VEGGY Dishes

 KANNADA RASAM POWDER

Ingredients:-

1. Cumin seeds – 1 TSP
2. Coriander seeds – 1TSP
3. Pepper seeds – ¼ TSP
4. Mustard seeds – 1TSP
5. Red Chillies – 5

Preparation:-

Fry them all coarsely and grind them into fine powder.  

MADRAS RASAM POWDER

Ingredients:-

1. Red Chillies – ¾
2. Coriander seeds – 3 TSP
3. Chana dal – ½ TSP
4. Toor dal – 1 TSP
5. Urad dal – ¼ TSP
6. Mustard seeds – ½ TSP
7. Cumin seeds – ¼ TSP
8. Fenugreek seeds – ¼ TSP
9. Pepper seeds – ½ TSP

Preparation:-

Grind them all into a fine powder.

 

BISI BELA POWDER

Ingredients:-

1. Cloves – 100g
2. Cardamom -25g
3. Dalchini – 2 or 3
4. Chana dal – ¾
5. Urad dal – ½ cup
6. Coriander seeds – 2 or 3 TSP
7. Tamarind
8. Dry Coconut powder
9. Kannada Rasam Powder – 2 or 3 TSP

Preparation:-

All the above ratios are sufficient for 1 Kg BISI BELA BATH.

KANNADA KUTU

Preparation:-

1. Boil any kind of vegetable along with moong dal
2. To this add salt, turmeric powder, Kannada Rasam powder
3. Grind some rice and dry coconut powder
4. ADD this paste to kutu and boil all the contents on a Low flame for 5 -10 mins season it with Cumin seeds, curry Leaves Asafoetida.
5. Garnish with cilantro.

DRUMSTICK CURRY

Preparation:-

1. Soak ½ cup Rice in water for 2 hrs
2. Grind soaked rice, 1 glass Jaggery, coconut pieces into a paste
3. Boil 6-7 drumsticks, for 5 to 10 mins, then add the paste and boil it for 10 mins
4. Season it with ½ TSP urad dal ½ TSP cumin seeds, 12 red Chillies

MYSORE RASAM

Preparation:-

1. Boil 1 cup chana dal
2. Take 1 TSP Coriander seeds, ½ TSP Cumin Seeds, 10 pepper seeds, 2 green chillies small piece ginger, 2 TSP grated coconut
3. Grind all the ingredients along with boiled chana dal into paste
4. To it add some tamarind juice, salt Turmeric powder.
5. Boil it on a Low flame
6. Heat 1 TSP ghee, fry some mustard seeds, Asafoetida
7. Season it in the Rasam
8. Garnish with Cilantro

KUTU

1. Take small quantities of all Kinds of Vegetables and boil them along with moong dal
2. Prepare Spice Mix: 1 TSP urad dal, 5 to 6 pepper seeds, 1 TSP cumin seeds, 1 TSP dry coconut powder, grind them all
3. Add the Spice mix to the boiled Vegetables, salt, turmeric powder season it with urad dal, chana dal and cumin seeds.
• Kutu can also be prepared with Dosakaya alone or Anapakaya using the same Spice mix 

SAMBAR

Ingredients:

                        This Propotions are sufficient for 2 liters Sambar

1.     Toor dal -100g à Boil it and it aside

2.     Anapakaya – 15 Pieces

3.     Egg plants – 2

4.      Carrots – 2

5.     Drum Sticks -2

6.     Ladies finger -2

7.     Tomatoes – 3

8.     Green Chilles -4

Sambar powder:

9.     Coriander seeds – 3TSP }

10.  Chana dal  - 3 TSP }

11.  Red Chillies -6 }

12.  Pepper -8 Seeds } Fry them in 1 TSP of oil, in the end some dry coconut powder and grind all of them into powder

Seasoning material:

1.     Mustard seeds – 1 TSP cilantro – ½ bunch à finely chopped

2.     Thick Tamarind Juice – 4 TSP

3.     Oil – 2 tsp

Preparation:

