Fried Idli

This is what I made from leftover Idlis.Simple and fast recipe and a very good snack.So make Idlis in bulk and store some for this kind of snack.Enjoy it with hot cup of tea/coffee or your favourite drink.

Ingredients

Idlis 6

Onion 1 large

Cumin seeds 1 tsp

Asafoetida 1 pinch

Oil 1-2 tbsp

Chaat masala

Lemon juice

Method

1. Cut the Idlis into 4 equal pieces and onion lengthwise.

2. Heat oil in a pan and add cumin seeds,asafoetida.When starts crackle add onions and fry till golden in colour.

3. Add Idli pieces and mix well.Cover it to cook for 2-3 minutes.

4. Now sprinkle chaat masala and lemon juice on it and serve with any sauce or chutney.

Chicken Curry

This in the first non-veg recipe on my blog.Some of my friends were waiting for this for a long time.Generally I make it on weekends but every time I forgot to take its picture.So finally I managed it and now its here.

Ingredients

Chicken drumsticks 5-6 pieces

Onion 3 medium

Garlic 3-4

Ginger 1 inch

Tomato 1-2

Lemon juice 2 tbsp

Chicken masala 1 tbsp

Turmeric pw 1/2 tsp

Red chili pw 1 tsp

Salt

Bay leaf/tej patta 1-2

Cloves/laung 3-4

Black peppercorns/kaali mirch 6-7

Cinnamon stick/dalchini 1 inch

ardamom pods/hari elaichi 2-3

Oil 4 tbsp

Method

1. Peel off skin from chicken drumsticks and wash thoroughly.Apply lemon juice and salt to these and keep them aside for 15 minutes.

2. Make a paste from 2 onions,ginger and garlic.Cut 1 onion lengthwise.

3. Heat oil in a pan and add all whole masalas.When they begin to crackle add onion pieces and fry till golden in colour.

4. Now add onion-ginger-garlic paste and fry for 3-4 minutes.

5. Add chopped tomatoes,salt and all masalas.Fry till the oil leaves the masalas.

6. Add drumsticks let it cook in this masala for 10-15 minutes on medium flame.Stir occasionally.

7. Add water to make sufficient gravy and cover it to cook till the chicken is done.

8. Enjoy it with naan or rice.

Note: In case you don't have chicken masala just use garam masala.

Carrot-Potato Sabzi

In this recipe carrots-potatoes are cooked with onion-tomato and other spices.A simple, healthy and colourful recipe.I make it very often.So here goes its recipe.

Ingredients

Carrot 500 gm

Potato 2 medium

Onion 1 small

Tomato 1

Garam masala 1 tsp

Coriander pw 1/2 tsp

Turmeric pw 1/2 tsp

Red chili pw 1/2 tsp

Cumin seeds 1 tsp

Asafoetida 1 pinch

Salt

Coriander leaves

Oil 2-3 tbsp

Method

1. Wash and peel carrots,potatoes and cut them into small pieces.

2. Heat oil in a pan and add cumin seeds and asafoetida.When it begin to crackle add chopped onions and fry till golden in colour.

3. Add chopped tomatoes and all the masalas.Fry till the oil leaves the masalas.

4. Now add the veggies and salt.Mix properly and cover it to cook on medium flame.

5. Stir occasionally if required add a little water but not too much.

6. Cook till the potatoes are done.Finally garnish it with green coriander leaves.

Note: If you don't like potatoes then avoid it.

Mushroom Matar Masala

Mushrooms are also known as khumb or dhingri in India.Here is a simple and one of the most famous Indian mushroom recipe.As far as taste is concerned its just awesome.I make it once in a week and my family loves it like anything.In this recipe button mushrooms are cooked with green peas, onions,tomatoes and other spices.

