Ambat Chuka / Green Sorrel Bhaji

Time 30 min

Ingredients

Finely chopped chuka 1 bunch

Chickpeas (Chana daal) 2 tbsp

Groundnuts 2 tbsp

Rice grains 2 tbsp
Crushed garlic cloves 8-9
Jaggery 2 tbsp 

Salt to taste

Oil 1 tbsp

Method

Clean and wash chuka leaves. keep it aside.

In pressure cooker, cook leaves with chana daal, rice & groundnuts with 1 cup of water for 2-3 whistles. Allow it cool. 

Then heat oil in vessel add garlic. After it turns brown add cooked chuka. Mix well. Add jaggery and salt. Mix well. Cook for 5-6 min. Serve with bhakari and kolhapuri masala.

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.

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.

Kardai Bhaji

Time 20 min

Ingredients

Kardai bhaji 1 bunch

Tur daal 2 tsp

Chopped onion 1 medium size

Water 2 cups or less

Salt to taste

Oil 2 tsp

Method

Soak tur daal in water for at least 2 hrs. Clean & wash kardai bhaji chop well, keep it aside. 
Heat oil in pan. Add onion. After onion becomes golden brown, add chopped kardai and soaked tur daal. Add 1 cup of water. Cover with lid and cook for 6-7 min. Then add red chili powder, salt, mix well and cook till it is done. Serve with bhakari.

Tip

Kardai takes time to cook.

Methi Pulao

Time 30 min

Ingredients

Basmati rice 1 cup

Fenugreek leaves 2 heaped cups

Onion 1 medium size chopped lengthwise

Tomato 1 medium size (grated)

Garam masala 1/4 tsp

Fennel seeds powder 1 to 2 pinch

Turmeric powder 1/4 tsp

Ginger garlic paste 1 tsp

Bay leaves 2-3

Pepper corns 1 tsp

Cloves 5-6

Green chilies 2 slit from the middle

Cashew nuts 1 tbsp

Ghee 2 tbsp

Water 1.1/2 or 2 cup

Salt to taste

Method

Wash the rice with water. Drain the water keep it aside. Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot add onion and tomato, saute for few min. Then add bay leaves, pepper, cloves, green chilies, ginger garlic paste. Saute for 1-2 minutes. Then add fenugreek leaves, fry for 3-4 min. Then add rice, turmeric powder and saute for about 5-6 min till it becomes dry on medium flame. Then add hot water first then garam masala, fennel seeds powder and salt to the rice, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice. Then remove the lid stir rice upside down very carefully otherwise rice will get broken. Keep the low flame and cook it for about 7-8 min.

Dill Leaves and Pumpkin Leaves Bhaji / Shepu Bhoplyachi Bhaji

Time 20 min

Ingredients

Dill leaves Shepu 1 bunch

Pumpkin leaves / Bhoplachi paney 1 bunch

Moong daal 2tsp

Rice 2 tsp

Chopped green chilies 2

Crushed garlic cloves 6-7

Water 1 cup or less

Salt to taste

Ghee 1tsp

Method

Soak moong daal & rice in water for at least 2 hrs. Clean dill leaves and pumpkin leaves, chopp well keep it aside.

Heat oil in pan. Add  garlic and green chilies. After garlic becomes golden brown. Add chopped dill leaves, soaked moong daal & rice. Add 1 cup of water. Cover with lid and cook for 6-7 min. Then add salt, mix well and cook till it is done. Serve with bhakari. This bhaji is generally prepared in shravan month, especially on the day of arrival of gauri in ganapati festival.

Tip

Moong daal and rice help to remove typical smell of dill leaves.

Shepu and Bhopla pale bhaji

Harbhara pale bhaji / Chickpeas leafy vegetable/Garbanzo leaves: This vegetable is also prepared the way Shepu and Bhopla pale bhaji is prepared (Only along with rice and moong daal groundnuts are added). 

Spinach Bread Omelette

Ingredients

Bread slices 4-5

Finely chopped spinach 1/2 cup

Finely chopped onion 1/4 cup

Besan 2 tbsp

Corn flour / aararoot flour 2 tbsp

Chaat masala 1/4 tsp

Red chili powder 1/5 tsp

Water 2 tbsp

Salt to taste

Oil for shallow fry

Method

Make a batter adding all ingredients. Batter should be like idli batter. Dip the bread slice in batter on both sides, then again dip in soyachunk powder and shallow fry on non stick pan on both sides till golden brown. 
Serve with sauce.

