Onion Potato curry (Kanda Batata Rassa)

Kanda batata Rassa in Marathi

Time: 25 minutes
Makes: 4 servings

Ingredients:
1 Big onion (cutting instructions step 1)
4 medium potatoes
Tempering: 1 tbsp oil, 1/4 tsp mustard seeds, 1/8 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 4-5 curry leaves
2 to 3 tbsp roasted peanuts powder (slightly coarse)
1 tbsp fresh coconut, scraped
2 tsp tamarind pulp (thick)
2 to 3 tbsp Jaggery or to taste
2 tsp Goda masala
Salt to taste

Method:
1) Use white or yellow onion. Trim the top and bottom of the onion. Peel and dice into medium pieces. You may separate the layers and dice.
2) Peel the potatoes. Cut into medium cubes.
3) Heat oil into a kadai. Prepare tempering by adding mustard seeds, hing, turmeric powder, red chili powder and curry leaves. Add potato cubes and mix well. Cover and cook over medium heat until potatoes are 70 % done.
4) As soon as potatoes are almost done, add onion and salt. Mix well. Cover and cook for 3-4 minutes.
5) Add sufficient water to make rassa. Add tamarind, goda masala, peanuts powder and coconut. Let it boil over medium heat.
6) Once onion and potatoes are cooked, add jaggery. Simmer for 2-3 minutes. Garnish with cilantro and serve hot with white rice or chapati.

Valpapdi Bhaji

Valpapdi Bhaji in Marathi

Time: 30 minutes
Makes: 4 servings

Ingredients:
1 lb Valpapdi beans (I used round valpapdi)
For tempering:- 2 tsp oil, 2 pinches mustard seeds, 2 pinches cumin seeds, 1/4 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 4-5 curry-leaves
2 tbsp fresh coconut, scraped
1 tbsp roasted peanuts powder (optional)
1 tsp Goda Masala (optional)
2 Kokum pieces
1 tbsp jaggery or to taste
Salt to taste

Method:
1) Wash and string valpapdli beans. Cut them into 1 cm pieces.
2) Heat oil in a kadai. Add mustard seeds, cumin seeds, hing, turmeric powder, red chili powder and curry leaves.
3) Add chopped valpapdi and stir for 2 minutes. Add salt, kokum and around 1/2 cup of water. Mix, cover and cook for 5 minutes over medium-high heat. Do not let the sabzi become dry. So add little water if required.
4) Cook till valpapdi becomes soft (about 10-12 minutes). Add coconut, goda masala, jaggery and peanuts powder. Cook uncovered for 2-3 minutes. (This bhaji tastes better if it has slightly juicy consistency)

Tips:
1) Valpapdi has its own nice earthy flavor. Some people like to enjoy it without any spices. Therefore, Goda masala is optional. Also, you may add other spice blend like, garam masala, kitchen king masala etc.

Snake gourd sabzi

Padwal Sabzi in Marathi

Time: 20 minutes
Makes: 2 to 3 servings

Ingredients:
1/4 kg fresh Snake gourd,
2-3 tbsp chana dal, Soaked for 3 hours in water
For tempering: 2 tbsp oil, 1/8 tsp mustard seeds, pinch of hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 4-5 curry leaves
2 tbsp fresh coconut, scraped
2 kokum pieces
1 tbsp jaggery
1 tsp goda masala (optional)
Salt to taste

Method:
1) Wash snake-gourd. Trim the tips and cut the snake-gourd into halves. Scrape the core with a spoon. Remove the seeds and fibery material. Slice snake-gourd into 1/2 cm pieces (half circled pieces).
2) Heat oil into a pan. Add mustard seeds, hing, turmeric powder and red chili powder and curry leaves. Saute for 5 to 7 seconds. Add soaked chana dal. Add 2 tbsp of water. Cover and cook chana dal for 2-3 minutes.
3) Add snake gourd and 1/4 cup water. Also add kokum and salt. Cover and cook until snake-gourd is well done. Do not let the snake-gourd become dry. Add little water whenever required, while cooking the snake-gourd.
4) Once snake gourd is cooked well add jaggery, goda masala and coconut. Simmer over low heat for 3-4 minutes.
Serve hot with Chapati.

