Total Time : 1 hour

Cook Time : 30-40 mins

Prep Time : 20mins

Love cabbage made the South Indian way!

Ingredients:

• 1 small onion

• 4-5 cloves of garlic

• 1 small cabbage/band gobi

• 8-10 curry leaves

• 7-8 green chillies

• 1 tsp salt

• 1/4 tsp turmeric powder

• 1 tsp mustard seeds

• 8-10 pieces of channa dal and 8-10 pieces of white urad dal

• 1 tsp jeera(cumin seeds)

• 3-4 tbsp olive oil/vegetable oil for cooking

Steps:

• Cut onion and mince the garlic finely and set aside

• Run the cabbage under water to remove any dirt

• Cut the cabbage finely

• Cut green chillies into small pieces as well

• Now put oil in a sauce pan on the stove over high heat

• Add jeera, mustard seeds, channa and urad dal and wait for it to crackle

• Now add cut onion, garlic, green chillies and curry leaves

• Saute over medium hit till onion is golden brown

• Now add salt and turmeric powder, mix well.

• Add cut cabbage

• Cook over medium hit for 15-20 mins till tender

• Stir every 5-7 mins to make sure that the vegetable doesnot catch

• Eat with roti

Total Time : 1 hour

Cook Time : 30-40 mins

Prep Time : 20mins

Baingans can be eaten with phulkas

Ingredients:

• 1 small onion

• 12-15 small baingan's/egg plant

• 1 medium sized potato

• 3 small tomatoes

• 1 tsp salt

• 1/4 tsp turmeric powder

• 1/2 tsp red chili powder

• 1 tsp coriander powder

• 1 tsp jeera(cumin seeds)

• 3-4 tbsp olive oil/vegetable oil for cooking

Steps:

• Cut onion finely and set aside

• Cut tomato and set aside

• Cut eggplant in half length wise and further into smaller piece lengthwise and soak in water

• Add potato lengthwise and also soak in water since eggplant and potato gets black

• Put a sauce pan on the stove over high heat

• Add jeera and cut onion and saute over medium hit till onion is golden brown

• Now add salt , chili powder , coriander powder and turmeric powder and mix well.

• Add the minced tomatoes and let cook till they fully disintegrate into a paste and oil leaves the tomatoes

• Drain water from eggplant and potatoes and add to mixture

• Cook over medium hit for 15-20 mins till tender

• Stir every 5-7 mins to make sure that the vegetable doesnot catch

• Eat with roti

Total Time : 1 hour

Cook Time : 30-40 mins

Prep Time : 20mins

Baingans can be eaten with phulkas

Ingredients:

• 1 small onion

• 3 large baingan's/egg plant for bharta

• 4-5 small tomatoes

• 1 tsp salt

• 1/2 tsp red chili powder

• 1 tsp coriander powder

• 1 tsp jeera(cumin seeds)

• 3-4 tbsp olive oil/vegetable oil for cooking

Steps:

• Chop the onion finely and set aside

• Chop the tomatoes and set aside in another bowl

• Wash the eggplants in water, dry them and then oil on the outside

• The traditional way is to cook the oiled baingan on the stove top on a low flame till skin starts peeling off. Since this is very messy I put some foil on a tray and put it in the oven on broil for 10-15 mins and then on low for another 20-30 minutes . Turn the eggplants every 5-7 mins

• Once the baingan is cooked the skin on the top becomes very dry and separates from the eggplant

• Let the eggplants sit in for 10-15 mins

• In the meantime add jeera, oil and onions to oil in a saucepan and saute over medium heat till golden brown

• Now add salt, coriander powder and chili powder and fry for a few seconds

• Add tomatoes and cook on medium -low heat till they have totally disintegrated and they give off some oil

• While the tomatoes were cooking remove the skin off the eggplants and pulse on low in a food processor till the baingan resembles a coarse mixture.

• Add this baingan to the cooked tomato mixture

• Cook on medium heat for another 10-15 mins

Enjoy with phulkas!

