Red Cabbage Parantha

Ingredients:

• 2 cups Whole wheat flour
• 2 tbsp Yogurt
• 1 cup Red cabbage
• 1 tsp Cumin seeds
• 1 tsp Turmeric powder
• 3 tbsp Coriander leaves chopped
• 2 tbsp Oil 
• Salt to taste

Method: 

1. Put the cabbage in a food processor and chop to small pieces.
2. Now in a bowl add wheat flour, cabbage, coriander leaves, turmeric powder, cumin seeds, oil, yogurt and salt.
3. Mix well and make a firm soft dough. Add water if needed.

4. Allow to rest for 10 mins.
5. Now divide the dough into small equal balls.
6. Dust a flat surface with dry flour and roll each ball into a flat thin disc.

7. Heat tava and drizzle little oil.
8. Now roast the paratha on both the sides.
9. Repeat with all the other dough.
10. Serve this hot paratha with any curry.

Cauliflower Fry

Ingredients:

• 1 Cauliflower
• 1/4 cup Onion chopped
• 1 clove Garlic crushed
• 1 cup Tomato chopped
• 1 tsp Chili powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Mustard seeds
• 1 tsp Urad dal
• 2 tbsp Oil
• Salt to taste

Method:

1. Remove the florets and wash them thoroughly.
2. Put this florets in a microwave safe bowl, add 2 tbsp of water and close the lid partially and microwave for 6 minutes.
3. Heat a kadai or wok, add oil, when hot add mustard seeds, when it splutters add urad dal.
4. When the dal turns golden brown add onion and garlic. Fry until onions turn golden brown.
5. Add tomato and fry until oil leaves the sides.
6. Add chili powder, turmeric powder and salt.

7. Mix them well and add the cooked florets and mix well.
8. Now cover the lid and cook for few minutes.
9. When all the water is evaporated, roast the florets well.
10. Transfer to a serving bowl.
11. Serve as a side dish with rice and roti.

Butter Chicken

Ingredients:

• 4 pieces  Tandoori Chicken
• 2 large Tomatoes pureed
• 2 tbsp Butter
• 2 tbsp Ginger garlic paste
• 1/4 cup Cashew nuts
• 1/4 tsp Paprika powder
• 1/2 tsp Red chili powder
• 1 1/4 cup Milk
• 1/2 cup Fresh cream
• 1/2 tsp Garam masala
• 1/4 tsp Sugar or Honey
• 1 bay leaf
• Salt to taste

Method:

1. Soak cashew nuts in hot water for 15 minutes.
2. Drain all the water and grind to a fine smooth paste adding very little water.
3. Keep this aside.
4. Now heat a kadai or wok, add butter, bay leaf and ginger garlic paste.
5. Fry well until the ginger garlic paste turns to light brown in color.
6. Now add the pureed tomatoes and keep frying until oil oozes out and all the moisture is evaporated.

7. Now add the cashew paste and keep stirring, add 1/4 cup of fresh cream, paprika powder and chili powder.
8. Fry until oil separates from the cashew paste. This step is very important or else you will have the raw smell.
9. Now remove the kadai from heat and add milk and mix well so there are no lumps.
10. Bring back to the heat and add 1 cup of water, add salt and mix well.
11. Cover the lid and cook for 5-6 minutes.
12. The oil should be visible on the surface.
13. Now again remove from heat and add the remaining fresh cream.

14. Add garam masala and sugar, mix well.
15. Now bring back to the heat, add the tandoori chicken pieces and close the lid.
16. Bring to boil and simmer for 2 minutes.
17. The gravy thickens and you can see the silky smooth gravy.
18. Transfer to a serving bowl, garnish with green chillies and fresh cream.
19. Serve hot with chapati, roti, naan, etc..

Note:

1. For more color add 2 drops of red food color. Follow these steps carefully for proper results.
2. Instead of Tandoori chicken, fried paneer can be added to make BUTTER PANEER.

Tindoora / Dondakaya / kovakkai Fry

Ingredients:

• 1 lb Tindoora / Dondakaya
• 1/2 cup Onions finely chopped
• 1 tsp Chili powder
• 1/2 tsp Turmeric powder
• 1 tbsp Oil
• 1 tsp Urad dal
• 1/2 tsp Mustard seeds
• 1 tsp Chana dal
• 4 Curry leaves
• Salt to taste

Method:

1. Wash the vegetables with plenty of water. Cut and discard the ends.
2. Cut each tindoora vertically into 6-8 pieces.
3. Repeat the same with all the tindooras and place in a microwave safe bowl.
4. Add 1/4 cup of water and salt to it.
5. Cover the lid partially and microwave for 10 minutes stirring once in between.
6. Now heat a kadai or wok, add oil, when hot add mustard seeds,  when they splutter add urad dal and chana dal. Fry until golden brown.

