Greens Special 🥕🫑🥦🥑🍒

Jawas Chutney, which is a flavorful flaxseed chutney from Maharashtra, India. It is nutty, slightly spicy, and packed with health benefits.  Here’s a simple recipe to make it at home: Ingredients: 1 cup flaxseeds (jawas/alsi) 2 tbsp dry coconut (grated) (optional) 1 tbsp sesame seeds (til) (optional) 5-6 garlic cloves 2-3 tsp red chili powder (adjust to taste) ½ tsp cumin seeds (jeera) (optional)  1 tsp salt (or to taste) 1 tsp jaggery (optional, for slight sweetness) Instructions: Dry Roast Flaxseeds – Heat a pan and dry roast the flaxseeds on low-medium heat until they start popping (about 2-3 minutes). Transfer to a plate and let them cool. Roast Coconut & Sesame Seeds – In the same pan, lightly roast grated dry coconut and sesame seeds (if using) until they turn golden. Set aside. Roast Garlic & Cumin – Dry roast garlic cloves and cumin seeds until fragrant. Grind the Chutney – Once all ingredients cool down, grind them together with red chili powder, salt, and...

  Here's a delicious Sweet Potato Puri (रताळ्याच्या घार्‍या (घारगे), शकरकंद पूरी) recipe that's a healthy twist on the traditional puri, made with the goodness of sweet potatoes. Ingredients: Sweet potatoes – 2 medium-sized (boiled and mashed) Whole wheat flour (atta) – 1 cup Rice flour – 2-3 tbsp (for crispiness) (optional) Carom seeds (ajwain) – 1/2 tsp (optional) Cumin seeds – 1/2 tsp (optional) Salt – to taste (optional) Black pepper – 1/4 tsp (optional) Ginger – 1 tsp (grated or finely chopped) (optional) Chili powder – 1/4 tsp (optional) Ghee or oil – 1-2 tbsp (for kneading) Jaggery water – 1 cup (for kneading) Water – as needed (for kneading) Oil – for deep frying Instructions: Prepare the Dough: Peel and boil/steam the sweet potatoes until soft. Once done, mash them well with a fork or potato masher. In a large mixing bowl, add the mashed sweet potatoes and the whole wheat flour. Add rice flour, carom seeds, cumin seeds, salt, black pepper, ginger, and chili powder (if ...

      Here's a refreshing Upvas Special Cucumber Dip with Tempering (Tadka) that adds a unique flavor boost: Ingredients: For the Dip: Cucumber – 2 medium (peeled and grated) Yogurt – 1 cup (preferably thick or Greek yogurt) Salt – to taste Sugar – 1/2 tsp (optional) 1/4 cup Crushed peanuts (Shengdana Kut)  Black pepper – to taste (optional) Fresh coriander – 1-2 tbsp (chopped) (optional) Roasted cumin powder – 1/2 tsp (optional) Chili powder – 1/4 tsp (optional) For the Tempering (Tadka): Oil – 1 tsp (preferably coconut or vegetable oil) Mustard seeds – 1/2 tsp (optional) Cumin seeds – 1/2 tsp Dried red chilies – 1-2 (broken) (optional) Hing (asafoetida) – a pinch (optional) Curry leaves – 5-6 (optional) Green chilies – 1-2 (finely chopped) Ginger – 1/2 tsp (finely chopped) Instructions: Prepare the Cucumber Dip: Peel and grate the cucumber. Squeeze out excess water from the grated cucumber using a clean cloth or paper towel. In a mixing bowl, combine the grated cuc...

 Beetroot Idli is a nutritious and colorful variation of the traditional South Indian idli.  Here's how you can make it: Ingredients: Idli rice – 1 cup Urad dal (split black gram) – 1/4 cup Beetroot – 1 medium-sized (grated or finely chopped) Fenugreek seeds – 1/2 tsp (optional, for fermentation) Salt – to taste Water – as needed Oil – for greasing the idli molds Instructions: Soaking: Wash and soak the idli rice and urad dal separately for 4-6 hours or overnight. Optionally, soak the fenugreek seeds with the urad dal. Grinding: Drain the soaked rice and dal. In a blender or wet grinder, grind the rice to a slightly coarse batter (add water as needed). Then, grind the urad dal (and fenugreek seeds) to a smooth paste with some water. The dal batter should be soft and fluffy. Mixing: Combine the rice and dal batters in a large bowl. Add the grated beetroot to the batter and mix well. Add salt to taste and mix again. The beetroot will turn the batter a vibrant pink or red color. ...

