Thengai Burfi (coconut Burfi)

For  25 pieces

Ingredients:
Coconut grated 1
Sugar 3 cups
Ghee 1 cup
Cardamom powder 1 tsp
Cashew nut 1 cup

Method:
Soak Cashew nut in hot water for 10 minutes and grind it to a paste.
Grate coconut and make a paste of it.
Keep a plate greased with a teaspoon of ghee ready and keep aside.
Add the cashew nut paste, coconut paste with sugar, ghee in a heavy bottomed vessel and mix well.
Keep stirring, add green cardamom ones it starts boiling.
Keep stirring till the semisolid paste leaves the sides.
Put the semisolid paste  to the greased plate and level it with a bottom of a greased stainless cup.
Keep aside for 10 minutes and cut into the required shape of burfi. Either into squares or diamonds.
Note: The ratio of coconut to the sugar is 1:1. For 3 cups of coconut it is 3 cups of sugar and 1 cup ghee.

Rava Ladoo (Semolina Balls)

For 25 Ladoos

Ingredients:
Semolina 2 cups
Sugar 3 cups
Ghee 1/2 cup
Green cardamom powder 1 tsp
Cahsew nut few

Method:
Dry roast the semolina till it is light  brown.
Powder the sugar very well and sieve it.
Grind the semolina dry and sieve it through a sieve.
Sieve the semolina and sugar together so that it mix well.
Add the ground green cardamom powder and mix well.
Break the cashew nut into very small pieces and roast it in little ghee and mix it to the mixture.
Warm the ghee and add it hot to the mixture and mix well and make ladoos of it immediately.
If not able to make ladoos with this ghee add more hot ghee to it and make ladoos.

Note:Rava ladoos are made with very less quantity of ghee, so that it breaks immediately when it reaches the mouth.
For making ladoos the ghee has to be hot, or else making ladoos is a problem.

Jat pat Alloo

Serves 4:

Ingredients:
 boiled Potatoes medium 4
Onion 1
Tomato 1
ginger garlic paste 2 tsp
Curd 1/2 cup
Tomato puree 2 tbsp
Tuermeric powder 1 tsp
garam masala 1 tsp
chilli powder 1 tsp
Kasoori methi 1 tsp
cumin seeds 1 tsp
Asafoetida 1 pinch (optional)
oil
salt to taste

Method:
Take  a frying pan. Add 2 tbsp of oil to it. Add cumin seeds, asafoetida and allow it to splatter.
Add sliced onions to it  and saute till brown.
Add ginger garlic paste and saute till light brown.
Add tomatoes to it and cook till tender.
Add tomato puree and curd to it and cook for 2 mintues.
Add Kasoori methi,turmericpowder, chilli powder, garam masala and cook for 2 minutes.
Add the cubed potatoes to it and mix well. Cook for 5 minutes.
Garnish with coriander and serve hot with Rotis.

Green Apple Pickle

Ingredients:

Green Apples 3
Oil  6-8 tbsp
Red chilli powder 3 tbsp
Turmeric powder 2 tbsp
Fenugreek seeds 1tsp
Asafoetida 1 tsp
Salt 3 tbsp
Mustard seeds 1- 1 1/2 tsp

Method:
Cut the green apples in very small dices.Remove the seeds. Add salt to it.
Fry the fenugreek seeds and Asafoetida . Grind it into powder.
Take a pan. Add oil. Add mustard seeds and allow it to splatter. Add chilli powder and turmeric powder to it. Switch off the gas. Add the fenugreek, Asafoetida powder to it and mix well.
Add this mixture to the salted apple dices and mix well.
Store in a dry container and store in fridge.

Note: Look for green apples which are not very sweet.
Instead of normal chilli powder, kashmiri deggi mirch powder can be also used. If using Kashmiri deggi mirch reduce the quantity of chillipowder used. Kashmiri deggi mirch gives a better colour and very good taste.
Add oil liberally when storing for a long time.
Always store in fridge.

Paal Poli (Milk Poli)

Ingredients:
Semolina 1 cup
Milk or condensed milk 350 ml
Sugar 4tbsp
Dry fruits mix( Pista,Almonds) 1/2 cup
Saffron
Oil
Salt a pinch

Method
Make a dough with mixing Semolina, salt, 1tsp oil with water. Consistency similiar to Roti dough. Keep aside for 15 minutes.  Put in a grinder and grind it into a  softdough,  if using coarse semolina granules.
Roll into big, thin pooris and fold into semicircles, by sealing the ends with pressing the corners with fingers.
Fry it in oil and keep aside.
Bring the milk or condensed milk to boiling. Add Saffron and sugar . Add the powdered Dry fuits to it.  Remove from flame.
Soak the poli in milk and arrange in a plate. Add the leftover milk on the top.
Tastes better when soaked atleast for 2 hours. Can be served cold.
Tip: Instead of using Semolina, All purpose flour (Maida) can be used.

Seven Cup cake

Ingredients:
Gram Flour 1cup
grated Coconut 1cup
Ghee 1 cup
Milk 1 cup
Sugar 3 cup
Green cardamom powder 1 tsp

Method:
Take a teaspoon of ghee and grease the plate and keep aside.
Take a thick pan. Put all the ingredients together and heat it.
Keep stirring till the mixture separates from the bottom of the pan.
Put this mixture in the greased plate and level it.
After 5 minutes, cut into the desired shapes (Square or diamonds) with a greased Knife.

