Quick Cupcakes (Egg-less)

Ingredients:

Maida (All purpose flour) - 1/2 cup
Sugar - 4 to 5 tbsp
Baking powder - 1t sp
Baking soda - 1/4 tsp
Lemon Juice - 3 tbsp
Milk - 1/2 cup
Oil - 4 tbsp

Procedure:

1. Pre-heat the oven to 180°C.
2. Mix all the dry ingredients in a pan (All purpose flour, sugar, baking powder and baking soda).
3. Now add lemon juice, milk and Oil. Mix all together gently.
4. Grease the cupcake liners with little oil or butter and place them in the cupcake former and fill 3/4 of the each cupcake liner.
5. Bake for about 25-30 min. or till the top is lightly golden and a toothpick inserted through the center of the cakes comes out clean.
6. Cool the cakes for a few minutes. Gently remove the cakes and cool completely.Pour venilla sause and serve.

Green Beans and Egg plant curry

Ingredients:


Eggplant - 2 Medium
Fresh Green Beans - 1 Cup (finely chopped)
Tomato - 1 can
Ginger garlic paste - 1 and 1/2 tsp
Green Chiles - 2
Red chili Powder - 1/4 tsp
Garam Masala Powder - 1/4 tsp
Salt to Taste

Tempering:
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Urad Dal - 1/4 tsp
Broken Dried Red Chiles - 3 or 4
Asafoetida - Big Pinch
Curry Leaves - 5
Oil - 2 Tbsps

Procedure:

1. Heat oil in a pan, and make tempering. When mustard seeds start spluttering, add garlic and green chiles. Fry briefly.
2. Add the chopped fresh beans and fry for few minutes.
3. Then stir in chopped eggplant and salt. Fry for few more minutes, stir in chopped tomato and salt.
4. Cook till beans are soft, add red chili powder and garam masala powder. Fry a minute or two and remove from heat.
5. Serve curry with roti.

Onion Kulcha (onion stuffed naan)

Ingredients: 

Maida (all purpose flour) - 3 cups
Baking powder - 1/2 tsp
Baking Soda - 1/8th tsp
Sugar - 1 tbsp
Salt - as per taste
Oil - 1/4 cup
Yogurt - 1/2 cup

For the Filling:
Onion - 1 (chopped very finely)
Chillies - 2 or 3  slices thinly (or as per taste)
Grated ginger - 1/2 tsp
Cumin - 1/4 tsp
Salt - as per taste

Procedure:

1. Mix all the ingredients for the filling in a bowl until blended and set aside.
2. Mix all the ingredients for the dough, add water if needed to make it into a soft dough.Set aside for at least 1-2 hours. Then divide the dough into small pieces and make rounds of each them. Roll it out into a small circle with the help of a rolling pin, just like you would do with rotis or parathas.
3. Now place little filling in the center of the rolled out dough and bring all the sides up to enclose the filling.
4. Press it down. Now roll it down softly into a circle or oval likea  naan.
5. Heat the oven to 230 C. Place the rolled out naan on the pizza stone/ baking tray and cook it till the surface turns to golden color. (or) Gently roast the both sides of naan in a pan (don't add any oil) then cook the naan directly on the flame. You can also use the griller to make the naan.

Veg Patties (for burgers)

Ingredients:

Potatoes - 2 (boiled)
Frozen peas - 1/2 cup
Carrots - 2 (grated)
Cabbage - 1/2 cup grated
Salt - as per taste
Paprika - 1 tsp
Lemon juice - 1 tsp
Black pepper powder - 1 tsp
Breadcrums powder - as required
Corn flour - as required
Oil - as required

Procedure:

1. Mix potatoes ,  peas (wash the peas in hot water), shredded carrots , cabbage along with salt, paprika, lemon juice and pepper powder. Mash them well.
2. Now add required quantity of the corn flour to make the mixture to have a constancy of soft dough.
3. Take big lemon size mixture and cover it will with breadcrums.
4. Make them into patty shapes and put them in freezer for min of 10 min.
5. Take oil in a pan ( quantity  of the oil is such that when patty is placed half of the patty should be in oil).
6. Once oil is hot enough add the patties and fry both sides (shallow fry).
7. Assemble as required to form a delicious veggie burger.

Nariyali Capsicum (Capsicum curry with Coconut Milk)

Ingredients:

Oil - 4 tbsp
Green cardamon - 3
Cinnamon stick - 1 and 1/2 inch piece
Ginger garlic paste - 1 and 1/2 tsp
Onion (cubed into big pieces) - 1
Green chillies - 2 (or as per taste)
Capsicum (green, red and yellow) - 1 each (cubed)
Tomato - 1 medium (cubed)
Salt - as per taste
Red chilli powder - 1 tsp ( or as required)
Turmeric powder - 1/2 tsp
Black pepper powder - 1 tsp
Coconut milk - 1/2 can
Water - 1 and 1/ 2 cups

Procedure:

1. Heat the oil in a big pan. Once it is hot add cardamom and cinnamon stick. Fry for about 1 min.
2. Now add green chillies and onions. Fry them for 3 to 4 min.
3. Add all types of capsicums and let them fry till they become little tender. This may take about 7 to 9 min.
4. Now add Tomatoes along with salt, pepper, chilli powder and turmeric powder. Continue to cook for about 5 min.
5. Add coconut milk along with water and mix well. Check the seasoning and let it cook for about 7 to 9 min. and garnish with cilantro and serve hot with roti or naan.

Simple Aloo Jeera

Ingredients:


Potatoes (cubed) - 3 cups
Green chillies . 2 ( chopped finely)
Salt - as per taste
Turmeric powder - 1tsp
Red chilli powder - 1 tbsp (or as per taste)
Dry mango powder (amchoor) - 1 tsp
Garam Masala powder - 1tbsp
Cumin seeds - 2 tbsp
Oil - 4 tbsp

Procedure:


1. Boil the cubed potatoes till they become little soft. But don't boil them till they become mushy. (A fork should penetrate with little pressure.).
2. Head oil in a pan. Once it is hot enough add cumin seeds and green chillies. And then add boiled potatoes.
3. Fry till the potatoes turn brown in medium heat.
4. Now add salt, turmeric powder, red chilli powder, garam masala powder and dry mango powder. Mix well.
5. Garnish with cilantro, and serve hot.

