Bittergourd Gojju

Bittergourd Gojju 

Ingredients

• 2 medium sized bittergourds
• 1 tsp mustard seeds
• 1 sprig curry leaves
• 1 onion, minced
• 3-4 garlic cloves minced
• 2 tsp red chilli powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp dhania powder
• 2 tsp sambhar powder
• 2 tsp shredded coconut
• 1 tsp methi(fenugreek) seeds, roasted and powdered
• 2 tsps white sesame seeds, roasted and powdered
• 2 tablespoon jagggery melted or 2 tsp sugar
• Juice of a small ball of tamarind
• A pinch of hing
• Salt to taste.

Procedure

1. Scrape the skin of the gourds till smooth and wash them.
2. Cut lengthwise and remove the seeds.
3. Cut them into large half-rounds.
4. Smear salt on them and place a heavy weight on them.
5. This method is used to reduce the bitterness of the vegetable.
6. Set aside for 1/2 hr.
7. Fry in 3 tsp oil till well browned.
8. Drain and set aside.
9. Heat about 3 tsp oil and add the mustard and curry leaves.
10. When the mustard crackles, add the minced onion and garlic.
11. Fry till done.
12. Now add all the raw dry powders and fry for 2 minutes.
13. Now add the shrdded coconut and keep frying for 2 more minutes.
14. Add the fenugreek and sesame powders and mix well.
15. Add the fried gourd, jaggery and tamarind.
16. Add salt to taste and enough water to cover the vegetable.
17. Bring to a boil and reduce heat.
18. Cook till the gavy thickens and you get a gojju consistency.
19. Remove from heat and add the hing.
20. Mix well and serve like a chutney with plain rice/dosa/chapati

Punjabi Aloo

Punjabi Aloo 

Ingredients

• 250 gms small baby potatoes, boiled
• 1 tsp chili powder
• 1/2 tsp garam masala
• 1 1/2 cup fresh yogurt (curd)
• 1 1/2 tsp corn flour
• 2 sprigs mint leaves
• Salt to taste
• 3 tbsp oil
• Coriander leaves, chopped
• For the paste:
• 2 onions, chopped & boiled
• 2 tbsp cashew nuts
• 2 green chilies, chopped
• 2 tsp ginger-garlic paste
• Salt to taste
• Mix all the ingredients and make a fine paste

Procedure

1. Cut the boiled potatoes into two pieces.
2. Heat the oil in a frying pan and fry the potatoes until golden brown.
3. To the fried potatoes, add chili powder, garam masala and fry for another minute.
4. Now add the ground paste and fry for few more minutes. Also add yogurt, corn flour, mint leaves, salt and cook for 5-7 minutes.
5. Sprinkle the coriander leaves and serve hot with plain rice

Pakoda Curry With Gravy

Pakoda Curry With Gravy

Ingredients

• 1 litre sour buttermilk
• 200g gram flour
• 100g onions, chopped
• 100g tomatoes, chopped
• 6 green chilies, sliced long
• 25g cumin seeds
• 10g cooking soda
• 25g ginger
• 1 bunch of coriander and curry leaves each
• 1/2 tsp chili powder
• 1/4 tsp turmeric
• Oil for frying
• Salt to taste
• Cumin and mustard seeds, red chilies, pinch of asafoetida for seasoning

Procedure

1. Mix sour buttermilk, curry leaves, green chilies, ground cumin and ginger paste, 75g gram flour, chili powder, tomatoes, turmeric, salt and bring to a boil.
2. When the bubbles start, reduce the heat and cook on low.
3. Add onions, chili powder, cooking soda and water to remaining gram flour and make a thick batter.
4. Heat oil in a pan and make pakodas from the batter.
5. Remove from heat when they are golden brown and crispy.
6. Add the pakodas to the boiling buttermilk and cook until the gravy thickens.
7. When the gravy thickens, remove from heat and season with mustard and cumin seeds, red chilies and asafoetida.
8. Garnish with cilantro and serve hot with parathas or rice.

Mushroom Masala

Mushroom Masala 

Ingredients

• 1 lb mushrooms, cleaned & sliced
• 1 medium onion, minced
• 2 tbsp ginger-garlic paste
• 1 big tomato
• 5-6 soaked cashew nuts
• 1 inch cinnamon
• 2 cloves
• 2 cardamoms
• 1 tsp coriander powder
• 1/4 tsp chili powder
• 1/4 tsp turmeric powder

Procedure

1. Grind each separately tomato and cashews. Fry cinnamon, cloves, cardamoms and make powder.
2. Heat oil, add ground onion, ginger-garlic paste and fry it until its brown. When oil separates add ground tomato.
3. When oil leaves tomato and onion mix, add coriander powder, chili powder, turmeric, ground masala (cinnamon, cardamoms and cloves) and ground cashew nuts.
4. Now add mushrooms and salt. Reduce flame and cook for 10-15 minutes (until water leaves), if required add little water to cook.
5. Garnish with mint leaves, coriander leaves, fresh cream, cashews, kiss miss.

Mixed Vegetables With Paneer

Mixed Vegetables With Paneer 

Ingredients

• 1/2 cup cauliflower florets
• 1/2 cup green capsicum, cut into 1" pieces
• 1/2 cup red capsicum, cut into 1" pieces
• 1 medium sized carrot, sliced
• 1/4 cup green beans, cut into 1" pieces
• 1/4 cup frozen peas
• 1 medium sized tomato, chopped
• 1/2 cup broccoli florets
• 3 tbsp butter
• 1/4 cup mixed nuts (cashews, pistachios, etc)
• 1/4 cup raisins
• 2 tsp garlic, minced
• 1 onion, chopped
• 1/4 tsp turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp cardamoms, crushed
• 1/2 tsp cayenne pepper
• Salt to taste
• 1/4 cup water
• 6 oz paneer, cut into cubes & fried
• 1/2 cup heavy cream
• 1/2 cup pineapple chunks (fresh or canned)

Procedure

1. Heat 2 tbsp of the butter in a large skillet over medium-high heat. Add nuts and stir-fry until golden brown. Remove with slotted spoon and set aside. Add raisins and fry until they are plump, remove and set aside.
2. Add remaining butter to the skillet and fry minced garlic, onions until light brown for about 4 minutes. Also add chopped tomato and cook until soft.
3. Add remaining vegetables and stir-fry for 6 minutes. Stir in spices, salt and water.
4. Bring to a boil, reduce heat, cover and cook until vegetables are tender for about 8-10 minutes.
5. Now add paneer, cream, pineapple chunks and cook until heated through.
6. Garnish with fried nuts and raisins and serve hot.

