Chicken Tikka

Ingredients:

• 1 lb Chicken (boneless)
• 2" pieces - 1 Green capsicum, 1 Red Capsicum and Onion
• 3 tbsp Lemon juice
• 2 tbsp Ginger garlic paste
• 1/2 cup thick Yogurt
• 1 Egg
• 1 tbsp Green chillies chopped
• 1 tbsp Chili powder
• 2 tbsp Coriander leaves chopped
• 6 Bamboo skewers
• Salt to taste

 

Method:

1. Wash the chicken and cut into 2" pieces.
2. Add chicken, capsicum red and green, onion, 2 tbsp Lemon juice, ginger garlic paste, chili powder and salt in a bowl.
3. Mix well, close the lid and allow to marinate for 30 mins.
4. Now add yogurt, egg, green chillies and coriander leaves to the chicken.
5. Mix well, cover the lid and marinate this for 2-3 hours.

6. Preheat the oven at 400 F.
7. Now take the skewers and arrange the chicken pieces with vegetables in between.
8. Place the skewers on a wire rack, spray some oil on top of them.
9. Bake in the oven at 400 F for 25 mins, turning once in between.
10. Cook till chicken turns tender.

11. Sprinkle 1 tbsp of lemon juice on hot skewers.
12. Serve on a bed of flavored rice.

Note:

1. If using a bamboo skewers, then it must be soaked in water overnight as it might burn during baking.
2. If using metal skewers, grease it and then arrange the chicken.
3. Place a tray below the skewers to hold the dripping from chicken.

Paneer

Ingredients:

• 4 cups Milk
• 1/2 cup Lemon juice
• 1/2 cup Water
• 1 Muslin cloth / Cheese cloth
• 1 Colander

Method:

1. Dilute the lemon juice by mixing with half cup of water and keep aside.
2. Now boil the milk in large heavy bottomed pan sirring continuously to prevent the skin forming at the top.
3. When it comes to a boil reduce the flame and add the lemon juice.
4. Now increase the flame and keep stirring gently.
5. The milk will start to curdle leaving a greenish water called whey.
6. Remove from heat. Leave it covered for 15 mins.
7. When firm curd is formed strain it through the muslin cloth or cheese cloth placed on over a colander.
8. Now run fresh water to it and rinse well so that the sourness of lemon juice is also washed away.
9. Now squeeze the curd by holding the ends of the cloth, so that all the whey is removed.
10. Remove the curd which is now called the paneer.
11. Place this paneer on a clean flat surface and knead it to a smooth dough.
12. If  the paneer is too crumbly add 1 tsp of water and knead well.
13. The paneer is ready.

Note:

1. To make panner into cubes, then place some heavy plates on the paneer.
2. The water will be released and a firm paneer is formed.
3. Cut into desired shapes and us it in different recipes.
4. Refrigerate it and use when required.

Rava Idli

Ingredients for Rava Mix:

• 1 cup Semolina (rava)
• 1/2 tsp Mustard seeds
• 1 tbsp Chana dal
• 1/2 cup Curry leaves chopped
• 3 tsp Cashew nuts broken
• 1/4 cup Oil

Method:

1. Heat a pan and pour oil, add mustard seeds, when splutters add chana dal, curry leaves and cashew nuts.
2. Fry until cashew nuts turn golden brown, add rava and saute it.
3. Fry the rava until you get nice aroma.
4. Do not burn the rava.



Rava mix

5. Transfer to a plate and cool it.
6. This is called Rava mix.
7. This rava mix can be stored in air tight container for 3 days.

Ingredients for Rava idli:

• 1 cup Rava mix
• 2 cups Yogurt
• 3 tbsp Coriander chopped
• 1/2 tsp Eno fruit salt
• salt to taste

Method:

1. Take a bowl and add rava mix, yogurt, coriander leaves and mix well without any lumps.
2. Add salt. Mix well.
3. Rest it for 10 mins.
4. Heat the idli cooker with water in it.
5. Spray oil to the idli moulds.
6. Now add eno fruit salt to the batter and mix well. The batter should be thick.
7. Fill 3/4 of the mould with batter, as they puff up.
8. When the water boils, place the idli stand gently into the cooker and close the lid.
9. Cook for 10-15 mins.
10. Allow to cool and then remove the rava idilies from the mould.
11. Serve hot with coconut chutney.

