Puff

Ingredients:

1 packet puff pastry sheets - (brand-Pepperidge Farm)

5 boiled-mashed potatoes

1/4 cup boiled green peas

3 tbsp cut carrots

1 small onion - chopped

2 tbsp green chili and ginger paste

3 tbsp fresh cut cilantro

1 tbsp red chili powder

1/4 tbsp turmeric powder

1/2 tbsp garam masala.

2 tbsp oil

salt

1) Heat oil in a pan, add onion, carrots, chili-ginger paste and green peas. Fry all together till it cooks.

2) Add all powder masalas, let if fry for couple seconds

3) Finally add mashed potatoes, salt and cilantro. Mix it well. Keep it aside.

4) Take one pastry sheet, cut it in square 9 pieces.

5) Take one piece, put potato filling, close it and press the edges.

6) When all get done put it in baking dish. Bake it for 15 minutes

7) Serve with your favourite chutney or sauce

Thanks to Avanti & Sumegha for giving me the idea of pastry sheets.

Pasta

Ingredients:

3 cup penne rigatoni pasta- whole wheat or multi grain will be good.

2 cup of pasta sauce (any flavour)

1 large green capsicum - cut in long slices

1 large onion - sliced

1/2 cup artichoke(frozen or canned

1 clove of garlic - chopped

1 tsp red chili flakes

1/2 tbsp dried herbs(Italian herb mix)

1/2 cup of chopped fresh basil

1/4 cup grated cheese (Amul cheese taste good)

2 tbsp olive oil

1) Boil water in big vessel- add salt and pasta, mix it well. Boil the pasta for 9 to 11 minutes. Drain it and keep aside.

2) Heat olive oil in a pan. Add onion and garlic, fry it till become brown, add cut capsicum, artichoke. cook it for 5 to 6 minutes on medium flame.

3) Add pasta sauce, Italian herbs mix and red chili flakes. Cook the sauce for 4 to 5 minutes.

4) Finally add pasta in the sauce, mix it.

5) Put the pasta in a pan, add grated cheese on top of it.

6) Garnish with fresh basil.

Daikon leaves sabji

Easy to make, low calories and healthy.

Ingredients:

1 bunch of daikon leaves.

4 tbsp gram flour (besan)

1 tsp mustard seeds

1/4 tbsp red chili powder

1 tsp turmeric powder

1 tsp coriander powder

salt

2 tbsp oil

1) Chop daikon leaves finely and wash it.

2) Heat oil in a thick bottom pan, add mustard seeds- let it crack.

3) Add chopped daikon leaves and all powder masalas with salt. Mix it.

4) Sprinkle gram flour on top of that. Do not mix it.

5) Cover the pan, let it cook on low flame for 10 minutes.

6) Tasty sabji is ready, serve with roti.

Sev-tomatoes subji

Very easy to make(considered as a Jain subji)

Ingredients:

3 tomatoes - chopped

1 cup thick or thin sev

2 tbsp cilantro

1/2 tbsp mustard seeds

1 tsp turmeric powder

1 tbsp red chili powder

1/2 tbsp coriander powder

2 tbsp oil

salt

1) Put oil in a pan, heat it and add mustard seeds, let it crack. add tomatoes and all powder masalas and salt. Cook it on low-medium flame for 5 to 7 minutes. Add water if you need more gravy.

2) Remove it from flame add cut cilantro and sev. Mix it well, serve with roti, chapati.