Mirchi ka Salan

Mirchi ka Salan 

Ingredients

• 100g big size green chilies
• 50g grated coconut
• 25g sesame seeds
• 25g peanuts
• 30g tamarind, soaked in water
• 100g oil
• 1 bunch of curry and coriander leaves
• 10g mustard seeds
• Few fenugreek seeds
• Salt to taste

Procedure

1. Fry the grated coconut, sesame seeds and peanuts without any oil and blend them to a fine powder.
2. Heat oil in a pan, fry mustard and fenugreek seeds and curry leaves for few minutes. Then add green chilies and fry for 2 minutes.
3. Add the ground mixture to the green chilies and fry until the oil separates from the chilies.
4. To this, add salt, turmeric, tamarind water and cook on low heat until the gravy thickens

Menthi Vankaaya

Menthi Vankaaya

 

Ingredients

• 1 lb baby eggplants
• 1 tbsp tamarind paste
• 1/3 cup oil
• 1 tsp red chili powder
• 1/3 tsp turmeric
• Salt to taste
• For Stuffing:
• 2 tsp coriander seeds
• 1/2 tsp fenugreek seeds
• 1 tsp black gram
• 1 tsp Bengal gram
• 2 tsp sesame seeds
• A small pinch of asafoetida
• 2 tsp oil

Procedure

1. In a large skillet, fry the ingredients for stuffing on low heat while constantly stirring and when turns into golden color, remove cool and make fine powder in a blender.
2. To this powder, add salt, chili powder, turmeric, tamarind paste, few drops of water and make into a semi-solid paste.
3. Cut eggplants into four, lengthwise to three-fourths of their total length.
4. Stuff a little of the above semi solid paste into each eggplant and keep aside. Repeat for the remaining eggplants.
5. Heat oil in a wide, non-stick skillet and place all the above eggplants in it. Cook on medium heat while periodically turning them upside down. Cook until the eggplant is tender.
6. Serve with plain rice.

Tandoori Paneer

Tandoori Paneer 

Ingredients

• 150 grams paneer (cut into 1-inch cubes)
• 1 1/2 inch ginger piece
• 1 to 3 green chilies
• 1 tsp cumin seeds (jeera)
• 3 flakes garlic
• 3/4 tsp salt
• 1/4 tsp red chili powder
• 1 capsicum, cut into fine rings
• Few drops of orange color
• 2 tbsp oil
• 1 tbsp lemon juice

Procedure

1. Grind garlic, ginger, jeera and green chilies in to a fine paste.
2. Add salt, chili powder and lemon juice to the paste and add orange colour.
3. Apply 3/4 of this paste nicely on all the sides of the paneer pieces.
4. Keep the left over paste aside. At the time of serving keep this paneer in a greased dish and grill for 10 minutes till it is dry and crisp.Or you can leave the panner for 1 hour till dry. Heat 2 tbsp oil in a pan.
5. Fry onion and capsicum rings for few minutes.
6. Add the left over paste and few drops of lemon juice. Add salt.
7. Add the paneer pieces.
8. Sprinkle tandoori masala. Mix it well. Serve it immediately.

Tomato Curry

Tomato Curry 

Ingredients

• tomatos-4
• large onion-1
• chilis-5
• ginger-garlic paste-1tsp
• aavalu-few
• jeelakarra-few
• chilli powder-1tsp
• salt-as needed
• curd(fresh)-1tsp
• oil-1tsp
• curry leaves-few

Procedure

1. take a pan and put some oil.As the oil gets heated up,add aavalu, jeelakarra, onions, chilis, curry leaves to the oil.
2. Fry till the onions turn into light brown colour.
3. now add the ginger-garlic paste.stir it well.
4. now add the tomatos.let them boil for some time.
5. add some water if needed.
6. add some chilli powder,salt according to ur taste.
7. as the tomatoes gets boiled up totally,add some curd.

Beerakaya Curry

Beerakaya Curry 

Ingredients

• 4 beerakayas,
• 1 onion chopped,
• ¼ spoon mustard,cumin seeds,
• ¼ spoon urud dal,
• pinch of turmeric,
• 1/4 cup milk,
• 4 spoons freshly grated coconut,
• salt to taste, oil for frying,
• 2 garlic cut into pieces,
• Coriander leaves for garnishing,
• 1 spring curry leaves,
• 2 spoons chili powder.

Procedure

1. Cut beerakaya into small pieces. Heat oil in a pan, season with mustard and cumin seeds, curry leaves, onions,urud dal,garllic and fry until it turn into brown.
2. Next add turmeric and add chopped beerakaya. Now add some milk and let it cook for 5mins.
3. And then add chili powder and salt, cook until it done.
4. Finally add grated coconut and cook for 1minute. Remove from heat and garnish with coriander leaves and serve for rice or chapathi.