Basil - Mozzarella Paratha

Ingredients:


Wheat flour - 2 cups
Water - as required
Shredded mozzarella - 150gr
Ground black pepper . 1 tsp
Dried basil leaves - 2 tbsp
Salt - as per taste
Oil - as required

Procedure:


1. Make the dough of wheat flour by adding enough quantity of water and knead it well. It should get a spongy consistency.
2. Mix the shredded mozzarella along with dried basil, black pepper and salt. Set aside.
3. Take lemon size ball of the dough and roll it about 10 cm round. Put 1 to 2 tbsp of cheese mixture and and make a ball of dough, like dumplings. Then roll it again to 3 to 5 mm thickness.
4. Heat tawa or a flat pan and once it is hot, put the prepared paratha and apply oil on both sides by turning.
5. Once Paratha is golden brown on both sides remove and serve hot with Ketchup or pickle of your choice.

Dal Makhni

Ingredients:


Black lentils - 1 and 1/2 cup
Tomatoes - 1 can (chopped)
Green chillies - 2 (sliced)
Ginger - 1 inch piece (chopped finely)
Oil - 3 tbsp
Salt - as per taste
Red chilli powder - 1 tbsp (or as per taste)
Cream - 100 gr (or as needed)
Dal makhni masala - 2 tbsp

Procedure:


1. Soak the black lentils over night and boil them with enough quantity of water.
2. Mean while in a pan take oil, once hot add ginger and green chillies. Fry for 1 min or so.
3. Add canned tomatoes along with salt, makhni masala and red chilli powder. On a medium heat cook till oil oozes.
4. Now transfer the boiled black lentils and mix it well and continue to cook for another 10 min or so.
5. Serve hot or cold with Roti or non.

Simple Aloo Palak ( Potatoes with Spinach)

Ingredients:


Potatoes - 2cups (cubed)
Frozen spinach - 1 cup
Green chillies - 2 (finely chopped)
Onion - 1 (finely chopped)
Oil - 3 tbsp
Mustard seeds - 2 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Dried red chillies - 1 (broken)
Salt - as per taste
Red chilli powder - 1 tsp ( or as required)
Turmeric powder - 1/2 tsp

Procedure:


1. In a non-stick pan heat the oil, once hot add mustard seeds. When mustard seeds start to splutter add channa dal and urad dal and fry till they turn brown.
2. Now add red chillies and green chillies, fry for 1 min. And then add potatoes. Fry potatoes till they are half done. This may take around 8 min on a medium flame.
3. Now add onions and continue to fry for another 6 min or so, by adding salt and Turmeric powder.
4. Add frozen spinach and mix well. Continue to cook on medium to low flame till spinach is done. This may take around 8 min or so.
5. Finally add red chilli powder mix well and serve with Rice or Roti.

Paneer Jafrazi

Ingredients:


Paneer - 200 gr ( cut into long strips)
Capsicum / Paprika - 2 cups ( you can use all colors, thinly sliced)
Onion - 2 medium ( thinly sliced)
Tomato - 1
Green chillies - 2
Salt - as per taste
Red chilli powder - 1 tbsp (or as per taste)
Ginger Garlic paste - 2 tsp
Coriander powder - 1 tbsp
Garam Masala powder - 1 and 1/2 tsp
Kalunji (onion seeds) - 1 tsp
Cumin seeds - 1 tbsp
Oil - 3 to 4 tbsp
Dried Fenugreek leaves - 1/2 tsp
Coriander leaves - for garnishing
Lemon juice - 1 and 1/2 tsp

Procedure:


1. In a non-stick pan heat oil, add cumin seeds once oil is heated.
2. Add onions and green chillies. Fry till onions become translucent. Then add ginger garlic paste and mix well.
3. Now add capsicums and fry for about 8 min. Add salt and continue frying for another 5 min. Do not put the lid on.
4. Add tomatoes along with red chilli powder, coriander powder, garam masala powder, onion seeds and dried frenugreek leaves. Mix well and continue cooking for 5 min.
5. Now add Paneer cubes and mix well.  Cook for another 5 to 7 min. Turn off the stove.
6. Finally add the lemon juice and Garnish with coriander leaves. Serve hot with roti or Naan.

Squash Curry (Indian Style)

Ingredients:


Squash - 2 cup (cubed)Onion - 1 medium
Tomatoes - 1 medium 
Green chillies - 2 (finely diced)
Mustard seeds - 1 tbsp
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Dried red chillies - 1 ( split)
curry leaves - 8 no.
Oil - 2 tbsp
Salt - as per taste
Red chilli powder - 1 tbsp ( or as per taste)
Turmeric powder - 1tsp

Procedure:
1. In a non- stick pan take oil. Once hot add mustard seeds. When they splutter add urad dal and chana dal and dried red chillies. Fry till the dals become brown.
2. Now add green chilles and fry for a minute or so.
3. Add Onions along with salt, turmeric powder and mix well. Cook till the onions are translucent.4. Now add the squash along with curry leaves. Cover with lid and continue cooking for about 8 min.
5. Add chopped tomatoes and mix well. Cook for about 7 to 10 min or till everything is cooked.
6. Finally add red chilli powder and mix. Serve with Rice.

Spinach Pulao

Ingredients:


Basmati Rice - 2 cups
Water - 3 and 3/4 cups
Salt - as per taste
White pepper powder - 1 tsp
Green chillies - 3 (or as required)
Frozen leafy spinach - 250 gr
Onions - 3 (sliced)
Bay leaves - 4 no.
Cinnamon stick - 1 and 1/2 inch piece
Green Cardamons - 5
Oil - 2tbsp
Ginger garlic paste - 1 and 1/2 tsp
Garam Masala - 1 tbsp

Procedure:

1. In a pan pour oil, once it is hot add bay leaves, cinnamon and green cardamons and fry for a min or so.
2. Add the chopped chillies and onions. Fry till the onions turn translucent.
3. Now add the ginger garlic paste and salt. Mix well. And then add Spinach and mix well.
4. Continue cooking till the water from the frozen spinach evaporates.
5. Now add pepper powder and garam masala. Again mix well.
6. Wash the rice and mix the mixture from step 5 and pour water and cook it in rice cooker. Once done Serve hot.

