Stuffed Karelas in Makhani gravy

4-5 small karelas ( bitter gourd) 

For stuffing:
3-4 onions, grind into paste
2 tsp ginger paste
2 tsp garlic paste
1 tsp haldi powder
1 tsp red chilli powder
2 tsp coriander powder
1 tsp amchur powder

For gravy:
1 bayleaf
3-4 cardamons
3-4 cloves
2 tomatoes, grind into paste
2 tsp ginger paste
1green chilli chopped
1/2 tsp haldi powder
2 tsp coriander powder
2 tsp kashmiri red chilli powder
1 tsp Maggi masala/tandoori masala/garam masala powder
1/2 cup yogurt/dahi
1 tsp wheat flour/chapati ka atta
2 tsp kasoori methi

METHOD:
Wash and clean the karelas. Dry them. Scrape the skin a little. Slit with a knife and scrape out the seeds.
Drop the karelas in boiling water to which haldi and salt has been added. Boil for 5-7 minutes till karelas become soft. Drain and keep aside.

Method for stuffing:
Heat oil in a pan and to it add onion paste, ginger paste and garlic paste. Saute till oil gets seperated. Add haldi powder, red chilli powder, coriander powder, amchur powder, salt and mix well. Add a little water and cook till masala become a little dry. After it cools, stuff the masala into the karelas, tie a thread so that the stuffing does not come out. Keep aside.
Heat oil in a flat pan and shallow fry it properly till it changes color.

Makhani gravy method:
Heat oil in a pan. Add to it bayleaf, cardamons and cloves (I use 3 tsps of Everest shahi biryani masala instead of these). Add tomato puree, ginger paste and green chillies. Saute till oil seperates. Add haldi powder, coriander powder, kashmiri red chilli powder, tandoori masala. Mix well. Add little water and cook for 5-7 mins. 

Meanwhile beat the yoghurt to which wheat flour has been added. Add this to the gravy, salt, little water. Put flame off when it boils. Add kasoori methi. Mix well.
Take out the thread from karelas. Pour gravy over the karelas. Serve hot with rice or chapati.

Masala Upma

1 cup semolina
2 cups of boiling water
1 teaspoon mustard seeds
1 teaspoon urad dal
2 sprigs of curry leaves
1-2 green chillies
2 tablespoons of ghee
1 big onion
1 small tomato
1tsp haldi powder
Salt to taste

METHOD:
Heat ghee in a wok, add mustard seeds and urad dal. Fry until mustard splutters and urad dal starts to brown. Add slit green chillies, curry leaves and fry them for few seconds. Add finely chopped onion and fry until they become light brown. Add tomatoes. Fry for 2-3 mins. Add haldi powder.Then add semolina and fry  on slow flame for about 10-15 mins. Keep stirring.
Then add salt, boiling water and mix well. Cook covered on a medium flame until semolina gets cooked. Switch off flame. Immediately add 1-2 tsp of ghee and 2-3tbsp of chopped coriander. Mix well. Serve hot.

Spicy Raw Mango Pacchadi

Spicy Raw Mango Pacchadi

1 big raw mango
3/4th tsp red chilli powder
3/4th tsp asafoetida

1tsp salt

1 tsp coconut oil

METHOD:

Wash raw mango. If skin is too thick lightly peel it. Discard the seeds. Chop the mango  finely. Add red chilli powder, asafoetida, salt & coconut oil. Mix properly. Serve.

Beetroot Salad

Beetroot Salad:

2 -3 small Beetroots

2 small onions

1 Green chilly

1/2 cup or less of grated coconut

coriander leaves for garnishing

2-3 tbsp lemon juice

salt as per taste

Method:

Wash, peel and Grate the beetroots. Add chopped onions, green chillies, grated coconut, lemon juice & salt to the beetroot mixture. Garnish with coriander leaves.And Serve.

Vegetable Cutlets

Vegetable Cutlets

Ingredients:

2 big potatoes boiled

1/2 cup carrots boiled,chopped fine

1/2 cup French beans boiled, chopped fine

1/2 cup shelled peas/frozen, boiled

1 cup boiled cabbage,

2 onions chopped fine

2 cloves garlic crushed

1 inch piece of ginger chopped finely

2 tbsp coriander chopped

salt to taste

1/2 tsp pepper powder

2-3 green chillies chopped

1/2 cup gram flour/besan

about 1 cup semolina to coat the cutlets

oil for deep frying

METHOD:

Mash the boiled potatoes. Drain the water completely from the boiled vegetables if any. Mix the boiled & chopped carrots, beans,peas & cabbage. Add the onions, garlic, ginger,coriander leaves, salt, pepper & green chillies. Mix well. Stir in the gram flour to thicken. Shape into small cutlets or rounds. Coat the cutlets with semolina and deep fry in hot oil until golden brown. Serve with green chutney or tomato sauce.

