Gatte Ki Subji (Chickpea Flour)

Besan Cheela (Savory vegetable pancakes made from chickpea flour) are healthy, protein rich and very easy to make. Addition of vegetables provides additional taste, nutrients and fiber to the body. This is a healthier version of all purpose flour pancake. It is a complete and delicious meal in itself and can be made quickly with ingredients available in the pantry. Can be eaten as breakfast or brunch#mudita’skitchen#cheela#easy#breakfast#recipeonbelow👇 Makes 5 to 6 small Cheelas Ingredients 1.5 cup besan (chickpea flour) 1 cup grated zucchini 2 green chili finely chopped (or to taste) ½ cup onions finely chopped 2 tsp red chili powder (or to taste) 1 tsp turmeric powder ½ tsp ajwain salt to taste Cilantro finely chopped (or kasuri methi) Oil for roasting Mint or Cilantro chutney or tomato ketchup - for serving Method Take a wide bowl, add besan and salt. Rub ajwain between your palms and add to the besan mixture. Add red chili and turmeric powder. Mix everything. Add water slowly into the besan and make it into a batter with consistency like pancake mix. Keep aside for about 15 minutes. Add zucchini , onions and green chilies into the besan mixture. Add cilantro or kasuri methi and mix everything.. Heat a griddle or fry pan on medium heat and spread oil on the surface. When the pan or griddle is hot, mix besan batter again and pour (about ½ cup) on the hot griddle surface. Adjust batter quantity based on size. Apply oil on top and flip once bottom is roasted. Roast on both sides till golden brown. Serve hot or at room temperature with green chutney and/ or tomato ketchup.

#Pav bhaji is a popular Indian fast food dish that originated in the state of Maharashtra. It is a very popular street food also in Western India but gaining popularity all over India. Ingredients: Serves: 4 For bhaji: 2 medium sized onion- finely chopped 2 large sized tomato- cut small pieces 2 medium sized potatoes - Peeled and cut into small size 2 green chillies -finely chopped (or to taste) 2 tsp ginger - grated 1 large sized green bell pepper- cut in small pieces 3 medium sized carrots - finely chopped 1 beet- grated (adds color to the curry) -optional ½ cup peas 1/2 cup cauliflower - cut to small size ½ cup butter (or ¼ cup oil and ¼ cup butter) 2 tbsp pav bhaji masala (or to taste) 1 tsp cumin seed 1 tsp red chilli powder 2 tsp turmeric powder 2 tbsp coriander powder salt to taste For pav: 12 burger buns or dinner rolls or more butter for buns For garnish: 2 tbsp fresh coriander leaves 1 lemon Method Bhaji (Curry) Take a pressure cooker (or pan) and add potatoes, peas, beets, cauliflower and carrot with 2 cup water salt and turmeric powder. Cook on medium heat and wait for about 15 minutes, or until vegetables are very well cooked. Take a potato masher and mash the cooked vegetables, and keep aside. Now take a large size pan and add the butter and/or oil in the pan. Start at medium heat. When the oil starts smoking, add the cumin seeds and wait until it starts to crackle. Add the onions and cook for about 2 minutes. Add green bell peppers and stir Add cooked vegetable and stir. Add little salt as per taste (remember we added salt above while cooking vegetables also). Mix the curry. Add red chilly powder and coriander powder. If required, add more water and mix Close the lid and let it cook on low heat for about 10 minutes. Add pav bhaji masala and mix Check the consistency. The curry should be not too watery and not too dry. If it is too dry, add ½ cup water. Lastly, take a potato masher or a spoon and gently mash the curry. Close the cover on the pan for about 5 minutes. The bhaji is now ready. Garnish with coriander leaves and butter.

Happy Diwali 🪔 to all !

Almond burfi is a mouthwatering and elegant dessert and it is really easy to make#almond#sweet#easy#Indian sweet#recipe-on 👇🏾Make 10 to 15 1 cup almond - blanched ½ cup sugar ½ cup milk ½ tsp cardamom powder 4 tbsp melted butter A few flakes of saffron Chandi varak (thin sheets of edible silver) - optional Method First, add the almonds and milk in the food processor and make a paste (not too fine). Take a heavy pan, and put on the stove at slow heat. Add the butter to the almond mixture and stir for about 5 to 10 minutes or until there is an aroma and a slight golden color appears. Add sugar, saffron, and cardamom. Stir, and if the mixture is dry, add more milk. Take a flat plate and spread butter on it to prevent sticking. Now, spread the mixture on the plate, let it sit for about 1 hour and then put the chandi varak on the top. Now, cut this into pieces to create burfis. Serve at room temperature.

This curry is made from ‘Dill’ leaves which are also known as ‘Soya’ and potatoes, is extremely delicious made using simple ingredients, and has a super simple/ quick recipe. Soya is a very healthy herb commonly found during winter but available all through the year nowadays and tastes really 😋 Very easy to make as simple as cut, saute and serve. No special equipment, ingredients super quick. Goes well with rotis, paranthas, pooris. Make a complete lunch or dinner with tarka daal. In addition to Soya, You can add or replace with methi (fenugreek) leaves also#recipeon👇🏾 Ingredients Serves 4 4 medium potatoes - peeled and cut (bite size) 2 cup soya leaves (dill) - washed and finely chopped 2 green chilies - cut 1 tsp cumin seeds ⅓ tsp hing (asafoetida) - optional 1 tsp turmeric powder 2 tsp red chili powder - or to taste 2 tsp coriander powder 2 tsp amchoor powder 2 tsp salt - or to taste 2 tbsp mustard oil - or any other oil Process Heat the pan on medium heat, wait until hot and then add oil. When oil is heated, add cumin seeds and hing. Mix and wait until cumin seeds crackle. Add potatoes, mix and add all dry spices except amchoor. Mix and add chopped soya. Close the lid and let it cook, stirring in between. Cook for about 5 minutes until potatoes are cooked. Add amchoor powder, mix it and let it cook for 1 more minute with closed lid. Turn off the heat and let it sit for 2 - 4 minutes keeping the lid closed. Serve immediately or at room temperature with roti, paratha or poori. Note: You can add fenugreek leaves or dry kasuri methi while cooking. This curry is good for picnics, while traveling and for any other occasion. Make it a little spicy and it tastes better. Need more recipes, check my cookbook on amazon