Fruit Cake

Ingredients:

• 1 cup All purpose flour
• 1 cup Butter
• 1 cup Sugar
• 1 cup eggs
• 1 tsp Baking powder
• 1 cup All dry fruits mix
• 1/2 tsp Spice powder (powder of cinnamon,cloves and cardamom)

Method:

1. Preheat the oven to 345 F.
2. In a bowl add butter which is at room temperature.
3. Using an electric blender, blend the butter to a smooth paste.
4. Add all the sugar and blend well to a paste.
5. Now add eggs little by little and blend it.
6. In an other bowl sieve flour, baking powder and spice mix.
7. Take an other bowl add the dry fruits, add 2 tbsp of all purpose flour and mix well.

8. Now add the flour mixture to the egg mixture little by little.
9. Keep blending so no lumps are formed.
10. Now add all the dry fruits to it and just mix by folding them with a spatula.
11. Spray oil on the baking tray, pour the cake mixture in it and tap the tray, so that all air escapes.
12. Now bake for 345 mins. Check by inserting a knife, when comes out clear, the cake is done.
13. Remove and allow it to cool.
14. Cut into slices and serve.

Note:

1. The dry fruits must be tossed with dry flour or else while baking the dry fruits will settle at the bottom.

Dil / sabsige Egg Bhurji

Ingredients:

• 1 bunch Dil / Sabsige leaves
• 4 Eggs
• 1/2 cup Onions finely chopped
• 3 Dry red chillies broken into half
• 2 green chillies chopped
• 1 clove Garlic
• 1/2 tsp Mustard seeds
• 1 tbsp Urad dal
• 1 tbsp Chana dal
• 2 tbsp Oil 
• Salt to taste

Method:

1. Wash the dil leaves and discard the hard stem at bottom.
2. Finely chop them and keep aside.
3. Break eggs in a bowl and beat them well.
4. Now heat a non stick pan, add oil, add mustard seeds, when splutters add urad dal and chana dal.

5. When the dals turn light brown and dry red chillies, onion, garlic, green chillies and dil leaves.
6. Saute well, add salt, close the lid and cook for 4 mins.
7. Now add the egg and keep stirring. Once the eggs are scrambled reduce the flame.
8. Close the lid and cook for 2 mins.
9. Transfer to a bowl.
10. Serve as a side dish.

Note:

1. Egg lovers can add more eggs. Eggs can be added more or less.

Bitter Gourd Gravy

Ingredients:

• 2 Bitter gourd
• 1/2 cup Onion chopped
• 1/4 cup tomato chopped
• 2 cloves Garlic
• 1 sprig Curry leaves
• 1 tsp Chili powder
• 1 1/4 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1 lemon size Tamarind
• 2 tbsp Coriander chopped
• 1/2 cup Coconut shredded
• 2 tbsp Oil
• 1/2 tsp Mustard seeds
• Salt to taste

Method: 

1. Wash and chop the bitter gourd in to small pieces.
2. Heat a pan, add these chopped bitter gourd and dry roast until light brown.
3. In the meantime microwave tamarind with little water and remove the extract.
4. Grind the coconut to a smooth paste with little water and keep aside.
5. Now heat a pressure cooker, add oil, when hot add mustard, when they splutter add onion, curry leaves and garlic, fry well until onions are golden brown.
6. Add tomatoes, saute till they are soft.
7. Add chili powder, coriander powder and turmeric powder, saute well.

8. Now add the fried bitter gourd pieces, stir it.
9. Add the tamarind extract, coconut paste and salt. Mix them, add very little water and close the lid.
10. Pressure cook for 2 whistles and leave untouched till the pressure is released.
11. Add coriander leaves.
12. Serve with rice along with ghee and papad.

Note:

1. If you don't like the bitterness of the vegetable, wash it 3-4 times after chopping into pieces. 

Spicy Corn Dip

Ingredients:

• 1/2 cup Corn kernels (fresh / frozen)
• 1/2 cup Red onions chopped
• 1/4 cup Green and Red capsicum chopped
• 2 Green chillies chopped
• 1/2 tsp Chilly powder
• 1 tbsp Tomato ketchup
• 1 tbsp Butter
• Salt to taste
• 1 tbsp Coriander chopped
• 1 packet Corn chips

Method:

1. Add corn kernels in microwave safe bowl, add 1 tbsp of water and microwave for 3 mins.
2. Heat a pan add butter, add onions and capsicum fry well.
3. Now add the corn, green chillies, chili powder, ketchup and salt. Mix well
4. Close the lid and cook for 2 mins.

