Veg. Cook Book Page 1 of 26 Balti Chhole INGREDIENTS soaked and boiled chhole garlic paste crushed sabut lal mirch crushed sabut dhaniya chopped tomatoes and green chillies coriander leaves lemon juice garam masala kasoori methi ghee for frying salt to taste METHOD Sauté the garlic paste in the ghee for about 1 minute. Add crushed spices and fry for another 30 seconds. Add tomatoes, green chillies, one tsp of ginger and ¼ cup of hara dhaniya. Then add the pre-cooked chhole and fry for 5 minutes. Add salt, lemon juice, garam masla and kasoori methi and stir. Finally, serve garnish with remaining ginger and hara dhaniya. Bajre ki Khichdee INGREDIENTS 2 cups bajra 1 cup oong daal dhuli 1 tsp salt or to taste 2 tbsp ghee 1/8 tsp asafoetida 1 tsp cumin seeds 2 tsp coriander powder 1 tsp garam masala 1 tsp chilli powder METHOD Wash the bajra, drain, and pound. Toss to remove husk. Repeat till most of husk is removed. Mix bajra, moong daal, coriander powder, garam masala and chilli powder with enough water to cook tender and is a thin pastey consistency. Heat ghee, add cumin and heeng. When the cumin splutters, add the bajra mixture and simmer for 2-3 minutes and serve. Bhein Ke Kebab (Lotus Root Kabab) INGREDIENTS Makes 12 cocktail kababs 2 large kamal kakri (bhein/lotus stem)-washed and sliced 1 cup chana daal 2 black cardamoms-seeds only 2 tsp ginger-chopped fine 1 tsp garlic-peeled and chopped fine 1 tsp salt or to taste green chillies-chopped fine to taste 2 tbsp onions-chopped fine 2 tbsp coriander-chopped 2 tbsp ghee/oil to pan-fry onion rings and lemon wedges to garnish METHOD Place kamal kakri, daal, elaichi, ginger and garlic in a pan with about 1 cup water (should be absorbed by the time it is cooked). Bring to a boil, lower the heat and cook, covered till soft. Remove from heat and when cool grind to a thick dough-like paste. Mix the salt, chillies, onions and coriander and form into small flat rounds (about 1”). Heat the oil in a non-stick frying pan and pan-fry on both sides till brown. Serve hot garnished with the onion rings an lemon wedges, with a green chutney on the side. You can make kale chane ke kabab in the same way, using only boiled and mashed kala chana instead of bhein and daal. Veg. Cook Book Page 2 of 26 Creamy Makhana and Mushroom INGREDIENTS 200 gm mushrooms-fresh, sliced 1 cup roasted makhanas 1/2 cup spring onions- chopped 2 tbsp butter 1 tsp oil 1 tbsp refined flour 1/4 tsp pissi kali mirch 1 cup milk 1 tsp salt or to taste 1 tbsp ajwain leaves- chopped fine OR 1/2 tsp oregano leaves 1/2 cup grated cheese 1/2 cup cream METHOD Heat the butter and oil in a pan and add the onions. Sauté till onions are a little soft. Add the mushrooms and makhana and sauté for about half a minute. Add the flour and turn around till the mixture leaves the sides of the pan. Remove from heat and add the milk very gradually, stirring all the time to avoid lumps. Bring to a boil and lower the heat. Add the kali mirch, salt and ajwain leaves, simmer for a few minutes, add cream and serve, garnished with the grated cheese. Garlic Mushroom INGREDIENTS 350 gm whole mushrooms 1 tbsp butter 1 tbsp shredded spring onions 2 tsp chopped garlic 3 shredded green chillies 1 tbsp thick tomato puree 1 tbsp cream 2 tbsp shredded garden herbs Spinach raita 200 ml yoghurt 2 tbsp blanched spinach paste grated rind 1 lime grated nutmeg ¼ tsp roasted, ground cumin salt and pepper METHOD Heat butter. Add spring onions, garlic and chillies. After a few seconds, add mushrooms to the pan. Cook for 2 minutes. Stir in tomato puree and cream. Season well and finish with herbs. Serve hot with raita. To prepare raita, whisk all ingredients together. Season and serve with mushrooms. Veg. Cook Book Page 3 of 26 Gatte (A Chickpea Flour Gravied Dish) INGREDIENTS 2 cups besan 3 tbsp oil 1/2 tsp salt 1/4 tsp chilli powder 1/4 tsp turmeric water to knead oil to fry Gravy 2 tbsp oil 1 tsp cumin seeds 1/8 tsp