Mushroom Curry by Prabha Surendran

Ingredients:

200gms sliced White button Mushrooms 

2 large sized, thinly sliced Onions

12 cloves, finely chopped Garlic

1 inch piece, finely chopped Ginger

2 slit Green chillies 

1 medium sized Tomato

1/2tsp Turmeric Powder 

1 1/2tbsp Kashmiri Chilli Powder 

1tbsp Coriander Powder 

1/2tbsp Garam Masala 

1/2cup Thick Coconut Milk 

1tsp Mustard seeds 

2sprig Curry leaves 

1tbsp Coconut Oil 

Salt to taste

Method:

1. Heat coconut oil in a pan, 

2. Add in the sliced onions, chopped ginger, garlic, green chilli, 1 sprig curry leaves and sauté till the onions are light brown in colour.

3. Add chopped tomatoes and sauté until the tomatoes are mashed well.

4. Add turmeric powder, Kashmiri chilli powder, coriander powder, garam masala and fry for 2-3 minutes on low-medium heat.

5. Add sliced mushrooms, ½ cup of water, enough salt and mix well.

6. Cover and cook on low-medium heat for about 10-15 minutes or until the mushrooms are cooked. The mushroom will let out more water while cooking.

7. Once the mushrooms are cooked and the curry is slightly thick, add in the coconut milk and remaining curry leaves.

8. Mix well and cook for another 2-3 minutes on low heat. Stir occasionally. Adjust salt.

 9. Curry is ready to serve

Spinach Paneer Paratha by Rashmi Joshi

Ingredients:  

2Cups Wheat flour 

3/4 Cup Spinach puree  

Salt as per taste 

Water as required 

 

Paneer filling: 

1tbsp Olive oil 

1tbsp Garlic 

1/2 chopped Green chillies 

1/2 cup chopped Onion  

3/4cup Mixed bell peppers  

1tsp Lemon juice

Regular masalas as per taste 

300gms Grated Paneer 

Fresh coriander

Method: 

1. In a mixing bowl add wheat flour and spinach puree and salt to taste, mix and knead well. 

2. Set a pan on medium heat, add oil, chopped garlic and green chillies, stir and cook briefly on high flame. 

4. Add onion, stir and cook for 2 min further add bell pepper, and other veggies as per your preference. 

5. Add regular masalas, salt to taste and lemon juice, stir and mix well, further add paneer and stir. 

6. Take small amount of spinach dough, roll it and then stuff the paneer filling and roll it in form of roti. 

7. Heat the tawa to medium hot, add your stuffed paratha and cook it from both sides. 

8. Take it out of the flame and serve it with curd.

Baby Corn Dry Fruits Gravy by Jayalakshmi Venkatesan

Ingredients

For dry fruits paste:

50 gm. Cashew nuts 

50 gm. Skinless almonds 

2 tsp sunflower seeds

2 tsp poppy seeds

1 cup fried onions 

Method:

Soak all above ingredients except onion in water for 5 hrs.

Cut onion in small length, fry them in cooking oil until golden brown

Add all the dry fruits in the mixer add fried onions, grind it until loose paste

Add a little bit of water if required.

Dry fruits paste is ready 

Ingredients for gravy:

2 tsp olive oil

1 tsp ghee

100 ml cooking oil

200 gm. Baby corn

2-3 bay leaf

1 black cardamom

1 cinnamon

3 cloves

1 tsp cumin seeds

2 green chillies

1 tsp ginger garlic paste

3 tsp tomato puree

1 tsp coriander powder

2 tsp red chilli powder

1 tsp garam masala

2 tsp curd

Salt to taste

Pinch of saffron soaked in milk 

Kasuri methi

Method:

1. Take olive oil in a pan, once the pan is heated add baby corn and sauté until a little golden brown.

2. Heat the pan with ghee and oil add all the spices

3. Add green chillies and ginger garlic paste 

4. Add tomato puree and mix it well

5. Add coriander powder and red chilli powder 

6. Mix it well until masalas leave the oil

7. Add dry fruits paste and mix it well

7. You may add water if you want the gravy 

8. Cook it for 15 min. until the raw flavour is gone 

9. Add curd and salt as per taste 

10. Add garam masala

11. Add saffron soaked in milk

12. Add crushed kasuri methi

13. Mix it well and add sautéd baby corn

14. Baby corn dry fruits gravy is ready to serve 

15. Garnish with fresh cream, fried onion and fried baby corns 

Poha Moong Cutlets by Trupti Parka

    Beaten rice (Poha) is made in an iron pounder that contributes for its iron content.  Combination of iron rich ingredients like poha, spinach, oats and whole moong makes it a very healthy and nutritious snack. Addition of lemon juice also helps in absorption of iron.

