Kadali Bhaja ( Raw banana fry )

Cooking Time Required: 10-15 mins

Ingredients:

• 1-2 Raw bananas
• 2 red chillis 
• 1/5 tsp pancha-phutana 
• 1/5 tsp turmeric
• 2-3 tsp oil 
• salt to taste
• 1/2 tsp jeera-lanka powder

Preparation: Peel and cut the banana into long strips about 5-6 mm thick. Add salt and turmeric and mix well. Keep aside for 10 mins.



















Cooking: Heat 1 tsp oil in a pan. Add the pancha phutana and red chillis ( broken into pieces ). Add the banana pieces and stir fry for 1-2 mins.

Add half cup of water And cover with a lid. Allow to cook till 10 min or till the banana is done.



















Uncover and add the remaining oil on the sides of the pan . Stir lightly.

Allow the bananas to turn slightly reddish/brown .
Remove from pan,  sprinkle the jeera lanka powder all over the bananas and serve hot.

Kakharu Chana Dali Tarkari ( Pumpkin-Chana dal )

Cooking Time Required: 20-25 mins
Cost of Preparation: 50-60 Rupees


Ingredients: Pumpkin ( 1 cup, cut into small cubes ), potato ( 1 cup, cut into small cubes ), chana dal ( 1 cup ), paneer ( 100 gm ), onion ( 1 no, medium sized ), cumin seeds ( 1/3 tsp ), coriander seeds ( 1/2 tsp ), cinnamon stick ( 1/4 inch ), bay leaf( 1 no. ), cardamon ( 1 no ), red chillis ( 3 nos ), salt , turmeric, oil ( 3 tsp ), pancha-phutana ( 1/3 tsp), ghee ( 1 tsp ), garam masala ( 1 pinch ).

Preparation: Grind one half of the onion along with all other spices except for the red chillis, bay leaf and turmeric. Cut the other half into small pieces.

Soak the chana dal for 5-6 hours before cooking.

Cooking: Fry the paneer pieces for 3-4 mins in a pan.

Boil water with salt and turmeric in a vessel. Add the fried paneer pieces to the boiling turmeric water. Boil for 5-6 mins.

Wash the chana dal and boil in a pressure cooker for 1-2 whistles.
Keep aside.

Heat the oil in a wok. Add the pancha-phutana, red chillis and bay leaf. Follow with the finely cut onion pieces.

Fry till the onions turn translucent. Add the masala paste along with a little salt and cook for 5-6 mins till the paste starts to leave the sides of the wok.

Add the potatoes and pumpkin pieces. Fry till it is half cooked. Add the chana dal and cook for a few mins.

Add the paneer pieces along with 1 cup of water. Cover with a lid.

Boil for 4-5 mins till the excess water is absorbed . Drizzle with 1 tsp ghee and a pinch of garam masala. Remove from the stove and keep coveed for 5 mins.

Serve hot with rotis.


Note - Skip the onions during the fasting days.

Lau chopa bara / pakoda

Cooking Time Required: 10-15 mins
Cost of Preparation: 15-20 Rupees


Ingredients: Lau chopa ( bottle gourd peels, 1 cup ), besan ( gram flour , 1 cup ), onion ( 1 small ), jeera-lanka powder ( 1/3 tsp ), curry powder ( 1/5 tsp ), green chillis ( 1-2 nos ), finely cut coriander leaves ( 2 tsp ), oil for deep frying, salt, baking powder ( 1 pinch ).

Preparatiion: Wash the peels and cut into thin strips.

Take the besan, curry powder, jeera-lanka powder , baking powder and salt in a mixing bowl along with a little amount of water. The paste should be of a thick consistency.

Add the finely cut lau peels, green chilli, coriander leaves and onions to the paste and mix well.


























Cooking: Heat the oil in a wok.

Shape the paste into small balls and add to the wok in batches . Fry till the balls turn a uniform golden brown on all sides .

Remove from the wok and keep on a blotting paper.

Serve hot as a snack with tomato sauce.

Bottle Gourd

Moist Lemon Cake

Cooking Time Required: 1 hr
Cost of Preparation: 55-65 Rupees


Ingredients:
For the cake: Maida ( flour, 2 cups ), eggs ( 4 nos), cooking butter ( 1 1/4 cup ), castor sugar ( 1 cup ), baking powder ( 2 tsp ), lemon juice ( 2 tsp ), milk ( 1/2 cup), rind of 1 green lemon ( grated )/lemon essence ( 4-5 drops ).


For the syrup: Sugar( 3 tbs ), lemon juice ( 1/2 cup).


Preparation: Beat the sugar and cooking butter for 5 mins .

Break all the eggs into one bowl and beat well. Add to the sugar and butter mixture and beat for 2 mins.

Fold in the flour and baking powder in batches along with the milk till no lumps remain.

Add the lemon juice and grated rind/lemon essence at the end. Beat for 5-6 mins.