Ingredients

Mushroom 1 cup

Peas 1/2 cup

Onion 1 medium

Tomato 1

Ginger-garlic paste 1-2 tsp

Garam masala 1 tsp

Turmeric pw 1/2 tsp

Red chili pw 1-2 tsp

Coriander pw 1 tsp

Salt

Oil 2 tbsp

Method

1. Wash the mushrooms thoroughly and cut them in thin slices.

2. Heat oil in a pan/kadhai and add ginger-garlic paste, chopped onions. Fry it till golden in colour.

3. Add chopped tomatoes and all the masalas.Mix it well and fry for 1-2 minutes.

4. Now add mushrooms,peas,salt and cook it uncovered for 2-3 minutes.Now cover it allow it to cook for 10-15 minutes on medium flame.

5. Serve it with roti,naan or any other bread.

Palak(Spinach) Pooris

Pooris are every body's favourite in all over India.It is a part of prasad(offering to God) at most of the poojas and at my home it is a must in the menu for every festival also.Today I am sharing a little variant of our plain pooris.Here I have added spinach into it to make them more healthier and now look at the colour.My son liked it because of the green colour.

Ingredients

Palak/spinach leaves 200 gm

Atta/whole wheat flour 1 cup

Salt

Oil

Method

1. Wash palak leaves and then grind it with a little water to make a paste.

2. Knead the dough using this palak paste,salt,1 tbsp oil and water.

3. Make small balls out of the dough and roll it in a small circle with the help of roll pin and dry flour.

4. Heat oil in a kadhai or a heavy bottom pan and deep fry the pooris.

5. Enjoy hot palak pooris with raita,achar,chutney.

Note: You can also make parathas using the same dough.

Idli

Idli is basically a dish from south India and is a part of daily meal there but it is becoming as popular in north India also.Idlis are basically dumplings made from rice and lentil.I always had idlis outside at food joints but this time I thought of making by my own.So here is the simple idli recipe and sambhar recipe I have posted already so you can have a look in my previous posts.Here is the link to sambhar http://dipskitchen.blogspot.com/2009/05/sambhar.html

Ingredients

Idli Rice( non-basmati) 2 cups

Urad dal(split,white one) 1 cup

Methi/fenugreek seeds 1 tsp

Salt

Oil

Method

1. Wash and soak urad dal and rice with fenugreek seeds separately in water for 5-6 hours.

2. Grind the urad dal and rice separately and add little water in steps if required while grinding.

3. Mix both of the pastes together.Add salt to it and keep overnight or for 12 hours for fermentation at warm place.

4. Grease the idli stand with oil and pour spoonful of batter in it.

5. Add water in idli stand container and bring it to a boil.Now place the idli stand in it and cover this container.

6. Cook the idlis for 15-20 minutes and check if the batter is not sticking to your fingers then it means the idlis are done.

7. Remove the stand from the container and take the idlis out with the help of a spoon.

8. Enjoy hot idlis with sambhar and coconut chutney.

Note: After fermenting well you can keep this batter in refrigerator and use it whenever required.It can lasts for a week.

Egg-Curry

Egg-Curry is another masala curry which can go very well with rice,roti,naan or anything.Here boiled and fried eggs are cooked in onion-tomato gravy with spices.

Ingredients

Eggs 5

Onion 1

Tomato 1

Ginger 1 inch

Garlic 2-3

Garam masala 2 tsp

Coriander pw 1 tsp

Turmeric pw 1/2 tsp

Tej patta/bay leaf 1-2

Jeera/cumin seeds 1/2 tsp

Laung/cloves 2-3

Kaali mirch/black peppercorns 6-7

Salt

Red chili pw 1 tsp

Oil 4-5 tbsp

Green coriander leaves for garnishing

Method

1. Boil eggs in water till they are done.Let them cool down.

2. Remove the shells and poke them all around with a fork.

3. Make a paste of onion,ginger and garlic.

4. Heat oil in a pan and fry these eggs in it till they are golden brown.Take out and keep aside on a kitchen towel.

5. In the same oil add all the whole/khada masalas.Now add the onion-ginger-garlic paste and fry it till golden in colour.

