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.

Cabbage Rice

Ingredients:

Basmati Rice - 1 and 1/2 cup
Cabbage - 2 cups ( finely chopped)
Onion - 1 (sliced)
Green chillies - 2 (chopped finely)
Cumin seeds - 1 tbsp
Bay leaves - 2
Ginger garlic paste - 1 tsp
Oil - 2 tbsp
Green Cardamon - 3
Coriander powder, Garam Masala, Cumin powder - 1 tsp each
Salt - as per taste
Red chilli powder - 1/2 tsp ( or as per taste)
Curry leaves - 10 no.

Procedure:

1. Cook the rice with enough quantity of water or in rice cooker. Make sure it won't become sticky.
2. Mean while in a wok take oil. Once it is hot add Cumin seeds, Bay leaves and Cardamons. Fry for a min or so.
3. Now add ginger garlic paste and green chillies. Fry for 2 min. Now add Onions and fry till they become translucent.
4. Now add chopped cabbage. And on a medium to high flame continue to cook till cabbage is cooked. It may take around 8 to 10 min. Don't forget to stir in-between.
5. Now add salt, red chilli powder, coriander powder, garam masala and cumin powder. Mix well and continue to cook for another 5 min. Make sure not much water is formed in the mix.
6. Finally add cooked rice along with curry leaves. Mix well and serve hot with Raitha.

Hint: You can also garnish with cilantro. And you can also use left over rice to make this dish.

Kandi Pachadi ( Toor Dal chutney)

Ingredients:

Toor dal ( kandi pappu) - 1/2 cup
Oil - 1tsp
Cumin seeds - 1 tbsp
Dried red chillies - 4 ( or as per taste)
Tamarind - 1/2 small lemon size
Salt - as per taste
Garlic - 3 cloves (optional)
Water - as required

For tempering:
Oil - 1 tbsp
Mustard seeds - 1 tbsp
Urad dal - 1 tbsp
Curry leaves - 8 no.

Procedure:

1. In a pan take oil (1 tsp) and fry toor dal until color of the dal turn to brown.
2. Add cumin seeds and dry chillies. Fry till chillies are puffed.
3. Turn off the stove and let it cool down.
4. In a grinder jar take the mixture (step 3) add salt, tamarind, garlic (optional) and enough quantity of water and make it into a fine paste. Take into a bowl.
5. In a small pan take oil for tempering. Once the oil is hot add mustard seeds, once they start to splutter add urad dal. Fry till dal turns brown. Add the curry leaves in the end.
6. Add the tempering to the chutney prepared in step 4. Serve hot with Rice and Ghee.

Pomodori Ripieni di Riso Verde ( Tomatoes Stuffed with Rice)

Ingredients:

Rice - 3/4 cup
Salt - as per taste
Tomatoes (big ones ) - 4
Olive oil - 2 tbsp
Basil leaves - 10 to 12 (finely chopped)
Parmesan cheese (shredded ) - 2 tbsp
Garlic - 3 cloves (finely chopped)
Ground pepper - as per taste

Procedure:

1. In 1 litre of water add salt and rice. Cook till rice is 80% cooked.
2. Preheat the oven to 175 C.
3. Cut the top of the tomato and save it. Remove the seeds and pulp of the rest of the tomatoes so that they form a cup.
4. Combine this tomato pulp with olive oil, basil, cheese, garlic, salt and pepper along with rice.
5. Fill the tomatoes with above mixture and close it with top of the tomato (that we have saved in step 3).
6. In a oven proof dish put the stuffed tomatoes and cook till the rice and tomatoes are cooked. This may take about 20 min. Don't forget to check in-between.
7. Take out from the oven and serve.

Tomato Basil Risotto

Ingredients:

Risotto Rice - 1 cup
Milk cream - 1/2 cup
Tomatoes - 2
Olive oil - 1 tbsp
Garlic - 3 cloves (crushed)
Basil - 7 or 8 (finely chopped)
Salt - as per taste
Black Pepper powder - 1 and 1/2 tsp

Procedure:

1. Cook the risotto rice in enough quantity of water. Remove it from the stove when it is cooked till 90%.
2. Cut the tomatoes at the top. And remove the seeds and pulp of the tomatoes.
3. Mix pulp of tomatoes with the rice.
4.Add the olive oil, crushed garlic, salt, basil and pepper powder. Mix well.
5. Add more water and continue to cook for 8 min.
6. Finally add the milk cream and mix well. Cook it on low flame so that bottom won't burn. Once it starts to get together switch off the stove.
7. Serve hot.

