Gobi Ka Paratha

Recipe Type: Indian (Punjabi)                                                   Yield: 4
Preparation Time: 30 mins                                                         Cook time: 15mins


Ingredients:

For chapati (bread) dough:
2 Cups of Wheat Flour
3/4 Cup of Water
1 Tsp salt

For stuffing:
500g of cauliflower
2 tsp of salt
3 tsp of chilly powder
2 tsp of cumin powder
2 tsp of coriander powder
2 tsp of asafoetida
2 tsp of cumin seeds
1 tsp of garam masala
1 tsp of turmeric powder
2 tbsp of butter

Method:

Preparation of bread dough:
1.Prepare chapati dough mixing following ingredients: wheat flour, salt, water,  and 2 drops of oil.
2.Mix well and make a soft dough.
3. Pinch out a nice big ball out of the dough. Make a round shape.

Preparation for the stuffing:
1. Grate the cauliflower.
2. Add salt to the grated cauliflower. Keep it for 15 mins.
3. Squeeze and  remove the water content from the cauliflower.
4. Now add cumin seeds, cumin powder, coriander powder, asafoetida, garam masala, chilly powder, and turmeric powder. Mix well.
5. Divide the filling into equal lemon - sized balls.

Preparation for Bread (paratha):

1. With help of rolling pin flatten the dough into a small (thick) round shape.

2. Fill the stuffing.

3. Close the opening at the top.

4. Roll out to a 5" roundel.
5. Fry it in a pan. Add 1/4 tsp of butter while frying, cover it with a lid.
6. Serve hot with curd and pudina chutney.

Raw Jackfruit Flitters.

Recipe Type: Indian                            Yield: 2
Preparation Time: 30mins.                   Cook Time: 20mins.

Ingredients:
100g of Raw Jackfruit
2 Tsp Salt
6 Byadagi Chilies
2 Tsp of Asafoetida
2 Garlic Cloves
1" of ginger
2 Tbsp of soaked white rice
1 Tsp of tamarind paste

Method:

Cut the raw jackfruit into thin slices. Add salt, 1 1/2 cup of water. Cook it in cooker. Switch off the gas after 2 whistles.

For Masala (guli): 
Add all these ingredients into a mixer jar. Byadagi chilies, asafoetida, tamarind paste, garlic cloves, ginger, little water.
Make its paste.

1. Now remove all water content from the raw jackfruit using a sieve.

2. Apply ground masala to the cooked raw jackfruit.
3. Marinate the raw jackfruit for 20 mins.

4. Heat a pan. Add 4 spoons of oil. Cook these marinated raw jackfruits both sides on a low flame.

Gobi Manchurian

Recipe Type: Indian Chinese                                                                       Yield: 2
Preparation Time: 15 mins                                                                          Cook Time: 20 mins

Ingredients:
10 Cauliflower Florets
1 Onion
Half of bell pepper
2 Tsp of soya sauce
3 Tbsp of Tomato ketchup
1 Tsp of chilly sauce
1/2 Cup of rice flour
1/2 cup of corn flour
2 Tsp of chilly powder
1 Tsp of salt
1 Tbsp of coriander leaves.
1/2 cup of water
6 chopped garlic cloves

Method

In a bowl add rice flour and corn flour, salt and chilly powder. Now add half a cup of water. Mix well. Prepare a thick batter.
Dip the washed, dried cauliflower floret in the batter and deep fry it.

For sauce preparation:
1. Heat a pan. Add chopped onion. Fry till it becomes transparent.

2. Now add chopped bell pepper and garlic cloves. Fry for 3 mins.
3. Add soya sauce, tomato ketchup and chilly sauce. Mix well.

4. Finally add fried cauliflower florets. Cook for another 3 mins.
5. Garnish with coriander leaves.

Sabudana khichidi

Recipe Type: Indian.        Yield : 2
Preparation time: 7hours (soaking) + 10mins.   Cook time :17 mins.

