KHATTE MUNG

Ingredients
Green gram whole (sabut moong) ½ cup
Salt to taste
Skimmed milk yogurt 1½ cups
Gram flour (besan) 2 tablespoons
Turmeric powder ¼ teaspoon
Ginger paste 1 teaspoon
Green chilli paste 1 teaspoon
Sugar 1 teaspoon
Oil 1 tablespoon
Asafoetida a pinch Mustard seeds ½ teaspoon
Cumin seeds ½ teaspoon
Cloves 3-4
Cinnamon 1- inch stick
Fenugreek seeds (methi dana) ¼ teaspoon
Curry leaves 8-10
Method
1.Soak sabut moong in two cups of water for about an hour. Drain, add two cups of water and salt and boil till soft.
2.Take yogurt in a bowl. Add salt, gram flour, turmeric powder, ginger paste, green chilli paste and whisk well. Add sugar and one cup of water and mix again.
3.Heat oil in a pan. Add asafoetida, mustard seeds, cumin seeds, cloves, cinnamon, fenugreek seeds, curry leaves and sauté. Add the yogurt mixture and cook till the gram flour gets cooked. Add a little water to correct the consistency.
4.Add sabut moong and cook for 3-4 minutes on medium heat.Serve hot.
This recipe is by My mother in law.A jain recipe.

RED GRAVY

Ingredients
Onions, chopped 4 large
Tomatoes, chopped 2 large
Fresh tomato puree 1 cup
Oil 3 tablespoons
Cumin seeds ½ teaspoon
Garlic paste 1 teaspoon
Ginger paste 1 teaspoon
Turmeric powder ¼ teaspoon
Salt to taste
Red chilli powder 1 teaspoon
Coriander powder 1½ teaspoons
Garam masala powder 1 teaspoon
Method
1. Heat oil in a pan. Add cumin seeds and when they begin to change colour add onions and sauté till well browned.
2. Add garlic paste and ginger paste and continue sautéing. Add turmeric pwd and mix. Add tomatoes and stir.
3. Add fresh tomato puree and salt. Mix and add red chilli pwd, coriander pwd, garam masala pwd and sauté till oil begins to separate.
4. Use or cool and store frozen.
This recipe is by Sanjeev Kapoor.Tastes very good for punjabi vegetables.

JEERA ALOO

Ingredients
Potatoes, boiled, 1 inch pieces 4 large
Oil 4 tablespoons
Cumin seeds 1 teaspoon
Salt to taste
Red chilli powder 1 teaspoon
Coriander seeds, crushed 1 tablespoon
Roasted cumin powder 1 teaspoon
Dry mango powder (amchur) ½ teaspoon
Fresh coriander leaves, chopped 2 tablespoons
Method
1. Heat oil in a pan. Add cumin seeds and sauté till it changes colour.
2. Add salt and stir. Add red chilli powder, crushed coriander seeds, roasted cumin powder and dry mango powder.
3. Add potato cubes and stir carefully till the masala covers all the potato cubes well.
4. Add coriander leaves and stir. Serve hot.
This recipe is by Sanjeev Kapoor.
Tip:Always keep boiled potato ready in fridge.It is time saving.

BAOLI HANDI

Ingredients
Brinjals, quartered 4 small
Carrot, ½ inch pieces 1 medium
Cauliflower 5-6 small florets
Green peas ¼ cup
Green chillies 4
French beans, ½ inch pieces 7-8
Potato, ½ inch pieces 1 medium
Tomatoes, ½ inch pieces 2 medium
Fresh coriander leaves, chopped 1 tablespoon
Split green grams (dhuli moong dal) ¼ cup
Spinach (palak), hand torn 7-8 leaves
Rice (kolam), soaked 1 cup
Soya granules ¼ cup
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Onion, sliced 1 large
Salt to taste
Turmeric powder ½ teaspoon
Red chilli powder 1 teaspoon
Method
1. Heat oil in a deep pan. Add cumin seeds and when they begin to change colour, add onion, brinjals, carrot, cauliflower, green peas, green chillies, French beans and potato. Sauté for two minutes.
2. Add salt, turmeric powder and red chilli powder and mix. Cover and cook on low heat for three to four minutes.
3. Add rice and three cups of water. Cover and cook for two minutes.
4. Add soya granules, stir and again cover and cook for two minutes.
5. Add tomatoes, coriander leaves, split green gram and spinach and stir to mix well.
6. Add salt, stir and cover. Cook on medium heat till done. 7.Serve hot.
Mix vegetable from eastern India.Recipe by Sanjeev Kapoor.

SAUNF ALOO

Ingredients
Baby potatoes, boiled and halved with skin 15-20
Fennel seeds (saunf), crushed 1½ teaspoons
Oil 2 tablespoons
Asafoetida ¼ teaspoon
Turmeric powder ½ teaspoon
Salt to taste
Coriander powder 1 teaspoon
Red chilli powder ½ teaspoon
Yogurt ½ cup
Fresh coriander leaves, chopped 2 tablespoons
Method
1.Heat oil in a pan. Add asafoetida and turmeric powder. Add potatoes and mix. Sauté for two to three minutes.
2.Add salt, coriander powder, red chilli powder and crushed fennel seeds. Mix and add yogurt and salt and mix. Cook for two minutes.
3. Add coriander leaves and mix. Serve hot.

MIXED VEGETABLE

Chef:Sanjeev Kapoor
Ingredients
Carrots, 1 inch pieces 2 medium
Cauliflower, medium florets ¼ medium
French beans, 1 inch pieces 10-12
Green peas, blanched ½ cup
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Cashewnuts 15-20
Peanuts 2 tablespoons
Turmeric powder ¼ teaspoon
Green chillies, chopped 2
Red chilli powder 1 teaspoon
Fresh tomato puree 3 cups
Coriander powder 1 teaspoon
Garam masala powder 1½ teaspoons
Yogurt ¼ cup
Salt to taste
Fresh coriander leaves, chopped 2 tablespoons
Method
1.Heat oil in a deep pan. Add cumin seeds and when they begin to change colour, add carrots and sauté for two minutes. Add one cup of water and let it cook.
2. Soak cashewnuts, peanuts in water for fifteen minutes and grind into a smooth paste.
3.Add turmeric powder, green chillies and red chilli powder to the carrots and stir. Add cashewnut-peanut paste and mix.
4.Add cauliflower and cook for a minute. Add tomato puree and mix.
5.Add coriander powder and garam masala powder and stir. Cover and cook till the vegetables are almost done.
6.Add French beans and green peas and let it simmer for four to five minutes.
7.Add yogurt and salt and mix. Simmer for two minutes and take it off the heat.
8.Garnish with coriander leaves and serve hot.

TIL WALE ALOO PALAK

Ingredients
Sesame seeds (til), roasted 1 tablespoon
Spinach (palak), roughly chopped 2 bunches
Baby potatoes 8-10
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Asafoetida 1/4teaspoon
Whole green chillies 4
Salt to taste
Turmeric powder ½ teaspoon
Coriander powder 2 teaspoons
Cumin powder 1 teaspoon
Yogurt 2 tablespoons
Method
1.Quarter each potato without peeling and halve each piece.
2.Heat oil in a pan. Add cumin seeds and when they begin to change colour add asafoetida, green chillies and potatoes. Stir and add salt. Mix, cover and cook on medium heat for two minutes.
3.Add turmeric powder and stir. Cover and cook. Add spinach and stir. Cover and cook till done. 4.Add coriander powder, cumin power and yogurt. Take off the heat and add roasted sesame seeds. Mix and serve hot.