Veg maincourse

Teasel gourd/cantola -fry



Ingredients:

                    teasel gourd sliced or long strips-5
                   rice flour -1tbsp
                   coriander powder-1/2tsp
                   cumin pdr-1/4 tsp
                   turmeric pdr-1/4 tsp
                   redchilli powder or kundapur chicken masala-1/2tsp
                   salt to taste
                   oil for shallow fry

 procedure:
            
In a bowl mix all the ingredients except oil.then heat  a pan , add oil  then add the spice mixed gourd close lid for 5 mins then check ,fry until done

tip: this is a seasonal vegetable , just wash well and slice,it is a little bitter some times but tastes well when fried,
less masala will make the gourd taste better

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onion salan:

 ingredients:
  • peanut-1table spoon
  • sesame seeds-1table spoon
  • turmeric-1 big pinch
  • ginger garlic paste-1/2 tablespoon
  • onion-3tablespoon-sliced
  • coconut powder-1/2 tablespoon
  • cumin-1/4 tsp
  • tamarind juice-1/4 tsp
  • Kashmiri red chilli powder-1/2tsp
  • cumin powder-1/2 tsp
  • coriander powder-1/2tsp
procedure:

 in a pan firstly add peanuts roast for 4-5 mins on low flame then add coconut fry for 4 mins lastly add sesame seeds,fry for a min then grind them to paste
in another pan add 2tsp oil then add chopped onion fry until golden brown keep aside in the same pan add cumin seeds then add ginger garlic paste fry for 2 mins then add all the powders then add the paste add tamarind juice cook for 2-3 mins then add 1/4 cup water boil for few mins then add onion ,cook for 3 more mins. u can serve with jeera rice or biryani

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eggplant masala:

 ingredients:
  • eggplant-purple long ones preffered-3 cut to big cubes
  • tamarind juice -1tsp
  • coconut grated roasted-paste-3tbsp
  • onion-1
  • cumin seeds-1/4 tsp
  • cumin powder-1/4tsp
  • kasmiri redchilli powder-1tsp
  • turmeric-1/2 tsp
  • ginger garlic paste-1tbsp
  • curry leaves-1 sprig
  • oil 3-4 tsp
  • coriander leaves chopped-1tsp
procedure:

in a pan heat oil add cumin seeds and curry leaves after they crackle add onion fry until translucent add gingergarlic paste sauté until raw smell is gone then add red chilli powder,cumin powder and turmeric powder then add eggplant and salt sauté then cook for 5 mins with a lid closed then when its 3/4th done add tamarind juice cook for 2 more mins then add coconut paste and cook until oil seperates.garnish with coriander leaves

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capcicum raitha:
  • capcicum-1 small
  • yogurt-1 cup
  • redchilli powder-1/4tsp
  • cumin seeds-1/4 tsp
  • coriander leaves chopped-2tsp
  • chopped cucumber-3tsp
  • oil-2tsp
  • salt-to taste
heat up a pan add oil,add cumin seeds when it cracles add chopped capcicum add salt fry until 3/4 cooked then add redchilli powder fry for few seconds then add it to the yogurt along with chopped cucumber,corriander leaves mix well ,serve with chapathi ,paratha,pulao..

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stuffed mushroom:


  • button mushrooms-8
  • chopped coriander leaves-2tsp
  • chopped spinach-3 tablespoon
  • chilli flakes-1/4 tsp
  • pepper powder-1/4 tsp
  • chopped mushroom stems
  • grated sharp cheddar cheese/paneer crumbled-2tsp
  • grated mozzarella cheese-3tbsp
  • butter-2tsp
  • garlic cloves chopped -3
  • onion -2tsp
  • salt to taste
firstly clean the mushroom and take the stem out,it forms a cup in which the stuffing will be done,then chop the stems finely
frozen spinach is best for this recipe make sure you squeeze the water out
in a pan heat butter add garlic and green chilli then add chopped onion,mushroom stems and spinach cook until the moisture is gone then add pepper powder ,chilli flakes salt cool the mixture and add cheddar cheese and coriander leaves ,mix all then stuff them to the mushroom cups ,top it with grated mozzarella cheese and bake for 15-18 mins




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vegetable sambar/curry

  • toor dal/yellow pigeon peas-1/2 cup
  • vegetables small chopped-drumsticks.eggplant/brinjal,fresh peas,carrots,chayote,kohlrabi/german turnip/navilkosu,potato
  • tomato  chooped big pieces-2 big
  • onion long sliced-1
  • tamarind pulp-1/2tsp
  • channa dal/chickpea split-3/4tsp
  • kundapur chicken masala-1tsp or any sambar powder-1-2 tsp
  • cumin seeds-3/4 tsp
  • green chilli slit-1
  • turmeric powder-1/2 tsp
  • oil-3tsp
  • black gram split-1/4 tsp
  • mustard seeds-1/2 tsp
  • curry leaves-1 sprig
  • coriander leaves chopped-2tsp
  • salt to taste
wash toor dal then pressure cook-2 whistle/depending on your cooker
heat up a pan add oil then add mustard seeds ,black gram split,channa dal,curry leaves and turmeric powder ,green chilli,after it splutters add onion slices cook for a minute(until raw smell is gone)then add tomato chopped cook until half done then add the vegetables and cook until almost done then add tamarind juice and kundapur chicken masala/sambar powder cook until oil seperates then add the cooked dal,1/2 cup water cook for 10-15 mins finally add chopped coriander leaves

tips:you can serve it with rice or for idli and dosa,add a little more water if it is for idli.

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paav bhaji:

  • oil 2 tsp
  • butter-2 tsp
  • cumin seeds-1/4 tsp
  • chaat masala-2pinch
  • lemon juice-1/4 tsp
  • paav buns
  • butter for bun -3tsp
  • onion chopped-1 big
  • ginger chopped -1tsp
  • garlic chopped-5 cloves
  • green chilli chopped-1
  • tomato chopped-2 big
  • paav bhaji masala 1 1/2 tsp
  • boiled and half mashed green peas-3tbsp
  • finely shredded cabbage-1/4 cup
  • boiled and mashed potato-3tbsp
  • finely chopped cauliflower-3tbsp
  • chopped bellpeppers-1/4 cup
  • chopped coriander leaves-4 tsp
in a pan heat oil and butter add cumin seeds then add chopped onions fry until translucent then add ginger and garlic chopped and green chillis fry until raw smell  then add chopped tomato cook until soft then add pav bhaji masala  fry for a minute then add peas,cauliflower, cabbage  potato and salt mix for 5 mins then add water simmer and cook until oil seperates then add chopped bellpeppers cook for 10 more minutes then add coriander leaves lemon juice and chat masala and simmer for  few minutes  then add a teaspoon of butter for extra flavor.  
then toast the buns and serve with this delicious gravy garnished with butter and chopped coriander leaves

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veg pulao/biryani:


  • basmathi rice- 3 rice cooker cup
  • onion sliced long-2 medium
  • tomato chopped-1 big
  • cauliflower florets -7-8 small forets
  • green beans-5-6 chopped
  • carrot-1 small chopped
  • fresh peas-1/2 cup
  • potato- 1 small
  • mint chopped-3tbsp
  • coriander leaves chopped-3 tbsp.
  • cinnamon-3 inch stick
  • bay leaf-1
  • cloves-9-10
  • cardamom-2
  • staranise-half floret
  • gingergarlic paste-2 tsp
  • yogurt -2-3 tsp
  • kasmiri red chilli powder-1/2 tsp
  • green chilli -1
  • coriander powder-3/4 tsp
  • turmeric 1/2 tsp
  • garam masala powder -1/4 tsp
  • oil-2tsp
  • ghee/clarified butter-2tsp
  • salt to taste
  • boiling water-6 rice cooker cups(1/4 cup less depending on gravy and rice quality)
  • saffron strands-6-7(soaked in 2 tbsp warm milk)
 in a heavy bottom cooker add oil and ghee then add cardamom,cinnamon,cloves,bay leaf,star anise then add green chilli and onion fry until golden brown then add ginger garlic paste fry until raw smell is gone then add coriander powder,red chilli powder,turmeric powder ,and turmeric powder  mix immedeatly add tomatos mix (so tat the spices don't burn)then  all vegetables   and salt close lid and cook until half done then add yogurt  and cook  for 5 mins add boiling water bring to boil then add rice add chopped mint and coriander leaves,saffron and salt as required close lid and pressure cook for 1 to 2 whistle depending on the size of the cooker

tips: you can also prepare this like layered biryani,for that cook rice separately with 2 cardamom 1 tsp oil and salt cook until rice 3/4 done ,strain the water then leave it to cool,then prepare the masala the same way above but see that the masala is thick.then layer rice and masala finally add,saffron soaked in 1/2 cup milk.you can also use fried brown onions for layering.

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Bhindi/ladies finger with peanut masala:
  • ladies finger- 1/4 kg
  • cumin seeds-1/4 tsp
  • peanuts-1/2 cup
  • turmeric powder-1/2 tsp
  • green chillies-1-2
  • coriander leaves -4-5 tablespoons
  • garlic cloves-4-5
  • oil-3-4 tbsp
  • salt to taste
to begin with ,cut the ladies finger in half then slit until 3/4
lightly roast peanuts on low flame for 5-10 mins (not very crisp)  
in a blender  grind garlic,green chilli ,chopped coriander leaves and roasted peanuts with very littme water to a coarse mixture
in a pan heat oil add cumin seeds then add turmeric powder then add  ladies finger and salt, fry until 3/4 cooked(fried)then add the ground mixture fry until the raw smell is gone .(low heat)
goeas well with dal and rice and for chapathi

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Potato and mushroom masala:
  • mushroom button/portabella-5
  • 1 small potato- chopped(small)
  • turmeric-1/4 tsp
  • kundapur chicken masala
  • oil-3tsp
  • onion -1
  • tomato-1
  • garlic cloves crushed-4big
  • fennel seeds-1/4 tsp
  • cumin  seeds-1/4 tsp
  • mustard seeds-1/4 tsp
heat up a pan add oil then add fennel ,cumin and mustard seeds then add  turmeric and crushed garlic  after it sizzeles add chopped onion fry for 3-4 mins then add chopped tomatoes,mushroom  and potatos close lid and fry for 5 mins then add the masala powder  cook on low heat until  potatos are fully cooked.

tips:you can also use a mix of redchilli 1/2 tsp,corriander powder-1/4 tsp,cumin powder-1/4 tsp,pinch of garam masala instead of the masala suggested or any chicken masala powder

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veg cutlet:

  • boiled and mashed potato-2 medium
  • grated carrot-1/2 cup
  • boiled and mashed fresh peas-1/4 cup
  • bread crumbs-1/4 cup
  • turmeric powder-1/4tsp
  • chilli powder-1/4 tsp
  • cumin powder-1/4 tsp
  • chaat masala- 1/4 tsp
  • chilli paste-1/4 tsp/1 grated chilli
  • finely chopped ginger -3/4 tsp
  • chopped coriander  leaves-3 tsp
  • garam masala powder-1/4 tsp
  • salt to taste
  • oil for frying
  • maida/all purpose flour and bread crumb mix together for coating-1:2
in a heated pan add oil then add chopped ginger and green chilli paste fry for few seconds then add turmeric ,grated carrot fry for 3-4 mins then add mashed peas and mashed potato ,then add  red chilli powder,garam masala powder,cumin powder,chat masala ,salt mix well ,take out to a bowl then let it cool then add coriander leaves and bread crumbs mix well then make patties
then dust with maida and bread crumb mixture and fry it on tawa with little oil 