6. Add finely chopped tomatoes,salt and all other masalas in it.Fry it till the oil begin to leave the masalas.

7. Add enough water to make gravy.Bring it to a boil.

8. Add the fried eggs in it and let it cook for another 2-3 minutes.

9. Garnish it with coriander leaves and serve hot.

Note: You can also cut the eggs in halves before adding them into the gravy.

Chhole (Chick Pea) Masala

You have heard about chhole-bhature,chhole-tikki,chhole-chawal,chhola-samosa ,chhole -poori and all these yummy dishes has one thing in common and that is chhole.So today I am sharing this chhole masala recipe.Other names of chhole are chickpeas,garbanzo beans,kabuli chana.

Ingredients

Chhole/chickpea 1 cup

Onion 1

Tomato 1

Ginger 1 inch

Garlic 2 cloves

Tej patta/bay leaf 1-2

Laung/clove 2

Hari elaichi/Cardamom pods 2

Kaali mirch/black peppercorn 6-7

Chhole masala 1 tbsp

Amchoor/dry mango pw 1/2 tsp

Red chili pw 1 tsp

Salt

Oil 3 tbsp

Method

1. Soak the white chholas in normal water overnight or in hot water for 2-3 hours.

2. Pressure cook it with 3 cups of water,salt till the chholas are done.

3. Make a paste of onion,ginger and garlic.

4. Heat oil in a pan and add tej patta,laung,kaali mirch,hari elaichi.Now add onion-ginger-garlic paste in it and fry till golden in colour.

5. Add finely chopped tomatoes,salt and all the masala.Mix well and fry till the oil separates the masalas.

6. Add the boiled chholas with water and check its consistency, if required add more water.

7. Cook for 5-6 minutes on medium flame.Mash some of the chholes roughly(to thicken the gravy).

8. Serve hot with rice, onion wedges.

Note: Chhole masala is a ready made masala for this recipe.It is a combination of several spices.But in case you don't have chhole masala use garam masala,coriander powder.

Boondi Raita

It is another kind of raita, here besan boondi is mixed in plain yogurt.Boondi you can get at any Indian grocery stores or you can make it at home with besan-water batter.

Ingredients

Plain yogurt/dahi 1 cup

Besan boondi 3/4 cup

Cumin seeds 1 tsp

Asafoetida 1 pinch

Salt

Black salt/kala namak

Oil 1/2 tbsp

Method

1. Soak the besan boondi in water for 5 minutes.Squeeze the excess water from boondi.

2. Beat dahi very well and mix boondi,salt,black salt in it.

3. Heat oil and add cumin seeds and asafoetida in it.Let the cumin seeds crackle.

4. Add this tempering to the raita.

Note: Add nearly 1 cup water and 3-4 dried mint leaves to this to make buttermilk/mattha.It is a very good drink for summers and also helpful in digestion.

Pasta

Pasta is a generic term for Italian variants of noodles, food made from a dough of flour,water and/or eggs.Most interesting thing is there are 350 different shapes of pasta available.In my recipe I have used some veggies and sauces to cook pasta.

Ingredients

Pasta 1 cup

Carrot 1

Potato 1 small

Tomato 1

Green pepper/capsicum

Olive oil 1 tbsp

Tomato sauce 1 tbsp

Soy sauce 2 tsp

Salt

Method

1. Pressure cook pasta with little water and salt (do not over cook).Drain and keep aside.

2. Cut the vegetables in small pieces.

3. Heat oil in a pan and add all the veggies and salt.Cover it and cook till the veggies are done.

4. Now add pasta,tomato sauce and soy sauce.Mix all the ingredients gently and cook for 2-3 minutes.

Note: While adding salt just keep in mind that soy sauce also contain salt.

Gobhi/cauliflower Paratha

Here is an Indian bread recipe which has cauliflower stuffing.I am very fond of stuffed parathas so today I am sharing cauliflower/gobhi paratha recipe.

