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