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spinach cabbage pakoda:
  • chopped spinach-1 1/2 cups
  • long thinly chopped cabbage-3/4 cup
  • spring onion chipped-1/2 cup
  • chopped coriander leaves-3-4 tbsp
  • chick pea flour/gram flour-1/2 to 3/4 cup
  • rice flour-2- tbsp.
  • red chilli powder-1 to 1 1/4 tsp
  • garam masala powder-1/2 tsp
  • turmeric powder-1/4 tsp
  • coriander powder-1/2 tsp
  • cumin powder-1/2 tsp
  • chat masala-1/4 tsp
  • oil -for deep fry
in a bowl mix all ingredients  together first except rice and chick pea flour,then add  rice flour and gram flour 1/2 cup mix well it should bind well ,when you pinch a bite size measure of the mix it shouldn't fall apart .you can add more chickpea  flour if required
heat oil ,pinch up bite sizes of the mixture and drop it to the oil fry on medium heat until lightly crisp and cooked through

tips: once you mix theingredients together always try a sample fry to test the texture and salt
2.the reason ther is no exact measurement for the chickpea flour is because there might be some water content from the washing of veggies and also when you add salt that brings out the moisture content in veggies too,so the flour needs to be adjusted accordingly

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 Potato&peas dry:


  • potato  peeled and  chopped to small pieces -1
  • green peas-1 cup
  • green chilli -1
  • onion  chopped-1- big pieces
  • coriander chopped-2 tsp
  • salt
  • turmeric-1/2 tsp
  • garam masala powder-1/4 tsp
  • chicken masala powder-1/4tsp
  • cumin seeds and fennel seeds-1/2 tsp
  • oil-2 -3 tsp
heat a pan add oil then add cumin and fennel seeds,green chilli and turmeric then add onion fry for a minute or 2 then add potato and peas fry on low heat until 3/4 done then add the garam masala powder ,chicken masala powder and coriander leaves fry until done.

tips:you can use only garam masala  if you don't have chicken masala and visa versa
2 if you feel its too dry you can add little bit of water
can be had with pita pockets ,tortillas,and chapathi also as a side for rice

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Methi/fenugreek leaves paratha/tortilla:




  • whole wheat flour-2 cups
  • chopped fenugreek  leaves-3/4 cup
  • cumin seeds-1/2 tsp
  • garam masala powder-1/4 tsp
  • turmeric powder-1/4 tsp
  • redchilli powder-1/4 tsp
  • salt-about half to 3/4 tsp
  • water to make dough
in a bowl mix all ingredients ,first add 1/4  to half cup water then gradually add water little by little to form a firm dough,rest it for atleast half hr
then make small balls and roll it with a rolling pin to make chapathis
then put it on a hot tawa (medium heat) cook it on both sides ,you can add butter for extra taste,

tips:once you form the dough and rest it ,it tends to become sticky coz fenugreek has moisture in it.
 in case ur dough is very sticky then add more flour and knead it until firm

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Capcicum/bellpepper masala:
  • bellpepper chopped-1
  • onion chopped-1 small
  • tomato chopped-1 big
  • coriander leaves chopped -2tsp
  • coconut grated-2-3 tsp
  • redchilli powder-1/2 to 3/4 tsp
  • garam masala powder/chicken masala powder-1/4 tsp
  • turmeric powder-1/4 tsp
  • oil-2-3 tsp
  • cumin seeds-1/4 tsp
heat oil in a pan then add  cumin seeds turmeric powder then add onion fry until translucent then add ginger garlic paste fry until raw smell is gone then add tomato cook until soft then add garam masala powder ,redchilli powder salt fry for a minute or two .add bellpepper and grated coconut then cook until bellpeppers are little soft.check for salt.finally add coriander leaves.

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Quick fried bhindi/ladiesfinger:(sweet and tangy)
  • ladiesfinger-1/4 kg
  • redchilli powder-1/4 tsp
  • garam masala powder- 2 pinch
  • lemon juice -few drops
  • sugar-2 pinch
  • salt
  • turmeric powder-1/4 tsp
  • oil-2-3 tsp
 slit ladiesfinger(long) in the middle into two then make 1-2 cuts.in each ladies finger
 in a pan heat oil add turmeric powder immedeatly add chopped ladiesfinger add salt fry for few minutes then add red chilli powder and garam masala powder fry until fully cooked then add sugar and lemon juice ,and done


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Potato peas masala:
  • potato-1 small
  • fresh or frozen peas-1 cup
  • finely chopped onion-2 small
  • tomato-4 big
  • cashewnuts-5 whole
  • salt
  • turmeric-1/4 tsp
  • redchilli powder-1/2 tsp
  • green chilli  chopped-1
  • gingergarlic paste-1 1/2 tsp
  • cinnamon sticks-1 inch 2 sticks
  • cardamom-1
  • bay leaf-1 
  • cloves-4
  • kasuri methi-1/4 tsp
  • coriander leaves-2tsp
  • garam masala powder-less than 1/4 tsp
  • cumin powder-less than 1/4 tsp
  • coriander powder- less than 1/4 tsp
  • cumin seeds-little
  • oil-3-4 tbsp.
grind cashew and tomato until smooth puree

in a pan heat oil add cumin seeds then add cinnamon,cardamom,clove,bayleaf then add finely chopped onion and green chilli fry until golden brown
then add ginger garlic paste red chilli powder,cumin and coriander powder garam masala powder fryuntil raw smell is gone and oil seperates
 then add the veggies ,salt cook on low until 3/4 done then add the tomato and cashew puree cook until the gravy is fully cooked and oil seperates now add little water if necessary add kasurimethi and garnish with coriander leaves





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Quick cabbage rice:


  • cooked rice-basmathi or sona massoori
  • cabbage chopped long-3/4 cup
  • grated carrots-1/2 cup
  • long chopped red bellpeppers-half
  • chopped coriander leaves chopped-2 tsp
  • green chilli chopped-optional
  • garam masala-1/4 tsp
  • pepper powder-1/2 tsp
  • salt
  • garam masala powder-1/4 tsp
  • few drops of lemon juice
  • butter-1/2 tsp
  • oil 1 1/2 tsp
in a pan heat oil and butter add the veggies and salt and fry until half cook ,the veggies should be crunchy.add garam masala powder ,pepper powder fry for a minute or two add lemon juice and  coriander chopped now add enough rice and mix well .serve hot with grated cucumber raitha/salad

tips:flavour depends on the garam masala powder you use
2.left over rice is best for this recipe.coz hot rice will make this mushy and sticky
3.if you are using green chilli then use only half of pepper powder.
4.look for cucumber raitha recipe in chutneys sides and dips

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Mushroom munchurian:spicy
  • button mushrooms-200 gms
  • cornflour-5-6 tsp
  • ginger garlic paste-3/4 tsp
  • redchilli powder-1/2 tsp
  • salt
  • oil for deep frying
for sauce:
  • ginger garlic chopped -2tbsp-1tbsp each
  • greenchilli paste-1tsp
  • oil-1tsp
  • soya sauce-2tbsp
  • redchilli sauce-2tbsp
  • tomato sauce-1tbsp
  • vinegar-1tsp
  • spring onions chopped-1/2 cup
  • cornflour-1/2 tsp
cut mushroom into quarters or halves depending on size
in a bowl add cornflour,salt,redchilli powder and ginger garlic paste mix and deep fry in hot oil until crisp on outside . keep aside
for sauce, heat oil in a pan add ginger garlic chopped chilli paste fry for a minute ad little water(few table spoons) bring to boil add all the sauces and cook for a minute  .take the cornflour mix with little water and add it to the sauce also add spring onion chopped  mix and add the fried mushroom mix and serve hot.ypu can also garnish with chopped coriander leaves

tips:adjust the spice according to your taste
corn flour is also called cornstarch in some places

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Palak paneer:
  • spinach-10oz babyspinach pack or 1 big bunch (palak)
  • paneercubes-100-150gms
  • green chillies-1-2
  • garlic clove chopped-8-10
  • oil-2tbsp
  • butter-1tsp
  • cumin seeds-1/2tsp
  • turmeric powder-pinch
  • garam masala powder-1-2 pinch
  • cumin powder-2 pinch
  • coriander powder -2 pinch
  • lemon juice-few drops
  • salt
  • fresh cream/heavy cream 3-4  tsp

firstly boil some water in a bowl then add spinach and chillies to that boiling water(see that all the leaves are immersed, use a spatula) cook for 3-4 mins then strain the water and transfer the spinach into a bowl of cold water.
then take out and puree the spinach and chilli together
in a pan heat oil and butter add cumin seeds turmeric and chopped garlic sauté for a minute then  add the pureed spinach cumin coriander and garam masala powder and salt cook  for 5-6  mins then add water if required(gravy should be little thick) lastly add paneer and lemon juice cook for a minute then dish out to a bowl and garnish with fresh cream.

tips: fry paneer cubes with a little salt and pinch of pepper just before you add it to the spinach gravy.fry it for just 2 mins with 1-2 tsp of oil
2.you can get paneer in any indian store.home made is even better
3.blanching of spinach and a cold water dip helps the spinach retain its bright colour
4.do not cook after adding fresh cream or else the green colour will be gone
5.do not puree spinach to a very fine paste just a littlte chuncky texture will be fine

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Chilli fry:






Anaheim chillies/bhajji chillies/any big chilli which is less spicy-2
salt
turmeric-lil less than1/4 tsp
coriander powder--1/2 tsp
cumin powder-1/2 tsp
garam masala powder-1/4 tsp
oil-for frying
lemon juice-few drops

mix all the spice powders and salt with a tsp of water to a very thick paste then
slit the chilli just to make an opening so that you can fill the spice inside with your finger rub the spice inside the chilli leave it for 15-20 mins then in  apan heat up oil place the chillies and fry on low flame with lid closed then flip and cook on all sides
finally just add few drops of lemon juice on top.

tips:if you want you can increase the proportion of masala according to your taste
2.you can also take out the seds by scraping with the knife if you don't want spicy
3.if you want more spicy you can add redchilli powder to the mixture abt 1/4 to 1/2 tsp

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Cauliflower masala:

  • cauliflower-1 small cut to small florets
  • potato-1 small-chopped (small)
  • peas fresh or frozen- 1/4cup
  • tomato-2-3
  • onion chopped -1 small
  • cashew-2
  • badam/almonds-2
  • cumin seeds-1/4tsp
  • ginger garlic paste-1tsp
  • turmeric powder-1/2 tsp
  • corrinader powder-1/2 tsp
  • cumin powder-1/2tsp
  • Kashmiri redchilli powder-1/2 -3/4tsp
  • green chilli chopped -1
  • cloves-5
  • cinnamon -2 inch stick
  • cardamom- 1
  • garam masala powder-1/4tsp
  • salt
  • oil-5 tbsp.
  • chopped coriander-2tbsp
firstly puree almonds cashew and tomatoes keep aside
in a pan add 2tbsp oil  add 1/4tsp turmeric powder and fry cauliflower florets until 3/4 done(idea is to have it crunchy)medium heat
heat oil in a pan add 3 tbsp. oil add cumin seeds turmeric 1/4 tsp, cloves, cinnamon, cardamom after it splutters add ginger garlic paste and chopped green chilli when the raw smell is gone add chopped onion fry until golden brown add red chilli  powder,corriander and cumin powder now fry for a min then add chopped potato and peas fry until 3/4 done then add the tomato almond and cashew  puree ,do not add water cook until the raw smell is gone now add garam masala powder now add the fried cauliflower cook untill potato and peas are done and cauliflower still has the crunch and bite add chopped coriander powder and serve with rice or roti

tips: if you don't like garam masala powder you can exclude it.
2. do not over cook the cauliflower or else the texture of this dish will be soft and mushy
3.this is a spicy dish so if you don't like spicy ,adjust redchilli powder according to your taste .