asafoetida 1/2 tsp chilli powder 1/4 tsp garam masala 2 tsp powdered coriander seeds 2 tsp salt 1/2 cup tomato-grated 1/2 tsp turmeric 1/4 cup yogurt coriander leaves METHOD Sieve besan and add salt, pepper and turmeric. Rub oil into it, and add water and knead to a stiff, smooth, glossy dough. Leave to rest for 15 minutes. Shape into cylindrical rods and boil in 4 cups of water till they come up and are covered with tiny bubbles. Lift out of the water, leave to cool and reserve the water. Cut into rounds and deep fry. To make gravy, heat oil, and add cumin and asafoetida. Add tomatoes and cook, till the fat separates. Add turmeric, salt, coriander powder, garam masala and chilli powder. Make up to 3 cups of liquid with the reserved water, adding water if need be, and add to the tomato mixture. Simmer, uncovered, for few minutes. Add beaten yogurt and gattas. Simmer for a few minutes and serve hot garnished with the coriander leaves. Veg. Cook Book Page 4 of 26 Gobhi Masaledaar (Spicy Cauliflower) INGREDIENTS 1 kg gobhi-cut into small flowerets 3-4 green chillies-slit a little 1 cup grated onions 1 tsp garlic paste 1 tsp ginger paste 1 cup tomato-grated 1/4 cup oil 2 tsp cumin seeds 2 bay leaves 1/2 tsp turmeric 1 tbsp salt 1/2 tsp garam masala 1/2 tsp powdered red pepper 1 tbsp powdered coriander seeds 1 tbsp chopped coriander leaves, for garnish METHOD Heat oil and add the cumin seeds and the bay leaves. When seeds splutter, add the onions, ginger and garlic and sauté till brown and fat separates. Add the tomatoes, turmeric, salt, garam masala, red pepper and the coriander powder, and stir fry till the fat separates. Add the gobhi and the green chillies and sauté over high heat till the vegetables look glossy. Lower the heat and simmer, covered till cooked through. Serve hot, garnished with the coriander leaves. Veg. Cook Book Page 5 of 26 Gobhi Mussallam INGREDIENTS 1 cauliflower 1 tbsp lemon juice 2 tbsp water 1 1/2 tsp salt 1/4 cup oil 1 cup onions-chopped fine 1 cup onion-grated 1 tsp ginger paste 1 tsp garlic paste 1 tsp coriander powder 1 tsp cumin seed powder 1 tsp kashmiri chilli powder 1 tsp turmeric powder 1 cup tomatoes-blanched, peeled and chopped fine 1 cup tomatoes-pureed and strained 1 tsp salt Garnish cardamom powder garam masala METHOD Mix together the water, lemon juice and the salt. Cut off the stem of the cauliflower right till the base. Prick with a sharp knife all over. Place the cauliflower in a deep pan with water to cover and add lemon juice. Bring to a boil, shut off the heat and leave the cauliflower in it till cool. Drain and leave aside. Or you can steam it till cooked but firm. Heat oil and add chopped onions. Sauté till brown. Add the grated onions, ginger and the garlic paste, coriander, cumin, chilli powder, turmeric and the tomatoes. Stir fry till fat separates. Add to this the blended tomato and cook for 5 minutes. Add salt to this gravy. Place the cauliflower in the pan and cover with the gravy. Cover tight and cook over low heat for 15-20 minutes. Serve hot garnished with the cardamom and garam masala. Veg. Cook Book Page 6 of 26 Hyderabadi Baingan INGREDIENTS small aubergine cumin seeds fenugreek seeds curry leaves turmeric and red chilli powder Gravy cumin seeds coriander seeds sesame seeds peanuts and onion, roast these together and grind to a powder tamarind pulp green chillies coriander oil and salt to taste METHOD Cut the baingan into quarters, leaving stems intact and soak in salt water. Heat oil and add fry jeera, methi, curry patta, haldi and red chilli powder. Add drained baingan and fry in the masala for about ten minutes. For the gravy, heat the remaining oil and fry the ground masala for. About three minutes. Then add the tamarind pulp, green chillies & fresh dhaniya and simmer. Finally add baingan in to the gravy & simmer for 10 minutes. Kadahi Sabzi INGREDIENTS 2 cups mixed vegetables- chopped 3-4 green chillies- slit 