Cooking: Pre-heat the oven to 180 degrees.

Grease the baking tray with butter. Sprinkle some flour to prevent the cake from sticking to the sides.

Pour in the batter and place inside the oven for 30 mins.

Remove the cake from the oven when it is still hot and cut it into pieces of desired size without removing it from the baking tray.

Boil the lemon juice and sugar in a thick bottomed saucepan till the sugar dissolves.

Pour the lemon syrup into the cuts or gaps between the pieces using a spoon. Cover the baking tray with a thick plate and allow to stand for 5 mins.

Uncover and allow to cool down.

Stuffed Papaya Paratha

Cooking Time Required: 20-25 mins
Cost of preparation: 30-35 Rupees

Ingredients: Flour ( sufficient for 8 rotis ), raw papaya ( 100 gms ), ajwain ( 1 tsp ), red chilli powder ( 1/2 tsp ), salt, ghee ( 2 tsp ), cooking butter/nutralite for frying the parathas.

Preparation: Knead the flour into a soft dough. Cover with a moist cloth and keep aside.
Peel and finely grate the papaya .















Cooking: Heat 2 tsp ghee in a wok. Add the ajwain followed by the grated payaya. Sprinkle salt and red chilli.

Cook for 8-10 mins till the papaya is cooked. Remove from stove and keep aside to cool down.

Make small balls out of the dough. Roll into small chappatis.

Spread the papaya stuffing over a chapati. Put another one over it. Roll the sides and join the rotis.

Heat a pan. Add 1-2 tsp of nutralite butter. Add the parathas and fry till done on both sides.

Serve with more butter/pickle/chutney.

Lauki ki Burfi ( Lau burfi )

Cooking Time Required: 15-18 mins
Cost of preparation: 15-20 mins


Ingredients:

• 2 cups lauki/bottle gourd pulp
• 1-2 tbsp sugar (adjust as per taste)
• 2 tsp ghee  
• 1 tbsp sweetened condensed milk
• 4-5 almonds

Preparation: Ground the lau into a smooth paste in a mixer-grinder. Do not throw away any excess water.

Cooking: Heat 1/ tsp in a wok. Cut the almonds into small pieces and add to the wok. Fry lightly and remove from wok.

Pour the remaining ghee into the wok. Add the lau/lauki paste. Cook till the ghee leaves the sides of the wok ( takes about 8-10 mins ).

Add the sugar and condensed milk at this stage . Cook for 2-3 mins till the sugar gets dissolved.
Add the fried almonds and remove from the fire. Allow to cool down slightly.

Take a steel thali/plate and spread the paste into a uniform layer having a thickness between 5-8 mm. Refrigerate for 1 hour.

Remove from the fridge and cut into desired shape. Serve .

Note : This makes for 4-5 burfis.

Besara dia maccha munda

A delicious curry of fish head with a garlicky mustard paste !!!

Cooking Time Required: 20-25 mins
Cost of Preparation: 30-35 Rupees

Ingredients: Bhakura Maccha munda ( fish head ), potato ( 1 no., medium ), tomato ( 1 no., large ), mustard seeds ( 1 tsp ), garlic flakes ( 10-12 nos ), green chillis ( 2 nos ), mustard oil ( 3 tsp ), salt, turmeric.

Preparation: Grind the mustard seeds and half of the garlic flakes into a smooth paste.

Peel and cut the potato into small cubes. Cut and de-seed the tomato .

Cooking: Wash the maccha munda and add salt and turmeric to it.

Heat 2 tsp of oil in a pan. Add the maccha munda. Fry it on both sides . Crush into small pieces in the pan and fry for some time till the pieces turn crispy.

Remove the fried fish from the pan.

Heat 1 tsp of oil in a wok. Add a few mustard seeds along with the green chillis. Add the potato pieces and fry till half cooked.

Add the mustard paste, crushed garlic flakes, tomato pieces, salt and turmeric along with a cup of water.

Cover with a lid and allow to cook on a low flame. Simmer till all the water evaporates.

Serve with rice.

Quick Noodles Soup ( with Maggie noodles )

Cooking Time Required: 10-15 mins
Cost of preparation: 20-25 rupees
Serves: 4

Ingredients: 1 packet instanat noodles ( i have used maggie masala flavour ), cauliflower ( 1 cup, cut into very small pieces ), garlic flakes ( 7-8 nos ), chopped coriander stem ( 1 tsp ), onion ( one half of a small onion ), olive oil ( 1 tsp ), salt, pepper powder .

Cooking: Heat 1 tsp oil in a wok. Add the finely chopped onion and fry till translucent.

Add the chopped garlic flakes and coriander stem followed with the cauliflower pieces. Stir fry for 3-4 mins.

Add 4-5 cups of water and salt.

When the water begins to boil, add the noodles ( broken into small pieces ) and 1/3rd of the masala ( masala quantity can be varied according to ones preference ).