Mirch Bajji ( mirapakaya bajji)

Ingredients:


For batter (mix in the following proportions):
Besan (chickpea flour) - 3/4 cup
Rice flour - 1/4 cup
Salt - to taste
Red chilli powder - depending on the spiciness of Green chilli you use
Water - as required
Bicarbonate of Soda - 1 tsp

Green chillies - 8 no. depening on need
Tamarind - 1 lemon size
Oil - for deep frying

Procedure:


1. Pour oil in a big pan and heat the oil well.
2. Mean while mix all the ingredients for the batter to think consistency. (when you dip your finger the batter should coat the finger)
3. Add little amount of water to the Tamarind and make it into a thick paste.
4. Slit the green chillies and put little amount of tamarind paste in that. (quantity of tamarind paste depends on how hot the chillies are)
5. Once the oil is hot , dip the green chillies in the prepared batter and drop them into oil. Fry till they turn golden color all around.
6. Serve them with chopped onions and Lemon.

Basil Tomato Rice

Ingredients:


Basmati Rice - 2 cups
Tomatoes - 3 (chopped finely)
Garlic - 1/4 cup (chopped finely)
Black pepper powder - 2 tsp
Chilli flakes - 1 tsp
Olive oil - 2 tbsp
Basil - 10 leaves (chopped finley)

Procedure:


1. Cook the basmati rice with enough quantity of water and set them aside.
2. In a big non-stick pan heat olive oil. Once it is hot enough add garlic and fry till they turn golden brown.
3. Add salt and basil leaves along with black pepper powder and chilli flakes. Mix well.
4. Now add chopped tomatoes and stir well. Cook till the water from the tomatoes are dried up.
5. Finally add cooked rice and serve hot.

Vankaya Allam Parchimirchi ( Brinjal with Ginger-Chilli)

Ingredients:


Brinjal ( Indian Variety) - 250 gr
Ginger - 1 inch
Green chillies - 4 ( depends on spiciness)
Salt - as per taste
Turmeric powder - 1/2 tsp
Oil - 3 tbsp

Procedure:


1. In a non-stick pan take oil. Once it it hot enough add the brinjal pieces.
2. Add the salt and turmeric powder , cover with the lid and cook for 10 min mixing in-between.
3. Mean while grind the ginger and green chillies and keep it aside.
4. When the Brinjal is at the point of being done, add the mixture prepared above. Mix well.
5. Continue cooking for another 5 to 8 min.
6. Serve hot with rice and Ghee

Shahi Paneer

Ingredients:


Paneer - 1 cup (cubes)
Onions - 2 (chopped)
Tomatoes - 2 cups diced or 1 can
Green chillies - 2 (slit length wise)
Oil - 2 tbsp
Ginger garlic paste - 1 and 1/2 tsp
Shahi paneer masala - 1 and 1/2 tbsp
Salt - as per taste
Milk cream - 1/2 cup
Water - 1 cup
Kasoori Methi (dried fenugreek leaves) - 1 tsp

Procedure:


1. In a non-stick pan put oil. Once oil is hot enough add onions and green chillies. Fry till the onions become translucent.
2. Then add ginger garlic paste and mix well. Now add tomatoes and cover the pan and cook till the tomatoes are cooked. It may take around 8 to 10 min.
3. Now simmer the stove and add milk cream, water, crushed fenugreek leaves along with shahi paneer masala and salt. Mix well.
4. Cover the pan and continue to cook for another 5 to 7 min.
5. Finally add the paneer cubes , mix well. Cover and cook for another 5 min on low heat.
6. Garnish with cilantro and serve with roti or paratha.

( You can also grind the onion and tomatoes separately.)

Capsicum Paneer

Ingredients:

Red Capsicum/ Paprika - 2
Green Capsicum/ Paprika (Simla mirch) - 2
Paneer (cottage Cheese) - 250 gr (cut into squares)
Diced Tomatoes - 1 can ( or) 3 medium
Bay leaves - 3
Green Cardamoms - 4 or 5
Cinnamon stick - 3 inch piece
Ginger Garlic paste - 2 tsp
Oil - 3 tbsp
Dry fenugreek leaves (kasoori methi) - 1 tsp
Salt - as required
Red chilli powder - 1 tbsp ( or as per taste)

Procedure:

1. In a non-stick pan take oil. Once it is hot add paneer pieces and fry them till they have golden color on all sides. Take them into a paper towel and let them rest.
2. In the same oil add cinnamon stick, green cardamoms and bay leaves. Fry for a minute.
3. Now add tomatoes puree (or 1 can of diced tomatoes) along with salt and cover and cook for about 5 min.
4. Then add the green and red capsicums and continue cooking with the lid until the capsicums become softer. It may take around 5 to 8 min.
5. Finally add dried fenugreek leaves, paneer and red chilli powder. Mix them well. And cook the curry for another 5 min on low to medium heat.
6. Serve hot with roti.

Shredded Carrot Fry

Ingredients:

Carrots (shredded) - 2 cups
Onion - 1 (chopped finely)
Green chillies - 1 or 2
Salt - as per taste
Black pepper powder - 1 tsp
Curry leaves - 7 no.
Oil - 2 tbsp

Procedure:

1. In a non-stick pan heat oil.
2. Add onions and green chillies one oil is hot. Saute them till onions become translucent.
3. Now add shredded carrots and fry for about 5 min.
4. Add salt and pepper powder along with Curry leaves. Mix well.
5. Continue frying for another 5 to 8 min. And serve hot.

