Brinjal chutni

Brinjal chutni is a tasty dish full of flavours and health benefits...
A great combination with rice,biryani,roti and idli dosa too.
It can be stored for a week in fridge.

Ingredients

•Brinjal cut into halves 1/2 kilo

•Onion sliced 2 nos

•Tomato chopped 3 no

•2 tsp tamarind paste

•2 tsp vinegar

•Few curry leaves

•4 whole green chillies

•1/2 tsp Mustard seeds

•1/2 tsp whole pepper

•1 tsp chilli pdr,turmeric pdr

•Salt to taste

•1/2 cup sesame oil

•1/2 cup peanuts

•2 tsp sesame seeds

Lets start.......
•Dry roast sesame seeds and peanuts and grind to a paste adding little water set aside
•In a pan put sesame oil and add 

curry leaves,mustard seeds,pepper corns,onion and saute till translucent...
•Add in tomatoes and cook on closed lid for 10 mins till soft
•Add in brinjal and add in chilli pdr ,turmeric pdr ,salt to taste.

•Add a cup water and cook for another 5 mins on closed lid.

•Add in tamarind paste and vinegar
•Add in peanut and sesame paste.

•cook on medium flame for 2 more mins till gravy separtes oil...
Yummilicious brinjal chutni is ready to serve..

gobi manchurian

gobi manchurian a super easy and delicious vegetarian starter or snack.

ingredients

shallots of cauliflowers

1/2 cupcorn starch

2 tbl spn rice powder

2 tsp red chilli pdr

1 tsp coriander pdr

1 tsp ginger garlic paste

orange red food colour

salt

curry leaves

method

• boil water in a pan add shallots of cauliflower,let it boil for 1 min and strain 
• make a batter of corn starch,rice pdr,spices,ginger garlic paste and orange red  food color
• heat oil for deep frying
• dip cauliflower in batter and deep fry till crisp 
• sprinkle curry leaves and remove over a absorbant paper
• ready to serve

Jeera pulao

Jeera pulao is a simple yet so delicious dish made with basmati rice,butter and cumins.Tastes heavenly with its aroma when cooked in correct method..a perfect combination with all creamy gravies and specially paneer butter masala.

Ingredients:

1 cup [250 gms] Long Grain (Basmati) Rice

2 cups [Water double the quantity of rice container you use]

2 tsp Cumin seeds(jeera)

1 tbsp ghee/butter 

salt to taste 

2 Bay leaves 

3-4 cloves 

2 cardomom 

2 chopped green chillies 

few coriander leaves chopped

method:

Clean and wash rice. Wash and drain rice and soak in water for 15 minutes. 

• Heat butter and add cumin seeds (jeera), bay leaf, cardamom, cloves and green chillies. 
• saute for 1 min on low flame 
• add water and bring to boil 
• drain  water completely from basmati rice and add to boiling water and let cook... 
• watch out when water is absorbed in the pan, reduce the flame to the lowest and cover with a tight fitting lid 
• let cook on steam for 10 mins on low flame 
• sprinkle chopped coriander leaves and give a gentle stir and your aromatic,fluffy,jeera pulao is ready to serve.

paneer butter masala

Paneer Butter Masala recipe made in restaurant style, it will tastes exactly and much better than the ones you get in restaurant .This is one of the most popular dish across India and also in the menu of all hotels.

Recipe: 
Take paneer cubes 250 gms deep fried and soaked in hot water with pinch turmeric for 10 mins
[tip:this makes paneer soft]

Method

• Take a cooking pan  

1. add 3 tbl spoons of cooking butter or pure ghee,..
2. add 1 cup grinded onion paste,saute for a while
3. 1tsp ginger garlic paste,
4. 1 cup tomato puree,
5. 2 green chillies whole and 1 cup water and cook on low flame for 2 min 
6. add dry spices- 2tsp red chilli pdr,1/2 tsp turmeric,2 tsp coriander pdr,1 tsp garam masala,1 tsp jeera powder...
7. sprinkle 1 tsp of kasoori methi and add salt to taste 

