Anjeer Kaaju

Preparation Time: 40 mins


Ingredients:

• Anjeer - 250 gms
• Kaaju/Cashews - 150 gms
• khova - 200gms
• Sugar - 100 gms
• Cardamom - 4
• Ghee - 1/2 Cup
• Milk - 1/2 Cup

Method:

1. As part of pre-preparation, Anjeer is cut into small pieces and soak them in warm milk for about 2 hrs.
2. Cashews are cut into small pieces.
3. In Jar add Sugar and Cardamom, prepare powder and divide into 2 equal proportions. Quantity of sugar can be varied depending upon the sweetness.
4. Take a large Pan, heat it, add smashed Khova and 1 proportion of Sugar. Mix them well.
5. Add 4-5 sp of Ghee and Continue to stir on low flame for about 10 -15 mins. The mixture begins to leave the vessel. Continue to stir on low flame for 2 more mins, transfer the mixture into a plate(spread 1/2 sp Ghee to plate). Allow to cool to room temperature.
6. In the same Pan, add Anjeer (from Step 1) and Cashews (Strep 2), remaining proportion of Sugar, 5-6 sp of Ghee and mix well.
7. Continue to stir on low flame for about 10 mins. All ingredients will blend well and becomes thick, turn off the flame. Allow to cool to room temperature. 
8. Once they are cooled, roll khova mixture into thick sheet, Place Anjeer and Kaaju mixture, cover them nicely and cut into any desired shape.    

Cauliflower Curry

Preparation Time: 30 mins


Ingredients:

• Cauliflower - 1 Big size
• Onion - 2 medium
• Cashwes - 1/4 cup
• Curry leaves - 4-5
• Poppy Seeds - 1 sp
• Coconut (grated) - 4 sp
• Ginger - 1/2 sp
• Gralic- 8-9 cloves
• Jeera - 1 sp
• Oil - 3 sp
• Ghee - 2sp
• Tomato - 2
• Green chili - 2
• Red chili powder - 3/4 sp
• Garam Masala - 1/2 sp
• Cinnamon - 1/2 inch
• Cardamom - 2
• Salt - As per requirement
• Coriander leaves/Cilantro - 1/4 cup

Method :

1. Cut cauliflower into small floretts and clean with the boiling water with a 1/2 sp of salt. Continue to boil for 2 mins, Drain excees water, keep it aside.
2. Chopp Onion, Tomato, Green Chili, Coriander/Cilantro Finely.
3. To prepare Gravy - In a mixer jar, add, Grated coconut, Poppy seeds(fried), Ginger, Garlic and small quantity of water and prepare smooth paste.
4. In a large pan, heat Ghee, and fry Cashews to a light brown. keep it aside.
5. Now to the same pan with ghee, add 2-3 sp Oil and allow to become hot.
6. Add whole spice, Cinnamon and Cardamom fry well.
7. Add Jeera and allow to splutter.
8. Add Curry leaves.
9. Add finely chopped Onions and fry for few minutes until its transparent.
10. Add finely chopped, green chilies and tomatoes and fry until tomatoes turn into soft.
11. Add Cauliflower florettes from Step#1 and continue to fry.
12. Add the smooth gravy from step# 3.
13. Add water to adjust the consistency and allow to boil.
14. Add Salt, Red Chili powder, Garam masala, mix well, allow to boil for 2 mins.
15. Just before serving, add fried Cashwes from step#4, garnish with finely chopped Coriander leaves/Cilantro and serve along with Chapati/Roti.

Ps: Instead of only Cauliflower, we can replace it with combination of Potato, Green Peas and Cauliflower. 

Channa Masala

Preparation Time : 30 mins

Ingredients:

• Kabul Channa - 150 gms
• Onion - 2 medium size
• Tomato - 2
• Green Chili - 4
• Shahi Jeera - 1/2 sp
• Cashews - 8
• Red Chili powder - 1/2 sp
• Garam Masala - 1/2 sp
• Coriander seed powder - 1/2 sp
• Channa masala  - 2-3 sp
• Cinnamon - 1/2 inch
• Sugar - 1/2 sp
• Salt - As per taste
• Ghee/Butter - 3-4 sp
• OIl - 2sp
• Fresh coriander leaves/Kasoori Methi - 2-3 sp

Method:

1. Soak kabul Channa for 6-8 hrs. Pressure cook Soaked Channa with pinch of cookng soda and Salt till 4-5 whistles. Allow pressure to ease.
2. We need few things as pre - preparation before we actually start the preparation of channa masala. Among 2 Onions one we use to prepare gravy(Sliced big in size) and anothetr finely chopped will be added at later stage. Finely chop the Green Chilies. Soak Cashews in hot water or milk 30 mins so that they form a smooth paste.
3. Heat 2 sp oil in a Pan, Add Cinnamon, Onions which are sliced quite big in size and fry fro few mins. Now add Chopped Tomatoes and cook until they are soft and allow to cool to room  temperature.
4. In a mixer jar, add fried and cooled Onion and Tomatoes, Soaked Cashews and little water and blend into a smooth paste.
5. Heat Ghee/Butter in large frying pan,
6. Add a spoon of Shai Jeera.
7. Add Cinnamon Pieces
8. Add finely chopped Onions and fry until transparent.
9. Add Finely chopped Green Chilies and continue to fry.
10. Add the finely blended Gravy from step 4 and add water to adjust the consistency of gravy, continue to boil for about 10-15 mins on medium flame with occasional stir.
11. Add Salt as per requirement (approx 1tsp)
12. Add 1/2 sp Red chili powder (optional for those who love spicy), 2 sp Channa masala powder, 1/2 sp Garam Masala, 1/2 sp Coriander seed powder and continue to cook for 2 mins.
13. Add pressure cooked Kabul channa and cook for another 2 mins. Turn off the falme, garnish with finely chopped Coriander leaves or Kasoori Methi and serve along with Chapati, Poori 

