Pumpkin Soup

Recipe by : Kannepalli Vijayalakshmi

Serves : 3

Ingredients :

1. Pumpkin (approx. 250 g) peeled and chopped
2. Onion – 1 big , peeled and chopped
3. Garlic – 3-4 pods, peeled
4. Black pepper
5. Maggie Magic Cubes 1/2 (optional)
6. Coconut milk (optional)
7. Salt to taste

Apparatus Required : Mixer Grinder, Pressure Cooker

Method:

1. Pressure cook the pumpkin, onion and garlic for one or two whistles. Let it cool
2. Strain the water (store for later) from the cooked vegetables and grind to fine paste.
3. Add the paste back to the water and add more water according to your desired thickness for the soup.
4. Add the salt, pepper and maggie cube and bring to boil.

Enjoy!

Palak Paneer

Recipe by : Vijayalakshmi Murthy

Ingredients :

1. Palak (spinach) 1 bunch nicely washed, cleaned, dried and chopped
2. Paneer (cottage cheese) 200-300 gms diced
3. Onion 1 big diced
4. Tomatoes 2 diced
5. Ginger 1″ chopped
6. Garlic 5-6 chopped
7. Green chillies 1-2 according to personal spice needs
8. Jeera (Cumin) powder 1/2 tsp
9. Garam Masala 1/4 tsp
10. Ghee/ Butter (according to desired taste) optional
11. Salt to taste

Apparatus Required : Microwave , Mixer Grinder , Kadhai

Method :

1. Microwave the palak, onion, tomato, ginger , garlic and green chillies for 10-12 minutes on medium setting.
2. Blend once cooled till it turns into a smooth paste. You can blend until you achieve your desired consistency. You do not need to add water since the water from the palak and tomato are enough.
3. Heat a kadhai. Add a tbsp of ghee/butter and once hot add the jeera powder, garam masala and then add the pureed palak.
4. To this add the diced paneer and salt according to taste. .

Serving Suggestions :

Serve with hot rotis or paranthas. It also tastes nice with hot steaming rice.

Enjoy!

Mushroom Soup

Recipe by : Sumangal Sansare

Serves : 4

Ingredients :

1. Button mushroom (approx. 200 g)
2. Onion – 1 small
3. Ginger – 1 inch chopped
4. Black pepper
5. Milk 1 cup
6. Corn flour 1 tbsp
7. Butter
8. Salt to taste

Apparatus Required : Mixer Grinder

Method:

1. Wash the mushrooms well and then chop them . You don’t need to chop very fine because you are going to eventually blend everything. Chop the onion as well.
2. In a pan take a stick of butter and saute the onion, mushrooms (keep a few mushrooms aside) and ginger till the onions are nice and pink.
3. Mix the corn flour with water to create a lump free paste and add to the pan. Add a little milk (Only enough to maintain a pasty consistency). Cook till the broth comes to a boil. Keep aside to cool for a while.
4. Blend the entire mixture till it is smooth and then heat a little more. Add milk and water till you achieve the consistency of soup that you desire. Add the remaining mushroom pieces. Bring to boil.
5. Add pepper powder and let it boil. Add salt to taste.

Enjoy!

Masoor dal pulao

Recipe by : Vijayalakshmi Murthy, Ritika Murthy

Ingredients :

1. Ginger 1 inch
2. Garlic 4-5 pods peeled
3. Green Chillies 2
4. Mint leaves 10-15
5. Aloo 1 medium cubed
6. Green Peas 1/2 cup
7. Tomato 1.5 medium cubed
8. Onion 1 medium finely chopped
9. Tej patta (Bay leaf ) 1
10. Dalchini (Cinnamon)  1 inch stick
11. Rice 1 Cup
12. Masoor dal (red lentil whole) 1 cup
13. Elaichi (Cardamom) powdered 1 tsp
14. Haldi powder (Turmeric powder) – 1/2 tsp
15. Vegetable oil 2 tbsp
16. Salt to taste

Apparatus Required : Mixer grinder , Pressure Cooker

Method :

1. Wash the masoor dal till the water runs clear and soak it in fresh water for about an hour. Wash rice till water runs clear.
2. Grind the ginger, garlic, green chillies and the mint into a fine paste.
3. In the cooker or in thick bottomed pan add the oil and once the oil is a little hot add the tej patta and cinnamon to it.
4. Once they start to crackle add the chopped onion to the oil. Saute this till the onions start turning pink and transluscent.
5. Once the onion is cooked add the paste to it.
6. To this now add all the other vegetables. If you like to add other vegetables to your pulav you may add those as well.
7. Cook for some time till the vegetables become soft.
8. Once the vegetables have softened add the rice and masoor dal to the cooker and mix well.
9. Add salt and water and close the cooker . Turn the flame on high and cook for around 5 minutes. If you have been using a pan then cover the pan with a lid and cook for about 15 minutes.
10. Once the rice and dal are cooked sprinkle the elaichi powder over the pulav and mix well.

