AVOCADO DIP/SAUCE

1ripe avocado[pitted , peeled and cut to small chunks]

1garlic pod

1tbsp fresh coriander

1/4 cup yoghurt

1/4 cup water

2tsp lime juice

salt

Whip all the ingredients in a blender and refrigerate.

Serve with grilled and fried foods or with potato wafers and doritos.

GUAVA CHUTNEY

1big guava[less ripen][or 2-3 small]cut roughly to small pieces

2 green chillies[roughly chop]

6-7 black pepper corns

1'' ginger[roughly chop]

1tsp roasted jeera seeds

1 1/2tsp lemon juice

1/4 tsp black salt

salt to taste

1/2 cup  fresh coriander[roughly chopped]

Put all the ingredients in a mixie and grind to fine paste.
Serve with stuffed paratas.

JAMAICAN CARROT JUICE

2-3 carrots

sugar[if necessary to adjust sweetness]

1/2 cup condensed milk

1/4 tsp nutmeg powder

1/4 tsp vanilla essence

3cups water

Wash n cut carrots to small pieces. Put it in a mixie and grind to a fine paste, adding 1/2 cup of water.

Squeeze the pulp through a fine strainer. Repeat this process for 2 more times.Transfer the thick carrot juice in a large container, mix in condensed milk, nutmeg powder and vanilla. Add sugar or water  as per  your taste. 

Serve chilled adding a few ice-cubes.

GINGER ALE

2cups ginger[peeled and roughly chopped]

12 pieces lemon[yellow colour] zest[approx 1'' each]

1 1/2 cups sugar

club soda

ice cubes.

In a sauce pan, put together ...ginger, lemon zest and about 4 cups of water , cover and boil on a high heat.

Then boil in a low heat , uncovered for 10 minutes.

Add sugar and stir continously. Continue heating until it is reduced to 3 cups.

Using a fine strainer, seperate solids from liquid and discard solids.

Cool the syrup and pour the syrup in a glass container n seal tightly. Refrigerate for 2 to 3 hours or until chilled.

For each glass, mix 1/4 cup of ginger syrup , pour 1 cup club soda and few ice cubes and serve chilled.

BREAD PIZZA

4 bread slices

4 cheese slices

1 cup mushrooms[sliced]

1/2 capsicum [cut small slices][u can use different colours]

1/2 tomato [deseedes and cut to small slices]

1 medium size onion[cut to small cubes]

1 birds' eye chilly[cut thin diagonally]

1tsp melted butter or magarine

1tsp sesame oil

MIX ALL THE SAUCES MENTIONED BELOW IN A BOWL

2 tbsp tomato sauce

1tbsp  chilly sauce

1tsp garlic-chilly sauce

PREPARE THE VEG-MIX IN A HIGH FLAME....KEEP ALL THE REQUIRED INGREDIENTS HANDY.........IF THE VEGGIES R SLIGHTLY BURNT, U WILL GET THE SMOKEY AROMA...

Heat sesame oil till hot and smoky. add onions and saute  briefly follwed by mushrooms, chillies , tomato and capsicums. DO NOT ADD SALT OR WATER. 

Remove from heat and add 1/2 tsp mixed sauce mix to it.

Using a bread toaster, toast the bread slices till brown and crispy.

spread  butter or margarine  all over it and place a cheese slice. Spread sauce mix over the cheese slice and then evenly spread veg-mix.

Place it in a microwave safe plate and cook for 30 seconds on high flame.

NOTE;    1. Cheese slice can b placed above the veggie- mix also. but then ,spread sauce-mix directly on the bread followed by veggie- mix and cheese......need not use butter.

2. Non-veg version: 

Marinate boneless chicken cubes with 2 tbsp garli-chilly sauce, 1/2tsp pepper powder and 1 tbsp sesame oil. saute the marinated chicken seperately and finally mix along with other veggies.

