veg kurma

ingredients:

2onion

1 tomato

1 carrot

1 drumstick

1raddish

a peice cinnamom

1 elaichi

1 clove

1/2 garam masala

3 green chillis

1 teaspoon mirch powder with dhania powder

pinch of turmeric

salt as per the taste

gingergarlic paste

1 spoon ghee and 3 spoon oil

1 cup coconut scraped

curry leaves

method:

fry onion,chilles in 1spoon oil and tomato and coconut sperately

and make a paste of the fried

heat the cooker and add ghee and oil

and clove,cinnamom,elachi then add thepaste of oinion and chilli first and cook till light brown

and the carrot drumstick and raddish and cook for 5 mins and add the gingergarlic paste and tomato paste and leave it for 2mins in sim

then add tumeric, salt,little pepper powder,mirch and dhania powder

and mix well the ingredient and leave in for 2 mins and once you see the oil coming out of the gravy add water according to the thickness

pressure it for 2 whistle then add coconut paste and bring it a single boil and turn off the gas then in a pan add 1 1/2 spoon oil and add jeera,garam masala powder and curry leaves add this to the kurma which is prepared

Khichdi

Ingredients:(Serves 2)

• 1/2 cup - Rice
• 1/2 cup - Toor dal (Sambar Dal) /moong dal
  
• 1 big - Tomato
• 1 big - Onion
• 1 tbsp - Coriander Powder
• 1 tbsp - Garam Masala
• 1 tsp - Turmeric Powder
• 1 tsp - Cumin Seeds (Jeera)
  
• 1 tbsp - Ghee
• 3 cups - Water

Method:

• Wash & keep rice and toor dal.
• Heat ghee in a cooker.
• Add Jeera.
• When it starts to crackle add chopped onion and fry till golden brown.
• Add chopped tomato and fry for a while.
  
• Add coriander powder, garam masala and turmeric powder.
• Cook for a while and then add the washed rice and toor dal.
• Add water
  
• Close the lid and cook for 2 whistles.
• Serve hot with pickle.
  

Mango Rice

Ingredients:

• 1 cup - Rice
• 1 tsp - Cumin seeds (jeera)
  
• 1/2 cup - Shredded raw mangoes
  
• 3 - shallots or 1 onion
• 1 strand - Curry leaves
• 2 strands - coriander leaves
• 2 tbsp - Oil
• 2 cups - Water
• Salt to taste
  

Method:

• Boil the rice in 2 cups of water & keep aside.
• Heat oil in a kadai.
• Add jeera.
• When it starts to flutter add curry leaves and chopped shallots or onions.
• Fry till golden brown.
• Add coriander leaves and shredded mangoes.
• Fry for a while.
• Turn off the flame.
  
• Add rice to the mixture.
• Mango rice is ready to serve.
  

Chilly Potato

Ingredients:

• 4 - big potatoes cut in cubes
• 1 tbsp - Cornflour
• 1 small cup - Maida
• 1 tsp - Cumin seeds
  
• Salt to taste
• 1 tsp - Ginger garlic paste
• 1 tsp - Turmeric powder
• 1 tsp - Garam Masala
• 1 - big chopped Onion
• 1 - big chopped Tomato
• 2 - Green chillies slit into half
• 1 1/2 tbsp - Chilly sauce
• Oil for deep fry

Method:

• Boil cubed potatoes for one whistle.
• Make a thick batter with cornflour and maida.
• Add salt, turmeric powder to the batter.
• Heat oil in a kadai.
  
• Dip the cubed potatoes in the batter and deep fry.
• Keep it aside.
• Heat 2 tbsp oil in kadai.
• Add cumin seeds.
• When it starts to crackle add chopped onions and fry till golden brown.
• Add tomato and fry for a while.
• Add a pinch of salt, garam masala, green chillies and chilly sauce.
• Mix the fried potatoes with the masala.
• Chilly Potato is ready to serve.
  

