Aloo Gobi subzi ( Potatoe cauliflower dish)

Method.

one medium size gobi. Cut in to small flowerets

One medium size potato peel and cut in to small cubes

Wash both potatoe cauliflower flowrets

Chop one large onion in to fine pieces

Heat 4tbspn oil in a Kadai

Add 1tspn cumin seeds
1 tspn mustard 

Add chopped onion +4 to 5 slit green chillies ( according to ur spice tolerence )

Fry till it becomes translucent

Add  1 cup finely chopped tomatoes 

Fry till tomatoes become mushy

 1 tbspn coriander powder , 1 tspn cumin powder 

1 tspn garam masala powder +1 tsp red chillipowder  

1 tspn haldi powder
mix the above ingredients in some water in a bowl
add this mixture to the onion tomatoe and stirr well

 add 1tspn crushed Kasuri methi powder

Chopped coriander leaves
add cauliflower florets and chopped potatoes 

, add salt to taste and mix well .

Keep on the flame stirring frequently 

 Close with a Lid til it is done

Serve hot with roties 

Palak thoran

Method-

Wash two bundles of Palak and cut in to big pieces 

Heat two tbspn oil  in a flat Kadai

Splutter 1tspn mustard 

Add 4 to5 slit green chillies

Add 4 to5 cloves of mashed garlic and 1" mashed ginger 

Stir fr a while 

 Drain the palak from the water and add to the above seasoning

Add salt to taste and mx well 

Close with alid on medium flame 

 Keep stirring frequently 

 When fully cooked remove from the flame. Serve with rice and dhal

Baigan bhartha

Method

1 big brinjal 

Apply oil and roast it on the fire ,turning all sides( OR u can cook the brinjal in the pressure cooker with  few whistels , when it is cool remove the skin )

When it is fully roasted ,keep it in the cold water to cool 

Remove the skin and mash it 

Heat oil 

Fry 1/2 cup chopped onion 

Add  1 tbspn garlic ginger paste 

Fry till the onion becomes translucent 

Add 1 big tomato chopped + 3 to 4 slit green chillies ( according to ur spice tolerence)

 Fry till the tomatoe becomes mushy and leave the sides 

Add the mashed brinjal ,1 tspn cumin powder,1tspn turmeric powder ,1tbspn coriander powder 

 and salt to taste  

Stir and mix well for 5 minutes 

Add chopped coriander leaves 

 Serve with roties

Sprouted moong coconut based curry

-Method-

Soak 1 cup whole green moong  in water previous night 

Next day drain water and close it tight with a lid for two days,until it is sprouted

Add water , crush the moong in the water  with ur hands and remove the skin 

Throw away the skin after crushing it several times in the water 

Cook the skinned out moong in water 

 Add a few skinned out potatoe cubes 

Add salt to taste 

 Masala----

1/2 cup grated coconut 

1/2 chillipowder 

1/4tspn tamarind paste 

Grind smoothly in the blender 

Add this masala to the cooked moong 

Simmer it for a few minutes adding sufficient water 

Heat 3 tbspn oil in a small Kadai 

 Add 1/2 cup chopped onion 

 Fry till golden brown 

Add this seasoning to the moong masala and mix well . Serve hot with rice 

 Instead of onion seasoning u can season this with curry leaves and mustard ,

Pumpkin leaf pakodas

Method

Wash medium size 4 to5 pumpkin leaves 

Wash and chop in to fine pieces 

Add 1/4 cup basin 1/4 cup rice flour 1/4 cup fine rava 

A few chopped coriander leaves ,and small chopped onion

Salt to taste 

Mix all the ingredients adding little water to make small flattened balls 

 Heat sufficient oil in a Kadai 

Deep  Fry 3 to 4 flattened balls (on both sides)

When they turn in to brown colour remove from the oil relish as snacks with tea 

Pumpkin leaves fritters (Duddhi leaf bajjiyas)

Red Amaranth leaves ( dry dish )