• Now add paneer cubes,
• finally pour 1/2 cup cream and 1/2 cup cashew nut paste [5-6 cashews grind into fine paste with some milk]..
• close the lid and cook for 2 min on low flame 
• garnish with chopped coriander 

Enjoy delicious paneer butter masala,The gravy goes well with butter naan, roti, toasted bread and also jeera rice. 

vegetable biryani

Recipe:

preparing rice for biryani:
1/2 kilo basmati rice soaked for 30 min...
boil water in a open pan add salt when water boils add rice,salt and 1 tsp lime juice and cook till 75% done
strain..spread the rice on a tray and let it cool.
preparing yaqni (gravy)
in a pan add 1 cup oil..2 piece of cinnamon,2 cardomom,4 cloves,1 bay leaf..let crackle..
add 2 medium sized finely sliced onion,and fry til golden brown,add 2 tsp ginger garlic paste,salt..and saute....add 2 medium sized sliced tomato..saute till soft... add cut vegetables of your choice like carrots,beans,peas,potato and paneer..and saute for a while..
add1 tsp red chilli,1 tsp turmeric,1 tsp coriander,1 tsp garam masala,2 tbl spoon ghee [optional]and saute..
add 1 lime juice and 1/2 cup curd... cook on low flame for 10 min with lid closed...oil should separate the gravy...

final step:
put cooked rice over the prepared biryani yaqni(gravy)...
sprinkle few mint leaves and few drops of orange food colour..and leave for steam[dum] for another 10 min on very low flame with a close tight lid.
Now carefully mix the rice well with gravy .

serve with raita [curd chutni]

 delicious vegetable biryani ready for you.....enjoy

Matar paneer

Recipe

• paneer cubes [cottage cheese] 250 gms deep fried and soaked in hot water with pinch turmeric for 10 mins [tip;this makes paneer soft]
• in a pan add 2 tablespoon cooking butter,..add 1 nos grinded onion paste,1tsp ginger garlic paste,1 cup tomato puree,1 cup water and cook closed on low flame for 2 min 
• add 1tsp red chilli pdr,1/2 tsp turmeric,1 tsp coriander pdr,1 tsp garam masala,1 tsp jeera powder...and salt to taste 
• add 1 cup boiled matar [peas] and  paneer cubes,1 tsp of kasoori methi,2 whole green chillies,1 cup cream and 1 cup cashew nut paste [5-6 cashews grind into fine paste with some milk]..and cook for 2 min on low flame 
• garnish with coriander.

                                     enjoy with any roti or rice of your choice

Medu vada

Ingredients:

Split Black Gram (Urad daal) – 1 cup
Water – little over 1/4 cup for grinding
Salt – to taste
Rice flour 1 tbl spoon
Ginger – 1 tsp, finely chopped
2 Green Chilies – to taste, finely chopped
1/2 cup finely chopped onion
coriander few finely chopped
Black Pepper – crushed 1/2 tsp
Asafoetida – pinch
Oil – for deep frying

Method

1. Soak Urad Daal for minimum of 4-6 hrs.
2. Drain off all of the water and grind daal in a blender using very little water to a smooth paste.
3. Remove batter into a bowl and add all the ingridients.
4. Whip the batter with a spoon to make it light and fluffy.
5. Heat Oil on medium heat.
6. To make the vadas, wet you hand and scoop up a small portion of batter in your hand.
7. Using your thumb, make a small hole in the center of the batter.
8. Gently flip the batter into the hot oil. Repeat process for all the batter.
9. Allow vada to get medium golden brown on one side before flipping over to the other side.
10. Allow other side to get medium golden brown before removing vada.
11. Serve hot with chutney or sambar.


ENJOY.................................

garlic curry

  

garlic curry- poondu kuzhambu

METHOD
Soak tamarind in little warm water & grind it along with a tomato. Make it a puree. To this puree , add salt , 2 cups of water , red chilli powder & turmeric powder.