Two Capsicum Fry

Ingredients:

Red capsicum - 2
Green capsicum - 2
Oil - 2 tbsp
Coriander powder - 1 tbsp
Salt - as per taste
Red chilli powder - 1 and 1/2 tsp ( or as per taste)
Ginger Garlic paste - 1 tsp

Procedure:

1. In a non-stick pan add oil. Once it is hot add the diced capsicums. Fry them till they are tender. It may take around 7 to 9 min.
2. Now add Ginger garlic paste along with little water and salt. Mix them well and continue to cook for another 5 min.
3. Finally add red chilli powder and coriander powder. Mix well.
4. Fry for another 4 or 5 min and serve hot with rice.

Cabbage Carrot Curry

Ingredients:

Carrots - 1 cup (cubed)
Cabbage - 1 and 1/2 cup
Green chillies - 2 (finely diced)
Mustard seeds - 1 tbsp
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Dried red chillies - 1 ( split)
curry leaves - 8 no.
Oil - 2 tbsp
Salt - as per taste
Red chilli powder - 1 tbsp ( or as per taste)
Turmeric powder - 1tsp

Procedure:

1. In a non- stick pan take oil. Once hot add mustard seeds. When they splutter add urad dal and chana dal and dried red chillies. Fry till the dals become brown.
2. Now add green chilles and fry for a minute or so.
3. Add carrots along with salt, turmeric powder and mix well. Cover the pan and cook for about 10 min, stirring in between.
4. Now add the cabbage along with curry leaves. And continue cooking for about 10 min or till the carrots and cabbage are cooked.
5. Finally add red chilli powder and mix. Serve with Rice.

Simple Aloo Gobhi

Ingredients:

Potatoes - 1 and 1/2 cup (cubed)
Cauliflower - 1 cup
Green chillies - 2 (chopped finely)
Onion - 2 (sliced)
Tomatoes - 2 (cubed)
Ginger - 2 inch piece (chopped finely)
Oil - 3 tbsp
Water - 1/2 cup
Salt - as per taste
Red chilli powder - 1 tsp (or as per taste)
Turmeric powder - 1 tsp

Procedure:

1. In a pan take oil. Once it is hot add onions and green chillies along with ginger. Fry till the onions become translucent.
2. Now add potatoes and cover the pan. Let it cook for about 10 min.
3. Add cauliflower florets, salt, turmeric powder and red chilli powder and mix well. Continue cooking with lid on for about 10 min.
4. Finally add tomatoes. Mix well and cook for another 5 to 7 min or till the tomatoes are cooked.
5. Now add water and mix well. Adjust the seasoning. Serve hot with Rice or Roti.

Rava Idli

Ingredients: 
Semolina -1 1/2 cups 
Green chillies - 5 to 6 cut very fine ( or according to taste)
Chana dhal, cashew nuts ,mustard seeds - 1 tsp each (for tempering)
Salt - as per taste
Baking soda - 1 tsp
Handful of  cilantro -  cut fine
Oil - 2 tbsp
Plain yogurt  - about 1 cup for the entire quantity of oats idli powder

Procedure: 
1. In the meanwhile dry roast the semolina on medium to medium high heat for 3-4 minutes stirring continuously, then remove from heat and keep aside to cool.
2. Add to this mixture salt to taste and baking soda and mix well.

3. Heat oil, add mustard seeds to it, when mustard seeds begin to splutter add split chick pea lentil (chana dhal) and cashews to it and saute for a few seconds. When the lentil and cashews begin to turn brownish, add cut green chillies to it and saute for about a minute until the green chillies start to change color.
4. Now add the semolina mixture in step 2 to this. And mix well.
5. Take out the required amount of this mixture and mix with little of plain yogurt and water to make it idli batter consistency Add cut cilantro and mix well.
6. Grease idli moulds and place spoonfuls of this mixture into each mould and steam for about 9 to 10 minutes.

Hint: If you don't have baking soda you can use plain soda water to mix to required consistency. Add less amount of yogurt if using soda water.

Stuffed Karela ( stuffed bitter ground)

Ingredients:

Bitter Ground - 5 no.
Chickpea flour - 1/2 cup
Cumin seeds - 2 tbsp
Salt - as per taste
Red chilli powder - 1 and 1/2 tbsp ( or as per taste)
Tamarind - 1/2 lemon size
Oil - enough for shallow fry

Procedure:

1. In a pan take enough water and boil the bitter ground along with salt and tamarind. Let them cool down.
2. In a non stick pan take chickpea flour and fry till nice aroma comes from that. Add cumin seeds, salt and red chilli powder to that. Keep it aside.
3. Now in the same non stick pan take the oil.
4. Mean while stuff the bitter ground with the mixture prepared in the step 3. Tie them with a thread so the stuffing won't fall off.
5. Now shallow fry the bitter ground till they are done. Finally add the stuffing mixture( if left) and mix the curry well. Serve it hot with Rice and Ghee.

Aloo Gobhi Parval

Ingredients:

Parval (chopped roughly) - 2 cups
Potatoes (cubed) - 1 cup
Tomato - 1/2 cup
Cauliflower - 1 cup (chopped into florets)
Coriander powder - 2 tbsp
Turmeric powder - 1 tsp
Dry Mango powder - 1 tsp
Salt - as per taste
Cumin seeds - 1 and 1/2 tbsp
Ginger - 2 inch piece (chopped finely)
Red chilli powder - 1 tbsp (or as per taste)
Muster seeds - 1 tbsp
Onion - 1 medium (sliced)
Oil - 3 tbsp
Green chillies - 2 (chopped finely)

Procedure:

1. In a pan take oil a pan, once it is hot enough add mustard seeds. When they splutter add cumin seeds.
2.  Now add Onions and green chillies along with ginger and fry till the onions become translucent.
3. Then add Potatoes and fry for 7 min. And then add cauliflower and parval and continue to cook for about 10 min.
4. Mix the curry well and add salt, turmeric. Cover it with lid and continue cooking for about 10 min.
5. Finally add red chilli powder, dry mango powder and coriander powder. Mix well.
6. Serve hot with Poori or Roti.

Basil Cheese Sandwich

Ingredients:

White bread slices
Basil leaves
Shredded cheese ( mix, choice of your cheeses)
Salt
Black / White pepper
Butter

Procedure:

1. In flat pan take little amount of butter and roast 2 bread slices only on one side.
2. Take them into a plate and on one slice put spread shredded cheese, chopped basil leaves, salt and pepper.
3. Cover it with another bread piece (remember to put the toasted side towards the filling)
4. Now take some more amount of butter on the flat pan and toast the sandwich on both sides.
5. Serve it hot with Ketchup.