Cabbage fry

Ingredients:

• 3 cups - Finely chopped cabbage
• 1 tbsp - Oil
• 1/2 tsp - Mustard seeds
• 1/2 tsp - Cumin seeds (jeera)
• 1 - Onion (Optional)
• 2 - green chillies
• 1 strand - Curry leaves
• Salt, to taste

Method:

• Heat oil in a kadai.
• Add Mustards seeds and jeera
• As it crackles add curry leaves.
• Add onions and green chillies and stir for a while. Dont let it fry.
• Add cabbage and salt.
• Mix properly and close the lid for 5 to 10 mins while stirring in between.
• Serve hot with Roti.

Aloo masala

Ingredients:

• 2 - large potatoes
• 1 tbsp - Oil
• Pinch of asafetida (hing)
• 1/2 tsp - Cumin seeds (jeera)
• 1/2 tsp - Mustard seeds
• 1/2 tsp - turmeric powder
• 1 - finely chopped green chilly
• Salt, to taste
• 1 tsp - lemon juice
• 1 tbsp - Chopped coriander leaves

Method:

• Boil the potatoes until they are soft and let cool.
• Peel and chop the potatoes in small pieces.
• Heat the oil in a frying pan on a medium flame.
• Add the cumin seeds, mustard seeds and asafetida.
• As the seeds crackle, add turmeric, green chilly, potato and salt.
• Stir-fry for few minutes.
• Add lemon juice and coriander leaves.
• The potatoes should be slightly moist and not very dry.
• Serve hot with Roti or Dosa or Puri

Dry Nutrella Soya

Ingredients:

• 1/2 packet - Boiled Nutrella Soya Balls (Crushed)
• 50 gms - Boiled green peas (Optional)
  
• 1 - finely chopped onion
• 1 - finely chopped tomato
• 1 - green chilly
• Salt, to taste
• 1 tsp - Soya sauce
• 1 tsp - Tomato Sauce
• 1 tsp - Turmeric powder
• 1 tsp - Coriander powder
• Coriander leaves for garnishing

Method:

• Heat oil in kadai.
• Fry onion, tomato and green chilly.
• Add salt, turmeric powder, coriander powder.
• Mix Tomato sauce and soya sauce.
• Add the crushed Nutrella soya and Green peas.
• Fry for sometime.
• Garnish with coriander leaves.
• Serve hot.
  

Banana Coffee Frappe

Ingredients:

• 1 large scoop - Vanilla ice-cream
• 1 tsp - Instant coffee powder
• 1/2 - Chopped banana
• 4 to 6 - Ice cubes

Method:

• Combine all the ingredients together and blend it in a mixer till it is smooth frothy mixture.
• Serve immediately.
  

Pav Bhaaji

Ingredients: (Serves 2)

• 100 gms - Cauliflower
• 2 - Capsicum
• 1 - Big Carrot
• 2 - Medium sized potato
• 50 gms - Green peas
• 2 - Finely chopped Big onions
• 4 - Finely chopped Tomatoes
• 1 - Lemon
• Coriander leaves for garnishing
• Salt, to taste
• 2 tbsp - Pav Bhaji masala
• 2 tbsp - Oil
• 1 tsp - Butter
  

Method:

• Boil all the vegetables in a pressure cooker (except for onions & tomatoes).
• Mash the vegetables.
  
• Heat oil in a kadai.
• Fry chopped onions & tomatoes.
• Add salt and pav bhaji masala.
• Mix the mashed vegetables.
• Add little water.
• Boil it for few minutes.
• Garnish with lemon juice, coriander leaves and butter.
• Serve hot with buttered
  

Dum Aloo

Ingredients:

• 250 gms - Boiled & skinned baby potatoes
• 2 - finely chopped onion
• 2 - finely chopped tomatoes
• 2 - green chillies
• Salt, to taste
• 1 tsp - Turmeric powder
• 1 tsp - Coriander powder
• 1 tsp - Garam masala
• 1 tsp - Cumin powder
• 2 tbsp - Oil
• 1 tsp - Cumin seeds (Jeera)
• 1 cup - Water
  

Method:

• Heat oil in a kadai.
• Add cumin seeds.
• When it starts to crackle add onions.
• Fry till golden brown.
• Add tomatoes and green chillies.
• Add all the masalas and salt.
  