Capsicum Sweetcorn Sabzi

Preparation time:20 mins

Ingredients:

• Sweetcorn - 1 Bowl
• Capsicum - 2 medium Size
• Fresh grated coconut - 1 small bowl
• Crushed Paneer - 1/2 small bowl
• Green Chili - 3
• Jeera - 1/2 sp
• Salt - as per taste
• Red Chili Powder - 1/2 sp
• Coriander Seed Powder - 1/2 sp
• Garam Masala - 1/2 sp
• Cilantro/Coriander leaves - 3 sp
• Oil - 1 Small bowl

Method:

• Heat Oil in a Pan, Add finely chopped Capsicum and deep fry. Collect the fried capsicum on kitchen towel.
• Another pan, add 2 sp oil, add jeera and allow to splutter.
• Add Sweetcorn fry for 5 min on low flame. (if you have para`boiled sweetcorn before, fry for 1/2 mins)
• Add finely chopped green chilies.
• Add Crushed Paneer
• Add grated coconut
• Add all the listed powder, Red chili powder, Coriander seed powder, Garam masala and salt to taste.
• Add fried capsicum and mix well.
• Garnish with finely chopped cilantro/Coriander leaves and serve.Goes well with Chapati. 

Paneer Tikka

Preparation time: 40 Mins

Ingredients:

• Paneer - 200 gms
• Onion - 3 medium Size
• Tomato - 1
• Green Chilies - 3-4
• Ginger - 1 Inch
• Garlic - 7-8 Cloves
• Red Chili - 3-4
• Cashews - 10 
• Jeera - 1 sp
• Sugar - 1/2 sp
• Salt - As per taste
• Oil - 1 Cup
• Garam Masala - 1 sp

Method:

• We need a brown paste which constitute as main Gravy(base) for this Curry. To prepare brown paste, cut half of the Onions (that is  approx 1 and half Onions) lengthwise. Heat Oil for deep fry in a pan. Deep fry Onions till very light brown in color. Care should be taken to see that its not dark brown as it affects the taste of gravy. Keep it aside in a plate.Cut Paneer into 2 inch lengthwise and deep fry them till raw smell vanishes, collect in a separate Plate with kitchen towel.
• Dry fry Red Chilies. Quantity of Chilli can be varied as per taste.
• In a mixer Jar, add dry fried Red chilies and crush them roughly. To this add deep fried Onions, 3/4 sp Jeera and little water and prepare smooth paste.
• Prepare paste of Ginger and Garlic, If u are using ready Ginger Garlic paste you can add upto 2-21/2 sp.
• Prepare Cashew paste.
• Prepare Tomato Puree, for this, de-skin  tomatoes and prepare smooth paste in mixer. To peel skin easily add tomatoes in boiling water for 2-3 mins.
• Finely chop the rest of Onions and Green chilies, the remaining process includes mixing all ingredients to prepare Favorite Curry
• Heat 4-5 sp Oil in a large pan, add 1/4 sp Jeera and allow to splutter.
• Add finely chopped Onions, Green Chilies, Ginger Garlic paste and fry well on low flame for about 5 mins.
• Add Cashew Paste, Tomato Puree and Brown Paste, mix well. Add water to adjust consistency of Gravy.
• Add Garam Masala
• Add Salt and Sugar,continue to cook on medium flame for about 5 mins.
• Add deep fried Paneer and finely chopped Cilantro mix well. Serve Hot along with Chapati, Kulcha or Roti.

Mentya Hesarubele Curry/Methi Moong Dal

Preparation Time: 25 Mins

Ingredients:

• Hesarubele/Moong Dal - 1 cup
• Menthya/Methi leaves - 1 Medium bunch
• Tomoto - 2
• Onion - 1
• Mustard Seed - 1sp
• Oil - 3-4 sp
• Curry leaves - few
• Cilantro/Coriander leaves- 1sp
• Salt - As per requirement.
• Grated Coconut - 2-3 Big Sp
• Red Chilli Powder - 1 sp
• Coriander Seed powder - 2 sp 

Method:

• Clean and wash Methi leaves 2-3 times. Finely chop 2 tomatoes, keep it aside.In a pressure cooker add Methi leaves, Hesaru bele/Moong dal, finely chopped Tomatoes and a glass of water and cook till 2 whistles. Allow pressure to ease.
• We need to prepare Masala/Gravy for this Curry, to prepare Gravy, add Grated Coconut, Red chili powder/Accha kharada pudi, Dhaniya/Coriander powder and a little water, prepare smooth paste. 
• Heat Oil in a large pan, add Mustard Seeds and allow them to splutter.
• Add Curry Leaves and finely chopped onions and fry well until its transparent.
• Add Gravy and cook for 5 mins on medium flame.
• Add the cooked Dal, Methi leaves mixture and water to adjust the consistency.
• Add Salt to taste and mix well. Continue to cook for another 2-3 mins, serve Hot with Chapati and Roti. The addition of Methi leaves give a special aroma and makes it different from regular dal what we have and more nutritious too. Adding Cilantro is Optional. 

