MUTTER MUSHROOM

Ingredients
1 teacup boiled green peas
200 grams fresh mushrooms,
sliced 1 onion, chopped
1 tomato, chopped
1/2 teaspoon garam masala
1 teacup fresh curds
4 tablespoons oil
salt to taste
To be ground into a ginger-garlic paste
4 cloves garlic
12 mm. (1/2") piece ginger
To be ground into a cashewnut paste
2 tablespoons poppy seeds
2 teaspoons cashewnuts
Method
1. Heat the oil in a tava and fry the onion until golden.
2. Add the ginger-garlic paste and tomato and cook until soft.
3. Add the garam masala, cashewnut paste and salt, sprinkle a little water and cook until the fat leaves the sides.
4. Add the peas, mushrooms and curds and cook for another 3 minutes.
5. Serve hot.

GOBI MANCHURIAN

Ingredients :
1 medium cauliflower, cleaned and cut into big florets
1 small bunch of spring onions,finely chopped
2 tsp ginger (adrak), finely chopped
1 tsp garlic (lahsun),finely chopped
3 tbsp corn flour (makkai ka atta)
¼ cup plain flour (atta)
¼ tsp red chilli powder
2 red chillies,
dry3 tbsp oil
1½ cups water
1 tbsp milk
Soy sauce as per taste
Method
1. Boil the florets for around 5 min in plenty of water, to which a tbsp of milk has been added. Drain the residue after boiling and pat dry on a clean cloth.
2. Make thin batter out of flour, add 2 tbsp corn flour, ¼ tsp of ginger and garlic each, red chilli pwd and salt to taste.
3. Dip the florets in the batter one by one and deep fry in hot oil. Keep aside.
4. In the remaining oil, add the remaining ginger, garlic, and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir-fry for a minute.
5. Add 1½ cups of water and bring to a boil.
6. Add 1 tbsp corn flour to ¼ cup water and dissolve well.
7. Gradually add to the gravy and stir continuously till it resumes boiling.
8. Boil till the gravy becomes transparent.
9. Add florets and soy sauce.
10. Boil for two to three minutes and remove.
11. Serve hot with rice, rotis, or noodles.
Variation:Dry Manchurian can be made by omitting the gravy.Make florets as above and instead of adding water, add fried florets, spring onions, and soya sauce at this stage.Sprinkle 1 tsp corn flour on the florets and stir fry for 2 min.Serve piping hot with toothpicks or mini forks and chilli garlic sauce or tomato sauce.Follow the same procedure for Vegetarian Manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some corn flour or bread crumbs and make small lumps the size of a ping-pong ball.Fry as above .

PANEER BHURJI

Ingredients :
250 gm paneer (crumbled)
4 tsp oil
1 tsp cumin seeds (jeera)
2 chopped onions
1 chopped tomato
2 chopped green chillies
½ tsp red chilli powder
½ tsp garam masala
A pinch of amchur (mango powder)
A pinch of turmeric (haldi)
2 tsp chopped coriander (dhaniya)
salt to taste
Method :
1. Heat the oil and add jeera (cumin), let it turn golden.
2. Add onions and fry it until it turns light brown.
3. Add garam masala, amchur, turmeric powder, red chilli powder and salt.
4. Stir for a few seconds, and then add green chillies and tomatoes.
5. Cook until the tomatoes turn dry and blend well with onions.
6. Add the paneer and coriander.
7. Mix well and serve hot with parathas.

KADAI SUBZI

Chef: Niru Gupta
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:
1. Heat the oil and add the cumin seeds and the bay leaves.
2. When the seeds begin to splutter, add the onion and the ginger and garlic pastes. Sauthe till brown and fat separates. Add the vegetables and stir fry till cooked through.
3. Add the curd, turmeric, salt, garam masala, red pepper and the coriander powder, and stir-fry till the fat separates.
4. Add the green chillies and saute over high heat till well mixed.
5. Serve hot, garnished with the coriander leaves.

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.