Dry Bhindi ( Okra ) vegetable

Ingredients :- 

1. 1/2 kg lady's finger (okra/bhindi)
2. 1 big Onion 
3. 2 tsp Cumin seeds
4. 1 Tomato
5. 1/2 tsp Turmeric powder
6. 1 tsp Coriander powder
7. 1 tsp chilli powder
8. salt according to taste
9. 1 tsp cooking oil

Method :-

1. Wash and cut Okra (Bhindi) in 4-5 pieces each. Don't wash it after cutting, it will make the preparation very gooey.
2. Heat oil in a pan add cumin on it till brown, now add chopped onion and fry till slightly brown
3. Add diced Okra and fry for some time
4. Add turmeric powder, coriander powder.
5. Cover and simmer it for 15 min
6. Add tomatoes and salt
7. Cook anther 10 min on low flame.
8. Its ready to serve.

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Fenugreek , Brinjal Vegetable ( Methi Baingan Sabzi)

I love Methi as a vegetable and I got to know about this dish, its wonderful and one must give it a try if you like Methi.

Ingredients :-

1. 4-5 small - brinjal diced into cubes
2. 250g - fenugreek leaves finely chopped
3. 1 - tomato chopped into pieces
4. 1 tsp - red chilli powder
5. 1 tsp - coriander powder
6. 1/4 tsp - turmeric powder
7. Salt as per taste
8. 1 tsp oil 
9. 1/2 tsp cumin seeds
10. 1/4 tsp asafotedia 

Method :-

1. In a cooker, add oil and let it heat.To this add cumin seeds, asafotedia and stir it for a 1 minute.
2. Add Brinjal pieces to it and stir it for about 2 minutes then add salt and turmeric powder.
3. Add finely chopped fenugreek to this and 1/2 cup water, close the lid of cooker and cook it for about 2 whistles.
4. Now open the lid and add chopped tomatoes, coriander powder and red chilli powder.Mix well and cook it for 5 minutes.
5. Enjoy with roti/phulka.

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Make your chapatis/roti soft

Yesterday when I was speaking to mom she told me about this tip and it really worked so I thought of sharing with you all.


While making chapati/roti/phulka leave the dough for 30 min to make them softer.

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Lemon Broccoli

This is simple, yet very tasty broccoli starter.

Ingredients :-

1. 100 gm of Broccoli
2. 1 tsp oil
3. 2 Garlic Cloves, finely chopped
4. Salt, to taste
5. Pepper, to taste
6. 1 tsp fresh lime juice

Method :-

1. Steam the broccoli for 5 to 7 minutes. ( Do not steam it in cooker)
2. In a heavy nonstick skillet, heat oil over medium flame, and add thegarlic, sauté for 1 minute.
3. Add the cooked broccoli, salt, pepper, and lemon juice, cooking just longenough to combine.
4. Lemon Broccoli is ready.

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Onions

1. To avoid watering of eyes while cutting onions, cut them into two parts and place them in water for 15 minutes before chopping them.
2. Wrap the onions individually in a newspaper and store in a cool and dark place to keep them fresh for long time.

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Lower Cholesterol

Use olive oil. When added to vegetables, it tastes like you have added salted
butter, without the extra salt and bad fats.

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Stir fried Capsicum Paneer ( Bellper and Indian cheese)

This is a wonderful appetizer made from Paneer ( Indian Cheese), tomato, onion and Bell pepper, one needs to add little salt and pepper once its cooked and it's ready.It's healthy as well as we just stir fry the vegggies.

Ingredients :-

1. 250 gms of Paneer
2. 2 large Capsicums
3. 2 Tomatoes
4. 2 Onions
5. 1/2 tsp salt
6. 1/2 tsp pepper
7. 1 tsp of oil

Method :-

1. Cut Paneer into cubes, stir fry it till golden brown and keep it aside.
2. Cut tomatoes,capsicum and onions into pieces.
3. In a non-stick cook pan add oil and let it heat.
4. Once its heated add onions and stir it for about 2 minutes, then add tomatoes and finally capsicum.
5. Cover it with a lid for about 10 minutes and keep on stirring it in between.
6. Add paneer cubes to this, and fry it for about 5 minutes.
7. Sprinkle salt and pepper on this.
8. Paneer Capsicum is ready to be relished.

