Original Kenasian Delights

Serves 6 chana daal

What you need

1 mug cleaned 'chana daal' [split yellow gram] and soaked for at least 1 hour.

3 mugs water

2 tablespoons cooking oil

1 teaspoon cummin seeds [zeera]

1/2 teaspoon ajwain seeds

1 teaspoon salt

1/2 teaspoon red chilly powder

1/2 teaspoon turmeric powder

1/2 teaspoon ginger powder or paste

1 tablespoon tomato puree

For Garnishing:

1 tablespoon green chilly cut into 1 cm pieces

1/2 teaspoon black pepper powder

Vegetarian Curries - Chana Daal

How to

Steps:

1. In a cooking pan, place the 3 mugs of water with the drained 'daal'. Boil it till it is tender. ( You can pressure-cook it for 5 minutes )

2. In a frying pan, put the oil to warm on medium heat.

3. Add the zeera and ajwain. Fry for a few seconds and lower the heat.

4. Add the other ingredients, stir and let them cook for 2 minutes.  

5. Put this mixture into the boiled 'daal' and let it boil for 10 minutes till it forms a thick gravy. Remove from the heat.

9. Garnish with the coriander, green chilly and black pepper powder. 

10. Serve hot with 'chapatis' or rice and pickles.

Serves 6 masoor daal whole

What you need

For the 'Daal':

1 cup masoor, cleaned and soaked for at least 1 hour

1 small red onion, finely chopped

1 small tomato, finely chopped

1 teaspoon garlic paste

1 teaspoon salt

1/2 teaspoon red chilly powder

1/2 teaspoon turmeric powder

1/2 cup milk

5 cups water

For 'Tarka':

1 tablespoon cooking oil

1 teaspoon cummin seeds [zeera]

For Garnish:

1/2 teaspoon black pepper powder

Masoor Daal [whole]

How to

Steps:

1. In a pressure cooker, put all the ingredients for the 'daal' and cook at high heat, under pressure for 10 minutes.

2. Remove from the heat, let it cool, open the pressure cooker.

3. Simmer the 'daal' till it has a thick consistency.

4. In a frying pan, put the oil on low heat.

5. Add the 'zeera' and let it crackle.

6. Put it into the 'daal'. Cover and remove from the heat. Allow 5 minutes.

7. Sprinkle with the black pepper.

8. Serve hot with plain boiled rice and a green salad.  

Serves 6 split masoor daal

What you need

For the Daal:

1 cup split masoor [orange], cleaned and soaked for 30 minutes.

4 cups water

For the 'Tarka':

2 tablespoons cooking oil

1 teaspoon garlic paste

1 teaspoon  cummin seeds [zeera]

1 teaspoon salt

1/2 teaspoon red chilly powder

1/2 teaspoon turmeric powder

1 teaspoon tomato paste.

For the Garnish:

1 tablespoon fresh coriander leaves

1/2 teaspoon black pepper powder

Split Masoor Daal

How to

Steps:

1. Boil the drained 'daal' with the water for 15 minutes till it is tender. If you are using the pressure cooker, it will need only 2 minutes to be cooked.

2. Remove from the heat and leave aside.

3. In a frying pan, put the oil to heat.

4. Add all the ingredients of the 'tarka' and cook at low heat till you can see the oi separating.

5. Pour this into the 'daal' and boil for 2 minutes till it gets mixed properly and is of a slightly thick consistency.

6. Remove from the heat. Keep it covered and let it rest for 5 minutes.

7. Garnish with the coriander and black pepper,

8. Serve hot with onion-fried rice and pickles.

Serves 6 daal makhni

What you need

For the Daal:

1 mug whole black 'Maash' lentils, cleaned and soaked for a couple of hours.

1 small red onion, finely chopped

1 tomato, finely chopped

1 teaspoon ginger, crushed

1 teaspoon salt

1 teaspoon red chilly powder

1/2 teaspoon ajwain seeds

1/2 teaspoon cummin seeds[zeera]

1/2 teaspoon turmeric powder

3 mugs water

For the Tarka:

2 tablespoons butter

1/2 small red onion, cut in thin strips

For the Garnish:

1 teaspoon fresh coriander leaves, finely cut

2 green chillies, whole

1/2 teaspoon black pepper powder

Daal Makhni (Whole Maash-Black)

How to

Steps:

1. In a pressure cooker, put the water, drained maash and all the ingredients for the 'daal'.

2. Cook under pressure, at high heat, for 10 minutes.

3. Remove from the heat and let it cool before you open the pressure cooker.

4. The consistency should be medium thick fluid.

5. In a frying pan, melt the butter and fry the onion strips till golden.

6. Pour into the 'daal'. Cover and leave it for 5 minutes.

7. Garnish with the coriander, chillies and black pepper.

8. Serve hot with 'pooris' or 'chapatis' and pickles.

Serves 6 maa-cholay daal

What you need

For the Daal:

1 mug 'chana' daal [split yellow gram], cleaned and soaked for at least 1 hour

1/2 mug 'maash' daal [whole black], cleaned and soaked for at least 1 hour

4 mugs water

1 teaspoon salt

For the Masala - Tarka:

2 tablespoons cooking oil

1/2 teaspoon  cummin seeds [zeera]

1/2 teaspoon ajwain seeds

1/2 teaspoon salt

1/2 teaspoon red chilly powder

1/2 teaspoon turmeric

1 teaspoon ginger paste or powder

1 teaspoon tomato puree

For Garnishing:

1 tablespoon, cut, fresh coriander leaves

1 teaspoon, cut green chillies

1/2 teaspoon black pepper powder

Daal Mix (maash+chana)

How to

Steps:

1. In a pressure cooker, place the ingredients for the 'daal' and cook under pressure for 15 minutes on high heat.

2. Remove from the heat, cool, open the cooker and check the consistency. If it is too watery, let it boil for some time till it becomes a bit thick. The lentil grains should be tender.