Caution: For quantity of water please refer to instructions of the risotto rice pack. The required water quantity may vary.

Fagiolini alla Fiorentina (Beans with Fennel seeds)

Ingredients:

Olive oil - 1 and 1/2 tbsp
Beans - 1/2 cup
Yellow onion - 1 ( finely chopped)
Tomato - 1 ( remove the seeds and chop finely)
Salt - as per taste
Black pepper powder - 1 tsp
Fennel seeds - 1 and 1/2 tbsp

Procedure:

1. In a wok or pan take olive oil. Add chopped onions and fennel seeds. Fry for about 5 min or till the onions become translucent.
2. Add the tomatoes and fry for another 7 min.
3. Add beans and continue to fry for about 10 min.
4. Add salt and pepper powder. Stir well.
5. Switch off the stove and serve.

Simple Rasam (charu)

Ingredients:

Water - 2 and 1/2 cups
Tamarind - 1/2 lemon size
Tomatoes - 1 (diced)
Drum sticks - 1 ( cut into 2 inch pieces)
Salt - as per taste
Turmeric powder - 1/2 tsp
Black pepper powder - 1 tsp
Coriander powder - 1 tsp
Curry leaves - 12 no.

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

Procedure:

1. In a vessel take water along with tamarind, tomatoes, drum sticks and curry leaves. Let them boil until drum sticks are soft (well cooked).
2. Add the salt, turmeric powder, black pepper powder and coriander powder and continue to cook for another 8 to 10 min.
3. Mean while in small pan take oil and once it is hot add mustard seeds. Once they start to splutter add cumin seeds and dry red chillies. Fry till red chillies are puffed. It will take hardly 1 min. Add Asafoetida and turn off the stove.
4. Add the tempering prepared above to the Rasam. Serve hot with rice.

Microwave Bhindi (Okra)

Ingredients:

Okra (bhindi) - 2 cups ( cut into 2 inch pieces)
Onions - 2 medium ( sliced)
Tomatoes - 1 (cubed)
Cumin seeds - 1 tbsp
Red chilli powder - 1 tbsp
Salt - as per taste
Turmeric powder - 1/2 tsp
Coriander powder - 1 tbsp
Dry mango powder (amchoor) - 1 and 1/2 tsp
Oil - 1 and 1/2 tbsp
Dried red chillies - 2 (broken)
Curry leaves - 12

Procedure:

1. In a microwave safe bowl take oil, cumin seeds and onions. Mix and microwave high for about 8 min stirring in-between.
2. Now add bhindi (okra) along with curry leaves and mix. Continue to microwave for about 15 min. Stir in between.
3. Add tomatoes and microwave for about 6 min.
4. Finally add salt, red chilli powder, coriander powder, dry mango powder and turmeric powder. Mix and microwave high for about 4 min.
5. Serve with roti or rice.

Chinese Veg Fried Rice

Ingredients:

Rice - 3 cups
Salt - as per taste

Black pepper - 2 tbsp

Ajinomoto - 1/2 tsp

Sugar - 1 tsp

Oil - 2 tbsp

Soya sauce - 1 tbsp

Vinegar - 1 tbsp

Finely chop the following:

Capsicums ( red, yellow and green) - 1/2 cup each
Spring onions - 1/2 cup
String Beans - 1/2 cup
Cabbage - 1 cup
Red chillies - 1
Green chillies - 2
Ginger - 1/2 inch
Garlic - 6 to 7 cloves

Procedure:

1. Cook the rice and cool it down so that each kennel can be separated.
2. In a wok heat the oil. Once it is hot add ginger, garlic and both red and green chillies. Fry for about 4 min, till the garlic changes the color.
3. Add the capsicum (red, yellow and green) and fry for about 6 min.
4. Add the cabbage and spring onions. Continue to fry for about 7 min.
5. Add Rice along with salt, pepper powder, vinegar, soya sauce, sugar and ajinomoto. Fry for about 10 min. Don't forget to stir continuously while taking the caution about the breaking of the rice.
6. Serve hot with Ketchup.

Dal Fry

Ingredients:

Masoor dal (split red lintles ) - 1 and 1/2 cup
Ghee (or oil) - 2 tbsp
Onions - 1 (sliced)
Tomatoes - 2 ( diced)
Green chillies - 2 ( sliced)
Ginger garlic paste - 2 tsp
Salt - as per taste
Red chilli powder - 1 tbsp ( or as per taste)
Turmeric powder - 1 tsp
Curry leaves - 13 no.

