Instructions

1. Blanch the spinach in boiling water for 10 seconds before taking them out with the help of a slotted spoon and immediately dipping them in a bowl of ice water.
2. Once cool, squeeze the excess water off the spinach and place them in a dry bowl.
3. The above step can be done away with, if you get hold of frozen spinach.
4. Heat oil and butter in a pan over medium. Add the finely sliced onion, green chillies followed by the minced garlic.
5. Stir for 3-4 minutes or until the onions are light brown and the garlic turns aromatic.
6. Next, over medium-high flame add the sliced mushrooms and keep sautéing for another 2 minutes.
7. Lower the flame to a medium-low and add the blanched spinach along with the corn kernels.
8. Now add the milk, cream salt and pepper to season. Cook for 2-3 minutes.
9. You may add slurry made out of the tapioca or all-purpose flour if you need to thicken a bit. This is entirely optional.
10. Lastly, generously sprinkle the grated Mozzarella all over the pan, covering all of the spinach-mushroom-corn mix. Cover with a lid and cook for a bit till the cheese melts over a medium-low flame.
11. Open the lid, season with the red chilli flakes, Oregano seasoning and All Purpose seasoning.

Instructions

1. Cut the broccoli into florets, by trimming off the thick stem and chopping them into halves or quarters, depending on the desired size.
2. Wash the florets and drain.
3. Blanch them in boiling water for 40-60 seconds, before draining the florets and soaking them immediately in ice cold water. Drain after a short while and pat dry.
4. In a large mixing bowl, mix  and combine well the rest of the ingredients using a whisker or a large spoon/spatula.
5. Add the florets and mix to cover each of them properly with the marinade. Cover and refrigerate for 30 minutes.
6. In the meantime line your baking tray with parchment paper or butter paper. Pre-heat your oven to a 180°C 360°F.
7. Place the florets on the baking tray in one layer and spray some oil or brush them with some melted butter.
8. Bake in the oven in 180°C or 360°F for 12-15 minutes or until edges are brown and broccoli florets turn tender crisp. Please Remember to Flip the florets half way through the cooking time. You may also Air Fry the marinated broccoli florets for 10-12 minutes at 200°C or 390°F.
9. Remove and serve immediately. You may sprinkle some chaat masala or gently squeeze some lime over your Broccoli Malai Tikkas. Can accompanied with chutneys or dips of your choice.

Instructions

Instruction for the Red Chilli Thecha :

1. Heat 1 tsp oil in a pan. Once hot add the cumin seeds along with the garlic cloves. Lightly stir for a bit.
2. Next add all the remaining ingredients other than the lime juice and stir lightly over medium-low flame for a few more minutes.
3. Next add the roasted peanuts to the pan. Stir for a  minute before switching off the heat. Allow to cool.
4. Once cool, transfer to a grinder jar along with salt. Coarsely grind the ingredients together.
5. Lastly add the lime juice and mix well and transfer your Red Chilli Thecha to a bowl.

Instruction for the Sabudana Thalipeeth  :

1. Wash and rinse the sabudana (sago pearls) 3-4 times with enough water to remove the starch.
2. Soak the sabudana in just enough water to cover them. Set aside for at least 3-4 hours. Once done the sabudana should mash easily when pressed with your fingers.
3. Now transfer the Sago pearls to a mixing bowl along with the mashed potato, the Red Chilli Thecha and salt.
4. Mix well,  thoroughly and smoothly using a potato press, tablespoon or simply your hands. All the ingredients should be blended evenly.
5. Divide the sabudana-red chilli thecha mix into 5-6 equal sized balls.
6. Heat a flat bottom pan and brush it with ghee or oil. In the meantime, take one of the sabudana balls, place it on a greased parchment paper, wax paper or even foil paper.
7. Flatten the ball into a flat round disc like shape with the help of your fingers. Ensure there are no cracks.
8. Once flattened out, make a small hole in the middle using your finger or the back of a teaspoon.
9. Next invert the flattened sabudana disc over the pan, pulling out the wax, parchment or foil paper along the way. Cook over medium-low flame. Add ghee or oil to fill of the central hole, the ghee will spread inside by itself.
10. Cook slowly taking time for crispy result also to prevent the Thalipeeth from breaking while flipping.
11. Once golden, flip sides and cook for another 2-3 minutes, until crisp and golden.
12. Serve hot accompanied by some raita or your favourite dip or chutney.

Instructions

1. Heat the oil in deep bottom pan over medium heat. Add the onion, green chillies along with the garlic and sauté for a minute or two, stirring frequently.
2. Now add the fresh, shelled peas, coconut milk, and the vegetable broth to the pan. Once it starts boiling, reduce the heat to medium-low and simmer for 6 to 8 minutes, stirring occasionally. Take off from the heat to cool for a bit.
3. Use a hand blender to puree the soup, or you may transfer to a blender jar and blend until smooth.
4. Transfer the blended soup back to the pan and reheat it over low flame. Finish off by adding butter and season with salt and black pepper according to your taste. Serve hot.

