Cucumber and Onion Raitha

Ingredients:

1. Thick curd – 1 cup
2. Kakidi/keera/cucumber – 3 (grated)
3. Onion – 2 (chopped finely)
4. Tomatoes – 1 big (chopped finely)
5. Sugar – 2 sps
6. Roasted groundnut powder – 2 tbsps
7. Fresh coriander leaves
8. Salt to taste

Method:

1. In a bowl mix cucumber, onion, tomatoes, groundnut powder, sugar and salt.
2. Beat curd into smooth paste and mix with the above mixture.
3. Garnish with fresh coriander leaves and keep it a side for 15 to 20 mins.
4. Goes well with jeera rice/ fried rice/ pulav/biryani (veg/non-veg).

Palak Puri

Ingredients:

1. Palak puree – 1 cup (boil palak in water for 2 to 3mins and blend with salt, ½ sp of jeera and green chilli). Alternatively if you have some palak paneer’s left over gravy, the same can be utilized for the puree. 
2. Wheat flour – 1 ½ cup or a bit more according to ur palak’s paste.
3. Cooking oil for deep fry

Method:

1. Mix palak puree and wheat flour adding 1 or 2 sps of cooking oil. Blend into puri dough. (as shown)
2. Roll them into puri’s and deep fry them. (as shown)
3. That’s it palak puri is ready to serve.

Mango Mixed Vegetable Sambar

Ingredients:

1. Thur dal – 1 cup
2. Green mango – 1 (peeled and sliced)
3. Sweet potato – 6 to 7 pieces
4. Drum stick – 2 (cut as shown)
5. Radish – 1 (peel and cut into round circles of 1 cm) (roast the pieces in ½ sp of oil in a pan)
6. Tomatoes – 2 (cut into cubes)
7. Onion – 2 (sliced)
8. Green chilli – 2 or 3
9. Carrot – 1 (cut into cubes)
10. Karipath leaves – few
11. Red chilli powder – 2 or 3 sps
12. Turmeric powder – 1 sp
13. Daniya powder – 2 or 3 sps
14. Hing – ¼ sp
15. Ginger – 1 sp (grated)
16. For tadka – as shown
17. Fresh coriander leaves for garnishing
18. Cooking oil – 2 tbsps
19. Tamarind juice – ¼ cup

Method:

1. In a pressure cooker (with 2 bowls) cook thurdal, turmeric powder ½ sp and hing in one bowl.
2. And in another bowl, mix roasted radish pieces, onion sliced half the quantity, raw mango pieces, sweet potato pieces, turmeric powder ½ sp, daniya powder, redchilli powder and salt 1 sp.
3. Now pressure cook the above two bowls together. (as shown)
4. For drum sticks, heat oil in a deep pan and add all the tadka material shown.
5. Fry for 1 min and add rest of sliced onions, karipatha, green chilli, salt to taste, grated ginger, tomato pieces, tamarind juice and 1 cup of water.
6. Boil the above drum stick mixture for 10 mins / till the drum sticks are soft.
7. When the drum stick is cooked now add the pressure cooked to bowls to the drum stick mixture.
8. Add salt/tamarind juice/ water as per ur taste. And allow it to boil for 5 to 7 mins.
9. Granish the mouth watering sambar with fresh coriander leaves.
10. Tasty mango sambar is ready to serve now. Serve it with idli/plain rice.

Chicken with Coconut Gravy

Ingredients:

1. Chicken – 1 kg
2. Wet coconut and khuskhus paste – ½ cup
3. Onion sliced – 1 cup
4. Green chilli sliced – 2
5. Karipatha leaves 
6. Cooking oil – 2 tbsps
7. Pudina leaves – ¼ cup (optional)
8. Fresh coriander leaves – ¼ cup chopped for garnishing
9. Tomatoes chopped – ½ cup

For marination of chicken: time 10 mins or more

1. Salt to taste 
2. Ginger and garlic paste – 1 or 2 sps
3. Red chilli powder – 2 to 3 sps
4. Turmeric powder – 1 sp
5. Daniya powder – 2 sps
6. Garam masala powder – ½ sp

Method:

1. Heat oil in pan. Fry the sliced onions, karipatha, pudina leaves and green chilli for 2 to 3 mins.
2. Now add the marinated chicken and fry for 7 to 8 mins.
3. Now add the coconut and khuskhus paste. Fry for more 5 mins.
4. Add chopped tomatoes, fry for more 5 mins.
5. Now add 1 glass of water, close the lid and boil it till the chicken cooks.
6. Garnish with fresh coriander leaves and serve with roti, naan, pulav, plain rice.

