Ridge Gourd with Groundnuts / Dodkyachi Bhaji

Time 30 min

Ingredients

Ridge gourd 2 medium size (remove outer edges and cut into 2 inch pieces)

Finely chopped onion 2 medium size

Red chili powder 1.5 tsp & ginger garlic paste 1/4 tsp / Kolhapuri masala 2 tsp

Roasted groundnut powder 1 tbsp

Water 2 tbsp

Oil 2 tbsp

Salt to taste

Method

Heat oil in pan, add onion, saute till onion turns golden brown. Then add ridge gourd. Fry and stir well for about 3-4 min. Then add red chili powder & ginger garlic paste / Kolhapuri masala, mix well and fry for 3-4 min. Then add ridge gourd and mix well for 2-3 min. Then add 2 tbsp water cover with lid and cook for about 7-8 min till ridge gourd is cooked 80 %.

Then add groundnut powder and salt. Stir well. Then let it cook for about 5-6 min till its done. Keep checking the water level to avoid burning. Switch off the flame, and serve hot with chapati.

Tip
It is dry bhaji / sabji so keep in mind water requirement to avoid overcooking. U need to taste whether it has been cooked or not.

If u add more groundnut powder and water it will become gravy bhaji.

Soya French Toast

Time 40 min

Ingredients

Bread slices 4-5

Soya chunks powder 1/2 cup

Besan 2 tbsp

Corn flour / aararoot flour 2 tbsp

Chaat masala 1/4 tsp

Red chili powder 1/5 tsp

Water 2 tbsp

Salt to taste

Oil for shallow fry

Method

If you do not have soyachunks powder, then just crush soya chunks in blender to make powder.
Make batter adding all remaining ingredients. Batter should be like idli batter. Dip the bread slice in batter on both sides, then again dip in soyachunk powder (coat very well with soya powder from all sides) and shallow fry on pan on both sides till golden brown. 
Serve with sauce.

Tip
Aararoot powder works as a good thickening agent and rich in proteins so i use aararoot powder instead of corn flour.

 

  

Capsicum with Chickpeas flour / Besan Shimla Mirchi

Time 20 min
Ingredients
Capsicum 2 big cut lenghwise
Chickpeas flour /besan 2 tbsp 
Oil 2 tbsp
Cumin seeds 1 tsp
Asafoetida 1/2 tsp
Cumin coriander powder 1/2 ts
Red chilly powder 1tsp
Amchur powder 1/2 tsp
Salt to taste

Method
Dry roast besan in a non stick pan with 1/4 tsp. asafoetida, cumin coriander powder and little salt on a low flame for 5-6 min. Stir continuously to avoid burning. Keep it aside.
Heat oil in pan.Add cumin seeds, after it crakles, add red chili powder, stir for a min, then add capsicum & salt (keep in mind that u have added salt to the besan). Mix well. Cook arround 7-8 min till it becomes soft.
Then add amchur powder mix well. Then sprinkle besan and then mix well, then sprinkle 2 tbsp water, mix well. Cook covering lid till it is done (About 5-6 min). Stir upside down while cooking.  Serve with chapati.