 Method
1 big bunch of leaves
 Remove the leaves from the stems
 wash thoroughly and chop in to fine pieces
Heat 3 tb spn oil in a kadai
 splutter 1 tspn mustard , 4 to 5 mashed garlic pods
 and 3 to 4 redchilli bits
 when the mustard splutters add red chilli bits and mashed garlic . when the garlic turns red in colour add the chopped red leaves . add salt to taste , stirr well
close with a lid and cook on the flame till it is done . relish with dhal

Gram Flour dry dish( Besan junka Lingayat dish )

Gram flour dry dish ( Lingayat besan  Junka )
1 cup besan ( gram flour)
1 bunch spring onion wash clean and chop in to small pieces
chop one medium size onion
Blend coarsely 10 green chillies and and 5 flakes of garlic and keep aside
 Heat 3 to 4 tbspn oil in a flat bottom kadai
 Splutter 1 tspn cumin seeds
Add chopped onion
stirr till it is transulant
 add the the blended green chilly paste
  chopped spring oinion
 add 1/4 cup  chopped coriander leaves
 Stir tiil the green onion is cooked

 stirr for a while
 add 2 cups of water
add salt to taste
 when the water is boiling, sprinkle the besan evenly in the water stirring constantly ( see there should not be lumpswhile stirring )
 close with a lid and keep this on a medium flame . stirr this frequently  till it becomes dry
 serve with mot usal fr  roties . 

Tomato chutney

Method
1 kg  ripe tomatoes  chop in to big pieces and keep aside
Heat 2tbspn oil in a Kadai
Add 2 tspn urad dhal
2 tspn coriander seeds
2 tspn chana dhal
When the above ingredients turn light brown
Add 1 tspn mustard , 1 tspn methi seeds
Few curry leaves
When the mustard splutters add 1/2 tspn asafoetida powder
Add 1/4 cup chopped onion , 4 flakes garlic ,2 " ginger chopped
Stir for a while
 Then add the chopped tomatoes, salt to taste
 When tomatoes get mushy, blend this in the mixer to a smooth chutney
If tomatoes r not sour , add little tamarind pulp 
Also little sugar can be added
 Mix well and store in a glass bottle refrigerate
 Use this for dosas , idles , chapaties

Chicken Biriyani

'Method
1 pound chicken with bones .
clean and wash thoroughly applying turmeric powder
4  cups basmati rice( long grain )
 wash 4 to 5 times . Add 1:1/2 cup of water
 ie for 4 cups rice add 6 cups of water
Add 2 , 3 tbspn oil , bay leaves, 2 tspn salt and cook on the fire closing the vessel with a lid.
When water evaporates remove from the stove.
Masala - 2 large onions + two large tomatoes cut in to big pieces
In a kadai heat1 tbspn oil
  add 8 cloves , 2 " cinnamon
4 cardomoms
fry the onion tomatoes along with  these   spices for a while
Grind this in to paste adding one bunch of clean coriander leaves, 1 " ginger and chilly powder to your taste (2 to 3 tbspn)
Salt to taste
Add this maala to the chicken pieces and cook  till the chicken is done and the masala thickens

 In a flat bottom kadai add 3 tbsns of oil and 3 tbspns  ghee.
Cut 2 onions length wise and add to the hot oil ,fry till the onion becomes dark brown.
Keep 3/4 of this aside.
Add one layer of masala chicken over the one layer of fried onion
Then add one layer of rice and one layer of fried onion.
Alternately pour  little kesar milk over this(optional)
Close the vessel tightly with a lid and keep it on the low flame  for 10 minutes
 then  turn off the gas.
 While serving mix this biryani thoroughly . Relish with onion raita.

Home made sambar powder

Method

1cup coriander seeds

1/2 cup urad dhal

1/4 cupthuvar dhal

1/4 cup chana dhal

1/4 cup cumin seeds (jeera)

 2 tbspn mustard 

 1 tspn methi seeds 

1/2 tspn turmeric powder 

1tbspn asafetida powder 

2 cups red chillies  (preferably badging chillies )or 

1 cup kashmeeri chillies 

  Roast all the ingredients separately without oil . Urad dhal should be light brown after roasting .

  first powder red chillies 

Then powder all the ingredients together along with the powdered chillies  

Sambar powder is ready . 