Dum Aloo

Ingredients:

1. Small potatoes – ½ kg (boiled and peeled)
2. Rai – 1 sp
3. Jeera – 1 sp
4. Thilli – 1sp
5. Karipatha leaves few
6. Garlic flakes – 5 to 6 (slightly mashed)
7. Red chilli powder – 1 sp
8. Turmeric powder – ½ sp
9. Daniya powder – 1 sp
10. Jeera powder – ½ sp
11. Chat masala – ½ sp
12. Salt to taste
13. Cooking oil – 2 sps

Method:

1. Heat oil in a pan and add rai, jeera, garlic flakes, karipatha and thilli. Fry for 1 min.
2. Add boiled small potatoes, turmeric powder and salt to taste.
3. Close the lid and let it get fried for 5 to 6 mins.
4. Now add red chilli powder, daniya powder, jeera powder, chat masala. Fry till the potatoes change there colour - in a low flame and with the lid closed.

Kheema Vada

Ingredients:

1. Kheema – ¼ kg
2. Green chilli – 3 to 4
3. Turmeric powder – 1 sp
4. Sajeera – ½ sp
5. Elachi – 2
6. Dalchini – 2
7. Lavang – 4
8. Karipatha leaves – few
9. Fresh Coriander leaves – few
10. Onion – 1
11. Putana dal powder – 1 cup
12. Salt to taste
13. Cooking oil – req. for deep frying

Method: 

1. In a pan mix kheema, onion, dalchini, sajeera, elachi, turmeric powder, lavang, fresh coriander leaves, karipatha and salt together and cook for 10 mins with the lid closed.
2. Let the above mixture cool.
3. Then blend it roughly. (as shown)
4. Now add putanadal powder to the kheema paste and make it a dough as shown.
5. Shape them in to small vada.
6. Deep fry them till golden brown.
7. Tempting kheema vada is ready to serve.

Fruit Custard

Ingredients:

1. Milk – ½ lt
2. Custard powder - 3 sps
3. Sugar – as req.
4. Elachi powder – ½ tsp
5. Fruits –any seasonal fruits like- banana – 4 chopped, grape- ½ cup, pomegranate – ½ cup, strawberries – ½ cup, apple – 1, chiku – 2, orange – 1 ect….

Method:

1. Take a small cup of milk and put it aside. Boil the remaining milk (½ lt).
2. Mix custard powder and elachi powder to the cup of milk separately, mix well without lumps.
3. Now add the cup of custard milk to the boiling milk.
4. Boil the milk for 5 mins with continuous stirring. Now add sugar as req.
5. Mix well till the sugar melts thoroughly into the milk. Boil for 5 more mins.
6. Turn off the stove and bring it to the room temperature.
7. Now u can add chopped fruits. And keep it in the fridge for 2 to 3 hrs.
8. If req. u can add seedless dates and dry fruits. Serve it cold. I am sure ur kids will love it :)    

Keema Chops Pulav

Ingredients:

1. Keema – ½ kg
2. Mutton – ¼ kg (chops)
3. Onion – 4 to 5 (sliced) divide in to 2 parts 
4. Basumati rice – 3 big cups
5. Whole garam masala – as shown
6. Green chilli – 5to 6
7. Red chilli powder powder – 2 sps
8. Turmeric powder – 1 sp
9. Daniya powder 1 sp
10. Gingergarlic paste – 4 to 5 sps
11. Lemon jucie – ½ cup
12. Ghee – 4 to 5 tbsps
13. Curd – 1 cup
14. Pudina leaves – 1 cup
15. Cooking oil – 1 cup
16. Salt to taste

Method: 

1. Heat cooking oil in pan and fry 1 part of onions till golden brown.
2. Use the same oil in a pressure cooker and add the whole garam masala and fry for 1 min.
3. Add onions, green chilli, ½ cup of pudina leaves and ginger garlic. Fry for 3 to 4 mins.
4. Now add kheema and mutton. Fry for 5 mins. And add red chilli powder, turmeric powder, dhaniya powder, salt and curd.
5. Close the lid and pressure cook it for 15 to 20 mins.
6. In a rice cooker/ pressure cooker mix the above cooked mutton, basmati rice, lemon juice, pudina leaves and salt to taste. Cook it for 20 mins.
7. Garnish it with fried onions.