Ingredients

For dough
Wheat flour 2 cups
Oil/Ghee 2 tsp
Salt
For filling
Gobhi/cauliflower grated 1 cup

Green chili chopped 1

Coriander leaves chopped 2 tbsp
Cumin/jeera seeds 2 tsp
Garam masala 1 tsp

Oil/Ghee for frying the parathas
Dry wheat flour for dusting

Method
1. Make the dough using flour,oil,salt and water.Knead it properly so that you have soft dough.
2. In grated gobhi mix all the other filling ingredients.This mixture should be dry otherwise it will be difficult to roll the parathas.
3. Now make small balls from the dough and roll it in a small circle.
4. Put the stuffing on it and close it from all the sides.Gently pat it with your palm and apply dry flour on both sides and roll it again to make a paratha.
5. Heat a tava/griddle and cook this paratha on it over medium flame.Apply oil/ghee on both sides and gently press it with a spatula to make it crispy.
6. Take paratha out of tava/griddle when it is golden brown in colour.Serve it with curd/raita, pickle/chutney.

Note:1. Do not add salt to the stuffing otherwise it will become watery.

2. If you think your stuffing is not completely dry you can do one thing just fry this stuffing in a pan for a while until it becomes dry.

3. You can also add finally chopped onions and grated ginger in the filling.

Mooli Paratha

Here is another Indian bread which has radish/mooli stuffing.I made these parathas after a long time because I couldn't find good moolis here at my place.Finally I used small round red colour ones(that are used for salad) and the taste was almost same.My mouth is watering just thinking about these parathas.

Ingredients
For dough

Wheat flour 2 cups

Oil/Ghee 2 tsp

Salt

For filling

Radish/mooli grated 1 1/2 cup
Green chili chopped 1
Coriander leaves chopped

Cumin/jeera seeds 2 tsp

Garam masala 1 tsp

Oil/Ghee for frying the parathas

Dry wheat flour for dusting

Method

1. Make the dough using flour,oil,salt and water.Knead it properly so that you have soft dough.

2. Squeeze the grated mooli in between your palms to remove its water.Now mix all the other filling ingredients in mooli.This mixture should be dry otherwise it will be difficult to roll the parathas.

3. Now make small balls from the dough and roll it in a small circle.

4. Put the stuffing on it and close it from all the sides.Gently pat it with your palm and apply dry flour on both sides and roll it again to make a paratha.

5. Heat a tava/griddle and cook this paratha on it over medium flame.Apply oil/ghee on both sides and gently press it with a spatula to make it crispy.

6. Take paratha out of tava/griddle when it is golden brown in colour.Serve it with curd/raita, pickle/chutney.

Note:1. Make sure there is no water left in the moolis.Do not add salt to the stuffing otherwise it will become watery.
2. If you think your stuffing is not completely dry you can do one thing just fry this stuffing in a pan for a while until it becomes dry.
3. You can also add finally chopped onions and grated ginger in the filling.

4. Don't throw the mooli water.Use it in kneading the dough or making dal.

Spring onion Aloo Sabzi

When it comes to spring onion/hara pyaj this is my simple yet delicious recipe.Basically I like onions in any form.Here spring onions are cooked with potatoes and other spices.

Ingredients

Spring onion 500 gm

Potato 2

Garam masala 1 tsp

Red chili pw 1 tsp

Turmeric pw 1/2 tsp

Salt

Ajwain/caraway seeds 1/2 tsp

Asafoetida 1 pinch

Oil 2 tbsp

Method

1. Wash and cut spring onion into 1 inch pieces and peel and cut potatoes into small pieces.

2. Heat oil in a pan/kadhai and add ajwain seeds,asafoetida.

3. Now add the veggies,salt,all the masalas and mix all the ingredients.

4. Cover it and cook on medium flame till the potatoes are done.Occasional stirring is needed.

5. Serve it with rotis or plain parathas.

Stuffed Tomato

This is a recipe in which stuffed tomatoes are baked/cooked.Stuffing can be anything, I am using potato filling as it is a big hit in my family.

