Baby Corn Manchurian

Ingredients:

1. Baby corn- 12-15
2. All purpose flour- 4 tblsp
3. Corn flour- 1 tblsp
4. Ginger garlic paste- 1 tsp
5. Red chilli powder- 2 tsp
6. Salt
7. Oil - For deep frying
8. Onion -1 medium size chopped into cubes
9. Capsicum -1 medium size chopped into cubes
10. Cilantro- a bunch
11. Spring onions - 1 bunch
12. Chilli sauce- 1 tsp
13. Soy Sauce - 2 tsp

Method:
1.Wash and pressure cook baby corn for 3 whistles with little salt.Also add 1 tsp corn flour in water in a small cup.
2.Mix cooked baby corn,salt,red chilli powder,ginger garlic paste and the flours with water.
3.The corn should be well coated  with the batter. 
4.Deep fry till golden brown and keep aside in a tissue paper.
5.Heat a pan with oil and add ginger garlic paste followed by onion and fry till onion turns transparent and then add capsicum and fry for 2 minutes.
6.Add salt,chilli and soy sauce.Fry for just a  minute in high flame and add the fried baby corn.
7.Add the finely chopped cilantro leaves.This gives the nice aroma and fresh tatse to the manchurian.Be generous in adding cilantro.
8.Finally add the corn flour dissolved in water and mix well.Do not add a lot of this mixture.Just 2-3 tsp will suffice.
9.Garnish with spring onions and serve hot with fried rice

Dal Makhani

Ingredients:

1. Whole black Urad dal-1 cup
2. Rajma -handful
3. Chopped onion- 1
4. Tomato - 2
5. Chopped green chillies-2
6. Ginger garlic paste 1 tsp 
7. Red chilli powder 1 tsp
8. coriander/dhania powder 1 1/2 tsp
9. Turmeric powder 1/4 tsp
10. Garam masala powder 1 tsp
11. Milk/Cream As needed
12. Butter -1 tblsp
13. Jeera- 2 tsp
14. Bay leaves- 1
15. Cinnamon-small piece
16. Cloves-2
17. Salt
18. Finely chopped Cilantro-to garnish

Method:

1.Soak urad dal and rajma for minimum 8-10 hours and pressure cook 4-5 whistles till nicely done with enough water.Preserve the water used to pressure cook the dhal.

2.Grind the tomatoes and make a fine puree and keep aside

3.Heat butter in a thick bottomed vessel.Add Jeera,bay leaves,cinnamom stick,cloves.Then add ginger garlic paste ,green chillies and chopped onion.Saute till onion turns transparent.

4.Add the tomato puree and allow it to boil till oil separates on top and raw tomato smell goes off.

5.Add in all the spices namely garam masala,chilli powder,turmeric,coriander powder and salt.

6.Add little butter and then the water drained from the dhal.Allow it to boil for 5 minutes.

7.Finally add the slightly mashed dhal and mix well.

8.Add cream/milk.But cream is preferred to give it a smooth texture

9.Simmer for 10 minutes and stir inbetween.

10.Garnish with Chopped cilantro and serve hot with Roti/paratha.

Bhindi Masala gravy

Ingredients:
1.Lady's Finger/Okra- 15
2.Tomatoes- 4 (medium size chopped lengthwise)
3.Yogurt/curd- 2 tbsp
4.Chopped green chillies-2
5.Grated ginger- 2 tsp
6.Garam masala- 2 tsp
7.Turmeric powder- 1 tsp
8.Hing
9.Red chilli powder- 2 tsp
10.Salt
11.Oil- 5 tbsp
12.Cilantro
13.Jeera/cumin seeds- 2 tsps

To dry roast and grind to a fine powder:
1. Fenugreek seeds- 1 tsp
2.Fennel seeds- 2 tsp
3.Coriander seeds/dhania- 3 tsp

Method:
1.Cut each lady's finger into 2 inch pieces.Make a small slit in each and fry in 4 tbsp oil. Allow it to fry for 10 minutes till they turn light brown and lose the bright green colour.
2.Dry roast the above listed 3 items till they turn golden brown and burst and grind in mixie without adding water.
3.In a pan add 1 tbsp oil,jeera,green chillies and ginger.Slowly toss in the chopped tomatoes.
4.Add salt,turmeric,hing,chilli powder and garam masala.Allow the tomatoes to cook well for 6-8 minutes.
5.Keep stove in low,add the curd.Slowly you will notice that oil separates.Now add the ground powder and mix well.Remember to keep in low flame while adding and after adding curd, else the curd would disintegrate into the gravy.
6.Finally add the fried lady's finger/okra after draining the oil to the gravy.
7.Garnish with cilantro.
8.Don't keep mixing after adding the bhindi pieces as they would break.
9.Serve with roti/paratha of your choice.