3. In a frying pan, put the oil to heat.

4. Add all the ingredients of the 'masala' and fry for 2 minutes on low heat.

5. Pour this 'masala' into the 'daal'. Cover and let it simmer for a further 2 minutes.

6. Remove from the heat, and garnish with the coriander, chilly and black pepper.

7. Serve hot with 'chapatis' or rice and salad.

Serves 6 dry maash daal

What you need

1 mug split maash [white], cleaned and soaked for 1 hour

For the 'Masala':

2 tablespoons cooking oil

1 small red onion, finely chopped

1 tomato, finely chopped

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon salt

1 teaspoon red chilly powder

1/2 teaspoon turmeric powder

For Garnishing:

1 tablespoon, cut coriander leaves

1 green chilly, whole

1/2 teaspoon black pepper powder

Dry Maash (white)

How to

Steps:

1. In a cooking pan, put the oil on medium heat.

2. Add the onion and let it fry till it softens.

3. Add the ginger and garlic; let them soften also.

4. Put in the tomatoes and all the ingredients for the 'masala'.

5. Let it cook on low heat for 10 minutes till the oil starts separating.

6. Put the drained 'maash' into the 'masala'. Stir to mix everything.

7. Add one mug of water and let it cook under low heat for about 20 minutes.

8. Check the grains. They should be tender and the consistency should not be watery.

9. Garnish with the coriander, chilly and black pepper.

10. Serve hot with 'chapatis', salad and lemon pickle.

Serves 6 green lentils

What you need

For the 'Daal':

1 mug whole 'moong' [green lentils], cleaned and soaked for at least 2 hours.

3 mugs water

For the Masala - 'Tarka':

2 tablespoons cooking oil

1 teaspoon cummin seeds [zeera]

1/2 teaspoon ajwain seeds

1 teaspoon ginger powder or paste

1 teaspoon salt

1 teaspoon red chilly powder

1/2 teaspoon turmeric powder

1 teaspoon tomato 'puree'

For Garnishing:

1 teaspoon cut coriander leaves

1 teaspoon cut green chilly

1/2 teaspoon black pepper powder

Moong Daal Whole (Green)

How to

Steps:

1. Boil the soaked and drained 'moong' with 3 mugs of water in the pressure cooker for 5 minutes at high heat.

2. Remove from the heat and let it cool before opening the pressure cooker.

3. In a frying pan, put the oil to heat.

4. Put all the ingredients of the 'masala' into the oil and let them cook at low heat for 5 minutes.

5. Pour the 'masala' into the 'daal', stir to mix thoroughly.

6. Let it simmer for 5 minutes  till the consistency is a bit thick but runny.

7. Remove from the heat and garnish.

8. Serve hot with rice and salad. 

Serves 6 rajma curry

What you need

For the Rajma: 

4 mugs water

1 teaspoon salt

For the Masala

2 tablespoons oil

1 red onion, finely chopped

1 tomato, finely chopped

1 teaspoon ginger crushed

1 teaspoon garlic crushed

1 teaspoon salt

1 teaspoon red chilly powder

1/2 teaspoon turmeric powder

1/2 teaspoon ajwain seeds

For Garnishing:

1 tablespoon green coriander leaves

1 teaspoon cut green chilly

1/4 teaspoon black pepper powder

Rajma - kidney beans

How to

Steps:

1. In the pressure cooker, place 4 mugs of water, the drained kidney beans with the salt and cook for 10 minutes under pressure.

2. Remove from heat, let the pressure cooker cool, open and leave aside.

3. In a frying pan, put the oil on low heat.

4. Add the onions, saute for a minute, add the ginger and garlic and let it cook while stirring for another minute.

5. Add the tomatoes and the other ingredients of the 'masala'.

6. Cover and let it cook at very low heat for 10 minutes till you can see the oil separating.

7. Add the masala to the boiled beans and let it simmer a low heat for ten minutes.

8. Check the consistency. It should not by too watery or too thick.

9. Stop the heating and garnish with the coriander, green chilly and black pepper.

10. Serve hot with boiled rice or 'chapatis' and salad.

Serves 6 lobia curry

What you need

For the Lobia:

2 mugs cleaned cow peas [white or brown], soaked for at least 2 hours

1/2 teaspoon salt

4 mugs water

For the 'Tarka':

1 tablespoon cooking oil

1 teaspoon cummin seeds [zeera]

1/2 teaspoon ajwain seeds

1 teaspoon salt

1/2 teaspoon red chilly powder

1 teaspoon ginger paste

1 teaspoon tomato puree

For Garnishing:

1 teaspoon cut coriander leaves

1/2 teaspoon cut green chilly

1/2 teaspoon black pepper powder

Lobia - Cow peas

How to

Steps:

1. Boil the drained cow peas with 4 mugs of water and salt in the pressure cooker, at high heat, for 10 minutes.

2. Remove from the heat, let it cool on the side.

3. In a frying pan, put the oil on low heat. 

4. Add the zeera and ajwain seeds.

5. When they start crackling, add all the other ingredients and let them get cooked while you stir for a couple of minutes.

6. Pour this masala into the boiled cow peas, mix and let it simmer at low heat for 5 to ten minutes till the consistency is not watery but slightly thick.

7. Stop the heat and garnish with the coriander, chilly and black pepper.

8. Serve hot with 'purees', 'chapatis' or rice and 'raita' or salad.

Serves 6 toovar daal

What you need

For the Daal:

1 cup 'toovar' daal, cleaned and soaked for a least 30 minutes

1/2 cup raw peanuts

1 tablespoon tamarind paste

1 tablespoon sugar

1 teaspoon salt

1 teaspoon red chilly powder

1/2 teaspoon turmeric powder

1/2 teaspoon black pepper powder

4 cups water

For the 'Tarka':

1 tablespoon oil

1/2 teaspoon 'rye' seeds

1/2 teaspoon 'methi' seeds

1 tablespoon 'limbri' leaves

Toovar Daal

How to

Steps:

1. In the pressure cooker, put the 4 cups of water, the drained daal and the peanuts. Pressure for 5 minutes. Cool and open.

