87. Akki Roti

Final Outcome: Good

        It was on my list from the beginning of this resolution, and here I am making it in the month of December. By now it is very clear that I will not be achieving my target of 200 recipes. So in this last month of 2013 I will try to reach as close to target as I can.

Recipe:
Ingredients:
Rice Flour: 2 cups
Onion: 2 medium chopped
Curry leaves: 8-10 torn by hand
Coriander leaves: 1 tbsp chopped
Oil : 1 tsp for dough and a little for cooking
Salt as per taste

Method:
1. Mix all the ingredients (rice flour, onion, curry leaves, coriander leaves, a little oil and salt) with water. Make a very soft dough. It should be kind of watery and easy to spread.
2. On a tava spread a little oil. Make a ball about twice the size of a ping pong ball. Spread it with palm and fingers. Dip your palm into water frequently while spreading. Spread it as thin as possible.
3. Place the tava on medium heat and cook covered. The akki roti should not turn brown. Turn once one side is done and cook covered the other side.
4. Serve hot with tomato pickle. Once it cools down it turns chewy. Hence consume while its hot.

86. Dill Brinjal Curry (Dill Egg plant Curry)

Source:http://www.quickindiancooking.com/2013/10/07/big-dill/
Final Outcome: Simple and tasty!

        I loved this recipe as soon as I read it. All the ingredients were at home. Hence I quickly tried this simple curry. This post has the worst photo anyone can click. My excuse is that I was very hungry and my toddler was very cranky that day. Trust me, do not go by the picture.... try this recipe.

Recipe:
Ingredients:
Dill (shepu): 1 big bunch cleaned and chopped
Brinjal/ Egg plants: 4-5 Sliced length wise
Garlic: 3-4 cloves chopped
Mustard seeds:1/2 tsp
Cumin seeds: 1/2 tsp
Asafoetida: a pinch
Red Chili powder: 1 tsp
Salt
Oil: 1tbsp

Method:
1. Heat oil in a pan.Add Mustard seeds. When the seeds begin to splutter add cumin seeds, asafoetida and garlic.
2. Add Brinjals, turmeric powder and chili powder. Add a splash of water. Cover and cook till they are almost done.
3. Add dill to the soft brinjals. Add salt and cook till dill is cooked and Brinjals are wrinkled. 
Serve hot.

85. Rot (Atta cake)

Final Outcome: Tasty healthy snack

        Another recipe out of my mom's book. In this picture the cake looks overcooked however it was not. This recipe does not need an oven. A thick bottomed pan will work fine. I used a non stick thick bottom pan.

Recipe:
Ingredients:
Atta/Whole wheat flour: 1 cup
Jaggery: 1/2 cup (crushed)
Rava: 1 tbsp
Cooking Soda: 1/2 tsp
Salt: a pinch

Method:
1. Mix all the ingredients except soda together.
2. Add a little water (about 1/2 cup) and mix well. It should not be watery.
3. Add soda and mix
4. Apply ghee to a thick bottomed pan. Pour the above mixture into the pan. Keep covered on medium head for about 12 to 15 mins.
5. Take off heat and cut into squares. Serve with Ghee.
Can be stored for a day

84. Masala Roti (Koki)

Source: http://www.sanjeevkapoor.com/koki-.aspx#sthash.qLnvKksG.dpuf
Final Outcome: Simple and tasty recipe

        I had tasted masala roti at a friend's place many years ago. With that in mind I began looking for recipes. This recipe was good but was not similar to the one I had in mind. Try it for its simplicity.

Recipe:
Ingredients:
Atta: 2 cups
Fresh coriander: 1 tbsp
Onions: 1 finely chopped
Green chilies: 2-3 finely chopped
Coriander powder: 2-3 tsps
Salt to taste
Fresh cream: 1 tbsp
Oil or ghee for frying: I used oil

Method:
1. Mix all the ingredients with a little water to make a soft dough.
2. Roll parathas and fry on both sides using ghee or Oil. Serve hot.

83. Kadhi Gole

Final Outcome: Another nostalgic recipe

        I remember, as kids we always finished gole in the kadhi and then asked for more.Despite eating a ton of them, always wanted more:-). Here's to those sweet memories....

