Kofta Curry

Ingredients :
potatoes - 2
carrots - 2
Beet root - 1
Finely cut beans - 3/4 cup
Peas - 1/2 cup
Knol- Khol - 1
Bengal gram flour - 2 tbsp
Salt - as required
Green chilles - 4
Mint leaves - a small bunch
Onions - 3
Tomatoes - 4
Oil - enough to deep fry
Butter - 2 tbsp
Green chilles - 2
Ginger - small piece
Cumin seeds - 1/2 tsp
Salt - as required
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Garam masala Powder - 1/2 tsp

Procedure

1. Boil potatoes, peel and mash it. Add finely cut steam cooked vegetables.
2. Mix it together with salt, chilli paste, bengal gram flour, little garam masala powder and chooped mint leaves.
3. Make into balls and deep fry until golden . Keep it aside.
4. cut onions and tomatoes finely .
5. Heat butter in a frying pan, fry onions until crisp. Add ground masala and fry till oil separtes from it.
6. Pour enough water and allow the gravy to boil till it becomes thick.
7. Gently slip koftas and chooped mint leaves, boil for a minute, remove and serve.

Bajra Roti

Ingredients
2 cups Bajra Millet flour
2 tblsp wheat flour
2 tblsp oil
½ cup fenugreek leaves
1 tblsp ginger-chilli-garlic paste
Salt to taste.
Curds.


Method :

1. Mix both flours with curds and 2 tblsp oil, fenugreek leaves, chillies and salt.
2. Knead well and make the dough into small balls.
3. Flatten and roll out into chapatis.
4. Roast them till they are light brown on both sides.
5. Apply little cooking oil and serve hot.

Appa, Wada

Ingredients
1 cup raw rice soaked
4 to 5 riped bananas
3/4cup jaggery
3 to 4 eliachi
3 to 4 kaju
10 to 15 kismis




Preparation

1. Soak rice for 3 to 4 hours, grind it along with the riped bananas.crush jaggery and add to the mixture.mix well.
2. Add kaju pieces, kismis, elaichi powder and stir it.in a sauce pan
3. Put small amount of batter like small cakes and shallow fry it with ghee or oil till it is golden browen.

Idli,Stuffed,

Ingredients:
3 cups rice
1 cup urad washed
1 tsp pistachios - blanched
1 tbsp roasted cashew nut
1 tbsp green and red bell peppers, diced
1 tbsp pickle masala
1 tsp kasoori methi
1 tbsp carrot - sliced


Method:

1. Soak rice and urad dal and wet grind to make batter. Set aside to ferment.
2. Brush idli tray with oil. Place ingredients of the stuffing, mixed or separate in the centre of each idli space. Pour the fermented mixture over the stuffing.
3. Steam until idlis are cooked.
4. Serve hot.

Gobi Fry

Ingredients:
Cauliflower - 3 cups.
Mustard -1 tsp
Dry chilly - 1 big
Cumin - 1 tsp
Turmeric powder- 1/2 tsp
Chilly powder - 1/2 tsp
Coriander powder-1/4 tsp
Pepper powder -1 tsp
Oil -1tsp
Lime juice - 1/2 tsp {optional}
Fresh coriander leaves
Method:

1. Chop, clean and wash the cauliflower.
2. In a pan add 1 tsp oil, mustard, cumin and dry chilly.Wait till it splutters.
3. Add cauliflower to this, Season with salt and pepper powder and mix properly and cook it by covering the lid for 5min. Do not add any water.
4. Add all the remaining masala powder and saute properly and cook for another 5 minsby covering the lid. Then remove the lid and saute properly and add lime juice and mix.
5. Garnish with freshly chopped coriander leaves and serve hot with freshly made rotis.

Vegetable Biryani

Ingredients
400 gms. basmati rice
250 gms. cauliflower, cut into flowerettes
100 gms. green peas, shelled
100 gms. carrots, cut into 2.5 cm. long pieces
100 gms. french beans, cut into diamond shaped pieces
3 potatoes, cut into four pieces each
2 black cardamoms
4 green cardamoms
4 cm. cinnamon
4 cloves
8 peppercorns
1 tsp. shahjeera
3 bay leaves
Few strands saffron

Procedure

1. Wash the vegetables and dry them well.
2. Mix all the ingredients for the masala, well except the ghee, and marinate the vegetables in it for one hour.
3. Heat ghee and deep fry the onions till well browned. Remove from ghee.
4. When cool, grind to a paste.
5. Wash and cook the rice in double the quantity of water. When done, remove the rice and spread it in a plate.
6. Keep aside to cool.
7. Lightly roast the saffron, powder and sprinkle over the rice.
8. Heat ghee in a kadai and season it with the whole spices.
9. Add the vegetables and saute for five minutes. 10. Add a little water and cook the vegetables till done and almost dry.
10. In a baking dish arrange alternate layers of rice and the prepared vegetables.
11. Top with garnish and bake in a moderately hot oven for 20 minutes.
12. Serve hot with raita and papad.

Dal, Tamato

Ingredients
1cup uncooked toor dal
4 med sized tomatoes-chopped
1green chilly-sliced
coriander leaves-finely chopped
1/2 tsp turmeric powder
1/2 tsp asafoetida
salt to taste



Procedure

1. Clean the dal, add required water, turmeric powder and the asafoetida and pressure cook the dal.
2. In a sauce-pan, heat 2 tsp oil and add to it the mustard seeds, urad dal and the cumin seeds.
3. When the dal turns brown and the mustard seeds begin to splutter add the curry leaves, tomatoes and green chilly.
4. Cover and let it cook well till the tomatoes are soft and almost mashed-up.
5. Add the cooked dal and mix well.
6. Remove from fire and garnish with chopped fresh coriander leaves.
7. Serve hot with plain rice or phulkas.

