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#aloosoyakesabji#drysabji#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 yummy. 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

#sarsokasaag#indianfood #recipe #Mustard saag #recipeon👇🏾 This dish is very popular in Punjab. It’s a gravy-like curry that is made from mustard leaves; basically, it’s palak paneer without the paneer and in place of spinach, mustard leaves are used. I really like the thick texture. Try this out, it tastes amazing! Serves 6 to 8 Ingredients 2 bunches of mustard leaves 1 bunch of spinach 5-6 green chillies - finely chopped 2 tbsp ginger - finely chopped 2 tbsp dry fenugreek/methi leaves 2 tbsp corn flour Oil or butter or both (to your taste) Salt to taste 2 tsp red chilly powder 2 tsp coriander powder Method First, wash the mustard and spinach leaves and put them in the cooker along with the green chilly, ginger, and salt. Now, add 2 cups of water in the cooker and wait until you hear 4 to 5 whistles. Then, leave the cooker to cool for about 3 to 5 minutes. Remove the water from the cooker and set it aside. Take a whisk and make a paste out of what’s left; it shouldn’t be fine, so I would suggest using a food processor if you have one rather than a whisk. Now, add the water back to the paste. Put the pan on the stove at moderate heat. Add the red chilly powder and coriander powder. Stir, then add corn flour. Make a paste out of the flour and water, and then add it to the mixture; otherwise, there will be lumps of flour. Heat for about 15 to 20 minutes or more if necessary. Finally, add dry fenugreek leaves and butter. Serve with makki ki roti or naan!

#This laddu recipe is amazing! Everything is made from scratch, including the khoya (but feel free to buy it to save time). It’s a very simple recipe, but incredibly tasty and delicious. And, sesame seeds are especially good for the winter#mudita’skitchen#laddu #sesmekoyaladdu#recipeon👇 Ingredients: Make 10 laddu, golf ball size For khoya 1 cup heavy whipping cream 1 ¼ cup whole dry milk 2 tbsp ghee For laddu 1 cup sesame seeds white + 2 tbsp more for garnish ½ tsp cardamom powder ½ tsp rose water For garnish - few flakes of saffron (optional) Method For laddu Start a pan on slow heat and roast sesame seeds for about 2 minutes. Grind the seeds for about 1 minute, we need just them coarse, not powder. Keep aside. For khoya Start a fry pan on slow heat and add everything - whipped cream, milk powder, and ghee. Mix for about 2 minutes or until a dough is formed, and the khoya is ready. Add the sesame seeds, cardamom powder, and rose water to the mawa mixture and mix very well for a minute. When the mixture is slightly cooled but still warm, make uniform balls. Take a plate and add sesame seeds, then roll every laddu in it. Enjoy! Garnish with saffron. Note: If you buy khoya, first roast the khoya and then add the sesame seeds. You can also make khoya before and keep in the fridge for a week.

#laukikofta#kofta#with rice#Lauki kofta is a very tasty curry. When you want a very exciting curry, it’s great! If you used to eat meat but are now becoming a vegetarian, this dish is very good because it tastes like what meat would#recipeon👇🏾#mudita’skitchen. Ingredients Serves 4 1 small lauki - peeled and grated - when grating, make sure to remove the water ½ cup chickpea flour and more if required 2 medium size tomatoes - grated 1 medium onion - finely chopped 2 green chillies- finely chopped 1 tsp ginger - finely chopped 1 tsp garlic - finely chopped Red chilly powder to taste 1 tsp cumin seed ¼ tsp hing 1 tsp garam masala 1 tsp turmeric powder 2 tsp fresh coriander leaves 2 tsp dry coriander powder Salt to taste Oil for frying Method First, make the kofta batter. Mix the lauki, chickpea flour, salt, 2 tsp red chilly powder or as you like and green chilly. If the batter is too watery, add more chickpea flour. Next, make pakoras with this batter. Check out my recipe on pakoras to learn how! Add oil, cumin seed, and hing to the pan. When it starts crackling, add onion and mix. Keep at slow heat for about 4-5 minutes or until the onion is golden brown. Add the tomatoes, ginger, garlic, turmeric powder, red chilli powder, and coriander powder. Mix everything, and wait for 2 minutes. Now, add 2 cups water and close the lid for about 3-4 minutes. When the gravy starts boiling, add the koftas (the pakoras you made earlier) and garam masala. Mix, and turn off the gas. Cover the lid for about 3-5 minutes. Garnish with coriander leaves. Serve with rice, naan and chapati!