Malai paneer(Paneer in cream and cashew gravy)

Ingredients:

1.Red tomatoes-4
2.Chopped onion-1
3.Paneer -250 g(cut into 1" cubes,soak in warm water with a pinch of salt for 3 minutes )
4.Cashewnuts- handful(15)
5.Cream (1/2 cup)
6.Ginger garlic paste- 2 tsp
7.Garam masala- 2 tsp
8.Red chilli powder- 2 tsp
9.Oil-2 tbsp
10.Dried methi leaves-2 tbsp
11.Green chillies-3
12.Jeera/Cumin seeds- 1 tsp
13.Chopped cilantro
14.Salt
15.Butter- 2 tsp
16.Sugar- 2 tsp

Method:

1.Heat 2 tsp oil,add chopped onions & green chillies,saute till it turns transparent.Toss in the chopped tomatoes and let it cook for 10 min. Stir now and then.Once the tomatoes have lost all the water,switch off stove.Let it cool.
2.Grind the above in a mixer(add 1/2 cup water) with the cashews to form a smooth paste.
3.Heat oil/butter in a pan,add jeera,let it crackle.
4.Add the ginger garlic paste,stir.Empty the onion-tomato paste. Add 1/2 cup water and let the gravy simmer for 10 minutes.
5.Add all the spices(chilli powder,garam masala,salt,crushed methi leaves)
6.Quick Tip!!: For the garam masala,u can either get the readymade ones or can make at home.Roast the cinnamon stick,cardamon,cloves and coriander seeds.Grind it to a fine powder and store.
7.Add whipped cream,1 tsp sugar and paneer cubes and cook for 5 minutes.
8.Quick tip!!-If you don't have whipped cream ,use milk(preferably whole milk)
9.Switch off.Garnish with cilantro and serve with rotis/naan.

Corn capsicum subzi

Ingredients: 

1. Green/Red capsicum - 1( chopped lengthwise)
2. Frozen corn Kernels - 1 cup(Microwave the corn in water for 1 minute)
3. Chopped green chillies - 2
4. Onion - 1(chopped lengthwise into thin pieces)
5. Chopped tomatoes - 2
6. Turmeric Powder -1/2 tsp
7. Chilli powder - 1 tsp
8. Ginger/garlic paste - 2 tsp
9. Coriander powder - 2 tsp
10. Jeera/Cumin seeds- 1 tsp
11. Garam Masala - 2 tsp
12. Salt
13. Oil - 3 tbsp
14. Cilantro  

Method: 

1.Heat little oil,add jeera,chopped onion.Saute till golden brown.

2.Add the ginger garlic paste and stir for a minute.

3.Next toss in the tomatoes & green chillies.Cook in medium heat for 5-8 minutes till the tomatoes lose the raw smell and gets mashed up.

4.Add garam masala,salt,turmeric ,chilli powder,coriander powder and mix.

5.Add the chopped capsicum & corn kernels

6.Close the kadai with a lid and cook well for 10 minutes in low-medium heat. Saute now and then to avoid burning.

7.Garnish with cilantro and serve with rotis.

Mor Keerai(Spinach in curd)

This is an unusual tasty combination of spinach and curd(yogurt).You can use any spinach for this preparation.

Ingredients:
1.Spinach- large bunch(washed and chopped well)
2.Moong dhal- 3 tbsp
3.Curd/Yogurt- 1 cup
4.Coconut oil- 2 tsp
5.Mustard- 1 tsp

To grind:
1.Green chillies: 3
2.Soaked chana dhal- 1 tbsp
3.Shredded coconut- 2 tbsp
4.Jeera/cumin- 2 tsp

Method:

1.Pressure cook the spinach and moong dhal with little salt adding 2-3 cups of water for 2 whistles.
2.Transfer it to a vessel,mash well and cook again for 5 minutes.
3.Grind the above listed items to a fine paste with curd.
4.Add it to the spinach.Simmer for 5 minutes till it thickens a bit.
5.Quick tip!!:If its watery,you can add little rice flour to improve consistency.
6.Seasoning: Coconut oil+mustard
7.Serve with rice and papad.