In a kadai , heat oil and temper :

• Gingely oil/cooking oil – 2 -3 tbsp
• Mustard seeds – 1 tsp
• Fenugreek seeds – 1/2 tsp
• Urad dal – 1 tsp
• Green chillies – 1 no
• Red chillies – 2 nos
• Curry leaves – few
• Garlic cloves – 1/8 cup ( 20 cloves)
• Small onion – 10 nos Or 1 big onion ( cube cut)

add one by one in the same order. Then saute onions and garlic cloves till they change golden brown and emits a nice smell.

Now add the tamarind puree mixture , stir well and allow it to boil in medium flame till the gravy reduces to half & thickens.

[ Lastly before switching off the flame optional for extra taste:add the grated jaggery, add little more salt if necessary..]
Switch off the flame, transfer to a serving bowl and close it with a lid.
Serve after 30 minutes..Tastes great with plain rice and papad !

chole batoore

For Bhatura:

Maida / All purpose flour - 2 cups
Rava / Sooji - ¼ cup
Baking pwd - ¼ tsp
Sugar - ½ tsp
Yoghurt - ½ cup
Salt - to taste
mix all and knead to a dough and deep fry pooris


for chole:
200 gms chana /chick peas soaked overnight and cooked until soft in pressure cooker

1. Heat oil in a pan;
2. Add cumin seeds, bay leaf & cinnamon stick.
3. Sauté till it crackles.
4. Add finely chopped onion and cook till its golden brown.
5. Add ginger garlic paste and fry for a minute.
6. Add finely chopped tomatoes and cook for two minutes.
7. Now add 1 tsp of garam masala pwd,coriander pdr,chat masala pdr and stir well.
8. Add red chilly pwd and salt.
9. Cover and cook in low medium flame for 6 to 7 mins.
10. You can see the oil separates out from the gravy.


squeeze few drops of lemon juice and garnish with freshly chopped coriander leaves.
aadd chana and cook
Add 2 cups of water and cook chana is tender.


14. Spicy and thick Chhole Masala is ready.

Daal Tadka

Dal Tadka is one of the most popular dal recipes served in India. Tadka is the hindi word for tempering. in this technique the spices are fried in oil, thereby the spices release essential oils. Thus it changes the flavor, aroma and taste of the dish.

Recipe:

soak 200 gms of toor daal(split red gram) for 30 mins

into a pressure cooker add:

soaked daal

1 medium size sliced onion

2 medium size sliced tomatoes

5 cloves of garlic

1 tsp whole cumin seeds

2 green chillies

1 tsp salt

3 cups of water and cook on medium flame for 10 mins..till daal is soft and well cooked...

add 1 tsp tamarind paste,1 tsp red chilli pdr,1 tsp turmeric pdr and mix well...

cool and with a hand blender or kitchen tool mash to a smooth consistency

In a pan add 2 tbl spns of cooking oil into it add- 1/2 tsp mustard seeds,a generous pinch of asetofotida[hing],few curry leaves,1 dried red chill broken into two let all splutter and now pour in the cooked daal

garnish with chopped coriander

serve with steam rice...enjoy

Raita for biryani

     Raita a creamy mildly spiced side dish had with biryani made from yoghurt [dahi] and fresh vegetables....

                                                

1 small sliced onion
1 chopped green chilly
1 tsp lime juice
diced cucumber
diced carrots
chopped mint and coriander leaves
salt to taste
mix all above ingredients well in a bowl...add 1 cup thick yoghurt...thats all your raita is ready
serve with biryani..........enjoy

Upma

 

upma.....a traditional south indian breakfast...

aromatic...simply mouth watering

Recipe

1.in a pan Roast 250 rava [semolina] on medium flame ,till slightly changes its colour to golden..remove..keep aside

2.in the same pan add 1 tsp oil....add few cashew nuts..remove when turns golden .remove..keep aside

3.in the same pan add 2 tbl spn oil...add...few mustardseeds...few curry leaves...a pinch of asetofotida...

1 cup chopped onions...3 green chillies...saute till onion slightly changes colour...

4.add 4 cups of water,2 tsp oil,1 tsp ginger garlic paste,few chopped coriander leaves salt to taste and 

  let boil for 10 mins.

5.lastly add roasted rava and mix well...water will absorb very quickly..reduce flame...add cashewnuts

6.yummy upma is ready............

