Okra in Tamarind Gravy

   

 Ingredients

 2 tomatoes chopped

1 cup tamarind extract

1 chilli, chopped

5 cloves garlic, crushed

few curry leaves

2 tbsp oil

300 grams bhindi / okra, chopped

1 tsp mustard

1 tsp urad dal

1 tsp chana dal

1 tsp cumin

¼ tsp methi

1 dried red chilli, broken

pinch hing

½ onion, chopped

½ tsp turmeric

1 tsp chilli powder

1 tsp coriander powder

½ tsp cumin powder

1 tsp salt

1 cup water

2 tbsp coriander leaves 

 

Preparations

 

In a large bowl take 2 tomato, 1 cup tamarind extract, 1 chilli, 5 cloves garlic and few curry leaves.

squeeze the tomato making sure everything is well combined. keep aside.

in a large kadai heat 2 tbsp oil and fry 300 grams bhindi.

fry until the bhindi changes colour and is non-sticky.

keep aside the fried bhindi aside.

to the same oil, add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 1 tsp cumin, ¼ tsp methi, 1 dried red chilli and pinch hing.

splutter the tempering

now add ½ onion and saute until the onion softens.

further, add in prepared tomato tamarind extract and mix well.

cover and boil for 10 minutes.

now add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder and 1 tsp salt.

mix well combining everything well.

add in 1 cup water and mix well adjusting the consistency of the gravy.

now add fried bhindi and mix well cover and boil for 5 minutes or until the bhindi is cooked well.

add in 2 tbsp coriander and give a good mix.

enjoy Okra gravy with rice or roti.

 

 

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Vrat Wale Aloo

Ingredients

3 medium potatoes

3 medium tomatoes

1 to 2 green chillies, chopped

1/2 tsp ajwain

1.5 to 2 cups water

2 tbsp oil

Rock salt to taste

 

Preparations

Rinse the potatoes in fresh water and pressure cook with sendha namak, peel and keep aside.

Heat the oil in a pan and add the carom seeds with the chillies. Saute for a minute before adding the tomatoes. Cook this till oil starts leaving the sides.

Crumble the boiled potatoes into the gravy and mix well. Add some water to make gravy and adjust salt. Simmer till it thickens and garnish with coriander leaves before serving.

 

 

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Healthy Beetroot Dosa

Ingredients: 

1 cup dosa batter, 

½ medium-sized beetroot, 

¼ cup onions, 

¼ cup chopped tomatoes, 

1-2 green chillies, 

¼ cup coriander leaves, 

salt and pepper to taste, 

½ tsp red chilli powder, 

¼ cup curd, 

ghee, or oil for cooking. 

 

 

Preparations

Start with washing the beetroot. Peel and grate the beetroot using a fine grater. Chop the onions, tomatoes, green chilies, and coriander leaves into small pieces.

 

 Take a blender and add in beetroot along with fermented dosa batter and fresh curd. Churn it into a smooth paste.

Now, pour the batter into a bowl and whisk it with some baking soda and spices, and let it sit for some time. Meanwhile, heat a tawa and grease it with oil or ghee.

 

 Once the oil is hot ,pour the batter on the tawa and spread it a bit.. Drizzle it with some oil/ghee on the edge to cook.

Add in chopped veggies and herbs and allow it to cook over medium heat. Pair it with chutney of your choice.

 

 

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Tik Ki chutney

Ingredients

1- cup white sesame seeds/ til

2- tsp oil

1/4  tsp hing

1- big onion finely chopped

2- tomatoes finely chopped

4- dry red chilies soaked

1 - tbsp garlic paste

1- tsp salt

1/2- tsp turmeric pdr

2- green chilies cut

coriander leaves for garnish

 

Preparations

 roast til for 30 seconds

heat oil in a pan, add hing and green chilies 

add ginger, garlic paste, onion, tomatoes, til, soaked red chilies, salt, turmeric , mix and fry till the raw smell goes, tomatoes are soft.

cool the mixture lightly, grind in a mixer jar 

your chutney is ready to be served with snacks of your choice.

put the chutney in s bowl garnish with coriander leaf.

If desired, you can grind the chutney with some coriander leaves too. 

 

 

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Tomato Kasundi Chutney

Ingredients

5–6 large tomatoes, about 500 g

10–15 cherry tomatoes, about 125 g

½ cup mustard oil

3 tbsp garlic, coarsely ground

1½ tbsp ginger, coarsely ground

2 green chillies, finely chopped

2 tsp mustard seeds

1 tsp fenugreek seeds

1 tsp salt

2 tsp red chilli powder

1 tbsp cumin powder

1 tsp garam masala

2 tbsp sugar

4 tbsp white vinegar  

 

Preparations

Clean the tomatoes, remove the tops and coarsely grind them.

Heat mustard oil in a pan until it reaches the smoking point. Turn off the heat and allow the oil to cool slightly.

Add mustard seeds and fenugreek seeds. Let them crackle.