1.     Except ladies finger, boil all the Vegetables in 4 Glasses water

2.     In the middle of boiling add ladies finger

3.     Add boiled Toor dal in the Vegtables and mix it well

4.     Add SakBar Powder, turmeric powder, Tarmarind juice and mix it well

5.     Boil all the contents for 10 mins on a low  flame

AVIAL

 Ingredients:

1.     Curd – 1Ltr

2.     Anapakaya – 1

3.     Aratikaya – 1

4.     Egg plants -2

5.     Drum sticks – 2

6.     Grated coconut – 5 TSP

7.     Green chillies – 8

8.     Cumin seeds – 1 TSP

9.     Ghee (oil) – 1 TSP

10.   Cilantro – 1 TSP

11.   Turmeric powder – ¼ TSP

12.   Salt.

Preparation:

1.     Boil all the vegetables in salt and Haldi mixed water

2.     Take Coconut, Cumin seeds and green chillies grind them into a paste

3.     Add the paste in boiled Vegetables and stir it well

4.     Heat 1 TSP of oil, fry mustard seeds and mix it in avial

5.     Add butter milk in the above mixture, stir it well and switch off the stove.

6.     Finally garnish with cilantro

  

                                     VANKAYA VEPUDU

Preparation:-

2. Cut ½ kg eggplants, dip in water
3. Heat 4 TSP oil in a Kadai add eggplants, add sufficient salt and cover it with a lid
4. Stir gently in the middle of boiling remove the lid
5. Now fry them on a high flame, so that it does not turn into paste
6. Finally add jeera powder, red chilly powder, pinch of Asafoetida, mix it well and switch off the stove. 

VANKAYA PULUSU PACHADDI

Preparation:-

1. Take one big eggplant, cool it for sometime, remove the skin
2. Mash the baked eggplant
3. Add 1 or 2 TSP Tamarind juice, salt, 2 green chillies, cilantro, a pinch of sugar or jaggery and mix it well and
4. Season the contents with urad dal, Mustard seeds, Asafoetida.

 BIRAKAYA PULUSU KURA

Preparation:-

1. Wash ½ kg Birakayalu, peel off the skin and cut them into small pieces.
2. Heat 2 TSP oil in a Kadai, add ½ TSP urad dal, ¼ TSP cumin seeds, 2 red chillies, curry Leaves and fry them
3. Then add Birakaya pieces, 1 TSP tamarind juice, sufficient salt and mix it well, cover the kadai with a lid
4. Stir gently in the middle, till the water everything is cooked.
5. Birakaya popu Kura can be Prepared in the same method, except tamarind juice is not added.

BIRAKAYA PESARAPAPPU KURA

Preparation:-

1)    Wash ½ kg Birakayalu, peel off the skin and cut them into small pieces. 

2)    Boil 1 cup moong dal and Briakaya pieces, add sufficient salt

3)    Heat 2 TSP oil, add a pinch of Asafoetida, ½ TSP urad dal, ¼ TSP cumin seeds, curry Leaves and fry them

4)    Mix the Boiled moong dal and Birakaya pieces with fried spices

5)    Boil it for 2 or 3mins and switch off the stove.

 BIRAKAYA KANDI PAPPU PODI KURA

Preparation:-

1)    Wash ½ kg Birakayalu, peel off the skin and cut them into small pieces.

2)    Fry 1 cup Toor dal coarsely

3)    Boil fried Toor dal, in the middle add Birakaya pieces and boil them together

4)    Drain all the water from the boiled contents

5)    Heat 2 TSP chillies, ½ TSP urad dal,  ½ TSP urad dal, ½ TSP cumin seeds, curry Leaves & fry them

6)    Then mix boiled dal, birakaya pieces with spice mix and boil all the contents for 5mins.

BIRAKAYA VEPUDU

Preparation:-

1)    Wash ½ kg Birakayalu, peel off the skin and cut them into small pieces.

2)    Heat 4 TSP oil, add birakaya pieces and fry them coarsely

3)    Finally add ¼ TSP Jeera powder red chilly powder and salt.