JEERA-ALOO

Jeera aloo( with baby potatoes)

Wash and cook pressure cook baby potatoes till one whistle on high flame.Peel off and prick each potato with a fork n keep aside.
Heat 2-3 tbsp oil, in a low flame, add 2tsp jeera seeds, 1/2tsp haldi, 1tsp chilly powder and salt to taste. Mix and immediately add boiled potatoes n mix. in a medium flame let the potatoes roast for sometime.
Serve hot with phulkas

EGGLESS STICKY PUDDING WITH DATES AND WALNUTS

3/4 cup[160ml cup] white sugar

1 1/2 cup plain flour or maida

1/2 cup milk

1/4 tsp salt

1 cup pitted dates[cut to small pieces]

1/2 cup roasted walnuts[roughly crushed]

1tsp vanilla essence

1 1/2 tsp baking powder

FOR THE CARAMEL SAUCE

1/2 cup brown sugar

1/2 cup water

2tbsp unsalted butter

Preheat oven to 190 deg. Grease a baking pan n keep aside.

In a large bowl, Combine white sugar, plain flour, milk,salt, dates,walnuts, vanilla and baking powder and mix well.[this mix is quite thick]

Pour this batter into the greased baking pan.

In a sauce pan, [over medium heat],combine brown sugar,water and butter and bring to a boil.

Pour this caramel sauce over the batter in greased pan and bake @ 190 deg for 30 min. 

Serve warm.[with whipped cream]

BROCCOLI N MUSHROOM RICE

2cup basmati rice[rinsed]

2cup broccoli florets

1 big white onion[chopped]

1tsp ginger-garlic paste

1cup mushrooms[cut thin slices]

1tbsp green chilly sauce

1tbsp freshly crushed pepper

300gm campbell's cream of mushroom soup

2tbsp butter

salt to taste

For baking version:  grated cheese and 1tbsp finely chopped parsely .

Pour the mushroom soup in a large bowl and add 1 3/4 cups of  water. Mix well n keep aside.

Melt butter in a pan n add onions. cook till transparent.

Add ginger-garlic paste and saute till brown.

Add mushrooms n saute till cooked n almost dry[better to use the canned mushrooms].

Add green chilly sauce n stir.

Add crushed pepper and broccoli florets, saute briefly.

Add rinsed rice and salt [remember that soup too contains salt, so adjust as per ur intake].

saute  for few seconds and add soupy water [3 3/4cups]

Now there are 3 options to cook this........

1. Pour the above preparation in a rice-cooker and cook till done.

2. Pour all the above preparation in a micro-wave safe container and cook on high flame for 15-20 minutes.

3.Pour all the above prepartion in a aluminium tray, sprinkle grated cheese and cook in a preheated oven for 30-45 minutes. Garnish with parsley.

NOTE:...Non-vegetarians can add in boneless chicken pieces along with mushrooms.....N also ...switch to campbell's cream of chicken and mushroom soup.

SUGARLESS AVOCADO-CHOCOLATE PUDDING

2 ripe avocados[deseed]
2 tbsp of honey[increase or decrease as per ur taste]
3tbsp cocoa powder
2tbsp coconut oil
few drops of vanilla essence
roasted and lightly crushed mixed nuts[3tbsp]
dry fruits[2tbsp]
chocolate chips[opt][for garnish]

In a blender, put pitted avocados, honey, cocoa powder,coconut oil and vanilla essence. Blend till u get thick consistency. Remove from blender n add dry fruits and mix well.
Refrigerate for 3-4 hours.
Garnish with crushed nuts and chocolate chips.
Serve chilled.

ICED LEMON TEA

3 Tea bags of your choice [green tea bags would b a healthier choice.]

800ml water

sugar [as per taste]

lemon 1 no.[for squeezing]

1/2 lemon[cut thin round slices]

ice cubes

Pour water and sugar in a container and boil.

When it starts boiling put the tea bags into it.

Boil for about 3-4 minutes and turn off the heat.

Let it cool. Strain n discard the residues.

Squeeze 1 lemon to the tea.

In a serving glass add ice cubes, then add 2-3 lemon slices[per glass].

[Retain few slices of lemon for decor.]