Ingredients
Tomato 4 large and firm

Potato 2 large

Onion 1

Turmeric pw 1/2 tsp

Garam masala 1 tsp

Coriander pw 1/2 tsp

Cumin seeds 1/2 tsp

Salt

Oil 2 tbsp

Method

1. Wash the tomatoes and cut the tops off.Remove the pulp of the tomatoes.

2. Boil,peel and roughly mash the potatoes.

3. Now heat oil in a pan and add cumin seeds.When it begin to crackle add chopped onions.Fry it till golden in colour.

4. Add the potatoes,salt and other masalas.Mix well and fry for 2-3 minutes.

5. Take generous amount of this mixture and fill the tomatoes with it.

6. Drizzle some oil on each tomato and bake them in a preheated oven at 400 F for 20-25 minutes.

Note: 1. Instead of baking you can also cook the tomatoes in a kadhai.

2. For the filling you can also use paneer/cottage cheese or a mixture of potato-paneer.

Egg fried rice

Here is one world famous chinese dish.Rice mixed with eggs and veggies.Very very simple steps to follow to make this tasty rice dish.You can have it any time of the day.

Ingredients

Rice cooked 2 cups

Eggs 2

Onion 1

Tomato 1

Green pepper/capsicum chopped 1/2 cup

Salt

Soya sauce 2 tsp

Tomato sauce 2 tsp

Oil 2 tbsp

Method

1. Heat oil in a wok/kadhai and add the chopped onions,green pepper.Fry till golden in colour and now add chopped tomatoes,salt.

2. Beat the eggs and add into the wok.Stirr continuously to cook the eggs into small portions.

3. Add the cooked rice,soya sauce,tomato sauce,salt and mix all the ingredients very well.

4. Cook for 2 minutes and its ready to serve.

Mix-veg Sabzi

This is a very colourful recipe and it is also high in nutrition value as there are lots of veggies in it.I am sure all kids will love it.I usually make this whenever I get confuse over the menu.

Ingredients

Cauliflower florets 1/2 cup

Carrot(cut in small pieces) 1/2 cup

Beans (cut in 1 inch pieces) 1/2 cup

Potato 2 small

Green peas 1/2 cup

Onion 1 medium

Tomato 1

Cumin seeds/jeera 1 tsp

Asafoetida 1 pinch

Garam masala 1 tsp

Coriander pw 1 tsp

Turmeric pw 1/2 tsp

Red chili pw 1 tsp

Salt

Oil 2 tbsp

Method

1. Peel and cut potatoes into small pieces.

2. Heat oil in a pan and add cumin seeds and asafoetida.When it begin to crackle add chopped onions and fry till golden in colour.

3. Now add tomatoes and fry for 1 minute.

4. Add all the veggies,salt and other masalas.Cover it and cook on medium flame till veggies are done.Occasional stirring is required.

5. Ready to serve.

Palak-Paneer( Cottage cheese cooked with spinach)

This is one of the well known Indian paneer/cottage cheese dish.Here paneer is cooked in spinach gravy.One thing I like about this recipe is that it does not contain much oil and other spices yet it looks and tastes wonderful.What is better than home made paneer, so check out my another post of How To Make Paneer At Home.

Ingredients
Palak/spinach 250 gm

Paneer/cottage cheese 100 gm

Onion 1 small

Ginger 1 inch

Garlic 2 pods

Garam masala 1 tsp

Red chili pw 1 tsp

Salt

Oil 1 tbsp

Method

1. Wash the spinach leaves and pressure cook it with 1/2 cup water for 1 wistle.

2. Grind the boiled leaves to make a paste and keep it aside.

3. Cut paneer into small cubes.

4. Heat oil in a pan and add finally chopped onions,ginger and garlic.Fry till golden in colour.

5. Add the spinach puree to the pan.Now add salt and other masalas in it.

6. Check the consistency if required add a little water.

7. Bring it to boil.Finally add the paneer peices to this gravy.Heat for 2 more minutes.

8. Now its ready to serve with roti,naan or paratha.

Note:If you like whole red chili(sabut lal mirch) then you can add 1-2 in the hot oil just before adding onions.

Chocolate cake

My first attempt in cake making was quite good so thought of making chocolate cake this time and Bingo this time also it came out well.This time I used electric beater and its really very helpful.This time I became a little innovative in decoration.Hope you all like it too.

