Vangyachi bhaji (EggPlant Curry)

Serves: 4	Time: 20mins approx.
Ingredients
1 Medium Eggplant. (Sliced into medium size cubes) 2 Medium Onion. (Finely chopped) 3 Potatoes. (Sliced into medium size cubes) 4 Tomatoes. (Finely chopped) 1 tsp Cumin seeds. 1 tsp Musturd seeds. 1/2 tsp Turmeric powder. 1/2 tsp Asafoetida (Hing) powder.	2 cloves Garlic. (Grind into paste) 1 inch Ginger. (Grind into paste) 1 1/2 tsp Red Chili powder. 2 tbsp Coriander leaves. 1 tsp Coriander Powder. 2 tsp Garam Masala. 2 tbsp Oil. Salt. (As per taste)

Procedure
1. Heat the oil. (On a medium flame)
2. Add mustard and cumin seeds. (Wait for them to sputter)
3. Add onions and fry them till light golden.
4. Add ginger garlic paste. Saute briefly for a minute. (On a medium flame)
5. Add asafoetida, turmeric, coriander powder, garam masala and red chilli powder. Mix it well.
6. Add tomatoes and mix well. Mix it thoroughly till a gravy is formed and let it simmer for a minute. (On a medium flame)
7. Add cubes of eggplant and potatoes. Add some salt. Mix it thoroughly.
8. Instanlty add 2 glass of water, 1 tsp salt. Mix it thoroughly.
9. Cover the vessel and let the eggplant and potatoes cook till the gravy thickens and reaches the desired curry consistency. (On a medium flame)
10. Once nicely cooked. Add 1 tbsp of Butter. Mix thoroughly. (Optional)
11. Add 4 full Boiled eggs into the curry and cook for another 2mins on a low flame. (Optional)
12. Lastly, add coriander leaves to it and keep the vessel covered for another 10mins to trap the aroma.

Mattar (Green Peas) Pattice

Serves: 5 (3 pattice each)	Time: 45mins approx.
Ingredients
4 big potatoes. (Boiled and peeled) 4 slices White bread. 4 Green chilies. (Finely chopped) 2 tbsp Coriander leaves. (Finely chopped) 3 tbsp Oil/Ghee. (For shallow frying) Salt. (As per taste)	1 cup Green Peas. 2 cloves Garlic. 1 inc Ginger. 1 tsp Red Chili powder. 1 tsp Garam Masala powder. 2 tsp Butter. (Optional)

Procedure
1. Boil the green peas for about 15mins until they are cooked properly. (on a high flame)
2. Take the boiled potatoes and mash them until they form paste. (DON’T ADD WATER)
3. Soak all the bread slices in water and then squeeze them to remove all the excess water.
4. Mix the squeezed bread with the mashed potatoes. Mix it thoroughly.
5. Grind chopped garlic, ginger, coriander and green chilies into a paste.
6. Add the paste to the mashed mixture. Mix it thoroughly.
7. Add the cooked green peas to the mashed potatoes and mix it thoroughly. (Try not to mash the peas)
8. Add salt and mix it thoroughly.
9. Add melted butter and mix it thoroughly. (Optional)
10. Take a medium chunk of that mixture and roll it into small balls and then flattened them to given them a shape of a cutlet/tikki/pattice. (Apply some oil/ghee to your palms for smooth rolling else the batter might stick to your palms while rolling)
11. Heat 1 tbsp oil/ghee on the frying pan. (On a medium flame) Note: Add more oil when required.
12. Add 2 – 3 pattice and fry them till a crisp golden crust is formed on both the sides of the pattice.
13. Remove them on a Kitchen paper or a tissue paper.
14. Serve hot with chutney or sauce accompanied with some hot beverage like Tea(chai) or Coffee.