2. Add the other ingredients for the daal and let it simmer for a few minutes at low heat till it forms a runny fluid. Stir to mix and break up the grains of daal.

3. In a frying pan, put the oil and warm it at low heat.

4. Add the 'rye' and 'methi' seeds. When they start crackling, add the 'limbri' leaves. Let fry for a few seconds.

5. Pour this into the simmering 'daal'. Mix and stop the heat.

6. Serve the 'toovar' daal hot with boiled rice and pickles

Serves 6 butter beans curry

What you need

For the Beans:

1 mug 'butter' beans, soaked over night, [at least 8 hours]

1/2 teaspoon salt

4 mugs water

For the 'Masala':

1 tablespoon oil

1/2 teaspoon 'rye' seeds

1/2 teaspoon 'methi' seeds

1 teaspoon salt

1 teaspoon red chilly powder

1/2 teaspoon turmeric powder

1 tablespoon tomato 'puree'

1 tablespoon 'limbri' leaves

For Garnishing:

2 green chillies

1/2 teaspoon black pepper powder

Butter Beans [large, white]

How to

Steps:

1. In the pressure cooker, put 4 mugs of water, salt and the drained 'butter' beans. Cook for 10 minutes, under pressure. Cool before opening.

2. In a frying pan, put the oil to warm at low heat.

3. Add the 'rye' and 'methi' seeds. When the crackle add all the other ingredients of the 'masala'. Stir and let cook for 1 minute.

4. Pour the 'masala' into the beans and mix.

5. Let simmer for a few minutes till a thick consistency is achieved. Remove from the heat.

6. Garnish with the green chilly and black pepper.

7. Serve the 'butter' beans hot, with 'poories' or 'chapatis' and salads. 

Serves 6 black chanay

What you need

For the 'Chanay':

1 mug 'black' chanay, soaked for at least 4 hours

For the Masala:

2 tablespoons cooking oil

1 red onion, finely chopped

1 tomato, finely cut

1 teaspoon ginger, crushed

1 teaspoon garlic, crushed

1 teaspoon salt

1 teaspoon red chilly powder

1/2 teaspoon turmeric powder

4 mugs water

For Garnishing:

1 tablespoon green coriander leaves

1/2 teaspoon black pepper powder

Black Chanay [brown gram] Gravy

How to

Steps:

1. In the pressure cooker, put the oil to heat.

2. Add the onions, fry to soften for 1 minute.

3. Add the ginger and garlic. Stir and let fry for 1 minute.

4. Add the other ingredients of the 'masala' and let it cook for a further 2 minutes.

5. Put in the drained grams and 2 mugs of water.

6. Close the pressure cooker and cook for 15 minutes.

7. Let the cooker cool and the open.

8. Put on the heat again and without closing, let all the water evaporate.

9. Stir frequently and see that it does not get burnt.

10. When the oil starts separating, add the remaining 2 mugs of water and let it simmer at low heat till the masala is mixed properly and the gravy is medium thick.

11. Stop the heat and garnish with the coriander and black pepper.

12, Serve the black gram gravy, hot with plain or onion fried rice and salads.

Serves 6 kabuli chanay

What you need

For the Kabuli Chanay:

1 mug 'chanay', soaked in water for at least 8 hours with 1 teaspoon of bicarbonate soda powder.

4 mugs water

For the Masala:

2 tablespoons cooking oil

1 large red onion, finely chopped

1 large tomato, finely chopped

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon salt

1/2 teaspoon red chilly powder

1/2 teaspoon turmeric powder

1/2 teaspoon cummin seeds [zeera]

1/2 teaspoon ajwain seeds

For Garnishing:

1 tablespoon green coriander leaves

1 teaspoon cut, green chillies

1/2 teaspoon black pepper powder 

Kabuli Chanay [big, white gram] Gravy

How to

Steps:

1. In the pressure cooker, put the drained kabuli chanay with 4 mugs of water and cook for 15 minutes under pressure.

2. Remove from the heat, cool, open and leave aside.

3. In a frying pan, put the oil on low heat.

4. Add the onion, let it soften.

5. Add the ginger and garlic paste, let it soften too.

6. Add the other ingredients, stir and let them cook at low heat for ten minutes till the oil starts separating.

7. Pour the masala into the boiled grams, stir to mix and let it boil for ten minutes till the gravy gets a medium thick consistency.

8. Stop the heat and garnish with the coriander, green chilly and black pepper powder.

9. Serve the Kabuli Chanay gravy, hot, with rice or 'chapatis' and mixed pickles. 

Serves 4 aloo chanay

What you need

1 mug 'kabuli' chanay [big white gram], soaked for at least 8 hours with 1 teaspoon of bicarbonate soda.

4 mugs water

1 teaspoon salt

4 large potatoes, boiled, peeled and cut into 2 cm. chunks

For the masala:

2 tablespoons cooking oil

1 teaspoon 'rye' seeds

1 teaspoon 'methi' seeds

1 teaspoon salt

1 teaspoon red chilly powder

1/2 teaspoon ajwain seeds

1/2 teaspoon black pepper powder

1 tablespoon tomato puree

For garnishing:

1 tablespoon green coriander leaves

1 tablespoon green chilly cut

1 red onion, finely cut rings

1 tomato, finely cut rings

Aloo Chanay [potato-white gram]

How to

Steps:

1. Drain the soaked gram and place them in a pressure cooker with 4 mugs of water and salt. Cook under pressure for 10 minutes.

2. Cool, open and leave aside.

3. In a frying pan, put the oil at low heat.

4. Add the 'rye' and 'methi' seeds. Let them fry to a golden colour and when they start crackling, add all the other ingredients of the 'masala'.

