Lahsaniya Batakha - The Original

Remember this recipe? That was my imagination of Lahsaniya Batakha.

This one is my Mom-in-laws recipe - the original and authentic Gujarati version. I fell in love with it. I am sure you will too -  especially if you like garlic. It is easy to make and scores high on taste. When you are looking for something that can be done up in a jiffy yet will flirt with your tastebuds, go for this recipe!

Serves 6-8

Ingredients:
1. 6 potatoes, peeled, diced
2. Garlic, 8012 pods or 1 full flower, shredded
3. 1 green chili, shredded
4. 2-3 Dried red chili, broken
5. 1 tsp mustard seeds
6. 1 tsp cumin seeds
7. 1/4 tsp heeng
8. Oil
9. Coriander powder, 2 tsp
10. Red chili powder, 1 heaping tsp
11. Salt to taste
12. Turmeric powder, 2 tsp
13. Onion, 1 minced (optional)
14. Fresh Cilantro, a handful, chopped

Directions:
1. Heat a pressure cooker.
2. Add oil and mustard seeds and heeng.
3. When the seeds splutter, add cumin seeds and let it sizzle.
4. Throw in garlic and let it brown.
5. Add in onion and fry for a few minutes.
6. Add turmeric powder and potatoes.
7. Add coriander powder, red chili powder, salt.
8. Add some water and close the lid of the pressure cooker.
9. Allow 2-3 whistles to below.

Garnish with fresh cilantro and serve warm with Roti.

Chole Palak (Chickpeas and Spinach Curry)

Chole Palak is a great combo as it amalgamates protien and iron into one dish. It's a super healthy and tasty option for dinner or lunch. It can be easy to make if you have a can of chickpeas and some frozen chopped spinach.

Ingredients:
1. Chole, 1 can, washed and drained.
2. Chopped spinach, 400g or so
3. Oil
4. Tomato paste, 2 tbsp
5. Onion, sliced
6. Ginger, grated.
7. Green chili, 3, minced
8. Heeng
9. Chana masala, 3-4 tsp to taste
10. 1-2 tsp cumin powder
11. 1 tsp coriander powder
12. 1 tsp turmeric powder
13. Salt and chili powder to taste.

Instructions:
1. Heat a wok.
2. Add oil then add cumin and heeng.
3. When the cumin turns dark brown, add green chili, onion, and ginger.
4. When the onions turn golden brown, add tomato paste.
5. Mix well until the paste leaves the oil.
6. Add turmeric powder, chana masala, coriander powder, spinach and half cup water.
7. Cover and cook until the spinach melts.
8. Add chickpeas and some more water.
9. Add salt and asjust seasoning as necessary.
10. Cover and cook to a desired consistency.

Serve warm with Roti.

Inspired by Manjula's Kitchen.

Mixed Vegetables

Mixed vegetables is the healthy option. I don't make it very often but it is a great choice when I have lot's of vegetables but not enough of any one ;)
Mixed vegetables can include about any vegetable you like but you will need to be careful about their cooking times to ensure that the dish turns out well. For example, carrot might take longer than eggplant to cook. So either you add the carrot in first or you half cook the carrot separately and then mix them together. I like to mix vegetables with similar cooking times but mostly I end up mixing whatever is in the fridge.


Ingredients:
1. Carrots, half a pound
2. shredded or sliced small Cabbage
3. 1/4 cauliflower, florets cut
4. 1 cup frozen peas
5. 3 tablespoons olive oil
6. 1 teaspoon mustard seeds
7. 1 teaspoon cumin seeds
8. 1 bay leaf
9. 1/2 tablespoon minced garlic and ginger
10. 1.2 teaspoon aamchur powder (dried mango)
11. 1/4 teaspoon garam masala
12. 2 teaspoons coriander powder
13. Salt to taste
14. 1/4 teaspoon red chili powder
15. 1 dried red chili
16. 1/4 teaspoon turmeric powder


Instructions:
1. Heat olive oil and add bay leaf, dried red chili and add mustard seeds in it.
2. When mustard seeds start to splutter, add cumin seeds
3. Add turmeric powder, coriander powder, red chili powder, garam masala, aamchur powder in the oil.
4. Add garlic and ginger and saute for about one minute.
5. Add vegetables and cook for about 15 minutes. Add salt when half done. If you add salt to vegetables right at the start, they will leave water. This spoils the taste and look of the veggies that would otherwise turn brown and crispy with the dry heat. If you add salt once the veggies are fully cooked, they will get mushy on mixing them. So add salt when half cooked. :)
6. Cover and let simmer on medium to low heat stirring occasionally for about 20 minutes.
7. Turn heat down and cook for another 5 minutes or until all vegetables soften.

Serve hot with Roti or Paranthas. A healthy wholesome dinner is ready!