Vegetable Biryani

Ingredients:

three and a half cups of water
half cup of curd
one cup of mixed vegetables (carrot, beans, green peas, potatoes)
2 Onions
2 Tomatoes
2 cup of Basmati rice
3 tsps of ghee
1/2 tsp of cumin seeds
1/2 tsp of sounf
one tsp of dry mint leaves
1/4th tsp of turmeric powder
4 stalks of finely chopped coriander leaves
Bay leaf - 2
Cloves - 2
Oil - 6 tsps
Cinnamon stick - 2
Cardamom - 2
Ginger- garlic paste - 2 tsps
2 green chillies
1/2 tsp of red chilli powder
2 tsp of coriander powder
one tsp of salt

Procedure:

Soak Basmati rice for 15 minutes. Drain the water completley. Add a tsp of oil and microwave for two minutes or roast the Basmati rice slightly in ghee
In a sauce pan, talk half the qty of oil and ghee. Add cinnamon, cardamom, cloves, cumin seeds and saunf. Saute for a while. Add green chillies, mint leaves, coriander leaves. Fry until crisp. Add onions and ginger-garlic paste and saute for 3 minutes. Add tomatoes, turmeric powder, chilly powder, coriander powder and saute till tomatoes become soft. Add the veggies with salt. Add rice. Transfer to a pressure cooker and add 1/2 cup of curd and three and a half cups of water and cook until two whistles. After release of pressure, add ghee and coriander leaves.

Tomato Pasta recipe

Ingredients:

4 diced tomatoes
2 bowls of boiled pasta
one sliced onion
3 tablespoons of grated cheese
one tablespoon of butter
salt and pepper to taste
2 green chillies

Procedure:

Melt Amul Butter in a pan. Fry onions for a minute. Add chillies, tomatoes.Fry for a minute. Add boiled pasta, pepper and salt. Cook for two minutes. Add grated cheese and microwave for 30 seconds. (Readymade pasta should be boiled in water with salt)

Mango salad

Ingredients:

2 cups of mixed fruits (pineapple, mango, apple, green and black grapes)
1/2 tsp of mustard seeds
2 tablespoons of grated coconut
one dry red chilly
one tablespoon of sugar
salt to taste

Procedure:

Chop the fruits. Add sugar and keep it aside. Grind coconut with very little water. When finished add mustard seeds. Grind for few seconds till the mustard seeds are crushed. Add the coconut paste and mix well.

Bread Upma

Ingredients:

one tablespoon of coconut (optional)
a pinch of turmeric powder
3-4 curry leaves
a pinch of asafoetida
1/4th tsp of mustard seeds, cumin seeds and udad dal
2 cups of Bread pieces
1/4th cup of onions
Oil for seasoning
1-2 green chillies
1/2 tsp sugar
salt to taste

Procedure:

Heat the oil. Add mustard seeds, cumin seeds, udad dal. When they start spluttering, add curry leaves, chillies. Saute onions till golden brown. Add bread, sugar, coconut, salt. Mix well. Coriander leaves can be used instead of coconut.

Beetroot Curry

Ingredients:

3 cups of chopped beetroot
1/4th cup of fresh coconut
1/2 tsp of cumin seeds
1 dry red chilly
4-5 curry leaves
a pinch of asafoetida
1/4th tsp of turmeric powder
1/2 cup of chopped onion(optional)
salt to taste

Procedure:

Pressure cook beetroot with little water until 2-3 whistles. Heat the oil. Add cumin seeds, curry leaves, small onion and red chilly. Saute till onions are tender. Add asafoetida, turmeric powder, beetroot and salt. Saute for few minutes. Garnish with coconut.