Total Time : 1 hour 15 mins

Cook Time : 1 hour

Prep Time : 10-15mins

Mostly everyone loves bhindi i.e. if made well and its not slimy :) . I have started making bhindi in the airfryer now since that takes away from keeping on frying the bhindi till there is no slime left. If also consumes less oil and cleanup is a breeze

Ingredients:

• 1 medium size onion

• 1 potato

• 2 lbs bhindi

• 1 tsp salt

• 1/3 tsp red chili powder

• 1 tsp coriander powder

• 1/2 tsp turmeric powder

• 3-4 tsbsp Oil for frying

• 3- tsbp of lemon juice

Steps:

• 1. • Wash the bhindi well

     • Dry it and cut of the edges and cut into 1/2 inch pieces

     • Split it into 3 batches put a table spoon of oil and 1 tbsp of lemon juice in each batch and mix well

     • Cut onions lengthwise and potatoes in same shape and add to the last batch

     • Cook each batch for 15 mins in air fryer at 400 degrees F stirring in between

     • After the last batch comes out of the air fryer mix the spices another tbsp of oil and cook in either the instapot or on stove for 15-20 mins till its nice and tender

     • Nothing like freshly cooked bhindi with phulkas!

Total Time : 1 hour

Cook Time : 30-40 mins

Prep Time : 20mins

They say french beans are good for you, Love them with coconut.

Ingredients:

• 1 small onion

• 4-5 cloves of garlic

• 2 lb french beans

• 1/4 cup grated coconut (fresh or frozen)

• 8-10 curry leaves

• 7-8 green chillies

• 1 tsp salt

• 1/4 tsp turmeric powder

• 1 tsp mustard seeds

• 8-10 pieces of channa dal and 8-10 pieces of white urad dal

• 1 tsp jeera(cumin seeds)

• 3-4 tbsp olive oil/vegetable oil for cooking

Steps:

• Cut onion and mince the garlic finely and set aside

• Wash the beans in water and discard the water, let air dry

• Cut edges of french beans and discard

• Cut the beans into small pieces

• Cut green chillies into small pieces as well

• Now put oil in a sauce pan on the stove over high heat

• Add jeera, mustard seeds, channa and urad dal and wait for it to crackle

• Now add cut onion, garlic, green chillies and curry leaves

• Saute over medium hit till onion is golden brown

• Now add salt and turmeric powder, mix well.

• Add french beans and grated coconut

• Cook over medium hit for 15-20 mins till tender

• Stir every 5-7 mins to make sure that the vegetable doesnot catch

• Eat with roti

Total Time : 1 hour

Cook Time : 30-40 mins

Prep Time : 20mins

Nothing like well made gatte kis sabzi.

Ingredients for gatte:

• 1 cup besan

• pinch of hing/asafoetida

• 1/2 tsp ajwain

• 1 tsp salt

• 1/3 tsp red chilli powder

• 1 tsp coriander powder

• 1/4 tsp turmeric powder

• 1/2 tsp coriander seeds crushed

• 2-3 tbsp curd

• 3-4 tbsp olive oil/vegetable oil for cooking

• some water

Ingredients for sabzi/curry:

• 1. • 2-3 tbsp olive oil/vegetable oil for cooking

• 1 small onion

• 1 tsp jeera

• 1/2 inch ginger

• 4-5 cloves garlic

• 1/2 tsp saunf

  1. • 1/3 tsp red chilli powder

     • 1 tsp corriander powder

     • 1/4 tsp turmeric powder

     • 1 tsp jeera(cumin seeds)

     • 1 tsp salt

     • 1 cup dahi

     • 1 bay leaf

     • 4-5 black elaichi

     • 6-7 cloves

     • 3-4 tbsp besan

     • 2 cups of water

Steps:

• Make the gatte...

• Boil a 6-8 quart pan of water

• Mix all the ingredients for the gatte well. Make sure that the dough is not sticky

• Roll the dough into a long rope shape

• Add 1 ft rolled dough into the boiling water

• Let is boil till the gatte rise to the surface

• Once fully cooked take them out of the water and cut them into 3/4 -1 inch pieces and set aside

• Make the sabzi...

