Lentils with Spinach

moong dal...........1 cup
spinach................1/2 bundle
turmeric powder.....1tsp
salt as per taste
  for tadka:-
onion..........1 big
garlic pods....5-6
tomatoes........2
green chilly......2
red chilly..........1/2 tsp
coriander powder...1/2 tsp
jeera "cumin seeds"...1 tsp
heeng................1/2 tsp
desi ghee.......2 tbsp

method:-


wash and soak dal , copped spinach . mix dal and spinach  add salt and  turmeric powder in it and pressure cook till done.
for tadka:-
chop onion and tomatoes slit green chilly and crush garlic ....now heat a wok add desi ghee in it  and add jeera and heeng in it wait a while and then add garlic and onion in it fry till golden brown add green chilly and tomatoes in it and cook till ghee separate.add dry masalas in it and stir fry .mix this tadka in your dal and cook properly .garnish with green coriander and serve hot and enjoy with roti or rice... 

Cottage Cheese Stuffed Pancakes

For pancakes:-

Maida ”all purpose flour”………1/2cup

Milk…………..1 cup

Soda bi carb……a pinch

Salt…….3/4 tsp

Pepper….1/2 tsp

Oil for shallow frying

For stuffing:-

Paneer “cottage cheese”  -200gm

Onion chopped—1/2 cup

Cooked rice……..1/2 cup

Chopped capsicum….3 tbsp

Shredded cabbage……4 tbsp

For topping:-

Corn flour……4 tbsp

Sesame seeds….3tbsp

Cheese grated……..1/2 cup

Salsa sauce……..5 tbsp

Oil for shallow frying

Method:-

Mix all the ingredients of pancake and beat well to make a batter.

Heat a non stick pan (not too hot).pour half the batter on it . Tilt the pan to spread the batter evenly.

Remove when the underside is cooked .do not cook the other side.

Cool the pancake on dry cloth

To prepare the filling grate paneer and mix all other ingredients. Mix well .

Place 2 tbsp of the filling on the cooked side of the pancake  ,at one end which is nearest  to you.

Fold the left side and then right side .holding the sides  ,roll upwards.

Seal the edges with cornflour   paste , made by dissolving 1 tsp of cornflour in 1 tsp of water

Now take sesme in a flat plate and dip each pan cake in corn flour mixture and roll it in sesame seeds.

Heat some oil in a pan and shallow fry both side of the roll till golden brown.

Drain on absorbent paper and cut diagonally or as required.

Veggie Kebabs

Ingredients

1 cup yellow moong dal (split yellow gram) 1 cup boiled potato, grated ½ cup greated  paneer 3 tablespoons chopped onions 2 teaspoons chilli powder ¼ teaspoon garam masala ¼ teaspoon turmeric powder (haldi) 1 teaspoon ginger-garlic paste 2 teaspoons chaat masala 2 tablespoons chopped coriander salt to taste

Other ingredients

oil for grilling

Method

1. Clean, wash and boil the moong dal in 1 cup of water till the dal is soft and cooked and all the water has evaporated. 2. Combine the cooked dal with the rest of the ingredients and mix well. 3. Divide the mixture into 4 equal portions. 4. Using a thick seekh (metal skewer), press each portion of the dal mixture on it using your fingers to make a 100 mm. (4″) long kebab. 5. Brush each kebab with oil. Preheat grill for 5 to 6 min at high temp. You can use charcoal griddle also for this purpose. 6. Cook the kebabs over a charcoal or electric barbeque till they are evenly browned (approx. 3 to 4 minutes) on all sides. Baste it with little oil in between. 7. Cut into pieces and serve hot with green chutney.

The Royal Potato Curry

ingredients:-

potato small in size..................1/2 kg

onions(finally chopped)..............3

curd..............................................1 cup

chilly garlic paste.......................1tbsp

oil.................................................2tbsp

khus-khus,cashew and melon seeds paste..2 tbsp

oil for deep frying

dry ingredients-

salt ................as per taste

white pepper powder........1 tsp

grounded garam masala....1/2 tsp

jeera..................................1tsp

cinnamon..........................1small stick

clove..................................2 no

small elichi or cardamom.....1or 2(crushed)

for filling:-

cottage cheese(paneer).............100 gm

coconut powder........................4 tbsp

dry fruits like almond ,cashew and raisins....chopped(2tbsp)

salt as per taste

green chilly chopped finally.....1no

coriander(finally chopped)....................................2 tbsp 

method:-

1. par boil potatoes.peel and deepfry hole potatoes till golden in colour.
2. now cut potatoes horizontally and scoop it .
3. mix all the filling ingredients 
4. now fill it in scooped potatoes ..keep aside
5. now take oil in a pan and put on heat
6. put jeera and cardamom in it wait till crackle.
7. now put garlic chilly paste in it stir till light in colour
8. now take curd in a bowl beat it properly add all dry ingredients except salt in it 
9. put this curd mix into pan and cover it with lid for few min..
10. now add cashew paste in it stir well till oil comes out or colour changes
11. add little water and cover it slow heat and cook for few min
12. now pour this gravy in serving bowl and arrange potatoes in it 
13. garnish with coriander leaves and serve hot