Aloo Palak

Aloo Palak in Marathi

Time: 15 to 20 minutes
Makes: 2 to 3 servings

Ingredients:
4 cups Spinach, finely chopped
3 tbsp kasoori methi, crushed
1 medium potato, peeled and cubed
1/2 cup onion, finely chopped
2-3 garlic cloves, finely chopped
2 tbsp oil
2 pinches cumin seeds, 1/4 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp green chili paste
Salt to taste

Method:
1) Take a microwave safe glass bowl. Add potato cubes in it. Add sufficient water to cover the potato cubes. Microwave for 8 to 10 minutes or till potato cubes are done. Drain the water and keep the potato cubes aside.
2) Heat Oil in a kadai. Add cumin seeds, hing, turmeric powder, garlic and green chili paste. Saute for 10 seconds. Then add onion, cook till translucent.
3) Add spinach and kasoori methi. Sprinkle 1/2 tsp salt. Saute over medium-high heat until moisture content in the spinach evaporates (for 5-7 minutes)
4) Turn the heat to medium. Add potatoes and mix well. Check the salt and add little more if needed. Cover and cook for few minutes.
Serve hot with Chapati

Tips:
1) After introducing spinach to kadai, sprinkle salt to retain the green color. Also, do not cover the pan while cooking spinach. Steam cooking affect the color of spinach.
2) Hint of kasoori Methi adds nice flavor to the sabzi. In-case, you don't like kasoori methi or you ran out of it, then its okay to skip it.

Bottlegourd curry

Dudhichi Bhaji in Marathi

Time: 15 minutes
Serves: 2 servings

Ingredients:
2 cups bottle gourd, small cubes (peeled and deseeded)
2 to 3 tbsp chana dal (soaked into water for 4 hours)
For tempering:- 1 tbsp oil, 2 pinches mustard seeds, 2 pinches hing, 1/4 tsp turmeric, 2 green chilies
1/4 tsp red chili powder, if required
2 tbsp fresh coconut, scraped
1/2 tsp goda masala
2 tsp jaggery or to taste
salt to taste

Method:
1) Heat oil into a pan. Prepare tadka by adding mustard seed, hing, turmeric powder and green chilies.
2) Add soaked chana dal. Cover and cook for couple of minute. Then introduce bottle gourd cubes and coconut. Mix well, cover and cook. Add little water, otherwise chana dal wont cook well.
3) Add salt and goda masala. Mix and add little red chili powder if required.
4) Once chana dal and bottle gourd cook well, add jaggery and mix. Cook for a minute or two.
Garnish with cilantro and serve with chapati.

Paneer Jhalfrezi

Paneer Jalfrezi in Marathi

Time: 15 minutes
Makes: 2 to 3 servings

Ingredients:
200 grams Paneer, cut into fingers
1 cup Bell Peppers, julienne (I used tricolor peppers red, green and yellow)
1/2 cup onion, julienne
1 medium tomato, cut in medium cubes
1 tsp ginger, finely chopped
2 tsp garlic, finely chopped
1/8 tsp turmeric powder
2 pinches cumin seeds
1 tsp coriander seeds, lightly toasted and coarsely crushed
red chili flakes, to your taste (I used 1 tsp)
2 pinches garam masala
1/2 tsp vinegar
pinch of sugar
1 tbsp + 1 tbsp Oil
salt to taste

Method:
1) Heat oil into a notstick pan. Put the flame on medium. Add paneer and toss till the edges become little brown. Remove them from pan.
2) Add remaining 1 tbsp oil. Add cumin seeds. Saute ginger and garlic. Add turmeric and onions. Cook onion for a minute.Sprinkle some salt. Now add tomatoes and cook till they become mushy.
3) Add bell peppers and mix gently. Cook for a couple of minutes. We don't want peppers to become soft. So now add paneer, crushed coriander seeds, garam masala, sugar, vinegar and red chili flakes. Add little salt only if needed. Mix well and serve hot.
Jalfrezi can be served with Rice or have it as an appetizer.

Stuffed Capsicum

Stuffed Capsicum in Marathi

Time: 40 minutes
Makes: 2 to 3 servings

Ingredients:
4 small capsicums
1/4 cup green peas
1/4 cup corn kernels (boiled)
1/2 cup small paneer cubes
1/4 cup onion, finely chopped
1/4 cup carrot, small cubes
1/2 tsp garam masala
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp red chili powder
1/4 cup coconut milk
Salt to taste
2 medium Potatoes, boiled and mashed
1 tbsp oil + 3 tbsp oil for shallow frying

