Raw Banana Poriyal

Ingredients:

Raw banana - 3

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Curry Leaves - 10 to 12

Green chilli - 2 to 3 chopped

Water- 2 tbsp to sprinkle

Coconut - 1 to 2 tbsp shredded

Oil

Hing - 1 pinch

Salt to taste

Method:

1. Remove the skin of banana,then cut into small cubes.

2. Heat oil in a pan in medium heat,when its hot add mustard seeds,urad dal and curry leaves.

3. Fry for few minutes then add chopped green chilli.

4. Then turn the heat a little low,and add raw banana cubes and salt.

5. Mix well and sprinkle little water,cover and cook for 5 to 6 minutes.

6. Remove the lid,stir it well. Turn the heat to low and cook for another 5 to 6 minutes,so that it will be soft.Finally sprinkle shredded coconut.

7. Raw Banana Poriyal is ready.

8. Serve hot with rice.

Carrot Sambhar

Ingredients:

Toor dal- 1 cup

Small onion- 10

Tomato-1 chopped

Carrot- 3 to 4 peeled and cutted round

Green chilli -2 slit

Curry leaves- 8 to 10

Mustard seeds - 1/2 tsp

Shakti sambhar masala- 2 tbsp

Hing - a pinch

Turmeric powder- 1/2 tsp

Red chilli powder - 1/2 tbsp

Urad dal - 1/2 tsp

Garlic -2 to 3 cloves

Oil- 1 1/2 tbsp

Water- 3 cups

Salt to taste

Method:

Note: Wash toor dal and soak for 10 minutes.

1. Heat oil in a pressure cooker,when oil is heated add mustard seed,urad dal and curry leaves and fry for few minutes.

2. Then add small onions and fry for 2 to 3 minutes ,add tomato and add little salt and fry for few minutes then add green chilli and garlic and fry for another few minutes.

3. Add carrot and mix it well,cook for 5 to 6 minutes,then add turmeric powder,red chilli powder,hing and shakti sambhar masala, mix it nicely.

4. Now add the toor dal and water, then adjust the salt.

5. After that close the pressure cooker, when steam comes put the weight,and cook till 3 whistle.

6. After 3 whistle switch off the heat, and leave it on stove for 5 minutes,then open.

7. Carrot sambhar is ready.

8. Serve hot with rice/dosa/pongal.

Note:

* Instead of Carrot you can use any vegetables of your choice or you can use mixed vegetables for preparing sambhar.

* You can also use turmeric powder,red chilli powder and daniya powder instead of sambhar masala.

Puran Poli

Ingredients:

All-purpose flour(Maida)- 1 cup

Bengal Gram dal(Channa)-1 /2 cup

Jaggery- 1/2 cup

Shredded coconut- 1/3 cup

Cardamom powder- 1/3 tsp

Turmeric powder- 1/3 tsp

Vegetable oil-1 tbsp

Method:

1. Mix flour,turmeric powder and vegetable oil,add little water as needed and make a soft dough.

Cover and set aside for few minutes.

2. Meanwhile in a pan ,boil channa dal in 2 cups of water until little soft.

3. Drain dal well and let it cool for few minutes.Then grid the dal coarsely.

4. Heat a pan ,put back the dal along with jaggery,shredded coconut and cardamom powder and mix it well until everything is combined well.

5. Remove from heat and let it cool.

6. Now take small ball shape dough,and roll the dough into small size circle using chappati rolling pin.

7. Now take a spoon of dal mixture and place it in center of the dough,then fold the dough to the center from all sides.

8. Dust the dough with the flour and again roll it like a chappati.

9. Place it in a hot tava,and spoon some ghee all the sides and cook until light brown.

10. Turn it other side,and spoon some ghee and cook until little brown.

11. Puran poli is ready.

Palak Paratha

Ingredients:

Wheat flour- 1 cup

Palak - 1 small bunch

Green chilli- 2 chopped

Ginger and Garlic paste- 1 tsp

Red Chilli powder-1 tsp

Turmeric powder- 1/2 tsp

Ghee

Salt to taste

Water

Jeera- 1 tsp

Oil-1/2 tbsp

Method:

1. Boil water in a large pan then add palak and cook for to 6 minutes.

2. Drain the water and keep it side,let it cool for a while.

3. Then grind palak,ginger and garlic paste and green chilli like a paste and keep it a side.

4. Meanwhile make a dough using wheat flour,salt,red chilli powder,turmeric powder,jeera and oil,mix it nicely,add palak paste and little water and make a soft dough,keep it a side.

5. Then heat tava in medium flame.Take extra wheat flour in a separate plate.

6. Make a small ball and roll the dough in a wheat flour and press it,with a chappati roller roll it like a chappati shape and keep it a side.