5. Add coriander leaves and mix well.
6. Transfer to a serving bowl.
7. Serve with corn chips.
8. Great for snacks.

Note:

1. This dish should be served immediately or else it will become soggy.

Brinjal Dry Fry

Ingredients:

• 2 purple long thin Brinjal
• 1/4 cup Onion chopped
• 1/2 cup Tomatoes chopped
• 1 clove Garlic crushed
• 1 tsp Chili powder
• 1/2 tsp Mustard seeds
• 1 sprig Curry leaves
• 1/4 tsp Turmeric powder
• 1 1/4 Coriander powder
• 2 tbsp Oil
• Salt to taste

Method:

1. Wash and chop the brinjals to 2" piece long and thin. Put it in a bowl full of water.
2. Preheat the oven to 500 F.
3. Now heat a kadai or wok on stove top.
4. Add oil, add mustard seeds, when splutters add curry leaves, onions and garlic.
5. Fry till onions are transparent, add tomatoes and salt.
6. When the tomatoes turns soft, add chili powder, coriander powder, turmeric powder and mix well.
7. Now add the brinjals and mix well. Close the lid and reduce the flame to medium high.
8. When the brinjals are half cooked, transfer it on to a baking tray and spread evenly.
9. Now change the oven mode to broil 500 F and place the tray on the top rack.
10. Broil for 10 mins until the brinjals are roasted and dry, stir once in between.
11. Remove and transfer to a serving bowl.
12. Serve with rice, chapati.

Note:

1. Usually brinjal dry fry needs lot of oil to roast. In this method it requires very less oil.
2. When you do on stop top, you should be stirring so that it does not burn and also over stirring makes the brinjals soggy.

Beans Fry

Ingredients:

• 1 lb Beans
• 1/4 cup Onion chopped
• 4 Dry red chillies (broken into half)
• 4 Curry leaves
• 1 clove Garlic
• 1/4 tsp Turmeric
• 1 tbsp Shredded Coconut
• 1 tbsp Coriander leaves chopped
• 1 tbsp Oil
• 1/2 tsp Mustard
• 1 tsp Urad dal
• 1 tsp Chana dal
• Salt to taste

Method:

1. Remove the ends of the beans and wash them well.
2. Now cut the beans into small pieces.
3. In a pressure cooker add these chopped beans, salt and 2 tbsp of water.
4. Mix well and close the lid. Pressure cook only for 1 whistles.
5. Leave untouched till the pressure is released.
6. Heat a pan, add oil, add mustard, when it splutters add urad dal, chana dal, curry leaves, dry red chillies, onions, turmeric and crushed garlic.
7. Fry well, now add the cooked beans.
8. Keep frying until there is no water.
9. Add coconut and coriander leaves and saute well.
10. Transfer to a bowl and serve as a side dish.

Spinach Curry

Ingredients:

• 2 cups Spinach
• 1/2 cup Toor dal
• 1 Tomato
• 5 Dry red chillies
• 1 clove Garlic
• 1/2 cup Onion chopped
• 1/2 tsp Turmeric
• 1 marble size Tamarind
• 1 tsp Oil
• 1/2 tsp Mustard
• 1/2 tsp Cumin seeds
• 4 Curry leaves 
• Salt to taste

Method:

1. Wash the dal and put it in a pressure cooker, add enough water.
2. Wash the spinach and put in the pressure cooker.
3. Add turmeric, tomato (whole), dry red chillies, garlic and little onion.
4. Close the lid and pressure cook for 3 whistles.
5. Allow it to cool.
6. Now add in a blender and blend for few second.
7. Soak the tamarind in water and remove the extract and keep aside.

8. Heat a kadai, add oil, add mustard, when it splutters add cumin seeds, curry leaves and remaining onion.
9. Fry for few seconds and add the blended spinach and dal mixture.
10. Add the tamarind extract, salt and water to adjust the thickness of the curry.
11. Allow to boil for 5 mins.
12. Transfer to a serving bowl.
13. Serve with chapati or rice.

