Beetroot Daal

Ingredients:

Beet root - 2

Thur dal - 1 cup

Onion - 1

Green chillies - 2-3

Red chillies - 2

Red chilli powder - 1 tsp

coriander powder - 1 tsp

Salt - to taste
turmeric powder - 1/2 tsp

Garlic - 5-6 pods

mustard seeds - 1 tsp

cumin seeds - 1 tsp

Bengal gram dal - 1 tsp

Curry leaves - 6-8 leaves

Ghee (or Oil) - 1 tsp

Cilantro - to garnish
Directions:

• Soak thur dal for 10-15 min in water.Take it into a pan,add 2-3 cups of water and boil for around 10 min on a medium flame until it is half cooked.


• To it add chopped beet root,onion,green chillies,red chilly powder,coriander powder,turmeric powder and salt.Close the lid and cook for 10-12 min on low flame until the beet root is cooked.


• Heat Ghee in a pan,add cumin seeds,mustard seeds and bengal gram dal.


• When they splutters add mashed garlic pods,red chillies and curry leaves.Add this to the cooked curry.Garnish with fresh cilantro.
  

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Gongura Roti Chutney

Ingredients:

Gongura - 1 cup
Green chillies – 4-5
Onion pieces - 1/2 cup
Tamarind - small piece
Ground nuts - 1/2 cup
Salt to taste
Oil – 2 tsps
Mustard seeds- 1 tsp
Black gram - 1 tsp
Bengal gram dal - 1 tsp
Red dry chillies (broken) - 3

Directions:

1. Roast the ground nuts in a pan and allow them to cool.Heat oil the same pan and fry Gongura, onions and green chillies for few minutes and allow them to cool.


2. Now prepare chutney by grinding Tamarind,ground nuts,salt,fried Gongura,onions and green chillies.


3. Heat the oil in a pan and add mustard seeds,bengal gram,black gram and Red dry chillies allow them to pop.


4. Add this tempering to the above made chutney and mix well.

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Beerakaya Chutney

Ingredients:

Beerakaya – 2
Onions pieces – 1/2 cup
Green chillies – 2
Mustard seeds – 1 ts
Bengal gram dal - 1 tsp
Black gram - 1 tsp
Dried Red Chillies - 6
Tamarind - small piece
Salt to taste
Oil - 2 tsps

Directions:

1. In a frying pan fry green chilli in a tsp oil.


2. Clean and peal the skin of Beerakaya.Cut them it into medium size pieces.


3. Now heat a pan with oil and add beerakaya and onion pieces into it.


4. Fry them for few minutes till they become smooth.


5. Now grind the fried ingredients along with salt and tamarind.


6. In a pan heat oil and add mustard seeds,bengal gram,black gram and Dried Red Chillies to pop.


7. Add this to the prepared chutney and mix them well.

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Tomato Onion Chutney

Ingredients:

Onions chopped – 1 cup
Tomatoes chopped – 2 cups
Red chili powder – 2 tsps
Salt to taste
Cumin seeds – 1 tsp
Mustard seeds – 1 tsp
Dry red chillies broken – 2
Oil – 2 tsps

Directions:

1. Heat a frying pan by adding 1 tsp oil in it.


2. Fry onions till they turn to brown,then add tomatoes and fry till they become soft.


3. Off the stove and allow them to cool.


4. Mean while,heat a small pan by adding a spoon of oil.


5. Add cumin seeds,mustard seeds and red chillies,let them pop and keep it aside.


6. Grind the fried and cooled onions and tomatoes along with salt and chili powder.


7. Finally mix the chutney with the above tampering.

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Indian Spinach Chutney

Ingredients:

Indian spinach leaves- 2 cups
Onions pieces – 1 cup
Tomato chopped – 1 cup
Green chillies- 4
Curry leaves- 10
Salt to taste
Oil - 2 tsps
Turmeric powder - 1 pinch
Mustard seeds - 1 tea spoon
Red dry chillies - 3
Black gram - 1 tsp

Directions:

1. Heat a pan with one tsp oil.


2. Add onions to it and fry till it becomes golden red.Put tomatoes,green chillies and fry them well.


3. Add spinach leaves and fry them until raw flavor disappears.


4. Now grind all the fried ingredients by adding salt in a blender.


5. Take a pan,add remaining oil and heat it.Add mustard seeds,red dry chillies,black gram,turmeric powder and curry leaves to fry.


