Gobi Capsicum Masala

Gobi Capsicum Masala

Ingredients:

1. 1 Cup Gobi florets cleaned
2. A small capsicum sliced thinly
3. 2 to 3 garlic cloves finely chopped
4. 1 Inch ginger finely chopped
5. 2 tomatoes finely cut
6. 2 onions cut into pieces
7. 4 to 5 cashew nuts
8. 1/2 Tbsp garam masala
9. 1 Tbsp red chilli powder
10. Salt as per taste
11. 2 Tbsp oil
12. 1/2 Tbsp mustard seeds and turmeric powder
13. 1 Tbsp fresh cream

Method:

Boil the gobi florets in water for 5 mins and drain all the water and keep aside.  Now take a pan on heater add 1 tbsp of oil. Once the oil is hot add garlic and ginger and fry it. Add onion and cashew nuts and fry till golden brown. Allow it to cool and then grind it in to paste.

Now take a container on heater add oil. Once hot add mustard seeds allow it to crackle. Add turmeric powder.Fry the capsicum  and tomatoes for few mins and then add gobi florets. Add the grinded paste to it. Add bit water, salt, red chilli powder, garam masala. Cook till the gravy thickens. Add fresh cream to it. Serve hot with chapati or naan

Mushroom Palak

Mushroom Palak

Ingredients

1. 100 Grams of button mushroom washed and thinly sliced
2. 1 Bunch of palak leaves  cleaned
3. 1 Medium size onion finely chopped
4. 2 to 3 Garlic  cloves finely chopped
5. 1 Tbsp of ginger chopped
6. 1 Tbsp garam masala
7. 2 green chillies finely chopped
8. 2 Tbsp Fresh cream
9. 1 Tbsp Mustard seds and picnh of turmeric
10. 2 Tbsp Oil
11. Salt as per taste

Method

Wash the spinach in the running water and then boil it in a water and then drain all the water
Once it is cool grind it into paste and keep aside
Now take a container on heater add oil
Once oil is hot add mustard seeds and allow it to flutter
Add garlic and fry it
Add onion and fry it till golden brown
Add turmeric powder and now add mushroom and cook it for 2 to 3 mins
Add the palak paste in to it
Allow it to cook for 5 mins and add some water if it is thick
Add salt and garam masala and cook it for 5 to 6 mins
Add the fresh cream to it
Serve hot with chapati or naan

Carrot Rice

Carrot Rice is a delicious and nutritious recipe which is made from carrot, cashew nuts, raisins and almonds.It also includes the spices like cinnamon, laung. Usually kids like carrot so carrot rice makes good for their lunch box.

Carrot Rice

Preparation Time: 10 mins

Cooking Time : 15 mins

Ingredients:

1. 2 Carrots grated
2. 2 to 3 red chillies
3. 1 tbsp jeera
4. 4 to 5 cashew nuts cut into pieces
5. 4 to 5 almonds cut into pieces
6. 2 cinnamon sticks
7. 3 to 4 laung
8. salt as per taste
9. 4 Tbsp ghee
10. 1 tbsp pepper powder
11. 1 Cup rice

Method:

• Cook the rice and keep aside.
• Take a pan on heater add ghee once hot add cashew nuts, almonds, jeera, red chilli, cinnamon sticks, laung and fry it.
• Add grated carrot and fry it.
• Add salt, pepper powder, raisins and now pour the cooked rice mix well
• Serve hot with raitha or vegetable curry

ALOO GOBI RICE

Aloo Gobi rice is one of the simplest rice recipe which I feel. With only two vegetables aloo and gobi and a bit spices makes a very good taste.

ALOO GOBI RICE

Preparation time : 5 mins

Cooking Time :15 mins

Ingredients:

1 Big potato peeled off and cut into small cubes
1 Cup Gobi florets
1 Cup rice
1 Tbsp  jeera
2 to3 small cinnamon sticks
1 green chilli finely chopped
1 Tbsp red chilli powder
1 Tbsp garam masala
Oil 2 tbsp
salt as per taste
4 to 5 laung
1 Tbsp mustard seeds and pinch of turmeric powder
Method:

Take the pressure cooker on the heater add oil once hot add mustard seeds allow it to crackle.
Add jeera, turmeric, cinnamon sticks , laung and fry it.
Now add aloo, gobi fry it in oil for 2 mins
Add salt, red chilli powder, garam masala mix well and pour 2 cups of water
Now once the water starts boiling add rice (rice should washed twice and drain the water)
Close the cooker lid and pressure cook it
Serve hot

Pani Puri

Pani puri also known as golgappa is a popular street snack in India especially in Mumbai. It is also known as Gup chup.

I just did at home which feels me more hygienic than eating road side ans also tastes good.

Pani Puri

Ingredients:

For Puri

1 Cup semolina (fine coarse)
4 Tbsp all purpose flour (maida)
1 Tbsp gram flour
1/4 Tbsp baking soda
Salt a pinch
oil 2 tbsp
Oil for deep fry
1 Onion finely chopped
For Pani

2 Tbsp Jaljeera powder (ready made mix )
1 Cup tamarind water
Salt as per taste
1 Tbsp fresh coriander leaves chopped
For Stuffing

2 Medium size a Aloo boiled
1 Tbsp red chilli powder
1 Small cup peas
Salt as per taste
Fresh coriander leaves chopped
Method:

For Puri

Take maida, semolina ,gram flour,salt and oil in a bowl add water bit by bit and make a dough similar puri dough consistency. Keep it closed with wet muslin cloth for about 30 mins. By the time the Pani and stuffing can be prepared.
Take a small dough ball make a circle of about 15 cms diameter.Now with any small circular lid press over that to make equal size small puri's
Fry them in the oil with medium flame till golden brown. While frying the puri should be pressed in the centre so that it should puff
For Pani

Take Jaljeera powder, tamarind water, salt and normal water a cup mix them well and add fresh coriander leaves
For stuffing

Take the boiled potatoes with the skin peeled off and smash them to the paste. Add fresh peas,salt, red chilli powder and mix them well. Garnish it with coriander leaves
How To serve

Take puri make a hole in the centre add stuffing, then add chopped onion and put 2 to 3 tbsp of Pani and serve it

Veg Baby Corn Soup

Baby Corn is very rich in protein. The baby corn with other vegetables along with it makes a healthy soup. It is a Chinese soup. Kids usually likes such soups. Go for it.