7. When tava is hot,put the chappati and cook in one side add little ghee all the round,when cooked turn it other side and again add little ghee and cook.

8. Palak paratha is ready.Serve hot with pickles (or) raita.

Aloo Palak Curry

Ingredients:

Palak(Spinach)-2 1/2 cups chopped

Aloo(Potato)- 2 medium boiled and cubed

Green chilli- 2 chopped

Cumin seeds- 1 tbsp

Ginger and Garlic paste- 1/2 tbsp

Milk- 1 cup

Onion- 1 chopped

Tomato-1 chopped

Corrainder powder- 1 tbsp

Red chilli powder- 1 tbsp

Garam masala - 1/2 tbsp

Turmeric powder - 1 tsp

Corrainder leaves- 1 tbsp

Salt to taste

Oil

Method:

1. Grind 1 1/2 cup palak by adding little water to a fine paste and keep it aside.

2. Heat oil in a pan,when oil is heated add cumin seeds,green chilli and ginger & garlic paste and fry for few minutes.

3. Then add chopped onion and little salt fry it for 4 to 5 minutes,till onion becomes light brown.

4. Then add chopped tomato and the spinach puree mix it nicely for few minutes then add corrainder powder,red chilli powder,turmeric powder and garam masala and adjust salt to taste,mix it well.

5. Then add the 1 cup chopped palak and cook for 5 to 6 minutes till palak is cooked.

6. Add potato cubes and milk mix it well,cover and cook for 8 to 10 minutes.

7. Open the lid,add corrainder leaves stir it well and cook for 5 minutes in low heat till it becomes little gravy.

8. Serve hot with chappati/rice.

Beetroot Chutney

Ingredients:

Beetroot- 1 small shredded

Dry red chilli- 2

Small onion- 10 to 12

Urad dal- 1/2 tbsp

Channa dal- 1/2 tbsp

Oil

Seasoning:

Mustard seed- 1/2 tbsp

Urad dal- 1/2 tsp

Curry leaves-5 to 6

Dry red chilli-1

Salt to taste

Oil

Method:

1. Heat oil in a pan,when oil is heated add urad dal,channa dal and dry red chilli fry for few minutes,then add small onion and shredded beetroot fry for 5 to 6 minutes (or) till raw smell of beets goes.

2. Remove and keep it side,let it cool.

3. Then grind to a fine paste by adding little water and salt keep it side.

4. Take another pan,heat oil in it for seasoning,when oil is heated add mustard seeds,urad dal,dry red chilli and curry leaves fry for few minutes.

5. Now pour this seasoning to the beetroot paste mix it well.

6. Beetroot chutney is ready.

7. Serve hot with dosa/idle.

Tomato Dosa & Peanut Chutney

Ingredients For Dosa:

Dosa batter- 2 cups

Tomato- 2

Dry red chilli- 3

Corrainder leaves- 3 tbsp

Salt to taste

Oil

Method:

1. First grind tomato,dry red chilli,corrainder leaves and little salt,grind to a fine puree and keep it aside.

2.Take a bowl add 2 cups of dosa batter and add the tomato puree,mix it well.

3.Heat a non stick pan in medium heat,when its heated, add 1 big laddle of dosa batter and make a thin round shape.

4.When its cooked in one side,turn it other side and cook for 1 to 2 minutes.

5.Serve hot with peanut chutney (or) any other chutney.

Ingredients For Peanut chutney:

Peanuts- 1/2 cup

Shredded coconut- 3 tbsp

Green chilli- 2 chopped

Dry red chilli-2

Tamarind- 1 small piece

Salt to taste

Corrainder leaves- 1 1/2 t sp

Seasoning:

Mustard seed- 1/2 tbsp

Urad dal- 1/2 tbsp

Channa dal- 1/2 tsp

Dry red chilli- 2

Curryleaves- 7 to 8

Oil

Method:

Note: Soak peanuts for 1/2 hour before griding

1. Grind peanuts,shredded coconut,green chilli,red chilli,tamarind,corrainder leaves,salt and little water and grind to a fine paste and keep it a side.

2. Take a pan add oil for seasoning,when oil is heated add mustard seed,urad dal,channa dal,dry red chilli and curry leaves fry for few minutes.

