Mint chutney

Ingredients:
Grated coconut - 1 cup
Dhalia - 1/2 cup
Green chillies - 4
Cilantro - 1/2 bunch
Mint Leaves - 1/2 bunch
Salt to taste
Garlic - 1 flake (optional)
Lime juice - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp
Curry Leaves - Few sprigs

Method:
Grind Coconut, Dhalia ,Green Chillies into paste.
Add Salt, Cilantro, Mint leaves, Garlic and salt to the mixture and grind into paste.
Take oil in a pan, add Mustard seeds, after it splutter. add curry leaves and fry it for a min.
Pour it to the ground mixture.

Akki Roti

Ingredients:
Rice flour - 2 cups
Onions - 1 cup ((fine chopped)
Curry leaves - few sprigs (fine chopped)
Green Chillies - 6 (fine chopped)
Salt to taste
Jeera - 1 tsp
Coriander leaves - handful (fine chopped)
Dill leaves - handful (fine chopped)

Method:
Mix all the above ingredients into batter with water.
Tip: Batter should not be watery.
On the pan, Take a mixed dough and pat it on the pan. Cover it with a lid and cook for 2 mins on high flame.
Reduce the heat and remove the lid and cookit for 2 mins on med flame.
Flip the roti and cook it for 1 min.
Serve with chutney.

Palak Paneer

Ingredients:
250 gms paneer (cubed and lightly fried till brown in a tsp of ghee)
3 big bunches spinach
1 ½-2 tbsp ghee
1 tsp fennel seeds
2 onions finely chopped
2 green chillis slit length wise
1 tsp ginger garlic paste
1 tsp red chilli pwd
2 big juicy tomatoes
1 cup water
salt to taste
½ tsp garam masala pwd (make a pwd of 2 cloves, 1 cardamom and 1" cinnamon stick)
1 tbsp Cream

Method:
In a pan, steam Palak(Spinach), Ginger garlic, Onion, Green chillies for 5 mins.
Tip: Steam Palak with little baking soda to retain the green color.
Add ghee in a heavy bottomed vessel add the onions and sauté them till light brown.
Add the tomato paste and let it cook for 5-6 mts on medium heat.
Add red chilli pwd and combine well.
Add the palak paste and let it cook further for another 4-5 mts.
Add the fried paneer cubes and combine. Cook covered on low heat for 3 mts.
Add the palak water and salt and cook on medium heat for 10-12 mts.
Add Cream, garam masala pwd and mix well.Reduce flame, cover and cook for 2 mts.
Serve hot with rotis or white steamed rice or rotis.

Palak Paratha

Ingredients:
Whole wheat flour-1 cup
Salt to taste
Jeera powder-1/2tsp
Coriander powder-1/4tsp
Oil-little
Palak-a hand full
Green chillies-1
Ginger & Garlic paste-1/2tsp
Baking Powder - 1/4tsp

Method:
Steam Palak leaves (Spinach) for 5 mins
Mix all above ingredients together & make a soft dough.Keep it covered with damp cloth for 30 minutes.
Take small balls & roll it out into a thin circle.
Cook on tawa adding oil on both sides till done.
Serve it hot with any gravy or raita.

Missi Roti

Ingredients:
2 cups Whole Wheat Flour (atta)
1 cup Gram Flour (Besan)
1 cup Maida (All purpose flour)
1 tsp Cumin Seeds (jeera)
2 tbsp Dry fenugreek leaves (kasoori methi)
1/2 tsp Red chili powder
Salt to taste
Pinch of turmeric powder
2 tbsp oil 1 tsp Ginger Garlic paste
1 Onion chopped (Optional) Water to knead

Method:
Mix all three flours, salt, chili powder, turmeric powder and mix well.
Make crushed fenugreek leaves, Chopped Onion, Ginger garlic paste and mix it to the flour.
Rub oil into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.
Knead well again the dough and make balls.
Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.

