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.