Vegetable Spring Roll

Ingredients:

1 cup All Purpose Flour
1/4 cup Corn Flour
1 tbsp Butter
1/2 cup thinly sliced Onions
1/2 cup grated Carrot
1/2 cup grated Cabbage
1/2 cup thinly chopped Beans
1/2 cup thinly chopped Bell Pepper
1/4 cup corriander leaves
2 tsp Soy Sauce
Oil for frying
Salt as reqd

Method:


Take both flours in a bowl along with butter & required quantity of salt & mix it well.
Prepare a stiff dough with water & keep it aside for about 1 1/2 hrs.

Filling:

Take a pan & add 3-4tsp oil & add all the vegetables.
Fry the vegetables till nicely cooked.
Now add Soya sauce & salt and fry it for 3-4 min.

Preparing Vegetable Spring Roll::

* Now prepare lemon size balls out of the dough.
* Roll the dough as big as a chapathi.
* Take 2-3 spoons of the filling & spread it lengthwise.
* Now gently roll the dough to the other end covering the filling & seal it with the help of water.
* Seal the edges with the help of water ,to completely cover the filling.
* Deep-fry till it turns golden brown.
*Pat dry spring rolls on a paper napkin.

*Enjoy with Tomato Sauce or Any other chutney!

Vegetable Korma

Ingredients:

To grind:
* Coconut 4 tbsp shredded
* Ginger 1/2 tsp
* Garlic 1
* Cinnamon 1
* Fenugreek 1 Tsp
* Onion 1 Small Piece Cut into pieces
* Green Chillies 2
* Cashew Nuts 5 nos
* Water 1 Cup
* Oil 1 Tablespoon

To Make Curry:
* Cauliflower 1 Cup small florets
* Grean Peas 1/2 Cup
* French Beans 1 Cup cut in 1 inch pcs
* Carrot 1 Cup diced
* Potato 1 Cup diced
* Mustard Seed 1/2 tsp
* Onion 1 no chopped
* Turmeric Powder 1 Pinch


Directions:
Grind ingredients in grind section in a blender and keep aside. Saute the onions and mustard seeds with the vegetable oil, till the onion becomes light brown and mustard seeds start cracking. Add the Vegetables and stir till they become half cooked. Add the ground mixture .
Add salt and turmeric. Let it boil for a few minutes till vegetable are tender and fully cooked.
Serve with hot rice.

Paya Soup Curry

Ingredients
* Goat leg(whole) - 1 no
* Red onion(medium) - 2 nos
(finely chopped)
* Plum tomato - 2 nos
(finely chopped)
* Green chillies - 4 nos
(cut length wise)
* Ginger-garlic paste - 2 tbsp
* Coriander leaves - 1/2 cup
* oil - 3 - 5 tbsp
* Turmeric powder - 1 tbsp
* Cumin powder - 3/4 tbsp
* Coriander powder - 2 tbsp
* Pepper powder - 1/2 tbsp
* Fennel powder - 1/2 tsp
Masala:
* Whole red chillies - 5 nos
* Curry leaves - 10 sprigs
* Whole pepper - 5 nos
* Cinnamon - 1" stick
* Cardamom - 2 nos
* Cloves - 2 nos
* Cumin seeds- 1 tsp

Directions:

1)Pressure cook the leg pieces by adding 3 cups of water up to 10 whistles.

2)Heat 1 tsp of oil in a pan.

3)Add all the spices and fry on low heat until the nice smell comes out.

4)Add onion and fry, until golden brown.

5)Add green chillies and coriander leaves.

6)When it`s done, add ginger-garlic paste and saute, until golden brown.

7)Add salt followed by turmeric powder.

8)Add tomatoes and bring flame to medium-low and fry, until oil separates.

9)Make a paste of all the powders and add it to the above mixture.

10)Add 2 cups of water and bring the mixture to boil on a medium flame.

11)When the raw smell leaves, add the cooked leg bone pieces.

12)Bring the flame to medium-low and allow to cook on all sides for at least 30 - 40 mins.

13)Now add chopped coriander leaves.

Enjoy hot with roti, chappathi, parotta and idiyappam.

Fish Cutlet

Ingredients
* Canned tuna fish - 200 gm
* Potato(mashed) - 1 cup
* Onion(chopped) - 1/2 cup
* Ginger(chopped) - 1 tsp
* Garlic(chopped) - 1 tsp
* Green chillies(chopped) - 2 nos
* Pepper powder -1tsp
* Garam masala powder -1/2tsp
* Coriander leaves(chopped) - 1/2 cup
* Salt - 1 tsp
* Egg - 1 no
* Bread crumbs - 1 cup
* Oil - 1 cup
Preparation:

1)Mix together tuna, mashed potato, chopped onions, ginger, garlic, green chillies,pepper powder,garam masala powder, coriander leaves and salt.