 Here’s a simple and delicious recipe for Broccoli Manchurian: Ingredients: For the batter: 2 cups broccoli florets (cut into medium-sized pieces) ½ cup all-purpose flour (maida) 2 tbsp cornflour 1 tsp ginger-garlic paste ½ tsp black pepper powder Salt to taste Water (to make the batter) Oil (for deep frying or shallow frying) For the Manchurian sauce: 1 tbsp oil 1 tbsp finely chopped garlic 1 tbsp finely chopped ginger 2 green chilies (sliced or chopped) 1 medium onion (finely chopped or diced) 1 small capsicum (finely chopped or diced) 2 tbsp soy sauce 1 tbsp chili sauce 2 tbsp tomato ketchup 1 tsp vinegar 1 tsp sugar 1 tsp cornflour mixed in 3 tbsp water (slurry) Salt to taste Spring onions (for garnish) Instructions: Step 1: Preparing the broccoli Blanch the broccoli florets in boiling water for 1-2 minutes. Drain and set aside. Step 2: Making the batter In a mixing bowl, combine all-purpose flour, cornflour, ginger-garlic paste, black pepper powder, and salt. Add water gradual...

 Bhogichi Bhaji is a traditional Maharashtrian dish prepared during the festival of Bhogi, which is celebrated a day before Makar Sankranti. This mixed vegetable curry is rich, nutritious, and made with seasonal vegetables and flavors.  Here's the recipe: Ingredients: Vegetables: Drumsticks (moringa pods): 2, cut into 2-inch pieces Carrots: 1 medium, chopped Brinjals (small): 2-3, chopped Green peas: ½ cup Indian flat beans (Val papdi): ½ cup, chopped Valor beans (Indian Broad Beans): ½ cup Fresh chickpeas: ½ cup Lima beans (Pavta): ½ cup Potato: 1 medium, chopped Sweet potato: 1 medium, chopped (optional)  Raw peanuts: ¼ cup (boiled or soaked) Apple Ber: 2-3, chopped Sesame seeds: 1 tablespoon (lightly roasted) Grated fresh coconut: ½ cup For the Tempering: Oil: 2 tablespoons Mustard seeds: 1 teaspoon Cumin seeds: 1 teaspoon Asafoetida (Hing): A pinch Curry leaves: 6-8 Garlic: 4-5 cloves, crushed Green chilies: 2-3, slit Spices: Turmeric powder: ½ teaspoon Red chili powd...

  Here's a simple and spicy Momos Chutney recipe: Ingredients: 3 medium tomatoes 3-4 dried red chilies (adjust to spice preference) 3-4 garlic cloves 1-inch piece of ginger 1 tsp vinegar 1 tsp soy sauce 1 tsp sugar (optional) ½ tsp salt (or to taste)  1 tbsp oil Instructions: Boil the Tomatoes and Chilies: In a small pot, bring water to a boil. Add the tomatoes and dried red chilies. Boil for 5-7 minutes or until the tomato skin starts peeling. Remove from heat and let them cool slightly. Peel the tomatoes and set aside. Blend the Ingredients: In a blender, combine the boiled tomatoes, red chilies, garlic, ginger, vinegar, soy sauce, sugar, and salt. Blend into a smooth paste. Add a little water if needed to adjust the consistency. Cook the Chutney: Heat oil in a small pan. Pour the blended chutney into the pan and cook on medium heat for 2-3 minutes to enhance the flavors. Adjust salt and sugar as needed. Serve: Let the chutney cool and serve alongside hot momos. Enjoy the ta...

 Here’s a simple and delicious Baingan ka Bharta recipe: Ingredients: 1 large eggplant (baingan) 2 medium onions (finely chopped) 2 medium tomatoes (finely chopped) (optional)  2-3 green chilies (chopped) (optional) 4-5 garlic cloves (finely chopped or grated) 1-inch piece of ginger (grated) (optional) 2 tablespoons mustard oil (or any cooking oil) 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric powder 1 teaspoon red chili powder (adjust to taste) 1 teaspoon garam masala Salt (to taste) Fresh coriander leaves (chopped, for garnish) Instructions: Roasting the Eggplant Wash the eggplant and pat it dry. Grease it lightly with oil and roast it directly over an open flame or in the oven at 200°C until the skin is charred and the inside is soft. Let it cool, then peel off the charred skin. Mash the roasted eggplant and set it aside. Preparing the Bharta Heat mustard oil in a pan until it starts smoking lightly, then lower the heat. Add cumin seeds and let them splutter. Add chopped g...

