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.

Handvo

Ingredients:

Rice flour- 300gm

Besan- 100 gm

Buttermilk-4 cups

White gourd(dhudi)-200 gm shredded

Turmeric powder- 1 tbsp

Bakig soda- 1 tbsp

Jaggery-1 tbsp(opt)

Red chilli powder- 2 tbsp

Green chilli & Garlic paste- 3 tbsp

Salt to taste

Seasame seeds for garnish

Fenugreek Seeds- 3 tbsp

Seasoning:

Oil- 3 tbsp

Mustard seeds- 2 tbsp

Cumin seeds 2 tbsp

Seasame seeds- 2tbsp

Hing- 1 tbsp

Method:

Note: Soak fenugreek seeds for 3 to4 hours

1. Take a bowl add rice flour and besan mix it well,then add butter milk and whisk it nicely,no lumps should be formed. If its too thick add little warm water and whisk it nicely.

2. Cover the bowl and keep it a side for 8 to 10 hours (or) overnight for fermentation.

3. After its fermentation add shredded white gourd,green chilli & garlic paste,turmeric powder,red chilli powder,fenugreek seeds,little seasame seeds and salt,mix it well.

4. Then add baking soda mix it nicely and keep it a side.Handvo batter is ready

5. Now preheat the oven for 400 degree F.

6. Meanwhile take another pan,heat oil in it,when oil is heated add all the seasonings.

7.When they starts to splutter switch off the gas and remove it and add to the prepared batter,mix it nicely.

8. Now pour this batter to a baking tray.

9. When oven is preheated,keep this tray in to the oven and cook for 40 to 45 mins (or) until small tooth pick is inserted in the center and comes out clean.

10. Turn off the oven and remove it and sprinkle with seasame seeds.

11. Serve with masala curd.

Recipe for Masala Curd:

Ingredients:

Curd - 1/2 cup

Salt to taste

Red chilli powder- 1/2 tsp

Jeera powder- a pinch

Method:

1. Take a small bowl add curd,red chilli powder,jeera powder and salt.

2. Whisk it nicely and check for salt.

3. Masala curd id ready.

Chicken 65

Ingredients:

Chicken- 10 to 15 boneless pieces

Egg-1

Corn flour- 2 tbsp

Ginger & Garlic paste- 1 tbsp

Red chilli powder- 1/2 tbsp

Turmeric powder- 1/2 tsp

Salt to taste

Chicken 65 Masala- 1 1/2 tbsp

Food coloring- 1/2 tsp(opt)

Oil for deep frying

Lemon slice for garnish

Corrainder leaves for garnish

Method:

1. Marinate the chicken with corn flour,salt,ginger and garlic paste,red chilli powder,turmeric powder,egg,chicken 65 masala and food coloring mix it well.Marinate for 15 to 20 minutes in freezer.

2.Heat oil in a pan,when oil is heated add 5 to 6 chicken pieces and fry till it become golden brown and crispy in medium flame.

3.Remove and keep in platter and garnish with corrainder leaves and lemon slice.

Keema Mutter Masala

Ingredients:

Ground meat(goat keema)-1/2 kg

Mutter( green peas)-1/2 cup

Cumin seed-1 tsp

Onion -2 chopped

Tomato-2 medium chopped

Ginger paste-1 tbsp

Garlic paste- 1 tbsp

Turmeric powder- 1/2 tsp

Red chilli powder- 1 tbsp

Corrainder powder- 2 tbsp

Garam masala- 1 tbsp

Lemon -juice of 1/2 lemon

Corrainder leaves chopped for garnish

Oil

Salt to taste

Method:

1. Heat oil in a pan,when oil is heated add cumin seeds and fry for few minutes.

2. Then add chopped onion and little salt and fry for 1 minutes till it turns light brown,add ginger and garlic paste saute for a minutes,then add tomatoes.

3. Then add keema,turmeric powder,red chilli powder,corrainder powder,garam masala and salt,mix it well,cover and cook in medium flame for 5 to 6 minutes or till keema is cooked.

4.Then open the lid,and add mutter, stir it well then add lemon juice and cook for 5 to 6 minutes in low flame till mutter is cooked well.

