urati Kadhi A very easy & tasty main dish, goes well with steamed rice in Gujarati cuisine !!

Serves: 3 Ingredients For besan – curd mixture: 2 tablespoon gram flour (besan / kadala maav) 200 ml curd ¼ teaspoon turmeric powder ½ teaspoon salt 1 cup (200 ml water) Method Blend curd, gram flour, turmeric powder and salt in a blender or Tupperware quick shaker until creamy and smooth. Finally, add 1 cup ( 200 ml) water and blend again well. Other ingredients 1 green chilli ½ - inch piece chopped ginger 1 teaspoon sugar 4 curry leaves 1 teaspoon oil / ghee 1 teaspoon cumin seed powder (jeera powder) Method Make a smooth paste of green chilli and chopped ginger. In a bowl, mix blended gram flour – curd mixture, ginger – chilli paste, sugar and curry leaves. Gently mix well and cook on a low heat for 10 – 12 minutes. Stir occasionally. In a small pan, heat ghee or oil. Add jeera powder and stir well on a low heat for 30 seconds. You will get a nice aroma. Pour this seasoning over kadhi and serve with steamed rice.

Gujarati Style Khichdi Serves: 3 Please use same measuring cup to measure dal, rice and water. You will need 1 cup rice (100g) 1 cup moong dal / split yellow gram(100 g) 1 teaspoon ghee 1/2 teaspoon jeera (cumin seeds) 1 green chilli (dark green color) 1/2 inch ginger, finely chopped 6 peppercorns 1 stick cinnamon 1/4 teaspoon asafoetida (hing) 1/4 teaspoon turmeric powder 1/2 teaspoon salt (or to taste) 5 cups hot water Method Wash and soak the moong dal and rice together for 15 minutes. Drain out water. In a large pan, heat 1 teaspoon ghee. Add cumin seeds and fry till fragrant. Add chopped green chilli, ginger, cinnamon, peppercorns, asafoetida and turmeric powder. Saute well on a low to medium heat for 2 - 3 minutes or until crisp. Add drained rice and dal. Mix well.

Add boiled water (5 cups) to the rice - dal - seasoning mixture. Add salt to taste. Cover with a lid and cook on a low heat for about 25 minutes or till the khichdi is slightly mushy. Serve hot with ghee (Please remove chopped green chillies when serving).

Tomato Paneer Curry (Easy & Homestyle method) A tasty paneer curry, made of minimum ingredients. Goes well with rotis / pulao / ghee rice / rice … Serves: 2 - 3 Ingredients 1 tablespoon oil 1 onion, finely sliced or chopped ½ teaspoon red chilli powder 1 teaspoon coriander powder ¼ teaspoon turmeric powder 2 tablespoon tomato puree 1 cup (200 ml) water ½ to ¾ teaspoon salt (or to taste) 200 g paneer, cut into desired shape and size 3 teaspoon (1 tablespoon) fresh cream 1 teaspoon chopped coriander leaves Method Dilute red chilli powder, coriander powder and turmeric powder in 1 tablespoon water. Keep it ready (spice mix). Heat 1 tablespoon oil in a pan / kadai. Add chopped / sliced onions and fry till golden color on a medium to low heat. Add diluted spice mix and stir on a low heat for 2 – 3 minutes until the raw smell goes. Add tomato puree, 1 cup (200 ml) water and salt to taste. Cover with a tight lid and cook on a medium to low heat for 10 – 12 minutes until slightly thickens. Add paneer pieces and mix well. Cover with a lid and cook again for another 5 -7 minutes until done and softened.

Finally, add 2 – 3 teaspoon fresh cream (do not boil again). Mix well. Sprinkle chopped coriander and consume immediately with rotis / pulao / rice …

Tomato Egg Curry (Easy & Homestyle method) A tasty egg curry, made of minimum ingredients. Goes well with rotis / pulao / ghee rice / rice … Makes: 2 serving bowl Ingredients 1 tablespoon oil 1 onion, finely sliced or chopped ½ teaspoon red chilli powder 1 teaspoon coriander powder ¼ teaspoon turmeric powder 2 tablespoon tomato puree 1 cup (200 ml) water ½ to ¾ teaspoon salt (or to taste) 2 boiled eggs 2 – 3 teaspoon fresh cream 1 teaspoon chopped coriander leaves Method Dilute red chilli powder, coriander powder and turmeric powder in 1 tablespoon water. Keep it ready (spice mix). Heat 1 tablespoon oil in a pan / kadai. Add chopped / sliced onions and fry till golden color on a medium to low heat. Add diluted spice mix and stir on a low heat for 2 – 3 minutes until the raw smell goes.

