Bhojan Universe

Ingredients

• 3 Onions
• 3 Chow-chow
• 7 Red chillies
• 1 tbsp Coriander seeds
• 2 tsp Cumin seeds
• 3/4 grated Fresh coconut
• 2 tbsp Roasted bengal gram dhal
• 2 tsp Tamarind pulp
• as desired Salt
• 3 tbsp Oil

Directions For Cooking

• Cut onions, chow-chow finely.
• Roast coriander seeds, cumin, red chillies and grind it with coconut and roasted bengal gram dhal.
• Heat oil in a pan add onions and chow chow cook till it is half done. Add tamarind pulp, salt , jaggery with some water and cook till it chow chow is soft.
• Garnish with coriander leaves.

Ingredients

• 3 Onions
• 2 tsp Ginger garlic paste
• 5 tbsp Tomato paste/pulp
• 1/2 lb Paneer
• 3 tsp Chilli powder
• 1 tsp Pav baji masala
• 2 tsp Coriander powder
• 1 tsp Sugar
• 3 tbsp Ghee
• 1/4 cup Fresh cream
• 10 Cashewnuts
• 1/2 tsp Aniseeds
• 1 tbsp Grated paneer
• as desired Salt

Directions For Cooking

• Use fried paneer. If frozen microwave and plunge in warm water till it is in use.
• Heat ghee in frying pan, add aniseed and grated onion till raw flavor goes away. Add the rest of masala powders and cook till ghee seperates. Add tomato paste and boil till gravy is thick.
• Now add fried paneer cubes and cook on low heat. Add fresh cream and grated paneer before removing.
• Garnish with coriander leaves and roasted cashewnuts.

Ingredients

• 1/2 cup Channa
• 1/2 lb Eggplant
• 2 Onions
• 6 flakes Garlic
• 1/2 cup Tomato puree
• 2 tbsp Sambhar powder
• as desired Salt
• for cooking Oil

Directions For Cooking

• Canned channa or soaked and pressure cooked channa can be used.
• Chop brinjals and soak in turmeric water. Cut onions lengthwise.
• Heat oil in a cooking pan add garlic and then onions cook till it turns golden.
• Add brinjals and salt and cook till it becomes soft. Add tomato pulp, channa, sambhar powder.
• Cook till dry and garnish with coriander leaves.
• Serve hot with chappathi or curry.

Ingredients

• 1/2 lb Beans
• 1 Onion
• 2 tbsp Fresh coconut
• 5 Green chillies
• 1 tsp Bengal gram dhal
• 1 tsp Cumin
• 1 tsp Mustard seeds
• 1 tsp Ginger garlic paste
• 1 Lemon

Directions For Cooking

• Wash the beans, remove fibers and chop into fine pieces.
• Heat oil add mustard seeds, cumin, bengal garm dhal, ginger garlic paste, oinions cook for a while then add beans, salt . Sprinkle a little water add 1/2 tsp sugar to prevent color change of vegetable.
• Fry well for few minutes, add coconut and lemon juice.
• Garnish with coriander leaves.

Ingredients

• 3 tbsp Freshy grated coconut
• 1 lb Tender okra
• 4 tbsp Coriander leaves
• 6 Green chillies
• 3/4 tsp Turmeric
• 1 1/2 tsp Cumin powder
• 1 tsp Cumin seeds
• 2 tsp Lemon juice

Directions For Cooking

• Wash, dry and slit the lady fingers lengthwise without letting them split into two pieces. Finely chop green chillies and coriander leaves, add coconut, turmeric, salt, lemon juice, cumin powder and mix well.
• Stuff the okra with this mixture.
• Heat oil season cumin seeds and add stuffed okra to it gently.
• Cook on low heat till done.

Ingredients

• 1 lb Mushrooms
• 1 1/2 cup Channa
• 1 tbsp Ginger garlic paste
• 10 Green Chillies
• 1 tsp Cumin seeds
• a few Cloves
• 1 big Onion
• 2 Tomatoes
• 1 tsp Turmeric
• 2 tsp Garam masala

Directions For Cooking

• If canned channa is used microwave for couple of minutes, if soaked channa is used pressure cook and keep aside.
• Heat oil in a cooking pan, add cumin seeds, cloves, onions, green chillies, garlic, ginger paste and turmeric cook till oil seperates.
• Add mushroom halves, salt and cook for couple of minutes then add chopped tomatoes, channa and little water and cook till mushrooms are tender.
• When done add garam masala and cook for a while.
• Garnish with coriander leaves.
• Serve hot with chapathis.

Ingredients

• 1 lb Brinjal
• 1/2 cup Soya chunks
• 1 tbsp Oil
• 4 Tomatoes
• 1/2 tsp Garam masala
• 1 tsp Sugar
• 1 1/2 tsp Coriander powder
• 8 Red chillies
• 10 Cashewnuts
• 1 tsp Dry pomegranate seeds
• 1 Chopped onion

Directions For Cooking

• Boil water add soya chunks and remove from heat close the lid and keep it aside for 10 minutes. Squeeze out the chunks and pour cold water and repeat the process. Squeeze out the excess water.
• Cut brinjals and soak in turmeric water.  Wipe off the water and fry to a golden brown color.
• Blanch tomatoes, grind  and strain to make into paste.
• Heat oil in a cooking pan add 1 teaspoon sugar, when it melts down and the ground paste of red chillies, cashewnuts,dry pomegranate seeds and chopped onion.
• Add coriander powder, garam masala , butter and keep stiring till oil seperates. Pour tomato paste, salt and cook for few minutes.
• Add the soya chunks and brinjal with little water and cook till gravy becomes thick.
• Serve hot with parathas or phulkas.

Ingredients

• 3 Onions
• 4 Tomatoes
• 1/4 tsp Turmeric
• 1 1/2 tsp Coriander powder
• 2 cups Chopped Vegetables
• 1/4 cup Cooked peas
• 2 tsp Red chilli powder
• 1 cup Thick curds
• 1/2 cup Milk
• 3 Green chillies
• a few Cardmom, cinnamon, cloves
• 3 tbsp Fresh coconut
• 10 Cashewnuts
• 2 tsps Poppy seeds
• 3 tbsp Oil

Directions For Cooking

• Heat oil in a cooking pan add Cardamom,cloves, cinnamon, green chillies and finely chopped onions cook till golden in color. Add chopped tomatoes.
• When this mixture becomes pulpy add salt and coriander powder.
• Make a ground paste of grated coconut, cashewnuts and poppy seeds.
• Add the ground paste, cooked vegetables, salt, turmeric and chilli powder. Cook till it becomes thick.
• Add whipped curds and milk to this.
• Garnish with chopped coriander and serve hot with ghee rice.