#moongdalkachori#kachori#dalpoorie#weeknedmood#aloosabji#brunch#superyummy#mudita’skitchen#Urad dal kachori is a very tasty and filling snack, very popular in North India. It is very delicious served as standalone but yum factor will increase when served with aloo sabji and choley along with chutney. Main ingredients are whole wheat flour and moong dal. It is a bit of work to prepare but you will forget all the work when you enjoy the taste#recipeon👇🏾 Ingredients Make 15 poori 1 cup yellow urad dal - washed and soaked for 4 to 6 hours. 2 cups whole wheat flour (atta) ½ cup sooji ½ cup all purpose flour. 2 tsp salt or to taste 2 tsp red chili powder or to taste 1 tsp carom (ajwain) seeds 1 tsp fennel (saunf) seeds - crushed ½ tsp hing 1 tsp kasoori methi Oil for frying Method Mix dry ingredients i.e. whole wheat flour, all purpose flour, sooji, salt, red chili powder, hing, carom seeds, crushed saunf, and kasoori methi Grind the dal and mix with dry ingredients. Slowly add water and knead into a hard dough. Add water as required. Divide the dough into equal parts, roll into ball shape, cover these and let rest for about ½ hour. Put oil into a frying pan and heat the oil on medium heat Take one piece of dough, dust it with flour and roll it into a flatbread about 4-5 inch in diameter. To fry, see my recipe on how to make sooji poori at http://muditaskitchen.com/sooji-poori/ For aloo curry, follow my recipe at http://muditaskitchen.com/aloo-curry/ For Chole, follow my recipe at http://muditaskitchen.com/chanachole-masala/ For green chutney, follow my recipe at http://muditaskitchen.com/coriander-chutney/ For sweet sour chutney, follow my recipe at http://muditaskitchen.com/imli-tamarind-and-khajoor-date-chutney-khatti-meethi-chutney/ Ready! Enjoy Kachori with Aloo curry, chole and chutney. Note: if you need crispier kachoris, follow the link http://muditaskitchen.com/khasta-kachori/ Need more recipe see my cookbook available at https://www.amazon.com/Muditas-Kitchen-Delectable-Vegetarian-Recipes/dp/154073522

#salad#red cabbage#side#recipe#sweet and sour, spicy red cabbage dish, with the added crunch of pears and walnut#mudita’skitchen#redcabbagewithewine# Recipe on👇🏾 Ingredients Serve : 6 1 tbsp walnut oil 1 onion, sliced 2 whole star anise 1 tsp ground cinnamon pinch of ground cloves 1 pound red cabbage, finely chopped 2 tbsp dark brown sugar 3 red wine vinegar 1/1/2 cups red wine ½ cup port 2 pears, cut in to ½ inch cubes ½ cup raisins ½ cup walnut halves Salt and pepper to taste Method Heat the oil in the large pan. Add the onion and cook gently for about 5 minutes or until softened. Add the star anise, cinnamon, cloves and cabbage and cook for about 3 minutes or more if needed. Stir in the brown sugar, vinegar, red wine and port. Cover the pan; simmer gently for about 10 minutes. Stirring occasionally. Stir the cubed pears and raisins and cook for another 10 minutes, or until the cabbage is tender. Season with salt and pepper. Mix in the walnut halves and serve. Enjoy!

This delicious condiment is very popular in Indian restaurants and is a super easy and quick recipe to make. A complimentary platter of pickled onions is a common sight in most Indian restaurants especially north Indian dhabas (road side restaurants). This pickle is very tasty and goes well with tandoori food and spicy food especially in warm weather#pickle#onionpicklerecipe #redonion #mudita’skitchen#recipeon👇🏾 !INGREDIENTS 20 small (pearl) onions/ 2 large red onions 1 beet 1-½ cup vinegar ½ cup water 2 tbsp sugar 2 tsp salt 4 green chilies 4 cloves 2 star anise METHOD Peel onions and add two cuts in center halfway through to bottom If using large onions, cut into small pieces (About 1 inch long and ½ inch wide) Peel and cut beet into small chunks (½ inch X ½ inch) Finely chop green chillies Take a airtight container and add onions, beet & green chilies Then add sugar, salt, clove and star anise. Finally add vinegar and water. Adjust quantity so that onions are fully dipped. Shake till sugar and salt are fully dissolved. Keep it for one day Ready for you to relish with your food!

