices.
8. Serve hot.

Tip: If you are using a normal bread, then cut the slices into two triangles before serving.

Sprouted Moong Chaat

Moong or Mung beans, also known as Green Gram is extensively used in Indian cuisine in various forms. Whole Moong with or without sprouts can be used to make this highly nutritious chaat. This easy and quick to make recipe can be served as a breakfast dish, salad or anytime snack.

Ingredients:

• 1 cup of Moong beans sprouted 
• 1 tsp oil
• 1/4 tsp turmeric powder
• 1/2 tsp chili powder
• 1/2 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp chaat masala
• salt to taste
• 1/2 cup finely chopped cucumber
• 1/2 cup diced tomatoes
• 1 tbsp lemon juice
• chopped cilantro for garnish

Method:

1. Heat a pressure cooker and add oil to it.
2. When hot, add cumin seeds and let them crackle.
3. Add sprouted moong, turmeric, chili, coriander powder, salt and 1/3 cup water to it.
4. Mix everything well and close the lid.
5. Pressure cook until one whistle. Don't cook more!!! It will turn it mushy.
6. Now lift the whistle carefully using a fork for 3-4 seconds to let out some steam. Let rest of the pressure release on its own. 
7. Open the lid when all the pressure is released. Normally there should not be any water left. But if there is some water left, it will be absorbed by beans in few minutes.
8. Now add cucumber, tomato, chaat masala and lemon to boiled beans. Mix well.
9. Garnish with chopped cilantro and serve.

Tip: For sprouting moong beans, soak moong beans in enough water over night or until all beans have absorbed water and doubled in size. Now drain the water and keep them wrapped in a cheese cloth until they sprout. Time varies considerably depending on climate and quality of beans.

Moth Beans Chaat

Moth beans or Turkish gram, or मटकी maṭki in Marathi, is a small, drought-resistant, annual, trailing herb with small yellow flowers and deeply lobed leaves, grown especially in dry parts of South Asia for its tiny (3-4 mm) edible beans, which range in color from light brown to dark reddish brown. They are a high source of protein and iron.

Moth bean chaat is a very easy and quick to make recipe. It is very versatile recipe that can be served as breakfast, salad or anytime snack.

Ingredients:

• 1 cup of Moth beans soaked in water overnight.
• 1/2 tsp black salt
• 1/2 tsp roasted cumin powder
• 1 tsp chaat masala
• salt to taste
• 1/2 cup finely chopped cucumber
• 1/2 cup diced tomatoes
• 1 potato boiled and diced
• 1-2 green chilies finely chopped
• 1 tbsp lemon juice
• chopped cilantro for garnish

Method:

1. In a pressure cooker, add drained moth bean, salt and 1/2 cup water. Cover the lid and cook on high.
2. Pressure cook until one whistle. Don't cook more!!! It will turn it mushy.
3. Open the lid only when the pressure is released naturally. Normally all the water should have been consumed by beans, but if a little is still left it will be absorbed in few minutes.
4. Now add black salt, cumin powder, chaat masala and lemon to boiled beans. Mix well.
5. Now add chopped chilies, cucumber, tomato and potato. Mix well.
6. Garnish with chopped cilantro and serve.

Paneer Stuffed Capsicum

Paneer stuffed capsicum is highly flavorful dish in which capsicums are stuffed with a mixture of potato, paneer and peanuts. The sweet taste of capsicum blends very well with paneer, and peanuts give it a crunchy twist. The melted cheese on top takes it to a whole new level.

Capsicum also known as bell peppers or shimla mirch, comes in various varieties. I generally use red capsicums, but green and yellow can also be used.

This dish can be served as a side dish or as an appetizer.

Ingredients:

• 1 big capsicum
• 1 small potato crushed
• 1 cup of paneer grated
• 2 tbsp of roasted and crushed peanuts
• 1/2 tsp red chili powder
• 1/2 garam masala powder
• 1 tsp coriander powder
• 1/4 tsp cumin powder
• salt to taste
• 1 tbsp oil.
• 2 tbsp grated cheese.