Recipe:
Ingredients:
Buttermilk/Curd: 1 cup curd / 2cups buttermilk
Besan: 2 tsp mixed in a 1/4th cup of water
Curry leaves: 8-10
Mustard seeds:  a pinch
Cumin seeds: 1 tsp
Fenugreek seeds: 1 tsp
Asafoetida: 1 pinch
Turmeric powder: 1 pinch
Red chilies: 2
Ginger: 1/2 inch crushed
Sugar: 3-4 tsp
Salt to taste
Ghee: 2 tsp

For gole:
Chana dal: 3-4 tbsp soaked for 3-4 hrs
Fresh coriander: 1 tbsp chopped
Green chilies: 2 chopped
Ginger paste: 1 tsp
Cumin seeds: 1 tsp

Method:
1. Grind Chana dal, coriander, green chilies, cumin and ginger. It should be grainy and not fine paste. Do not add water while grinding. Make small balls of this mixture and set aside.
2. Heat ghee in a pan. Add mustard seeds and cumin seeds. Once the seeds splutter add asafoetida, fenugreek seeds, Curry leaves, red chilies, ginger, and turmeric. Let it cool.
3. In a pan add butter milk, Sugar, salt and beasn mixture. Mix well.
4. After seasoning from step 2 cools down add it to Buttermilk from step 3. Simmer while stirring continuously. After the kadhi comes to a boil leave the balls(gole) one by one. Simmer for a couple more mins and take off heat. Serve hot.

82. Homemade Chocolate

Final Outcome: Should have called it a barfi :-)

        It was very good if called a barfi, but I cannot get myself to call it a smooth delicious chocolate. It was tasty nevertheless. Source for this is my mom's old recipe book.

Recipe:
Ingredients:
Milk Powder: 1 cup
Coco powder: 1/4th cup
Butter: ~ 1/4th cup
Sugar: 1/2 cup
Water: 2/3rd cup
Chopped dry fruits: 1/4th cup

Method:
1.Mix water and sugar and bring it to a boil. Boil until it reaches 1 string consistency. 
2. Sieve coco and milk powder together and set aside.
3. Add butter to sugar syrup and mix till butter melts.
4. Gradually add Milk powder mixture to the sugar syrup and mix well. Add dry fruits when the mixture thick.
5.  In a greased pan pour the mixture and pat till it flattens. Let it set for ~20 mins and then cut into desired shape.

81. Mexican Tomato Brown Rice

Final Outcome: Very good!

This was my husbands invention. We searched several recipes and finally mashed 3-4 recipes to come up with this recipe.

Recipe:
Ingredients:
3-4 teaspoons olive oil
1 long grain cup brown rice  (optionally basmati rice)
2-3 medium sized onions, finely chopped
4-5 minced garlic
3 medium sized tomatoes, finely chopped
1/2 green pepper (can mix yellow and red peppers as well)
half cup green peas
1 small carrot -- shredded
2-3 table spoons of soya granules
Finely chopped coriander
Salt to test

Spices:
5-6 spoons of taco sauce (we used taco sauce sachet from taco bell)
2-3 spoons Oregano 
2 teaspoons Black pepper

Method:
1. Cook the brown rice / long grain rice. For brown rice use about 2.5 cups of water.
2. Soak 3 table spoons of soya granules in warm water. Set it aside for 15 minutes. Squeeze all water from the granules and soak again for a few minutes. Squeeze out all the water again. 
3. Heat olive oil in a pan. After about a minute, add finely chopped onion and saute for 1 minute on a medium flame. Add a little bit of salt and saute for 2-3 minutes on a low flame.
4. Add the green/yellow/red peppers to the pan and saute the mixture for about 2-3 minutes. Remember not to overcook the peppers. Add the tomatoes, shredded carrot, green peas, soya granules and saute for 3 minutes. 
5.Now add salt , black pepper, coriander, oregano and the taco sauce and mix it thoroughly. Add the cooked rice and mix it thoroughly but gently. The Mexican rice is ready!

80. Dal Lakhnaowi

Source:http://www.sanjeevkapoor.com/dal-lucknowi-foodfood.aspx
Final Outcome: Not bad, cannot classify as excellent.