Ingredients
All Purpose flour - 1 cup
Cocoa pw- 2 tbsp
Powdered sugar - 1 cup
Egg - 2
Unsalted butter - 1/4 cup
Baking pw - 2 tsp
Milk - 1/2 cup
Vanilla essence - 1 tsp
Salt- 1/2 tsp

Method
1. Beat the egg very well until it becomes lighter .
2. Now mix sugar and butter together and beat them till the mixture becomes fluffy.
3. Add the beaten egg to this mixture. Mix well.
4. Now prepare a mixture of all purpose flour (maida),cocoa powder, salt ,baking powder and sieve it to avoid any lump.
5. Now gradually add this flour/maida mixture, to the batter prepared by mixing sugar, butter and eggs.As you stir the mixture, it will become dense. Add some milk in small amount to make it smooth. Keep on repeating the process of adding flour/maida and then milk as required, till batter is well blended (It should look fluffy/ soft).
6. Add Vanilla essence to the batter and again blend thoroughly.
7. Grease the baking tin (or cake tin) with butter and dust it by sprinkling flour/maida over greased surface evenly.
8. Preheat oven on 400 degree for 15 min. Now put the cake inside the oven and reduce temp to 350 degree.Bake for 15-20 minutes or till the cake is done.Put a skewer inside the cake. If the mixture will not stick on it, means that cake is done.

Decoration
First let the cake cool down completely before frosting.Now put the even layer of frosting on top of cake.After that I put some grated chocolate and a cherry on it.

Mix Veg Raita

Raita has a cooling effect on the palate which makes it a good foil for spicy Indian dishes.I simply love raita and can have in all the three meals of the day.There are many ways to make it.It is a healthy recipe as all the ingredients are in raw form and can be made in a jiffy.

Ingredients

Plain curd 1 cup

Cucumber grated 1/2 cup

Tomato 1

Onion 1 small

Roasted cumin seeds/jeera pw 1 tsp

Chat masala 1 tsp

Red chili pw 1/2 tsp

Rock salt(kala namak) 1/2 tsp

Salt

Method

1. Beat the plain curd to make it smooth.

2. Add in it cucumber,chopped tomatoes,onions and all the other ingredients.

3. Serve it with pulao,vegetable rice,biryani,paratha or any meal.

Note:You can roast the cumin seeds on a griddle/tava and grind it to make fine powder.

Soya chunks curry

Soya is a high resource of proteins and is considered highly beneficial for health.Apart from that it is a great supplement for growing children.For vegetarians it is a substitute for meat.Here is a recipe of soya chunks with potatoes cooked in a onion-tomato curry.I personally like this recipe very much as it is easy to cook, tasty and full of nutrient.

Ingredients

Soya chunks 1 cup

Potato 1 large

Tomato 1

Onion 1

Ginger-garlic paste 1 tbsp

Garam masala 1 tsp

Turmerc pw 1/2 tsp

Coriander pw 1 tsp

Cumin seeds/jeera 1 tsp

Asafoetida 1 pinch

Red chili pw 1 tsp

Oil

Salt

Green coriander leaves

Method

1. Soak the soya chunks in water for 15-20 minutes.Discard the water and Squeeze the excess water off the chunks.

2. Heat oil and fry these chunks till golden in colour.Take the chunks out of oil and keep aside.

3. Now heat 2 tablespoon oil in a pan and add cumin seeds, asafoetida.When it begin to crackle add the chopped onions, ginger-garlic paste and fry it till golden in colour.

4. Add chopped tomatoes and all the masalas.Fry it till the oil leaves the masalas.

5. Add the chunks ,pieces of potatoes,salt and fry it for 2-3 minutes.

6. Pour some water and cover it to cook till the soya chunks are done.You can also pressure cook it for 2-3 whistles.

7. Garnish with coriander leaves.

Green Beans Sabzi

Ingredients

Green beans 500 gm

Onion 1 big

Garam masala 1 tsp

Turmeric pw 1/2 tsp

Coriander pw 1 tsp

Red chili pw 1 tsp

Cumin seeds/jeera 1tsp

Asafoetida 1 pinch

Salt

Oil 2 tbsp

Method

1. Wash and cut the beans into 1 inch pieces.

2. Heat oil in a pan/kadhai and add cumin seeds,asafoetida.When it start to crackle add the chopped onions and fry till golden brown.