Method:

1. First we prepare stuffing. For this heat a pan and add 1 tsp oil to it. When hot add potato, paneer and all the spices. Mix well and cook for a 1-2 minutes.
2. Add peanuts and mix well. Turn off heat and keep aside.
3. Take capsicum and cut it from centre to make two bowls. Remove seeds and keep aside.
4. Now take a wok/Karahi or a non stick pan and add remaining oil to it. 
5. When its hot, reduce the temperature to low and place capsicum bowls in it. Rotate bowls so that oil coats the surface evenly.
6. Roast capsicum bowls turning regularly till they turn little soft but are still intact in shape. Turn of heat and take them out.
7. Now fill these bowls with the stuffing. Top with grated cheese.
8. Place in baking dish and bake 180°C preheated oven for 15-20 mins. Alternatively, if oven is not available, microwave them for 3-4 minutes.
9. Serve hot.

Shahi Paneer

Shahi Paneer is a mild curry in which Indian cottage cheese is cooked in rich and creamy gravy. It is one of the most loved and popular paneer curry. Easy to make, this curry can be served with any Indian bread or rice.

Ingredients:

• 200 grams of paneer cut into cubes
• 100gm cabbage cut into big pieces
• 1 big tomato cut into big pieces
• 1-2 mild green chilies cut into big pieces
• 1/2 tsp of chili powder
• 1/4 tsp of garam masala powder
• 1/4 tsp of cumin powder
• 1 cup of milk 
• salt to taste
• 2 tsp oil.

Method:

1. In a pan, heat oil. When hot, add cabbage & chilies and stir fry them until cabbage starts to turn golden.
2. Add tomato and again stir fry until they soften. 
3. Transfer them to the grinder and grind to a smooth paste. Normally no water is needed, but if needed add minimal.
4. Again transfer this paste back to pan. Add all the spices except salt and cook until it starts to boil. 
5. Now slowly add milk to it and let it cook until everything comes to a boil. You may need to adjust the consistency of gravy using milk or water. 
6. Add salt and paneer. Let it cook for 2-3 mins on low heat.
7. Serve hot with your choice of bread or rice.

Vegetable Dalia/ Broken Wheat Upma

Vegetable Dalia is a very healthy recipe made up with lots of vegetables and Bulgur, sometimes also called broken wheat. Dalia mostly famous in the northern India, is high in fibre and can be cooked and substituted for rice. In many North Indian homes, elder people still prefer to have dalia with Dal or Kadhi instead of rice.

Vegetable Dalia recipe can be served as a breakfast dish or as a complete meal when served with yogurt or Dal.

Ingredients:

• 100 gm cabbage chopped
• 1 medium sized potato finely diced
• 1 big tomato diced
• 1 small carrot chopped
• 1-2 green chilies finely chopped
• 1/4 cup corn kernels
• 1/4 cup green peas
• 1/4 tsp turmeric powder
• 1 tsp cumin seeds
• 1/2 tsp chili powder
• 1/4 tsp garam masala powder
• 1 tbsp oil
• salt to taste
• 1 cup dalia/ bulgur

Method:

1. Heat a pressure cooker and add oil to it. When hot add cumin seeds and let them crackle.
2. Add cabbage and green chilies. Stir fry until cabbage turn translucent.
3. Now add tomato, carrots, potato, corn and peas. Stir fry for a minute.
4. Add dalia and all the spices. Again mix well. 
5. Add 2 cups of water. Close the lid and cook on high until one whistle.
6. Open the lid when pressure is released naturally. Mix everything gently.
7. Serve hot garnished with bhujiya or yogurt or any curry.

Paneer Stuffed Zucchini

Paneer Stuffed Zucchini is a mild curry in which zucchini is stuffed with paneer and cooked in mild milk gravy.

I always try to make use of fresh vegetables in my recipes. Since a lot of vegetables that are easily available in India, are not available here, I experiment with the locally available vegetables. Paneer Suffed Zucchini curry is one of the successful outcomes of those experiments.

This is a very healthy recipe, made with very little oil, that blends the flavors very well. This curry can be served as main dish with any of the Indian breads or rice.

Ingredients:
For stuffed zucchini

• 2 zucchinis (I used green ones)
• 1 cup shredded paneer/ Indian cottage cheese
• 1/4 tsp red chili powder
• 1/4 tsp garam masala powder
• 1/8 tsp of cumin powder
• 1 tsp of oil
• salt to taste

For gravy

• 100gm cabbage cut into big pieces
• 1 big tomato cut into big pieces
• 1-2 green chilies cut into big pieces
• 1/2 tsp of chili powder
• 1/4 tsp of garam masala powder
• 1/4 tsp of cumin powder
• 1 cup of milk
• salt to taste
• 2 tsp oil.
• finely chopped coriander for garnish

Method

1. Wash and cut each zucchini into 3-4 pieces length wise. With the help of a knife, take out the seeds from the center of each piece to make hollow zucchini cylinders as shown in picture.
   
