Poha


What will you need:

  1. 1 cup Poha (beaten rice)
  2. 1/4 cup peanuts
  3. 5-6 green chillies
  4. 1 1/2 tbsp oil
  5. 1/4 tsp turmeric powder
  6. 1 onion chopped
  7. 1 small potato chopped
  8. 1/2 tsp cumin seeds.
  9. Chopped coriander leaves
  10. 1 stalk curry leaves chopped
  11. Salt to taste
How to make it:
  • Wash and clean Poha 4 to 5 times. Drain water, mix 1 teaspoon of salt (as per quantity) and keep aside.
  • In the cooking pan heat oil, fry peanuts and keep aside.
  • Put mustard seeds in the pan, then potatoes.
  • Stir for 2-3 minutes on medium flame till potatoes are slightly cooked.
  • Add onion, chillies and curry leaves. Stir till onions become golden. Check whether the potatoes are cooked, or else close the lid and let it cook on slow flame.
  • Add turmeric powder and salt to the mixture. ( Remember: Added salt already in the poha, so add salt as per the mixture in the pan)
  • In the mean time, loosen the poha gently.
  • Now add the fried peanuts and Poha to the mixture.
  • Mix well and close it with lid on low flame for about 4-5 minutes.
  • Serve it hot with chopped coriander leaves sprinkled on poha as garnishing and a slice of lemon in the plate.
Quick tips:
If you are in a rush or kids don't prefer to eat onions, chillies etc, in poha, below is a quick recipe of Poha:
  • Wash and clean Poha as mentioned above.
  • In a small bowl, take 1/4 tsp turmeric powder, 1 tsp red chilli powder and salt to taste.
  • Heat oil in a pan, add mustard and cumin seeds.
  • Keep the pan on low flame, add the turmeric, chilli powder and salt mix. (Remember if oil is too hot, remove the pan from the flame, otherwise the mixture will burn)
  • Add poha immediately to avoid the mixture burn.
  • Mix well and Serve hot.
Tips:
  1. Check if the poha is patla or mota (it is mentioned on the pack), if it is patla, drain out all the water after washing and if it is mota, keep very little water after washing, so that poha will become soft. If excess water is kept in patla poha, it will become khichadi
  2. Green peas can be used instead of peanuts. Get it cooked with potatoes
  3. Various types of garnishing can be done as per your taste: 
    • Grated coconut
    • Sev (barik)
    • Chopped onions
"Did you know" fact about Poha: 
 Poha - especially Kanda Poha (poha made with lots of onions in it) - is the most preferred dish to offer in a matrimony alliance set-up meetings of the two family. The bride-to-be is supposed to cook Kanda-Poha and serve it to the family of groom-to-be. It is so common, that this meeting is often referred as 'kanda-poha ceremony of the bride'  :-)

Sabudana Khichdi

What will you need:

Sabudana Khichdi

  1. 1½ cup sabudana (sago)
  2. 1 large potato
  3. 1 tsp cumin seeds (jeera)
  4. 3-4 green chillies finely chopped.
  5. 1 cup roasted peanuts
  6. 3 tbsp ghee / oil
  7. Salt to taste
How to make it:
  • Wash and drain the sabudana and keep covered over night (about 3 hours minimum).
  • Chop the potato into small pieces
  • Roast the peanuts, remove its cover and grind coarse mixture of peanuts and green chillies.
  • Heat ghee / oil in a pan and add cumin seeds and potatoes. Close the lid so that potatoes get cooked on a low flame.
  • Add the grinded mixture of peanuts and chillies and stir.
  • Add salt and sabudana. Stir occasionally until cooked.
  • Serve hot with sweetened curd.
 
"Did you know" fact about Sabudana Khichdi:
 While it is well-known that sabudana is popular item among people who fast for religious reasons, not many actually know what makes it suitable to eat on a fasting day (vrat as it is called in Hindu religion). Sabudana (or Sago) is in real pure carbohydrate and has very small amounts of protein, vitamins or minerals. It gives you a feeling of filled stomach and given its high energy content, provides you with sufficient ammunition for your fasting days! Adding a bit of peanuts completes the combination with the required proteins, vitamins and minerals. Sabudana is a popular dish among Marathi and Gujarati people, especially during the days of Navratri when they fast for 9 days on stretch! 