Method:
1) Heat 1 tbsp oil into a pan. Add Onion and carrot. Saute for a minute. Cover and cook for 3-4 minutes. Add coconut milk and turn heat to medium.
2) Add corn and green peas. Sprinkle some salt. Cook till vegetables become tender.
3) Add garam masala, coriander powder, cumin powder and red chili powder. Mix well. If you still see coconut milk separately, increase the heat and saute till mixture becomes dry. transfer it to a separate bowl.
4) Slice the tops off the capsicums and remove all ribs and seeds. Stuff the capsicums with mixed veg mixture.
5) Add salt to mashed potato. Mash well and make it lump-free. Seal the stuffed capsicum with mashed potatoes.
6) Take a medium pan. Heat 3 tbsp oil. Place capsicums in the pan, sealed side down. Cover and cook over medium heat for atleast 25 minutes. Flip the sides carefully during these 20-25 minutes to assure even cooking. (capsicum's skin becomes soft and slightly wrinkly)

Pour ladleful of tomato-onion gravy or any spicy gravy you like. Serve hot with chapati or rice. Try Makhani Gravy on stuffed Capsicum

Tips:
1) In addition, you may use other vegetables of your choice.

Cluster beans with pumpkin

Gavar Bhopla Bhaji in Marathi

Time: Preparation: 15 to 20 minutes | Cooking Time: 15 minutes
Servings: 2 to 3

Ingredients:
1/4 kg Gawar (Cluster beans)
for tempering:- 1 tbsp oil, 10 to 12 Fenugreek seeds, 2 pinches mustard seeds, 1 pinch cumin seeds, 2 pinches hing (Asafoetida), 1/4 tsp turmeric powder, 1/4 tsp red chili powder
1/2 cup Pumpkin, peeled and diced
2 to 3 tbsp fresh coconut
1 tbsp peanuts powder
2 tsp jaggery
1/2 tsp Goda masala (Maharashtrian masala)
salt to taste

Method:
1) Wash gawar thoroughly. Pat dry with towel. Remove ends and strings (if any) of each gawar. Then pluck and make 1 inch pieces.
2) Steam cook broken gawar into a pressure cooker. Do not add water. (Add 1 inch level water at the bottom of cooker, take a steel container which fits inside the cooker. Put the broken gawar into it. and do not add water to this container.) Pressure cook upto 2 whistles, then turn of heat and wait for 10 minutes.
3) Heat oil into a wok or any pan. Add mustard seeds, cumin seeds, hing and turmeric. Then add pumpkin cubes. Cover and cook for 5 minutes, till pumpkin is half done. Add steam cooked gawar and mix.
4) Add red chili powder, goda masala, coconut, peanuts powder, and little salt. Mix nicely, cover and cook for couple of minutes. Then add jaggery and mix well. Cook for couple minutes more.
This sabzi tastes nice with chapati or white rice and dal.

Tips:
1) Pumpkin may be substituted by boiled potato. Put the boiled potato in the refrigerator for little while. After preparing tadka, add potato and pressure cooked gawar beans together.
2) Potato can be substituted by black peas. Soak the peas for atleast 7 to 8 hours in the water. Then pressure cook and use in the vegetable.
3) This sabzi can be prepare completely in the pressure cooker. Take a small pressure cooker. Prepare tempering according to the above method. Then add raw broken gawar and potato cubes (or soaked peas). Also add other ingredients and little water. Pressure cook upto 2 to 3 whistles. After 10 minutes open the cooker and boil for couple of minutes.

Spicy Eggplant Curry

Eggplants in Spicy Curry in Marathi

Time: 40 minutes
Serves: 4 persons

Ingredients:
10 small eggplants (small)
Masala Paste
1 cup Onion, thinly sliced
1 medium tomato, roughly chopped
5 big garlic cloves, chopped
1 inch ginger piece, chopped
5 curry leaves
4 green chilies, chopped
1 tbsp roasted peanuts powder
2 tbsp grated coconut
1/2 tsp roasted poppy seeds, ground (optional)
1/2 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
salt to taste
3 tbsp Oil
other ingredients:
2 tsp oil
5-6 fenugreek seeds
1/4 tsp hing
1/4 tsp turmeric
1/2 tsp kashmiri mirch powder
2 tbsp tamarind pulp

Method:
1) Wash eggplants and cut the stems. Cut the eggplants and make 6 to 8 wedges of each one.
2) Masala Paste
i) Heat oil into a pan. Add curry leaves, onion, green chilies, garlic and ginger. Saute until onion becomes translucent.
ii) Add tomatoes, and cook until tomatoes are mushy.
iii) Add peanuts powder, coconut, cumin-coriander powder, poppy seeds, garam masala and salt.
iv) Let the mixture cool down. Then ground to a fine paste. Add little water if needed when grinding.

