Aloo gobi mutter is a very common dish prepared in North India. Specially during winters when we get these fresh yummy mutter and lovely gobi in the market.
So here is a very simple and yummy aloo gobi mutter recipe.

Ingredients
1 cup gobi (cauliflower) florets
1-2 medium potato
1/ cup fresh green peas
1/2 tsp Turmeric powder
1/2 tsp Red chili powder
1/2 tsp Coriander powder
1/2 tsp Cumin seeds
1 tbsp oil
Salt as per taste

Method
1. In a pan heat the oil and add the cumin seeds.
2. Now add the potatoes, gobi and mutter in the pan and saute.
3. Close the lid and let the potatoes and gobi cook for 5-6 min.
4. Once they are done, add all the dry masala powders and salt and mix properly.
5. Now saute the vegetables 3-4 min till all the water is evaporated giving a fried texture.
6. Your jhatpat aloo gobi mutter is ready.

Ingredients
1 Tomato
1 Onion
1-2 pods of garlic
1 tbsp desicated/fresh coconut
1/2 tsp Cumin seeds
250 gms Tendli/Kundru
1/2 tsp Turmeric powder
1/2 tsp Red Chili powder
1/2 tsp Corainder powder
1/2 tsp Sabji Masala
1 tbsp Oil
Salt as per taste


Method
1. Wash the tendli and cut into two half.
2. In a grinder grind the tomato, onion, garlic and coconut to form a paste.
3. In a pan heat the oil and add the cumin seeds and let them crackle.
4. Now add the paste and saute it for 2-3 min.
5. Now add all the dry powders and let the gravy cook for 4-5 min till all the water evaporates.
6. Now add some water and add the chopped tendlis in the gravy. Add the salt also.
7. Let the gravy simmer for 6-7 min till the tendlis are cooked properly.
8. Garnish with fresh corainder leaves.

Ingredients

1 cup washed mint (pudina) leaves
1 Tomato
1 bowl diced vegetables (potato, french beans, carrot, cauliflower)
1 tej patta
1-2 badi elaichi
4-5 black pepper
2-3 cloves
1-2 pods of garlic
1 inch ginger
1/2 tsp red chili powder
1/2 tsp garam masala
1 cup basmati rice
1 tbsp butter/ghee

Method

1. Wash the rice properly and soak it some water.
2. Now in a grinder, grind the mint leaves, tomatoes, garlic and ginger to form a smooth paste
3. In a pressure cooker heat the ghee/butter and add the whole dry masalas.
4. Roast for 1 min and then add the paste and mix properly. Now add the powder masalas.
5. Saute for 3-4 min and then add the diced vegetables and rice.

6. Add 2 cups of water in the cooker and salt as per taste.
7. If you want, you can also add few whole mint leaves at this point.
8. Close the lid and let the rice cook for 2 whistles. After 2 whistles close the flame.
9. Once all the steam drains out of the cooker open the lid. You yummy mint pulao is ready to serve.

This is a very simple and a yummy recipe for fasting. Pakoras are everyone's favourite and if get to eat during fasting then nothing like it.
Here i have used 1:1 proportion of kuttu and rajgira flour. But you can make the same thing with either only kuttu or rajgira flour.

Ingredients
1 cup Kuttu flour
1 cup Rajgira flour
1 bowl of potatoes and paneer cut in small pieces
1-2 green chilies
Oil for frying
Salt (Sendha namak) as per taste

Method
1. In a bowl mix the flours and add the salt and chopped green chilies.
2. Now slowly add the water and make a thick batter.
3. Add the potatoes and paneer into the batter. Adjust the consistency so that they are coated properly.
4. Now slowly add the small pieces of potatoes and paneer coated properly with batter into the oil for frying. Fry till golden brown.
5. Your jhatpat pakoras are ready. Serve with coriander and peanut chutney.

Ingredients
1 cup fresh corainder leaves
1/4 cup roasted peanuts
2 tbsp curd
Salt to taste (sendha namak)

Method
1. In a grinder put all the ingredients and grind it to form a thick paste.
2. You jhatpat chutney for vrat is ready.

Many times to take the milk out from the refrigerator and heat it, you find that the milk has began to curdle. This happens with me many times. So now what to do next. Well no need to worry. No need to waste this milk. Simply squeeze half a lemon into the milk and bring it to boil. The milk will curdle properly. Just strain the water out and your paneer is ready.
Now either you can keep this paneer to set properly or make a jhatpat paneer bhurji out of it.
So here is a simple panner bhurji recipe for you.

Ingredients
1 cup crumbled paneer
1 onion
1 tomato
1/2 tsp turmeric powder
1/2 tsp chili powder
1/2 tsp coriander powder
1/2 tsp garam masala
1/2 cup peas
1 tbsp Oil or Butter
Salt to taste
Pinch of sugar (optional)

Method
1. Finely chop the onions and tomatoes and keep aside
2. In a pan, heat the oil/butter and add the chopped onions.
3. Saute the onions till they become translucent. Now add the chopped tomatoes.
4. Cook the tomatoes for 2-3 min and then add all the masalas.
5. Saute the mix for 2-3 min so that the tomatoes and the masalas are cooked.
6. Now add the crumbled paneer, peas, salt and sugar(optional) and mix properly.
7. Cook for another 3-4 min with lid closed.
8. In the end sprinkle the garam masala and mix properly.
9. Garnish with coriander leaves and serve with chapatis.

Ingredients
2-3 Boiled potatoes
1 tbsp Ghee
1/2 tsp Jeera (cumin seeds)
1-2 Green chilies
1/2 cup crushed groundnut
Salt (sendha namak) to taste

Method
1. Cut the boiled potatoes in cubes.
2. In a non stick pan, heat the ghee and add the cumin seeds
3. Now add the thinly sliced green chilies and saute for few seconds

4. Add the boiled potatoes, crushed groundnut and salt and saute it for 4-5 min.
5. Garnish with fresh coriander leaves.