Dhokla

What will you need:
Dhokla

  1. Rice
  2. Tur Dal 200gms.
  3. Curd (yogurt) 1 cup
  4. Chopped green chili 1 tbsp.
  5. Turmeric powder 1/2 tsp.
  6. Mustard seeds 1 tsp.
  7. Chopped ginger 1 tbsp.
  8. Soda bi-carb 1 tsp.
  9. Chopped green coriander 1 tbsp.
  10. Oil 2 tbsp.
  11. Salt As per taste
How to make:
  • Get rawa like flour prepared from the rice and dal mixture
  • Take this flour in a bowl, add beaten curd (add water in curd and beat it properly to remove all lumps)
  • The mixture should have a thick consistency. Add salt and cover it and leave it to ferment overnight (if you have to prepare dhokla in the morning, minimum let it ferment for 6-7 hrs)
  • Make a paste of green chilies.
  • Add this paste to the fermented mixture. Add turmeric powder and soda bi-carb to the mixture and mix well.
  • Keep the cooker on the flame with sufficient amount of water.
  • Grease a dhokla mold (any vessel or a shallow cake tin) with a little oil.
  • Pour the batter into the greased mold and steam for 15-20 minutes. DO NOT PUT WHISTLE ON COOKER.
  • Cool for sometime. Cut into squares.
  • Heat oil in a small pan. Add mustard and cumin seeds.
  • When the seeds begin to splutter, add curry leaves and chopped coriander leaves and then add the dhoklas.
  • Mix gently and serve.
"Did you know" fact about Dhokla:
 Dhokla has long been the identity of Gujarati cuisine, so much so that its not unusual to hear someone say "any Gujarati worth his Dhokla will do this or that"! Kareena Kapoor immortalized Dhokla as weapon of mass destruction or bomb in movie 3 Idiots, but in reality, its extremely light, tasty and lovable food. And yes, Dhokla are of different types, and Khaman is not Dhokla and Dhokla is not Khaman! :)

Veg Sandwich

What will U need:
  1. Bread Slices (crusts removed)
  2. Butter
  3. Mint Chutney
  4. Cucumber - 1, thinly sliced
  5. Tomatoes - 2, sliced into thin rounds
  6. Onion - 2, sliced thinly
  7. Boiled Potatoes - sliced
  8. Black Pepper - as per taste, ground
How to make it:

  • Butter 3 slices of bread (one side for upper and bottom slices while both sides for middle bread)
  • Spread 1 to 2 tsp of mint chutney on buttered sides of bread.
  • Place the bottom slice of bread on the serving plate.
  • Arrange 2 slices of cucumber and onion each.
  • Sprinkle salt and pepper powder.
  • Keep the middle bread slice on top.
  • Arrange 2 slices tomatoes and potatoes each.
  • Sprinkle salt and pepper powder.
  • Place the upper slice of bread.
  • Press well and cut into 4 squares.
  • Serve with tomato ketchup.

Shevai Upma

What will U need:
  1. 1 cup shevai (vermicilli)
  2. 1 onion, finely chopped
  3. 4-5 green chillies, chopped (adjust to taste)
  4. A few curry leaves
  5. 1/4 tsp cumin seeds
  6. Coriander leaves, chopped, for garnish
  7. 2 tsp oil
  8. Salt to taste

How to make It:

  • Dry roast the shevai in a pan until it turns a light brown (about 7-10 mins) and set aside to cool.
  • Heat oil in the same pan and add the cumin seeds and curry leaves. Add the onions and green chillies Fry for 4-5 mins until the onions turns golden brown.
  • Add salt and mix well.
  • Meanwhile, heat water.
  • Add the roasted shevai little at a time, stirring constantly to avoid lumps.
  • Add the warm water to the rava mixture, mix well and close it with a lid for 4-5 minutes.
  • Serve hot with chopped coriander leaves garnishing.