Methi Ki Muthiya / Fenugreek Leaves Kofta

Ingredients: 

1. Fresh methi – 2 cups
2. Jowar – 1 cup
3. Besan – ¼ cup
4. Rava / suji – ¼ cup
5. Corn flour – 2 tbsps
6. Groundnut powder – 2 tbsps (roughly crushed)
7. Red chilli powder – 2 sps
8. Sugar – 2 sps
9. Cooking oil – 2 sps
10. Daniya powder – 1 sp
11. Jeera powder – ½ sp
12. Sompu powder – ½ sp
13. Thill – as req.
14. Salt to taste

Method:

1. Mix all the above ingredients in a bowl.
2. By adding very little water make it a dough. (as shown)
3. Make the shape of muthiya‘s with the dough. (as shown)
4. Roll the muthiya’s in the thill and press them with ur hands so that the thill stick to the muthiya’s well. 
5. Steam them and deep fry them. That’s it muthiya’s are ready to eat now. 
6. If you want to use them like kofta’s in some curry then, there is a little more work to be done. Check it out down.

Curry for Muthiya’s

1. Blend 3 to 4 tomatoes and 2 onions. (for more richness u can add thill seeds and kaju)
2. Heat 2 tbsps of oil in a pan. Add the above blended paste.
3. Fry the oil separates from the gravy. 
4. Now add red chilli powder, turmeric powder, daniya powder and garammasala powder.
5. Fry for 1 min. add 2 glasses of water and salt to taste.
6. Boil for about 6 to 7 mins.
7. And add the fried muthiya’s. Garnish with fresh coriander leaves and serve it hot with roti, naan or rice.

Mirchi Ka Salan

Ingredients:

1. Fresh green chilli – 7 to 8
2. Dry coconut powder – 3 tbsps
3. Groundnut powder – 3 tbsps
4. Thilli – 2 sps
5. Onions – 2 (sliced as shown)
6. Rai – 1 sp
7. Jeera – 1 sp
8. Somp (Fennel Seeds) – 1 sp (crushed a bit)
9. Lavang – 3 to 4
10. Elachi – 2 to 3
11. Dalchini – 3 to 4
12. Methi seeds – 1 sp
13. Sajeera – 1 sp
14. Kali meri – 5 to 6
15. Red chilli powder – 2 sps
16. Daniya powder – 1 sp
17. Cooking oil – 2 tbsps for gravy (for deep frying onions)
18. Tamarind juice – ¼ cup
19. Salt to taste
20. Karipatha – few
21. Fresh coriander for garnishing

Method:

1. In a pan first deep fry sliced onion to golden brown. (as shown)
2. Blend dry coconut powder, groundnut and thill into a fine paste.
3. Heat 2 tbsps of cooking oil in a pan and add rai, jeera, sajeera, lavang, elachi, kalimeri, dalchini, somp and dry methi seeds. Fry them for 1 min.
4. Add the above coconut paste and karipatha, fry till the oil separates. 
5. Now add red chilli powder and daniya powder. Fry for 2mins.
6. Add tamarind juice and 1 cup of water. Now add the green chilli to the gravy and boil for 10 to 15 mins and garnish it with fresh coriander leaves.
7. Goes best with Hydrabadi biryani and pulavs :)

Custard Fruit Pudding

Ingredients:

1. Milk – ½ lit
2. Custard powder – 4 to 5 tbsp
3. Sugar – 8 to 10 sps
4. Strawberry crush – 3 to 4 sps (optional)
5. Dry fruits – badam, kaju – chopped into small pieces – 4 to 5 sps
6. Hide and seek biscuit/and chocolate flavor biscuit – 12 pieces
7. Britannia sponge cake/any other sponge cake – 12 slices
8. Fruits – banana, grapes, pomegranate, apple – 1 cup (chopped as shown)
9. If u want u can add strawberries, sweet orange, mango. 

Method: 

1. Boil the milk in a pan. Take 1 cup of milk aside and make it cool to the room temperature.
2. Add custard powder to that cup of milk and mix it to a smooth paste.
3. Now pour that cup of custard milk into the boiling milk and add sugar. Boil it for 5 mins.
4. Let it cool so that it becomes a thick paste. (as shown)
5. Now take a square / rectangular shape plastic or glass bowl.
6. 1st spread 6 biscuits at the bottom. (as shown)
7. 2nd spread the thick custard paste on top of the biscuits.
8. 3rd spread chopped fruits. (as shown)
9. 4th spread chopped dry fruits. (as shown)
10. 5th spread the sponge cake. (as shown)
11. Then again repeat the above steps. Finally garnish it with strawberry crush and dry fruits.
12. Freeze it for an hr or more. Mouth watering custard fruit pudding is ready to serve.