3. Then add peanut paste,add little water and adjust salt,stir it well and leave it.Let it boil for few minutes.

4. Serve hot with tomato dosa (or) plain dosa.

Mushroom Briyani

Ingredients:

Button Mushroom-15 to 20 sliced

Onion-2 sliced thinly

Tomato-2 sliced

Green chilli-4 slit

Ginger and Garlic paste-2 tbsp

Turmeric powder-1/2 tbsp

Red Chilli powder-1 tbsp

Garam masala- 2 tbsp

Corrainder leaves-1 small bunch

Cinnamon sticks-1

Cloves-6

Bay leaf-1 big

Curd-4 tbsp

Salt to taste

Ghee- 3 tbsp

Oil- 3 tbsp

Basmati rice-2 cups

Lemon juice-2 tbsp

Water- 2 1/2 cups

Method:

Note: Marinate the mushroom with curd,ginger and garlic paste,lemon juice and salt for 1/2 an hour in the fridge.

1. Heat oil and ghee in a pressure cooker,when oil is heated add cinnamon stick,cloves and bay leaf fry it for a second.

2. Then add sliced onion,green chilli and ginger and garlic paste saute if for few minutes till onion is light brown.

3. Add sliced tomato and corrainder leaves fry it,then add red chilli powder,turmeric powder and garam masala fry for a minute.

4. Add marinated mushroom mix it well and cook for 5 minutes,then add rice and water mix it well,adjust salt and close the cooker and cook in medium flame without putting weights.

5. When steam comes put weight and cook in low flame for 8 minutes.(whistle should not come).

6.After 8 minutes put off the flame and leave it for 2 minutes and remove from flame and keep it side for 10 minutes.

7. Serve hot with raita.

Okra And Potato Sabji

Ingredients:

Lady,s finger(Okra)-1/2 kg washed and cutted into round shape
Potato- 2 peeled and cutted into small cubes
Onion-1 chopped
Tomato-1 chopped
Red chilli powder-1 1/2 tbsp
Turmeric powder- 1tsp
Water
Salt

Seasoning:
Mustard seed-1/2 tbsp
Urad dal-1/2 tsp
Curry leaves-5 to 6
Oil


Method:


1.Heat oil in a pan,when oil is heated add mustard seed,urad dal and curry leaves,when it splutter add potato fry it for few minutes,then add chopped onion and salt and saute for few minutes,then add chopped tomato.
2.Then add red chilli powder and turmeric powder and mix it,then add lady's finger mix it well,add little water cover and cook for 8 to 10 minutes in medium flame or till lady's finger is cooked.
3.Open the lid,mix it and adjust the salt and cook for 5 minutes.
4.Serve hot with rice/chappati.

Aloo Korma

Ingredients:

• Potatoes-3
  
• Onion-1 chopped
  
• Green Chilli-2 slit
  
• Tomatoes-1 1/2 choppes
  
• Curry Leaves- 8 to 10
  
• Ginger and Garlic paste-1tsp
  
• Turmeric Powder-1 tsp
  
• Red chilli powder-1/2 tbsp
  
• Corrainder powder-1/2 tsp
  
• Coconut-1/4 cup shredded
  
• Poppy Seeds-1 tbsp
  
• Corrainder Leaves -1 tbsp forgarnish
  
• Salt to taste
  
• Water-1 cup
  
• Oil
  

Method:

       Note: Wash and boil the potato,the peel and cutted into small cubes.

        Soak poppy seeds for 1/2 an hour before grinding.

   Paste:Grind shredded coconut and poppy seeds to a fine paste.

1.Heat oil in a pan,when oil is heated add curry leaves,chopped onions and green chilli,saute it for few minutes till onions are light brown.

2.Add ginger and garlic paste,fry it,then add red chilli powder,turmeric powder,corrainder powder and salt according to taste,mix it well.

3.Then add chopped tomatoes and potatoes mix it well,cover and cook for 10 minutes in  medium flame.

4.Reduce flame and add coconut paste and mix it well.

5.Add water,mix it and adjust salt,cook for another few minutes till you get the desired gravy consistency.

6.Garnish with corrainder leaves.

7.Serve hot with chappati/puri/coconut rice/pulao.    

Mushroom Cashew Gravy

Ingredients:

• Button Mushroom-15 to 20 sliced
  
• Onion-1 sliced
  
• Cashew nuts- 12 to 15 
  
• Turmeric powder-1/2 tsp
  
• Red chilli powder-2 tsp
  
• Jeera powder-1/2 tsp
  
• Garam masala-1 tsp
  
• Ginger and Garlic paste-1 1/2 tsp
  
• Salt to taste
  
• Water-1/2 cup
  
• Oil
  

Method:

          Note: Soak cashewnut for 1/2 hour and grind it to a fine paste.

1.Heat oil in a pan,when oil is heated add sliced onion and saute for few minutes,till onion becomes light brown.