Meethi Shevai

What will U need:
  1. 1/4 cups of Shevai (vermicelli)
  2. 2 tbsp of ghee
  3. 4 tbsp of sugar (more or less as per taste)
  4. 1/4 cups of water
  5. Dry fruits- raisins, cashews, almond (grated)
How to make It:
  • Roast shevai in ghee till it becomes golden brown.
  • Add water, then sugar and allow it to dissolve completely.
  • Add a pinch of salt.
  • Blend well, add the dry fruits and cook until thick.

Sheera

What will U need:
  1. 1/4 cups of rawa / semolina / sooji
  2. 2 tbsp of ghee (can use more if you like it and not a fitness freak)
  3. 4 tbsp of sugar (more or less as per taste)
  4. 1/4 cups of water
  5. Pinch of Salt
  6. Dry fruits- raisins, cashews, almond (grated)
How to make It:
  • Roast rawa in ghee till it becomes golden brown.
  • Add water, then sugar and allow it to dissolve completely.
  • Add a pinch of salt.
  • Blend well, add the dry fruits and cook until thick.

Upma

What will U need:
  1. 1 cup rawa / semolina / sooji
  2. 1 onion, finely chopped
  3. 4-5 green chillies, chopped (adjust to taste)
  4. A few curry leaves
  5. 1/2 tsp urad dal (optional)
  6. 1/4 tsp cumin seeds
  7. Coriander leaves, chopped, for garnish
  8. 2 tsp oil
  9. Salt to taste

How to make It:

  • Dry roast the rava in a pan until it turns a light brown (about 7-10 mins) and set aside to cool.
  • Heat oil in the pan and add the cumin seeds, urad dal and curry leaves. When the dal turns golden brown, add onions and green chillies. Fry for 4-5 mins until the onions turns golden brown.
  • Add salt and mix well.
  • Meanwhile, heat 2 cups of water.
  • Add the roasted rava little at a time, stirring constantly to avoid lumps.
  • Add the warm water to the rava mixture, mix well and close it with a lid for 4-5 minutes.
  • Serve hot with chopped coriander leaves garnishing.

Recipe Measurements Conversion Table

1 tbsp = 15 ml
1/2 tbsp = 7.5 ml
1 tsp = 5 ml
1/2 tsp = 2.5 ml
1/3 tsp =1.67 ml
1/4 tsp =1.25 ml

1 cup = 250 ml
3/4 cup =175 ml
1/2 cup = 125 ml
1/3 cup = 75 ml
1/4 cup = 50 ml

Spices Names - Indian and English

Hindi NameEnglish Name
AjwainCarom seeds
AjwainThymol seeds
AmchoorDry Mango powder
AnardanaPomegranate seeds
DalchiniCinnamon
DhaniaCoriander seeds
ElaichiCardamom
GurJaggery
HaldiTurmeric
HeengAsafoetida
ImliTamarind
JaiphalNutmeg
JavitriMace
JeeraCumin seeds
Kala NamakBlack Salt
Kali MirchBlack Pepper
KalonjiNigella
KalonjiOnion seeds
Kasoori MethiDry Fenugreek Leaves
KesarSaffron
Khus KhusPoppy seeds
LaungClove
MagazDried Pumpkin / Water Melon seeds
MethiFenugreek seeds
NamakSalt
Rai / SarsonMustard seeds
SaunfAniseed
SaunfFennel seeds
SaunthDry Ginger
Shah JeeraBlack Cumin seeds
Shah JeeraCaraway seeds
Shakkar / ChiniSugar
SirkaVinegar
TejpattaBay leaf
TilSesame seeds
TulsiBasil

Pulses Name - Indian and English

Hindi NameEnglish Name
Besan / Chane ka attaGram flour
ChanaBengal gram
ChanaChickpeas (brown)
Chana dalSplit Bengal gram
ChawalRice
Chawli / LobhiaBlack eyed beans
Cholia / Hara ChanaChickpeas (green)
DaliaBroken Wheat
GehunWheat
Gehun ka attaWheat flour
Kabuli ChanaChickpeas (white)
KulthiHorse gram
KurmuraPuffed Rice
MaidaRefined flour
Makai ka attaMaize flour
MasoorRed Lentil
Masoor dalSplit Red Lentil
MoongGreen gram
Moong dalSplit Green gram
PohaBeaten Rice
RajmaRed Kidney Beans
Rava / SujiSemolina
Sabut Urad dal / Kaali dalBlack gram
Tuvar dal / Arhar dalSplit Red gram
Urad dal / kaali dalSplit Black gram