Chicken Sukkha

Ingredients:

100 gms ghee
4 big onions chopped fine
6 garlic flakes
10gms ginger crushed
3 sticks curry leaves
about 900 gms chicken cleaned & washed
3 tomatoes chopped fine
one small grated coconut
20 gms chopped coriander leaves
1 lime
8 tbsp chicken sukkha masala or Kundapur masala (available in most southindian stores)

Method:

Heat ghee. Fry onions till it becomes golden brown. Now add garlic & curry leaves. Add chicken sukkha masala. Stir well at low flame for about 10 mins. Add chopped tomatoes & crushed ginger. Cook for 10-15 mins. Add chicken. Cook till chicken softens (about 30 to 40 mins). Add grated coconut and keep stiring till it is cooked completely.. remove from heat. Add juice of lemon & mix well. Decorate with coriander leaves. Chicken Sukkha is ready.

SAMBHAR

Sambhar.

Ingredients:

1/2 cup tuvar dar (boiled & mashed)

1 tbsp bengal gram dal

1 tsp mustard seeds

1/2 tsp fenugreek seeds

3 tsp coriander seeds

1/2 tsp cumin seeds

1/2 tsp pepper powder

1/4th tsp turmeric powder

1/2 tsp asafoetida

6 red chillies

2 tbsp coconut gratings

2 sprigs curry leaves

tamarind (size of a marble)

2 tbsp oil

 handful of coriander leaves

salt to taste

boiled mixed chopped vegetables (potato, small onions, tomato, brinjal,drumstick, lady's finger, snake gourd)

Tip- fry onions in a little ghee before boiling it.

For seasoning:

2 tsp oil

1 tsp mustard seeds

1 sprig curry leaves

1/2 tsp fenugreek seeds

Method:

Take little oil in a frying pan. Roast mustard, coriander, fenugreek, cumin, red chilies,bengal gram, coconut gratings, curry leaves, pepper powder, turmeric powder in the same sequence till dark brown. Grind all the roasted ingredients with tamarind to a smooth paste adding about 3-4 tbsp of water. To this masala add cooked vegetables and boiled tuvar daal. Add water about 1-2 cups as required. Add salt & bring to a boil. Remove from flame. 

For the seasoning heat oil. Add mustard seeds. When it splutters add curry leaves & fenugreek seeds. Add the seasoning to the Sambhar. Garnish with coriander leaves.

DRIED PRAWNS KISSMURI

Ingredients:

50 gms dried prawns (jawla variety)
3 tbsp grated coconut 
4 red fried chillies
tamarind small piece (optional)
2 tsp dry coriander seeds
2 small onions
salt to taste
2-3 tsp coconut oil.

METHOD:

Clean the dried prawns by removing the sharp edges. Wash properly & let it dry. Dry roast the prawns without oil till the prawns become crisp on slow fire for about 10 mins. Keep aside.
Grind together grated coconut, red chillies, tamarind, coriander seeds, salt with just about 2-3 tbsp of water. Do not add much water. Masala should be dry and bit rough in texture. 
Mix the dry roasted prawns, masala, onions & coconut oil. Mix well & serve. Tastes good with Dal & rice.

ONION UTTAPA

ONION UTTAPA

Ingredients:

1 cup black gram dal (Urad dal)

2 cups raw rice

1 tsp fenugreek seeds

4 green chillies

5 tsp finely chopped ginger

4-5 onions finely chopped

chopped coriander leaves

salt to taste

Soak Black gram dal along with fenugreek seeds & rice seperately for 3-4 hours. Wash. First grind black gram daal to a fine paste & transfer to a big vessel. Then grind raw rice coarsely. Mix both batters. Add salt. Let it ferment overnight or for 10-12 hours or more during cold climate.

Prepare a mixture of onions, green chillies, ginger & coriander leaves. Keep ready.

On a hot dosa pan sprinkle oil. Then spread the batter bit thickly. On the dosa spread the chopped mixture. Roast under cover for some time. Open the lid & sprinkle some oil on the dosa & turn it over, Fry till crisp. Serve with green chutney.