5. Finally add corrainder leaves mix it well.Garnish with remaining corrainder leaves.

6. Serve hot with chappati/bread.

Baby Corn Pakoda

Ingredients:

Baby Corn- 15 to 20

Corn Flour-5 tbsp

All-Purpose Flour(maida flour)- 5 tbsp

Besan-1 tbsp

Ginger and Garlic Paste-1 tbsp

Baking Soda-1/2 tsp

Red chilli powder-1 tsp

Turmeric powder- 1/2 tsp

Italian seasoning- 1/2 tbsp

Water

Oil for deep frying

Salt to taste

Method:

1. Heat a oil in a pan for deep frying.

2. Meanwhile take a bowl combine corn flour,maida flour,besan,ginger and garlic paste,salt,red chilli powder,turmeric powder,baking soda and italian seasoning mix it well,then add water mix it to form thick batter.

3. when oil is heated ,Dip each baby corn in the batter and deep fry until crispy and golden brown.

4. Remove on to kitchen tissue papper, to drain excess oil.

5. Serve hot with tomato ketchup.

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.

Soya Tandoori Balls

Ingredients:

For Balls:

Soya bean chunks-1 cup

Bread slices-4

Ginger &Garlic paste-1 tbsp

Green chilli- 2 chopped

Black pepper powder-1 tbsp

Garam masala powder- 1 tbsp

Salt to taste

Oil

For Sauce:

Tomato -1 puree

Ginger and Garlic- 1 tbsp chopped

Red chilli powder-1 tbsp

Tomato sauce- 1 tbsp

Tandoori colour-1 tbsp

Method:

To make Soya Balls:

1.Soak Soya bean in 1 1/2 cup of warm water for 5 to 6 minutes.

2.Drain water and squeeze well to remove excess water.

3.Now add all the other ingredients for making balls except the oil.

4.Knead it well and make small balls and keep it side.

5.Heat oil in a pan for deep frying the balls,when oil is heated slowly add balls and fry for few minutes till balls are golden brown,remove and keep it aside.

To make Sauce:

1.Take a pan add 1 tbsp of oil,when oil is heated add chopped ginger and garlic and green chilli and fry for few minutes.

2.Then add tomato puree,red chilli powder,tomato sauce,salt and tandoori colour and saute for few minutes till oil separates.

3.Now add the fried soya balls and mix it well so that all the sauce are coated nicely to balls.

Note:

1.Instead of Soya chunks you can use soya granules also.

2.Instead of tomato puree you can use tomato paste.

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.

Gobi Manchurian

Ingredients:

Cauliflower-1 medium size

All Purpose Flour-2 tbsp

Corn Flour-2 tbsp

Rice Flour-1/2 tbsp

Ginger & Garlic &Green chilli paste-1 tbsp

Water

Salt to taste

For Sauce:

Onion- 1 medium chopped

Capsicum-1/2 sliced

Ginger & Garlic-1 tbsp finely chopped

Green chilli-2 finely chopped

Red chilli powder-1/2 tsp

Soya sauce-2 tbsp

Chilli sauce-1 tbsp

Vinegar-2 tsp

Tomato sauce- 3 tbsp

Oil

Corrainder leaves-2 tbsp finely chopped

Method:

Note:Cut Cauliflower into florets,boil it for 10 to 12 minutes in salt water,drain and keep it aside.

1.Heat oil in a pan for deep frying the cauliflower,meanwhile take a bowl add all purpose flour,corn flour,rice flour ,salt,ginger & garlic &green chilli paste and water to make a thick paste.

2.When oil is heated, take one floret dip in the batter and coat nicely and slowly put in the oil in medium flame.

3.When its cooked,remove onto kitchen tissue paper and keep it a side.

4.Heat oil in another pan,when oil is heated,add garlic & garlic and green chilli chopped,fry for few minutes.

5.Then add chopped onions and sliced capsicum saute for few minutes,dont over cook capsicum.

6.Add soya sauce,chilli sauce,tomato sauce and vinger,mix it nicely and add little water and for 2 to 3 minutes.

7.Finally add fried cauliflower, mix it so that its coated nicely to all the cauliflower .

8.Turn off heat and garnish with chopped corrainder leaves.

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. 

