Brussel sprouts thoran

Ingredients -

Brussel sprouts - 1 lb or 1/2 kg
Grated Coconut - 1/4 cup
Red chilly - 1
Turmeric powder - 1/2 tsp
Salt to taste

To temper

Oil - 1 tbsp
Reg chilly - 1
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - 1 sprig


Method

1. Wash and clean brussel sprouts. Cut it into 4 pieces and chop it in food processor.
2. Heat oil in a pan. Add mustard seeds, urad dal and dry red chilly. When  the mustard seeds splutter add the curry leaves followed by the chopped brussel sprouts.
3. Add turmeric powder, salt and around 1/2 cup water. Mix it well and close the pan. Cook it for 10-15 minutes on medium flame or till the water is fully absorbed.
4. Meanwhile  coarsely grind the coconut and red chilly.
5. Once the brussel sprouts are cooked fully, add these coconut to it and mix well. Cook it for another 1-2 minutes and switch of the flame.

Serve it as a side dish for rice!

Rasmalai

Source - RaksKitchen

Ingredients:

Rasgullas - 8
Milk - 2 cups
Condensed milk - 1/4 cup
Sugar - 2 tbsp
Saffron - a pinch
Pistachios - 7-8


Method:

1.  Warm 2 tbsp of milk and add saffron to it.
2.  Grease a heavy bottom vessel with few drops of ghee. Add milk to it and boil. Keep stirring every    2 minutes to avoid burning of milk at the bottom.
3. Keep stirring for another 25-30 minutes till the milk reduces to half.
4. Now add the saffron milk and condensed milk and boil for another 2 more minutes.
5. Now add sugar and pistachios and boil for another 2 minutes.
6. Gently squeeze the water out of the rasgullas. Be careful when you squeeze as too much pressure will break the rasgullas.
7. Add this to the boil milked. The rasgullas will absorb milk . Allow it to cool down and refrigerate.

Serve cool.

Paneer manchurian

Ingredients

Onion - 1/2 cup, chopped
Capsicum - 1/3 cup, cut into small squares
Garlic - 1 tsp, finely chopped
Ginger - 1 tsp, finely chopped
Green chilly - 1 , finely chopped
Tomato ketchup - 2 tbsp
Soya sauce - 1/2 tsp
Red chilly powder - 1/2 tsp
Oil - 2 tsp
Salt to taste

Frying paneer
Paneer - 250gm, cut into cubes
Chilly powder - 1/2 tsp
Pepper powder - 1/2 tsp
Corn starch - 2 tbsp
Salt to taste
Oil - 3-4 tbsp , for frying


Method:

1. Take the paneer cubes in a bowl . Add chilli powder, pepper powder, corn starch and salt to it. Mix it well so that the paneer pieces are coated with the masala powders.
2. Heat 3 tbsp of oil in a wide frying pan. Add these paneer cubes to it. Shallow fry till the pieces are browned evenly on the sides. Keep aside.
3. Heat 2 tsp of oil in the same pan. Add the chopped onion, garlic, ginger, green chilly and capsicum. Saute till the veggies are cooked.
4. In the bowl in which the paneer cubes were mixed, there would be some leftover masala powders. Mix 1/3 cup water to this and mix well.
5. Once the veggies are almost cooked, add tomato ketch up and soya sauce. Mix well.
6. Then add red chilly powder and salt to it and mix well.
7. Now add the corn starch and masala paste to it and simmer for 1-2 minutes. The gravy will thicken now.
8. Next add the fried paneer cubes and toss well so that the paneer cubes are evenly coated with masala.

Serve hot!!

Rasgulla

Adapted from : Rakskitchen

Ingredients:

Milk - 4 cups
Lemon juice - 2 - 3 tbsp
Sugar - 2 cups
Water - 3 cups
Cardamom powder - 1/2 tsp
Ice cubes - 7-8
Pistachios for decorating

Method:

1. Boil milk in a heavy bottom pan on medium flame. Keep stirring so that the the bottom of the pan doesn't turn brown. I boil the milk in a milk cooker and once boil transferred it to a heavy bottom pan.
2. Once the milk is boiled slowly add 2 tbsp of lemon juice and stir well.  Heat for another few minutes in low flame. Once the whey water separates, switch off the flame.
3. Add ice cubes immediately. It will help in stopping the curdling process.
4. Line a strainer with a cheese cloth and pour the contents into it. Reserve the whey water. You can use it while making chappathis .
5. Rinse the milk solids under running water so as to remove the sourness of the lemon juice.
6. Gather the cloth from all sides and squeeze it with the hands to remove excess water. Hang it for 30 minutes.
7. After half an hour, take out the paneer into a bowl. It will be crumbled now.
8. Knead it for 8-10 minutes with your hands to make it a soft dough.
9. Make small balls from this dough. I got around 15 balls. Cover it with a moist cloth.
10. Now take a pressure cooker and add sugar and water to it. Also add cardamom powder. Once the water starts boiling , slowly add the balls to it.
11. Pressure cook for 2 whistles on medium- high flame.
12. Allow the rasgullas to cool down and refrigerate it for 3-4 hrs.