Paneer Do Pyaza

Ingredients:

Paneer 150g
Onions 2
Tomato 1
Green chilli 1-2 cut lengthways
Ginger 1 inch cut into match sticks
Crushed coriander seeds 1 tbsp
Salt 1/2 tsp
Garam masala 1/2 tsp
Red chilli powder 1/2 tsp
Turmeric powder 1/2 tsp

For the gravy:
Onions 3
Ginger 1 inch
Curd 1/2 cup
Zimt 2 sticks
Tomato puree 2 tbsp
Turmeric powder 1/2 tsp
Redhchilli powder 1/2 tsp
Coriander powder powder 1/2 tsp
Garam masala 1/2 tsp
crushed seeds of black cardamoms 2

Coriander leaves for garnishing

Method:
Cut tomatoes into cubes and slice the onions. Cut the Paneer or tofu in finger shaped pieces.
Take  a Pan. Add 2 tbsp of oil. Add sliced onions and fry for 2-3 minutes.
Add the tomatoes, chilli and  ginger to it and saute for 2 minutes.
Add the crushed coriander seeds and cook for  a minute.
Add the haldi, redchilli powder and garam masala and cook well.
Add paneer to it and cook for 2-3 minutes.Keep aside.

For the gravy.
Make a onion ginger paste.
Take a pan . Add 2 tbsp of oil and add the zimt sticks and saute for a minute.
Add the onion paste to it.Saute till the raw onion smell goes off.
Add the turmeric powder, garam masala, chilli powder and coriander powder to it and saute for a minute.
Add the tomato puree and mix well.
Beat 1/2 cup curd and add to the mixture. Cook for few minutes.
Add a cup of water to bring to a gravy consistency.
Add the fried paneer with onions and mix well.
Add the crushed Black cardamom to it and simmer for 5 minutes.
Garnish with coriander leaves and serve hot with rotis.

Pisrat Andhra Dosa (pan cakes)

Serves 4 Persons

Ingredients:
Rice 2cups
Moong dal 1 cup
Redchilli 3
Asafoetida 1 tsp
Salt to taste
Curry leaves handful
Onion finely cut (1 cup)
Oil

Method:
Soak the rice and moong dal together for 4 hours.
Grind the redchillis and Asafoetida with salt first.
Add the rice and dal mixture and grind it into a fine dough.
Add required amount of salt and curry leaves.
Mix the onion to the dough and use it.
Take a pan. Spread 2 serving spoons of dough uniformly.
Add oils to the corners. when one side is done turn it to the other side and add oil to the corners.
Serve hot with sambhar and Jaggery.

Plain Dosa (Pan cakes)

Serves 4 persons:

Ingredients:
Rice 2 Cups
Urad dal 1 cup
Poha 2 tbsp
Toor dal 1 tbsp
Salt
Oil

Soak the rice and dal separately for 6 hours.
Mix the poha an hour before grinding to the rice.
Grind the rice and dal separately and then mix together in a big bowl. Add salt to it.
It can be left for fermantation for 4-5 hours or can be immediately used.
Take a nonstick pan. Add 2 serving spoons of dough and spread it uniformly.
Add little oil to the corners. Then turn the side and add oil.
Serve hot with sambhar, chutney and chutney powder.

Tom yum Soup

Serves 4:

Ingredients:
Basil leaves 4-5
Lemon leaves 2-3
Galang 1 inch
Ginger 1 inch
Lemon grass powder 1 tsp
Thai Green chilli 1
Carrot 1
Baby corn 2-3
Capsicum 1/2
Cabbage 50g
Broccoli 5-6 florets
Mushroom 5
Milk 1/2 cup
Water 2cups
Salt
Pepper powder
Corn flour 1 tbsp

Method:
Mix the milk and cornflour.
Boil together all the leaves, vegetable, lemongrass powder and  salt.
When halfcooked add the milk cornflour to it and cook for 3 minutes.
Serve hot with pepperpowder and green chilli sauce.

Thai Green Currysauce

Serves 4 persons:

Ingredients:

Green curry paste
Basil 1 cup
Garlic 3 Pearls
Onion 1/2
Ginger 1 inch
Galang 1 inch
Green Thai Chilli 2
Lemon leaves 4
Lemon grass 1 Stalk
Turmeric 1 tsp
Coriander seeds 1 tsp
Peppercorns 1 tbsp
Lemon Juice 1 tbsp

Tofu or Paneer 200g
Carrot 1
Beans 50g
Zucchini 1/2
Baby corns 6
Broccoli  5-6 florets
Cauliflower 5-6 florets
Onion 1
Coconut milk 2 cups
Fresh basil few
Green chillies 2
Salt to taste
Sesame oil

Method:
For the green curry paste, dry roast the coriander seeds. Put all the other ingredients in a blender and grind together into a paste with little water and salt.
Cut all the vegetables in diagonal slices.
Take  a pan.  Add the green curry paste. Saute for 2 mintues.
Add  Onion and Green chilli and saute for 2-3 minutes.
Add the other vegetables and fry for 2-3 minutes.
Add the coconut milk to it and cook for 5 more minutes.  Add salt and mix well.
Add the  tofu or paneer to it.
At the end add basil leaves and serve hot with Jasmine rice.

Vermicelli Upma (Semia Upma)

Serves 4 Persons

Ingredients
Vermicelli 2 Cups
Mustard Seeds 1 tsp
Urad dal 1 tbsp
Chana dal 1 tbsp
Green chilli 3
Ginger 1 inch
Peas 1 cup
Potato 1 medium
Onion 1
Carrot 2
Beans 100g
Salt
Curry leaves Handful
Oil or ghee
Cashew nut 5

Method:
Cut all the vegetables in small cubes. Break the Cashewnuts in small peices.
Roast the vermicelli in 1tsp Ghee or oil till it is light brown. Keep aside.
Take a big pan. Add 2-3 tbsp of oil, add mustard seeds and allow it to splatter.
Add urad dal and chana dal to it and saute till it is light brown. Add ginger, chilli, curry leaves and cashew nuts and fry for sometime.
Add onions and saute till brown.
Add the other vegetables and saute for 3 minutes.
Add 5 cups of water and salt.(1 cup vermicelli:2 1/2 cup water).
Boil the vegetables till  soft. Add the vermicelli and keep stirring till it becomes semisolid.
The vermicelli separates from eachother after few minutes when removed from heat.
Serve with lemon pickle.

