Greens Special 🥕🫑🥦🥑🍒

 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...