Gobi Manchurian

Ingredients:

Cauliflower - 250 grams
Maida - 2 tablespoons
Cornflour- 2 tablespoons
Red bell pepper - 1/2 cup diced
Kashmiri red chilli powder - 1 tsp
Ginger-garlic paste - 2 tsps
Onion (diced) - 1 cup
3 green chillies slit into thin pieces
salt to taste
Tomato sauce - 4 tablespoons
Soya sauce - one teaspoon
5-6 Curry leaves
a pinch of baking soda
Oil for deep frying

Procedure:

Wash the cauliflower with a little salt dissolved in it. Make a thick batter of cornflour and maida (like idli batter). Add 1/2 the qty of red chilly powder, ginger-garlic paste, salt and a pinch of soda. Coat the cauliflower florets with batter. Heat the oil. After adding the florets, lower the heat. Drain and keep aside. Heat one tablespoon of oil. Add one teaspoon of ginger-garlic paste (till light brown). Add onions, green chillies, bell pepper. (Do not brown the onions). Fry onions for 2-3 minutes. Add the remaining qty of chilly powder, curry leaves, tomato sauce, soya sauce. Add one tablespoon of cornflour dissolved in 1/2 cup of water. Add the fried cauliflower. Mix it well for few minutes and garnish.If you want more gravy, add more cornflour in water.

Lemon Rice

Ingredients:

one cup of rice (freshly cooked)
one tablespoon of cashewnuts (optional)
one tablespoon of peanuts (optional)
1/2 potato (optional)
1 curd chilly (optional)
one tablespoon of chana dal (presoaked in water for half an hour)
1/2 tablespoon of udad dal
1/2 tablespoon of oil
1/2 tsp of mustard seeds, cumin seeds, dry red chilly pieces
4-5 curry leaves (compulsory)
3/4th juicy lime
2 green chillies
1/4 teaspoon salt and turmeric
1/2 tablespoon of ghee

Procedure:

Fry peanuts and cashewnuts in ghee. Heat the oil. Add curry leaves. Then add cumin seeds and mustard seeds. When it splutters add green chillies, chana dal, udal dal, potatoes.Saute them. In the end add turmeric powder and saute for two minutes. Add the sauted ingredients, cashews to the rice. Add lemon juice and salt. Mix well

Test:

After adding lime juicei,it should immediately taste like a fresh lime wedge other wise add some more juice

Pulikachal

Ingredients:

100 gms of tamarind (cricket ball size)
400 ml of water
2 tablespoons of coriander seeds (coriander seeds and sesame seeds should be dry
roased and ground into a fine powder)
2 tablespoons of sesame seeds
one tsp of mustard seeds
4 tablespoons of groundnuts
4 tablespoons of cashews
one tablespoon of udad dal
one tablespoon of chana dal
4 tablespoons of gingelly oil
a pinch of asafoetida
8-10 curry leaves
one teaspoon of turmeric powder
5 red chillies
salt to taste

Procedure.

Soak tamarind.Heat the oil. Add asafoetida, curry leaves, udad dal, chana dal, peanuts, cashews. Fry until light brown. Add turmeric powder and chilly powder.Add the tamarind juice. Add salt. Cook for 15- 20 minutes on medium flame stirring occasionally. Finally add coriander and sesame seeds powder.

Aama Vadai

Ingredients:

Tuvar Dal 1/4th cup
Chana Dal 1 cup
Udad dal - one teaspoon
Moong dal - one teaspoon
Raw rice - one teaspoon or rice flakes - one teaspoon
Few sprig of curry leaves
a pinch of asafoetida
Few strands of Coriander leaves
Oil for deep frying
2-3 dried red chillies
salt to taste

Procedure:

Wash the dals and then soak for half an hour. Grind with very little water. Deep fry the vadas.