        I have mentioned in one of my initial post that I frequently refer Sanjeev Kapoor's book Dals & Kadhis. I could cook just a basic Maharashtrian amti or kadhi, other than these I was not comfortable with cooking dals. This book has introduced me to a variety of dals so I love it.

Recipe:
Ingredients:
Toor Dal: 1/2 cup
Turmeric powder: 1/2 tsp
Milk: 1/2 cup
Red chilies: 2
Cumin:1/2 tsp
Garlic cloves: 2 chopped
Fresh coriander leaves: 1 tbsp
Salt to taste
Oil

Method:
1. Wash and soak toor dal for 15-20 mins. Drain and add 1 cup of water, salt, and a little oil. Pressure cook till it is cooked.
2. In a pan bring dal to a boil. In another pan heat oil. Add cumin seeds, red chilies and Garlic cloves. Saute till garlic turns brown. Add this seasoning to dal.
3. Add milk and chopped coriander and cook for a couple of mins.
4. After the dal comes to a boil, take off heat and serve hot.

79. Brown Rice with Celery and Mushrooms

Final Outcome: Fantastic!!!

        I borrowed this recipe from pamphlet of a grocery store. I searched unsuccessfully online to include it in my post. It was a very different and yummy recipe.

Recipe:
Ingredients:
Brown Rice: 1 cup washed and set aside
Celery: 1 small bunch/ 1 cup chopped
Mushrooms: 1 pack quartered
Garlic cloves: 3-4 minced
Crushed pepper: 1 tsp
Italian seasoning: 1/2 tsp
Chili flakes: a pinch
Olive oil: 1 tsp
Salt to taste

Method:
1. Heat Oil in a deep pan. Add Onions and minced garlic. Cook for a couple of mins. Add chopped celery and cook till celery is soft.
2. Add chili flakes and quartered mushrooms. Cook for a couple of mins. 
3. Add washed brown rice and mix well. Add salt, pepper and Italian seasoning. Add 3 cups of water and cook covered till rice is cooked.
4. Uncover and mix well. Cook for a few more mins. Serve hot.

78. Roasted Brinjal Thalipith

Final Outcome: Good.

        My Grandma made these thalipith a very long time ago.I had forgotten all about them until my friend mentioned these. I made them for breakfast. It was a good change from regular recipes.

Recipe:
Ingredients:
Jowar flour: 2 cups
Brinjal: Roasted, peeled and mashed, 2
Onion : 1/2 finely chopped
Goda masala: 1 tsp
Red chili powder: 1/2 tsp
Salt to taste
(I also added last nights leftover aamti(sambar))

Method:
1. Mix Jowar flour, roasted brinjal , masala, chili powder and salt with a little water. Kneed the dough.
2. Make small balls and pat them on a tava to form a thick roti like shape.
3. Keep on medium heat. Cook covered. Turn it over after a few mins.Add a little oil on tava if required.
4. Take off heat and serve with butter &/or chutney. Pat new thalipith only after tava cools.

77. Bengali Khichdi

Source: http://www.tarladalal.com/Bengali-Khichdi-(iron-Rich-Recipe)-5713r
Final Outcome: Nice!

        After a long time I am borrowing a recipe from an external source. I wanted to try a different version of khichdi. While looking for recipes I came across this healthy and tasty recipe. I have done some subtle changes. Below is the recipe for reference:

Recipe:
Ingredients:
Rice: 1 cup , washed and set aside
Masoor dal: 1 cup washed and set aside
Onion: 1 chopped
Potato: 1 large cubed
Beans: 7-8 chopped into 1 inch pieces
Matar/Peas: 1/2 cup
Garlic cloves: 3-4 crushed
Ginger: 1/2 inch piece grated
Green chili: 1
Ghee 1 tbsp
Salt to taste

Spices:
Cinnamon: 1 stick of 1 inch
Cloves: 2-3
Cardamom: 2-3
Bay leaf: 1
Turmeric powder: 1 tsp

Method:
1. Heat Ghee in a pressure pan. Add Onion and fry till soft. Add Garlic and ginger paste. Add all the spices and fry for a min.
2. Add all the vegetables: Beans, Potato, Peas and green chili. mix well and fry for a min.
3. Add Rice, masoor dal and salt. Mix well.
4.Add 6 cups of water and cook 2 whistles. Serve hot.