Veg Baby Corn Soup

Preparation Time: 10 mins

Cooking Time: 15 mins

Servings 3 bowls

Ingredients:

4 baby corn finely chopped
1 Small Carrot finely chopped
4 Beans finely chopped
1 Small cup cabbage shredded
4 Tbsp corn flour
Salt as per taste
1 Tbsp pepper powder
1 Tbsp butter
Soya sauce during serving
Method:

Take a container on a heater add butter once the butter melts add all the vegetables fry it.
Add a bit of water and boil till all the vegetables are cooked.
Now add 3 cups of water, pepper powder, salt boil it.
Now mix corn flour in water and make a paste and mix it in soup.
Allow it to boil till it is thick.
Serve hot with soya sauce

Capsicum Masala

The capsicum masala is usually prepared using green capsicum but this time I tried with all the three colour capsicum i.e red bell pepper, yellow pepper along with green. It was really good taste. With grated  coconut and roasted peanut powder made the capsicum masala more delicious and colourful.

Capsicum Masala

Preparation time: 10 mins

Cooking time: 15 mins

Ingredients:

1 Green Capsicum cut in to small pieces
1 Red bell pepper cut into small pieces
1 Yellow pepper cut into small pieces
1 Cup roasted peanut powder
1 Cup grated coconut
1 Tbsp oil
Salt as per taste
1 Tbsp mustard seeds.
A pinch of hing
1 Tbsp turmeric powder
1/2 Cup tamarind water
1 Tbsp Masala powder
1 Tbsp red chilli powder
A small piece of Jaggery
Fresh coriander leaves to garnish
Method:

Take a container on heater add oil once hot add mustard seeds allow it to crackle. Add turmeric powder, hing and now add capsicums and fry it.
Once the capsicum is fried  add tamarind water and 1 cup water and cook it.
Grind the coconut and add to it.
Add salt, masala powder, red chilli powder, Jaggery and cook till the gravy thickens.
Now add roasted peanut powder and cook for 2 mins till it mixes well with the gravy.
Garnish it with coriander leaves.
Serve hot with chapati or rice

Spinach stem chutney (palak detina chutney)

Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled.We make lot of dishes with  spinach leaf. Along  with the leaf the stem of spinach can be utilized to make chutney. It tastes very good when eaten with chapati and curd rice.

Spinach stem chutney (palak detina chutney)

Ingredients:

A small bunch of palak  stem cut into piece
Few palak leaves
3 to 4 green chillies
A small piece of ginger
2 Tbsp of til
A small  tamarind
A small piece of Jaggery
Few curry leaves
Fresh coriander leaves
Oil 1 tbsp
1 Tbsp mustard seeds
Salt as per taste
A pinch of turmeric powder and hing
Method:

Take a pan on heater add oil once hot add mustard seeds allow it to crackle.
Add turmeric powder, hing, palak stem,  leaves, ginger, curry leaves, green chillies,til and fry it.
Once cool add salt, tamarind, coriander leaves , Jaggery and grind it.
Serve with chapati or curd rice.

Ridge Gourd Skin Chutney

We make lot of dishes from ridge gourd like ridge gourd dal, vegetable ,bhaji's(pakodas),raita.But for all these we peel of the skin of ridge gourd. But  we can make chutney with the skin of ridge gourd. It is good combination with chapati and jowar roti's.

Ridge Gourd Skin Chutney

Ingredients:
A cup of ridge gourd skin cleaned
Few pieces of ridge gourd finely chopped
3 to 4 green chillies
A small piece of ginger
2 Tbsp of til
A small  tamarind
A small piece of Jaggery
Few curry leaves
Fresh coriander leaves
Oil 1 tbsp
1 Tbsp mustard seeds
Salt as per taste
A pinch of turmeric powder and hing
Method:

Take a pan on heater add oil once hot add mustard seeds allow it to crackle.
Add turmeric powder, hing, ridge gourd skin, ridge gourd pieces, ginger, curry leaves, green chillies,til and fry it.
Once cool add salt, tamarind, coriander leaves , Jaggery and grind it.
Serve with chapati , jowar roti's or  curd rice.

Green Chilli Pickle

Everyone likes pickle. We Indians always prefer pickles with the food. And for the spicy lovers here is the green chilli pickle recipe. It is a simple and easy pickle that can be prepared any time all seasons. For this pickle the chilli's are slit and cut in to pieces.

Green Chilli Pickle

Ingredients:

100 Grams Green chilli's
2 Tbsp fenugreek seeds powdered
1 Tbsp hing
1 Tbsp turmeric powder
Salt as per taste but bit more
lemon juice 1 small cup (approx 4 to 5 lemon )
Method:

Slit the green chillies and cut them into two halves. (Note :Green chillies should be long and thin for pickles)
Mix all the ingredients to it well.
Keep them in a air tight jars for 5 to 6 days.
Once they are ripe keep them stored in the refrigerator.
Use this with curd rice. It tastes good

Spicy Menasinakai Balaka (Fried Chillies)

Balaka is usually used in South Indian meals. It tastes good with rice. It is simple and we can prepare it at home with less efforts and few  ingredients.

Spicy Menasinakai Balaka (Fried Chillies)

Balaka menasinakai
Ingredients:

500 Grams green chilli ( long and thin)
1 Cup sour curd
2 Tbsp hing
2 Tbsp fenugreek powder (methi powder)
Salt as per taste bit more (50 grams)
Method:

Take curd in a bowl add salt, hing, fenugreek seeds powder and mix well

Now slit the green chillies and dip them in the curd

Dry it in hot sun till they are completely dried
Deep fry them in oil with low flame
Serve with rice and dal or sambar.

