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.

Green Peas Pulav

Preparation Time: 30 mins

Ingredients:

• Rice - 1 Measure
• Green Peas - Half measure
• Green Chilies - 6-7
• Onion - 1 big
• Cashews - 10-15
• Ginger Garlic Paste - 1sp
• Cinnamon - 1inch
• Clove - 5-6
• Cardamom- 2-3
• Coconut Milk - 1/2 cup
• Mustard seed - 1/4 sp
• Oil - 3sp
• Ghee - 4-5 sp
• Salt - As per taste (around a sp)
• Grated Coconut - 3-4sp

Pre - preparation:

• Wash Rice and drain excess water.
• Cut Onion and Green chilies length wise
• Grate Coconut and squeeze coconut milk ready or you can buy ready coconut milk from stores.
• Now its green peas season, peel and keep ready a bowl of fresh green peas.

To Proceed:

• Turn on the flame, add oil and ghee to a thick bottom pressure cooker.
• Once oil is hot, add Mustard seed, allow to splutter.
• Add Cinnamon, Clove and Cardamom fry for a while.
• Add Green Chili and Cashews fry until Cashews are light brown in color.
• Add Ginger, Garlic Paste, Onion and fry until they are transparent.Add green peas and continue to fry.
• Add washed rice and fry for 3-4 mins.
• Add Coconut milk and water. For 1 measure of rice 2 measure of water, that includes coconut milk too.
• Add Salt to taste cover the lid and cook for 2-3  whistles. Once the pressure goes off, remove the lid, add grated coconut, mix well and serve hot.

Potato Pomegranate Raita

Preparation Time - 15 mins

Ingredients:

• Potato - 1/2 cup 
• Pomegranate seeds - 1 cup
• Fresh curd - 1 cup
• Fresh cream - 4-5 sp
• Garlic paste - 1/4 sp
• Green chili - 1sp (finely chopped)
• Coriander leaves - 2sp(finely chopped)
• Sugar - 1/2 - 1sp
• Salt - around 1/2 sp
• Pomegranate juice - 1/2 small bowl.

Method:

          Drain excess water in curds by filtering it in a thin muslin cloth, transfer thick curd into a mixing bowl, add fresh cream and beat gently to form smooth mixture, for this add boiled, peeled and diced potatoes, pomegranate seeds, garlic paste, finely chopped green chilies, coriander leaves, sugar, salt and half cup of fresh pomegranate juice, Mix well. sprinkle black pepper powder and serve. Definitely unusual one with great taste. 

Simple Raita

Preparation time - 10 mins

Ingredients:

• Fresh Curd - 1 bowl
• Onion - 3sp (Finely chopped)
• Cucumber - 4-5 sp (Finely chopped)
• Tomato - 3 sp(Finely chopped)
• Green Chili - 1 sp?(Finely chopped)
• Oil - 1/2 sp
• Mustard Seed - 1/2 sp
• Curry leaves - 3-4
• Fresh coriander leaves - 1-2 sp"(Finely chopped)
• Red chili powder - 2 pinch
• Garam masala - 2 pinch

Method:

• In a bowl add fresh curd, you can also add fresh cream of 2-3 sp if you want to increase richness but its completely optional.
• Add finely chopped onion, cucumber, tomato and green chili and mix well
• Add salt to taste, 1/4 sp of salt should be sufficient.
• For seasoning, heat 1/2 sp oil in a small pan, add mustard seeds, once seeds crackle, add curry leaves and turn off the flame.
• Add this seasoning to curd mixture, sprinkle or garnish with red chili powder, garam masala powder or even with jeera powder again its completely optional.
• Garnish with finely chopped coriander leaves and serve along with Veg Pulav, Capsicum Peas bath.

Green Peas Curry

Preparation time: 30 mins

Ingredients:

• Fresh green peas - 1bowl (If its frozen or dried, soak for 8 hrs and boiled)
• Onion - 1 (finely chopped)
• Methi leaves - 1 bowl (finely chopped)
• Tomato - 1 -2
• Green chilies - 5
• Grated coconut - 2-3 sp
• Cashews - 6-7
• Khus khus - 1sp
• Red chili powder - 1/2 sp
• Coriander seed powder - 1/2 sp
• Jeera powder - 1/4 sp
• Salt - 1 sp
• Oil - 5-6 sp
• Ginger garlic paste - 2sp
• Lemon  juice - 2-3 sp
• Mustard seed - 1/2 sp
• Coriander leaves - 1 sp(finely chopped)

To prepare gravy

• Add grated coconut, dry roasted khus khus and cashews, green chilies, ginger garlic paste and add required quantity of water to blend them well into smooth paste. 

How to proceed further:

• Heat oil in a pan, add mustard seeds allow them to crack well.Add finely chopped onion and fry untill they are transparent.
• Add fresh methi leaves, cover the lid and cook with frequent stir.Once methi leaves are cooked or shrink well add finely chopped tomatoes and cook till they are soft.
• Now add green peas and fry for a while.
• Add the gravy and required quantity of water, mix well and bring it to boil.
• Add salt, red chili powder, coriander seed powder, jeera powder mix well and continue to cook for few mins.
• Turn off the flame, squeeze in half of lemon, garnish with fresh coriander leaves and serve hot with chapati, roti along with fresh onion and cucumber slices.