76. Alu chi Patal Bhaji (Colocasia leaves curry)

Final Outcome: Very tasty!

        I have done the most idiotic thing a blogger can do. Let me back up a little.... Today morning I cooked a new breakfast dish. I had to take a pic so I reached for my hubby's phone (it has good camera, my phone's camera does not work). But his memory card was full. None of the pics from his phone have been copied so I picked up our DSLR camera. For the second time I had to read the message that the memory card was full. In a rush to take a picture, gobble up my dish and wake other occupants of our house, I deleted 5-6 of the previous photos.... and alas Alu Bhaji was one of the photo that made space in my memory card:-(. Sadly Alu is not easily available. I don't know when I will be cooking it next.
This post is dedicated in sweet memory of lost pictures....

Recipe:
Alu: 2 bunches of leaves and stems. washed, stems peeled and chopped and leaves chopped.
Chana Dal: 1 tbsp soaked for 30 mins
Rice: 1/2 tbsp washed and soaked
Tamarind juice: 1 tbsp
Jaggery: 1 tbsp
Besan: 1 tbsp mixed with half cup of water.
Green chili: 1 cut into half
Salt to taste

For seasoning:
Oil
Mustard seeds: 1 pinch
Asafoetida: 1 pinch
Red chili: 1

Method:
1. Pressure cook Alu, Chana dal and rice with about a cup of water.
2. After the pressure releases, pour the cooked mixture into a pan. Add Tamarind juice, Jaggery and green chili. Bring it ti a boil. Now add Besan mixture and salt. mix well and cook for about 5 mins.
3. For seasoning: heat oil in a pan. Add mustard seeds. Once they splutter add Asafoetida and red chili. Pour hot seasoning over the bhaji. 
4. Take bhaji off heat. and serve hot.
Hey Ifound this photo after 2 weeks!!! Hence updating my post with this pic now.

75. Broken Wheat Upma (daliya upma)

Final Outcome: Good

        Whew!!! What a month I had! Guests, social gatherings, unplanned events.... I have not cooked a single new dish for an entire month. I had begun working on a cross stitch project. As usual I took a bite larger than I could chew. I planned on making a BIG 'Tweety' bird for my kid. So far I have only finished its foot! I need a few extra hours in a day. Lets hope I can complete atleast this resolution on time.
        This recipe is borrowed from my mom. She makes it frequently. I have made it several times in the last month. The one in the picture was the 1st one ( We had just returned from a visit home and our refrigerator was empty except frozen sweet corn. Hence the picture contains only corn).

Recipe: ( for 2 persons)
Broken Wheat/Daliya: 1 cup
1 cup of vegetables chopped: Beans, carrot, Green peas and sweet corn
Ginger: 1 inch
Onion : 1/2 medium onion chopped
Green chili: 1 chopped
Oil: 1 tbsp
Mustard seeds: 1/2 tsp
Asafoetida: a pinch
Salt to taste
Lemon juice: 2 spoons
Fresh Coriander: 1 tbsp

Method:
1. Add chopped vegetables and Ginger to broken wheat. Add 2.5 cups of water and pressure cook 2 whistles or until done.
2. In a pan heat oil. Add mustard seeds. once they begin to splutter add asafoetida, green chili and onion. Cook till onion is soft.
3. Add cooked broken wheat and salt. Mix well.
3. Add a little water if it appears dry. Add lemon juice and chopped fresh coriander. Mix well and serve hot.

74. Konkni Sambar (Kolmbo)

Final Outcome: Two thumbs up!!!

        I have already made it twice. I am cooking more authentic recipes now and this was lovely. Try it and you will love it.