Balaka menasinakai

shavige Upma

Its a difficult task in the early morning to decide what breakfast should be prepared. When it is not planned then always we prefer for the easy and quick breakfast. Here is one of the breakfast which can be done within few mins. Ya its shavige Upma.With vegetables added to it makes more tasty.  Coconut chutney along with shavige upma tastes good and a best combination.

shavige Upma 

Preparation time: 10 mins

Cooking time: 15 mins

Ingredients:

Vermicelli shavige 200 grams
4 to 5 green chillies finely chopped
1 Onion finely chopped
1 Carrot finely cut
1 Capsicum finely chopped
Few green peas
Lemon juice 2 tbsp
Oil 2  tbsp
Salt as per taste
1 Tbsp Mustard seeds
A pinch of turmeric powder
Method:

Boil the vermicelli shavige in water for few mins till they are soft. Once they are soft just drain the water and  put the cold water over it immediately and drain it. (Note : add few drops of oil while boiling)
On the other hand take a pan on heater add oil once hot add mustard seeds allow them to crackle.
Add the vegetables and cook them.
Add salt and mix well.
Now add the shavige and mix well
Also add lemon juice.
Serve it with coconut chutney

Badanekai Yennegai

Badanekai yennegai is a common vegetable recipe prepared by South Indians especially karnataka people. It is consumed with jowar roti's as it makes a perfect combination. Its common to prepare yennegai with onion and garlic with lot of oil. But i have tried to present this yennegai with different touch. Ya without onion and garlic. Just try it !!!!!!!!!!!! it tastes good and different.

Badanekai Yennegai 

Preparation time: 10 mins

Cooking time: 15 mins

Ingredients:

Small size  brinjal (Badanekai ) 4 to 5
Coconut grated 1 Cup
A small piece  of ginger
1 Tbsp jeers
2 Tbsp roasted peanut powder and a tbsp jaggery
Fresh curry leaves and coriander leaves
3 to 4  green chilli's
Oil 2 Tbsp
Mustard seeds and turmeric powder 1/2 a Tbsp
Salt as per taste
Method:

Grind the coconut, ginger green chillies, jeera, coriander leaves and keep aside.
Now take a the brinjals and slit in so that we can fill the coconut stuffing.
Take a pan on heater add oil once hot add mustard seeds, allow it to crackle, add curry leaves, turmeric powder
Now place the stuffed brinjal and allow it to cook with closed lid
Once they are done add the remaining coconut paste and fry it with brinjals
Add bit water , salt, jaggery and cook for 5 mins till the gravy thickens
Add the roasted peanut powder mix well and cook for another 2 mins
Garnish it with coriander leaves
Serve hot with jowar roti's or chapati

Khanda Bhaji (Onion Pakoda)

When it is raining outside who does not like to have fried items with a cup of tea or coffee? Everyone likes it. Khanda bhaji is also one among them.It is one of the popular snacks in Maharashtra. Khanda means onion. The onions are finely sliced mixed with gram flour and fried deeply in the oil.They are crispy and spicy and easy and quick snack recipe that can be done any time.

Khanda Bhaji (Onion Pakoda)

Preparation time: 10 mins

Cooking time: 15 mins

Ingredients:

1. 2 Big size onions finely sliced
2. Salt as per taste
3. 2 Tbsp red chilli powder
4. 1/2 Tbsp jeera and coriander seeds powder
5. Gram flour 1 cup
6. 1/2 Tbsp turmeric powder
7. Oil for frying
8. Fresh curry and coriander leaves chopped. 1Tbsp

Method:

• Take a thinly sliced onions in  a bowl add salt turmeric powder, jeera n coriander powder, red chilli powder mix them well.
• Add gram flour to it and 2 tbsp  of hot oil and bit by bit add water and mix well.
• The batter should be thick and now deep fry them in the oil with medium flame.
• Once they are golden brown take it off.
• Serve hot with sauce.

Carrot Soup

Carrots can be used to make lot of dishes. We all know that carrots are really good for our health. It has lot of health benefits.We make carrot raita, carrot halwa, and it is also used with other vegetables to make curry. It is also used in salads. Here is one more recipe of carrot . Ya carrot soup.

Carrot Soup

Preparation Time: 5 mins

Cooking time : 20 mins

Ingredients:

2 Big carrots Peel off the skin and cut into thin pieces.

1 Medium size potato peel off the skin and cut in to small pieces.

Salt as per taste

Pepper powder 1 Tbsp

Butter 1 tbsp

Method:

First we have to boil the carrot and potato together in the water till they are soft. Then drain all the water and allow it to cool. With the help of the blender grind it well. Now take a container on heater add butter to it.  Once the butter starts melting add the grinded  carrot to the container. Also add the salt and pepper powder to it.  Boil it for some time. Serve hot. The potato is added to the carrot soup to make the soup thick and also adds taste to it.

Pasta With Spinach Sauce

Pasta is a Italian food which is similar to noodles or staple food . Usually I use penne pasta which is cylindrical in shape.
There are different varieties to cook pasta. It only depends on the sauce we use. We can use red sauce, green pesto sauce. These sauce can be prepared at home else we get in market. This time I tried the pasta with spinach sauce. I did the sauce at home. It tastes good. And spinach as we all know how good it is for our health. It was really different taste and more it looked like green pesto pasta.

Pasta With Spinach Sauce

Ingredients for the Sauce:

1. 1 Bunch of spinach cleaned and boiled
2. 3 Medium size tomatoes
3. 3 to 4 Cloves of garlic
4. 2 Tbsp olive oil
5. 6 to 8 Pepper
6. 1 Tbsp Green chilli sauce
7. Salt as per taste
8. 1 Tbsp sugar
9. 1 Tbsp Basil finely chopped
10. 1 Medium size onion finely chopped.

Method to make Sauce:

First thing we have to boil tomatoes for 5 mins till the skin starts to peel of. Then also boil the spinach for 5 to 10 mins.Now take a  pan on heater add olive oil add garlic fry it, then add onion and fry till they are golden brown. Allow it to cool. By the time drain the water from spinach and tomato once everything is cool blend it in to paste. Also add the pepper and basil to it while grinding.

Now take a pan add olive oil once hot add the paste to it. Now add the chilli sauce and salt and cook for few mins till it thickens. Now the sauce is ready. Lets check how to prepare pasta !!!