Rasam (south Indian)

Recipe:

1.In a cooking pot add 3 tomatoes(use red ripe one) into cut into medium pieces,1 big coin sized tamarind ball or 1 tsp tamarind paste,1 tsp jeera[cumin whole],1tsp crushed pepper with 2 glass of water...boil all items for about 10 mins....strain and keep aside

2.In a pan add 2 tsp of oil few mustard seeds,few curry leaves ..let splutter,add 1/2 tsp asetafotida,1/2 tsp turmeric and pour in the liquid prepared...

3.let boil for 5 mins add salt to taste and 1 tsp of black pepper powder.

4.garnish with fresh chopped coriander

ENJOY YUMMY RASAM WITH STEAM RICE AND PAPAD

karela maseladar

Recipe

• Peel 3 medium sized Bittergourd coarsely...and cut into thin round pieces and put in a vessel with water for 5 mins..strain 
• add salt,1 tsp turmeric,1 tsp red chilli pdr,1tsp coriander pdr,1 tsp garam masla pdr,1 tsp lime juice...mix all well and let this marinade for 30 min
• in a pan add 2 tsp cooking oil add few curry leaves and add bittergourd...close with lid and cook on low flame for 10 mins....mixing  2 to 3 times in between
• enjoy yummy bitter gourd masala

Chana masala

RECIPE:

[soak chana overnight..pressure cook chana adding 1 bay leaf and a pinch of salt till done

*from the cooked chana remove 1 cup chana and grind to a paste..keep aside]

Method:

1.in a pan add 2 tsp oil,add 1 cup chopped onion fry till transperant,add 1 tsp ginger garlic pst,2 chopped green chillies,1 cup chopped tomatoes,1/2 cup chopped coriander saute for a while..1/2 cup water and cook for 1 min

2.add 1 tsp red chilli pdr,1 tsp coriander pdr,1 tsp jeera pdr,1 tsp garam masala pdr and mix..

3.Add cooked chana and mix all well

4.add salt to taste

5.now add the chana paste mixed with 1 cup water..to form a rich and creamy gravy

garnish with fresh coriander........

serve with phulke,roti,poori,or even rice..

Moong daal

recipe:

• wash and soak 1 cup of moong dal..
• in a pressure cooker add 2 tblspn of oil,add 1 coarsely cut onion,1 coarsely cut tomato,4 cloves of garlic,1-2 green chillies,1 tsp of turmeric,1 tsp of chilli pdr,1 tsp of garam masala,salt to taste..and mix well...ADD 2 CUPS WATER
• cook on medium flame and give 2 whistles...
• thats all your yummy dal is ready...
• tastes excellent with roti,chappati,dosa,idli and even rice..........

Grilled veg and cheese sandwich

Recipe:

• take 2 sandwich bread slices 
• juliens of your favourite vegies[carrot,cabbage,onion,lettuce leaves] 
• green chutni [grind 1 cup mint leaves with 1 green chilli,salt and a small ginger piece into a fine paste] 
• tomato ketchup 
• cheese singles 
• apply 1 bread slice with green chutni and another with ketchup,spread veg juliens..place cheese single in middle..close the bread with another 
• grill on pan with little butter 
• cut into halves..serve hot 
• enjoy

shahi paneer

Recipe: 

• paneer cubes 250 gms deep fried and soaked in hot water with pinch turmeric for 10 mins [this makes paneer soft]
• in a pan add 2 tbl spoons of cooking butter,..add 1 cup grinded onion paste,1tsp ginger garlic paste,1 cup tomato puree,1 cup water and cook on low flame for 2 min 
• add 1tsp red chilli pdr,1/2 tsp turmeric,1 tsp coriander pdr,1 tsp garam masala,1 tsp jeera powder...add salt to taste 
• add paneer cubes,1 tsp of kasoori methi,1/2 cup cream and 1/2 cup cashew nut paste [5-6 cashews grind into fine paste with some milk]..and cook for 2 min on low flame 
• garnish with coriander 

                                     enjoy with any roti or rice of your choice