2. Keep 1 tbsp of shredded paneer aside for garnish. In rest of the paneer add all the spices and mix well to prepare the stuffing.
3. Fill all the zucchini cylinders with this filling.
4. Coat with oil and cook covered in greased pan turning occasionally. Zucchini don't take a long time to cook. Avoid overcooking them to maintain the shape.
5. Take out the cooked zucchini gently and arrange on your serving dish.
6. Now for gravy, in a pan heat oil. When hot, add cabbage & chilies and stir fry them until cabbage starts to turn golden.
7. Add tomato and again stir fry until they soften. 
8. Transfer them to the grinder and grind to a smooth paste. Normally no water is needed, but if needed add minimal.
9. Again transfer this paste back to pan. Add all the spices and cook until it starts to boil. 
10. Now slowly add milk to it and let it cook until everything comes to a boil. You may need to adjust the consistency of gravy using milk or water.
11. Now pour this gravy on the stuffed zucchini and microwave it for 2 minutes.
12. Garnish with shredded paneer and chopped coriander. Serve hot with your choice of bread or rice.

Sabudana Khichadi

Sabudana also known as Sago pearls is basically a starch that is extracted from palm stems. Typically Sabudana contains 94% of carbohydrates with very less amount of protein.

Sabudana khichadi is a dish that is popular basically in the western parts of India. But as this recipe doesn't need much oil, it provides a very good meal option during fasting too. Sabudana khichadi can be served on its own like a breakfast dish or with curd as a full meal.

Ingredients:

• 1 cup of sabudana/ sago soaked atleast for 4 hours or overnight
• 1/2 cup of peanuts roasted and crushed
• 1 tbsp of oil
• 1 tsp cumin seeds
• 1-2 green chilies finely chopped
• 1 medium sized potato finely diced
• 2 tbsp of finely chopped coriander leaves
• 1 tbsp of lemon juice
• 1/2 tsp of black pepper powder
• salt to taste

Method:

1. Heat oil in a karahi/ wok. When hot add cumin seeds. let them crackle.
2. Add green chilies and potato. Stir well. Add little salt just enough for potatoes. Reduce heat, cover and let it cook until potato gets soft.
3. Add sabudana and crushed peanuts. Mix well. Adding peanuts with sabudana doesn't let it stick.
4. Sprinkle salt, pepper, lemon and coriander. Mix well and let it cook uncovered for 1-2 minutes stirring occasionally.
5. Serve hot.

Tips:

1. The most important step in this recipe is soaking sabudana. 
• Always take broad vessel to soak it. A broad bowl or even a thali.
• For 1 cup of sabudana, wash sabudana in cold water and drain the water. It will absorb some water while washing. Then add just 2 tbsp of water and cover it. 
• After 3-4 hours use a fork to separate the sabudana pearls.

Rava Idli and Sambhar

Idlis are steamed savory cakes served as traditional breakfast dish in south Indian households. They are made with fermented batter of rice and black gram. Since fermentation takes time, one needs to plan a day in advance. Therefore I prefer to make instant Rava Idlis whenever I am bored of usual stuff and need a change.

Though traditionally Idli is a breakfast dish, but it makes up an excellent healthy meal option at any time of the day. Idlis are generally served as combos, either with chutney or sambhar. I prefer to serve them with sambhar and coconut chutney.

Ingredients:
For Idli: This amount will yield 8 medium sized idlis

• 1/2 cup semolina
• 1/2 cup curd
• 1/4 cup water
• 1/2 tsp eno
• salt to taste
• oil for greasing

For Sambhar:

• 1/2 cup toor daal/ split and skinned pigeon peas
• 1 1/2 cup of chopped vegetables ( Bottle gourd, carrot, and cauliflower) You can use vegetables according to your taste and preference.
• 1/4 tsp of turmeric powder
• 1/2 tsp of mustard seeds
• 1-2 sprigs of curry leaves
• 1-2 green chilies cut length wise
• 100gm cabbage chopped
• 2 medium sized tomatoes diced or grated
• 1/2 tsp of tamarind pulp ( Or soak a lemon sized ball of tamarind and use its juice)
• 1 tbsp of oil
• salt to taste.