Cauliflower curry

Serves 4

Ingredients:
Caulfilower florets 250g
Ginger 1 inch
Mustard seeds 1 tsp
Urad dal 1 tsp
Turmeric powder 1 tsp
Sambhar powder 1 tsp
Salt
Oil
grated Coconut 1 tbsp
Asaofoetida 1/2 tsp
Curry leaves 1 strand

Method
Remove the florets of cauliflower.
Take a pan. Add 1 tbsp Oil to it. Add mustard seeds and allow it to splatter.
 Add urad dal to it and wait till it turns light brown .
Add turmeric powder, asafoetida to it.
Add the sliced ginger, florets, curry leaves and mix well. Add sambhar powder, salt and mix well.
Add half cup water and cook well.
Add coconut at the end and mix well.
Serve hot with roti or rice.

Navratan Korma

Serves 4 persons

Ingredients:
Potatoes 2
Beans 100g
Cauliflower 100g
Carrot 2
Onion 2
Ginger 1 inch
Garlic 2 pearls
Pineapple 100g
Cream 3 tbsp
Raisins 2 tbsp
Cashewnut 10
Almonds 10
Green chilli 4
Bay leaf 1
Garam masala 1 tbsp
Coriander powder 1 tbsp
Coriander leaves
Oil
Salt
Saffron Milk
Fried Paneer

Method:
Cube the vegetables. Boil potatoes, beans and carrots.Add Salt. When half done add cauliflower and cook together till the vegetables are well cooked.Filter the excess water and  keep aside;
Cut the onions. Take the onions, half the cashewnuts in a small vessel and add half cup water and cook till cashewnuts are soft. Grind it into a paste.
Grate the Garlic and ginger.
Soak few strands of Saffron in milk for 30 mintues.
Fry the paneer cubes and keep aside.
Fry the rest of the Cashew nut, Almonds and Raisins and keep aside.
Take  a pan. Add oil to it Add the ground paste and saute till onion paste turns brown.
Add ginger garlic paste to it and cook well. Add the green chillies and saute for 2 minutes.
Add garam masala and coriander powder to it and saute for 2 mintues.Add little water, salt  and cook for a minute.
Add the cooked vegeatbles to it.
Add cream, Saffron milk and cubed pineapples and mix well.
Add the cooked vegetable stock (water filtered from boiling the vegetables) and add it to the curry to get the gravy consistency.
Add the fried nuts to it.
Garnish with coriander leaves and serve hot with rice or roti.

Bandaara Alloo Sabzi

4 persons

Ingredients:
8 Potatoes
3 Tomatoes
2 green chillis
2 Inch Ginger
1 tspTurmeric powder
1 tb sp Coriander powder
1 tsp Garam masala
1 tsp Chilli powder
1 tsp aamchoor powder (dried mango powder)
Salt to taste
2 tb sp Oil
Coriander leaves for garnishing

Method:
Boil  the potatoes.
Mash 2 potatoes and the rest of the potatoes can be diced.
Take a pan. Add oil to it and add cumin seeds to it. Allow it to splatter.
Add the grated ginger, vertically split green chillis  to it and saute for 2 minutes.
Add the diced tomatoes and cook for 5 minutes.
Add the chilli powder, coriander powder, turmeric powder, garam masala, aamchoor powder, salt  and cook for few minutes.
Add diced and mashed potaoes to it and add enough water to get the gravy consistency.
Garnish with coriander and serve hot with roti or rice.

Healthy Rice Kichidi

4 persons

Ingredients:
 1/2 cup whole moong dal
2 cup Rice
2 Tomatoes
1 Potato
2 Carrot
1 Onion (optional)
2 Garlic pearls (optional)
100g Beans
100g Spinach
100g Cauliflower
100g Peas
2 tbsp Fenugreek leaves
2 tbsp Coriander leaves
1 Lemon
1 inch Ginger
1 tb sp Cumin powder
2 Green chillis
1/2 tsp Turmeric powder
1 tbsp cumin seeds
1 tb sp of oil
Salt to taste

Method:
Take  a pan. Add oil to it. Add cumin seeds and fry it till it splatters.
Add ginger and Chillis to it and saute for 2 minutes.
Add all the vegetables, spinach , fenugreek leaves and coriander leaves, and saute for 5 minutes.
Add cumin powder, turmeric powder, Salt  to it.
Add the rice and moongdal to it. Saute for 2 Minutes.
Transfer the whole mixture to a pressure cooker or a rice cooker.
Add 9-10 cups of water to it and allow it to cook for three whistles.
Mix it well and add lemon juice to it and serve hot with raita.
Note: When onion used saute it after adding cumin seeds for few minutes and then add all the vegetables.
Garlic can be added with rest of the vegetables.

Carrot Halwa

Serves 8 persons

Ingredients:
1kg Carrot
250 ml milk
350ml Condensed milk
350g Sugar
3-4 tbsp Ghee
Almonds 10
Cashewnuts 10
Raisins 2 tb sp

Method:
Grate the carrots.
Take a thick bottomed pan. Add the carrots, milk, condensed milk to it and cook the carrots well.
Add the sugar when the carrots are cooked well. Mix well and cook under low flame.
Keep stirring continuously, till a semisolid halwa is obtained.
In a separate pan, take ghee and add the raisins,cashewnuts and almonds. Fry it till brown.
Add it to the halwa at the end and mix well.
Serve hot.

Gobi ka paratta (Cauliflower Paratta)

Serves 4 persons

Ingredients
For the dough
Atta (wheat flour) 200g
Water
Salt
Oil 1 tb sp

Filling
Cauliflower
Ginger grated 1tb sp
Garlic grated 2 pearls
Chilli powder 1tsp
Coriander powder 1 tsp
Garam masala 1 tsp
Salt to taste

Method:
Take the atta in a big bowl. Add required amount of salt, 1 tb sp of oil and mix well.
Add water and knead into a dough.Keep aside for 15 minutes.
Mix all the ingredients of the filling and required amount of salt and setaside.
Take a  big lemon sized dough ball and roll out into thick small roti. Spread  1/2 tsp of ghee in the roti and keep 1 tbsp of filling. Seal it carefully by bringing together all the corners.
Press it gently into a disc.
Take some dry flour and press the disc in it and roll it again in a thick paratta.
Take a pan, cook the paratta on both  sides. Apply ghee on both the sides. Cook it till brown crescents are visible.
Serve hot with curd and pickle.
Note: Add salt to the filling only at the time of making  paratta.
Take good enough of dough so that the filling doesnot leak.

