BEETROOT SAMBAR

INGREDIENTS :-

Beetroot - 2
Sambar powder -1 tbsp
Salt to taste 
Oil - 1 tbsp
Mustard seeds - 1 tsp
Toor dal - 1 cup
Coconut - 1/4 cup
Urad dal - 1 tsp
Curry leaves - 4
Tamrind - 1 lemon size
Cilantro - 1/4 cup

METHOD :-

1. Pressure cook toor dal till soft and mushy.
2. Boil beetroot until soft and mix it with cooked dal.
3. Add salt and tamrind extract to the dal and get it to a boil.
4. In a pan heat oil, add mustard seeds, when it starts to pop and urad dal, curry leaves, coconut.
5. Put all the fried ingredients to the beetroot.
6. Now add sambar powder and boil for 5 mins.
7. Garnish with cilantro.

Serve with rice.

BASALE/ PUI SHAK/ MAYALU/ KODIP PASALI/ BACHHALI/ VALCHI

INGREDIENTS :-

Basale - 1 bunch
Grated Coconut - 1 cup
Toor dal - 1/2 cup
Red chilli - 7
Coriander Seeds - 2 tsp
Cumin Seeds - 1/4 tsp
Turmeric powder - 1/2 tsp
Tomato - 1 cup
Onion - 1 cup
Curry Leaves
Garlic - 5
Salt to taste
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Tamrind - marble size
Hing a pinch

METHOD :-

1. Separate the leaves from the stem and roughly chop the leaves, cut the stem to 4 inch pieces.Put the leaves and the stem into a pressure cooker, add 1 chopped tomato, onion, toor dal and 2 cup water,pressure cook for 1 whistles or until done.
2. Dry roast red chilli, coriander seeds and cumin seeds.
3. Grind coconut, red chilli, coriander seeds, cumin seeds, turmeric, tamarind using little water into a thick and fine paste.
4. Now add the ground paste to basle or leaves and cook on medium flame, add salt andbring to boil and cook till the raw smell of the ground masala disappears .
5. In a pan heat oil add mustard seeds and urad dal. When the mustard seeds start popping,add crushed garlic,curry leaves.
6. Now add the seasoning to basale gravy.

Serve with rice.

PANI FOR PANI PURI

INGREDIENTS :-

Mint leaves - 1/2 cup
Coriander leaves - 1/2 cup
Black salt/ kala namak - 1/2 tsp
Chat powder - 1/ 2tsp
Green chilli - 2-3
Jaggery - 1 tbsp
Tamrind - 2 tsp
Water

METHOD :-

1. Grind all the ingredients above.
2. Add water, you may have to adjust chat powder, salt as needed.

EASY BRINGAL FRY

INGREDIENTS :-

Brinjal - 3
Salt to taste
Oil - 2 tbsp
Chilli powder - 1 tsp
Turmeric Powder - 1/4 tsp
Rice Flour - 1 tbsp
Ginger garlic paste - 1/2 tsp
Tamarind pulp - 2 tbsp 

METHOD :-

1. Marinate brinjal with above ingredients except oil and set aside for 20- 30 mins.
2. Heat oil in a pan and fry.

Serve with rice.

ALOO BHINDI

INGREDIENTS :-


Potato - 2
Okra - 20
Tamarind pulp - 1 tbsp 
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
A pinch of asafoetida 
Cumin seeds - 1/2 tsp
Coriander powder - 1 1/2 tsp
Chilli powder - 1/2 tsp
Garam masala - 1/4 tsp
Ginger - 1/2 tsp (grated)
Turmeric powder - 1/4 tsp
Curry leaves - 6
Salt to taste


METHOD :-

1. Heat oil and add mustard seeds. When they pop, add cumin seeds,curry leaves, coriander powder, chilli powder, garam masala, ginger and turmeric.
2. Once the masalas have been fried for about a minute, add the cut vegetables and the tamarind water. Mix well until all the ingredients are well incorporated.
3. Cook covered, stirring frequently, until the potatoes are tender and the okra is cooked.