Brinjal Thogayal

Ingredients:

1.Whole brinjal/eggplant-1 (medium size)[not the regular ones we get]
2.Urad Dhal - 2 tbsp
3.Red chillies - 4
4.Tamarind - (Small seed size)
5.Asafoetida
6.Salt
7.Mustard
8.Oil-1 tbsp
9.Curry Leaves

Method:

1.Heat 2 tsp oil,fry the urad dhal,tamarind,red chillies till it turns light brown.Keep aside.
2.Apply oil all over on the brinjal and roast it on direct fire in stove till the skin turns black.Keep rolling it so that all the sides gets cooked evenly.Allow it to cool.
3.The skin will off easily.Remove the skin completely.Cut the stem.
4.In the mixer,add the brinjal(cut pieces)and the sauted ingredients in step 1. Grind it to a slightly coarse paste adding salt and asafoetida.
5.Seasoning: Oil+Mustard+curry leaves
6.Serve with rice.                       

Thai red curry

Ingredients to make red curry paste: 

1. Dried Red Chilies – 6
2. Thai Red Chilies – 3-4
3. Lemon Grass – 1 Tbsp(if you have)
4. Chopped Ginger – 1  Tbsp 
5. Chopped Onion – 1/2
6. Cilantro Stems – 10(leave out the leaves)
7. Chopped Garlic – 5 pods
8. Black Pepper or white pepper– 1 tsp
9. Salt
10. Oil

Method to make red curry paste:

1.Soak the dried red chillies in hot water for 20 minutes
2.Take the soaked chillies after draining the water and all the other ingredients in the mixie.
3.Add little salt and grind to a smooth paste without adding water.(If you want,you can add very little water)
4.Heat 2 Tbsp oil in a pan.
5.Add the paste and nicely cook it for 8-10 min till the paste absorbs the oil and starts to clump to a smaller quantity.
6.Remove from stove and allow it to cool.
7.You can store the paste in an airtight container,refrigerate it and use it upto 1 month.

Ingredients for Thai Red curry: 

1. Red Curry Paste – 2-3 tbsp or as per taste
2. Red Bell Pepper – 1/2(thin sliced)
3. Green Bell Pepper – 1/2 (thin sliced)
4. Carrot – 1/2 (thin sliced)
5. Green Peas – 1/4 cup
6. Onion – 1/4, sliced
7. Snow Peas – 10-12 (This gives the crunch)
8. Coconut Milk – 1 can( 350 ml)
9. Sugar – 2 tbsp
10. Thai Basil Leaves – 4-6
11. Soy Sauce-1 Tbsp

Method to make Red curry:

1.Heat 2 Tbsp oil in a pan
2.After 3 minutes,add 2-3 Tbsp of red curry paste and stir well
3.After 5 minutes of sauting the paste,add the coconut milk.
4.Nicely mix so that there are no lumps.
5.Now add in sugar and soy sauce.
6.Start adding all the vegetables to the coconut gravy.(Quick tip!!:You can nicely wash & use the frozen thai vegetables instead of chopping them separately)
7. You can also add Tofu pieces(I am not a big fan of tofu,so skipped it)
8.Add some basil leaves  and cook well for 10 minutes.Mix occasionally.
9.Turn off stove,garnish with few more torn basil leaves and serve hot with jasmine rice/brown rice.
10.If you don't get the desired red color,sprinkle a lil paprika:)

Quick tip!!:
You can make a generous quantity of red curry paste,refrigerate it.So,once the paste is available,the red curry can be done in no time!!

Brown rice takes a longer time to cook than white rice.Make sure you add 2 cups of water to 1 cup of brown rice.When you pressure cook it,simmer it for 20 minutes after 2-3 whistles.

Rajma Masala

Rajma are known for their high folate,iron, protein and mineral content. Consumption of rajma gives you a healthy heart.Kidney beans are low in calories and fat-free!

Ingredients:

1.Rajma/kidney beans- 1 cup

2.Chopped onion-1

3.Chopped tomatoes- 4

4.Chopped green chillies-2

5.Chopped garlic cloves-4

6.Fresh chopped cilantro

7.Cumin/jeera-1 spoon

8.Oil/butter 

Spices:

1.Chilli powder- 1/2 spoon

2.Turmeric powder-1/4 spoon

3.Coriander cumin powder- 1 spoon

4.Garam masala/rajma masala- 1 spoon

5.Kasoori methi leaves(optional)

6.Salt

Method:

1.Soak the rajma in hot water for 7 hrs & then pressure cook adding salt.

2.Heat kadai,add oil/butter,toss in the green chillies,jeera,chopped garlic and onion.

3.Saute till it turns light brown and transparent.

4.Next add the chopped tomatoes and all the spices.Saute for 5 min.