Add tomato puree, 1 cup (200 ml) water and salt to taste. Cover with a tight lid and cook on a medium to low heat for 10 – 12 minutes until slightly thickens. Switch off the heat. Finally, add 2 boiled eggs and 2 – 3 teaspoon fresh cream (do not boil again). Mix well. Consume this curry after half hour. Then it will absorb all the flavours and creamy too. Sprinkle chopped coriander when serving. Shahi Paneer with Tender cashew nuts or Bibbe / Bee galnu Shahi Paneer A rich paneer curry with tender cashew nuts. Best with Naans / Rotis / Pulao … Serves: 3 Ingredients 1 tablespoon oil 1 onion, finely sliced 1 tablespoon thick ginger – garlic paste (fresh and homemade) ¾ teaspoon red chilli powder 1 teaspoon coriander powder ¼ teaspoon turmeric powder 1/4 teaspoon clove powder (2 pinches) 1/4 teaspoon cinnamon powder (2 pinches) 1/4 teaspoon nutmeg powder (2 pinches) 1 tablespoon + 1 teaspoon (or 4 teaspoons) tomato puree ½ cup (100 g or 1 tea cup) tender cashew nuts (bibbe / harvi bee) ½ teaspoon salt (or to taste) ½ cup (100 ml) water 200 g paneer (cottage cheese), cut into cubes or desired shape 1 – 2 tablespoon fresh cream 2 teaspoon chopped coriander leaves Method

Dilute red chilli powder, coriander powder and turmeric powder 1 tablespoon of water and keep aside. Heat oil in a pan. Add sliced onions and fry till golden color on a medium to low heat. Add thick ginger – garlic paste. Stir well on a low heat for 2 – 3 minutes or until the raw smell goes. Add diluted red chilli – coriander – turmeric powder mix. Stir well on a low heat for 2 – 3 minutes or until thickens/ well combined with onion and ginger - garlic paste. Add clove powder, cinnamon powder and nutmeg powder. Mix well. Add tomato puree and mix well. Add tender cashew nuts (bibbe / bee), salt to taste and ½ cup (100 ml) water (Cooking time of tender cashew nuts and paneer is different. Cashew nuts need more cooking time). Cover with a tight lid and cook on a medium to low heat 15 minutes or until the cashew nuts are soft. Add paneer pieces, cover again and cook on a low to medium heat for 7 minutes or until done and paneer pieces soft / gravy thickens. Add thick fresh cream (1 – 2 tablespoon) and sprinkle chopped coriander leaves. Consume immediately with Naans / Rotis / Pulao …

Homestyle Spicy Aloo Jeera A tasty side dish with Rotis !!! Serves: 3 Ingredients 1 tablespoon oil 1 onion, finely sliced 75 g shallots (or 20 nos) (chuvannulli / small onion / saanu piyyavu), chopped 2 teaspoon jeera (cumin seeds) ½ teaspoon red chilli powder ¼ teaspoon turmeric powder 3 potatoes, cut into desired shape and boil separately (peel off the skin)

½ teaspoon salt (or to taste) 1 teaspoon chopped coriander leaves Method Make a fine paste of chopped shallots and jeera in a small mixer bowl. Do not add water when making paste. Keep aside. Heat oil in a pan / kadai. Add sliced onion and fry till golden color on a medium to low heat. Add shallot – jeera paste. Stir well on a low heat for 3 – 4 minutes. Add red chilli powder and turmeric powder. Stir on a low heat for 2 – 3 minutes. Add separately boiled potatoes and salt to taste. Mix all the ingredients well. Cover with a tight lid and cook on a low heat for 10 – 12 minutes or until done / masala mixture well coated on potatoes. Sprinkle chopped coriander leaves. Serve hot with rotis.

Hing Dal A tasty and nutritious low calorie dal. Goes well with Rice and Rotis . Easy to prepare with minimum ingredients. Serves: 2 – 3 Ingredients 2 teaspoon ghee / oil 1 teaspoon cumin seeds (jeera) ¼ teaspoon hing (asafoetida) ½ cup (100 g) moong dal (split yellow dal) 1 green chilli, slit lengthwise ½ teaspoon turmeric powder ½ teaspoon salt (or to taste) 1 ¼ cup (250 ml) water 2 teaspoon chopped coriander leaves (optional) Method