Jaipuri Capsicum

Serves 4

Ingredients:

For the filling
Capsicum 4
Potatoes 3 small
Garam masala 1 1/2tsp
Coriander powder 1 tsp
Chilli powder 1 tsp
Aamchoor powder (dry mango powder)  1 tsp
Salt to taste

For the gravy
Cumin seeds 1 tsp
Kasoori methi 1 tbsp
Tomato puree 2-3 tbsp
Onion 1
Garlic 2 pearls
Ginger 5 cm long
Almonds 5
Cashew nuts 5
Cream 2 tb sp
Garam masala 1 tsp
Coriander powder 1 tsp
Aamchoor powder 1 tsp
Chilli powder 1 tsp
Water
Salt to taste

Method:
Deseed the capsicum, by making  a small slit on the top without removing the upper portion.
Boil the potatoes and mash it. Add coriander powder, chilli powder, garam masala, aamchoor powder and salt and mix well.
Take a pan , add some oil and fry the whole filling for few minutes.
Fill this filling into the capsicum without damaging the capsicum.
Keep this capsicum in the oven for 15 minutes in 200 degree.
If not using an oven, it can be fried in a nonstick pan. Take a pan and  add 1 tbsp of oil, arrange the capsicum and close the lid.
In both the cases periodically check the capsicum otherwise the capsicum might be overcooked.
for the gravy:
Make a paste of onion, garlic and ginger.
Soak cashew nuts and almonds in milk and make a paste of it.
Take oil in a pan. Add cumin seeds and allow it to splatter.
Add the oniongarlic paste to it. Cook it till the raw onion smell goes off.
Add the tomato puree to it and cook for 3 minutes.
Add Kasoori methi to it and cook for some more time.
Add the masalas, salt  and cook for 2minutes.
Add  cream and the  almond-cashew paste to it.
Add enough water to get the required gravy consistencyand cook for 5 minutes.
Float the cooked capsicum in the gravy and serve hot with rice or roti.

Milagu kuzhambu (Peppercorn curry)

Serves 4

Ingredients:
Pepper 2 tb sp
Cumin seeds 1 tbsp
Toordal 2 tbsp
Red Chilli 3
Curry leaves Handful (optional)
Tamarind lemon sized
oil
mustard seeds 1 tsp
Asafoetida 1/2 tsp
Garlic  1 to 2 pod or drumsticks 2
salt to taste

Method:
Heat 1 tbsp of oil in a pan. Add pepper,cumin seeds, toordal, redchilli, fry it till brown. Add curry leaves and also fry till its turns little brown.
Grind it in a mixer with  the tamarind ball. Add water to get a paste like consistency while grinding.
Take a vessel. Add  2 tbsp of oil, mustard seeds. Allow it to splatter. Add the asafoetida, drumsticks or garlic and fry it for sometime.
Add the paste and add enough water for the vegetables to cook .Add salt to taste. Allow it to boil , till the raw tamarind smell goes off and  a brown semisolid curry is visble.
Serve hot with rice, ghee or Sesameoil.
Note: When curry leaves are not used in the grinding step, then a string of curryleaves can be used in tempering.
Adding vegetables is optional in this kuzambhu. Vegetables liks garlic or drumsticks can be used or else it can be prepared without vegetables when need to be stored for a long time.
Use of sesame oil enhances the tastes and fragrance of this kuzhambhu.

Chilli Rasam

Serves 4

Ingredients:
Tamarind small ball
Tomato 2
Toor dal 3 tbsp
Green chilli 2
Red chilli 2
Turmeric
Asafoetida 1/2 tsp
Curry leaves
Salt to taste
Ghee or Oil 1tsp
Mustard seeds 1 tsp
Coriander leaves for garnishing

Method:
Boil toor dal with enough water and turmeric for 3 whistles.
Cut the tomatoes into cubes. Cut green chilli vertically and slightly press the red chilli and add it intact.
Take Tamarind water in a vessel, add the tomato cubes, green chilli, red chilli, 1/2 tsp turmeric, asafoetida, salt and heat till it starts boiling.
Add the toor dal with water to the rasam  and allow it to boil for 5 more minutes.
Take a pan, add ghee or oil, add the mustard seeds and allow it to splatter.
Add the curry leaves and add this to the Rasam.
Garnish with finely chopped coriander leaves
Serve hot with rice.

Note: No need to add rasam powder or sambhar powder
Increase the quantity of chillies according to your taste apart from what is mentioned here.

Keerai Masiyal (Spinach Dal curry)

Ingredients:
Moong dal 1/2 cup
Spinach  400g
Cumin seeds 1 tbsp
Green chilli 2-3
grated Coconut 4 tbsp
Red chilli 1
Urad dal 1 tsp
Mustard seeds 1 tsp
Asafoetida a pinch
Oil
Salt
Curry leaves 5

Method
Boil the moong dal,spinach  with requited salt in enough water for 3 whistles.
Mash the cooked dal and spinach in a masher or a mixer  and keep aside.
Grind together cumin seeds, green chillies and coconut with little water.
Take a pan. Add 1 tsp of oil, add mustard seeds and allow it to splatter.
Add the urad dal, red chilli, Asafoetida, curry leaves and wait till it turns light brown.
Add the mashed spinach and grinded mixture and allow it to boil for 5 minutes.
Serve hot with rice or roti

VenPongal

Serves 4 persons

Ingredients

Moongdal 1 cup

Rice 2 cups

Pepper 2tb sp

Cumin seeds 2 tbsp

Green chili 2

Ginger 1 inch

Curry leaves handful

Cashew nuts 6-8

Ghee 4-5 tbsp

Salt to taste

Method

Coaresly grind 1tb sp of  pepper and cumin together.

