Palak Paneer

Ingredients

Spinach :500 gms
Onions :5 medium sized
Garlic : 2-3 flakes
Cooking oil : 6-7 tbsps
Cummin seeds :1 tbsp
Paneer :150-200 gms
Salt to taste
Garam Masala, Geera Powder, Chilli Powder :1/2 tbl spn each


Preparation method:

Cook the spinach in water.
Drain the water and then make puree of the spinach leaves.

Cut 4 of the onions finely and saute them till transparent.
Grind the other onion and the garlic flakes to a fine paste.

Add this paste to the sauted onions. Also add the puree and the spice powders. Add some water if necessary.
Let boil for a minute or two.
Cut the paneer to cubes of desired size (preferably not too small). Fry this in oil till golden brown.

Add this paneer to the prepared palak.
Serve hot with rice or rotis.

Capsicum Masala

Ingredients:

Capsicum :250g
Coriander seeds :2 tsp
Sesame seeds :1 1/2 tbl spn
Peanuts :1 small cup
Grated dry coconut :2-3 tbl spn
Chili powder :1 tbl spn
Mustard seeds :1/4 tbl spn
Curry leaves :4-5
A pinch of fenugreek seeds
Tamarind :50g
Oil as required
Salt to taste

Preparation method:

Roast coriander seeds, peanuts, sesame seeds, dry coconut until golden color without any oil. Cool and blend to a smooth paste.

Heat oil in a pan, fry mustard and fenugreek seeds and curry leaves for a minute. When they splutter, add capsicum, fry for a while and remove.

In the remaining oil, fry the ground paste until the oil separates.
Then add chili powder, tamarind water, salt and cook until the gravy thickens.Now add fried capsicum to the gravy and remove from heat.

Garnish with coriander leaves.

Vegetable Korma

Ingredients:

Paneer :100g
Boiled carrots, beans, potatoes & peas :400g
oil :100g
Coriander leaves : 1/4 cup
Cream :100g
Garam masala :1 tbl spn
Ginger-garlic :1 tbl spn
Milk :200g
Onions :2
Chili powder :1 tbl spn
Salt to taste
Tomatoes :3
Turmeric :1/2 tbl spn

Preparation method:

Heat oil in a wide pan, fry the paneer pieces and keep aside. Fry the onions and ginger-garlic paste until golden color.

Now add turmeric, chopped tomatoes, chili powder, cilantro, garam masala, salt and fry for 5 minutes.

Then add chopped potatoes, carrots, beans, peas, fried paneer pieces, milk, cream and cook for 5-6 minutes or until done.

Serve hot with naans or plain rice.

Akki roti

Ingredients:

Rice Flour :4 cups
Onion Finely Chopped :1 big sized
Green Chillies - Finely Chopped
or Minced :4
Grated carrot :1/4 cup
Coriander leaves :3-4 tbl spn
Coarsely ground cumin (jeera) seeds
Salt (or to taste)
water (or enough for kneading the dough)
Oil as required.

Preparation method:

Mix all the ingredients above, except the Flour, Oil and water in a mixing bowl. Allow the mixture to sit for 5 minutes. Then add the Rice Flour and mix well.

Add enough water to bind all the ingredients together to form one whole mass (like Chapathi dough). Grease a frying pan (or tava) with 2 tsp oil. Take a ball of the mixture and place it on the plastic sheet.Flatten the mixture on the plastic sheet with your fingers until it is round and flat.Fry on pan by Spreading little oil on it. Cover the frying pan with a lid and cook it on med-low flame until it is cooked (color changes to cream).
Remove the lid and roast it for a couple of minutes. Turn it and roast it on the other side for a few more minutes or until golden brown. Serve hot with Chutney, Sambar or just plain fresh butter.

Pesarattu

Ingrediants:

Greengram dal :1 Cup
Rice :1 tbl spn
Onions :2
Green chilies :4
Ginger piece :1 inch
Cummin seeds
Salt :1 tbl spn
oil as required.

Preparation method:

Add 1 tablespoon rice to 1 cup of whole Moong and soak the mixture in water for 24 hours.

Then remove the water and add 1 chopped onion , 4 green chilies , ginger piece , one tea spoon cumin seeds and the salt with a little water Grind the mixture to a smooth paste.

Chop the remaining onion into small pieces, mix the cummin seeds. Keep this aside.

Heat oil in a pan, Pour half of paste on it and spread it into a thin round layer like a pan cake and drizzle 1 tea spoon of oil around the edges of Pesarattu.

Sprinkle small quantity of chopped onions, cummin seeds and green chilies on the Pesarattu. Cook until the edges become brown. Then flip the Pesarattu over and sprinkle 1 tea spoon of oil over the edges. Cook it for a minute ,remove from the pan, and your Pesarattu is ready for eating.

Sprinkle a little water on the pan and use the same proceedure for making your next Pesarattu. Serve it hot with Upma and Ginger chutney.

Alu methi curry

Ingredients:

Methi/fenugreek leaves :1 Bunch
Potatoes :2
Green chilies :5
Onion :1 Medium
cloves :2
Cinnamon :1/2 inch
Coriander leaves :2-3 tbl spn
Jeera seeds :1 tbl spn
Ginger :1 inch
Milk :1 Cup
Kassuri Methi :1 Tbl spn
Butter :1 tbl spn

Preperation method:


Cut the boiled potatoes into small cubes and keep it aside.
Grind together Onion+ cloves+ cinnamon+ ginger+ jeera seeds + coriander leaves+ green chillies into a smooth paste using minimum water. Also grind 1 boiledpotato into a smooth paste and keep it aside.