Wash and soak moong dal in 2 cups of water for half an hour. Drain out water. Heat oil / ghee in a pressure cooker on a low heat. Add jeera (cumin seeds) and fry on a low heat until fragrant and light brown color. Add hing and stir well on a low heat. Add drained moong dal and fry for 2 – 3 minute. Add green chilli and turmeric powder. Stir well for 2 – 3 minutes. Add salt to taste and 250 ml water (1 ¼ cup). Close pressure cooker and cook on high heat for 3 whistles. Switch off the heat. Allow the cooker to cool naturally. Open the lid and gently mash boiled hing dal. Sprinkle ghee (optional) and chopped coriander laves. Serve hot with rice or rotis. Sindhi Style Methi Aloo A tasty side dish in Sindhi cuisine. Goes well with rice / rotis !! Serves: 3 Ingredients 1 tablespoon oil 8 flakes garlic , chopped fine 1 teaspoon cumin seeds (jeera seeds) ½ teaspoon turmeric powder ¾ teaspoon coriander powder ½ teaspoon red chilli powder 1 tablespoon water 2 tablespoon coriander leaves , chopped fine 1 bunch methi ( fenugreek ) leaves , chopped fine (1 bunch big size leaves or 3 bunches small size leaves) 100 g tomatoes (2 small or 1 big), chopped 3 potaoes (medium size), peel off the skin and cut into roundels and boil separately Salt to taste (or ½ teaspoon) Method

Peel , and cut the potatoes into 1/4 - inch thick roundels and boil separately and reserve 1/ cup stock. (or pressure cook with ½ cup (100 ml) water, ½ teaspoon salt and ½ teaspoon turmeric powder. Pressure cook on high heat for 3 whistles. Switch off the heat. Reserve ¼ cup stock). Wash and clean methi leaves. Drain out water and chop finely. Keepit ready. Dilute red chilli powder, turmeric powder and coriander powder in 1 tablespoon water and keep aside (spice mix). Heat oil on a medium heat in a wide pan. Add jeera and fry on a low heat for 1 minute until fragrant. Add chopped garlic and sauté for 2 – 4 minutes until light golden color. Add diluted turmeric powder, coriander powder and red chilli powder mix. Saute on a low heat for 2 minutes. Add coriander leaves and methi leaves and sauté for five minutes. Add the chopped tomatoes and fry well. Add separately boiled potatoes, salt to taste and ¼ cup stock. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 10 – 12 minutes or until done / masalas well coated on potatoes / a thick gravy. Serve hot with Rice / Khichdi / Rotis .. Paneer Bhurji A delicious side dish with Rotis !! Serves: 3 – 4 Ingredients 1 tablespoon oil 1 onion, finely chopped 1 green chilli, finely chopped 2 teaspoon thick ginger – garlic paste 1 tomato, finely chopped ¾ teaspoon red chilli powder 1 ½ teaspoon coriander powder ½ teaspoon turmeric powder

1 tablespoon water 200 g paneer (cottage cheese), crumbled or grated ½ teaspoon salt (or to taste) 1 teaspoon chopped coriander leaves Method Dilute red chilli powder, coriander powder and turmeric powder in 1 tablespoon water and keep it ready (spice mix). In a pan, heat oil. Add finely chopped onion and fry on a medium to heat until golden brown. Add chopped green chilli and fry well. Add ginger – garlic paste and stir well on a low heat for 2 minutes until the raw smell goes. Add chopped tomato and fry well until thickens. Add diluted spice mix and sauté on a low heat for 2 – 3 minutes until the raw smell goes and thickens / well blended with tomato and red in color. Add crumbled or grated paneer and salt to taste. Mix all the ingredients well. Do not add water to cook. Cover with a tight lid and cook on a medium to low heat for 8 – 10 minutes or until done / paneer softens. Sprinkle chopped coriander leaves. Consume immediately with Rotis. Aloo Jeera A delicious dish in North Indian cuisine, made potatoes and spices. Fantastic combination as a side dish with Rotis !!! Basic recipe adapted from Vanitha Magazine !!! Serves: 2 – 3 Ingredients 300 g potatoes (3 big size or 4 small size, cut into desired shape and size and boil separately or 9 – 10 baby potatoes) 2 teaspoon oil 2 teaspoon jeera (cumin seeds) ½ teaspoon jeera powder 2 teaspoon crushed peppercorn 1 dried red chilli, broken

4 curry leaves 1 green chilli, slit lengthwise ½ teaspoon turmeric powder (optional – turmeric powder will give a golden color) ½ teaspoon salt (or to taste) 1 teaspoon lemon juice 1 teaspoon chopped coriander leaves Method In a pan or kadai, heat oil. Add jeera and fry on a low heat until fragrant and light brown color. Add jeera powder and crushed peppercorn. Stir well for 2 minutes on a low heat. Add broken red chilli, curry leaves and green chilli. Fry for 2 - 3 minutes on a low heat or until crisp. Add turmeric powder (optional), salt and lemon juice. Mix well and stir well on a low heat for 1 minutes. Add separately boiled potato cubes . Mix all the ingredients well. Cover with a tight lid (sprinkle very little water- 1 tablespoon if required) and cook on a low heat for 10 minutes or until done / potatoes well coated with all the spices and jeera. Sprinkle chopped coriander leaves and serve as a side dish with rotis / rice..
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