 

Serving Suggestions :

Serve with cold curd or with raita for a lovely meal.

Enjoy!

Kala vatana (Black Pea curry)

Recipe by : Sumangal Sansare

Ingredients :

1. Kala vatana (black peas) 1 cup
2. Turmeric 1 tsp
3. Sunday Masala/ Red Chilli Powder 2 tsp heaped
4. Vegetable oil 2 tbsp
5. Rai (mustard seeds) 1 tsp
6. Jeera (Cumin seeds) 1 tsp
7. Hing (asafoetida) 1 tsp
8. Onion 1 medium finely chopped
9. Tomato 1 medium finely chopped
10. Garlic paste 1 tbsp
11. Kokam optional
12. Garam masala 1 tsp
13. Coriander to garnish finely chopped
14. Salt to taste
15. Sesame seeds 1tsp (optional)
16. Ghee

Apparatus Required :

1. Pressure cooker.  2. Grinder

Recipe :

1. Wash the kala vanata well till the water runs clear. In a pressure cooker cook the vatana with the haldi and half the sunday masala.
2. Once cooked take a handful of the cooked vatana and grind it to a fine paste in a grinder. We will use this paste later to add thickness to the curry.
3. In a thick bottomed pan or a kadhai add the oil on a medium flame. Once the oil is hot add rai, jeera, hing.
4. Once they start to crackle add onion and cook till the onion turns pinkish and transluscent.
5. Now add the chopped tomatoes and garlic paste.
6. Cook for a little while till the tomatoes turn soft. Add rest of the sunday masala, the vatana paste, garam masala and salt. Cook till the oil starts to separate on the side.
7. Now add the rest of the cooked vatana and mix it nicely with the paste.
8. Now add water and bring to boil.
9. Garnish with coriander leaves.

Enjoy!

NOTE : This can be served with rice or roti .

 

Kheema

Recipe by : Sumangal Sansare

Ingredients :

1. Minced meat 500g (Chicken/Mutton)
2. Garlic – 2 to 3 unpeeled pods
3. Garlic 10-12 pods peeled
4. Green Chillies – 2 for taste
5. Ginger 1 inch
6. Fresh Coriander leaves 200g
7. Onion 2 medium chopped
8. Tomato 1.5-2 chopped
9. Mint 2 sprigs optional
10. Salt to taste
11. Vegetable oil 3-4 tbsp
12. Red chilli powder 2 tbsp
13. Turmeric 1/2 tsp
14. Garam Masala 1/2 tsp
15. Goda Masala 1/3 tsp , optional
16. Green Peas  1/2 cup optional
17. Bay Leaf 1 optional
18. Pepper cons 5-6 optional

Apparatus Required :

1. Mixer Grinder

Method :

1. Grind the ginger , peeled garlic , green chillies , coriander and mint in a mixer.
2. Marinate the meat in the above mixture. Since it is minced meat you need not marinate it in advance.
3. In a wok heat the oil and once it is warm crush the unpeeled garlic and add to oil. If you have bay leaf and pepper cons add those as well.
4. Once the garlic pods turn slightly brown add the onion to it. Cook till onions start turning pink and translucent.
5. Now add the chopped tomatoes . To this add red chilli powder, turmeric, garam masala ,goda masala and salt.
6. Once the onion and tomatoes have started to cook and start turning to a paste form add the peas and let it cook for 5 minutes.
7. Add the minced meat to this and cook for 10 minutes while mixing the contents gently.
8. Garnish with chopped coriander leaves.

Note :

1. Tastes great with nice warm pao . It can also be had with rotis or bread.

ENJOY!

 

Methi Thepla

Recipe by : Sumangal Sansare

Ingredients :

1. Methi ( Fenugreek leaves) 1 cup
2. Atta ( Wheat flour) 1 cup
3. Besan ( Chickpea flour) 1 cup
4. Green Chillies 2
5. Adrak (Ginger) 1 inch
6. Dhaniya (Coriander leaves) 1/2 cup
7. Dhaniya powder (roasted coriander seed powder) 1 tbsp
8. Jeera powder (roasted cumin powder) 1 tbsp
9. Gur (Jaggery) 1 tbsp
10. 1 Lemon / Curd (depending on availability or choice) for tanginess
11. Vegetable oil 1tbsp
12. Salt to taste
13. Sesame seeds 1tsp (optional)
14. Ghee

Apparatus Required : Grinder, Rolling pin and a flat pan(tava) to roast the theplas.