Tip
Aararoot powder works as a good thickening agent and rich in proteins so i use aararoot powder instead of corn flour.

Variation
With same ingredients i added fresh crushed corn and brown bread. It tasted wonderful with mint chutney.

Spinach Soya Chunk Rice

Time 30 min

Ingredients

Basmati rice 1 cup

Soya chunks 1 cup

Spinach leaves 3-4 cups

Onion 1 medium size chopped lengthwise

Garam masala 1/4 tsp

Ginger Garlic paste 1/4 tsp

Green chilies 2-3

Coriander 1 tbsp

Bay leaves 2-3

Pepper 1/2 tsp

Cloves 5-6

Ghee 2-3 tbsp

Water 1.1/2 or 2 cup

Salt to taste

Method

1. Soak rice in water for 1/2 hour.

2. Heat the 1/2 tsp oil in pan, add soya chunks. Roast for 2 min then add 5-6 cups hot water to the pan, and 2-3 pinch of salt, boil for 10 -12 min. Switch off the flame. Allow it to cool. After cooling squeeze water from soya chunks, add fresh water, again squeeze water, repeat 2-3 times. Keep soya chunks aside.

3. Grind spinach, coriander and chilies in blender. Keep it aside.

4. Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot add bay leaves, pepper, cloves, onion. Fry till onion turns golden brown. Then add ginger garlic paste. Saute for few minutes. Add spinach  mixture. Fry for 4-5 min. Then add rice and saute for about 5-6 min on medium flame. Then add soya chunks. Mix well. Then add garam masala, saute for 2-3 min. Then add hot water and salt, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice and soya chunks. Then remove the lid stir rice upside down very carefully otherwise rice will get broken. Keep the low flame and cook it for about 10-12 min till it is done. Serve with papad and salad.

Methi Thepla

Time 15 Min

Ingredients

Wheat flour  1 cup

Finely chopped fenugreek leaves 1.5 cup

Carom seeds 1/4 tsp

Sesame seeds 1/4 tsp

Finely chopped coriander 2 tsp

Turmeric powder 1/4 tsp

Chaat masala 1/2 tsp
Red chili powder 1/4 tsp

Ginger garlic green chili paste 3/4 tsp

Cumin coriander powder 1/2 tsp

Salt to taste

Curd 1/2 Cup or less

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method

In a mixing bowl add all ingredients except curd. Mix well. Then in this mixture add curd and make dough. Then knead the dough properly not too soft not too hard. Keep it aside for 1 hr. Make 6 -7 portions. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make big and round in shape. Turn on the flame. Heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.

Tip.

Serve hot with tomato or chili garlic sauce, or any kind of pickle.

Fenugreek Leaves / Methi Bhaji

Time 20 min

Ingredients

Fenugreek leaves 1 bunch

Moong daal 2tsp

Crushed groundnuts 2 tsp

Copped green chillies 2

Crushed garlic cloves 3-4

Water 1 cup or more

Salt to taste

Oil 2 tsp

Method

Soak moong daal & ground nuts in water for atleast 2 hrs.

Heat oil in pan. Add garlic and green chiles. After garlic becomes golden brown. Add chopped fenugreek leaves, soaked moong daal & groundnuts. Add 1 cup of water. Cover with lid and cook for 5-6 min. Then add salt, mix well and cook till it is done. Serve with bhakari.

Tip

If salt is added after fenugreek is cooked 50-60% then it cooks fast.

Spinach Bhaji / Palak Sukhi Bhaji

Time 25 min

Ingredients

Spinach leaves 1 bunch

Moong daal 2 tsp

Copped green chillies 2

Crushed garlic cloves 3-4

Water 1 cup

Salt to taste

Oil 2tsp

Method

Soak moong daalin water for atleast 2 hrs.

Heat oil in pan. Add garlic and green chiles. After garlic becomes golden brown. Add chopped spinach leaves, soaked moong daal. Add 3/2 cup of water. Cover with lid and cook for 5-6 min. Then add salt, mix well and cook till it is done. If required water then add 2 tbsp of water. Serve with bhakari.