Paruppu / Dal Rasam

Ingredients:

• 1/2 cup Toor dal
• 1 Tomato
• 1 marble size Tamarind
• 1 clove Garlic
• 4 Curry leaves
• 1 tbsp Coriander leaves
• 1 tbsp rasam powder
• 1/2 tsp Oil
• 1/2 tsp Mustard seeds
• 1 Dry red chilly
• 1 pinch Asafoetida
• Salt to taste

Method:

1. Pressure cook the toor dal with enough water for 3 whistles.
2. Cool the dal and put in a blender and blend well.
3. Place tamarind in a bowl and microwave with little water, cool and remove the extract.
4. Chop tomatoes and microwave till soft.
5. Now in a bowl add these tomatoes, tamarind extract, curry leaves, crushed garlic and coriander leaves.
6. Now squeeze them all together.
7. Add the blended dal and adjust the water to dilute it. Add salt and mix well.
8. Now heat a kadai or wok, add oil, when hot add mustards, when they splutter add the red chilly and asafoetida.
9. Now pour the dal mixture to it and allow to cook. Add rasam powder and mix well.
10. Just when the froth forms on the surface switch off the stove and transfer to a bowl. Cover it with a lid.
11. Serve with rice or can be had like a soup.

Pepper Rasam

Ingredients:

• 1 Tomato
• 1 marble size Tamarind
• 1 clove Garlic
• 4 Curry leaves
• 1 tbsp Coriander leaves
• 1/2 tsp Peppercorns
• 1 tsp Cumin seeds
• 1 bowl Water
• 1/2 tsp Oil
• 1/2 tsp Mustard seeds
• 1 Dry red chilly
• 1 pinch Asafoetida
• Salt to taste

Method:

1. Place tamarind in a bowl and microwave with little water, cool and remove the extract.
2. Chop tomatoes and microwave till soft.
3. Now in a bowl add these tomatoes, tamarind extract, curry leaves, crushed garlic and coriander leaves.
4. Now squeeze them all together.
5. Add water to dilute it and add salt.
6. Now coarsely grind the peppercorns and cumin seeds.
7. Add this to the mixture.
8. Now heat a kadai or wok, add oil, when hot add mustards, when they splutter add the red chilly and asafoetida.
9. Now pour the rasam mixture to it and allow to cook.
10. Just when the froth forms on the surface switch off the stove and transfer to a bowl. Cover it with a lid.
11. Serve with rice or can be had like a soup.
12. Good for digestion.

Arati Puvvu Koora / Banana Flower Fry

Ingredients:

• 1 Banana flower
• 1/4 cup Chana dal
• 1 cup Onions chopped
• 1" piece Ginger
• 2 Green chillies
• 1 sprig Curry leaves
• 1/2 tsp Turmeric powder
• 1/2 tsp Chili powder
• 1/4 tsp Mustard
• 1 1/2 tsp Urad dal
• 1 tbsp Chana dal
• 1 tbsp Coriander leaves chopped
• Salt to taste
• 2 tbsp Oil

 

Cleaning the Flower:

1. Banana flowers are bright pink in color.
2. The flowers are covered in layers. Peel the outer layer of the flower.
3. You can see a cluster of small cream color stem like florets.
4.  Pluck each florets and you can see the one hard and long stigma, which is black in color, remove it from the florets.
5. At the bottom of each florets you can see a transparent flap, discard that too, as they are hard to cook.

6. Repeat this process by removing every layers.
7. As you go to the inner part it will be difficult to remove the layers. So just chop the whole inner portion to small pieces with a knife.
8. Now put this in a food processor or chop it finely.
9. Drop them in a bowl full of water.
10. Wash it 3-4 times, using a strainer filter the chopped florets.
11. Squeeze all the water from the florets and place in a bowl.

Method:

1. In a pressure cooker add the chana dal and add enough water for the dal to cook.
2. Do not overcook, the dal should retain its shape. Filter the water and keep aside.
3. Add turmeric powder, salt and 2tbsp of water to the florets and cover it partially.
4. Microwave for 3 mins.
5. Now heat a pan add oil.
6. Add mustard seeds, when they splutter add chana dal, urad dal, curry leaves and onions. Fry well.
7. Now crush the green chillies and ginger together and add to the pan. saute them well.
8. Add the banana florets and fry well until all the water evaporates.
9. Close the lid and cook for 3 mins.
10. Now add the cooked chana dal and coriander leaves.
11. Saute them well and transfer to a serving bowl.
12. Serve as a side dish.