Potato Curry

Potato Curry

Ingredients

• 1/2 kgPotatoes
• 1 onion
• 100g, green peas
• 1 tsp mustard seeds
• 1 tsp, urud dal
• 3 small green chillies
• curry leaves
• salt

Procedure

1. Boil the potatoes fully, peel and mash them.
2. Heat some oil and add mustard seeds and urud dal.
3. Add finely cut onions, fresh green peas and fry until the onions turn transparent.
4. Add some fine pieces of green chillies and add the mashed potatoes, salt and fry.
5. Add some curry leaves.

Vegetable Curry

Vegetable Curry 

Ingredients

• Vegetables,
• Musturd seeds- 1tbsp
• 1tbsp Cumin Seeds
• 1tsp Pepper
• Curryleaves,
• Tamarind,
• Grated Coconut

Procedure

1. Cut Vegetables(Carrot, Beans, Greenpeas, Red Pumkin, capsicum) into small pieces and boil. Take extract from lime size tamarind and keep aside.
2. Grind Musturd seeds,Cumin seeds, pepper,2 red chillies,1/4 cup grated coconut and curry leaves into fine powder.
3. In a frying pan add 3tbsp of oil and put 1/2 tbsp of musturd seeds,1/2 tbsp cumin seeds and curryleaves when all splits add the boiled vegetables,tamarind extract and the grinded powder and allow it to cook until it becomes thick.
4. Add 1 tbsp of urid dal powder to the curry and cook for a while.
5. This vegetable curry is good combination with Rasam Sadam.

Mushroom And Capsicum Curry

Mushroom And Capsicum Curry 

Ingredients

• 2 medium size capsicum,
• 100gm mushroom,
• 3 medium size tomotoes,
• 1 tsp redchillipowder,1/4 tsp turmeric powder,
• 1tsp coriander powder,
• 1/2 tsp garam masala powder,
• 1 tsp gingergarlic paste,
• 1 big onion,2 tsp oil.

Procedure

1. First chop onions, tomatoes, capsicum .cut mushroomsin to medium size pieces(not too small).
2. heat oil in a pan, add onions to it.fry the onions till they are golden brown.
3. to this add gingergarlic paste and tormeric powder.
4. fry it for a minute and add redchilli powder.
5. fry it for a minute(take care that redchilli powder do not burn).
6. now add capsicum and allow it to fry for 3 mins and add tomatoes.
7. allow them to cook gor 5 min.now add a little water if required and add salt,corriander powder and garam masala powder.
8. mix ii and add mushrooms to it.
9. cook it till capsicum and mushrooms become soft and tender.
10. finally decorate it with corriander leaves.
11. it will be great if you serve it with rice.

Dondakaya Chanagapappu

Dondakaya Chanagapappu 

Ingredients

• DONDAKAYA(TINDURA) 1LB.
• CHANA DAL 1/2 CUP
• ONIONS 2
• HOT PEPPERS 1.
• TALIMPU: URAD DAL 1 TSP.
• MUSTARD SEEDS 1/2 TSP.
• CUMIN 1/2 TSP.
• CURRY LEAVES.
• OIL FOR TALIMPU 1 TSP.
• RED CHILLI POWDER AS DESIRES
• SALT AS DESIRED.
• PASUPU 1/4 TSP.

Procedure

1. SOAK THE CHANA DAL IN WATER FOR 1 HR.
2. WASH AND CUT DONDAKAYALU IN TO ROUND CIRCLES.
3. CUT ONIONS AND HOT PEPPERS AND SET ASIDE.
4. FRY PAN ON THE STOVE AND ADD OIL TO IT. THEN ADD URAD DAL, CUMIN AND MUSTARD SEEDS AND CURRY LEAVES.
5. ADD ONINS AND HOT PEPPERS TO IT.
6. FRY FOR A MINUTE AND ADD DONDAKAYA PIECES TO IT AND COOK FOR 2 MINUTES.
7. TO THAT ADD SOAKED CHANA DAL TO IT AND CCOK TILL THE DONDAKAYA IS TENDER AND CHANA DAL IS COOKED. ADD TURMARIC POWDER SALT AND CHILLI POWDER. AND LET IT COOK FOR ANOTHER 2 MINUTES.
8. TURN THE STOVE OFF AND SERVE. IT GOES WITH RICE OR CHAPATI.
9. SAME WAY GREEN BEENS ALSO CAN BE PREPARED.

Nune Vankaya

Nune Vankaya 

Ingredients

• 12 Brinjal
• 1 Onion
• 4 Chillies
• 3 Lavangalu
• 2 Dalchina chekka
• 2 Elachi
• 1 marati Mogga
• 1/2 cup Tomato Puree
• 1/2 sp Turmeric Powder
• 2 tbsp Chilli Powder
• 1 tsp Garlic/Ginger paste
• 2 tbsp Til seeds
• 2 tbsp Coconut
• 1 tsp Dhaniya Powder
• 1/4 cupTamrind Juice
• Salt To taste
• Oil accordingly

Procedure

1. Cut Brinjals like flower and micorwave it for 6 to 7 min (Or) Add grinded masala into the cut brinjals and fry it in oil
2. Grind all Masala.
3. In pan put oil fry Onion,Chillies until onion turns to Golden Brown color.
4. Add masala and fry it for 5 min, Add Tomato puree ,Tamarind Juice to the content.
5. Then add microwaved brinjals to the content and fry it 5 min and then pour 2 cups water and boil it for 10 min in sim until oil comes on top .
6. Add coriander leaves to the curry and enjoy mouth watering Nune vankaya with hot rice with Sambar combination.

Tomato Dal

Tomato Dal 

Ingredients

• 3 tomatoes, cut into big pieces
• 1 cup split gram (tuwar dal)
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp turmeric
• 3 green chilies
• 2 red chilies
• 2 tbsp oil
• Salt to taste
• 1 tsp red chili powder
• 1 sprig curry leaves

Procedure

1. Wash the split gram well and add 3 cups of water.
2. To this, add chopped tomatoes, green chilies, turmeric, salt, chili powder and pressure cook for 30 minutes.
3. When the split gram gets cooked, remove from heat and transfer to a serving dish.
4. Heat oil in a pan, fry the mustard seeds, cumin seeds, curry leaves, red chilies and add to the dahl when it splutters.
5. Serve with rice or chapathis.
6. Spinach dal can also be prepared by the same procedure by keeping spinach instead of tomatoes.