Pithla

Serves: 4	Time: 20mins approx.
Ingredients
4-5 tbsp Besan Gram flour (Besan). 600ml Water. 1 tsp Mustard Seeds. 1 tsp Cumin Seeds. 4 Green Chillies. (Finely chopped)	3 cloves Garlic. (Finely chopped) 1 inch Ginger. (Finely chopped) 1 tbsp Coriander leaves. (Finely chopped) 2 tbsp Oil. Salt. (As per taste)

Procedure
1. Mix besan and water thoroughly to make a lump free mixture.
2. Grind chillies, ginger and garlic to make a paste.
3. Heat oil in a kadhai. (On a medium flame)
4. Add mustard seeds and cumin seeds. Wait for the musturd seeds to sputter.
5. Then add the ginger-garlic-chili paste and fry for a min.
5. Now add the besan mixture and stir well.
6. Add salt as required. Add some water to get the desired consistency.
7. Keep stirring at regular intervals to avoid formation of lumps.
9. Cook for 10-15 mins. (On medium flame)
10. Garnish with corriander and serve hot with chapati, roti or rice.

Bread Pakoda

Serves: 5 (2 pakoda’s each)	Time: 45mins approx.
Ingredients
5 Potatoes. (Boiled & Peeled) 2 cups Gram flour. (Besan) 20 Bread slices. 5 Green chilies. (Finely chopped)	1/2 cup Coriander leaves. (Finely chopped) 1 tsp Red chili powder. 3 cups Oil. (For frying) Salt. (As per taste)

Procedure
1. Take the boiled and peeled potatoes and mash them until they form a paste. (DON’T ADD WATER)
2. Add green chillies, salt and chopped coriander leaves into it. Mix it thoroughly and roll the mixture into 10 small sized balls.
3. Now, in another bowl add gram flour, red chili powder and salt.
4. Add water gradually and keep mixing it thoroughly until a smooth batter is formed, not too watery and not too thick.
5. Now, remove the bread’s crust and then cut the bread slice diagonally giving two triangular shapes.
6. Stuff 1 ball of mixture between the two parts of each bread slice. Similarly do it for remaining 9 balls.
7. Heat oil in the kadhai for frying. (On a medium flame)
8. Dip each stuffed bread in the batter and deep fry in the oil until golden brown.
9. Remove them on a Kitchen paper or a tissue paper in order to soak excess oil.
10. Serve hot with chutney or sauce accompanied with some hot beverage like Tea(chai) or Coffee.

Fried Chicken Drumsticks

Serves: 4	Time: 20mins approx.
Ingredients
4 Chicken Drumsticks. 3 cloves Garlic. (Finely chopped) 4 – 5 Green chilies. (Finely chopped) 1 inch Ginger. (Finely chopped) 1 1/2 tsp Red chili powder. 1 1/2 tsp Garam Masala powder. 1/2 tsp Turmeric powder.	3 tsp Coriander powder. 2 tsp Tandoori Masala. 2 – 3 pinch Black pepper powder. 1 tbsp Ghee (Clarified Butter). 1 tbsp Lemon juice. 1 cup Oil. (For frying) Salt. (As per taste)

Procedure
1. To each drumstick make 3 to 4 small but deep cuts with a knife at various places. (For stuffing the masala)
2. Now, grind Green chilies, Garlic and Ginger into a paste.
3. Add chili powder, garam masala, turmeric powder, black pepper powder, coriander powder, tandoori masala, ghee, lemon juice and salt to the chili-garlic-ginger paste and mix it thoroughly. Add a tsp of water to it if the mixture is too thick. Mix it thoroughly to form a smooth mixture (Chicken Masala).
4. Take each drumstick and stuff it and coat it generously with the Chicken Masala.
5. Once all the drumsticks are generously coated and stuffed, leave them aside for a couple of hours to marinate.
6. Once marinated, heat oil in the frying pan. (On a medium-high flame)
7. Once the oil is nicely heated, add each drumstick to it and allow it to fry. (On a medium-high flame)
8. Fry the drumsticks till they turn golden brown and a black crust of chicken masala is formed on SOME of its sides. (Too much of frying will turn the chicken masala into a black crust. Black crust on SOME of its sides will add more taste to the fried drumsticks but can also be scrubbed away, as per choice)
9. Remove them on a Kitchen paper or a tissue paper to soak excess oil.
10. Serve hot accompanied with some cold beverage.