• Cut onion and mince the ginger and garlic finely and set aside

• Mix besan, dahi, water, salt and turmeric well to make sure that there are no lumps

• Now add oil , jeera, minced onion and the minced ginger garlic to a saucepan and cook till golden brown

• Now add all the spices and stir for a few seconds.

• Add the dahi mixture to the pan, stirring continuously so that it does not break

• After the mixture has come to a boil and cooked on medium heat for 5-10 mins add the cooked gatte

• Simmer on medium-low heat for another 15-20 mins

• Serve with roti/naan

Enjoy!

Total Time : 1 hour

Cook Time : 30-40 mins

Prep Time : 20mins

Ghia is good for health, easy to make and delicious

Ingredients:

• 1 small onion

• 4-5 cloves of garlic

• 2-3 small size ghiya/oppo

• 1 tsp salt

• 1/3 tsp red chili powder

• 1 tsp coriander powder

• 1/4 tsp turmeric powder

• 1 tsp jeera(cumin seeds)

• 3-4 small tomatoes

• 3-4 tbsp olive oil/vegetable oil for cooking

Steps:

• Cut onion and mince the garlic finely and set aside

• Cut tomatoes and set aside

• Skin the ghiya and cut into 1/2 " pieces. Make sure to keep the ghiya in water else it turns black very fast

• Add oil to a pressure cooker and set on high heat

• Add jeera, garlic and onion to the cooker and saute till golden brown

• Add spices and salt and saute for a few seconds

• Add tomatoes till they disintegrate and oil separates

• Now add the cut ghiya without the water and add 1/2 cup water

• Close the cooker and pressure cook till a whistle and then on medium low heat for 20-25 mins

• After the cooker opens eat with roti

Total Time : 1 hour

Cook Time : 30-40 mins

Prep Time : 20mins

Gobi ki sabzi is easy to make and has been a staple in our house. Enjoy with freshly made dal

Ingredients:

• 1 small onion

• 4-5 cloves of garlic

• 1 medium size cauliflower

• 1 tsp salt

• 1/3 tsp red chilli powder

• 1 tsp corriander powder

• 1/4 tsp turmeric powder

• 1 tsp jeera(cumin seeds)

• 1 small potato

• 3-4 tbsp olive oil/vegetable oil for cooking

Steps:

• Cut onion and mince the garlic finely and set aside

• Discard the green leaves of the gobi

• Cut the gobi into small florets, you can use the stem and cut into 1/2 inch pieces

• Cut the potato into 1/2 inch pieces and put in water till it needs to be cooked else the potato will become brown

• Now put oil in a sauce pan on the stove over high heat

• Add jeera, cut onion, garlic, to the pan

• Saute over medium hit till onion is golden brown

• Now add salt , chill powder, corriander powder and turmeric powder, mix well.

• Add cut gobi and potatoes, mix well

• Cook over medium hit for 15-20 mins till tender

• Stir every 5-7 mins to make sure that the vegetable doesnot catch

• Eat with roti

Total Time : 4-5 hour

Cook Time : 30-40 mins

Prep Time : 20mins

Love Karela's and love roti's with their skin as well. If made well they are not bitter at all.

Ingredients:

• 5-5 medium size karela's

• 1 tsp salt + 5-6 tbsp for salting

• 1/3 tsp red chilli powder

• 1 tsp corriander powder

• 1/4 tsp turmeric powder

• 3-4 tbsp olive oil/vegetable oil for cooking

Steps:

• Skin the karela's , and salt the skin and karela's and set aside for 4-5 hours

• After 4-5 hours wash the karela's and skin well so that all the salt has been removed. This removes almost all the bitterness

• Mix salt, coriander, turmeric, chili powders and salt

• Slit the karela's length wise and then cut them into 2 inch pieces.

• Add the salt ,spice mix in the karela slits.

