GAAJAR MATAR MIX SABJI ( 4 Servings )

INGREDIENTS;

• 250 gm. gaajar ( carrot )

• 100 gm peas

• 1 tsp coriander powder

• 1/2 tsp cumin seed

• 1 tsp mango powder

• 1/2 tsp asafoetida ( hing )

• 1/2 tsp turmeric powder

• 1/2 tsp red chilli powder

• 1 tbsp oil

• salt to taste

• coriander leaves for garnishing

METHOD ;

Cut the carrot. Heat the oil in a pan. Put cumin seeds, hing and turmeric powder, then add
the pieces of carrot. Now put salt and saute. Cover the pan until the carrot gets bit tender.
Now add peas into it. Mix it well and again cover the pan for about 2-3 minutes. Uncover
it, add coriander powder, red chilli powder and mango powder. Saute for a while. Finally
finish it off with coriander leaves for garnishing.

CHILLI PANEER ( 4 Servings )

Ingredients ;

• 400 gm. paneer

• 1 tsp. chilli garlic sauce
  

• 1 tsp. chopped garlic

• 1/2 tsp. ginger garlic paste
  

• 1 tsp. coriander powder

• 1- 1/2 tbsp. cornflour

• 1/2 tsp. cumin seed

• 7 no. curry leaves

• 4 green chilies ( finely chopped )

• 1 tsp. lime juice

• 1/2 cup onion , cut in small pieces

• a pinch of ajinomoto

• 1/2 tsp. red chilli powder

• 1 cup red / yellow bell pepper ( cut into small cubes )

• salt to taste

• 1 tsp soya sauce ( optional )
  

• oil for frying

METHOD ;

- Cut paneer in cubes. Take a dish, add salt, ginger garlic paste, cornflour and a little water.
And pour it on the paneer cubes and mix well.
- Take oil to fry. Add the paneer into it on medium heat and keep aside.
- Heat the little oil in a pan, add cumin seeds, garlic, green chilli, onion, curry leaves, chilli
garlic sauce, ajinomoto, coriander powder, salt and half cup of water. Mix it well. Now add
red/yellow bell pepper and cook for 2 minutes. Add lime juice and soya sauce to improve
the taste. Finally add paneer and mix it well. Finish it off with chopped coriander leaves.

SINDHI KADHI ( for 4 serving )

INGREDIENTS ;

• 1/4 cup drum sticks

• 1/2 cup potato, peeled & diced

• 1/4 cup carrot, peeled & diced

• 1/4 cup bhindi ( lady's finger ) slit vertically into two halves
  

• 1/2 tsp cumin seeds ( jeera )

• 1-2 tbsp tamarind pulp

• 3 tbsp oil

• 1 tsp red chilli powder

• 5-6 curry leaves

• 1 tsp ginger, grated

• 1/4 tsp turmaric powder ( haldi )

• 2-3 green chilli , chopped

• 4 tbsp gram flour ( besan )

• 1/4 tsp asafoetida ( hing )

• 1/2 tsp fenugreek seeds ( methi )

• salt to taste

METHOD ;

Take a pan or a pressure cooker. Boil drum sticks, potato and carrots in 2 cups of water
to make it tender. Retain the water and keep it aside .Heat the oil in a pan on medium
flame. Put cumin seeds and fenugreek seeds, let them crackle, add the asafoetida ( hing )
Now add the besan. Saute on a slow fire for 4-5 minutes or it turns golden brown in color.
Add 4-5 cups of water in the pan and bring the mixture to boil. When the mixture is boiled,
add cooked vegetables, curry leaves, green chilli, ginger, bhindi, turmeric powder, chilli
powder, tamarind pulp and salt. Cook for a while on the simmer flame till the bhindi gets
tender. Serve hot with rice .