GREEN CHUTNEY

Ingredients:

One big bunch coriander leaves

1/2 cup grated coconut

2-3 tsp dalia daal (roasted skinless chana daal) 

2 green chillies

salt to taste

For tempering:

2-3 tsp oil

1 tsp mustard seeds

curry leaves one sprig

Method:

Clean & wash coriander leaves. Grind together coriander leaves, grated coconut, daliya daal, salt, green chillies. Grind smoothly adding about 1/2 glass of water.

In a pan put oil. When it's hot add mustard seeds and curry leaves. Add this tempering to the grinded chutney. Serve with cutlets, idlis, dosas or bondas.

ALU PARATHA

ALU PARATHA.

Ingredients:

3 cups Wheat flour

4 potatoes (boiled)

1 tsp Amchur powder

1 tsp jeera

4 cloves garlic 

1/2 inch ginger

Coriander leaves

Few mint leaves

2-3 Green chilies chopped

Salt to taste

METHOD:

First make a soft dough of wheat flour by adding 1 tsp ghee, little salt & water and keep aside.

Grind together all the other ingredients except potato. Now add the grinded ingredients to boiled potatoes.

Take a small ball of dough and roll it in a size of a puri. Apply little ghee on it and add 1 tbsp of potato mixture and close all the ends properly.

Then dip it in dry flour and slowly roll like chapati so that the mixture does not come out. Put it on a hot tava and cook both the side applying butter or pure ghee.

Serve hot with curd or white butter or Paneer Bhurji

TAWA PULAV

Ingredients:

1 1/2 cups cooked basmati rice
1 1/2 cup cubes vegetables (1 carrot,1/4 cup frozen peas, 6 beans, few cauliflower florets & few pieces of capsicum)
1 tomato
1/4 th tsp turmeric powder
1 tsp cumin seeds
1 tsp chilli powder
2 tsp pav bhaji masala
1 tbsp lemon juice
coriander leaves chopped fine
oil
salt to taste.

Method:
Wash & cut the vegetables in cubes. Heat oil in a kadai and roast the veggies and stir fry them for 7-10 minutes and keep them aside.Add some more oil in the same kadai, and add the cumin seeds. Once they splutter, add the tomato & cook for sometime.Now add turmeric powder, chilli powder, pav-bhaji masala, salt and the stir fried vegetables. Sprinkle little water about 3/4th glass.Let it cook for 3 mins on medium fire. Now add the cooked rice. Mix everything well and cook for 1 minute on slow fire. Tawa Pulav is ready. Squeeze the lemon juice & garnish with coriander leaves. Serve with raita.

PANEER CAPSICUM MASALA GRAVY

Ingredients:
200 gms paneer
2 capsicum
3 onions
2 tomatoes (pureed)
1 tsp ginger paste
1 tsp garlic paste
1 tsp Jeera/cumin seeds
1 tsp red chili powder
pinch of turmeric powder
2 tsp coriander powder
1 tsp garam masala
3/4th cup milk
1/2 cup cream.

METHOD:
Cut the onions into big pieces. Fry them in oil till brown. Cool & then grind into smooth paste. In a kadhai heat oil. Add the cumin seeds. When it splutters add onion paste.Fry till brown. Add the ginger and garlic paste and fry for some more time.Add the chopped capsicum and fry for 3 minutes. Add red chilli powder, haldi powder,coriander powder, garam maasala and fry. Add the tomato puree & salt & let it cook for sometime. Add the paneer cubes & let it cook in the masala for some time. Finally add the milk & cream and cook for 5 to 7 mins. Garnish with coriander leaves.

MUSHROOM MAKHANI

Ingredients:

250 gms button mushrooms
2-3 big onions
1 capsicum
1 tsp garlic paste
1 tsp ginger paste
1-2 blanched & pureed tomatoes
1tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp black pepper powder
salt to taste
1/2 cup milk
1 tsp kasuri methi
1/4th cup fresh cream
coriander leaves
1-2 tbsp oil
about 2 tbsp butter.

Method:

Wash & clean d mushrooms. Cut into halves. Heat the oil in a pan and add onions & capsicum and fry till onions are golden brown. Put butter. Add the ginger and garlic paste. Saute for 2 mins. Now add tomato puree and saute for about 5 mins till oil starts seperating. Add red chilli powder, turmeric powder, cumin powder, black pepper powder and salt. Saute. Lower the flame and cook for 3 mins. Add mushrooms and cook for about 5-6 mins. Add milk and cook till gravy becomes little thick. Add kasuri methi, thick cream & mix well. Cover & switch off the flame. Garnish with coriander leaves while serving.

