Bharleli Olya Kandyacha Rassa

Time 30 min

Ingredients

Spring onions 1 bunch (Onion should be big in size) 

For stuffing

Red chili powder / Kolhapuri masala 1.5 tsp

Turmeric powder 1/4 tsp

Cumin powder 1/4 tsp

Coriander powder 1/4 tsp

Chopped coriander 2 tbsp

Garam masala 1/4 tsp

Coconut powder (Fresh or dry) 2 tbsp

Grated ginger garlic 1/2 tsp

Water 2 tsp

Salt to taste

Oil 3 tsp

Method

Clean spring onions. Take only white onion and not greens. Make 2 cuts at center so that stuffing can be stuffed. Keep it aside.

Mix all ingredients for stuffing in mixing bowl. Now add stuffing in the onions. Keep it aside.

Heat oil in pan, add onion. Fry very well for 3-4 min. Then add remaining masala and 4-5 tsp water. Cover with lid. Cook untill onion becomes tender. Serve with chapati or rice. 

Shepu Patal Bhaji

Time 30 min

Ingredients

Finely chopped shepu leaves (Dill leaves) 1 bunch

Chickpeas flour (Besan) 1 tbsp

Tur daal 1 tsp

Moong daal 1 tsp

Groundnuts 1 tbsp

Rice grains 1 tsp

Crushed garlic cloves 5-6

Salt to taste

Oil 1 tbsp

Cumin seeds 1/4 tsp

Fenugreek seeds 1/4 tsp

Curry leaves 3-4
Chopped green chilies 2

Pinch of asafoetida

Method

Clean and Chop leaves. 

Heat oil in pan, add cumin seeds, fenugreek seeds, asafoetida, curry leaves, green chilies. After mustard seeds pops out. Then add garlic, fry till it turns light brown. Then add leaves and all daals, groundnuts, rice with 2 cups of water and salt. Pressure Cook for 2 whistles.  After pressure is released mix besan with 2 tbsp water, add in the vessel. Cook for 3-4 min. It taste good with bhakari and rice.

Kanda Batata Rassa

Time 20 min

Ingredients

Potatoes 2 medium size or baby potatoes 8-10

Onion 2 large size (peeled and chopped)

Tomato 1 large size

Red chili powder/kolhapuri kanda lasun masala 1.5 tsp

Ginger garlic paste 1/2 tsp

Jaggery 1/2 tsp

Cumin seeds 1/4 tsp

Garam Masala 1/4 tsp

Oil 1.5 tbsp

Salt to taste

Method

Cook potatoes/baby potatoes in pressure cooker for 3-4 whistles. Allow it to cool. Peel off potatoes and cut into cubes. Do not cut baby potatoes.
Heat oil in pan. Add onion and tomato fry till it turns light golden in colour. Switch off the flame. Allow it to cool. Blend in blender to make coarse paste. 
Again heat same pan with 2 tsp of oil. Add cumin seeds. After seeds splutter, add paste and red chili powder and garam masala. Fry for 3-4 min. Till oil separate out. Then add 2 cups of water and potatoes. Keep the low flame and simmer for 5-6 min. Turn off the flame. Serve hot with puri or chapati.

Palak Mutter

Time 20 min

Ingredients
Spinach / palak leaves 2 cups

Mutter 1/2 cup

Chopped onion 1 medium size

Ginger 1/4 inch

Garlic 2 cloves

Green chilies 1-2

Amchur powder 1/4 tsp

Coriandar powder 1/4 tsp

Salt to taste

Oil 1 tbsp

Method

Cook mutter in 3 cups of water for 5-6 min. Keep it aside

Heat 1/2 tbsp oil in pan,  add onion fry till it turns golden brown. Then add garlic and ginger fry for 2-3 min. Then add spinach leaves and 1/2 cup water and cook for 5-6 min. Then switch off the flame and allow it to cool. Blend this mixture in blender to make smooth paste. Heat 1 tsp oil in pan, add mutter and spinach paste and simmer for 2-3 min. Then add coriander powder and amchur powder and salt. Cook for 2-3 min. Switch off the flame and serve hot with chapati.