Method: Idlis can be made on cooktop as well as in microwave. Sharing both the methods.

For Idlis in microwave:

1. In a bowl take semolina, add salt and yogurt, mix well. Add water, mix again and leave for 2-3 minutes.
2. Grease Idli molds. Add 1/4 cup of water in the base.
3. Add Eno to batter and whisk well. 
4. Pour batter in Idli molds. Don't over fill.
5. Place the molds in microwave and cook covered for 5 mins for first lot and 4:40 minutes for subsequent lots. If you are using a bigger mold, cooking time will vary.
6. Let it stand for 1-2 minutes before taking out of molds.

For Idlis on cooktop:

1. In a bowl take semolina, add salt and yogurt, mix well. Add water, mix again and leave for 2-3 minutes.
2. Grease Idli molds. Add 1 cup of water in the base of a broad saucepan or idli cooker.
3. Add Eno to batter and whisk well. 
4. Pour batter in Idli molds. Don't over fill.
5. When water starts to boil, place the mold in saucepan and cook covered for 10-15 mins. Do knife check to confirm they are done. 
6. Let it stand for 1-2 minutes before taking out of molds.

For Sambhar:

1. In a pressure cooker add washed pigeon peas, vegetables, turmeric, salt and enough water. Close the lid and cook on high until first whistle, then cook on low for 10 mins or until vegetables turn very soft.
2. Open the lid when pressure is released. Crush few vegetable pieces with laddle if you also don't prefer big pieces like me. Otherwise just add boiling water to adjust consistency.
3. In a pan heat oil. When hot, add mustard, curry leaves and green chilies. Fry for 30 seconds.
4. Add cabbage and fry until they turn translucent.
5. Add sambhar masala and mix well.
6. Add tomatoes and fry until it starts to leave the edges of the pan.
7. Add tamarind and 1/2 cup of water. Bring to boil and add to pressure cooker.
8. Cook until everything comes to boil.
9. Serve hot with hot Idlis

Daal Makhani

Daal Makhani is a mild curry made with black whole gram as its main ingredient. Originating from the state of Punjab, in North India, it is one of the most preferred choice of every North Indian.

Though traditionally, it involves adding butter and cream to make it rich, I prefer to make it with no butter and no cream.

Ingredients:

• 1 cup sabut Urad/ whole black gram (better if soaked for 30 mins)
• 1/4 cup red kidney beans soaked for 3-4 hours
• 100gm cabbage chopped
• 1 medium sized tomato grated
• 1 cup milk
• 1 tbsp oil
• 1/2 tsp cumin powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala powder
• 2 pods of green cardomom crushed
• salt to taste
• Butter cubes/cream only for garnish

Method

1. In a pressure cooker add Black gram, kidney beans, salt and enough water. Cover and cook on high until first whistle and then on low for 10 more minutes or until soft.  Cooking times vary due to many reasons.
2. In a pan add oil and heat. Add cardamom and cabbage. Fry until cabbage become translucent.
3. Add tomato, cumin, chili and garam masala. Fry until it starts to leave the edges of the pan.
4. Add this to pressure cooker, mix well and turn on its heat. Cook on high until it comes to boil.
5. Slowly add milk to it. Reduce the heat when everything comes to boil. let it cook on low flame for 15-20 mins. Add more water of milk as required to adjust the consistency.
6. Serve hot with your choice of bread or rice.

Coconut Chutney

Coconut Chutney is a traditional south Indian dip with coconut as it main ingredients. It is one of the most common dips that is served in all south-Indian restaurants. It is a mild dip and is truly versatile. Here is my version of making this dip.

Ingredients:

• 150 gms skinned and shredded fresh or frozen coconut
• 1/2 tsp mustard seeds
• 1 tbsp chana daal/ split and skinned Bengal gram soaked for 15-20 mins.
• 1-2 medium hot green chilies 
• 1-2 sprigs of curry leaves
• 1 tbsp of yogurt (not sour)
• 1 tsp of oil
• salt to taste

Method:

1. Strain Bengal gram and keep aside.
2. Heat oil in a pan. Add Bengal Gram and roast it till it starts to change color on medium heat.
3. Add mustard seeds, slit chilies and curry leaves. Reduce heat and roast until Bengal gram turns totally golden brown.
4. Add coconut and roast for one more minute.
5. In a grinder, grind this along with yogurt and salt adding minimal water to a smooth paste.
6. Serve at room temperature with Idli, Dosa or Rice.