Chick peas bhaji (Kala chana bhaji)

Serves: 4	Time: 20mins approx.
Ingredients
3 cups Chick peas (Kala chana). 1 big Onion. (Finely chopped) 2 Tomatoes. (Finely chopped) 1 tsp Ginger garlic paste. 1/2 tsp Musturd seeds. 1/2 tsp Turmeric powder. 1 tsp black pepper	2 tbsp Coriander leaves. 1 1/2 tsp Red Chili powder. 1 tsp Coriander powder. 2 tsp Garam Masala. 2 tbsp Oil. Salt. (As per taste)

Procedure
1. Soak the chick peas overnight, completely immersed in water. (atleast 12hrs)
2. Once nicely soaked, take them in a pressure cooker and add water to pressure cook them. Add 1 tsp of black pepper and 1 tsp salt and then pressure cook them until tender.
3. Heat oil. (On a medium flame)
4. Add cumin seeds and mustard seeds and fry them for 10secs. (On a medium flame)
5. Add onions and fry them till light golden.
6. Add turmeric powder, coriander powder, garam masala and red chilli powder. Mix it well.
7. Add ginger garlic paste. Saute briefly for a minute. (On a medium flame)
8. Add tomatoes and mix well. Mix it thoroughly till a gravy is formed and let it simmer for a minute. (On a medium flame)
9. Add chick peas. Add some salt. Mix it thoroughly.
10. Instanlty add 2 glass of water and salt. Mix it thoroughly.
11. Cover the vessel and let it cook till the gravy thickens and reaches the desired curry consistency. (On a medium flame)
12. Once nicely cooked, add coriander leaves to it. Keep the vessel covered for another 10mins to trap the aroma.

Batata Vada

Serves: 5	Time: 45mins approx.
Ingredients
8 Potatoes. (Boiled & Peeled) 2 cups Gram flour. (Besan) 1 inch Ginger. (Finely chopped) 4 Garlic flakes. (Finely chopped) 5 Green chilies. (Finely chopped) 1 tsp Turmeric powder.	1 tsp Red chili powder.  1/2 cup Coriander leaves. (Finely chopped)  1 tbsp Curry leaves. 1 tsp Mustard seeds. 3 cups Oil. (For frying) Salt. (As per taste)

Procedure
1. Grind ginger, garlic and chilies together into a paste.
2. Take the boiled and peeled potatoes and mash them until they form a paste. (DON’T ADD WATER)
3. Add ginger, garlic, green chili paste, coriander leaves and salt to the mashed potatoes. Mix it thoroughly.
4. Heat 3tsp of oil in a kadhai.
5. Add mustard seeds. Wait till they start to sputter.
6. Add curry leaves to it. Fry it for approx 15secs.
7. Pour this mixture on the potatoes gently and then mix it thoroughly with a table spoon. (If mixing it with hands, wait till the oil is cooled)
8. Add turmeric powder to it. Mix it thoroughly till the mashed potatoes become light yellow.
9. Now, in another bowl add gram flour, turmeric powder, red chili powder and salt.
10. Add water gradually and keep mixing it thoroughly until a smooth batter is formed, not too watery and not too thick.
11. Heat oil in the kadhai for frying. (On a medium flame)
12. Make small balls of the mashed potato mixture. Now dip each ball in the batter and roll it generously, letting the excess batter drip off, slowly add them to the hot oil.
13. Add only a single or two balls at one instance. (Reduce the fire if the oil is too hot else the vadas become dark from the outside before they are actually done from the inside)
14. Deep fry all the vadas until golden brown. Remove them on a Kitchen paper or a tissue paper.
15. Serve hot with chutney or sauce accompanied with some hot beverage like Tea(chai) or Coffee.