Serve hot with roti.

VEG CUTLET

INGREDIENTS :-

Potato - 2 
Mixed vegetables(carrot, beans, peas, corn) - 1 cup
Salt to taste
Oil - 3 tbsp
Maida/ all purpose flour - 2 to 3 tbsp
Ginger Garlic paste - 1 tsp
Breadcrumbs - 1 cup
Chat powder - 1 tsp
Chilli Powder - 1/4 tsp

METHOD :-

1. Boil peel and mash potatoes.
2. Boil the mixed vegetables and drain and mash little bit.
3. In a pan heat 1 tsp oil add, ginger garlic paste if you want you can also add onions, add mixed vegetables, salt, chilli powder and chat powder and fry for 2mins.
4. Now mix the potatoes and mix well.
5. In a bowl add 1 cup water and maida and mix well.
6. Make a small oval shape cutlets, just dip it in maida water and dip in breadcrumbs and fry.

Serve with mint chutney and ketchup.

VEG KURMA

INGREDIENTS :-

Mixed Vegetable (carrot, beans, potato, peas) - 2 cups
Onion - 1 cup
Tomato - 1 cup
Oil - 1 tbsp
Salt to taste
Green chillli - 4
Coconut - 1/4 cup
Cashew - 7
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Pinch of hing
Pinch of turmeric

METHOD :-

1. Heat oil, add mustard seeds, when it starts to pop and cumin seeds.
2. Add onion and fry till its transparent.
3. Add tomatoes and cook till the oil starts to seperate.
4. Add mixed vegetable, 1 cup water, hing and turmeric and cook for 5 mins.
5. Grind coconut, cashew and green chilli.
6. Now add the grounded paste and cook for 10 mins.
7. Garnish with cilantro.

Serve with roti or rice.

HEEREKAI PALYA/ RIDGE GOURD SABZI

INGREDIENTS :-

Ridge gourd/ heerekai - 1
Onion - 1 cup
Green Chilli - 4
Mustard seeds - 1 tsp
Salt to taste
Oil - 1 tsp
Grated Coconut - 1/4 cup

METHOD :-

1. Heat oil in a pan and add mustard seeds, when it stars to pop add onions and fry till its transparent in colour.
2. Add chilli, chopped ridge gourd, salt and cover and cook for 15mins.
3. Garnish with coconut.

Serve with rice or roti.

SOYA CHICKEN / BLACK CHICKEN

INGREDIENTS :-

Chicken - 1 lb
Soya Sauce - 1/2 cup
Salt to taste
Ghee - 1 tbsp
Chilli Powder - 1 tsp
Garlic - 6 pods
Ginger - 3"'
Green Chilli - 3
Onion - 1 cup
Tomato - 1
Cinnamon - 1"
Clove - 3
Cilantro - 1/4 cup

METHOD :-

1. Marinate chicken with soya sauce and chilli powder, set aside for 1 hour.
2. Heat ghee add cinnamon, clove and onion, fry till onion turns transparent.
3. Add the chopped ginger, garic and fry for a minute.
4. Add tomato, salt and fry for 3 mins.
5. Now add the marinated chicken and cook.
6. Garnish with cilantro.

Serve with rice.

GOBI PARATHA

INGREDIENTS :-

Wheat flour - 2 cup
Water as needed
Oil - 1 tsp
Salt  to taste
Cauliflower - 1 cup
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Coriander leaves - 2- 3 tbsp
Salt to taste
Oil - 1 tbsp
Chilli powder - 1/2 tsp
Cumin seeds - 1 tsp

METHOD :-

1. Add wheat flour, salt and water and mix well. Apply oil to the dough and set aside for 30mins.
2. Heat oil in a pan, add cumin seeds and allow it to splutter, then add ginger garlic paste and saute for a minute.
3. Now add the grated cauliflower, salt, turmeric powder, garam masala, chillli powder and mix well.
4. Saute till the cauliflower would turn soft and cooked. Add cilantro and mix well.
5. Fill in the stuffing in the dough and roll.
6. Cook in a hot tava.