3) Heat oil in a pan. Add fenugreek seeds and wait till color changes to brown. Now add hing, turmeric, and eggplant slices. Also add little salt. Cover the pan and cook for few minutes or till slices become tender. Then add ground masala, tamarind pulp and red chili powder.
Add some water to get the desired consistency. Boil for few minutes.
Serve hot with white rice or chapati.

Tips:
1) Choose small purple eggplants with glossy skin without any brown rust spots.
2) Kashmiri Red chili powder does not have spiciness, but gives nice red color to the curry. Therefore, its upto you whether you want to add it or not.
3) Little sweetness plays well along-with sourness of tamarind. Hence, if you like sweet and sour combination, add little jaggery or sugar (1/2 or 1 tsp)

mugachi usal

Mugachi usal in Marathi



Time: 20 to 25 minutes

serves: 2 to 3 persons



Ingredients:

3/4 cup dry mung beans

For tempering: 2 tsp oil, 2 pinches mustard seeds, 1/8 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, few curry leaves

2 big garlic cloves, crushed

1/4 cup finely chopped onion

1/4 cup fresh coconut

2-3 kokum pieces

1/2 tsp Goda masala (optional)

Salt to taste

1/2 tsp sugar or to taste



Method:

1) Soak mung beans over night in warm water. Next morning drain all the water. Pick and remove any hard bean or small stone. Take a clean cotton cloth and place the mung beans at the center. Gather all the edges and tie tightly. Put it someplace warm to sprout. It will take atleast 10 to 12 hours to sprout. And in winter this time period may lengthen. Once mung beans are sprouted, put them in cold water and drain immediately just before beginning to make sabzi. A little bit water will prevent mung beans from burning after putting them in hot pan.

2) Heat oil in the pan. Add mustard seeds, hing, turmeric, red chili powder, curry leaves. Add garlic cloves and saute until color changes to light brown. add onion, salt and cook until onion becomes translucent.

3) Add these mung beans, salt and kokum to the pan and saute well. Cover and cook over medium-high heat. Do not let the mung beans become dry. Also, do not add too much water at once. It will diminish the flavors. Occasionally, sprinkle 2-3 tbsp water to avoid drying. It will take around 15 to 20 minutes to cook the mung beans.

4) When mung beans are almost done, add fresh coconut, some salt and goda masala. Also add water to get the desired consistency. Add sugar and boil for couple of minutes.

Serve hot with Chapati.



Tips:

1) This sabzi can be prepared without onion and garlic. However, garlic and onion gives nice flavor to this sabzi.

Stuffed Karela

Stuffed Karela in Marathi

Time: 25 minutes
serves: 2 to 4 persons

Ingredients:
4 small Karela (bitter gourd)
Oil for deep frying
Stuffing:
2 tbsp roasted sesame seeds
2 tbsp roasted besan flour (roast over 1 tbsp oil)
2 tbsp roasted coconut (dry coconut)
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp Amchoor powder (dry mango powder)
1/2 tsp red chili powder
1/4 tsp Hing (Asafoetida)
1/4 tsp turmeric powder
1 tsp fennel seeds (saunf)
1 tsp sugar
1 tsp poppy seeds (optional) (roasted)
Salt to taste

Method:
1) Wash karela nicely. Grate the surface and make it smooth. Slit lengthwise, remove seeds. Rub little salt inside the karela.
2) Crush roasted sesame seeds and coconut together. Add roasted besan, coriander-cumin powder, amchoor, red chili powder, sugar, crushed poppy seeds and little salt(remember, we've rubbed little into karela).
3) Stuff this mixture inside karela. Tie each karela tightly with a tread. Deep fry until golden crispy.

Tips:
1) Karela can be shallow fried. Heat around 1/4 cup of oil into a pan. Prepare tempering by adding mustard seeds, hing, turmeric powder. Add karela, cover and cook for few minutes. Change the sides occasionally. Press with a spoon, so that karela gets cooked properly.
2) Always choose small karelas. They cook faster, and easy to serve (usually one karela is sufficient for one person)

Matki usal

Matki Usal in Marathi

Time: 30 minutes
Serves: 3 to 4 persons

Ingredients:
1/2 cup Matki
For Tempering: 2 tsp oil, 2 pinches mustard seeds, 1/8 tsp asafoetida, 1/8 tsp turmeric powder, 1/2 tsp red chili powder
4-5 curry leaves
1/2 tsp goda masala (optional)
2-3 Kokum petals
1 tbsp jaggery
salt to taste