Rava Dosa

Ingredients:

• Local/Bombay Rava - 1 cup (around 100gms)
• Fresh Curd - 2cups
• Water - 2-3 cups
• Salt - 3/4 sp
• Baking soda- 1/4 sp
• Green Chili - 2
• Fresh Coriander leaves/Cilantro - 3-4sp (Finely Chopped)
• Jeera - 1-1and 1/2 sp
• Oil - 1 Bowl

Method:

• In a big mixing bowl add Rava, Curd and mix well without forming any lumps.
• Add Jeera, Salt, Baking Soda, Sliced Green Chili, finely chopped Cilantro and mix well. Add water to make it to very thin in consistency and allow to set for 30 mins
• Now spread a small cup full of dough on pre-heated griddle, spread 2sp of Oil, and cook on Low flame. Compared to regular rice dosa it take time to become brown and crispy.Add Ghee and serve hot along with Potato Sagu. 

Masala Vada

Preparation Time: 30 mins

Ingredients:

• KadaleBele/Channa Dal - 1 cup
• Onion - 2 medium size
• Green Chilies - 5-6
• Ginger Garlic Paste - 1sp
• Cilantro - 1/2 Cup
• Mint Leaves - 1/2 Cup
• Salt - As per taste
• Oil - 2 Cups (For Deep fry)
• Cooking Soda - 2 pinch

Method:

• Soak Channa Dal in water for about 30-40 mins. Drain excess water and grind the dal using mixer to a coarse texture.No need to add water and care should be taken to see that its not grind to a smooth paste. Transfer the mixture to a large mixing bowl.
• Finely chop Onions, Green Chilies, Cilantro and Mint leaves. You can replace Cilantro and Mint combination with a bunch of Dill Leaves/Sabsige Soppu too.
• To a bowl containing Dal, add finely chopped Onions, Green Chilies, Cilantro and Mint leaves or Dill Leaves. roughly crushed Ginger, Garlic, Salt to taste and pinch of Baking Soda. Mix well using Spatula. Roll out ping pong ball size mixture and make them round patties. Deep fry and serve hot along with Green Chutney. Hot Vada is a treat during rainy day. 

Cauliflower and Cabbage Sabzi

Preparation Time: 30 mins

Ingredients:

• Cauliflower - 1 bowl
• Cabbage - 1 bowl
• Jeera/Cumin - 1sp
• Urad Dal - 1sp
• Channa Dal - 1sp
• Green Chilies - 5-6
• Oil - 5sp
• Garam Masala - 1/2-1sp
• Salt - As per requirement
• Turmeric powder - a pinch
• Sugar - 1/2 sp

Method:

• Clean the Cauliflower Florets. Place Cauliflower florets in boiling water with a sp of table salt for 5 mins, remove florets, pat them dry and grate/finely mince, and keep it aside in a bowl.
• Finely chop cabbage and Green Chilies too.
• Heat oil in a pan, add Jeera or Cumin Seeds and allow to splutter.
• Add Green chilies and Turmeric powder and fry for a while.
• Add Urad Dal and Channa Dal and fry till they are light brown in color.
• Add finely chopped Cabbage and Cauliflower, sprinkle 3-4 sp of Water, cover lid and cook on low flame for about 15 mins.Cabbage and Cauliflower will be cooked by this time.
• Add Salt as per taste, 1/2 sp Sugar and 1/2 or 1 sp of Garam Masala (according to your taste) and mix well. Cook for another 2-3 mins on low flame. Goes well with Chapati, Phulka or as a sidedish with rice and Sambar.

Spicy Rice Bath

Preparation time : 40 mins

Ingredints:

• Rice - 1cup
• Onion - 3
• Green Chilies - 2
• Cinnamon - 1 inch
• Clove - 5-6
• Sompu/Fennel Seeds - 1sp
• Carrot - 1
• Beans - 15
• Green peas - 1/4 cup
• Tomato Puree- 1/2 cup
• Cashwes - 15
• Red chili powder - 1sp
• Turmeric powder - 1pinch
• Garam Masala - 1sp
• Salt - As per taste
• Ghee - 4sp
• Oil - 4sp
• Cilantro - 2sp (Finely chopped)

For Masala:

• Boil a cup of water in a sauce pan, Add big slice of onion and cook until 7-10 mins. Among 3 onions, 1 is used to prepare paste, another is finely chopped added to Rice bath, the last one is sliced and deep fried in Oil to light brown and added at the end.
• In a mixer jar add, boiled onion pieces, Green Chilies, Sompu/Fennel Seeds, Cinnamon, Clove and prepare smooth paste.

How to Proceed

• In a pressure cooker add 4 sp Oil, 3 sp Ghee, add 1 sp Mustard seeds allow them to splutter well.
• Add finely chopped  Onions and fry until golden brown.
• Add soaked Green peas, lengthwise chopped Carrot, Beans and fry well.
• Add cleanly washed Rice and fry for 2 mins.
• Add above prepared Onion base gravy, Tomato Puree, Red Chili Powder, Garam Masala, pinch of Turmeric and Salt as per Taste.
• Add Water (1 measure of Rice: 2 measure of Water), cover the lid and cook until 2 whistles.
• When the pressure is eased, add Cashews which are fried in ghee, and deep fried Onions mix well and serve along with any Raita of your choice.