Serve with raita, pickle or mint chutney.

SIMPLE ALOO SABZI

INGREDIENTS :-

Potatoes - 2
Onion - 1 cup
Mustard seeds - 1/4 tsp
Chilli powder - 1/2 tsp 
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garlic - 2 
Oil - 1 tbsp
Salt to taste

METHOD :-

1. Heat oil in a pan and add the mustard seeds. When they pop, add the chopped onions and saute until lightly browned. 
2. Add the coriander powder, chilli powder, turmeric powder and garlic and fry for a minute. Add the potatoes, mix well and sprinkle some water. 
3. Cook partially closed until the potatoes are cooked and soft.
4.  Add salt. Make sure you mix every 2-3 mins to distribute the heat and avoid the potatoes from burning from the bottom. 

Serve hot with roti.

GARLIC CHICKEN

INGREDIENTS :-


Chicken - 1 lb
Yogurt - 1 cup
Onion - 1 cup
Green Chilli - 4
Ginger - 1"
Garlic - 3 cloves
Cinnamon - 1"
Cloves - 4
Salt to taste
Turmeric Powder - 1/4 tsp
Oil - 11/2 tbsp
Cilantro - 1 tbsp

METHOD :-


1. Blend green chilies, ginger and garlic to a fine paste. 
2. Add yogurt to this mix. 
3. Marinate chicken drumsticks with the above mix, salt and leave it for an hour. 
4. In a non-stick pan, heat oil add cloves, cinnamon and let onions fry until brown. 
5. Add the marinated chicken and turmeric to the onions and fry them until done. 
6. Garnish with cilantro. 

PUFFED RICE MIXTURE/ MANDAKKI

INGREDIENTS :-

Puffed rice - 5 cups
Gram dal/hurigadale - 1/4 cup
Peanut - 1/2 cup
Red chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
A pinch of hing/ asafotide
Curry leaves - 7
Salt to taste
Oil - 2 tbsp
Garlic - 1 clove
Red chillies - 2

METHOD :-

1. Heat 1 tbsp oil and fry hurigadale/ gram dal and peanuts separately and set aside.
2. Add another tbsp of oil to the same pan and reduce heat to medium-low.
3. Fry red chillies, curry leaves and garlic until garlic turns brown. 
4. Add hing, turmeric powder, red chilli powder and salt. Add puffed rice and mix thoroughly. 
5. Add the roasted peanuts, gram dal and reduce the heat to sim. Keep mixing for 2-3 minutes.
6. Let it cool down and store it in a air tight container.

KAJU BURFI/ALMOND/BADAM BURFI

INGREDIENTS :-

Powdered almond - 1 cup
Powdered kaju - 1 cup
Sugar - 1/2 cup + 2 tbsp
Elaichi/Cardamom powder - 1/8 tsp
Ghee - 1/4 tsp
A pinch of saffron
Water - 3/4 cup

METHOD :-

1. Powder kaju and badam separately in a blender with 2 tsp sugar.
2. Heat water in a pan and add sugar. Stir well and let the sugar syrup reach one string consistency. Meanwhile, powder saffron strands and add to the syrup.
3. When the syrup has attained the required consistency, add the powdered badam and kaju, and mix well.
4. Keep stirring until the paste forms a dough-like mixture and does not stick to the pan.
5. Add elaichi powder, mix well and turn off heat.
6. Transfer the mixture onto a greased tray, spread and cut into pieces.