Corrainder Chicken

Ingredients:

• Chicken-1 lb boneless
  
• Corriander leaves-1 small bunch
  
• Curry leaves- 8 to 10
  
• mustard seeds-1/2 tbsp
  
• urad dal-1/2 tsp
  
• red chilli powder-1/2 tbsp
  
• Turmeric powder-1/2 tsp
  
• Cashew-5 to 6
• Green chilli- 5
  
• Ginger and Garlic paste-1 tbsp
  
• Pepper powder-1/2 tbsp
  
• Onion-2 chopped
  
• Milk-1 cup
  
• Garam masala-1/2 tbsp
  
• Oil
  
• Salt to taste
  

Method:

Note:Soak cashew for half an hour.

Marination: Marinate chicken with red chilli powder,turmeric powder and salt.Mix it well and leave it for half an hour.

Paste:Grind corrinder leaves,soaked cahew,ginger and garlic paste and green chilli to a fine paste.

1. Heat oil in a pan,when oil is heated add mustard seed,urad dal and curry leaves,fry for a minutes,then add chopped onion and fry for few minutes till onion are little brown.

2.Add corriander paste,stir it well then add marinated chicken and mix it well so that all the paste are coated nicely to the chicken.

3.Then add garam masala,pepper powder and salt as required.Mix it well.Add 1 cup of milk stir it well,cover and cook till chicken is done.

4.Remove the lid,stir it well and cook for another 10 minutes in low flame.

5.Garnish with corriander leaves.

Serve hot with Chappati/Rice.

Pepper Mutton

Ingredients:

• Mutton-1 lb cutted into small pieces
  
• Onion-3 chopped
  
• Tomato-2 chopped
  
• Green chilli -3 chopped
  
• Pepper powder-2 tbsp
  
• Cumin powder-2 tsp
  
• Turmeric powder-2 tsp
  
• Ginger and Garlic paste-2 1/2tsp
  
• Curry leaves-8 to 10 
  
• Corriander leaves for  garnish
  
• Onion ring for garnish
  
• Salt to taste
  
• Water - 1/2 cup
  
• Oil
  

Method:

1.Heat oil in a pan,when oil is heated add onion,green chilli,tomato and curry leaves fry for few minutes till onion is little brown .

2.Add ginger and garlic paste and fry for few minutes.

3.Then add mutton pieces,add pepper powder,cumin powder,turmeric powder and salt according to the taste,add little water and mix it well, so that all masala are coated nicely.

4.Cover and cook for 8 to 10 minutes,in medium flame till chicken is cooked.

5.Then open the lid,sprinkle little corriander leaves,mix it nicely,cook for another 5 minutes in low flame.

6.Garnish with some corriander leaves.

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.

Chicken Briyani

Ingredients:

• Chicken-1 lb
  
• Basmati rice-2 cups
  
• Onion-3 sliced
  
• Tomato-3 sliced
  
• Green chilli-4
  
• Ginger and Garlic paste-1 1/2 tbsp
  
• Cinnamon stick-2
  
• cloves-7 pieces
  
• Bay leaves-2
  
• Corriander leaves-1 small bunch
  
• Mint leaves-1 small bunch
  
• Salt to taste
  
• Red chilli powder-1 1/2 tbsp
  
• Turmeric powder-1/2 tbsp
  
• Daniya powder- 1 tbsp
  
• Chicken masala-2 tbsp
  
• Kesari colour-1/2 tsp
  
• Curd- 2 tbsp
  
• Oil-4 tsp
  
• Ghee-4 tsp
  
• Water-2 cup
  
• Coconut milk-1 cup
  

Method:

        Note: Soak rice for 10 minutes.

         Marination: Marinate the chicken with red chilli powder,turmeric powder,daniya powder,salt,ginger and garlic paste,chicken masala and curd mix it well.Marinate for an hour.

1.In a medium flame, heat oil and ghee in a pressure cooker,when both are heated add cinnamon stick,cloves and bay leaves.Fry for few minutes,then add sliced onions and green chilli fry it,then add sliced tomato,stir it well.

2.Add ginger and garlic paste fry it till raw smell goes,then add corriander leaves and mint leaves.

3.Then add the marinated chicken mix it well,cook for 5 minutes,then add basmati rice mix it well.

4.Add water and coconut milk,add kesari colour mix it well,add salt according to taste.

5.Close the pressure cooker in a medium flame,when the steam comes put the weight and simmer for 8 minutes.

6.Chicken briyani is ready serve hot with raita/salna.