ZUNKA BHAKAR

Shabri Restaurant
Hotel Parichey, Pune
Ingredients:
For the wet mix (ghol)1 glass water
2 chopped onions
1 tsp red chilli powder
1/2 tsp turmeric powder
2-3 curry leaves
1 tsp coriander leaves
1 cup chickpea flour (besan)
For the onion mix
4 tsp oil
1 tsp mustard seeds
1/2 cumin seeds
1/2 tsp garlic paste
1/2 tsp ginger paste
2 chopped onions
1/2 tsp chopped green chillies
1 tsp salt
Method:
1. Mix water, onions, chilli powder, turmeric powder, curry leaves, coriander leaves and chick pea flour to make a ghol or a wet mix.
2. Heat oil in a wok. Add mustard seeds, cumin seeds, garlic paste, ginger paste, chopped onions, chopped green chillies and salt.
3. Stir till the onions turn brown. Add the onion mix to the wet mix. Stir briskly for 4-5 minutes till all the water evaporates. The Zunka is ready.
This is maharashtra speciallity

GATTE

Chef: Niru Gupta
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:`
1. 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.
2. 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.
3. 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.
4. Simmer, uncovered, for few minutes. Add beaten yogurt and gattas. Simmer for a few minutes and serve hot garnished with the coriander leaves.

STUFFED DHUDHI

Ingredients:
1 medium lauki
Marinade - 50 ml lemon juice
1/2 tsp chilli powder
2 tsp garam masala
Filling
2 tbsp oil
1/2 tsp cumin seeds
1 diced onion
150 gm diced tomatoes
3 chopped green chillies
1 tsp ginger paste
2 tsp chopped garlic
1 tbsp chopped coriander
200 gm grated paneer
salt and pepper to taste
Method:
1. Blanch the lauki in boiling water. Peel, deseed and split horizontally
2. Pour the marinade over the lauki and set aside for an hour
3. Heat oil in a pan and add cumin seeds followed by the remaining ingredients for the filling. Stir-fry for 5 minutes.
4. Set the filling inside the lauki and secure with string.
5. Wrap in a foil and bake in a very hot oven for 15-20 minutes.
6. Serve hot with mint/coriander chutney.

POTATO CURRY (NEPAL)

Ingredients:
1/2 kg boiled peeled potatoes
2 ground green chillies
3 tbsp ground coriander
1 tbsp garlic paste
1 tsp turmeric powder
1 tsp salt
75 ml oil
1 tbsp sesame seeds - roasted and ground with a little water
1 1/2 tsp amchur
3/4 tsp sesame seeds
1/2 tsp sesame powder
chopped coriander to garnish
Method:
1. Blend the chillies, coriander, garlic, turmeric and salt. Saute until oil separates.
2.Add potatoes. Stir-fry for 2-3 minutes. Add sesame paste, amchur and sesame seeds. Season well.
3.Serve garnished with coriander and sesame powder.

SUKHI ROTI KI SUBZI

Ingredients:
6 sookhi roti
4 tomatoes
50 ml oil
pinch of asafoetida
salt according to taste
5 gm red chilli powder
20 gm amchoor powder
pinch of turmeric
2 gm cumin
5 gm coriander powder
2 gm mustard seeds
50 gm green coriander
Method
1. Dissolve the red chilli powder, amchoor powder, turmeric, coriander powder in water.
2. Take oil in a kadahi, heat it and add asafoetida, cumin and mustard seeds. Now add water with the masalas and allow to boil.
3. Add the sookhi roti crushed into small pieces and cook till it gets soft.
4. Add the chopped tomatoes. Top with chopped green coriander and serve hot.

BOMBAY MIXED VEGETABLES

Chef: Niru Gupta
Ingredients
Use any two of the following vegetables
200 gm carrot
200 gm capsicum
200 gm cauliflower
200 gm green peas
200 gm tomatoes
200 gm onions
200 gm potatoes
200 gm cabbage
4-5 green chillies
2 thin slices of ginger
1/2 tsp turmeric powder
salt-to your taste
2-3 tbsp gram flour
1/2 tsp mustard seeds
lime / lemon juice - to your taste
coriander leaves to garnish
Method
1. Finely chop your choice of vegetables, green chilies and ginger. Keep aside.
2. Fry mustard seeds, add the vegetables, salt, turmeric powder and saute.
3. Pour in a little water (depending on your choice of vegetables) and let it boil on low heat.
4. Mix gram flour with a little water to make a thin paste.
5. Add this to the cooked vegetables and boil till it becomes thick (porridge consistency).
6. Add lime / lemon juice and chopped cilantro. Serve hot.

PANEER BHURJI

Ingredients
2 tbsp oil
4 tsp chopped garlic
1 tbsp chopped ginger
1-2 chopped green chillies
1 tsp cumin seeds
2 diced onions
1/4 tsp ground turmeric
1/2 tsp chilli powder
2 tomatoes diced
400 gm crumbled paneer
1 diced capsicum
1 tbsp chopped coriander
1/2 tsp chat masala
salt
Method
1. Heat oil in large pan. Add ginger, garlic and chillies.
2. After 20 seconds stir in cumin and onions. Cook onions until soft, stir in turmeric and chilli powder over a fast flame.
3. Add tomatoes and allow juices to evaporate. Lower heat, add paneer and heat through.
4. Season well. Add capsicum and coriander.
5. Sprinkle with chat masala before serving.
It is fast to cook.Good for tiffin.