# HM's Cookbook

> Minimalist Indian vegetarian & street-food cookbook featuring tried-and-tested home recipes with studio dish photography, ingredient scaling, interactive Cook Focus Mode, and Voice Sous-Chef.

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## Recipes (16)

### Masala Puri Chaat (Karnataka Street Style Bisi Masala Puri)
- **ID**: `masala-puri`
- **Category**: Chaat & Street Food
- **Yield**: 12 to 15 plates
- **Time**: 45 minutes
- **Summary**: Authentic Karnataka street-style hot Masala Puri Chaat made with slow-simmered dried white peas (batani), mashed potatoes, and a freshly ground green herb-spice gravy topped over crushed puris with tangy chutneys and fine sev.
- **Ingredients**:
  - For boiling peas and potatoes:
  - 200 grams dried white/green peas (batani), soaked for 8 to 9 hours
  - 2 medium potatoes (aloo)
  - 1/4 tsp turmeric powder
  - 1 tsp cooking oil
  - Salt to taste
  - For grinding the masala paste:
  - 1 medium onion, roughly chopped
  - 4 to 5 green chillies, broken in halves
  - 10 cloves garlic
  - 2 inch ginger
  - 1 handful fresh coriander leaves
  - 1 medium tomato, chopped
  - 1 small piece cinnamon (chakke)
  - 3 to 4 cloves (lavanga)
  - 6 to 8 black peppercorns (menasu)
  - For cooking the masala gravy:
  - 2 tsp cooking oil
  - 2 tsp garam masala powder
  - 1 tsp chaat masala powder
  - 1 tsp red chilli powder
  - Salt to taste
  - For chaat spice sprinkle (mix together):
  - 1/2 tsp salt
  - 1/2 tsp garam masala powder
  - 1/2 tsp chaat masala powder
  - 1/2 tsp dry mango powder (amchur)
  - 1/2 tsp black salt (kala namak, optional)
  - For assembling & serving:
  - Crushed crispy chaat puris (6 to 7 per plate)
  - Sweet tamarind-dates chutney, as needed
  - Spicy green mint-coriander chutney, as needed
  - 1 large onion, finely chopped
  - 1 large tomato, finely chopped
  - Fresh coriander leaves, finely chopped
  - Fine nylon sev, for topping
- **Instructions**:
  1. Preparing peas and potatoes:
  2. Transfer the 8-to-9-hour soaked peas (200 g) and 2 medium potatoes into a pressure cooker with water, a pinch of turmeric, salt, and 1 tsp oil. Pressure cook for 4 to 5 whistles until completely tender.
  3. Once the pressure releases, reserve 1 to 1.5 ladles of the boiled peas in a blender jar for thickening the gravy, and transfer the boiled potatoes to a bowl and mash them thoroughly.
  4. Making the ground masala paste:
  5. Heat 1 tsp oil in a pan and saute the chopped onion until slightly golden brown.
  6. Add the 10 garlic cloves and 4 to 5 broken green chillies (break them first so they do not splutter in hot oil). Fry for 10 to 15 seconds, switch off the heat, and let cool.
  7. Transfer the sautéed onion, garlic, and green chillies into the blender jar containing the reserved boiled peas.
  8. Add 2 inches ginger, fresh coriander leaves, 1 chopped tomato, cinnamon, cloves, and black peppercorns. Add enough water and grind into a smooth, pourable paste.
  9. Cooking the Masala Puri gravy:
  10. Heat 2 tsp oil in a deep pan or kadai and pour in the ground masala paste along with water to adjust consistency.
  11. Stir in 2 tsp garam masala, 1 tsp chaat masala, 1 tsp red chilli powder, and salt to taste.
  12. Simmer the masala gravy on medium flame for 15 to 20 minutes until the raw aroma disappears and oil lightly floats on top.
  13. Add the remaining boiled peas and the mashed potatoes into the simmering gravy. Adjust water so the gravy remains at a medium-thick, pourable street-style consistency.
  14. Boil together for another 5 minutes until frothy, then keep piping hot on low heat.
  15. Assembling Karnataka Street-Style Masala Puri:
  16. In a serving plate, crush 5 to 6 crispy chaat puris (tip: frying puris an extra 30 seconds makes them extra crisp and golden for chaat).
  17. Spoon a ladle of hot boiled peas over the crushed puris, then generously pour 2 ladles of the piping hot masala gravy over top so the puris soak up the flavor.
  18. Sprinkle a pinch of the prepared spice blend (garam masala, chaat masala, amchur, and black salt).
  19. Drizzle sweet chutney and spicy green chutney to taste.
  20. Top generously with finely chopped onions, chopped tomatoes, fresh coriander leaves, and a thick layer of fine sev. Serve immediately while piping hot.

### Aloo Palak Biryani
- **ID**: `aloopalakbiryani`
- **Category**: Rice & One-Pot
- **Yield**: 3 people
- **Time**: 35 minutes
- **Summary**: Aloo Palak Biryani is delicious one pot meal that you can make for an Indian themed meal or a weeknight dinner.
- **Ingredients**:
  - 1 tbsp ghee
  - 2 cinnamon sticks
  - 4 - 5 cloves
  - 1 black cardamom
  - 1/2 tsp shahjeera (black cumin) (optional)
  - 1 tsp cumin seeds
  - 1 tbsp ginger garlic paste
  - 1 large onion (sliced thin)
  - 3 cups spinach (shredded)
  - 2 tsp chole masala ( I use Goldiee brand, see notes)
  - 1.5 tsps red chilli powder
  - 1/2 tsp turmeric powder
  - 2 tsps coriander powder
  - 2 tbsp yogurt (thick)
  - 1.5 tsps salt
  - 1/2 cup paneer (crumbled)
  - 3 medium potatoes (peeled and cut into quarters)
  - 1 cup basmati rice
  - 5 - 6 strands saffron (soaked in 3 tbsp warm milk)
- **Instructions**:
  1. To prepare the aloo palak biryani, start by cooking the rice and potatoes. In a pressure cooker or instant pot with separators place the washed rice with 2 cups water and pinch of salt in one compartment. Place the quartered potatoes in another compartment. Pressure cook for one whistle, keep on sim for 3-5 minutes and switch off the flame. The rice and potatoes need to be just cooked and not mashed.
  2. While the pressure cooker is doing its work, prepare the aloo palak masala to go with the rice. In a large kadai, heat ghee. Add all the whole spices. Stir for a few seconds, then add the sliced onions, ginger-garlic paste. Saute on medium heat for 6-7 minutes, until onions are translucent.
  3. Add the shredded spinach and fry on high heat until it is wilted. This will take around 2 minutes.
  4. Once the cooker is cool enough to be opened, remove the potato cubes. Remove the rice onto a large dish, gently separate with fork and allow to cool for 10-15 minutes.
  5. Add the potato cubes to the onion-spinach mix along with the spice powders, yogurt and salt. Toss gently to coat the potato with spices, let this cook on low heat for 7-8 minutes with occasional turning, so that the onion-spinach-spice mix coats the potatoes.
  6. Add the crumbled paneer towards the end (if using) and toss gently.
  7. Add the cooked rice to the mix in the pan along with the saffron milk, toss gently till evenly mixed. Cover this with a tight light and let the flavours come together on low heat for 5 more minutes.
  8. Serve hot paired with a raita.