Pour the tea into the glass.

Place a lemon slice on the glass edge and serve chilled.

BREAD BHATURA

1 1/2 cup[160ml cup] heaped maida
4 fresh bread slices
1/2 cup thick sour curd
1/2 tsp baking powder[opt]
salt to taste
oil [to deep fry]

1. Sieve  together maida, salt and baking powder.
2. Remove sides of the bread and dip each slice in water and squeeze out water immediately.
3. Mash it well to smooth consistency.
4. To this , add sour curd , flour and knead to smooth  n stiff dough sprinkling water.
5. Cover the dough and keep aside for 2 hours.
6. Make even sized balls, dust with maida and roll out.
7. Deep fry in hot oil till golden brown.
8. Serve hot with chole or potato masala.

WHEAT FLOUR-RAVA DOSA

2cups wheat flour

3/4 cup sooji[semolina]

salt

1/2tsp sugar

2tsp jeera seeds

1tbsp pepper corns

4-5 green chillies[finely chop]



1. Soak wheat flour and sooji together for 3-4 hours.
2. Coarsely grind jeera seeds , green chillies and pepper corns.[masala]
3. Remove water from soaked wheat flour n sooji and add about 4-5 cups water.
4. Add salt, sugar and coarsely ground masala and mix well.
5. Heat a griddle and pour the dough thinly like rava dosa.
6. Apply oil and roast to required consistency.
7. Serve hot with coconut chutney.

TINDA-ALOO SUBZI

1/2 kg tinda[remove both ends and cut lengthwise]

3 potatoes[sliced thinly]

1 big onion [sliced]

1tsp chilly powder

5-6 curry leaves

1tsp jeera seeds

1/4tsp haldi

salt

Heat oil in a pan add jeera seeds and saute briefly.

Add onion and curry leaves and saute till onions are soft.

Add chilly powder and haldi. Saute till it leaves oil.[if it is too dry, srinkle little water]

Add potatoes ,tinda and salt. Mix well. Cover and cook in a low flame, stirring frequently, until tinda and potatoes are well cooked.

Serve hot with rotis.

RICE-RAVA UPMA

2cups rice rava

2tbsp grated coconut

1/4 cup cooked green peas[or frozen][opt]

5-6 green chillies

salt

4-6tbsp oil

6cups water

fresh coriander[chopped][opt]

2 onion[chopped]

few curry leaves

3-4 dry red chillies[cut to 2 pieces]

1/2tsp mustard seeds

1tsp moong dal

8-10 cut cashew nuts[opt]

1tbsp grated ginger

Heat oil in a deep curved pan, add mustard seeds n moong dal. When crackles, add curryleaves, green chillies, dry red chillies, fresh coriander and cashew nuts. Saute till cashews are almost brown.Add onions and saute till transparent.

Pour water with salt, grated coconut, ginger and green peas. Let it boil.

When it starts boiling, sprinkle rava and stir continously in low flame.

When it becomes thick, cover and cook, stirring in between till rava is cooked.

NOTE: This upma can be  prepapred in a pressure cooker also.

GUAVA-GOJJU

1cup yoghurt
1/4tsp sugar
salt to taste
2 green chillies
2 ripen guava fruits
few stalks of fresh coriander [chopped]
FOR TEMPERING-----1/2tsp ghee, 1/2tsp mustard seeds, 1/4 tsp jeera seeds and 3-4 curry leaves.

1. Cut the guava fruit to small pieces and put in a big bowl.
2. Put sugar, salt and green chillies in a crusher and crush coarsely.
3. Pour this coasely ground mixture and yoghurt over the cut guava fruit and mash lightly
4. Heat ghee in a small skillet and add jeera seeds n mustard seeds .When splutters add curry leaves and saute briefly. pour this tempering over the mashed mixture.
5. Garnish with fresh coriander and Serve as a side dish.