Method:
1) Soak matki in plenty of warm water overnight or for 7-8 hours. Put the soaked matki in a colander for 20 minutes and let the excessive water drain out.
2) Take a muslin cloth or any clean cotton cloth and mound matki at the center. Gather all the edges and tie tightly. Put this pouch at a warm place atleast for 10 to 12 hours. You may require more time if the climate is dry and cold.
3) Put the sprouted matki in water and then discard the water. It will prevent burning when added to hot kadai.
4) Heat oil in a kadai. Add mustard seeds. add hing once mustard seeds crackle. Then add turmeric powder, chili powder and curry leaves. Add matki and saute for few minutes. Add some salt.
5) Cover the pan and cook for few minutes. Sprinkle some water (few tbsps) whenever needed. Do not let matki become dry. Also, don't add too much water. Both will spoil the taste.
6) When matki is half way done, add kokum and goda masala. When matki is almost done, add jaggery and some water. Boil for few minutes. Let the matki cook completely.
Add some fresh scraped coconut and cilantro.
Serve hot with chapati.

Malai Kofta in white gravy

Malai Kofta in Marathi

Time: approx 1 and 1/2 hour
Serves: 3 persons

Ingredients:
For Kofta Cover:
3 medium potatoes
2 tbsp Corn Flour
Salt to taste
Oil to deep fry
Stuffing:
1/2 cup grated paneer
2 pinches salt
1/2 tsp sugar
1 green chili, finely chopped
25 Raisins
2 tsp finely chopped cilantro
Gravy:
1 big White onion, cut into two halves
2 tsp butter
2 green chilies
paste of 3 big garlic cloves,
paste of 1 small piece of ginger
Whole spices: 2 bay leaves, 2-3 cloves, 3 black pepper, 1 small stick of cinnamon, 2 cardamom buds
2 tbsp cashew paste
1/2 cup Half and half (Tip 5)
Salt to taste

Method:
Kofta:
1) Boil the potatoes. Peel and mash well (tip 2). Add 2 tbsp corn flour and salt to taste. Knead well and divide into 8 equal portions.
2) Mix all the ingredients given under stuffing label. Divide this stuffing in 8 equal portions.
3) Flatten the potato mixture and make a semi thick round disc (around 2.5 inches). Put the stuffing at the center and cover nicely by joining all the edges. Make the surface smooth. Finish making koftas.
4) Deep fry koftas over medium high heat. Keep aside until we make gravy.
Gravy:
5) Boil the onion (I pressure cooked the onion upto 2 whistles.). Make a fine paste.
6) Heat butter into a pan. Add whole spices (Tip 1), green chilies and ginger-garlic paste. Saute for 15 seconds. Now add onion paste and salt. Cook over high heat. Stir continuously until color changes slightly.
7) Add cashew paste. Stir in between as cashew paste tends to stick at bottom of the pan. Add very little water to adjust the consistency. Cover the pan and cook until raw smell of cashews disappear. (for 3 to 4 minutes) (Tip)
8) Turn the heat to low. Add half and half and stir vigorously as it may curdle due to salt and onion. Once its well blended put the flame over medium. Cook for few minutes. Add koftas and serve immediately with chapati or any Indian bread.

Tips:
1) In step 7, after cashew paste is well cooked, I removed the whole spices from the gravy. After that, I blended the gravy for couple of minutes to make it smooth and silky. Then I put the gravy in the same pan and followed the recipe as given.
2) Mash the potatoes very well. There shouldn't be any lumps.
3) If you add garam masala or any other spice powder, it will change the color of gravy. Therefore, add whole spices which will give flavor to the gravy without changing its color.
4) The stuffing can be variate or few additions like cashews, pistachios may be added to your preference.
5) Half and half is a mixture of 1 portion whole milk and 1 portion heavy cream.It is available at grocery stores in refrigerator section

Padwal dalimbi usal

Padwal dalimbya in marathi

Time: 25 to 30 minutes
Serves: 3 to 4 persons

Ingredients:
1 and 1/2 cup Snake gourd slices (Step 2)
1 cup Soaked and sprouted Vaal beans (Step 1)
For tempering: 2 tsp oil, 2 pinches mustard seeds, 2 pinches hing, 1/8 tsp turmeric powder, 1/2 tsp red chili powder, few curry leaves
2 to 3 tbsp fresh scraped coconut
2 tbsp jaggery
Salt to taste
Other optional ingredients: 2 kokum pieces, 1 tsp Goda masala, 1/2 tsp freshly roasted crushed cumin