### Banana Bread (Best Easy Banana Bread)
- **ID**: `bananabreadbesteasybananabread`
- **Category**: Bakes & Buns
- **Yield**: 12 slices
- **Time**: 45 minutes
- **Summary**: Delicious, light and soft vegan banana bread recipe made with whole wheat flour, bananas, sugar and oil.
- **Ingredients**:
  - 4 medium sized ripe bananas (or over ripe bananas or 300 grams ripe bananas or 10.5 ounce ripe bananas)
  - 1.5 cups whole wheat flour (or 180 grams whole wheat flour)
  - 1/2 cup coconut oil (or sunflower oil or any vegetable oil or 125 ml coconut oil)
  - 1/2 cup brown sugar (or unrefined cane sugar or regular granulated sugar)
  - 1/2 teaspoon vanilla powder (or 1 teaspoon vanilla extract)
  - 1/4 teaspoon cinnamon powder (- optional)
  - 2 to 3 pinches nutmeg powder (or 1/8 teaspoon nutmeg powder - optional)
  - 1 to 2 tablespoon sunflower seeds (- optional)
  - 1.5 teaspoon baking powder
  - 1/2 teaspoon baking soda
  - 1 pinch salt (- optional)
- **Instructions**:
  1. preparation:
  2. Preheat the oven to 180 degree celsius.
  3. Grease a bread tin or a rectangular cake pan with some coconut oil. You can use the rectangular cake pan of size ( 7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 2 inches).
  4. making banana bread batter:
  5. Take sliced bananas and sugar in a mixing bowl.
  6. Mash the bananas well or puree them with a hand blender.
  7. Now add the oil, vanilla, cinnamon powder, nutmeg powder to the banana and mix well.
  8. Sieve the flour with the baking soda, baking powder, salt directly in the bowl containing the mashed bananas.
  9. Fold the sieved flour really well.
  10. This folding step is important as you want the whole bread mixture to be one and mixed evenly.
  11. Lastly add the sunflower seeds and fold these.
  12. Pour the bread mixture into the loaf pan.
  13. baking banana bread:
  14. Bake at 180 degree c for 30-40 minutes or till a toothpick inserted in the bread comes out clean.
  15. The timing varies from oven to oven. depending on the temperature in your oven and the size of your pan, the cake might take less or more time than mentioned here.
  16. So take your call and keep an eye on the bread. However don't open the oven untill the bread is ¾th done.
  17. The benchmark is that a tooth pick inserted in the bread should come out clean.
  18. When the bread cools down, remove the banana bread from the pan.
  19. Slice and serve banana bread warm.
  20. The remaining banana loaf, you can wrap in a cling film or keep in a box in the fridge. Warm the banana bread before serving.

### Banana Buns (Mangalore Buns) (Udupi-Mangalore Sweet & Savory Fried Banana Bread)
- **ID**: `bananabunsrecipe`
- **Category**: Bakes & Buns
- **Yield**: 12 servings
- **Time**: 8 hours and 15 minutes
- **Summary**: Authentic Udupi-Mangalore style pillowy, deep golden-brown fried banana buns made from an overnight-fermented dough of overripe bananas, yogurt, cumin seeds, and flour, featuring a soft, spongy, bread-like crumb inside.
- **Ingredients**:
  - 2 banana (ripened)
  - 1 or 2 tbsp sugar
  - 1/4 cup curd / yogurt
  - 1 tsp cumin / jeera
  - pinch of baking soda
  - 1/2 tsp salt
  - 2 cup maida / plain flour / all purpose flour / refined flour
  - oil for deep frying
- **Instructions**:
  1. firstly in a large mixing bowl take 2 ripened banana. if your having over ripened banana (black) it works great.
  2. add in 1 or 2 tbsp sugar depending on the sweetness of banana.
  3. mash smooth with the help of fork. but do not blend banana in mixi.
  4. now add ¼ cup curd, 1 tsp cumin, pinch of baking soda and ½ tsp salt.
  5. combine well with a help of spoon.
  6. further add 2 cup maida and prepare dough.
  7. knead for 5 minutes or till dough turns smooth.
  8. grease the dough with a tsp of oil.
  9. cover and rest in warm place for 8 hours.
  10. next day, knead the dough slightly and pinch a ball sized dough.
  11. dust with some maida and roll slightly thick than poori.
  12. deep fry the buns in hot oil.
  13. further fry the buns on both sides keeping flame on medium.
  14. fry till banana poori turns dark golden brown in colour both sides.
  15. finally, serve the banana buns / mangalore buns / banana poori with chutney or saagu. you can also have them plain.