CHICKEN-BHURJI

CHICKEN BHURJI

300gm boneless chicken fillet or breast[minced]
1tsp jeera seeds
1tsp mustard seeds
4-5 green chillies[finely chop]
7-8 curry leaves
1/4tsp haldi
2 medium size onions[chopped]
1 1/2 tsp freshly crushed pepper powder
salt
1/2tsp garam masala powder
1/2 cup fresh coriander[finely chop]
1/2 tsp vinegar or 1/2 tsp lemon juice
2tbsp oil

1. Heat oil in a pan and add jeera seeds and mustard seeds.
2. When splutters, add green chillies and curry leaves. n saute.
3. Add in onions and haldi n saute till onions are soft.
4. Add minced chicken and salt. Keep sauting continously till the chicken is cooked. Do not allow it to stick. keep breaking the chicken with spatula.
5. When the chicken is cooked add crushed pepper powder, garam masala powder, fresh coriander and vinegar [or lemon juice]
6. Saute briefly and Serve hot.

METHI [FENUGREEK] SPROUTS RICE

SPROUTED METHI SEEDS[ABOVE]
SPROUTED METHI RICE[BELOW]


1cup[160ml] rice
1cup[160ml] methi sprouts
1cup grated coconut
1 1/2 tsp jeera seeds
1/2tsp haldi
1tsp mustard seeds
8-10 garlic pods
4-5 green chillies
a pinch of hing powder
1tsp ghee
2-3tbsp oil
1/4 tsp sugar

1. Sprinkle few drops of water over sprouts n microwave on high for 40 seconds.
2. Roast the grated coconut till brown on a low flame and cool. Put the roasted coconut in  mixie along with jeera seeds and make a fine powder.
3. Finely chop garlic
4. Cut green chillies to slices.
5. Cook rice adding 1 3/4 cups of water and cool. Add salt and sugar to it and keep aside.
 

Heat oil in a kadai. add mustard seeds and let it splutter.

Together add in haldi, hing and green chillies n saute briefly.

Add finely chopped garlic and saute till almost brown.

Add methi sprouts n saute for 2 minutes.

Add rice  and coconut-jeera powder. mix well

Cover and heat in a low flame for 5 minutes.

Finally add 1tsp ghee and mix.

Serve hot.



PEPPER-CHICKEN-ROAST

14 chicken drumlets

GRIND TO A FINE PASTE [FOR MARINATING]----8 garlic pods, 1/2 onion, 1'' ginger,

1tbsp back pepper corns and little water.

Marinate chicken with the above paste and salt for about an hour.

1big onion[sliced]
15 curry leaves
4-5 green chillies[sliced]
1tsp vinegar
1/4 tsp garam masala powder
1tsp freshly crushed pepper corns
pinch of salt
fresh coriander[chopped]
oil[3tbsp]

Heat oil in a pan, add green chillies and curry leaves, saute till curry leaves gets crispy.
add onions and saute till soft.
Now add marinated chicken and mix well. adjust salt.
let it roast on medium flame , keep stirring frequently.
when chichen is almost cooked, add crushed pepper corns, garam masala powder and vinegar. mix well and garnish with fresh coriander.
Serve hot.

ONION -RAVA DOSA

1cup sooji /semolina

1cup rice flour

1/2 cup maida /plain flour

Soak all the above ingredients for about 2 hours.

slowly discard the water on top and then add 4-5 cups of water.

Add 4-5 fnely chopped green chillies, 1/4 cup fresh coriander, 1'' grated ginger,

1big onion[finely chopped] salt and 1/2 tsp sugar.

mix well.

TEMPERING THE DOUGH-------------------Heat 2 tbsp oil and add 1tsp jeera seeds, 1tsp mustard seeds ,1tsp whole pepper corns. when it gets crackled , add 8 curry leaves.

pour the tempering to the dough.

Heat a dosa tava and spread dosa evenly. apply oil roast only one side.fold and serve hot with green chutney.

