Aloo tikki

Ingredients:

1.Boiled and mashed potato-1/2cup
2.Boiled peas-1/2 cup
3.Green chilli paste-1tsp
4.Ginger garlic paste-1 tsp
5.Sesame seeds-2 tsp
6.Gram flour-2 tbsp
7.Dry mango powder-1 tsp(or lemos juice -1stp)
9.Coriander seed powder-1/2 tsp
8.Salt to taste
9.Oil for frying

preperation method:

1.Mix all the ingredients(except oil) well.
2.Take a 1/2 lemonsize mixture,and make a round ball and press it like tikki.
3.Prepare tikkis with remaining mixture like this.
4.Take a thick bottom vessel and heat oil.
5.Deep fry the tikis till it changes to golden browncolour.

serve hotwith tomato ketchup.

Coriander chutney

Ingredients:

1.Coriander leaves-1 bunch
2.Green chilli-2
3.Ground nut- 2tbsp
4.Lemon juice- 1tbsp
5.Salt to taste
6.Oil-1 tbsp
7.Sesame seeds-2tsp

Preperatin method:

1.Clean and wash the coriander leaves.
2.Take a pan and heat the oil.
3.Fry green chilli and ground nuts.Then add sesame seeds and coriander leaves.
4.Fry all together till coriander leaves changes to dark green colour.
5.Grind the fried one by adding salt and lemon juice.
6.Add a little water to make soft paste.
7.Season it with mustard,cumin seeds,urad dal and curry leaves.

Serve it with rice or chapathi etc.

Dondakaya fry

Ingredients:

1.Dondakaya-250grm
2.Onion-1 big size
3.Green chilli-3
4.Ginger-1/2 inch size
5.Garlic cloves-2
6.Oil-1.5tbsp
7.Dry coconut powder-1tbsp
8.Salt to taste
9.Chana dal-2tsp
10.Urad dal-2tsp
11.Mustard and cumin seeds-1/2 tsp
12.Curry leaves-4
13.Corinder leaves-few

Preperation method:

1.Wash and chop dondakaya into small pieces.
2.Chop onion into small pieces.
3.Grind green chilli,coconut,salt,garlic and ginger together and keep aside.
4.Take a thick bottom vessel and heat oil.Fry onion and dondakaya well .
5.Pour the grinded powder into vessel and mix well.Leave it for 2 min.
6.Season the fry with cuminseeds,mustard,dals and leaves mentioned inthe ingredients.

Serve with rice as side dish.

(In the same way you can prepare carrot fry and Boiled potato fry)

Mixed dal dosa

Ingredients:


1.Rice-1 cup
2.Moong dal-1/2 cup
3.Chana dal-1/2 cup
4.Toor dal-1/2 cup
5.Black gram dal-1/2 cup
6.Salt to taste
7.Red chilli-2
8.Cumin seeds-1 tsp
9.Garlic flakes-2


Preperation method:

1.Wash and soak all dals and rice together for 2 to 3 hrs.
2.Grind the redchilli,cumin seeds,garlic and salt together and make fine paste.
3.Grind the soaked dals and rice to make soft dosa batter.
4.Mix both the grinded contents and prepare dosa.


Serve this tasty dosa with groundnut chutney.

Bottle gourd chutney

Ingredients:

1.Bottle gourd-100 grm(approx)

2.Green chilli-2

3.Ground nuts-1 tbsp

4.Garlic flake-1

5.Cumin seeds-1tsp

6.Tamarid juice-1tbsp(thick)

7.Sugar-1tsp

8.Salt to taste

9.Oil-1 tbsp

10.Turmeric powder-a pinch

11.Black gram dal,mustard and cumin seeds-1tsp

12.Curry leaves-4

13.Sesame seeds-2 tsp

Preperation method:

1.Peel off and chop the bottlegourd into very small pices.

2.Take a pan and heat the oil.Roast the chopped bottle gourd pieces in the oil and add turmeric powder.

3.Remove the bottle gourd pices from the pan and keep aside.

4.In the same pan with remaining oil,roast the ground nut ,chilli and sesame seeds.

5.Grind the roasted ground nut,chilli,seame seeds.Add the bottle gourd pices,tamarind juice,sugar and salt and again grind them.The paste should be a little bit rough only.

6.Season the grinded paste with mustard,cumin seeds,black gram dal and curry leaves.