BaleKai/Raw plantain Sabzi

Preparation Time - 15-20 mins

Ingredients:

• Balekai/Raw Plantain - 2
• Mustard - 1sp
• Jeera - 1sp
• Oil - 4-5 sp
• Grated Coconut - 1 cup
• Red chilies - 6-7
• Hing - a pinch
• Turmeric- a pinch
• Curry Leaves - a Twig
• Salt - As per taste

Method:

• In a mixer jar add Grated Coconut, 1sp Mustard, and Red Chilies, Do not add water, Just prepare a rough paste.
• Remove the Skin of Raw Plantain with the help of peeler and chop into desired shape but make sure that its thin in thickness to cook easily in oil .
• Heat Oil in a pan, add Jeera, Hing, Curry leaves and Turmeric Powder, fry well.
• Add chopped Raw Plantain, cover the lid and cook for about 10 mins with constant stir.
• Add salt to taste and the Coconut masala mix well, cook for 2 more mins and serve. It makes a great side dish.

Malai Kofta

Preparation Time - 40 mins

Ingredients:

For Kofta

• Aloo/Potato - 3
• Ginger Paste - 1/2 sp
• Green Chili Paste - 1/2 sp
• Turmeric Powder - 1/8 th sp
• Salt - 1/8 th sp
• Paneer - 3sp
• Khova - 3sp
• Cashews - 2 sp (Cut in to small pieces)
• Raisin - 2 sp
• Ellakki Powder/Cardamom Powder - 1/4 sp

For Gravy

• Onion Paste - 1/2 cup
• Cashew paste - 1/2 cup
• Grated Paneer - 2 sp
• Smashed Khova - 2sp
• Garam Masala - 1sp
• Butter/Ghee - 2-3 sp
• Ellakki powder/Cardamom powder - 1/4 th sp
• Salt - As per Taste (Around 1/2 sp)
• Fresh Cream - 4sp   

Method:

• Pressure Cook Potatoes till three whistles, allow to cool to room temperature, de-skin and smash well and transfer to a mixing bowl. for this smashed aloo add 1/2 sp Ginger Paste, 1/2 sp Green chili paste, pinch of Turmeric powder and salt, mix well keep it aside.
• For Stuffing, in another mixing bowl add 3sp grated Paneer, 3sp khova, finely chopped cashews 2sp, Raisin 2sp and a 1/8th sp Ellakki/Cardamom powder, mix well and roll out small balls.
• Cover this paneer balls with aloo mix prepared in step 1 and deep fry till light brown. collect them on kitchen towel. Koftas are ready.
• Now To prepare Gravy, Heat 2 sp Ghee/Butter in a thick bottom pan.  
• Add mild onion paste of 1/2 cup and fry well. it will take around 10 mins to fry.
• Add fine paste of Cashews. and continue to fry. (Soak around 15-20 cashews in water/Milk for 30 mins and prepare a smooth paste).
• Add grated Paneer and Khova, mix well
• Add water if required to make it to Gravy consistency.
• Add 1/8th sp Ellakki/Cardamom powder, 1sp Garam Masala, pinch of Turmeric Powder and Salt to taste and bring it to boil on a low flame with continuous stirr. 
•  Add Fresh cream  and turnoff the flame.
• Arrange Koftas on a serving bowl, pour the Gravy prepared on Koftas, Garnish with grated cheese and serve along with Roti, Naan or Kulcha.  

Potato Brinjal Curry

Preparation Time: 30 mins

Ingredients:

•  KadaleKalu/Channa - 1cup
• Potato - 2-3
• Brinjal - 3
• Tomato - 2
• Onion - 1
• Jeera - 1sp
• Mustard seeds - 1sp
• Oil - 3sp
• Sambar Powder - 3sp
• Tamarind Pulp - 4-5sp
• Grated Coconut - 4sp
• Salt - As per taste
• Coriander leaves/Cilantro - 2sp

For Masala:

• Heat a sp of oil in a pan, add Jeera, a twig of curry leaves and Onion slices, fry for 5-10 mins. turn off the flame. Allow to cool.
• In a mixer jar, add fried onion, grated coconut, sambar powder and required quantity of water and prepare smooth paste.

Method:

• Soak one cup of channa overnight.
• In a pressure cooker, add soaked channa, finely chopped Potato,Brinjal, Tomato and required quantity of water (approx 2 cups) cook until 3 whistles. Allow pressure to ease.
• Heat 3 sp oil in a thick bottom vessel, add mustard seeds and allow to splutter.
• Add the pressure cooked vegetables, Masala/Gravy, Tamarind pulp and salt to taste.Add water to adjust to gravy consistency and allow to boil on low flame.
• Garnish with finely chopped cilantro and serve, Goes well with Rice or Chapati.

Hesarubele/Moong Dal Payasa

One of the traditional sweets of Karnataka, usually everyone knows how to prepare prepare Herasubele/MoongDal payasa. Its very healthy,good for mouth ulcer and does not take much time to prepare.