Add the coarsely ground garlic, ginger and chopped green chillies. Sauté until they change colour.

Add the ground tomatoes and mix well.

Cover and cook over medium heat until the tomatoes soften, stirring every few minutes.

Once some of the excess liquid has evaporated, add salt, red chilli powder and cumin powder.

Cover and cook for another 4–5 minutes.

Add sugar, garam masala, vinegar and the cherry tomatoes.

Cook until the cherry tomatoes soften, and the oil begins to leave the sides.

Remove from the heat and serve. 

 

Important Tip-  Don’t skip heating the mustard oil to the smoking point. It helps mellow the raw sharpness of the oil and gives the kasundi its characteristic depth of flavour. 

Best with- Pakoras, samosas, cutlets, fried snacks, rice, roti or as a relish with sandwiches. 

 

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Bengali Dum Aloo and Poori

  

INGREDIENTS

FOR ALOO DUM 

TO BOIL THE POTATOES

Water… 6 cups

Salt… 1 tbsp

Baby potatoes… 500g 

Ingredients to make aloo dum

Peeled and boiled baby potatoes… 500g

Tomatoes (roughly chopped)… 4 medium sized tomatoes, 400g

Ginger… 2 inch x 2 inch piece

Green chillies… 2

Coriander leaves (finely chopped)… 1 tbsp.

Ghee… 2 tbsp.

Cumin seeds… 1/4 tsp.

Dry red chilli… 1

Green cardamoms… 2

Cinnamon sticks… 3, 1 inch long pieces

Bay leaf… 1 medium size

Garam masala… 1 tsp.

Cumin powder… 1 tsp.

Turmeric powder… 1/4 tsp.

Salt… to taste

Sugar… to taste 

Ingredients for Luchi

All purpose flour (maida)… 2 cups

Oil… 3 tbsp.

Salt… 1/2 tsp.

Warm water to make the dough

Cooking oil for deep frying luchis 

 

Preparations

For dum potatoes

 Add 1 tablespoon of salt to 6 cups of boiling water

Stir well so it dissolves

Add 500 g of baby potatoes or normal potatoes washed well and cut in halves

Boil till the potatoes are soft (for approximately 15 minutes) 

Cool down the potatoes, peel them and keep them aside.

Transfer the tomatoes to a blender jar

To the same blender jar, add green chilies, ginger pieces and blend to a smooth paste

Keep this aside

Set a pan on medium heat and add 1 tablespoon ghee

Add the pre-boiled potatoes and sprinkle half a teaspoon of salt

Stir fry the potatoes till they turn golden brown (for approximately 10 minutes)

Keep them aside

To the same pan add 1 tablespoon oil

Add cardamoms, cinnamon sticks, bay leaves, dry red chilli, cumin seeds, and give it a quick stir

Add turmeric powder and add the tomato-ginger paste

Mix well and place the lid on

Let it cook for 8 to 10 minutes. Give it a stir intermittently

Add kashmiri red chili powder, cumin powder and mix well

Let the gravy thicken for approximately five minutes

Add salt (to taste) and sugar (to taste)

Add the potatoes and let it coat well with the gravy

Add garam masala and mix well

Add 1 tablespoon of ghee

Keep stirring till the sauce thickens further (for approximately five minutes)

Garnish with coriander leaves

  

To Make Luchis

To 2 cups of all purpose flour (maida), add half a teaspoon of salt, 3 tablespoons of oil and mix thoroughly

A fist full of flour should be able to hold it’s shape

Use warm water to knead the dough

Add a little water at a time and keep kneading till the dough comes together. This will take approximately 10 minutes

Keep the dough covered for approximately 30 minutes

After 30 min knead the dough for sometime

Apply little oil on your palms and portion the dough

Potion them in small disks and make around 10 cm wide flat dough with the rolling pin

Fry them in oil on one side, till it puffs up and then fry them on the other side (should take approximately 2 min)

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Lemon Rasam

Ingredients

1 cup tuvar dal

4 tbsp chopped tomatoes

5 green chillies, slit

A small quantity of grated ginger

A few curry leaves

½ tsp turmeric pdr

Salt as per taste

1 tsp oil

Water, as required

Lemon juice as per taste

Chopped coriander leaves

For the tempering:

A little ghee/ oil ( ghee is preferred to enhance the taste)

Mustard seeds

2 dried red chillies

A pinch of asafoetida / hing

A few curry leaves

How To Make Lemon Rasam

Wash the tuvar dal thoroughly and transfer it to a pressure cooker. Add the chopped tomatoes, green chillies, grated ginger, curry leaves, turmeric, salt and one teaspoon of oil.

 

Pour in three cups of water, close the cooker and cook over medium heat for approximately five whistles. Allow the pressure to release naturally before opening the lid.

Mash the cooked dal until smooth. Add another three cups of water and mix well. Place the cooker or pot over the stove and bring the mixture to a boil. If the rasam appears too thick, add a little more water to achieve a light, pourable consistency.