Finely cut the ginger and  green chillies.

Take a pan, fry the moongdal and rice without oil for sometime till a aroma of the dal comes.

Put the dal and rice together in a vessel with  water in the ratio of Mix(dal+rice) : water 1: 3 and salt to taste and cook it in a cooker for 3 whistles.

Mash the cooked rice and dal well and keep aside. 

In a pan take the ghee. Add the cashew nuts and fry till  light brown. Keep aside.

In the rest of the ghee, add the rest of the pepper and cumin, fry.

Add greenchillies and ginger.

Add the pepper-cumin powder, curry leaves  and mix well.

Add the mashed rice and dal and mix well.

If required for the consistency warm water can be added. The required consistency is semisolid.

While serving little ghee can be added.

Serve hot with Sambhar and chutney.

  

Mattar Paneer

Serves 4 persons

Ingredients

Onion 1 medium

Ginger 1 small piece

Garlic 2 Pearls

Tomatoe puree 2 tbsp

1 tbsp Cumin seeds

1 tsp Turmeric Powder

1½ tsp Chilli powder

1 tsp Coriander powder

1 tbsp Garam masala

2 tsp Fennel powder

Peas 100g

Paneer 200g

Oil

Salt to taste

Coriander leaves for garnishing

Method

Cut the paneer into cubes and fry it in oil and keep aside. 

Take little oil , fry the onion, ginger and garlic and make it to a paste.

Take 1 tb sp of Oil in a frying pan. Add the cumin and allow it to splatter.

Add the grinded paste and fry it till the raw smell goes off.

Add the tomato puree and cook it fro 2 minutes.

Add the turmeric powder, chilli powder, garam masala, fennel powder and coriander powder. Stir it for 2 minutes.

Add the peas and cook for 5 minutes.

Add the cubed paneer and salt.

Add  water to bring it to a gravy consistency and allow it to cook for 10 minutes.

Garnish with coriander leaves and serve hot.

Note: Paneer can be added without frying.  

Vegetable Kurma

Serves 4

Ingredients:

Green cardamom 4

Black Cardamom 4

Clove 4

Cinnamom stick 2 inches long

Poppy seeds ( Khas Khas) 1- 1 1/2 tbsp

Fennel seeds 1 tbsp

Coriander seeds 1 tb sp

Coconut  shredded or dired,1 cup

Onion 2

Tomato 2

Garlic 3-4

Ginger 1 inch  optional

green Chilli 3-4

Cashew nuts 4-5

Beans 100g

Potato 2

Carrot 1-2 

Peas 1 cup

Cauliflower 1 cup

Kohlrabi (optional) 1/2

Curd 2 tbsp

Oil

Curry leaves handful

Coriander leaves for garnishing

Method:

Grind togehter all the masala ingredients (clove, cardamoms, cinnamom, poppy seeds,fennel seeds, coriander seeds) with cashew nut, green chillies, onion, tomato, ginger and garlic into a fine paste. Keep aside.

Cut all the vegetables into small cubes and cook it in little water and salt.Let it be half cooked.

In a pan add 1-2 tbsp oil,curry leaves and add the grinded mixture to it and fry till the raw smell goes off.

Add the cooked vegetables with cooked water and mix well.

Cook it for 5 mintues.

Add salt if required.

Add the curd and remove from it and mix well.

Garnish with coriander leaves.

Serve hot with triangle parattas or biryani.

Punjabi Chollae

Serves 4

Ingredients

White Chana 250g

Tea bag 1 

Black cardamom 4

Bay leaf 2

 Cumin seeds 1 tbsp

Chilli powder 1 tsp

Coriander powder 1 tsp

Garam masala 1 tsp

Chana masala 1- 1 1/2 tbsp

Anardana powder 1 tsp (optional)

Potatoes 2 medium

Onion 2

Garlic 3-4 pearls

Ginger 2 inches

Green chilli 2

Tomato puree 2tbsp

Salt to taste

For garnishing 

Tomato 1

Onion 1/2

Ginger cut into match sticks

coriander leaves

Method

Take a pressure cooker and pressure cook chana, cubed potatoes with water, black cardamom, bayleaves, tea bag and salt.

If tea bags are not available, take a small muslin cloth and add 1-2 tb sp of tea powder  and tie a knot and add it to the boiling chana.

Make onion paste and ginger garlic paste and keep it separately.

Take a pan, add 2 tbsp of oil and add cumin seeds to it . Allow it to splatter.Add vertically cut green chillis to it.

Add the onion paste and cook it till the raw onion smell goes off.

Add the ginger garlic paste and fry it for 3 minutes.

Add the tomato puree and mix well.

Add the masalas, chilli powder, coriander powder, garam masala, chana masala and anardana powder, salt and mix well.

Add enough water to get a gravy consistency or boiled chana water can also be used.

Add the boiled Chana and potatoes and mix well. Cook it for 10 minutes in medium flame.

Garnish with ginger, green chilli, coriander, tomatoes and onion.

Serve hot with rice or roti.

Shahi Paneer

Serves 4 

Ingredients

250g Paneer

ghee or oil

Tomato puree 2 tbsp

Onion big 2

Garlic 2-3 pearls

gGnger 2 inches

Cashewnut 6

Almonds 6

Cream 100ml

Kasoori methi 1 tbsp

Chilli powder 1tsp

Garam masala 2tsp

Coriander powder 1 tsp

Cumin seeds 1 tbsp

Bay leaf 1

Salt

Method

Soak almonds and cashewnuts in some milk for 10 minutes and grind it to a fine paste.

Cut the paneer in thin triangles or cubes.Take some oil in  a nonstick pan and add these paneer. Fry till it is light brown. Keep aside.

Take a frying pan, add 1 tb sp of oil and add onions to it. Fry till transparent. Add chopped ginger and garlic to it and fry it. Cool it and grind it.

Add 2 tb sp of oil or ghee to the frying pan. Add cumin seeds allow it to splatter. Add bayleaf to it.

