Gobi Tikka masala

Ingredients:

Cauliflower - 1 small
Onion - 1 medium, chopped
Tomato - 2 medium, chopped
Green chilly  - 2 , slit lengthwise
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Coriander powder - 1/2 tsp
Ginger garlic paste - 1 tsp
Oil - 1 tbsp
Cumin seeds - 1/2 tsp
Cream - 1 tbsp
Milk - 1/4 cup
Salt to taste

To Marinate

Yogurt - 1/4 cup
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1 tsp
Coriander powder - 1/2 tsp
Lemon juice - 1/2 tbsp
Salt to taste


Method:

1. Wash and cut the cauliflower into small florets.
2. In a mixing bowl, add all the ingredients under "To marinate" and mix well. Now add the cauliflower florets to this and mix well so that all the florets are coated with the marinade. Let it rest for half an hour.
3. Heat the oven to broil. Place an aluminium sheet on a baking tray and  spread a tbsp of oil. Place the marinated florets on this tray and cook till the edges of the cauliflower starts turning brown. It will take around 20 - 30 minutes.
4. Heat oil in a pan and add cumin seeds. When it splutters, add chopped onion and saute till it turns translucent. Now add ginger garlic paste and green chilly and fry for a minute.
5. Add chopped tomatoes and cook till the tomatoes are soft and mushy .
6. Now add all the powders and salt and cook for another 2- 3 minutes.
7. Mix in the cauliflower florets . You can add about 1/4 cup of water if the gravy is too thick. Close the lid and cook for another 5 minutes.
8. Now add the cream and milk and mix well and cook for another 2 minutes.

Serve hot with chappathis!!

Potato masala fry

Ingredients:

Potato - 2 medium
Curd - 1/4 cup
Oil - 1 tsp + 1 tbsp
Salt to taste

To grind:

Cinnamon stick- 2" inch
Cloves - 5
Nutmeg - a small piece
Peppercones - 10 small
Jeera - 1/4 tsp
Garlic pods - 2-3
Red chilly powder - 1/4 tsp


Method:

1. Peel the potatoes and cut it into cubes.
2. Grind together all the ingredients under 'To grind' to a coarse paste. You can add 1 or 2 tbsp of water.
3. In a non stick pan, add potatoes, ground mixture, curd, a tbsp of oil and salt. Mix well.
4. Cook on low heat till all the moisture is gone, stirring in between to unsure it doesn't stick to the bottom of the pan. It will take around 10 -15 minutes.
5. Once the potatoes are cooked , add a tsp of oil and fry for another 2 minutes.

Chow chow kootu

Ingredients:

Chow chow - 1 cup, cubed
Moong dal - 1/2 cup
Turmeric powder - 1/4 tsp
Sambar powder - 1/2 tsp
Salt to taste

To grind:
Grated Coconut - 1/2 cup
Cumin seeds - 1/2 tsp

To Temper:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Dried red chilly - 2
Curry leaves - 1 sprig


Method:

1. In a pressure cooker, add moong dal, turmeric powder, sambar powder, salt and enough water . Cook it for 3-4 whistles.
2. Meanwhile grind coconut and cumin seeds to a smooth paste adding little water at a time.
3. Once the pressure is released , add the ground coconut paste to the cooked vegetables and allow it to boil for 1 -2 minutes. Switch off the stove.
4. Heat oil in a small kadai. Splutter mustard seeds, add red chilly and curry leaves. Add this to the prepared curry.

Serve hot with rice!

Potato masala / Poori masala

Ingredients:

Onion - 2 medium , thinly sliced
Potato - 3 medium
Ginger - 1 tbsp, chopped
Garlic - 1 tbsp, chopped
Green chilly - 2 , slit lengthwise
Turmeric powder - 1/4 tsp
Oil - 2 tbsp (Coconut oil is preferred)
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Dried Red chilly - 2
Curry leaves - 1 sprig
Water - 2 and 1/2  cups
Salt to taste

Method:

1. Wash and cut potatoes into halves. Pressure cook it with little water for 3-4 whistles. Peel off the skin and lightly mash it with a fork.
2. Heat oil in a kadai. Add mustard seeds, urad dal and dried red chilly. When the mustard seeds splutter add curry leaves, followed by chopped ginger and garlic. Saute it for a minute.
3. Add onion and green chilly and fry it onion turns translucent.
4. Then add turmeric powder, salt and water and mix well and bring to boil. Now add mashed potatoes and cook for another 10 -15 minutes till the gravy thickens to desired consistency.

Serve hot with hot poori or chappathi !!

Hot chocolate

Ingredients:

Milk - 2 cups
Unsweetened cocoa powder - 2 tbsp
Sugar - 4 tsp
Vanilla essence - 1/2 tsp


Method:

1. Heat the milk till boil in a sauce pan.
2. Remove it from heat and add cocoa powder, sugar and vanilla essence to it. Whisk well.
3. Blend it in a blender if you like frothy and serve hot.

Note:

 - You can use any combination of half and half or cream or milk instead of 2 cups of milk.

French toast

Ingredients:

Bread - 4 slices
Egg - 2 medium
Sugar - 2 tsp
Milk - 1/4 cup

Method:

1. Beat egg, sugar and milk in a shallow dish.
2. Dip each bread piece in the egg mixture, turning to coat evenly on both sides.
3. Heat a skillet or pan on medium heat. Fry the dipped bread pieces till both sides turn golden brown.

Serve hot with butter or pancake syrup.

Pav bhaji

Ingredients:

Onion - 1 , finely chopped
Tomato - 2 small, chopped
Vegetables - 3 cups
Pav bhaji masala - 2 tbsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/2 tsp
Coriander leaves
Lemon juice - 1 tsp
Salt to taste
Butter - 1 tsp
Oil - 1 tsp

Method

1. Boil the vegetables in a pressure cooker with very little water, say 1/2 cup, and salt and turmeric powder. The vegetables I used are 1 carrot, 1 potato and 1 cup of other vegetables like cauliflower , capsicum and peas . Cook it for 2 -3 whistles. Mash these vegetables and keep aside.
2. Heat oil in a pan. Add onion and fry till translucent. Add ginger garlic paste and fry for another one minute.
3. Add the chopped tomatoes and fry till the tomatoes are soft and fully mashed up.
3. Now add all the masala powders and salt and fry for another one minute. Then add the mashed vegetables to this and mix well. Add very little water if the mixture is very thick.
4. Garnish it with coriander leaves, butter and chopped onion. Also sprinkle some lemon juice

While serving, cut the pav into halves, apply butter on both sides and toast it on a tawa.