Coconut Veg Fried Rice

Ingredients

• Whole garam masala - as shown in d picture
• Onion - 2 (sliced )
• Cooking oil - 3/4 tbsps
• Rice - 1/2 kg
• Kaju - optional
• Veggies - as shown in the pic.

Blend all below four ingredents to a paste.

• Coconut - 1/2 
• Pudina - hand full 
• Salt - as per taste
• Ginger & Garlic paste - 1 tbsp
• Green Chillies- 4/5

Method

• In a pan, heat oil and add whole garam masala, sliced onion and kaju. Fry till slightly brown. 
• Add veggies and fry for 3/4 mins. 
•  Now add coconut paste, mix well for 5 mins. 
• Add this above mixture to the rice, with 4 glasses of water and salt as per taste. ( Add two sps of ghee, - optional ) 
• You can either cook it in a rice cooker or in a pan. 
•  Delicious and healthy coconut vegetable rice is ready to serve.

Mushroom Fried Rice

Ingredients

• Mushroom - 1 cup ( washed & sliced )
• Rice - 2 cups ( boiled 3/4 )
• Pudina leaves - 1/2 cup
• Onion - 2 medium ( chopped finely )
• Tomatoes - 3 medium ( chopped finely )
• Red chilli powder - 2 sps
• Turmeric powder - 1/4 sp
• Whole garam masala - 2/3 each
• Cooking oil - 3/4 tsps
• Salt to taste  

Method 

1. In a pan/kadai heat oil, add whole garam masala, chopped onion & tomatoes & pudina leaves. Fry till the tomatoes cook.
2. Now add salt, turmeric powder, red chilli powder & mushrooms. Fry for not more than 2mins.
3. Now add your cooked rice & mix well.
4. Cover the pan with a lid on low flame for 10mins.
5. Tasty mushroom fried rice is ready to serve.

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.

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.

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 :)

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.

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.

Muruku / Chakli

Ingredients:

1. Rice - 3 glasses
2. Uditdal - ½ glass
3. Groundnut - ¼ glass
4. Putanadal - ¼ glass
5. Grind the above ingredients to powder
6. Ajwin - 2sps
7. Thill - 2sps
8. Red chilli powder - 2 sps
9. White butter - ¼ kg
10. Salt as per ur taste

Method:

1. Mix the above powder, ajwin, thill, red chilli powder, white butter and salt together with required water to make a dough. (as shown)
2. Place the dough in the muruku/chakli . And press on a plate or a wet cloth. (as shown)
3. Heat the oil for deep fry in a deep pan. Fry these chakli in medium flame till they are golden brown. (as shown)
4. Crispy Muruku is ready to serve.

Methi Rice

Ingredients:

1. Cooked rice - 2 cups
2. Fresh Methi leaves - 1 cup (washed and chopped)
3. Tomato - 1 (chopped) (optional)
4. Onion - 1 (sliced)
5. Green chilli - 3 to 4 (sliced)
6. Tadka items: Rai - 1 sp, Jeera - 1 sp, sajeera - 1 sp, Dalchini - 3 to 4, Lavang - 2 to 3, Chanadal - 2 sp, kaju - 5 to 6 (optinal)
7. Cooking oil - 3 to 4 sps
8. Salt to taste

Method:

1. Heat oil in a pan and add all the tadka items. Fry for 1 min.
2. Add onion and green chilli. Fry till the onions r cooked.
3. Now add methi leaves and fry for 2 to 3 mins.
4. Add tomato cook till the tomato is cooked.
5. Add salt to taste and mix the cooked rice.
6. Mix well and that’s it - Healthy and tasty methi rice is ready to serve.