 Here’s a simple and delicious recipe for Matar Mushroom Rice: Ingredients: 2 cup rice (washed and soaked for 20 minutes) 200g mushrooms (sliced) 1 cup green peas (fresh or frozen) 1 medium onion (thinly sliced) 1 tablespoon ginger-garlic paste 1 green chili (slit, optional) 2-3 tablespoons oil or ghee 1 teaspoon cumin seeds 1-2 bay leaves 2-3 cloves 1 small cinnamon stick 2-3 dry red chilli 1/2 teaspoon turmeric powder 1 teaspoon garam masala 1/2 teaspoon red chili powder (optional) Salt to taste 4 cups water Fresh coriander leaves (chopped, for garnish) Instructions: Rinse the Rice : Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky. set aside. Prepare the Mushroom and Peas Sauté the spices: Heat oil or ghee in a deep pan or kadai. Add cumin seeds, bay leaves, cloves, and cinnamon. Let them sizzle for a few seconds. Add sliced onions and sauté until golden brown. Stir in garlic, ginger, and green...

  Here’s a simple recipe for Veg Hakka Noodles: Ingredients: Noodles : 200 grams (Hakka noodles or any other noodles) Vegetables: Cabbage: 1/2 cup, finely shredded Carrot: 1 medium, julienned Bell pepper (capsicum): 1 medium, julienned Spring onions: 3-4 stalks, finely chopped (green and white parts separated) Beans: 1/4 cup, thinly sliced (optional)  Garlic: 4-5 cloves, finely chopped Ginger: 1/2 inch, finely chopped or grated Green chilies: 2, finely chopped (optional) Soy sauce: 2 tablespoons Vinegar: 1 tablespoon Chili sauce: 1 tablespoon Black pepper powder: 1/2 teaspoon Salt: to taste Oil: 2-3 tablespoons (sesame or regular cooking oil) Instructions: Step 1: Prepare the Noodles Boil water in a large pot, add a pinch of salt and a few drops of oil. Add the noodles and cook according to the package instructions (usually 2-3 minutes). Drain the noodles and rinse them under cold water to stop the cooking process. Toss the noodles with a little oil to prevent sticking. Set as...

Matar Methi Karanji: This savory Indian snack is a delicious combination of spiced green peas (matar) and fresh fenugreek leaves (methi), stuffed in crispy pastry.  Ingredients: For Dough: 2 cups all-purpose flour (maida) 2 tablespoons semolina (rava) (optional)  2 tablespoons ghee or oil A pinch of salt Water, as needed For Filling: Prepare Vatana  (matar)  Methichi Bhaji Instructions: Step 1: Prepare the Dough In a bowl, mix flour, semolina, salt, and ghee/oil. Gradually add water and knead into a firm yet smooth dough. Cover and let it rest for 20-30 minutes. Step 2: Prepare the Filling Step 3: Assemble the Karanji Divide the dough into small balls and roll them into thin circles (about 3-4 inches in diameter). Place a spoonful of filling in the center. Fold the circle into a half-moon shape and seal the edges by pressing firmly. Use a fork or karanji cutter to give it a patterned edge. Repeat with the remaining dough and filling. Step 4: Fry the Karanji Heat oil ...

 Vatana Methichi Bhaji is a traditional Maharashtrian dish made with green peas and fenugreek leaves (methi). It’s a simple, nutritious, and flavorful recipe that pairs well with chapati, bhakri, or rice.  Ingredients: Fresh green peas (vatana) - 1 cup Fresh fenugreek leaves (methi) - 1 cup, chopped Oil - 2 tbsp Cumin seeds (jeera) - 1/2 tsp Asafoetida (hing) - a pinch Green chilies - 2-3, (slit or chopped) 1 onion (finely chopped) Garlic - 4-5 cloves, minced Jaggery - 1 tsp (optional, for balancing bitterness) Salt - to taste Freshly grated coconut - 2 tbsp (optional for garnishing) Instructions: Preparation: Wash and chop the fenugreek leaves. If they are too bitter, soak them in salted water for 15 minutes and rinse before use. If using fresh peas, boil them for a few minutes until tender. If using frozen peas, thaw them. Tempering: Heat oil in a pan. Add cumin seeds, asafoetida, green chilies, salt and onion. Sauté for a few seconds. Flavoring: Add minced garlic and s...