INSTANT DHOKLA (Guest Recipe)

1 1/2 cup besan
2 tbsp semolina (rava)
1tsp salt
1/2 tsp haldi
2 green chillies
small piece Ginger
1 cup buttermilk
1 small packet eno salt
coriander Leaves
1 tsp mustard seeds
1 sprig curry leaves
3-4 tbsp grated coconut

Method: Mix together Besan, semolina, salt,haldi powder,buttermilk,paste of ginger & green chillies. Mix well. Add water or buttermilk if required.Batter should not be too thick or too thin. Keep the steamer on the gas. When it's hot add eno salt to the besan batter & mix well.Pour it into a greased pan, cover it and steam for about 15 minutes or till toothpick comes out clean. For the tempering, heat the oil in a small kadai,add the mustard seeds, curry leaves and asafoetida and pour this over the steamed dhoklas. Garnish with finely chopped coriander leaves & grated coconut.Cut into pieces and serve with green chutney.

CORN UPMA

half kg sweet corn kernels (makai ke dane)
1-2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
2 tsp chanadal
3 big onions
1tsp adhrak paste
2-3 green chillies(chopped or paste)
10 curry leaves (kadi patta)
a pinch of asafoetida (hing)
salt to taste
1/2 tsp haldi powder
1-2 tsp lemon juice
chopped coriander (dhania) for garnishing
Method:
Pressure cook the corn kernels for 7-8 whistles or till they turn tender.
Heat oil in a non-stick pan and add the mustard seeds.
When the seeds crackle, add chanadal, onions. Fry till onions become brown. Add adhrak paste, green chillies, curry leaves, salt, haldi powder & cooked corn.
Stir on slow fire for 10 mins.
After taking off from gas add lemon juice.
Serve hot garnished with coriander.

BHINDI MASALA

1/2 kg fresh okra (bhindi)
4 medium onions finely cut
1 big tomato cut into pieces
1 teaspoon ginger paste
2 teaspoons coriander powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon jeera seeds
coriander leaves washed & finely cut
3 tablespoons oil
salt
Method:
Wash the bhindi. Dry with clean cloth. Cut bhindi in about 1" pieces.Heat oil in pan & add jeera seeds. Add the onions and fry till they become golden brown.Then add the tomato pieces and let them cook. Add ginger paste and coriander powder and fry for a minute. Add turmeric powder, red chilli powder & mix it. Fry till oil seperates. Add the okra pieces to the mixture and mix properly. Add salt & sprinkle 2-3 tbsp water . Let it cook on medium flame while stirring in between so that it does not stick to the kadai for about 10-15 mins. Garnish with coriander leaves.

JHATPAT CHAKLIS

Wheat flour - 1 cup

Rice flour - ½ cup

Maida - ½ cup

Besan (chick peas flour) - ½ cup

Salt - to taste

Chilli powder - ½ tsp

White sesame seeds - 2 tsp

Cumin seeds - 2 tsp

Butter - 3 tbsp

Oil - to fry

METHOD:
Mix all the four flours. Sieve them together. Place in a muslin cloth & tie a loose knot.

Place on the perforated sheet of an idli vessel and steam for 20 minutes under cover.

Remove the string and powder the steamed mixture.

Sift to remove any lumps and collect in a vessel.

Add rest of the ingredients except the oil. Add water little at a time and knead into a

soft but not sticky dough.

Place some dough in the chakli press and make discs of concentric circles, on a piece

of butter paper or plastic sheet.

Transfer the discs carefully into moderately hot oil and fry till crisp.

Use all the dough. Cool and store in air tight container.

MASALA PEANUTS FRY

1/2 kg Raw Peanuts

bengal gram flour 1 cup or more
2 tsp salt
1 tsp chilli powder
asafoetida powder
Oil for frying
METHOD:
Clean the peanuts and wash it.Drop in a colander & drain the water. Transfer the nuts to a larger bowl. Mix chilli powder, salt, hing & finally besan. Deep fry the masala coated nuts in hot oil, handful at a time, turning over now & then, till golden brown & crisp. Store in a airtight container when cool.

Cashewnut Masala Fry is also prepared by the same method.

FISH FRY

3-4 cleaned cut fish 

1 tsp chilli powder

1/2 cup rice flour 

1/4 cup rava

1 tsp asafoetida

salt

Clean and cut fish. Sprinkle some salt and set aside for 15-20 minutes. 
Mix the chilli powder, hing & little salt. Make a thick paste. Drain any water from the fish and add to the paste. Apply the paste to all the sides of the fish. Set aside for another 10 minutes. 
Spread the rice flour rava mixture on the plate, take individual fish pieces that is already dipped in chilli paste and roll it and set aside. Do this with all the pieces. Set aside for 5 minutes.Heat oil in a kadai for deep frying. Fry the fish on both the sides till deep red.

