If you have bought new vehicle do pooja by holding coconut in ur hand & make 3 rounds(pradakshana)around car and break the coconut,this is beleived to save u from unexpected accidents.
eg Children cycle,bike,car etc.

Capsicum Matar Masala

Capsicum Matar Masala

Ingredients -

1 Capsicum

1 Cup Peas

1/2 Tsp Ginger – Garlic Paste

1 Small Onion

1 Medium Tomato

3 – 4 Tbsp Tomato Sauce

1/2 Tsp Red Chilli Powder

1 Tsp Kasuri Methi

2 Pinch Garam Masala

1/2 Tsp Cumin/Jeera

1 Tbsp Oil

1/4 Tsp Turmeric

Salt as per taste

To Grind -

4 – 5 Tsp Coconut grated

7-8 Cashewnuts

2 Cloves

2 Cinnamon Pieces

1 Cardamom

Method -

Grind the Coconut along with the other given items to a smooth paste adding water.

Chop Capsicum into 1 inch square pieces. Crush a small piece of ginger with 1 clove of garlic to make the paste.

Chop onion and tomato finely. Dry Roast Kasuri Methi just until aromatic(crisp & changes its color).

Heat Oil in a pan/vessel, when hot add the cumin/jeera.

(You can add a little bit butter if you are not calorie conscious to enhance the taste.)

After a few seconds add the finely chopped onion. Saute untill lite brown.

Now add the ginger-garlic paste & further saute for a minute.

Add the chopped tomato, stir & let it cook for a few minutes until disintegrated.

Add the tomato sauce now & fry well for few more minutes.

Add Chilli powder to taste and turmeric as well. Stir well for a minute.

Now add the chopped capsicum & peas. Saute for a couple of minutes.

Add the ground coconut mixture along with a little water & salt. Mix well.

Cook for 5-7 minutes until the gravy thickens and the capsicum is just cooked.

Finally add the Garam Masala Powder & roasted Kasuri Methi, mix well.

After a couple of minutes switch off the heat.

Delicious Capsicum Matar Masala is ready!!! Serve with Roti/Chapatis. Enjoy!!!

PUNUGULU

Ingredients:

Semolina :250 gms
Maida or All purpose flour :150 gms
Soaked and ground Urid dhal paste :1 medium cup
Onion :4
Green Chilli :6
Coriander :1 Bunch
Baking soda :1/4 tbl spn
Salt according to the taste
oil to fry

Preperation method:

To Urid dhal paste add semolina,maida,baking soda,water to get dosa flour consistency and leave the mixture for 3 hrs.

To the mixture add finely cut onions,green chillies,coriander and salt.

Heat the oil and add small amount of mixture with spoon,fry till golden brown.
Serve with mint chutney.

ALOO KA KHORMA

Ingredients:


potatoes - 4, boiled and cut into 4 lengthwise
oil/ghee - 4 tbsp
cardamom - 2
cinnamon - 1 stick
cloves - 4
green chilli - 4
roasted onion - 1 no, ground( roast on a flame...or just place in a microwave on high for 3 minutes)
poppy seed paste - 1 tsp
ginger paste - 3 tsp
garlic paste - 2 tsp
cashew paste - 2 tsp
dry coconut paste - 2 tbsp
turmeric - 1/2 tsp
salt
coriander powder - 3 tsp
chilli powder - 1 to 2 tsp
tomatoes - 4 , chopped
yogurt - 1/2 cup
coriander leaves - chopped

Heat oil, fry the whole garam masala and green chilli. Add the onion paste and all other pastes.

Add turmeric and salt. when the pastes are fried well add the chilli powder and coriander powder.

add the tomatoes and fry till cooked.
add the boiled potato and fry for a few minutes.

add yogurt and adjust salt, simmer.
serve hot garnished with coriander leaves.

goes well with both rotis and rice.

PHANU Uttaranchal recie

Ingredients:


Kulathi (Horse gram) : 1 cup
Oil : 1/2 cup ( preferably mustard oil)
Garlic : 4 to 5 cloves
Ginger : 1/2 inch piece
Green chillies : 3 to 4
Cumin seeds : 1 tbl spn
Asafoetida : a pinch
coriander powder : 1/2 tbl spn
Turmeric powder : 1/4 tbl spn
Water : 3 cups
Salt


Soak the gram overnight.
In the morning grind it into a dry thick paste in a mixer along with green chillies, garlic and ginger.

Place a non stick pan on a moderate flame. Put some oil and make small thick pancakes. Use only half of the paste for making the cakes.

Mix water with the remaining paste to make a pouring consistency.
Heat oil in a pan and add cumin seeds and asafoetida. Now add gram paste, turmeric powder, coriander powder and salt.

Cover and cook for about 10 minutes on slow fire. Add the cakes to the gravy and continue simmer for another ten minutes.

Drizzle with ghee and sprinkle chopped coriander leaves .
Serve with steamed rice.

Fish Pulusu

Ingredients:

Fish fillets :250 grams
Onion finely chopped :2
Green Chillies finely :2
Tomatoes finely chopped :2
Garam masala :1 tbl spn
Dhaniya pwdr :1 tbl spn
Red chilli pwdr :1/2 tbl spn
Coriander finely chopped
sugar :1/2 tbl spn
Ginger garlic paste
Tamdrin pulp :small lemon sized.
salt as required
Oil :4-5 spoons


Preparation method:

Add some oil in pan once its hot add some jeera,onions,green chillies,salt and sauté them.