Ingredients :

1 cup beaten rice (poha) washed and drained.

½ cup whole moong washed, soaked and sprouted

1 tbsp chopped green chilies

½ cup finely chopped spinach (Palak)

¼ cup finely chopped coriander leaves (Dhania)

¼ cup oats

2 tbsp sugar

2 tbsp lemon juice

Salt to taste

Oil for cooking 

For Serving

Tomato ketchup

Green Chutney

Method

1. Take washed poha, moong (sprouted) add green chilies and grind to a coarse paste without using any water.

2. Transfer the mixture into a bowl, add the spinach , coriander leaves, oats, sugar, lemon juice and salt and mix well.

3. Make cutlets from that mixture.

4. Heat a non-stick tava, grease it using oil and place the cutlets on tava, cook them till they turn brown in colour from both the sides.

Serve immediately with tomato ketchup or green chutney.

Crispy Moringa Bars by Sapna Suradkar

Ingredients:

1 bunch of Moringa leaves (drumstick leaves).

1 cup besan/ Chick pea flour.

1/4 cup rice flour.

1 tbsp Green chilli- Garlic paste.

1/2 tbsp Red chilli powder.

1/4 tbsp Turmeric powder.

1/2 Cumin seeds.

1 tbsp White sesame seeds.  

Salt to taste.

Oil for deep fry/ Shallow fry.

 

Method:

Pluck the stem part of Moringa leaves and wash them really well. Dry and chop it finely.

Add besan, rice flour, sesame seeds, cumin seeds, garlic-green chili paste, turmeric powder, salt to taste, red chili powder and mix everything well together.

Press the flour with Moringa leaves a little while mixing so that it will release moisture. Add about 1-2 tbsp water and knead the dough. Add little oil and coat the dough well.

Take a dish or plate and grease it well with oil. Sprinkle few sesame seeds and transfer the dough into the dish. Spread the dough well all over the plate. The bar should be a little thick. Again sprinkle few sesame seeds on the dough.

Steam the dough for 15-20 minutes

Take the dish out and check by inserting a knife. It should not stick to the knife. Cut the bar into pieces.

Deep fry and serve with sauce

Vegetables Kolhapuri by Harshlata Paringe

Ingredients :- 

4 chopped onion  

2 chopped tomatoes 

125 gm paneer 

few cauliflower florets 

French beans 

carrot 

1 chopped capsicum 

green peas 

2 dried chillies 

1~2 star anise 

1 black cardamon 

1inch cinnamon stick 

1~2 bay leaves 

7~8 cashew nuts 

3~4 garlic cloves 

1inch chopped ginger 

1 tsp coriander powder 

1 tsp onion-Garlic paste

Oil as required

1 tsp butter 

Method

Soak few dried red Bedgi Chillies in hot water for 15-20 minutes

Heat up 1tsp oil in the pan and add cauliflower florets, stir fry. add carrots, french beans, Capsicum. stir fry and keep it aside.

 

Heat up about 1 tsp oil in a pan, add onion, garlic, ginger and fry on medium heat until onion get nice golden color. add tomatoes and cashew nuts. cool the mixture, add soaked red chillies and blend it to a paste. 

Heat up 1tsp oil in the pan add butter and let it melt, add star anise,black cardamon,cinnamon,bay leaves,dried red chillies and fry for about a minute 

Add the blended masala and fry on medium heat for about 4~5 minutes, add Onion-garlic paste,coriander powder, fry for 4-5 minutes 

Add hot water to adjust the consistency and mix well, cook the gravy for another 3~4 minutes 

Add fried veggies, paneer, green peas and mix it well 

Cover and cook sabzi on medium heat for just 5 minutes till ready 

Crispy Beetroot Cutlet by Surekha Nikam

Ingredients

1 Potato

1 Beetroot 

4/5tbsp Poha 

1/3Cup Small chopped  Capsicum 

1tbsp Coriander Powder

1/2tbsp Red Chilli Powder

1/2tbsp Cumin Powder

Salt as per test

1tbsp Garlic & Green Chilli Paste

Finely Chopped Coriander leaves

1cup Semolina 

Method

Cooked  Potato & Beet root  60 to 70 %

Peel the potato and beet root 

Pressure cook potato and beet up to 2 whistles.

Grind Poha in a mixer.

Grate boiled potato  and beet.

Mix ground  poha, finely chopped  Capsicum, Coriander Powder, Red Chilly Powder, Cumin Powder, Salt, Garlic & Green Chilli Paste, Finely Chopped Coriander leaves, boiled Potato  and Beetroot.

Shape the cutlets of the mixture.

Apply thick semolina on all sides of the cutlet.

Shallow fry

Serve with sauce