Aloo Capsicum

Ingredients:

Potatoes ( medium) - 3 (shredded)
Capsicum (green) / Green Paprika - 5 (cut into 4 pieces each)
Oil - 3 tbsp
Salt - as per taste
Dry mango powder - 1 tsp
Coriander powder - 1 tbsp
Turmeric powder - 1/2 tsp
Cumin seeds - 1 tbsp
Curry leaves - 7 no.
Red chilli powder - 1 tbsp ( or as per taste)

Procedure:

1. In a non-stick pan take oil. Once it is hot add capsicum. Cover it and cook for 10 min, stirring in between.
2. Add shredded potatoes and mix well. Let that continue to cook till capsicum and potatoes are cooked well. It may take another 10 min or so. But keep on eye on it, so that potato won't stick to the bottom of the pan and burn.
3. Once the veggies are cooked add cumin seeds, salt, turmeric powder, chilli powder, coriander powder, dry mango powder and curry leaves,
4. Mix the curry well and let it cook for another 5 to 7 min.
5. Serve with hot rice and ghee.

Zucchini Chutney

Ingredients:

Zucchini (diced into small cubes) - 1 cup
Cilantro (chopped) - 1/2 bunch
Tamarind - 1/4 lemon size
Salt - as per taste
Dried red chillies - 5 (or as per taste)
Oil - 3 tbsp
Turmeric powder - 1tsp
Mustard seeds - 1tbsp
Urad dal - 1tbsp
Chana dal - 1tbsp
Asafoetida. 1/2 tsp


Procedure:

1. In a pan take 1 tbsp of oil. Once it is hot add mustard seeds. Once they start to splutter add urad dal and chana dal . Fry till they become crunchy.
2. Now red chillies and fry for 2 min. Add asafoetida. Take it into a bowl and let it cool.
3. In another pan take rest of the oil. Add the zucchini along with salt and turmeric. Cover and cook for about 10 min.
4. First grind the tempering  along with tamarind and cilantro. Now add the cooked zucchini and grind it.
5. Transfer to a bowl and Serve with rice.

Beans Fry

Ingredients:

String beans (chopped finely) - 2 cups
Dried red chillies - 1
Oil - 2 tbsp
Mustard seeds - 1 tbsp
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Salt - as per taste
Red chilli powder - 1 and 1/2 tsp ( or as per taste)
Turmeric powder - 1 tsp
Cilantro - for garnishing


Procedure:


1. In a wok or pan take oil. Once it is hot add the mustard seeds. 
2. When the seeds start to splutter add urad and chana dal and fry till they turn brown.
3. Add the dried red chilli and fry for a minute or so.
4. Now add beans and fry till they are cooked. It may take about 10 to 15 min.
5. Add the salt, turmeric powder and red chilli powder. Mix the curry well and contine to cook for about 3 or 4 min.
6. Garnish with cilantro and serve with hot rice and ghee.

Cauliflower - Broccoli Fry

Ingredients:

Cauliflower florets - 2 cups

Broccoli florets - 1 cup

Cumin seeds - 1 and 1/2 tbsp

Oil - 3 tbsp

Salt - as per taste

Red chilli powder - 1 and 1/2 tsp ( or as per taste)

Turmeric powder - 1/2 tsp

Cilantro - for garnishing

Procedure:

1. First steam the cauliflower and broccoli till they are become little translucent.

2. In a pan or wok add the oil. Once it is hot add cauliflower first. Fry for about 7 or 8 minutes.

3. Now add broccoli and continue to fry for about another 10 min.

4. Add the cumin seeds and mix well.

5. Finally add salt, red chilli powder and turmeric powder. Mix well and switch off the stove.

6. Garnish with Cilantro and serve hot with rice. 

Tips: To serve it with Roti or Chapathi add 1 tbsp of garam masala and 1 tbsp of coriander powder to the curry.

Cabbage Potato Curry ( Aloo Patha Gobhi subji)

Ingredients:

Cabbage - 3 cups (chopped)
Potatoes - 2 cups ( medium size cubes)
Green chillies - 2 ( sliced)
Ginger - 1/2 inch piece (finely chopped)
Cumin seeds - 2 tbsp
Dried red chillies - 1 (broken)
Salt - as per taste
Red chilli powder - 1 tbsp
Turmeric powder - 1 and 1/2 tsp
Cilantro - for garnishing
Oil - 3 tbsp

Procedure:

1. Take oil in a pan. Once it is hot add cumin seeds.
2. Once cumin seeds start to splutter add ginger, dried red chillies and green chillies.
3. Then add potatoes and fry till they are almost cooked. This may take around 10 to 12 min on medium to high heat.
4. Now add cabbage and continue to cook till cabbage is also cooked, for about 10 to 13 min.
5. Finally add salt, turmeric powder and red chilli powder. Mix them well and continue cooking for about 5 min or so.
6. Switch off the stove, garnish with cilantro and serve hot with plain rice or roti.

Chole Biryani

Ingredients:


Oil - 3 tbsp ( additional 2 tbsp for frying potatoes)
Dried Chickpea / Canned chickpeas - 1/2 cup
Basmati rice - 2 cup
Potato - 2 medium
Fried onions - 1/3 cup
Onion - 1 medium (sliced)

For Marinates：
Coriander Leaves - 1/2 cup
Mint Leaves - 1/2 cup
Yogurt - 2 cup
Ginger Garlic paste - 1 and 1/2 tsp
Green chilli - 4
Chilli powder - 1 tsp
Turmeric Powder - 1/2 tsp
Garam Masala - 1 and 1/2 tsp
Salt - as per taste

Spices for rice：
Bay Leaves - 3
Green Cardamom pods - 4
Clove - 4
Cinnamon Stick - 3 inch piece
Salt - as per taste
Water - 5 cup

Procedure:

1. Soak the chickpeas over night , wash and pressure cook , drain and keep aside. (You can also use canned chickpeas)
2. Grind together all the marinates for chick peas and marinate chickpeas for about 30 min to 1 hr.
3. Cut potatoes into wedges and fry them in oil till they change to golden brown color.
4. Wash the basmati rice and let it stand in water for about 20 to 30 min.
5. In a deep vessel take all spices for rice along with water and rice, bring it to boil and cook till the rice is half cooked, then drain it.
6. In a thick bottomed cooking pan take oil, add onions and fry till they become translucent.
7. In the same pan arrange the marinated chick peas, potatoes and rice in alternate layers, finishing with rice in the end.
8. Cover the pan with the lid and cook the rice is well cooked. Garnish with Fried onions and coriander. Serve with Raita.