• Once spice mix is added to all the karela's keep saucepan on gas on medium to low heat.

• All the karelas and saute till golden brown on all sides

• Now close the lid and cook on medium- low hit for 10-15 mins till they are tender

• Eat with roti

Total Time : 1 hour

Cook Time : 30-40 mins

Prep Time : 20mins

Pav Bhaji is Bombay street food. Its yum and is eaten with maska pav and usually has more potatoes. I have supplemented with cauliflower and carrots to make it healthier. Result is awesome.

Ingredients:

• 1 small onion

• 4-5 cloves of garlic

• 1/2 small cauliflower

• 4-5 small tomatoes

• 2 small potatoes

• 2 small carrots

• 1 cup peas

• 1 bay leaf

• 4-5 cloves

• 4 black cardamom (elaichi)

• 2 tsp salt

• 1 tsp coriander powder

• 1/2 tsp red chilli powder

• 1/4 tsp turmeric powder

• 1/2 inch of ginger

• 1 tsp jeera(cumin seeds)

• 3-4 tbsp olive oil (or any other vegetable oil)

• Some corrainder finely minced

• 1/4 cup butter for bhaji and more butter for the pavs

Steps:

• Cut onion and mince the ginger and garlic finely and set aside

• Cut the tomatoes and set aside

• Cut the cauliflower into big florets , skin the carrots and potatoes

• Add cauliflower, potatoes and carrots in a cooker with 2 cups of water

• Let it whistle and then cook on low flame for 10-12 mins

• Once the pressure is released , coarsely mash the veggies and set aside

• Add the oil in a pan and place over medium heat

• Add jeera, onion and ginger and garlic and saute till medium brown

• Now add the bayleaf, black cardamom , cloves and saute for another minute

• Now add the salt, corriander powder, chilli powder and turmeric powder and mix well.

• Add the cut tomatoes to the pot

• Cover and let the tomatoes cook till they are completely broken down and you will see the oil separate

• Add all the mashed vegetables and peas to the pot and mix well with the masala prepared so far.

• Add 4-5 cups of water and to the vegetables , increase the gas to high and let it come to boil

• Once it comes to a boil , lower the flame to medium and let the vegetables cook till tender (10-15 mins)

• Add 1/4 cup butter and cook till butter has melted

• Garnish with freshly cut corriander

• Eat with store bought or home made pav's https://www.meri-rasoi.com/recipes/yeast-breads#h.y7p5zxtqp2b7

• The pavs should be cut in half

• Spread butter in the center and lightly toast on the tava

• If you want to got he healthy route you can skip the butter

Enjoy!

Total Time : 1 hour

Cook Time : 30-40 mins

Prep Time : 20mins

Your quota of spinach but tastes so good!

Ingredients:

• 2 bunches out spinach

• 1 cup frozen peas/mutter

• 1 small onion

• 4-5 cloves of garlic

• 1 inch ginger

• 3-4 tbsp of channa dal

• 2-3 small tomatoes

• 1 bay leaf

• 4-5 cloves

• 2-3 black cardamom (elaichi)

• 1 and 1/2 tsp salt

• 1 tsp coriander powder

• 1/3 tsp red chilli powder

• 1/3 tsp turmeric powder

• 1 tsp jeera(cumin seeds)

• 3-4 tbsp olive oil (or any other vegetable oil)/ghee for cooking and another 2 tbsp for garnish (optional)

Steps:

• Clean the spinach, discard thick stems and wash well in water making sure that all the mud has been removed

• Add channa dal with cleaned palak with about 2 cups of water , 1/2 tsp of salt and 1/4 tsp of turmeric powder in a cooker

• Cook in cooker after whistle on low flame for 22 min so channa dal is well cooked

• In the meantime cut onion and mince the ginger and garlic finely and set aside

• Cut the tomatoes and set aside

• Once the pressure is released from cooker , you can blend the cooker contents in a blender. As per you preference blend either coarse or fine

• Add the oil/ghee in a pan and place over medium heat

• Add jeera, onion and ginger and garlic and saute till medium brown

• Now add the bayleaf, black cardamom , cloves and saute for another minute

• Now add the salt, corriander powder, chilli powder and turmeric powder and mix well.