Sabudana Wada (Rolls)

What will U need:
  1. 1 cup sabudana (sago)
  2. 3 large potato, boiled and mashed
  3. 3-4 green chillies finely chopped.
  4. 1/2 cup roasted peanuts, grinded.
  5. Oil for deep frying
  6. Salt to taste
How to make it:
  • Wash and drain the sabudana and keep covered over night (about 3 hours minimum).
  • Squeeze excess water and place in a bowl.
  • Add mashed potatoes, peanuts, green chillies, salt and mix well.
  • Add little water if necessary and make a dough. Let it stand for few minutes.
  • Shape it into wadas or rolls as desired and deep fry till golden brown.
  • Serve hot with curd.

Ragda Patties

What will you need:
For Patties
  1. 6 medium boiled potatoes
  2. 2 slices bread
  3. salt to taste
  4. oil for shallow frying
For Ragda
  1. 1 cup Peas (chana / vatana )
  2. 1 small onion paste
  3. 1 tsp. ginger-garlic paste
  4. 12 tsp. turmeric
  5. 1 tsp. red chilli powder
  6. 12 tsp. cumin powder
  7. 12 tsp. coriander powder
  8. 12 tsp. chole powder
  9. salt to taste
  10. 1 tbsp. oil
For Garnish
  1. Tamarind chutney
  2. Finely Chopped onion
  3. Finely chopped coriander leaves
  4. Sev (barik)
How to make it:
  1. Soak the peas overnight, cook it in the pressure cooker till fully cooked (normally 5-6 whistles).
Preparation of Ragda:
  1. Heat oil in a pan , add onion paste.
  2. As the onion turns golden brown, add the ginger-garlic paste.
  3. Add salt, turmeric powder, chilli powder, cumin powder, coriander powder and chole powder and saute for a few seconds.
  4. Then add the cooked peas (along with the water in which cooked, gives a better taste).
  5. Bring to a boil and let it cook for about 10 minutes. Set ragda aside.
Preparation of Patties:
  1. Take the mashed potatoes in a bowl.
  2. Dip the bread slices in water, squeeze out excess water and add in the potatoes.
  3. Add salt, mix well and knead into a dough.
  4. Prepare patties with the mixture.
  5. Shallow fry the patties in a small amount of oil.
To serve, place 2 patties on a plate. Put peas curry on it. Then garnish with tamarind chutney, minced onion, coriander leaves and sev.

French Toast

What will U need:
  1. 4 slices of bread
  2. 3 eggs
  3. 1 small finely chopped onion
  4. 1-2 finely chopped green chillies
  5. Finely chopped coriander leaves
  6. Salt to taste
How to make it:
  • Beat eggs in a bowl.
  • Add all the ingredients to it.
  • Dip slices of bread in the mixture on both sides.
  • Shallow fry on a tava / non-stick utensil, until golden brown.
  • Serve hot with tomato ketchup.

Tomato Omlette

What will U need:
  1. 34 cup besan
  2. 14 cup rice flour
  3. 2 tbsp. rawa/sooji
  4. 1 tsp. coriander-cumin powder
  5. 12 tsp. turmeric
  6. 12 tsp. red chilli powder
  7. 2 finely chopped tomatoes
  8. 1 small finely chopped onion
  9. Finely chopped coriander leaves
  10. Salt to taste
How to make it:
  • Mix all the ingredients in a bowl.
  • Add water, stir continuously and make a batter.
  • Take a non stick pan or a tava, add some oil and pour a laddle of thin batter.
  • Cook on both sides and serve hot.

Raita

What will U need:
  1. 1 peeled and finely chopped Cucumber
  2. 1 small finely chopped onion
  3. 1 small finely chopped tomato
  4. 2-3 finely chopped green chillies
  5. Finely chopped Coriander leaves
  6. Curd
  7. 1 tsp Cumin powder
  8. Salt to taste
Mix all the ingredients, adjust consistency, salt and cumin powder taste.