Spinach Carrot Cutlet

Time 40 min

Ingredients

Finely chopped spinach leaves 1 cup

Carrot 1/2 cup

Boiled potato 1/2 cup

Chopped green chilies 2

Grated ginger 1/2 tsp

Garam masala 1/4 tsp

Cornflour powder/aararoot powder 1 tsp

Lemon juice 1/2 tsp

Rava 2 tbsp

Salt to taste

Oil for shallow fry

Method

In a mixing bowl, mix all ingredients except oil & rava very well.  Make 7-8 balls. Take one ball, gently press to make flat round in shape, dip in rava, so that it get coated very well from all sides.
Heat oil on tava, shallow fry till golden brown. Flip up side down. Roast with little oil.

Serve hot with sauce or mint chutney.

Tip

Spinach and carrot, leaves water so shallow fry for more time to make it crispy. 

Dill Leaves / Shepuchi Bhaji

Time 20 min

Ingredients

Dill leaves / Shepu leaves 1 bunch

Moong daal 2tsp

Rice 2 tsp

Chopped green chilies 2

Crushed garlic cloves 3-4

Water 2 cup or less

Salt to taste

Ghee 2tsp

Method

Soak moong daal & rice in water for at least 2 hrs. Clean dill leaves chop well, keep it aside.

Heat oil in pan. Add  garlic and green chilies. After garlic becomes golden brown. Add chopped dill leaves, soaked moong daal & rice. Add 1 cup of water. Cover with lid and cook for 6-7 min. Then add salt, mix well and cook till it is done. Serve with bhakari.

Tip

Moong daal and rice help to remove typical smell of dill leaves.

Methi Malai Mutter

Time 30 min

Ingredients

Chopped fenugreek leaves / methi 2 cups

Green peas 1/2 cup

Tomato 1 big size

Milk 3/4 cup

Sugar 1/4 tsp

Cumin seeds 1/2 tsp

Oil 2-3 tbsp

Salt to taste

For the paste

Chopped onion 1 big size

Green chilies 3-4

Garlic cloves 3-4

Ginger 1 inch

Cashewnuts 2 tbsp

Poppy seeds / Khus Khus 2 tbsp

Cumin seeds 1/2 tsp

Method

Wash the methi, add 1/2 teaspoon of salt. keep for 10 minutes and then squeeze out the water.

Make 3-4 light cuts on tomato and boil for 6-7 min in water, allow it to cool, remove skin and seeds of tomato, blend into a puree.

Boil green peas for 7-8 min. Keep it aside.

Soak cashewnuts in water. Keep it aside.

Heat 1/2 tsp of oil, add the cumin seeds and fry until they crackle. Add the fenugreek leaves and 1 tbsp water and cook for 3 to 4 minutes. Switch off the flame and allow it to cool.

Heat  1 tsp oil in pan, heat then add chopped onion, fry for 4-5 min till it turn golden brown. Allow it to cool. Take fried onion in blender, to this add green chilies, ginger, garlic, soaked cashewnuts, roasted poppy seeds, cumin seeds, blend in the blender and make a smooth paste.

Heat oil in pan, add tomato puree, paste, fry for about 5-6 min. Then add cooked methi leaves, boiled green peas, milk, salt, sugar and cook for 6-7 min. Serve hot.

Spinach-Cabbage Bhajis

Time 20 min

Ingredients

Gram flour (Besan) 3/4 cup

Fresh chopped spinach leaves 1/2 cup

Chopped onion lengthwise 1/2 cup
Chopped cabbage 1/2 cup

Red chili powder 1/2 tsp
Cumin coriander powder 1/4 tsp

Chopped green chilies 1/2 tsp
Garam masala 1/4 tsp

Turmeric Powder 1/4 tsp

Carom seeds (Ajwain) 1/4 tspWater 2-3 tbspPinch of baking soda

Salt to taste

Oil fry frying

Method

To make batter mix all ingredients in a mixing bowl. The consistency of the batter should be in such a way that if we hold it in spoon it should not fall so easily. It means it should not be very watery. Keep batter for 8 -10 min aside. Heat the oil in kadai. Make small balls and then deep fry in kadai. Fry till golden brown. Remove from oil and soak in the tissue paper to remove excess oil.

Tip

The oil should not be very hot when u drop the balls in the kadai for frying. Because of this Bhaji will not get fried properly from inside.

