Mushroom Matar

https://holycowvegan.net/mushroom-matar-mushrooms-peas-creamy-sauce-one-pot-30-minutes/

Ingredients

• 3/4 lb crimini mushrooms, sliced. (If you have wild mushrooms, feel free to use those-- they'll be delicious here)
• 1 cup frozen green peas
• 1 medium onion, finely chopped
• 2 large cloves garlic, chopped
• 2 medium tomatoes, diced
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp cayenne (or any red chili powder)
• 1/2 tsp turmeric
• 1 tbsp kasoori methi (dry fenugreek leaves) Optional, but nice
• 1/4 cup cashews (If you want to make this nut-free, use 1/4 cup canned coconut milk)
• 1 heaping tsp garam masala
• 1/2 tsp vegan cane sugar
• Ground black pepper and salt to taste

• Heat a saucepan and add the onion and garlic to it. Add 2 tbsp water and saute the onion and garlic over medium heat until the onions soften and start to change color, about five minutes.
• Add the tomatoes along with the coriander powder, cumin powder, cayenne, turmeric and kasoori methi. Stir well, cover, and cook for 5 minutes or until the tomatoes are very soft and mushy. Stir in the cashew nuts and turn off the heat.
• Let the onions and tomatoes cool slightly, then add a cup of cold water and use an immersion blender to blend to a smooth consistency or transfer to a blender and blend into a very smooth paste. Use caution. When blending hot liquids, I fill the blender only halfway, remove the blender's center insert and hold a kitchen towel over the top, and then blend. This keeps steam from building up inside the blender which could blow the lid off.
• Rinse the saucepan and place over the stove over medium heat. Add the mushrooms to the pan along with a little salt and pepper. Stir-fry the mushrooms in the dry pan until they begin to caramelize, about three to four minutes. Add the peas and cover until peas are cooked, which should take no more than two to three minutes.
• Add the blended sauce to the pan and give it a good stir. Add the garam masala and check if more salt is needed. Add water if the sauce looks too dry. Stir in the sugar.
• Heat through and once the mixture comes to a boil, turn it off. Garnish with coriander, if you wish, or serve as is.

Oats Bisbelebath

https://www.indianhealthyrecipes.com/oats-bisi-bele-bath-sambar-oats-recipe/#wprm-recipe-container-37959

Ram Ladoo ( Delhi Street Food)

https://www.ruchiskitchen.com/ram-ladoo-recipe/

LADOO INGREDIENTS

• 1/4 cup Yellow Split Peas (OR Chana dal)
• 1 cup Yellow Lentil Dal (Moong Dal)
• 2 teaspoon Roasted cumin seeds
• 1 tablespoon Ginger paste
• 1 tablespoon Cilantro leaves (Chopped)
• 1/8 teaspoon Asafoetida (Hing )
• 1/2 teaspoon Red chili powder
• 1/2 teaspoon Baking soda ( or Eno)
• Salt to taste
• Oil for Frying

ASSEMBLING LADOOS

• 1 medium Daikon radish (or Mooli, shredded)
• 1 cup Green Chutney
• 1 cup Tamarind Chutney
• A pinch of Chaat Masala (to sprinkle on top)
• 1 tablespoon Chopped cilantro leaves (to sprinkle on top)
• 2 tablespoon Lemon Juice (to sprinkle on top)

lauki ki mauthia

https://nishamadhulika.com/en/516-doodhi-muthia-recipe-lauki-nu-muthia-recipe.html

• Lauki (Gourd) - 2 cup (grated)
• Wheat flour - 125 gms. (1 cup)
• Sooji - 100 gms. (3/4 cup)
• Gram flour - 100 gms. (3/4 cup)
• Green chilli - 2
• Ginger - 2 inch long piece.
• Turmeric powder - 1/4 tea spoon.
• Oil - 1 table spoon.
• Salt - 3/4 tea spoon ( or according to the taste)
• Sugar - 2 tea spoon. 
• Baking soda - 1/2 tea spoon.
• Coriander leaves - 2 table spoon (chopped)

Ingredients for the tampering

• Oil - 2 table spoon.
• Cumin seeds - 1 tea spoon.
• Mustard seeds - 1 tea spoon.
• Sesame - 1 table spoon.
• Curry leaves - 10-12
• Heeng - 2-3 pinch.
• Salt - 1/4 tea spoon.
• Lemon - 1
• Coriander leaves - 1 table spoon (chopped)

Method - How to make Luki ki Muthia
Squeeze out the water from the grated lauki and keep it in a separate bowl. If you need water to knead the flour, then you can use the squeezed out water of the lauki.

Make a paste of green chilli and ginger and take it out in a separate bowl.

Sieve the wheat flour, sooji and gram flour in a bowl and put grated lauki and all the other ingredients mentioned above to knead the flour into it. Make a smooth dough from this mixture and leave it covered for 15-20 minutes. You can use the the squeezed out water of the lauki to knead the flour.

