Palak Paneer

Ingredients:

• 2 Onions - cut into 4ths
• 2 bunches Palak
• 10-15 Kaju
• Paneer cubes
• Ginger Garlic Paste
• Garam Masala
• Green chilies
• Salt
• Jeera

Procedure:

• In a pot bring water to a boil and boil the onion pieces for 8-10 mins and keep them aside
• In the same water boil the Kaju for 5-7 mins (till soft) and keep them aside
• In the same water boil the spinach for 5 mins and drop them in ice cold water to stop the cooking and to have the bright green color for palak
• Grind the Onion , Kaju (can add water to get smooth paste) and Palak SEPARATELY  to a amooth paste
• In a pan add oil once hot add Jeera, Ginger garlic paste, Onion paste and Garam Masala
• let the onions look only till very ligth brown (not dark brown) and add Kalu paste and let it cook till the paste starts sticking to the pan
• Add the green chilies and Palak paste to this paste and add little water if needed
• Add salt and paneer pieces and let it cook for 5 min Max else you will loose the bright green color
• Remove from heat and Enjoy with Jeera Rice / Naan/ Roti!!

Aloo Val Papdi curry

Ingredients: 

• Val Papdi- 1/2 lb
• Aloo- 2nos
• Onions - 1nos
• Ginger garlic paste- 2tspns
• Jeera/ Cumin seeds- 3tspns
• Turmeric powder- 2 tpns
• Red chili powder- as per taste
• Salt - to taste
• Oil

Procedure:

• You can use the Val papdi as is if they are small and tender else, remove the fibrous strings from sides and make them into smaller pieces with hands
• Peel and chop the aloo  and onions the same size of val papdi
• In  a pad add oil and jeera seeds, once the seeds start to turn dark brown in color add the chopped onions and ginger garlic paste
• Saute the onions till golden brown and add the chopped aloo, cover it with a lid ad let it cook for 5-6 minutes
• Once the aloo is tender add the val papdi, salt, turmeric powder and few sprinkles of water and let it cook for 5-7 minutes. Keep mixing in between.
• Open and lid and check if the papdi is tender enough so that you can smash it with the spoon
• Add the red chili powder and cook it on a low flame for 5more minutes
• Serve hot with rice or roit!!!

Bhindi Masala

Ingredients:

• Binidi / Ladies finger diced -2cups 
• Red bell pepper diced -1nos
• Yellow bell pepper diced-1nos
• Onions diced-1cup
• Ginger garlic paste -2tspns
• Jeera - 3tspns
• Turmeric - 1-2tspns
• Red chilli powder - as per taste
• Salt - as per taste
• Oil

Procedure:

• In a pan add little oil and add jeera seeds to it
• Once the jeera/cumin seeds start to turn little dark in color add the onion and ginger garlic paste and satue till the onions are gloden brown in color
• Add the chopped bhindi/ladies finger to the oinion and cover it with a lid for few minutes, now add the chopped peppers and salt
• Let the mixture cook for some time, keep mixing in between, once the peppers and bhindi are tender add turmeric and red chili powder and again let it cook for 4-5 minutes
• Serve hot with roti or rice!!!

Cabbage Poriyal

Ingredients:

• Cabbage chopped-1 cup
• Fresh coconut-1/4 cup
• Onions sliced- 1/4 cup
• Chana dal - 1/4 cup
• Mustard seeds
• Jeera
• Urad dal
• Curry leaves
• Turmeric
• Green chillies
• salt
• Oil

Procedure:

• In a pan add some oil and add mustard seeds, jeera and when the seeds start to splutter add the urad dal
• Once the urad dal starts to turn golden brown add curry leaves , green chillies and onions and saute till onions turn golden brown
• Now add the chanadal and little water, to help the chanadal soften a little
• Once the dal is little soft add the chopped cabbage, turmeric powder and salt and cover it with a lid
• When the cabbage is almost done add the grated fresh coconut and again cover it with the lid
• Let it cook on a low flame for 5-8 mins and serve hot with roti or rice !!!

Beetroot Poriyal

Ingredients:

• Beetroot chopped-1 cup
• Fresh coconut-1/4 cup
• Onions sliced- 1/4 cup
• Chana dal - 1/4 cup
• Mustard seeds
• Jeera
• Urad dal
• Curry leaves
• Turmeric
• Green chillies
• salt
• Oil

Procedure:

• In a pan add some oil and add mustard seeds, jeera and when the seeds start to splutter add the urad dal
• Once the urad dal starts to turn golden brown add curry leaves , green chillies and onions and saute till onions turn golden brown
• Now add the chanadal and little water, to help the chanadal soften a little
• Once the dal is little soft add the chopped beetroot, turmeric powder and salt and cover it with a lid
• When the beetroot is almost done add the grated fresh coconut and again cover it with the lid
• Let it cook on a low flame for 5-8 mins and serve hot with roti or rice !!!

Vegetable Manchuria...With Gravy

Ingredients: For Manchuria

• 1 cup Cabbage shredded
• 1 nos Capsicum finely chopped
• 1nos Onion finely chopped
• 1nos Carrot grated
• 1tbspn Ginger Garlic paste
• 1cup All Purpose Flour
• Salt to taste
• Oil for Deep Frying

For Gravy

• 1 nos Capsicum finely chopped
• 1nos Onion finely chopped
• Green chillies chopped as per taste
• Spring onions Finely chopped
• 1tbspn Ginger Garlic paste
• 1/2 cup Soy sauce
• 1/2 cup Tomato ketchup
• 1 1/2 cup Water

Method: For Manchuria :

• Mix all the chopped veggies, flour, salt, ginger garlic paste and mix well
• You will mostly not need any water, but if you feel the dough is too tight add just a few drops of water
• Heat the oil for deep frying
• Make small balls out of the dough and deep fry them til they are golden brown and keep aside

For Gravy:

• In a deep wok add little oil, onions, capsicum, ginger garlic paste, green chillies and saute till onion are golden brown
• Add the soy sauce, tomato ketchup, water and let it simmer
• There will be no need of extra salt as soy sauce is salty, but adjust according to your taste
• Once the sauce thickens a little bit add the fried Manchuria balls and switch off the flame
• Add the spring onions and let it sit for some time, till the Manchuria balls absorb some of the sauce
• Serve hot!!!

