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.

Sabudhana Kichdi

Ingredients:

1.Sabudhana/Javvarisi- 1 cup

2.Buttermilk-2 cups

3.Red chillies-2

4.Raw Groundnuts- 100 g

5.Cumin/Jeera- 2 spoons

6.Curry leaves

7.Asafoetida

8.Salt

9.Oil- 1 tablespoon 

Method:

1.Soak the sabudhana in buttermilk for 4-5 hours.Don't soak in water or in too much quantity of buttermilk!!

2.It will fluff up after absorbing the buttermilk & look soft and spongy, so that it can be squeezed between your fingers, without feeling sticky.

3.Fry the raw groundnuts in little oil for around 5 min till they turn light brown.

4.Grind half of the fried groundnuts into a coarse powder and keep aside the other half.

5.Heat oil ,add cumin/jeera,red chillies,curry leaves,soaked sabudhana,salt & asafoetida.

6.Cook the kichdi on medium-flame and saute lightly to avoid sticking.

7.Finally add the fried groundnuts+the coarse groundnut powder from mixie.

8.Wait till the kichdi turns to a light brown colour.Switch off stove.

9.Serve hot only!!This kichdi does not require any side dish. 

Tomato onion chutney

Ingredients:
1.Tomatoes- 2
2.Onion-1
3.Red chillies- 2
4.Salt
5.Asafoetida
6.Oil- 2 spoons
7.Mustard & Urad dhal for seasoning       

Method:
1.Chop the tomatoes & onions into small pieces.
2.Heat 2 spoons oil,add red chillies,chopped onions.Fry till it turns light brown.
3.Then add the chopped tomatoes & salt and saute for 5 minutes.
4.Once it cools,grind to a paste after adding asafoetida.
5.Finally season with mustard+urad dhal.
6.Serve with idly/Dosa/Chapathi                       

Vegetable pulao

Ingredients:

1. Basmati Rice - 1 cup
2. Chopped onion-1
3. Chopped green chillies-2
4. Green Peas- 1 cup
5. Potato(Chopped lengthwise into thin pieces)-2
6. Carrot(Chopped lengthwise into thin pieces)-1
7. Beans (Chopped into medium sized pieces)- 100 g
8. Chopped capsicum(Chopped lengthwise into thin pieces)-1
9. Chopped spring onions
   
10. Fresh Mint/Pudina leaves
11. Salt
12. Butter- 1 tablespoon
    
13. Oil- 2 spoons

Spices:

1. Cloves  - 3
2. Crushed Cardamom-2 
3. Saunf-1/2 spoon
4. Bay leaves- 2
5. Broken Cinnamon stick- 1

Method:
1.Soak 1 cup basmati rice in water for 20 minutes
2.Heat oil+butter in the Kadai
3.Add all the 5 spices in the list,green chillies and chopped onions.Saute well.
4.Next add in the green peas,chopped potato,chopped carrot,chopped beans ,chopped capsicum one by one.Sprinkle water and close the kadai with a lid,to allow the vegetables to cook.
5.Remove the lid once every minute,for around 5 minutes,sprinkle water and close it again.
6.Add the chopped mint leaves.Check if the vegetables are half cooked and little soft & not mashed.
7.Add the basmati rice+needed water.Put salt ,chopped spring onions and mix well.
(Ratio-Basmati Rice:water is 1:1.5)
8.Finally transfer the mixture of rice+vegs from the kadai to either cooker /rice cooker and allow to steam/cook.
9.Serve with onion raitha.

Badam Kheer

Ingredients:(Good for 5 cups )

1.Badam- 150 g

2.Sugar -200 g

3.Milk ( 750 ml)

4.Elaichi- 3

5.Cashews(Roasted in ghee)

6.Saffron 

Method:

1.Soak almonds in hot water for 5 hours.

2.Remove the skin of the almonds(skin comes off easily if soaked beforehand) and grind to a fine paste.

3.Add the almond paste and one cup water in a saucepan.Cook for 5 minutes over a low flame.Don't forget to stir continuously.

4.Add the sugar and mix till it dissolves well.

5.Pour the milk ,add saffron and allow it to boil over low flame for 15 minutes so that the kheer thickens.

6.Toss in the elaichi and roasted cashews.

7.Serve hot/chilled.

8.Remember not to add too much sugar in Badam kheer as it will over shadow the flavour of badam.

                                            

Broccoli Sambar

Ingredients:

1.Broccoli- 100 g

2.Chopped Onion-1/2(Thin long pieces)

3.Red chillies( 1)
4.Sambar powder- 2-3 spoons

5.Thoor dhal ( 1 cup)

6.Tamarind-(100 g)

7.Turmeric( 1 pinch)

8.Fenugreek seeds-1/4 spoon

9.Mustard

10.Curry leaves
11.Salt 
12.Asafoetida

Method:

1.Pressure cook the thoor dhal for 3 whistles.Wash and cut the broccoli into small pieces and keep aside

2.Soak the tamarind beforehand in hot water.

3.Heat kadai,add 1 spoon of oil.Then add the fenugreek seeds,red chillies,onions and saute for 3-4 min

4.Then add the broccoli pieces,salt,sambar powder and turmeric and cook well till the broccoli is light brown in color.

5.After 5 minutes add the tamarind water and boil for 10 -12 min till the raw tamarind smell vanishes.

6.Now add the cooked thoor dhal & asafoetida ,keep in medium flame for another 5 minutes till the sambar thickens

7.Seasoning:Oil+Mustard+Curry leaves
8.Garnish with fresh cilantro.

Mutter Paneer

Ingredients:

1. Tomatoes (4)
2. Onion (1)
3. Fresh/Frozen peas- 1 cup(Soak in hot water for 20 min before you add)
4. Ginger-50 g
5. Garlic- 5-6
6. Paneer (1 big cube-cut into small pieces)
7. Butter (50 g)
8. Bay leaves(2)
9. Curd/Whipped cream
10. Sugar ( 1 spoon)
11. Salt
12. Refined oil( 2 spoons) 
13. Fresh cilantro
14. Kasoori Methi leaves
15. Paprika powder- 1/2 spoon(For the nice orange color)
16. Cashews- 50 g 

Spices:

1.Turmeric powder- 1/4 spoon

2.Red chilli powder- 1/2 spoon

3.Garam Masala- 1 spoon
  
Method:

1.Heat little oil and add the onions ,ginger,garlic and saute well.After it cools down,grind in mixie with cashews without adding water to form a thick paste.

2.Heat little oil and add the cut paneer cubes and cook till they turn light brown

3.Toss in the kasoori methi & bay leaves on top of the paneer & then add the paste from mixie and mix well.

4.Grind the tomatoes to form a thick puree.

5.Add the tomato puree,salt ,paprika powder,peas and the other spices and cook well for 10 minutes till all the spices get absorbed.

7.Once this is done ,add sugar & curd/cream and cook for 3 minutes.
9.Garnish with fresh cilantro
10.Finally add 1 small cube of butter for the added taste.