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Palak Paneer (Spinach and Indian Cheese) Curry

Palak Paneer is a traditional North Indian delicacy and is an integral part of the Punjabi cuisine. It is also one of my favourite dishes, because I love both palak and paneer.

Ingredients :-

1. 250 grams paneer
2. 2 bunches of palak
3. 3 medium sized onions (finely chopped)
4. 2 medium size tomatoes (finely chopped) OR tomato puree.
5. 2 green chillies (slit into half)
6. ½ tsp turmeric powder
7. ½ ginger paste
8. ½ garlic paste
9. 1 tsp cumin seeds
10. 1 tsp garam masala
11. 1 tbsp oil
12. Salt to taste
13. 2 bay leaves
14. 2 cloves

Method :- 

1. Boil the palak (spinach) in cooker for about 1 whistle and let it simmer on a low flame for about 2 mins.Let it cool, then grind it into a paste.
2. Cut the paneer into small cubes and deep fry in oil till light golden brown.
3. Heat the oil in a Kadhai/non-stick pan and add the cumin seeds. Wait till it crackles and ensure that it does not burn.
4. Add the ginger garlic paste and chilli,cloves and bay leaves,sauté for another min,Then add onions and saute for 2 - 3 minutes.
5. Add the tomatoes/tomato puree and stir till the oil separates.Add turmeric powder and coriander powder to this mixture.
6. Add the palak paste to this mixture along with 1 cup water.(You can use the water used for cooking the spinach)
7. Add the paneer, garam masala and salt and cook till you start to see the gravy bubbling. 
8. If the gravy seems a bit dry, you can add some more water.
9. Palak Paneer is ready to be relished.

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Khandvi - (Gram Flour Gujrati dish )

This one is simple gujrati recipe, Simple and delicious, it melts in mouth.

Ingredients :- 

1. 1 cup gramflour (besan)
2. 3 cup buttermilk
3. 1 tsp ginger green chilli paste
4. Salt To Taste
5. A pinch Asafoetida

For seasoning :-

1. 2 tsp Oil
2. 2 tsp Sesame seeds
3. 1/2 tsp Mustard seeds
4. 1 tbsp Coriander finely chopped

Method :-

1. Mix all the ingredients (except those for seasoning) and make a smooth paste.
2. Heat it on a low flame, stirring constantly so that lumps do not form.
3. Keep stirring till batter becomes thick. It will take approx 10 min. Taste the batter to see if the gram flour is cooked.
4. Grease the flat surface ( a plate) and spread the mixture as thinly as possible with spatula while it is still hot.
5. Let it cool a bit. (Approx 2-3 minutes)
6. Slit the khandvi lengthwise. Carefully roll out each strip.
7. For seasoning, heat the oil and add the mustard seeds, sesame seeds and   Asafoetida Stir for 1 minute..
8. Pour over the khandvi and serve garnished with coriander.

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Soya Granules Curry

Soya granules (Nutrela) are very popular among the different soya products you find in the market, thanks to their versatility! They turn soft, increase in volume and blend easily with other ingredients. 

Ingredients :-

1. Soya granules 1cup
2. Tomatoes 2 to 3 meduim size
3. Onion 1 medium size
4. Ginger & Garlic paste 1tsp each
5. Turmeric powder 1tsp
6. Salt a/c to taste
7. Dhaniya or Coriander powder 1 tsp
8. Garam masala 1/2 tsp (optional)
9. Fresh cilantro 1/2 cup
10. 2-3 bay leaves
11. 3-4 cloves
12. 1 tsp cumin seeds
13. 2 green chillies finely chopped
14. 1/2 cup of peas
15. 1 potato 
16. Oil for cooking