SABJI ALOO GOBHI ( serving for 5-6 persons )

Ingredients ;

• 400 gm cauliflower ( gobhi )

• 200 gm potato

• 1 tbsp oil

• 2 tomato ( chopped finely )

• 2-3 green chilly ( cut lengthwise )

• 25mm ginger ( grated )

• 1/2 tsp cumin seeds

• 1/2 tsp turmeric powder

• 1 tsp coriander powder

• 1/2 tsp mango powder

• 1/2 red chilli powder

• 1/4 tsp hing ( asafoetida )

• salt to taste

• coriander leaves for garnishing

METHOD ;

Wash and cut the potato and cauliflower into pieces. Heat the oil in a pan, put cumin seeds,
ginger, green chilli, turmeric powder and hing. Now add the pieces of cauliflower and potato
and salt in it . Mix well and saute for a while. Put the chopped tomato. Place the lid on the
pan until the vegetable turn soft. Remove the lid , add coriander powder, red chilli powder
and mango powder in it. Mix all well and saute for 2 minutes. Garnish with coriander leafs.

NORTH INDIAN KADHI WITH PAKORI

INGREDIENTS ;

• 2 cups besan ( gram flour )

• 2 tbsp oil

• 1 cup sour curd ( yogurt )

• 1 tsp fenugreek seeds

• 1/2 tsp mustard seeds

• 1/2 tsp jeera ( cumin seeds )

• 1/2 tsp asafoetida ( hing )

• 2-3 dry red chilli

• 1 tsp ginger ( grated )

• 1/2 tsp red chilli powder

• 10-12 curry leafs

• 3-4 cups of water

• 1 tsp turmeric powder

• coriander leafs for garnishing

• salt to taste

METHOD ;

For making pakoras ;

Take 1 cup besan, add some water to make a very thick batter, stir well. Make any random
shape or balls and fry them in oil until they turn brown and crispy. Finally take them out
and keep aside.

For making kadhi ;

Place curd / yogurt in a bowl, add besan and beat together, to make smooth batter. Add
salt, chilli powder, turmeric powder and water .Mix well so as to ensure that there are
no lumps. Heat oil in a big and heavy pan and add fenugreek seeds, cumin seeds and
mustard seeds, pieces of dry red chilli, ginger and hing. As soon as the seeds begin to
turn brown, add curry leafs. Stir well for 5 seconds. Now add curd and besan mix.
Bring to boil, stirring frequently until it stops trying to bubble boil over. Turn heat down
to medium. Let it simmer gently. Allow kadhi to cook on a low heat for atleast 1/2 an hour.
Now add pakoras and again simmer the kadhi for 5 minutes.
Serve this North Indian Kadhi hot with steamed rice. Garnish with coriander leaves.

VEGETABLE PULAU ( for 2 servings )

INGREDIENTS ;

• 1 cup basmati rice

• 2 tbsp carrot ( cut in cubes )

• 5 french beans ( cut lengthwise )

• 200 gm cauliflower

• 2 tbsp green peas

• 1/2 tsp jeera

• 4 cloves

• 1 bay leaf

• 2 black cardamoms ( slightly grinded )
  

• 4 black pepper ( slightly grinded )
  

• 1/2 tsp lime juice

• 1 tbsp refined oil

• 2 cups lukewarm water

• salt to taste
  

METHOD ;

Wash and soak the rice in water atleast for 20 minutes. Then drain it properly and keep
aside. Heat the oil in a pressure pan. Put jeera , bay leaf, clove, black cardamoms, black
pepper in it. Now add all the vegetables and mix well. Fry and saute for 5 minutes. Finally
add the rice and again saute for a while. Put 2 cups of lukewarm water and few drops of
lime. Place the lid on pressure pan. Let it whistle for 2-3 .
Relish this hot piping pulau with green chutney or mango pickle and salad . It can be carried
in lunch box as an option.

JEERA RICE

INGREDIENTS ;

• 1 cup basmati rice

• 1 tsp jeera

• 3 whole peppercorns

• 2 bay leafs

• 3 cloves

• 2 tbsp pieces of cashewnuts

• 2 cinnamon sticks

• 1 onion , sliced

• 2 tbsp ghee

• salt to taste

METHOD ;

1. Wash the rice and soak in water for half an hour
2. Heat ghee in a heavy saucepan.
   
3. Add cashewnuts. Fry until brown. Take them out and keep aside.
4. Add onions, bayleafs, cloves, cinnamon sticks, jeera and peppercorns to the same ghee. and fry for a while .
5. Add the rice, salt, water and stir. Cover with a lid and simmer the flame until the rice is done. Serve jeera rice hot with any spicy curry or raita.
   