BENDAKAYA KURA

Preparation:-

1)    Wash ½ kg Ladies fingers, clean them and cut into small discs

2)    Heat 4 TSP of oil, add Ladies fingers, salt, sprinkle some water and cover the container with a lid

3)    Stir gently in the middle

4)    When the pieces are boiled partially, remove the lid, add ¼ TSP Jeera powder, ¼ TSP Coriander powder and 1 TSP Besan

5)    Mix it well, Leave it for 5mins and switch off the stove.

BENDAKAYA PALUSU KURA

Preparation:-

1)    Wash ½ kg ladies fingers, dry them and cut into small pieces

2)    Heat 2 TSP of oil in a kadai, add ½ TSP urad dal, 2 red chillies, ¼ TSP cumin seeds, some curry Leaves and fry them

3)    Add Ladies finger pieces, salt Haldi and 1 TSP tamarind juice, mix it well and cover with a lid

4)    Stir gently in the middle, so that it does not turn paste and repeat the process till the water is evaporated and everything is cooked. 

KAKARAKAYA (BITTER GOURD) ULLI KARAM KURA

Preparation:-

  i.              Wash ½ kg gourd, cut each bitter gourd into or 3 pieces like a floret

ii.               Boil the Bitter gourd by sprinkling some curd or tamarind juice and cool it for some time

iii.              Grind 2 onions, 4 red chillies and some cumin seeds into a paste

iv.              Stuff the boiled Bitter gourd with onions paste

v.              Heat 4 TSP oil and gently fry the

vi.              Keep it for 10mins  and switch

KAKARAKAYA SENAGAPINDI KARAM KURA

Preparation:-

 SPICE MIX: Mix Besan, salt, red Chilly powder Asafoetida, Jeera powder, oil

Stuff the boiled Bitter gourd with above spice mix.

Fry them in oil and sprinkle the left over spice mix on the fried bitter gourd.

KAKARAKAYA KOTHIMEER KARAM KURA

Preparation:-

 SPICE MIX: - Grind 6 green chillies and 2 bunches cilantro, salt .

KAKARAKAYA PULUSU

Preparation: -

1.Wash ¼ kg bitter gourd, cut them into small pieces.

2.               Add some salt to the bitter gourd pieces and squeeze all the water

3.               Heat 4 TSP oil in a Kadai, add ¼ TSP cumin seeds, dry vodiyalu powder and fry them

4.              Then add bitter gourd pieces, salt, tamarind juice and cover the lid

5.              Heat ½ TSP oil separately, fry ¼ TSP cumin seeds, ¼ TSP fenugreek seeds 2 red chillies and make it into powder

6.              Mix the spice powder, rice flour in water and pour the mixture in boiled bitter gourd

7.              Let it boil on a low flame for 5mins and switch off the stove.

KAKARAKAYA VEPUDU

Preparation:-

1. Wash Bitter gourd and cut them into small pieces

2. Add some salt to it and squeeze all the water.

3. Heat 4 TSP oil and deep fry them

4. Finally add some salt and red chilly powder.  

RICE Dishes,  
                                      1.VEGETABLE PULAO

à  The Proportions are measured for 1kg of Rice

Ingredients:

-       Rice 

-       Vegetables include {Carrot, Beans, Potato, Green Peas}

-       Finely chopped onions, green Chillies -6,

-       Masala items { cloves -8, Dalchini / Cinnamon sticks-2},

-       Some cumin seeds,

-       Small quantity of  Khaskhas (poppy seeds)

Preparation:

1.     Take a pan and fry all the masala items for 10mins and make them in to a fine Powder

2.     Take 1kg of Basmathi Rice, wash it and Keep it aside.

3.     Grind ginger, garlic, green chillies and onions to a paste

4.     Take Pressure cooker or a thick bottom pan and add 4-5 TSP oil

5.     Fry the paste in the heated oil for 5 mins

6.     Add all the vegetables and fry them for 5-10 mins.

7.     Add Basmathi Rice and fry it for 5 mins

8.     Add Water the Proportion is : for 1 glass basmathi rice pour 1½ glass water

9.     Finally add the Masala Powder.

10.  Empty all the contents into a Rice cooker and cook till it is done

2. GREEN PEAS PULAO

Ingredients:

1.     ½ kg  Basmathi Rice 

2.     ¼ kg  dried green peas à Soak them in water for 4 to 5 hrs

3.     Onions -6

4.     Garlic – 6 Pieces

5.     Ginger – Small Pieces

6.     Cloves – 4, cardamom – 4, small Quantity of Dalchini/Cinnamon,

7.     Cashew nuts -10

8.     Green chillies – 6

Preparation:-

1.     Taken ½ kg of Basmathi Rice and keep it aside

2.     Grind onions, ginger and garlic green chillies in to a paste.

3.     Heat 3-4 tsp of oil and fry Basmathi Rice and green peas for 5 mins

4.     Add onion and garlic paste along with cloves, cashew nuts, cardamom, Dalichini/Cinnamon and fry them for 5-10 mins

5.     Finally add water 1 cup of rice : 1 ½ cup of water

6.     Empty all the contents into a rice cooker and cook until it is done.

3. KASHMIRI PULAO

Ingredients:

1.     Basmathi Rice – 2 Glasses

2.     Coconut milk – 1 glass

3.     Carrots – 5

4.     Potatoes – 5

5.     Green Peas – 100g

6.     Cauliflower – ½ kg

7.     Cardamom – 2

8.     Khaskhas (poppy seeds) – 50g

9.     Cloves – 8

10.  Onions – 6 { cut onions along the side}

11.  Green Chillies – 5 in to thin slices

12.  Ginger – 2 Pieces

13.  Garlic – 6 pieces

14.  Badam(almonds) – 10

15.  Cashew nuts- 10

16.  Dalchini – Pieces

17.  Red Chillies – 4

18.  Coriander seeds – 5g

19.  Cumin seeds – 5g

20.  Bread Pieces – 6

21.  Biryani(dry bay) leaves – 2

Preparation:

1. Clean Basmathi Rice in water and keep it aside

2. Fry the Bread slices in oil until it turns brown and keep it aside

3. Take some onions, badam, casehew nuts, Dalchini, cloves, Cardamom, khaskhas (poppy seeds), green chillies, ginger, garlic and grind all the ingredients to a thick paste.

4. Take 4-5 TSP of oil and fry all the Vegetables and remaining onions for 10mins

5. Add the masala paste to the fried vegetables and fry for 5mins.

6. Add Basmathi Rice and fry for 5mins in the above mixture.

7. For 1 glass of rice add 1 ½ glass of coconuts milk [ mix coconut milk with some water]

8. Add sufficient salt and put biryani leaves

9. Empty all the contents into a rice cooker, cook till its done.

10. Finally garnish with fried bread slices and cashew nuts.

Dish goes well with RAITHA

4. FRIED RICE

Ingredients:-

Basmathi Rice

Oil – 1 cup

Carrots -4

Potatoes – 4

Cauliflower – ½ kg

Green Peas – 50 kg

Onions -4 { cut them along sides into thin slices}

Green chillies -4

Ginger -2 Pieces

Garlic -5 Pieces

Garam masala  - 1 TSP

Red chilly Powder – 1 TSP

Salt

Cashew nuts – 25g

Preparation:

1.     Boil 1 glass of Basmathi rice with 1 ½  glass of water and keep it aside

2.     Grind onions, ginger and garlic into thick Paste

3.     Fry cashew nuts in 1-2 TSP ghee and keep it aside.

4.     Take 3-4 TSP of oil in a pan, fry ginger garlic paste, Vegetables, to it add garam masala powder, red Chilly Powder and sufficient salt

5.     Boil all the ingredients for 10 mins, then add boiled basmathi rice and mix it well

6.     Finally garnish with fried casehew nuts

7.     Dish goes well with Raitha

5. BISI BELA BATH

Ingredients:

1.     Carrots – 4

2.     Beans – ¼ kg

3.     Potatoes n- ¼ kg

4.     Green Peas – ¼ kg

5.     Thick tamarind juice – 3 TSP

6.     Coriander seeds – 15 g

7.     Chana dal – 15 g

8.     RED Chillies -6

9.     Asafoetida –  1/8  TSP Fry all the four and make it into powder Mix – 1

10.  Dalchini -02

11.  Cloves -4 

12.  Cardamom -2  fry them and make it into powder à Mix -2

13.  Ghee – 5 TSP

14.  oil – 2 TSP

15.  Green Chillies -3

16.  cilantro -1/8 bunch

17.  Rice – 1 Glass

18.  Toor dal – 1 Glass

19.  Cashew nuts – 20 ( Fry them in ghee )

Preparation:-

1.     Boil all the Vegetables in water along with green chillies

2.     Boil rice and toor dal and keep it aside

3.     Mix boiled Vegetables wits boiled rice, dal

4.     Add Tamarind juice, mix it well and pour sufficient water and salt

5.     Add spice mix -1 and spice mix – 2, in the above contents and cook together

6.     Season it with ½ TSP cumin seeds, asphotida, fried cashewnuts or peanuts (optional)

6.KICHIDI

Ingredients:-

Rice – 1 Glass

Moong dal (split green gram dal) – 2 TSP

Potato -1

Carrot -1

Green peas – ¼ kg

Water – 3Glasses

Salt

Pepper Seeds – 10

Cumin Seeds – ½ TSP

Curry Leaves

Oil  - 1 TSP For Seasoning.

Ghee – 1TSP

Preparation:-

1.      Cut Potato and Carrot to Small Pieces and sauté vegetables in 1tsp ghee(melted butter)
2.      Mix rice, moong dal, Vegetables
3.      Add 3 Glass water, salt Pepper
4.      Mix all the ingredients into a cooker or rice cooker until cooked
5.      Season it with cumin seeds and curry leaves.

7. TOMATO BATH

Ingredients:-

Rice – 1 ¾ cup

Tomatoes – ½ Kg

Dalchini – 8

Cloves – 8Make them into a fine powder

Onions – 6 

Ginger – Garlic paste

Coriander powder – 1 TSP

Preparation:-

1.     Take 2 TSP oil, fry Onions, ginger – garlic paste

2.     Add Masala powder and Dhaniya powder to it

3.     Add tomatoes and boil them for 5- 10 mins

4.     Then add sufficient water, salt and rice

5.     Boil all the contents on a Low flame till everything is cooked.

8. PULIHORA

Ingredients:-

Rice – 1 Kg

Tamarind – ¼ Kg

Chana dal – 1 TSP

Urad dal – 1TSP

Red Chillies – 1

Mustard seeds – 1TSP

Green Chillies – 10 à Finely chopped

Curry Leaves

Ground nuts – 10

Coriander seeds – 1 TSP

Chanadal – 1 TSP

Asafoetida – ½ TSP

Salt

Turmeric powder 

Preparation:-

1.     Boil rice, empty it into a plate and cool it for some time

2.     Soak Tamarind in water and make it into thick paste

3.     Fry 50g Urad dal, 1 TSP chanadal 1 TSP coriander seeds, 1 red chilly and salt, Turmeric, oil and mix it well

4.     Heat 1 or 2 TSP oil and fry mustard seeds, Chana dal, urad dal  groundnuts, green Chillies à This is called Publihora seasoning

5.     Finally mix seasoning material, powders, Tamarind in the cooled rice.

 PULAGAM

Preparation:-

1.     Mix 1 cup rice with ½ cup moong dal, add 2 glasses water, salt, turmeric powder

2.     Boil all the contents in a pressure Cooker.

KATTU PONGAL

Preparation: -

1.     Heat 1 TSP of ghee in a Pressure Cooker fry 1 TSP cumin seeds, curry Leaves

2.     Add 1 Cup of Rice, ½ cup moong dal and fry them for 2 to 3mins

3.     Add 3 cups water, black pepper powde, salt

4.     boil the contents, add 1 TSP ghee before serving.