Thanks to my mom for teaching me this simple and yummy recipes

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Caulifower n cabbage paratha

Filling

1 cup shredded cauliflower

1 cup shredded cabbage

2 small potatoes ( boiled and mashed)

2 tbsp ginger paste

1/2 tbsp crushed green chilies

1 tbsp sesame seeds

1/2 tbsp red chili powder

1 tsp turmeric powder

1 tsp sugar

3 tbsp lemon juice

1/2 cup cilantro

salt

2 tbsp oil

For dough:

3 cup wheat flour

water

salt

1/2 tbsp oil

1) Take a large bowl and mix cauliflower, cabbage and potatoes together. keep aside

2) Put 2 tbsp oil in a pan heat it, put sesame seeds, ginger-green chili paste. fry it for couple seconds. Now add cauliflower, cabbage, potatoes, chili powder, turmeric powder, salt, sugar and lemon juice and cilantro. Mix it gently. put it on low-medium flame. It will cook in 5-6 minutes.

3) Now mix the paratha dough. Keep the dough lil bit harder than chapati dough.

4) Make one ball of dough, apply some flour on both side, roll it on rolling pan about chapati size. Add the paratha filling about 2tbsp in it. Close it from all side. again roll it very firmly.

5) Put the paratha in a tava and cook it both side with oil or ghee.

6) Serve with boondi or cucumber raita.

It seems too much work but it is not. It's worth trying...:)

Kasoori methi n aloo

1 cup kasoori methi or you can use fresh methi

3 potatoes- boiled and cut in 2'' pieces

1 red onion

1 tbsp ginger paste

1 tbsp cumin seeds

1/4 tbsp turmeric powder

1/2 tbsp chili powder

1 tsp garam masala (optional)

2 tbsp lemon juice

3 tbsp oil

salt

1) Soak kasoori methi in warm water for half an hour. Drain it and keep aside

2) Heat oil in a pan, add cumin seeds. Let it crack, add onion.

3) Fry onion in oil till becomes brown. Now add kasoori methi and all powder masalas in it. Mix it well and let it cook for 2 to 4 minutes.

4) Finally add potatoes, salt and lemon juice.

Garnish with cilantro and serve with roti and any raita. taste yummyyy.:)

Chole with spinach

About 6 cup of spinach in two cans of chick peas.

When you make chole, while making onion and tomato gravy...add spinach in the gravy and let it cook for 3 to 4 minutes. Then add chick peas. It will taste really really good. Try it...healthy also.

Grilled veg. sandwich

Ingredients:

1 loaf Cuban baguette ( available in publix) - or you can use any bread.
1/2 cup store bought hummus ( any flavour)
1 green capsicum - sliced
1 red capsicum - sliced
1 onion - sliced
1/4 cup of black olives
1/2 tbsp crushed black pepper
1/2 tbsp red chili flakes
4 to 5 basil leaves.
3 tbsp Olive oil
Salt


1) Preheat oven on 450 degrees. Take one long baking dish. Put sliced capsicums and onion in the baking dish, put olive oil, salt, black pepper and red chili flakes. Mix it well and put it in the oven for 10 to 12 minutes.
2) Cut the bread in desired sizes. Put it in the oven on Broil setting, broil it for less than 1 minute.
3) Spread hummus on sliced bread, put grilled vegetables, olives and basil on top of it. close it with another slice of bread.
4) Ready to eat.

Palak Daal

Ingredients:

1 cup tur daal
4 cup spinach
1 onion - sliced
1 tomato - chopped
1 green chili
1 clove garlic - crushed
1 tbsp red chili powder
1/2 tbsp turmeric powder
1 tbsp cumin seeds
2 tbsp lemon juice
salt
3 tbsp oil

1) Wash daal and spinach, add 2 cups of water and pressure cook daal-spinch together till 3 whistle.
2) Heat oil in a pan, put cumin seeds, let it crack and add sliced onion. Fry the onion till becomes brown, add crushed garlic, fry it with onion.
3) Now add tomatoes and fry it with onion for 2 to 3 minutes. It will become gravy.
4) Add all powder masalas in gravy, mix well. Let all masalas cook for 2 minutes on low flame.
5) Finally add daal and spinach in the gravy. Let it cook for 5 to 7 minutes.
6) Serve with rice or roti.

