Baingan Bharta

Ingredients:

1) 1 kg green baingan
2) 1/4 kg green chilies
3) 1 bunch green onion
4) 1 cup roasted peanuts
5) 1/2 cup dry coconut
6) 1 tsp mustard seeds
7) 1/2 peeled garlic
8) 1 bunch coriander leaves
9) Salt to taste

Method:

1) Punch the holes in baingan, apply little oil & roast it on gas till it turns black in color.
2) Peel the skin of the baingan. Now, smash it in a mixer grinder for just 4-5 secs. or use pav bhaji wooden spoon to smash it.
3) Heat the oil in a pan. Add mustard seeds, peanuts, dry coconut & green onion.
4) Add the baingan in above mixture & add salt to taste.
5) In another pan, add little oil & roast the green chilies. Grind the chilies, garlic, coriander in a mixer.
6) Add this to baingan. Baingan bharta is ready.

Black Chick Peas Curry

Ingredients:
1) 1 cup black chick peas (soak for 8-10 hrs.)
2) 1 tomato puree
3) 1 tsp dry mango powder
4) Masala ingredients as mentioned for chole
5) Jaggery & Salt to taste

Method:
1) Cook the black chick peas in cooker upto 3 whistles. Then, simmer the gas, & cook for 15-20 mins.
2) Prepare the fresh masala. Add tomato puree & cooked peas into it.
3) Add little jaggery & salt to taste
4) Serve the hot black chick peas with parathas, puri.

Aloo Mutter Paneer

Ingredients:
1) 500 gms Paneer
2) 2 bowls boiled green peas
3) 2 boiled potatoes
4) Homemade red curry masala

Method:
1) In little ghee, shallow fry the paneer.
2) Fry the red curry masala in ghee for some time.
3) Now, mix the paneer, mutter, aloo & masala together.
4) Serve the sabji with hot parathas, chapatis or naan.

Bagara Baingan

Ingredients:
1) Small eggplants (keep the upper green part intact)
2) 1 bowl peanuts
3) 1 -2 tsp ginger-garlic paste
4) 2 tbsp coconut powder
5) 2-3 tsp sesame seeds
6) 6-7 curry leaves
7) 1 -2 tsp fenugreek seeds
8) Tamarind juice
9) 1-2tbsp cumin powder
10) 1 -2 tbsp corriander powder
11) 1-2 ts cumin seeds
12) 1-2 tsp mustard seeds
13) 3-4 tsp red chilli powder
14) 2-3 tp turmeric powder
15) Jaggery to taste
16) Whole garam masala
17) 3-4 chopped green chillies
18) 2-3 chopped onion
19) Hing
20) Salt to taste

Method:
1) Roast the peanuts with a little oil in a pan.
2) Now add the sesame seeds to it & let it smutter. Now add coconut powder. Make the gravy of the above 3 ingredients in a grinder.
3) Fry the eggplants in oil. Fry it 70% & rest of the cooking will be in gravy.
4) In a pan, add oil & add whole garam masala, mustard seeds, cumin seeds & very little fenugreek seeds. Now add onion, hing, curry leaves, turmeric powder, ginger-garlic paste, cumin powder, corriander powder, red chili powder. Now add water & bring it to boil.
5) To the above mixture, add the peanuts gravy. Cook it on low flame, stirring in between. Now add tamaring juice, jaggery, salt to taste.
6) Finally, add the baingan & cook it for 10-15 mins on low flame.

Methi Malai Mutter

Ingredients:

1) 1 bundle fenugreek, chopped

2) 5-6 garlic cloves

3) 1 inch grated ginger

4) 1 tbsp turmeric powder

5) 1 tbsp red chili powder

6) 1 tbsp garam masala powder

7) 1 tsp mustard seeds

8) 1 tbsp coriander powder

9) 1 cup peas, boiled

10) 1 cup milk

11) 1 tbsp malai

12) Oil

13) Salt to taste

Method:

1) Heat oil in a container. Add mustard seeds & all the ingredients from 2-9.