Serve with rice.

Cabbage pakoda

Ingredients:

1.Cabbage- 1cup (chopped very thin)

2.Gram flour-1/2 cup

3.Rice flour-1 tbsp

4.Chilli powder-2 tsp

5.Salt to taste

6.Oil for deep fry

7.Baking soda-a pinch

Preperation method:

1.Take a vessel and mix all the ingrdients well(except oil).Do not add any water.

2.Take a thick vessel and heat the oil.

3.Make balls with the mixture and slowly drop into the oil.

4.Deep fry the balls till they changes into golden brown colour.

Serve hot.

Bottle gourd kofta curry

Ingredients:

For kofta's:

1.Bottle gourd-1/2 cup (peeloff and grated
2.Gram flour-3tbsp
3.Chilli powder-1tsp
4.Garam masala-1/2tsp
5.Salt to taste
6.Oil- for deep fry



For Gravy:

1.Onion-1medium size
2.Tomato-1
3.Ground nut-1/4 cup
4.Garlic flakes-2
5.Sugar-1tsp
6.Chilli powder-1/2 tsp
7.Salt to taste
8.Oil-1tbsp
9.Coriander-few
10.Curry leaves-5
11.Mustard and cumin seeds-1/4 tsp



Preperation method:

1.Squeezout the water from grated bottlegourd.
2.Take a vessel and mix squzeed and grated bottle gourd,gram flour,garam masala,chilli powder and salt well.
3.Make round balls with the mixture by taking approximatly 1tsp into hand.
4.Take a thick bottom vessel and heat the oil.
5.Deep fry the balls till the balls turns to golden brown colour.
6.Keep the fried balls aside.
7.Take a pan and roast the peanuts and remove its skin after cooling.
8.Chop the onion and tomato.
9.Grind the peanuts,chopped tomato and onion and garlic flakes together.Add a little amount of water to make soft paste.
10.Add chilli powder,sugar and salt to grinded paste.
11.Take a vessel and heat 1tbsp of oil,when oil is heated fry mustard ,curry leaves and cumin seeds.
12.Add the grinded paste when mustard starts to popup,and cook it for 4 min.Stir occaionally.
13.Add the fried balls to vessel and cook it for 2 min.

Garnish it with coriander and serve hot with rice or chapathi or poori.

Sev

Ingredients:

1.Gram flour-1/2 cup

2.Salt to taste
3.Turmeric powder-1/2 tsp
4.Oil-for deep fry
5.Ajwain-1/2tsp

Preperation method:

1.Mix gram flour,salt ,turmeric powder and ajwain well in vessel.

2.Make soft dough by gradually adding water to mixture.

3.Rub with 2 tsp of oil over the dough.

4.Take a vessel and heat the oil.

5.apply little bit oil to innerside of the sev maker and fill it with dough.

6.Pressout the sev by sevmaker in the hot oil.

7.Deep fry the sev till it become crispy.

For spciy sev add chilli powder and gingergarlic paste to mixture and remaining is same.

Vegetable pasta

Serves-2

Preperation time:20min

Ingredients:

1.Pasta-100grm

2.Carrot-less than 1/2

3.Potato -1/2

4.Tomato-1 small size

5.Peas-few

6.Onion-1/2 medium size

7.Green chilli-2

8.Curry leaves-5

9.Coriander-few

10.Ginger garlic paste-1/2 tsp

11.Turmeric powder-less than 1/2 tsp

12.Oil-1tbsp

13.Salt to taste

14.Mustard,cumin seeds and black gram dal together-1tsp

Preperation method:

1.Take a vessel and boil 2 cups of water,add pasta to boiling water and cook for 2 min and remove the vessel from stove.

2.Chop the all vegetables mentioned inthe ingredients.

3.Take a vessel and heat the oil,fry mustard and cumin seeds and black gram dal.

4.Add chopped vegetables except tomato.

5.When vegetables fried add tomato,gingergarlic paste,curry leaves and turmeric powder .Cook for 2 min.

6.Drain the water from cooked pasta and add pasta to vessel.

7.Now add salt and stir well and cook for 2 min.

Serve hot .

Besan halwa

Preperation time:25 min

Ingredients:

1.Gram flour or besan-1 cup

2.Sugar-1cup

3.Ghee-3 tbsp

4.Cashew-10

Preperation method:

1.Take a vessel and heat 2 tbsp of ghee and roast the cashew till cashew turns to goldenbrown colour and remove the cashew from vessel and keep aside.