Kolhapuri Sukha Mutton

Time 30 min

Ingredients

Mutton 2 cups

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size
White masala 3-4 tbsp

Ginger garlic paste 1 tsp

Red chili powder / Kolhapuri kanda lasun chatney 3-4 tsp

Roasted Sesame - Poppy seeds powder 1/2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 1/2 cup

Oil 3-4 tbsp

Salt to taste

Method

Heat oil in pan, add chopped onion (1/4 of what you have), 1/2 tsp ginger garlic paste, turmeric powder. Fry till onion turns golden brown in colour. Then add mutton fry for 4-5 min, then add 1/5 tsp of salt, mix well and cook for 15-20 min till it is done. Allow it to cool. Keep it aside. (I cook mutton in pressure cooker for 2 whistles at this stage)

Heat oil in pan, add remaining chopped onion & tomato. Fry till onion turns golden brown in colour. Now add White masala, ginger garlic paste, red chili powder / Kolhapuri masala, Turmeric powder, Garam masala and sesame - poppy seeds powder, fry for about 5-6 min till oil separates out. Now add  cooked mutton kheema fry for 2-3 min. Then add water. Stir well. Keep it on low flame for about 10-12 min. Switch off the flame and serve hot.

Butter Panner Masala

Time 30 min

Ingredients

Paneer 1 cup cut into cubes

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

Ginger garlic paste 1/2 tsp

Red chili powder / Kolhapuri masala 1 or 1.5 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 1/2 cup

Coriander 1 tsp for garnishing

Oil 2 tbsp

Butter 1 tsp

Salt to taste

Method

Heat oil in pan, add onion and tomato, saute till onion turns golden brown. Then add, 5 in 1 masala or ginger garlic paste. Fry and mix well for about 3-4 min. Then add red chili powder/ kolhapuri kanda lasun masala, Turmeric powder, Garam masala fry for about 2-3 min. Stir fast to avoid burning. Then add salt. Mix well. Add water around 1 tbsp, cover pan with lid and cook on low flame for about 8-9 min. Pl check for water level otherwise it will get burn. Switch off the flame. In separate pan take butter fry panner till it becomes golden brown. Add paneer at the time of serving.

Gatte ki Sabji

Time 40 min
Ingredients
For Gatte
Chickpeas flour / Besan – 1/2 cup
Turmeric powder - 1/4 tsp
Red chili powder - 1/4 tsp
Cumin coriander powder - 1/4 tsp

Carom seeds – 1/2 tsp
Salt as per taste
Curd – 2 tbsp or l1 tsp less
Oil -  1 tsp
For Gravy
Chopped onion 1 big size

Chopped tomato 1 medium size

Ginger garlic paste 1/2 tsp

Cumin coriander powder - 1/4 tsp

Red chili powder 1 tsp

Garam masala 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Sugar 1/4 tsp

Asafoetida a pinch

Oil 2 tbsp

Salt to taste

Method

For Gatte

Mix all ingredients except curd. Add little little cud and mix till batter becomes thick not like idli batter. Gatte mixture is more thicker than idli batter. Make roll and insert in boiled water. It should completely immerse in water. Boil it for 15-20 min. Switch off the flame. Allow it to cool. Take out gatte and cut into half inch pieces. Keep it aside. Do not throw water use it for gravy.

For Gravy

Mix curd with Cumin coriander powder, Red chili powder,  and Garam masala. Keep it aside.

Heat oil in pan, add cumin, mustard seeds and asafoetida. After mustard seeds pops out. Add onion and tomato saute till onion turns golden brown. Then add ginger garlic paste. Mix well. Saute for few min. Then add curd, sugar mix well. boil for 1-2 min then add water in which gatte is boiled. Then add salt cover with lid. Cook for 10 to 12 min. Serve hot with chapati or roti.