Ingredients for Pasta:

1. 1 Medium size onion finely sliced
2. 1 Small cup of pitted olives
3. 2 garlic cloves finely  chopped
4.  7 to 8 Mushrooms thinly sliced
5. 4 Tbsp olive oil
6. Salt as per taste
7. Spinach sauce
8. 100 grams Penne pasta
9. 4 Tbsp cheddar cheese grated

Method to prepare pasta:

Pasta should be boiled in  the water  till they are soft. For that take water in a container add 1 tbsp of salt and olive oil and boil the pasta in the water till they are soft. One they are soft drain all the water and keep aside. On the other hand take another container on heater  add olive oil once hot add garlic fry it then add the sliced onions and fry till they are golden brown in colour. Now add the pitted olives and mushroom and cook it for 3 mins.Now add the spinach sauce and salt and cook for 5 mins. Add the pasta to it mix them well and cook for 3 mins on low flame so that all the sauce settles down in the pasta. Now garnish it with cheese and serve hot

Tomato Rice

Tomato Rice is one of the South Indian dish. It is simple and delicious rice recipe. It is usually prepared using tomato puree. But I did it in  different way. It is quiet spicy quick and easy rice recipe. Even there are different methods to prepare tomato rice. We have Mexican tomato rice also but the cooking style and ingredients vary bit. But the tomato rice recipe which I am presenting is normal Indian style.

Tomato Rice

Ingredients:

1. 1 Cup Basmati Rice
2. 3 Tomatoes finely chopped
3. 3 garlic cloves finely chopped
4. 1 medium size onion finely chopped
5. 2 cinnamon sticks finely cut
6. 2 to3 laung (lavang)
7. 2 Tbsp red chilli powder
8. 1 Tbsp garam masala
9. Oil 2 Tbsp
10. Mustard seeds and turmeric powder 1/2 Tbsp
11. Fresh curry leaves and chopped coriander leaves 1 Tbsp
12. Salt as per taste.

Method:

The rice should be washed thoroughly and soak in water for 10 mins and then drain all the water and keep aside. Now take a pressure cooker pan add oil once the oil is hot add mustard seeds and allow it to crackle. Then the garlic should be added and fried. Now add onion and fry till they are golden brown. Add turmeric powder,curry leaves, cinnamon sticks, lavang and tomato and fry it for few minsAdd the red chilli powder, garam masala, salt mix well. Now for 1 cup of rice we have to use 2 cups of water .So  add 2 cups of water to the ingredients that are being cooked and allow it to boil. Once it  starts boiling add the uncooked rice to it. Close the lid and cook the rice on low flame with 2 whistles.

Garnish the rice with fresh coriander leaves and serve hot.

Masala Sweet Corn

Masala Sweet Corn

Sweet corn Masala is one of the famous street snack in South India. In each and every Mall we find the sweet corn masala stall outside. I do watch so much of rush for this snack. Hey there is no much effort needed to do this. Its simple and quick snack we can make  any time. Usually kids favourite snacks.

Ingredients:

1. Fresh sweet corn kernels 1 cup
2. 1 Tbsp butter
3. 1/2 Tbsp chat masala
4. Salt as per taste
5. A pinch of pepper powder

Method:

Making masala sweet corn is just a simple task. The fresh corn what we get will not be so hard so no need to boil it. Just take container on heater add butter and once the butter starts melting add corn fry it till we get nice aroma. Add salt,  chat masala, pepper powder and mix well. Serve when hot. It will be really tasty..

Onion Paratha

Paratha comes under Indian cuisine. We have varieties of parathas with different stuffing. Onion Paratha is one among them. Onions are used in each and every dish by Indians. It has lot of health benefits also. Onions have a variety of medicinal effects. Early American settlers used wild onions to treat colds, coughs, and asthma. In Chinese medicine, onions have been used to treat angina, coughs, bacterial infections, and breathing problem. We consume onions in the form of salad and in preparing other vegetables. Lets have a look how to make onion parathas. Hey it is simple only thing the onions are fried with green chilli and some chat and garam masala and salt and stuffed in the dough ball and made into circle shape. It is consumed with curd. It is spicy and tangy paratha and also tastes good.

Onion Paratha

Preparation time: 15 mins

Cooking time: 20 mins

Ingredients

For stuffing

2 big size onion finely chopped
2 green chillies finely chopped
1/2 tbsp garam masala
A pinch of turmeric powder and chat masala
Salt as per taste
2 tbsp fresh chopped coriander leaves
For dough

1 Cup wheat flour
A pinch of salt
1 tbsp oil
How to make stuffing

We have to take a container on heater add oil once hot add  green chillies and onion and fry it till onion are golden brown. Add turmeric powder, chat masala, garam masala and salt mix them well and garnish it with coriander leaves. Allow this to cool.

How to make dough

Take wheat flour in a container  add oil and salt and with the water knead it and make a dough. Close and keep it for 10 to 15 mins.As making dough should be the first step.

How to proceed

Take a two small ball of dough make a small circle each of 5 cm diameter.

Now place the  stuffing in one of the circle in the centre and place the other circle over it and press the edge

Now using some wheat flour for dusting make a circle of about 10 cm diameter and then roast it on a tava both sides. We can eat this paratha with curd as no vegetable curry is needed. Repeat the same process for the rest. Serve it hot.

Pineapple Gojju

Pineapple Gojju

Preparation Time: 10 mins

Cooking time: 15 mins

Ingredients:

1. 50 grams pineapple cut  into small pieces
2. 4 Tbsp Chana Dal
3. 4 Tbsp urad Dal
4. 2 Tbsp Dhania (coriander seeds)
5. 1 Tbsp jeera
6. 2 to 4 red chilli
7.  2 Tbsp Oil
8. 2 tbsp red chilli powder
9. 1/2 Cup grated coconut
10. 1 Tbsp mustard seeds and pinch of turmeric powder and hing
11. Salt as per taste
12. 1/2 cup grated Jaggery

Method:

• Take a pan on heater add chana dal, urad dal, Dhania, jeera and red chillies and fry it till the dals are golden brown. Allow it to cool and grind it with the grated coconut and keep aside
• Take another  pan on heater add oil once hot add mustard seeds allow it to crackle. Add hing
• Add pineapple pieces and fry it till they are cooked.
• Now add the grinded powder , salt, red chilli powder and Jaggery.
• Cook it till the gravy is thick even add a bit of water.
• Serve with rice especially curd rice.