2.Add besan to vessel and stir continuously till besan changes to golden colour and nice aroma spreads in the kitchen.3.Add 1/2 cup water and cook for 2 min,stir continuously.

4.Now add sugar and stir continuously till sugar disolves.

5.Add cashew and 1 more tbsp of ghee to vessel and stir well.

6.Remove the vessel from stove after a minute.

Bombay chutney

Serves-3

Preperation time:15min

Ingredients:

1.Besan(gram flour or chickpea flour)-2 tbsp

2.Onion-1 medium size

3.Tomato-1

4.Green chilli-2

5.Curry leaves-5

6.Coriander-few

7.Cumin seeds-1/4 tsp

8.Mustard-1/4 tsp

9.Oil-1 tbsp

10.Gingergarlic paste-1tsp

11.Turmeric powder-1/4tsp

Preperation method:

1.Take a small bowl and mix besan with 1/2 cup water well.

2.Chop onion ,tomato and green chilli.

3.Take a vessel and heat oil.Fry cumin seeds,mustard then add chopped green chilli,curry leaves and onion.

4.When onion pieces fried then add chopped tomato,gingergarlic paste and turmeric powder.

5.Now add 1/2 cup water and 1/2 cup besan mix to vessel.

6.Add salt and stir well and cook for 5 min.

This besan curry can be served with chapathi,puri or dosa,

Chana vada

Preperation time:30min

Ingredients:

1.Chana dal-1cup

2.Green chilli-4

3.Garlic flakes-3

4.Oniol-1 big size

5.Cumin seeds-2tsp

6.Coriander-few

7.Curry leaves-15

8.Salt to taste

9.Oil for deep fry

Preperation method:

1.Soak chana dal for 2 hours.

2.Grind the soaked and drained chanadal,garlic flakes,cumin seeds and green chilli together.The paste should be little bit rough and there is no need of adding water.

3.Chop onion,curry leaves and coriander.

4.Mix the paste,chopped onion,coriander,curry leaves and salt.

5.Take a vessel and heat the oil. Take a tbsp of paste mixture and make vada in your palm and drop carefully inthe oil.

6.Deep fry the vadas.

Serve hot with any chutney or you can serve by sprinkling chatmasala and lime juice.

Semya upma

Serves-3

Preperation time:25 min

Ingredients:

1.Semya-100gr

2.Onion-1

3.Tomato-1

4.Carrot-1/2 medium size

5.Beans-3

6.Peas-few

7.Curry leaves-6

8.Green chilli-3

9.Oil-1.5 tbsp

10.Salt to taste

11.Turmeric powder-1/2 tsp

12.Mustard and cumin seeds-1 tsp

13.Coriander-few

14.Gingergarlic paste-1tsp

Preperation method:

1.Take a pan and heat 1/2 tbsp of oil and fry semya till it turns to golden brown colour.

2.Chop all the vegetables mentioned in the ingredients.

3.Take a vessel and heat 1 tbsp of oil and fry mustard,cumin seeds.

4.Add all vegetables and fry together.

5.Add gingergarlic paste and turmeric powder to vessel and cook for 2 min.

6.Add 2 times of water that of semya.

7.Add salt now.

8. when water starts to boil add semya and stir occassionally.

8.Remove the vessel from stove when total water is obsorbed and it means the semya cooks well.

Serve hot by garnishing it with coriander.

Chana masala

Serve-3

Preperation time:30 min

Ingredients:

1.White chick peas(kabooli chana)-150gr

2.Tomato-2

3.Onion-1

4.Chilli powder-2tsp

5.Chana masala/garam masala-1 tsp

6.Tamarind juice-2tbsp

7.Salt to taste

8.Mustard and cumin seeds-1tsp

9.Oil -1tbsp

10.Sugar-2 tsp(optional)

11.Gingergarlic paste-1tsp

12.Turmeric powder-1/2 tsp

13.Coriander-few for garnishing

Preperation method:

1.Soak the chick peas for overnight(8hrs).

2.Pressure cook the soaked chana by adding water for 4 whistles.

3.Chop the onion and tomato into very small pieces.

4.Take a vessel and heat oil,fry mustard,cumin seeds.Add chopped onion and fry it.