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Channa/chickpea masala:




  •  chick pea/channa -soaked 2 cups
  • onions finely chopped-2
  • tomato chopped-3 medium
  • green chili chopped-1
  • ginger garlic paste-1 1/2 tsp
  • cumin seeds-1/2 tsp
  • turmeric powder-1/4tsp
  • coriander powder-1/2 tsp
  • cumin powder-1/2 tsp
  • redchili powder-1/4 to 1/2 tsp
  • garam masala powder-1/4 tsp
  • chopped coriander-2 tsp
  • salt
  • oil-4-5 tbsp.
pressure cook channa with little salt to 3-4 wistles depending on size of  your cooker.

heat oil in a pan add cumin seeds and turmeric powder add finely chopped onions fry untill translucent and soft add green chili chopped ginger garlic paste fry for 2 mins then add coriander,cumin and redchili powder  fry for a minute then add chopped tomato cook untill soft and pulpy then add cooked channa also add the water cooked with channa cook untill grevy is little thick add garam masala and coriander chopped and cook for 2-3 mins
serve with chapathi or tortilla

tips: this is a simple and easy  recipe for channa masala if you want you can use store bought channa masala powder 1 1/2 tsp to 2 tsp  instead of cumin and coriander powder .you can find it in any indian store
2.channa or chickpea is also called as garbanzo beans

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Mushroom pepper dry:
  • button mushrooms-8-10 cut to quarters and halves
  • onion long chopped-1 big
  • pepper powder- 3/4 to1tsp
  • ginger chopped-3/4tsp
  • garlic chopped-1tsp
  • green chilli chopped-1
  • salt
  • chopped coriander leaves-3 tsp
  • oil-3tbsp
in a pan heat oil add chopped ginger garlic and green chilli fry for few seconds then add onion and a little salt when the rawness is gone add mushrooms and half of chopped coriander leaves and salt mix and cook for 5-6 mins with lid closed then open and add pepper powder and add rest of the coriander leaves chopped and cook for few more mins(do not over cook where it gets soft and mushy)it should have that bite when you eat

tips:if  green chilli is too spicy you can take out the seeds from the green chilli and then use it

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Tindora/tondekayi/ivy gourd -palya:
  • tindora-1/4 kg
  • peanuts-slightly roasted-1/2 cup
  • black gram split-1/2tsp
  • garlic -3 cloves crushed
  • mustard seeds-1/4tsp
  • curryleaves-5-6 leaves
  • cumin powder-1/4tsp
  • coriander powder-1/4tsp
  • tamarind juice-1-2tsp
  • redchilli powder-3/4 tsp
  • turmeric powder-1/4tsp
  • oil-4tbsp
  • salt
  • onion chopped-1 small
chop tindora-first cut into 2(length)then chop to small pieces
roast peanuts and pulse it in a blender or mixer half crushed ,should see few halves here and ther
heat up oil in a pan add  black gram split,garlic crushed,curry leaves turmeric powder and mustard when the mustard splutters add chopped onion fry until translucent then add chopped tindora close lid and cook for 10-12  take of lid keep stirring ocassinally cook until 3/4 done add redchilli powder,cumin and coriander powder mix fry for 3 mins then add crushed peanuts and mix after 3 minutes add tamarind juice and cook until all incorporated and cooked.serve as a side dish for rice or chapathi

tips: if you have kundapur chicken masala powder add that instead of redchilli ,cumin and coriander
for tamarind juice just soak tamarind with little water then squish with fingers until pulpy.use that water

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Green peas and potato curry:
  • green peas-1 cup
  • baby potato-2-3 cut to cubes
  • grated fresh coconut-6 tbsp.
  • green chillies-1-2 depending on spice
  • redchilli powder-1/2 tsp
  • ginger-1 inch
  • garlic cloves-4
  • coriander leaves chopped-4tbsp
  • cinnamon-11/2 inch stick
  • salt
  • onion chopped-1
  • tomato chopped-2 medium
  • oil-3-4tbsp
grind coconut,ginger ,garlic,green chilli ,cinnamon ,coriander leaves and redchilli together with little water until paste.
then in a pan heat up oil fry onion until soft then add tomato close lid and cook until soft then add peas ,salt and cook until half done then add the ground masala and cook on low until oil seperates/floats on top

tips:for this recipe fresh or frozen peas is best suited
2.tastes good with rice
if you want more gravy just increase the quantity of masala

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Tandoori masala potatos:
  • baby potatos-1/4kg boiled and peeled
  • thick curd-1/2 cup or more
  • salt
  • cumin seeds-1/2 tsp
  • fresh cream/heavy cream-1tbsp
  • chilli garlic paste-1 to 1 1/2
  • garam masla powder-1/2 tsp
  • chat masala powder-3/4tsp
  • fresh red chilli-1 crushed
  • pudina/mint paste-3/4tsp
  • kasuri methi crushed/dry fenugreek leaves crushed -1tsp
  • oil-3-4 tbsp.
  • turmeric powder-1/2tsp
in a bowl mix boiled potatos ,yogurt,garam masala powder,chat masala,mint paste,salt and fresh cream together and set aside
in a pan heat up oil add cumin seeds crushed red chilli ,turmeric powder  then add chilli garlic paste fry until raw smell is gone (few secs)add  the marinated potatos and cook until the masala/gravy coats well on the potatos.finally add  kasuri methi crushed mix well.serve with roti,tortilla or as a side dish for rice

tips:1.for chilli garlic paste garlic cloves -5-6 ,dry red chillies soaked in warm water -5-6 grind both together  to paste
you can take out the seeds from theredchilli to make the dish less spicy
make sure potatos are firm when cooked or else the dish will get mushy.

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Matar paneer:
  • paneer cubes-200 gms
  • peas/matar frozen-1 cup
  • oil and ghee- 2:1 tbsp.
  • cumin seeds-1/2 tsp
  • garam masala powder-1tsp
  • Kashmiri chilli powder-1 tsp
  • ginger garlic paste-1tsp
  • coriander powder-2tsp
  • tomato chopped-3 chopped finely
  • onion - 2 chopped finely
  • turmeric powder- 1/2 tsp
  • green chilli chopped-1
  • chopped coriander leaves-2tbsp
  • salt
heat up a pan add oil and ghee then add cumin seeds. when they crackle then add green chilli chopped ,add chopped onion fry until slightly golden, add  ginger garlic paste , turmeric powder ,red chilli powder and coriander powder  fry for  2-3 untill raw smell is gone then add chopped tomato cook until tomatos are soft and pulpy and the oil starts separating.
then add  garam masala sauté for a minute add peas and cook for 5 - 10 minutes with lid closed then add  paneer cubes mix well add water as required for the gravy(1/4 to1/2 cup) bring it to boil and simmer for 5-6 mins then add chopped coriander leaves and serve with chapathis

tips:you can also use dry peas ,just soak overnight and pressure cook them with lil salt and water for 1-2 whistles.you can use the cooked water for grevy
you can also fry paneer before adding it to the grevy .just add oil and paneer in a pan just fry for 2 mins .paneer gets dry very soon when fried

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Mixed veg rice:

  • cooked/left over rice- about 2 cups or as you wish
  • finely chopped carrot-1
  • peanuts-3tbsp
  • button mushrooms chopped-4
  • frozen /fresh peas-1/4 cup
  • green bell pepper chopped-1/2
  • tomato chopped-1/2 of 1
  • chopped coriander leaves-2tbsp
  • mustard seeds-1/2 tsp
  • cumin seeds-1/2 tsp
  • turmeric - 2 pinch
  • red chilli powder-1/4tsp
  • asafoteida/hing powder-2 pinch
  • oil-3-4tbsp
  • salt
heat up a pan add oil add peanuts pich of salt, mustard and cumin seeds when they splutter add turmeric  powder ,asafoteida powder,veggies, tomato,and salt, cook until half (if you want the veggies crunchy)to 3/4 done add redchilli powder,and coriander chopped .then add the cooked rice and mix well
serve with pickle and yogurt

tips: this recipe is best for left over rice .
2.there is no exact measurement of rice to the masala.like all other mixed rice recipes ,once you start mixing you can decide the proportion of rice to the masala

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Saucy mushroom:

  • button mushroom-10-cut into quarters or halves
  • onion thick sliced-1 medium
  • curry leaves-1 big sprig
  • soya sauce-1 1/2 tsp
  • tomato sauce- 1 1/2 tsp
  • red chilli sauce- 1-2tsp according to your taste
  • pepper powder-1/2 to 3/4 tsp
  • salt
  • coriander leaves chopped-1tsp
  • oil-2 -3 tbsp.
heat up a pan add oil then add curry leaves when they splutter add thickly sliced onions fry for 3-4 mins or just to take out the raw smell of onions then add mushrooms and salt(soya sauce has salt in it ) cook on high flame for 7-8 mins then add the sauces mix well ,when the sauces start coating well add pepper powder and mix for 2 more minutes add coriander leaves chopped and serve

tips:when you add mushroom and salt,(into onion ) the mushroom tends to leaves out moisture which will make mushroom mushy and hence the high flame cooking .
2.you can adjust the sauce according to your taste too
3.you can also use wild mushrooms

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Dal palak masala:









  • channa dal /Bengal gram soaked-1 cup
  • palak/spinach -1 small bunch-roughly chopped
  • green chillies-2 slit
  • onion roughly chopped-1
  • tomato chopped -1
  • cumin seeds-1/2 tsp
  • mustard -1/4 tsp
  • asafoteida-2 pinch
  • turmeric powder-1/4tsp
  • ginger garlic paste -1 tsp
  • red chilli powder- 1/4 tsp
  • cumin powder-1/2 tsp
  • coriander powder-3/4 tsp
  • salt
  • oil-3-4 tbsp.
firstly pressure cook,or open boil the dal with little water and salt (to the level of dal) (the dal should be well cooked ,not mushy)
heat up a pan add oil then add mustard, cumin,turmeric powder ,green chillies,asafoteida powder, then add chopped onion fry for 2-3 mins then add ginger garlic paste fry for 2-3 mins then add tomato cook until 3/4 done then add coriander powder and cumin powder  red chilli powder salt and spinach cook for 2-3 mins (until the raw smell of spices go off) then add the cooked dal and also the dal water mix well and cook untill thick .serve with naan ,chapathi,tortillas

tips:1.if you are adding baby spinach then add 2 hand full-roughly chopped
2.spinach cooks fast ,so by the time dal is cooked well with masalas spinach will cook just right
3. check for salt-remember that the dal water  has salt