Method:
1) Soak 1/2 cup Vaal beans in water for 12 hours. Drain all the water. Take a clean Cotton Cloth, transfer soaked Vaal beans in this cotton cloth. Hold all the edges together. Twist the edges and tie a knot tightly. Place in warm place for sprouting for about atleast 10 hours (It may take longer in winter season). Once Vaal Beans are sprouted, loose the knot. Take a container half filled with warm water. Transfer sprouted Vaal in it and let it stand for 10 minutes. Very gently remove the skin. These beans are very delicate and can break because of harsh handling. After soaking 1/2 cup dried Vaal beans, we get 1 cup Dalimbya.
2) Cut the snake gourd lengthwise. Scrape and remove all the seeds. Make 1 cm slices.
3) Heat oil into a pan. Add mustard seeds, hing, turmeric powder, red chili powder and curry leaves. Add dalimbya and sliced snake gourd. Sprinkle some water and some salt.
4) Cover the pan and let it cook over high heat. Sprinkle few tbsp water in between to avoid sticking. Also, adding too much water reduces the curry's flavor. So, add only when it's required.
5) Check the doneness of dalimbi by pressing between thumb and index finger. If its almost done, add coconut, jaggery and salt. Also add some water. Little watery consistency tastes better than dry sabzi.
Serve hot with Chapati

Tips:
1) If you are going to use optional ingredients, then add kokum along with the snake gourd. Add goda masala and crushed cumin alongwith coconut.
2) Proportion of Dalimbya (soaked and peel vaal) and snake gourd can be changed to your preference.

Soya Methi Malai

Soya Methi Malai in Marathi

Serves: 3 persons
Time: 40 minutes

Ingredients:
1.5 cups Methi leaves, finely chopped (plz see imp tip no. 1)
3/4 cup Soya Chunks
1/2 cup Green Peas (Frozen)
1/2 cup finely chopped onion
For tempering: 1 tbsp Oil, 2 pinches cumin seeds, 1/ 8 tsp turmeric powder, 1 tsp ginger-green chili paste, 1 tsp red chili powder
2 tsp Kitchen king masala
1/4 to 1/2 cup Heavy cream
Salt to taste
For Garnishing - 2 tbsp Chopped tomato

Method:
1) Wash and finely chop methi leaves. Soak soya chunks in hot water for 5 minutes. Drain the hot water and add cold water. Leave it for 2 minutes and then squeeze soya chunks to remove all the water. Roughly chop them.
2) Heat oil in Kadai. Add cumin seeds, saute for 5 seconds and then add ginger-green chili paste. saute for 10 seconds. Now add onion, turmeric, red chili powder and 2 pinches of salt. Suate until onion becomes translucent.
3) Add green peas and cook for couple of minutes. Now, add soya chunks and methi leaves. Stir for 2 minutes. Add kitchen king masala. Cook till moisture in methi leaves evaporates. Do not cover while cooking. Check the salt and adjust the spices.
4) Turn the heat to low. Add heavy cream as much as required. Stir continuously to prevent curdling. Keep the flame low.
After adding cream, do not boil too much. There are chances of curry getting spoiled.
Serve hot with Chapati, or any other Indian bread.

Tips:
1) To reduce bitterness of fenugreek, soak the chopped fenugreek into cold salt water for 10 minutes. Then squeeze and use. But, soaking in water, methi loses its nutritional value to some extent. Hence, use this method only if you can't bare the bitterness. (the bitterness reduces a little after adding cream)
2) Soya granules can be used instead of soya chunks.
3) green peas give a sweetness to the curry. However, its an optional ingredient. The curry can be prepared with fenugreek and soya chunks.
4) Incase, if kitchen king masala is not available, use garam masala.