For tempering:
Ghee ( or oil) - 1 tbsp
Cumin seeds - 1 tbsp
Dried red chillies - 2 (broken)
Asafoetida - a pinch

Procedure:

1. Cook the dal with enough quantity of water so that it can be easily mashed.
2. In a another pan take ghee, once it is melted add ginger garlic paste along with curry leaves, green chillies and onions. Saute them till the onions become translucent.
3. Add tomatoes, salt, chilli powder and turmeric. Continue to cook till the tomatoes become soft.
4. Add the cooked masoor dal to this and mix well. Continue cooking for about 5 min.
5. In another small pan make tempering by adding ghee first. Once ghee is melted add cumin seeds. Once cumin seeds start to change color add red chillies and asafoetida.
6. Add the tempering prepared int step 5 to the dal. Serve with any roti or paratha.

Tip: You can also garnish the dish with Cilantro leaves

Onion Paratha

Ingredients:

Whole wheat flour ( Atta) - 2 cups
Salt - as per taste
Water - as required to form dough
Onions - 1 big ( diced very finely)
Green chillies - 2 ( chopped finely)
Cumin seeds - 1 tbsp
Dried red chilli powder - 1 and 1/2 tsp (optional)
Dry mango powder ( Amchoor) - 1 tbsp
Oil - as required

Procedure:

1. In a bowl mix wheat flour, little salt and water to form a firm yet soft dough. Cover it with damp cloth and let it stay still for about 30 min.
2. In another bowl mix finely chopped onions, chilli powder (optional) and green chillies along with dry mango powder and cumin seeds. Take care when adding salt as we have already added little salt in the dough.
3. Now take small bowls of dough, roll into small disks and fill it with the mixture that we have prepared in step 2.
4. Now roll the mixture filled dough into a disk with a rolling pin.
5. Heat the tawa or a flat pan. Once it is hot add the paratha to that. Once it start to change color apply little oil or ghee on both sides and fry for another 2 to 3 min.
6. Serve with Raita or any other Curry or Dal.

Three Capsicum Rice

Ingredients:

Basmati Rice - 2 cups
Capsicums ( Red, Green and Yellow) - 1 each ( sliced)
Onions - 2 (sliced)
Cumin seeds - 2 tbsp
Spring onions - 1/4 cup
Green chillies - 3 ( chopped)
Salt - as per taste
Black pepper powder - 1 tbsp
Ghee ( or oil) - 2 tbsp
Cashew nuts and raisins - 1/2 cup

Whole Spices:
Black cumin seeds - 1 tsp
Cardamon - 5
Black cardamon - 2
Cloves - 5
Black pepper corns - 5
Bay leaves - 4
Cinnamon stick - 2 inch piece

Procedure:

1. Cook the rice in cooker in such a way that each kennel can be separated. Keep it aside.
2. In a pan or wok heat ghee. Add cumin seeds and fry for 1 min.
3. Add allt he whole spices and fry till nice aroma comes from them. It may take up to 4 min.
4. Add cashews and raisins. Fry till the cashews are crunchy. Now add onions and green chillies. Continue frying till onions become translucent.
5. Add the capsicums ( red, green and yellow) and fry (on high heat) till they become little soft. Now add salt and pepper and continue frying for another 5 min.
6. Add the Rice and spring onions. Mix well and continue frying for about 8 min. Don't let the bottom to burn.
7. Switch off the stove and serve with any type of Raita.

Curd Rice ( Daddojanam)

Ingredients:

Rice - 2 cups
Green chillies - 5 (chopped finely)
Yogurt - 1 and 1/2 cups
Ginger - 1 inch piece (chopped finely)
Curry leaves - 10
Salt - as per taste
Oil - 2 tbsp
Mustard seeds - 1 tbsp
Urad dal - 2 tbsp
Chana dal - 2 tbsp
Asafoetida - 1/2 tsp
Dried red chillies - 2 ( broken)
Turmeric powder - 1 tsp
Cilantro - For garnishing

Procedure:

1. Cook the rice and let it cool.
2. In a pan take oil and add mustard seeds. Once they start to splutter add urad and chana dal. Fry till they become crunchy.
3. Add the curry leaves, dried red chillies, green chillies and ginger. Fry for about 3 to 4 min.
4. Finally add asfoetida. Turn off the stove.
5. Add this tempering to the rice along with salt and turmeric powder. Mix the rice well. Finally add the curd, if needed add little amount of water so that curd is incorporated well.
6. Mix the rice and Garnish with cilantro. Serve with pickle.