Tri Capsicum Tart

Ingredients:

For pastry:
Yeast - 2 tsp
Sugar - 1/2 tsp
Warm water - 1/2 cup
Olive oil - 2 tbsp
Salt - 1/4 tsp
Flour - 2 cups

For Filling:
Olive oil - 2tsp
Capsicum ( red, yellow and green) - 1 each (sliced lengthwise)
Onions - 2 (sliced)
Salt - as per taste
Basil leaves - 8 no. (chopped)
Can of chopped tomatoes - 1 can
Shredded Mozzarella Cheese - 250 gr
Black pepper powder - 1 tbsp (or as per taste)
Dried oregano - 1 tsp

Procedure:

For Pastry:
1. Dissolve yeast and sugar in the water and let stand for 10 min until it begins to foam.
2. Mix the yeast with the oil, salt and flour then knead into a dough. Form a ball and place it in a large greased bowl. Cover with a cloth and leave in a warm place for 45 min to 1 hr.
3. Preheat the oven to 200 C.
For filling:
4. In a pan take olive oil, add onions. Once they become translucent add capsicums and fry for about 10 min.
5. Add tomatoes along with salt, pepper , dried oregano and basil and mix well. Cook for about 10 min or so.
6. Add 1/2 cup of mozzarella and mix.
7. Roll the pastry out on a floured work surface into a circle about 30 cm across. Line the bottom and sides of a 25 cm springform tin with it ensuring everything is covered well. Roll the edges of the pastry inwards.
8. Spread the cooled filling evenly on the pastry , sprinkle rest of mozzeralla and smooth out the surface. Put it in the oven for about 25 to 30 min.
9. Take out from the oven and serve.

Mysore Bonda

Ingredients:

All purpose flour (maida) - 1 cup
Rice flour - 1/4 cup
Yogurt - 1 cup
Water - 1 cup
Baking soda - 1/2 tsp
Carrot (finely diced) - 1/4 cup
Green chillies - 2 (finely chopped)
Ginger - 1 inch (finely chopped)
Salt - as per taste
Oil - for deep frying
Cumin seeds - 2 tbsp

Procedure:

1. In a bowl mix all purpose flour (maida), rice flour, baking soda and salt.
2. Add yogurt and water slowly and mix well.
3. Add carrots, green chillies, ginger and cumin seeds.
4. In a big wok take oil. Once it is hot reduce the flame to medium.
5. Wet your hands and take small quantities of mixture and put into the oil. Once they get golden color, remove them from oil and put on the blotting paper to absorb excess oil.
6. Serve hot with pickle or chutney.

Hint: For nice and round appearance of bondas, you can keep the mixture aside for 1hr before frying them.

Quick Tomato Pickle

Ingredients:

Tomatoes - 750 gr
Turmeric - 1 and 1/2 tsp
Salt - as per taste
Oil - 5 tbsp
Dried Red chillies - 3 (broken)
Red chilli powder - 3 tbsp ( or as per taste)
Asafoetida - 1 tsp
Mustard seeds - 2 tbsp

Procedure:

1. In a pan take 2 tbsp of oil. Once it is hot add diced/ cubed tomatoes along with salt and turmeric. Cover it and cook till the tomatoes are cooked.
2. Once tomatoes are done strain them so that excess liquid is gone.
3. In a pan take rest of the oil. Once it is hot add mustard seeds. When they splutter add red chillies and asafoetida. Fry for 1 min or so.
4. Now add the red chilli powder to it. And fry for about 1 min or so.
5. Finally add tomatoes and mix well till every thing is incorporated well. Continue cooking for about 4 min, by stirring continuously.
6. You can store the pickle for even 2 to 3 weeks. It goes well with plain rice, coconut rice or even dosa or idli

Coconut Rice

Ingredients:

Basmati Rice - 2 cups
Oil - 3 tbsp
Shredded coconut (fresh or dried) - 1 cup
Mustard seeds - 2tbsp
Urad dal - 2 tbsp
Chana dal - 2 tbsp
Green Chillies - 2 (chopped)
Dried Red chillies - 2 (split)
Onions - 4 (sliced)
Cashews - 1/2 cup (or as required)
Salt - as per taste
Cilantro - for garnish
Curry leaves - 12 to 14 no.

Procedure:

1. Cook the rice in a rice cooker with enough quantity of water and set it aside.
2. In a wok take oil. Once hot add mustard seeds. When they splutter add urad and chana dal. Fry till the dals start to change colour.
3. Now add cashews, green chillies and red chillies. Fry till cashews becomes crunchy.
4. Add onions and curry leaves. Saute till they become tender.
5. Add rice along with shredded coconut. Fry for about 7 to 10 min, so that everything is mixed well and rice his heated all the way through.
6. Finally add salt and mix well. Garnish with cilantro and serve hot with Rasam or any pickle.