• Add the cut tomatoes to the pot

• Cover and let the tomatoes cook till they are completely broken down and you will see the oil separate

• Now add the mutter to the cooked tomatoes and cook for 5-10 mins till peas are tender

• Add the ground saag to the peas tomato mixture

• Cook for 10-15 mins on low heat so everything gets mixed well

• Add another tbsp of ghee on top

• Server with paranthas, phulkas or naan

• If you want to got he healthy route you can skip the ghee

• Alternately after cooking the saag , skip the mutter and add paneer instead

Enjoy!

Total Time : 1 hour

Cook Time : 30-40 mins

Prep Time : 20mins

Pav Bhaji is Bombay street food. Its yum and is eaten with maska pav and usually has more potatoes. I have supplemented with cauliflower and carrots to make it healthier. Result is awesome.

Ingredients:

• 1 small onion

• 4-5 cloves of garlic

• 1/2 small cauliflower

• 4-5 small tomatoes

• 2 small potatoes

• 2 small carrots

• 1 cup peas

• 1 bay leaf

• 4-5 cloves

• 4 black cardamom (elaichi)

• 2 tsp salt

• 1 tsp coriander powder

• 1/2 tsp red chilli powder

• 1/4 tsp turmeric powder

• 1/2 inch of ginger

• 1 tsp jeera(cumin seeds)

• 3-4 tbsp olive oil (or any other vegetable oil)

• Some corrainder finely minced

• 1/4 cup butter for bhaji and more butter for the pavs

Steps:

• Cut onion and mince the ginger and garlic finely and set aside

• Cut the tomatoes and set aside

• Cut the cauliflower into big florets , skin the carrots and potatoes

• Add cauliflower, potatoes and carrots in a cooker with 2 cups of water

• Let it whistle and then cook on low flame for 10-12 mins

• Once the pressure is released , coarsely mash the veggies and set aside

• Add the oil in a pan and place over medium heat

• Add jeera, onion and ginger and garlic and saute till medium brown

• Now add the bayleaf, black cardamom , cloves and saute for another minute

• Now add the salt, corriander powder, chilli powder and turmeric powder and mix well.

• Add the cut tomatoes to the pot

• Cover and let the tomatoes cook till they are completely broken down and you will see the oil separate

• Add all the mashed vegetables and peas to the pot and mix well with the masala prepared so far.

• Add 4-5 cups of water and to the vegetables , increase the gas to high and let it come to boil

• Once it comes to a boil , lower the flame to medium and let the vegetables cook till tender (10-15 mins)

• Add 1/4 cup butter and cook till butter has melted

• Garnish with freshly cut corriander

• Eat with store bought or home made pav's https://www.meri-rasoi.com/recipes/yeast-breads#h.y7p5zxtqp2b7

• The pavs should be cut in half

• Spread butter in the center and lightly toast on the tava

• If you want to got he healthy route you can skip the butter

Enjoy!

Total Time : 1 hour

Cook Time : 30-40 mins

Prep Time : 20mins

Growing up I was not a big fan of kadi but as I am getting older I relish these staple dishes that I grew up with. Remember to make extra pakodas since they can serve as a snack as well !