### Bende Kayirasa (Bhindi Gravy · Rice side dish)
- **ID**: `bendekayirasabhindigravyrecipericesidedish`
- **Category**: Curries & Sambar
- **Time**: 25 minutes
- **Ingredients**:
  - Lady's finger (Bende kayi- 10 to 15 nos.)
  - Tamarind- Small lemon sized
  - Jaggery- 4 to 5 tsp or Lemon sized
  - Salt- 1 tsp
  - Turmeric powder- 1/4 tsp
  - Split bengal gram (chana dal- 1 tsp)
  - Split black gram (Urad dal- 2 tsp)
  - Fenugreek seeds - 1/2 tsp
  - Red chillies- 2 to 3 no.
  - Cooking oil- 1 tsp
  - Cooking oil- 3 tsp
  - Mustard seeds- 1/2 tsp
  - Split black gram lentil- 1/2 tsp
  - Curry leaves- few
- **Instructions**:
  1. Preparation:
  2. Wash lady's fingers under running water and pat dry them. Chop dried lady's fingers in to 1/4 inch thick circles. Keep them aside.
  3. Soak tamarind in half cup of water, extract it's juice and discard the residue.
  4. Method:
  5. Heat a wok adding all the seasoning ingredients one by one in the order mentioned. As the mustard seeds crackle and splutter include chopped bhindi (lady's finger). Fry them for few minutes.
  6. Now mix in tamarind extract, jaggery and turmeric powder in to the roasted bhindi. Let it cook in simmer till soft.
  7. Heat a separate wok/kadai and dry roast split bengal gram, split black gram and fenugreek seeds one after the other till they turn slightly brown. Remove them and roast red chillies in a tsp of oil. When they puff up remove them too. Switch off the flame. Let all the spices to cool down and then powder them together finely. Keep it aside.
  8. When the bhindi turns soft, add the ground spice powder to it. Add salt as well. Combine them together with little water. Switch off once it is boiling.
  9. Sweet, sour and spicy bhindi gravy authentic to Udupi called bende kayirasa is ready. Relish it as side dish with rice.
  10. Note:
  11. Ensure the spices are evenly roasted. Do not get them burnt.
  12. You can increase red chillies to make the bhindi gravy more hot. What I prepare is mildly spiced.
  13. Do not chop lady's fingers in to big chunks.
  14. The gravy thickens once you add spice powder to it. So add water to get desired consistency.

### Bendekai Huli (Vendakkai Sambar · Bhindi Sambar Or Okra Sambar)
- **ID**: `bendekaihulivendakkaisambarrecipebhindisambarorokrasambar`
- **Category**: Curries & Sambar
- **Yield**: 3 servings
- **Time**: 30 minutes
- **Summary**: easy bendekai huli | vendakkai sambar recipe | bhindi sambar or okra sambar
- **Ingredients**:
  - 1 1/2 cup tamarind extract
  - large piece jaggery / gud
  - 3 green chilli (slit)
  - 1/4 tsp turmeric / haldi
  - few curry leaves
  - 1 tsp salt
  - 10 bhindi / okra (chopped)
  - 1 1/2 cup toor dal (cooked)
  - 1/2 cup water
  - 2 tbsp coriander leaves (finely chopped)
  - 2 tsp oil
  - 1 tsp mustard / rai
  - 1 tsp urad dal
  - pinch of hing / asafoetida
  - 1 dried red chilli
  - few curry leaves
- **Instructions**:
  1. firstly, in a large kadai take 1½ cup tamarind extract, large piece jaggery, 3 green chilli, ¼ tsp turmeric, few curry leaves and 1 tsp salt.
  2. get the tamarind water to boil.
  3. now add 10 bhindi and mix well.
  4. cover and boil for 10 minutes or till bhindi gets cooked well.
  5. further add 1½ cup toor dal and ½ cup water adjusting consistency.
  6. boil for 3 minutes or till the consistency is achieved.
  7. now prepare the tempering by heating 2 tsp oil in small kadai.
  8. add in 1 tsp mustard, 1 tsp urad dal, pinch of hing, 1 dried red chilli and few curry leaves. allow to splutter.
  9. pour the tempering over sambar and add 2 tbsp coriander leaves.
  10. finally, give a good mix and serve bendekai huli / bhindi sambar with hot steamed rice.

### Besan Chilla
- **ID**: `besanchillarecipe`
- **Category**: Flatbreads & Breakfast
- **Yield**: 6 cheelas
- **Time**: 30 minutes
- **Summary**: Besan ka chilla is a spiced savory gram flour pancakes. Chilla is an easy, quick and tasty breakfast or snack.
- **Ingredients**:
  - 1 cup besan ((gram flour))
  - 1 small onion, (finely chopped or 1/4 cup finely chopped onion)
  - 1 small tomato (finely chopped or 1/4 cup finely chopped tomatoes)
  - 1/4 cup chopped coriander leaves
  - 1 small green chili. (finely chopped or 1/2 to 2/3 teaspoon finely chopped green chilies)
  - 1/2 inch ginger (finely chopped or 1/2 teaspoon finely chopped ginger)
  - 1/2 teaspoon carom seeds ((ajwain) or cumin seeds)
  - 2 to 3 pinches of turmeric powder
  - 1/4 teaspoon red chili powder
  - 1/2 to 2/3 cup water (or add as required)
  - salt as per taste
  - oil as required
- **Instructions**:
  1. making besan chilla batter:
  2. Take 1 cup besan in a mixing bowl.
  3. Add all the ingredients except water and oil.
  4. Now first add 1/2 cup water.
  5. With a wired whisk begin to mix everything. If the batter looks thick, then add 1 to 3 tbsp more water. I overall added 2/3 cup water. Depending on the quality and texture of besan, addition of water will be more or less.
  6. Mix to a smooth flowing consistency in the batter. Break lumps if any while mixing batter.
  7. making besan chilla recipe:
  8. Heat a tawa or a flat pan on a low flame. You can use an iron tawa or a non stick pan. If using iron griddle or tawa, then spread a bit of oil on the tawa.
  9. Let the pan become medium hot. Then take a ladle full of the batter and pour on the pan
  10. Gently with the back of the ladle, begin to spread the batter.
  11. Spread lightly and gently so that the cheela does not break.
  12. On a low flame cook the cheela till the top begins to look cooked.
  13. Then drizzle 1/2 to 1 tsp oil on the cheela at the edges and all around.
  14. Continue to cook till the base gets light golden.
  15. Flip and now cook the other side.
  16. Cook this side till you see golden spots on the besan chilla.
  17. Fold and serve chilla hot or warm. Besan chilla are best had hot. But if you are not able to serve them hot, then place them in a casserole. They remain warm and can be served later.
  18. Serve besan chilla plain or with any chutney of your choice.