Besan Papdi Chutney

 Chatni -Method -
 Fry 10 to 15 green chillies  ( according to ur spice tolerence)in little oil till they turn their colour
 Remove frm the fire and add 1 /2 tspn turmeric powder in the same oil and stirr fr 1/2 second
 Take 1/2 cup of raw peanuts in a kadai and roast .
Grind all these ingredients with one lemon size tamarind ball
(Tamarind should be made soft by adding little water and heating in the microvave) fr a few seconds

when the mixture becomes a paste add some coriander leaves and pudina leaves, grind fr a few seconds .
Add salt to taste
 dip the papdi in the chatni and Relish . This chatni can be used fr chapaties too .

Bread sandwich coriander chutney

2 bunches of coriander leaves

10 green chillies 

Wash and grind in the mixer adding little water 

Heat 2tbspn oil in a Kadai

Add 1/2 cup finely chopped onion 

Fry till translucent 

Add the coriander paste 

Stir the paste till dry 

Add salt to taste 

Keep in the frig 

When ever necessary add this fr the bread sandwich

Cabbage salad

 Two cups of thinly cut white cabbage and1cup of thinly cut purple cabbage (optional)

1 big onion thinly cut lengthwise 

Salt to taste and two tspn lemon juice .mix thoroughly and serve .

Potatoe/Pease sabji( curry)

Method
1/2 kg potatoes 
Cook in the pressure cooker
Skin and chop in to cubes
Heat 5 to6,tbspn  oil in a kadai
Chop one big onion
Add 1tspn mustard seeds
1/2 tspn cumin seeds
When mustard splutters
Add 1 tspn red chilli powder
1tspn turmeric powder
1/2 tspn garam masala powder
1tspn amchur powder
Mix and add chopped onion
Fry for a while
Add 1/2 cup green pease ( frozen or fresh)
Add little water and salt and close with a lid.
When it is cooked add the cooked chopped potstoes
Mix well adding salt to taste
Add chopped coriander leaves and.mix thoroughly
Keep some time on fire stirring frequently.
Relish with roties.

Red channa rasam and subzi

Method -
1 cup red chana
Soak in water overnight
 Next day wash and pressure cook it with 4 cups of water with 4 to 5 whistles
Drain the cooked chana water in a vessel
Heat 6 tbspn oil
Splutter 2 tspn mustard seeds +4 to5 red chilli bits +few curry leaves and 1 tspn asafoetida
when done add half of this to chana water and 1./2 to the cooked chana and mix well.
Add  salt to taste to both chana and the sar and simmer fr a few minutes
. To make the sar thicker, paste one fistful of chana in the grinder and add to the sar and simmer .
Add 1 fistful of grated coconut to the cooked chana . Mix well
Relish with rice .

Green beans thoran

Method
1/2 kg green beans
Wash and chop in to tiny thin pieces
Heat 3 tbspoon oil in a flat bottom kadai
Add1tspn mustard  when it splutters
1/2tspn black gram dhal;when it becomes light brown color
Add  1/2 tsp cumin seeds ;
a few curry leaves; 1tspn asafoetida.
Add the chopped onion
Fry till trsnsulent
Add the chopped beans
Add salt to taste
Mix well
Close it with a lid adding little water
When done serve with dhal and rice

Malaysian Stir-Fried Water Spinach (Kang kong ) with Shrimp Paste

Method

Method
1 bundle water spinach (from Chinese store)
Wash thoroughly and cut into 1 1/2 inch  length.
Separate the stems and the leaves
 1 fistful of dry shrimps , clean and wash and gmash into a paste .
Heat 1 tbsp oil add 2 cup chopped onion
add 4 pods of mashed garlic, some finely chopped green chillys or red chilly paste.Fry till it becomes light brown.
Add 2 tbsp soy sauce, 2 tbsp fish sauce
Add the dry shrimp paste and stir fry
Add the spinach stems first stir fry for a few minutes and then add the leaves.
When  done serve hot. Eat like a salad.

Note: Fish sauce is a substitute for salt. Do not add salt.