Ingredients for Pakodas:

• 1 medium size onion

• 1 cup spinach leaves

• 1 small green chili (optional)

• 1 cup besan

• 1 tsp salt

• 1/3 tsp red chili powder

• 1 tsp coriander powder

• 1 tsp baking powder

• Oil for frying

• 1 cup water

Ingredients for Kadi:

• 1. • 1 and 1/2 cup sour dahi/yogurt

     • 1/2 cup besan

     • 1 tsp turmeric powder

     • 1 tsp salt

     • 5 cups water

     • 2-3 tbsp vegetable/olive oil

     • 1 tsp jeera

     • pinch of hing/asafoetida

     • 3/4 tsp methi dana

     • 1 small onion

     • 4-5 cloves of garlic

     • 1 bay leaf

     • 3-4 black elaichi

     • 1/3 tsp red chili powder

     • 1 tsp corriander powder

     • 7-8 cloves

Steps:

• Make the pakoda first

• Slice the spinach and onion lengthwise

• Mince the green chili

• Mix all of the above with besan, salt, chili and coriander powder and water

• Add baking powder

• Make sure that the batter is not too runny

• If its runny add more besan and if its too dry add some water

• If the batter is too dry the pakodas will be very hard

• Add oil in a kadhai for deep frying on high heat

• Test if the oil is hot by dropping a small piece of the batter into it

• If the piece rises immediately you can start deep frying

• Make sure that the oil is hot enough else the pakodas will absorb a lot of oil

• Now drop small piece of pakoda batter into the oil either with your hand or with a spoon

• Fry till they are golden brown on all sides

• Take out all pakodas on some bounty so that excess oil is drained.

• Now make the kadi ...

• Mix besan, salt , turmeric powder and dahi well to make sure that there are no lumps

• Now add the water again ensuring that there are no lumps

• Now heat oil in a pan on high heat

• Add minced garlic, chopped onion, bay leaf , methi dana, black elaichi, cloves and saute till golden brown

• Add the dahi mixture to the fried onions and let is come to a boil

• After that cook on medium to low heat for 15-20 mins

• Add the pakodas and bring to a boil

• Simmer for another 5 mins

• Serve with white/brown basmati rice

• Tip: You can also make plain pakodas, pakodas with kasuri methi or just onion pakodas

Total Time : 1 hour

Cook Time : 30-40 mins

Prep Time : 20mins

I remember eating vegetable kurma in hotels in Bangalore . Somehow the restaurants in San Jose didnt come close to the taste so I have been looking for a recipe. This came pretty close.

Ingredients for kurma paste:

• 12 cashews

• 1 /4 cup grated coconut

• 2 tsp fennel (saunf) seeds

Ingredients for kurma vegetables:

• 1 small onion

• 4-5 cloves of garlic

• 1/2 small cauliflower

• 4-5 small tomatoes

• 2 small potatoes

• 2 small carrots

• 10-12 french beans

• 1 cup peas

• 1 bay leaf

• 4-5 cloves

• 4 black cardamom (elaichi)

• Small piece of cinnamon

• 2 tsp salt

• 1 tsp corriander powder

• 1/2 tsp red chilli powder

• 1/4 tsp turmeric powder

• 1/2 inch of ginger

• 1 tsp jeera(cumin seeds)

• 3-4 tbsp olive oil (or any other vegetable oil)

Steps:

• Take ingredients of kurma paste, add to a blender add 1/2 cup water and make a paste

• Cut onion and mince the ginger and garlic finely and set aside

• Cut the tomatoes and set aside

• Cut the cauliflower florets , skin the carrors and cut them in half inch pieces

• Skin potatoes and also cut into 1/2 inch cubes

• Cut the french beans into half inch pieces.

• Add the oil in a pan and place over medium heat

• Add jeera, onion and ginger and garlic and saute till medium brown

• Now add the bayleaf, black cardamom , cloves, cinnamon and saute for another minute

• Now add the salt, corriander powder, chilli powder and turmeric powder and mix well.

• Add the cut tomatoes to the pot

• Cover and let the tomatoes cook till they are completely broken down and you will see the oil separate

• Now add the kurma paste that you have prepared and saute for a couple of minutes

• Add all the cut vegetables and peas to the pot and mix well with the masala prepared so far.

• Saute the vegetables for a couple of minutes

• Add 4-5 cups of water and to the vegetables , increase the gas to high and let it come to boil

• Once it comes to a boil , lower the flame to medium and let the vegetables cook till tender (20-30 mins)

• Eat with Nan or freshly made rotis

Enjoy!