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Cabbage and peas palya:





  • cabbage chopped thin-1 cup
  • peas frozen-1/2 cup
  • green chillies-2
  • cumin seeds-1/2 tsp
  • turmeric powder-1/2 tsp
  • onion chopped -1/2 of 1
  • tomato chopped-1/2 of 1
  • oil-2-3 tbsp
  • garam masala powder-1/4 to 1/2 tsp
heat up a pan add oil then add cumin seeds green chilli and turmeric powder then add chopped onion and tomato fry for 3-4 mins on high heat add peas ,cabbage,and salt fry on medium to high flame untill the cabbage is crunchy and cooked add garam masala powder mix and cook for 2 more mins and serve with chapathi or tortilla

tips:we don't want the moisture in the cabbage to make it soft and mushy.frying the cabbage on medium heat evoperates the moisture and keeps cabbage crunchy

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Malai kofta: red sauce(modified version)


for koftas:
  • paneer grated-150grams
  • boiled and grated potato-1 medium
  • green chilli chopped finely or grated- 1/4 tsp
  • salt
  • corn flour-2tsp 
  • all purpose flour for coating-2-3tsp
  • chopped corriander leaves-2tsp


for grevy:

  • onion chopped finely-1
  • tomato chopped-2
  • ginger garlic paste-1 tbsp
  • cashew-6
  • almonds-8
  • fresh cream/heavy cream- 4 -5 tbsp
  • salt
  • cumin powder-1/4 tsp
  • corriander powder-1/4 tsp
  • chopped green chilli- 1/4tsp
  • garam masala powder-1 pinch
  • red chilli powder-1/2 tsp
  • oil- 3-4 tbsp for masala
  • oil for deep fry
  • butter- 1/2 tsp
  • pinch of cardamom powder


 koftas:


firstly in a bowl take paneer grated ,potato grated,green chilli chopped,corriander chopped,cornflour salt mix well (squeeze) and make small lemon size balls then spread flour in a plate  then lightly roll the balls on it then fry them untill slightly golden ,make sure the flame is low to medium
tip: the only way your koftas get soggy is coz of moisture ,so make sure of that
dont cut potatos  and open boil them ,presurre cook,or cook whole and once pressure cooked take it out from the water  immedeatly.

grevy:



in a pan heat up oil then add onion chopped fry untill edges are golden then add ginger garlic paste saute for 1- 2 mins then add chopped tomato salt and nuts close lid and  cook untill soft and creamy then add cumin powder chopped green chilli ,corriander powder,redchilli powder fry untill rawness of the spices are gone and the oil seperates 

then cool the mixture and blend it untill smooth paste(do not add water now) .heat up a pan add butter then add the ground paste then cook on medium low heat untill it turns thick (keep stirring coz it sticks to bottom quick.non stick pans help) then add water 1/2 cup  then boil it untill desired consistency finally add garam masala powder and fresh cream  mix well bring to boil take off the heat and sprinkle cardamom powder, then arrange the koftas in a bowl then pour it on the koftas garnish with corriander leaves


tips:1.once you add the grevy on koftas serve within 10-15 mins or else the koftas will get soggy and mushy.
2. you can fry the koftas a lil earlier and when your ready to serve
3 because this is a creamy and rich dish it needs green chilli and red chilli both or else itll be sweet,if you want it mild then leave out green chillies
make sure you do not add salt just before or immedeatly after you add fresh cream or else the fat and water will seperate from the cream
you can add more cream too

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Malai kofta: originally this is the way its made (white grevy)

for koftas -follow the same recipe as in the previous dish

for grevy:

  • onion (white onions preffered)-2 medium
  • cashews-12
  • almonds-2
  • fresh cream/heavy cream-1/4 cup 
  • green chillies slit-2-3 or more depending on their heat
  • sugar-1/4tsp
  • salt
  • bay leaf -1
  • cardamom whole-2-3
  • cardamom powder-2 pinch
  • cumin seeds-2 pinch
  • butter-1tsp
  • oil-3-4 tbsp
to begin with ,chop onions put it in a bowl add 1/2 cup water and cook for 12-14 mins then drain water , grind it in a blender to a paste. 
soak the nuts in warm water for 20 mins then grind to paste
heat up a pan add oil add bay leaf,cumin seeds,and cardamom then add the boiled onion paste fry untill it leaves oil on sides(keep stirring and make sure it doesnt stick to bottom and turn brown)

then add the nut paste cook on low  and medium flame add  green chillies cook untill its turns thick and form a blob and also you can see it no more sticks to bottom then add water 1/2 to 3/4 cup mix well bring to boil simmer for 3 mins then add salt   and sugar then cook for 2-3 mins add  fresh cream give a stir and bring to boil add butter and cardamon powder cook for a minute or two

 then arrange koftas in a bowl when you are ready to serve pour hot grevy on it and serve.

tips: 1.adding salt when the cashew paste is cooking or when you  add cream can result in the grevy texture might breakdown(water and fat content seperation) so add the salt either at the time  mentioned in the recipe or at the very end once the cream is cooked well.
2.same as the other kofta recipes add the grevy to the koftas about 10-15 mins before you serve the dish

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Yummy potatoes:





  • boiled potatoes-2 chopped into cubes
  • frozen peas-1/2 cup
  • chopped ginger-1/2 tsp
  • chopped green chilli-1/2 of 1
  • asafoteida-1/4tsp
  • oil-2-3 tbsp
  • cumin seeds-1/4 tsp
  • salt
  • turmeric-1/4 tsp
  • chat masala-1/2 tsp
  • red chilli powder-1/2 tsp or more
  • garam masala powder-1/4 to 1/2 tsp
  • chopped corriander leaves-2tbsp
for the masala powder:
  • cumin seeds-3/4 tsp
  • fennel seeds-1/2 tsp
  • corriander seeds-3/4
in a hot pan just dry roast cumin,corriander and fennel seeds for few seconds then crush them to  coarse powder(with a blender or a mortar and pestle)

fry frozen peas seperately with a little salt and keep aside(about 6-8 mins)

heat up a pan add oil add cumin seeds then add turmeric,ginger chopped green chilli chopped and asafoteida then add the boiled cubed potatoes and salt mix well, fry for 2 mins then add the ground powder ,red chilli powder ,garam masala powder, chaat masala and chopped corriander leaves .serve as a sidedish or serve with chapathi or poori

tips: you can also use fresh peas instead of frozen but the cooking time may vary,frozen peas cook quickly.

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Bhindi/ladies finger fry:(stuffed with dry masala)

  • ladies finger-  10
  • salt
  • turmeric-1/4 tsp
  • redchilli powder- 1/2 to 3/4 tsp
  • cumin powder--3/4 tsp
  • corriander powder-3/4
  • white sesame seeds-1/4 tsp
  • oil-2-3 tbsp
first wash the ladies finger well let the water dry then make a slit (like a pocket where you can stuff the masala)

then take all the ingredients in a small bowl then add enough water to make it very thick paste then fill them into the slits keep aside for 15 mins then heat up a pan add oil then fry them(each piece should be in contact with the bottom of the pan) untill done

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Tangy tomato and veggie rice:
  • cooked rice or left over basmathi or sonamassori rice
  • tomato-1 1/2 chopped
  • onion-1 roughly chopped or cubed
  • frozen  peas-1 cup
  • bell pepper cubed or long sliced-1/2 of one
  • tomato ketchup-2-3 tbsp
  • turmeric powder-less than quarter tsp
  • cumin seeds-1/4tsp
  • redchilli powder-1/4tsp
  • corriander powder-1/2tsp
  • cumin powder-1/4tsp
  • chopped corriander/cilantro-2-3 tbsp
  • salt 
  • oil-2-3 tbsp
heat up a pan add oil then add cumin seeds also add turmeric onion cubes,tomato,bellpepper and peas mix well then add salt ,close lid and cook untill tomatos are soft and peas are well cooked


 then add tomato ketchup,redchilli powder  ,cumin and corriander powder mix and cook for 3-4 mins then add the cooked rice and chopped corriander leaves and mix well .

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Green chilli rasam:
  • green chilli-5
  • toordal/yellow pigeon peas-4-5 tbsp
  • tamarind-1 big lemon size or more
  • chopped corriander for garnishing
  • salt
  • oil for tadka-2tbsp
for rasam powder
  • whole byadgi redchilli-1 big
  • corriander powder-1tsp
  • cimin seeds-1/2tsp
  • methi seeds -1/4tsp
  • 5-6 black pepper
  • just dry roast all these on medium heat for 2-3 mins(untill u start feeling the aroma of the fried spices)then grind to powder

  • for tadka- 
  • cumin seeds-1/2 tsp
  • mustard seeds-1/4tsp
  • asafoteida powder-1 pinch
  • curry leaves-4-5
pressure cook dal with water and long slit green chillies and little salt for 2-3 wistles

soak tramarind in warm water ans squeeze wel to get a thick pulp

then add the rasam powder about 2tsp and keep on medium flame to boil.add the tamarind pulp ,this is a tangy and spicy rasam so add generously,then add salt ,remember that we have added salt while cooking dal ,check for taste add salt ,tamarind pulp,rasam powder if necessary

finally heatup oil add mustard ,cumin,curry leaf as they splutter take off heat add asafoteida powder and add it to the rasam bring to a boil add chopped corriander and serve with hot rice with ghee

tip:1. if the chillies you are using is very spicy then reduce the count
2.add little jagerry-optional to cut down the tangyness if you dont like

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Malabar spinach/basale soppu and green moong curry:
  • malabar spinach-1 bunch
  • green moong whole-1/2cup
for masala
  • coconut grated-8-9 tbsp or half of 1 coconut medium
  • byadgi/kashmiri redchilli whole-3-4
  • corriander seeds-1tbsp
  • cumin seeds-3/4tsp
  • black pepper-3
  • fenugreek/methi seeds-4
  • turmeric powder-1/4 tsp
  • garlic cloves-2 
  • oil-1tbsp
soak whole green moong for 1 hr

heat up a pan add oil then add methi seeds first then add all other spices except coconut ,turmeric and garlic  fry untill the spices give nice fried aroma and also change colour slightly let it cool

in a pressure cooker add chopped malabar spinach and moong with salt and a cup of water for 2-3 whistle

then into a blender add the fried spices along with coconut ,turmeric powder,garlic and enough water  and grind to paste

now add the ground masala to the cooked malabar spinach,mix well add water if necessary to get curry consistency , bring it to boil then simmer-medium low heat and cook untill the rawness of the  masala is gone and the fat in the coconut floats on top (usually about 20-25 minutes) serve with hot rice

tips: 1. in usa you can find malabar spinach in the oriental stores,vietnamese or any asian store named as malabar spinach
2. take out the leaf from the stem wash well then chop the leaves seperately and cut the stem as you can see in the picture may be about 3inch long
3. though the ones you get in usa are soft stem ones and the ones in india are more fibrous in nature