Punjabi Khadi

Method -
 Mix 1 tbsp basin in little water .
Add  2 glasses of butter milk and mix thoroughly  adding little water.
Add salt to taste
 Keep this on gas and stir till it becomes little thick and then remove from the gas.
Heat 2 tbsp oil.
Add 1/2 tsp mustard , curry leaves chopped coriander leaves , little asafoetida , 3 to 4 bits of red chillys,1/2 tsp ginger garlic  paste and 1/2 tsp turmeric powder.
Once the mustard starts to splutter, add this seasoning to the butter milk khadi
Serve with rice or consume like soup .

Mutton Red Curry

Method
 1 kg mutton pieces
wash and keep aside
Masala
 2 big onions chop
Two big tomatoes chop
1 cup  grated coconut
4 to 5 tbspn  byadigi chillipowder or 1/2 cup byadigi chillies ( roasted or without roasted)
Roast the ingredients below-
4 tbspn coriander seeds
1tspn cumin seeds
1 tspn kuskus
4 ,5 elachies
2" cinnaman
4 to 5 cloves
 4 , 5 garlic pods
2 " ginger
 keep aside
 In the same kadai heat little oil
Fry chopped onion till it becomes transulant
while frying onion add ginger and garlic pods and fry for a while
Add chopped tomatoes and fry till it become soft

Keep this aside
 In the  same kadai fry grated coconut
Add chillipowder or chillies and fry for 10 minutes

Grind the onion paste and roasted ingredients first
 Add  coconut with red chilli powder
 Grind to smooth paste

In the pressure cooker heat 3 tbspn oil
Add 1/2 cup of finely chopped onion . fry till it becomes light brown
Add 1 chopped tomatoes fry till it becomes mushy
Add 3 , 4 bayleaves
Add the masala and stir for a while
add the washed mutton and mix well
Salt to taste and  little water
Mix together and pressure cook it with 2 whistles (If the mutton is tender)
  Open the pressure cooker after it is cooled fully ;
If the mutton is cooked mix thoroughly adding sufficient water according to ur consistency .
Add 1/2 cup chopped coriender leaves and simmer for a while
 Serve hot with bread or rice

KARELA SABJI

Method -
4 medium size karelas
 Cut legth wise and remove seeds
 cut in to small cubes or  legthwise 1/4 "  thin pieces
Wash and apply 1tbsn  Salt, keep aside for 2 to 3 hours time .
 Squeeze nicely and remove the bitter salt water
   2 small raw mangoes wash and cut in to similar cubes as karela cubes
 1 big onion chopped in to cubes or in to thin legthwise similar to karela slices
 Heat 4 tbspn oil
Splutter 1 tspn mustard , curry leaves 4 slit green or red chillies
Add chopped onion and fry
Add karela  , fry for a while
Add mangoe cubes and fry till  they r soft

Add 1 tspn asafoetida powder , 1 tspn turmeric powder 1 tspn coriander powder , 1 tspn chilli powder and 1 tspn garam masala powder (optional)
Mix well
 This mixture can be baked in the oven at 350 degree temparature for one hours time till they become slightly crispy
 OR keep this on the medium flame tossing frequently till it becomes little crispy .
Add one fistful of coconut gratings and mix well
serve with dhal and rice , yumi !



P .S
If mango  is not available
soak little jaggory and tamarind in  little water and squerze it after a while and add the water to seasoned karela  and cook.fr a while .after it is  cooked stirr it on fire till it is done ! 

PARVAL SABJI

method -
 1/2 kg parval
remove skin and wash
 Cut length wise into 2 or 3 pieces
2 small potatoes , peel cut legthwise and wash
Cut 1 big onion lengthwise
 Heat 3 to 4 tbspn oil in a kadai
 Splutter 1 tspn mustard , a few curry leaves
Add cut onions and 1 tbspn garlicpaste + 1 " ginger chopped finely + 5 slit green chillies
 fry for a while
Add potatoes and fry for a while
 Add parval , fry for 5 to 10  minutes till they become soft
Add 1 tbspn coriander powder , 1 tspn cumin powder , 1 tspn turmeric powder ,
and 1 tbsn redchilli powder , 11/2 tbsn amchur powder , 1 tspn asafoetida powder(optional)
1 tspn garam masala
chopped coriander leaves
 Mix and stir well
keep on the gas fire till done
 Serve hot with rice dhal or with roties