TAHERI OF GREEN PEAS

INGREDIENTS ;

• 250 gm Basmati rice

• 250 gm green peas

• 100 gm ghee or oil

• 1/2 tsp turmeric powder

• 1 tsp jeera ( cumin seed )

• 1/2 tsp black pepper

• 6 big cardamoms

• 8 cloves

• 3-4 bay leaves

• 1/2 tsp hing ( asafoetida )

• salt to taste

METHOD ;

Soak rice in water for half an hour. Drain the water and keep aside. Heat the oil in a pan
or a pressure cooker. Put jeera , hing, bay leaves and all the above spices in it. Saute for
a while. Now add rice and again saute for five minutes. Put peas , salt and 2 cups of water
Cover the pan with the lid . Cook on a slow flame for 5 to 8 minutes. Serve hot . It can be
relished with green chutney or mango pickle .

BRINJAL POTATO SABJI ( for 4 servings )

Ingredients ;

• 250 gm brinjal

• 2 big potato

• 1 tomato ( big )

• 1-2 green chilli ( cut lengthwise )

• 1 tbsp ginger ( grated )

• 1/2 tsp fenugreek

• 1/2 tsp jeera ( cumin seed )

• 1 onion ( chopped )

• 2 tsp coriander powder

• 1/2 turmeric powder

• 2 tsp saunf ( pounded )
  

• 1/2 tsp red chilli powder

• 1 tbsp oil

• 2 tbsp coriander or curry leaves ( chopped for garnishing

• salt to taste
  

METHOD ;

Cut the potatoes into small pieces. Cut the brinjal into big pieces. Chop the tomato. Heat the
oil in a pan. Put fenugreek, jeera, chopped onion , green chilli ,ginger.Saute for a while until its
turn golden brown. Now put turmeric powder and the pieces of brinjal and potato . Add salt
and mix it well .Cover the pan with a lid until they become soft .Add chopped tomato and
cook for few minutes .Now put coriander powder , chilli powder, and saunf. Garnish with
coriander or curry leaves .Serve hot. Relish with chapaati .

VEGETABLE UPAMA ( serving for 4 persons )

INGREDIENTS ;

• 500 gm cauliflower

• 250 gm green peas

• 100 gm carrots

• 100 gm potatoes

• 2 green chillies ( chopped finely )

• 2 tbsp coriander leaves ( chopped )

• 2 tbsp oil

• 1 tsp mustard seeds

• 1/2 tsp hing (asafoetida )

• 1 tsp red chilli powder

• 1/2 tsp garam masala
  

• 1/2 tsp black salt

• 1 lime

• curry leaves

• salt to taste

METHOD ;

Boil the potatoes and peel them .Little boil the peas . Grate the potatoes ,
carrots and cauliflower separately .Heat the oil in a pan and put mustard
seeds .Let them splutter then put hing and curry leaves in it. Now add peas
grated cauliflower ,potatoes and carrots .Put salt and all the above spices .
Mix well and cook for 2-3 minutes on a low flame .Squeeze the lime juice on
it . Garnish with coriander leaves and green chillies .

ALOO CHATPATE ( for 2 to 4 servings )

Ingredients ;

• 5oo gm aloo ( potato )

• 2 tbsp oil

• 1/2 tsp hing (asafoetida )

• 1/2 tsp jeera ( cumin seed )

• 2 tsp coriander powder

• 1 tsp turmeric powder

• 2 tsp lime juice

• 1 tsp ginger paste

• 1 tsp garlic paste

• 1 tsp garam masala

• 2 -3 green chilli ( cut lengthwise )

• 1/2 tsp red chilli powder
  

• salt to taste

• 2 tbsp coriander leaves or curry leaves ( for garnishing )

METHOD ;

Wash and boil the potatoes .Peel them and cut into pieces .Heat the oil in a
pan. Put jeera , hing ,turmeric powder , green chilli ,ginger and garlic paste.
Saute for a while .Now add the pieces of boiled potatoes , red chilli powder,
coriander powder, garam masala, lime juice and salt .Mix well and saute
for 2 minutes on a slow flame . Garnish with chopped coriander leaves or
curry leaves .