Stuffed Brinjal ( Gutti vankaya koora)

Ingredients:

Baby Brinjals - 7 pcs
Oil - 2 and 1/2 tbsp

To grind (for stuffing):
Oil - 1 tbsp
Mustard seeds - 2 tbsp
Chana dal - 3 tbsp
Urad dal - 3 tbsp
Asafoetida - 1 tsp
Coriander seeds - 2 tbsp
Dried red chillies - 5 ( or as per taste)
Salt - as per taste
Dried shredded coconut - 1 tbsp

Procedure:

(Prepare the stuffing)
1. Take oil in a pan, add mustard seeds. Once they start to splutter add urad and chana dal along with coriander seeds and dried red chillies.
2. Fry till dals become crunchy. Add the asafoetida and shredded coconut. And fry for about 2 to 3 min. Turn off the stove, add salt.
3. Once the mixture is cool enough grind it to powder and keep aside.
4. In another pan take the oil and add the baby brinjals. The brinjals must be cut in a way that each will have a 4 pcs, but not cut completely till the end. They must hold.
5. Fry till they become soft by covering it with lid.
6. Add the masala that we have prepared in step 4.  And continue to fry for about 5 to 8 min. Switch off the stove and serve hot with rice.

Spinach - Corn Lasagna

Ingredients:

Lasagna sheets - 3
Oil - 2 tbsp
Onions - 1 (sliced thinly)
Oregano  (dried) - 1 tsp
Basil - 4 leaves ( chopped)
Chopped Green capsicum - 1/2 cup
Spinach ( chopped) - 1 cup
Corn - 1/2 cup
Tomatoes - 1 (diced)
Salt - as per taste
Black pepper powder - 1 tbsp
Shredded parmesan cheese - 1/2 cup ( you can mix shredded mozzarella cheese)

White sauce:
All purpose flour - 4 tbsp
Butter - 25 gr
Milk - 1 cup
Salt - as per taste
Black pepper powder - 1 tsp

Procedure:

1. Preheat the oven to 180 C. Cook the lasagna sheets as per the instructions on the pack.
2. For the white sauce - In a pan take the butter, once it is melt add all purpose flour. Once it is mixed add the milk slowly and cook it till it has a sauce consistency. Keep it aside.
3. In another pan take oil. Add the onions and fry till they become translucent. Add the chopped basil and oregano. Mix well.
4. Add the capsicum, spinach and corn and fry for about 5 min.
5. Add salt ( take care, as there will be salt in white sauce too) and pepper. Mix well. Add tomatoes and cook till all veggies are cooked.
6. Now in a oven prof dish fill the layers of white sauce, veggies and lasagna sheets. End with white sauce on the top. Sprinkle cheese over the top.
7. Bake in oven for about 30 to 35 min. Serve hot.

Tomato Rice

Ingredients:

Tomatoes - 2 ( cubed) Or a can of diced tomatoes
Rice - 2 cups
Onions - 2 (sliced)
Dried shredded coconut - 2 tbsp
Oil - 2 tbsp
Mustard seeds - 1 and 1/2 tbsp
Ginger garlic paste - 1 tsp
Biryani leaves - 4
Curry leaves - 12
Cardamon - 5 pcs
Salt - as per taste
Garam Masala - 1tbsp
Turmeric powder - 1 tsp
Red chilli powder - 1 tbsp ( or as per taste)
Dried red chillies - 2 ( broken into pieces)
Cilantro - for garnishing

Procedure:

1. Cook the rice in a rice cooker.
2. In a wok or a big pan add oil. Once it is hot add oil and then mustard seeds. Once seeds start to splutter add biryani leaves and cardamons along with Dried red chillies. Fry for 1 min or so.
3. Add the onions and saute them till they become translucent. Add the ginger garlic paste, curry leaves and dried coconut. Fry for 3 to 4 min.
4. Now add the tomatoes along with salt, turmeric powder and chilli powder. Cook till oil start to separate from the tomatoes.
5. Add the rice and mix well. Continue to cook for another 5 min. Add the garam masala and mix well.
6. Switch off the stove. Garnish with Coriander and serve.