Instructions

1. Take overnight soaked white peas, potato cubes, water, salt, and turmeric powder in a pressure cooker. Add 2 cups water, pinch of turmeric powder and 1/2 tsp salt.
2. Pressure cook for one whistle over a high flame and simmer for 5 minutes. Remove from flame and allow the pressure to settle on its own.
3. In the meantime in a tava or a pan, dry roast all the ingredients under Bhaja Moshla. Remember to keep the flame Low. Keep stirring and roast for 6-7 mins or until the spices turn brown.
4. Once done, let the spices cool down before grinding them to a fine powder using a grinder jar.
5. Once done, transfer to a bowl and set aside.
6. Heat oil in a pan. Once the oil turns hot, add bay leaf and chopped onion. Saute until onions turn golden in color.
7. Add ginger-garlic paste and saute until raw smell goes. Add turmeric powder, red chili powder, and a dash of water. Stir to mix.
8. Next add chopped tomatoes and salt. Saute till tomatoes become soft and mushy. Now add coriander powder. Saute to mix.
9. Add cooked peas and potatoes. Mix well. Cover and cook over medium flame for 5 minutes.
10. Add roasted cumin powder, garam masala powder, and chopped coriander. Mix well and remove from flame.
11. Serve piping hot Ghugni garnished with a generous amount of freshly made Bhaja Moshla mix,  chopped onion, coriander, green chillies and a squeeze of lemon juice.

Instructions

1. Pressure cooker 1/2 cup moong dal in 2 cups water with a pinch of turmeric powder. Cook until 1 whistle. Take off flame and allow to cool by itself.
2. In a pan heat 1 tbsp oil. Fry the karela till golden brown and crisp. Take out and keep aside, ready to be used.
3. Lightly saute the drumsticks as well and keep them aside as well, ready to be used.
4. Heat 1 tbsp more of the oil. Add the tempering of bay leaf, red chillies, fenugreek seeds and radhuni (or cumin seeds) over medium-low flame. Add the diced lauki, saute and stir for a minute. Cover and cook for a minute or two.
5. Next lower the flame and add ginger paste, 1/4 tsp turmeric powder and salt. Stir over low flame, cover and cook over low heat for about bit. If need be, sprinkle some water so it doesn’t get burnt from below.
6. When the lauki is semi done, add the dal from the pressure cooker. Pour some more water if necessary to get to your ideal consistency.
7. When it starts boiling, lower the flame and cook for a few more minutes till the dal and lauki are cooked.
8. Now throw in the slit green chillies add the fried karela, sauteed drumsticks and sprinkle the sugar. Give a good stir and cook for 30-40 seconds more.
9. Lastly add the ghee. Mix well and switch off the flame. Serve hot accompanied by steamed rice.

Instructions

1. Rinse the sabudana (tapioca pearls) for 3 – 4 times to remove excess starch. Drain all the water and add 1 cup of water to the washed sabundana. Soak the sabudana for 4-5 hours. By now, the sabudana should have puffed up and is soft to the touch.
2. Lightly roast peanuts. Let them cool it, coarsely grind them.
3. To the soaked sabudana, add the mashed boiled potato, grated paneer, crushed peanuts, cumin seeds, finely chopped green chillies, grated ginger, finely chopped coriander leaves, lemon juice and salt to taste.
4. Mix all the ingredients, and slightly mash it with your hands. Divide the mixture into four equal part and make round balls.
5. Spray or brush some oil on both side of the waffle maker. Take one of the balls and place it on the waffle maker. Press and close the waffle maker to start cooking.
6. Cook the waffle as per desired level depending on your preference. Mine took 6- 7 minutes. Once done remove the waffle with a spatula and let rest for 2 minutes before serving.

Instructions

1. Soak the cashews and poppy seeds in ¼ cup of water for 5 mins. Grind them together along with the grated coconut in a grinder jar or a processor to a lump-free paste. Add a little bit more water if needed. Keep aside for later use.
2. Place the cauliflower, carrots, beans, potatoes in a microwave safe bowl with ¼ cup water. Put on high and cook for 4 – 6 minutes or till the potatoes are just done. Do Not Microwave the peas and bell peppers/capsicum.
3. Heat the ghee and the oil together in a deep bottom pan over medium heat. Add in the bay leaf, dry red chilli, black peppercorns and cumin seeds. Once the cumin seeds begin to splutter add in the chopped onions and saute for 4 -5 mins or till the onions turn golden brown in colour. Add the garlic and ginger and cook for another 1 -2 mins.
4. Lower the flame to a medium-low and start adding all the powdered spices like the turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala powder and salt to taste. Add the diced tomatoes as well.
5. Saute for a 3 – 4 mins or until masalas are cooked and the tomatoes soften. You may add ¼ cup water to the mix to ensure the spices do not get burnt. Keep the flame to a medium-low.
6. Now increase the heat to a medium and add the bell peppers and peas. Transfer the vegetables in the micro-safe bowl to the pan. Stir for 1-2 mins before adding the cashew nut-poppy seeds-coconut paste to the pan ALONG with ½ cup water.
7. Stir, cover and cook for 2 mins over medium – high flame or till the curry (gravy) is semi-dry, semi-runny.
8. Your Vegetable Korma is ready. Serve along with jeera rice, pulao or any Indian breads.