Rajma

Time 30 min

Ingredients

Red kidney beans -1 cup

Lenghwise chopped onion 2 medium size

Chopped tomato 2 medium size

Giner1/2 inch

Garlic cloves 4-5

Mint leaves 3-4

Poppy seeds 1/2 tsp

Sesame seeds 1/2 tsp

Fresh coconut 1 tbsp

Fennel seeds powder 1/4 tsp

Red chili powder / Kolhapuri masala 2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Kasuri methi 1 tsp

Water 2.1/2 to 3 cups

Coriander 1 tsp for garnishing

Oil 3 tbsp

Salt to taste

Preparation

Soak rajma in sufficient water overnight or 3-4 hours in hot water. Heat 1 tsp oil in kadai and fry onion till golden brown. Switch off flame and keep it aside. Let it cool. Now grind this with onion+tomato+ginger garlic+mint leaves+dry roasted poppy seeds & sesame seeds+coconut  till smooth paste.

Method

Heat oil in pan, add paste, fry for 5-6 min till oil is separated. Then add rajma, garam masala, turmeric powder, fennel seeds powder, kasuri methi and mix well. Add 2-3 cups of water and cook till rajma is soft and tender. Garnish with fresh coriander and serve hot with chapati.

Shahi Aloo

Time 30 min
Ingredients
Boiled potatoes (cut into cubes) 2 medium size
Cumin seeds 1/2 tsp
Garam masala 1/4 tsp
Turmeric powder 1/2 tsp
Red chili powder 1/2 tsp
Water 1 cup or less
Chopped onion 1 medium size
Cashewnuts 2 tbsp

Tomatoes 1 medium size
Ginger garlic paste 1/2 tsp

Cream 1 tbsp
Salt to taste
Oil 2 tbsp
Coriander for garnishing

Method
Boil tomato in sufficient water. Allow it to cool. Make smooth paste by adding cashewnuts. Keep it aside.
Heat oil in pan add cumin seeds, after it crackles, then add onion, fry till it turns golden in colour. Then add tomato paste and ginger garlic paste, fry for about 2-3 min till oil separates out. Then add red chili powder, turmeric powder, mix well, cook for 1-2 min. Then add potatoes, garam masala, salt and water, cook for 5-6 min by covering lid.  Then add cream cook for 1-2 min. Switch off the flame. Serve hot.

Paneer Kofta Curry

Time 30 min

Ingredients

Paneer 150 gms

Onion 1 big size

Tomatoes 3 medium size

Cashewnuts 1/4 cup

Ginger 1/2 inch

Red chilies 2-3 (or red chili powder 1/2 tsp)

Curd 2 tbsp

Green cardamom 1

Black pepper powder 2-3 pinch

All purpose flour / Maida 1 tsp

Oil 1tbsp + for deep frying

Garam masala 1/4 tsp

Fresh cream 2 tbsp

Sweet potatoes 1 medium size

Chaat masala 1/4 tsp

Salt to taste

Corn flour 2 tsp

Method

Roughly chop the tomatoes and onion and put into the cooker along with onion, cashewnuts, ginger, green cardamom, red chilies (or red chili ppowder 1/2 tsp), salt and 1 tbsp oil and mix well. Then add yogurt and mix well. Add 1 cup water to the mixture. Cook in the cooker till 3 whistles. Keep it aside and allow it to cool.

Grate cottage cheese into a bowl. Add black pepper powder, salt, flour and mix well. Make small balls and shape into koftas. Deep fry these koftas till golden in colour. Soak in the tissue paper for excess oil. 

Blend the cooked mixture using grinder into a smooth paste. Heat the oil in kadai then pour the mixture. Cook for 3-4 min. Then add cream and garam masala powder and mix well. Then arrange the koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately. Or koftas can be added to the gravy before switching off the flame. And then serve immediately. 

Aloo Mutter Bhaji

Time 30 min
Ingredients
Boiled potatoes (cut into cubes) 2 medium size
Peas / Mutter 1 cup
Cumin seeds 1/2 tsp
Garam masala 1/4 tsp
Turmeric powder 1/2 tsp
Red chili powder 1/2 tsp
Water 2 cups

Salt to taste
Oil 2 tbsp
Coriander for garnishing

Make paste for gravy
Chopped onions 2 medium size
Chopped tomatoes 2 medium size
Ginger 1 inch
Garlic 3-4
Mint leaves 3-4

Method
Heat oil in pan add cumin seeds, after it crackles, then add masala paste, fry for about 4-5 min till oil separates out. Then add red chili powder, turmeric powder, mix well, fry for 1-2 min. Then add potatoes, peas, garam masala, salt and water, cook for 10 min by covering lid till mutter is cooked.  Switch off the flame. Serve hot.