Ingredients
1 1/2 Cup of Sabudana / Tapioca sagu
2 Tsp Cumin seeds
1Tsp Asafoetida
1 Tbsp Ghee (Clarified butter)
1 Tsp Mustard seeds
5 Curry leaves
1/4 Cup of coriander leaves
1 Tbsp of curd
2 Green chilies (slit opened)
1/2 Cup of crushed peanuts
2 Tsp salt
3 Tsp sugar

Method

1. Soak the sabudana for 5 hours in water. Add 1 Tbsp of curd to water to avoid stickiness.

2. Sieve the water.

3. Heat a pan. Add ghee, mustard seeds and curry leaves.

4. Add cumin seeds and asafoetida, fry for 10 sec.

5. Add 2 green chilies slits. Fry for 30 sec.

6. Now add sabudana, salt . Cook till sabudana becomes transparent.
7. Next add crushed peanuts and sugar. Finally add coriander leaves. Cook for another 2 mins.

Potato Patties Sandwich

Recipe Type: Indo - American    Yield : 5
Preparation time: 10 mins             Cook time: 15 mins

Ingredients:
3 Peeled potatoes
1/4 Cup of coriander leaves
2 Green chilies
2 Tsp Salt
1 Tsp Mustard seeds
5 Curry leaves
2 Tsp Asafoetida
2 Tsp Chilly powder
Pinch of turmeric powder
3 Cups of water


For patty preparation:
1.Heat a pressure cooker pan. Add 3 peeled, chopped potatoes, little salt, 3 cups of water.
2. Cover the pan with pan lid.
3. Switch off gas after 4 whistles.
4. Allow to cool down.
5. Mash the potatoes, add little salt, 2 tsp asafoetida, chopped green chilies (don't add water).

6. Heat the pan. Now add oil mustard, curry leaves for tempering. Add this to the potato mixture. Mix well.
 Now prepare small balls from the above mixture.

7. Prepare small patties.

8. Toast the bread. Keep the patty in between the toast. Add some ketchup on top of patty. Cover the patty with another slice of toasted bread.

9. Cut the sandwich diagonally. 

Batate Ambado or Batata Vada

Recipe Type: Indian               Yield: 2
Preparation Time: 6 mins    Cook Time: 30 mins.

Ingredients:

3 Peeled Potatoes
1/4 Cup of Coriander leaves
2 Green chilies
3 Tsp Salt
1 Tsp Mustard seeds
5 Curry Leaves
4 Tsp Asafoetida
Half cup of Chick pea flour (Besan)
2 Tsp chilly powder
Pinch of turmeric powder
1 Tbsp water ( + 3 tsp)
3 1/2 Cups of water.
1 Cup of canola oil.

Method:

For outer batter:
 Half cup of chick pea flour, salt, chilly powder, 2 tsp of asafoetida, half cup of water mix well. Prepare a thick batter.

For stuffing:
1.Heat a pressure cooker pan. Add 3 peeled, chopped potatoes. Add 3 cups of water, little salt.

2. Cover the pan with a lid.
3. Switch off gas after 4 whistles.
4. Allow to cool down.
5. Mash the potatoes.  Add little salt, 2 tsp of asafoetida, chopped green chilies.

6. Heat the pan. Add oil mustard, curry leaves for tempering. Now add this to the potato mixture. Mix well.
7. Heat the thick bottom vessel. Now add 1 cup of oil (used Canola oil). Allow to boil.
8. Now prepare small balls from the potato mixture.

9. Make small potato balls and dip it in batter.
10. Deep fry it. Till outer layer becomes golden color.

Bagde Saru - Upkari

Recipe Type: Indian (Konkani) Yield: 3
Praparation Time : 5mins     Cook time: 20 mins

Ingredients

Half cup of desi chori bean ( bagado)
3 Garlic Cloves
2 Tsp oil
1 Tsp salt
2 Cups of water
2 Byadagi Chilies.
3 Cup of water

Method:
1. In a pressure cooker pan, add desi beans and little salt and 1 cup of water. Close the pan lid. Switch off gas after 5 whistles.