• Mix the boiled potato and fry for sometime.
• Add water and boil it for 10 mins in low flame.
• Garnish with coriander leaves.
• Serve it with Roti.
  

Sweet Lassi

Ingredients:

• 500 ml Curd
• 250 ml Water
• 4 tbsp Sugar
• Crushed Ice

Method:

• Put all ingredients in a blender.
• Add ice to it and blend the mixture until froth appears.
• Sweet Lassi is ready to serve.

Methi and Green Gram Curry

Ingredients:

• 1 cup - Boiled Green gram
• 1 bunch - Cleaned & washed Chopped Methi leaves
• 2 - Chopped onions
• 1 tsp - Mustard seeds
  
• 2 - Green chillies
• 4-5 - Crushed Garlic cloves
• A pinch of turmeric powder
  
• 1 - Chopped tomato
• 1/2 cup - Grated coconut (Optional)
• 2 tbsp - Oil
• 1/2 cup - Water
  

Method:

• Heat oil in a kadai.
• Add mustard seeds.
• Add onions, green chillies and garlic.
• Fry for sometime.
  
• Add tomato and fry for sometime.
• Mix the methi leaves and fry.
• Add boiled Green gram and coconut.
• Add turmeric powder.
  
• Add water and salt.
• Bring it to boil.
• Serve hot with Chappati.
  

Chole Curry

Ingredients:

• 3/4 cup - black chickpeas (soaked overnight)
  
• 2 - Chopped tomatoes
• 2 - Chopped onions
• 2 - Chopped green chillies
• 1 tbsp - Ginger garlic paste
• Salt to taste
• 2 tbsp - Oil
• 1 tsp - Turmeric powder
  
• 1 tsp - Coriander powder
• 1 tsp - Garam Masala
• 1 tsp - Jeera powder
• 1 tsp - Chole masala (optional)
• 3 cups - Water
• Coriander leaves for garnishing
  

Method:

• Heat oil in pressure cooker.
• Add chopped onions. Fry till golden brown.
• Add tomatoes and green chillies.
• Add all the masalas and fry in low flame.
• Mix the soaked Chickpeas.
• Fry for 2 mins.
• Pour in the water.
• Close the lid and pressure cook for 7 whistles.
• Garnish with coriander leaves.
• Serve hot.
  

Tomato Rice

Ingredients: (Serves 2)

• 2 cups - Rice
• 2 - Sliced Tomatoes
• 2 - Slice Onions
• 1 tbsp - Ginger garlic paste
  
• 2 - green chillies
  
• 1 - cinnamon stick
• 2 - Cloves
• 2 - Cardamom (crushed)
• Salt to taste
  
• 2 tbsp - Oil
• 4 cups - Water
• Coriander leaves for garnishing
  

Method:

• Heat oil in pressure cooker.
• Add cinnamon stick, cloves and cardamom.
• When it starts to crackle add sliced onions.
• Fry till golden brown.
• Add ginger garlic paste.
• Add tomatoes and green chillies and fry till done.
• Add rice and water.
• Add salt & mix properly.
  
• Close the lid and pressure cook for 2 whistle.
• Wait till the steam is completely released before opening the lid.
• Garnish with coriander leaves.
  
• Serve hot.
  

Cold Coffee

Ingredients:

• 2 tbsp - Coffee Powder(Instant coffee)
• 3 tbsp - Sugar
• 1 tbsp - Cocoa Powder
• 150 ml or as required - Milk (chilled)
• 4 tbsp - Hot Water
  

Method:

• Dissolve sugar, Coffee powder and cocoa powder in hot water.
• Add the chilled milk and blend it in mixer.
• Refrigerate for 15 mins.
• Cold Coffee is ready and serve with ice cubes.
  

