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. 

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. 

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.

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.

Baby Aloo curry

Preparation time: 30 mins

Ingredients:

• Baby Aloo - 300 gms
• Onion - 2
• Tomato - 2
• Green chilies - 2
• Ginger garlic paste - 2tsp
• Red chili powder - 1 tsp
• Coriander seed powder - 1 tsp
• Jeera powder - 1/2 tsp
• Garm masala - 1 tsp
• Sugar - 1 tsp
• Cashews - 10
• Coriander leaves - 2 tsp (finely chopped)
• Salt - According to taste
• Oil - 6-7 tsp
• Jeera - 1/2 sp

Method:

• Pressure cook baby aloo till 3-4 whistles. peel off the skin and prick them with the help of fork so that it will cook well in masala.
• Heat 5tsp of oil in a pan, fry these cooked baby aloo on both the sides until they are light brown on low - medium flame.
• Meanwhile prepare paste of onion, tomato and cashews separately. 
• Heat remaining oil in a pan, add jeera and allow them to crackle.Add ginger garlic paste followed by  onion paste and fry until raw smell goes off. Add tomato puree and fry till oil separates.add cashew paste and fry for 5 more mins. cashew paste is optional, its used to enhance the taste and also provides thickness to gravy.
• Add red chili powder, coriander seed powder, garam masala, jeera powder and finely chopped green chilies, saute well cook covered for few more mins.
• Add the fired aloo into the gravy and cook on low flame for few mins until its mixed well with the gravy.
• Add sugar and salt to taste and cook for few more mins.
• Garnish with finely chopped coriander leaves or kasoori methi and serve hot along with chapati, roti, naan and kulcha. 

Shahi Paneer

Preparation time : 40 mins

Ingredients:

• Paneer/Cottage cheese - 200 gms
• Onion - 1 medium (sliced)
• Tomato - 2 medium (finely chopped)
• Ginger - 1/2 inch
• Ellakki/Cardamom - 2 
• Mosaru/Curd - 1/4 cup
• Toamato sauce - 3tsp
• Ghee - 4sp
• Green chilies - 2 (finely chopped)
• Red chili powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Salt to taste
• Milk/Fresh cream - 1/4 cup
• Cashews - 6
• Sugar - 1/4 sp

Method:

• Heat 2sp of ghee in a pan, add finely chopped green chilies, ginger, onion and crushed cardamom powder fry for 3 to 4 mins
• Add finely chopped tomato and fry until they are soft.
• Add curd and cook for 5 mins turnoff the flame and allow to cool to room temperature.
• Add the above mixture in mixer jar and cashews, add required quantity of water and blend them to smooth paste.
• Heat remaining ghee in a pan, add the blended paste and allow to boil.
• Add red chili powder, garam masala, salt to taste and 1/4 sp sugar and saute well and cook on low flame.
• Heat 2 sp oil in a pan, add 2inch slices of paneer and fry until raw smell goes off. add to the gravy prepared in the above step.
• Add 2 sp of Tomato Sauce and saute well. turnoff the flame add Fresh Cream and garnish with finely chopped Coriander leaves/Cilantro and serve hot with chapati and roti

Bombay saagu

Preparation time: 30 mins

Ingredients:

• Aloo/potato - 3
• Tomato - 2
• Onion - 2
• Kadale hittu/Besan/Gram flour - 3sp
• Oil -5 sp
• Jeera - 1 sp
• Green chilies - 5
• Arishina/Turmeric powder - 1/8 sp
• Salt to taste
• water 1/2 glass.
• Fresh coriander leaves - to garnish.

Method:

• Pressure cook potatoes, peel off the skin, smash and keep it aside.
• Heat oil in a pan, add jeera, chopped green chilies and sliced onions and saute till they are transparent.
• Add the chopped tomato and cook till they are soft. Add 2 pinch of turmeric, smashed potatoes and mix well.
• Prepare a thin paste of besan and water without forming any lumps and add to the pan, allow to boil well.
• Add salt to taste and garnish with finely chopped coriander leaves, serve hot with rava idly, set dosa and poori. 

Ps: You can add boiled green peas.