Add ginger garlic paste,tomatoes,chilli pwdr and fry till they mash up,to that add garam masala,dhaniya pwdr.

Once its fried add cleaned fish pieces after 5-10 mins add some water, tamdrin juice and a pinch of sugar so tahat it get nice tangy taste.

Add water,salt if necessary and garnish with fresh coriander and serve hot with rice.

Chilli Paneer

Ingredients:

Paneer :125 gm
Corn flour :1½ tbsp
Maida(Allpurpose flour) :1½ tsp
Green chillies or capsicum
(cut into thin & long strips) :5 nos
Garlic finely chopped : 5 nos
(optional)
Salt :1 tbl spn
Ajinomoto :¼ tbl spn
Sugar :¼ tbl spn
Black pepper :¼ tbl spn
Soya sauce :2 tsp
Tomato sauce : 2½ tsp
Chilly sauce :1 tbsp
Oil for deep frying


Preparation method:

Make a thin paste of maida, corn flour and 1/2 tsp of salt.

Cut paneer into small square pieces. Dip them in the paste and fry till they become golden brown in color.

Heat 2 tbsp. of oil and fry green chillies and garlic.

Add salt, sugar, black pepper, ajinomoto, chilly sauce, tomato sauce, soya sauce and 2 tbl spn of water,Cook for half a minute.

Add Paneer pieces and mix well.

Serve hot.

vermicelli upma(Semya upma)

Ingredients:


Vermicelli :2 cup
Chana dal :1 tbl spn
Urad dal :1 tbl spn
Mustard seeds:1/4 tbl spn
Cashewnuts :4-5
Onions :1
Green chillies :2-3
Ginger :1/ inch
Water :4 cups
Oil :3 tbl spn
Ghee :2 tbl spn
Curry Leaves :3
Salt to taste


Preparation method:

Chop the onions, chillies, ginger into small pieces and keep aside.
Heat oil and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle , add cashewnuts. Fry till they turn golden brown.

Then add chillies, ginger and onions.
Cook until they are done.
After that add salt and 4 cups of water, cover with a lid and let it boil .

When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps will be formed).
Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.

Serve hot with coconut chutney.

Jalebi

Ingredients:


For the batter:
Maida (seived flour or all purpose flour) :1 cup
Fine suji (semolina) :3/4 tblspn
A pinch of baking powder
Curd or yogurt :1/2 cup
Warm water :1 cup
A pinch of saffron threads.


For the sugar syrup:
Saffron threads :1/2 tbl spn
Sugar :1 cup
Water :1 cup
Green cardamom seeds powder :1/2 tsp
Rose water :2 tbl spn
Ghee or oil for frying.

Plastic bottle with a small hole, usually ketchup
dispenser suits well.

Preparation Method:


For the batter:
In a mixing bowl, sift the flour, suji, baking powder together. Beat curd and mix 1/2 cup of the water in it. Mix well with a whisk. Add this to the flour, blend it well and add little water if required to form a batter or pouring consistency. Sprinkle some saffron and whisk until smooth. Cover the bowl with a cling film and set aside for about 6 hours to ferment.

For the syrup:
In a non-stick kadhai/wok, dissolve the sugar in a cup of water and boil for around 10 minutes. Add saffron and cardamom powder and boil for 5 more minutes.


For the jalebis:
Heat ghee or oil in a kadhai/wok on a high flame. Then lower the flame to medium-low, pour the batter in the dispenser and then make small jalebis by dropping the batter into round shapes directly into the kadhai to form coils.

Make only a few jalebis at a time. Fry the jalebis only at a low flame, flip over and fry them equally from both sides until they are golden and crisp. Remove from the kadhai and drain on kitchen paper towel. Drop them into the hot sugar syrup.

Leave for 2-3 minutes so that they soak well in the syrup. Drain and transfer them in a serving dish and serve hot.

Pav Bhaji

Ingredients:
Finely chopped garlic :2 tbl spn
Capsicums finely chopped :2
Onion chopped :1
Chopped vegetables(cauliflower,
green peas,carrots,french beans,etc) :2 cups
Potato, boiled, peeled and coarsely mashed :1 large
Turmeric powder :1 tbl spn
Red chilli powder :1 tbl spn
Pav bhaji masala :4-5 tsp
Salt to taste
Butter for frying


For garnishing :

Chopped coriander
Finely chopped onion
Butter :1 tbl spn

Preparation Method:

In a frying pan, heat some butter, saute chopped garlic for 2 minutes and then add the chopped onions. Saute the onion till it becomes transparent. Then add turmeric powder, red chilli powder, fry for a minute.

Add chopped capsicum, mix well and cover with a lid for 2 minutes. Remove cover mix well and add the pav bhaji masala, fry for some time. Then add the boiled potatoes and other vegetables.

Mix well and cover with lid. Cook covered for about 5 minutes. Open and mash all the vegetables and keep mixing. Cook for another two minutes and garnish with coriander leaves, chopped onion and some butter.
Serve with pav.

TIP: Slit the pav, apply some butter and heat them on a tava/skillet till they turn brown.

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.