Punjabi Bhindi Masala

Ingredients:

Okra - 250 gms
Onions - 3-4
Tomatoes (puree) - 4
Ginger-Garlic paste - 1 Tsp
Coriander Powder - 1 Tsp
Red Chilli Powder - 1 Tsp
Kasuri Methi - 1 Tsp
Garam Masala Powder - 1 Tsp

Salt to taste
Oil - 5-6 Tbsp
Cilantro (chopped) for garnishing

Method:

In a pan, take 2-3 tbsp Oil and fry the okra. Remove them from the pan and set aside.
In the same pan, add more 2-3 tbsp oil and fry onions.
Once the onions become soft, add ginger-garlic paste and sauté.
Add coriander powder, red chilli powder and sauté again.
Add tomato puree and salt and cook till the masala leaves the edges of the pan.
Add the fried okra to the masala. Cover and cook for 2-3 minutes.
Once the okra is cooked, add crushed kasuri methi and garam masala powder.
While serving, garnish with cilantro.

Note: Lady's finger is also known as an Okra.

Pepper Rasam

Note: Pepper rasam comforts cold and cough

Ingredients:
Pepper - 1 tsp
Zeera - 1 tsp
Coriander powder - 1/2 tsp
Turmeric - 1/4 tsp
Garlic (Crushed roughly) - 4 flakes
Ginger(Grated) - 1 inch
Tomato - 1
Tamarind - 1 goose berry size
Salt - to taste
Cilantro - to garnish
Curry leaves - few sprigs
Mustard seed - 1 tsp
Water - 2 cups

Method to prepare Rasam Powder:
Fry Zeera, Pepper on dry tawa and grind into powder.

Preparation:
Heat oil in a pan,add mustard seeds and once its spluttered.
Add crushed garlic and curry leaves, fry it for one minute.
Add Rasam powder, Coriander powder, Turmeric powder into the pan and fry it for one minute.
Add tamarind juice and squeezed tomato to the pan and bring to boil.
Add salt for the taste, 2 cups of water and grated ginger, boil it for 10 minutes and turn of the stove.
Garnish with cilantro.

Ash gourd Salad

Ingredients:
Ash gourd (Chopped) - 1 cup
(Note: Ash gourd is also known as Winter melon)
Ginger (Grated) - 1 tbsp
Yogurt – 2 tbsps
Salt to taste
Pepper - to taste
Cilantro (Chopped) - few

For Seasoning:
Oil - 1tsp
Mustard seeds - 1/2 tsp
Curry leaves - few sprigs

Method:
- Mix grated White Pumpkin, grated ginger and yogurt.
- Add salt and pepper to the mixture.
- Add oil in the pan, add mustard seeds and curry leaves. Once it splitters, add it to the mixture.
- Mix all the ingredients well and garnish with cilantro.

Snake Gourd Salad

Ingredients:
Snake gourd(Chopped) - 1
Green Bell pepper (Chopped) - 1
Ginger (Grated) - 1 tbsp
Tomato (Chopped) - 1
Coconut (Grated) - 2 tbsps
Lime juice - 1 tsp
Salt to taste
Pepper - to taste
Cilantro (Chopped) - few

For Seasoning:
Oil - 1tsp
Mustard seeds - 1/2 tsp
Curry leaves - few sprigs

Method:
- Mix Peeled and finely chopped Snake gourd, finely chopped green bell pepper, Chopped tomato, grated ginger and grated coconut, lime juice.
- Add salt and pepper to the mixture.
- Add oil in the pan, add mustard seeds and curry leaves. Once it splitters, add it to the mixture.
- Mix all the ingredients well and garnish with cilantro.

Cucumber Salad

Ingredients:
Cucumber (Chopped) - 1
Green Bell pepper (Chopped) - 1
Ginger (Grated) - 1 tbsp
Coconut (Grated) - 2 tbsps
Lime juice - 1 tsp
Salt to taste
Pepper - to taste
Cilantro (Chopped) - few

For Seasoning:
Oil - 1tsp
Mustard seeds - 1/2 tsp
Curry leaves - few sprigs

Method:
- Mix finely chopped Cucumber, finely chopped green bell pepper, grated ginger and grated coconut, lime juice.
- Add salt and pepper to the mixture.
- Add oil in the pan, add mustard seeds and curry leaves. Once it splitters, add it to the mixture.
- Mix all the ingredients well and garnish with cilantro.