Kashmiri Pulao

There are varieties of rice recipes. Usually the rice dish is prepared  using vegetables. But here is the rice recipe that is cooked along with the fruits and dry fruits. Yes it is the kashmiri pulao.

Kashmiri Pulao

Preparation time: 10 mins

Cooking time: 15 mins

Ingredients:

1 Cup rice
1 and 1/2 Cup milk
3 to 4 laung (lavang)
1 inch cinnamon stick
2 bay leaves
1/2 Tbsp cumin seeds
2 cardamom
5 to 6 cashew nuts finely chopped
5 to 6 almonds finely chopped.
Raisins few
1 cup fruits finely chopped (apple, pineapple, banana)
Salt as per taste
2 Green chillies finely chopped
2 Tbsp ghee
A pinch of saffron
Method:

We have to take a rice in a bowl wash thoroughly twice in water and then drain it.

Now take a pressure cooker on heater add ghee. Once the ghee melts add cashew nuts almonds fry it till golden brown. Now add the other spices like cinnamon, cumin seeds, cardamom, green chillies, bay leaves, lavang (cloves) and fry for 2 mins.  Add milk to it. Once milk starts boiling add saffron and rice and cook it with closed lid for 2 whistle. Now open the lid add salt lix well and garnish with the fruits. Serve hot.

Paneer Manchurian

Paneer Manchurian is a Indian Chinese cuisine. It is a best enjoyed good starter or a side dish. It is as similar as Gobi or mushroom  Manchurian. Easy to prepare.

Paneer Manchurian

Cooking time: 20 mins

Servings 2 people 

Ingredients:

1.  1 Cup Paneer cut into small cubes
2. 1 Small capsicum sliced into thin strips
3. 2 onions finely chopped
4. 3 to 4 garlic cloves finely chopped
5. 1 Tbsp ginger finely chopped
6. 4 Tbsp soya sauce
7. 2 Tbsp chilli sauce
8. 4 Tbsp tomato sauce
9. 2 Tbsp pepper powder
10. 4 Tbsp corn flour
11. 1 Tbsp red chilli powder
12. 1/2 cup all purpose flour (maida)
13. Salt as per taste
14. 1 Tbsp chat masala
15. Oil for frying

Method:

Take corn flour and maida in a container add salt, red chilli powder and chat masala in it then make a thick batter with the water.Dip the paneer cubes in the batter and deep fry it in the oil with medium flame.Now take a pan on heater add 2 to 3 tbsp of oil once hot add garlic and  ginger then fry it. Add onion fry till  golden brown then capsicum.Once capsicum is fried add soya ,chilli and  tomato sauces to it. Now add all the fried paneer to it and sprinkle the pepper powder and mix well.Serve hot.

Veg Pizza

Pizza an Italian dish is a oven baked flat bread typically topped with tomato sauce and other vegetables and cheese. It is not a big deal to prepare pizza at home. We can prepare the sauce and pizza base and bake it with any toppings with cheese. Check it out for veg pizza......................

Veg Pizza

How to prepare sauce:

Ingredients

3 Medium  size Tomatoes
2 garlic cloves
1 tbsp red chilli powder
1/2 Tbsp pepper powder
few basil pieces
1 tbsp olive oil
Salt as per taste
Method:

Cut the tomatoes and garlic finely. Take a pan on heater add olive oil once hot add garlic fry it. Now add tomatoes and cook till they are soft. Add salt, red chilli powder, pepper powder and basil and cook for 2 mins till it mixes well. Once it is cooled grind into paste and keep aside.

How to make pizza dough without yeast

Ingredients

2 Small Cups All purpose flour (maida)
2 Tbsp baking powder
1/4 olive oil
Salt as per taste
Water to knead 2/3 cup approx
Method

Take the plain four in a bowl add baking powder, salt and oil mix well and now add water bit by bit and knead the dough till it is soft. Keep it closed with the lid for about half an hour.

How to make Pizza

Ingredients for toppings

Mozilla cheese grated a cup
Sweet corn  a small bowl
Pitted olives a small cup
1 Medium size onion finely chopped
Red and yellow bell pepper finely chopped a small cup
4 to 5 Mushroom finely sliced
Method:

Take a pizza dough of bigger size and make it  a circular shape with rolling pin and use flour for dusting. Now apply the tomato sauce to it. Spread the cheese over it. Now place the toppings over it and again spread the cheese over the toppings.

Preheat the oven now bake it  for about 10 to 12 mins till the cheese melts.

Carrot Halwa

Carrot halwa is a Indian dessert  especially made by Punjabi’s. It is made with carrot, milk and plenty of dry fruits.  Khova is  added gives a very good taste. It can be consumed either hot or cold. It is one of the easiest sweet recipe.

Carrot Halwa

Preparation time: 15 mins

Cooking time 20 mins

Ingredients:

2 Cups Carrots cleaned and grated (skin should be peeled off)
1 and Half Cup milk
2 to 3 Tbsp ghee
2 Tbsp khova
1 Cup sugar
1 tbsp cardamom powder
4 to5 cashew nuts made into fine pieces
4 to 5 almonds made in to fine pieces
4 to 5 pista made into fine pieces
Few raisins.
Method:

Take a container on heater add ghee and once it is hot add grated carrot and fry it for 2 to 3 mins. Now add the milk and allow it to cook on medium flame  till all the milk is adsorbed. Now add sugar and khova and cook for 5 mins till it mixes well. :Take it off from heater. Add cardamom powder, pista  and raisins. Take another container add ghee and once hot fry the cashew nuts and almond till golden brown and add to the halwa. Serve hot else cold by refrigerating it.

Dahi Vada

Dahi Vada  is an Indian snack or chat prepared by soaking vada's  in a thick curd (yogurt). During summer we feel to eat cold things and this can be prepared during summer days. The vada's are prepared from urad dal and  the curd should be slightly spicy where we need to soak the vadas. I usually prepare dahi vada as one of the dish during lunch or dinner.



Ingredients for Dahi

1 Litre of thick curd (yogurt)
2 Green chillies
1 Inch ginger
2 Tbsp coriander leaves chopped
2 Tbsp grated coconut
Salt as per taste
Method

Take the curd and blend it and pour in a large bowl. Grind the coconut, green chillies, coriander and ginger into paste and add to the curd . Also add salt to it and mix well and keep aside.