Grilled Tomato Curry....recipe

tomato's-6 to 7 big

onion ........3 big

ginger & garlic paste......2tsp

green chilly..........1 tsp

mava...................3 tbsp

jeera.........1tsp

coriander powder......1 tsp

kashmiri red chilly powder.....1/2 tsp

turmeric powder............1/2 tsp

salt.....as per taste

dry fruits like cashew and almonds and raisins 10 to 15

green coriander chopped ..........3 tbsp

oil ........3 tbsp

method:-

grill(you can use gas stove for that)for grilling just burn upper layer of tomato on fire and peel  tomato's and chopped finely  keep aside

peel and chopped onion's,chopped green chilly and crush mava with fingers

heat a pan on fire put oil in it and add jeera ,stir till crackle 

add chopped onion and ginger garlic paste in oil ,stir well cook till oil separate

now add 1 tbsp tomato puree and all dry masala,mix well

add dry fruits , mix well now add mava and" bhoono" it properly i mean cook till oil separate

now add peeled and chopped tomatoes in it and cook again till done garnish with green coriander and serve hot with" garma garam" parantha or naan

parantha and naan are indian bread which is made of wheat or whole wheat flour 

Mixed Vegetable .....Korma

Paneer …….250 gm

Onion………1
Green chilli......1

Ginger garlic paste…..1tsp

Mix vegetable:-

Cauliflower …….100gm

Carrot……………..100gm

Peas…………….50 gm

Beans……………50 gm

Mix fruit cocktail tin…….1/2 tin

Cashew paste………….2 tsp

Tomato puree………..3tbsp

Curd……………1/2 cup

Coriander powder…….1tsp

Chilly powder………….1/2tsp

Turmeric powder………1/2 tsp

Salt as per taste

Method:-

1.      Chopped onion and green chilly

2.      Cut mix vege in ¼ inch pieces ,steam it in micro for 5 min or boil

3.      Heat oil in a pan add onion ,green chilly and ginger garlic paste in it and mix well

4.      Cook till oil separate add tomato puree and curd in it (beat curd before adding )

5.      Add all dry masala in it and mix well ,add cashew paste in it and “ bhoono” it properly

6.      Now add mix fruit’s and mix vege and Paneer in it and stir well

7.      Add little water to make thick gravy  your nevratan korma is ready to eat

8.      Garnish with fresh cream and coriander

9.      Serve hot


Korma....2

INGREDIENTS : 2 cups of mixed veggis ( green peas , carrots , red and green bell peppers ) , 1 cup of paneer cubes , 1/2 cup cashews and raisins ,  ( without seeds) 1/4 cup cashew paste ,1 onion ( chopped) ,5 green chillis (slit length wise ), 1 tbs ginger and garlic paste , 2 cups milk , 2 cloves, cardamom, cinnamon , 1 tsp kasoori methi ,1/2 tsp garam masala powder ,4 tbs oil

METHOD

.Heat a tbs oil in a pan add cashews and paneer cubes , fry on medium flame until golden

.Heat oil in a pan , add cinnamon , cloves and cardamom ,then add onions and , sautee on low flame until translucent

.Add green chillis and  ginger garlic paste fry for 2 min

. Add carrots and green greas , cook until carrots are tender ,then add chopped peppers , raisins , roasted paneer and cashews

. Sprinkle 1/2 tsp of garam masala powder and kasoori methi

.Add cashew paste and milk , simmer until gravy becomes think

.Adjust salt

.Done . serve hot with paratha , or ghee rice

(If U want U can add 1/2 cup of chopped and deseeded fresh  tomato cubes finally ,  make sure  tomatoes must not become mushy)

Tandoori Gobhi

Cauliflower(gobhi)…………..1/2 kg

Onion ………………3 big

Tomato ……………3 big

 Sesame seeds………..2 tbsp

Dry red chilly………3       

For marinating:-

Thick curd………1/2 cup

Ginger garlic paste…….2 tsp

Corn flour………….3tbsp

All purpose flour …….1 tbsp

Tandoori masala……3tsp

Method:-

1.      Cut big florets of cauliflower

2.      Mix all the ingredients for marination add gobhi florets in it mix well ,leave this for at least 1 hour

3.      Heat oil for frying , fry marinated gobhi in oil one by one till golden in colour

4.      chopped onion and tomatoes finely , Heat pan and put oil in it and put sesame seeds and  dry red chilly in it for tempering

