R ecipe – Dahi Aloo Palak ki Subzi
10 Minutes Prep Time:
15 Minutes Cook Time:
Potato: 3 medium sized, peeled, washed and chopped into small pieces
Spinach (Palak): 2 Cups, Chopped
Curd: 1/2 Cup
Water: 1 Cup or as required
Oil: 1 Tablespoon
Salt: 1 teaspoon or to taste
Turmeric powder(Haldi): ½ Teaspoon
Red chili powder: ½ Teaspoon
Coriander Powder (dhania): 1 Teaspoon
Garam Masala Powder: 1/4 Teaspoon
Cumin seeds: ¼ Teaspoon
Asafoetida (hing): 1 pinch
Whisk curd and water very well and keep aside. There should be no lumps.
Heat oil in a pan and add cumin seeds and hing. When cumin seeds change color, add potato pieces, chopped spinach, salt, turmeric powder. Mix well. Cover the pan with a lid for 8-10 minutes, until potatoes are almost done (80%).
Remove the lid. Add red chili powder, coriander powder, garam masala powder and whisked curd.
Mix well and stir continuously in medium flame until the gravy starts to boil.
Let it boil for 2 minutes or till potatoes are completely done.
Serve hot with rice or chapati.
Recipe – Podi Masala Dosa
10-12 hours Prep time:
30 minutes Cook Time:
12-15 Dosas Serves:
For the dosa batter
Urad Dal (white lentils): 1/4 Cup
Rice: 2 Cups
Methi (Fenugreek) seeds: ½ Teaspoon
Salt: ½ Teaspoon or to taste
Cooked plain rice or soaked poha: 1/4 cup
Water: As required
For the Podi Masala
Peanuts: 2 Tablespoon
Chana Dal: 2 Tablespoon
Urad Dal: 2 Tablespoon
White Sesame seeds (Til): 1 Tablespoon
Dry Red Chili: 4
Hing: 1 pinch
Salt: 1 Teaspoon or as required
Oil/ghee: as required for greasing
For the dosa batter
Wash dal and rice 2-3 times. Soak the mix in water with methi seeds. Soak it for 5-6 hours or overnight.
Drain the water, add soaked poha or cooked rice to the mix and grind the mixture to a smooth paste. Not too thick, not too thin paste. Add little water while grinding if required.
Transfer the batter to a bowl, cover it and let it ferment for another 5-6 hours or overnight. The batter will increase in volume.
For the Podi
In a small pan, in medium heat, dry roast the peanuts for 2 minutes.
Now roast the chana dal for 3 minutes.
Roast Urad dal for 3 minutes
Roast sesame seeds for 30 seconds
Roast dry red chili for 30 seconds.
Turn of the heat and transfer this to a bowl.
While it is hot, add hing and salt and mix well.
After 5 minutes, when the mix cools down, grind it to fine powder.
For the podi masala dosa
Add salt in the dosa batter. Adjust water to make a thin dropping consistency dosa batter. Mix well.
Heat a tawa in high flame, pour 1 ladle full of batter and spread evenly to thinnest circle possible.
Spread little podi masala in one side of the dosa.
Drizzle little oil over it and cook in medium flame until bottom part of dosa becomes golden. No need to flip. Roll it or fold it.
Serve hot with
Recipe – Lauki Masala Curry
10 minutes Prep Time:
25 minutes Cooking time:
Lauki: 1 medium sized
Mustard Oil: 2 Tablespoon
Onion: 1 medium sized, finely chopped
Ginger: ½ Teaspoon, chopped
Garlic: ½ Teaspoon, chopped
Tomato: 2 medium sized, chopped
Green chili: 2, chopped
Mustard seeds: ½ Teaspoon
Salt: 1 Teaspoon or to taste
Turmeric: ¼ Teaspoon
Red chili powder: ½ teaspoon
Coriander powder: 2 Teaspoon
Garam Masala Powder: ¼ Teaspoon
Cumin Powder; 1/4 Teaspoon
Water: 1/2 Cup
Coriander leaves: 1 tablespoon, chopped
Trim the edges of lauki and peel it. Using a for prick the lauki all around.
Now cut the lauki, discard the seeds and pulp. Cut into 1 inch square pieces.
In a pressure cooker add the lauki pieces, salt, turmeric powder and 1/2 cup water. Do not add more water. Now cook it for 3 whistles.
Turn off the heat and let the pressure goes off from cooker. Open lid and keep it aside.
Heat oil in a pan.
Add mustard seeds.
After 30 seconds, add the chopped onion, garlic and ginger. Sauté for 3 minutes.
Add tomato and green chili. Sauté for another 3 minutes.
Add red chili powder, garam masala powder, cumin powder , coriander powder. Roast for 1 minute.
Add the cooked lauki pieces with water. Cook in high heat for 10 minutes or till it is dry.
Turn off the heat.
Add coriander leaves and serve with rice or chapati.
Recipe – Eggplant Pizza
15 minutes Prep Time:
50 minutes Cooking time:
Preheat oven to 400 F / 200 C
Slice the eggplant into 1/4-inch thick circles.
Brush little butter / oil in on both sides of each eggplant circle.
Bake all the bases in pre-heated oven for 30 minutes.
Take them out.
Spread little pizza sauce on one side of each base.
Add some of the vegetable toppings.
Add some of the grated cheese.
Spread little salt and pepper.
Bake for another 20 minutes. Keep an eye and if cheese melts after sometime, take out and check if all done.
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