6. Mix this to the blended mixture evenly.


7. Take this into serving bowl and garnish with curry leaves.

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Chicken Chutney

Ingredients:

For Cooking Chicken:

Chicken - 1 kg(boneless)

Turmeric Powder - 1/2 tsp

Salt - 1 tsp

Oil - For frying

For Masala:

Onion - 2 big

Ginger Garlic Paste - 3 tsps

Red Chilly Powder - 6 tsps

Coconut Powder - 3 tsps(dry)

Garam Masala - 1/2 tsp

Fenugreek Powder - 1/2 tsp(roasted)

Cumin Powder - 1/2 tsp(roasted)

Coriander Powder - 1 tsp(roasted)

Salt - to taste

Lemon Juice - to taste

Directions:

1. Cut chicken into small pieces. Add 1/4 tsp of salt and turmeric to it and mix well.Rinse it then with water.This helps in removing any raw smell from chicken.


2. Dry chicken using tissue paper to remove excess water.


3. In a vessel,add chicken and remaining salt and turmeric powder.Mix it well.Cover and let the chicken cook on low flame for 15 mins.Remove the lid and it cook until all water evaporates.Let it cool down.


4. Once done,heat oil in a wok.Start frying chicken until golden brown.It should not be too soft or hard.Keep it aside.
   For Masala:


5. When chicken is getting cooked,start the initial preparation for Masala.


6. Shred the onions or grind it whichever is convenient.Take a thin piece of cloth.Put the shredded onions on it and drain out the water from onions.


7. In the same oil used to fry chicken,add shredded onions.Let it fry until brown.Keep stirring to avoid sticking. Add ginger garlic paste,let it fry till raw smell goes away.Keep stirring.


8. Reduce the flame to low,add all the dry powders and salt.Mix it well.Keep mixing for 15 mins.Add salt if required.Remember,chicken has got some amount of salt already.


9. Add chicken,mix it well.Let it cool down.Add lemon juice.Mix it well.

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Onion Cilantro Chutney

Ingredients:

Cilantro – 1 cup
Onion – 1
Green chillies – 4
Lemon juice or tamarind pulp – 1 tsp
Oil – 2 tsps
Cumin seeds  – 1 tsp
Mustard seeds  – 1 tsp
Salt to taste

Directions:

1. Clean and chop cilantro,green chillies and onion.


2. Heat a spoon oil and fry the green chillies and onions in it.


3. Make a fine chutney with fried chillies,onions,salt,tamarind or lemon juice and chopped cilantro in the blender.


4. Now heat the oil,add cumin seeds and mustard seeds into it and let them pop.


5. Finally add this tampering to the above made chutney and mix well.

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Mushroom Fry

Ingredients:

4 cups mushroom( cleaned and chopped)
1 cup onion (chopped)
2 small tomatoes
1 tsp ginger garlic paste
1 tsp chilli powder
1/2 tsp Garam masala
1 tsp Coriander powder
1/2 tsp cumin powder
1 tsp mustard seeds
Lemon juice as required
1 tsp Oil
Salt to taste

Directions:

• Wipe the mushrooms with cloth. Do not soak them in water. After it is dry,chop them to pieces.


• Heat oil in a wide pan and add the mustard seeds.When they splutter add the ginger garlic paste and cook.Next add the chopped onions and fry till they become translucent.


• Add chopped tomatoes,salt and continue to stir until they have become soft.


• Add garam masala,coriander powder,cumin powder,red chilli powder and mix well.


• Add the chopped mushrooms,little sprinkle of water and cover with lid.Mushrooms do not take a long time to cook.After a minute remove the lad and stir well.


• Remove from heat and add the juice of lemon.Toss gently.

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Kobhi Zunka

Ingredients:

2 small heads finely shredded Cabbage
6 tsps Gram Flour
1 tsp Black Mustard seeds
Few Curry Leaves
1 tsp Turmeric Powder
1 tsp Cayenne Powder
1 tsp Coriander Powder
A pinch of Hing
Salt to taste
1 tsp Cumin Seeds
4 tsps Oil

Directions:

• Heat a heavy bottom pan and gram flour,roast it constantly stirring to avoid lumps formation,on a moderate heat.


• As soon as the smell and color changes,remove it from the heat.


• Heat oil in another pan and add mustard seeds,allow them to pop.


• Add cumin seeds,hing and curry leaves.


• Saute for a minute.


• Add cabbage,turmeric powder,coriander powder,cayenne powder and salt,mix well.


• Lower the heat and add little water.