Vendaya Kulambu

Ingredients:

Onion 1 No.
One Cup of Mixed Vegetables (Brinjal, Okra, Pumpkin)
Tomato 1 No.
2 tablespoons of gingely oil
1/2 tsp of Mustard seeds
1 tablespoon of fenugreek seeds
2 tablespoons of Toor Dal
3 Red Chillies
one sprig of curry leaves
one small lemon sized tamarind
2 tablespoons of Sambar powder
one tsp of turmeric powder
one tablespoon of salt
a pinch of asafoetida

Procedure:

Soak tamarind. Cut veggies. Heat the oil. Fry asafoetida, mustard seeds, red chillies, fenugreek seeds, toor dal, curry leaves. Roast well. Add Sambar powder, turmeric powder. Add tamarind water, salt. Bring it to a boil. Fry onion and tomato separately. Allow it to boil till the veggies are well cooked.

Rava Dosa

Ingredients:

one teaspoon of salt
2 measures of idli batter
seven measures of fine rava (I use dosa batter spatula for measuring the rava and idli batter)
200 ml of water
Few strands of coriander leaves
3 tablespoons of oil
Cumin seeds, ginger, chillies and curry leaves
Plain ghee for roasting

Procedure:

Mix idli batter, rava, salt, coriander leaves, salt with water. Heat the oil. Add cumin seeds, ginger, chillies and curry leaves. Add this to the batter. Heat the griddle. Spread the batter starting from the sides and finish in the middle. Drizzle 1/2 tsp of oil and 1/4th tsp of ghee. When it turns into golden brown, turn it over and remove from fire. Batter should be very thin. (thinner than the dosa batter)

Crispy Puris

Ingredients:

2 cups wheat flour
approximately one cup of water for kneading
one heaped tablespoon of sooji
1/2 teaspoon of salt
one teaspoon of oil
Oil for deep frying

Procedure:

Mix all the ingredients. Add warm water gradually to make a smooth but firm dough. Then take about a tablespoon of dough. Roll it. Deep fry till it gets puffed and turns into golden colour.

Onion Chutney

Ingredients:

3 Medium Onions or 2 Spring Onions
5-6 stalks of coriander leaves
one teaspoon of oil
2 tsp of Mustard seeds
4 tsp of Udad dal
2-3 dried red chillies
a pinch of asafoetida
one tablespoon of oil for onions
one tablespoon of tamarind pulp
Salt
Water - 1/4th cup

Procedure:

In 1/4th cup of warm water soak one tablespoon of tamarind pulp for 15-20 minutes. Squeeze out the tamarind juice and discard seeds, fibres to get a thick tamarind paste. Do the seasoning with udad dal, mustard seeds, asafoetida, red chillies. Let it cool down. Powder it by grinding. Heat one tablespoon of oil. Saute the onions (Medium flame) till golden brown. Blend/Grind seasoning, tamarind paste, coriander leaves, salt, onion. Add one to two tablespoons of water (if necessary)

Rava Kesari

Ingredients:

one cup of sooji
a pinch of kesari powder mixed with milk (optional)
one cup of ghee
Cashewnuts and raisins
Cardamom powder
2 cups of sugar
3 cups of boiled milk/boiled water (2 cups of water + 1 cup of milk)

Procedure:

Heat one tablespoon of ghee. Roast sooji on a low flame till light brown. Remove from fire. Fry cashewnuts and raisins till light brown. Remove from fire. Boil the milk and add water to it. When it starts boiling, add sooji slowly to avoid lumps. Cook until it becomes a smooth creamy paste. Add sugar and the remaining ghee. Cook for 10 minutes on low fire stirring it continuously. Mix cashewnuts, raisins and cardamom powder.