Preparation Time - 30 mins

Ingredients:

• Hesarubele/Moong Dal - 1cup
• Water - 3-4 cups
• Jaggery - 1-1and Half Cup (Depends on sweetness like)
• Elakki/Cardamom -2-3
• Ghee - 2-3 sp
• Coconut - 1 cup (Grated)
• Cashews - 15
• Kishmish -15
• Rice -2sp

Method:

1. In a pressure cooker, add Hesarubele/Moongdal 1 cup and 2 cups water, cook until 2 whistles. Allow pressure to ease.
2. Mean while measure jaggey as according to your taste and dissolve in a sauce pan. No need to cook until paaka, just dissolving will do to get rid of dirt and sand like particles.Once jaggery dissolves just strain into a thick bottom vessel. 
3. In a mixer jar add grated coconut, 2 sp of rice and little amount of water and make a smooth paste.
4. Once the pressure is eased transfer the boiled moong dal into vessel containing Jaggery syrup and boil, also add coconut paste from step 3 and bring it to boil.
5. Once Payasa boiled for few mins add cardamom powder and cashews and kishmish which are fried in ghee. you can also directly add 2-3 sp of ghee into the dish.Add cardamom powder just when you are about to turnoff the flame.Serve hot or cold

Tomato Garlic Soup

Preparation Time - 20 mins

Ingredients:

• Tomato - 3 
• Garlic - 5-6 cloves
• Butter - 1sp
• Cornflour - 1sp
• Water -3 cups
• Pepper powder - 1/4 sp
• Sugar - 1/2 sp
• Salt - As per taste
• Fresh Cream - 2-3 sp (Optional)
• Fresh Basil leaves - For garnish

Method:

• Clean Tomatoes, Pressure cook tomatoes and garlic cloves with two cups of water till 1-2 whistles.Allow pressure to ease. Transfer tomatoes to other bowl containing cold water so that you can peel off its skin easily.
• In a mixer jar add de-skinned tomatoes, garlic pods add little amount of water to make smooth paste.
• Heat butter in a thick bottom pan, when it stars to melt strain the tomato garlic puree into the pan using a juice strainer. Add the required amount of water to dilute it to the soup consistency. you can use the water which you used to cook tomatoes.
• Make a paste of 1 sp cornflour and 4-5 sp water/milk and add to the pan and cook for 2-3 mins.
• Add 1/2 sp sugar, Salt as per taste and pepper powder.
• You can garnish with Fresh cream and Basil leaves, crispy bread cubes while serving.I have not garnished the soup in the pic nor used fresh cream.

Crispy Crackles

Preparation Time - 25 mins

Ingredients:

• Rice Flour - 1Cup
• Water - 1 and 1/2 cup
• Jaggery - small amla size
• Salt - asper taste
• Red Chili Powder - 1sp
• Onion - 1
• Green Chili - 2
• Curry leaves - 1 twig
• Sompu/Ani Seeds - 1/4 sp
• White Til - 1/2 sp
• Cilantro/Coriander Leaves - 2sp (Finely Chopped)
• Oil - 1cup
• Roasted roughly broken peanuts - 3-4 sp (Optional)

Method:

• In a sauce pan add 1 sp rice flour and 3-4 sp water and mix to form paste with out forming lumps, now slowly add remaining water(dilute the paste) with continuous stir. For this add jaggery, salt about 1/2 sp and red chili powder and bring to boil.Add the rest of the flour and continue to cook for about 10 mins. mix well with a help of flat spoon ar spatula. Allow to cool for a while.
• Now for this mixture add, finely chopped Onion, Green Chili, Curry leaves, Coriander leaves/Cilantro, Sompu/Ani Seeds  and White Til knead well.
• Roll out small balls and make flat thin rounds similar to poori. Deep fry on medium flame until nice brown. Crispy Crackles are ready to serve. they make good snack on a rainy day. Amazing to go with Tea. Its so crispy that i bet you just cant stop for just 1 or 2.

Dalia/Broken Wheat Upma

Dalia is a good substitute for rice and tastes similar to rice when you have it along with sambar, rasam. Its tastes good with any dry sabzi too.Its good for Diabetes, weight control as its very high in fiber and a small amount of dalia will leave you with full.Thanks to my friend Nishitha who introduced me to dalia and since then i was having dalia with sambar or Rasam and i just happened to replace Semolina in Upma with Dalia and it tastes really good and healthy, so thought of sharing with you all.

Preparation Time - 30 mins

Ingredients:

• Dalia/Broken Wheat - 1 cup
• Onion - 1
• Green chilies - 6-7
• Carrot - 1
• Beans - 15
• Potato - 1
• Cauliflower florets - Few
• Methi Leaves - 1/2 cup
• Tomato - 1
• Oil - 3sp (To fry all vegetables)
• Mustard Seed - 1/2 sp
• Urad Dal - 1sp
• Channa Dal - 1sp
• Curry leaves- few
• Cilantro/Coriander leaves - finely chopped
• Salt - As per taste

The Combination of vegetables can be varied, i just used all these and taste was amazing. It takes time to clean all vegetables and to cut them to equal size but rest of the process will be very fast.

How to proceed :

• Take a cup of Dalia/Broken wheat in a pressure cooker, add 1 and half cup of water, Salt (1/2 sp) and cook until 3-4 whistles.Allow pressure to ease.
• Heat 3sp oil in a thick bottom pan, add mustard seeds allow them to splutter well.
• Add Urad dal, channa dal fry until light brown.
• Add Curry leaves and Slitted Green chilies.
• Add Onion and fry until transparent.
• Add finely chopped Carrot, Beans, Potato, Cauliflower florets, 1/4 sp salt saute well and cook until vegetables are soft.
• Add finely chopped tomato and cook. (You can avoid tomatoes and replace it with lemon juice when you turn off the flame)
• Add the cooked Dalia from step 1 to the vegetables mix well. 
• Add finely chopped Cilantro/Coriander leaves and serve hot.

