Rajgira (amernath) is one of the flour that eaten during fasting. Though there are many dishes that can be prepared with rajgira flour, my personal favorite is Puris prepared with this flour. It is a very simple recipe and quite filling also.

Ingredients
2 cups Rajgira (amernath) flour
1 large or 2 medium boiled potato
Salt (sendha namak) as per taste
Oil for frying

Method
1. Firstly in a bowl mash (or grate) the potatoes properly so that there are no lumps.
2. Now add the flour and salt and knead into a dough. Use some water to knead the dough and make sure that it is not very sticky. Keep aside for 10-15 min.
3. Now take a thick polythene bag and cut its edges to open on all the sides.
4. Place a small portion of the dough in between the polythene and roll it with a help of a roller. Make sure that to make the puri nor very thin or very thick.
5. Fry the puris in a hot oil and drain the excess oil with the help of tissue paper.
6. Serve with a potato sabzi or curd.

Ingredients
250 gm Tinda 
1/2 tsp Cumin Seeds
1/2 tsp Turmeric (Haldi) Powder
1/2 tsp Red Chilly powder
1/2 tsp Corainder (Dhaniya) powder
1/2 tsp Cumin powder
1/2 tsp Amchur (Dry mango) powder
salt to taste
1 tbsp Oil 

Method
1. Wash and peel the tindas and cut into wedges.
2. In a pan heat some oil and add the cumin seeds and let them crackle.
3. Now add the tindas along with the turmeric, red chili, cumin and coriander powder and salt.
4. Saute it well. Sprinkle some water if it is sticking to the base.
5. Let it cook on low flame with lid closed for 7-8 min, till the tindas are done.
6. Now add the amchur powder and mix well.
7. Garnish with coriander leaves and serve with hot rotis

If I think of my favourite paneer recipes, the first thing that comes to mind is paneer butter masala. Whenever we go to a new restaurant and look at the menu to order the food, 90% chance is that we go for paneer butter masala instead of taking a risk with any other dish.
The other day, i just thought of giving a try to make the restaurant style paneer butter masala at home. It came out almost how I wanted, so sharing this recipe of mine with you.

Ingredients
200 gms Paneer cut in cubes
3-4 large tomatoes
1 large onion
1 tsp ginger paste
1 tsp garlic paste
1-2 bay leaf
3-4 black pepper
200 gm butter
1/2 cup cashew paste
1 cup milk
1/2 tsp red chilly powder
1 tsp coriander powder
1/2 tsp garam masala
Salt and sugar to taste

Method
1. Grind the tomatoes and onions in a grinder to form a thick paste.
2. Now in a pan, put 1 tbsp butter and let it heat.
3. Now add the bay leaf and the black pepper and saute for a minute and then add the ginger and garlic pastes.
4. Saute till the ginger and garlic are golden brown and then add the tomato and onion paste in the pan and mix well.
5. Saute the paste for 2-3 min, and then put the red chilly powder, garam masala and the coriander powder.
6. Saute the paste properly till the butter starts leaving the sides of the pan. It will take around 10-15 min to saute.
7.  Now it is the time to add the cashew paste. Saute the mixture for 3-4 min to cook the cashew paste properly.
8. You can now add the salt and sugar as per taste. The use of sugar is optional and can be added if you like the sweet and tangy taste of the gravy.
9. Now it is the time to add the milk to give a gravy texture and stir it continuously on a low flame. You can adjust the quantity of the milk based on the gravy thickness you want.
10.  Now add the paneer cubes into the gravy and let the gravy simmer for 4-5 min on low flame.
11. As a last step add the remaining butter into the gravy. This will give the buttery texture and taste to the gravy.
12. Serve it hot with rotis or rice.

Note: You can also add the kasturi methi at the end to give a different flavor.

I always have a stock of fresh cream (malai) generated from the milk. I generally do not make ghee at home, so always wonder how to consume this malai. Also my family is not very fond of butter so that option is out. Then i thought why not make a jhatpat creamy curry out of it with the common vegetables found at home.
I have previously shared the capsicum tomato sabzi. To the same recipe i have given a twist of creamy texture. This curry was loved by family and specially my 4 years old kid. 
So here goes my jhatpat capsicum tomato creamy curry.