Aloo Gobi

Ingredients:

3 Large potatoes - cut in big cube (leave the skin on)
3 cup Cauliflower - cut in big chunkes
1 Large onion - sliced
2 Tomatoes - chopped
2 cloves of garlic
1/2 inch ginger piece
1 green chili
1/2 cup cilantro
1 tbsp red chili powder
1/2 tbsp turmeric powder
2 tbsp curry powder ( any brand - I prefer Everest)
1 tbsp cumin seeds
1 dried red chili
salt
3 tbsp oil

Crush garlic, ginger, green chili and 3 tbsp cilantro together. Do not make it very fine paste. Just crush it.

1) Put oil in a pan, add cumin seeds and red whole chili. Let it crack in oil.
2) Add onion slice and saute it for couple minutes. Now add that ginger-garlic paste. Fry it for 1 minute. Add chopped tomatoes- let it cook for 2 to 3 minutes.
3) It will become red gravy. Now add all powder masalas in that gravy- let it cook for couple seconds.
4) Now add cubed potatoes and cauliflower in that gravy.
5) Add salt. Mix it well.
6) Cover the pan with lid and let it cook for 20 minutes, on low medium flame. mix it gently in between to check it's not sticking on pan bottom.
7) Garnish with cilantro and serve with paratha or roti.

Capsicum

Ingredients:
3 green capsicum - chopped
5 tbsp gram flour ( besan)

2 tbsp oil

1 tbsp red chili powder

1/2 tbsp turmeric powder

1 tbsp coriander powder

2 tbsp mustard seeds
1/2 tbsp sugar

2 tbsp lemon juice

salt

1) Mix all powder masalas, sugar and salt with gram flour, keep aside.
2) Put oil in a nonstick pan. Add mustard seeds. Let it crack and add chopped capsicum with 1 tsp salt. cover the pan and let it cook for 5 minutes. on low flame.

3) Now, add mixed gram flour in the capsicum, mix it gently.

4) Cover the lid for 5 minutes. Cook it on medium-low flame.

5) Finally add lemon juice, mix it and serve with hot chapati...yummyy.:)

Masala Khichdi

Ingredients:

1 cup rice
1/2 cup split mung daal with skin
3-1/2 cup water
1/4 cup green pigeon peas(tuver lilva)-boiled
1 onion - chopped
4 tbsp cilantro
1 green chili
3 tbsp lemon juice
1 tbsp cumin seeds
1/2 tbsp turmeric powder
1 tbsp red chili powder
1 tbsp coriander powder
2 tbsp oil
salt



1) Wash daal and rice together, put water, daal, rice and 1 tea spoon salt in a pressure cooker, cook it for 3 whistle.
2) After 3 whistles, open the cooker and put the khichdi in a plate. Spread it gently in a plate and keep it for 10 minutes.
3) Put oil in a pan, let it heat, put cumin seeds in hot oil. Let it crack.
4) Add chopped onion, green chili, fry it till brown color. Add pigeon peas in onion fry it for 2 minutes
5) Add all powder masalas in a pan, fry it for couple seconds.
6) Now add khichdi, cilantro, lemon juice and salt (if needed). Mix it well very gently. Keep it on low flame for 2 minutes.
7) Serve it with yogurt.

Baked vegetable

Ingredients:
1/4 cup pineapple - cut in chunks

1/4 cup red and green bell pepper-chopped

1/4 cup green peas

1/4 cup french beans-cut about 1 inch pieces

1/4 cup baby corn-cut about 1 inch pieces

1/4 cup cauliflower

1/4 cup shredded cheese ( amul cheese will taste good)

5 slice cheese

for white sauce:

3/4 cup all purpose flour

2 cup cold milk

1 tbsp sugar

1 tsp crushed black pepper

salt

1) Boil all vegetables and keep aside.

2) Take a deep pan and mix all purpose flour and milk. Put it on low flame, simmer it for 5 to 7 minutes. It will become thick sauce. Add salt, sugar and crushed black pepper in white sauce. Put all veg. in white sauce. mix it gently.