Note:

1. Banana flowers have great health benefits.
2. Every body must have this flower at least once in a week.
3. It is also good for pregnant women's and lactating mothers. 

Pepper Chicken Dry

Ingredients:

• 1lb Chicken
• 3 tbsp Pepper powder
• 1/2 tsp Turmeric powder
• 1 tbsp Ginger garlic paste
• 1/2 tsp Chili powder
• 4 tbsp Oil
• 2 sprig Curry leaves 
• Salt to taste

Method:

1. Wash and clean the chicken. Cut it in to very small pieces.
2. In a pan add 1 tbsp of oil, when hot add the chicken, turmeric powder, chili powder and salt.
3. Close the lid and reduce the flame to medium low and cook with its own liquids.
4. Keep stirring in between.
5. Once the chicken is cooked and all the water is evaporated, remove and keep aside.
6. Now heat a kadai or wok, add remaining oil.

7. When hot add curry leaves and fry well.
8. Add the cooked chicken to it, add pepper powder and mix it well.
9. Fry it till the oil leaves the sides, adjust pepper powder for more spicy.
10. Serve as appetizers or as side dish with rice and rasam.
11. Easy to make and Enjoy!

Note:

1.  This recipe is good when used chicken with bones.

Set Dosa

Ingredients:

• 4 cups Rice
• 1 cup Beaten rice (thick poha)
• 1 cup Yogurt
• 1 tsp Fenugreek seeds
• 1/2 tsp Eno fruit salt
• Salt

Method:

1. Wash and soak the rice, fenugreek and beaten rice overnight or for at least 6 hours.
2. Grind them to a smooth paste adding less water.
3. Add salt and mix well.
4. Allow to ferment.
5. Once fermented add the yogurt and mix well.
6. Before preparing the dosas add eno fruit salt in little water and immediately mix to the batter.

7. Heat a pan, when hot reduce the flame to medium high.
8. Pour a ladle of batter and cover with a lid.
9. Holes start forming on the dosa.
10. Flip it and cook.
11. Remove when it turns light brown.
12. Spread little butter on top of the dosa.
13. Repeat with remaining batter.
14. Set dosas are served in 3 numbers ( set of three)
15. Serve with chutney and sambhar or chicken curry or saggu.

Note:

1. If the batter does not ferment, Eno fruit salt helps the batter to rise while doing dosas.

Cabbage Pakoda

Ingredients:

• 1/2 of whole Cabbage
• 4 tbsp Bengal gram flour (besan)
• 2 tbsp Rice flour
• 1 tsp Red chili powder
• 1/4 tsp Turmeric
• 1 tsp Ginger garlic paste
• 1 tbsp Mint leaves chopped
• 3 tbsp Coriander leaves chopped
• 2 pinch Asafoetida
• 1/2 tsp Garam masala powder
• 1 tsp Oil
• Salt to taste
• Oil for deep frying

Method:

1. Remove the outer layer of cabbage and discard.
2. Chop the cabbage finely into 2" length.
3. Take a large bowl add these chopped cabbage, gram flour, rice flour, chili powder, turmeric powder, ginger garlic paste, mint leaves, coriander leaves, asafoetida, garam masala, oil and salt.
4. Mix well, now add very little water and try to gather all the ingredients together.
5. You should be able to make a ball, the mixture should not be watery.
6. Heat a pan and pour oil for deep frying. when hot add a small ball.
7. Check if the ball remains intact, or else add some more gram flour.
8. Reduce the flame to medium high, add the cabbage balls and fry them.
9. The inner part also should be cooked. Fry until you see nice golden brown color.
10. Remove and place on a paper towel.
11. Serve hot with ketchup, It will be just gone in seconds.
12. Enjoy!

Note: 

1. The mixture of cabbage pakodas should be fried immediately.
2. If left for few minutes, the cabbage releases water and then the pakodas will absorb lot of oil.