Fresh Lime Soda

Ingredients:

• 2-3 lemons
  
• Club soda
  
• Sugar syrup
  
• Ice cubes

Method:

• Take a saucepan and add 1 cup of suger and 1 cup of water.
  
• Boil it till the sugar dissolves.
  
• Let it cool.
  
• Squeeze lemon in a glass and sugar syrup.
  
• Add Ice cubes(optional).
  
• Add soda.
  
• Fresh lime is ready.

Pulissery

Ingredients:

1. 2 cups - Curd
2. 1/2 tsp - Turmeric Powder
3. 1/2 tsp - Mustard Seeds
4. 1 tbsp - Coconut oil or refined oil
5. 1/2 tsp - Red chilli powder or 1 green chilli
6. 2 nos. - Dry Red Chillies
7. 2 tbsp - Chopped onions
8. 6 to 7 - Curry leaves
9. Salt, Water

Method:

1. Beat the curd until smooth and stir in the turmeric and red chilli powder.
2. Heat oil in kadai and add the mustard seeds and dry red chillies.
3. When the seeds splutter, add the chopped onions and curry leaves.
4. Lower the heat to minimum and pour the curd in.
5. Add water if required.
6. Continue stirring and take it off the heat before it comes to boil.
7. Serve hot.

Oatmeal Porridge

Ingredients:

1. 1 cup - Oats
2. 2 cups - Water
3. 3 cups - Milk
4. Fuits - Optional
5. Dry Fruits
6. Sugar or honey

Method:

1. Bring the water to boil and add the oats.
2. Cook for 5-7 minutes, stirring continuously.
3. Take it off heat, add sugar or honey.
4. Stir in the fruits and nuts. Serve hot.
   

Sweet Maida Dosa

Ingredients:

1. 1 cup - Maida flour
2. 1/4 cup - Sugar
3. 2 powdered Cardamom seeds
4. 3 tsp - Broken cashew nuts (optional)

Method:

1. Take a bowl and add maida flour, cardamom powder and sugar.
2. Mix with water & make the batter of flowing consistency.
   
3. Heat a flat pan. When it becomes hot pour a spoonful of this batter and spread it.
4. Sprinkle oil around the batter.
5. Flip it when the dosa bottom turns to golden brown.
6. Serve hot.
   

Methi Pulao

Ingredients: (Serves 2)

• 1 cup - Rice
• 1/2 tsp - Mustard seeds
• 1/2 tsp - Jeera (Cumin seeds)
  
• 2 - Chopped onions
• 1 bunch - Cleaned & chopped methi (fenugreek) leaves.
• 1 - Chopped tomato
• 1 tsp - ginger garlic paste
• 2 - chopped green chillies
• 1/2 cup - Grated cocunut (Optional)
• Salt to taste
• 2 tbsp - Oil
• 2 tbsp - Ghee
• 2 cup - Water
  

Method:

• Heat oil in a pressure cooker.
• Add mustard seeds and jeera.
  
• Add ginger garlic paste.
• Add green chillies, onions.
• Fry till golden brown.
• Add tomato and fry for a while.
• Add Methi leaves and fry for sometime.
• Add grated coconut.
• Add rice and fry for sometime.
• Add ghee.
  
• Pour water and salt.
  
• Close the lid and pressure cook for 2 whistle.
• Serve hot with Coconut chutney/Raita/Pickle
  

Sweet Pongal

Ingredients:

• 1 cup Rice
• 1/3 cup Green Gram Dal
• 1 and 1/2 cups Powdered Jaggery
• 5 cups Water
• 1 tbsp Cashewnuts
• 1/4 cup Ghee
• 1 tbsp Raisins
• 1/4 tsp Cardamom powder

Method:

• Roast gram dal in a pan till it turns light brown.
• Wash roasted dal along with rice.
• Put it into a pressure cooker with 4 and1/2 cups of water.
• Cook for about 10 minutes.
• Completely dissolve jaggery in half cup of water in a shallow pan.
• Remove the dirt by straining it and heat once again until you achieve one string consistency.
• Now mix cooked rice dal mixture into it and keep on a medium flame for few minutes.
• Remove the mixture from the flame.
• Fry cashew nuts and raisins separately in ghee.
• Mix it to the prepared pongal and add cardamom powder.
• Sweet Pongal is ready to serve.