KADAI PANEER ( for 6 servings )

INGREDIENTS ;

• 500 gm paneer

• 100 gm capsicum

• 3 tsp coriander seeds

• 5 whole red chilli

• 2 tbs kasoori methi

• 2 chopped green chilli

• 4 chopped tomatoes

• 2 tbs ginger ( finely grated )

• 3 tbs oil

• 2 tbs chopped coriander leaves

• salt to taste

For paste ; 6 clove of garlic in a little water ;

METHOD ;

1. Slice the paneer and capsicum into thin long strips .
2. pound the coriander seeds and red chilli together .
   
3. Heat the oil in a pan , add the garlic paste and cook on a slow flame .
4. Add the capsicum and pounded spices and cook on a slow flame for 1 minute.
5. Add the green chilli , ginger and cook again .
6. Add the tomatoes , kasoori methi and salt .
7. Finally , add the sliced paneer and cook for a few minutes .
8. Garnish with coriander leaves . Serve hot .
   

Jeera Aloo

Ingredients;

• 500 gms potatoes

• 2 tbs oil

• 1 tsp cumin seed ( jeera )

• 1/2 tsp hing ( asafoetida )

• 3 tsp coriander powder

• 2 -3 green chillies ( finely chopped )

• 2 tsp mango powder

• 1 tsp red chilli powder
  

• 25 mm ginger ( finely grated )

• a bunch of coriander leaves ( finely chopped for garnishing )

• salt to taste
  

METHOD ;

Boil the potatoes. Peel them and cut into small pieces or mash them. Heat oil in a pan, put jeera , hing, grated ginger and green chilli in it.Then boiled potato and fry for a whilNow put coriander powder, red chilli powder , mango powder and salt. Mix well all the spices with potatoes and saute for few minutes . Garnish with coriander leaves.

Servings: 3-5

SPINACH HARYALI ( for 2 to 4 persons )

Ingredients ;

• 500 gm spinach ( palak )

• 2 - 3 potatoes

• 1/2 tsp jeera ( cumin seed )

• 1/2 tsp asafoetida ( hing )

• 1 tbs oil

• 25 mm ginger ( grated )

• 1 tsp lime juice

• 2 -3 green chilli ( chopped )

• a pinch of sugar , salt to taste

METHOD ;

Cut the potatoes into small pieces . Chop the spinach .Heat oil in a pan .Put jeera , hing,
ginger and green chilli . Then add the pieces of potatoes , saute .And cover the pan with
the lid till the potato becomes soft .Remove the lid and put the chopped spinach in it .
Sprinkle a pinch of sugar , lime juice and salt .Saute for few minutes . Serve hot .

MASALA CHANE ( for 4 to 5 persons )

Ingredients ;

• 2 cups kabulee chane

• 1/2 tsp soda bicarb

• 1 tsp tarmarind pulp

• 1 tsp jeera ( cumin seeds)

• 2 tbsp coriander seeds

• 1 tbsp mango powder

• 2 big cardamoms

• 1 tsp caraway ( ajwain )

• 2 cloves

• 3 black pepper

• 1 tsp ginger paste

• 1 tbsp refined oil

• 1 tbsp coriander leaves ( chopped )

• salt to taste

METHOD ;

Soak chane overnight in water .Put soda bicarb in it . Boil the chane in pressure cooker and
keep aside . Take a pan , roast , jeera , coriander seeds , caraway , cloves, cardamoms ,
black pepper and grind them in mixi . Heat the oil in a heavy pan or pressure cooker
Put ginger paste and saute .Then add boiled chane and grinded ingredients . Put the pulp
of tarmarind and salt. Cook on a low fire till it becomes dry. Garnish with coriander leaves.

Paneer Bhurjee

Ingredients:

• 500 gm paneer

• 1/2 tsp turmeric powder

• 10 gm ginger

• 200 gm onion ( finely chopped )

• 250 gm tomatoes ( finely chopped )

• 50 gm oil
  

• 3-4 green chilli ( finely chopped)

• a bunch of coriander leaves

• salt to taste

Method:

Dice paneer in small pieces. Grind ginger. Heat oil in a frying pan. Put chopped onions and fry until they golden brown. Now add tomato, ginger, green chilli, turmeric powder and salt. Saute for a while till the tomato gets soft. Add the pieces of paneer and mix well. Cook for 10 minutes. Garnish with chopped coriander leaves. Serve hot.