Green Peas Bhaji (Heeravya vatanya chi bhaji)

Serves: 4	Time: 20mins approx.
Ingredients
500 gms Green peas. 1 big Onion. (Finely chopped) 2 Potatoes. (Sliced into medium size cubes) 2 Tomatoes. (Finely chopped) 1 tsp Cumin seeds. 1/2 tsp Musturd seeds. 1/2 tsp Turmeric powder. 1/2 tsp Asafoetida (Hing) powder.	1 1/2 tsp Red Chili powder.  1 tsp Sugar. 2 tbsp Coriander leaves. 1 tsp Coriander Powder. 2 tsp Garam Masala. 2 tbsp Oil. Salt. (As per taste) 1 tsp Ginger garlic paste.

Procedure
1. Heat the oil. (On a medium flame)
2. Add mustard and cumin seeds. (Wait for them to sputter)
3. Add onions and fry them till light golden.
4. Add asafoetida, turmeric, coriander powder, garam masala and red chilli powder. Mix it well..
5. Add ginger garlic paste. Saute briefly for a minute. (On a medium flame)
6. Add tomatoes and mix well. Mix it thoroughly till a gravy is formed and let it simmer for a minute. (On a medium flame)
7. Add green peas and potatoes. Add some salt. Mix it thoroughly.
8. Instanlty add  2 glass of water, 1 tsp salt and sugar. Mix it thoroughly.
9. Cover the vessel and let the peas and potatoes cook till the gravy thickens and reaches the desired curry consistency. (On a medium flame)
10. Once nicely cooked, add coriander leaves to it. Keep the vessel covered for another 10mins to trap the aroma.

Paneer Pakoda

Serves: 4	Time: 20mins approx.
Ingredients
200 gms Paneer (Cottage cheese). 1 cup Gram flour (Besan). 1/2 tsp Red chili powder. 1/2 tsp Garam Masala powder. 3 cups Oil. (For frying) Salt. (As per taste)

Procedure
1. Mix gram flour, red chili powder, garam masala and salt.
2. Add some water and mix it well till a thick smooth batter is formed. (Gradually add water to get the right thickness and smoothness of the batter)
3. Cut the paneer in medium chuncks.
4. Heat oil in a kadhai. (On a medium-large flame) (Wait till the oil is hot enough to fry)
5. Dip the paneer pieces into the batter and then fry them till golden brown.
6. Remove them on a Kitchen paper or a tissue paper.
7. Serve hot with chutney or sauce accompanied with some hot beverage like Tea(chai) or Coffee.

Anda(EGG) Bhurji

Serves: 4	Time: 20mins approx.
Ingredients
6 Eggs(Anda). 1 Onion. (Finely chopped) 2 Tomatoes. (Finely chopped) 3 Green chilies. (Finely chopped) 1/2 tsp Garam Masala. 1 tsp Turmeric powder.	1 tsp Red chili powder. 1/4 tsp Ginger garlic paste. 3 tbsp Coriander leaves. (Finely chopped) 3 tbsp Oil. Salt. (As per taste)

Procedure
1. Beat the eggs in a bowl.
2. Add salt and red chili powder to it. Mix it well. (Beat them again)
3. Heat oil. (On a medium flame)
4. Add onions, green chilies and ginger garlic paste. Fry the onions till golden.
5. Add tomatoes and cook until a gravy is formed. (For about 1min 30sec)
6. Now add the beaten eggs to it and mix it thoroughly.
7. Add turmeric powder and 1/2 tsp of salt to it and mix it thoroughly.
8. Now, using a spatula/flippers keep on continiously mixing the bhurji and break the large lumps of egg into smaller ones by beating them using a spatula/flipper. (For about 5mins)
9. Cover the pan for about 1min and allow it to cook. (On a low flame) (Stir occasionally if required)
10. Garnish it with coriander and serve hot.