Spinach Parantha

Ingredients:

• 3 cups Whole wheat flour
• 1 1/2 cups Spinach finely chopped
• 1/2 tsp Salt
• 1/2 tsp Red chili powder
• 1/2 tsp Garam masala
• 1/2 tsp Turmeric powder
• 1/4 tsp Caram seeds (ajwain/voman)
• Oil

Method:

1. Wash the spinach and finely chop them.
2. Put the spinach in a bowl, add the whole wheat flour, salt, red chili powder, garam masala, turmeric powder and caram seeds.
3. Mix them all well. Add water little by little, gather all the flour together to form a hard firm dough.
4. Add 1 tsp of oil to it and knead the dough.
5. Close the lid and leave it to rest for 30-40 mins.
6. Now take the dough, it will be soft as the spinach releases some amount of moisture.
7. Divide into equal lemon sized balls.
8. Dust the floor with dry wheat powder and roll the balls to a small disc shape.
9. Brush little oil and fold it into half and again to half to form a triangle shape.

10. Now Roll them once again towards the sides forming a big triangular parantha.
11. Heat a flat pan, when hot place the parantha gently on the pan.
12. Fry them both the side applying little oil till light brown.
13. Remove and place on a paper towel.

14. Repeat with other balls in the same way.
15. Cover all the spinach paranthas with a lid until serving time.
16. Serve with any curry/gravy, pickles or plain yogurt.

Pumpkin Curry

Ingredients:

• 1 lb Pumpkin (orange color)
• 3 Dry red chillies
• 1/2 cup Onions chopped
• 1 clove Garlic
• 1 sprig Curry leaves
• 1/2 tsp Red chili powder
• 1/4 tsp Turmeric powder
• 2 tbsp Oil
• Salt to taste

Method:

1. Peel the skin of the pumpkin and cut into the small pieces.
2. Chop the pumpkin in such a way that every piece has its outer layer.
3. Wash them and keep aside.
4. Heat a kadai or wok, add oil, add mustard, when they splutter add broken dry chillies.
5. Add crushed garlic, onion and curry leaves.
6. Keep frying until onions turns transparent.
7. Add chili powder, turmeric powder and salt.
8. Add the pumpkin pieces and saute it well.
9. Cover the lid and reduce the flame to medium high.
10. Cook for 10 mins, stirring in between.
11. Do not pour water, as the pumpkin itself releases water enough to cook.
12. When the pumpkins are cooked and all the water is evaporated transfer to a serving bowl.
13. Serve as aside dish with rice or as a curry with chapati / roti, parata, etc..

Note:

1. Pumpkin is a very good source of vitamins and has high dietary fibres.
2. Pumpkin is also good for skin and vision.

Ridge Gourd Kootu

Ingredients:

• 1 Ridge gourd
• 1/2 cup Chana dal
• 1/4 cup Onion chopped
• 1 Tomato chopped
• 1/2" piece Ginger
• 2 cloves Garlic
• 1/4 tsp Peppercorns
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/4 Tsp Turmeric powder
• 1/2 cup Coconut shredded
• 1/4 cup Coriander chopped
• 1/2 " piece Cinnamon
• 2 cloves
• 1/2 tsp Mustard seeds
• 2 tbsp Oil
• 4 cups Water
• Salt to taste

Method:

1. Scrap the hard skin of the ridge gourd, wash it well and chop into small pieces and keep aside.
2. Grind ginger, garlic, cinnamon, cloves and peppercorns to a fine paste adding little water.
3. Now heat a pan, add oil, when hot add mustard seeds, when they splutter add the chopped onions.
4. Fry until onions turn transparent.
5. Add the grounded paste, fry till the raw smell is gone.
6. Add chopped tomato and cook till soft.
7. Add chili powder, turmeric powder and coriander powder, saute them well.
8. Now add the washed chana dal and the chopped ridge gourd.
9. Pour water and mix well.
10. Now grind coconut and coriander to a fine paste with little water.
11. Add this grounded paste to the curry, add salt and mix them well.
12. Close the lid and pressure cook for 3 whistles and leave untouched until the pressure is released.
13. Serve hot with rice, chapati/roti, etc..