1 cup grated onions 1 tsp garlic paste 1 tsp ginger paste 1/2 cup hung curd 1/4 cup oil 2 tsp cumin seeds 2 bay leaves 1/2 tsp turmeric 1 tbsp salt 1/2 tsp garam masala 1/2 tsp powdered red pepper 1 tbsp powdered coriander seeds 1 tbsp chopped coriander leaves- for garnish METHOD Heat the oil and add the cumin seeds and the bay leaves. When the seeds begin to splutter, add the onion and the ginger and garlic pastes. Sauté till brown and fat separates. Add the vegetables and stir fry till cooked through. Add the curd, turmeric, salt, garam masala, red pepper and the coriander powder, and stir-fry till the fat separates. Add the green chillies and sauté over high heat till well mixed. Serve hot, garnished with the coriander leaves. Veg. Cook Book Page 7 of 26 Ker Sangri (A Rajasthani Vegetable) INGREDIENTS 75 gm ker- soaked in water 15 minutes, washed and drained 75 gm sangri-soaked in water 15 minutes, washed and drained For the main preparation 2 tsp oil 1 tsp cumin seeds 2 tsp ginger garlic paste 5 - 6 whole red chillies 1 tsp coriander powder 1 tsp red chilli powder 1 tsp turmeric powder 1 tsp mango powder 5-6 dried pieces of mango 4 tsp yogurt 1 tsp salt fried garlic fried whole red chillies and coriander leaves to taste METHOD Boil ker sangri for 15-20 min in water, drain and keep aside. Heat oil in pan. Add cumin seeds, ginger-garlic paste, whole red chillies, coriander powder, red chilli powder, turmeric powder, mango powder, dried mango pieces and curd. Sauté the masala well. Then add ker sangari and salt. Mix it well. Ker Sangri is ready to eat. Garnish with fried garlic, fried whole red chillies and coriander leaves. Serve hot with roti. Kolhapuri Vegetables (Mixed Vegetables) INGREDIENTS ½ kg mixed vegetables- chopped 2 tbsp yogurt (mix with ginger-garlic paste & leave for 3-4 hours) 1 tsp ginger-garlic paste 2 tsp lemon juice 1 ½ tsp salt 2 tbsp oil ½ cup onion-grated Dry roast separately and grind 1/4” cinnamon 1/2 tsp cloves ¼ tsp peppercorns and black cumin 1/4 tsp broken up mace 1/4 dry grated coconut 1 tbsp coriander seeds 1 tsp dagar phool (available in Bombay, Pune, etc.) 2 Kashmiri mirchi METHOD Heat oil and add the onions and stir-fry till light brown. Add the ground masala, sauté till well mixed and add the vegetable mixture. Bring to a boil, lower the heat and simmer 3-4 minutes and serve. Veg. Cook Book Page 8 of 26 Khatkhate INGREDIENTS 50 g pigeon peas (Tur/Tuvar Daal) 50 g green peas 1 cup water desired vegetables in desired proportions ½ grated coconut ½ tsp turmeric powder 2 local red chillies 1 small piece of tamarind salt to taste 1 tbsp jaggery 6 piece trifala METHOD Soak pigeon peas(dal) in water for half an hour. Put water, dal and green peas in pan and place on fire. Cover and leave for ten minutes. Now put the vegetables in the pan in the order of their tenderness, with the hardest going in first. Cook till vegetables get soft. Grind coconut, turmeric powder, red chillies and tamarind to a paste. Add paste to the boiled vegetables in the pan. Add salt and jaggery.Simmer for another five minutes. Add flattened trifala. Khatkhate is ready. Serve as it is or with rice. Baby Corn Masala (Bhutta Masalewala) INGREDIENTS 200 gm baby corn cobs 1/4 cup oil 1 tsp cumin seeds 1 bay leaf 1 tsp finely chopped ginger 1 tsp finely chopped garlic 1/2 cup onions-grated 1 cup tomatoes-chopped fine 2 tsp salt 1/4 tsp garam masala 1/2 tsp powdered red pepper 1 tsp powdered coriander seeds METHOD Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and sauté till a light brown. Add onions and sauté till a golden brown, then add tomatoes and stir fry over medium heat. When fat separates, add the salt, garam masala and the red pepper and stir till well mixed. Add baby corn and sauté till fat separates and serve hot. Veg. Cook Book Page 9 of 26 Lobia INGREDIENTS (Serves 4) 225 gm black-eyed beans - soaked overnight 1 tbsp ginger paste 1 tbsp garlic paste 5 tbsp oil 