Dum Aloo

Dum aloo in Marathi

Time: around 1 hour
Serves: 3 to 4 persons

Ingredients:
15 to 18 small potatoes (Tip)
1/2 cup finely chopped onion
1 cup finely chopped Tomato
1/2 inch piece of Ginger, finely chopped
4 to 6 big garlic cloves, finely chopped
2 tbsp cashew powder
4 tbsp plain yogurt, well beaten
1/2 tsp dry ginger powder, 1 tsp fennel seeds powder, 2 pinches clove powder
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp garam masala
2 tsp kashmiri red chili powder (tip)
1 tsp red chili powder
salt to taste
3 tbsp oil
Oil for deep frying
Method:
1) Wash the potatoes. Boil 1 liter water. Add 1 tsp salt. Put the potatoes in, cover the pan and cook for around 7-8 minutes over high heat. Add some water if required. Don't cook potatoes fully. Cook enough, so that the skin is easily peelable. Once potatoes reach that point, drain the hot water and add cold water. Peel all the potatoes.
2) Heat oil in a kadai. Once oil is hot, turn the heat to medium. Deep fry potatoes till they turn golden brown. Do not fry over high heat. Potatoes will become brown quickly, but they will stay uncooked inside. Place the fried potatoes over a absorbent paper. Poke each fried potato 2-3 times with a fork.[This allows potatoes to soak the gravy.]
3) Heat 2 tbsp oil into a pan. Saute ginger-garlic for 10 seconds. Add onion and saute until translucent. Add red chili powder, cashew powder salt and tomato. Cook till tomato becomes mushy. Turn the heat off and let this mixture cool down. Grind it to a fine paste. Add little water if needed.
4) Heat 1 tbsp oil in that same kadai. Add turmeric powder and Kashmiri red chili powder. Add onion-tomato paste. Let the gravy boil. Then add dry ginger powder, fennel seeds powder, clove powder, coriander powder, cumin powder, and garam masala. Mix well.
5) Turn the heat to very low, 5 minutes before adding yogurt. Add yogurt and whisk quickly so that yogurt won't get spoil and become grainy. Therefore use egg beater to stir the gravy.
6) Once yogurt is well blended, add fried potatoes. Cover the pan and cook for 15 minutes. Stir occasionally.
Adjust the consistency to your own preference. Serve hot with white rice or chapati.

Tips:
1) In case, if baby potatoes are unavailable, cut the normal potatoes in big chunks and they are good to use.
2) Kashmiri red chili powder is used for bright red color. It's not much spicy, therefore normal red chili powder (cayenne) is also required.

Vegetable Kolhapuri

Veg Kolhapuri in Marathi

Time: 40 minutes
Serves: 4 Persons

Ingredients:
1/2 cup Carrot, medium cubes
3/4 cup potato, medium cubes (Peel and then cut)
1/2 cup Cauliflower, medium florets (I used frozen) (Tip)
1/2 cup Green peas, (I used frozen)
1/4 cup french beans, 1 inch pieces
1/2 cup onion, finely chopped
1 cup tomato, finely choppedhttp://www.blogger.com/img/blank.gif
1/2 inch ginger, finely chopped
4 to 6 big garlic cloves
1 to 1.5 tbsp Kashmiri red chili powder (Tip 3 and 5)
2 tsp red chili powder (cayenne)
1/4 tsp turmeric powder
6 tbsp oil
2 tbsp Kolhapuri Masala
2 tbsp fried cashewnuts
other spices:
1/4 tsp cardamom powder
2 pinches clove powder
1/2 tbsp fennel seeds powder (Saunf)
1/2 tsp cinnamon powder
1 pinch nutmeg powder
salt to taste

Method:
1) Heat 2 tbsp oil in a kadai. Saute ginger garlic. Add onion and fry till color changes to pink. Add red chili powder and tomato. Sprinkle some salt and cook till tomato becomes mushy. Remove kadai from heat and let this mixture cool down. Then grind to a fine puree by adding some water.
2) Use the same kadai and heat around 3 tbsp oil. Keep the flame on medium. Add turmeric and 1/2 tsp kashmiri red chili powder. Immediately add potato and french beans. Mix well and cook covered for 2-3 minutes. Stir couple of times in between to prevent burning. Now turn the heat from medium to high. Add onion-tomato puree. Stir well and add some water (about 1/2 cup)
3) Once gravy starts boiling, add kolhapuri masala, fennel seeds powder, clove powder, cinnamon powder, cardamom powder, and salt to taste. Also, add carrots, peas and cauliflower. Cover the kadai and simmer over medium heat for atleast 10 minutes or till veggies get cooked.
In a small tadka pan, heat 1 tbsp oil. Add 1 tbsp kashmiri red chili powder and immediately (Tip) pour it over the prepared vegetable curry.
Stir well and serve hot. Garnish with fried cashews.

Tips:
1) This curry should be enough spicy. However, adjust the amount of red chili powder to give required heat.
2) Kashmiri Red chili powder gives very nice bright red color to the curry. That's why, Kashmiri chili powder has been used for color and normal red chili powder (cayenne) has been used for spiciness.
3) Tadka given at the end is completely optional. This tadka gives reddish shimmery touch to the dish. Another important thing is after adding Kashmiri chili powder to hot oil, pour this tadka immediately. Otherwise chili powder will get burn.
4) Spices given under 'other spices' look very little in quantity but collectively they give light pleasant flavor to the curry. According to preference, adjust the amount of spices.
5) Kashmiri red chili powder gives nice bright red color and flavor to the curry. If its unavailable, use pinch of edible red color.