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Avrekaalu/vaal/butter beans:
  • avrekaalu fresh- 1cup
  • onion-1 small sliced
  • tomato-1chopped
  • oil-4tbsp
  • salt
for masala-
  • grated coconut-6tbsp
  • gren chilli-2
  • tomato-1/2 of 1 small chopped
  • onion-1/2 of 1 small chopped
  • chopped corriander leaves-4tbsp
  • garlic cloves-4-5big
  • ginger- 1/2 inch or 3 slices
  • cinnamon 1 1/2 inch stick
  • cloves- 4
  • cardamom-1
  • kashmiri redchilli powder-1/4tsp

firstly pressure cook avrekaalu/vaal for2-3 whistles with some salt and water,for dry -soaked vaal nedds more whistles to cook

in a pan add 2tbsp oil then add green chilli,garlic,ginger,cloves,cinnamon,cardamom fry for 4-5 mins or untill onion and tomato is nice and soft , add coconut, fry for half a minute  and then take of heat and let it fry in the pans heat also add chopped corriander then cool  and grind to paste along with enough water

heat up a kadai add oil then add onion ,fry untill soft and they are just ready to turn golden add chopped tomato close lid and cook untill soft fry for few more minutes then add the ground masala mix well then close lid and cook for 5-6 mins then  untill oil seperates on sides and the masala is thick blob then add the cooked avrekaalu/vaal add water if necessary bring to boil then cook on medium heat untill oil floats on top of grevy
serve with hot rice or chapathi

tips: make a thicker gravy for chapathi gravy
2. you can make this using fresh or dry avrekaalu/vaal,and also with lima beans and peas-potato 
3.id you are using dry beans then soak overnight and then wash and pressure cook with salt ,might need more time to cook
4. for peas and potato combination you can add it after the tomato is soft ,and when they are quarter to half cooked, you can add masala and by the time the curry will be done the peas and potato will be fully cooked

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Tomato paneer bhurjee:
paneer cubes-10 lightly crumbled
onion-1 chopped
tomato-1 1/2 chopped
cumin seeds-1/2tsp
coriander -1/2tsp
cumin-1/2tsp
ginger garlic paste-1/4tsp
garam masala powder-1/4tsp
Kashmiri red chilli powder-3/4 tsp or more
salt
kasuri methi-1/2tsp
oil-3-4tbsp

in a pan heat up oil then add cumin seeds when they splutter add chopped onion fry until translucent then add ginger garlic paste fry for aminute then add coriander and cumin powder also add red chilli powder then add chopped tomato,salt ,then cook until soft and mushy then add garam masala and crumbled paneer .give a mix finally add kasurimethi and serve with dosa or chapathi

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Butter beans gravy:


  • dried butter beans-1 small cup
  • carrot chopped-1 -small pieces
  • bell pepper/capcicum-1 small chopped to medium size cubes
  • onion finely chopped-1
  • tomato finely chopped-1 1/2
  • turmeric powder-1/4tsp
  • mustard-1/4 tsp
  • cumin seeds-1/2 tsp
  • ginger garlic paste -1 1/2 tsp
  • oil-4tbsp
  • salt
  • oil for frying bellpepper-1tbsp
for masala:

  • grated coconut-2tbsp
  • green chilli-1-2
  • cashew whole-3
  • corriander leaves chopped-3 tbsp
  • cinnamon-1 inch
  • cardamom-1
  • cloves-3
to begin with ,first grind finely all the ingredients for masala along with little water to a thick paste

soak the bean overnight then pressure cook with enough water and salt for 1 whistle

heat up a pan add mustard and cumin seeds when they start crackling add turmeric powder and chopped onion fry untill golden add ginger garlic paste saute for few seconds then add chopped tomato add little salt ,this will soften the tomato quickly.when the oil shows up on sides tats when you add the ground masala,and carrot chopped  mix and cook untill the raw smell is gone and the masala is thick like a blob(oil seperates on sides)then add enough water ,you can also use the boiled bean water . then bring it to a boil and cook for 2-3 minutes then add the cooked butter bean and mix cook untill the gravy is thick enough 

finally heatup 1tbsp oil in a pan  then on high flame fry bellpeppers for 2 mins with a pinch of salt , ths skin turns slightly white .frying on high flame gives a smokey flavour to the dish.now add the fried peppers to the dish cook for a minute .

serve with chapathi,tortilla or naan

tips: add chillies according to its spice,the one i used was too spicy so i added 1 chilli 

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Aloo matar palak:
  • potato-1 small -small finely chopped cubes
  • peas-1/2 cup
  • spinach -1 big bunch
  • onion-1 small finely chopped
  • garlic chopped -1 tbsp
  • tomato- 1/2 chopped
  • green chilli-2
  • cumin seeds-1/2tsp
  • corriander powder-1/2tsp
  • cumin powder-1/2 tsp
  • gingergarlic paste -1/2 tsp
  • fresh cream-3tsp
  • garam masala powder- 2 pinch
  • salt
  • oil-3 tbsp
  • butter-2tbsp
firstly blanch spinach in boiling water for 3-4 mins or you can chopp the spinach and put them in a bowl then microwave it for 4-5 mins
then puree it with green chilli

heat up a pan add cumin seeds then when they crackle add chopped garlic fry for a minute then add chopped onion fry untill they turn translucent ,now add chopped tomato fry welll untill soft  fry a little more untill  the moisture is less ,then add ginger garlic paste corriander and cumin powder fry untill raw smell is gone (2 mins) add peas and finely chopped potato and salt cook for 4-5 mins with lid closed then add little water for the veggies to cook  when the peas and potato are cooked add garam masala powder and the spinach puree mix well cook check for salt add if necessary .cook for 9-10 mins then take off the heat add fresh cream on top

serve with chapathi
tips:  cut potatos very small so as to cook along with peas

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Matar paneer-version 2


  • frozen/fresh peas-1cup
  • paneer-150 grams
  • cumin seeds-1/4tsp
  • onion finely chopped- 1/4 of 1 onion
  • green chilli chopped-1
  • redchilli powder-3/4 tsp
  • turmeric powder- 1/4tsp
  • cumin powder-1/2 tsp
  • corriander powder-1/2 tsp
  • ginger garlic paste -1 1/2 tsp
  • kasuri methi-3/4 tsp
  • garam masala powder-1/4 tsp
  • cardamom-2
  • salt-
  • butter-1tsp
  • oil-3tbsp
for the paste:
  • tomato-3 big
  • onion-1/2 of 1medium
  • whole cashews-7-8
grind onion,cashew and tomato in a blender to a fine and smooth paste

heat up a pan add oil then add cumin seeds soon as they crackle add green chilli and chopped onion fry untill golden on the edges then addgingergarlic paste,corriander powder,cumin powder,turmeric,cardamon and red chilli powder ,cook for 2 mins on medium low heat or untill the raw smell is gone

then add the ground puree/paste mix and cook untill it comes together like a thick blob and oil seperates now add peas and salt then add enough water and cook untill the peas is cooked (keep mixing in between coz its a cashew gravy which usually catches the bottom of the pan) finally add garam masala powder ,kasurimethi and paneer cubes mix well and cook for 6-8minutes .serve with chapathi

tips: the garam masala i used is a blend of cinnamon clove and star anise ,it gives a different aroma to this dish ,u can also use  store bought one
2. you can also cook peas seperately with little salt ,add less water so you can add it to the grevy along with the cooked water

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Butter beans pulao:
  • butter beans dry-1 cup
  • peas-1/2 cup
  • carrot chopped-1 small
  • raisins/dry grapes-2tbsp
  • sona massori rice-2 rice cooker cups
  • fennel seeds-1/2 tsp
  • onion-2 medium thin sliced
  • lemon juice - 1 small lemon
  • ghee-2-3 tbsp
  • oil-3-4 tbsp
  • salt
  • water-2 cups+a little more(less than quarter cup)
for masala:
  • corriander leaves chopped-4-5tbsp
  • green chilli-2-3
  • cinnamon-2 inch stick
  • cloves-6
  • cardamom-2
  • ginger-1 1/2 inch piece
  • garlic cloves-6-7
  • pepper  whole-4-5
soak butter beans overnight or  soak in warm water for 4-5 hours or use frozen ones if available

wash and soak rice for half hour then drain water out

grind the ingredients for masala and keep aside

heat up ghee and oil in a cooker then add sliced onions fry untill slightly golden then add peas,butter beans,chopped carrot,raisins ,salt and fennel seeds fry for a minute then add the ground masala also add water ,bring the mixture to a boil then add soaked rice and squeeze lemon juice close lid and cook  for 2 whistles 

tips: in usa butter beans are called lima beans and you can find them in the vegetable frozen section
if you are using basmathi rice add 1:2 water

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Oyster mushroom pulao:


  • oyster mushrooms-1 cup roughly chopped 
  • basmathi rice-2 ricecooker cups
  • hot water-4 cups
  • bellpepper/capcicum-1
  • green chilli slit-2-3
  • cashews-4-5
  • dry grapes/raisins-2tbsp optional
  • onion- 1 big thin sliced
  • tomato-1 medium chopped
  • cinnamon-2 inch stick
  • cloves-8
  • cardamom-2-3
  • gingergarlic paste-1 1/4bsp
  • turmeric-1/4tsp
  • corriander powder- 3/4 tsp
  • cumin powder-1/2 tsp
  • corriander chopped-5tbsp
  • ghee/clarified butter-2tbsp
  • oil-2-3 tbsp
  • lemon juice-1/2tsp
wash and soak rice for half hour then drain the water

heatup a cooker add oil and ghee then add whole garam masalas-cardamom,cinnamon and cloves when they sizzle add sliced onion and slit green chillies fry untill golden add cashews , also add turmeric, ginger garlic paste mix well add corriander and cumin powder mix for a minute on low heat then add chopped tomato cook untill half done

now add mushrooms,raisins, chopped corriander leaves and bellpeppers add lemon juice and salt too add water and bring the mixture to a boil then add soaked rice (taste the water to check for salt)close lid and cook for 1-2 whistles

tip: do not add raisins along with onions or else it will turn bitter

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Menthya/fenugreek/methi  palya:


  • fenugreek leaves- 1 big bunch
  • grated coconut- 4-5 tbsp
  • onion-1 big chopped
  • green chilli slit-1-2
  • garlic cloves-5-6
  • mustard seeds- 1/2 tsp
  • cumin seeds-1/2tsp
  • tamarind-1/2 lemon size
  • jaggery-1tsp
  • turmeric powder-1/4 tsp
  • red chilli powder- 1/2 tsp
  • salt
  • oil-3-4 tbsp
cut top half of the fenugreek stem(untill where the stem is soft) take out flowers if any on the tip, then wash them well ,then roughly chop them

soak tamarind with little water then squeeze to get pulp

crush garlic

heat up a pan add oil then add mustard, cumin, green chilli and crushed garlic  when they crackle add turmeric and chopped onion  fry untill translucent then add grated coconut fry for a minute then add the chopped methi/fenugreek leaves add salt close lid and cook for 10-15 mins (check inbetween) (you can sprinkle some water if it needs) now add  red chilli powder, tamarind pulp ,and jaggery mix well and cook for few more minutes untill done.serve as a side dish for rice and dal



tip:1. fenugreek leaves are a little bitter 
      2.adjust tamarind and jaggery according to taste.
      3.this recipe has a balance of bitter,tang,sweet and spice

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Simple beans palya:


  • chopped beans (green beans)-1/4kg
  • onion chopped- 1 medium
  • green chilli slit - 1-2 
  • garlic crushed- 5
  • channa dal/bengal gram- 1 1/2 tbsp
  • urad dal/black gram split- 1tsp
  • cumin seeds- 1/2 tsp
  • mustard seeds- 1/4tsp
  • turmeric powder-  1/4tsp
  • roasted cumin and corriander powder- 1 tsp
  • redchilli powder- 1/4tsp
  • garam masala powder-  1/4tsp
  • chopped corriander leaves - optional
  • oil- 3-4 tbsp
  • salt

in a kadahi add oil then add mustard seeds,cumin seeds ,channa dal,urad dal,green chilli, crushed garlic and turmeric powder fry untill the dals change colour  slightly then add the chopped onion fry untill its translucent then add beans fry for a minute then add salt and close lid cook untill half done 

 then add the red chilli powder and roasted cumin and corriander powder mix and fry untill almost done then add garam masala powder  cook for 2 more mins -add chopped corriander when you add garam masala powder or at the end for garnish


tips: i usually roast cumin and corriander together and powder them ( corriander 5 tsp: cumin 4 tsp- proportion- just to give a rough idea) .store in a air tight container. 