Dahi Vada

Ingredients For Vada:

1 Cup Urad Dal
2 Green chillies
1 inch ginger
2 tbsp chopped coriander leaves
A small cup grated coconut
Salt as per taste
Oil for frying
Method to make Vada's:

Soak the urad dal in water for 2 to 3 hours. Clean it and grind it in to paste. The paste should be thick. Add salt. Now grind the green chillies, ginger, coconut and coriander leaves in to paste and add to the batter.Now take oil in a pan  for frying. Once the oil is hot dip the small balls of batter in the oil and fry it on medium flame. Fry it till golden brown. Take vadas  out  and  drop them in the dahi (curd). Most of the times vadas are first dipped in water for a min squeezed and then dropped in curds. Any of the method can be adopted. I usually drop directly in  the curd. Repeat the same process for the rest. We can refrigerate it and can be consumed cold dahi vadas.

Shrikhand

Shrikhand is a Indian sweet/dessert dish made from strained curd (yogurt). This sweet dish is from  Maharashtrian and Gujarati cuisine. It is one of the simplest and easy dish. This is best suited with Poori. Commonly known as poori shrikhand. The curd can be prepared at home or we can use ready yogurt. The dry fruits and saffron added to it makes a delicious taste. The shrikhand here is prepared from home made curd.

Shrikhand 

Ingredients:

1. 2 Litres of Milk
2. 2 to 3 tbsp of curd
3. 1 Cup powdered sugar
4. 4 to 5 cashew nuts made into pieces
5. A pinch of saffron
6. A tbsp of Cardamom powder

Method:

Boil the milk and allow it to make warm. Once warm add the curd to it and keep it closed with the lid. It takes about 8 to 10 hours to make curd. Preferably night time. Once the curd  is ready take a muslin cloth and pour all the curd in to cloth and tie it tightly and hang  it so that all the water present in the curd will be gone. It takes around 2 to 3 hours. Now the strained curd or the thick curd what we get is called "chakka". Mix the powdered sugar to it and just put it in a plate and rub with the hand so that it becomes soft.

Take 2 tbsp of milk and a pinch of saffron in it and boil for a min. The saffron will leave the colour and then add then milk to the shrikhand. Also add the cardamom powder and dry fruits like cashew nuts. Keep in refrigerator and its good to eat cold. Serve with poori or chapati or as a dessert.

Peanut Chutney Powder (Shenga chutney pudi)

Shenga Chutney pudi is from North Karnataka cuisine. It is served with almost all the breakfast items and also sometimes with jowar roti as a side dish. We can store for longer times  as it is dry . It is simple easy and quick recipe that can be prepared any time.

Peanut Chutney Powder (Shenga chutney pudi)

Ingredients:

1 Cup roasted peanut
1/4 Cup roasted chana  dal
1 Cup dry grated coconut.
1/2 Cup curry leaves
A pinch of hing
3 to 4 Tbsp red chilli powder ( depending upon the spicy)
Salt as per taste
Tamarind 2 inch
A small piece of jaggey
Method:

Fry the dry coconut for a min . Take  roasted peanut, roasted chana dal, tamarind, fried dry coconut ,curry leaves and jaggery  in mixer jar and grind it into powder. Pour it in a bowl  and add salt red chilli powder and hing mix well and grind again  just for few sec so that the red chilli powder ans salt mixes well. Shenga chutney pudi is ready. Store it in a air tight jars for long time. Serve with breakfast.

Broccoli Rice

Broccoli rice is a wonderful  dish. It is quick and easy rice recipe. The rice cooked with broccoli, garlic, green chillies and pepper powder. The recipe also includes cheddar cheese.

Broccoli Rice

Ingredients:

1 Cup rice
1 Cup broccoli florets finely cut into small pieces
1/4 tbsp pepper powder
4 to 5 cashew nuts cut in to pieces
Salt as per taste
2  Tbsp olive oil
2 to 3 garlic cloves cut in to small pieces
Cheddar cheese grated 1/2 a cup
Method:

Wash the rice twice in water and drain all the water and keep aside. Now take a pan on heater add oil once it is hot add garlic cloves and fry it. Add green chillies and broccoli and fry it for 2 mins. Add water 2 cups to it. Salt and pepper powder is also added. Now once the water starts boiling add rice and cook it. When the rice is about to cook garnish it with cheese and cashew nuts so that the cheese melts and cook with the rice. Serve hot.

Bhogi Special

Bhogi is celebrated the preceding day of Makara Sankranthi. It is a festival celebrated in north karnataka. On this day the sajji( bajra) or jowar roti's are made. Varieties of side dishes is accompanied with this roti's. On the other hand one more important dish is huggi gojju is also prepared. The dishes that are prepared are in the photograph. And most of the items are already posted and those which are not posted will be updated in future.



Dishes here are  Jowar roti, Badanekai yennigai, shenga chutneypudi, balaka menasinakai, butter, gural pudi, ranjaka (red chilli chutney), salad of carrot and cucumber, huggi gojju, curd, buttermilk.

Bhogi Special

Ingredients for jowar/ sajji roti

Sajji/ jowar flour 2 cup
sesame seeds (til) 2 tbsp
Hot water 1 cup
Method:

Keep water for boiling and once it is boiled pour this hot water in to the flour. Mix well and knead it . Take a small dough ball and use some flour for dusting and start tapping with your palm till it is around 8 inch diameter. Apply til on to it and press again. Put this on a tava. Apply water on only one surface with the wet cloth. Once it is cooked  turn it and cook the other side. With the dry cloth fold press down in short intervals on to the sides and middle. The roti's will puff and it ensures that it is cooked well. Take it off from the tava. Repeat the same process for the rest.

Maledi Laddu (Maledi Undi)

Sankranti Special!!!!!!!

Maledi Laddu is from  North Karnataka cuisine. This sweet is prepared during sankranti. It is prepared from wheat flour. Lots of dry fruits added  gives more taste to it. It is simple and easy sweet dish.