### Bisibele Bath
- **ID**: `bisibelebathrecipe`
- **Category**: Rice & One-Pot
- **Yield**: 4 servings
- **Summary**: BBB
- **Ingredients**:
  - 3/4 cup toor dal
  - 1 cup rice (preferably sona masoori)
  - 10 nos of beans
  - 1 carrot
  - 1 Kohlrabi/Knolkol/Navilkosu or little cabbage/cauliflower
  - 1 small brinjal (optional)
  - 1/2 capsicum (optional)
  - 1 potato
  - 2 tbsp soaked ground nuts
  - 2 tbsp soaked green peas
  - 2 medium sized tomato chopped
  - 1 small gooseberry sized tamarind
  - 1 small lemon sized jaggery
  - Salt as per your taste
  - Ingredients required for masala powder:
  - 2-4 red chilly
  - 1 tsp channa dal
  - 2 tsp Urad dal
  - 1/4 tsp meethi/fenugreek seeds
  - 1/4 tsp mustard seeds
  - 1/2 tsp jeera/ cumin seeds
  - 2 tsp coriander seeds
  - A big pinch of asafoetida
  - 1/2 finger length cinnamon
  - 10 cloves/lavang
  - 1 cardamom
  - 1 tsp poppy seeds/ khus khus
  - 2 tbsp dessicated coconut/grated coconut
  - 1/2 tsp cooking oil
  - Ingredients required for tempering:
  - 1/2 tsp mustard
  - 1 tsp chana dal or gram dal
  - 1 tsp urad dal
  - 8-10 cashews
  - 7 - 8 curry leaves
  - 1/4 tsp turmeric powder
  - 6 tsp ghee or cooking oil
- **Instructions**:
  1. To begin with to prepare bisi bele bath, take a pressure cooker having minimum 5 litre capacity. Take toor dal in the pressure cooker and rinse well.
  2. After rinsing, add in 2 cups of water, a pinch of turmeric powder and few drops of oil and make 2 whistles. After this stage the dal will be half cooked.
  3. Chop all the vegetables and keep it ready.
  4. Take rice, ground nut and green peas in a container, rinse well and keep it aside.
  5. Now add in chopped vegetables, rinsed rice, green peas and ground nuts to the same cooker, which has half cooked dal. Add in 4 cups of water. A tsp of salt and cook them by making 2 more whistles.
  6. Now parallely to make bisibele bath masala powder, take 1/2 tsp of oil in a frying pan. Keep the stove on medium flame. To begin with add red chilis and fry. When chilies are roasted, add in channa dal (gram dal) and urad dal. Fry until dals are slightly roasted.
  7. Add in mustard seeds, cumin seeds, fenugreek seeds and coriander seeds. Fry for few seconds.
  8. Add in cinnamon, cloves and cardamom. Fry for few seconds.
  9. Add in asafoetida and poppy seeds. Fry for few more seconds. Make sure you don't burn any of them. If you feel so reduce the flame further.
  10. Now switch off the stove, wait until the ingredients are cool.
  11. Transfer the roasted spices into a mixie jar and make a fine powder.
  12. Add grated coconut or copra and dry grind it again.
  13. So bisibele bath masala powder is ready. Keep it aside.
  14. After this take a frying pan or wok and prepare tempering using oil, mustard seeds, channa dal, urad dal and cashews. Once urad dal turns brown,add turmeric powder, curry leaves and switch off the stove.
  15. Now immediately add ground bisibele bath masala powder and mix.
  16. Add in salt, jaggery, tamarind extract and mix.
  17. Once the pressure subsidies, open the lid. You can see rice and dal are well cooked.
  18. Now either you can add the tempered masala to the cooker, which has cooked rice, dal and vegetables. Or otherwise add in cooked dal, vegetables and rice to the frying pan, which has tempered masala.
  19. Add in enough water (approximately 4 cups) to get the right consistency. Bisi bele bath should have thin consistency.
  20. Switch on the stove and bring it to boil by stirring continuously. Add in a tsp of ghee at the end and serve. Tasty bisi bele bath ready to eat.
  21. Bisi bele bath should be served hot, so is the name "hot-lentil-rice". Serve it with raitha or papad or chips or kara boondi or mixture, which ever you prefer.
  22. Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

### Congress Buns
- **ID**: `congressbunsrecipe`
- **Category**: Bakes & Buns
- **Yield**: 4 servings
- **Time**: 40 minutes
- **Summary**: Congress Buns Recipe is classic snack made in Karnataka. It is one of the invention of V.B Bakery that was started in Bengaluru by one of the very old family to create a Bakery shop who sold pastries and baked goods.
- **Ingredients**:
  - 4 Burger buns , or masala buns
  - 4 tablespoon Green Chutney (Coriander & Mint)
  - 1 Onion , thinly sliced
  - 1 Carrot (Gajjar) , grated
  - 2 sprig Coriander (Dhania) Leaves , chopped
  - 1 cup Raw Peanuts (Moongphali) , toasted
  - 1/2 teaspoon Red Chilli powder
  - 1/4 teaspoon Turmeric powder (Haldi)
  - 2 sprig Curry leaves
  - 1/4 teaspoon Black pepper powder
  - pinch Asafoetida (hing)
  - Salt and Pepper , to taste
  - 1 tablespoon Sunflower Oil
- **Instructions**:
  1. To begin making the Congress Buns Recipe, firstly we will make the peanut masala. Heat a skillet with little oil, add curry leaves, asafoetida, turmeric powder, red chilli powder, salt and peanuts and give it a toss for few seconds.
  2. Once done let it cool down, and using your hand mix all the masala properly into the peanuts and also make the curry leaves into small pieces. Keep it aside.
  3. Next, cut the buns into half and toast it on the tawa with a little butter till it is brown.
  4. Now to assemble, apply the chutney, then add the masala peanuts, sprinkle grated carrot, sliced onions and sprinkle coriander leaves and serve.
  5. Serve the Congress Buns Recipe as a snack to children after school or as an Party Appetizer or along with a hot cup of Masala Chai for your evening snacks:

