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.