Gujarati Dal

Gujarati Dal

Ingredients

• 2 cups toor dal (split gram lentils)
• 1 cup yam (suran), chopped
• 2 tbsps peanuts
• 8 pieces cocum, soaked
• 1 tomato, chopped
• 50 gms jaggery
• Juice of 1/2 lemon
• 1 piece ginger, diced
• 4 green chilies, slit
• 1/2 tsp chili powder
• 1/2 tsp. turmeric powder
• For the tempering:
• 1/4 tsp. mustard seeds
• 1/4 tsp. cumin seeds (jeera)
• 1/4 tsp. fenugreek leaves (methi)
• 10 to 12 curry leaves
• 2 cloves
• 2 sticks cinnamon
• 1 bay leaf
• 2 small round red chilies
• 1/2 tsp. asafoetida (hing)
• 2 tbsps ghee
• 1 tbsp. oil
• Salt ot taste
• 4 tbsps chopped coriander for garnishing

Procedure

1. Wash and pressure-cook the dal in 4 cups of water. In another vessel, pressure-cook the yam and peanuts.
2. When the dal is cooked, cool slightly and blend till it is smooth.
3. Prepare the tempering by heating the ghee and oil and adding the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bay leaf, red chillies and asafoetida.
4. Add 3 cups of water, the cocum, tomato, jaggery, lemon juice, ginger, green chilli, chilli powder and turmeric powder and simmer for 10 minutes.
5. Add the dal, yam pieces, peanuts, kharekh and salt and simmer for 10 to 15 minutes.
6. Serve hot garnished with coriander.

Lime Dal

Lime Dal 

Ingredients

• 1 cup redgram dal or greengram dal
• 2 tsp lime juice
• 3 green chilies
• salt to taste
• coriander leaves
• Seasoning
• 2 tsp oil or ghee
• ½ tsp cumin seeds
• 1 endu mirchi (red chili)
• a pinch of asafetida

Procedure

1. Wash and Pressure-cook dal with green chilies and mash it.
2. Heat oil in a thick bottomed pan and add the seasoning ingredients.
3. When mustard seeds stop spluttering, put the mashed Dal.
4. Add water to the required consistency and bring it to a boil.
5. Remove from the heat.Then add lime juice.Put coriander leaves. Serve with rice and ghee.

Chintha chiguru pappu

Chintha chiguru pappu

Ingredients

• 1 cup of grated chinta chiguru
• 2 cups lentils
• 6 green chilies (slit)
• salt to taste
• coriander leaves and curry leaves
• Seasoning.
• 1 tsp oil
• 1 tsp cummin seeds
• 6 garlic pods
• 2 red chilis (Halved)
• a pinch of asafetida
• A pinch turmeric powder
• coriander leaves and curry leaves

Procedure

1. Wash and cook lentils with green chilis.Set aside.
2. Heat oil in pan put all the ingredients of seasoning and fry 2-3 mins.
3. Then add chintha chiguru and fry 3 mins.
4. Add the cooked lentils and turmeric powder and salt,allow it to Cook for 10 minutes on a low flame.
5. Garnish with chopped coriander leaves and curry leaves. and serve hot with rice and ghee or chapati.

Coconut Dal

Coconut Dal

Ingredients

• 1/2 cup Moong dal 1/2 cup
• 1 cup Graed Fresh Coconut
• 2 Red chilis (Halved)
• A pnich Turmeric powder 1/2 tsp
• Curry leaves
• Mustard seeds.
• 1 tsp urad dal
• Apinch of hing

Procedure

1. Roast the Moongdal without any oil till it is pink in colour.
2. Then cook the dal till it becomes soft.
3. Meanwhile grind the coconut, red chilly powder turmeric powder together.
4. Add Ground Mixture to cooked daladd salt mix well and keep aside.
5. Heat oil in a pan then add mustard seeds. Once it starts spulttering add the 2 red chillies curry leaves hing to it and then the dal mixture.
6. Let the dal become little hot but do not boil it. Serve it with Hot Rice and Papad.

Arati Puvvu Pappu

Arati Puvvu Pappu 

Ingredients

• 1 cup yellow lentil
• 1 cup finely chopped banana flower
• 1 tbsp thick tamarind extract
• a pinch of turmeric
• 3 green chilies
• salt to taste
• Seasoning
• 1 tbsp oil
• 1 tsp mustard seeds
• a pinch of asafetida

Procedure

1. Pressure cook yellow lentils till soft.
2. Prepare the banana flower the previous night,heat1/2 Cup of water in a pan and cook the chopped banana flower.
3. Heat oil in a pan add broken red chilies muster seeds curry leaves and asafoetida and fry them for 2 mins.
4. Add cooked and mashed lentils, stir well then add cooked banana flower and mix well.
5. Add salt,tamarind extract and turmeric powder. Cook till soft. Serve hot with rice

Dosakai Poppu

Dosakai Poppu 

Ingredients

• TOOR DAL -- 2 CUPS
• DOSAKAI -- MEDIUM SIZE 2
• FOR POPU
• URAD DAL - 1/2 SPOON
• MUSTARD SEEDS - 1/2 SPOON
• JEERA - 1/2 SPOON
• HING, 2 0R 3 RED CHILLIES,
• RED CHILLIES - 2 0R 3

Procedure

1. PEEL DOSAKAI, MAKE INTO PIECES.
2. PUT PIECES OF DOSAKAI, TOOR DAL IN COOKER BOIL IT FOR 3 OR 4 WHISTLES.
3. ADD GREEN CHILLIES, SALT AND ADD POPU.
4. ADD FINELY CHOPPED CORAINDER LEAVES ON TOP WHEN DONE.
5. SERVE HOT WITH RICE.