#moongdaalhalwa#sweet#indiansweet#moong#This dessert is so elegant and delicious#mudita’skitchen#recipeon👇 Serve:4 1 cup yellow moong dal ½ cup sugar ⅓ cup khoya ½ cup butter or ghee or more required 1 cup hot milk ½ cup almond - grinded 2 tbsp cashew nuts - broken (out of shells) 2 tbsp pistachio - slices 2 tbsp raisins 2 tsp cardamom powder 4 to 5 flakes saffron Method Take a ½ cup warm milk and add the saffron. Keep aside. Now, put a pan on the gas and add 1 cup water and the sugar. Let it boil, and then set aside. Wash and soak the dal for 6 to 7 hours. Then, grind the dal in the food processor and keep aside. Put a pan on the gas and start at slow heat. Add the ghee. When the ghee is melted, add the dal and stir for about 25 to 30 minutes. Or see the aroma come and not stick in the pan.Continue to stir after that, then add the almonds. Now, add the sugar syrup to the dal mix and add the saffron milk, the remaining ½ cup of milk, cardamom powder, raisins, Stir, and then close the gas. Cover the lid for about 3 to 5minutes. And garnish with pistachios and cashews. Serve hot! Note: Another thing to garnish the halwa with is chandi varak , which is edible silver. It looks absolutely beautiful! It’s just optional.

Paan Laddu is a delicious, elegant, quick and rich dessert made with Paan leaves, gulkand, condensed milk and coconut. Fresh Paan leaves and gulkand provides an authentic paan flavor and will wow your guests#paanladdu#sweet#Diwali dessert#mudita’skitchen#recipeon👇🏾 Ingredients Serves 8 ½ cup condensed milk 4 paan leaves 1-1/2 cup coconut powder ⅓ cup Gulkand Nuts (optional) Rose Petals Ghee Food color - Green Method Add condensed milk and paan into a food processor or grinder and grind for about 2 minutes till leaves are crushed (Do not make a paste) Add 2 or 3 drops of green color and turn the grinder for a few seconds to mix. Keep aside. Put a pan on slow heat and add 1 tbsp ghee. Add 1 cup coconut powder when the ghee has melted. Keep stirring and roast for about 1 minute on very low heat otherwise the coconut will burn. Keep aside. Put another pan on slow heat and add condensed milk, paan mixture and mix until thick (about 3 to 5 minutes). Remove from heat. Add roasted coconut into the condensed milk- paan mixture and mix well to make a dough. Mix ½ cup coconut and 2 tbsp rose petals in a bowl and keep aside. Divide paan mixture and divide into 8 equal parts. Take a part and roll it into a flat disc about 2 inch diameter using your palm. Add 1⁄2 tsp gulkand and nuts, if desired. Roll in your palms to make a laddu. Roll into coconut - rose petal mixture and keep it on a plate. Repeat to make the rest of the laddus and keep in the fridge for about ½ hour. To serve, sprinkle coconut and rose Petals on top! Note: You can cut laddu into 2 or 4 parts and serve. It will be tastier if you make it on the previous day and serve the next day. See similar recipes on my cookbook on Amazon

#kachorirecipe #snack #dalkachori #appetizer#indiansnacksrecipes #mudita’skitchen#recipeonmysite .

#potatobreadroll#This is a very tasty recipe that I grew up eating; my mom made it on special occasions. Bread rolls make the perfect appetizer, and people of all ages love them - I know few people who didn’t enjoy them. In this recipe they are fried, but for a healthier option you can also bake or airfryer#breadroll#appitizer#snack#indianfood#mudita’skitchen#recipe👇🏾 Ingredients Makes 14 14 slices white bread 10 medium size potatoes - boiled and mashed ⅓ cup steamed peas ½ cup chopped onions 2 green chili or to taste - finely chopped 2 tbsp fresh cilantro - finely chopped 2 tsp salt or to taste 2 tsp red chili powder or to taste 2 tsp ginger/garlic paste (optional) 1 tsp amchoor powder 1 tsp garam masala Oil for frying First to make the stuffing, take a bowl and add potatoes, peas, onions, green green chilies, cilantro, red chili powder, salt, ginger garlic paste, amchoor powder and garam masala. Mix together, and add any extra spice to taste. Keep aside. Take a bowl and add water and dip a slice of bread in water then squeeze excess out between your palms. Some people remove the crusts first, but I prefer to keep them. Add about 2 tbsp of potato mixture to the center (more/less depending on size of slice). Make a roll in whatever shape you’d like. Repeat for all bread and keep aside. Start a fry pan on medium heat. Add oil and wait until oil is hot. Put a roll into the oil and fry until every side is brown. Remove and put on a paper towel to remove excess oil. Fry all the rolls in the same manner. Make sure the pan is not too crowded, otherwise the rolls may break or not be crispy. Serve piping hot or room temperature with green or imli chutney and tea/coffee. Enjoy! These rolls keep well in the fridge in an airtight box - they’re great for traveling, parties, and picnics. You can also assemble the day before frying.