Red Pumpkin Puri

Ingredients:

1. Red pumpkin - 1 cup (grated)
2. Wheat flour - ¾ cup
3. Jawari flour - ¼ cup
4. Ragi flour - ¼ cup
5. Redchilli powder - 2 sps
6. Turmeric powder - 1 sp
7. Daniya powder - 1 sp
8. Fresh coriander leaves
9. Salt to taste
10. Cooking oil - for deep frying

Method:

1. In a bowl add all the flours together. Then add grated pumpkin, red chilli powder, turmeric powder, daniya powder, chopped coriander and salt to taste.
2. Knead as puri dough with enough water.
3. Make small balls and press them to the shape of puri as shown.
4. Deep fry them in cooking oil as shown.
5. U can even roll them like roti and fry both the side on tawa. (if u r calorie conscious)
6. A very healthy and tasty home made puri is ready. Especially for PURI FANS.

Udit Dal Vada

Ingredients:

1. Udit dal - 2 cups
2. Rice - ½ cup
3. Green chilli - 3
4. Ginger - 2 sps (pieces)
5. Onion - 3 to 4 (chopped)
6. Karipatha - 2 sps (chopped)
7. Fresh coriander leaves - 5 to 6 sps (chopped)
8. Pudina - 3 to 4 sps (chopped)
9. Cooking oil - as req. for deep frying.

Method:

1. Soak the udit dal and rice together in water for 3 to 4 hrs.
2. Blend udit dal, rice, green chilli, ginger and salt (as per ur taste) all together without adding water. (as shown)
3. Add onions, coriander, karipatha and pudina into the above paste.
4. Mix all together. By dipping ur hand in water make vada on ur hand. (as shown)
5. Or else take a wet cloth/milk cover to tap the vada.
6. Deep fry them in oil till golden brown.

Mushroom Muttor Malai

Ingredients:

1. Mushroom - 1 cup (cut as shown)
2. Muttor - ½ cup
3. Onion - 1 big (chopped)
4. Tomatoes - 2 (chopped)
5. Karipatha leaves
6. Ginger and garlic paste - 2 sps
7. Red chili powder - 3 sps
8. Daniya powder - 1 sp
9. Jeera powder - ½ sp
10. Garammasala powder - ½ sp
11. Fresh Malai/fresh cream - 3 to 4 sps
12. Kaju - 4 to 5
13. Khuskhus - 2 sps
14. Thill - 2 sps
15. Cooking oil - 2 tbsps
16. Salt to taste

Method:

1. Blend kaju, fresh malai, khuskhus and thill to a paste.
2. In a pan heat oil and fry chopped onions, karipatha and gingergarlic paste for 5 mins.
3. Add tomatoes and fry till the tomatoes are cooked.
4. Now add the above blended paste and fry till the oil separates.
5. Add red chilli powerd, daniya powder, jeera powder, garammasala powder and salt. Fry for 2 mins and add mushrooms and mutter.
6. Fry for 5 mins and add req. water. Boil for 15 mins and garnish with fresh coriander.
7. Best with roti, pulav and naan.

Karipatha Powder/Curry Leaves Powder

Ingredients:

1. Karipath leaves - 1 big bowl full
2. Chanadal - 4 tbsps (roasted slightly)
3. Daniya seeds - 4t bsps (roasted slighty)
4. Udit dal - 2 tbsps (roasted slighty)
5. Jeera - 2 tbsps (roasted slighty)
6. Red chili - 4 to 5 (roasted slighty)
7. Garlic paste - 2 tbsps
8. Salt to taste
9. Cooking oil - 3 tbsps

Method:

1. Wash and dry karipatha (after washing, place the leaves in a dry thin cloth under the fan or in the sun)
2. Roast the leaves as shown till they become crispy.
3. Blend karipatha leaves into powder adding some salt in it.
4. Blend all the roasted ingredients as shown.
5. Mix together karipatha powder and roasted dals powder. Add salt if necessary.
6. In a pan, heat cooking oil and mix with the mixture above. Mix evenly.
7. Multi purpose karipatha powder is ready. Best with hot steamed rice with ghee, idly, dosa. And also very very good for health and hair.