   Here’s a simple and delicious recipe for Soya Pulao: Ingredients: 2 cup rice (washed and soaked for 20 minutes) 1 cup soya chunks (soaked in hot water for 10 minutes and squeezed) 1/2 cup yogurt 2 tablespoons oil or ghee 1 medium onion, chopped 1 medium tomato, chopped 1 green chili, slit (optional) 1 tablespoon ginger-garlic paste 1/4 cup green peas (fresh or frozen) (optional)  1/4 cup chopped vegetables (carrot, beans, optional) 1/2 teaspoon cumin seeds 1 bay leaf 2 cloves 2 dry red chilli 2-3 black pepper 1 small cinnamon stick 1-2 green cardamoms 1/2 teaspoon turmeric powder 1 teaspoon red chili powder 1 teaspoon garam masala or biryani masala 1 teaspoon coriander powder Salt to taste 4 cups water or as needed 2 tablespoon Mint leaves Fresh coriander leaves for garnish Instructions: Prepare the Soya Chunks: Soak the soya chunks in hot water for 10 minutes. Squeeze out excess water and set aside. In a bowl, mix the soya chunks with yogurt, red chili powder, turmeri...

Here's a simple recipe for White Beans|Navy Beans Usal, a flavorful Maharashtrian-style dish made with white beans|Navy beans and spiced with traditional Indian flavors. Ingredients: 2 cup white beans (soaked overnight or canned) 2 onion (finely chopped) 2 tomato (finely chopped) 4-5 garlic cloves (crushed or minced) 1-inch ginger (grated) (optional)  2-3 green chilies (slit or chopped) 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/4 tsp turmeric powder 1 tsp red chili powder 1 tsp goda masala (or garam masala, if unavailable) 1 tsp coriander powder (optional)  1/4 tsp asafoetida (hing) 2 tsp oil Salt to taste 1 tbsp jaggery (or sugar, optional) 1 cup water 7-8 curry leaves Fresh coriander leaves (chopped for garnish) Lemon juice (optional, for serving) Instructions: Prepare the beans: If using dry white beans, soak them overnight and pressure cook for 3-4 whistles until tender. If using canned beans, rinse and drain them thoroughly. Tempering (Tadka): Heat oil in a pan. Add mus...

Mushroom Masala A flavorful Indian curry dish perfect for serving with rice, naan, or roti. Ingredients: 250 grams mushrooms (cleaned and sliced) 2 tablespoons oil or ghee 1 teaspoon cumin seeds 1 large onion (finely chopped) 2 medium tomatoes (pureed) 1 tablespoon ginger-garlic paste 1 green chili (slit, optional) 1/2 teaspoon turmeric powder 1 teaspoon red chili powder 1 teaspoon coriander powder 1/2 teaspoon garam masala 1/4 cup plain yogurt (optional, whisked) 1/2 cup water (adjust as needed) Salt to taste Fresh coriander leaves (chopped, for garnish) Instructions: Prepare Mushrooms: Clean and slice the mushrooms. Set aside. Heat Oil: Heat oil or ghee in a large pan or skillet over medium heat. Add cumin seeds and let them splutter. Sauté Onions: Add the chopped onions and green chili. Sauté until the onions turn golden brown. Add Tomatoes: Add the tomato puree and cook until the oil starts to separate from the mixture (about 5-7 minutes). Add Ginger-Garlic Paste: Stir in the ginge...

 Andhra-style dal, often known as Pappu, is a hearty, flavorful dish made with lentils and spiced with a distinctive blend of spices typical of Andhra Pradesh cuisine.  Here's a recipe for Andhra Pappu: Ingredients: For the Dal: Toor dal (split pigeon peas) - 1 cup Tamarind - a small lemon-sized ball (soaked in water) Green chilies - 3-4 (slit) Turmeric powder - ½ tsp Salt - to taste Water - 3 cups For the Tempering (Tadka): Oil or ghee - 2 tbsp Mustard seeds - 1 tsp Cumin seeds - 1 tsp 1 tsp urad dal (split black gram) Dry red chilies - 2 (broken into halves) Garlic - 3-4 cloves (crushed) (optional)  Curry leaves - 1 sprig Hing (asafoetida) - a pinch Onion - 1 small (finely chopped) Red chili powder - ½ tsp (optional for spiciness) Optional Vegetables: Tomatoes - 1 medium (chopped) Bottle gourd (sorakaya), spinach (palakura), or methi leaves can be added for variety. Instructions: Prepare Tamarind Pulp: Extract the pulp from the soaked tamarind and set it aside. Cook the...