5. Let it simmer at low heat. Stir and when the oil separates, stop the heat.

6. Pour the 'masala' into the boiled grams. Stir and let it simmer for about 5 minutes till a thick consistency is seen.

7. Add the chunks of boiled poatoes , stir and simmer for another 2 minutes.

8. Stop heating. Pour it into the serving dish.

9. Decorate with the tomato, onion rings and green chillies.

10. Serve the hot 'aloo-chanay' with 'puris', 'halwa' and 'dahey bharay'.

Serves 6 kadoo daal

What you need

1 mug split 'chana' daal [yellow], cleaned and soaked for at least 1 hour.

1 mug 'kadoo' [white pumpkin], peeled and cut into semi- circles of 1/2 cm thickness. Keep under water to prevent browning.

3 mugs water

For the masala:

2 tablespoons cooking oil

1 red onion, finely chopped

1 tomato, finely chopped

1 teaspoon garlic paste

1 teaspoon salt

1 teaspoon red chilly powder

1/2 teaspoon turmeric powder

1/2 teaspoon ajwain seeds

For the garnishing:

1 tablespoon cut green coriander leaves

1 teaspoon cut green chilly

1/2 teaspoon black pepper powder

Kadoo Daal

How to

Steps:

1. In the pressure cooker, put the cooking oil on low heat.

2. Add the onions. Let them soften.

3. Add the garlic, stir for a few seconds.

4. Add the tomatoes and the other ingredients of the masala.

5. Let it simmer for 2 minutes. Stir and check that the tomatoes have softened.

6. When no liquid remains, add the drained pumpkin slices and stir. Let it simmer for 2 minutes.

7. Add 2 mugs of water and cook under pressure at high heat for 5 minutes.

8. Stop the heat, cool and open the pressure cooker.

9. Check that the 'daal' is soft and the consistency is thick.

10. If you want a 'thinner' consistency, then you can add 1 mug of water and simmer for 5 minutes.

11. Garnish with the coriander, green chilly and black pepper.

12. Serve hot with boiled rice or 'chapatis' and salad. 

Serves 6 punjabi curdhi

What you need

For the Curry:

1 mug plain curd

1/2 mug 'besan' [gram flour]

5 mugs water

1/4 teaspoon citric acid powder

10 leaves of 'limbri'

For the masala:

1 tablespoon cooking oil

1/2 teaspoon 'rye' seeds

1/2 teaspoon 'methi' seeds

1 tablespoon salt

1 teaspoon red chilly powder

1/4 teaspoon turmeric powder

1 tablespoon tomato puree

For the bhajia:

2 large potatoes, peeled and chopped into thin cubes

1 red onion, finely chopped

1 teaspoon ginger paste

1 teaspoon garlic paste

1 tablespoon finely cut coriander leaves

1 teaspoon finely cut green chilly

1 teaspoon red chilly powder

1 teaspoon salt

1 teaspoon lemon juice

1 teaspoon cummin seeds [zeera]

1/4 teaspoon bicarbonate of soda powder

1 cup ' besan'

1 cup water 

For Frying:

1 cup cooking oil 

For the 'Tarka'

1 teaspoon oil

1 teaspoon 'zeera' seeds

1 tablespoon cut green chilly

10 curry [limbri] leaves

Punjabi Curdhi

How to

Steps;

1. In a large cooking pan, put 5 mugs of water, the curd, 'besan' and citric acid powder. Mix well. 

2. Add the 'limbri' leaves and let this simmer at low heat for 1 hour.

3. Sieve this liquid into another large cooking pan so that there are no lumps. Cover and leave aside.

4. In a frying pan, put 1 table spoon of oil at low heat.

5. Add the 'rye' and 'methi' seeds. Let the start crackling.

6. Add the other ingredients of the 'masala' and let it simmer for 2 minutes.

7. Pour this 'masala' into the liquid of step 3. Let it simmer at low heat for 5 minutes till it gets a medium thin consistency.

8. In a bowl, mix all the ingredients of the 'bhajia' into a thick paste.

9. In a shallow frying, put 1 tablespoon of oil at low heat.

10. Put one tablespoon of the 'bhajia' paste onto the oil. Let it settle to form a flat 'patty' and fry it on both side till well browned.

11. Repeat till you have fried all the 10 to 12 'patties' of the 'bhajia' paste.

12. Put the cooking pan containing the liquid from step 7 onto the heat. 

13. When it starts to boil, drop the 'bhajia patties', one at a time, into the liquid. Lower the heat and let it simmer for ten minutes.

14. In a frying pan heat 1 teaspoon of oil. Add the zeera, green chilly and the 'limbri' leaves.

15. When they just start crackling, stop the heat and pour this onto the simmering 'curdhi'.

16. Serve the Punjabi Curdhi, hot, with plain boiled rice.  

Serves 4 zeera aloo

What you need

4 large potatoes, peeled and cut into thin circular slices.

1 tablespoon cooking oil

1 teaspoon cummin seeds {zeera}

1 teaspoon salt

1/2 teaspoon red chilly powder

1/4 teaspoon turmeric powder

1/2 cup water

For Garnishing:

1 teaspoon cut green coriander leaves

1 teaspoon cut green chilly

1/4 teaspoon black pepper powder

Zeera Aloo

How to

Steps.

1. In a large frying pan, put the oil to heat.

2. Add the 'zeera' seeds. Wait for 1/2 minute.

3. Put in the salt, chilly, turmeric and the water. Stir.

4. Add the potato slices. Stir and cover the pan.

5. Let it cook at low heat for about 10 minutes till the potatoes are tender.

6. Increase heat and evaporate excess water.

7. Stop heating. Sprinkle the coriander, green chilly and black pepper powder.

8. Serve the 'zeera aloo', hot, with 'parathas' and pickles. 

Serves 4 aloo methi

What you need

1 cup potato, peeled and cut into small cubes

1 cup 'methi' leaves, washed, drained and chopped

1 tablespoon cooking oil

1 small red onion, finely chopped

1 small tomato, finely chopped

1 teaspoon salt

1/2 teaspoon red chilly powder

1/4 teaspoon turmeric powder

1 cup water

For Garnishing:

1 tablespoon green coriander leaves

1 teaspoon cut green chilly

1/4 teaspoon black pepper powder

Aloo Methi

How to

Steps:

1. In a cooking pan, put the oil to heat.

2. Add the onion, wait 1/2 minute.

3. Add the tomatoes and the 'methi' leaves, let them simmer at low heat for 5 minutes.

4. Add all the other ingredients, including the potato cubes.

5. Stir, cover and let this cook at low heat for ablout 10 minutes.

6. Check the potatoes - they should be tender. Increase the heat and evaporate excess water but do not let it become too dry.