FISH-SET MEAL [CHINESE STYLE] or PANEER SET MEAL

BOK CHOY

SET MEAL CONSISTS OF 3 ITEMS ----1. VEG- FRIED RICE   2.BOK CHOY STIR FRY  and 3.GARLIC FISH[WITH GRAVY] or VEGETARIANS CAN USE PANEER

1.VEG-FRIED RICE

cooked and refrigerated rice[4 cups]

1tsp light soy sauce

4tbsp oil

1 tsp garlic-chilly sauce

1/2 tsp vinegar

1/2 tsp tomato sauce

1/2 tsp green chilly sauce

salt to taste

pepper powder[freshly crushed]

1/4 tsp sugar

1tbsp ginger- garlic paste

7-8 stalks of spring onions[green part seperated and chopped] keep green part for garnish.

1/2 cup 3coloured capsicums[diced]

1/2 cup mixed veggies[diced][carrot, green peas and corn]

Put the rice in a large bowl and add all sauces, vinegar, salt and sugar.mix well and keep aside.

Heat oil in a pan [let it get smokingly hot]

[from here whole procedure is done in high flame and quickly. So make sure to keep all ingredients handy]

add ginger-galic paste and saute. when it starts changing colour add spring onion base n capsicums and saute briefly.

add rice[mixed with sauces] and pepper powder and toss.

garnish with spring onion greens[chives] and serve.

2. BOK CHOY STIR FRY

If bok choy is not available choose any one of ur favourite leafy vegetble.

200g bok choy [cut]

1tbsp crushed garlic

1tsp red chilly flakes

salt  and pepper to taste

1tsp butter

Heat butter on a high flame and add crushed garlic, saute till brown. Add bok choy and saute till they are well cooked. Season with salt, pepper and red chilly flakes and serve hot.

3. GARLIC-FISH WITH GRAVY

[Choose any white boneless fish]

[Vegetarians can replace fish with paneer and follow the recipe]

Marinate 400 gms of boneless fish[cut to cubes] with 2tsp soy sauce, 1/2tsp red chilly powder, 1/2tsp pepper powder, salt, 3tsp plain flour, 2tsp cornflour....for 15 minutes.

Heat oil and deep fry the fish cubes and keep aside.

FOR THE SAUCE---In a bowl mix together 1tsp soy sauce, 1/2tsp dark soy sauce,

1tsp oyster sauce[opt],

 2tsp chillysauce, 1cup water and 1tsp cornflour.

FOR SAUTING-----1 oinion[sliced], 1/2cup bell peppers[different colours], 2 dry red chillies,

1tbsp finely chopped garlic, 1''ginger[finely chop]

hand full of spring onion base[chopped]

Heat oil on a high flame add garlic, red chillies, onion, ginger and saute till rawness goes.

Add bell peppers, spring onion base n saute briefly.

add the sauce and let it boil. keep stirring.

slide in fried fish to it and garnish with chives.

Serve warm.

SNAKE GOURD or RIDGEGOURD N CABBAGE UPKARI

PODDALE OR GHOSALE WITH CABBAGE UPKARI

1snakegourd OR ridge gourd[cleaned and cut]

1/4 of a medium size cabbage[cleaned n cut lengthwise and little thicker]

1/2 cup moong dal[soaked in water for abt an hour and cooked lightly]

2 tbsp coconut oil

1tsp mustard seeds

1tsp jeera seeds

1/2tsp saunf

1tsp udad dal

2-3no.green chillies[cut lengthwise]

2 red dry chillies[each cut to 2 pieces]

6 curry leaves

1medium sized onion[cut to cubes]

1/4tsp haldi

salt

1/4 cup grated coconut

1/4 cup fresh coriander[chopped]

In a sauce pan add the snake gourd, pinch of haldi, salt and a cup of water and let it cook.

When the veggie is cooked, strain and keep aside.

Heat oil in a pan and and mustard seeds,saunf, jeera seeds and udad dal. when it crackles, add curry leaves, dry chillies and green chillies. saute for a while and add onions. saute till onions get soft.

add haldi, cooked snakegourd,cabbage, salt and mix well [remember to add little salt becoz veggie is cooked with salt]

add the lightly cooked moongdal and grated coconut and mix well.Garnish with fresh coriander.