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Peas and egg mixed rice:



  • frozen/fresh peas- 1 small cup
  • cooked rice- as required
  • eggs- 2
  • baby corn- 2 thinly sliced
  • spring onion chopped-3-4 sprigs
  • corriander leaves chopped-2- 3tbsp
  • pepper powder- 1/4tsp
  • soy sauce- 1/2 tsp
  • tomato sauce -according to your taste 
  • oil-3tbsp
  • salt

firstly scramble the eggs with some salt and pepper keep aside

add oil to pan ,when it heats up add peas and sliced baby corn along with some salt.
(do not close lid and cook,we want crunchy vegetables not soggy) fry untill almost done add spring onion fry for 2 mins then add chopped corriander , fry for few seconds,  add cooked rice ,eggs, pepper powder , salt,tomato sauce(according to your taste) and soy sauce mix well 

tip: you can make this with left over rice too.
2.add enough rice to the proportion of veggies
3.i used sona massori rice for this recipe ,basmathi will taste better

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Dill leaves-dal masala:


  • dill leaves chopped- 1 small bunch
  • toor dal-4tbsp
  • channa dal- 4 tbsp
  • onion chopped - 1 big
  • tomato chopped- 2 medium
  • green chilli slit-1 or 2
  • ginger garlic paste- 1tbsp
  • cumin seeds- 1/2 tsp
  • cumin powder- 1/2 tsp
  • corrainder powder- 1/2 tsp
  • kashmiri red chilli powder-1/2 -3/4 tsp
  • garam masala powder-1/2 tsp 
  • turmeric powder- 1/4 tsp
  • oil- 4-5 tbsp
  • salt
wash and pressure cook both dals together with just enough water for 2- 3 whistles,dal should not be fully cooked
in a pan heat up oil add cumin seeds turmeric and green chilli ,when the cumin seeds splutter add ginger garlic paste (close lid for a minute coz it splutters and the paste and oil will be all over the stove rather than the pan ) then add chopped onion and fry untill translucent then add cumin powder,corriander powder  and redchilli powder fry for half a minute on low flame so the masala doesnt burn or become bitter

.then add chopped dill leaves fry for 2-3 minutes


next add chopped tomato and salt close lid and cook untill tomatoes are just soft (half cooked) and pulpy then fry for 2 more mins .

now add the cooked dal and mix again cook untill the gravy is thick or to desired consistency. serve with chapathis.

tips: no need to soak dals ,usually toor dal cooks faster than the channa dal so the toor dall should  be well cooked and channa dal should be just firm and cracked,
2. dill leaves have very strong over powering flavour when raw  , by frying it with the masala  itll not overpower the whole dish,itll be subtle.

 -----------------------------------------------------------------------------------------------------------------

Mixed masala dal:
  • toor dal- 1/2 cup
  • split green gram/moong dal/hesru bele-1/2 cup
  • onion -1 small cubed
  • tomato- 1 1/2 cubed
  • green chilli- 1 -2
  • ginger chopped- 1/2 tsp
  • corriander powder- 1/2 tsp
  • cumin powder- 1/2 tsp
  • kashmiri red chilli powder- 1/4 to 1/2 tsp
  • turmeric- 1/4 tsp
  • chopped corriander leaves
  • salt
  • oil- 4-5 tbsp
  • ghee/clarified butter- 1/2 tsp
  • cumin seeds- 1/4 tsp
  • mustard- 1/4tsp
wash and cook both the dals together for 2-3  whistles


heat up a pan add oil then add mustard and cumin seeds ,when they crackle add turmeric powder and onion cubed fry for a minute or two 



 ,now add green chilli fry for half a minute then add corriander powder ,cumin powder and redchilli powder  fry for a minute (untill the raw smell is gone )then add chopped tomato when it is half cooked add chopped cilantro and ghee


 , fry for a minute then add the cooked dal mix well add enough water.then cook for 4-5 mins then serve with chapathis.

 tips: just add enough water for the dal too cook,we dont want the dal to be too mushy a little grainy texture will be good.

 -----------------------------------------------------------------------------------------------------------------
Ridge gourd /heerekai palya:
ingredients:
  • ridge gourd- 1 big
  • chopped tomato - 1 
  • chopped onion- 1
  • redchilli powder- 1/2 tsp
  • corriander powder-1/2 tsp
  • cumin powder- 1/4tsp
  • cumin seeds- 1/4tsp
  • turmeric powder- 1/4 tsp
  • mustard seeds- 1/4tsp
  • crushed garlic- 4-5
  • oil- 3-4tbsp 
procedure:

 peel and chop ridgegourd

 heatup a pan add oil add mustard seeds ,cumin seeds, garlic crushed and turmeric powder when (do not brown the garlic)then add chopped onion fry untill translucent, 
then add chopped ridge gourd and  tomato add salt 

 fry for 1 minute then add redchilli powder,cumin and corriander powder mix and cook on low flame/heat (do not add water ,coz ridge gourd cooks just with its own water content and also from tomato, onion oil)this dish cooks faster .do not cook for too long or else it'll get mushy.serve with chapathis or as a side dish for rice and dal

 tip: adding water will reduce the taste of the dish

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Channa in coconut gravy:




 ingredients:

  • boiled channa -2 cups
  • chopped onion- 1 1/2
  • tomato- 2 1/2 
  • gingergarlic paste - 1  1/4tsp
  • chopped corriander-  2tsp
  • turmeric powder- 1/4 tsp
  • cumin seeds- 1/4 tsp
  • oil- 4-5 tbsp
for gravy:
  • kashmiri red chillies- 4
  • coconut grated- 2 1/2 to 3 tbsp
  • cloves- 5
  • cinnamon- 2inch piece
  • cardamom- 2
  • whole pepper- 3-4
  • oil- 2tsp
procedure:

for masala- heatup a pan add oil add all ingredients except grated coconut when the spices sizzle for few seconds(you can see the cloves puff up,frying a little more the dish will be bitter) then add the grated coconut and fry for  2 mins (do not brown) .cool them then add them to blender with little water to make a fine paste ,keep aside

heatup another pan add oil then add cumin seeds when they sizzle add turmeric powder and onion ,fry untill the edges turn golden then add ginger garlic paste fry for a minute then add chopped tomato .add a little salt close lid cook untill they are soft then continue to fry for 3-4 more mins 

then add the ground paste 

fry untill the masala leaves oil on sides (may be about 8- 10 mins) 

now add the cooked channa along with its water(add extra water if necessary) 

 mix and  cook  for 10 -15 mins on low flame

serve with chapathi or rice

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Special yogurt/curd rice:
ingredients:

  • cooked rice- 1 cup
  • yogurt/curd- 1 -1 1/2 cup or more
  • pomegranate- 1/4cup
  • cumin seeds- 1/4tsp
  • mustard seeds - 1/4 tsp
  • green chilli-1 half slit
  • ginger chopped- 1/4tsp
  • ground nut- 2tbsp
  • chopped corriander leaves- 1- 11/2 tsp
  • oil- 2-3 tsp
  • milk-1/4 cup 
  • sugar - 2 pinch
procedure:

for tadka ,heat up oil add mustard ,cumin seeds,groundnuts, 2 pinch of salt ginger chopped and chopped chilly fry well for a minute then cool it down 

in a bowl take rice and add enough yogurt,add enough milk mix well then add the fried tadka ,corriander leaves chopped and pomegranate mix well and serve 

tips:1. its better to use sweet yogurt for this recipe( normal not the one with sugar) and it is hard to set the exactmeasure of curd coz once you add curd and leave it for half hour you can make out that the rice has soaked up the curd and its thick ,so then we need to add more to get the desired consistency.
2.you can serve this in parties as a speial dish than normal plain curd rice
3. its also a good option for kids lunch box ,add 1/4 cup of milk so that the curd doesnt get sour by lunchtime

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Mixed veg korma:
ingredients:
  • carrot chopped- 1 small 
  • potato cubed -1 medium
  • green peas- 1 cup
  • tomato chopped-1 
  • fenugreek seeds- 6-8
  • fennel seeds- little less than 1/4tsp
  • cumin seeds-1/4tsp
  • oil- 3-4tbsp
  • salt
for gravy:
  • onion- 1 medium sliced
  • green chilli-2-3
  • coconut grated-2tbsp
  • cashew whole- 5
  • cinnamon- 1 1/2 inch 
  • cardamom-2
  • cloves-2
  • fenugreek seeds- 10
  • ginger garlic paste - 1tbsp
  • chopped corriander- 1 1/2 tbsp
  • oil- 2tbsp
procedure:

firstly heatup a pan add oil then add fenugreek seeds ,clove ,cinnamon, and cardamom just as they sizzle immedeatly add sliced onion fry for 3 mins  then add  ginger garlic paste ,green chilli and cashews and saute for 1-2 minutes next add  grated coconut fry for 2 more minutes .take off the heat and cool 
then  in a blender  grind to paste along with chopped corriander

heat up a thick bottom pan add oil then add fennel and fenugreek seeds,when the fenugreek seeds turn brown then add chopped tomato and close lid ,when they turn soft add chopped carrot add little salt  and cook for 4-5 mins then add chopped potato and green peas add a little more salt

 and close lid cook untill the veggies are 3/4 done


 then add the ground paste .cook for 5- 6 minutes now add enough water to get desired consistency for the gravy .serve hot with chapathis or tortillas

---------------------------------------------------------------
Beet and bellpepper palya:


ingredients:
  • beetroot chopped -1
  • bellpepper chopped- 1
  • onion- 1 medium
  • green chilli-1-2
  • coriander powder- 3/4 tsp
  • cumin powder- 1/2 tsp
  • garam masala powder- 1/4 tsp
  • fennel seeds- 1/4tsp
  • chopped corrinader leaves- 1 tbsp.
  • oil- 3-4 tbsp.
  • salt
procedure:

heat up a pan add oil then add fennel seeds when they sizzle add slit green chillies and chopped onion, fry until translucent
then add  cumin and corriabder powders fry for few seconds then add chopped bellpepper and beetroot mix well and close lid. cook until done(let the veggies be a little crunchy,do not cook until too soft). add water only if necessary (few teaspoons)


tip:adding too much water will reduce the taste of bellpepper and beetroot.
2.this is a dry side dish for chaathis or dal rice