3) Take a baking dish. Grease it with ghee.

4) Cover the baking dish bottom with shredded cheese.

5) Put mixture of white sauce and veggies on top of cheese.

6) Finally put sliced cheese on top of the mixture.

7) Bake it for 15 minutes on 350 degree temperature.

8) Serve with roti or paratha.

Veg. Biriyani

Ingredients:

2 cup basmati rice
1 large onion- cut in long slices

1/2 cup carrots cut to size about one inch.

1 capsicum cut to length wise

1 cup french beans-cut to length wise

1 cup green peas

2 potatoes - boiled, cut to small pieces

1 tbsp red chili powder

1/2 tbsp turmeric powder

3 tbsp biriyani masala

2 tbsp lemon juice

3 tbsp ghee

2 tbsp oil

2 cardamom

salt

1) Soak rice for 10 minutes. Boil 8 cups water in a big vassal. Add rice, salt and 2 tbsp oil in boiling water. Boil the rice on medium-high flame for 10 minutes.

2) Drain the water from rice.

3) Boil french beans and green peas.

3) In a pan heat ghee, add cardamom and sliced onion. Fry it till becomes brown.

4) Add carrots to the pan with onions. Let it fry for 3 minutes on medium flame.

5) Add capsicum with carrots and onion, mix it well and fry for 3 minutes.

6) Add boiled french beans and green peas.

7) Now add all powder masalas, red chili powder, biriyani masala, turmeric powder. Let the masala fry for 2 minutes with all vegetables on medium flame.

8) Add cut potatoes, rice, salt and mix it gently.

9) Finally add lemon juice in biriyani. Mix it slowly on low flame.

10) Serve with yogurt.

Bhindi Masala

Ingredients:

3 cup okra-cut in round pieces
1 onion-chopped
2 tomatoes-chopped
2 cloves garlic-crushed
1 tbsp red chili powder
2 tsp turmeric powder
1 tbsp coriander powder
1 tbsp garam masala
1 tbsp cumin seeds
3 tbsp coriander leaves.
3 tbsp oil
salt

1) Put oil in a pan, let it heat and put cumin seeds. When seeds crack put onion and fry it till brown, add chopped garlic and fry it.
2) Add chopped tomatoes and let it cook with onion till it becomes gravy.
3) Put all powder masalas in the gravy and fry.
4) Now add cut okra in the gravy and mix it gently.
5) Cover the pan and let okra cook for 10 minutes on low flame.
6) Garnish it with coriander leaves. Serve with chapati.

Instant Bhel

Ingredients:

4 cups puffed rice
1 cup sev
1 large onion- chopped
2 tomatoes - chopped
3 tbsp salted peanuts
4 tbsp Maggie hot & sweet sauce
5 tbsp coriander leaves
2 tsp chilli powder

1) Take a big bowl. Mix puffed rice with sev, onion, tomatoes, peanuts, chilli powder. Mix all ingredients.
2) Add maggie hot n sweet sauce in it. Mix it well.
3) Sprinkle coriander leaves on bhel. Serve with sweet chutney.

If you want to make more spicy, add 1 tbsp chili-garlic sauce in the bhel.

Fresh methi-papad sabji

Easy to make and low calories.

1 cup fresh fenugreek leaves
3 papad ( lijjat will taste good)
2 tbsp oil
1 tbsp cumin seeds
1 tsp turmeric powder
1 tsp red chili powder
1 dry red chili
1-1/2 cup water
salt

1) Wash fenugreek leaves. Cut papad in pieces.
2) Put oil in a pan, add red chili and cumin seeds. let it crack in oil.
3) Now add papad pieces in hot oil. Mix papad with oil on low flame. It will become fried papad. It will take only 1 minute to fry..try to coat oil on each papad pieace.
4) Now add water, all powder masala, salt and fenugreek seeds.
5) Let it boil on low flame for 7 to 10 minutes.
6) Serve hot with chapati.