Carrot Salad

Ingredients:
Carrot (Grated) - 1
Sprouted Green gram - 1 cup
Green Bell pepper (Chopped) - 1
Ginger (Grated) - 1 tbsp
Coconut (Grated) - 2 tbsps
Lime juice - 1 tsp
Salt to taste
Pepper - to taste
Cilantro (Chopped) - few

For Seasoning:
Oil - 1tsp
Mustard seeds - 1/2 tsp
Curry leaves - few sprigs

Method:
- Mix Grated Carrot, Sprouted green gram, finely chopped green bell pepper, grated ginger and grated coconut, lime juice.
- Add salt and pepper to the mixture.
- Add oil in the pan, add mustard seeds and curry leaves. Once it splitters, add it to the mixture.
- Mix all the ingredients well and garnish with cilantro.

Beets Salad

Ingredients:

Beets (Grated) - 1

Peanuts (Soaked) - 2tbsps

Green Bell pepper (Chopped) - 1

Ginger (Grated) - 1 tbsp

Coconut (Grated) - 2 tbsps

Lime juice - 1 tsp

Salt to taste

Pepper - to taste

Cilantro (Chopped) - few

For Seasoning:

Oil - 1tsp

Mustard seeds - 1/2 tsp

Curry leaves - few sprigs

Method:

- Mix Grated Beets,Saoked peanuts, finely chopped green bell pepper, grated ginger and

grated coconut, lime juice.

- Add salt and pepper to the mixture.

- Add oil in the pan, add mustard seeds and curry leaves. Once it splitters, add it to the mixture.

- Mix all the ingredients well and garnish with cilantro.

Aloo Dum

Ingredients:

Baby potatoes - 6
Oil - 2 tbsp
Onion - 1
Tomato - 1
Ginger & Garlic paste - 1 tsp
Yogurt - 1 cup
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric Powder : 1/4 tsp
Cumin Powder - 1tsp
Fennel powder - 1/2 tsp
Salt - to taste

For Garam Masala :
Cinnamon - 1 inch
Cardamom - 3
Cloves - 3
Javanthri - pinch
Cumin seeds - 1/2 tsp

Method of Preparation :

- Wash the baby potatoes retain the skin and prick the potatoes with a fork.

- Cook the potatoes in a pressure cooker until just tender (1 whistle).
- In a pan heat oil in low flame, Add the whole spices (Cinnamon,Cardamoms,Cloves,Cumin seeds).
-Add onion paste to the pan (saute onion in little oil and grind it into paste)
- Add the ginger & garlic paste and stir fry.
- Add all the powders (Coriander, Fennel,Cumin powder)and stir fry.
- Add the chopped tomatoes, salt and red chilli powder and mix well with the fried spices.
- Add the boiled potatoes in the pan, mix well and cook on high flame till all the spices

are uniformly coated.
- Add yogurt to the gravy, lower the flame and cook for 5-7 mins (till the potatoes are cooked).
- Sprinkle garam masala and cilantro to the gravy.

Tindora Pickle

Ingredients:

Tindora chopped - 30

Salt - 1 tbsp

Red Chilly Powder - 1tbsp

Mustard Powder - 1tbsp

Methi powder - 1tbsp
Lemon - 1

Asafoetida -1/2tsp

Oil- 2 tbsp

Mustard seeds - 1/2tsp

Cumin seeds - 1/2tsp

Curry Leaves - few twigs

Garlic Crushed - 4

Cumin seeds - 1/2tsp

Method:
1.Saute the chopped tindoras in a pan.

2.Saute until half cooked and allow it cool for few minutes.

3.Take a bowl and add all the powders (Red chilli,Mustard,Methi,Asafoetida),lemon juice,salt and tindoras.

Seasoning:

1.Heat oil in the pan.

2.Add mustard seeds,cumin seeds,garlic,asafoetida and curry leaves into the pan.

3.Mix it with tindora.

Tip: Spread chopped tindoras on dry cloth or tissue paper,so it can absorbs the water.

Powders:

Mustard powder: fry it on dry tawa for couple of minutes and powder it.

Methi powder: Fry it on dry tawa for few minutes and powder it.