Fry the above masala paste in butter until the raw smell disappears.
Now add about 1/4 cup water and cubed potatoes and chopped methi to the above and cook until all the methi leaves are nicely wilted. Then add potato paste.
To the above add 1 cup of milk + Kassuri Methi and cook on a low flame for about 8 mins with stirring here are there.

Serve hot with roti's/ Chapathi's/Naan .
Enjoy!!!

Gobi manchurian

Ingredients:
Gobi/Cauliflower - cut into florets :1 Medium
Cornflour :1/2 cup
All Purpose Flour/Maida :1/2 cup
Soy Chili Sauce :2 tbl spn
Green Chili Sauce :2 tbl spn
hot Red Chili Powder :1 tbl spn
Tomato sauce :3 tbl spn
Capsicum- Sliced lengthwise :1/2
Onion -Sliced :1 Big
Butter -melted :1 tbl spn
Garlic Cloves- Chopped finely :4
Ginger-Garlic-Green chili paste :1 tbl spn
Green chilies - Chopped finely :2
Ginger - Chopped finely :1/2 inch
Oil for deep frying


Preperation method:


Mix cornflour+ maida + Garlic-Green chili paste + melted hot butter+ salt( as per taste) along with little warm water to make a thick paste.
Dip Cauliflower florets into this paste and deep fry them until golden brown and set them aside.

Now in a kadai heat little oil and fry onions till transparent,
to this add chopped garlic cloves and fry them until transparent.
Now add green chilies and ginger and then add in capsicum and fry them for a min.Note that capsicum should still remain crispy.

Now add soy sauce+ chili sauce+ tomato sauce+ red chili powder and saute it for a few secs.
To this add about 3 tbsp of water and the above fried and cooled gobi bajias.(This is to maintain the crispiness even after added to the sauce mixture)
Garnish with fresh coriander leaves and serve hot.
Enjoy!!!

Drumstick Rasam

Ingredients:
Drumsticks, tender and fleshy ones :1-2
Tomato :1 finely chopped
Toor daal :1/4 th cup
Lemon sized ball of Tamarind
or 1 tsp tamarind paste
Rasam Powder :1 tbl spn
Turmeric powder :1/4 tbl spn
Mustard seeds :1/4 tbl spn
Jeera seeds :1/4 tbl spn
Red Chillies (dried) :1-2
A pinch of Hing
A few Curry Leaves
Salt to taste
Oil or Ghee for frying
A few finely chopped Coriander leaves.


Preparation method:


Pressure cook the toor daal till it's soft (3-4 whistles)
Soak the tamarind in 4 cups water and strain the juice
Pour this juice in a vessel and add the tomatoes, turmeric powder, rasam powder and salt. Keep on gas in medium flame.

Boil the drumsticks seperately till cooked.
Remove the insides of the drumsticks and put it in the tamarind water mixture.
Bring the whole mixture to a boil.

Add the tur dal and boil on medium flame for 5-6 mins.
Season with mustard, jeera, hing, red chillies, curry leaves & ghee (you can season in oil also).

Garnish with coriander leaves and lemon juice, serve hot with rice.

Butter paneer

Ingredients:

Butter :2 tbsp
Chopped coriander leaves :1 tbl spn
Garam masala powder :1/2 tbl spn
Garlic paste :1 tbl spn
Ginger paste :1 tbl spn
Kasuri methi (dried Fenugreek leaves) :1 tbl spn
Medium sized Onion :1
Panner :1 cup
Red chilli powder :1/2 tbl spn
salt to taste
Single Cream :1 cup
Tomato Puree :1 cup
oil :3-4 tbl spn


Preparation method:


Make a paste of onion, ginger and garlic in a blender.
Heat the butter or ghee and oil in a heavy bottomed pan, add the paste.Fry till golden in color then add tomato puree, kasuri methi, salt, red chilli powder, mix well and stir cook for 5 minutes.


Add garam masala powder, mix well and let it simmer for 2-3 more minutes.
Add the paneer pieces and cook for a couple of minutes. Garnish with the cream and coriander. Serve hot with plain rice or Naan Bread.

Note :- If you want the paneer to be soft,fry the paneer in oil or ghee and add it to luke warm water for 5-10 minutes.

Chicken 65

Ingredients
Aji no moto(MSG) :1/2 tbl spn
Chicken(boneless thigh meat) :1/2 kg
Coriander leaves-chopped :1/2 bunch
Cornflour :2 tbl spn
Cumin seeds, Pepper powder,
chilli powder,salt :1/2 tbl spn each
Curry Leaves-chopped :4-5 leaves
Egg :1
Garlic-chopped :1 tbl spn
Ginger-chopped :1/2 tbl spn
Ginger/Garlic paste :2 tbl spn
Green Chilli :4-5
Oil to fry
4-5 drops Red color(Optional)


Preparation method:

.Take chicken pieces in a bowl.Add salt, Aji-no-moto,1 tsp ginger/garlic paste, pepper powder-pinch, cornflour and mix-Then add 1 egg and mix in completely-(Egg coats the meat and keeps the juices in)

.Heat oil in a frying kadhai,add chicken pieces few at a time(Do not crowd the kadhai) and fry until lightly golden brown-Drain and remove on a paper towel.

. Heat 2-3 tsp oil in a pan-Add cumin, add the chopped ginger and garlic and suate until fragrant-Add chopped chillies, curry leaves,1 tsp ginger/garlic paste, remaining pepper powder, chilli powder, salt,chilli/garlic paste, aji-no-moto, red color and mix-Cook for a few minutes.Add a little water and then add chicken to this paste and toss lightly-Stir in the coriander leaves and serve.