Recipe:
Ingredients:
Toor dal: 1/2 cup
Turmeric: 1/2 tsp
Tamrind juice: 2-3 spoons
Salt
Vegetables (cooked): Beans, carrots, Drumstick, potato

For seasoning:
Mustard: 1/2 tsp
Oil: 2-3 tsp
Curry leaves: 4-5

Masala:
Cinnamon: 1/2 inch
Cloves: 2
Cumin seeds: 1 tsp
Methi: ~ 1/4th tsp
Asafoetida: a pinch
Chana dal: 1 large spoon
Red chilies: 1 or 2
Coriander seeds: 1 large spoon
Mustard: 1 tsp
Curry Leaves: 7-8
Grated coconut: ~1/2 cup

Method:
1. Wash and soak toor dal for 20- 30 mins. Add a pinch of turmeric and pressure cook till done.
2. Heat  a little oil in a pan. Add ingredients listed under masala one by one in the same order. (fry chana dal a little before adding the next ingredient). Cool and grind to a fine paste.
3. Add cooked veggies and masala from step 2 to the dal. Add tamrind juice and salt. Bring the sambar to a boil.
4. Prepare seasoning of mustard seeds and curry leaves. Pour it over hot sambar.

73. Egg Curry with poppy seeds (Dim Posto)

Final Outcome: Its different.

        It's a nice feeling when people you are cooking for will eat no matter how the dish ends up tasting. My brother and sis-in-law are such people. They will eat without complaining. Hence I have tried a couple of dishes on them. Unfortunately both did not turn up as tasty as expected. But 'hey' the pot was empty at the end of the meal. How nice :-)
        This curry has a little bit of an acquired taste. Hence many people may not like it. Overall it was not bad.

Recipe: (For 4 people)
Ingredients:
Boiled eggs: 8
Poppy seeds paste: 1 cup ( Dry roast poppy seeds. Once they cool, grind them adding a little water at a time)
Cumin: 1tsp
Cinnamon: 1 inch
Cardomon: 1-2
Cloves: 3-4
Bay leaf: 1 large
Onions: 2 large chopped
Curd: 2 tbsp
Garm masala : 2 tsp
Cumin Powder: 1 spoon
Ginger: finely grated: 1 large spoon
Red chili powder: 1 tsp
Turmeric powder: 1 tsp
Oil : 1 tbsp
Salt to taste

Method:
1. Heat oil in a pan. Add all the ingredients from Cumin to Bay leaf. Fry for about a min. Add onion and cook till translucent.
2. Add cumin powder, Red chili powder  and Turmeric powder. Add Grated ginger and fry till fragrant.
3. Add curd and mix well. Let it cook for a couple of mins. Then add Poppy seeds paste, garam masala and salt. Add  a little water. Let it come to a boil
4. In a shallow pan add a little oil and fry boiled eggs. Fry till it turns slightly golden brown. Cut them into half.
5. Add the eggs from step 4 to the boiling curry.Cook the curry till it thickens. Serve hot.

72. Appe/ Gulpongle/Phud

Final Outcome: Fluffy delight!

        Idly and dosa are regulars at our place but 'appe' was made for the first time last month. What I have been doing keeping this post pending??? Well I don't really know.... Time is just flying, and I have no idea how so many weeks passed. I have a few more recipes that I have tried but pending post.

Recipe:
Ingredients:
Urad Dal: 1 cup
Rice: 3 cups
Poha/Flattened Rice: 1/2 cup
Chana Dal: 1 tbsp
Salt to taste

Method:
1. Soak all the ingredients except Salt for 4-5 hours. Grind them to a fine paste. Let it ferment for 4-5 hours.
2. Add salt to the fermented dough. Mix well. In the appe pan pour the batter to 3/4th level and cover. After about 30 seconds flip each appa. let it cook from the other side.
Serve with Green chutney
        

71. Peru Loncha (Guava Pickle)

Final Outcome: Nice!

        Many times in my home, fruits are eaten when fresh. After a couple of days they just stay in the basket waiting to be consumed.This recipe makes good use of guavas (peru) lingering in the basket as humans of this house think they are stale and have lost interest.
        This is a Maharashtrian recipe and was a regular during my childhood. I don't know why I missed making such a wonderful recipe all these years.