Rice flour upma

Ingredients:

Rice flour - 1 cup
one big gooseberry sized tamarind soaked in water (prepare one to one and a half cups of tamarind water. Do not add excess water otherwise it will become very sticky)
one small teaspoon of salt
Chana dal - 2 tsp
Udad dal - 2 tsp
6-8 dried red chillies (can be adjusted according to taste)
Curry leaves
Curd Chillies (Mor Melaga vattal)- optional

Procedure:

Heat the oil. Fry chana dal, udad dal, red chillies, curd chillies. Add rice flour. Roast for few minutes. Add salt, tamarind water. Simmer and keep churning the dough until small balls of rice flour are formed.(small hard balls)

Cauliflower Curry

Ingredients:

one medium cauliflower
Oil for seasoning
Mustard seeds - 1/2 tsp
Udad dal - 1 tsp
Tomato - 1
Onion - 1
one green chilly
one small piece of ginger

Procedure:

Blend tomato, onion, green chilly and ginger. Cut the cauliflower florets into small pieces. Boil for about 4-5 minutes. Heat the oil. Add mustard seeds, udad dal and the onion-tomato gravy. On a medium low flame cook for five minutes. Then drain the boiled cauliflower florets and add it to the gravy. Cook till the cauliflower becomes soft.

Aloo Palak

Ingredients:

Spinach - 500 gm
one green chilly
coriander powder - 1/2 tsp
One potato
a pinch of turmeric powder
Salt
Oil - 1 tsp


Procedure:

Wash, peel off the potato and cut it into small pieces. Wash Spinach properly and shred it into small pieces. Add one tsp of vegetable oil. Cut a green chilly and fry for 15 seconds. Mix the cut vegetables and add a small amount of water (50 ml). Add coriander powder, turmeric powder and salt to taste. Then stir and close the lid. Simmer for about ten minutes.

Palak/Methi Sambar

Ingredients:

one large bunch of fresh methi/fresh palak/Chinese Spinach
one cup of Toor Dhal cooked until soft
a pinch of asafoetida
Few Curry leaves
Coriander leaves
half teaspoon of Mustard seeds, udad dal and chana dal
one teaspoon of tamarind paste diluted in one cup of water
one tablespoon of sambar powder
salt to taste
one green chilly (optional)

Procedure:

Wash and clean the methi leaves. Remove the stalks and use only the tender green leaves. Chop this finely. Heat the oil. Add mustard seeds, udad dal and chana dal and green chilly.Add curry leaves. Fry the methi leaves on slow fire. When the leaves become tender, add salt, asafoetida and sambar powder. Stir fry for a couple of minutes more. Add the tamarind water and let the mixture boil for a little longer. Lastly mash the toor dal and add it to the gravy. If watery mix one teaspoon of rice flour with little water and add it to the sambar. Garnish with coriander leaves.

Puran Poli

IngrediAents:

Chana dal - 1 cup
All purpose flour/ Maida - 1 cup
Powdered Jaggery - one to one and a half cup
Ghee - 1/4th cup
2 powdered cardamom seeds

1/2 cup of water

Procedure:

Prepare dough with flour, water, 1-2 tablespoons of ghee. Pressure cook chana dal with plenty of water till one whistle. Do not overcook chana dal.Add Jaggery without adding water. Prepare purnam in a pressure pan. Let it cool.Purnam should be like a firm ball. Take the dough. Add ghee and knead and punch for 5-10 minutes. Divide the dough. On an aluminium foil apply ghee and keep the dough and fill the purnam inside it(lime sized purnam). Cover by bringing the edges together and press it.Dip your finger in oil. Add, flatten the ball, starting at the edges, gradually going towards the centre. Warm the tava (do not heat). Fry and cook on medium low applying ghee till golden colour on both the sides.

Ugadi Pachadi

Ingredients:

half cup of raw mango (cut into fine piece alongwith skin)
half tablespoon of jaggery
one small green chilly or red chilli powder
two teaspoons of Neemflower (vepa puvvu)
1/4th tsp of salt
one cup of tamarind juice (Soak lemon sized tamarind to one cup of water for 20 minutes. Then blend manually and filter)

Procedure:


Mix all the ingredients.