Fish Fry

Ingredients:

Fish fillets - 7

Oil - 3 tsp

For the marination:

Turmeric powder - 1/2tsp

Red chilli powder - 1tsp

Ginger garlic paste - 1tsp

Coriander powder - 1tsp

Cumin powder - 1 tsp

Garam masala - 1/4 tsp

Pepper powder - 1/2 tsp

Salt to taste

Egg - 1

Lemon - 1

Make a paste of all the above ingredients.

Method:
1.Clean and rinse the fish fillets.

2.Marinate the fillets for 20 minutes.

3.Spray oil on non stick pan,fry marinated fish fillet for 4-5minutes.

4.Flip over the fried fish and let it fry on the other side.

Tip:- Cleaning the Fish:- Rub tumeric and salt on the fish and rinse it in water.

Shrimp and Egg curry

Ingredients:

Shrimp - 500 gms

Eggs - 4

Onions chopped - 1 cup

Tomatoes chopped - 3/4 cup

Green chilli chopped - 2

Garam masala powder 1/2 tsp

Red chilli powder 1 tsp

Coriander powder - 1/2 tsp

Tumeric powder - 1/4 tsp

Ginger paste - 1/4 tsp

Oil - 1 tbsp

Cilantro chopped - few twigs

Salt to taste

Method:

1.Heat oil in a non stick pan. Add green chilli,ginger paste and onions,saute them over medium heat until onions becomes transparent.

2.Add tomatoes and cook until tender.

3.Add all the powders( Tumeric, coriander, red chilli,gaam masala) and fry them for a minute 4.Add Shrimp and cook until its tender.

5.Add beaten eggs and mix well and fry it for few minutes.

6.Garnish with cilantro and pinch of garam masala.

Tip:Cooked shrimp can also be used instead of raw.

Raagi Dosa

Ingredients:

Raagi Flour - 2 cups
Urdh dhal - 1 cup

Rice Flour - 1 cup

Beaten Curds - ½ cup

Salt - to taste

Green Chilies - 5

Cumin Seeds - 1 tsp

Onion - 1 big

Cilantro - half bunch

Curry leaves - 2 strands

Oil - to sprinkle on dosa

Method:

- Grind Urdh dhal into smooth paste,Add 2 cups of raagi flour and a cup of rice flour.

- Beat a cup of curds till soft and add it to the flours.

- Mix well with a whisk by adding water to make a thin batter like ravva dosa.

- Slice 5 medium size green chilies to small pieces and add it to the flour.

- Chop a big onion into small pieces and add it to the flour.

- Chop coriander leaves and curry leaves into small pieces and add them to the flour.

- Mix well.Let it sit for 15-30 minutes.
- Heat a non-stick griddle and pour the batter around it and make a round dosa.
TIP: Wipe the griddle with sliced onion.
- Fry both the sides by adding little oil.
- Transfer the dosa to a serving plate and serve hot with ghee and any pickle or curry.
NOTE: Add grated carrot and coconut to the batter for different variety.

Makes: 15-16 Dosas

Moong Dahi Vaada

For Vaada:

Moong Dhal (whole) - 2 cups
Ginger - 1 inch

Chillies - 5

Salt to taste

Oil to fry

For Dahi :

Dahi (yogurt) - 500gms

Ginger (grated)- 1/2 tsp

Cilantro finely (chopped) - few twigs

Green chilies (chopped) - 2

Salt to taste

Cumin powder - 2 tsps

Red chili powder to taste

Preparation:

For Vaada:

- Clean, wash and soak the daal for 3-4 hrs.
- Grind it into smooth paste with ginger and chillies.
- Add salt to taste.
- Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
- Take the hot vadas and put in cold water for 2-3 minutes.
- Now Take them out of water and squeeze the water and keep aside.

For Dahi:

- Blend the curd (yogurt) and little water until it is smooth.
- Keep in refrigerator for an hour to get chilled.
- Add salt, red chili powder and cumin powder.

Serving:

- In a deep dish arrange vaada and pour dahi over them.
- Now add tamarind chutney and green chutney.
- Garnish with cilantro.
- Serve the dahi vadas chilled.