2)Make small oval shaped balls from this mixture.

3)Dip these balls in beaten egg and roll them in bread crumbs.

4)Heat oil in a pan.

5)Deep fry in oil, till they become golden brown in colour.

Vegetable Omelette

Ingredients:

egg - 1
bean sprouts - 1/2 cup
carrot - 1/2 of a carrot
mint/pudina - 1 small twig
green onions/ - 2 (stems)
green chili - 1
Coriander leaves/cilantro - 1/4 cup
black pepper powder for taste
turmeric for taste

Method:

Trim bean sprouts(Moong Dal/Green Gram)on the edges(If necessary).
Grate carrot finely.
Chop green onions, green chilli ,coriander leaves and mint/pudina into fine pieces.
Put above ingredients into a bowl, add turmeric, salt and black pepper powder.
Mix well, and break an egg into the mix.
Mix throughly, and pour it onto a pre-heated, oil smeared pan for a nice omelette.Gently cook on both sides.
Enjoy :)

Pakoda

Ingredients:
besan - 250 g
onions - (chopped nicely)
rice powder - 1tbsp
green chillies - 4(chopped finely)
chopped ginger - 1tsp
curry leaves - 10, chopped
chopped coriander leaves - 1/4 cup
pudina leaves - 10, chopped
cashew nuts bits - 1tbsp
cloves - 3
garlic cloves - 4
Cinnamon - 1"bit
oil - 1 tbsp and for frying
salt

Method:

Crush Cloves, garlic cloves, cinnamon roughly.
Take besan in a large plate add all ingredients (except oil for frying)& 1 tbsp of hot oil.
Mix well,add very little water as required .
Heat oil and with wet fingers take a handful of dough, slowly drop small (lemon size) portions of it into hot oil.
Fry pakodas till golden brown & drain excess oil on a tissue paper. Serve them hot.

Methi Poori(Spicy)

Ingredients:

Wheat Flour - 2 cups
Fresh Methi - 1 bunch (finely chopped)
Fresh Cilantro Leaves - 1/4 cup (finely chopped)
Red Chilli Powder - 2 tsps
Cumin Seeds - 1 tsp
Asafoetida - 2 pinches
Turmeric Powder - 1/4 tsp
Salt - according to taste
Oil - for deep frying

Method:

Mix the wheat flour with all the ingredients except oil.

Add enough water and make puri dough.Add a 1-2 tsp of oil to make soft poori dough.

Knead well for making soft dough.

Keep the dough closed in a container for 30 minutes.

Make small balls from the dough.Roll the balls into pooris.

Deep fry till light brown by gently pressing the poori in oil.So poori will puff.

Serve hot spicy puris with Coconut Chutney.

Spicy Egg Omlette

Ingredients:

Eggs - 2
Besan flour - 1 tsp
Green Chillies - 5
Salt to taste
Ground pepper - 1 tsp
Coriander leaves -
Tomato - 1 (medium size)
Onions - 2 (medium size)

Method:

Beat the egg well. Keep it aside.
Cut Onions, Tomato, Green Chillies and Coriander leaves.

To the egg mixture add Finely chopped Onions, Tomato and Green Chillies and mix well.

Add Besan flour to 1 tsp water and mix thoroughly without any lumps and mix to egg mixture.

Heat the tawa pour the mixture and sprinkle Ground pepper powder and finely chopped coriander leaves and pour a teaspoon of oil and cook on both sides.

Turn over the omlette and fry until done.

Dal Makhani

Ingredients:

full black urad dal - 1 cup (soaked overnight)
rajma - 3 tbsps (soaked overnight)
tomatoes - 4 small( puree them)
butter - 3 tbsps
ginger, garlic and red chilli paste - 1 tbsp
dhania powder - 1 tsp
meat masala - 1 tsp
fresh cream mixed with 1/4 cup - milk

Method:

Cook the dals with half the quantity of ginger garlic chilli paste, salt and 1 tbsp of butter for 1 whistle and then on slow fire for nearly 40 mins.
Cool the dal after cooked and mash the dal.
In a cooker heat butter, add pureed tomatoes and cook till oil starts coming out of the paste.
Add the left over ginger garlic paste and mix well.
Add meat masala, dhania powder and little salt and cook till the oil separates.
Add this mixture to the dal and mix well.
Keep the gas on low flame and cook till the dal is blended well .
Now add the cream mixed with milk and mix well.
Cook further for 10-15 mins.
Garnish with corainder leaves.
Serve hot with chapathi.Enjoy :)