Recipe:
Ingredients:
Guava's/ Peru: 2 (Ripe, should have a shade of yellow)
Oil: 1/2 tbsp
Mustard seeds: 1/2 tsp
Hing: a pinch
Turmeric: a pinch
Dried Red Chili: 2
Red chili powder: a pinch (optional)
Jaggery: 1 tbsp
Ground nut powder: 1 tbsp
Salt to taste

Method:
1. Chop Guava into 4 large pieces. Cut out the seeds portion and discard or eat :-). Now we are left with most of the pulp attached to the skin. (some pulp is lost along with the seeds). Chop this into small squares.
2. Heat oil in a small pan. Add Mustard seeds. Once the begin to splutter add red chilies, hing and turmeric.
3. Add chopped guava into the pan. Add about1/8th cup or 2 splashes of water and cook covered for 3-5 mins
4. Once the guava is cooked add red chili powder and salt and stir. Add jaggery and cook while stirring.
5. After jaggery dissolves add Ground nut powder and mix well. Take off heat in half a min. (do not keep on heat for long after adding ground nut powder). Serve with roti. Can be stored refrigerated for a day

70. Carrot Dosa

Final Outcome: Very Tasty!

        I need to make breakfast that can double as finger food for my kid. Hence I am always in search of such recipes. This was one of the best breakfast recipes in my current resolution.

Recipe:
Ingredients:
Rice Flour: 1 cup
Carrots: Grated 1 cup (about 2 medium carrots)
Coconut: Grated 1/2 cup
Curd: 4-5 tbsp
Ghee: 1 tbsp
Green chili: 1
Salt: a pinch

Method:
1. Grind coconut and green chili with a little water into a fine paste.
2. Mix all the ingredients (rice flour, carrots, curd, ghee, salt and coconut paste) with a little water.
3. Heat tava and spread the above batter.
4. Cook the dosa from both sides and serve.

69. Mixed Veg Pasta Curry

Final Outcome: Good!

        This curry is a twist to boring regular vegetables. Kids will love it!

Recipe:
Ingredients:
Carrots: 3 finely chopped
Onion:1 chopped
Matar/Peas: 1 cup
Tomato: 1 chopped
Capsicum: 1 chopped
Beans: 7-8 chopped
Ginger-Garlic paste: 1 tsp
Garam masala: 1 tsp
Pasta Sauce (Any Brand):2 tbsp
Salt to taste
Oil 1 tbsp

Method:
1. Heat oil in a pan. Add onion and fry till it turns golden brown.Add Ginger- Garlic paste and fry for about a min.
2. Add Carrots and beans. add a little water and cook covered till almost done. Add Capsicum, Tomatoes, garam masala and salt . cover and cook till all the vegetables are done.
3. Add pasta sauce mix well and let it simmer for about 5 mins.
Serve hot.

68. Avocado Chocolate pudding

Final Outcome: Only for the adventurous!

        When I first heard of this recipe, I could not imagine its taste. Weird combination of ingredients, never heard of dish and one very enthusiastic family....Result: a deadly recipe. A word of caution:"Try at your own risk"! :-)

Recipe:
Ingredients:
Avocado: 1 peeled and pitted
Coco powder: 2-3 tbsp
Banana: 1 large or 2 small
Vanilla essence: 1/2 tsp

Method:
1. Add Avocado and banana to a mixer/Blender and blend until smooth.
2. Add coco powder and vanilla essence and give a whirl again.
3. Refrigerate and serve after about an hour.

67. Soya Rice

Final Outcome: It was ok....

        I watched this recipe on a television show but tried it almost 2 months later. It was a good dish but not one of my favorite.

Recipe:
Ingredients:
Basmati Rice: 1 cup washed 
Soya granules: 3/4th cup soaked in hot water with a 1 tsp of salt
Onion: 2 chopped
Cinnamon: 1inch
Cloves: 2-3
Garam masala: 2 tsp
Coriander powder: 1 tsp
Tumeric powder: a pinch
Milk: 2 cups (warm)
Salt totaste
Red chili powder: 1/2 tsp
Oil: 1 tbsp

Method:
1. Heat oil in a pan. Add onion, cinnamon and cloves. Let it cook till onions are soft.
2. Add soya granules (drain out the water before adding). Add Garam masala, Coriander powder, turmeric powder, red chili powder and cook for 2-3 mins.
3. Add rice and salt and mix well.
4. Add milk and 1 cup water. Cover and cook till rice is done.

        I prepared this recipe about 15 days ago but did not find time to blog it. It has been a bad week. My kid was sick the entire week, I did our taxes and my bike has a flat tire.

66. Veg Kadhai

Final Outcome: Restaurant like taste, Fantastic!!!