Pav Bhaji

What will you need:

  1. Pav - as required
  2. Butter to toast pav
  3. 2 Onions
  4. 3 Tomatos
  5. 3 Potatoes
  6. 1 Capsicum
  7. ½ cup Carrot
  8. ½ cup beans
  9. ½ cup Peas
  10. 1 tbsp Ginger Garlic paste
  11. 2 Green chilli
  12. 1 tsp Chilli powder
  13. 2 tsp Pav Bhaji Masala
  14. Turmeric powder
  15. Salt to taste
  16. 2 tbsp Butter
  17. 1 tbsp Oil
How will you make it:
  • Cook the potatoes, mash it and keep it aside.
  • Separately cook beans, carrot and peas.
  • In a cooking pan, heat oil. Add butter.
  • As the butter melts add chopped onions, sauté till it turns golden brown.
  • Now add green chilli and ginger garlic paste .
  • Let it cook for few minutes.
  • Add chilli powder, turmeric powder and pav bhaji masla.
  • Add tomatoes and cook till gets mashed.
  • Add the cooked vegetables and potatoes to it.
  • Add salt, water and allow it to cook. Mash all the vegetables well.
  • Add butter and finely chopped coriander after it is cooked.
  • Serve hot with buttered pav, finely chopped onions and slice of lemon as garnishing.

Butter Masala Corn Recipe

What will you need:
  1. 1 cup Sweet corn
  2. 2 tsp Butter
  3. Chaat masala
  4. ¼ tsp Chilli powder
  5. Few drops of fresh lemon juice
  6. Salt to taste
How will you make it:
  • Wash the corn properly and steam it by adding a little salt in it.
  • In a cooking pan, melt butter, add the cooked corns, salt, chilli powder, chaat masala, lemon juice and saute for 2-3 seconds.
  • Serve hot.

Bhel Puri

What will you need:
  1. 5-6 Papdi
  2. 4 cups Puffed rice
  3. ½ cup sev
  4. 1-2 tsp of Lemon juice
  5. 1 Onion finely chopped
  6. Chaat masala
  7. Finely chopped coriander
  8. Salt to taste
How to make it:
  • In a bowl combine together puffed rice, sev, papdi, roasted peanuts, onion.
  • Sprinkle chaat masala and add salt.
  • Garnish with finely chopped coriander leaves and sev. Add lemon juice to taste if preferred.
  • Mix well and serve immediately.

Dahi Papdi Chaat

What will you need:
  1. Papdi (as many as you require :P)
  2. 1 Boiled potato
  3. 1 Onion finely chopped (optional)
  4. Curd
  5. Cumin Powder
  6. Red chilli powder
  7. Chaat masala
  8. Salt to taste
How to make it:
  • Pressure cook potatoes mash it, add salt and chilli powder to it.
  • Blend curd with a little water to form a thick consistency.
  • Arrange papdis on a serving plate. Keep prepared mashed potatoes on it. You can also put onions if you prefer. (I prefer it without onions)
  • Add sufficient amount of curd on all the papdis. (Make sure curd all enters papdis)
  • Sprinkle salt, red chilli powder, chaat masala, cumin powder.
  • Garnish with fine sev and finely chopped coriander leaves(optional). Serve immediately.