Maledi Laddu (Maledi Undi)

Ingredients:

Wheat flour 2 cups
1/4 cup fine coarse semolina
2 Tbsp oil
A pinch of salt
Cashew  nuts 4 to 5 made into pieces
Almonds 4 to 5 made into small pieces
Khus  khus 2 tbsp
Til (sesame seeds) 4 tbsp
Dry grated coconut 1 cup
Roasted peanuts a small cup
Roasted chana dal (phutana) a small cup
Jaggery 1 and 1/2 cup grated jaggery .
Cardamom powder 1 tbsp
Raisins few
Ghee  a small cup
Method

Take wheat flour and fine coarse semolina in  a bowl add salt and oil and  mix well. Add water bit by bit and make a dough with the consistency much harder than chapati dough. Keep it closed for 10 mins.

Now take a small dough ball and make a circle of about 8 to 10 inch diameter. Put it on tava and roast it. Do not apply oil to it.Take it off from tava and make the chapati into small pieces when it is hot. Repeat the same process for the rest. Now grind these chapati pieces in to powder in a mixer and add the dry grated coconut, roasted peanuts and roasted chana dal, sesame seeds, khus khus, cashew nuts, almonds, cardamom powder, raisins and grated jaggery. Heat the ghee and put it in to the mixture and mix well. Try to make the laddu's of big size. Serve with ghee on it.

Khoya Peas (Khoya matar)

Khoya  or khova matar is a spicy veg curry. Khova and peas are cooked in a spicy gravy and garnished with the cashew nuts. It is simple and quick recipe.

Khoya Peas (Khoya matar)

Ingredients:

Fresh peas 1 cup
1/2 cup khoya
2 medium size tomatoes
1 green chilli finely chopped
1 Tbsp red chilli powder
1 Tbsp garam masala
1/2 tbsp coriander powder
Finely cut cashew nuts pieces 2 tbsp
1 tbsp coriander leaves finely chopped
Salt as per taste
2 tbsp oil
Method:

Boil the tomatoes in water for 5 mins. Drain all the water and peel of the skin and cut in to small pieces.

Take a pan on heater add oil and once hot add khoya and keep on stirring till the khova colour changes. Add red chilli powder, garam masala, coriander powder, salt and cook for 2 mins. Now add the peas and tomatoes and chillies. Add little water (1/2 cup) and cook till the gravy is thick. Add cashew nuts and garnish with coriander leaves.

Khobri Vadi

Khobri Vadi is one of the easiest sweet recipe. It is the Maharashtrian traditional dish. Lots of dry fruits and saffron added to it gives a very good taste.

Khobri Vadi

Ingredients

1 Cup grated coconut
3/4 Cup sugar
1 Cup milk
A pinch of saffron
1 Tbsp cardamom powder
Cashew nuts cut into small pieces (8)
Almonds cut into small pieces (8)
1 Tbsp ghee for greasing
Method:

Take grated coconut, milk and sugar and saffron in a bowl mix well and keep aside for 2 hours.Now take a container on heater pour this coconut,sugar and milk mixture and keep on stirring constantly till all the mixture thickens so that it forms the vada. Add the cardamom powder, cashew nuts and almonds to it. Take a tray and grease it with the ghee on its surface and now place this mixture on a tray and press it with the rolling pin uniformly . When hot mark into square pieces and then allow it to cool. Once it is cooled just turn the other side to dry. Enjoy the coconut vadi !!!!!!!!!!!!!!

Avarekalu Usli

Avarekalu Usli is from Karnataka cuisine. It is spicy curry and can be consumed in the breakfast along with poha or even with the roti's. It is simple and easy recipe. It can prepared as dry curry or with gravy also. Here is a avarekalu usli with gravy.

Avarekalu Usli

Ingredients:

1 Cup avarekalu (hyacinth beans)
2 tomatoes finely chopped
1 Medium size onion finely chopped
1 Green chilli finely chopped
1 tbsp red chilli powder
Salt as per taste
Oil 1 tbsp
A small piece of jaggery
A fresh coriander leaves
A ginger 1 inch finely chopped
1/2 a cup grated coconut
Mustard seeds a small tbsp
A pinch of turmeric powder
Method:

Grind the tomatoes,grated coconut, ginger, coriander leaves, Green chilli in to paste. Now add the red chilli powder and grind again. Keep this paste aside. Take a container on heater. Add oil once hot add mustard seeds and allow it to crackle. Add onion and fry till golden brown. Also add turmeric powder. Now add the avarekalu and fry it for 2 mins. Add the tomato paste , salt and jaggery to it and allow it to cook for 5 mins. Half cup water can be added and cook till the gravy thickens. Garnish with coriander leaves. Serve hot.

Rajma Rice (Kidney Beans Rice )

Rajma rice is a popular North Indian vegetarian dish where rajma is cooked along with the rice. Rajma is rich in fibre, protein , iron & many other nutrients. It is simple ,quick and tasty rice recipe . Try it!!!!!!!!!!!!!!

Rajma Rice (Kidney Beans Rice )

Ingredients:

1 Cup Rice
1 Cup rajma
1 Tbsp jeera and coriander powder
2 Green chillies
A pinch of pepper powder
1/2 Tbsp amchur powder
Salt as per taste
1/2 tbsp mustard seeds
A Pinch of hing and turmeric powder
Oil 2 tbsp
1 medium size onion sliced thinly
2 to 3 Garlic cloves
1 Inch ginger finely chopped
1 Inch cinnamon stick cut into small pieces
Method:

Soak  rajma overnight. Now drain  water from it and keep aside. Take a pressure cooker pan on heater. Add oil and once it is hot add mustard seeds. Allow it to crackle. Add garlic and ginger and fry it. Add onion and fry till golden brown. Add turmeric powder , hing, cinnamon sticks, rajma and green chillies. Fry it in oil for few mins. Now add the jeera , coriander powder , amchur powder and salt to it mix well. Add 2 cups of water and once the water starts boiling add rice and close the lid. Pressure cook it on medium flame with 3 to 4 whistle. Serve hot.

Menasina Saaru (Pepper Rasam)

The menasina saaru is from Karnataka Cuisine. It is spicy and tasty. It is good to drink when it hot. Also act as good medicine for cold and sore throat.