Serve hot as a side dish.

LAUKI-DAL

LAUKI--BOTTLE GOURD[ENG]

1medium size lauki[peeled and cut to cubes]

1cup chana dal[soaked in water for abt an hour]

1tbsp oil

1tsp mustard seeds

1/4 tsp hing powder

1tsp jeera seeds

few curry leaves

1tbsp grated ginger

2 medium size onions[chopped]

2-3 green chillies

1tsp red chilly powder

1/2 tsp haldi

1/2 tsp garam masala powder

1 cup fresh coriander.[chop]

1-2 roasted dry red chillies[for garnish]

Heat oil in a pressure cooker, add mustard seeds n  jeera seeds. when splutters, add curry leaves n saute.

Add onions, green chillies, hing, grated ginger and saute for a while.

Add red chilly powder, haldi, garam masala powder n saute.

Add soaked chana dal, bottle gourd cubes and fresh coriander.

Add little water and close the lid.

Pressure cook till one whistle on medium heat.

Once done add salt and mix well. add garnish and serve as a side dish.

NOTE----INSTEAD OF CHANA DAL U CAN USE MOONG DAL OR TUR DAL .

ALOO-PARWAL [with gravy]

                                                        parwal------goint[in konkani]

3-4 parwals[cleaned and cut round]

2medium sized potatoes cut to cubes

oil

salt 

sugar[1/2 tsp]

FOR THE MASALA

2 big onions[roughly diced]

2 small garlic pods

2 green chillies[roughly chop]

1''ginger[roughly chop]

1tsp jeera seeds

2tbsp coriander seeds

1tbsp chilly powder

1/4 tsp haldi powder

Put all the masala ingredients in a mixie and grind to a fine paste.

Heat oil and add round cut parwals to it and keep sauting frequently. saute until it gets slightly brown.[medium heat] 

Transfer this to another container.

Repeat the same process with potato cubes as well.

Heat 2-3 tbsp oil and add sugar1/2tsp and a pinch of salt.

When sugar starts changing the colour[caramalised], add masala paste and cook until it leaves out oil[cook thoroughly, or else the rawness will spoil the flavour of gravy]

add sauted parwal and potato.mix. add 2 cup water and salt. mix

Cover the lid and cook until veggies are cooked and gravy gets thicker to required consistency.

Serve hot with steamed rice or rotis.

EGG NOODLES

1 packet noodles[i used the thin noodles]

1/2 cup -3 colour capsicums[sliced ]

2eggs

small piece of cabbage[sliced]

spring onions or white onion(1small)-sliced

1/2 of maggi veg seasoning cube[diluted in little water]-optional

1tbsp green chilly sauce[i prefer home made, recipe written below]

salt

a pinch of sugar

white pepper powder

1tbsp garlic paste.

2-3tbsp oil

Cook noodles till almost done[do not over cook] as per instructions on pack, drain and immediately hold under running tap water, add 1tbsp oil over and mix.keep aside. [this will prevent noodles from getting sticky]
mix green chilly sauce, salt, pepper powder and maggi seasoning and keep aside.

Use a non-stick pan, heat little oil and break eggs into it. keep stirring continously. once the egg is done, transfer it to a big container.
in the same pan, add 1 tsp oil and add together -onion,capsicums and cabbage.toss [keep the veggies crunchy, do not overcook] transfer this to the same container as the egg.

Again heat the remaing oil and add garlic paste, saute till almost brown. add the noodles[mixed with sauce] and toss well,sprinkle pepper powder. transfer this to the container with egg and veggies and mix well.

Finally u can microwave this for 3 minutes on high[1800 watts]. or  heat on a high flame.
serve hot.

GREEN CHILLY SAUCE[NO MSG]
******************************

1 big capsicum[green colour]
2-3 green chillies[increase or decrease the no. as per ur taste]
5 garlic pods
2 shallots[or 1/2 onion]                      
1tsp soy sauce
2tsp tomato sauce
2tbsp vinegar
1tbsp sugar
salt as per taste

Put all the ingredients in mixie and grind to a fine paste. Refrigerate to store.
[colour of this home made sauce will not be green.]