5.      Add  chopped onion in it and cook till light golden in color

6.      Add tomatoes and cook till soft add dry masala in it and cook till oil separates

7.      Add fried gobhi in it and mix

8.      Now put 2tbsp honey in it and mix well, cook for another 2 to 3 min

9.      Serve hot with onion rings and coriander

Instant Uttapam

• Semolina (Rava/Sooji) 1/2 cup
• Gram flour (Kadalapodi) 1/2 cup
• All purpose flour (Maida) 1/2 cup
• Yoghurt/Curd 1/4 cup
• Onion (chopped) 1
• Green chillies 4
• Coriander leaves (chopped) 1/2 cup
• Turmeric powder 1 tsp
• Cumin (Jeerakam) powder 1 tsp
• Red chilly powder ½ tsp
• Salt to taste
• Oil
Method
• Mix together rava, gram flour or besan and maida.
• Add chopped onion, chopped green chillies and curd.
• Add salt, tumeric powder, chilly powder, cumin powder and water and make it into a paste.
• The paste should neither be too thick nor too watery.
• Mix all ingredients well in a bowl.
• Heat the pan. Spread oil on the pan with a spoon.
• Pour the mix on the pan and spread it in a circular fashion.
• Once a side has become golden brown, spread some oil and turn it on to other side.
• Serve hot with coconut chutney or mint chutney.  

Fish Curry....!

Ingredients
Cat fish 2 pounds Mustard seeds 1tsp Cumin seeds 1tsp Curry leaves 2 stalk Chopped Onion 2 Chopped Tomato 1 Slit Green chillies 3 Red chili powder 2 tbs Turmeric 1tsp Coriander powder 1tbs Fenugreek powder 1/4tsp
Oil 3 or 4 tbs Thick tamarind pulp 4tbs Water 2cup Salt to taste Method Clean and slice fish into desired pieces. Heat oil in big flat vessel and put mustard and cumin seeds. When they start spluttering, add curry leaves, onions and fry till onions become soft. Put tomatoes and saute well till oil separates. Add red chilli powder, turmeric powder, fenugreek powder and salt to taste. Saute well for few seconds and add tamarind pulp and water. Check seasoning and add fish pieces. Cook in medium heat till fish pieces are soft and the gravy thickens.

Mirchi ka salan....Paprika Cuury

	Ingredients
	250 gm Large green chillies/capsicum 00 gm Sautéed onion paste 25 gm Ginger garlic paste 10 gm Coriander leaves 5 gm Mustard seeds 2 gm Cloves 5 gm Curry leaves 50 gm Tamarind 50 gm Cooking oil Salt to taste
Salan Paste Salan Paste 50 gm Coconut 50 gm Peanuts 20 gm Coriander seeds 15 gm Sesame seeds 10 gm Cumin seeds 5 gm Peppercorns 5 no Red Chillies Method Slit and deep fry the green chillies in hot oil. Remove and keep aside. Roast and grind together ingredients for the paste. Soak the tamarind in a cup of water and extract pulp. Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves. Mix the sautéed onion paste and stir for 3 minutes. Add the salan paste and continue stirring. Pour 15 ml of water at intervals to avoid paste sticking to the pan. Add the tamarind pulp and 50 ml of water. Stir for 5 minutes until the gravy resembles the consistency of a sauce. Add the salt and the fried chillies to the hot gravy. Boil the gravy for 1 minute. Remove and garnish with finely chopped coriander leaves. Mirchi Ka Salan-2 Ingredients:- Green chilies…..7 to 10(large pickle chilies) Oil……….2 tbsp+ to deep fry Onion………1 big size Garlic………6 to 8 cloves Ginger……..1 inch piece Curry leaves……8 For dry masala:- Sesame seeds…….2 tbsp Roasted peanuts….1/2 cup Whole red chilli ….2 (if you want little spicy) Coconut powder…..1 tbsp For tempering:- Panch puran…..1tsp Turmeric powder….1tsp Coriander powder….1 tsp Tamarind pulp…..2 tbsp Salt…….to taste Method:- Wash, wipe and slit green chilies lengthwise remove stems. Deseed chilies.  Heat oil in kadai and deep fry chillies for one min. keep aside Peel wash and cut onion ginger and garlic and grind it into paste . Make paste of sesame seeds , roasted peanuts and red chillies . Now heat two tbsp of oil in a pan and add panch puran , let it crackle and add curry leaves. Add onion paste and sauté till onion turns light golden brown. Add turmeric powder, coriander powder, chilli powder and mix well add dry masala paste and cook for two three min. stir in one and half cup of water and bring it to boil. Cook for ten min in medium heat. Add tamarind pulp and fried green chillies . add salt and cook on low heat for ten min.