Cabbage Kootu

Ingredients:

• 2 cups Cabbage chopped
• 1/2 cups Toor dal
• 2 tbsp Coconut shredded
• 6 Dry red chillies
• 1 1/2 tsp Coriander seeds
• 1/4 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• 1 sprig Curry leaves
• 1 pinch Asafoetida
• 2 tbsp Coriander leaves
• 1 tbsp Oil
• Salt to taste

Method:

1. Wash the toor dal and put it in the pressure cooker add enough water for the toor dal to cook.
2. Add chopped cabbage in it and close the lid and pressure cook for 3 whistles.
3. Leave untouched until the steam is released.
4. Grind coconut, dry red chillies, coriander seeds and cumin seeds to a fine powder.
5. Now heat a kadai or wok, add oil, when hot add mustard.
6. When the mustards splutter add asafoetida and curry leaves, saute them.
7. Add the cooked dal and cabbage. Mix well.
8. Add salt and the grounded paste and adjust the water.
9. Cook for 5mins in low flame.
10. Transfer to a serving bowl and garnish with coriander leaves.
11. Serve with rice and papad

Gobi Samosas

Ingredients for Dough:

• 1 cup All purpose flour (maida)
• 1/4 cup Semolina
• 1/4 tsp Salt
• 1 tsp Oil

Ingredients for Filling:

• 2 cups Cauliflower (gobi) grated
• 1/2 cup boiled mashed Potatoes
• 1/2" piece Ginger grated
• 1/2 tsp Red chili powder
• 1 tsp Cumin powder
• 1 tbsp Cashew nuts
• 2 Green chillies finely chopped
• 1/4 tsp Sugar
• 1 tbsp Oil
• Salt to taste
• Oil for deep frying

Method:

1. In a bowl add all purpose flour, semolina  and salt. Mix well.
2. Now add water little by little to make a firm dough.
3. Add oil and knead the dough well and close the lid and allow to rest for 15 mins.
4. Heat a pan add oil, when hot add ginger, red chili powder, cumin powder and cashew nuts.

5. Add boiled potatoes, grated cauliflower, green chillies and salt. Mix well
6. Close the lid and reduce the flame and cook till the cauliflower is cooked.
7. Remove and transfer to a bowl.
8. Now take the dough and knead well, make lemon sized balls and roll in to a thin disc shape.
9. Cut each circle into half.
10. Apply some water on the straight edges and form a cone, sealing the edges.

11. Fill two-thirds of the cone with the filling and close all the joints by brushing little water.
12. Heat a kadai or wok, pour oil for deep frying. Fry all the samosas in batches in a medium flame.
13. Remove and serve with mint chutney.

Bhatura

Ingredients:

• 2 cups All purpose flour (maida)
• 3/4 cup Semolina (ravva)
• 1/2 cup Yogurt
• 1 tsp Sugar
• 1/4 tsp Salt
• Oil for deep frying

Method:

1. In a bowl add semolina and add water just enough to cover it and soak for 10 mins.
2. In an other bowl add the all purpose flour, salt, sugar, yogurt and soaked semolina and mix well.
3. Add water little by little and gather all the flour together to make a soft non sticky ball.
4. Add 1 tsp of oil and again knead the dough well.
5. Close a lid tight and leave for atleast 2-3 hours.
6. Now make equal sized balls ( size of a big lemon).
7. Roll each ball to a flat chapati shape and size disc.
8. Heat oil and deep fry the disc on both sides to light brown.
9. Remove from oil and place on a paper towel.
10. Serve these hot bhaturas with chana masala
11. Enjoy these soft bhaturas.

Chana Masala

Ingredients:

• 1 cup Chick pea (kabul chana)
• 1 cup Onions finely chopped
• 1 tsp Ginger garlic paste
• 1/2 cup Tomato puree
• 1/4 Turmeric powder
• 1 tsp Chili powder
• Salt to taste
• 2 tbsp Coriander chopped
• 1 slice Onion
• 2 tbsp Oil
• 1 tsp Lemon juice

Ingredients for Masala powder:

• 1 tbsp Coriander seeds
• 1 tsp Cumin seeds
• 1 tsp Black peppercorns
• 2 Cloves
• 1 Cardamom pod 
• 1/2 " piece Cinnamon

Method:

1. Dry roast and grind to a fine powder the ingredients for masala.
2. Soak chick pea overnight or atleast for 6hrs.
3. In a pressure cooker add these chickpeas, 1/4 tsp salt and water sufficient for cooking.
4. Pressure cook for 3 whistles and leave untouched till the steam is released.
5. Now Heat a kadai or wok, add oil, when hot add onions and fry till golden brown.
6. Add ginger garlic paste and fry well.