                                                   KOORMA

Ingredients:-

Potato – 1

Carrot – 1

Green peas – 100g

Onions – 2 à Finely Chopped

Preparation of masala paste :-

½ Grated Coconut –Pieces

Cumin Seeds – 1TSP

Coriander Seeds – 1TSP

Cloves – 5 to 6

Dalchini (cinnamon)-2

Cardamom – 5

Poppy seeds – 5

Garlic -6 Pieces} Grind them all into a paste
Curd(yogurt) – 1 ½ cup

Preparation:-

1. Boil all the Vegetables and add some coconut milk
2. Mix the masala paste in curd
3. Fry onions 1 TSP oil till it turns golden brown, then add masala paste, salt and boil it for 5 – 10 mins
4. Mix the boiled Vegetables, simmer for 10 min
5. Garnish with cilantro and serve

SENAGALA KURA (CHOLE)

Ingredients:-

Chick peas -1/4 Cup

Onions – 1

Tomato -2  Cut them into slices

Preparation of Masala Powder

Cumin Seeds – 1 TSP

Mustard Seeds – 1 TSP

Fenugreek Seeds – 1TSP

Cloves -6

Salt – 2TSP

Green Chillies – 2

Ginger – ½

Red Chilly Powder

Grated Coconut – 2TSP Fry them in 1 TSP oil and make it into a powder.

Preparation:-

1. Boil Chick peas and keep it aside
2. Take 2 TSP oil. Fry onions and ginger paste, then add tomatoes and fry them for 2 or 3 mins
3. Add Masala powder, salt, cook them all together for 5 mins
4. Finally mix boiled chick peas and garnish with cilantro. 

CABBAGE CURRY (BENGALI DISH)

INGREDIENTS:

1-1  ½ KG cabbage

              2-3 cups oil ( to deep fry cabbage)

Tomatoes cut into small pieces -4

Make the three items into a thick paste

Green chillies – 5, Ginger – 6 pieces, Garlic – 6 piece           

Cilantro -1 Bunch

Jeera (Cumin) powder – 1 tsp

Dhaniya (coriander) Powder – 1 tsp

Turmeric Powder – 1 Tsp

Sugar – 1tsp

Salt – 1tsp

Rasam Powder – 1tsp

Red chilly Powder – 1tsp

Maida (all purpose flour) – 4 tsp, Garam Masala – tsp

Preparation:

1.              Cut the cabbage along the sides into 12 to 16 slices and tie them all with a thread at one end.

2.              Mix maida in water

3.              Dip the Cabbage in maida and fry them in oil until it turns to golden brown colour.

4.              In the remaining oil fry the masala paste, tomatoes and add all the mentioned Powders.

5.              Add 1 cup of water and leave it for 10 mins

6.              Add cabbage and boil it on a low flame for 5 mins.

7.              Finally garnish with finely chopped cilantro.

Dish goes well with chapathi (flat Indian bread made with wheat flour) and rice. 

BRINJAL MASALA CURRY (Bengali dish)

Ingredients:

Eggplants – 1 kg

Ginger – 2 to 3 Pieces } Make into a fine paste 

Green chillies – 6}

Garlic – 6 Pieces

Jeera  (cumin) Powder – 1 TSP

Dhaniya (coriander) Powder – 1 TSP

Turmeric Powder – 1 TSP

Salt

Red chilli Powder – 1 TSP

Curd – 1 Cup

Oil – 1 cup

1/2 Bunch Cilantro.