5.Add 3/4 cup water,cooked rajma & close with lid.Cook for 5-10 minutes so that the  flavour sinks into the rajma.

6.Finally add fresh cilantro on top.

7.Serve hot with roti/naan.

Bombay chutney

This is a ready to make side dish which takes very little time for preparation with available ingredients at home.

Ingredients:

1.Besan/Channa dhal flour- 1/2 cup(100 g)

2.Chopped green chillies- 2

3.Chopped ginger

4.Curry leaves

5.Chopped cilantro

6.Cumin/jeera- 2 spoons

7.Asafoetida

8.Lemon juice- 3-4 spoons depending on your taste

9.Turmeric powder- 1/2 spoon

10.Salt

11.Oil-1 tablespoon

Method:

1.Mix 1/2 cup of besan in 1 cup of water and nicely mix/beat it well.Keep aside

2.Heat oil in pan,add cumin,chopped green chillies,chopped ginger &curry leaves.(If you want,add chopped onions+garlic+tomato as per the availability.It tastes good either way.)

3.Now add the besan flour mix and keep stirring continuously to avoid any lumps in the chutney.

4.Add salt,turmeric powder and asafoetida.

5.Add 1 cup of water and allow the chutney to cook well for around 10 minutes in low flame till it starts spluttering and bubbles appear on top.

6.Stir occasionally.Make sure the chutney isn't too watery or too thick.It should be just little thick.You can add some more water & salt if you feel the chutney is too thick.

7.Remove from stove.Squeeze lemon juice on top of it ,mix it well.

8.Garnish with chopped cilantro leaves and serve hot with Puris/crisp dosas.

P.S:Remember to add a piece of hing/asafoetida powder whenever you prepare a dish with besan.Also ensure that the besan is well cooked before serving by following the steps above.

Aloo Methi

Ingredients:
1.Potatoes- 5
2.Finely chopped Onion-1
3.Finely Chopped tomato- 1
4.Fresh/Frozen Methi Leaves-100 g
5.Finely chopped garlic-4
6.Chilli powder- 1 spoon
7.Cumin/Coriander powder- 1 spoon
8.Turmeric Powder- 1 spoon
9.Jeera- 1 spoon
10.Salt


Method:
1.Wash the methi leaves well and finely chop them.Soak them in water for 30 min.Add little salt which helps remove the slight bitter taste of the leaves.
2.Boil the potatoes only for sometime till it becomes little soft.
3.Peel it and cut into medium sized cubes.
4.Heat oil in the kadai,add jeera,chopped garlic and onion and saute till it turns transparent
5.Then add the chopped tomatoes.
6.After 5 min,add the potatoes and then all the spices namely salt,chilli powder,turmeric powder & coriander powder.Can add garam masala if needed.
7.Squeeze the water nicely from the methi leaves and add them.Dont add with the soaked water.
8.Close the lid and allow the potatoes to cook well with the spices for 10 minutes.Saute it 3-4 times without breaking the potatoes.
9.Serve with rotis.
10.This is a dry side dish,so dont add water and cook.










                                                      

Palak Paneer

                                                
Ingredients:
1.Palak/Spinach - 500 g
2.Paneer - 100 g
3.Butter- 1 tablespoon
4.Green chillies- 2
5.Finely chopped onion - 1
6.Chopped garlic-( 4-5)
7.Garam Masala- 1 spoon
8.Coriander Cumin powder- 1 spoon
9.Chilli powder- 1/2 spoon
10.Jeera- 1 spoon
11.Sugar- 1 spoon
12.Salt
13.Milk- 1 tablespoon
14.Oil- 1 tablespoon

Method:
1.Nicely wash the spinach leaves and keep in Microwave for about 4 min or just saute the leaves in the pan till they lose the smell and shed water or you can even pressure cook the spinach leaves for 5 minutes and then grind it.Choose any of the 3 options.
2.After it cools grind it adding the green chillies.
3.Heat little butter,add the paneer pieces and fry till it turns golden brown.Keep aside.
4.Heat some more butter+oil,add cumin/jeera ,chopped onions and garlic and saute well till the onions turn transparent.
5.Now,add the ground spinach paste ,close the pan with lid and cook well for 8-10 minutes.
6.Next, add all the spices namely chilli powder,garam masala,salt,coriander cumin powder and mix.
7.After the gravy thickens a bit,add the sugar and milk.
9.Finally add the fried paneer cubes.
10.Serve with Rotis.