Add the ground Onion garlic and ginger paste and stir it for sometime.

Add the tomato puree and mix well.

Add kasoori methi and mix well.

Add chilli powder, coriander powder, garam masala and salt and mix well.

Add cream and water and bring it to a gravy consistency.

Add the fried paneer and almond cashew paste and heat it for 5-8 minutes in medium heat.

Serve hot with chapathi

Methi Roti (Fenugreek leaves roti)

Ingredients:
Methi leaves (Fenugreek leaves) 50g
Ginger grated 1tbsp
Garlic grated 1 tb sp (optional)
Atta (Wheat flour) 200g
Chilli powder 1 tsp
Coriander powder 1 tsp
Garam masala 1 tsp
Salt to taste
Water
Oil or ghee

Method
Mix all the ingredients in a big bowl except water.
Add the water and prepare the dough.
Keep it aside for 15 minutes.
Take small lemon sized ball and roll it out into rotis.
Take a pan and put the roti on it. Let it get cooked on both sides. Apply oil or ghee on both the sides.
Serve hot with some curries or with Raita.

Chilli-Brocolli pasta

Ingredients;
Pasta 225 g
Brocolli 225 g
Coktail Tomatoes or Normal tomatoes cut in cubes 200 g
Chilli red chopped 3
Garlic very finelly chopped 2 pearls
Italian herbs mix( thymian, basilikum and oregano) 1 tbsp
Olive oil 3 tb sp
Salt to taste.
freshly crushed pepper for garnishing

Method:

Boiling the pasta

Take a big vessel with water. Add 1 tsp of olive oil and 1/2 tsp salt.

Bring it to boil.

Add the pasta and allow it to cook.

When it is 3/4 th cooked, remove it from heat, filter it in a sieve and show it under running cold water and drain it.

For the sauce:

Remove the florets of Brocolli.

Take a big vessel with water. Add some salt to it and bring it to boil.

Add the Brocolli florets to the boiling water and cook for 5 minutes.

Filter it and show it under cold water and set aside.

Take a  pan, add 2 tbsp of oilve oil.

Add the well chopped red chilli and garlic and fry for 3 minutes.

Add the herbs mix and mix it.

Add the cubed tomatoes or small tomatoes  to the pan and cook for 3 minutes.

Add salt to it.

Add the Brocolli florets to the pan and mix well.

Finally add the boiled pasta and mix well.

Garnish with Pepper powder and Serve hot.

Instant Rasam

Can be served with rice or also can be served as  a soup

Ingredients:
Tomatoes small 3
Water 3 cups
Sambhar powder 1 tb sp
Freshly ground cumin and pepper powder 1 tsp
Salt to taste
Asafoetida 1/2 tsp
for tempering
Ghee 1 tsp
Mustard seeds 1/2 tsp
Curry leaves few
Coriander leaves for garnishing

Method
Take a vessel with water.
Cut tomatoes into small slices and add it to the water.
Add the sambhar powder, Asafoetida and salt and allow it to boil.
Once the tomatoes are tender, add the cumin pepper powder and remove from heat and set aside.
For tempering:
Take  a pan, add ghee and add mustard seeds to it.
When mustard seeds statrts splattering, add the curry leaves and add it to the rasam.
Add very well chopped corinader leaves and serve hot.

Note: Tomatoes should not be over cooked, it should be cooked till it becomes tender.

INSTANT DAL

Goes very well with Rice and Roti

Serves 4

Ingredients:

Masoor dal (red linsen seeds) 200g
cumin seeds 1 tsp
red chilli powder 1 tsp
coriander powder 1 tsp
garam masala 1tsp
tomatoes 2
onion 2
garlic 2 pearls
ginger 1 inch
Ghee or Oil 1 tb sp
Lemon 1/2
salt to taste

Method:
Boil the dal with water, turmeric and salt to 3 whistles.
Make a paste of Onion, ginger, garlic and tomatoes.
Take  a pan. Add some ghee or oil, add cumin seeds and allow it to splatter.
Add the grinded  paste and fry it till the raw onion smell goes off.
Add the chilli powder, coriander powder and garam masala.
Add it to the boiled dal and mix well.
Finally add the lemon juice and garnish with coriander and serve hot.

Bhindi masala (Okra in a tomato gravy)

Goes very well with Rice and Roti

serves 4

Ingredients:
Okra cut into 5 cm  long slices 200g
Onion sliced 2
ginger galric paste 1 tsp
tomato puree 3-4  tbsp
cumin seeds 1tsp
chilli powder 1 1/2 tsp
garam masala 1 1/2tsp
coriander powder 1 1/2 tsp
aamchoor powder (dry mango powder) 1 tsp
oil for deep frying
salt to taste

Method
Deep fry the Okra in oil , till it turns little brown.
Take a separate pan. Add  1 tb sp of oil  and  add cumin seeds and allow it to splatter.
Add sliced onion and fry it for sometime till it softens.
Add the ginger garlic paste and  fry for a minute
Add the tomato  puree and stir well.
Add the coriander powder, chilli powder, garam masala and aamchoor powder, salt  and mix well. Add water to get the gravy consistency.
Add the fried Okra and mix well. Heat it for 5 minutes till the Okra gets mixed with the gravy well.

Garnish with coriander and serve hot.

Sukhi Maanh di Dal (Split blackgram dal)

can be served with rice and roti
serves 4

Ingredients:
urad dhuli dal ( split black beans)-  1 cup soaked for 1/2 hour
ginger 1 inch
green chillies 2
 turmeric 1/2 tsp
 salt to taste
 water

Tempering
ghee or oil 3- 4 tb sp
cumin seeds 1 tb sp
onion 1 finely chopped
ginger cut into match sticks
tomato 1 big finely chopped
chilli powder 1/2 tsp
garam masala 1/2 tsp
coriander leaves for garnishing

Method
clean, wash dal. Soak dal in water for 1/2 hour. Strain dal.
Pressure cook the dal with turmeric, chilli, salt  and ginger.
Cook it for 3 whistles.
Take a pan. Add the ghee and add the cumin seeds and allow it to splatter.
Add the chopped onions and cook till light brown.
Add the chopped tomatoes and cook till it becomes tender.
Add the chilli powder and garam masala and mix well
Add the required amount of salt and add the cooked dal.
Mix well. Garnish with chopped coriander and ginger.