### Crispy Gobi Manchurian Dry
- **ID**: `crispygobimanchuriandry`
- **Category**: Indo-Chinese
- **Yield**: 4 to 5 servings
- **Time**: 1 hour
- **Summary**: This cauliflower manchurian dry is a popular Indian recipe of pan fried cauliflower florets coated with a spicy sauce.
- **Ingredients**:
  - 1 medium cauliflower
  - 1 cup all purpose flour
  - 4 tablespoon corn starch
  - 1/4 teaspoon black pepper powder
  - 1/4 to 1/2 teaspoon kashmiri red chilli powder (or deghi mirch (add about 1 teaspoon to get a good color. but this will also increase the heat a bit))
  - 1 teaspoon soy sauce
  - 1 cup + 1 tablespoon water (or as required)
  - 5 to 6 tablespoon oil for pan frying
  - 3/4 cup chopped spring onion ((scallion whites) - reserve the greens for garnish)
  - 1/2 cup finely chopped capsicum ((green bell pepper))
  - 1.5 inch ginger, (finely chopped or 3 teaspoon finely chopped ginger)
  - 8 to 10 medium garlic, (finely chopped or 3 teaspoon finely chopped garlic)
  - 2 green chilies, (finely chopped or 1 teaspoon finely chopped green chilies)
  - 1/2 tablespoon finely chopped celery ((optional))
  - 1.5 tablespoon light soy sauce or 1/2 to 1 tablespoon soy sauce (you can also add as per your taste)
  - 1 tablespoon tomato sauce (or add as required)
  - 1 teaspoon rice vinegar (or 1/2 teaspoon white vinegar or apple cider vinegar)
  - 1/4 to 1/2 teaspoon black pepper powder
  - salt as required
- **Instructions**:
  1. preparing cauliflower florets:
  2. Firstly chop or break the gobi/cauliflower in medium size florets.
  3. Heat water with salt and boil it. Rinse the cauliflower florets and add them to the hot water.
  4. Let them get blanched in the water for 15-20 minutes. Later drain and keep aside.
  5. pan frying cauliflower florets:
  6. In a bowl mix together the ingredients for making the batter - all purpose flour, corn starch, soy sauce, black pepper, kashmiri red chili powder and salt.
  7. Add water and whisk to make a smooth batter without any lumps.
  8. Dip each cauliflower floret in the batter.
  9. Fry the batter coated cauliflower florets in hot oil. I have pan fried and added about 6 tbsp oil. Later I have not added any oil while stir frying the spring onions etc.
  10. You can also deep fry or shallow fry. I have fried in batches of three. So depending on the size of your pan, you can fry at once or in batches. The frying takes some time.
  11. When one side gets cooked and crisp, turn over each cauliflower florets and pan fry the uncooked sides.
  12. Flip for a couple of times more, so that the cauliflower florets are evenly fried and light golden.
  13. Drain the fried cauliflower florets on a kitchen paper towel. Fry all the cauliflower florets this way in batches.
  14. making gobi manchurian dry:
  15. No need to add any oil again. In the same pan, add chopped ginger, garlic and green chilies. Saute for a half a minute.
  16. Then add the chopped spring onions & capsicum. Add chopped celery if using. Increase the flame and stir fry till the capsicum is half cooked or almost cooked.
  17. Add soy sauce, tomato sauce, black pepper and salt. Stir.
  18. Add the pan fried cauliflower florets.
  19. Stir fry for two to three minutes ensuring the spiced sauce coats the cauliflower florets well.
  20. Lastly add vinegar and stir well. Check the taste and add more of soy sauce or tomato sauce as per your taste.
  21. Switch off the fire. Mix in the chopped spring onions greens or garnish with them while serving cauliflower manchurian.
  22. Serve dry gobi manchurian as a snack or as a side dish with veg fried rice or mushroom fried rice or veg hakka noodles or veg noodles.

### Veg Noodles (Non-Sticky Street Style)
- **ID**: `noodlesrecipenonstickyvegnoodles`
- **Category**: Indo-Chinese
- **Yield**: 3 servings
- **Time**: 30 minutes
- **Summary**: An indo Chinese stir fried preparation of vegetable noodles.
- **Ingredients**:
  - 150 to 200 grams noodles, (whole wheat or plain flour)
  - 1.5 litres water, (5 to 6 cups water)
  - 1/2 teaspoon oil
  - 1/2 teaspoon salt
  - some water for rinsing noodles
  - 1 cup shredded cabbage
  - 1 medium to large carrot (- julienned or shredded or 1/2 cup shredded carrots)
  - 2 to 3 medium spring onions (- finely chopped or 1/3 cup chopped spring onions)
  - 8 to 10 french beans (- thinly sliced diagonally or finely chopped)
  - 1 small to medium capsicum (- julienned or finely chopped (green bell pepper) or 1/3 cup sliced)
  - 3 to 4 cloves garlic (- finely chopped or 1 teaspoon finely chopped garlic)
  - 1 inch ginger (- finely chopped or 1 teaspoon finely chopped ginger)
  - 1 to 2 tablespoon soy sauce (or as required)
  - 1 to 2 teaspoons finely chopped celery (or 1 teaspoon chopped coriander (both of them have different flavors. celery will give a more chinese flavor and coriander will give an indianised taste))
  - 2 to 3 tablespoons toasted sesame oil (- can also use sunflower oil or any neutral flavored oil)
  - salt as required
  - freshly powdered black pepper as required
  - 1 teaspoon rice vinegar or mirin or white vinegar
- **Instructions**:
  1. cooking noodles:
  2. First heat enough water in a pan with salt and few drops of oil.
  3. When the water comes to a boil, add the noodles.
  4. Stir and allow to cook the noodles till they are just cooked or al dente.
  5. Whilst the noodles are cooking, prepare the veggies.
  6. Once the noodles are cooked well, drain them in a colander or sieve.
  7. Then rinse the noodles in fresh water by placing the colander or sieve under fresh tap water.
  8. Drain & keep aside.
  9. making noodles:
  10. Heat oil in a wok or pan.
  11. First add the garlic and ginger and stir fry on medium flame for some seconds.
  12. Increase the flame to high & add the chopped spring onions.
  13. Keep on stirring continuously and stir fry the onions till they become translucent.
  14. Add the veggies - carrots, capsicum and french beans.
  15. Continue to toss & stir fry on a high flame till the veggies are almost cooked.
  16. Use a pan with handles as its better to lift it while tossing.
  17. You can also decrease the flame if the heat becomes too much too handle and then stir fry the veggies on a medium flame.
  18. Some crunch should be there in the vegetables, so don't cook the vegetables till they become completely soft.
  19. Add the soy sauce, celery, salt and pepper. Stir and then add the noodles.
  20. Keep on tossing and stirring till the veggies are mixed well with the noodles for minute or two. Switch off the fire.
  21. Check the taste and add more salt, black pepper or soy sauce if required.
  22. Serve the veg noodles steaming hot as it is or with some black bean sauce or tomato sauce.
  23. You can also serve them with veg manchurian or veg balls in hot garlic sauce.