7. Stop heating. Sprinkle with the coriander, green chilly and black pepper powder.

8. Serve the 'Aloo Methi', hot, with 'poories' or 'chapatis' and 'raita'

Serves 4 aloo ghobi

What you need

1 mug fresh cauliflower, washed and cut into bite size pieces

2 large potatoes, peeled and cut into quarters

2 tablespoon oil

1 small red onion, finely chopped

1 small tomato, finely chopped

1 tablespoon fresh ginger, cut into thin, narrow strips

1 teaspoon salt

1/2 teaspoon red chilly powder 

1/4 teaspoon turmeric powder

1 cup water

For Garnishing:

1 tablespoon cut green coriander leaves

1 teaspoon cut green chilly

1/4 teaspoon black pepper powder

Aloo Ghobi

How to

Steps:

1. In a cooking pan, put the oil on low heat.

2. Add the onion, wait for a minute.

3. Add all the ingredients. Stir, cover and let them cook at low heat for about 15 minutes till the cauliflower and the potatoes are tender.

4. Increase the heat and evaporate excess water.

5. Stop the heat and sprinkle the coriander, green chilly and black pepper powder.

6. Serve the 'Aloo Ghobi' , hot, with 'chapatis and pickles.

Serves 4 masala cabbage

What you need

2 mugs, cabbage, washed and shredded

1 tablespoon oil

1/2 teaspoon 'rye' seeds

1/2 teaspoon 'methi' seeds

1 teaspoon salt

1/2 teaspoon red chilly powder

1/4 teaspoon turmeric powder

To garnish:

1 teaspoon green chilly, cut

1 teaspoon coriander leaves, cut

1/4 teaspoon black pepper powder

Masala Cabbage

How to

Steps:

1. In a cooking pan, put the oil to warm at low heat.

2. Add the 'rye' and 'methi' seeds and let them start crackling.

3. Add the shredded cabbage and all the other ingredients.

4. Stir, cover and let it cook for ten minutes at low heat.

5. Check. If there is any watery liquid, evaporate it on high heat.

6. Stop the heating and sprinkle the coriander, chilly and black pepper powder onto the cabbage.

7. Serve hot with 'chapatis' or 'poories' and pickles. 

Serves 4 masala kadoo

What you need

1 mug 'kadoo' [white pumpkin], peeled and cut into thin semi-circles.

1 mug water

For the 'masala'

1 tablespoon cooking oil

1 red onion, finely chopped

1 tomato, finely chopped

1 teaspoon garlic paste

1 teaspoon salt

1/2 teaspoon red chilly powder

1/4 teaspoon turmeric powder

For Garnishing:

1 teaspoon green coriander leaves

1/2 teaspoon cut green chillies

1/4 teaspoon black pepper powder.

Masala Kadoo

How to

Steps:

1. In a cooking pan, put the oil and keep it on medium heat.

2. Add the onion and let it soften for about 1 minute.

3. Add the garlic, stir for 1/2 minute.

4. Add the tomatoes and the other ingredients of the 'masala'.

5. Lower the heat, cover the pan and and let the 'masala' cook for 5 minutes or till the oil separates.

6. Add the 'kadoo' slices. Stir and let it saute for 2 minutes.

7. Add the mug of water, cover and let it cook at low heat for about 20 minutes till the slices are tender.

8. Increase the heat and evaporate any excess water.

9. Stop heating, add the coriander leaves, green chillies and sprinkle the black pepper  powder on it.

10. Serve the 'masala kadoo', hot with 'chapatis' and pickles.  

Serves 4 french beans -aloo

What you need

1 cup 'French' beans [long green legumes], washed and cut into 1 cm long pieces.

1 cup potatoes, peeled and cut into 1 cm cubes

1 tablespoon cooking oil

1/4 teaspoon 'rye' seeds

1/4 teaspoon 'methi' seeds

1/2 cup water

1 teaspoon salt

1/2 teaspoon red chilly powder

1/4 teaspoon turmeric powder

For the Garnish:

1 teaspoon coriander leaves,cut

1/2 teaspoon green chilly, cut

1/4 teaspoon black pepper powder 

French Beans with Potato

How to

Steps:

1. In a cooking pan, put the oil at low heat.

2. Add the 'rye' and 'methi' seeds. Let them start crackling.

3. Put in the 'beans', the potatoes and all the other ingredients.

4. Stir, cover and let it cook at low heat for about 15 minutes.

5. Check that the vegetables are tender and the water has evaporated.

6. Garnish with the coriander, chilly and black pepper.

7. Serve hot with 'poories', 'chapatis' and 'raita' 

Serves 4 spicy phindi

What you need

250 kg fresh, tender 'lady fingers'

3 tablespoons cooking oil

1 large red onion, finely cut

1 large tomato, finely cut

3 cloves garlic, chopped

1 teaspoon salt

1/2 teaspoon red chilly powder

1/4 teaspoon turmeric powder

2 tablespoons water

To garnish:

1 teaspoon cut green chilly

1 teaspoon cut coriander leaves

1/4 teaspoon black pepper powder 

Spicy Phindi [Lady Finger]

How to

Steps:

1. Rinse the 'lady fingers' in water and drain them. With a cotton cloth wipe each of them to remove excess water.

2. With a knife, cut off the 'end' and the 'point' of each 'finger'. Then make 1 cm long pieces and keep them aside.

3. In a shallow, broad cooking pan, put the oil at medium heat.

4. Add the pieces of the 'phindi'. Let them fry while you stir occasionally till the pieces are all uniformally golden brown.