Method :-

1. Boil Soya granules for about 1 whistle in cooker.
2. Peel off the potato skin cut it into 4 pieces and boil it along with peas for about 1 whistle in cooker.
3. Menawhile, cut tomatoes into thin slices or make puree and keep aside, Cut onions into thin slices
4. Take a wide pan, heat oil, add cumin seeds, ginger garlic paste bay leaves, cloves, and green chillies, fry it for 2 mins.
5. Add onions to this mixture and fry it till it becomes golden brown.
6. Add tomatoes and all the spices and stir it for 5 minutes.
7. Add soya granules, peas and potato to this mixture, add water if needed.Cover it with a lid and let it stay for 10 minutes.Keep on stirring it from time to time in between.
8. Remove from heat and serve with hot chapathis or rice.

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Masala Chai with Honey

Ingredients :-

1. 1/2 cup water
2. 1/2 cup milk
3. 2-4 black tea bags
4. 1/2 tsp honey
5. 1 tsp ground cinnamon
6. 1 tsp ground cardamom
7. 2 cloves
8. 1/2 tsp ground ginger

Method :-

1. Bring water and milk to a boil. Add other ingredients, return to boil. Turn off.
2. Add teabags in a cup and filter the mixture through a strainer.
3. Honey Masala tea is ready.

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Cabbage and Peas Recipe

This is everyday simple cabbage recipe
Ingredients :-

1. 1 small cabbage chopped 
2. 1 small sized onion (sliced thinly) 
3. 1/2 cup green peas (matar) 
4. 1-2 green chillies (chopped) 
5. 1/4 tsp garam masala 
6. 1/4 tsp turmeric powder 
7. 1/2 tsp cumin seeds 
8. 1/2 tsp coriander powder 
9. 1/2 tsp red chili powder
10. 1 tsp ginger finely chopped
11. salt to taste 
12. 4-5 curry leaves
13. 1 tsp cooking oil

Method :-

1. Heat oil in a pan .Add cumin seeds and let it splutter, add green chillies, curry leaves and ginger.
2. Then add sliced onions and fry till golden brown.
3. Now add cabbage and all the spices.Mix it well.
4. Cover it and cook for 3-4 minutes.Add the peas and cook till all the water evaporates and cabbage is cooked.

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Loukhi (Bottle Gourd/Ghiya) Sabzi

Ghiya is easy to make and its very nutrious for health too.
Ingredients :-

1. 1 bottle gourd (about 2 cups of diced bottle gourd)
2. 1 cup diced onion
3. 3-4 garlic cloves
4. 1 cup diced tomatoes
5. 1 tsp cumin seeds
6. 1 tsp mustard seeds
7. 1 tsp turmeric powder
8. 1 Green chili 
9. 1 tsp Ginger paste
10. 1 tsp Coriander powder
11. 3-4 curry leaves
12. 2 tablespoons chopped coriander leaves
13. 1 teaspoon Vegetable/Sunflower oil
14. 1 cup water
15. Salt to taste

Method :-

1. Wash and cut the Ghiya into small pieces and boil it in cooker for about 1 whistle and then cook it on a slow flame for about 2 minutes.
2. Heat oil in a pan, add cumin seeds,mustard seeds, Green chili, Finely chopped garlic cloves, Ginger paste and cook it for 2 minutes.
3. Add onions, sauté for a few minutes, add all the spices to this mixture.
4. Add finely chopped tomatoes and 1/2 cup of water, cover it with a lid and cook on a slow flame for about 5 minutes.
5. Add boiled ghiya and 1/2 cup of water, Cover it with a lid, keep on stirring it in between till water is evaporated (Approx 10 minutes).
6. Garnish it with freshly cut coriander leaves.