Microwave Rajma Masala

Ingredients:

Rajma - 1 can
Onions - 2 (sliced)
Tomatoes - 2 (diced)
Green chillies - 2 (sliced)
Bay leaves - 3 or 4
Ginger Garlic paste - 1 and 1/2 tsp
Oil - 2 tbsp
Green cardamon - 4 or 5
Salt - as per taste
Red chilli powder - 2 tsp (or as per taste)
Garam Masala - 1 and 1/2 tbsp
Turmeric powder - 1/2 tsp
Cilantro leaves - for garnish

Procedure:

1. In a microwave safe bowl take oil, bay leaves and cardamons. Microwave high for about 4 min.
2. Add Onions and green chillies. Microwave high for about 7 min, stirring in-between.
3. Add tomatoes and ginger garlic paste. Continue cooking for about 7 min.
4. Now add rajma and microwave for about 5 to 7 min.
5. Finally add salt, chilli powder, turmeric powder and garam masala. Mix well. Microwave high for about 4 min.
6. Garnish with cilantro and serve hot with Rice or Roti

Chemadumpa Vepudu ( Arvi Fry / Eddoes Fry)

Ingredients:

Arvi / Chemadumpa / Eddoes - 750 gr
Salt - as per taste
Turmeric powder - 1 and 1/2 tsp
Red chilli powder - 1 and 1/2 tbsp ( or as per taste)
Oil - for deep frying

Procedure:

1. Pressure cook or boil the arvi till they are tender. One way to find out is to put the fork into it and fork can penetrate without any difficulty.
2. Once they are done, pass the cold water through them and remove the skin. Let them cool down.
3. Mean while in pan take the oil for deep frying. Oil need to be very hot.
4. Cut the arvi into small to medium pieces. Once oil is hot add the arvi and fry them on medium to high for about 10 min. Or until the color of the arvi turns to gold.
5. Take them out in another pan, add salt, turmeric and chilli powder. And fry for about 3 to 5 min. Switch off the stove.
6. Serve hot with rice.

Hint: You can add cumin seeds when adding salt. That will give some special flavor.

Carrot Curry

Ingredients:

Carrots - 2 cups ( finely diced)
Onion - 1 cup ( finely diced)
Tomato - 1 cup (finely diced)
Green Chillies - 2 (chopped)
Dried red chillies - 1
Oil - 2 tbsp
Mustard seeds - 1 tbsp
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Salt - as per taste
Red chilli powder - 1 and 1/2 tsp ( or as per taste)
Turmeric powder - 1 tsp
Curry leaves - 10 no.
Cilantro - handful for garnishing

Procedure:

1. Boil the carrots till they are tender and keep them aside.
2. In a pan take the oil, once hot enough add the mustard seeds. When they start to splutter add urad and chana dal. Fry till they start to change color.
3. Add red chillies and green chillies. Fry for 2 min or so.
4. Now add Onions and curry leaves. Saute them till onion become translucent.
5. Add the boiled carrots and continue to cook for about 7 min.
6. Add the tomatoes and mix well. Cook for about 7 min.
7. FInally add salt, chilli powder and turmeric powder. Mix well and continue to cook for about 2 min. Garnish with cilantro and serve with Plain rice.

Simple Rasam II (charu)

Ingredients:

Water - 2 and 1/2 cups
Tamarind - 1 small lemon size
Tomatoes - 2 (cubed)
Curry leaves - 7 no.
Cilantro - handful (for garnish)
Salt - as per taste
Turmeric powder - 1 tsp

For tempering:
Oil - 1 and 1/2 tbsp
Mustard seeds - 1 tbsp
Cumin seeds - 1 tbsp
Asafoetida - 1 tsp
Dried red chillies - 1 (broken)

Procedure:

1. In a vessel take water, tamarind, tomatoes, curry leaves. Bring them to boil till the tomatoes are cooked.
2. Add salt and turmeric powder, continue to cook.
3. Meanwhile in a small pan take oil for tempering. Once it is hot add mustard seeds, when they start to splutter add cumin seeds. Add the asafoetida and red chillies.
4. Add the tempering to the Rasam. Garnish with Cilantro.
5. Serve with Plain rice or coconut rice.

Beans Coconut Fry

Ingredients:

Beans (cut into 1 inch pieces) - 2 cups
Shredded coconut (dried) - 1/2 cup
Salt - as per taste
Turmeric - a pinch
Red chilli powder - 1 tbsp ( or as per taste)
Dried red chillies - 2 (broken)
Oil - 1 and 1/2 tbsp
Mustard seeds - 1 tbsp
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Curry leaves - 12 no.

Procedure:

1. Steam the beans and set them aside.
2. In a wok or pan take the oil, once it is hot enough add mustard seeds. When they start to splutter add Urad dal and chana dal.
3. Once dal turn to brown add curry leaves and dried red chillies. Fry for 30 sec to 1 min.
4. Add the steamed beans and fry for about 5 to 7 min.
5. Now add the shredded coconut and continue to fry in medium heat for about 7 min.
6. Add the salt, chilli powder and turmeric powder. Fry for another 3 min or so.
7. Switch off the stove and serve with rice or roti.

Capsicum Tandoori Masala

Ingredients:

Onions - 2 large ( cubed)

Capsicum ( mix of green, red and yellow capsicums) - 3 cups ( cubed into 1 inch piece)

Paneer - 1/2 cup ( cubed (optional))

Green chillies - 2 (sliced)

Tandoori Masala - 3 tbsp

Tomato - 1 large (cubed)

Yogurt - 1 and 1/2 cup

Salt - as per taste

Turmeric powder - 1 and 1/2 tsp

Red chilli powder - 1 tbsp ( or as per taste)

Oil - 2 and 1/2 tbsp

Procedure:

1. In a wok take oil. Once it is very hot add onions and green chillies, fry for 5 min.

2. Now add all the capsicums and fry for about 10 min or so on high heat until they start to change color.

3. Add paneer cubes and fry for another 10 min. Continue cooking in high heat only.

4. Then add tomatoes and fry for another 7 min or so.

5. Finally add the tandoori masala, yogurt , salt, turmeric powder and red chilli powder and mix well. 

6. Simmer the stove and continue the cooking for about 10 min.

7. Take it into serving bowl and serve with any type of breads.

Hint: You can use cilantro to garnish.