Aloo Matar Gravy

Aloo Matar is the most popular curry in North India. "Aloo" means potatoes and "Matar" is the Hindi name for green peas. Extremely quick and easy to make, this is perfectly the curry from where a novice cook can start..:)

Though its taste is so versatile that it goes well with all kinds of breads, but I particularly prefer to serve it with Paranthas, plain as well as stuffed. I sometimes like to have it even with toasted bread!!! :)

Ingredients:

• 2 medium sized potatoes peeled and diced
• 2 medium sized tomatoes diced or grated
• 1/2 cup of green peas fresh or frozen
• 1/2 inch piece of ginger grated
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala powder
• 1/2 tsp cumin seeds
• 1 tsp oil
• salt to taste
• chopped coriander for garnish.

Method

1. Heat a pressure cooker and add oil to it.
2. When oil gets hot, add cumin seeds. Let them crackle.
3. Add tomatoes and ginger. stir well. Add all the spices except salt and fry for 1 minute.
4. Add potatoes and peas. Mix well.
5. Add water to adjust consistency. Add salt.
6. Cover and cook until one whistle on high and then on low for 2 minutes.
7. Open the lid only when pressure is released from cooker naturally. Crush few potato pieces with laddle to give a thicker and uniform consistency to gravy.
8. Garnish with fresh coriander and serve hot with your choice of bread.

Gobhi Parantha

Gobhi or Gobi Parantha is an Indian pan fried bread with cauliflower stuffing in it. A highly flavorful bread that can be served with any curry, pickle, butter or yogurt. I personally prefer to serve it with Potato-Pea curry and pickle.

Ingredients:
For filling

• 1 medium sized cauliflower grated
• 1 tsp of ginger grated
• 1-2 finely chopped green chilies
• 1-2 tbsp of finely chopped coriander
• 1/2 tsp of carom seeds
• 1/2 tsp of chili powder
• 1 tsp of coriander powder
• 1/2 tsp of garam masala powder
• salt to taste

Other

• 2 cups of chappati flour
• salt to taste
• oil as per needed.

Method

For filling

1. Take flour in bowl, add salt and knead a soft dough using water. Keep aside for 10 minutes.
2. Squeeze the grated cauliflower as hard as you can and keep the squeezed cauliflower in another bowl. It will not yield too much of juice as shown in picture but if not taken out, it will be difficult to have a good stuffing.
   
3. Mix everything except salt in the cauliflower. Keep aside.
4. Knead the dough well again and make lemon sized balls of the dough.
5. Add salt to the filling and mix well. Remember to add salt just before you start rolling, otherwise cauliflower leaves a lot of moisture, making it difficult to roll nice paranthas.
6. Roll the Parantha.

• Take a ball and roll it to a 4 inch circle.
• Place good amount of filling on it.
• Bring the edges of the circle to the center by continuous joining of the edges.
• Seal the edges in the center.
• Press with palm to flatten it.
• Dust and roll first with sealed side up.
• Dust again and roll with sealed side down until its a circle 2 mm thick. 
7. Heat a skillet. When hot, place the rolled parantha with sealed side up.
8. When bubbles start to appear, or few golden spots appear on the bottom side, flip it.
9. Apply little oil on top. Spread with spatula. Flip again.
10. Apply more oil if needed. Gently press with spatula and cook until both sides are golden brown, flipping as and when needed.
11. Similarly roll and cook other paranthas.
12. Serve hot.

Palak Paneer

Palak Paneer is a mild curry in which Indian cottage cheese, Paneer is cooked in spinach ie Palak gravy. The combo of protein and calcium rich paneer with vitamin and mineral rich spinach makes it highly admirable.