Mussel Fry

 1pound with shell 

Steam in a big vessel adding water 

 Remove the shell 

 Remove the stomach waste ( a small dirt pouch at the side of the mussel)

wash with water 

Masala -

 3 tbspn chillipowder ( according to ur spice tolerence)

2 tspn asafoetida powder 

Salt to taste 

  Mix and make a paste together  

Apply this masala to the mussels 

Dip these in  3 tbspn rice floor mixed with sooji 

Deep fry in the oil . Serve hot 

Masoor dhal and Moong dhal fry

Method
1/2 cup Masoor dhal +1/2 dhal thuvardhal
Wash and cook in the pressure cooker adding 3 cups of water
Heat 2 to 3 tbspn oil in a kadai
Add 1 cup finely chopped onion +4 pods of mashed garlic +1"ginger chopped finely
Add 4 to 5 slit green chillies
Fry till it becomes golden brown
Add1 chopped tomatoes and fry till it becomes mushy
 Add 1/4 cup of  chopped coriander leaves
Add 1tspn coriander powder + 1/2 tspn cumin powder +2 tspn amchur powder +1/2 tspn haldi powder and stir for a while
Add the cooked dhal adding sufficient quantity of water
simmer for a while
Serve with rice or roties

Aloo Methi Dish

Method
1 bunch of methi leaves
 remove leaves from the stems
 Wash thoroughly 2 , 3 times
 Chop and keep aside
2 Potatoes , peel wash
 Cut in to cubes
 Chop 1 big onion
 Heat 2 , 3 tbspn oil in a kadai
Splutter 1 tspn jeera
 Add 1 tspn asofotida
 Add 1 tspn turmeric powder
Add few curry leaves
stir fr a while
Add chopped onion and 1 tbspn ginger garlic paste
 Stir till onion becomes transulent
Add 1 chopped tomatoe
Stirr till tomatoe becomes soft
Add 1 tspn coriander powder
 Add 1 tspn garam masala
 Add 1 tspn red chilli powder
 stirr for a while
Add potatoe cubes and mix
close with a lid strirring frequently
keep on the gas till potaoes r cooked
Add salt to taste
 Add chopped methi leaves
 Add little water and salt to taste
when methi leaves are cooked remove from gas
Serve hot with roties

Muttor Paneer

Method -
3/4 cup green pease
1 /4 cup paneer cubes
Cook muttor and keep aside
 Fry paneer cubes in little butter or oil in light brown color
Masala -
 1 big cup chopped onion
 Heat 3 tbspn oil
Add the chopped onion + 1 tbspn ginger garlic paste
Fry till it becomes mushy
Add 1 big tomato puri
 Fry for a while along with onion  masala
Add 1/2 cup chopped coriander leaves
fry for a while
 Add 1tbspn coriander powder 1tspn cumin powder + 2 tspn garam masala powder
1/2 tspn turmeric powder
 2 tspn chilli powder ( can add more according to ur spice tolerence )
Add the cooked pease + fried paneer cubes to the masala
 Add little water to make a thick gravy
simmer for few minutes
 Serve hot with roties .

Okra with Mushroom Coconut Masala (Bhenda Sagle with Alambe )

Method -
    1 pound okra + few mushrooms
wash and dry in a towel
Cut in to 1/2"pieces
1/2 cup grated coconut
 1 tbspn coriander seeds 1/2 tspn urad dhal
 1/4 tspn methi seeds .
 1 tbspn oil
heat oil roast all the ingredients in light brown colour
 grind coconut gratings with 1 tspn chillipower , i small ball of tamarind and the roasted ingredients in to smooth paste
heat 1 tbspn oil
add1tspn  mustard and few curry leaves
when it slputters add bendi and mushroom
Add little water and cook the same
 add salt to taste
after it is cooked add the masala with little water . Stirr on the gas till it is suka .
serve hot with rice and dhal