mili bhagat - veg korma

Item - Vegetable Korma

Serves - 3 to 4

Ingredients -

• 2 cups of mixed vegetables coarsely chopped
• cauliflower
• potato
• french beans
• carrot
• green peas
• 11/2 onion, sliced
• For the masala
• 3 to 4 green chillies
• 1 dry red chilly
• 3 to 4 flakes of garlic
• 1/2 inch of ginger
• salt to taste
• 1tsp chilli powder
• 1tsp turmeric powder
• 5 to 6 curry leaves
• 1tsp mustard seeds / rai
• 1 tbsp oil

Method -

• In a non stick kadai, add the oil, once hot add in the rai & curry leaves and allow to crackle.
• Add in the sliced onions and fry for 3 to 5 minutes on medium flame.
• Add in all the chopped vegetables, cover and allow it to cook in it's own juices. The vegetables will take 15 - 20 minutes to cook on their own. Keep stirring occasionally, you may sprinkle little water if the vegetables are in danger of sticking to the vessel.
• For the masala
• Heat a kadai and dry roast the chillies - red & green, garlic & ginger for 5 minutes. Take care not to burn them.
• Grind them coarsely in a mixie and keep aside,
• When the vegetables are cooked, add in the roasted masala paste, salt, chilli powder & turmeric powder.
• Garnish with coriander.
• Serve hot with rotis.

Also tastes good with a helping of curd on it.

Can also add paneer.

"french" beans, indian ishytle

Item - french beans / fansi ka subji

Serves - 3 to 4

Ingredients -

• French beans - 350 to 400 grams - chopped
• 11/2 sliced onions
• 6-8 curry leaves
• 1/2 cup grated coconut
• salt as per taste
• 1tsp chilli powder
• 1tsp turmeric powder
• 1tsp mustard seeds / rai
• 1tbsp oil

Method -

• In a non stick kadai, add the oil, when hot, add the curry leaves & rai.
• When it starts to crackle, add in the sliced onion, cook for about 5 minutes on medium flame.
• Add in the chopped french beans.
• Cover and cook on medium flame. Keep stirring occassionally to prevent it from getting burnt.
• Check after 15 - 20 minutes if cooked.
• Add in the masalas.
• Finally just before serving hot, add in the grated coconut and allow to cook for a few more minutes.
• Serve hot with rotis or have it just like that.

healthy multi grain roti

Item - multi grain roti / mixed atta roti

Ingredients -

• Equal quantities of different flour
• Makai
• Jowar
• Bajri
• Wheat
• Any other as per your choice but NO MAIDA
• Any leafy vegetable - methi, palak - chopped finely
• Any seed like - Ajwain, Jeera
• Salt to taste
• Pepper powder - optional
• 1 tbsp oil
• Water to knead the dough

Method -

• Mix all the flours. Try the combinations as below as per taste
• Salt & Pepper
• Methi or Palak with salt
• Ajwain & Salt
• Jeera & Salt
• Add in the oil & water and knead to make a hard dough.
• Roll out into a thick roti & cook on medium flame.
• Serve hot with jaggery or ghee or white homemade butter or plain as it is!

Do not sieve the flour, use as is for that extra fiber intake.
The roti will take more time to cook as compared to a normal roti.
Can substitute fresh methi leaves with dried kasuri methi.
Get creative by adding in chopped green chillies or onions.

twist! - cabbage with chana dal

Item - Cabbage with chana dal

Serves - 3 to 4

Ingredients -

• 1 cup yellow chana dal - soaked overnight

• 1 cabbage, medium sized finely chopped, 300 - 400 grams
• 11/2 tsp chilli powder
• 1 tsp turmeric powder
• salt to taste
• 1 tbsp oil 
• 5-6 curry leaves
• 1 tsp mustard seeds rai
• 1 tsp green chilli & ginger pasteMethod -

• In a non stick kadai, add the oil, once it gets hot add in the curry leaves & mustard seeds. Allow it to crackle.
• Drain the water from the chana dal and add it to the oil. You may add a pinch of soda bi-carb to speed up the cooking of the dal.
• Cover and allow to cook for 10 - 15 minutes on medium flame. Keep stirring occasionally to prevent it from getting burnt.
• Add in the cabbage and allow it to cook for 10 - 15 minutes. Keep stirring occasionally to prevent it from getting burnt.
• Once, cooked, add in the ginger & chilli paste and the masalas - chilli powder, turmeric powder & salt.
• Serve hot with rotis.

You may use only the dry masalas and opt out of the green chilli & ginger paste. 1 tsp of Kitchen King masala could be added to enhance the taste.

soya ka kheema

Item - Soya ka kheema

Serves - 3 to 4

Ingredients -

• Soya in granular form - about 2 to 21/2 cups 
• 2 finely chopped onions
• 1 finely chopped tomato
• 2 to 3 finely chopped green chillies
• 2 tbsp oil
• Kheema masala - available in the market in packs, 2 tsp
• Salt to taste
• 1 tsp chilli powder
• 1 tsp turmeric powder
• 1/2 cup finely chopped coriander for garnishing

Method -

• Cook the soya granules as per instructions on pack (soak in boiling water for 10-15 minutes, drain and keep aside).
• In a broad & shallow vessel / kadai, add the oil, once hot add in the green chillies & onions.
• Fry the onions till nicely brown, add in the tomato and cook for another 5 minutes.
• Add in the dry masalas - chilli powder, turmeric, powder, salt & kheema powder.
• Cook for 3-5 minutes and add in the cooked soya granules.
• Mix well, cover and allow the masalas to soak in for another 3 to 5 minutes.
• Garnish with coriander and serve hot.

If tomato is too soft, remove some of it's inner pulp and discard else it will make the kheema very soggy. Use the firm outer part to chop into fine pieces.

fuming Papad subzi

Item - Papad Subji

Serves - 3 to 4

Ingredients -

• 2 chopped onions
• 1 chopped tomato - Optional
• 1tbsp oil
• 1 tsp jeera
• 1-11/2 cups water
• 1/4 cup coriander, freshly chopped
• 3-4 raw papad of your choice, preferably go for the red chill or black pepper spicy ones

Method -

• In a broad & shallow vessel, add the oil, once it heats up add the jeera and allow it to crackle a bit.
• Add in the chopped onions & fry them for a few minutes.
• When the onions are nicely brown add in the tomato and cook for a few minutes.
• Tear the raw papad into bite sized pieces & add in.
• Pour in water, cover the vessel & allow the papad to cook for 3 to 5 minutes.
• Garnish with coriander and serve hot.

Do not add salt, chilli powder & turmeric additionally, the papad has all of this already...