Ingredients:

• 200 gms Spinach
• 100gm cabbage
• 2 medium sized tomatoes
• 1 tbsp of cream
• 200 gms of paneer cut into pieces
• 1-2 green chilies
• 1/2 tsp of coriander powder
• 1/2 tsp of cumin powder
• 1/2 tsp of garam masala powder
• 1/2 tsp of sugar
• 1 tbsp of oil
• salt to taste

Method:

1. Boil water in a sauce pan. Add washed spinach to boiling water. Let it cook for 1-2 mins without cover. Turn of the heat, strain and let it cool.
2. In a blender, blend cabbage with chilies to a smooth paste and keep aside.
3. Blend tomatoes to puree and keep aside.
4. Blend cooled spinach. Don't over blend. Few pulses are sufficient.
5. Heat a pan and oil to it.
6. When its hot add cabbage paste to it. Fry until it starts to leave the edges.
7. Add tomato, coriander, cumin and garam masala. Fry again until it starts to leave the edges.
8. Add cream. Mix well.
9. Add spinach, salt and sugar. Add water to adjust the consistency.
10. Add paneer pieces and cook on high until first boil and then on low for 2-3 mins.
11. Serve hot with with any Indian bread or rice.

Lobhiya Masala

Lobhiya masala is a spicy curry made with black eye beans in cabbage and tomato gravy. The blend of sweet, sour and hot flavors in this not so common curry, is just perfect to serve with any Indian bread or rice.

Ingredients:

• 1 cup Black Eye Beans/ lobhiya soaked overnight or at least for 4-5 hours
• 100 gm cabbage chopped
• 2 medium sized tomatoes diced or grated
• 1/2 inch of ginger grated
• 1/2 tsp cumin seeds
• 1/2 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala powder
• 1 tbsp oil
• salt to taste
• 1 1/2 tsp of tamarind chutney  or 1/2 tsp of tamarind pulp + 1 tsp of sugar
• fried shallots for garnish

Method:

1. Pressure cook soaked Black eye beans with enough water and salt on high till one whistle and then on slow for 3 minutes. Turn off the heat and let the pressure release on its own.
2. Heat a pan and oil to it. When hot, add cumin seeds and let them crackle.
3. Add cabbage and fry them until they turn translucent.
4. Add tomato, ginger, chili and coriander powder. Fry until it starts to leave the edges of the pan.
5. Add boiled black eye beans along with water, garam masala and tamarind chutney (or its substitute).
6. Mix well, crushing few beans to give a  uniform consistency to the gravy. Add boiling water. if needed to adjust the consistency.
7. Cook until everything comes to a boil.
8. Serve hot garnished with fried shallots and some more tamarind chutney, if you like.

Tip:

•  1 inch of water above the bean level in pressure cooker is generally sufficient to cook this, as this bean doesn't absorb much water.

Daal Pancharatan

Daal or dahl refers to lentils and pancharatan means "five jewels". The five jewels here are the most commonly used five lentils of Indian cuisine. Another flavor in Daal Panchratan, that takes it to the whole new level is of white radish leaves. As the leaves are not available here in Australia, I have substituted them with Kale leaves. Kale not only maintains the great flavor, but also adds nutritional value to the dish.

Ingredients:

• 2 tbsp of moong daal /split green gram
• 2 tbsp of chana daal/ split and skinned Bengal gram
• 2 tbsp of arhar/ toor daal/ split and skinned pigeon peas
• 2 tbsp of Urad dhuli/ split and skinned black gram
• 2 tbsp of masoor sabut/ whole red lentil
• 1 cup of kale leaves finely cut
• 1/4 tsp of turmeric powder
• 1/4 tsp of chili powder
• 1/2 tsp coriander pwder
• 1/2 tsp of cumin seeds
• 2 medium tomatoes grated
• 1 tsp of grated ginger
• 1 -2 finely chopped green chilies
• salt to taste
• 1 1/2 tsp oil for tempering
• chopped coriander for garnish

Method

1. Wash and soak the lentils for 20 mins.
2. In a pressure cooker, add lentils, kale leaves, turmeric powder, salt and enough water. Water level should be approximately 1 1/2 inch higher than that of lentils. Pressure cook on high until first whistle. Reduce the heat and cook for 5 more minutes. Turn off the heat.
3. When the pressure is released, open the lid. Check if the lentils are soft, if not pressure cook for one more whistle. Else adjust the consistency of daal by adding boiling water to it.
4. Heat a pan, add oil to it. When hot, add cumin seeds. let them crackle.
5. Add tomato, green chilies, ginger, coriander powder & red chili powder. Fry it until it starts to leave the edges of the pan.
6. Add boiled daal to it and let it cook until everything comes to a boil.
7. Garnish with chopped coriander and serve hot with rice or chappati.