Vermicelli Upma

Ingredients:

one and a half cup of Vermicelli
2-3 tsps of green chillies
Grated Coconut - 2 tablespoons
Sugar - 1 tablespoon (can be increased or decreased according to taste)
salt- according to taste
one long sprig of curry leaves
Mustard seeds- 1/2 tsp
udad dal - 1/2 tsp
Oil one teaspoon
Ghee one tablespoon



Procedure:

Heat Ghee. Fry the vermicelli until it turns out slight brown in colour. Keep it aside. Add half cup of hot water and stir till the vermicelli cooks. Cook for sometime, and when all the water is gone and vermicelli if still not cooked, then add water in very little quantity and repeat the above step. Heat the oil. Allow mustard seeds to splutter. Add green chillies, curry leaves, udad dal. To this add the vermicelli, sugar, salt and stir together.

Eggless Date Cake

Ingredients:

18 Dates (If u are not using seedless dates, soak dates in warm milk overnight and keep the milk inside the fridge. Take it out one hour before preparing cake on the next day and remove the seeds. If you are using seedless dates, there is no need to soak. Just boil the milk and allow it to cool)
3/4th cup Milk (Heat the milk and allow it to cool)
one cup of All purpose flour
3/4th cup Sugar
1/2 cup of oil
Soda (Not required if you are using a self raising flour)

Procedure:

Blend dates, milk in a blender. Add oil and blend well. Add flour gradually.

I do not have a conventional oven. So I used a microwave oven for baking the cake. In a microwave vessel, pour the mixture and cook on high for five minutes. When it gets cooked leave in the microwave and let it stand for five minutes.

Kanda Poha with tomato twist

Ingredients:

Thick poha two cups
a pinch of asafoetida
1/4th tsp of turmeric powder
1/2 tsp of mustard seeds
Peanuts two to three tsp
Few strands of coriander leaves
Grated coconut (optional)
Oil for seasoning
one chopped onion
one teaspoon of chopped green chilly
salt to taste
sugar 1/2 tsp
Lemon juice 1-2 tsp
Chopped tomato - one

Procedure:

Wash the poha. Drain water completely and leave it aside for five minutes. To this poha add a pinch of sugar and salt. Heat the oil. Add mustard seeds, peanuts,asafoetida, green chillies, turmeric powder and onion. Cook for five minutes.
Add poha and mix well with. Cover it for a minute. Garnish with coriander leaves, coconut and lemon juice before serving.Also add some chopped tomatoes

Medu vada

Ingredients:

one cup of Udad dal
two green chillies
one small piece of ginger
1/2 teaspoon of salt
one teaspoon of raw rice or rice flakes (poha)
Oil for deep frying

Procedure

Soak udad dal for 2 hrs (with rice flakes). Drain the excess water. Add very little water before beginning to grind with other ingredients. Grind for a few seconds and then check. Repeat this process so that it doesn't become a very fine paste. Heat the oil(Medium high flame for 6 minutes). Take a plastic sheet. Don't forget to apply water on the plastic sheet. If you are doing with your hands, don't forget to apply water on your hands before moulding vadas. After moulding, deep fry the vadas. Fry till golden brown on both the sides.

Adai Dosa

Ingredients:

One cup of rice
half cup of toor dal
half cup of udad dal
half cup of chana dal
four green chillies
three red chillies
one teaspoon of grated ginger
salt to taste
three tablespoons of grated coconut
Few strands of chopped coriander leaves
one long sprig of curry leaves
a pinch of asafoetida
Oil for roasing.

Procedure:

Soak the rice and dals together for six hours. Grind to a paste. Also mix all the above ingredients (except oil) while grinding. Keep the batter for one hour. Heat the griddle. Pour a teaspoon of oil around the edges. Spread the batter. Cook for few minutes until light brown on both the sides. Serve topping it with a teaspoon of butter or ghee.

