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.