Green Gram Dhal

Ingredients:

1.Green Gram - 1 cup

2.Onion -(1-chopped)

3.Tomato -( 1-chopped)

4.Green chillies -(1-chopped)

5.Cumin seeds/jeera-1 spoon
7.Turmeric -1/4 spoon
8.Chilli powder- 1 spoon
9.Fresh lemon juice - 3 spoons
10.Coriander leaves

Method:

1.Soak the green gram in warm water for 4 hrs.
2.Pressure cook the green Gram for 3 whistles until it gets mashed up but does not feel sticky

2.Heat oil,add cumin/jeera,green chillies & chopped onions and saute till it turns light brown.

3.Now add the chopped tomato and cook for 5 minutes.

4.Slowly add the Green gram after mashing it up well and mix.

5.Add salt,chilli powder,turmeric &1 cup water.Cook for few minutes.(You can add garam masala if needed)

7.Switch off stove and add lemon juice and garnish with coriander leaves.

                                            

Andhra Dhal

Ingredients:

1.Moong  Dhal -1 cup

2.Onion -(1-chopped)

3.Tomato -( 1-chopped)

4.Green chillies -(1-chopped)

5.Mustard

6.Cumin seeds/jeera-1 spoon
7.Turmeric
8.Fresh lemon juice - 3 spoons
9.Coriander leaves

Method:

1.Pressure cook the Moong dhal for 3-4 whistles until it gets mashed up.

2.Heat oil,add mustard and wait till it splutters.

3.Then add cumin/jeera,green chillies & chopped onions and saute till it turns light brown.

4.Now add the chopped tomato and cook for 5 minutes.

5.Slowly add the moong dhal after mashing it up well and mix.

6.Add salt,turmeric &1 cup water.Cook for few minutes.

7.Switch off stove and add lemon juice and garnish with coriander leaves.

8.Serve with Rotis.

                                    

Beans Parupu Usili

Ingredients:

1.Chopped beans - 200 g

2.Thoor dhal ( 1 cup)

3.Chana Dhal ( 1/2 cup)

4.Red Chillies- 6

5.Salt

6.Asafoetida

7.Curry Leaves

Method:

  This is a quick and easy way of doing Parupu Usili compared to the traditional one  with the same taste.

1.Soak the Thoor and Chana dhal in water for 1.5 hrs.

2.Drain the water completely.Add Red chillies,salt and asafoetida and grind coarsely.(Just like you grind for Masala vadai)

3.Add a little salt(to retain the green colour) and turmeric on the chopped beans and place it in one separator.

4.Keep the ground paste in another separator.(Dont add water)

5.Allow both the beans and the ground dhal to pressure cook for 1-2 whistles.

6.Once the ground dhal cools down a little ,powder it in mixie for just 10 seconds.

7.Add 3 spoons of oil in a Kadai.Once it gets heated up put mustard+curry leaves.

8.Put the dhal mixture and allow it to cook for 10 minutes.

9.Finally add the cooked beans and cook for 5 minutes.

10.Serve with Morkozhambu rice!

                                      

Cabbage Coconut Thogayal

Ingredients:
1.Cabbage ( Medium piece-cut )
2.Shredded coconut - handful
3.Urad Dhal - 2 spoons
4.Chana Dhal- 2 spoons
5.Red chillies - 3
6.Tamarind - (Small seed size)
7.Asafoetida
8.Salt
9.Mustard    

Method:
1.Pour 1 spoon oil,fry the Urad dhal,Chana dhal ,Tamarind and Red chillies till it turns light brown.
2.Then add the coconut and cabbage pieces and saute for a minute.
3.To grind:Once it cools grind the above ingredients with salt and Asafoetida.
4.Seasoning: Allow mustard seeds to splutter and add it to the thogayal.
5.Serve with rice.                        

Avial

Ingredients:

1.Carrot(1)

2.White Pumpkin (small piece)

3.Chayote(chow-chow-1)

4.Yam (Senakazhangu -small piece)

5.Raw banana (vazhakai-1)

6.Shredded coconut (1 cup)

7.Green chillies (3)

8.Raw rice ( 1 spoon for grinding)

9.Jeera (1 teaspoon)

10.Thick Curd-(1 cup)

Method:

1.Cut all the vegetables into thin long slices and cook in pressure pan for 5-7 min after adding salt.

2.To Grind in mixie: Coconut+chopped green chillies+soaked raw rice+jeera

3.Add the ground paste and the curd to the boiled vegetables and allow it to cook in the Kadai for 5 min in medium flame.

4.Seasoning: Use coconut oil. Add mustard seeds and curry leaves.

5.Serve Hot.