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.