CABBAGE CARROT SABZI

INGREDIENTS :-

Cabbage - 2 cup
Carrot - 1 cup
Onion - 1 cup
Mustard seeds - 1 tsp
Turmeric Powder - 1/4 tsp
Channa dal - 1 tbsp
Curry leaves - 5
Salt to taste
Oil - 1 tbsp
Red Chilli - 2
Green Chilli - 3-4
Grated Coconut - 1 tbsp(optional)
Cilantro - 1tbsp

METHOD :-

1. Heat oil in a saucepan, add mustard seeds, when it starts tp splutter add red chilli, curry leaves, channa dal.
2. Add onion and fry till it becomes translucent, add chilli and turmeric.
3. Now add cabbage and grated carrot, cover and cook for 10 mins in medium hear.
4. Add saltand simmer for 5- 10mins.
5. Garnish with cilantro and grated coconut.

Serve with Chapati.

KHARJURA PAYASA/ DATES KHEER

INGREDIENTS :-


Dates (seedless) - 1 cup
Coconut Milk (freshly sqeezed) - 1 cup
Water - 1 cup
Jaggery - 1/2 cup 
Cardamom Powder - 1/4 tsp
Cashew - 10
Ghee - 1 tbsp


METHOD :-


1. Chop dates into small pieces and cook them in 1/2 glass of water till they become soft. It usually takes 8-10 minutes in medium flame.
2. Drain the remaining water and keep it aside.
3. Cool the cooked dates before grinding them to rough, coarse paste without adding any water.
4. Take the remaining 1/2 cup of water in heavy bottomed pan and add this date mixture to it.
5. To this add thin coconut milk, jaggery and keep stirring in medium heat.
6. In a pan heat ghee and fry the cashews.
7. When it starts boiling add cardamom powder and cashew and cook further for 2-3 minutes.


Serve it hot or chilled and enjoy.

GHEE RICE

INGREDIENTS :-


Basmati Rice - 2 cup
Onion - 3/4 cup
Salt to taste
Ghee - 1/2 cup
Bay leaf - 4
Cashew - 8-10
Cloves - 5
Black Pepper - 5
Water - 3 1/2 cup

METHOD :-


1. Heat Ghee in a cooker and fry cashews and keep aside.
2. In the same ghee and cloves, peppercorn, bay leaf and onion and fry till onion is slightly brown.
3. Now add rice and fry till it starts to splutter or fry for 8-10mins.
4. Now add water, salt and cashew and cook untill the rice is completely cooked.

CABBAGE PAKODA

INGREDIENTS :-


Chopped Cabbage - 1 1/2 cup
Besan - 3 tbsp
Cilantro - 1 tbsp
Ginger - 1 tbsp
Curry leaves - 6
A pinch of hing
Turmeric powder - 1/4 tsp
Red chili powder - 1/4 tsp
Salt to taste
Water - 1/4 cup
Oil for deep frying

METHOD :-


1. Mix cabbage, besan, cilantro, curry leaves, ginger, hing, turmeric powder, red chili powder and salt.
2. Let the mixture sit for about 10 minutes.
3. Add water, little by little, until a tough is obtained.
4. Make balls from the dough and deep fry it in medium high until it is brown.


Serve with ketchup and green chutney.

SHAVIGE

INGREDIENTS :-


Rice noodles/shavige - 1 1/2cup
Mustard Seeds - 1tsp
Urad dal - 1 tsp
Red chilli - 3
Oil - 2tbsp
Salt to taste
Curry leaves - 5
Grated coconut- 1/4 cup
Sugar - 2 tbsp
Onion - 1 cup

METHOD :-


1. Heat 5 cups of water in a vessel, and when the water starts to boil add shavige and cook for 4mins.
2. Drain the shavige and keep it aside.
3. In a pan heat oil and add mustard seeds, urad dal, curry leaves, red chilli.
4. Add the onions and fry for 5mins.
5. Now add the cooked shavige, salt, sugar and mix well and cook for 5mins.
6. Turn off the stove and add grated coconut.