Chilli garlic noodles

Serves 4 persons

Ingredients:
Noodles 250g
Soya sauce 2 tbsp
Vinegar 1/2 tsp
1 cup of sliced carrots, spring onions, cabbage & french beans
 garlic 4  ground to paste
Salt to taste
3 tbslp chilli oil


for chilli oil
1/4 th cup oil (preferably sesame oil)
4 whole red chillies(cut into 4 pieces each)
2 tb sp chilli powder
1 tsp coarsely crushed peppercorns
1 tsp  finely chopped ginger
1 tsp finely chopped garlic
2 tbsp coarsely chopped spring onions


Method


Preparation of chilli oil


Combine all the ingredients except the oil in a bowl. Set aside.
Heat the oil in a pan.  When it starts to smoke, remove the pan from the heat and add all the ingredients set aside in  a bowl.
Cover and set aside for about 4 hours.
Strain into a clean dry bowl.
Store in a bottle.
Can be stored for very long time ( 2 months)


Chilli garlic noodles
Cook the noodles in boiling water with a spoon of oil and salt.
When cooked, drain the excess water and wash the noodles with cold water and drain it.
Separate the noodles by applying oil to fingers.
Keep aside. Heat chillioil in a thick bottomed pan. When oil starts to fume, add ground garlic paste.
Once the paste is fried add cut spring onion, carrot, cabbage and french beans, sprinkle a pinch of salt and stir fry at high heat for about 4 mins.
Now add soya sauce, vinegar,salt and cooked noodles. Stir fry for 2-3 mins and serve hot.


Note: chilli garlic noodles can be prepared without vegetables when seved with vegetable curry sauces .

Pasta fungi, spinaci

Serves 2

Ingredients:

Pasta (rigatoni, spaghetti, penne)  200 g

Button mushrooms cut into halves100g

Spinach finelly chopped 50g

Milk 50ml or cream 25 g

Italian herbs ( Basilikum, Oregano, Petersilie, Thymian) 1 tb sp

Crushed Peppers 1 tsp

fresh red chillies or dried chillies 2

Garlic 2 finely chopped 

Olive oil 2 tbsp

Method

Boiling the pasta

Take a big vessel with water. Add 1 tsp of olive oil and salt.

Bring it to boil.

Add the pasta and allow it to cook.

When it is 3/4 th cooked, remove it from heat and drain it.

For the sauce

Take a big pan. Add 2 tb sp olive oil and add red chillies and garlic.

Add the italian herbs and fry for a minute.

Add the mushroom and spinach and cook for 5 minutes.

Add milk or cream and cook for 2-3 minutes.

Add salt.

Add the cooked pasta and mix.

Add the crushed pepper and mix well

Garnish with parmesan cheese and serve hot.

Spaghetti Gorgonzola

Serves 2

Ingredients:
Spaghetti 200 g
Gorgonzola cheese 50 g
Milk 100ml
Italian herbs mix ( Basilikum, Oregano, Petersilie, Thymian) 1 tb sp
Crushed Peppers 1 tsp
 Fresh red chillies or dried chillies 2
Garlic 2 finely chopped
Olive oil 3 tbsp
salt to taste

Method

Boiling the Spaghetti
Take a big vessel with water. Add 1 tbsp of olive oil and salt.
Bring it to boil.
Add the spaghetti and allow it to cook.
When it is 3/4 th cooked, remove it from heat and drain it.

For the sauce
Take a small vessel and add milk. Let it boil, remove from heat.
Add the gorgonzola cheese and leave it aside.

The final mixing
Take a big pan. Add 2 tb sp olive oil and add red chillies and garlic.
Add the italian herbs and fry for a minute.
Add the gorgonzola sauce and mix well.
add the required amount of salt.
Add the cooked spaghetti and mix.
Add the crushed pepper and mix well.
Garnish with parmesan cheese and serve hot.

note: dont add too much of salt as the cheese has some salt

MASALA IDLY

A very good breakfast or snacks

Serves 5 persons

Ingredients
Cooked Idly 10 big or 30 small Idlys
Big onion 2
Medium sized tomatoes 2
Capsicum 1
Green Chillies 2
Ginger ½ inch
Chilli powder ½ tb sp
Turmeric powder ½ tb sp
Mustard seeds 1 tb sp
Black gram dhal 1 tb sp
Cinnamon stick ½ inch
Curry leaves few
Oil 2 tb sp
Salt to taste
Coriander leaves for garnishing

Method
Cut the idly into blocks of 1 inch. Small idlys can be used without cutting.
Finely chop the onions, tomatoes, ginger, green chillies and capsicum.
Take a deep frying pan with oil, when hot add mustard seeds and allow it to splatter.
Add black gram dhal, curry leaves then cinnamon stick.
Add the green chillies and ginger and fry it for a minute.
Add the onions and fry it for 5 minutes.
Add red chilli powder and turmeric powder.
When the powders are well mixed, add tomatoes and cook tomatoes till it blends with the rest of the ingredients to form thick gravy.
Add salt and mix well.
Add the idlys, mix well, cook for a few minutes and then remove from fire.
Garnish with coriander leaves and serve hot.