      Also you can add red chili powder and garam masala to make it more spicy.

Aloo Mutter curry

Preparation time: 30 mins

Ingredients:

• Aloo – 1 bowl (chopped and boiled)
• Batani/mutter – 1 boil (boiled)
• Onion paste – 1 bowl
• Tomato paste – ½ small bowl
• Green chilies – 4
• Ginger garlic paste – 2 sp
• Fresh cream – 1 small bowl
• Cashews paste – 2 sp
• Red chili powder – ½ sp
• Garam masala – ½ sp
• Salt to taste
• Oil – 5 sp
• Sugar – ½ sp
• Turmeric powder – a pinch

Method:

• Aloo and peas are pressure cooked with 1.2 tsp of salt to 3 whistles and allow to cool. Aloo are cut into a size to match with peas.
• Heat oil in a pan; add finely chopped green chilies and sauté
• Add ginger garlic paste and sauté for a while
• Add onion paste and sauté till raw smell goes off.
• Add tomato paste and continue to cook.
• Add cashew paste and mix well
• Add the cooked aloo and mutter, Adjust the consistency. You can use the stock if required.
• Add red chili powder, garam masala, a pinch of turmeric powder, ½ sp sugar and salt to taste and cook till everything mixed well.
• Add fresh cream of 3 sp when you turn off the flame and mix well.
• Garnish with fresh finely chopped coriander leaves and serve hot with chapatti/roti.

Avarekalu aloo sagu/Indian beans potato curry

Preparation time - 40 mins

Ingredients:

• Hitk Avare - 1/2 kg
• Potato - 1/4 kg
• Onion - 2
• Jeera- 1sp
• Oil -7 sp
• Mustard - 1sp
• Coconut - 1/2 bowl (grated)
• Gasgase/Poppy seed - 2sp
• Tomato - 2
• Ginger - 1 inch
• Curry leaves - 2 twig
• Red chili powder - 2 sp
• Coriander seed powder- 4 sp
• Coriander leaves - 1 small bowl
• Salt to taste

Method:

We need to prepare two types of paste for this:

First:

• Heat oil in a pan, Add jeera, curry leaves and finely sliced onion and fry well till transparent.
• In a mixer jar add above fried onions, ginger, red chili powder, coriander seed powder, tomato pieces, half of coriander leaves and add required quantity of water and grind well till thick paste.

Second:

• Roast the gasgase/poppy seed till you get nice aroma.
• In a mixer jar add grated coconut, roasted gasgase/poppy seeds and required quantity of water to make fine paste.

How to proceed: 

• Heat oil in a pan, add mustard seeds after crackles add curry leaves fry till leaves are crisp.
• Add hitk avare and cook covered for few mins on medium flame with frequent stir.
• Add the chopped potato and continue to cook, the size of potato pieces should match avarekalu.
• Once they are 80% cooked add the khara masala prepared in step first.
• Once it start to boil add the coconut and poppy seed paste and continue to cook well.The consistency should be of thick curry.
• Add salt and garnish with finely chopped coriander leaves. Goes well with chapati/roti/poori

Ps: Hitk avare is avarekalu with its skin removed. To peel off its skin easily need to soak avarekalu for atleat 6-7 hrs.

Bendekai/Bhendi/Okra/Ladies finger masala - 2

Preparation time - 30 mins

Ingredients:

• Bendekai/Bhendi/Okra - 250 gms
• Onion - 2
• Jeera - 1sp
• Fresh Curd - 1 bowl
• Red chili powder - 1 sp
• Garam masala - 1sp
• Kitchen king - 1/2 sp
• Arishina/Turmeric powder- 1/4 sp
• Salt to taste
• Oil - 1 bowl (for deep fry)
• Khova - 2sp
• Fresh Coriander leaves/Cilantro - To garnish

Method:

• Wash Bhendi/Okra well and pat them dry in a clean cloth.Cut them into 2 inch pieces.
• Heat oil in a pan for deep fry, the Bhendi/Okra pieces are deep fried until they shrink, when u remove bhendi from oil it will be very crisp.tranfer them on tissue paper to remove excess oil. 
• Heat 4 sp oil in a pan, add Jeera and then finely chopped Onions, fry till transparent.
• Meanwhile in a mixing bowl add fresh Curd, Turmeric powder, Red Chili Powder, Garam masala and kitchen king and mix well. add this mixture in to pan and cook for few mins
• Add khova and saute till it mixed well with Curd.
• Add Salt to taste and deep fried bhendi/okra.
• Garnish with finely chopped coriander leaves serve with chapati or poori.

