French Beans Foogath (Dry French Beans with Curry Leaves and Coconut)

Ingredients

  • French beans – 250 gm
  • Bengal gram dal – 1 tsp
  • Urad dal – 1 tsp
  • Black mustard seeds – 1 tsp
  • Freshly grated coconut- 1/2 cup
  • Green chillies – 3
  • Curry leaves – 10
  • Lemon juice – 1/2 tsp
  • Oil – 2 tsp
  • Salt to taste

Method –

  1. Wash and string the beans. Cut into 1/2” pieces
  2. Heat oil in a kadhai
  3. Add mustard seeds, chana dal and urad dal
  4. Let the dal change colour
  5. Add green chillies and curry leaves
  6. Add the beans and saute
  7. Add salt
  8. Cover with a lid and let the beans cook in its moisture for 4-5 minutes
  9. The beans should remain crunchy
  10. Add grated coconut
  11. Stir and cook for a minute
  12. Remove from flame
  13. Add the lemon juice and mix

Sprouts Salad

Ingredients

  • 1 cup moong sprouts
  • 1/4 cup chopped onion
  • 1/4 cup chopped tomato
  • 1/4 cup cucumber chopped
  • 1/4 cup pomegranate seeds
  • 1/2 tsp chaat masala
  • 1 tbsp lemon juice
  • Salt to taste

Method –

  1. Add all the ingredients except salt in a bowl and mix well
  2. Refrigerate for 30 minutes
  3. Add salt and mix before serving

Chocolate Cupcake

Ingredients

  • 3/4 cup (95g) all-purpose flour
  • 1/2 cup (45g) unsweetened natural cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/3 cup (80ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) buttermilk, at room temperature

Method –

  1. Preheat the oven to 180°C
  2. Line a muffin pan with cupcake liners. Set aside
  3. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside
  4. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined.
  5. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined, do not overmix. The batter will be thin.
  6. Pour or spoon the batter into the liners. Fill only halfway
  7. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely

Pindi Chole

Ingredients

  • 500 gm chickpeas
  • Tamarind – 2 walnut sized pieces, soaked in 3/4 cup hot water and the pulp extracted
  • 100 gm ginger, julienned
  • 1/2 tsp baking powder
  • Green chillies for garnish
  • 3 tbsp oil
  • Salt to taste

Pindi Masala –

  • Roast all the 7 masalas separately on a skillet till fragrant and the colour changes. The anardana should be nearly black. Grind all the ingredients to a fine powder
  • 3 heaped tbsp whole anardana (dried pomegranate seeds)
  • 1.5 tbsp whole cumin seeds
  • 2 tbsp whole coriander seeds
  • 12 cloves
  • 20 black peppercorns
  • 3 large black cardamoms
  • 2” stick cinnamon

Whole Masala –

  • 1 bay leaf
  • 2 whole black cardamoms
  • 5 cloves

Method –

  1. Soak the Chana in 6 cups of water overnight
  2. Separate water from chana in the morning. Reserve the water
  3. Add 1/2 tsp baking powder to chana. Mix well and set aside
  4. Boil water in Pressure cooker with whole spices for 10 minutes
  5. Add chana. Pressure cook for 2 whistles
  6. Let the pressure subside on its own
  7. Open the cooker. If the remaining water is more than 1 cup, simmer till reduced
  8. In a wok, add 3 tbsp of oil or ghee
  9. Fry ginger juliennes till crisp and golden
  10. Remove and set aside
  11. Let the oil cook a bit
  12. Add the ground roasted masala to the oil
  13. Stir on low heat for a couple of minutes till fragrant
  14. Add the chana with the water
  15. Add salt
  16. Add tamarind pulp
  17. Stir carefully on high heat
  18. As the water dries, a thick masala will coat the chana
  19. Serve garnished with fried ginger strips and green chillies
  20. Also, serve lemon wedges and raw onions on the side

Bengena aru Bilahi Pitika (Roasted Brinjal and Tomato Mash)

Ingredients

  • 1 round purple brinjal with the stem intact
  • 1 tomato, medium
  • 1 medium onion, finely chopped
  • 1 green chilli, finely chopped
  • 2 tbsp coriander leaves, finely chopped
  • 1 tsp mustard oil

Method

  1. Wash the tomato and brinjal and rub till dry
  2. Rub some oil on the vegetables and make a few slits on them
  3. Put the brinjal on the flame of the gas burner.
  4. Keep rotating from time to time until the whole brinjal is cooked and the skin in burnt
  5. Repeat the same process for the tomato
  6. Keep the vegetables aside to cook down
  7. Remove the skin of the brinjal and the tomato
  8. Take a bowl and chop the vegetables
  9. Mash it well
  10. Add onion, green chilli, coriander leaves and mustard oil
  11. Mix all the ingredients together

Gajar Mooli Salad (Radish Carrot Salad)

Ingredients

  • 1 cup grated red radish
  • 1 cup grated carrots
  • 1/2 cup red onion, sliced thinly
  • 2 small green chillies, deseeded and chopped
  • 2 tbsp roasted peanuts, coarsely crushed
  • 1-2 tsp lime juice
  • Salt to taste

Method

  1. Toss all the ingredients except the salt and refrigerate until ready to serve.
  2. Just before serving, add salt and mix well