Hirekai/Ridge Gourd Dosa

Preparation Time - 30 mins

Ingredients:

• Dosa Rice - 1cup
• Besan Flour - 1sp
• Red Chilies - 8
• Dhaniya/Coriander seeds - 1sp
• Jeera -1/2 sp
• Hing - pinch
• Salt - as per taste
• Cooking Soda - 1sp
• Hirekai/Ridge gourd - 1 
• Oil - 2-3 sp

Method:

• Soak Dosa rice for 5-6 hrs, drain the excess water, transfer to a mixer jar, add red chilies, dhaniya/coriander seeds, jeera, hing and small quantity of water to form smooth paste. Consistency should be that of regular dosa batter. Add salt and cooking soda and mix well.
• Wash Hirekai/Ridge Gourd, peel off skin, make very thin round slices.
• On a pre-heated griddle, add a spoon of oil, dip the ridge gourd slices in rice batter one by one and place it on pre heated griddle and roast. turn to the other side and roast as well by applying a spoon of oil. You can add a spoon of besan flour to rice batter but its optional. Something different than usual and good way to include ridge gourd in day to day diet. Serve hot with ghee and chutney.

Ragi/Finger Millet Dosa

Preparation - 15 mins
Pre - Preparation required.

Ingredients:

• Ragi/Finger Millet Flour - 1 Cup
• Urad Dal - 1/4 cup
• Meethi Seed - 1/2 - 1 sp
• Jeera - 1sp
• Salt - As per taste
• Cooking Soda - 1 pinch
• Oil -2-3 sp

Method:

• Soak Urad dal and Methi seeds for at least 6-7 hrs, transfer to a mixer jar, add required quantity of water to prepare thick smooth paste.For this add Ragi flour/Finger Millet flour in small quantity with continuous stirr for not allowing the formation of lump. Add Salt as per taste and pinch of baking soda and allow to ferment for 8 hrs or overnite.Consistency should be that of regular dosa batter. 
• After 8 hrs of fermentation add a spoon full of Jeera and finely chopped Green chilis, cilantro or onion and prepare dosa or you can even prepare plain dosa according to your taste.The below pic is of Plain crispy ragi dosa served along with Pudina chutney.
• we can even prepare ragi dosa by mixing ragi flour with water instantly but they are quite thick, i felt ragi dosa prepared according to above procedure are very thin and crisp. Tastes best when served hot dosa with ghee and any chutney of your choice.

Kadalebele/Channa dal Chutney

Preparation Time - 30 min

Ingredients :

• Kadalebele/Channa Dal - 2-3 sp
• Coconut - 2-3 sp
• Pudina/Mint leaves - 1 cup/1 small bunch
• Red Chili - 6-7
• Tamarind juice 1sp
• Bella/Jaggery - small amla size
• Jeera - 1/4 sp
• Hing - a pinch
• Salt - 1/2 sp
• Ginger - 1/2 inch
• Oil - 2-3 sp
• Mustard seed - 1/2 sp
• Urad dal -1/2 sp

Method:

• Heat a pan, dry roast Kadalebele/channa dal to a light brown, transfer to a plate, similarly dry roast grated coconut, pudina/mint leaves, red chilies Separately and transfer to mixer jar.
• Now add Tamarind juice, Jaggery, Jeera, Ginger, Hing, Salt and required quantity of water and prepare Chutney.
• For Tampering, heat 2-3sp oil in a pan, add mustard seed, urad dal and curry leaves, mix well and serve. Goes well with Roti.

Sabbakki/Sago/Sabodana Dosa

Preparation Time - 30 mins

Ingredients

• Sabbakki/Sago - 1 cup
• Rice flour - 3/4 cup
• Chiroti Rava/Small Semolina - 2 sp
• Curd - 2 cup
• Green Chili - 3-4 sp (Finely Chopped)
• Spring Onion - 1/2 cup (Finely Chopped, optional)
• Carrot - 3-4 sp (Grated)
• Onion - 1 small
• Coriander leaves/Cilantro - 3-4 sp
• Grated  Coconut - 4-5 sp
• Salt - as per requirement
• Cooking Soda - 2pinch
• Oil - 3-4 sp
• Ghee - 1sp

Method:

• First finely chop Onion, Green chili, Cilantro, Spring Onion (Optional). Grate Carrot, and coconut.
• Soak Sabbakki/Sago for at-least 3-4 hrs, drain the excess water and keep it ready.
• In a big mixing bowl add soaked Sago, Rice flour, 2 sp Rava/Semolina and curd mix gently.
• Now add finely chopped Green chili, Onion, Spring Onion, Cilantro, grated carrot, coconut, salt to taste about 1 sp, and a pinch of cooking soda, mix well. Add water if required to make it to dosa consistency. No fermentation is required. you can directly mix and prepare dosa and ideal to prepare when you wake up late on Sunday morning.
• Spread a spoon full of dough on a pre- heated griddle, add a spoon of oil, roast well turn to other side and roast on a medium flame. Serve hot with ghee and chutney or with chutney powder.