Let it simmer for about five minutes. Taste and adjust the salt if required.

Prepare The Tempering

Heat a little oil in a small pan and add the mustard seeds. Once they begin to splutter, add the dried red chillies, asafoetida and curry leaves.

Pour this aromatic tempering into the simmering rasam and mix well.

Turn off the heat or reduce it to its lowest setting before adding the lemon juice. Avoid boiling the rasam after this step, as high heat can weaken the lemon’s fresh aroma and tangy flavour.

Finish with chopped coriander, cover the pot and let the rasam rest for two minutes.

Serve the lemon rasam hot with steamed rice and a spoonful of ghee. You can also enjoy it on its own as a light, warming soup. For a spicier version, increase the quantity of green chillies or dried red chillies according to your preference.

 

Note-To hence the taste of rasam, my grandma always said add little jeera when boiling the dal along with coriander stems finely chopped along with some coriander leaves. This is a simple rasam without the rasam powder.

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Left-over rice uttapam

 Ingredients

left over rice 1 cup +

suji 1 cup

curd 1 cup 

water  1/2 - 1 cup is used to grind the rice, suji and curd

salt to taste, mix well, rest for 5-10 minutes

blend with water, remove add

Eno 1 tsp , mix well

smear oil on a hot tawa, spread the batter, put little oil all around, once bottom is brown, flip over and cook for another 1-2 minutes, serve hot either with the tomato-onion chutney or coconut chutney. 

oil to cook 

Chutney

oil 1 tbsp 

urad dal 1 tbsp

chana dal  1 tbsp

green chilies as per taste

onion 1 medium

tomatoes 2-3

 garlic 3-4 optional

salt to taste 

fry the dals, add garlic, onion and green chilies, once onion turns transparent, add the chopped tomatoes, mix well, cover and cook till tomatoes are soft, once cool, grind to a smooth paste

season

oil 1 tsp

urad dal  1 tsp

red chili 1

hing little

curry leaves chopped 1 tsp

pour the seasoning over the chutney, mix well , serve with uttapam

 

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Avocado Sprout Chaat

 

Steamed sprouted moong beans and diced avocados are tossed with chaat masala, lemon juice, tomatoes, and fresh coriander. It provides a clean, protein-packed snack bursting with authentic Indian street-food tang without any fried elements or heavy carbs.  

 

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Masala-Tofu Burger

Ingredients

1 medium white onion- finely chopped 

1 red/orange/green bell pepper- finely diced 

1 cup frozen peas-carrots mix 

4 small green chillies or as per taste

3/4 cup firm cubed tofu - drained well 

1 medium potato- boiled, peeled, diced

2 cloves garlic- minced 

1/2 tbsp black mustard seeds

curry leaves finely chopped 1-2 tsp

pinch hing (Asafoetida) 

1 tsp cumin pdr

1 tsp turmeric pdr

1 lemon 

1 tsp salt (or to taste) 

1/2 bunch coriander leaves- washed-finely chopped 

3/4 cup Breadcrumbs 

1/2 tbsp vegetable oil 

oil spray 

1 red/white onion- cut into thick slices 

2  tomatoes- cut into thick slices 

1/2 cup mint-coriander chutney spread 

4 burger buns 

 

Preparations

In a large skillet over medium-high heat, add spray with a generous amount and add oil.

Add mustard seeds and saute for 30 seconds-till you hear popping noises.

Add curry leaves- BE CAREFUL, they pop hot oil!

Add onions and peppers- sweat for about 30 seconds.

Add chopped garlic, chilies and turmeric.

Saute for about 5-7 minutes, until the onions and peppers are soft.

Add peas and carrots mixture, cumin powder and salt.

Saute for about 7-10 minutes- you want all the veggies to be soft and cooked through.

Meanwhile in a small bowl, add the cubed tofu, a pinch of turmeric, cumin powder, coarse black pepper and some cayenne pepper (totally optional!).

Mix and set aside to marinate for a bit.

Once the veggies are cooked, add the tofu- saute until slightly brown and soft enough that it crumbles.

Add juice form half a lemon and half of the chopped  coriander leaves.

Mix and add the diced boiled potato, and toss until everything is coated, soft and taste for salt/spices. Using a masher, mash the mixture until mushy and until the veggies are small. Set aside to cool. Once cooled, add a bit of the breadcrumbs and mix with your hands. Start forming into thick patties (mixture should make 4). If its still giving you a hard time, add more breadcrumbs. Make 4 patties, place on a plate and wrap with plastic wrap until ready to use.

In a small skillet sprayed with oil over medium-high heat, add one patty at a time. Cook for about 2 minutes on each side- until browned and crispy.At the same time, saute the thick slices of onion, until charred and slightly soft.

Spread a generous amount of the chutney spread on each side on the bread, place burger, onions tomato and coriander leaves.

Serve with a slice of lemon and reduced-fat chips on the side. 

 

 

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