• Cook until cabbage is done but crisp.


• Increase the heat and dry the liquid and add the roasted gram flour,stir well.


• It will absorb the liquid and oil to form clumps.


• Break off the clumps to cook them.


• When the flour is cooked remove from the heat.


• Serve hot.

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Cabbage Raita

Ingredients:
2 cups yogurt
a few cabbage leaves
1 tsp cumin powder roasted
2 green chillies
1" ginger
1 tsp sugar
a few cilantro
1/2 tsp red chilli powder
salt to taste

Directions:

• Wash the cabbage leaves and chop them finely.


• Wash and grind the green chillies.


• Peel and grind the ginger.


• Clean, wash and cut the cilantro.


• Mix all the above ingredients with the yogurt.


• Serve chilled.

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Cabbage Apple Delight

Ingredients:
1 sliced Red Cabbage (if not available then normal cabbage)
2 meduim sized sliced Apple
1 meduim sized chopped Onion
1/2 cup Vinegar
4 Pepper corns
1/2 " Cinnamon
2 Cloves
1 tsp Oil
1 tsp Fine Wheat Flour
1/2 Litre Water
Lemon Juice to taste
Salt to taste
Artificial Sweetner to taste

Directions:

• Heat oil in a teflon-coated pan.


• Saute onion for a little while.


• Add apples and cook for a few minutes.


• Add sweet-n-low,cloves,peppercorns,cinnamon,vinegar,salt,lemon juice and water and bring to a boil.


• Add chopped cabbage,cover and cook on a low flame.


• When it's done,just before serving,add flour,stirring continuosly to avoid lumps.


• Serve immediately

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Patta Gobi Mattar

Ingredients:
1 small cabbage (450gms) (patta gobhi) chopped
1 small sized onion (sliced thinly)
1/2 cup green peas (mattar)
1-2 green chillies (chopped)
1/4 tsp garam masala
1/4 tsp turmeric powder
1/2 tsp cumin seeds
1/2 tsp coriander powder
1/2 tsp red chilly powder
salt to taste
oil as required

Directions:

• Heat oil in a kadai.Add cumin seeds and let it splutter.


• Then add sliced onions and fry till golden brown.


• Now add green chillies and cabbage.Mix well.


• Now add all the powdered spices and salt.Mix well.


• Cover it and cook for 3-4 mins.Add the peas and cook till all the water evaporates and cabbage is cooked.

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Cabbage Salad

Ingredients:
2-3 cups of shredded cabbage
2 cups of carrots (shredded)
1-2 tomatoes (diced)
1/2 cup roasted peanuts (coarsely grounded)
2 tsp of freshly squeezed lemon.
Handful of cilantro
salt to taste

Directions:

• Take a salad bowl and mix the cabbage,tomatoes,carrots and peanuts.


• Now add cilantro,salt and lemon juice.Mix well.


• Serve cool.

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Cabbage fry

Ingredients:
1 small sized cabbage (chopped)
1/2 tsp Black gram
2 tsps mustard seeds
1 onion (chopped)
2-3 green chillies (slit in halves)
3 tsps oil
6-7 curry leaves
1/4 cup fresh grated coconut
1/2 tsp turmeric powder
salt to taste

Directions:

• Heat oil in a pan.Add mustard seeds and black gram and let it splutter.


• Add curry leaves,green chillies and onions.Fry till golden brown and then turmeric powder.


• Add chopped cabbage and salt and mix well.Add 1/4 cup water and cook covered for 5 mins.


• Once cabbage is done add grated coconut and stir.


• Serve hot.

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Cabbage Paratha

Ingredients:
For the stuffing:
2-3 cups cabbage (finely chopped)
1 tsp red chilly powder
salt to taste
Oil as required
For the parathas:
2 cups wheat flour
salt to taste
Ghee or oil

Directions:

• For the stuffing heat oil in a pan and add chopped cabbage.


• Now add red chilly powder and salt.Mix well.


• Cook it covered with a lid till the cabbage is cooked and water evaporates.


• Keep the cooked vegetable aside to cool.


• For the parathas knead the dough by adding salt and enough water so that it is soft and smooth.


• Take a small portion of the dough and make a ball.


• Now roll this ball in a shape of a roti.Put the cabbage stuffing on it.


• Now roll another roti and spread it on top of the first roti and seal the sides with some water on the edges so the stuffing does not come out.


• Heat a tawa.Place the stuffed paratha gently on the tawa and roast it from both sides by greasing it with oil or ghee.