5. Lower the heat. In the middle of the pan, put in the onions, tomatoes and garlic.

6. Add the other ingredients and sprinkle in the water.

7. Cover and cook at low heat for about 15 minutes.

8. Open and mix gently. Stop the heat.

9. Garnish with the chilly, coriander and the black pepper.

10. Serve the spicy 'phindi', hot, with 'chapatis' and 'raita'.     

Serves 4 kararey kareley

What you need

For the preparation:

3 medium sized 'karelas',fresh and tender.

1 lemon

1/2 teaspoon salt.

3 tablespoons cooking oil

For the masala:

1 large red onion, finely cut

1 large tomato, finely chopped

1/2 teaspoon salt

1/2 teaspoon red chilly powder

1/4 teaspoon turmeric powder

 1 teaspoon sugar or crushed 'gur'

1/2 cup water

For the garnish;

1 teaspoon cut green chilly

1/4 teaspoon black pepper powder

Kararey Karelay [bitter gourd]

How to

Steps:

1. Wash the 'karelas', remove the ends and cut into thin circular slices.

2. Remove any hard seeds from the pieces. Squeeze the lemon juice onto them, sprinkle salt, cover and leave at room temperature for about 1 hour.

3. Add some water to immerse the pieces. Gently mix and remove the slices onto a dry plate.

4. In a broad, shallow cooking pan, put the oil on medium heat.

5. Add the 'karela' slices and fry for about 10 minutes, stirring occasionally till they are golden in colour.

6. Lower the heat. In the middle of the pan, add the onion and tomato.

7. Sprinkle the other ingredients all over the 'karelas'.

8. Add the water, cover the pan and cook for about 15 to 20 minutes.

9. Check that the 'karela' slices are tender and no water is remaining.

10. Stop the heat and garnish with the chilly and black pepper.

11. Serve the 'Masala Karela', hot with 'chapatis' and 'raita'  

Serves 4 tangy turnips

What you need

2 mugs fresh turnips, peeled and cut into thin slices

2 tablespoons cooking oil

1 large, red onion, finely chopped

1 tablespoon ginger, cut into very thin strips

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon red chilly powder

1/4 teaspoon turmeric powder

1/2 mug water

For Garnish:

1 teaspoon fresh coriander leaves, cut.

1 teaspoon, cut green chilly

1/4 teaspoon black pepper powder 

Tangy Turnips [gongloo]

How to

Steps:

1. In a cooking pan, place the oil on medium heat.

2. Put in the onion and let it soften for 1 minute.

3. Add the turnip slices and all the ingredients, including the water.

4. Cover and cook at medium heat for about 15 minutes.

5. Check that the turnips are tender. With a wooden spoon, mash the slices gently and let any liquid evaporate.

6. When you can see the oil separating, stop the heat.

7. Garnish with the green chilly, coriander and black pepper.

8. Serve the 'Tangy Turnips' with chapatis and pickles. 

Serves 4 stuffed brinjal

What you need

10 small, long-type, brinjals with stalks

1/2 cup cooking oil

For the stuffing:

3 large tomatoes, coarsely grated

1 large, red onion, coarsely grated

1 teaspoon salt

1 teaspoon red chilly powder

1/2 teaspoon turmeric powder

1/2 teaspoon black pepper powder

For the garnish:

1 tablespoon cut coriander leaves

1 teaspoon cut green chilly

Stuffed Brinjal

How to

Steps:

1. Wash the brinjals and dry them with a cotton cloth.

2. With a knife, make two vertical cuts in each brinjal, taking care that the remain attached to the stalk. Keep them aside in a plate.

3. In a bowl, mix all the ingredients of the stuffing.

4. Put the oil in a broad, thick based, frying pan and keep it on low heat.

5. Take one brinjal at a time. Gently open it out a bit and put 2 tablespoons of the stuffing mixture into it. Press in the stuffing and carefully place the brinjal in the warm oil.

6. Repeat till you have placed all the stuffed brinjals in the frying pan.

7. If there is an stuffing remaining, spread it over the brinjals in the pan.

8. Cover the pan and cook at low heat for about 10 minutes.

9. Carefully turn over each brinjal, using a fork. Cover and let them cook for another 10 minutes.

10. Check that the brinjals are tender and slightly browned on both sides.

11. Evaporate any excess liquid, and s top heating.   

12. Garnish with the coriander and green chilly.

13. Serve the 'stuffed brinjals' hot with chapatis and 'raita'.

Serves 4 aloo bataun

What you need

2 medium sized 'egg plant' [Bataun], cut into 2 cm cubes, kept under water to avoid browning.

2 large potatoes, peeled and cut into quarters.

1 small red onion, finely chopped

1 large tomato, finely chopped

1 teaspoon salt

1/2 teaspoon red chilly powder

1/4 teaspoon turmeric powder

1/4 teaspoon ajwain seeds

1/2 cup water

2 tablespoons cooking oil

For Garnishing:

1 tablespoon fresh, cut coriander leaves

1 teaspoon cut green chilly

1/4 teaspoon black pepper powder

Aloo Bataun [Egg Plant]

How to

Steps:

1. In a cooking pan, put the oil at medium heat.

2. Add the onion and let it soften for 1 minute.

3. Put in the tomatoes, stir and let them cook for 2 minutes.

4. Add the drained 'bataun' cubes and the potato quarters.

5. Sprinkle all the other ingredients over the veges. Stir and wait for 1 minute.

6. Add the water, stir, cover and cook at low heat for 15 minutes.

7. Check that the veges have become tender. If there is any liquid, let it evaporate.

8. Stop the heat and garnish with the coriander, green chilly and black pepper powder.

9. Serve the 'Aloo Bataun' hot, with 'chapatis' and 'raita'. 

Serves 4 brinjal-arvi

What you need

2 medium sized brinjals, cut length-wise into thin slices.