### Palak Paneer (My Mom's Palak Paneer)
- **ID**: `palakpaneermymomspalakpaneerrecipe`
- **Category**: Curries & Sambar
- **Yield**: 4 servings
- **Time**: 40 minutes
- **Summary**: Smooth creamy palak paneer made with fresh spinach leaves, paneer, onions, herbs and spices. One of the most loved recipes in my family and I hope it become yours too. If vegan or allergic to dairy products, then add tofu instead and skip cream entirely or use coconut cream.
- **Ingredients**:
  - 200 to 250 grams spinach (or 5 to 6 cups roughly chopped spinach or about 7 to 9 oz spinach)
  - 1 or 2 green chilies (- chopped)
  - 1 or 2 small to medium garlic cloves (- roughly chopped (optional))
  - 1/2 inch ginger (- roughly chopped)
  - 3 cups water for blanching spinach
  - 3 cups water for ice bath
  - 1 small to medium sized onion (- finely chopped or about 1/3 cup finely chopped onion)
  - 1 small or medium sized tomato (- chopped or about 1/3 cup finely chopped tomatoes)
  - 4 to 5 small to medium garlic cloves (lahsun) (- finely chopped)
  - 1/2 teaspoon cumin seeds
  - 1/4 teaspoon turmeric powder
  - 1/2 teaspoon red chili powder (- optional)
  - 1 pinch asafoetida ((hing) - optional)
  - 1/4 or 1/2 teaspoon garam masala powder (- add more if required)
  - 1 small to medium tej patta ((indian bay leaf))
  - 200 to 250 grams paneer or tofu (or about 7 to 9 oz paneer (cottage cheese))
  - 1/3 to 1/2 cup water or add as required
  - 1 or 2 tablespoons cream (- low fat 25% to 35% (i used amul cream) or 1 tablespoon heavy whipping cream)
  - 2 tablespoon oil or ghee or unsalted butter
  - 1 teaspoon kasuri methi leaves ((dry fenugreek leaves) - optional. kasuri methi is crushed and added right towards the end. just before adding cream.)
  - salt as required
  - 1 to 2 teaspoons of cream or butter for topping the palak paneer ((optional))
  - 1/2 inch ginger (- julienne)
  - lemon or lime wedges or slices
- **Instructions**:
  1. making palak puree:
  2. Rinse the palak or spinach leaves very well in running water. Tender stem are fine. If the stems are stringy, then discard the stems.
  3. Boil 3 cups water in a pan or microwave or electric heater. Add ¼ tsp salt to the hot water and stir. When the water comes to a rolling boil, switch off the flame. Add the spinach leaves in the hot water. Let the palak leaves sit in the water for about 1 minute.
  4. After 1 minute, using a pasta tong, take the leaves.
  5. Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. This method helps in preserving the green color of the spinach. Just add 8 to 10 ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute.
  6. Then drain the ice cold water. Add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.
  7. Make a smooth palak puree. No need to add water while making the puree. Keep the spinach puree aside.
  8. making masala:
  9. Heat oil or ghee or butter in a pan or kadai. If using butter, melt it a low flame making sure that the butter does not brown.
  10. Add the cumin and let them splutter.
  11. Then add the tej patta or bay leaf.
  12. Add the finely chopped onions. Saute till the onions become golden.
  13. Then add the finely chopped garlic. Saute till the raw aroma of garlic goes away. No need to brown the garlic.
  14. Add the chopped tomatoes. Stir and saute the tomatoes till they soften.
  15. Once the tomatoes are softened and you see fat releasing from the sides of the mixture. Then add the turmeric powder, red chili powder and asafoetida/hing.
  16. Stir very well.
  17. making palak paneer:
  18. Then add the palak puree and mix well.
  19. Add about ⅓ to ½ cup water or as required. Stir again.
  20. Simmer for 6 to 7 minutes or more till the palak or spinach is cooked. Season with salt. The gravy or sauce will also thicken by now.
  21. Stir and add garam masala powder.
  22. Stir again and then add the paneer (cottage cheese) cubes.
  23. Stir gently and simmer on a low flame till the paneer cubes become soft and succulent. Cook for about half to 1 minute.
  24. Lastly, add 1 to 2 tablespoons of low-fat cream. If using heavy whipping cream, then add 1 tablespoon of it. Stir gently again so that the cream gets incorporated in the gravy uniformly. Switch off the flame.
  25. garnishing palak paneer:
  26. Pour the palak paneer in serving bowls. While serving you can top it with some butter or cream.
  27. You can also drizzle a few drops of lime or lemon juice on top along with ginger julienne on the palak paneer.
  28. serving palak paneer:
  29. Stir and serve it hot with some rotis. It also goes very well with indian breads like tandoori roti, chapatis, phulkas, parathas or naan.
  30. Being a versatile dish, it also accompanies rice dishes from the indian cuisine like cumin rice, veg pulao, ghee rice and even a simple steamed rice very well.