Thill Guddu Paratha / Nuvula Roti

Ingredients:

1. Thill – ½ cup
2. Guddu – 1 cup
3. Wheat flour – 2 cups (make into a dough as we make for chapathis)

Method:

1. Dry roast thill in a pan till they change their color slightly.
2. Blend thill and guddu together into a fine powder. (as shown)
3. Roll the small amount of atta into puri size and place 1 to ½ sp of thill guddu mixture in the middle of that puri and fold it. (as shown)
4. Press it lightly and again roll it into a paratha with the help of dry flour as shown.
5. Fry the paratha on a hot tava, both the sides with ghee. 
6. Serve it hot. Healthy and a tasty dish is ready. And I can say that kids will simply love it.

Dal Makhani

Ingredients:

1. Whole udit dal – 1 cup
2. Rajma – 2 tbsps
3. Onion – 1
4. Tomatoes – 3 to 4
5. Ginger grated – 1 tbsp
6. Jeera – 2sps
7. Karipatha – 5 to 6 leaves (optional)
8. Red chilli powder – 2 tbsps
9. Daniya powder – 1 sp
10. Amchur powder – 1 sp
11. Garam masala power – 1 sp
12. Fresh cream – ¼ cup
13. Cooking oil/ butter – 2 to 3 sps
14. Salt to taste

Method:

1. Soak in water the whole udit dal and rajma over night.
2. Blend onion and tomatoes to paste.
3. In a pressure cooker heat butter and add jeera, grated ginger and karipatha.
4. Now add the tomato and onion paste. Fry till the oil separates. (as shown)
5. Then add the soaked whole udit dal and rajma to it. Fry for 5mins.
6. Now add red chilli powder, daniya powder, manchur powder and garam masala powder. Fry for 2mins and 2 to 3 glasses of water and salt.
7. Mix well and pressurecook it for 2omins in high flame and 15 mins in low flame.
8. Now add fresh cream and boil for 5mins.
9. Creamy and rich dal makani is ready to serve. Goes well with roti, naan, jeera rice or fired rice.

Mint Babycorn Mutter Paneer

Ingredients:

1. Pudina/mint – ½ cup
2. Tomatoes – 3 medium
3. Onion – 2 medium
4. Green chilli – 3 (roughly chopped)
5. Thill – 2 sps (dry roasted)
6. Khus khus – 1 sp (dry roasted)
7. Karipatha leaves – few
8. Carrot – 1 (chopped or sliced)
9. Mushroom – 1 cup (washed and cut as shown)
10. Green peas – 1 cup
11. Baby corn – ½ cup
12. Paneer – 1cup
13. Turmeric powder – ½ sp
14. Red chilli powder – 2 sps
15. Daniya powder – 1 sp
16. Garammasala – ½ sp
17. Cooking oil – 2 tbsps
18. Fresh coriander leaves for garnishing 
19. Salt to taste 

Method:

1. Blend roasted thill and khuskhus to powder. Add tomatoes and pudina, blend to a paste. (the paste need not be fine.)
2. Heat oil in a pan, add chopped onions, karipatha leaves, green chilli and turmeric powder. Fry for 3 to 4 mins.
3. Add the tomato and pudina paste. Let it cook till the oil separates from the gravy.
4. Add carrot, babycorn, green peas and mushroom. Fry for 2 mins. 
5. Add redchilli powder, daniya powder and garammasala. Fry for 1 more min.
6. Now add 1 ½ glass of water and salt. Boil for 3 to 4 mins and add paneer.
7. Boil for 10 mins and garnish with fresh coriander.
8. Serve hot with naan, roti, chapathi or with fired rice /jeera rice.

Daliya Idli / Godhuma Rava Idli / Broken Wheat Idli

Ingredients:

1. Daliya / godhuma rava/ broken wheat – 1 cup (dry roast)
2. Grated carrot – ¼ cup
3. Grated coconut – ¼ cup
4. Curd – 2 cups
5. Fresh coriander leaves chopped – 2 sps
6. Salt to taste
7. For tadka : Cooking oil – 1 tbsp, Rai – 1 sp, Jeera – 1 sp
8. Chanadal – 1 ½ sp
9. Green peas – ½ cup
10. Karipatha leaves – 10 to 15 
11. Kaju – 10 

Method:

1. In a bowl mix daliya, grated carrot, grated coconut, curd, salt and coriander together. 
2. Now heat oil in a pan and one by one, add all the tadka items. Fry them for 2 to 3 mins and add into the above bowl.
3. Mix all the ingredients together and make as idli dough. (as shown)
4. Keep this above dough for 10 to 15 mins aside.
5. Now grease the idli moulds with oil and pour the batter. (as shown)
6. Steam the idli’s for 12 to 15 mins.
7. That’s it ! A very healthy and tasty breakfast is ready to serve. Serve with coconut chutney.