3. Add beans,salt and all other masalas.Mix the ingredients properly and cover it to cook till the beans are done.

4. Serve it with chapatis or parathas.

Gobhi-matar masala

Here Cauliflower florets are cooked with green peas and spices.

Ingredients

Gobhi/Cauliflower 500 gm

Peas 1/2 cup

Onion 1 small

Cumin seeds/jeera 1 tsp

Turmeric pw 1/2 tsp

Garam masala 1 tsp

Coriander pw 1 tsp

Chili pw 1 tsp

Asafoetida 1 pinch

Salt

Oil 2 tbsp

Method

1. Wash and cut gobhi/cauliflower into 1 inch florets.Drain out all the water.

2. Heat oil in a pan/kadhai and add cumin seeds,asafoetida.When it begin to splutter add the chopped onions and fry it till golden in colour.

3. Add the florets,peas,salt and all masalas.Mix all the ingredients and cover it.

4. Cook till the florets become tender.

5. Serve it with roti or paratha.

Sambhar

This is basically south Indian recipe but very famous in north India also.I cook this once in a while when I am short in time to make dal and veggies separately.

Ingredients

Toovar/arhar dal 1 cup

Onion 1

Tomato 1

Carrot 1

Potato 1 small

Sambhar masala 1tbsp

Turmeric pw 1/2 tsp

Red chili pw 1 tsp

Salt

Tamarind paste 1 tbsp

Oil 1 tbsp

Mustard seeds 1 tsp

Asafoetida 1 pinch

Curry leaves a few

Method

1. Wash and pressure cook toovar dal with chopped onions,tomatoes,carrot,potatoes, turmeric powder, salt and 2 cups of water.

2. Now add tamarind pulp, sambhar masala and 2 cups of water and bring to a boil.

3. For tempering/tadka heat oil and add mustard seeds, asafoetida and curry leaves.Let the mustard seeds crackle.Add this tadka to our sambhar and simmer for 5 minutes.

4. Serve hot with idli,dosa,wada or rice.

Note:You can add other veggies like brinjal, turnip,radish,drumstick also.

Aloo(Potato) Paratha

Here is an Indian bread stuffed with spicy potatoes.Liked by almost everybody and tastes awesome.It is a big hit with my family any time.

Ingredients

For dough

Wheat flour 2 cups

Oil/Ghee 2 tsp

Salt

For filling

Boiled potatoes 4-5 medium

Peas 2 tbsp

Onion 1 small

Coriander leaves

Salt

Cumin/jeera seeds 2 tsp

Garam masala 1 tsp

Oil/Ghee for frying the parathas

Dry wheat flour for dusting

Method

1. Make the dough using flour,oil,salt and water.Knead it properly so that you have soft dough.

2. Peel, mash the potatoes and mix in it the peas,chopped onions and all the other ingredients.Filling should be dry otherwise it will be difficult to roll the parathas.

3. Now make small balls from the dough and roll it in a small circle.

4. Put the stuffing on it and close it from all the sides.Gently pat it with your palm and apply dry flour on both sides and roll it again to make a paratha.

5. Heat a tava/griddle and cook this paratha on it over medium flame.Apply oil/ghee on both sides and gently press it with a spatula to make it crispy.

6. Take paratha out of tava/griddle when it is golden brown in colour.Serve it with curd/raita, pickle/chutney.

Baigan Bharta(Roasted Eggplant)

This recipe is liked by most of the Indians.Many people don't like baigans but still they are game for this dish.Here roasted baigan is cooked with onion-tomato and spices.