Aloo Palak

Ingredients:
Spinach 1 bunch
2 potatoes
1 Onion cut into small pieces
3-4 garlic pods
Small piece of ginger
3-4 green chilies
½ tsp red chili powder
1tsp of coriander powder, cumin powder
1tsp of garam masala
1tsp of cumin and turmeric
Salt to taste
Procedure

1. In a pan, add the garlic, ginger, green chilies, onions with tsp of oil and sauté them. Add the spinach and cook them.
2. Turn off the heat. After it cools down run into a mixer or a blender.
3. Boil the potatoes and cut into cubes. Add turmeric, salt and mix them.
4. Take 1tsp of oil in a pan and sauté the cumin seeds.
5. Once the cumin splutters add the spinach paste and let it boil for few minutes. Now add the boiled potatoes, garam masala, coriander powder, cumin powder, red chili powder, and salt for taste. Add water only if it is needed.
6. Cook for 5-10 mins covered until the potato absorbs the flavor.

Kaanda Poha

4 cups beaten rice flakes - thick variety (jaada poha)
2 tablespoons oil
1 teaspoon(s) mustard seeds
1 teaspoon(s) cumin seeds
2 green chilli(es) slit or chopped fine
1 sprig curry leaves
2 big onions sliced fine
½ teaspoon(s) turmeric powder
4 tablespoons chopped fresh coriander
salt to taste
chopped fresh coriander to garnish


Procedure:

1. Wash the beaten rice in water thoroughly. Drain and Keep aside.
2. Heat the oil in a pan. Toss in the mustard and cumin seeds. Fry till they crackle. Add the green chillies and curry leaves. Add the onions and turmeric powder. Stir-fry on medium / low level for about 4 minutes or till the onions are pinkish. Add the chopped fresh coriander and stir-fry briefly till they wilt.
3. Mix in the beaten rice and salt to taste. Mix in a few tablespoons of water into the beaten rice. Cover and cook on low level for about 4 minutes or till the water has been absorbed by the beaten rice softening it and the flavors are well blended. Do not overcook the beaten rice as it tends to harden. keep covered for a few minutes before serving.

Brinjal Curry

Ingredients
Brinjal the small round variety about 10 300 gms
Bengal gram dhal 3 dsp
Black gram dhal 2 dsp
Dry chillies 18
Coriander 3 dsp
Asafoetida powder 1/2 tsp
Salt
Oil 5 dsp

Procedure :

1. Slit the brinjal into 4 with out separating the pieces and with the stalk on.
2. Keep them in salted water. Fry the different dhals, coriander and chillies in a little oil, powder well and add the asafoetida also.
3. Mix a little salt and water and fill the inside of the brinjal with this. Heat the remaining oil, put the filled brinjal and carefully saute well.
4. Pour, 1 cup of water and allow the curry to simmer. Add 1/2 cup of tamarind water also and when the gravy is thick and coats the brinjal, remove from fire.

Bread Upma

Serves: 4 Cooking time (approx.): 13 minutes Style: North Indian
6 big bread slices cut fine
1 cup(s) yoghurt beaten well
1 big tomato(es) finely chopped
1 teaspoon(s) each of mustard and cumin seeds
½ teaspoon(s) each of turmeric powder and chilli powder
4 green chillies finely chopped
6 curry leaves
2 tablespoon(s) oil


Procedure:

1. Soak the bread pieces in yoghurt for about 10 minutes. Keep aside.
2. Heat the oil in a pan and toss in the mustard seeds followed by the cumin seeds. Fry till the seeds splutter fully. Add the curry leaves, chopped green chillies and tomato(es). Stir fry on medium level for about 3 minutes or till the tomatoes are cooked and soft.
3. Add the bread, salt, turmeric and chilli powders. Mix well. Cover and keep for some time before serving.
4. Garnish with finely chopped coriander leaves.

Tomato Rava Upma

Serves: 4
Cooking time (approx.): 11 minutes
Style: Maharashtrian
4 tablespoons ghee (clarified butter) / butter
1 cup(s) semolina (or quick cream of wheat)
1 teaspoon(s) each of mustard and cumin seeds
1 sprig(s) curry leaves
1 teaspoon(s) ginger chopped
2 green chilli(es) slit / chopped
2 onion(s) sliced finely
1 large tomato(es) chopped
4 tablespoons coriander leaves
2 tablespoon(s) grated coconut if available
2 cup(s) hot watersalt to taste
Procedure :

1. Heat half of the ghee (clarified butter) in a pan. Fry semolina, stirring continuously, to a golden color on medium / low level for about 2 minute(s). Keep aside.
2. Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the cumin seeds and fry till the seeds splutter fully. Add the curry leaves, ginger, green chillies and onions. Stir fry on medium level for about 3 minutes or till the onions are transparent and soft.
3. Add the chopped tomatoes and fry on medium level for about 3 minutes or till they are soft and cooked. Add half of the coriander leaves (reserving the rest for garnishing) and fry briefly till they wilt.
4. Mix in the semolina and salt. Add the hot water to this and mix well. Add more hot water if the mixture is dry. Cover and cook on low heat for about 3 minutes or till the mixture is almost dry.
5. Garnish with fried cashewnuts, grated coconut and finely chopped coriander leaves