3 medium onions - finely diced 1 tsp coriander powder 1 tsp cumin powder 2 tomatoes- peeled and chopped 6 tbsp yoghurt 1/3 tsp chilli powder ½ tsp garam masala salt to taste To finish 1 tbsp lemon juice 1 tbsp chopped coriander 200 gm chopped, sautéed mushrooms METHOD Cook beans in fresh water until soft. Heat oil, fry onions till golden in color. Add ginger and garlic paste and cook for a minute. Add coriander and cumin powder, followed by tomatoes. Cook until soft. Stir in yoghurt, chilli powder, garam masala and salt. Add cooked beans to the pan. Simmer for 10 minutes. Add the remaining ingredients just before serving. Pudina Rice (Mint Rice) INGREDIENTS 2 cups long grained rice- cleaned and soaked for an hour 1/2 cup sliced onions 2 tsp cumin seeds 1 tbsp salt 2 tbsp paste of mint leaves a few drops of lemon juice 2 tbsp oil METHOD In a heavy bottomed sauce pan, heat the oil and add the cumin seeds. Add the onions and sauté till transparent but not brown. Add rice and mint paste and turn around a few times before adding 3 cups of water. Bring the mixture to a boil, sprinkle a few drops of lemon juice, cover the pan and lower the heat. The rice should be ready in 10 minutes. Rajmah (Curried Kidney Beans) INGREDIENTS 2 cups red kidney beans (rajmah)-soaked in water for 4-6 hours 3 cups roughly chopped onions-ground to paste 1 tbsp ginger 1 tbsp garlic 2 tsp garam masala 1 tbsp cumin seeds- roasted 2 cups finely chopped tomatoes 1 tbsp salt 1/2 tsp powdered turmeric 2 tbsp powdered coriander seeds 1 tsp powdered red pepper 2-3 green chillies 1/2 cup oil 2 tbsp chopped coriander leaves for garnish. grind the onions, ginger-garlic and garam masala together. METHOD Wash the rajmah and cook till tender, in fresh water. Strain and keep the liquid and the beans, separate. Heat oil, and add the onion paste and stir-fry till fat separates. Add the chopped tomatoes and stir fry, till fat separates again. Add the salt, turmeric, coriander powder and red pepper and turn around a few times, till well mixed. Add the beans and green chillies and turn around a few times over high heat. Measure the liquid, make it up to 4 cups with water and add to the rajmah and bring to a boil and then simmer, till the gravy is well blended, (approx.10 minutes.) Veg. Cook Book Page 10 of 26 Shukto INGREDIENTS 1 potato 1 karela ½ raw banana 1 small sweet potato 6 small bari 100 gm french beans 1 drum stick 25 gm ginger paste 25 gm mustard paste a pinch of chilli powder ½ tsp turmeric 10 gm panch foran masala salt to taste 25 gm mustard oil ½ cup water METHOD Cut and wash the vegetables and the raw banana. Put the pieces into turmeric water. In hot mustard oil, put in the panch foran masala and the ginger paste. Cook until a golden brown. Add mustard paste, chilli powder and turmeric. Cook until the oil separates. Then add the vegetables and sauté for 2 minutes. Add water and cook until the vegetables are tender. Tandoori Gobhi INGREDIENTS 1 kg gobhi-cut into florets For the masala 4 cloves 1/8 tsp broken cinnamon 1/8 tsp nutmeg-grated 4 cardamoms - seeds only 1 pinch of dry ginger 1 tsp cumin seeds 1 tsp coriander powder 1/2tsp fenugreek seeds 1/2tsp carrom seeds 1/2tsp pepper powder 1 tsp garlic paste 1 tsp ginger paste 1/2 cup hung curd 1 tsp oil 1 pinch of red chilli powder 2 tsp salt chaat masala and lemon juice to taste METHOD For the masala, grind the cloves, cinnamon, nutmeg, cardamom, dry ginger, cumin seeds, coriander powder, fenugreek seeds, carrom seeds and black pepper together to a fine powder. Then add garlic paste, ginger paste, curd, oil, red chilli powder, pepper powder, and salt. Mix it well. The masala is ready. Marinate the gobhi in the masala. Pierce the gobhi through skewers and cook in the tandoor. If you don't have a tandoor, cook in a very hot oven in a drip tray till brown and done. Brush with oil and cook 2-3 minutes. Sprinkle chaat masala and lemon juice on top and serve hot.