4 long 'arvi sticks'

For 'arvi' preparation:

1 teaspoon salt

2 tablespoons cooking oil 

For the 'masala':

1 small red onion, finely chopped

1 medium sized tomato, finely chopped

1 teaspoon salt

1/2 teaspoon red chilly powder

1/4 teaspoon turmeric powder

2 tablespoons cooking oil

1/2 cup water

For the Garnishing:

1 teaspoon green chilly, finely cut

1/4 teaspoon black pepper powder

Brinjal with Arvi [yam]

How to

Steps:

1. With gloved hands [in case you are allergic], peel the 'arvi sticks', cut into 4 cm long pieces.

2. Sprinkle with the salt and allow to stand for about 15 minutes.

3. Immerse in water, remove quickly and place on a plate.

4. In a shallow frying pan, put the cooking oil at medium heat.

5. Put the 'arvi' pieces into the oil and fry, while stirring gently, till they are golden brown all over.

6. Stop the heat and leave them aside.

7. For the masala, in a separate cooking pan, put the oil at low heat.

8. Add the onion, let it soften for a minute.

9. Put in the tomatoes and all the ingredients of the 'masala'. Stir and wait for 2 minutes.

10. Add the brinjal slices and cook for ten minutes.

11. Now add the fried 'arvi' pieces, cover and let it simmer at low heat for another ten minutes.

12. Check. By now the veges should be tender. If they are 'watery', evaporate the excess liquid.

13. Stop heating. Garnish with the green chilly and black pepper powder.

14. Serve the Brinjal-Arvi, hot with 'chapatis', salad and pickles.  

Serves 4 matar paneer

What you need

1 tablespoon cooking oil

1 cup fresh, shelled peas [matar]

1 cup water

1/4 teaspoon rye seeds

1/4 teaspoon methi seeds

1 teaspoon salt

1/2 teaspoon red chilly powder

1/4 teaspoon turmeric powder

For the 'Paneer':

1 tablespoon  oil

1 cup 'cottage cheese', diced into 1 cm cubes and kept under water for 15 minutes

For the Garnish:

1 tablespoon green, fresh coriander leaves, cut

1 teaspoon green chilly, cut

1/4 teaspoon black pepper powder

Matar Paneer [cottage cheese+peas]

How to

Steps:

1. In a cooking pan, put the oil at low heat.

2. Add the 'rye' and 'methi' seeds and fry them till they start crackling.

3. Add the water and the peas. Cook at medium heat for 15 minutes.

4. Add the salt, red chilly powder and the turmeric. Cook for another 5 minutes. Remove from the heat and keep aside with a cover.

5. In a frying pan, put 1 tablespoon of oil on low heat.

6. Add the drained cubes of 'paneer' and let them fry for a few minutes.

7. Stir gently till they are slightly golden.

8. Pour the cubes into the cooking pan containing the peas.

9. Simmer for another 5 minutes till the gravy is thick.

10. Stop the heat and garnish with the coriander, green chilly and black pepper powder.

11. Serve the 'Matar-Paneer' hot with 'puris', chapatis and salads. 

Serves 4 palak paneer

What you need

For the 'Palak':

2 mugs fresh, cleaned, rinsed spinach leaves, very finely shredded

1 tablespoon cooking oil

1 small red onion, finely chopped

1 tomato, finely chopped

1 teaspoon salt

1/2 teaspoon red chilly powder

1/4 teaspoon turmeric powder

For the 'Paneer':

1 tablespoon cooking oil

1 cup cottage cheese, cut into 1 cm cubes and kept under water for 15 minutes

For the Garnishing:

1 tablespoon green, fresh coriander leaves, cut

1 teaspoon green chilly, cut

1/4 teaspoon black pepper powder 

Palak Paneer [cottage cheese+spinach]

How to

Steps:

1. In a cooking pan, put the oil at low heat.

2. Add the onions, fry till soft.

3. Add the tomatoes, salt, red chilly, turmeric and the spinach.

4. Stir, cover and let it cook for 15 minutes at medium heat.

5. Stop the heat. With a wooden spoon, mash up the spinach till it is quite smooth, cover and leave it aside.

6. In a frying pan, put 1 tablespoon oil at low heat.

7. Add the drained cubes of 'paneer' and fry till just golden.

8. Put the fried 'paneer' into the pan containing the spinach.

9. Stir and  let it simmer at low heat for 5 minutes.

10. Stop the heat and sprinkle the coriander leaves, green chilly and the black pepper powder.

11. Serve the 'Palak-Paneer', hot with chapatis and 'raita'.

Serves 4 toree masala

What you need

3 medium sized 'Torees' [Courgettes], cut into thin slices.

1 tablespoon cooking oil

1/4 teaspoon 'rye' seeds

1/4 teaspoon 'methi' seeds

1/2 teaspoon salt 

1/2 teaspoon red chilly powder

1/4 teaspoon turmeric powder

2 tablespoons water

For Garnishing:

1/4 teaspoon black pepper powder

Toree [ Baby marrow/courgette]

How to

Steps:

1. In a cooking pan, put the oil on low heat.

2. Put in the rye and methi seeds. Let them fry till they start crackling.

3. Add the water, salt, red chillies, turmeric and stir. Cook for 1 minute.

4. Add the slices of the 'torees'. Cover and let them cook at low heat for 10 minutes.

5. Check. If it is watery, evaporate the excess liquid at high heat.

6. Stop heating and sprinkle with the black pepper powder.

7. Serve the 'Torees' hot with chapatis and salad.

Serves 4 mixed veges

What you need

1 cup fresh cauliflower florets

1/2 cup fresh green shelled peas

1/2 cup thinly sliced carrots

2  small potatoes, cut into quarters

2 tablespoon cooking oil

1 medium sized red onion, chopped

1 large tomato, chopped

1 tablespoon, very thinly sliced, fresh ginger

1 teaspoon salt

1 teaspoon red chilly powder

1/4 teaspoon turmeric powder

For Garnishing:

1 tablespoon fresh green coriander leaves, cut

1 teaspoon cut green chillies

1/4 teaspoon black pepper powder

Mum's Mixed Veges

How to

Steps:

1. In a cooking pan, put the oil at medium heat.

2. Add the onion, let it soften for 2 minutes.

3. Add the tomatoes, salt, red chillies and turmeric powder. Stir and let it cook for 2 minutes

4. Add the peas with 1 cup of water and let them cook for 10 minutes.

5. Lower the heat and add the cauliflower, carrots, potatoes and the ginger slices. Cook for 15 minutes.

6. Check that the veges are tender and not watery. 

7. Stop the heat and sprinkle with the coriander, green chilly and black pepper powder.

8. Serve the mixed veges hot with chapatis and pickles. 

Serves 4 green mixed veges

What you need

2 tablespoons cooking oil

1/2 cup shelled green peas

1/2 cup french beans, cut into 1 cm long pieces

1/2 cup sweet snaps, cut into 2 cm long pieces

1/2 cup green capsicum, de-seeded and cut into 2cm squares.

1 medium sized white onion, cut into 1 cm squares

1 small tomato, finely chopped

1 teaspoon salt

1/2 teaspoon green chilly, cut

1/4 teaspoon turmeric powder

1/4 teaspoon 'zeera' seeds

1/2 teaspoon ginger paste

1/2 teaspoon garlic paste

1 cup water

For Garnishing:

1 tablespoon fresh green coriander leaves, cut

1/4 teaspoon black pepper powder

Green Mixed Veges

How to

Steps:

1. In a cooking pan, put the oil to heat.

2. Add the zeera seeds and fry them for a few seconds.

3. Add the water and the peas. Boil for 10 minutes.

4. Add all the ingredients, stir, cover and cook at medium heat for 10 minutes.

5. Check. The veges should be tender. Evaporate any excess water at high heat.

6. Stop heating and sprinkle with coriander leaves and black pepper powder.

7. Serve the 'Green Mixed Veges', hot,  with chapatis or rice and 'raita'. 

Serves 4 chinese mix veges

What you need

1 tablespoon cooking oil

1 white onion, cut length-wise into thick slices

2 medium sized carrots, peeled, cut thin squares

15 sweet snapper peas, cut into halves

10 french beans, cut into 1 cm long pieces 

6 sweet baby corn cobs, cut into thin slices

4 broccoli florets

6 mushrooms, cut into quarters

4 tablespoons soy sauce

1 teaspoon red chilly powder

1 teaspoon honey

Chinese Mixed Veges

How to

Steps:

1. In a cooking pan, put the oil at high heat.

2. Add the onion, stir for 1 minute.

3. Add the carrots, snapper peas, french beans, corn cobs and the broccoli. Cook for 5 minutes.

4. Add the mushrooms, soy sauce, chilly and honey.

5. Cook for another 5 minutes till no liquid remains.

6. Serve the Chinese Mixed Veges, hot, with steamed rice, and 'hot n sweet' sauce.

Serves 4 corn-veges

What you need

1 tablespoon cooking oil

1 white onion, chopped

1 large tomato, cut into chunks

1/2 cup green, shelled peas

1/2 cup finely sliced carrot

1/2 cup sweet corn off the cob

1/2 cup broccoli florets

1/2 cup capsicum, cut into 2 cm squares

1 teaspoon salt

1/2 teaspoon red chilly powder

1/4 teaspoon turmeric powder

1 cup water

For Garnishing:

1/2 teaspoon black pepper powder  

Corn with Veges

How to

Steps:

1. In a cooking pan, put the oil at medium heat.

2. Add the onion, tomatoes, salt, chilly powder and turmeric. Stir for 2 minutes.

3. Put in the peas and the water. Cover and let it cook till the peas are tender.

4. Now add all the other vegetables, cover and cook for 5 minutes till no liquid remains.

5. Sprinkle the black pepper powder.

6. Serve the Corn Veges, hot, with 'puris', chapatis and pickles.

Serves 4 coconut corn

What you need

3 soft, green maize cobs, cut into bite size pieces, 2 cm long.

1 tablespoon cooking oil

1/4 teaspoon 'rye' seeds

1/4 teaspoon 'methi' seeds

1 1/2 teaspoon salt

1 teaspoon red chilly powder

1/4 teaspoon turmeric powder

1 teaspoon tomato puree

1 tablespoon lemon juice

2 cups coconut 'milk'

2 cups water

A-maize-ing Coconut Corn

How to

Steps:

1. In a pressure cooker, put the oil at medium heat.

2. Add the rye and methi seeds and stir till they crackle.

3. Add the tomato puree, salt, chilly and turmeric. Stir for 1 minute.

4. Add the maize cob slices, the lemon juice, coconut milk and the water.

5. Cover and cook under pressure at high heat for 15 minutes.

6. Stop the heat, let the pa cool, open and check that the maize is tender.

7. Evaporate excess water till you have a thick gravy.

8. Serve the A-maize-ing Coconut Cobs, hot with your favourite juice.

Serves 4 matoke

What you need

6 green, cooking bananas, peeled, cut into 2 cm thick slices and kept under water to prevent browning.

1 tablespoon cooking oil

1/4 teaspoon 'rye' seeds

1/4 teaspoon 'methi' seeds

1 teaspoon salt

1/2 teaspoon red chilly powder

1 mug water

For Garnishing:

Matoke - Green Banana

How to

Steps:

1. Put the oil in a cooking pan and keep at medium heat.

2. Add the rye and methi seeds and let the start crackling.

3. Add the drained 'matoke' slices, salt, chilly and the water.

4. Cover and let it cook at low heat for 10 minutes.

5. Check that the slices are tender and the gravy is thick.

6. Sprinkle with the black pepper powder.

7. Serve the 'Matoke' hot with tamarind sauce and fruit juice.

Shama