Serves: 4

Panchfoden Potato Curry

Ingredients :

• 400 gm potatoes

• 3 tbsp oil

• 1 tsp jeera (cumin seed)

• 1/2 tsp fenugreek seeds
  

• 1 tsp turmeric powder

• 1 tsp mustard seeds

• 1/4 tsp kalonji (nigella)

• 25 mm ginger (finely chopped )

• 1 tsp chilli powder

• 1 tsp mango powder

• 2-3 green chillies ( cut lengthwise )

• 1/2 tsp hing (asafoetida)
  

• a small bunch of coriander leaves
  

• salt to taste

Method:

Boil the potatoes. Peel and mash them. Heat the oil in a heavy pan. Put fenugreek , when
it turns golden brown, add mustard seeds and let them splutter. Then add jeera, kalonji, ginger , green chilli and hing. Now add coriander powder, turmeric and red chilli powder. Pour 1 tbsp water in it and saute for a while until the oil comes out. Finally add the mashed potatoes and 3-4 cups of water. Cook for few minutes. Put mango powder. Garnish with green chilli and coriander leaves. This recipe can be relished with puree, paratha and with rice also.

Serves: 5-6

North Indian Arhar Daal

Ingredients:

• 400 gm Arhar daal

• 1 tsp turmeric powder

• 1/2 tsp mustard seeds
  

• jeera

• 1/2 red chilli powder

• 2 tbsp oil or ghee

• 2 tomatoes ( finely chopped )

• 2 onions ( finely chopped )

• 2 carrots ( grated )

• 50 gm peas

• 4 clove of garlic

• salt to taste , coriander leaves for garnishing

Method:

Boil the daal in a cooker with 2 cupsful of water. Add turmeric powder , carrot , tomato and peas in it. Put the lid of cooker and let it do 3-4 whistles. When daal gets boiled, put salt and keep aside. Heat oil in a pan, put mustard seeds, let them splutter then put jeera, garlic ,onion and chilli powder. Saute for a while. Add this to the boiled daal and cook for a few minutes. Garnish with coriander leaves. Serve hot with rice and chapatis.

Serves: 5-6

Temper Top Toast (for 3 toasts)

Ingredients:

• 3 slices of brown bread
• 1 tea cup grated carrot
• 50 gm grated paneer ( cheese )
• 1 tbsp. finely chopped tomato
• 1/4 tsp green chilli ( finely chopped )
• 1 tsp coriander leaves ( finely chopped )
• 1 tsp butter
• salt to taste

METHOD:

Toast the slices of bread. Make a mixture of carrot, paneer , tomato, green chilli, coriander leaves, butter and salt. Divide this mixture in 3 portions. Now place one portion of mixture on each toast. Put into the oven for few minutes. Serve hot. It is easy to make and good for health.

RAVA IDLI

Ingredients ;

1 kg. rava ( suji )

1 tsp. mustard seeds

3-4 tbsp. refined oil

1/2 tsp. ginger

1 tsp. green chilli ( chopped )

2 tsp curry leaves ( chopped )

25 gm cashewnuts : as desired


50 gm chana dal ( gram dal )

1 litre curd

a pinch of soda

a bunch of coriander leaves , salt to taste

METHOD ;

Heat about 3-4 tbs of oil in a kadai . Add mustard seeds , chana dal , cashewnuts ,
green chilli , ginger and curry leaves in that order . Fry all the ingredients for a
minute or two . Then add the semolina ( rava ) and toss the ingredients are mixed
Continue to cook until the rava changes color and emits a light roasted aroma .
Remove from fire and allow the mixture to cool . A couple of minutes , before
steaming the idlis , place the cool mixture in a vessel . Add curd , a pinch of soda ,
coriander leaves , salt and mix well . Take care to see that no lumps remain .
Fill the idli cups/ moulds with the batter and cook the idlis in a idli cooker
for about 10 minutes . The idlis are ready to serve . Served best with
coriander chutney and potato sagoo ( sabji )

Capsicum Surprise

Ingredients:

• 500 gms capsicum ( red & green )