Instant Dosa

Preparation Time - 15 mins

Ingredients:

• Chiroti Rava/Small Semolina - 1 Cup
• Besan Flour - 3 Sp
• Oats - 4-5 sp
• Curd - 1 cup
• Grated Carrot - 1/2 cup (approx3-4 sp)
• Onion - 1 (Finely Chopped)
• Capsicum - 1/2 cup (Finely Chopped)
• Green Chili -5-6
• Spring Onion - 1/4 Cup (Optional)
• Fresh Cilantro - 3-4sp
• Oil -1/2 cup
• Ghee/Butter - to serve
• Water - As per requirement
• Baking Soda - a pinch
• Salt - As per taste

Method:

             In a Bowl add, Rava/Semolina, Oats, Besan Flour, Salt, Soda, Grated Carrot, finely chopped Onion, Capsicum, Spring Onion and Fresh Cilantro, Green Chili, add Curd in small increments and mix well without forming any lumps, add water to make it to dosa consistency. Spread it similar to dosa on a pre-heated griddle, add a spoon of oil at the edges, cover plate and cook on medium flame, now turn to other side and roast. Serve hot with Ghee/Butter along with any Chutney or even with Tomato Ketchup.

Onion Chutney

Preparation Time - 10 Mins

Ingredients:

• Onion - 1
• Garlic - 7-8 cloves
• Green Chili - 4-5
• Cilantro - 2sp
• Salt - 1/4 sp
• Water - 1-2 sp
• Tamarind Pulp - 4-5 Sp

Method:

              In a Mixer Jar, add chopped Onions, Garlic, Cilantro, Green Chili, Salt and 2 sp of Water, roughly crush them, add 3sp of tamarind pulp and again run the mixer to form smooth paste. Transfer to a serving bowl, add 1 more sp of tamarind pulp, mix well and serve along with hot onion pakoda, vada and bajji.

Ragi Uppittu/Upma

Preparation Time:30 Mins

Ingredients:

• Ragi Flour - 1 bowl
• Onion - 1 (Cut into 1/2 inch Cube)
• Green Chilies- 4-5 (Finely Chopped)
• Red Chilis - 4-5 (Unevenly broken by hand)
• Curry Leaves - 7-8
• Oil - 4-5 sp
• Ground Nut - 2-3 Sp
• Cashews - 8 - 10
• Urad Dal - 1sp
• Channa Dal -1sp
• Mustard Seed - 1/2 sp
• Grated Coconut - 1 Bowl
• Freah Cilantro - 1/2 bowl
• Salt - As per Requirement
• Water - Approx 1 cup

Method:

• Boil Water in a sauce pan, Add Ragi flour, Salt in to a mixing bowl, add water in little increments and mix the flour. Care should be taken while adding water. May be for 1 measure of Ragi flour, less then 1/2 measure of boiling water must be sufficient. Transfer this into greased plate and steam cook for 10 -15 mins.
• Heat 4-5 sp Oil in a thick bottom pan, add Mustard Seed, allow them to splutter, add Cashews and Ground nut and fry for a while, add Channa Dal, Urad Dal, Green Chilies, Red Chili and Curry leaves and fry.
• Add the Steam cooked Ragi flour mixture to the tampering and mix well.
• Add grated coconut and finely chopped coriander leaves/cilantro, mix well and serve.
• You can even squeeze in half of Lemon while serving but its optional.

Aloo Gobi Paratha

Preparation time : 30 mins

Ingredients:

• Gobi Florette - 1 bowl
• Aloo - 1-2
• Oil - 4 sp
• Jeera Powder - 1/2 sp
• Red Chili Powder - 1-1 and 1/2 sp
• Coriander Seed Powder - 1sp
• Garam Masala - 1/2 sp
• Salt - As per requirement
• Coriander Leaves/Cilantro - 1/2 bowl

Pre - Preparation:

• In a Mixing bowl add Whole Wheat Flour, Salt, 2sp Oil and Water and knead well to prepare dough for Chapati.
• Clean the florets by soaking them in boiling water and salt for few 3-4 mins, remove the florets and pat them dry on a muslin cloth, grate and keep it aside.
• Boil potatoes till 2-3 whistles, peel the skin off and smash. 

Method:

• Heat 3-4 sp Oil in a pan, add grated gobi florets and fry for a while, around 8-10 mins, add smashed aloo, Jeera powder, Red Chili Powder, Dhaniya Powder, Garam masala and Salt to taste and mix well. Add Finely chopped Cilantro and allow to cool to room temperature. Aloo Gobi Stuffing is ready. Roll out small balls and keep them in a plate. Make small balls out of wheat flour dough, Spread it of Poori size round (Approx 5cm dia), place Aloo Gobi stuffing at the center and raise the edges and cover the stuffing completely. Now with the help of wheat flour spread it like a chapathi and roast well on pre - heated griddle by applying oil/ghee/butter.Serve hot along with Fresh Curd.

Aloo Methi Paratha

Preparation Time: 30 mins

Ingredients:

For Stuffing:

• Aloo - 2 (Medium size)
• Methi leaves - 1 and half cup
• Jeera powder - 1sp
• Oil - 4-5sp
• Red Chili Powder - 1sp
• Coriander seed powder - 1sp
• Green Chili - 2
• Ginger Garlic paste - 1sp
• Salt - around 1/2 sp
• Coriander leaves - 3-4sp
• Turmeric - a pinch
• Aamchur powder - 1/2sp

To Prepare Dough:

• Whole Wheat flour - 1cup
• Oil -2sp
• Salt - 1/4 sp
• Water - As per requirement

Pre-Preparation:

• Knead the dough well similar for chapati and keep it aside.
• Cook potatoes till 3 whistles, allow to cool to room temperature, peel the skin off, smash and keep it aside.