• Serve hot.

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Aloo Patta Gobi

Ingredients:

1 small cabbage (chopped finely)
1 medium sized potato (cut in cubes)
1 onion (chopped)
1 tomato (Chopped)
1 tsp ginger garlic paste
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilly powder
salt to taste
oil as required

Directions:

• Heat oil in a kadai.Add cumin seeds,mustard seeds and let it splutter.Then add onions and ginger garlic paste.Fry till golden brown.


• Add chopped tomatoes,turmeric powder and rest of the powdered spices except salt.


• Mix well and cook till oil separates.


• Add cubed potatoes and stir fry for few minutes and then add chopped cabbage and salt.mix well.Cook it covered till the vegetables are done and water evaporates.

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Dahi okra

Ingredients:
400 gms okra
1 1/2 cup yogurt(whisked)
2-3 green chillies
1" Ginger
1/2 tsp peppercorns
1 tsp besan
2 whole dry red chillies
1 tsp cumin seeds
1 tsp coriander powder
1/4 tsp turmeric powder
salt to taste
oil as required

Directions:

• Wash and dry the okra and cut the stem and the tip.


• Grind ginger and peppercorns in a fine paste.


• Dry roast besan till it gives roasted aroma and keep aside to cool.


• Heat oil in a pan and add dry red chillies and cumin seeds.Let it splutter.


• Add green chillies,coriander powder,turmeric powder,besan and mix well.


• Add okra and salt.Cook on medium flame stirring continously.


• Now mix the ginger and peppercorn paste and whisked yogurt.Mix well and cook for 10 mins till okra is cooked.


• Serve hot.

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Crisry okra

Ingredients:

500 gms okra
3-4 tsps besan (gram flour)
1 tsp red chilly powder
1 tsp garam masala
1/2 tsp amchur powder
salt to taste
oil for frying

Directions:

• Wash and dry the okra and then cut them lengthwise into four thin pieces.


• Now spread the cut okra on a tray and sprinkle salt,red chilly powder, garam masala,amchur powder.Mix gently.


• Now sprinkle besan and spread it evenly so that all the cut pieces are covered.


• Heat oil in a kadai on high flame.


• Then add the coated okra and fry till they are crisp and brown.


• Serve Hot

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Okra ka Salan

Ingredients:

500 gms okra
3 medium sized onions (sliced)
1 tomato (pureed)
2-3 dry red chillies(broken in half)
1/4 tsp black peppercorns
1 tsp ginger garlic paste
1/4 tsp mustard seeds
1 tsp tamarind pulp
1 tsp red chilly powder
salt to taste
oil as required

Directions:

• Wash and dry the okras.Cut in two halves and stir fry in little oil.Keep them aside.


• Heat oil in a pan with a thick bottom.Add sliced onions and ginger garlic paste.Fry till golden brown.


• Add the pureed tomato and mix well.Cook it till the masala is brown.Remove it and let it cool.Then grind it by adding little water to make a paste and keep aside.


• Now heat oil in a kadai and add mustard seeds and peppercorns.Let them splutter.Then add dry red chillies.Now add the onion tomato paste and tamarind pulp and mix well.


• Add adequate amount of water to form a gravy and let it cook on low flame. Then add stir fried okra and cook till the okras are done.


• Serve hot.

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Okra do Pyaaza

Ingredients:

500 gms okra (Wash and dry and cut in 1" pieces)
300 gms onions (sliced thinly)
2 tsps ginger garlic paste
1 tsp cumin seeds
1/2 tsp turmeric powder
Pinch of hing
2 tsps coriander powder
1 tsp amchur powder
1/2 tsp garam masala
salt to taste
Oil as required

Directions:

• Heat oil in a kadai.Add cumin seeds and hing.Let it splutter.


• Add ginger garlic paste and onions and fry till golden brown.


• Add okra and all the other powder spices.Mix well.


• Stir fry for 15 mins or till the okra is cooked.

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Okra Fry

Ingredients:

1 kg okra (washed and slit in between)
2 onions (sliced)
1/4 tsp turmeric powder
1 1/2 tsp amchur powder
1 1/2 tsp coriander powder
1 tsp garam masala
salt to taste
oil as required

Directions:

• Take the slit okras and stuff turmeric powder,amchur powder,coriander powder garam masala and salt in it and keep aside.


• Heat oil in a pan.Add sliced onions and fry till golden brown.


• Now add the stuffed okra and fry till they are done and become crispy.