Paneer Tikka

What will you need:
  1. 250 gms Paneer
  2. ½ cup curd
  3. 2 tsp Cornflour
  4. 1 tsp Red chilli powder
  5. 1 tsp Ginger garlic paste
  6. ½ tsp Chilli paste
  7. Turmeric powder
  8. ½ tsp Garam masala
  9. ½ tsp Cumin seed powder
  10. 1 Onion
  11. 1 Tomato
  12. 1 Capsicum
  13. Oil for brushing
  14. Salt to taste
How to make it:
  • Wash Paneer by dipping in cold water , cut it into equal cubes.
  • Put holes with the skewers in the paneer. (After mariantion, it tends to break, so put holes before marinating)
  • Cut onions, tomatoes and capsicum into equal square sizes. (Remove the seeds of tomatoes and capsicums).
  • In a bowl mix curd, cornflour, red chilli powder, ginger garlic paste, chilli paste, turmeric powder, garam masala, cumin powder and salt.
  • Marinate the paneer and capsicum in it for 1-2 hours.
Using Oven:
  • Preheat the oven for 15 minutes.
  • Arrange the marinated paneer and vegetables including tomatoes in the skewers alternatively.You can use any combination you prefer. Brush it with a little oil.
  • Now line the middle rack of the oven with aluminum foil, place the arranged skewers, turn the switch to grill mode and grill for 20 minutes (180 degree C) or until the edges of the paneer starts browning.
  • Remove from skewers, drizzle a few drop of lemon juice over it and serve with thinly sliced raw onions and green chutney.
Using Tawa:
  • After marinating the paneer, heat a tbsp of oil in a tawa and fry the paneer and vegetables in the tawa evenly until the edges have browned. (You can fry it separately or you can arrange it in skewers and fry it)

Oats Dosa

What will you need:
  1. 100 gms Oats
  2. 2 tbsp Rice flour
  3. 2 tbsp Rawa/Sooji
  4. ¼ cup Buttermilk
  5. 1 Green Chilli finely chopped
  6. 1 tbsp Coriander leaves finely chopped
  7. 1 tsp Cumin/jeera seeds
  8. ¼ tsp Pepper powder
  9. Salt to taste
  10. Oil
How to make it:
  • Coarsely grind the oats.
  • Mix all ingredients except oil with little water to have a dropping consistency. Keep it aside for 15 minutes.
  • Heat a non stick tawa, pour a ladle of batter and spread it in a circular motion as you do for normal dosa. Drizzle oil around the dosa.
  • When it is cooked, flip it over to the other side. Do it carefully as this dosa will be very soft.
  • After it is cooked, remove from heat. Serve hot with any chutney or sambhar.

Oats Idli

What will you need:
  1. ¾ up Oats
  2. ½ cup Rawa/Sooji
  3. 1 cup Curd
  4. ½ tsp Baking soda
  5. Salt to taste
  6. 2 tsp Oil
  7. 1 tsp Mustard seeds
For Seasoning:
  1. 2 tsp Oil
  2. 1 tsp Mustard seeds
  3. 3/4 cup Jeera/cumin seeds
  4. 1/2 tsp Urad dal
  5. 1 Green chilli finely chopped
  6. Coriander leaves finely chopped
  7. Few Curry leaves
How to make it:
  • Roast oats and rava separately slightly.
  • Heat 2 tsp of oil, add mustard seeds, when it splutters, add the rest of the ingredients mentioned under seasoning.
  • In a bowl, mix powdered oats, rava, curd, salt,baking soda, the seasoning and needed water to make a batter similar to idli batter. Let it sit for 15 minutes. (The batter should neither be thick nor thin but should be of dripping consistency.)
  • Bring water to boil, grease idli moulds with oil and pour a small ladle of batter into the idly mould.
  • Steam for 15-20 minutes and serve hot with any chutney or sambhar of your choice.

Potato Sandwich

What will you need:
  1. 2 Sandwich bread
  2. Butter - as required
  3. 3 Potato
  4. 1 Onion
  5. 2 Green chilli
  6. 1 Tomato
  7. Turmeric powder - a pinch
  8. Oil - 1 tbsp
  9. 1/4 tsp Chillies powder
  10. 1/2 tsp Mustard Seeds
  11. 1/2 tsp Urad Dal
  12. Salt to taste
How to make it:
  • Peel the skin of potatoe and cut it into small pieces.
  • Heat oil in cooking pan, add mustard seeds, when it splutters add green chilly and onions.
  • Saute till onions become golden brown.
  • Add tomatoes
  • When tomatoes become soft, add turmeric powder, chilli powder and salt.
  • Then add potatoes. Mix well.
  • Apply butter on one side of the bread surface and place this potato mixture on it. (Can you cheese spread also instead of butter)
  • If you have a sandwich maker, you can place this in it and toast it or serve it like this.