Suki Bhaji

Sukhi Bhaji 

4 Medium size potatoes
1/2  T Sp Cumin Seeds
1/2 T Sp Mustard Seeds
A Pinch of Asafoetida/Hing
Salt to taste
1 T Sp Turmeric Powder
1 T Sp  Coriander-Cumin Powder
2 Small Pepper Serrano
1 T Sp Chopped Ginger
7-8 Curry Leaves (Optional)
1 Small Roma Tomato
2 Tb Sp. Oil
Cilantro

• Boil the potatoes and remove the skin
• Cut into medium chunks and sprinkle salt, coriander-cumin powder. Also add tomato pieces, chopped pepper,ginger, curry leaves  
• Heat oil in a Pan, add Mustard seeds, Cumin Seeds and hing
• Add turmeric and the potatoes
• Mix well and make sure not to mash the potatoes. Keep on the stove for about 2 minutes and garnish with cilantro.
• Serve hot with Thepla or Paratha  and fried green chili

Sev Usal

Sev Usal

1/2 cup Kala Chana (chickpeas)
1/2 cup Vatana (Peas)
1 Small or Medium Potato
1 T Sp Turmeric Powder
1 T Sp  Paprika
Salt To Taste
2 Cloves Garlic - Chopped
1 Small Onion - Chopped
2 Green Chili - Finely Chopped
1/2 inch Ginger - Finely Chopped
2 Tb Sp Oil
1/2 T Sp Mustard Seeds
1/2 T Sp Cumin Seeds
A Pinch of Asafoetida/Hing
2-3 Cloves
1 Whole Dry Red Chili
4-5 Whole Black Pepper Corns
1/2 T Sp Garam Masala

For Serving
Chopped Onion
Chopped Tomatoes
Cilantro
Sev
Green Chutney
Amli Chutney

• Soak Chana and Vatana overnihgt or atleast for 3-6 hours
• Pressure Cook Chana, Vatana and Potato
• Remove skin from potato and cut into small pieces
• Heat oil in a big pan, when the oil is hot enough add mustard seeds.
• After mustard seeds crackle, add Cumin seeds, Cloves, Pepper Corns, Dry Red chili, Garlic and hing.
• Add onions and let it cook until it becomes translucent
• Add Turmeric, Paprika, salt , Cumin-Coriander powder, green chili, Ginger.
• Mix everything well and add precooked vatana,chana and potatoes. If you wish you can use the water that was used to cook peas and potatoes
• If Usal is dry, add some more water and boil it for about 10-15 minutes
• Add garam masala

Serving

• In a bowl, take usal and pour little bit amli chutney, green chutney on it. Also add  onions, tomatoes , cilantro and Sev. Server hot.

Sev

Sev

2 Cup Besan
Salt to taste
Water
Oil for frying

• Add salt and water in to besan and make very soft dough.
• Heat oil in a frying pan.
• In the Sev making machine, use thin sev plate. Fill dough and make sev into batches. 
• Fry on both sides and let it cool down
• Fill in any airtight container, this sev can be used in many Indian chat (Indian street Food)

Cauliflower Potato Sabji

Rustic Cauliflower

1 Small Cauliflower
2 small potatoes
1/2 inch piece of Ginger
1 Jalapeno Pepper
5 Tb Sp Oil
1 T Sp  Turmeric
2 T Sp Red Chili Powder
1 T Sp Coriander-Cumin Powder
Salt per taste
1 T Sp Aamchur (Mango) Powder - Optional
1/2 T Sp Mustard Seeds
1/2 T Sp Cumin Seeds
A Pinch of Asafoetida/Hing
Cilantro for garnishing
1 Small Roma Tomato

• Cut Cauliflower into big florets and Potatoes into big chunks
• Heat oil in Flat Pan
• Add Mustard Seeds and Cumin Seeds
• Add Hing followed by Cauliflower Florets and Potatoes
• Mix well and let it cook in oil for 2-3 minutes
• Add Salt, Turmeric and Coriander-Cumin Powder.
• Also add big pieces of Pepper and shredded Ginger
• Mix well and cover, let it cook for about 5-10 minutes
• Add Chili powder and Tomatoes. I usually cook this sabji without any water, If you see all spices sticking at the bottom of Pan then add just few table spoons of water. 
• Add Aamchur powder and cook until tender.
• Garnish with Cilantro and serve with Chapati or Paratha.

Gharvada

My mom makes this snack from leftover simple khichdi, you can also use leftover rice instead of Khichdi.

1 Cup cooked plain Khichdi/Rice

1/2 Cup Besan

1/2 T Sp Turmeric

1/2 T Sp Garlic Paste

1/2 T Sp Ginger Paste

1 Green Pepper - Finely chopped

1 T Sp Red Chili Powder

Salt to Taste

1/2 T Sp Cumin-Coriander Powder

Cilantro 

1/4 Cup Buttermilk

Oil 

• Mix all the ingredients except oil
• Spray griddle or skillet with oil
• Heat and pour the batter
• Spread evenly 
• Turn when browned and continue cooking on other side
• Serve hot with Tomato ketchup or Sliced onion mixed with Salt and Lemon Juice.

You can even fry as dumplings.

Simple Khichdi : Rice and mung lentils boiled and cooked until tender, only salt is added for flavor.

Bateta Nu Shak (Spicy Potato Curry)

3-4 Potato cut into small cubes
1/2 T Sp Mustard Seeds
1/2 T Sp Cumin Seeds
A pinch of Hing (Asafoetida)
1 T Sp Turmeric Powder
2 T Sp Red Chili Powder
1 T Dhana-Jeera Powder  (Coriander-Cumin Powder)
Salt to taste
3 Tb Sp Oil
1/2 T Sp Sugar
1 Whole Dry Chili

• Heat oil in Pressure Cooker.
• Add Mustard Seeds, when it crackles, add Cumin seeds followed by whole dry chili.
• Add hing and Turmeric
• Add Potatoes, cook in the oil for a minute.
• Add Chili Powder, Dhana-jeera powder and salt. 
• Mix everything and add 1 Cup of water.
• Pressure cook with 2 whistles.
• Garnish with Cilantro and serve hot with Chapati or Steamed Rice.

Linguine with Avocado and Arugula Pesto

I love watching Food Network and Giada De Laurentiis  is one of our favorite host on food network. I watche dthis recipe the other day and tried it this week, it turned out so delicious. I could not resist myself to post over here.

Ingredients

• 1 pound linguine pasta
• 2 medium avocados, halved, peeled, and seeded (about 12 ounces total)
• 3 cups baby arugula leaves (3 ounces)
• 1 packed cup fresh basil leaves
• 3 tablespoons fresh lime juice (from 2 large limes)
• 2 cloves garlic, peeled and smashed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup grated Parmesan (4 ounces)
• 1/2 cup sliced almonds, toasted (see Cook's Note)

Directions

Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.

Using a spoon, scoop out the flesh from the avocados and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.

Pour the pesto over the pasta and toss together. Add the cheese and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce. 

Source :Foodnetwork.com