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Mix Vegetable

I was surprised when I came back home last evening, My husband had prepared a mix vegetable sabzi and it came out pretty good, the best part was that he had used just 1/2 tsp of oil.here goes the recipe for it.
Ingredients :-

1. 1 small Cauliflower separated into florets
2. 1 Capsicum finely chopped
3. 1 onion finely chopped
4. 1 Tomato finely chopped
5. 1/2 tsp of oil
6. 1/2 tsp of turmeric
7. 1/2 tsp coriander powder
8. salt as per taste
9. 1 bay leaf
10. 1/2 tsp of cumin seeds
11. 1 chili finely chopped
12. 4 cloves of garlic finely chopped
13. 1/2 tsp ginger shredded

Method :-

1. In a non stick cooking pan, add the oil when its little hot add cumin seeds, ginger, garlic and chili.Stir it for 2 minutes
2. Add Onions, stir it till it becomes golden brown.Add all the spices.
3. Add tomatoes and 1/2 cup of water cook  it for 5 mins.
4. Add cauliflower and capsicum.If water has dried up add 1/2 cup of water.Cover it with a lid and allow it to cook for 15 minutes.
5. Keep on stirring it in between
6. Mix vegetable sabzi is ready.

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Masala Chai

Ingredients :-  

1. 1-1/2 cups water
2. 1/2 inch stick of cinnamon
3. 2 cardamom 
4. 4 whole cloves
5. 2/3 cup milk
6. 2 tsp. sugar
7. 2 tsp. of loose black tea

Method :-

1. Put 1-1/2 cups water in pan. Add the cinnamon, cardamom, and cloves and bring to a boil. Cover, turn heat to low and simmer for 5 minutes. 
2. Add the milk and sugar and let it  simmer again for 2 mintues. 
3. Throw in the tea leaves, cover, and turn off the heat. 
4. After 2 minutes, strain the tea into two cups and serve immediately.Hope you enjoy it.

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Honey Lemon Tea

Honey and lemon taste are delicious together.Here is the recipe for that perfect cup of Honey Lemon tea.


Ingredients :-
1 cup water
1/2 tsp of tea powder
1 tsp honey
1/2 tsp lemon juice


Method :-
Boil water, add tea powder to it and let it boil for a minute
In a cup add honey and pour boiling tea water to it.
Add lemon juice to it
A perfect refreshing cup of lemon Honey tea is ready.

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Onion and Tomato Raita

Ingredients :- 

1. 1 cup Yogurt (plain)
2. 1 small Onion
3. 1/ 2 tsp Salt
4. 1 small Tomato
5. 1/ 2 tsp Chat Masala (optional)
6. 1/ 2 tsp Black pepper (ground)
7. 1/2 tsp sugar

Method :-

1. Beat yogurt and milk until smooth.
2. Chop onion and tomatoes and add to yogurt.
3. Add salt,pepper,sugar and sprinkle the Chat Masala over, and serve.

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Store can foods upside down

Turning your canned goods upside down on the shelf serves two purposes. The tops stay dust free, so you don't have to wipe them off before opening and the food is pressed to the top 

of the can, making it easier to remove.

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Lemon juice helps make rice less soggy

While making rice on the stove top, add a few drops of lemon juice when the water starts boiling. This will make the rice less soggy and less mushy and more yummy!

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Rajma Curry

Ingredients :-

1. Red kidney beans (rajma), soaked overnight 1 1/2 cups
2. Salt to taste
3. Oil 2 tablespoons
4. Bay leaves 2
5. Onions, finely chopped 2 medium
6. Ginger, chopped 1 inch piece
7. Garlic, chopped 6-8 cloves
8. Tomatoes, pureed 3 medium
9. Coriander powder 1 tablespoon
10. Cumin powder 1 teaspoon
11. Red chilli powder 2 teaspoons
12. Turmeric powder 1/2 teaspoon
13. Garam masala powder 1 teaspoon
14. Freshly cut Coriander

Method :-

1. Pressure cook rajma with five cups of water and salt till totally cooked and soft
2. Heat oil in a deep pan. Add bay leaves and onion (you can grate the onion if you wish). Add ginger and garlic and continue to sauté till the mixture turns golden. 
3. Add tomato puree, mix and continue to cook. Add coriander powder, cumin powder, red chilli powder, turmeric powder and cook till the oil leaves the masala. 
4. Add rajma, adjust salt and add garam masala powder. Lower the heat and simmer for about fifteen to twenty minutes on low heat.Garnish it with freshly cut coriander.
5. Serve hot with steamed rice.