2) Add chopped fenugreek leaves. Add little water. Allow the mixture to cook for 10 mins.

3) Now add milk & malai. Add salt to taste.

4) Serve the methi malai mutter with chapati.

Doodhi Kofta

Ingredients:
1) 1 small grated doodhi (use doodhi water, while preparing curry)
2) Fresh masala (for recipe, as given for chole masala)
3) 3/4 cup besan
4) 1 tbsp red chili powder
5) 1 tbsp turmeric powder
6) 1 tbsp garam masala
7) 1 tbsp corriander powder
8) Salt to taste
9) 10-12 sprigs of corriander
10) 1 small chopped tomato

Method:
1) In the grated doodhi, add all the ingredients from 3-9.
2) Make small balls of the above mixture.
3) Boil the fresh masala. Add tomato puree in it. While the masala is boiling, add doodhi koftas in the curry.
4) Allow the mixture to boil for 10-12 mins. Slowly, turn the koftas at regular intervals.
5) If the mixture becomes too thick, add only boiled water.
6) Add desired quantity of salt.
7) Garnish the doodhi koftas with corriander.
8) Serve hot doodhi koftas with chapati.

Undhiyu Shruti style

Ingredients: Vegetables

1) 1/2 cup surti papdi,stringed,whole

2) 1 or 2 chopped raw banana, peeled

3) 1 chopped yam, peeled

4) 2 medium size brinjals

5) 2 medium size chopped onions

6) 2 medium size chopped potatoes

7) 2 medium size chopped green capsicum

8) 1/2 bowl green peas

9) 1/2 bowl corn

10) 1/2 bowl chopped french beans

11) 2 bowls chopped cauliflower

12) 100 gms finely chopped methi leaves

13) 1/2 cup pavta seeds
14) 2-3 chopped carrots

Ingredients: Masala

1) 4-5 green chillies

2) 1-2 tsp grated ginger

3) 5-6 chopped garlic

4) 1/4 tsp asafoetida

5) 1 tsp turmeric powder

6) 2 tsp ajwain seeds

7) 4-5 tsp red chili powder (Add more, if you like spicy)

8) 4-5 tsp garam masala (Add more, if you like spicy)

9) 4-5 tsp dhania powder

10)1 tbsp grated coconut

11) 4-5 curry leaves

12) 1-2 dry bay leaves

13) 1/2 tbsp sugar

14) Salt to taste

15) Lemon juice to taste

16) 1 tbsp oil

17) 1/2 cup besan flour
18) 1 cup whole wheat flour

19) Sugar or jaggery to taste
20) Sesame or teel seeds for tadka

Method: Methi ghatta

1) In a bowl, mix methi, besan, wheat flour, 1 tsp red chili powder, turmeric powder & salt to taste.

2) Add water & make it a stiff dough.

3) Heat the required quantity of oil & deep fry the dumplings for 2 mins.

4) Remove from oil. Keep it aside.

To Proceed:

1) In a large non-stick container, add 2 tbsp oil.

2) Into the hot oil, add ajwain seeds, curry leaves, red & green chilies, ginger paste, garlic, bay leaves, dhanai powder, turmeric powder. Saute it for 1 min.

3) Now, in the container form a layer of hard to cook vegetables (yam, potato, raw banana).

4) Add the desired quantity of red chili powder, garam masala & little oil.

5) Next, prepare a layer of brinjal, surti papdi, french beans)

6) Again add the desired quantity of red chili powder, garam masala & little oil.

7) Next, prepare a layer of cauliflower, onions, green peas, corn, green capsicum.

8) Again, prepare another layer of red chili powder, garam masala & little oil.

9) Cook the vegetables on a medium flame for 10 mins. After 10 mins, stir the contents.

10) Add oil, red chili powder, garam masala if required. Cook the vegetables in oil.

11) Finally, add salt, sugar & lemon juice to taste. 

12) Add methi ghatta & hot water just before serving. Stir all the contents properly.

13) Decorate the dish with chopeed coriander & grated coconut.

Add little extra oil for cooking than regular.