Pav Bhaji

Ingredients:
------------
Pav / Bun
cauliflower florets
peas
chopped carrots
diced potatoes
diced Tomatoes
chopped green chillies
chopped cilantro
Red Mirchi powder
Garlic
Ginger
finely chopped Onions
Butter
pavbhaji Masala powder





Preparation:
------------

Boil potatoes,cauliflower ,peas and chopped carrots.
peel and dice potatoes.
Add 2-3 tbsp's Butter in a pan.
add finely chopped green chillies, onions,grated ginger& garlic, fry till golden brown.
add Tomatoes to the mixture and cook for some time till the gravy is done.
Add Salt,pavbhaji masala powder, Redmirchi powder to the gravy.
Transfer boiled vegetables to the pan with 1/2 cup of water, mix and mash them for 10minutes.garnish with cilantro.
Apply butter on slit pav / Bun and roast till golden brown.
Serve pav & Bhaji together .

Poha

Ingredients:
------------

2 cups Poha (Beaten Rice)
1 Potato diced
1 Onion
2 Green Chillies
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard Seeds
2 tsp Peanuts
4 tbsp Oil
pinch Turmeric powder
lemon juice
Few Corainder leaves
Salt to taste



Preparation:
------------

Soak the poha in water.
Wash and drain all the water.
Add some salt , turmeric powder , keep aside.
Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves.
Heat oil and put chana dal, urad dal, mustard seeds, chillies,peanuts, curry leaves and fry until they crackle.
Add potatoes , saute for few minutes, then add chopped onions.
Cook till they are done. Add the poha, corainder leaves and stir.
Keep it on slow flame for 5- 7 minutes.
Let it cool for sometime and add then lemon juice.
Poha tastes good with spicy sev.

Aloo Mutter

Ingredients:
------------
1 cup green peas
2 medium size potatoes diced
2 medium size tomatoes diced
Coriander leaves
1 small onion
1 tbsp GingerGarlic Paste
Garam Masala powder
Redmirchi powder
Salt to taste
1/4 Cup Fresh beaten Curd
Pinch of Turmeric



Preparation:
------------
Heat Oil in a Saucepan.
Add Onions,turmeric and Ginger garlic paste.
Fry till onions become transparent.
Add Tomatoes,green peas,garam masala,salt and redmirchi powder.
close the lid and let it boil for 5 mins.
Add Curd , little water,boil it for few more mins.
Now add diced potatoes to the mixture.
Keep it on a medium flame with lid closed.
Aloo mutter is ready.
Garnish with Coriander leaves.
Serve with chapatis.

Vada

Imagine hot Vada Sambar as your breakfast early in the morning mmmm...yummmmm...well when it comes to vada I used to think its very hard to prepare at home and hence mostly eaten outside, well there's nothing as such, its very easy to prepare at home.The only thing is its hard to wait till its done :)).So guys here's the recipe for Vada...enjoy!!!


Ingredients:
------------
1 Cup Urad Dal
whole black peppers
2-3 Green chillies
Salt as per taste
Jeera/Cumin seeds
Coriander / Cilantro leaves






For Batter:
-----------

Soak Urad Dal in water Overnight.
Grind along with Greenchilles and Salt.
Now add Black peppers, jeera and Cilantro to the batter.
Batter for Vada is now Ready.



For Vadas:
----------

Heat Oil in a Saucepan.
Meanwhile take a plastic sheet ,apply oil to one side of it.
Put 2 spoons of batter on the sheet.
Apply oil to your hand and tap the batter on the sheet into flat shape.
Make a hole in the center with your thumb.
Drop this carefully into the boiling oil.
Fry till Golden Brown.
Vada is Ready . Serve with hot sambar/Coconut Chutney.

Adai

For Batter :
------------
Rice - 1/2 cup
urad dhaal - 1/4 cup
chana dhaal - 1/4 cup
thoor dhaal - 1/4 cup
yellow moong dhaal - 1/4 cup
3-4 red chillis

Soak everything in water over night. Grind it coarsely with little water & required amount of salt.






Preparation:
-------------

Heat Tava.
Spread the batter on Tava from center .
Add oil along the corners.
Heat till Golden Brown.
Adai is ready . Tastes good with coconut chutney.

Optional:
---------
Chopped onions and Coriander can be added to the batter to enhance the taste.

Aloo Gobi

Ingredients:
------------
1 bowl potatoes diced into cubes
1 bowl of Cauliflower cut evenly
1 bowl of Tomatoes diced
1 1/2 Onion finely chopped
2 tbsp Oil
1 tbsp Ginger Garlic paste
2 tsps Garam Masala
1 tsp Red Chilli Powder
Salt as per taste
Cilantro/coriander
1 tsp Cumin Seeds
1 tsp turmeric
few Green Chillies
1/4 cup beaten Curd






Preperation:
------------
Before you start, boil Cauliflower florets and diced potatoes in bowl of water with little salt for 5 mins.Do not Overboil the contents.
Drain and keep them aside.
Heat Oil in a large Saucepan.
Add Jeera, Onions ,green chillies, Turmeric and Ginger Garlic paste.
Once onions are done add Tomato , salt , curd ,Garam Masala, Red chilli powder, Little water and mix .
close the lid till the contents are well cooked for 5-10 mins.
Now add Cauliflower and Potatoes to the mixture. Close the lid and allow it to cook for 15 -20 mins so that the potatoes and cauliflower are well cooked in the gravy.
Garnish with Coriander leaves.
Serve with Chapati or Rice.