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Okra Curry

Ingredients:

1 kg okra
1 large sized onion (chopped)
2 medium sized tomatoes (chopped)
1 tsp ginger garlic paste
1 tsp cumin seeds
1 tsp red chilly powder
2 tsps coriander powder
1 tsp garam masala
1/4 tsp turmeric powder
salt to taste
oil as required

Directions:

 

• Wash and dry okra.Cut them in two halves


• Heat oil in a wok or kadai.Add cumin seeds to it and let it splutter.


• Add chopped onions and ginger garlic paste.Fry till they are golden brown.


• Now add chopped tomatoes,turmeric powder,red chilly powder,coriander powder and mix well.Let it cook till the oil separates.


• Add little water and let it simmer.


• Now add the cut okra and garam masala and cook till okra is done.

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Okra Masala

Ingredients:

1 kg okra
2 onions (chopped)
1 tsp ginger garlic paste
1 tsp coriander powder
1 tsp cumin seeds
1 tsp red chilly powder
1 tsp garam masala powder
1 tsp amchur powder
1/4 tsp turmeric powder
salt to taste
oil as required

Directions:

• Wash and cut okra in halves.


• Heat oil in a wok or kadai.Add cumin seeds and let it splutter.


• Add chopped onions and ginger garlic paste.Fry till golden brown.


• Now add cut okra with rest off the spices and stir well.


• Cook it on medium flame and keep stirring it occasionally so it does not stick at bottom.


• Keep frying till okras are cooked.

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Appam

Ingredients:

Long Grain Rice - 3 cups
Cooked Long Grain Rice - 1 cup
Coconut Milk - 1 cup
cardamom - 4-6 pieces
Water - As required
Salt - 1 tsp
Sugar - 2 tsps
Yeast - 1 tsp
Luke Warm Water - As required
Milk - 1/4 cup

Directions:

• Crush cooked rice and long grain rice with enough water and coconut milk,to prepare the batter of trickling consistency.


• Pour this batter in a bowl.


• Break down yeast in small tepid water and join sugar.Intermingle well.


• Put this in the prepared batter and blend it well.


• Put this in a warm area overnight for the process of fermentation.


• Add milk and salt.Combine well.


• Prepare Appam on a frying pan.Serve hot.

 

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Brinjal Rice(Egg plant Rice)

Ingredients:

3 cups plain rice
1 1/2 tsps mustard seeds
a few curry leaves
3 tsps vegetable oil
3 cups eggplant (brinjals)
3 tsps finely sliced green chillies
Salt to taste
1 tsp turmeric powder
3 tsps lemon juice

Directions:

• Boil rice and keep aside.


• In a large pan fry the mustard seeds,curry leaves,add the eggplant (brinjal) and green chillies. Stir on low flame,cover and cook for 10 mins.


• Add salt and turmeric powder cook for another 5 mins.Remove from fire and add lemon juice stir well and mix with the rice.Stir gently allowing each grain to coat.

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Tomato Rice

Ingredients:

2 large tomatoes made into a thick puree
1 cup basmati rice(washed and soaked for ten minutes)
1 whole black cardamom
1 tsp red chili powder
Salt to taste
1 tsp garam masala powder
1 tsp ghee
2 cups water

Directions:

• Heat ghee in a heavy bottom vessel


• Put in the whole black cardamom and then the tomato puree.


• Now add the dry spices, salt and saute.


• Put in the rice and mix well.


• Finally add the water and cook covered till done.


• Seve hot.

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Sambar Rice

Ingredients:

1 cup rice
1 cup toor dal (soak the dal for 3-4 hours in hot water)
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp chilly powder
2 tsp sambar powder
salt to taste
1 tsp tamarind paste
ghee for frying
1/2 tsp mustard seeds
a few curry leaves
a pinch of hing
2 cashews (optional)
few chopped shallots (sambar onions)
a few chopped cilantro

Directions:

• Wash rice and dal,drain away all the water,to the rice/dal mixture add the turmeric powder, coriander powder,chilly powder,sambar powder and salt.


• Add 4 cups of water to tamarind paste mix and pour into the dal/rice mixture.


• Cook in pressure cooker for 10 to 12 mins.


• Add ghee in the pan and fry the shallots (sambar onions),as it's getting brown add the mustard seeds,cashew nuts,curry leaves.


• Add this seasoning to the Sambar Bath.


• Sprinkle with chopped Cilantro.


• Serve hot.

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