Cucumber raita

Ingredients:

One finely chopped cucumber
one and a half cup of curd
two chopped tomatoes
one chopped onion
salt to taste
1-2 chopped green chillies
Few strands of coriander leaves
one teaspoon of oil
half teaspoon of mustard seeds

Procedure:

Mix together all the ingredients in a bowl. Heat the oil. Splutter the mustard seeds and add it to the raita

Vegetable Rice

Ingredients:

One cup of cooked rice
one cup of chopped mixed vegetables (Use beans, carrot, capsicum and peas. Just to make the vegetables soft, place them in a pressure cooker and add some water. Close without packing the lid tightly. Let it boil on medium sim for 5-6 minutes.)
One chopped onion
One chopped tomato
four teaspoons of Bisi Bele Bath spice powder ( I generally use Bisi Bele Bath spice powder for preparing this dish. You can use any other spice powder)
three teaspoons of salt
half teaspoon of mustard seeds
1/4th teaspoon of turmeric powder
Few strands of coriander leaves
two tablespoons of oil

Procedure:

Heat the oil. Splutter the mustard seeds. Add onion, turmeric powder and fry for two minutes until golden brown. Add tomatoes and fry for another five minutes. Add boiled vegetables and fry for five to ten minutes. Switch off the gas. Add rice and mix it properly.

Soft and puffy chapatis

Ingredients:

2 cups of wheat flour
3/4th to one cup of water
salt to taste
oil - two to three teaspoons

Procedure:

Kneading technique: Mix the wheat flour with salt. Gradually pour water and mix the flour. Initially pour less water and mix. Repeat this step for few times. Then increase the amount of water and mix. Then add few drops of water and mix. The final step in kneading is to add oil. Knead the dough for some time. The more you knead, the better chapatis you get. Cover the dough for minimum of 20 minutes. Do not expose it to air.


Before rolling knead it once again and divide the dough into small balls. Roll the chapatis. Heat the griddle. You should not overheat it. For heating the griddle, place it on medium flame for 5-6 minutes. Place the chapatis on the griddle.Allow it to cook. Then flip the chapati and cook on the other side. When it is cooked properly from both the sides, pack it as early as possible so that exposure to air doesn't make it hard. Use a tissue paper or clean cloth on both the sides of the Chapati to press. Do not turn the Chapati too many times. Never keep the flame very low as Chapatis will become hard.

Onion Gotjhu

Ingredients

Boiled moong dal
Udad dal, Mustard seeds, Chana dal (each 1/2 tsp)
a pinch of asafoetida
Few strands of coriander leaves
Oil for seasoning
Chopped onions - 1/2 cup
Chopped tomato - 1/2 cup
1/2 small lemon sized tamarind soaked in half cup of water
Dried red chillies - two
Red chilly powder - 1/2 teaspoon
salt to taste
Few curry leaves

Procedure

Please discard the excess water from moong dal. This water can be used for preparing rasam. Heat the oil. Add mustard seeds, udad dal, chana dal and red chillies. Then add onions and tomato. Fry for few minutes. Add the tamarind juice. Add red chilly powder and salt. Cook on medium flame for 10-12 minutes till the raw smell disappears. In the end, add moong dal.

Creating a flip chart for recipes

Today I had been to a book exhibition. I went through few recipe books. Flipchart for recipes is created in the following manner. First enter the proportion in which ingredients are to be taken. For eg:- dal 2 tsp, salt 1/2 tsp etc. Then mention the flame intensity. For eg: cook on medium flame or cook on low flame etc. Then mention the cooking time. For eg: to be cooked for 2 minutes or to be cooked for 5 minutes etc. Then mention the cooking tests. Eg: colour turns into golden brown or the gravy becomes thick etc. By keeping these four points in mind a flip chart for recipes is to be created.

Next,a very important thing is to find out errors, if there are any in recipes. For eg: if in your recipe it is mentioned 2 tsp of dal is to be taken. Then u can decide the range i.e 2 tsp range would be one and a half tsp to two and a half tsp.And u can check the recipe of other cooks. If suppose other cooks recipes' mention that u have to take less than one and a half tsp or more than two and a half tsp, you can try that recipe and decide the recipe to be finalized.