Aloo Gobhi Methi Ka Tuk

Aloo Gobhi Methi Ka Tuk 

Ingredients

• 4 (500 g) large potatoes with skin
• 200 g fenugreek
• Salt to taste
• 5 tbs (75 ml) oil
• 2 g mustard seeds
• 24 curry leaves
• 20 g ginger paste, strained
• 10 g garlic paste, strained
• 800 g cauliflower, cut into medium size flowerettes
• 1 tsp (9 g) yellow chilli powder
• 1 tsp (9 g) amchur powder
• 1/2 tsp (2 g) cummin powder
• 1/2 tsp (1.5 g) fresh black pepper powder, coarsely ground
• A generous pinch of kasuri methi
• For the garnishing: 30 g fresh pomegranate seeds.

Procedure

1. QUARTER the potatoes and then halve each quarter lengthwise.
2. Blanch in salted boiling water until al dente (almost cooked, but not soft and squishy).
3. Drain and keep aside. Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness.
4. Wash in running water, drain and keep aside.
5. Heat oil in a kadai or wok and season with mustard seeds.
6. When they crackle, add curry leaves.
7. Stir for some time. Add the ginger paste and garlic paste.
8. Stir-fry until the moisture evaporates.
9. Then add fenugreek and stir for a few seconds. Add cauliflower, yellow chilli powder and salt. Stir well. Lower the heat. Cover and cook (for about six minutes) until al dente.
10. Uncover and increase to medium heat.
11. Add potatoes and stir-fry for five minutes. Sprinkle amchur powder, cummin powder, pepper powder and kasuri methi.
12. Stir well. Check the seasoning and remove from heat.
13. To serve:Remove to a serving dish, garnish with pomegranate and serve with tandoori  paratha, bidari paratha or puri.

Aloo Mutter

Aloo Mutter 

Ingredients

• 1 cup green peas
• 2 medium size potatoes
• 2 medium size tomatoes
• 1 Pod Garlic (about 15-20 Pieces)
• 1/2 cup Green Coriander leaves
• 2 Green chilies
• 1 small onion
• Salt to taste
• Pinch of Turmeric

Procedure

1. Grind Garlic, Coriander, tomatoes, green Chillies, onion, salt, turmeric.
2. Heat oil in cooker.
3. Add ground Masala and roast till oil separates.
4. Add potatoes pieces, and green peas and mix properly.
5. Add water and pressure cook.
6. Serve with chappaties.

Alu Gobi Curry

Alu Gobi Curry 

Ingredients

• 1/4 kg potatoes,cut into1cm dice
• 1/4 kg gobhi(cauliflower),cut into
• small florets
• 2 onions,finely chopped
• 2 tsp ginger-garlic paste
• 1 tsp red chilli powder
• 2 tsp dhaniya(coriander seeds)powder
• 1/4 tsp turmeric powder
• 3 dried red chillies
• 2 tsp jeera(cumin seeds)roasted
• 1/2 tsp garam masala powder
• 1 cup coconut milk
• 1/4 kg potatoes,cut into1cm dice
• 1/4 kg gobhi(cauliflower),cut into
• small florets
• salt to taste
• a few coriander leaves,chopped

Procedure

1. Heat oil in a pan.Add the onions and cook,stirring occasionally,until they are golden brown.
2. Stir in the ginger-garlic paste,and cook for 2 minutes. Add red chilli powder,dhaniya powder,turmeric powder chillies and jeera.
3. Cool slightly,then process until smooth in a blender.
4. Return the pan and Pour in 450 ml water and coconut milk.
5. Bring to the boil and cook for 3-5 minutes add the potatoes.
6. Simmer for 8-10 minutes.
7. Add the cauliflower and salt,cover and simmer for 8-10 minutes,or until the vegetables are tender. Mix garam masala powder and sprinkle coriander leaves.

Tikha Baigan Masala

Tikha Baigan Masala 

Ingredients:

1. 1/2 kg brinjal (small size)
2. 3-4 onions (cut in big pieces)
3. 2 tbsp of grated coconut (dried)
4. 1 whole garlic
5. ginger
6. 2 tbsp chilli powder
7. 1 tsp turmeric powder
8. salt to taste
9. small lump of tamrind
10. 1 tbsp garam masala powder
11. 1 tsp jeera

Method:

1. Take all the ingredients grind it at once in mixer, do not add water.
2. Add 2 tbsp of oil in pan and heat it, put the mixture in the pan.
3. Fry the mixture properly. Take of the pan from stove and let it cool.
4. Take the brinjal slit it in 4, fill the mixture in the brinjal.
5. Pour 2 - 3 tbsp of oil in kadai, heat it and then put the stuffed brinjal, cook it.
6. Add little water to the brinjal. Put small piece of jaggery to taste if required.
7. Let it cook for 15-20 minutes.
8. Your tikha brinjal masala is read

Brocoli Daal

Brocoli Daal 

Ingredients

• chana dal
• brocoli
• tamarindpaste
• mustard
• jeera
• curryleaves
• oil
• red pepper
• salt

Procedure

1. chop brocoli into small pieces ,cook chanadal with brocoli add tamarind paste.
2. Let it cook for 5 minutes.put oil in a kadai.
3. add mustard,jeera ,red pepper,curry leaves fry them for 2 minutes add then add salt and the dal .
4. brocoli dal is ready ,serve hot.