Bisi Bela Bath

Ingredients:

rice 1/2 cup (washed and soaked in water for half an hour)
toor dal - 3/4 cup
medium potatoes peeled and cut into big chunks - 2
carrot cut into big pieces - 1
beans cut into long pieces - 100gms
capsicum cut into big pieces (optional) - 1
(can also include vegetables like turnip, English gourd, cauliflower)
salt according to taste
water to cook dal and rice

For Seasoning :

oil - 3 tbsp
mustard - 2 tsp
gram dal - one tsp
urad dal - one tsp

For Paste :

coconut - 1/2
coriander seed - 1 and 1/2 table spoons
gram dhal - 1 and 1/4table spoon
urad dhal - 1 table spoon
jeera (cumin seed) - 1 tsp
red chillies - 10 - 12
pepper - 4 to 5 corns
Cinnamon - 1 inch
clove - 1
fenugreek and mustard - very few
asafoetida - a pinch
tamarind - a small lemon size
onion - 1 no
tomato - 1 no
jaggery - a small piece

Method:

In a pressure cooker, put the dal and add enough water.
Cook till half done, one whistle would be enough.
Grind all the ingredients listed for paste.
Roast all with a little oil till golden brown.
Add this to the other ingredients required for the paste and grind till smooth.
Once the dal is done, In a heavy based cooker or pan put oil.
Once the oil is heated, add mustard and allow to splutter.
Add the gram and urad dals and wait till golden brown.
Now add the ground paste and stir for a minute or two.
To this, add the cut vegetables and fry for a few minutes.
Add the half cooked toor dal ( including water) and the soaked and drained rice.
Add enough water to cook the rice well. It may take the twice the usual amount.The result should semi solid.
Add the salt and set the cooker, 1 or 2 whistles would be enough.
Serve hot with a dollop of ghee (optional) with potato chips and any raitha.

Dry Masala Karela

Ingredients:

karela(Bitter Guard) - 4 to 5
Oil

For Filling :

cardamom - 1
clove - 2
rai - 1 tsp
jeera - 2 tsp
garlic - 4 to 5 pieces
black pepper - 4 to 5
sabut dhania - 1 tsp
sabut methi - 1 tsp
garam masala - 1 tsp
ajwain - less than 1/4 tsp
dried mango powder - 1 tsp
ginger as per taste
salt as per taste

Preparaion :

Grate the karelas gently and add salt to them overnight and wash them before cooking.
Grind all the spices (in filling column) to a smooth paste.
Remove seeds from the karelas and fill them with this mixture.
Wrap these karelas with thread so that masala does not come out while cooking in pan/kadai.
Heat oil in kadhai with enough quatity to cook karelas(don't deep fry karelas).
Now stir karelas in the kadhai on low flame.
Cover the kadhai with lid.
Stir the karelas gently after every 2 to 3 mins so that they get cooked completely from all sides.
After 15 to 20 mins when they get cooked up,take them out in a container.
Now masala karelas are ready.

Vegetable Theeyal

Ingredients:

* Potato - 2
* Tomato - 1
* Coriander powder - 2 tbsp
* Chilly powder - 1 tbsp
* Turmeric powder - 1/2 tsp
* Fenugreek powder - A pinch
* Tamarind - A small lemon size
* Baby onions - 6
* Mustard seeds - 1 tsp
* Dried red chillies - 2
* Curry leaves - A few
* Oil - 1 - 2 tbsp
* Water - as reqd

Preparation:

1)Mix together coriander powder, chilly powder, turmeric powder and methi powder in water and keep it aside.

2)Heat oil in a kadai or a pan.

3)Add mustard seeds and when they crackle, add dried red chillies.

4)Add small onions and saute for a min.

5)When it turns into brown color,add the wet powders .

6)Add potatoes and tomatoes chopped.

7)Add tamarind water and allow it to boil.

8)Keep the heat on medium.

9)When it starts making bubbles, add curry leaves and coriander leaves and let it boil for few more seconds.

Serve hot with rice.

Add more vegetables if you wish.

Chole Masala

Ingredients:

1 cup dried chickpeas (canned chickpeas)
4 green chilies
1 inch fresh ginger
4 cloves garlic
2 tsp oil
1 tsp cumin seeds
1 cup tomato puree
1 tsp red chili powder
1 tsp garam masala
salt to taste

preparation:

*Wash and soak chickpeas in 5 cups of water for 5 to 6 hours. Drain; add 3 cups of fresh water and pressure-cook until peas are cooked. Drain excess water.