Ps: The crisp deep fried bhendi can make a good evening snack by tossing it with Salt, Red Chili powder and fresh finely chopped coriander leaves. 

Bendekai/Bhendi/Okra/Ladies finger masala - 1

Preparation time: 30 mins

Ingredients:

• Bhendi/Okra - 250 gms
• Grated Coconut - 1/2 small bowl
• Onion - 2 
• Curry leaves -  few
• Jeerige/Jeera - 1 sp
• Red chili powder - 1 sp
• Coriander seed powder - 2sp
• Mustard - 1 sp
• Tomato - 2
• Oil - 5 sp
• Hurigadale/Roasted gram - 3 -4 sp
• Coriander leaves - 1 small bowl (Finely chopped)
• Salt to taste

Method:

• Clean and chop bhendi/Okra in to 1 inch pieces, roast them in a thick bottom pan until the sticky liquid evaporates. Otherwise you can deep fry bhendi pieces and collect them on a kitchen towel. 
• Heat 2 sp Oil in a pan, add Jeera, Curry leaves and then one finely sliced Onions, fry until transparent. 
• In a mixer jar, add fried Onions, Grated Coconut, Roasted gram, Red Chili Powder, Coriander seed powder, half of fresh Coriander leaves/Cilantro and Tomato Slices, grind to a thick paste by adding required amount of water.
• Heat remaining Oil in a pan, add Mustard seed, Curry leaves fry.
• Add finely chopped Onion and fry till nice brown.
• Add the Roasted/Deep fried Bhendi/okra and fry for a while.
• Add above prepared masala/Gravy, Salt to taste and allow to boil on medium flame with frequent stir.
• Garnish with finely chopped Coriander leaves.Cilantro and serve with chapati or rice  

Simple Dal

Preparation time : 15 min

Ingredients:

• Hesaru bele/Moong dal - 1 measure
• Water - 3 measure
• Onion - 1 medium
• Mustard- 1/2 sp
• Jeera- 1/2 sp
• Oil   - 4 sp
• Green Chilies- 5
• Curry leaves - few
• Coriander leaves- few
• Salt to taste
• Turmeric/Arishina - a pinch
• Ghee - 1 sp

Method:

• Pressure cook Hesaru bele/Moong dal with 3 measures of water till 2 whistles, allow pressure to ease.
• Meanwhile heat Oil in a pan, Add Mustard seeds allow to pop well, add Jeera, Curry leaves and slited Green Chilies fry for a while.
• Add finely chopped Onion and fry till transparent.
• Add a pinch of Turmeric/Arishina and saute.
• Add the cooked dal, Salt to taste, adjust the consistency by adding water and allow to cook well.
• Add ghee, garnish with finely chopped Coriander leaves/Cilantro and serve hot with chapati/roti along with Onion Cucumber and Tomato salad.

Ps: 

1. A tomato can be finely chopped and added after onions and cook till soft.
2. Half lemon is squeezed into it while serving.

Palak Paneer

Preparation time: 30 min

Ingredients:

• Paneer - 100 gms
• Palak/Spinach - 1 bunch
• Onion - 2
• Tomato Puree - 1 cup
• Jeera - 1/2 sp
• Grated Paneer - 1 sp(to garnish)
• Garam Masala - 1sp
• Cinnamon - 1 small piece
• Cloves - 4
• Cashew paste - 1 sp
• Green chilies - 4
• Red Chili powder - 1/2 sp
• Butter - 4sp
• Salt to taste

Method:

• Clean and wash Palak, pressure cook for 1 whistle without adding any water.Allow it to cool and prepare Paste of it.
• Melt Butter oil in a pan, add Jeera allow to crackle.Add Cinnamon, Clove and fry
• Add finely chopped Onions fry well.
• Add the sliced Green chilies and Cashew Paste sauté well
• Add the Tomato Puree and fry until oil separates.
• Meanwhile boil water in saucepan, add diced paneer leave it for few mins and drain excess water. Otherwise you can also fry paneer cubes in oil until light brown. Paneer cubes must be of 1 inch cubes.
• Add the palak paste and cook for 2 mins.
• Add Red Chili Powder, 1/2 sp Jeera Powder and Salt to taste mix well
• Add the Paneer cubes to gravy and allow for few mins to mix well with gravy.
• Garnish with grated Paneer and serve

Pav Bhaji

Ingredients:

• Green peas - 1 small bowl
• Potato - 2 medium
• Capsicum - 1 small
• Onion - 2 medium
• Mixed vegetable - 1cup (Carrot, Beans, Cauliflower) - Optional
• Butter
• Ghee - 3 sp
• Tomato - 2
• Sugar - 1/4 sp
• Salt - To taste
• Lemon - 1
• Red chili powder - 1/2 sp
• Pav Bhaji masala - 1sp
• Coriander leaves - 1 small bowl (Finely Chopped)
• Pav - 4-5

Method :

• Finely chop Onion and Capsicum.
• In a pressure cooker, add finely chopped Vegetables of your choice, Potato and Soaked Peas, required quantity of water and cook until 2 whistles. Allow pressure to ease. You can roughly crush the cooked veg in a mixer or can even smashed well at later stage but make sure that vegetables are cooked well.
• In a thick bottom large pan, add approx 1sp of Butter and 2 sp of Oil. Add finely chopped onions and fry well until they are transparent.
• Now add finely chopped Tomatoes and fry until Tomatoes are soft.
• Add finely chopped Capsicum and fry for a minute or two.
• Add Red Chili powder and Pav Bhaji Masala, mix well.
• Add Roughly crushed vegetables, 1/4th cup of water to adjust consistency, Salt as per taste and 1/4sp of Sugar and allow to cook well.
• Add finely chopped Coriander leaves/Cilantro and turn off the flame.
• Cut Pav and roast well on pre-heated griddle with butter.
• Serve Pav Bhaji along with butter, finely chopped onions, 1/2 sp of Cilantro, a dash of fresh lemon juice.

Capsicum Paneer Fry

Preparation time:30

Ingredients:

• Paneer - 100 gms
• Onions - 2 medium sliced
• Tomato - 2 medium
• Capsicum - Sliced (1 small bowl)
• Ginger Paste – 1tb sp
• Garlic paste – 1tb sp
• Green chilies - 2 Sliced
• Turmeric powder – ¼ sp
• Cashews - 15
• Lemon juice – 1sp
• Red chili powder – ½ tb sp
• Coriander seed powder – ½ tb sp
• Garam masala – ½ tb sp
• Oil – 4 tb sp
• Salt
• Fresh cream - 5 sp
• Coriander leaves/Kasoori methi– (to garnish)

Method:

• Heat oil in a kadhai, Add sliced onion and sauté till its transparent.
• Add ginger and garlic paste.
• Add sliced tomatoes and sauté until it’s soft.
• Add finely chopped green chilies.
• Add cashew paste and cook well
• Add turmeric powder,chili powder, coriander seeds powder, and garam masala and let them cook covered for few mins in low flame.
• Add capsicum/peppers (It is added in the last because we don’t want to cook them too much,they taste best when they are half cooked)
• Meanwhile boil water in a saucepan, add 1inch cubes of paneer leave for 1-2 min with flame turned off, drain the excess water, now hot and sift paneer is ready to be used in your dish otherwise heat 4-5 sp oil in a pan, fry paneer cubes for 3-4 mins and add to the pan.
• Add salt to taste
• Add fresh cream when u turnoff flame.
• Add lime juice
•  Garnish with chopped coriander leaves/kasoori methi  and grated paneer.