Pudina Dhania pakora

Ingredients

1 cup of besan
1 tablespoon of rice flour
1 teaspoon of salt
2 finely chopped green chillies
3/4th cup of water
Pudina leaves finely chopped - 1 bunch
Coriander leaves - 2-3 small strands
aniseeds - 1 teaspoon.
Ginger- a small piece

Procedure

Mix all the above ingredients and deep fry them.

Bread Pakora

Ingredients

4 firm white Bread (cut at the edges)
1 cup of Besan
1 tablespoon of Rice flour
1 teaspoon of salt
pinch of asafoetida
1 tsp cumin seeds
2 finely chopped green chillies
1/4 th cup coriander leaves
3/4th cup of water
Oil for frying

Procedure:

Mix Besan, rice flour, asafoetida , cumin seeds, salt with water. In the end, add finely chopped green chillies and finely chopped coriander leaves. Cut the bread pieces either into square or rectangular shape. Heat the oil (medium high flame for six minutes). Dip the bread pieces into the batter and fry them till golden brown. Pakoras should turn into golden brown colour on both the sides.

Aniseed juice concentrate

Ingredients

1 cup of sugar
1/4th cup of water
4-5 raisins
one and a half tablespoon of powdered aniseeds

Procedure

Prepare sugar syrup. Use medium flame till the sugar gets dissolved in water. Then simmer the gas till it reaches thread consistency. Turn off the gas. Add powdered aniseeds and raisins. After some time, filter this mixture. Keep it inside the fridge. This juice concentrate can be mixed with water to prepare instant juice.

Murukku

Ingredients:

Besan 1 cup
Rice flour 2 cups
Jeera powder 1 tsp
Salt 2-3 tsp
Red chilli powder 1/2 tsp
Hing a pinch
Whole sesame seeds 1 tsp (til)

Water
Oil for deep frying (half vessel filled with oil)
Procedure

Prepare the dough by mixing all the above ingredients. Dough should neither be hard not soft. Put inside the murukku vessel. Close the handle. Heat the oil and prepare murukkus in oil and deep fry on a low flame.

(In fried items, salt is added more)

Yoghurt Sambar (Majige pulusu)

Ingredients:

Chana dal - 1 tsp
Toor dal -1 tsp
Jeera - 1-2 tsp
1/2 cup of coconut
Green chillies 2-3
Salt according to taste

Yoghurt 2 cups (Use sour curd. Keep it outside overnight)

For seasoning:

Oil
Mustard seeds
Lady's finger 7-8
Curry leaves
Coriander leaves

Procedure:

Soak chana dal, toor dal and jeera for half an hour. Grind chana dal, toor dal and jeera with green chillies and coconut. Mix it with curd. Heat the oil. Add mustard seeds, curry leaves and lady's finger and fry after sprinkling some water. Then add the curd mixture. Add salt. Simmer for 5 minutes till it starts foaming. Do not overcook as it will become watery. Also do not reheat this sambar

Aloo Parantha

Ingredients:

Potatoes (boiled)-2
salt 1/4th tsp
1/4th tsp Cumin seeds
1 tsp chopped green chillies
2 tbsp of dhania leaves
one and a half cup of potato mixture

For the dough:

Wheat flour - 1 cup
Warm water -1/2 water
Salt
Oil

For roasting:
Oil/ Ghee

Procedure:

Prepare potato sabji by mixing all the ingredients. Prepare the dough. Divide the dough into equal parts before rolling.Fill the mixture after rolling. Close it . Let the filling rest for 3-4 minutes. Roll out the paranthas using a dry flour. Heat the griddle and cook the paranthas using oil/ghee

Potato sabji for Masala Dosa

Ingredients:

Boiled potatoes 3
Chopped Onion 1 cup
Green chillies 3
Ginger 1/2 tsp
Salt according to taste