--------------------------------------------------
Potato mushroom palya:


ingredients:

potato chopped- 1
mushrooms cubed -6
onion chopped-1
tomato chopped- 1/2
crushed ginger and garlic- 1tsp
fennel seeds- 1/2 tsp
cumin - 1/4 tsp
mustard seeds- 1/2 tsp
turmeric powder- 1/4 tsp
grated coconut- 3tbsp
roasted chilli powder-1/2 tsp
roasted cumin and coriander powder- 1/2 tsp
garam masala powder- 1/4- 1/2 tsp
salt
oil- 3-4 tbsp.

procedure:

heat up oil add mustard cumin and fennel seeds when they splutter add chopped onion and the crushed ginger and garlic saute until onion tune translucent then add turmeric and chopped tomato. when they soften then add the roasted chilli powder and roasted cumin and coriander powder fry for 2 mins then add the chopped potato ,cubed mushrooms and the grated coconut  add enough water and cook until done.lastly add garam masala cook for few more minutes and done

tip: you can also add a green chilli for extra heat,

--------------------------------------------------------------------
Mixed veg masala:


ingredients:

purple cabbage chopped- 1/4 of one
carrot grated -1
potato-1
peas -1 cup
onion- 1
turmeric powder-1/4 tsp
red chilli powder-tsp
garam masala powder - 1/2 tsp
fennel seeds- 1/2 tsp
oil- 4tbsp
salt

for masala-

tomato-2
cashew- 3
almond-3
green chili-1

procedure:

grate carrot and fry separately until half done ,keep aside

grind all the ingredients for masala in a blender (not too fine)

heat up a pan add oil add fennel seeds and turmeric powder , when they sizzle add chopped onion fry until translucent then add potato and  peas  fry for 4-5 minutes then add cabbage chopped and salt
  fry until half done then add red chilli powder and garam masala powder fry for 3 minutes then add the ground masala mix well, close lid and cook for 8-10 minutes(check in between) ,when you see the oil on sides then add carrot ,add 1/2 cup water and cook until  veggies are cooked but slightly crunchy, check salt and add if necessary

serve with roti, chapathi ,naan

tip:
1. for grating carrots use the big size hole in the grater
2.  I had purple cabbage so tried with it .you can try with green cabbage as well

 ----------------------------------------------
MANGO RICE:

ingredients:

 cooked rice
raw mango-1 peeled and grated
peanuts-3-4 tbsp(or to your liking)
channa dal /bengal gram split-1tbsp
fenugreek/methi seeds lightly crushed-1/4 tsp
mustard seeds- 1/2 tsp
cumin seeds- 1/2 tsp
turmeric powder- 1/4 tsp
hing/asafoteida powder- 1/4 tsp
green chili- 1 slit
curry leaves-2 sprigs
sambar powder- 1
red chili powder- 1/2 tsp
jaggery- 1tsp or depending on the sourness you want
chopped coriander leaves-3-4 tbsp
oil-5-6 tbsp
salt

 procedure:

 heat up oil in a pan ,add mustard ,channa dal , methi seeds,curry leaves and peanuts add 1/4 tsp pinch of salt fry for a minute(channa dal turns golden).next add turmeric ,green chili slit, grated mango and fry for 3-4 minutes.then add sambar powder,red chili powder, little more salt ,hing mix well for a minute add 3 table spoon of water and cook with lid close for few minutes then  until the oil seperates on sides .lastly add jaggery mix until melted and incorporated

 taste the masala for salt ,if not sufficient you can add  when you mix the rice .now add cooked rice,chopped coriander leaves , mix well . serve with yogurt or pickle or eat it as it is to get that mango flavour.

 for this dish you can keep half of the prepared mango mixture aside and mix rice to the remaining half,  by doing so it will be easy for you to mix the rice with proper portion of masala according to your taste

 tip:1. use left over rice,or if you making rice specially  for this recipe make it ahead of time and cool it then mix,hot rice will get mushy when mixed with masala .
2. we add water to the masala is to soften the bengal gram,or else they will be crisp and hard  when you eat.
3.you can store this mixture in the fridge for 4-5 days and use 

 ------------------------------------------------------
Fox millet/navane pulav:
ingredients:

 fox millet- 1 cup
hot water-2 cups
carrot sliced round- 1
peanuts-3-4 tbsp
green bell peppers-1 small sliced
onion-1 sliced
green chili-2-3
coriander leaves chopped - 3 tbsp
ghee/clarified butter-1 tsp
oil- 2-3 tsp 
lemon juice-1/2 tsp
salt

 procedure:

 wash the millets well and keep aside

 keep the hot water ready 

 melt ghee in a cooker pan add chilies and onion fry until translucent then add peanuts and fry until onions are golden on the edges .next add carrots and bell pepper ,add some salt saute for a minute or two next add the millets and also addd the hot water . lastly add salt,lemon juice and chopped coriander.pressure cook for 2-3 whistles. 

 This is an excellent dish for kids,enriched with fiber. and for those who are want to cut down rice consumption for dinner.

 -----------------------------------------------------
rajma /kidney bean masala:

 ingredients:

 kidney beans-1 cup
onion finely chopped- 2 
big tomato chopped- 2
green chili-1 slit
whole cashews- 5
garlic cloves-4-5
ginger 1/2 inch
kashmiri red chili powder- 1/2 tsp
garam masala powder- 1/2 tsp
chopped coriander leaves
salt
oil-4-5 tbsp

procedure:

  this is a simple yummy and quick to make curry,eaten with rotis, masala chapathis and naan.

 soak rajma overnight ,rinse well and pressure cook with little salt for 3-4 whistles

 in a blender grind tomato, cashews,ginger and garlic to smooth paste ,no need to add water 

 heat up a kadahi add oil and add chopped onions ,little salt and green chili cook until soft and edges turn golden add the chili powder and garam masala powder saute until the raw smell is gone . then add the paste saute for a minute. close lid and cook until the oil shows on sides . then add cooked rajma mix well taste and check for salt ,add if necessary.cook until the gravy is thick and done ,garnish with coriander leaves
tip: 1.add water if the rajma cooked water is less
2. slightly crush few rajma to blend the rajma with the gravy and to create a creamy texture.

 -------------------------------------
Black eyed peas/bean masala with cumin chapathi and onion carrot salad:


the oil in the gravy shines because of the flash
This is a tasty and yummy meal full of flavour. The salad adds the crunch and combines the dish very well.enjoy!!

 ingredients:

 black eyed peas -1 cup
onion -1 for paste
onion - 1 small for masala
tomato-2
green chili- 2-3
cinnamon- 2 inch
clove-3
garlic cloves-4
ginger- half inch
red chili powder- 1/2 tsp
garam masala powder - 1/4 tsp
turmeric powder- little less than 1/4 tsp
coconut grated-3 tbsp
chopped coriander leaves- 2tsp
oil-4-5 tbsp
2 tsp oil for frying masala
salt

 for cumin chapathi-

 whole wheat flour/atta
cumin seeds- 1 tsp
chopped coriander leaves- 2 tbsp
turmeric -1/ 4tsp
garam masala powder- 3/4 tsp
salt
water
ghee to brush the chapathis once done

 salad:

 carrot grated- 1 big
onion- 2
chopped coriander leaves- 2 tsp
red chili powder- few pinches
lemon juice -1/4 lemon
salt

 procedure:

 fry with 2 tsp oil - onion 1 small sliced,green chili,ginger garlic ,cloves ,cinnamonfry for a minute on low heat then add the turmeric and grated coconut fry for 3-4 minutes on low heat again(we do not want the whole spices to burn)

 soak the bean overnight wash well and  pressure cook for 2-3 whistle along with some salt and water

 grind with little water to paste keep aside

next grind another onion to coarse paste

 heat up oil in a pan add the onion paste fry until raw smell is gone ,the color of the onion changes,fry for a minute more (do not brown) ,neat add the red chili powder and garam maala powder fry for a minute then add the chopped tomatoes and coriander leaves add little soft to cook tomatoes faster close lid and cook until soft saute for a minute more 


 add the ground masala mix well and close lid again cook until the oil shows up on sides (it will not take too long because we have already fried the spices before grinding)next add the cooked beans mix and cook until the gravy is thick .and done.


for chapathis:

 crush the cumin seeds slightly in a mortar and pestle
take atta in a bowl add salt turmeric,garam masala powder,chopped coriander leaves and cumin seeds add water enough water little by little while mixing and knead it  into soft dough(not sticky).keep aside for some time

 for salad:

 grate the carrot with the big hole side,thinly slice onions .in a bowl take carrot,onion,coriander leaves,salt red chili powder and lemon juice mix well with hand slightly squeezing everything together so that the lemon, salt and red chili powder blends well .
----------------------------------------------
navane ghee rice- serves-4
ingredients:

 navana/navane rice/fox tail millet-1  big cup
onion sliced-1 big
star anise- 1 whole flower
jaiphal flower/nutmeg flower/mace- 2
hot water- 2 cups + a little extra
ghee- 2tsp
oil- 3tbsp
salt

 procedure:

 fry the millet on low medium heat for 5 minutes .then take out to a bowl and  wash it well .drain the water and keep aside

 boil 2 cups and a little less than quarter in a bowl

 in a pressure cooker add ghee and oil then fry star anise,mace and onions until the edges turn slightly golden then add the hot water bring the mix to a boil then add the washed navane/fox millet .add enough salt (let the salt be on a lower side ,because this is usually had with gravies .) close lid and cook to 2-3 whistles.serve hot .it goes well with coconut or cashew based gravies,veg and non veg

 tip:
1. fox tail millet is yellow in colour,this grain is rich in fibre 
2. frying gives it an extra nutty flavour

 -------------------------------------------------

 Barn yard millet/saame/ tropical pulav:


ingredients:

 millet- 1 cup
hot water- 2 cups
onion sliced- 2
tomato chopped- 1/2 of 1
chopped pineapple - 1/4 of 1 fruit
button mushrooms big- 3
carrot sliced-1
potato cubed- 1 medium
green chili-2-3
chopped coriander leaves- 4 tbsp
fennel seeds- 3/4 tsp
channa dal /bengal gram- 1 tbsp
peanuts-3-4 tbsp
lemon - 1/2 of 1
ghee- 1 tbsp
oil- 2-3 tbsp
salt

 procedure:
fry the millets on medium high for 5-6 minutes ,cool it then wash 3-4 times and drain all the water .keep aside

 heat up a pan cooker add oil and ghee then add bengal gram, peanut fry until the peanuts and bengal gram change colour now add fennel, as they crackle then add the chopped veggies together-green chili, potato, onion,tomato,mushrooms and carrot.add a little salt and fry for 5  minutes

  then add chopped pineapple and chopped coriander mix well and fry for another 3 minutes .now add the hot water and the millet .bring the mix to a boil add salt as required ,also squeeze in  lemon juice .give it a stir close lid and cook to 2 whistle.

 serve hot with any gravy .or eat it as it is

 tip:
1. i used a glass for measurement ,this serves around 3 people .any size of cup the water measurement is 1:2

 -------------------------------------------------------

Paneer fennel chapathi with potato and rajma/kidney bean gravy:


ingredients:

 paneer chapathi:

 crumbled paneer- 4-5 tbsp
chapathi flour/atta-2 cups
chopped coriander- 3 tbsp
fennel seeds crushed- 3/4 tsp
garam masala powder- 3/2 tsp
turmeric powder- 1/4 tsp
salt


 ghee for chapathi optional (while cooking)

 for gravy:

onion finely chopped-2
potato chopped- 1
tomato - 2 + 4 cashew whole- pureed
ginger garlic paste- 1 tsp
kashmiri  chili powder- 3/4 tsp
green chili chopped- 1
fennel seeds- 1/2 tsp
mustard seeds-1/2 tsp
garam masala powder- 1/2 tsp
turmeric powder- 1/4 tsp
oil- 4-5 tbsp
salt

 carrot onion salad:

 carrot grated- 2
onion sliced thin- 2
lemon juice- 1/2 of one small lemon
chopped coriander- 1 tbsp
salt 

 mix all ingredients well to serve

 procedure:

 for chapathis mix -adding water little by little and knead it to a soft dough ,and let it rest for 1 hour



make medium size balls roll it a little apply very little ghee then fold into half apply a little more again then fold to quarter then roll it out to a triangle shape parata .or you can make regular chapathis and apply ghee on them.cook on both sides and serve hot

 pressure cook rajma with little salt

 heat up a pan add oil add fennel mustard seeds and green chili, when they crackle add chopped onion and fry until soft and edges turn golden add chopped potato and salt ,fry until 3/4th done then add tomato and cashew puree also add red chili powder,ginger garlic paste and garam masala powder  mix well and close lid and cook for 10 minutes,and the oil shows on sides ,check in between(it might stick to bottom because the gravy has cashew) now add the cooked rajma and let the gravy cook for another 10 -12 minutes or until done .