Black daal

Ingredients:

1 cup whole masoor
1/2 cup rajma (red kidney beans)
2 tbsp ghee
2 onion - crushed
3 tomatoes - crushed
2 tbsp crushed garlic
2 tsp garam masala
salt

1) Masoor and Rajma soak it for over night. Then pressure cook it for about 3 to 4 whistle.
2) Put ghee in vessel. Put onion and let it fry in ghee. Add garlic, fry it for one minute. Now add crushed tomatoes. Mix it well with onion and garlic, let it cook for 4 to 6 minutes on low flame. It will become red gravy.
3) Add garam masala and mix with red gravy.
4) Now add cooked masoor and rajama and mix it well. If it's too thick add some water in it. Add salt according to taste. Let it cook for 5 minutes.
5) Serve with rice or roti.

Walnut Fudge

Ingredients:

1 can(400 gm) Milkmaid
2 cup walnut
1 cup shredded dry coconut
3 tsp coco powder
1 tsp vanilla essence
1 tbsp butter
cashew

1) Crush walnut in the food processor. ( do not make very fine)
2) Put butter in thick kadai, let it melt then add milkmaid.
3) Let the milkmaid become thick then add crushed walnut, coconut and coco powder. Mix it continues till it becomes like dough.
4) Let it cool for a while and add vanilla essence. Mix it well
5) Now make small round balls. and take shredded coconut in a plate. each ball put it in shredded coconut and roll it. coconut will stick on the roll. Now put cashew slice on each roll.
6) You can put cherry also on top of each roll.

Veg. Chilli

Veg. Chili

Ingredients:

1 can red kidney beans
1 can chick peas
1 green capsicum
2 tomatoes - cut in cubes
1 cup tomato puree
1 large onion- chopped
1 cup frozen white corn
1 cup chopped carrots
2 tbsp olive oil
2 tbsp crushed black pepper
1 tbsp red chili powder
1 tbsp crushed garlic
2 tsp cumin powder
2 bay leaves
3 cup water or Vegetable stalk
1 green onion for garnish
salt

1) Put olive oil in big deep pan, add bay leaves and onion. saute it for 2 minutes, add crushed garlic let it fry with onion.
2) Add cut carrots and crushed black paper, let it fry for 2 minutes.
3) Now add all veg. capsicum, corn, tomatoes. mix and let it cook for 1 minute.
4) Add kidney beans, chick peas, tomato puree and water. Mix it and add red chili powder.
5) Let it cook for 20 minutes.
6) Put veg. chilli in the bowl and garnish it with cut green onion. Serve it with italian bread.

Bread Upma

Bread Upma

Ingredients:

Five grain baton ( you will get this in publix) or you can use any bread.
1 small onion
4 to 5 stalk cilantro
2 tbsp lemon juice
2 green chilies
6 to 7 curry leaves
1 tsp turmeric powder
1 tbsp sugar
2 tbsp oil
2 tsp muster seeds
1/4 tsp asfotedia
salt

1) Cut the bread in small cubes. Put bread pieces in food processor and pulse it. It will becomes like breadcrumbs with some pieces of bread.
2) Chop the onion in small pieces. Cut green chilies very fine.
3) Put oil in a kadai. add mustard seeds, let it crack, add asfotedia, curry leaves and green chilies, mix it well in oil.
4) Add onion, let it fry till golden brown.
5) Now add turmeric powder and mix it well, then add crushed bread, lemon juice, sugar and salt. Mix it.
6) Cover it for 3 minutes on low flame. add cilantro on top of it and serve hot.

Mosaic

This is my first art work that I tried in US. It looks very nice but it's time taking art. I have started from candle votive and it came out well. After that I decorated light lamps by mosaic and gifted to one friend also.