Apply oil on your hand and take a small portion of the dough. Make as many long round rolls from the dough as you can. Now its the time to cook the prepared Muthias.

Now take a momo-maker or an idli stand to make muthia. Fill water in the vessel and put the stand over it. Start keeping all the muthia on the stand one by one and cover it with a lid. Steam the muthia for about 25-30 minutes. Now put a fork inside the muthia to check if it is properly steamed and cooked. If the fork comes out clean, then the muthia is ready. Turn off the flame.

Let them cool down and then cut into thick 1.2 inch pieces. Now it is the time to tamper these pieces. 

TEMPERING

Heat oil in a pan and tamper the cumin seeds, heeng, mustard seeds, sesame and curry leaves into it. Once the cumin seeds turns brown in colour add salt, lemon juice, pieces of muthia and coriander leaves to it. Mix them well and cook it for another 5-6 minutes.

Lauki nu Muthia is ready. Serve it with coriander chutney or pudina chutney.

Lkewise, you can also prepare Methi nu Muthia by adding methi (fenugreek) in the flour. You can also try making muthia with spinach o cauliflower.

• This preparation is for 4 people.
• Time-taken - 50 minutes.

Spicy Golgappe ka paani

https://www.whiskaffair.com/golgappe-ka-pani-recipe/


Ingredients

• 1 cup Coriander Leaves
• 1/2 cup Mint Leaves
• 2 tsp Ginger Chopped
• 4-5 Green Chilli Chopped
• 3 tbsp Tamarind Paste
• 1 tsp Black salt
• 1/2 tsp Roasted Cumin Powder
• 2 tsp Chaat Masala
• 1/4 tsp Black pepper Powder
• 2 tbsp Lemon Juice
• 2 tsp Sugar
• 4 cups Water
• 1/4 cup Boondi

1. Add coriander leaves, mint leaves, ginger, green chilli and tamarind paste in blender and blend to make a smooth paste.
2. Add water while grinding.
3. Transfer this paste in a large glass jug.
4. Add black salt, roasted cumin powder, chaat masala, black pepper powder, lemon juice, sugar and water and mix well.
5. Adjust salt and lemon juice if needed.
6. Add water and mix well.
7. Refrigerate the pani for 3-4 hours.
8. Add boondi just before serving.

Recipe Notes

Meetha Pani

Ingredients

1 cup Coriander Leaves

1/2 cup Mint Leaves

2 tsp Ginger Chopped

2 Green Chilli Chopped

3 tbsp Tamarind Paste

1 tsp Black Salt

1/2 tsp Roasted Cumin Powder

2 tsp Chaat Masala

1/4 tsp Black Pepper Powder

2 tbsp Lemon Juice

1/4 cup Sugar

4 cups Water

1/4 cup Boondi

Instructions

Add coriander leaves, mint leaves, ginger, green chilli and tamarind paste in blender and blend to make a smooth paste.

Add water while grinding.

Transfer this paste in a large glass jug.

Add black salt, roasted cumin powder, chaat masala, black pepper powder, lemon juice, sugar and water and mix well.

Adjust salt and lemon juice if needed.

Add water and mix well.

Refrigerate the pani for 3-4 hours.

Add boondi just before serving.

Hing ka Pani

Ingredients

1 tsp Hing

1 tsp Black salt

1/2 tsp Roasted Cumin Powder

3 tsp Chaat Masala

1/4 tsp Black Pepper Powder

2 tbsp Lemon Juice

2 tsp Sugar

4 cups Water

1/4 cup Boondi

Instructions

Add hing, black salt, roasted cumin powder, chaat masala, black pepper powder, lemon juice, sugar and water in a jug and mix well.

Adjust salt and lemon juice if needed.

Add water and mix well.

Refrigerate the pani for 3-4 hours.

Add boondi just before serving.

Raw Mango Pani

Ingredients

1 cup Coriander Leaves

1/2 cup Mint Leaves

2 tsp Ginger Chopped

2 Green Chilli Chopped

1 tbsp Tamarind Paste

1/2 cup Raw Mango Peeled and Chopped

1 tsp Black salt

1/2 tsp Roasted Cumin Powder

2 tsp Chaat masala

1/4 tsp Black pepper Powder

2 tbsp Lemon Juice

2 tsp Sugar

4 cups Water

1/4 cup Boondi

Instructions

Add coriander leaves, mint leaves, ginger, green chilli, tamarind paste and raw mango in blender and blend to make a smooth paste.

Add water while grinding.

Transfer this paste in a large glass jug.

Add black salt, roasted cumin powder, chaat masala, black pepper powder, lemon juice, sugar and water and mix well.

Adjust salt and lemon juice if needed.

Add water and mix well.

Refrigerate the pani for 3-4 hours.

Add boondi just before serving.