Aloo Paratha

Ingredients:
------------

3 Potatoes / Aloo
1 Onion finely chopped
1/2 tsp Jeera/Cumin seeds
Mirchi powder
Salt
Coriander Leaves
Wheat Flour/Atta

Rice Flour

Preparation:
------------
Dough :
--------
Mix the Dry wheat flour with pinch of salt,oil and water and knead  into a soft dough .
Keep this aside for 15-20 mins.

Filling:
-------
Boil the potatoes and peel off the skin.
Mash potatoes and add chopped onions,Jeera ,Mirchi powder , salt and Coriander leaves.Mash all these contents nicely again.
Now everytime take small balls of dough roll it into thick roti .
Keep handful of filling in center of roti.
Bring the edges of roti to the center and close the filling so that the edges of roti overlap leaving no space.
press it gently and dust it in rice flour/ wheat flour and roll into parathas.
Fry the parathas into golden brown.


Serve Hot with Curd / Pickle.

Brinjal Curry

Ingredients:
-----------

2 tbsp oil
1/4 tsp Mustard Seeds
1/4 tsp Cumin/Jeera Seeds
1 pinch Turmeric
hing
Salt as per Taste
Red Mirchi Powder
Curry Leaves
Coriander Leaves
1/2 Large Onion
3 medium sized Brinjals/Eggplant








Preparation:
------------

Heat Oil in a bowl, Add Mustard , Jeera seeds, Hing .
Add Onions and Fry till the onions become transparent and turn golden brown.
wash Brinjals, Cut them and put them into the bowl.Close the lid, when the brinjal becomes soft and boiled remove the lid , add salt and red mirchi powder .
Fry the contents.
Garnish with Fresh Curry leaves and Coriander.

Note: When you cut brinjals soak them immediately in bowl of water to prevent coloring.

Dal Palak

Ingredients:
------------

1 Bunch of Spinach/palak leaves
1 Cup of Toor Dal
Tamarind juice
2 tbsp Sambar Powder
Salt as per taste
2-3 Green Chillies
1/4 tsp Mustard seeds
1/4 tsp Cumin/jeera seeds
Hing(little)
1 pinch Turmeric
2 tbsp Oil


Preparation:
------------

Wash spinach/palak and finely chop it.
Boil Toor dal in pressure cooker .
soak little tamarind in hot water at keep it aside.
For seasoning heat oil in bowl, add mustard seeds, jeera , hing, greenchillies and turmeric.
After seasoning is done add chopped spinach to the bowl.
close the lid till spinach becomes thin and completely cooked.
Now squeeze the tamarind kept aside into the bowl.
Add boiled dal, sambar powder and salt to the contents , keep the stove in medium and bring the whole contents to boil .

Now Palak Dal is ready ...serve it hot with Rice and Ghee.

Note: The quantity of Sambar powder and Greenchilles can be varied depending on the amount of spice.

Onion Pakoda

Ingredients
-----------

1 Cup Gram Flour/ Besan
1/4 Cup Rice Flour / Corn Flour
Salt
Mirchi powder
Water
Oil
1 big onion Chopped vertically
1/2 tsp ajwain
Coriander leaves finely chopped

Preparation:
------------

Mix Gram Flour, Rice Flour , salt, mirchi powder, ajwain,coriander leaves , onion in a bowl. Mix all the ingredients by adding little water. The mixture has to be hard and not like fluid.Heat oil in a bowl and add 3-4 tsps of hot oil to this mixture.
Now press a little mixture in your hand , put it in the hot oil. Fry till the pakodas turn golden brown.

Serve it hot with sauce.

Note: the Oil should be heated properly before putting the mixture and the mixture has to be hard.Adding 2-3 tsps of hot oil to the mixture before frying helps the pakodas come crispy.For best results do not add water to the entire mixture at once but divide the mixture into batches and add water water every time.

Rava Dosa

Ingredients:
------------

1 Cup Rice Flour
1/2 Cup Sooji
1/4 Cup Maida Flour
1/4 tsp Mustard seeds
Grated Ginger
little hing
1/2 Onion chopped finely (Optional)
3-4 Green Chillies
Curry Leaves
Coriander Leaves
1 tbsp Oil
Salt as per Taste




Perparation:
------------


Heat oil in a pan and add mustard seeds, hing ,ginger,curryleaves, green chillies and Onion for seasoning.
If you are adding onions fry till the onions are done.
Take a Bowl , mix rice flour, sooji and maida with water.
Add Coriander leaves to the batter.
The batter should be very thin(unlike dosa batter) , keep adding water till it becomes thin like liquid.
now add seasoning to the batter.
heat tava and pour batter from edges of the tava and not from the center of the pan.
add little ghee/oil to the pan. Heat dosa till it becomes golden brown.Once done turn it over .

Rava Dosa is now ready , serve hot with chutney/sambar.

Note:If the batter becomes thick after sometime ,keep adding water till it becomes thin.

Carrot Chutney

Ingredients:
------------
1tbsp oil
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds/ methi
1/2 tsp Coriander seeds / dhania
2 tsp Urad Dal
Red Mirchi 3 in count (may add more if more spice is needed)
Tamarind
Salt as per taste
2 cups of grated carrot





Preparation:
------------

heat oil in a saucepan.Add mustard seeds, fenugreek seeds, coriander seeds , Urad dal and red mirchi...fry for some time till the spices change their colour.
Now add grated carrot to the contents and fry for sometime till the raw smell of carrot is gone.
switch off the burner and add little tamarind & salt to the contents.
keep this aside till it cools down.
Grind the above mixture
Carrot chutney is ready. Tastes good with hot Rice.

optional: add/sprinkle very little(1 tsp) water before grinding