SOYA PEAS BIRYANI

 1 1/2 cups soya chunks 
 2 cups basmati rice 
 1/2 cup green peas
 1 Onion chopped 
 2 Green chilies, finely chopped 
 1 tbsp Ginger-garlic paste 
 1-2 Tomatoes, chopped 
 1/2 tsp Chili powder 
 1 tsp Coriander powder 
 1/2 tsp Turmeric powder 
 1 tsp Garam masala 
 Salt to taste 
 2-3 tbsp Ghee or oil 
 1/2 tsp Cumin seeds 
 Chopped cilantro and mint, for garnish

Method:

Soak Soya chunks in 3 cups of hot water for 30 minutes. Wash and soak basmati rice in water for 30 minutes.Heat ghee in a pressure cooker.

Add cumin seeds and ginger garlic paste. Sauté well.

Then add the onions, green chilies and sauté till onions are soft.

Add chopped tomatoes and stir till tomatoes are soft.

Now, add turmeric, chili, coriander and garam masala powders.

Stir well, till the masala is well sautéed (4-5 minutes).

Drain the soya chunks and rice and add to the masala.Add Green Peas.

Stir and sauté, adding more ghee if required.

Add 3 cups of water and salt. Stir well.

Cover the pressure cooker till 3 whistles 

Garnish chopped cilantro and mint.

Serve hot with pickle and raita.

Soya Biryani is ready.

BISCUIT PURI

Ingredients : 

2 cups maida
1 cup chapati atta
3 tbsp Bengal gram flour
1 tsp black gram dal
3 tbsp soji
1 cup coconut gratings
6 tsp ghee
½ tsp mustard seeds
2 red chillies
6 green chillies
1 small piece ginger
4 tsp oil
2 sprigs curry leaves
salt to taste
asafoetida water
oil for frying

Method : 
Sieve maida. Prepare dough for puris by stirring salt in ½ cup of water and adding ghee and sufficient quantity of maida & chapati atta.
Knead properly. Cut curry leaves, green chillies and ginger.
Prepare a blend of coconut gratings, chopped ingredients, salt and asafoetida water.
Season with mustard, black gram dal, red chillies and curry leaves in oil.
Combine rava and Bengal gram flour with it and keep aside.
Shape small part of the dough into balls, and roll them into puris.
Put a pellet of dough on each puri and cover in fully by gathering up the edges. 
Roll again into biscuit puri. 
Finish thus with all the puris and the blend. 
Deep-fry them in hot oil, till it turns golden brown and crispy.

PANEER GHEE ROAST

Paneer – 200 gms
Ghee – 2 tbsp
Salt to taste
Coriander leaves for garnish

For the Marinade

Thick curds – 3 tbsp
Juice of half a lime
Salt and Pepper to taste
Haldi – a pinch

For the Masala

Kashmiri Red chillies – 5*
Coriander seeds – 1 tsp
Jeera – 1/2 tsp
Methi/Fenugreek – 1/4 tsp
Tamarind – a small piece

Method
  
Chop paneer into small cubes.
Mix all the ingredients mentioned under marinade and put in the cubed paneer.Mix well so that the paneer cubes are coated well with the marinade.Keep aside for 1-2 hrs.
In a kadai,roast together the ingredients for the masala for about 5 minutes.Grind to a smooth paste adding enough water as required.
Back to the kadai-add 1 tbsp ghee and the ground masala.Saute till the masala starts leaving oil on the sides.
Mix in the paneer and the remaining 1 tbsp ghee.Check for salt.
Roast on simmer for about 10 minutes or till the paneer cubes are well coated with the masala.
Garnish with freshly chopped coriander and serve hot.

IDLI CHILLI

4 idli cut into pieces
1tsp ginger chopped
1tsp garlic chopped
1 tsp green chilli
1 onion big (cut into squares)
1 shimla mirch (cut into squares)
1 tsp soya sauce
2tsp tomato sauce
2tsp chilli sauce
1/2 tsp ajinomoto
2 tsp oil
1 tsp cornflour
1 cup water
salt to taste

Method:

In a pan heat oil. Add ginger, garlic & green chillies. After 2-3 seconds add onions & shimla mirch, Fry for 2 seconds.Add soya sauce, tomato sauce, chilli sauce, ajinomoto & salt. Saute it for 1 min. Then add a cup of water. Add cornflour & idli. Mix it well & serve.