Ingredients

1 Capsicum 
1 Tomato 1 Onion
2-3 garlic pods 1 tbsp oil (I used olive oil)
1/4 tsp Chili powder
1/2 tsp  Turmeric powder
1/2 tsp Coriander powder  salt to taste 1/4 tsp Sugar
1 cup fresh cream

Method
  1. Cut the capsicums, tomatoes and onions in small cubes. 2. Take a kadhai and heat the oil in it 3. Add the crushed garlic and let it fry. Then add the onions and cook till they are soft 4. Now add the capsicums and tomatoes and mix well 5. Add salt, sugar and all dry masalas to it and mix well. 6. Cover with lid and let it cook or 3-4 min. 7. Once the Capsicum is cooked add the fresh cream and mix well. 8. Cook for another 1-2 min stirring it at regular intervals.
9. If you want a semi liquid curry you can add some water to it and give a little boil. I prefer it to be thick so didn't add any water to it. 9. Garnish with fresh coriander leaves. You can also add some kasturi methi to give its flavor. 10. Your jhatpat creamy curry is ready to serve.

Ingredients

6-7 Baby corn
1 Onion
1 Carrot
1 Capsicum
2-3 tbsp Schezwan Sauce
1tsp Seseme seeds
1 tbsp Honey
1 tbsp Oil
Salt to taste
Pepper or chilly powder as per taste

Method
1. Cut all the vegetables in dice
2. In a pan heat some oil. Now add the diced onions and saute for a minute.
3. Add the seseme seeds and saute with onion for a minute.
4. Now add the rest of the diced vegetables and and sprinkle some salt on them.
5. Cook the vegetables on low flame for 2-3 min. Stir occasionally.
6. Now add the schezwan sauce and chilly or pepper powder. Stir well on high flame.
7. Once the vegetables are fully coated with the sauce add the honey and stir well.
8. Stir fry for another minute and your quick baby corn starter is ready.

This is one of my favourite recipe made with zucchini. Very simple and jhatpat to make. I didn't had capsicum, so haven't added it, but you can also add the red and yellow capsicum to this recipe. So if you are bored with the general Indian curries so try this one with a spicy, sweet and tangy taste.
If you like it spicy just add 2-3 slit green chilies to it.

Ingredients
1 Zucchini (yellow or green any)
1 Carrot
10-12 french beans

1 Onion
7-8 Cherry Tomatoes
1 Capsicum (red, yellow, green any of these) (Optional)
2-3 pods of garlic
2 tbsp Schezwan sauce
1 tbsp Honey
1 tsp Sesame seeds (Optional)
1/2 tsp Chili Powder
Salt to taste
1 tbsp Oil (I used olive oil)

Method
1. Cut the zucchini in half and then slice it in medium width.
2. Similarly cut the carrots and onions. Cut the french beans in 1 inch length.
3. Cut the cherry tomatoes in just two halves.
4. In a non stick pan heat the oil and add the crushed garlic and fry this golden brown
5. Now add the sliced onions and fry them on medium flame till translucent. Add the sesame seeds and fry them a little.
6. Now add all the veggies except cherry tomatoes and mix them properly.
7. Close the lid and let it cook for 3-4 minutes till the veggies are cooked.
8. Now add the salt and chili powder and mix them properly.
9. Once the veggies are almost cooked, change and flame to high and stir fry them to remove the moisture.
10. Now add the schezwan sauce and toss the veggies with it.
11. Once the veggies are coated with the sauce, now add the cherry tomatoes and toss them with the veggies.
12.  Now add the honey and close the flame after mixing it with the veggies.
13. Serve it hot with fried rice or rotis. Or it can just be eaten as a salad.

Here is a jhatpat oats recipe ideal for a breakfast...!!

Ingredients

1 packet Safola Masala Oats (any flavor that you like)
1 cup Suji
2 tbsp Besan
1 cup Curd
Salt to taste

Method

1. Mix the masala oats, suji and besan in a bowl.
2. Now slowly add the curd and mix properly to avoid any lumps. Keep it aside for 2-3 min so that the suji can absorb the water.
3. Make a batter of a pancake consistency. Add little water if required.
4. Now add the salt and seasonings as per your liking.
5. In non stick pan spread the batter to make a pancake.
6. Cook on both the sides to till golden brown. You can apply some oil on the top while cooking.
7. Serve with ketchup or a chutney.


P.S: The same batter can used to make bread toasts. Apply the batter on both sides of the bread and cook it on a pan. Just remember to make the batter a litte thick while making it with the bread. You can also add onions, tomatoes and  capsicums to make it more interesting.