Masala Ridge Gourd / Masala Dodkyachi Bhaji

Time 30 min

Ingredients

Ridge gourd 2 medium size (remove outer edges and cut into 2 inch pieces)

Finely chopped onion 2 medium size

Red chili powder 1.5 tsp 
Smooth paste of (Coconut 1 tbsp+ 1 inch ginger+3-4 garlic cloves+4-5 curry leaves+2 green chilies+ 1 tomato)  

Turmeric powder 1/4 tsp

Garam masala 1 tsp

Water 2-3 tbsp

Oil 2 tbsp

Salt to taste

Method

Heat oil in pan, add onion, saute till onion turns golden brown. Then add masala paste+ red chili powder+ turmeric powder. Fry well for 2-3 min. Then add ridge gourd. Fry and stir well for about 2-3 min. Then add 2 tbsp water cover with lid and cook for about 7-8 min till ridge gourd is cooked 80 %. Then add garam masala powder. Stir well. Then let it cook for about 3-4 min till its done. Keep checking the water level to avoid burning. Switch off the flame, and serve hot with chapati.

Tip
Ridge gourd doesn't require much water to cook. U need to taste whether it has been cooked or not. Then add water accordingly.

Black Chana Masala

Time 45 min

Ingredients

Black chana / chickpeas 1 cup

Finely chopped onion 1 big size

Finely chopped tomato 1 big size

Ginger garlic paste 1 tsp

Red chili powder / kanda lasun chatney 1 tbsp

Garam masala 1/2 tsp

Water 2 cups

Lemon juice 1 tsp

Oil 2 tbsp

Salt to taste

Method

Soak overnight black chana, cook it with 1/2 tsp oil in pressure cooker for 3-4 whistles. Keep it aside, allow it to cool.

Heat oil in pan, add onion and tomato, fry till it turns golden brown. Then add ginger garlic paste. Fry for about 2-3 min. Then add red chili powder / kanda lasun chatney, garam masala. Fry for 2-3 min. on low flame. Then add chana, salt, lemon juice and water cook for 8-10 min covering lid on low flame. Switch off when it is done.

Tip

U can add lemon juice at the time of serving.

U can even add boiled potato in the curry. It tastes good

It can be eaten with rice bhakari / amboli.

Mashroom Masala

Time 30 min

Ingredients

Mashroom cut into cubes 1 cup

Capsicum cut lengthwise 1 cup

Onion 1 big size cut lengthwise

Tomato 2 medium size

Ginger 1 inch

Garlic cloves 3-4

Red chili powder / Kolhapuri masala 1 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Cumin seeds 1/4 tsp

Amchur powder 1/2 tsp

Kasuri methi 1/2 tsp

Water 1 cup

Oil 2 tbsp

Salt to taste

Method

Heat 1/2 tbsp oil in pan, add onion, saute till onion turns golden brown. Switch off the flame. Keep it aside.

Boil tomatoes in half cup of water for 3-4 min. Allow it to cool.

Now in blender, blend onion, tomatoes, ginger, garlic, red chili powder, turmeric powder Heat same pan, add remaining oil, add cumin seeds, after it crackles, add paste, fry for 2-3 min.

Then add capsicum, mix well, fry for 3-4 min. Then add mashroom mix well, then add kasuri methi , amchur powder and cook for 6-7 min, if necessary add 1-2 tsp water. Mashroom do not require more time to cook.

Tip
U can directly boil, tomatoes in microwave without water, on high power for 2-3 min.
U can fry mashroom and add into gravy, it tastes good. But to avoid oil I do not fry.

Chhole masala

Time 30 min

Ingredients

Chhole / White chickpeas-1 cup

Finely chopped onion 2 medium size

Finely chopped Tomato 2 medium size

White masala 1 tbsp

5 in 1 masala 1 tsp or ginger garlic paste 1 tsp

Red chili powder / Kolhapuri masala 2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Cumin seeds 1/4 tsp

Lemon juice 1/2 tsp

Water 1 cup

Oil 2 tbsp

Salt to taste

Whole garam masala = 1 inch cinnamon-1 big cardamom-2 cloves 4-5 pepper seeds - 2 bay leaves-

Preparation
Soak chhole overnight. Then drain water add fresh 4 cups water, whole masala, cook in pressure cooker for 4-5 whistle till it becomes tender. Allow it to cool.