 Here's a simple and delicious Soya Kheema Recipe: Ingredients: Soya chunks or Soya granules: 1 cup 1/4 teaspoon asafoetida (hing) 1-2 bay leaf 1-inch cinnamon stick 2-3 dry red chilli Onion: 2 medium, finely chopped Tomatoes: 2 medium, finely chopped or pureed Green chilies: 2, finely chopped (optional) Ginger-garlic paste: 1 tablespoon Oil or ghee: 2 tablespoons Cumin seeds: 1 teaspoon Turmeric powder: 1/2 teaspoon Red chili powder: 1 teaspoon Coriander powder: 1 teaspoon Garam masala powder: 1/2 teaspoon Salt: to taste Fresh coriander leaves: for garnish Green peas (optional): 1/2 cup Instructions: Prepare Soya chunks or Soya Granules: Boil water in a pot and add the soya chunks or Soya granules. Let them cook for 3–4 minutes. Drain the water and rinse the chunks or granules under cold water 2–3 times. Squeeze out excess water and set aside. Sauté Aromatics: Heat oil in a pan. Add cumin seeds and let them splutter. Add asafoetida (hing).  ...

 Here’s a simple and delicious garlic bread recipe: Ingredients: 1 loaf of French bread or Italian bread (or any bread of your choice) 1/2 cup (1 stick) unsalted butter, softened 4–5 cloves of garlic, minced (adjust to taste) 2 tablespoons fresh coriander leaves, finely chopped 1/4 teaspoon salt 1/4 teaspoon red pepper flakes 1 tablespoon mixed herbs Shredded mozzarella cheese Optional: Grated Parmesan cheese, mozzarella cheese, or a sprinkle of oregano Instructions: Preheat the oven: (If using)  Set the oven to 375°F (190°C). Prepare the garlic butter: In a bowl, mix the softened butter, minced garlic, coriander leaves, mixed herbs, red pepper flakes and salt until well combined. Slice the bread: Cut the bread in half lengthwise or into thick slices (your choice). If slicing, avoid cutting all the way through so the loaf stays intact. Spread the garlic butter: Generously spread the garlic butter mixture on each slice or over the cut side of the bread. Bake: Place the bre...

Fresh green pigeon peas (known as "toor" or "arhar" in some regions) are nutritious and versatile legumes.  Here's a simple and delicious recipe to enjoy them: Green Pigeon Peas Curry Ingredients: 2 cups fresh green pigeon peas 2 tablespoons cooking oil 1/4 teaspoon asafoetida (hing) 1 teaspoon mustard seeds 6-7 curry leaves 1 teaspoon cumin seeds 1 medium onion, finely chopped 2 medium tomatoes, finely chopped (optional) 2-3 garlic cloves, minced (optional) 1-inch piece of ginger, grated (optional) 1-2 green chilies, chopped (optional) 1/2 teaspoon turmeric powder 1 teaspoon red chili powder 1 teaspoon ground coriander 1 teaspoon garam masala Salt to taste 2 cups water (adjust for consistency) Fresh coriander leaves for garnish Instructions: Prepare the pigeon peas: Rinse the pigeon peas thoroughly. If they're particularly tough, blanch them in boiling water for 5 minutes and drain. Cook the base: Heat oil in a pan over medium heat. Add asafoetida (hing).  ...

 Here’s a recipe for a Broccoli Paneer Roti Sandwich—a nutritious and delicious meal that combines soft paneer, crunchy broccoli, and wholesome roti: Ingredients: For the Filling: 1 cup broccoli, finely chopped or grated 100 grams paneer, crumbled 1 small onion, finely chopped 1 small tomato, finely chopped 1 small capsicum (bell pepper), finely chopped 1-2 green chilies, finely chopped (optional) 1/2 tsp chaat masala (optional) 1 tbsp oil or butter Salt and pepper to taste Spices (optional): chaat masala, chilli flakes, or oregano 3-4 tablespoon coriander leaves (optional) For Assembly: 4 rotis or whole wheat tortillas 2 tbsp green chutney or tomato ketchup (optional) 1 tbsp butter or ghee (for toasting) Instructions: Prepare Broccoli: Cut the broccoli head into florets. Rinse under cold water. Cook Broccoli:  Fill a large pot with water and bring it to a boil.  Once the water is boiling, carefully add the broccoli florets. Boil for 3-4 minutes, or until the broccoli is...