Pudina Egg Pav Sandwich

Ingredients:

1. Pudina – 1 cup
2. Fresh coriander leaves – ½ cup
3. Green chilli – 3 to 4 
4. Salt to taste
5. Onion – 2 (chopped)
6. Tomato – 1 (chopped)
7. Eggs - 4 to 5 (boiled and cut in to 2 pieces)
8. Butter/ ghee – as required for frying pav
9. Pav – 10 to 12 pieces
10. Lettuce leaves (optional)

Method:

1. In a mixer blend pudina leaves, coriander leaves, green chilli and salt to taste. (as shown)
2. Heat the tawa and fry the pav both the sides with ½ sp of butter. 
3. In the inner side of pav spread 1 sp pudina paste and place the egg on 1 side.
4. On the other side place 1 sp of onion and ½ sp of tomatoes. 
5. Fry both the sides and place lettuce leaf and close. Serve it hot.

Matki Curry

Ingredients:

1. Matki – 1 cup (soaked in water for 7 to 8 hrs and tie it in a thin cloth for sprouting it)
2. Green mugh dal – ½ cup (soaked in water for 7 to 8 hrs and also sprout it)
3. Onion – 2 (chopped)
4. Garcli flakes – 4 to 5 (slightly mashed)
5. Karipatha leaves 
6. Tomatoes – 2 (chopped)
7. Red chilli powder – 2 to 3 sps
8. Turmeric powder – 1 sp
9. Daniya powder – 1 sp
10. For tadka – rai – 1 sp, jeera – 1 sp
11. Salt to taste
12. Cooking oil – 3 sps

Method:

1. Heat oil in a pressure cooker add rai and jeera. Fry for 1 min.
2. Now add chopped onions, garlic flakes and karipath leaves. Fry till the onions are brown.
3. Now add the sported matki and mugh. Fry then for 3 mins.
4. Add red chilli powder, turmeric powder and daniya powder. Fry for 1 min.
5. Add tomatoes and salt. Fry till the tomatoes are cooked.
6. Add 2 glasses of water and close the lid of the pressure cooker with the weight on it for not more than 10 min.
7. Garnish it with fresh coriander leaves and serve it roti / rice.

Mughdal Sheppu

Ingredients:

1. Sheppu - 1 cup (washed in water and chopped)
2. Mugh dal – ½ cup (soaked in water for ½ hr)
3. Onion – 2 (sliced)
4. Garlic flakes – 5 to 6 (slightly mashed)
5. Rai – ½ sp
6. Jeera – ½ sp
7. Uditdal – ¼ sp
8. Red chilli powder – 2sps
9. Turmeric powder – 1sp
10. Daniya powder – 1sp
11. Cooking oil – 3sps
12. Salt to taste

Method:

1. Heat oil in a pan add rai, jeera and udit dal. Fry for 1 min.
2. Now add onion, turmeric powder and garlic. Fry till the onions are slightly brown.
3. Now add shepu, mugh dal and salt. Fry for 3 to 4 mins.
4. And add red chilli powder and daniya powder. Fry for 1 more min.
5. Add ½ glass of water and close the lid for 10 mins to heat in a low flame.
6. After that fry for 2 to 3 mins. And its done.

Mirchi bhajji – 2

Ingredients:

1. Green chilli – 1/4 kg
2. Besan flour – 1cup
3. Rice four/corn flour – 1/4 cup
4. Cooking soda – 2pinchs
5. Dry coconut powder – 3tbsps
6. Thill – 1sp (roasted)
7. Groundnut – 2sps (roasted)
8. Jeera – 1sp (roasted)
9. Tamarind – as shown
10. Turmeric powder – 1sp
11. Red chilli powder – 1sp
12. Salt to taste
13. Cooking oil – for deep fry

Method:

1. Blend coconut powder, thill, groundnut, jeera together. Add tamarind and salt and blend. (as shown)
2. Slit the green chillis as shown and fill the chillies with the above masala. 
3. In a bowl mix besan, rice flour, cooking soda, red chilli powder, turmeric powder and salt. (if req. add fresh coriander leaves)
4. Dip the stuffed green chilli in the besan batter. 
5. And deep fry them as shown.
6. Fry till golden brown and serve hot with onions.