Dry Fruit Chikki

Ingredients:

• kesar few soaked in milk
• ghee 2 big spoons
• jaggery ¼ cup
• pista 1 cup
• cashew 1 cup
• Badam 1 cup

Method:

• Grate jaggery.
• Heat 2 big spoons of ghee in a kadai.
• Put grated jaggery, mix well and melt
  nicely to a fine paste.
• To this add kesar, badam, pista and cashew nuts & mix well until the mixture leaves the sides of the kadai.
• Spread little ghee in a tray and pour the dry fruit mixture and spread evenly,
  cool it and cut it into pieces
  

Avial

Ingredients: (Serves 2)

• 1 big drumstick
• 1 raw banana
• 100g yam
• 10 beans
• 10 string beans
• 1 carrot
• 100g snake gourd
• 100g ash gourd
• 1/2 tsp turmeric
• salt to taste
• 2 to 3 green chillies
• 1 small piece ginger
• 1/2 quantity grated coconut
• 2 tbsp coconut oil
• 2 or 3 strands of curry leaves
• 1 small cup thick curd
• Water (enough for cooking the vegetables)

Method:

• Slice the vegetables into 2 inch vertical slices.
• Cook the vegetables in water with turmeric and salt until done.
• Keep it aside.
• Coarsely grind the grated coconut, green chillies and ginger
• Add the mixture to the cooked vegetables.
• Beat the curd till it becomes smooth paste.
• Put the vegetable for boil (do not add water).
• Before it starts to boil, add the beaten curd
• Add curry leaves and coconut oil.

Paneer Makhani

Ingredients:

• 2 1/2 cup paneer (cottage cheese)
• 1 big onions diced
• 2 small tomatoes diced
• 1 tsp cumin seeds (jeera)
• 10 - 12 pieces of broken cashews
• 25mm. (1'') of ginger
• 4-5 cloves of garlic
• 4 green chillies
• 1-2 piece of clove
• 1-2 cardamom
• 1 bayleaf
• 1-2 piece cinnamon stick
• 1 tsp chilli powder
• a pinch of tumeric powder (haldi)
• 1/4 cup curd
• 1/4 cup cream or malai
• pinch of nimbu
• 1 tsp of cinnamon powder
• salt to taste
• 2 tbsp of oil or butter

Method:

• Heat 1 tbsp of oil in a pan, add cumin seeds. When they start to crackle.
• Add the clove, cardamom, bayleaf, cinnamon stick, garlic, ginger, green chillies, cashews and the onions
• Fry the onions till they are translucent. Then add tomatoes and fry for few minutes.
• Grind the onions and tomatoes into fine paste.
• Heat 1 tbsp of oil in a pan, add the ground paste, chilli powder, tumeric powder, cinnamon powder, citric acid (nimbu ka sat), salt to taste and cook it 4 - 5 mins or until oil separates.
• Add the curd and the cream to the mixture and allow it to come to a boil.
• Add paneer. Garnish with corainder
• Serve hot with naan or roti.

Basundi

Ingredients:

• 1 ltr Milk
• 1/2 cup Sugar
• 1/2 cup Malai
• 2 tbsp Cashewnuts
• 5-6 saffron stands (optional)

Method:

• Bring the milk to boil in a broad bottom pan.
• When it starts boiling add malai to it boil again.
• Reduce the flame and simmer till the volume is reduced to half, stirring continuously.
• Add the sugar and simmer for some more time till the milk becomes thick.
• Add cashewnuts to it simmer for 2 mins.
• switch off the gas.
• Serve warm or chilled, garnished with saffron.