#khstadalkkachori#recipe #snackideas #teatime☕️ #indianfoodie #indianfoodbloggers #indianfoodlovers #kachorirecipe #dalkachoris😋 #recipeon👇🏾 mudita’kitchen#There is no better Indian snack than Khasta Kachori. Crispy shells stuffed with lentils and spices provide a unique taste and texture. This is a very authentic recipe for khasta kachori, you can store it for about 1 week and enjoy any time with tea or coffee. INGREDIENTS Serves: 6 2 cup all purpose flour ½ cup ghee 1 tsp salt (adjust to taste) ½ tsp ajwain ( carom seed) water for kneading into dough Filling 1 cup moong dal soaked for about 3 hours or overnight 1 tsp salt (adjust to taste) 2 tsp crushed fennel seed 2 tsp red chili powder (adjust to taste) 2 tsp amchoor powder (Dried mango powder) 1 tsp ginger powder 1 tsp hing ½ cup besan 1 tsp cumin seed 1 tsp garam masala 2 tsp oil plus additional oil for frying Method Dough Take a bowl and add flour, salt, ajwain (Carom) and ½ cup oil. Mix and make a hard dough with water. Let the dough sit for about an hour Separate the dough into 16 equal sized pieces Filling Grind soaked dal in a food processor, so that it is little granular and not fine paste. Take a wok or fry pan and put on slow - medium heat. Add 2 tbsp oil and wait until hot, add cumin seed and hing. When crackling starts, add dal and stir for about 15 minutes (or more until dry). Add red chili powder, salt, fennel seed, ginger powder, amchoor powder and garam masala. Stir for a couple of minutes. Let it cool for about ½ hour or more. Grind in a food processor to remove chunks, if required. Roll one piece of dough (about 2 inch diameter) and add about 2 tbsp of dal mixture. Fold well, seal and roll again ensuring the filling does not come out. Repeat the process till you have rolled all Kachoris. Let the Kachori sit out and dry for about ½ hour. Heal oil in a fry pan or a deep fryer on medium heat When oil is hot, reduce the heat and fry the kachoris until golden on both side Make all kachori in the same manner. Serve with any chutney! Enjoy!

#bimbimbob#salad#I absolutely love bibimbap, it’s delicious and moreover very healthy and colorful#vegan #salad #heathy# #recipemudita’skitchen#recipeon👇 Ingredients Serves: 4 1 cup white rice - cook with 2 cups water, salt to taste, and ½ tsp butter 4 tsp brown sugar 1 tbsp rice wine 2 tsp soy sauce ½ cup carrot strips 1 cup broccoli Salt and pepper to taste 2 tbsp sesame oil 2 cups baby spinach (optional) 2 cups mushrooms - cut into pieces 1cup tofu - cut into cubes 1 cup fresh bean sprouts ½ cup cucumber 1 ½ tsp rice vinegar For garnish: black and white sesame seeds Method Start the fry pan with 1 tbsp oil on medium heat. Wait until hot, then add tofu. Fry each side for about 3 seconds or until golden brown. Keep heat on medium. Then remove the tofu and put the carrots and 1 tbsp oil in the pan if needed. Stir for about 5 minutes or until the carrots are tender and add ¼ tsp each of salt pepper or to taste. Take the carrots out into a bowl (keep each vegetable separate) and repeat with the broccoli and mushrooms. Add oil as needed. Now, press the rice into the pan and let it cook for about 3 to 5 minutes on medium heat to make it crispy. The rice at the bottom should be golden brown and crispy. To plate, take 4 bowls and put the rice at the bottom followed by all the vegetables (both raw and cooked) around it. Sprinkle with sesame seeds on top. To make the dressing, mix together rice vinegar, sugar, soy sauce, and rice wine. Drizzle the dressing on top or on the side and if required, add salt, pepper, and chilli sauce to taste. Enjoy!