Vegetable Korma

Vegetable Korma

Ingredients

• 100g paneer
• 400g boiled carrots, beans, potatoes & peas
• 100g oil
• 10g coriander leaves
• 100g cream
• 5g garam masala
• 10g ginger-garlic
• 200g milk
• 2 onions
• 5g chili powder
• Salt to taste
• 3 tomatoes
• 3g turmeric

Procedure

1. Heat oil in a wide pan, fry the paneer pieces and keep aside.
2. Fry the onions and ginger-garlic paste until golden color.
3. Now add turmeric, chopped tomatoes, chili powder, cilantro, garam masala, salt and fry for 5 minutes.
4. Then add chopped potatoes, carrots, beans, peas, fried paneer pieces, milk, cream and cook for 5-6 minutes or until done.
5. Serve hot with naans or plain rice.

DRUMSTICK MASALA CURRY

DRUMSTICK MASALA CURRY 

Ingredients

• Drumsticks - 4
• Tomatoes - 3
• Coriander leaves - 1/4 bunch
• Green chilli's - 2
• For Masala Paste
• Onion - 1 big
• Ginger paste - 1 spoon
• Garlic paste - 1 spoon
• Dhanya - 1 spoon
• Jeera - 1 spoon
• Mustard seeps - 1/2 spoon
• Red Chilli's - 2
• Lavangalu - 3
• elachi - 1
• cinomon(Dalchini) - 2 sticks
• Turmeric - 1/2 spoon
• Oil - 2 tb spoons
• Salt to taste.

Procedure

1. Cut the Drumsticks and Tomattoes and keep it a side.
2. For masala paste take Dhanya,Jeera, Red chillis, Lavanga, Elachi, Cinomon, Onion, Ginger & Garlic, turmeric and Grind well and keep it a side.
3. Take a fry pan pour oil and after it heats, put mustard seeds in it wait till they split.
4. Then put the Masala paste in the pan and fry for 10 munite.
5. Add Tomattoes , Drumsticks ,Green chilli's to the Gravy and cook for 15 minutes.
6. Lastly decorate with coriender leaves and serve hot with rice or roti.

Chole

Chole

 

Ingredients

• 1 teacup kabuli channas
• 2 chopped onions
• 2 potatoes
• 2 tomatoes
• 2 tablespoons dhana-jira powder
• 2 tablespoons chilli powder
• 1 tablespoon amchur power
• 1 tablespoon garam masala
• ½ teaspoon soda bi-carb
• ½ teaspoon black pepper powder
• 3 tablespoons ghee
• salt to taste
• Slices of tomatoes and ginger,
• chopped coriander and a few whole green chillies for decoration.

Procedure

1. Soak the channas for at least 6 hours
2. Add ½ teaspoon of soda bi-carb and cook in a pressure cooker
3. Cut the potatoes and tomatoes into big pieces
4. Heat the ghee in a vessel and fry the potatoes until soft
5. Remove the potatoes.
6. In the same ghee add the onions and cook for a little time.
7. Add the dhana-jira and chilli powder and fry again.
8. Add the boiled channas and salt.
9. After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes.
10. Add the potatoes and tomatoes and cook for 2 minutes.
11. Decorate with coriander, chillies and slices of tomatoes and ginger.

Cauliflower Curry

Cauliflower Curry

 

Ingredients

• Cauliflower - 3 cups (in flowerets) Peeled
• cubed potatoes - 2 cups
• Oil - 4 tablespoons
• Coriander leaves - 1 tablespoon
• Rasam powder - 2 teaspoon
• Cummin seeds - 1 teaspoon
• Salt - 1 teaspoon
• Sugar - 1 teaspoon
• Turmeric powder- 1/4 teaspoon
• Hing powder - 1/4 teaspoon
• Onion - 2
• Green chillies - 2
• Capsicum - 1
• Ginger - 1 cm p73

Procedure

1. Chop all vegetables.
2. Heat three tablespoons oil in a kadai, add the cummin seeds and hing powder.
3. When the cummin seeds splutter add the onions, capsicum, green chillies and ginger into the hot oil and fry till the onion turns golden.
4. Add tomatoes and fry till it becomes mushy.
5. Add cauliflower, potatoes and turmeric powder, fry a bit, add salt, sugar and quarter cup of water.
6. Cover and cook till the vegetables are cooked and the curry is dry.
7. Add the rasam powder, coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma.
8. Remove and serve piping hot with rotis or
9. rice. (Plain potato curry can also be made the same way).

Bhindi Gojju

Bhindi Gojju 

Ingredients

• 1 lb bhendi (okra), cut into thin rounds.
• 3 cups of buttermilk(or diluted yoghurt)
• 1 tsp mustard seeds
• A small piece of ginger, crushed finely(optional)
• 3-4 green chillies chopped finely
• 1 sprig curry leaves
• A pinch of hing
• Salt to taste.

Procedure

1. Apply salt to the bhendi and deep fry in hot oil till dark brown and set aside.
2. Heat 2 tsp oil and add the mustard seeds, ginger, green chilles, curry leaves and the hing.
3. Fry till the mustard starts crackling.
4. Add the fried bhendi and stir for 2 minutes.
5. Take it from the fire.
6. Add the buttermilk and salt to taste(remember that the okra is already salted).Mix well.
7. Add some water if the gojju is too thick.
8. Eat with plain rice and dal.

Aloo Dum

Aloo Dum 

Ingredients

• 10 small potatoes
• 3 medium sized onions
• 2-3 tbsp shredded coconut
• A small piece of ginger
• 4-5 green chilles
• 2-3 cardammom pods
• 1/2 cup yoghurt
• 1 tsp garam masala powder
• 1 tbsp poppy seeds
• 2 1/2 tsp dhania(coriander) powder
• 1/2 tsp cumin powder
• 1 tsp red chilli powder
• 1 tablespoon chopped coriander leaves
• Salt to taste
• Oil for deep frying the potatoes
• 2 tbsp cooking oil/ghee(clarified butter).