QUICK PEANUT CHUTNEY POWDER

2cups roasted peanuts

2tbsp chilly powder

5-7 garlic pods

2tbsp jeera seeds

salt.

Put all the ingredients into the mixie and grind to a coarse powder.

You can use this chutney as a spread over masala dosa. OR even serve with idli and other dosas .

VARIATION---after coarsely grinding the chutney powder, remove and keep aside.

Heat about 2 tbsp of groundnut oil and add 1/2 cup lightly crushed garlic and fry till golden brown.

Add the chutney powder and mix well. turn off the heat, let it cool. Store in a tight lid jar and use.

COCONUT FRIED PRAWNS [DESI]

10-12 jumbo prawns

1tsp green chilly paste

1/4tsp cinnamon powder

a pinch of cardamom powder

3/4tsp ginger-garlic paste

1/2tsp pepper powder

1tsp lemon juice

1tsp yoghurt

1tsp cornflour

1/2 cup grated coconut

salt

oil for frying

Devein the prawns. Clean and pat dry to remove excess water.

In a bowl mix green chilly paste, cinnamon powder, cardamom powder, ginger-garlic paste, pepper powder, lemon juice,yoghurt, salt and cornflour. mix well and marinate prawns with this paste.

refrigerate for 1 hour.

Heat oil over medium flame. Now roll each of the marinated prawns over grated coconut [make sure coconut covers the whole prawn] and immediately slide into the oil. deep fry till golden.

Serve as a starter. you can skewer each prawns to bamboo stick so that it will not get curled up.

MIRCHI-ALOO [CAPSICUM-POTATO]

2 green capsicums

2 potatoes[boiled and diced]

1 medium onion[chopped]

1tsp jeera seeds

a dash of garam masala powder[opt]

a pinch of sugar

a pinch of salt + salt to taste

2tbsp oil

For the Masala----Grind together--2tsp jeera seeds+1/4 tsp haldi+ 4-5green chillies---to a fine paste

Heat oil in a low flame and add a pinch of sugar and a pinch of salt.

when it starts changing colour, add jeera seeds and onion and saute till onions are soft.

add potatoes and mix. add the masala paste and capsicums and salt to taste, mix and saute well.

keep stirring till capsicums are slightly cooked.

Serve hot with rotis or phulkas.

HEART SHAPE VEG-CUTLETS

1medium size beetroot[diced]

1potato[diced]

6-7 french beans[cut to medim size]

1 cup dry green peas[soaked and cooked]

1tbsp mustard

1tbsp jeera seeds

1tbsp udad dal[opt]

8-10 green chillies[finely chopped]

5 curry leaves[hand torn]

1tbsp ginger garlic paste

1no. big onion[finely chopped]

pinch of haldi powder

1 tbsp garam masala powder

1 tsp chilly powder

1 cup fresh coriander[chopped]

1 tsp lemon juice.

1 tsp cornflour mixed with 3tsp water

7-8 bread slices[tear and put in the blender. make fine powder]

1tsp plain flour or maida and 1 tsp gram flour roasted together on a low flame

salt

pinch of sugar

oil for frying

1.Steam beetroot, potato and french beans. OR pressure cook adding little water.[if pressure cooked, strain excess water.

2.Mix cooked green peas to the vegetable mix and lightly mash the veggies, adding sugar n salt and keep aside.

3. Heat about 2 tbsp oil in a pan and add mustard seeds, udad dal[optional] and jeera seeds. when it crackles, add green chillies and curry leaves. saute till green chillies are well cooked.

4. Add ginger-garlic paste and stir till brown.

5. Add onions and saute till transparent.

6. Add haldi, chilly and garam masala powder and saute.

7. Add the mashed veggies followed by roasted maida-gramflour, fresh corianderf and lemon juice.

8. Mix 2 tbsp of  powdered bread as well and let it cool.

9. Mix well and let it cool[at this stage the cutlet mix becomes very dry]

10. Divide the veggie mix to small portions and shape up to heart using a cookie shaper.

11. Roll each  one in the water+cornflour mixture and immediately roll on bread powder and slide into the hot oil for frying.