Preparation:

1.     Cut each eggplant into 4 pieces, fry them in oil and keep it aside.

2.     In the remaining oil fry onions, ginger – garlic past, all the powders and add sufficient salt and cook it for 10 mins

3.     Add the fried egg plants in the above mixture and leave it for 5 mins

4.     Finally add 1 cup of curd and garnish with finely chopped cilantro

MUTTER PANEER

Ingredients:

Paneer -250 g

Green peas – ¼ kg { Soak in water for 4 – shrs brfore Preparation }

Ginger -2 Pieces

Green – 2 Pieces { Make those ingredients three in to paste (Masala Paste) }

Green chillies -6

Onions -2

Tomatoes -5 {Grind onions & Tomatoes into paste (Gravy)}

Garam masala – 1TSP

Dhaniya Powder -1 TSP

Jeera powder – 1TSP

Sugar – 1 TSP

Turmeric Powder – ½ TSP

Oil -4 TSP

Badam -10, Cashew nuts – 10

Cilantro –bunch

Preparation:

1.     Grind badam and cashew nuts into a paste

2.     Fry paneer(indian cottage cheese) pieces and keep it aside

3.     Heat 4 TSP of oil and fry masala past , add masala Powder,  Dhaniya, Jeerfa, turmeric red Chilly, sugar and sutticient salt,

4.     Add onion – Tomato gravy and boil it for 5 mins

5.     Add green peas to the above mixture along withbadam – cashew paste and boil it  10 mins

6.     Add fried Paneer and finally garnish with cilantro.

PALAK PANEER

Ingredients:

Palak (spinach) – 4 Bunches

Onions -2

Tomato -3 { make it into Gravy }

Ginger -2 Pieces

Garlic -6 Pices { make the three in to masala paste}

Green chillies -5

Garam masala -1 TSP

Cashew nuts – 12 ( Soak them in water for an hour and make it a paste )

Cream -4 TSP

Dhaniya Powder – 1TSP

Jeera Powder – 1 TSP

Salt

Red Chilly Powder – 1 TSP

Preparation.

1.              Fry paneer pieces in oil and keep it aside

2.              Boil finely chopped cilantro in one cup of milk and grind it and keep it aside

3.              Heat 3-4 TSP of oil, fry masala paste, add Dhaniya powder, jeer powder, Red chilly powder and salt

4.              Add onion – Tomato paste and boil it for 5 mins

5.           Add cashew paste also, then add boiled spinach and heat the mixture for 10 mins

6.           Finally add a cup of cream to the boiled mixture

MAKHAN PANEER

Ingredients

Tomatoes -10

Paneer – ½ kg

Garam Masala powder – 1TSP

Jeera powder -1 TSP

Red chilly powder – 1 TSP

Butter – 8 TSP

oil – 4 TSP

Onions -3 { finely Chopped }

Ginger – 2 Pieces

Garlic – 6 Pieces 

Sugar – 1 TSP Finely chopped

Cilantro – Finely Chopped – ¼ Bunch

Preparation:

1.     Grind Tomatoes into thick paste

2.     Fry paneer pieces in oil and keep it aside

3.     Take 4 TSP oil and fry oninons, Ginger & Garlic

4.     Add Garam Masala, Dhaniya powder, Jeera powder, Sugar, Sufficient  Salt, turmeric powder and also tomato paste and boil the mixture for 10 mins

5.     Add fried paneer to the above mixture and finely garnish with cilantro

BAGARA BAINGAN (Brinjal Masala Curry)

Ingredients:

Egg plants – 1 kg

oil – 6 TSP

Tamarind Juice – 3 TSP

Ground nuts – 50 g

Dhaniya powder – 1 TSP

Jeera powder – 1 TSP

Garam Masala powder – 1 TSP

Red Chilly powder – 1 TSP

Green Chillies – 5

Ginger – 2 pieces 

Garlic – 6  pieces 

cilantro -1/4 bunch{ make the four ingreolients in to a masala paste}

coconut powder – 6 TSP

Preparation :                        1. Fry groundnuts and make it a powder

2. Take the masala paste, to it add sufficient salt, garam masala powder, jeera powder  Dhaniya powder, groundnut powder and coconut powder

3. Stuff all the eggplants with the above mixture

4.. Heat oil in a pan and fry all the stuffed egg plants in a low flame.