Procedure

1. Boil the potatoes. Peel them and prick the potatoes with a fork.
2. Fry the potatoes in hot oil till they turn slightly brown.
3. Drain and set aside.
4. Heat oil in a shallow pan and fry the onions to light brown.
5. Grind the coconut, poppy seeds, cardamon, ginger and green chillies to a paste.
6. Add the paste to the onions. Fry till the oil seperates.
7. Add chilli powder,cumin powder and dhania powder and stir for 5 mins.
8. Add the yoghurt , salt and the fried potatoes.
9. Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes.
10. Now add the garam masala powder and mix well.
11. Garnish with the chopped coriander leaves.
12. Eat with chapathi/nan.

Pineapple Gojju

Pineapple Gojju 

Ingredients:

1. 1 canned (small) crushed pineapple
2. 1 table sp sesame seeds
3. 1 table sp urad dhal
4. 1 table sp channa dhal
5. 3 red chillies
6. 2 green chillies
7. 1 tsp chick peas
8. 1/4 tsp asafoetida (hing)
9. 1/2 tsp tamarind paste
10. a small piece of jagerry OR 1 table sp brown sugar
11. 1/2 cup grated coconut
12. Salt to taste
13. 1/4 tsp turmeric powder
14. 4-5 table sp's Oil for frying
15. 1 tsp mustard seeds

Method:

1. Dry fry sesame seeds, urad dhal, channa dhal, red chillies and asafoetida till they all turn roast(frying time 5-6 mins)
2. Grind the fried ingredients with green chillies, chick peas, tamarind paste, jaggery (or brown sugar) and grated coconut to a smooth paste(add little water while grinding).
3. In the meantime, keep oil in a kadai and let it heat for a minute.
4. Then put mustard seeds and turmeric powder and allow mustard seeds to pop.
5. Then put the canned crushed pineapple to it and fry the pineapple for about 15 mins approximately.
6. Later on, add the ground paste to the fried pineapple and fry further 10 mins.
7. Add salt according to taste
8. Remove kadai from the heat.
9. This goes well as a side dish with chapatis or rice & rasam and can be eaten hot or cold.

Bhaingan Bhartha

Bhaingan Bhartha

 

Ingredients

• 1 large eggplant
• 1 medium o nion, finely chopped
• 1/2 cup chopped coriander leaves
• 2 tomatoes, chopped finely
• 4 green chillies, chopped finely
• 1 cup cooked green peas
• 1 1/2 tsp dhania-jeera ( cumin -corainder) powder
• 1 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp amchoor(mango powder)
• Salt to taste
• 1 tsp sugar
• 3 tbsp cooking oil.

Procedure

1. Rub 1/2 tsp oil on the eggplant and bake in an oven till the skin shrinks and liquid starts oozing out of the vegetable.
2. This will take around 30-45 minutes at 400 deg F.
3. Take it out of the oven and peel it.
4. Mash the baigan and add the salt to it.
5. Heat the remaining oil and add the chopped onion.
6. Fry till the onions turns translucent.
7. Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous.
8. Now add all the spices and the sugar and fry for a minute.
9. Add the baigan and mix well.
10. Now add the peas and fry for a couple of minutes.
11. Add the chopped coriander leaves and some water to get a thick consistency.
12. Mix well.Heat through.
13. Serve when hot with plain rice/paratha.

Cabbage Kofta Curry

Cabbage Kofta Curry

 

Ingredients:

For Koftas

1. 1/2 medium size Cabbage Shredded
2. 2 tbsp Besan or all Purpose flour
3. Oil for frying

For Gravy

1. 1 medium sized onion
2. a Piece of ginger
3. 1 Cardamon
4. 1 cinanamon stick small
5. 1 clove
6. 1 spoon jeera
7. 1 spoon dania
8. 2 medium sizes Tomatoes

Method:

1. Take the shredded Cabbage in a bowl, add flour & make small round
2. balls with the same.
3. Deep fry the balls in the hot oil & keep aside
4. In a seperate pan heat 1 tsp of oil & add bay leaves & the paste, salt
5. according to taste & little bit of sugar.
6. Let the paste cook till the oil seperates.
7. Can add little water if the paste is too thick.
8. Switch off the flame add the Kofta's & Cover till Serving.
9. Before serving garnish with fresh coriader leaves.

Palak Paneer

Palak Paneer

 

Ingredients:

1. Spinach - 500 gms
2. Onions - 5 medium sized
3. Garlic - 2-3 flakes
4. Cooking oil - 6-7 tbsps
5. Cummin seeds - 1 tbsp
6. Paneer - 150-200 gms
7. Salt to taste
8. Garam Masala, Geera Powder, Chilli Powder

Method:

1. Cook the spinach in water.
2. Drain the water and then make puree of the spinach leaves.
3. Cut 4 of the onions finely and saute them till transparent.
4. Grind the other onion and the garlic flakes to a fine paste.
5. Add this paste to the sauted onions. Also add the puree and the spice powders.
6. Add some water if necessary.
7. Let boil for a minute or two.
8. Cut the paneer to cubes of desired size (preferably not too small). Fry
9. this in oil till golden brown,
10. Add this paneer to the prepared palak.
11. Serve hot with rice or rotis

Mix Veg Curry

Mix Veg Curry

 

Ingredients:

1. 1 cup mixed vegetables sliced, boiled
2. (use carrot, cauliflower, beans, peas, potato, etc.)
3. 1 tomato sliced
4. 1/2 coconut grated
5. 1/2 tsp. ginger grated
6. 1/2 tsp. garlic crushed
7. 3 green chillies
8. 1 tbsp. sesame seeds
9. 1/2 tsp. each cumin, mustard seeds
10. 1/2 tsp. red chilli powder
11. salt to taste
12. 1 tsp.lemon juice
13. 2 cloves
14. 1" piece cinnamon
15. 2 tbsp. butter

Method:

1. Drain the boiled vegetables, keep stock aside.
2. Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in mixie.
3. Heat butter, add seeds, allow to splutter.
4. Add ginger, garlic and paste.
5. Stir fry for 3-4 minutes.
6. Add vegetables except tomatoes.
7. Add 1/2 cup stock. Cover, simmer for 5 minutes.
8. Add salt, chilli powder,tomatoes and cook till gravy is thick.
9. Serve hot with parathas or chappatis.