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Vermicelli Upma Recipie

Ingredients :-

1. 1 cup Vermicelli
2. 1/4 tsp Mustard seeds
3. 1 Onion
4. 1 Green chili
5. 1 Carrot grated
6. 1 Tomato
7. 2 cups Water
8. 1 tsp Oil
9. 4  Curry Leaves
10. Salt to taste
11. 1 tsp of lime juice

Method :- 

1. Chop the onions, chillies and tomatoes into small pieces and keep aside.
2. Heat oil and add mustard seeds and curry leaves. When they start to crackle add onions, fry till they turn golden brown.
3. Add grated carrots and fry for 4-5 minutes, then add tomatoes.Cook until they are done.
4. After that add salt and 2 cups of water, cover with a lid and let it boil .
5. When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps will be formed).
6. Cover the upma with a lid for 5-6 minutes 
7. Serve hot with a dash of lime.

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(Colocassia) Arbi fried recipie

This is a simple recipe of arbi. 
It’s healthy since arbi is boiled first instead of deep frying. 


Ingredients :-

1. 250 grams arbi (arvi/ taro root/ colocassia)
2. 1/2 tsp ajwain (carom seeds)
3. A pinch of hing (asafoetida)
4. 1/4 tsp turmeric powder
5. Salt to taste
6. 1 green chili finely chopped
7. 5 curry leaves
8. 1/4 tsp garam masala powder
9. 1/2 tsp coriander powder
10. 1/2 tsp amchoor (dried mango powder)
11. 1 tbsp oil

Method :-

1. Wash and pressure cook arbi to 1 whistle. Peel and cut into 3/4 inch pieces.
2. Heat oil in a non-stick pan and add ajwain. When they change color, add   hing, green chilli and curry leaves.
3. Add arbi, turmeric powder and salt. Mix well and turn the heat to medium-low.Cook uncovered, stirring in between till arbi becomes golden brown.
4. Add rest of the spices and cook stirring for 2-3 minutes. 
5. Arbi is ready.

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Poha ( Beaten Rice ) Recipie

Poha, made from flattened rice, is an easy-to-cook, nutritious snack. It is often eaten for breakfast or brunch.


Ingredients :-

1. 2 cups poha (flattened rice)
2. 2 tbsps vegetable/ canola/ sunflower cooking oil
3. 1 tsp mustard seeds
4. 5-6 curry leaves
5. 2 green chillies slit lengthwise (optional)
6. 1 medium onion chopped fine
7. 1 medium tomato finely chopped
8. 1 large/2medium potatoes quartered and sliced very thin
9. Handful of unsalted peanuts (skins removed, optional)
10. Pinch of turmeric powder
11. Juice of 1/2 a lime
12. Salt to taste
13. Chopped coriander to garnish

Method :-

1. Put the poha in a sieve and wash under running water for 2 minutes. Keep aside to drain.
2. Heat the oil in a pan on a medium flame and add the mustard seeds, curry leaves and green chillies.Fry till the spluttering stops and then add the onion. Fry till soft and translucent, then add tomatoes.
3. Add the peanuts and potatoes and stirring frequently, cook for 2-3 minutes.
4. Drain the poha completely to remove all water and add it to the above mix. Add the turmeric powder and stir well to blend all ingredients.
5. Cook for another minute. Turn off the fire. Pour lime juice over the poha and mix well.
6. Garnish with chopped coriander and serve while hot.