Ingredients

Eggplant/ baigan 1 big one

Onion 1 medium

Tomato 1 medium

Garlic pods 1-2

Ginger 1 inch piece

Turmeric pw 1 tsp

Garam masala 1 tsp

Dhaniya pw 1 tsp

Chilli pw 1-2 tsp

Salt

Oil 2 tbsp

Coriander leaves

Method

1. Wash the eggplant/baigan and roast it over medium flame properly from all the sides.Let it cool and then peel off the skin and mash it.

2. Heat oil in a pan/kadhai and add chopped ginger, garlic, onions.Fry it till golden in colour.

3. Add the chopped tomatoes and all the masalas.Mix well and cook for 1-2 minutes.

4. Now add the mashed eggplant, salt in it.Stir well and fry it for 5 minutes on medium flame.

5. Finally garnish it with coriander leaves and serve it.

Note:You can also add green peas in this recipe.

Poha

Poha is also known as Flattened or Beaten Rice and is a well known ingredient in Indian snacks.It is a raw form of rice and easy to digest.Here it is cooked with veggies.

Ingredients

Poha 2 cups

Potato 1 medium size

Onion 1 medium size

Peanuts 2-3 tbsp

Green chili 1-2

Mustard seeds 2 tsp

Turmeric pw 1 tsp

Salt

Oil 2 tbsp

Lemon juice 2 tsp

Coriander leaves

Method

1. Take poha in a sieve and wash it in running water. Keep it aside.

2. Heat oil in a pan/kadhai and fry the peanuts in it for 1-2 minutes.Take out and keep aside.

3. Now in the same oil add the mustard seeds.When it begin to splutter add chopped green chillies and onions.Fry it for 1 minute.

4. Cut the potatoes in small pieces and add it to the pan/kadhai. Also add turmeric powder and salt.Cover it and cook till the potatoes are done.

5. Now add poha, fried peanuts, salt, coriander leaves and mix well all the ingredients.Cook for 1 minute.

6. Finally add the lemon juice and its ready to eat. Serve it with green coriander chutney.

Note: You can also add vegetables of your choice in this recipe like green peas, cauliflower.

Green Coriander Chutney

This is a very common sort of chutney(similer to salsa or relish) in India which is made freshly and it does not contain any preservatives.Very easy to make and it enhances the taste of your daily food.Have it with any kind of meal or with snacks.

Ingredients
Green Coriander/dhaniya leaves 1 bunch
Green chillies 3-4
Garlic pods 2-3
Ginger 1 inch piece
Tomato 1
Cumin/Jeera seeds 1 tsp
Salt

Method
1. Wash the dhaniya leaves and other ingredients very well.
2. Coarsely chop all things and grind it to make a paste of thick consistency.If necessary add a little water but not too much otherwise it will become watery.

Note: Add 1-2 spoons of lime juice so that the chutney would not change its colour.

Khatta Metha Karela

Karela is the Indian name of Bitter Gourd/Bitter Melon, widely known for its bitter taste.It also has medicinal effects for diabetes and blood sugar.Generally people are not game for karela dishes because of its bitterness but in this recipe I have added some sweet and sour flavour to it.Just try it and you want to have it again and again like me.

Ingredients

Karela/bitter gourd 250 gm

Onions 3 medium size

Dhaniya/coriander seeds 1/2 tsp

Saunf/Fennel seeds 1/2 tsp

Jeera/cumin seeds 1/2 tsp

Haldi/turmeric pw 1/2 tsp

Red chilli pw 1 tsp

Amchur/Dry mango powder 2 tsp

Salt

Sugar 1 tsp

Oil 3 tbsp

Method

1. Cut both karela and onions lengthwise and remove the seeds from karela.

2. Now boil the karela peices in water mixed with salt.

3. Drain out the water and keep the karela aside.

4. Heat oil in a kadhai then add dhaniya seeds , fennel seeds, jeera,onions and all the other masalas in it.Mix well.

5. Add the karela peices and add sugar and salt.Fry it for 10 min. Now it is ready to serve.

Note: You can also use fresh raw mango peices instead of amchur/dry mango powder.