Menasina Saaru (Pepper Rasam)

Ingredients:

2 Tomatoes finely chopped
1 Tbsp of pepper powder
Curry leaves a cup
1 Tbsp fresh coriander leaves finely chopped
2 to 3 garlic cloves finely chopped
1 Inch ginger finely chopped
Salt as per taste
Oil 2 tbsp
Jaggery a small piece
Mustard seeds 1/2 Tbsp
1/2 tbsp turmeric powder
A pinch of hing
Method:

Grind the tomato and pepper in a grinder and keep aside. Now take a container on heater. Add oil once hot add mustard seeds and allow it to crackle. Add garlic and ginger and fry it. Add curry leaves, turmeric powder, hing and fry it. Now pour the tomato and pepper paste to it. Also add bit water . Add salt, jaggery. Allow it to boil. Add fresh coriander leaves. Serve hot.

Beetroot Halwa

Beetroot Halwa is a delicious Indian sweet/ dessert. It is similar to carrot halwa. Health wise beetroot has potassium magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fibre. It is cooked with milk and dry fruits and makes a healthy food and can be served as a dessert.It is quick and easy sweet dish.

Beetroot Halwa

Preparation time: 15 mins

Cooking time 20 mins

Ingredients:

1 Medium  size Beetroot grated (skin should be peeled off)
1 Cup milk
2 to 3 Tbsp ghee
2 Tbsp khova
1 Cup sugar
1 tbsp cardamom powder
4 to5 cashew nuts made into fine pieces
4 to 5 almonds made in to fine pieces
4 to 5 pista made into fine pieces
Few raisins.
Method:

Take a container on heater add ghee and once it is hot add grated beetroot and fry it for 2 to 3 mins. Now add the milk and allow it to cook on medium flame  till all the milk is adsorbed. Now add sugar and khova and cook for 5 mins till it mixes well. Take it off from heater. Add cardamom powder, pista  and raisins. Take another container add ghee and once hot fry the cashew nuts and almond till golden brown and add to the halwa. Serve hot else cold by refrigerating it.

Basundi

Basundi is an Indian dessert from  Bihar, Maharashtra, Gujarat and Karnataka. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced to half. Even Khova is added to thicken the milk. Almonds, pista pieces are used to  garnish it.

Basundi

Cooking time more than 1.5 hrs

Ingredients:

1 Litre milk
1 Small cup sugar
2 to 3 Tbsp  khova
4 to 5 almonds finely chopped
4 to 5 pista finely chopped
1 Tbsp cardamom powder
A pinch of saffron
Method:

Boil the milk . Now reduce the flame and cook till the volume of milk  is reduced to half. Add saffron to it while boiling. While milk is boiling keep on stirring occasionally. Take khova in a bowl add some milk and make a thick paste and then add to the boiling milk. Now add sugar and keep on boiling for more than 20 mins so that the milk  thickens. Now add cardamom powder, almonds and pista. Serve warm or chilled

Ridge Gourd Rice

Ridge Gourd Rice is a easy rice recipe which I tried for the first time and it came out well. It is very uncommon rice dish. It is simple and quick recipe. Try it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Ridge Gourd Rice

Cooking time: 20 mins

Ingredients:

1 Cup Rice
1 Small ridge gourd  finely chopped (peel off the skin and then chop)
2 Green chillies
1 Small capsicum finely chopped.
A small bowl of fresh peas
A pinch of hing
1/2 tbsp mustard seeds and pepper powder
Salt as per taste
2 Tbsp oil
1/2 Tbsp jeera and coriander powder
Method:

Cook rice and keep aside. Take a container on heater add oil and once hot add mustard seeds and allow it to crackle. Add hing. Add green chillies fry it. Add capsicum fry it till they half cooked. Now add ridge gourd pieces cook till they are done also capsicum . Add peas, salt jeera and coriander powder, pepper powder  mix well. Now add cooked rice to it and mix well.Garnish it with fresh coriander leaves.

Mixed Veg Curry

Mixed Veg Curry

Ingredients:

1. 3 Onions sliced
2. 2 garlic cloves finely chopped
3. 2 tomatoes finely chopped
4. 1 Inch ginger finely chopped
5. 50 gram paneer cut in to cubes
6. 4 to 5 beans finely chopped
7. 1 Carrot finely chopped
8. 1 Medium size potato finely cut into pieces (peel the skin off)
9. Few cauliflower florets
10. 3 green chillies finely chopped
11. A pinch of pepper powder
12. Fresh coriander leaves 1 cup
13. 1 Tbsp  jeera and coriander powder
14. Oil 3 tbsp
15. Salt as per taste
16. 1/2 Tbsp mustard seeds and pinch of turmeric powder
17. Fresh cream 1 tbsp
18. 2 Tbsp corn flour

Method:

Take a pan on heater add a tbsp of oil once hot add garlic and fry it. Add onion and fry till golden brown also add green chillies and fry it. Allow this to cool. Now add fresh coriander leaves and grind in to paste. While grinding add 1/2 cup of  water. Keep this paste aside.

Now take a container on heater add a tbsp of oil once hot add mustard seeds allow it to crackle. Add turmeric powder. Add tomatoes and fry till soft. Now add the remaining vegetables. Add the onion paste to it. Add a cup of water and cook the vegetables.  Fry the paneer and add to it. Add salt, pepper powder, jeera and coriander powder. Cook it till all vegetables are cooked well. Mix corn flour in water and add to the curry to thicken it. Add fresh cream. Serve hot.

Pudina Parath

Pudina Paratha

Ingredients:

1. Mint (pudina leaves ) 1 cup
2. 2 Green chillies finely chopped.
3. 2 cup Wheat flour
4. Salt as per taste
5. Oil 2 tbsp
6. Jeera 1 tbsp

Method:

Grind the jeera, pudina leaves and green chillies in a grinder and add to the wheat flour. Add some salt and oil. Now with the water knead the wheat flour and make a dough. Knead till it becomes soft. Keep it closed lid for 10 to 15 mins.

Now take a small dough ball make a circle of 8 inch diameter with rolling pin. Use wheat flour for dusting. Now cook this roti on the tava both sides. Apply oil if needed. Repeat the same process for the rest. Serve hot.