Spinach / Palak Rice

Time 30 min

Ingredients

Basmati rice 1 cup

Spinach leaves 3-4 cups

Onion 1 medium size chopped lengthwise

Garam masala 1/4 tsp

Ginger Garlic paste 1/4 tsp

Green chilies 2-3

Coriander 1 tbsp

Bay leaves 2-3

Pepper 1/2 tsp

Cloves 5-6

Ghee 2-3 tbsp

Water 1.1/2 or 2 cup

Salt to taste

Method

Soak rice in water for 1/2 hour.

Grind spinach, coriander and chilies in blender. Keep it aside.

Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot add bay leaves, pepper, cloves, onion. Fry till onion turns golden brown. Then add ginger garlic paste. Saute for few minutes. Add spinach  mixture. Fry for 4-5 min. Then add rice and saute for about 5-6 min on medium flame. Then add garam masala, saute for 2-3 min. Then add hot water and salt, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice. Then remove the lid stir rice upside down very carefully otherwise rice will get broken. Keep the low flame and cook it for about 10-12 min till it is done. Serve with papad and salad.

Spinach / Palak Wadi

Time 45 min

Ingredients

Spinach leaves big size 6-7
Chickpeas flour/ Besan 1 cup

Soaked jada poha paste 1 tbsp (optional)
Dhana jeera powder 1/4 tsp

Turmeric Powder 1/4 tsp

Freshly cut coriander 1 tsp

Ginger Garlic Green chilies paste 1 -2 tsp

Red chili powder 1/2 tsp
Water 1/2 cup or more

Tamarind paste 1 tsp

Jaggery 2 tsp
Salt to taste

Oil for shallow fry 1/4 cup
For tempering (optional)
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Sesame 1/4 tsp
Pinch of asafoetida
Oil 2tsp

Method

Clean spinach leaves with wet cloth. Keep it aside.
In a mixing bowl mix all ingredients, and make a paste like idli batter.
Divide the leaves of same size, make group of 3 leaves.
Now take leaves one by one. First take one leaf, ribbed sides facing up, spread the paste thinly on each of them, place the next leaf on top of the previous one then spread the paste. So accordingly you will make 3 leaves layer. Then roll firmly starting from the leaf tips to the stem end. If required tighten with cotton string.

Now place the roll in the steaming container. Steam for 30 minutes. Allow it to cool.

After cooling cut into desired size.

(optional)

Do the tempering. Heat the oil in saute pan, add cumin, mustard, sesame, pinch of asafoetida. Spread over the wadis.

Tip

U can add more red chili powder as per your taste

Spinach / Palak Paratha

Time 15 Min

Ingredients

Wheat flour  1 cup

Finely chopped spinach 1 cup

Finely chopped onion 1/4 cup

Carom seeds 1/4 tsp

Sesame seeds 1/4 tsp

Coriander 1 tsp

Turmeric powder 1/4 tsp

Chaat masala 1/2 tsp

5 in 1 masala 3/4 tsp or ginger garlic green chili paste 3/4 tsp

Cumin coriander powder 1/2 tsp

Salt to taste

Curd 1/2 Cup or less

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method

In a mixing bowl add all ingredients except curd. Mix well. Then in this mixture add curd and make dough. Then knead the dough properly not too soft not too hard. Keep it aside for 1 hr. Make 4 -5 portions. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make big and round in shape. Turn on the flame. Heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.

Tip.

Serve hot with curd, tomato or chili garlic sauce, or any kind of pickle.

Methi Shankarpalya

Time 30 min

Ingredients

All purpose flour / Maida 1 cup

Semolina / Rava 1tbsp

Fresh fenugreek / methi leaves 1/2 cup

Dhana jeera powder 1/4 tsp

Ajwain 1/2 tsp

Turmeric powder 1/4 tsp

Red chili powder 1/2 tsp

Water 1/2 cup or less

Oil for deep frying

Salt to taste

Method

Mix all ingredients in a mixing bowl. Take 1 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl spread evenly. Now add water spoon by spoon knead the dough. The dough should be neither soft nor hard. Cover with lid and keep it aside for 15 min. Divide dough in 3-4 batches. Take one ball roll over with rolling pin. It should be thicker than chapati. Make pieces with knife in square shape. Deep fry in kadai till it becomes crispy.

Tip

If you want u can add more red chili powder. 

After 15 min rest, dough becomes soft, so keep this in mind while kneading and adding water. 

U can add kasuri methi if fresh methi is not available.

Even u can add freshly chopped spinach instead of fenugreek / methi it will be called as Spinach / palak puri