Khoya matar paneer

khoya matar paneer in Marathi

Time: 35 to 40 minutes
Serves: 2 to 3 persons

Ingredients:
3/4 cup green peas (Frozen)
3/4 cup Khoya, roasted
150 grams Paneer, small cubes (Tip 1)
3/4 cup tomato puree (Tip 2)
1/2 cup milk/ water
1 tsp Ghee
1 small piece of ginger, finely grated
1/2 tsp red chili powder
1/4 tsp cumin seeds (Optional)
1 tsp coriander powder
1/2 tsp cumin powder
7-8 cashews, (reserve few for garnishing)
1 tbsp golden raisins + few more raisins for garnishing
1 tsp sugar
salt to taste
Whole spices - 1 bay leaf, 2-3 cloves, 3-4 Pepper corns, 2 green cardamom, 1 small stick of Cinnamon or 1/2 tsp cinnamon powder (Tip 4)

Method:
1) Heat a skillet. Lightly roast the whole spices. Cloves will puff up and cardamom will pop open. Grind the spices to fine powder.
2) Heat ghee in a pan. Add cashew-nuts, cumin, ginger and tomato puree. Cover the pan and cook for couple of minutes.
3) Add khoya, 1 tsp ground spices and mix well. Try to break as many lumps as you can. However, tiny lumps and grainy texture are expected. Saute until well blended.
4) Add peas and water/milk. Mix well, cover and cook for 4-5 minutes.
5) Now add coriander-cumin powder, sugar, red chili powder, raisins and salt. Cook for couple of minutes.
6) Finally add paneer cubes. Mix well and cook for couple more minutes.
Serve hot.

Tips:
1) When using store bought paneer, cut into cubes. Immerse them into hot water for 2 minutes. Paneer will become soft and there won't be any need to deep fry.
2) If tomatoes are not enough sour, add very little amchoor powder.
3) Mix the gravy well after adding milk to avoid curdling.
4) If using cinnamon powder, do not roast it. Add directly along-with coriander-cumin powder.

Paneer Methi

Paneer Methi in Marathi

Serves: 2 to 3 persons
Time: 25 to 30 minutes

Ingredients:
1 big bunch of Methi, washed and picked
150 gram paneer, small cubes (Tip)
1 small onion, sliced lengthwise
1 medium tomato, medium cubes
1/2 inch ginger
3 to 4 big garlic cloves, roughly chopped
2-3 Black pepper
1 tbsp plain yogurt
1/2 cup cream (Tip)
Tempering: 1 + 1 tbsp Oil, pinch of turmeric
1 tsp Coriander powder
Salt to taste

Method:
1) Heat 1 tbsp oil into a pan. Add black pepper, ginger, garlic and onion. Saute till onion turns translucent. Add tomato and cook till tomato becomes mushy. Let this mixture cool down. Puree without adding water.
2) Finely chop methi leaves. Heat oil into a pan. Add turmeric and methi leaves. Also add 2-3 pinches of salt. Cook uncovered until water content of methi leaves evaporate.
3) Now add tomato- onion puree and yogurt. Stir well and cook for few minutes. Add little more salt and coriander powder.
4) Turn the heat to low (Tip). Add paneer and cream. Also add some water to get the desired consistency. Cook for few minutes.
Serve hot with Chapati, Naan or any Indian bread.

Tips:
1) When using store bought paneer, cut them into cubes and immerse into hot water. Drain the water after 2 minutes. This way, paneer becomes soft.
2) Incase, the cream is unavailable, mix 1/2 cup milk powder to 1/4 cup water without any lumps.
3) Do not add cream when flame is high. High flame will curdle the cream (when mixed with salt).

Navalkol sukhi bhaji

Navalkol Bhaji in Marathi

Time: 25 minutes
Serves: 3 people

Ingredients:
2 medium bulbs of Kohlrabi (Navalkol)
for tempering: 1 tbsp oil, 2 pinches mustard seeds, 2 pinches cumin seeds, 1/4 tsp turmeric powder, 2-3 curry leaves
2 green chilies
2 tbsp fresh coconut
1/2 tsp sugar or to taste
Salt to taste

Method:
1) Peel the Navalkol bulbs and cut into medium cubes.
2) Heat oil into a pan. Prepare tempering by adding mustard seeds, cumin seeds, turmeric powder, curryleaves and green chilies.
3) Add chopped navalkol and salt. Cover the pan and cook till navalkol cubes become tender. Sprinkle little water occasionally. (Tip)
4) Add fresh coconut and sugar. Mix and cook for couple of minutes. Garnish with cilantro.
Serve hot with chapati

Tips:
1) Do not add whole lot of water. Sprinkle couple of tbsp at a time in batches.