BHAJJI KI MINI PIE

  Well, what can I say about this cheesy n soft (vegetable) bhaji stuffed pies??  They are a divine fusion of Indian chaat with England-based dessert.  Since bhaji goes excellent with pav, their combo with buttery pie crust was good too :)  I made them when I desperately needed a savory snack. I am always a savory lover...  so when this 'fusion' idea struck me, I no longer resisted myself to bake :)   Yes, I don't know why baking is very mesmerizing and these days I am getting bakeaholic :D  :D

When it came for filling, I needed them a bit cheesy with  a different seasoning.  So, I went for oregano with mozzarella combination.  You can use any dry herbs seasoning (or replace them with a couple of fresh herbs and chili flakes you have).  If you want a classic 'cheesy' look, you can replace quarter cup of cheese to almost 1 cup.  (Trust this one, you will get a 'classic temptation')  These pies are better had straight from the oven, piping hot.  :D  :D So, with freezing climate here, they were a 'pleasure to intake' :D  :D

I got a lot of credits when I shared this pie with my neighbor :D :D  She especially appreciated the filling.  This has given me a lot of confidence, yes I am going to try this filling with more of savory types.  On the other hand, I had to admit that making these pies were a bit time-consuming.  It is best to prepare the dough before a  day and refrigerate them if you are in short of time. 

Kadaai khumb

     Mushroom always has an special reserved place at my refrigerator :)  I buy them often, atleast once an week.  This is because both hubby and daughter are mushroom lovers, they love in any form.  I made this kadaai khumb one day for dinner and I must say it was appetizing, palatable and melted easily with rotis/parathas. 

 

As goes with all kadaai gravy, I made them with cashewnut paste and cream.  This is an rich gravy, and also has green peas with them.  If you prefer it milder, you can add almond paste/putane dal paste instead of cashew paste. Also instead of cream, milk can be added.  This, is derived from Punjabi cuisine, where lots of dairy products are used. 

 

 

You can also try other mushroom recipes here like Mushroom stir-fry, Mushroom theeyal, Malvani khumb curry, Khuskhuswali khumb, Laal khumb, Mushroom dopyaza, Mushroom jalfrezi. 

 

Mangalorean curry

Mangalorean curry is a spicy curry that has a strong coconut base with tamarind flavour along with other spices.  This curry is prepared usually with chicken or with  vegetables

Ingredients required

For the masala paste

• Half cup of sauted onions
• One cup of grated coconut(Which is later sauted along with garlic pods)
• 6-7 garlic pods
• 4-5 tiny pieces of tamarind
• 5-6 dry chilly
• 1 tsp of whole dhanya
• 1 tsp of whole jeera
• 1/2 tsp of peppercorn
• Half tsp of methi seeds/venthayam

To temper

• 3 tsp oil
• 1/2 tsp rai/ mustard seeds
• 1/2 tsp jeera
• 1/4 tsp methi/venthayam
• 1/4 tsp peppercorn
• 1/4 tsp dhanya
• 6-7 curry leaves
• 2-3 green chillies, slit lengthwise

Other

• 1/2 cup of finely chopped onions
• 1/2 cup of mixed vegetables like carrot, cauliflower, potato, green peas
• 1 tsp salt
• 1/2 cup of boiled double beans (optional)

Method

As given in pic below, first dry roast coconut with garlic.  Then,  onions  (sauted alone).  Also all dry spices , cool them separately, blend them together.  This forms the basic masala for mangalorean curry, keep them aside

In a kadaai, heat oil and add ingredients for temper one by one.  Later, add chopped onions.

Now, throw in salt and vegetables, double beans.  

Add in blended masala, cook till vegetables are done.  Serve hot with rice

Easy Mixed Vegetable Gravy Recipe (Mildly Spiced)

If you are looking for a comforting, healthy dish that doesn’t skimp on flavor, this mildly spiced mixed vegetable gravy is exactly what you need. Cooked in a fragrant, homemade spring onion and garlic sauce, this recipe brings out the natural sweetness of fresh vegetables. It is perfectly balanced, making it a wonderful, wholesome dinner option that the entire family will love—even the kids! Pair it with warm rotis, phulkas, or a bowl of steamed rice for a satisfying meal.

Ingredients

For the base paste:

4–5 sprigs of spring onion (white bulbs only)
10 cloves of garlic
3 tsp oil

For the gravy:

1 tsp whole cumin seeds (jeera)
½ cup spring onion greens, finely chopped
2 cups mixed vegetables, finely chopped (radish, carrot, cauliflower, and peas)
1 tsp salt (adjust to taste)
Fresh coriander leaves for garnishing

Step-by-Step Instructions

Prepare the Base: Grind the spring onion bulbs, garlic, and oil together in a blender to form a smooth, aromatic paste.
Saute the Aromatics: Heat a kadai over medium heat. Add the prepared paste, cumin seeds, and chopped spring onion greens. Saute thoroughly until the raw smell disappears and the mixture becomes fragrant.
Cook the Vegetables: Stir in the 2 cups of mixed vegetables. Cover and cook on low-medium heat until the veggies are tender and completely cooked through.
Finish and Garnish: Adjust the salt to your taste, give it a final stir, and garnish with fresh coriander leaves before serving hot.

This healthy vegetable gravy proves that you do not need heavy spices to create a deeply satisfying dish. The combination of fresh radish, carrots, cauliflower, and peas simmered in a savory garlic-onion base creates a clean, comforting flavor profile. Give this quick recipe a try tonight, and let us know in the comments below how you paired it!