Step into the enchanting realm of our "Khane Mein Kya Hain?" series, where we present a monsoon-special combination that seamlessly blends protein, vibrant veggies, wholesome grains, and above all, an explosion of taste. This culinary installment is crafted to capture the essence of the rainy season, bringing you a warm embrace of flavors and comfort like no other.

This Recipe is free from:

☒Wheat

☒Peanuts

☒dairy

☒casein

☒soy

☒egg

☒sesame

☒fish

☒shellfish

Matki Usal  Ingredients –

Matki sprouts – 2 cups

Onion finely chopped – 1

Tomato – finely chopped – 1

Ginger-Garlic paste - 1 TBSP

Vegetable oil – 1 TBSP

Mustard seeds – 1 TSP

Cumin seeds – 1 TSP

Hing powder – 1/4 Tsp

Turmeric powder – 1 Tsp

Red Chilli powder – 1 Tsp

Jaggery – ½ Tsp

Garam Masala / Goda masala – 1 Tsp

Salt to taste.

Cilantro – finely chopped for garnishing

How To Make Sprout Matki Step By Step Instructions

Sprout the whole matki

Heat a Pan on medium flame. Once hot add oil.

Once the oil is hot add mustard seeds. Once they splutter , add cumin seeds and hing powder.

Add Onions and saute till they turn translucent. Add tomatoes and saute till they turn mushy. Add ginger garlic paste and sauté for a minute.

Add turmeric powder , chilli powder, goda masala , salt to taste. Mix well and saute for another 2-3 minutes.

Add sprouted matki. Mix well.

Add water to adjust consistency. Cover and let it cook till sprouts get cooked.

Garnish with finely chopped cilantro

Butternut Squash / Pumpkin Bharit

Ingredients

Butternut Squash or Pumpkin – Peeled and cut into small cubes – 1 Cup

Vegetable oil – 1 Tsp

Cumin seeds – 1 Tsp

Hing powder – ¼ Tsp

Green chillies – finely chopped – 3-4

Curry leaves – 4-5

Salt to taste

Cilantro – finely chopped – for Garnishing.

Method For Preparing Butternut Squash

Steam the butternut squash cubes in a pressure cooker for 3 whistles. Let the pressure release naturally. Smash the butternut squash using a potato masher.

In a small kadai , heat 1 Tsp of oil. Once hot , add cumin seeds , hing powder , Finely chopped green chilies , curry leaves.

Add the hot tempering or tadka to mashed butternut squash. Add salt to taste and mix well. Garnish with finely chopped cilantro

Spinach Thalipeeth Ingredients –

Thalipeeth Bhajani – 1 cup

Palak / Spinach – finely chopped – 1/2 Cup

 Onion – finely chopped – 1

 Red Chili powder – 1 Tsp

 Turmeric powder – 1 Tsp

 Coriander-cumin powder – 1 TBSP

 Salt to taste

 Vegetable oil – ½ cup

 Water.

Method For Spinach Thalipeeth Recipe

Take a bhajani flour in a mixing bowl. Add turmeric powder, salt, red chilli powder, 1 tsp oil, finely chopped spinach leaves and chopped onion. Mix well.

Add sufficient amount of water to make soft dough.

Take a plastic sheet and place it on rolling board. Apply some oil on plastic sheet. Take a dough ball and put it on plastic sheet and start flattening the dough into the circle with your palm. Apply some water on your palm while making Thalipeeth. Make a hole in the Center and 4 to 5 holes at side.

Heat the griddle or pan on medium low flame. Apply some oil on griddle. With the help of plastic sheet pick up the Thalipeeth and place on griddle. Pour little oil in the holes while cooking.

Cover with the lid. Cook the Thalipeeth till the base is golden crisp. Turn over and continue cook on another side also till golden brown.