Gobi Manchuria

Ingredients:

• Cauliflower-1 big flower
• Rice flour- 2 cups
• Maida/All purpose flour- 1 cup
• Ginger garlic paste
• Green chilies- as per taste
• Onions - 3 nos
• Garlic- 6-7 pods
• Tomato Ketchup - 4 cups
• Soy sauce - 1 cup
• Cilantro - 1 bunch
• Salt
• Water
• Oil

Procedure:

• Cut the florets(big size) from the cauliflower, and wash and dry them completely
• To these florets, add the rice flour, maida, ginger garlic paste, green chillies (cut length wise), salt. Mix these to form a thick batter using water
• You can adjust the quantity of flour and water so that all the florets are covered in the batter, but it should not be runny
• Let it marinade for 2-4hrs
• Once the florets are well marinated, deep fry them and keep them aside
• In a deep pan add oil, onions and chopped garlic and saute till the onions turn golden brown
• Add the tomato ketchup and soy sauce and simmer for 5-6 minutes, you can add some water if you feel the ketchup is too thick(the soy sauce takes care of salt, so do not add extra salt in sauce)
• Right before serving, add the fried florets into the sauce, mix well to combine and garnish with cilantro
• Gobi Manchuria is ready to be served HOT !!!

Punjabi Chole

Ingredients:

• Kabuli Chana/ Garbanzo Beans
• Onions-2
• Tomatoes-2
• Ginger Garlic paste-1Tspn
• Elaichie/Cardamom-2
• Chakka/Cinamon
• Lavanga/Cloves-3
• Jeera-2Tspns
• Red Chillie Powder
• Turmeric
• Salt
• Garam Masala
• Tea Powder

Procedure:

• Soak the chana over night and boil them in a pressure cooker for 3 whistles and let it simmer for 30 mins on a very low flame--this will make the chana soft and not mushy
• In a pan take some oil add jeera and onions--cut into thin slices not a paste
• once the onions turn gloden brown add ginger garlic paste and let it fry for some time
• Add the tomato peices and fry till the tomato pieces are well cooked..the colore should become deep red
• Add salt,red chillie powder , turmeric and Garam masala
• Now add the boiled Chana along with the water
• in an other pot add a cup of water and 5-6 tspns of tea powder and make a de-caution
• Add this de-caution to the chana and let it simmer for 10-15 mins or till the deep brown color is seen
• Punjabi Chole is ready to eat along with Lacha Paratha!!!!

Potlakaya Pindimiriyaum

Ingredients:

• 1 tbspn Minapa pappu
• 1 tspn Beeyam
• 1 tspn Jeera
• 1 tspn Miriyalu
• Dry cononut little
• Potlakaya
• Milk

Seasoning:

• Red chillies
• Minapappu
• Aavalu
• Jeera
• Karvepaaku
• Oil

Procedure:

• Roast minapapappu , add beeyam, jeera, miriyalu and coconut at the end
• Grind them into a smooth paste
• Boil potlakaya with little salt
• Add the paste and and bring to a boil once again adding little milk
• Add the tampering with Red chillies, minapappu, aavalu, jeera, Karvepaku

Red Bell Pepper and Tomato Chutney

Ingredients:

• 1 Red Bell Pepper cut into large pieces
• 2 Tomatoes cut into large pieces
• ¼ Bunch Cilantro
• 2-3 pods of Garlic
• 1 tsp Mustard seeds
• 1 tsp Dhaniya
• 1 tsp Urad Dal
• 1/8 tsp Methi seeds
• 2-3 Green chilies
• 1-2 tsp Asafetida
• Oil for frying
• Salt to taste

Procedure:

• In a pan add little oil and fry the bell pepper pieces for 2 minutes and keep them aside
• In the same pan ad little more oil and add the tomatoes and cook for 3-4 minutes and keep aside
• Now in the same pan add little oil and add the mustard seeds, Urad Dal, Dhaniya, Methi seeds
• When the mustard seeds start to splutter add asafetida, green chilies and garlic
• Grind the tadka and tomatoes and then add the bell pepper pieces and cilantro and grind on low add salt according to taste
• Red Bell Pepper Chutney I sready to eat with Dosa, Idly, Ponal, Chapati!!!

Phalli Chutney

Ingredients:

• 1 cup Ground nuts
• ¼ cup Sesame seeds (Nuvvulu)
• 1 tsp Jeera
• 2-3 Garlic Pods
• 2-3 Red chillies
• 1tsp Mustard seeds
• 1-2 sprigs of curry leaves
• Oil for frying
• ½ cup water approx

Procedure:

• In a pan dry roast the ground nuts and sesame seeds and red chilies separately
• Grind the ground nuts , sesame seeds , red chilies and garlic add salt to taste and
• Water to get into a chutney consistency
• Heat little oil in a pan and add mustard seeds and red chilies and curry leaves
• Once the seeds start to splutter remover from flame and add to the chutney
• Phalli chutney is ready to eat with Dosa, Idly, Pappu Ponali, Khichidi!!!!