Peshawari Naan ( Almonds and Raisin stuffed Naan)

Ingredients:

All Purpose flour(maida) - 2 cups
Active dry yeast - 1 tsp
Oil - 2 tblsp
Yogurt/ Milk - 1/4 cup
Water(lukewarm) - 1/2- 3/4 cup (as needed)
Butter/ Ghee - to spread on naan
Salt - 1 tsp(or to taste)
Sugar - 1 tsp
Almonds - 1/2 cup (dry roasted and coarse grinded)
Raisins - 1/4 cup ( chopped finely)


( you can add the almonds and raisins according to how much sweet you like your naan to be)

Procedure:

1. Dissolve active dry yeast and sugar in lukewarm water and set aside until it becomes frothy(app. 10 min).
2. Add some salt, oil and yogurt with the maida and mix well.
3. Next add the water/yeast mixture little by little to the flour and knead it. Knead until you get a very soft dough. (The dough should be little sticky which ensures very soft naan).
4. Cover the dough with a moist paper towel and keep in a warm place for atleast 1 hr.
5. Preheat the oven to the highest temperature or put it in broil mode.
6. If you have a pizza stone preheat the stone also for half an hour. If not you can use a normal baking tray.
7. Divide the dough into lemon size balls. First roll the dough into a small round disc, fill it with raisin and almonds mixture.
8.Roll it out into oval shape (the typical naan shape) using rolling pin or with hand. Sprinkle garlic and cilantro , press them gently to the naan.
9. Heat the oven to 230 C. Place the rolled out naan on the pizza stone/ baking tray and cook it till the surface turns to golden color. (or) Gently roast the both sides of naan in a pan (don't add any oil) then cook the naan directly on the flame. You can also use the griller to make the naan.

Palak Moong Dal ( Spinach Moong Dal)

Ingredients:

Moong dal - 1 and 1/2 cup
Spinach - 1 cup (chopped)
Tomato - 1 medium ( chopped)
Green chillies - 2 ( sliced)
Tamarind - 1/2 small lemon size
Salt - as per taste
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp ( or as per taste)

For tempering:
Oil - 1 and 1/2 tbsp
Mustard seeds - 1 tbsp
Urad dal - 1 tbsp
Dried red chillies - 1 (broken)
Asafoetida - 1 tsp

Procedure:

1. Take dal in a pan and add enough amount of water. Cook till the dal is just done.
2. Now add spinach and green chillies. Continue to cook for about 5 to 7 min.
3. Add tomatoes and continue to cook for about 8 min.
4. Add tamarind, salt, turmeric powder and red chilli powder. Mix well and continue to cook for about 4 to 5 min.
5. Meanwhile in a small pan take oil for tempering. Add mustard seeds, once they start to splutter add urad dal and red chillies. Fry for 1 min or so. Add asafoetida.
6. Add the tempering to the dhal. Serve hot with rice or roti.

Microwave Potato Yogurt Curry

Ingredients:

Potatoes - 250 gr
Tomatoes - 2 (cubed)
Oil - 2 tbsp
Bay leaves - 3
Green Cardamon - 4
Cinnamon stick - 2 inch piece (broken)
Garam Masala - 2 tbsp
Turmeric powder - 1 tbsp
Salt - as per taste
Ginger garlic paste - 1 tbsp
Red chilli powder - 1 tbsp (or as per taste)
Dried shredded coconut - 1/4 cup
Yogurt - 1 cup
Green Chillies - 2 (chopped)
Cilantro - for garnish

Procedure:

1. In a microwave safe bowl add the cubed potatoes and microwave high for about 7 to 10 min or until the potatoes are cooked. Remove the skin and set them aside.
2. In the same bowl add oil along with cinnamon, cardamon and bay leaves. Microwave high for 5 min.
3. Add ginger garlic paste and green chillies, continue to cook for about 3 min.
4. Add tomatoes and microwave for 5 min.
5. Now add mashed potatoes with salt, turmeric powder and red chilli powder. Microwave for about 8 min or so.
6. Finally add garam masala, yogurt and coconut. Mix well. Cook for about 7 to 8 min.
7. Garnish with cilantro and serve hot with rice, biryani or roti.

Spinach Corn Pilaf

Ingredients:

Basmati Rice - 1 and 1/2 cup
Spinach - 1 cup (chopped)
Sweet corn kennels - 1 cup
Green chillies - 2
Ginger - 1 inch piece (finely chopped)
Garlic - 7 cloves (finely chopped)
Cumin seeds - 1 tbsp
Oil - 2 tbsp
Bay leaves - 3
Green Cardamon - 3
Onion (medium) - 2 (sliced thinly)
Black pepper powder - 1 and 1/2 tsp
Red chilli powder - 1 tsp ( or as per taste)
Salt - as per taste

Procedure:

1. Soak the rice for about 20 min.
2. Mean while in a wok take the oil. Once it is hot add cumin seeds, bay leaves and cardamon. Fry for 2 min or so.
3. Add the green chillies, ginger and garlic. Sauté them till they change the color to brown. But don't burn them.
4. Now add onions and fry till they become translucent. And then add spinach and corn. Mix well and continue to cook for 5 min.
5. Now add rice and mix them all together. Fry them for about 6 min.
6. Add 3 cups (approximate) of water and bring to boil. Once it starts to boil simmer and cover with a lid and continue to cook. It may take up to 12 to 15 min.
7. Add salt, chilli powder and pepper powder and mix well. Serve hot.

Tip: You can  garnish with Cilantro leaves or fried onions.

Arvi Curry (Eddoes Curry/ Chemadumpa mudda koora)

Ingredients:

Arvi (Eddeos) - 250 gr
Salt - as per taste
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp ( or as per taste)
Oil - 3 and 1/2 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Chana dal -  1 tsp
Green chillies - 2 ( chopped)Dried Red chillies - 1 (broken into pieces)
Curry leaves - 8 to 10

Procedure:

1- Boil the arvi, once they are cooled take the skin off and mash them.
2. In a pan take 2 tbsp of oil, once it is hot enough add the mustard seeds. When they start to splutter add the urad and chana dal. Fry them till they turn little brown.
3. Add the chopped green chillies and the broken red chillies . Fry for a little bit. 
4. Add the curry leaves and the mashed arvi. Mix it well.
5. Finally add the salt, turmeric powder and red chilli powder. Mix well and let it cook for 4 min. Add the rest of oil little by little and continue to cook for about 7 to 10 min.
6. Switch off the stove and serve.