CORIANDER LEAVES AND ROASTED CHANA CHUTNEY

 

Prep Time : 15 mins
Total Time : 5 mins
Serve : 4

INGREDIENTS
Roasted chana dal - 2 tbsp
Garlic pod - 3 - 4 chopped
Green chillies  -  3 - 4
Fresh coriander leaves  -  50 gms
Salt     -  to taste
Mustard oil - 4 - 5 drops

Chopped amla - 1

METHOD
     Wash drain and clean coriander leaves,, garlic ,amla and green chilly
 Add roasted chana dal and mix well. 
     Blend all ingredients to a smooth consistency. 

     Add mustard oil and serve.

SPINACH AND BLACK GRAM SUBJI

 

Spinach and Black Gram Subji 

This nutritious and flavorful dry subji combines iron-rich spinach with wholesome split black gram (urad dal), seasoned with aromatic Indian spices. It pairs wonderfully with warm rotis, parathas, or as a side dish with dal and rice.

Prep & Cooking Info

• Prep time: 15 minutes
• Cook time: 20 minutes
• Servings: 4

Ingredients

• 500g Fresh spinach (palak), washed, cleaned, and finely chopped
• 1/2 cup Split washed black gram  soaked for 30 minutes and drained
• 2 tbsp Mustard oil or vegetable oil
• 1 tsp Cumin seeds (jeera)
• A pinch Asafetida (hing)
• 1 tsp Ginger-garlic paste
• 2 Green chilies, finely chopped
• 1 medium Onion, finely chopped
• 1 medium Tomato, finely chopped
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder
• 1/2 tsp Red chili powder (adjust to taste)
• 1/2 tsp Garam masala
• Salt to taste
• Fresh coriander leaves for garnishing

Instructions

Step 1: Cook the Urad Dal

1. Heat a pressure cooker or heavy-bottomed pan with a little water and cook the soaked, drained black gram with a pinch of turmeric and salt until it is tender yet holds its shape (about 1 to 2 whistles in a pressure cooker). Do not overcook to mush. Set aside.

Step 2: Prepare the Tempering (Tadka)

1. Heat oil in a kadhai or pan over medium heat.
2. Add the cumin seeds and allow them to crackle. Add a pinch of asafetida.
3. Add the chopped onions and saute until translucent and light golden brown. 
   
4. Stir in the ginger-garlic paste and green chilies, cooking for another minute until the raw aroma disappears.

Step 3: Add Spices and Tomatoes

1. Add the chopped tomatoes, turmeric powder, coriander powder, and red chili powder.
2. Sauté the mixture well until the oil begins to separate from the masala.

Step 4: Combine Spinach and Dal

1. Add the finely chopped spinach to the pan. Toss well and cook uncovered for a few minutes until the spinach shrinks and releases its moisture.
2. Add the cooked black gram and salt to taste. Mix everything gently to combine all the flavors.

Step 5: Simmer and Finish

1. Cover the pan and let the subji simmer on low heat for 5 to 7 minutes so the spinach and dal absorb all the spices.
2. Sprinkle garam masala over the top and give it a final stir.
3. Garnish with fresh coriander leaves.

CABBAGE KI SUBJI

 

Prep Time : 15 mins

Cooking Time : 15 mins

Serve : 2

INGREDIENTS 

Cabbage     -    250 gms
Potatoes   -    2

Green peas - 1/ 2 bowl
Chopped onion   -   1
Chopped tomato - 1
Ginger  paste   -  1 tsp
Green garlic - 1 tsp
Turmeric powder   -  1/2 tsp
Red chilli powder      - 1 tsp
Coriander powder     - 1 tsp
Fenugreek or methi seeds   -  a pinch
Salt -   to taste
Oil   -   2 tbsp
Sugar  -  1/2 tsp

METHOD

Wash cabbage properly.Chop it thin pieces

.Wash peel and chop the potatoes in cubes

Wash and clean the green peas.
Heat oil in a pressure cooker.Add fenugreek or methi seeds to crackle
.Add onion n saute till light brown.Add ginger garlic paste,red chilli powder,coriander powder,turmeric powder and salt n saute for 4 - 5 mins.

Add chopped tomato and mix it well.
Now add cabbage , green peas and potato and mix well.

Add sugar and cover the cooker lid on a high flame after one whistle turn off the flame.
Once cooled to open the lid and mix well
Garnish with coriander leaves and serve

SPRING ONION PARATHA

 

Prep Time : 15 mins
Cooking Time  : 15 mins
Serve  : 2

INGREDIENTS
Wheat flour    -     1 cup
Finely chopped spring onion  -  1 cup
Carom seeds   -   a pinch.
Onion seeds   -    a pinch
Salt    -    to taste
Chopped green chilly  -   1
Curd   -   2 tsp
Oil   -   2 tbsp


METHOD
Wash and chop spring onion.
Spring onion are mixed in a wheat flour with salt,curd,green chilly,carom seeds,onion seeds and one tbsp oil to make a soft dough with the help of a water.
On a heated pan make paratha applying oil on both the sides.
Serve hot with cabbage subji,Suran ka chokha3 onion salad and,green chutney .