Boil for 8-10 mins .

Sprinkle with peppercorn powder and serve hot.

Corn-Peas pulao with Fried chicken and Apple raita

Cooking Time Required: 30-40 mins
Cost of Preparation: 150-160 rupees
Serves : 2

For the Corn-Peas pulao:

Ingredients: Basmati rice ( 2 cups ), corn ( 1/2 cup ), green peas ( 1/2 cup ), coriander stems ( cut into small pieces, 1 tsp ), jeera ( 1/2 tsp, optional ), jeera-lanka ( roasted cumin-chilli ) powder ( 1/2 tsp ), chilli powder ( 1/3 tsp ), star anise ( 2-3 nos), javitri ( 1-2 flowers ), ghee ( 1-2 tbs ), salt.


Cooking: Boil the basmati rice using sufficient water ( 4-5 times the quantity of rice ) in a open vessel. Add salt, star anise, javitri and 1 tsp ghee to the water.

Cook the rice for 10-12 mins or till it is almost done. Strain all the water and keep aside.

Heat the remaining oil in a wok/pan . Add the jeera, followed by the coriander stems, green peas and corn with a pinch of salt. Stir fry for 2 mins.

Now add the jeera-lanka powder and red chilli powder. Add the strained rice after 30 secs.

Mix well. Add more salt if desired.

Keep covered for 2-3 mins.

For the Fried Chicken:

Ingredients: Chicken legs ( 2 nos ), lemon juice ( 1 tsp ), thick curd ( 1 tsp ), chicken tandoori masala ( 2/3 tsp ), coriander powder ( 1/2 tsp ), cumin powder ( 1/2 tsp ), chilli powder ( 1/3 tsp ), ginger garlic paste ( 1/2 tsp ), turmeric ( 1 pinch ), onion ( 1 no., small ), garam masala ( 1/4 tsp , optional ), salt, oil ( 3-4 tsp ).

Preparation: Mix all the ingredients into a thick paste except for the chicken legs, onion and oil.

Make small cuts/slits into the chicken legs . Rub the paste all over and keep in the fridge to marinate for 5-6 hours ( 1-2 hrs will also suffice if you do not have time ) .

Grate the onion and keep aside.

Cooking: Heat the oil in a wok. Add the onion paste and fry till it turns brown. Add the marinated chicken.

Stir for 2-3 mins and add a little it of water. Cover with a lid for 5 mins.

Uncover and stir fry till the chicken is done. Remove and keep on a bloting paper to absorb excess oil.


For the Apple Raita :

Ingredients: Apple ( 1 no. ), yogurt/curd ( 5-6 tbs ), jeera-lanka powder ( 1/3 tsp ), roasted coriander powder ( 1/5 tsp ), sugar ( 1 tsp ), salt.

Preparation: Beat the yougurt with salt, sugar , coriander powder and jeera lanka powder, Add water to get desired consistency.

Cut the apple into small pieces . Add to the yogurt and mix well.

Serve with the corn-peas pulao.

Patra Bhajja (Bandha Kobi Chilli)

Cooking Time Required: 10-15 mins
Cost of Preparation: 40-50 Rupees

Ingredients: Bandha Kobi/Cabbage ( 1 no., small ), onion ( 1 no., large ), ginger ( 1 inch , cut into thin strips ), red chilli powder ( 1 tsp ), tomato sauce ( 2-3 tsp ), soya sauce ( 1/2 tsp ), salt, oil ( 3-5 tsp ).

Prepparation: Cut the onion into thin long pieces. Similarly, cut the cabbage into thin strips and remove the thick stems .

Cooking: Heat the oil in a frying pan. Add the ginger pieces followed by the onion . Fry till the onion turns translucent.

Add the cabbage pieces along with the red chilli powder. Fry till the cabbage is almost done .

Sprinkle the salt, tomato sauce and soya sauce. Fry for 3-4 mins.

Serve hot.

Cabbage

Chinguri Sukhua Chura

Cooking Time Required: 10-15 mins

Ingredients -

• 2 cups dried shrimp (chingudi sukhua)
• 3 dry red chillis
• 7 garlic flakes
• 2 green chillis
• 1 tsp mustard oil
• 1 small onion
• 1 tsp chopped cilantro
• Salt to taste

Preparation: Wash and drain the prawns . Crush the garlic flakes .

Cut the onions and green chillis into small pieces.

Cooking: Heat 1 tsp of oil in a wok. Break the red chillis into 2-3 nos and add to the wok along with the crushed garlic flakes.

Fry till the prawns become crispy .


















Remove from the wok and crush the prawns with a rolling pin. Add the onions and green chillis. Sprinkle a few drops of mustard oil and salt. Mix well .

Serve with pakhala/ rice and dal .

Note: One can also make this preparation with fresh small prawns.
Crush in a grinder for 5-6 secs instead of using a rolling pin.


Shrimp