2.Then add ginger and garlic paste and saute for few minutes,then add turmeric powder,red chilli powder,jeera powder,garam masala powder and salt to taste.

3.Then add the cashew paste and water mix it well,then add sliced mushroom and saute for few minutes in medium flame for 10 minutes.

4.Then stir it well and cook for 5 minutes in low flame.

5.Serve hot with chappati. 

Carrot Cucumber Raita

Ingredients:

• Curd(yogurt)-2 cups
  
• Salt to taste
  
• Water-2 tbsp
  
• Red chill powder-1/2 tsp
  
• Carrot-1/2 cup shredded
  
• Cucumber-1/2 cup chopped
  
• Corriander leaves -1/2 tsp chopped + garnish
  

Method:

1.Take a bowl add curd and water and stir it well,then add salt mix it well.

2.Add red chilli powder stir it,then add shredded carrot and chopped cucumber mix it well.

3.Add chopped corriander leaves mix it.

4.Garnish with corriander leaves.

Mutter Paneer

Ingredients:

• Paneer-10 to 15 pieces
  
• FreshPeas-1 cup
  
• Onion-1 chopped
  
• Tomatoes-2 chopped
  
• Turmeric powder-1/4 tsp
  
• Ginger and Garlic paste- 1/2 tbsp
  
• Garam masala-1/4 tsp
  
• Ghee- 1 1/2 tbsp
  
• Milk- 1/2 cup
  
• Red chilli powder-1 tbsp
  
• Water
  
• Corrainder leaves for garnish
  

Method:

1.First take a pan add little ghee and fry paneer till light brown and keep it side.

2.In the same pan add ghee,add ginger and garlic paste and fry for few minutes.

3.Then add chopped onion, stir it for few minutes.

4.Add tomatoes,red chilli powder,turmeric powder and garam masala fry for few mintes.  

5.Then add the fresh peas and paneer pieces mix it nicely so that all the masala are coated nicely and adjust salt.Then add milk and little water for gravy mix it.

6.Cover and cook for 10 minutes in medium flame.Then  again mix it,and cook for 5 minutes in low flame.

7.Garnish with corriander leaves.

9.Serve hot with chappati.

Channa Masala

Ingredients:

• White channa- 500 gms
  
• Onion-1 chopped
  
• Tomatoes-3 chopped
  
• Ginger and Garlic paste-1 tsp
  
• Turmeric powder-1/4 tsp
  
• Red chilli powder-1 tbsp
  
• Garam masala-1/2 tsp
  
• Bay leaf-2
  
• Lemon juice-1 tsp
  
• Oil-3 tbsp
  
• Corriander powder-2 tsp
  
• Jeera powder-1 tsp
  
• Pepper powder- 1/2 tsp
  
• Cinnamon stick-1
  
• Cloves-2
  
• Water
  
• Corriander leaves for garnish
  

Method:

         Note: Soak channa overnight. 

1.Wash and pressure cook channa fo 6 to 7 whistles or until channa is cooked.

2.Heat a oil in a pan,when oil is heated add bay leaf,cinnamon stick and cloves,stir it well for a minute.Then add the chopped onion and salt and saute for few minutes,till onion become light brown.

3.Then add ginger and garlic paste and fry for few minutes.

4.Then add all the masala powder and saute for 5 minutes,add tomatoes and mix it well.

5.Add cooked channa and adjust salt, mix it nicely so that all masala and channa are coated nicely.

6.Add water as required for gravy,cover and cook for 8 to 10 minutes. 

7.When its cooked add lemon juice and mix it well.

8.Garnish with  corriander leaves.

9.Serve hot with chappati/Batura.

Broccoli Carrot Masala

Ingredients:

• Broccoli florets-2 cups
  
• Carrot-1 cup diced
  
• Onion-1 sliced
  
• Chicken masala-2 tbsp
  
• Soya sauce-2 tsp
  
• Hot & Sweet tomato sauce- 2 tbsp
  
• Ginger & Garlic paste-1 tsp
  
• Oil-2tbsp
  
• Salt to taste
  
• Water to sprinkle
  

Method:

1.Heat 2tbsp of oil in a pan,when oil is heated add sliced onion and fry for few minutes till its light brown.

2.Then add salt,chicken masala and ginger and garlic paste and fry for few minutes.

3.When every thing is mixed well,then add diced carrots fry for few minutes then add broccoli mix it well.

4.Sprinkle some water and mix it well.Cover and cook on medium flame for 8 to 10 minutes,till the vegetables are cooked.

5.When vegetables are cooked add soya sauce and hot & sweet tomato sauce and mix well.

6.Again cover and cook for 5 minutes in low flame .

7.Serve hot with rice/chappati.