 

SURAN KA CHOKHA

 

Prep Time : 15 mins 

Cooking Time : 15 mins

Serve : 4

INGREDIENTS
Suran             - 250 gms
Lemon  juice         - 2 tbsp
Chopped green chillies    - 7-8
Mustard oil                      - 1 tsp
Salt                                   - to taste
Chopped garlic cloves       - 7-8

METHOD
   Wash and clean the suran. 

Cut into pieces.

Boil in a pressure cooker.

 When cooker release the whistle simmer the gas for ten minutes.  

Once cooled we open the cooker lid. 

Peel the skin of suran and mash it. Add green chillies, garlic cloves, salt and mustard oil and mix well.
     At the end , squeeze off lemon juice and serve.

POHA KHEER

 

Celebrating Sharad Purnima (Kojagiri Purnima) with a rich, divine bowl of Dudh Poha (Poha Kheer) is a cherished tradition. Using wholesome, traditional ingredients like Khadi Shakkar (rock sugar/mishri) and Organic Poha makes the prasad pure, nourishing, and exceptionally flavorful.

Here is a traditional, aromatic recipe for Sharad Purnima Special Organic Poha Kheer sweetened with Khadi Shakkar.

Ingredients

• Organic Poha (Thick variety preferred):  - 1 cup
• Full-Cream Milk (preferably Cow's milk):  - 1 liter
• Khadi Shakkar (Bora/Rock Sugar): - 1 cup (crushed or powdered for easy melting)
• Ghee: 1 teaspoon (pure desi ghee for a rich aroma)
• Saffron (Kesar): A generous pinch, dissolved in 1 tablespoon of warm milk
• Green Cardamom Powder: - 1 teaspoon
• Dry Fruits: 1–2 tablespoons (sliced almonds, pistachios, and a few chironji/charoli)
• Charoli (Chironji) & Raisins: Optional, for traditional texture

Step-by-Step Preparation Method

1. Prepare the Organic Poha

• Take the organic thick poha in a strainer or a bowl.
• Gently rinse it twice with clean water to remove any impurities, ensuring you do not mash it.
• Drain all the excess water completely and let it rest for about 5 minutes. The poha will soften nicely while retaining its individual texture.

2. Simmer the Milk

• In a heavy-bottomed pan or kadhai, add the full-cream milk and bring it to a boil.
• Once it boils, lower the flame and let it simmer for about 10–12 minutes, stirring occasionally and scraping the malai (cream) from the sides back into the milk to give the kheer a rich, rabdi-like body.

3. Infuse Flavors

• Add the saffron-infused milk and cardamom powder directly into the simmering milk. This fills the kitchen with a divine festive aroma.

4. Combine the Poha

• Lightly fluff the soaked organic poha with a fork and add it into the simmering, thickened milk.
• Stir gently on low heat for about 4 to 5 minutes until the poha grains absorb the milk, swell up, and turn soft and translucent.

5. Sweeten with Khadi Shakkar

• Add the crushed Khadi Shakkar to the kheer. Khadi shakkar lends a cooling, traditional sweetness that blends seamlessly into festive milk offerings.
• Stir continuously for another 2–3 minutes until the rock sugar completely dissolves. Turn off the heat. (Note: Poha kheer thickens slightly as it cools, so switch off the stove while it still has a pouring consistency).

6. Garnish

• In a small separate pan, warm a teaspoon of desi ghee and lightly sauté the sliced almonds, pistachios, and chironji until fragrant. Fold these into the kheer, reserving a few for the final topping.

Sharad Purnima Nivedyam & Tradition Tip

• The Moonlight Offering: On the night of Sharad Purnima, place the kheer bowl in a clean vessel, cover it loosely with a porous cloth or net, and keep it under the bright moonlight for a few hours so it absorbs the cooling, auspicious rays of the full moon.
• Offer it as bhog to Bhagwan Krishna and Devi Lakshmi, and partake in it as prasad with your family.

BHINDI KI SUBJI

 

Prep Time  : 10 mins
Cooking Time  : 25
Serve : 4

INGREDIENTS
Bhindi    -  500 gms                                      
Red chilli powder    -   1 tsp
Turmeric powder     -\1/2 tsp
Yellow mustard seeds -  1 tbsp
Cumin seeds / jeera seeds  -  1 tsp
Garlic cloves      -   5 - 6
Fenugreek seeds / methi  -  a pinch
Oil    -    2 tbsp
Salt    -     to taste
Finely chopped tomato   -  1
Carom seeds / ajwain   -  a pinch

METHOD
Grind the mustard seeds,cumin seeds /jeera,garlic cloves to make a fine paste.
Heat oil in a wok,add carom seeds and fenugreek seeds to crackle.

Wash and cut the bhindi into pieces
Add turmeric powder,red chilly powder and mix well.
Add mustard seeds paste and mix well.
Add chopped tomato ,bhindi  and mix it well,add1/2 cup of water and cover it til oil starts separating and bhindi is cooked.
Add salt and mix well.
Cook on low flame.
Serve with chapti or rice.