12. Deep fry and Serve hot with tomato sauce.

HOME MADE BUTTER/ GARLIC NAAN

6 Bread slices

1glass milk

salt

1tsp sugar

1 tsp soda

1tsp butter 

2 cups yoghurt

Put all the above ingredients into a blender and make smooth paste.

Add all purpose flour or maida. Mix n knead to a soft dough.Keep the dough for fermenting for atleast 6 hours.

Roll slightly thicker paratas and roast on a tava without oil on both sides.

[for garlic naan, add finely chopped garlic + little fresh coriander(chopped) over rolled paratas and roll once]

spread butter over the roasted naans and serve hot

RICE FLAKES[POHA] DOSA

3 cup dosa rice

1 cup rice flakes/poha

soak rice in water and rice flakes in sour curds for about an hour. Grind together and keep for fermenting,about  for 5-6 hours. 

Add salt, 1 1/2 tsp soda and 2tsp sugar.

Spread and roast one side only, Keep closed with lid while cooking.

RIDGE GOURD CHUTNEY

1 ridge gourd
2tbsp udad dal
1/4tsp hing
tiny ball of tamarind
4 no. red dry chillies
salt
oil.
Wash and cut ridge gourd to pieces. you can use outer skin as well.
heat oil in a pan n add udad dal. roast it in a low flame until light brown. add red chillies, roast a little along with udad dal. add ridgegourd pieces and saute till it is soft.
turn off heat and let it cool.
put everything in mixie and grind along with hing, tamarind and salt to fine paste.
Tempering is optional.....temper with oil and mustard seeds

SPRING ONION PARATA

Easy way is ...just mix finely chopped spring onions along with wheat flour, water and salt and knead the dough and prepare like chapathi.

The other method method is by adding spices .....is  as follows...

11/2 cup wheat flour

6 stalks spring onions[finely chopped]

6 green chillies[finely chopped]

1/2 tsp crushed ajwain

2 potatoes[boiled and mashed]

1tsp red chilly powder[opt]

1/4 cup fresh coriander[finely chopped]

1/4 cup yoghurt

water

salt.

Mix all the ingredients together and knead the dough.

Keep aside for 10 minutes.

roll chapathi and roast applying oil on both sides

serve hot  with green coconut chutney or any sabzi.

CHILLY CHICKEN WITH GRAVY [without frying chicken]

For marinating:

300g boneless chicken[cut to bite size cubes]

1tsp red chilly powder

1 tsp dark soy sauce

1/2 tsp ginger-garlic paste

salt

pepper powder to taste

1tbsp corn flour

For  sauting:

1 tbsp oil [sesame oil goes well]

1 big onion[sliced] + spring onion base[chopped]

1/2 capsicum green colour[cut to slightly bigger cubes]

3 green chillies[sliced ]

1tbsp finely chopped ginger

1tbsp finely choopped garlic

pinch of salt and pepper

For the sauce:

1 tbsp red chilly sauce

1tbsp light soy sauce

1/2 tsp vinegar[opt]

1tbsp tomato sauce

1/2 cup water.

1/4 tsp chilly powder

For Garnish: chopped chives and fresh coriander.

To thicken the gravy: Mix 1 tsp cornflour with 1/4 cup hot water and keep aside.

METHOD

1.Mix all ingredients mentioned in marinating and keep aside for 30 min.

2.      In a bowl mix all ingredients mentioned  for sauce and keep aside.

3. Heat sesame oil, add finely chopped ginger and garlic and saute till almost brown.

4. add marinated chicken and let it roast and when done, add green chillies, sliced onions and capsicums and saute.

5. Add pinch of salt and pepper and saute till the onions are slightly cooked.

6. Add mixed sauce and mix.

7.Thicken the gravy adding soaked cornflour.

8. Garnish with chives and fresh coriander. 

Serve hot with fried rice