2. Heat a pan. Add oil and  crushed garlic, byadagi chiles.

3. As garlic becomes light golden color. Add cooked beans and 2 cups of water, salt.

4. Cook for 7 mins.

Veggie Sandwich

Recipe Type: Indo - American                                                          Yield : 4
Preparation Time: 7 mins                                                                Cook time : 15 mins

Ingredients 
8 Toasted bread slices ( I used buttermilk bread)
1 Onion
1 zucchine
1 Bell pepper
1 Small carrot
1/4 tsp Cumin Powder
1/4 tsp Coriander Powder
1/2 tsp Chilly Powder
1/4 tsp Asafoetida
1/4 tsp Black pepper Powder
Pinch of Turmeric Powder
1/2 tsp Fennel seeds.
 4 spoons of Chilly sauce or tomato ketchup.

Method:

For Stuffing:
1. Heat a pan add 2 spoons of oil. Now add all the chopped vegetables ( mentioned in ingredients list).
2. Cook vegetables for 7 mins.
3. Add coriander powder, cumin powder, asafoetida, turmeric powder, fennel seeds, chilly powder, black pepper powder.

4. Mix well. Cook for 3mins.
5.Toast the all bread slices.
6. For 3 of slices spread the stuffings.

7. On top of stuffing add any kind of chilly or tomato sauce / ketchup.
8. Cover it with another bread slice.

Indian Style Bolani

                      Yield : 4                                                                                                                      
Preparation Time: 15 minutes.           Cook Time: 10 minutes.

Ingredients

For chapati (bread) dough.
2 cups of Wheat Flour
3/4 cup of Water
1 tsp salt
2 drops of oil

For Stuffing.
1 Onion
1 zucchine
1 Bell pepper
1 Small carrot
1/4 tsp Cumin Powder
1/4 tsp Coriander Powder
1/2 tsp Chilly Powder
1/4 tsp Asafoetida
1/4 tsp Black pepper Powder
Pinch of Turmeric Powder
1/2 tsp Fennel seeds.

Method:

Preparation of bread dough:
1.Prepare chapati dough with mixing following ingredients, wheat flour, salt and water, 2 drops of oil.
2.Mix well and make a soft dough.

Preparation for the stuffing:
1. Heat a pan add 2 spoons of oil. Now add all the chopped vegetables ( mentioned in ingredients list).

2. Cook vegetables for 7 mins.
3. Add coriander powder, cumin powder, asafoetida, turmeric powder, fennel seeds, chilly powder, black pepper powder.

4. Mix well. Cook for 3mins.

1.Prepare small chapati.
2. Spread the stuffing on half side of a chapati.

3.Cover it with another half. Seal the edge.

4. Heat a pan add 2 spoons of oil. Cook for 2 mins each of the sides. Now Bolani is ready.

5. Serve it with curd or chutney or pickle.

Ghanti Sukke

Recipe Type: Indian (Konkani food)               Yield : 2
Preparation Time: 10 mins                     Cook Time: 25 mins.

Ingredients
One bunch of colocasia leaves
4 Baby corn
Half cup of bamboo
3 Garlic Cloves
2 Tsp of Oil
4 Spoons of Grated coconut
4 Byadagi chilies
One spoon of udiddal
One spoon of coriander seeds
Tamarind paste
Pinch of turmeric powder

Method:

Fry coriander seeds and udid dal with little oil. Till dal and coriander seeds becomes golden color.
For grinding: Coconut, byadagi chilies, pinch of tamarind paste and fried udid dal and coriander seeds. Grind it coarsely.

1. Heat a pan, add 2 spoons of oil, crushed 3 garlic cloves, fry it for 2 mins.
2. Now add ground masala. Cook for 3 mins.
3. Add knotted colocasia leaves, 4 baby corn and chopped bamboo, salt. Add one cup of water.
Cook for 15 to 20mins.