Recipe :

1. Keep aside a handful of methi leaves and add the rest to a mixer along with he green chillies, coriander , ginger and gur. Crush till it is a fine paste. Add some water if required.
2. Chop the remaining methi and add the atta and the besan to this . Add the rest of the ingredients(including the crushed methi) in this vessel till you get a firm dough.
3. Make small balls from this dough and roll it out into a circular roti shape.
4. On a heated tava place the rolled out dough to roast. Add some ghee to avoid the thepla from sticking to the tava while adding a wonderful flavour.
5. Roast thepla on both sides.

Enjoy!

NOTE : This can be served with curd/yoghurt or can be had with ketchup or tomato pachidi.

 

Missal Pav

Recipe by : Sumangal

Ingredients :

1. Onion 1 medium
2. Alu (potato) 1 medium
3. Red Chilli powder 1tsp
4. Garam Masala 1 tsp
5. Imli (Dry tamarind) 1 tbsp
6. Gur (Jaggery)
7. Haldi (turmeric) 1/2 tsp
8. Salt to taste
9. Farsan
10. Matki ( Moth bean) 1 cup
11. Lemon
12. Onion 1 large chopped
13. Oil (1 tbsp) diced
14. Chopped coriander to garnish

Apparatus Required : Pan/Kadhai, Colander to set up a double broiler or a double broiler

Recipe :

For Matki:

1. Soak the bean overnight and then remove the water in the morning allowing the legume to sprout.
2. Set up the double broiler. Add some salt to the sprout and let it steam.

For Kath:

1. Heat some water(2 tbsp) and soak the tamarind in the water.
2. Heat the oil in a pan.
3. Add the onion and potato to the oil.
4. Once the potato softens a little bit add red chilli powder, haldi, garam masala, gur, the soaked tamarind into the pan.
5. Add water and let boil.

How to serve :

Take some steamed sprouts, add the kath and some farsan . Garnish with chopped onions and coriander and squeeze lime over this mixture. Tastes best with pav (buns)

Enjoy!

 

 

Pithla

Recipe by : Monika

Ingredients :

1. Oil
2. Rai (Mustard seeds) 1tsp
3. Jeera (Cumin seeds) 1tsp
4. Garlic (3-4 sliced)
5. Haldi (Turmeric powder) 1/2 tsp
6. Red Chilli powder / Green Chillies depending on how spicy you want it
7. Onion 1.5 medium approximately finely chopped
8. Water (1.5 glass)
9. Besan (Chickpea flour 1 cup)
10. Salt to taste
11. Coriander to garnish

Apparatus Required : Saucepan , whisk

Recipe :

1. Heat oil in the pan and add the rai and jeera .
2. As soon as the rai and jeera start to become golden brown, add the garlic and onion to the pan.
3. Add green chilli or red chilli powder (whichever is available or according to taste) , turmeric and salt .
4. Once the onion is slightly cooked and the oil starts leaving the sides add water and let it boil.
5. Once the water has come to boil slowly start adding the besan while continuously whisking the contents of the pan to avoid formation of any lumps .
6. The dish is ready when you reach a slightly runny consistency.
7. Garnish with loads of coriander and lime.

Enjoy!

NOTE :

1. The main flavour of the dish comes from the garlic and the coriander adds oodles of flavour.
2. This dish is perfect for a quick fix and can be eaten with both roti or steamed rice.
3. Add a little bit of crunch by adding chopped raw onions on the side.

 

Broccoli Soup

Recipe by : Sumangal Sansare

Ingredients :

1. Broccoli (approx. 150g) for 4 people
2. Garlic – 4 to 5
3. Black pepper
4. Fresh Coriander leaves (dhaniya patta)
5. Maggi Cubes Veg 1 optional
6. Green chilli 1 optional
7. Salt to taste

Apparatus Required : Mixer Grinder

Method:

1. Cut the broccoli into small pieces (check for small worms because they tend to be there) and then boil with garlic for approximately 10 mins.
2. Once boiled let it cool for a bit.Take out the broccoli and garlic pieces from the water and then grind with coriander leaves. If you like your soup spicy add the green chilli (otherwise the pepper helps in adding a little spice and is sufficient). Add some water to get a very fine smooth paste.
3. Take the paste and mix it with the water that was previously used to boil the broccoli.
4. Add Maggi Cubes and pepper powder and let it boil. Add salt to taste.

Note:

1. You can also add chopped mushroom or sweet corn in case you want some variation.
2. Excellent for proteins.

Enjoy!