### Paneer Capsicum
- **ID**: `paneercapsicumrecipe`
- **Category**: Curries & Sambar
- **Yield**: 4 servings
- **Time**: 40 minutes
- **Summary**: easy paneer capsicum recipe | paneer capsicum curry masala | paneer gravy
- **Ingredients**:
  - 1/2 tsp cumin / jeera
  - 1 tsp coriander seeds
  - 1/2 tsp pepper
  - 1/2 tsp fennel / saunf
  - 1 tbsp butter
  - 15 cube paneer / cottage cheese
  - 10 cube capsicum
  - 1 tsp cumin / jeera
  - 1 bay leaf / tej patta
  - 4 cloves / lavang
  - 1 inch cinnamon
  - 3 pods cardamom / elachi
  - 1 tsp kasuri methi
  - 1 onion (finely chopped)
  - 2 tbsp mint / pudina (chopped)
  - 1 tsp ginger garlic paste
  - 4 tbsp coriander leaves (chopped)
  - 1/4 tsp turmeric / haldi
  - 3/4 tsp kashmiri red chilli powder
  - 3/4 tsp salt
  - 1 tomato (finely chopped)
  - 2 tbsp curd / yogurt (whisk)
  - 2 tbsp cashew paste
  - 1 cup water
  - 2 tbsp cream
  - 1/4 tsp garam masala
- **Instructions**:
  1. firstly in a large kadai heat 1 tbsp butter saute spices.
  2. furthermore, add 1 onion, 1 tsp ginger garlic paste, 2 tbsp mint, 2 tbsp coriander leaves and saute well.
  3. transfer the spice mix along with ¼ tsp turmeric, ¾ tsp chilli powder and ¾ tsp salt.
  4. saute until the spices turn aromatic.
  5. now add 1 tomato and saute till they turn soft and mushy.
  6. furthermore, add 2 tbsp curd and 2 tbsp cashew paste.
  7. mix till the oil is released from masala paste.
  8. add 1 cup water and adjust consistency.
  9. now add fried paneer and capsicum, mix gently.
  10. add cream, cover and simmer for 5 minutes.
  11. finally, serve paneer capsicum curry with roti / naan.

### Pav Bhaji
- **ID**: `pavbhaji`
- **Category**: Chaat & Street Food
- **Yield**: 5 servings
- **Time**: 40 minutes
- **Summary**: Pav bhaji is a popular street food from Mumbai consisting of spiced smooth mashed mix vegetables, served with lightly toasted buttered bread.
- **Ingredients**:
  - 3 medium sizes potatoes (or 250 grams potatoes, peeled and chopped)
  - 1 to 1.25 cups chopped cauliflower (or 120 to 130 grams cauliflower)
  - 1 cup chopped carrot
  - 1 cup green peas, (fresh or frozen)
  - 1/3 cup chopped french beans, (or 12 to 14 french beans, chopped - optional)
  - 2.25 to 2.5 cups water (for pressure cooking)
  - 3 tablespoons amul butter, (butter is also added later while serving, you can add upto 5 to 6 tablespoons of butter too for a richer version)
  - 1 teaspoon cumin seeds
  - 1 large onion, (finely chopped or 1/2 cup finely chopped onion)
  - 2 teaspoons ginger-garlic paste (or 1.5 inch ginger and 5 to 6 medium garlic cloves crushed in a mortar-pestle. )
  - 1 or 2 green chilies, (chopped)
  - 1/2 cup finely chopped capsicum (or 1 medium sized capsicum (green bell pepper), finely chopped)
  - 2 cups tightly packed finely chopped tomatoes, (or about 2 to 3 large tomatoes, finely chopped )
  - 1 teaspoon turmeric powder
  - 1 teaspoon kashmiri chilli powder (or freshly ground 1 to 2 soaked dry kashmiri red chilies - the latter works much better and imparts a beautiful orange color to the bhaji)
  - 2 to 3 tablespoons pav bhaji masala, (add as required)
  - 1.5 to 2 cups water or the stock in which the veggies were cooked (or add as required)
  - salt (as required)
  - 12 pavs for serving with the bhaji
  - 1 medium to large onion, (finely chopped)
  - 1 lemon or lime, (chopped in wedges)
  - 3 to 4 tablespoons chopped coriander leaves, (for garnish)
- **Instructions**:
  1. cooking veggies for bhaji:
  2. Rinse, peel and chop the veggies. You will need 1 cup chopped cauliflower, 1 cup chopped carrot, 3 medium sized potatoes (chopped) and ⅓ cup chopped french beans. You can also add veggies of your choice.
  3. Add all the above chopped veggies in a 2 litre pressure cooker. Also add 1 cup green peas (fresh or frozen).
  4. Add 2.25 to 2.5 cups water.
  5. Pressure cook the veggies for 5 to 6 whistles or for about 12 minutes on medium flame.
  6. When the pressure settles down on its own, open the cooker and check if the veggies are cooked well. You can even steam or cook the veggies in a pan. The vegetables have be to cooked completely.
  7. making bhaji for pav bhaji:
  8. Heat a pan or kadai. You can also use a large tawa. Add 2 to 3 tablespoons butter. You can use amul butter or any brand of butter. Butter can be salted or unsalted.
  9. As soon as the butter melts, add 1 teaspoon cumin seeds.
  10. Let the cumin seeds crackle and change their color.
  11. Then add ½ cup finely chopped onions.
  12. Mix onions with the butter and saute on a low to medium flame till the onions translucent.
  13. Then add 2 teaspoons ginger-garlic paste. You can also crush 1.5 inch ginger and 5 to 6 medium garlic cloves in a mortar-pestle.
  14. Mix and saute till the raw aroma of both ginger and garlic goes away.
  15. Then add chopped green chilies. mix well.
  16. Now add 2 cups finely chopped tomatoes. mix very well.
  17. Then begin to saute tomatoes on a low to medium flame
  18. Saute till the tomatoes become soft and mushy and you see butter releasing from the sides. This takes about 6 to 7 minutes on a low to medium flame. If the tomatoes start sticking to the pan, then sprinkle some water and mix well.
  19. When the tomatoes have softened, then add ½ cup finely chopped capsicum (green bell pepper). Sauté for 2 to 3 minutes. If the mixture starts sticking to the pan, then you can sprinkle some water. You don’t need to cook the capsicum till very soft. A little crunch is alright.
  20. Add 1 teaspoon turmeric powder and 1 teaspoon kashmiri red chilli powder.
  21. Then add 2 to 3 tablespoons pav bhaji masala. mix very well.
  22. Add the cooked veggies. add all of the stock or water from the pressure cooker in which the veggies were cooked. mix very well.
  23. Then season with salt as per taste.
  24. With a potato masher, begin to mash the veggies directly in the pan.
  25. You can mash the veggies less or more according to the consistency you want. For a smooth mixture mash more. For a chunky pav bhaji, mash less.
  26. Keep on stirring occasionally and let the bhaji simmer for 8 to 10 minutes.
  27. If the bhaji becomes dry and then add some more water. The consistency is neither very thick nor thin.
  28. Do stir often so that the bhaji does not stick to the pan. When the pav bhaji simmers to the desired consistency, check the taste. Add salt, pav bhaji masala, red chili powder or butter if required.
  29. When the bhaji is simmering, you can fry the pav so that you serve the pav with hot bhaji. Slice the pavs.
  30. frying pav for pav bhaji:
  31. Heat a tawa or a shallow frying pan. Keep the flame to a low and then add butter.
  32. When the butter begins to melt, add a bit of pav bhaji masala. You can skip pav bhaji masala if you want.
  33. Mix the pav bhaji masala very well with a spoon or spatula.
  34. Then place the pav on the butter.
  35. Rotate the pav all over the melted butter so that the pav absorbs the butter.
  36. Now turn over the pav and rotate them on the tawa so that the second side absorbs the butter. Add more butter if required.
  37. You can turn over and toast them more if required. Then remove in a plate and keep aside.
  38. serving pav bhaji:
  39. Now take the bhaji in a serving plate or a bowl. Top it up with one to two cubes of butter. You can add more butter, if you like.
  40. Place a side of finely chopped onions, lemon wedges and finely chopped coriander leaves. Or you can sprinkle onions, coriander leaves and lemon juice directly on the bhaji.
  41. Serve bhaji with the lightly pan fried and buttered pav. Pav bhaji is topped with chopped onions, coriander leaves and the lime or lemon juice is squeezed on the bhaji while eating.