5. Dish goes well with Rice and chapathi

POTATO CAULIUFLOWER CURRY

Ingredients:

Cauliflower – ½ kg

Potatoes -5

Ginger – 2 Pieces à finely chopped

Green Chillies – 5

Cilantro – ¼ bunch à finely chopped

Lemon Juice – 3 TSP

 Seasoning ingredients:

Turmeric Powder – ¼ TSP

Salt

Red Chilly Poiwder – ¼ TSP

oil – 3 TSP

Case hew nuts – 15

Chana dal – 1 Tsp

Urad dal - 1 TSP

 Mustard seeds – ½ TSP

Preparation:

1.     Heat 3-4 TSP oil and fry Chanadal, Urad dal, mustard seeds, them fry ginger, green chillies.

2.     Add turmeric powder, red chilly powder, salt

3.     Add potato and gobi, boil the contents for 10 mins on a Low flame

4.     Finally add lime juice and garnish with cilantro

Kanda Bacchali (Indian Root with greens)

The old saying goes that a man and woman should mix well like Kanda and Bacchali.


2 cups of cut Kanda pieces
2 cups of chopped Bacchali
½ tsp turmeric
Thick juice from ½ lime size tamarind


Paste:


Soak 1 Tsp water: 1 tsp mustard seeds and 1 tsp raw rice (OR 2 red chilies)
1 Tsp grated coconut
½ inch piece of ginger (optional)
Grind all of the above in 1-2 Tsp water to a fine paste, add 1 tsp sesame seed oil and set aside. Otherwise it will turn bitter.


Garnish
1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
2-3 red chilies
1-3 cut green chilies
1 sprig curry leaves


Salt to taste


Cook cut vegetables, greens and ¼ tsp turmeric in ½ a cup of salted water till soft. Drain excess water.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
mustard seeds
chana dal
urad dal
red chilies
cut green chilies
1 sprig curry leaves


Add cooked vegetables and toss.
Add tamarind juice. Let it cook for a couple of minutes.
Add mustard paste and turn off heat. If electric stove, remove pot from heat. 

Mamdikaya Kandi Pappu (Mango and toor dal)

1 green mango – peeled and cut into small pieces
1 cup toor dal
½ tsp turmeric


Garnish:
2 small red chilies
½ tsp mustard seeds
½ tsp fenugreek seeds
½ tsp cumin seeds
Pinch of asafetida
1 sprig curry leaves
2 Green chilies
½ tsp red chili powder


Salt to taste


Dry roast toor dal lightly until slight aroma comes off – optional.
Cook toor dal and turmeric 2 cups of water till it is soft.
Heat 1 Tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
Fenugreek seeds
Mustard seeds
cumin seeds
red chilies
asafetida
curry leaves


Add green chilies, mango pieces and red pepper. Let them cook.
Add cooked dal, cook for another 5-10 minutes in low heat.. 

Majjiga Pulusu – 2 (Buttermilk with Vegetables)

½ Liter Buttermilk – skim
2 Tsp moong dal
1 Tsp coriander seeds
1 tsp rice
1 red chili
3-4 Tsp grated coconut


Use any and all of these vegetables: the numbers are for about 3/4 pieces.
Anapa Kaya– 12
Vankaya – 6
Benda Kaya – 4
Potato - 6
Cauliflower – 4 flowerets
2-3 green chilies
½ tsp turmeric
Salt to taste


Paste:


Soak 2 Tsp water: moong dal, coriander seeds, rice, red chili,
Grind all of the above and grated coconut in 1-2 Tsp water to a fine paste.


Garnish:


½ tsp fenugreek seed
½ tsp mustard seed
2-3 red chilies
½ tsp cumin
pinch of asafetida


Cook all the vegetables along with turmeric in salted water till the vegetables are tender but firm.
Thoroughly mix the paste with buttermilk. Add this to the cooked vegetables.
Heat 1 tsp ghee and fry fenugreek seeds, mustard, red chilies and cumin -- add about 10-15 seconds apart. Add hing in the end and add this garnish to the main dish.
When it starts to boil, turn off heat.
Add finely chopped cilantro.