Method

Heat oil in pan, add cumin seeds, after it crackles, add onion and tomato, saute till onion turns golden brown. Then add white masala, 5 in 1 masala 1 tsp or ginger garlic paste, mix well and fry for 3-4 min, then add Red chili powder, Turmeric powder, Garam masala fry for about 2-3 min. Now add 1 cup of water, cooked chhole, lemon juice and salt. Stir well. Cook on low flame for about 10 min. Switch off the flame and serve hot.

TipU can directly make chhole in pressure cooker to save time. First in pressure cooker, add oil, cumin seeds, whole masala, onion, tomato, saute then, add chhole whistle for 3-4 whistles. Allow it to cool. Then in the same cooker, add remaining ingredients and cook for 10-15 min.

Butter Chicken

Time 2.5 hrs

Ingredients

Chicken medium pieces / leg pieces 400 gm

Red chili powder 1 tsp

Ginger garlic paste 1/2 tsp

Garam masala 1/2 tsp

Dry fenugreek leaves (kasuri methi) 1.4 tsp

Tomato puree of 2 tomatoes

Green cardamoms 2-3

Cloves 3-4

Pepper corns 1/2 tsp

Cinnamon 2-3 small pieces

Honey 1 tsp

Paste of cashew nuts 2 tsp

Salt to taste

Butter 2 tbsp

Cream 1.2 cup

For marinade

Thick curd 1/2 cup

Lemon juice 0.5 tsp

Turmeric powder 1/4 tsp

Ginger garlic paste 1/2 tsp

Garam masala 1/2 tsp

Red chili powder 1/2 tsp

Salt to taste

Method

Make incisions with a fork on the breast and leg pieces of the chicken. Apply a mixture of red chili powder, thick curd (Hang curd for 20 min in cotton cloth so excess water will get removed), lemon juice, garam masala, turmeric powder and salt to the chicken and set aside for 2 hours.

Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste. Cook for two minutes. Add tomato puree, red chili powder, garam masala powder, salt. Fry for 2 min Then add 1/4 cup of water. Reduce heat and simmer for 5 minutes. Add honey, cashew nuts paste and powdered kasoori methi, marinated chicken pieces. Simmer for 15-18 minutes by covering lid till it is done and then add fresh cream. Serve hot with naan, roti or paratha. 

Palak Paneer

Time 15 min

Ingredients
Spinach / palak leaves 1 cup

Paneer cubes of 1 cm 1/4 cup

Chopped onion 1 medium size

Chopped tomato 1 medium size

Ginger 1/4 inch

Garlic 2 cloves

Green chilies 1-2

Salt to taste

Oil 1 tbsp

Method

Heat 1/2 tbsp oil in pan,  add onion fry till it turns golden brown. Then add tomato, garlic, ginger and fry for 2-3 min. Then add spinach leaves and 1/2 cup water and cook for 5-6 min. Then switch off the flame and allow it to cool. Blend this mixture in blender to make smooth paste. Heat 1/2 tbsp oil in pan, add panner and fry for 3-4 min till it turns light golden colour. Then add paste, salt and cook for 3-4 min. Switch off the flame and serve hot.

Ladayfinger with Buttermilk / Takatali Bhendi

Time 10 min

Ingredients
Ladyfinger  8-10

Chopped onion 1 big size

Cumin seeds 1/4 tsp

Mustard seeds 1/4 tsp

Chopped green chilies 2-3

Curry leaves 4-5

Salt to taste

Sugar 1/4 tsp

Thick buttermilk 1 cup

Oil 1 tbsp

Coriander for garnishing

Method

Clean ladyfinger with dampen cloth, cut into long pieces of 2-3 inch, keep it aside.

Heat oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustard seeds pops out, add onion fry till it turns golden brown. Then add ladyfinger and fry for about 5-6 min. Then add buttermilk, salt, sugar and cook till it is done.

Garnish with coriander and serve hot.