7. Add the grounded masala powder, turmeric powder and chili powder, mix well.
8. Add tomato puree and keep frying till the oil leaves the sides.
9. Now add the cooked chick pea, adjust the salt and water for the gravy consistency.
10. Close the lid and cook for 2 mins.
11. Remove from heat add lemon juice and mix well.
12. Transfer to a serving bowl garnish with coriander leaves and slice of onions.
13. Serve hot with bhatura, paratha, rotis, etc..

Spinach Yogurt Curry / Palak Kadhi

Ingredients for Pakodas:

• 1 cup Spinach chopped
• 1/2 cup Bengal gram flour
• 1/2 tsp Red chili powder
• 1/2 tsp Cumin seeds
• 1 tsp Oil
• Salt to taste
• Oil for deep frying

Ingredients for Curry:

• 1 cup Yogurt / Curd
• 2 tbsp Bengal gram flour
• 1 tsp Cumin seeds
• 2 Green chillies slit
• 1 sprig Curry leaves
• 1/4 cup Onions chopped
• 1 pinch of Asafoetida
• 1 clove Garlic crushed
• 1/4 tsp Turmeric
• 1 tbsp Oil
• 3 cups Water
• Salt to taste

Method:

1. Mix spinach, bengal gram flour, chili powder, cumin seeds, oil and salt in a bowl.
2. Add very less water and divide into small equal balls.
3. Heat a kadai or wok, pour oil for deep frying.
4. When hot reduce the flame to medium high and fry all the pakodas.
5. Remove and place them on a paper towel.

6. Now in a bowl add yogurt and bengal gram flour and mix well without any lumps.
7. Pour water to it and dilute it.
8. Heat a kadai add oil, when hot add cumin seeds, green chillies and curry leaves. Saute it.
9. Now add onions, asafoetida and garlic and fry them. Add turmeric powder and saute again.
10. Now pour the yogurt mixture, close the lid and allow to cook.
11. If the curry thickens add water to dilute, boil it. Add salt.
12. Add the spinach pakodas to it and simmer for 5 mins.
13. Remove and transfer to a serving bowl.
14. Serve hot with rice and enjoy the soft yogurt flavoured pakodas.

Vangibath / Brinjal Rice

Ingredients for Powder:

• 1 tbsp Coriander seeds
• 1 tbsp Chana dal
• 1 tbsp Urad dal
• 1/2 tsp Poppy seeds
• 1 tbsp Sesame seeds
• 1 tsp Peppercorns
• 2 Cloves
• 1/2 " Cinnamon
• 1 Cardamon
• 4-5 Dry red chillies
• 1 sprig Curry leaves
• 2 tbsp Coconut shredded

Ingredients:

• 2 cups Rice
• 1 Brinjal (purple color, long and thin)
• 1 cup Onion chopped
• 1 Tomato chopped
• 2 Green chillies slit
• 1/2 tsp Turmeric
• 1 pinch Asafoetida
• 3 tbsp Coriander leaves chopped
• 2 tbsp Oil
• 1 tsp Chana dal
• 1 tsp Urad dal
• 1/2 tsp Mustard 
• Salt to taste

Method:

1. Dry roast all the ingredients for powder to a light brown color.
2. Cool them and grind to a fine powder. Keep aside.
3. 

   This powder can be made in large quantities and stored in air tight containers.
4. Wash and Cut the brinjal in to thin rectangle shapes and put it in water and keep aside.
5. Cook the rice with 4 cups of water. Allow the cooked rice to cool.
6. Heat a kadai or wok, add oil, when hot add mustard. When it splutters add chana dal and urad dal and fry them to light brown color.
7. 

   Now add onions and green chillies and fry til onions turn transparent.
8. Add tomatoes, when they turn soft and oil leaves the sides, add turmeric and brinjal.
9. Fry the brinjals until well cooked and fried.
10. Now add 2 tbsp of grounded masala powder and mix well.
11. Add the cooked rice to it, add salt and mix well.
12. Add coriander leaves and mix again.
13. Transfer to a serving bowl.
14. Serve hot with raita.