7. Add onions and curry leaves. Fry well until onions are light brown.
8. Now add chili powder and turmeric powder, mix well.
9. Add the cooked tindooras and adjust salt.
10. Close the lid and cook for 3 minutes.
11. Stir cook until all the water is evaporated.
12. Transfer to a serving bowl and serve as a side dish.
13. Great with rice and chapatis too!

Adai Dosa / Mixed Lentil Crepes

Ingredients:

• 1 cup Rice
• 1/2 cup Poha / Beaten rice
• 1/2 cup Toor dal
• 1/2 cup Chana dal
• 1/2 cup Urad dal
• 1/2 cup Moong dal
• 1/2 cup Soya beans (optional)
• 1 tbsp Flax seeds (optional)
• 10 Red chillies
• 1/2" piece Ginger
• 1 tsp Cumin seeds 
• Salt to taste

Method: 

1. Wash and soak all the dals together in water for overnight or for 4 hours.
2. If you add soya beans then soak for 8 hours.
3. Grind all together to a fine smooth batter along with red chillies, cumin seeds and ginger.

4. Transfer to a bowl, add salt and mix well.
5. Now heat a pan, when hot add a ladle of batter and spread gently in circular motion.
6. Drizzle some oil and fry on both the sides until nice red color is formed.
7. Serve hot with coconut chutney or red chutney. 

Note:

1. You can also add finely chopped onions, coriander leaves and curry leaves to the batter and make dosas.

Obbattu / Puran Poli / Holige

Ingredients:

• 2 cups Chana dal
• 2 cups All purpose flour
• 2 cups Jaggery powdered
• 4 Cardamons whole
• 1/4 tsp Turmeric powder
• 1 pinch Salt
• 1 cup Oil
• 1 Ziplock bag
• Ghee

Method:

1. Add all purpose flour, turmeric power, salt and water in a bowl and make a soft sticky dough.
2. Add 1/2 cup of oil to it and knead well. the dough will absorb all the oil.
3. Close the lid and leave untouched for about 4-5 hours.
4. The oil will start oozing out.

5. Now wash the chana dal and cook with plenty of water on a stove top.
6. Do not pressure cook.
7. Cook until the dal is just cooked, when pressed with finger it should break, do not over cook.
8. Strain all the water and make rasam with this water.
9. Now allow the dal to cool down.
10. In a mixie jar add the chana dal, cardamons and add jaggery little by little.
11. Grind to a fine paste. Adjust the jaggery so that the dal does not become loose.
12. Transfer to a bowl and divide into small equal balls. This is called Puran.

13. Place a large ziplock on a clean flat surface.
14. Spread oil on it.
15. Now knead the dough well and take small portion of it.
16. Flatten it on the ziplock sheet with fingers.

17. Place puran in the center and stretch the dough to the center and cover the puran.
18. Now add a tsp of oil on top of it and flatten with finger to form a thin dics shape.

19. Heat the pan, gently place the flatten puran poli on the hot pan.
20. Now fry them like chapatis. Do not flip often.

21. Repeat with the other purans.
22. Serve hot with ghee or cold with hot milk.
23. Enjoy this delicious Obbattu.

Kala Jamun

Ingredients:

• 1 packet Any jamun mix
• 1/2 tsp Cardamon powder
• 2 cups Sugar
• 1 1/2 cup Water
• 1/4 cup Milk
• 2 drops Green food color
• 1 tsp Pistachio powder
• 1/2 tsp Sugar
• 1 cup Grated Coconut
• Oil for deep frying

Method:

1. In a sauce pan add sugar and water.
2. Boil for 5 minutes and again simmer for 10 minutes and switch off the heat.
3. Add 1/4 tsp of cardamon powder to it and close the lid.
4. The sugar syrup is ready.
5. Now seive the jamun mix in to a bowl.
6. Add milk and make the mix to a soft dough.
7. Close the lid and allow to rest for 10 minutes.
8. Now divide the dough into two halves.
9. To one portion and cardamon powder, pistachio powder, 1/2 tsp sugar and green color.

10. Knead the dough well, so the color is evenly mixed.
11. Now divide this into equal small balls and keep aside.
12. Now take the other part of the dough and divide into same number of the balls as the green balls.
13. Flatten each ball and place the green ball in the center and cover with the outer layer of dough.
14. Make oval shapes, repeat the same with other balls.

15. Now heat oil for frying, the heat should be low medium.
16. Fry the oval balls in low heat until black (kala) in color stirring continuously.
17. Remove the fried jamun and drop into the hot sugar syrup.
18. Cover the lid and leave it untouched for 3 hours.
19. When the jamuns have absorbed all the syrup roll each jamuns in the bowl of grated coconuts.
20. Place on a serving plate and serve cold.

Note:

1. The oil for frying should be in low heat. The jamuns must change its color very slowly.