Making time: 20 minutes.Makes: 2 servings

Channa Bhatura

Channa Bhatura

 

Ingredients for  Channa:

1. 1 cup kabuli channa soaked overnight
2. 1 large tomato
3. 2 large onions
4. 1 1/2 tbsp. chopped coriander
5. 1 tsp. ginger grated
6. 1 tsp. garlic crushed
7. 1 lemon (juice extracted)
8. 2 tbsp. oil, 1 tbsp. ghee
9. 1 tsp. tea leaves (tied into a pouch in a
10. small piece of clean muslin cloth)
11. 4 green chillies slit
12. 2 bay leaves
13. 1 tsp. sugar
14. 1 tsp. cumin seeds
15. Dry masalas
16. 1 tsp. red chilli powder
17. 1/2 tsp. each cinnamon - clove powder,
18. turmeric powder
19. 1/4 tsp. each garam masala, pepper
20. powder
21. salt to taste

Ingredients for Bhatura:

1. 2 cups plain flour (maida) 2 tbsp. curds
2. 2 tbsp. butter or oil
3. 1/2 tsp. soda bicarb
4. salt to taste
5. Milk to knead dough
6. oil to deep fry

Method  for Bhatura:

1. Sieve together flour, salt and soda.
2. Add and mix in curds and oil.
3. Add enough milk to knead into a soft pliable dough.
4. Cover with a wet cloth.
5. Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again.
6. Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round. Fry in hot oil.
7. Turning only once. Till very light golden in colour. Repeat for all. Serve hot with hot channa and
8. slices of onions and lemon.

Method for Channa:

1. Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves.
2. Pressure cook till done. (approx. 6-7 whistles).
3. Cool about 5 tbsp. channa for grinding.
4. In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander. Keep aside.
5. Chop remaining tomatoes and onions fine.
6. Heat oil in a large skillet.
7. Add cumin seeds to splutter.
8. Add ginger-garlic and fry for a minute.
9. Add chopped tomatoes, onion and fry till tender.
10. Add channa-paste, fry further 3-4 minutes.
11. Add all dry masala except cinnamon-clove powder.
12. Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa.
13. Stir and bring to boil.
14. Simmer for 7-8 minutes till gravy thickens.
15. Take in serving dish.
16. Heat ghee in a small sauce pan.
17. Add the chillies and cinnamon-clove powder.
18. Add chopped coriander and pour hot over the channa.
19. Squeeze lemon over channa.
20. Stir in seasoning gently.

Making time :- 30 mins (excluding pressure cooking)Serves - 5

Sarson ka saag

Sarson ka saag

 

Ingredients

1. 1 bunch sarson greens
2. 1 bunch spinach
3. 1 onion grated
4. 1/2 tsp. each ginger & garlic grated
5. 3 green chillies
6. 1 tbsp. grated cheese o r paneer (optional)
7. 1/2 lemon juice
8. salt to taste
9. 2 tbsp. ghee
10. 1 tbsp. oil
11. 1/2 tsp. garam masala
12. 1 tbsp. maize flour

Method

1. Chop both greens, wash, drain.
2. Heat oil in the pressure cooker direct.
3. Add both greens, green chillies, stir.
4. Add ginger, garlic, stir.
5. Add few pinches salt, 1 cup water.
6. Pressure cook till done. (2 whistles).
7. Mash well.
8. Heat ghee in a pan, add onion, saute till brown,
9. Add all other ingredients, except cheese.
10. Stir well and cook till oil separates.
11. Garnish with cheese.
12. Serve hot with makki ki roti, or paratha.

 Making time: 25 minutes (excluding pressure cooking time)Makes: 3-4 servingsShelflife: Best fresh

Malai Kofta

Malai Kofta

 

Ingredients:

Gravy:

1. 125 gms. cream
2. 75 gms. khoya or paneer
3. 150 ml. milk
4. 50 gms. cashewnuts
5. 3 tsp. white pepper powder.
6. 2 1/2 tsp. sugar
7. 2 tsp. grated ginger
8. 1/4 tsp. nutmeg powder
9. 1/2 tsp. turmeric powder
10. 1 tsp. garlic crushed
11. 1" cinnamon
12. 6 cloves
13. 6 cardamoms
14. salt to taste
15. 3 tbsp. ghee

Kofta:

1. 50 gms. khoya
2. 50 gms. paneer
3. 5 medium potatoes
4. 20 gms. cashewnuts
5. 20 gms. raisins
6. 4-5 green chillies chopped fine
7. 1/2 tsp. ginger grated
8. 1 tsp. coriander chopped
9. 1/2 tsp. cumin seeds
10. salt to taste

Garnish:

1. 1 tbsp. grated cheese or paneer
2. 1 tbsp. chopped coriander
3. Method:
4. Koftas
5. Boil the potatoes, peel and smash them.
6. Mix together all the ingredients except raisins and cashews.
7. Take a ping-pong ball sized dough in hand.
8. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
9. Repeat for remaining dough. Keep aside.

Gravy:

1. Roast the cinnamon, cardamom, nutmeg and cloves together.
2. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
3. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
4. Add paste and fry further for 5-7 minutes stirring well.
5. Add 2 cups water and simmer on low for 15 minutes.
6. Warm the koftas either in the oven or on the tava.
7. Optional: You can deep fry the koftas also.
8. To serve place warm koftas in a casserole.
9. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
10. Garnish with grated cheese and chopped coriander.
11. Serve hot with naan or parathas.

Making time: 45 minutes.Makes: 10 koftas with gravy.Shelf life: Best fresh.