To Prepare Stuffing, 

• Heat 3-4 sp oil in a thick bottom pan, Add finely chopped methi leaves and fry well until they cook completely, add ginger garlic paste, finely chopped Green Chili and continue to fry on low flame.
• Add smashed potatoes, red chili powder, coriander powder, jeera powder, aamchur powder and turmeric powder, Salt to taste and mix well, cook for 5 more mins, turn off the flame and allow to cool for a while.
• Add finely chopped Coriander leaves or Cilantro mix well and make small balls of big lemon size.
• Roll out big lemon size/ping pong ball size of wheat flour dough, make a round of around 5-6cm dia, place the aloo methi stuffing at center and raise the edges of dough to completely cover the stuffing.With the help of wheat flour, try to spread the stuffed dough as much as you can and transfer them gently onto a pre-heated griddle, Turn to other side and spread oil and roast to a nice bown, repeat it on the other side too and serve hot along with fresh  thick curds.

Chapathi

Preparation time: 5 Mins for each Chapati

Ingredients:

• Whole Wheat Flour - 1 cup
• Oil - 2sp
• Salt - 1/4 sp
• Water - 1/2 cup (As per requirement)

Method:

               In a big mixing bowl, add whole wheat flour, 2sp oil, salt and add water by small increments and mix well to form thick dough.Knead well and keep it aside, covered for around 30 mins.Roll out dough of ping pong ball size and spread it to a small poori size round of 5cm dia, apply 1/4 sp of oil and fold it twice make cone shape, again spread it to round shape of 8cm dia, transfer to a pre heated griddle, apply oil, change to other side, add oil and roast well to a nice brown, serve hot with any palya or curries.

Oats Cutlet

Preparation Time : 40 mins

Ingredients:

• Potato - 2 (Medium Size)
• Grated Paneer - 4-5 sp
• Carrot - 1
• Cilantro - 3-4 sp
• Oats - 1 and 1/2 bowl
• Salt - As per taste
• Red Chili Powder - 2sp
• Garam Masala - 1 and 1/2 sp
• Aamchur Powder - 1sp
• Oil - For shallow fry

Pre-Preparation:

• Cook Potatoes till 2-3 whistles and peel the skin off, smash well
• Wash Carrot and grate.

Method:

• In a big mixing bowl, add boiled and smashed potatoes, grated paneer, carrots (3-4 sp) and a bowl of Oats.
• Now add Red Chile powder, Garam Masala, aamchur powder, finely chopped cilantro and salt to taste, Knead well to make a smooth dough. No need to add water.
• Now roll out small balls out of this dough and give them any of your desired shapes.
• Pour the remaining half cup of Oats into a plate. Roll these cutlet shapes over Oats taken in a plate so that Cutlets get nice coating of the Oats.
• Place a griddle and turn on the flame, add 1-2 sp of Oil, Once oil is heated, you can place the cutlets for shallow fry. when a side is roasted well change the side and roast well on both sides. Serve hot with tomato ketchup or green chutney. 

Firni

Preparation time: 40 mins


Ingredients:

• Milk - 500 ml
• Sugar - 1/2 cup
• Almonds - 50gms
• Cahswes - 50 gms
• Pistachios - 25 gms
• Raisins - 25 gms
• Fresh Cream/Malai - 2-3 sp
• Rice flour - 1sp
• Kesar Strands soaked in milk - Few

Pre - preparation

• Soak few (around 15-20) Cashews in hot milk for 15-20 mins.
• Soak around 15-20 Almonds in water for 20 mins and remove its outer brown skin. Add this skin removed almonds along with soaked cashews in a mixer jar, add required quantity of milk and prepare thick smooth paste.

Method:

• Heat Milk in a thick bottom vessel, bring it to boil, add sugar and stir until its dissolved completely.Continue to boil for around 7-8 mins.
• Add the Cashew Almond paste and continue to stir 
• Add 2-3 sp of fresh Cream/Malai and stir. If the milk is not Thick in consistency make a paste of 1sp rice flour and 4-5 sp of milk, mix well without forming any lumps, add to the boiling milk and continue to cook for another 7-8 mins, You will see that the mixture is quite thick in consistency. Turn off the flame and allow to cool to room temperature.
• You can add few strands of Kesar soaked in milk, but its optional.
• Once its cooled refrigerate it for 4-6 hours. Once its chilled garnish with small pieces of  mixed dry fruits (Cashews, Almonds, Pistachios and  Raisins) and serve chilled. Raisins is also optional. Its a treat to have with family during hot summer days.

Togari Kaalu Usli

Preparation time - 30 mins

Ingredients:

• Hasi togari kaalu - 1/2 kilo
• Onion - 2 medium
• Ginger - 1 inch
• Garlic- 10 cloves
• Green chilies - 8 - 10
• Mustard seed - 1/2 sp
• Oil - 4 sp
• Curry leaves - 10
• Grated Coconut - 4 big sp
• Salt to taste
• Fresh coriander leaves - to Garnish

Method:

• Pressure cook the Hasitogari kaalu with required amount of water and 1/2 sp of salt into it. cook till 3 whistles and wait until pressure to ease. Drain the excess water and keep boiled pulses ready. 
• Make a paste of Green Chilies, Ginger and Garlic in a mixer.
• Heat 4 sp oil in a pan.Add Mustard seed and let them pop well.
• Add Curry leaves and finely chopped Onions and fry till Onions are transparent.
• Add the above prepared Green Chili Paste to it and fry for a minute.
• Add the cooked Togari kaalu, Salt if required and mix well, Cook lid covered for few mins, turnoff the flame.
• Add Grated Coconut and finely chopped Cilantro and serve. This can make a good side dish along with rice and sambar, or goes well with Roti and Chapati.