*Now grind green chilies,ginger and garlic with a little water to a coarse paste.

*Heat oil in a pan.Add cumin seeds and saute for 1 min til they change color.

*Now add the grinded chilly and ginger garlic fry for a minute.

*Add tomato puree,red chili powder, garam masala and salt and fry for a 2-3 minutes .

*Add cooked chickpeas/canned peas and stir gently.Cover the pan with lid and simmer on low heat for 5 to 6 minutes.

Serve hot and enjoy with bread.

Pongal

Ingredients
* Rice - 1 cup
* Green gram(moong dal) - 1/2 cup
* Turmeric powder - a pinch
* Salt - As reqd
* Green chillies(cut length wise) - 2 nos
* Ginger - 1/4" piece
(finely chopped)
* Black pepper - 1/4 tsp
* Cumin seeds - 1/4 tsp
* Mustard seeds - 1/4 tsp
* Black gram - 1/4 tsp
* Curry leaves and coriander leaves
* Asafoetida - a pinch
* Ghee - 2 tsp
* Oil - 1 tsp
* cashew nuts - 2 tsp
Method:

*Cook green gram/moong dhal and rice by adding 4 cups of water in a pressure cooker. Make it into a paste.It should be semi watery.

*Heat ghee and oil in a pan.

*Fry cashew nuts and keep them aside.

* Now add pepper and cumin seeds.Allow them to fry for a min.

*Now add green chillies,coriander leaves,ginger chopped and fry for 2 min on medium flame.

*Now add the other ingredients and mix it well with the cooked rice and moong dhal.

*Cook the mixture on medium flame till all ingredients are blended well.Finally add coriander leaves.
:- Serve hot with sambar and ground nut chutney

Gobi Manchurian

Ingredients:

cauliflower (gobi)
corn flour (or corn meal)
sour ketchup
3 garlic pods(finely chopped)
1/2 inch ginger(finely chopped)
6 to 8 - chillies( cut lengthwise)
ajinamato (1 tsp) - available in Indian stores
soya sauce
oil as required
salt to taste

Method:

First clean and cut the cauliflower into big Florette's.

Make a batter of Corn meal/corn flour by adding water to 1 cup of corn meal.
Add a little salt and make a thin batter.

Take oil in pan/kadai and heat the oil on medium flame.

Dip the Gobi pieces in the batter completely and fry them until light brown.
Spread them on a paper towel,excess oil will be absorbed .

In a frying pan, add 1 tsp of oil and heat it for a minute in low to medium flame.

Now add the chopped garlic, ginger and green chillies and fry them for 2-3 min.

Add 2 tablespoon of sweet and sour sauce and 2 spoons of soy sauce to this. Add salt as required.

Start stirring the mixture for about 2 minutes.

Now add the fried Gobi pieces to this mixture.

If you don't need dry gobi you can add 2 more tablespoons of the sweet & sour sauce.

Continue stirring for about 10 minutes.

Now add a pinch of Ajinamato( optional) to the Manchurian.

Serve them hot with any sauce.

Mixed Vegetable Sabzi

Ingredients:
1 potato, boiled and chopped
1 onion chopped
1 capsicum chopped
1 tomato chopped
1 tbsp. coriander leaves finely chopped
curry leaves
1/2 tsp red chilly powder
1/2 tsp coriander seed powder
1/4 tsp turmeric powder
1/2 tsp soy sauce
1/2 tsp tomato sauce
1/2 tsp cumin
1/2 mustard seeds
2 pinches asafetida powder
salt to taste
2 tbsp oil


Preparation Method:
.Heat oil in a pan, add seeds, curryleaves, asafetida, allow to splutter.

.Add onions, saute for a minute, add capsicum and stir gently.

.Now add potato, tomato, all masalas, sauces, coriander leaves, salt.

.Now mix all ingredients allow flavours to blend, and oil to separate.

.Remove from fire, garnish with chopped coriander leaves.

.Serve hot with chappatis, puris.

Dahi Vada(Perugu vada)

Ingredients:

* 1 Cup Urad daal
* Salt to taste
* Oil to frying

For Dahi :

* 1 kg Dahi (yogurt)
* 1/2 tsp grated Ginger
* Finely chopped coriander leaves
* 1-2 green chilies chopped
* Salt to taste
* 2 tsp Roasted cumin(jeera)powder
* Red chili powder to taste

Preparation
- Clean, wash and soak the daal overnight. Grind it into smooth paste. 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 vada and pour dahi over them. Now add tamarind chutney and green chutney. Garnish with coriander. Serve the dahi vadas chilled.