Stuffed Capsicum Masala

Preparation time: 30 Mins

Ingredients:

• Capsicum - 4
• Onion - 1 
• Jeera - 1 sp
• Curry leaves - 10
• Red Chili powder - 1sp
• Coriander seed powder - 1sp
• Grated Coconut - 1/2 small bowl
• Chopped Coriander leaves - 1small bowl
• Hurigadale/Roasted gram - 1/2 bowl
• Tomato - 1
• Tamarind - a pinch
• Salt to taste
• Oil - 5sp
• Mustard seed - 1/2 sp

Method :

• Heat a sp of Oil in a pan, add Jeera, followed by Curry leaves then sliced onions, fry well for around 7 mins, allow it to cool to room temperature.
• In a mixer jar, add grated Coconut, Roasted gram/Hurigadale, fried onion mixture from step 1, Tomato slices, pinch of Tamarind, 1/2 bowl of chopped Coriander leaves?Cilantro, 1/2 sp of salt and little quantity of water, grind to form thick paste(If its not thick, it can not be stuffed properly)
• Just slit capsicum and fill in the above prepared masala.(care should be taken not to cut, you actually slit them into four parts). Capsicum should look whole even after stuffing.
• Heat remaining oil in a pan, add Mustard seed, then Curry leaves and then Masala Stuffed Capsicum, cook well until they are soft with lid covered. It will take around 10-15 mins to cook. 
• Add the remaining masala into pan, you can add water to adjust it to the gravy consistency, add salt if required, cook well until oil separates.
• Garnish with rest of the Coriander leaves/Cilantro serve hot with roti or chapati

Pineapple Gojju

Preparation time: 25 mins

Ingredients:

•       Pineapple – 1 bowl (chopped)
•      Urad dal/White Lenthils – 1 sp
•      Channa dal/Bengal Gram – 1 sp
•      Grated Coconut – ½ small bowl
•      Red Chilies – 7 to 8
•      Mustard seed – ½ sp
•      Jeera – ½ sp
•      Jaggery – ½ lemon size
•      Tamarind pulp – 1and 1/2 sp
•      Oil – 3sp
•      Curry leaves - 5
•      Hing – a pinch
•      Finely chopped Coriander leaves/Cilantro - to garnish

Method:

• Heat oil in a pan; add Mustard seeds allow them to splutter, add Curry leaves and Hing.
• Add chopped Pineapple(1inch Cubes) and cook until they are soft.
• Meanwhile dry fry Channa dal/Bengal Gram, Urad dal/White Lenthils, Jeera, Red Chilies and powder them roughly.
• Add grated Coconut, above prepared powder to mixer jar, add required quantity of water and grind to prepare smooth paste.
• Add above prepared Paste/Gravy to pan, also add Jaggery, Tamarind pulp and salt to taste, cover the lid and cook for few mins till all of them mix well.
• Turnoff the flame, garnish with finely chopped Coriander leaves/Cilantro and serve. Goes well with chapatti too.

Mix veg saagu - South style

Preparation time: 20 min

Ingredients:

• Carrot - 1 medium
• Green beans - approx 100 gms
• Potato - 1 medium
• Green peas - 1 small bowl
• Ghee - 2 sp
• Salt - As per requirement

To Grind : 

• Coconut - 1/2 small bowl(grated)
• Green chilies - 4
• Roasted gram - 2 -3 sp
• Cinnamon - 1 inch
• Cloves - 2-3
• Ginger - 1 inch
• Garlic - 7 cloves (Small)
• Turmeric - a pinch
• Coriander Leaves/Cilantro - 1/4 Cup

For Tadka :

• Oil - 2 sp
• Mustard seed - 1/4 sp
• Curry leaves - few

Method:

1. Pressure cook the finely chopped  Mixed vegetables of your choice  with required amount of water till 2-3 whistles. Here I have used Carrots, Green beans, Potatoes and Green peas. 
2. Meanwhile Grind all the "To Grind" ingredients into a paste.
3. In a large pan, prepare tadka with Oil, Mustard Seeds and Curry leaves.
4. Add prepared paste from step 2 and cook for few mins.
5. Add pressure cooked vegetables, Salt to taste, Add water to adjust the consistency, cook well for few mins on medium heat.
6. Add Ghee while serving, Serve hot with chapathis and poori.