### Sabudana Thalipeeth (Upvasache Thalipeeth · Farali thalipeeth)
- **ID**: `sabudanathalipeethrecipeupvasachethalipeethfaralithalipeeth`
- **Category**: Flatbreads & Breakfast
- **Yield**: 4 servings
- **Time**: 4 hours and 30 minutes
- **Summary**: easy sabudana thalipeeth recipe | upvasache thalipeeth | farali thalipeeth
- **Ingredients**:
  - 1 cup sabudana
  - 1/4 cup peanut
  - 2 potato (boiled & mashed)
  - 2 chilli (finely chopped)
  - 1 tsp cumin / jeera
  - 1 tsp pepper (crushed)
  - 1 inch ginger (grated)
  - 2 tbsp coriander (finely chopped)
  - 1 tsp lemon juice
  - 1 tsp salt
  - 1/4 cup singhare ka atta / chestnut flour
  - oil (for roasting)
- **Instructions**:
  1. firstly, in a large bowl take 1 cup sabudana and rinse well with running water.
  2. drain off and transfer to a large bowl.
  3. add 1 cup water and dip the sabudana completely in water. soak for 4 hours or until the sabudana turns soft and non-sticky. keep aside.
  4. in a pan dry roast ¼ cup peanut on low to medium lame.
  5. cool completely, and peel the skin of peanuts.
  6. now crush the peanuts coarsely. keep aside.
  7. in a large bowl take soaked sabudana, 2 potato, 2 chilli, 1 tsp cumin, 1 tsp pepper.
  8. also add 1 inch ginger, 2 tbsp coriander, 1 tsp lemon juice and 1 tsp salt.
  9. squeeze and mix well making sure all the spices are well combined.
  10. now add ¼ cup singhare ka atta and knead the dough. you can alternatively use wheat flour or rice flour for binding.
  11. prepare a soft dough. sabudana thalipeeth dough is ready.
  12. to prepare on butter paper:
  13. firstly, grease the butter paper with oil to prevent from sticking.
  14. take a large ball-sized thalipeeth dough and flatten.
  15. press and flatten making sure it is slightly thick. if it is thin, then there are chances for thalipeeth to break while frying.
  16. now flip over to hot tawa and press gently.
  17. after a minute, peel the butter paper gently.
  18. flip over once the base is cooked.
  19. now add oil and roast both sides until it turns slightly golden.
  20. to prepare on tawa:
  21. grease the heavy-bottomed tawa with half tsp oil.
  22. take ball sized dough and tap gently to a thick thickness.
  23. place the tawa on medium flame
  24. cook on both sides adding a tsp of oil until it turns golden brown.
  25. finally, enjoy sabundana thalipeeth with butter and spicy chutney.

### Veg Sagu
- **ID**: `vegsagurecipe`
- **Category**: Curries & Sambar
- **Yield**: 3 servings
- **Ingredients**:
  - 1 big carrot
  - 1 medium sized potato
  - 8-10 beans
  - 1 knol khol / 2 cabbage leaves / few cauliflower florets
  - 1/4 cup soaked or fresh green peas
  - 1 big onion
  - 1 tomato
  - 1/4 tsp turmeric powder (optional)
  - 4 tsp cooking oil / Ghee
  - 1/4 tsp mustard seeds
  - 1/2 tsp urad dal
  - 4 - 5 curry leaves
  - Salt as per your taste
  - Ingredients for grinding:
  - 1/2 cup grated coconut
  - 1 cm length ginger
  - 3 cloves garlic
  - 1 tsp coriander seeds
  - 1/2 tsp cumin seeds
  - 2 tbsp roasted gram / hurigadale / putani
  - 1 tsp poppy seeds / gasagase
  - 1 - 2 green chili
  - 1/2 finger length cinnamon
  - 4-5 cloves
  - 1 cardamom
  - 2 tbsp coriander leaves (optional)
- **Instructions**:
  1. Chop all the vegetables. Transfer chopped carrot, beans, potato, knol khol or cabbage, grean peas into a pressure cooker. Add in salt and a pinch of turmeric and cook well by making 2 whistles. Please note you should not add onion and tomato.
  2. Take all the ingredients listed under "for grinding" as per the measurement.
  3. Transfer all the above ingredients along with coconut into a mixe jar or blender. And make a fine paste using required water. Set it aside.
  4. Take 4 tsp of oil in a wok or frying pan and heat it. Now prepare tempering using mustard seeds, urad dal and curry leaves.
  5. Add in chopped onions and fry until soft.
  6. Add in chopped tomatoes and fry until tomatoes are soft.
  7. Next add in cooked vegetables
  8. Add in ground spices or masala.
  9. Add in required water, salt and mix well. Please note you have already added some salt while cooking the vegetables. Also the sagu should be having thick gravy consistency.
  10. Bring it to boil. Serve it with hot set dosa or poori or chapathi or any other dosas.