        I can rate this as one of my most loved recipes. Most home chefs will agree that getting the restaurant like taste is a huge achievement. This recipe is from a cook book with some changes. Don't let the list of ingredients scare you. It is quiet simple actually.

Recipe:
Ingredients:
Cauliflower: 1/2 cup Large florets
Beans: 8-10 cut into 1/2 inch long pieces
Matar: 1/2 cup
Carrots : 2 large cut into large pieces
Capsicum: 2 small, cut into large pieces
Onion: 2 chopped
Tomatoes: 2 roughly chopped
Fresh coriander for garnish
Oil: 1 tbsp
Salt to taste

Masala:
Coriander seeds: 1/2 tbsp
Cumin seeds: 1 tsp
Red chili: 1
Ginger: 1/2 inch piece

Additional masala:
Garam Masala: 1 tsp
Tumeric powder: a pinch

Method:
1. Grind all the ingredients listed under 'Masala' to a paste (coriander seeds, cumin seeds, Red chili and ginger).
2. Heat oil in a pan and add onion and cook till it turns golden brown. When it is almost done add Masala from step 1. let it cook till fragrant (about half a min).
3. Add Carrots, Cauliflower and beans and let it cook covered till its almost done. Add matar, capsicum and tomatoes. Cook till all the vegetables are done. 
4. Add Turmeric powder, Garam masala, salt and cook till the curry is dry.
5. Serve garnished with coriander.

That is my brand new, beautiful kadhai:-)

65. Dodhi Methamba (Bottle Gourd Sweet Pickle)

Final Outcome: A tasty side dish to go with roti.

        I joined a ladies club recently. We meet once a month and each time there is a different theme. For my first visit last month each member was asked to recite a recipe using bottle gourd. I promptly rang my mom since I remembered she had mentioned this recipe sometime ago. I shared my recipe at the club and tried it a few days later. After tasting it I was glad I shared it. Here it is:

Recipe:
Ingredients:
Bottle Gourd: 1/2 , Peeled and grated
Sugar: 3/4th measure of shredded bottle gourd
Oil: 1tbsp
Carom Seeds/ Oova: a pinch
Mustard seeds: 1/2 tsp
Asafoetida/Hing: very little (less than a pinch)
Jeera/ Cumin: 1/2 tsp
Red chili powder: a pinch
Garam masala: a pinch
Fennel seeds: 1/2 tsp
Salt: a pinch

Method:
1. Heat oil in a pan. Add mustard and cumin seeds. Once the seeds begin to splutter add hing and Grated bottle gourd. Cook while stirring occasionally. 
2. After bottle gourd is almost done add sugar. Mix well and cook. Bottle gourd should cook in sugar syrup.
3. Add salt, Carom seeds/Oova, fennel seeds, red Chili powder, and mix well. Let it cook for a few more mins (about 3-4 mins).
4. Add Garam Masala and mix well. Take off heat in a min.

Note: This can be stored refrigerated for 2-3 days.

64. Spinch Soup with Walnuts

Source: http://www.sanjeevkapoor.com/Thick-Spinach-Soup-foodfood-skk.aspx
Final Outcome: Simply delicious!

        I realized I have made a very few soups after my sis-in-law asked me to post some soup recipes. After a quick search this soup suited all my requirements: simple, quick and I had all the ingredients at home (correction: I did not have walnuts. My friend was to come home with her daughter for a play date. She brought walnuts with her. Kids loved this soup!)  I have made some minor changes to the recipe as mentioned below.

Recipe:
Ingredients:
Spinach: 1 bunch/ 3 handful
Walnuts: 7-8
Potato: 1 medium
Onion: 1 finely chopped
Milk: 1 cup
Salt
Oil: 1/2 tbsp
Pepper crushed: 1 tsp
Fresh Cream: 1 tbsp

Method:
1. Pressure cook spinach and potato (cut into half), 2 whistles. Dry roast walnuts for about a min. Once spinach cools add a little water and grind into a fine paste along with potato and walnuts.
2. In a pan heat oil. Add onion and cook till it turns brown. Add puree from step 1 and let it cook for a few mins.
3. Add Milk and cook till it comes to a boil.
4. Add salt and crushed pepper and serve hot topped with fresh cream.