• 2 tbsp. curd

• 3 tsp. oil

• 1 tsp. mustard seeds
  

• 1 tsp jeera
  

• 2 tbsp. water
  

• 1/2 tsp hing

• 2 tsp. curry powder ( optional )

• 3 tsp. oil

curry leaves & salt to taste


METHOD:

Cut the capsicum into half inch pieces. Keep them in a pan and pour the curd on the pieces of capsicum and leave them atleast 10 minutes . Heat the oil in a heavy saucepan . Put mustard seeds , jeera ,hing and curry leaves . When the mustard seeds get splutter , add the pieces of capsicum , salt and water . Cover the lid till it turns soft . Now sprinkle the curry powder and mix it well ( it is optional ) and cook for a while. Serve hot.

Beans Coconut Mix

Ingredients:

• 500 gm french beans
• 2 tbs grated coconut
• 2 tbs oil
• 1 tsp. mustard seeds
• 1 tsp jeera
• 1 tsp. urad dal
• 1 tsp. chana dal
• 1 red chilli
• 1/2 tsp. asafoetida
• 2 tbsp. water
• salt to taste , curry leaves
  

METHOD:

Cut the beans in small pieces. Grate the coconut (fresh or dry). Heat the oil in a pan . Put mustard seeds, when they splutter, put urad dal and chana dal, let them get golden brown. Now put jeera, pieces of
red chilli and curry leaves. Finally add beans , salt & 2 tbsp. water in it. Cover the pan with a lid. Cook on a low flame till it turns soft. Now put grated coconut and mix it well. Serve hot.

Stuffed Tomatoes

Ingredients:

• 8 tomatoes ( ripe & firm )
• 150 gm. paneer
• 250 gm. peas
• 100 gm. carrot
• 2 onion
• 100 gm. oil
• pepper & salt to taste
• coriander leaves

Method:

Cut tomatoes from the top and scoop out the pulp carefully. Turn down all of them for a while. Dice carrots. Now boil the carrots and green peas for 5 minutes. Chop onions (finely). Heat a spoonful of oil in a pan. Put the scooped tomato pulp and saute till it gets dry. Now add the boiled pieces of carrot and peas, paneer & pepper and saute for few minutes. Let it cool down. Finally, stuff this mixture in tomatoes. Heat the fry pan and put 2-3 tsp. of oil. Now arrange all the tomatoes in a pan. Cover and cook on a low flame for 5 to 10 minutes. Garnish with coriander leaves. Serve hot .

Instant Rava Cake

Ingredients:

• 3 cups rava slightly roasted

• 1 & an half cup sugar

• 1/2 cup curd

• 1 cup of milk

• 2 tsp. ghee

• 1/2 tsp. soda bicarb

• a few drops of pineapple essence; cashew nuts ; a pinch of salt .

METHOD:

Add sugar and ghee to milk and mix well. Then add rava, salt, curd, essence and half of the nuts. Beat well. Dissolve soda bicarb in a little water (1 tsp.) and to the mixture. Again beat well. Pour the mixture in a greased tray . Decorate with the remaining nuts on the top. Steam in a pressure cooker for 15 to 20 minutes.

Potato Kilanju Masala Curry

Ingredients:

• 500 gm. potatoes
• 2 tsps. coriander powder
• 1 tsp. turmeric powder
• 1 tsp. red chilli powder
• 1 cup tamarind pulp
• 25mm, 1 piece of ginger (finely chopped)
• 25mm, piece of coconut (finely grated)
• 1 tsp. urad dal (black gram)
  
• 1/2 tsp. chana dal (split chick peas)
  
• 1 tsp. mustard seeds
• 3-4 whole red chillies
• curry leaves
• 3-4 green chillies, cut lengthwise
• 2 big tsps. oil for frying potatoes

Method:

Peel all the potatoes and fry. Heat 2 big spoon of oil in a heavy vessel and put mustard seeds, chana dal and urad dal. When this mixture gets light brown in colour, put pieces of whole red chillies, ginger paste and curry leaves. At last add coriander powder, turmeric powder, green chillies and tamarind pulp. Add a cup of water and let it boil for a while. Then add the fried potatoes. Garnish the dish with coconut.

This curry can be relished with rice, puree or dosa.