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Eggplant Sabzi (Baingain ka bhartha )

Ingredients :-

1. 1 medium Baigan (eggplant)
2. 1/2 cup green peas 
3. 1 tsp ginger garlic paste
4. 5 curry leave
5. 1 tsp cumin seeds
6. 1 Finely chopped onions 
7. 1 Finely chopped tomatoes 
8. 1 Finely chopped green chilli 
9. 1/2 tsp Garam Masala Powder 
10. 1/4 tsp Turmeric Powder 
11. 2 tbsp Vegetable oil 
12. Salt to taste 
13. Chopped green coriander leaves for garnishing

Method :-

1. Cut Baingan into 4 pieces and boil it.
2. Once done,Cool it, peel off the blackened skin and mash the flesh.
3. Heat oil in a pan / kadhai . Add green chilli, cumin seeds, ginger garlic paste to this mixture add onion and fry over medium heat until light golden brown.
4. Add peas and stir it for 5 mins then add tomatoes.
5. Add turmeric powder, garam masala and salt and stir.
6. Add mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.
7. Garnish the baigan bharta with green coriander leaves and serve hot.

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Cucumber Raita

Ingredients :-

1. 2 small cucumber
2. 2 tsp cumin seed powder
3. 250 g thick set natural yogurt or curds available in market
4. salt according to taste
5. 1/2 tsp  red chilly powder

Method :- 

1. Peel the cucumber cut finely. 
2. Beat the yogurt until smooth. Stir in the cumin along with the salt.
3. Add finely cut cucumber to this mixture
4. Sprinkle red chilly powder evenly.

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Spicy ivy-gourd (Tendli)

Tendli Sabzi Recipe Gujarati Style
Tendli is also called Tindora in Hindi.
 Tendli is the Marathi and Konkani term. 
In English it is known as Ivy Gourd or Gherkins


Ingredients :-

1. 250 gms Tendli
2. 1 large Onion
3. 1 large potato
4. 1 green chili
5. 1/2 tsp turmeric powder
6. 1 tsp coriander powder
7. 1 tsp amchur powder ( dried mango powder)
8. 1 tsp cumin seeds
9. 1 sprig curry leaves
10. 1/2 tsp mustard seeds
11. 1/2 tsp cumin seeds
12. 1 tbsp ghee or oil
13. salt

Method :-

1. Clean the tendlis in water. Then wipe then with the kitchen towl and chop the tendli lenghtwise into 4 pieces. Wash, peel, dice the potatoes and chop the onions length wise and cut the green chillies.
2. Boil the tendli in pressure cooker by adding 1 cup water, after two whistles lower the flame and keep it for 5 mins.
3. Heat oil in the pan. Add the mustard seeds, when they pop add the cumin seeds, curry leaves and green chili and fry for a minute. 
4. Add sliced onions and let it turn light brown after that add sliced potatotes and keep on stirring it.
5. Add all the dry powders along, fry for 2 minutes, stirring in between.Now add Tendli.
6. Let it cook for 15 mins.
7. Have this recipe with gujarati rotlis, or phulkas/chapatis. It goes well with plain parothas too.

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Methi Carrot sabzi

Methi Carrot sabzi , is one of my favorites and have learnt this from my mom.It's actually a maharashtrian dish, having stayed in Mumbai we always had neighbors who were marathi, so mom learnt this from them.Following is the recipe for it.

Ingredients :-
1 cup Carrots- cut into cubes
1 cup Methi leaves-chopped
¼ tsp Cumin seeds 
1 Onion- finely chopped
2 Green chillies-finely chopped
1 clove Garlic-finely chopped
¼ inch Ginger-finely chopped
¼ tsp Turmeric powder 
1 tsp Coriander powder
1 tsp Oil
Salt to taste
Method :-
1.In a non-stick pan heat oil, add the cumin seeds and saute for 40 seconds until crackles.
2.Add the onion, green chillies, garlic,ginger and saute for 2 minutes until onion turns to soft.
3.Add the methi leaves and saute another 2-3 minutes.
4.Add the carrots, turmeric powder, coriander powder, salt with 1 cup of water and stir well.
5.Cover and cook over a slow flame for 10-12 minutes until all the water evaporates and the carrots become tender.

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