TIP:
1.chop potato a little small so that it cooks faster

 ------------------------------------

 Vermicelli pulav:


 ingredients:

 vermicelli- 250 grams
onion sliced thin-2 big
tomato chopped- 1 1/2
carrot chopped-2
broccoli chopped-3 florets
button mushrooms chopped-4

green chili -1-2 slit
curry leaves-1 sprig
pepper powder-1/4 - 1/2 tsp
ghee/clarified butter-3/4 tsp
garam masala powder- 3/4 tsp
chopped coriander leaves-2-3 tbsp
oil- 5 -6 tbsp
salt

 procedure:



 cook vermicelli as directed on the pack ,with some salt .drain water and let it sit aside.sprinkle peeper on it.

 heat a pan add the oil ad curry leaves ,onion and green chili fry until they turn pale and slightly soft .then add tomatoes cook for 2-3 minutes until soft.add the chopped veggies,add some salt and cook until 1/2 done,i love the veggies half cooked as they have crunch in them  .then add garam masala powder saute for 2 minutes.then add the cooked vermicelli also add the ghee mix slowly with soft hands . add coriander leaves and mix well .check for salt .serve hot

 tips:

 1. rice vermicelli tastes better

2.cut carrots finely so that it cooks fast .mushroom and broccoli cooks very fast ,and turn too soft when overcooked.

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 Fusion veg pulav:



This was kind of a hurry cooking recipe I came up with .very quick to make and tasty. try and let me know

ingredients:

sona massori rice- 2 cups(rice cooker)or 1 glass
boiling hot water- 1: 1 & 3/4
green chili -1- 2 slit depending on spice
fennel seeds- 1/2 tsp
onion sliced- 1 big
potato-1
broccoli 4 florets chopped to chunks with stem
carrot cubed- 1 whole carrot
mushroom sliced- 3-4
peanuts-4tbsp
lemon juice- 1/2 of 1 lemon
ginger garlic paste- 1 tbsp.
Kashmiri red chili powder- 1/4tsp
soy sauce- 2tsp
Worcestershire sauce- 1tbsp
ghee- 1/2tsp
oil- 3tbsp
salt

procedure:

wash the rice well and drain the water

boil water

heat up ghee and oil in a cooker add onion & peanuts fry for 2 minutes. add fennel seeds, leave 10 seconds then add the veggies, green chili,ginger garlic paste add some salt mix for a minute then add hot water along with the sauces, lemon juice and chili powder. give it a stir .taste the mix add salt if necessary .close lid and cook for 2 whistles.

tip:1. I have added less water because the rice will come out like a fried rice ,than a normal pulav

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White radish/moolangi/mooli dal tadka:


ingredients:

 toor dal/yellow split dal- 1cup
white radish- 1 big peeled and cubed
onion- 1 cubed
green chili- 2 slit
ginger- 1 inch- slightly crushed
garlic-3 slightly crushed
curry leaves- 1 sprig
cumin seeds- 1/2 tsp
mustard seeds- 3/4 tsp
fennel seeds- 1/2 tsp 
turmeric powder- 1/4 tsp
chopped coriander leaves- 2 tsp
asefoetida-1 pinch
oil-3-4 tbsp

 procedure:

 pressure cook dal ,radish,onion and salt .if its a soaked dal 1 whistle is enough,or else 2 whistle

 in a pan heat up oil add curry leaves,mustard seeds,cumin seeds,fennel seeds .when they sizzle add green chili,ginger ,garlic and turmeric powder fry for a minute then add the cooked dal mix well add enough water for desired consistency add coriander leaves chopped and asafoetida .give it a stir .check for salt and add if necessary.boil 5-6 minutes and done.

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potato bell pepper palya:


ingredients:

 boiled and mashed potato -2
bell pepper -1 big chopped
onion- 2 cubed
green chili- 2-3
broken cashews-2 tsp
mustard seeds-1/2 tsp
turmeric- little
chat masala - 1/4 tsp
chopped coriander leaves-2 tsp
garam masala- 3/4-1 tsp
oil-3-4 tbsp
salt

 procedure:

 heat up a pan add oil ,then add mustard seeds. when they splutter add cashews and green chilies ,when the cashews change colour slightly add onion and bell pepper chopped add a little salt for them to cook faster ,and cook until they are half done then add garam masala powder,chat masala and saute for  a minute .now add the boiled and mashed potato add salt and coriander leaves mix well ,leaves for a minute or two on low heat then. serve it with poori or chapathi.

 tip:
1.i used Everest garam masala

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Avrekaal/butter bean /broad bean curry


ingredients:

 avrekaalu- 1 cup
tomato- 1 1/2 chopped
mustard seeds- 1/2 tsp
curry leaves- 1 sprig
oil- 1 tsp
oil for tadka- 2 tbsp
coriander leaves chopped- 2tsp

 for masala:

 kashmiri/byadgi dry red chilies- 5
coriander seeds- 2 tsp
cumin seeds- 3/4 tsp
cardamom- 2 
cinnamon- 1 inch
cloves- 2
garlic cloves- 5 
onion- 1/2 
grated coconut- 5tbsp
water for grinding

 procedure:

 pressure cook the beans to two whistles

 heat up 1 tsp oil ,then put the heat on low and fry the masala ingredients except coconut and water for two minutes.let it cool

 grind the fried spices along with coconut and water to a smooth paste

 in a heavy bottom kadahi heat up oil ,add mustard seeds and curry leaves ,when they splutter add the chopped tomatoes ,add a little salt  for the tomatoes to soften quickly 

 now add the ground masala and cook until the oil shows on sides .add the cooked  beans along with stock ,add water if necessary to get the desired consistency. bring it to a boil then cook on low for 15- 20 minutes. garnish with coriander leaves

 tips:
1. this is a fresh bean recipe ,in case if you are using dry ones it needs to be soaked and the cooking time may vary.

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Black channa in coconut masala:


ingredients:

 black channa - 1 cup soaked overnight
onion finely chopped- 2
tomato finely chopped-2
green chili-1
turmeric powder- 1/4 tsp
ginger garlic paste- 1  1/4 tsp
chopped coriander leaves- 2tbsp
kashmiri red chili powder- 1/2 tsp
garam masala powder-1/2-3/4 tsp
oil-4-5 tbsp
salt

for puree:

 cashews-3
grated fresh coconut- 3tbsp
water
grind it to a thick paste

procedure:

 pressure cook the channa

 in a thick bottom pan heat up oil add onion and fry until the onions turn golden.then add chopped tomato ,add a little salt for the tomatoes to soften quickly .then add ginger garlic paste ,saute for a minute ,add in the kashmiri red chili powder and garam masala powder ,saute for few second until the raw smell of masala is gone.

 now add the-channa along with its stock .bring it to a boil .now add in the ground coconut -cashew puree . bring it to a boil again .lower the heat and cook until the oil seperates on top.garnish with coriander leaves ,serve with hot rotis or chapathis.

 tips:
1. stir in between ,as the gravy contains cashew which might cath the bottom of the pan sometimes.
2, add water if necessary to get the desired gravy consistency

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mushroom chickpea masala:

 ingredients:

 boiled channa/chickpea/garbanzo beans-1 cup
button mushrooms- 5-6
onion finely chopped- 2 big
ginger garlic paste-1tbsp
mustard seeds- 1/2 tsp
cumin seeds- 1/2 tsp
turmeric- 1/2 tsp
crushed fennel seeds- 3/4 tsp
garam masala powder- 3/4 tsp
oil- 6-7 tsp
salt

 for the gravy:

 green chili- 2-3 or more depending on heat
cardamom- 3
tomato- 2 big
cashews- 4
chopped coriander- 2 1/2 tbsp

 procedure:

 grind all the ingredients for the gravy.do not add water!

cook channa with some water and salt until soft

 in a kadahi heat up oil then add mustard and cumin seeds .as they splutter add in the finely chopped onion ,saute until the edges are golden .next add ginger garlic paste ,saute for 1-2 minutes,now add garam masala powder saute for few seconds 

 now add in the ground paste ,close lid and cook for 10 minutes .add in the mushrooms .mix well  now add the boiled channa along with the water(used for cooking channa ) cook until the oil seperates on top ,lastly add ground fennel ,mix well and take out of heat . serve with hot rotis

tips:

 1. the chilies i used  were very hot so i used only 2

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 burnt/smoked brinjal palya


ingredints:

  • onion - 2- 1 chopped and one sliced
  • tomato chopped-2
  • brinjal/eggplant-3 medium
  • chopped coriander  leave- 3 tbp
  • cumin seeds-1\2 tsp
  • mustard seeds-1\4 tsp
  • crushed garlic-3
  • channa dal/bengal gram- 1tbsp
  • turmeric powder- 1/4 tsp
  • red chili powder- 1/2 tsp
  • green chili chopped- 1-2
  • gararm masala powder- 1/2 tsp
  • chaat masala powder - 1/4 tsp
  • hing -pinch
  • oil- 4-5 tbsp
  • salt
procedure :

 on a gas stove top/burner keep he egg plant one a a time .or simultaneously on different burners ,char the eggplants by slowly turning it every minute so that all sides turn black and he inside cooks well by then 4-5 minutes 

 let them cool completely ,then slowly peel off the outer skin chop them to cubes

heat up oil in a pan ,add mustard, cumin ,channa dal,green chili and garlic crushed ,as the seed starts to splutter then add chopped and sliced onion and some salt, as they turn translucent continue cook for anoher 2 minutes .then add chopped tomatoes,cook until they turn soft .add turmeric powder ,red chili powder ,garam masala powder, chaat masala powder and a pich of hing .saute for 2-3 minutes then add the chopped brinjal and chopped coriander leaves ,mix well. check for salt ,add if required.do not mush the brinjal pieces
these are medium size purple eggplants i used.use this or any other varieties with seed, the texture will be good


























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