5.Add tomato and gingergarlic paste.cook for 2 min.

6.Add the cooked and drained chickpeas and mash chana a little bit with spoon.

7.Add tamarind juice ,turmeric powder and cook for 2min.

8.Add chana masala,salt and sugar and cook for 3 min.

9.Garnish the cooked chana masala with coriander.

Serve hot with chapathi or puri.

Muruku

Preperation time:1 hour(approx)

Ingredients:

1.Rice flour-3cup

2.Gram flour-1cup

3.Sesame seeds-2tbsp

4.Oil-for deep fry

5.Chilli powder-1tbsp

6.Salt to taste

Preperation method:

1.Take a bowl and mixwell rice flour,gram flour,sesame seeds,chilli powder and salt.

2.Take another bowl and boil 4 cups of water.Add 1 tbsp of oil to boiling water.

3.Add the mixed flour to boiling water and stir well.Remove the bowl from the stove.

4.Make the soft dough with cooked flour after it becomes cool.

5.Put the dough into muruku maker and make shapes of muruku out of it.

6.Deep fry the muruku in oil till muruku turns to golden brown .

Vermicelli payasam

Ingredients:

1.Vermicelli or semya-1 cup
2.Sugar-1 cup
3.Milk-1.5 cup
4.Ghee-2 tbsp
5.Cashew-15

Preperation method:

1.Take a wide pan and heat 1 tbsp of ghee and roast cashew till it changes to golden brown colour and keep the cashew aside.
2.Add 1more tbsp of ghee to pan,and roast the semya(vermicelli) till it changes to golden brown colour.
3.Take a vessel and heat milk.Add the roasted semya to vessel,leave it to boil and stir occasionally.
4.Add sugar to the boiled semya and stir till sugar disolves.
5.Remove the vessel from stove and garnish it cashew.

(we can add milk again if it is necessary)

Lemon rice

Ingredients:

1.Rice-1 cup
2.Ground nut-1/4 cup
3.Green chilli-4
4.Cumin seeds-2tsp
5.Mustard-2tsp
6.Chana dal-1tbsp
7.Lemon-1 medium size
8.Coriander-few
9.Curry leaves-10
10.Oil-2tbsp
11.Gingergarlic paste-2tsp
12.Turmeric powder-1/2tsp
13.Salt to taste

Preperation method:

1.Wash and pressure cook the rice by adding 2 cups of water to it.pressure cook it for 3 whistles and keep aside.
2.Take a vessel and heat the oil.Fry cumin seeds and mustard.
3.Add chopped green chilli,chana dal and ground nut.Fry these together.
4.Add gingergarlic paste,turmeic powder and salt.Remove the vessel from stove and add lemon juice to it.
5.Add the cooked rice to vessel and mix well.

Serve this lemon rice directly or with any pickle of any choice.

Aloo parata

Ingredients:

For dough:

1.Wheat flour-1cup

2.Oil-4tsp

3.Salt-1tsp

For filling:

1.potato-100grm

2.Green chilli-4(chopped)

3.Coriander-few

4.Lemon juice-2 tsp

5.Salt to taste

6.Oil-1tbsp

7.Cumin seeds-1tsp

8.Turmeric powder-1tsp

Preperation method:

1.Mix wheat flour,salt and 2 tsp of oil well in a bowl.By adding water gradually into flour to make soft dough.Pour another 2 tsp of oil on dough and rub over it.

2.Cover the bowl with a plate and keep a side.

3.Boil the potatos.And remove the skin after it cools,and mash it.

4.Take a pan and heat 1 tbsp of oil.Fry the chopped green chilli,cumin seeds and coriander .Add lemon juice,1 tsp of turmeric powder,salt to taste and smashed potato,fry for 2 min.Mix well.Remove the pan from stove.

5.Make small lemon size balls with potato mix.

6.Take a lemon size dough and roll it out small chapathi and keep 1 potato ball in the middle,and enclose it by folding the chapathi dough around it.

7.Dust in the flour and roll this out in to a parata.

8.Take a widepan and heat it.Place the parata on pan and fry it on medium flame.

9.Turnout the parata and pour 1 tsp of oil/butter on it and spread it over the parata.

10.Again turnout the parata and pour 1tsp of oil/butter on it and spread it over the parata.

Serve this parata with yogart,mint chutney or pickle of any choice.