For seasoning
Oil
Udad dal
Mustard seeds
turmeric powder

Procedure

Heat the oil. Add udad dal and mustard seeds. Add ginger and green chillies. Then add onions. Saute for five minutes. Then add turmeric powder, salt and boiled potatoes. Add some water and cook for 2 minutes till the water gets absorbed

Onion tomato raita

Ingredients:

Yoghurt 1 cup (Add little water to thick yoghurt)
Chopped onion 2 tbsp
Chopped tomatoes 3 tbsp
Chopped coriander leaves 1 tsp
Chopped mint leaves 1 tsp
Cumin powder 1/8th tsp
Salt according to taste

Procedure:

Mix all the ingredients and serve

Pav Bhaji

I was not having pav bhaji powder at home. So I prepared pav bhaji using bisi bele bath powder. Here's the recipe.

Ingredients:

Cumin seeds 1 tsp
Capsicum 1/2 (pressure cooked until one whistle)
Onion 1/2
Tomatoes 2
Boiled potatoes (pressure cooked until three whistles)
a handful of boiled peas
ginger 1/2 inch
2 tsp Bisi bele bath powder
one and a half teaspoon salt.
Lemon juice - 2 tablespoons
Coriander leaves

Procedure:

Heat the oil. Add cumin seeds and allow it to splutter. Fry onion and ginger for 2-3 minutes. Add chopped tomatoes and fry till it gets mashed. Then add masala powder and saute for few minutes.Add mashed vegetables and salt and water and simmer for 10 minutes. Garnish with coriander leaves, lemon juice. Also amul butter can be added for a rich taste.

Bisi Bele Bath

Proportion:

Onion 1/2 cup
Boiled potatoes 1/2 cup
Boiled peas 1/2 cup
Tomato 1
Tamarind juice 1 tablespoon(Soak lemon size tamarind in little water and extract the juice)
Bisi Bele Bath powder 2 teaspoon
Salt one and a half teaspoon
Rice 1/2 cup
Toor Dhal 1/2 cup

For seasoning
Oil
Groundnuts
Mustard seeds
a pinch of bisi bele bath powder

For Garnishing:
Coriander leaves

Procedure

Cook diced potatoes. Pressure cool toor dhal with turmeric powder. Cook rice separately. Soak tamarind and extract the thick juice. Heat oil. Add mustard seeds, groundnuts and a pinch of bisi bele bath powder. Then add onions and fry for a while. Add tomatoes and cook for three minutes.Add peas, potatoes and dal . Add bisi bele bath powder, tamarind juice and 1/2 cup of water and bring it to boil. Add salt. When it starts boiling, add cooked rice and simmer for five minutes. Garnish with coriander leaves.

Vermicelli Kheer

Proportion:

1/4th cup of Vermicelli (roasted)
Sugar less than 1/4th cup
2 cups of milk
a pinch of salt
Crushed cardamom -2

Ghee - 1 tbsp
Cashewnuts - 5-6

Procedure

Boil the milk. Cook on low heat for seven minutes with roasted vermicelli. If roasted vermicelli is not available in your area, fry vermicelli in ghee and then use it. Add sugar, crushed cardamom, salt and when it starts boiling, turn off the gas. Also fry cashewnuts in ghee till golden brown and add it to vermicelli kheer.

Pudina Chutney

Ingredients

one bunch fresh coriander leaves
one bunch fresh mint leaves
1/4th Spring Onion
Salt - 2 pinches
Sugar - 3 tsp
one and a half tablespoon of fresh lime juice
Black pepper - 1/2 tsp
Cumin seeds - 1/2 tsp
Green Chilly - 1

For Seasoning:

Oil - 3 tsp
Mustard seeds - 1/2 tsp
Udad dal (Black gram dal_ - 1/2 tsp

Procedure

Mix all the ingredients (seasoning to be done later) and grind in a mixer with very little water.
Heat the oil and fry mustard seeds and udad dal and add it to the chutney.Delicious pudina chutney is ready to serve.