INSTANT SAMBAR

Goes very well with idly, dosa, pongal and roti
Serves 4 persons

Ingredients
Mustard seeds 1 tsp
Red chilli 1
Hing (asafoetida) ½ tsp
Chana dhal 1 tsp
Fenugreek seeds 1 tsp
Oil 1 tb sp
Onion 1
Carrot 1
Capsicum 1
Tomatoes 3 medium
Curry leaves few
Moong dal ½ cup
Sambar powder 1- 1 ½ tb sp
Salt to taste
Coriander leaves for garnishing

Method
Take a pressure cooker. Add some oil and mustard seeds. Allow it to splatter.
Add the chana dhal, fenugreek seeds, red chilli , hing and curry leaves. Fry it till it turns light brown.
Add the vegetables and fry it for 2-3 minutes.
Add the sambar powder and moong dhal (uncooked). Fry it for a minute.
Add 3 cups of water, salt and close the lid.
Wait for 3 whistles.
Allow it to cool and garnish with coriander leaves.
If thick can add some water and adjust the consistency.
Note: Not always these vegetables are needed. Some other variations can also be used.

MORU KUTAAN (Buttermilk Coconut Stew)

Can be served with rice

Ingredients
Raw banana or white pumpkin or cucumber 500g
Grated Coconut 1
Cumin seeds 1 tb sp
Pepper corns 1 tb sp
Green chillis 2 -3
Curry leaves few
Dried red chilli 1
Coconut oil 1 tb sp
Mustard seeds 1 tsp
Turmeric powder ½ tsp
Yoghurt 200g

Method:
Cut the vegetable in small cubes. Put it in a vessel and add a little water, turmeric powder and salt. Let it boil, till the vegetables get cooked. Note: Add enough water for the vegetables to get cooked.
Grind together grated coconut, cumin seeds, peppercorns, green chilli and curry leaves to a paste.
Add the paste to the boiled vegetables and cook for 5 minutes.
Switch off the stove and let it cool.
Add the yoghurt and mix well.
In a frying pan, take 1 tbsp coconut oil. Add the mustard seeds, dried red chilli and some curry leaves. Let it splatter and add it to the rest of the mixture and mix well.
Allow the kootan to cook for 2 minutes.
Serve with rice

KARA KUZHAMBHU (Tangy Tamarind Stew)

Goes very well with rice

Ingredients:
Cumin seeds (Jeera) 1 t sp
Pepper corns 1 tsp
Dried red chilli 3 -4
Coriander seeds 1 tsp
Toor dal 1 tsp
Garlic 4-5 pearls
Small onions 250 g or 2 big onions
Tomatoes 1
Brinjal 100g optional
Tamarind 1 lemon size
Turmeric powder 1 tsp
Mustard seeds 1 tsp
Curry leaves 2 tb sp
Oil 3 tbsp
Asafoetida (Ing)
Red chilli powder 1 tsp
salt

Method:
Take 1 tb sp oil in a frying pan. Add the cumin seeds, coriander seeds, pepper corns, dry red chilli and toor dal and fry.
Add 4 -5 garlic pearls and a little Onion, curry leaves and fry it for some time.
Grind all of it together into a paste.
Soak the tamarind in water for some time and squeeze it to take the tamarind juice .
Take 2 tb sp of oil in a frying pan. Add the mustard seeds and allow it to splatter. Add the curry leaves.
Add the rest of the onions and brinjal and fry it for some more time.
Add the turmeric powder, ing and red chilli powder.
Add the tamarind water and required amount of salt.
Add the paste and let it boil till the quantity gets reduced to half and the raw smell of the tamarind goes off.
Let it simmer till the oil comes to the top.

Cornflakes Chivda (Cornflakes Mixture)

A very healthy snack, ideal for the tea time.

Ingredients:
500g Cornflakes sugar coated, caramel or the normal one
100g Sugar
3 tsp Salt
50g Roasted Groundnuts
50g Roasted cashewnuts
50g Roasted almonds
50g Orange rind (tooti- fruiti)
50g Rice flakes (poha)
50 g raisins
3-4 tbsp Dried coconut powder (optional)
5 tb sp Oil or Ghee
2 tbsp Red chilli powder
1 tb sp of turmeric powder
Handful of Curry leaves

Method:
Roast the nuts and raisins one by one in ghee or oil and keep it separately
Take the cornflakes in a big vessel. If sugar coated cornflakes is not used , add the required amount of sugar according to your taste and mix well.
Add the roasted nuts, raisins, orange rind and mix together.
In a frying pan take ghee or oil and fry the rice flakes till it pops up.
Add it to the cornflakes mixture.
Add required amount of salt and mix well.
Add powdered dry coconut powder.
Take a little ghee or oil add the chilli powder, turmeric powder and curry leaves. Let the powder fry. Don’t allow it to burn. Add this hot oil to the cornflakes and mix well. If the oil is not enough to coat the cornflakes , warm more oil and mix together.
For better taste ghee can be used instead of oil.

Punjabi Kofta (Bottle gourd dumplings in a creamy curry sauce)

Seves 5 persons

Ingredients

Onion 1 medium
Ginger garlic paste 1 tb sp
Tomato Puree 3 tb sp
Bottle gourd 1 medium
Gramflour 4 tb sp
Chilli powder 1 tb sp
Turmeric powder 2 tsp (1 tsp for the kofta and 1 tsp for the gravy)
Coriander powder 2 tsp (1 tsp for the kofta and 1 tsp for the gravy)
Garam masala 2 tsp (1 tsp for the kofta and 1 tsp for the gravy )
Cumin 1 tsp
Bayleaf 1
Yoghurt ½ cup
Almonds 5
Cashew nut 5
Milk 3-4 tbsp

Method
Soak almonds and cashew nut in milk and make it to a paste.
Grind onion, ginger and garlic to a fine paste.
Grate bottle gourd and squeeze it to remove the juice. The juice can be used in gravy.
For the kofta:
Add the grated bottlegourd, gram flour, chilli powder, turmeric powder, coriander powder and salt.
Roll it into small balls and fry it in oil. Keep aside.
For the gravy:
Take a pan. Add a little oil, add cumin and allow it to splatter.
Add the bayleaf, Onion, ginger garlic paste and stir it till the raw smell goes off.
Add the tomato puree to it and stir for 3 minutes.
Add the turmeric powder, chilli powder, coriander powder and garam masala.
Add the yoghurt and cashew almonds paste to it.
Add enough water to make it to gravy.
While serving add the kofta balls and decorate it with coriander leaves.