Serve chilled!

Paneer makhanwala

Adapted from: Vegrecipesofindia

Ingredients:

Paneer - 250gm, cut into small cubes
Onion - 1 , medium
Tomatoes - 2
Green chilly - 1
Garlic - 3
Ginger - 1 " piece
Cashews - 10- 12
Cardamom - 1
Cloves - 2 or 3
Cinnamon - 1" piece
Jeera - 1 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Kasuri methi - 1/2 tsp
Salt - to taste
Oil/Butter - 2 tbsp
Cream - 1/4 cup



Method:

1. Roughly chop the onions, tomatoes , green chilly, garlic and  ginger . Add these to a pan along with cashews, cinnamon, cardamom and cloves. Now add 1 cup water and cook for 15 - 20 minutes or till the tomatoes and onions are cooked completely.
2. Allow the mixture to cool down completely . Then grind it to a smooth paste.
3. Meanwhile heat the pan with a tbsp of oil/butter . Shallow fry the paneer cubes till the sides are lightly browned. Keep aside.
4. Heat another tbsp of oil/butter and add jeera. When the jeera splutters, add the onion-tomato mixture along with turmeric powder and red chilly powder . Stir well. The mixture might splutter a lot. So keep the lid closed till the gravy starts thickening . Stir till the gravy has thickened and oil starts separating.
5. Now add salt and 1 cup water and cook for another 3-4 minutes.
6. Next add the paneer cubes and stir gently.
7. Lastly add cream, garam masala and kasuri methi. Stir and simmer for a minute.

Serve hot with chappathis or  roti !

Easy Dal tadka

Ingredients:

Toor dal - 1 cup
Onion - 1 , chopped
Tomatoes - 2, chopped
Ginger - 1 " piece, finely chopped
Green chilly - 2 , finely chopped
Water - 3 cups
Turmeric powder - 1 tsp
Hing/ Asafoetida - a pinch or two
Garam masala - 1/2 tsp
Coriander leaves - 1 tbsp
Salt to taste

Tempering/Tadka

Ghee - 1/2 tsp
Oil - 1/2 tsp
Jeera - 1 tsp
Kasuri methi - 1/4 tsp
Hing/ Asafoetida - a pinch
Red chilly - 1 or 2
Ginger - 1/2 tsp , finely chopped


Method:

1. Wash the toor dal for 3-4 times. Add it to the pressure cooker along with 3 cups of water.
2. Add the chopped onion, tomatoes, ginger and green chilles to the dal.
3. Next add turmeric powder and hing and give a stir. Pressure cook for 4-5 whistles in medium flame.
4. Once the pressure is released, open the pressure cooker and add salt, garam masala and coriander leaves. Cook for 2 -3 minutes.
5. In a small pan , add oil and ghee for the tempering. Once hot, add the jeera, red chilly, kasuri methi, hing and chopped ginger.
6. Pour the tempering over the dal and mix well.

Serve hot with rice or chappathi!

Maladdu

Ingredients:

Pottukadalai / Split chickpea - 1 cup
Sugar - 3/4 cup
Ghee - 1/2 cup
Cardamom - 1
Cashews - 8-10

Method:

1. Dry roast pottukadalai for 3-4 minutes om medium heat till its raw smell is gone. Powder it in a mixie. Keep aside.
2. Now powder sugar and cardamom and keep aside.
3. Melt the ghee in a small skillet and fry the cashews.
4. In a bowl, add the powder pottukadalai, sugar and cashews. Give it a mix. Now slowly add melted ghee to this and mix well. Make small balls when the mixture is still warm.

Apple muffin from pancake mix

Ingredients:

Pancake or waffle mix  - 1 cup
All purpose flour - 1 cup
Brown sugar - 1/3 cup , packed
Sugar - 1/3 cup
Baking powder - 2 tsp
Cinnamon powder - 1/2 tsp
Milk - 1 cup
Oil - 1/3 cup
Egg - 1
Vanilla essence - 1 tsp
Apple - 1, peeled,cored and chopped

Topping

Cinnamon powder - 1/2 tsp
Sugar - 3 tsp


Method:

1. Preheat oven to 400 F. Lightly grease the muffin tray or line the muffin tray with cups.
2. In a medium bowl, mix together the dry ingredients, pancake mix, all purpose flour, sugar, brown sugar, baking powder and cinnamon powder.
3. In another small bowl, whisk together wet ingredients( milk, oil, egg and vanilla essence).
4. Pour the wet ingredients to the dry ingredients . Mix gently until the ingredients are well combined.
5. Add the chopped apples and mix together. Pour the batter into muffin cups till 3/4th of the cup.
6. Combine the topping ingredients and sprinkle 1 tsp of it over the muffin .
7. Bake to 15- 20 minutes or until tooth pick inserted comes out clean.

Paneer Jalfrezi

Recipe adapted from Edible garden

Ingredients:

Paneer - 1 cup, cubed
Onion- 1 , thinly sliced
Carrot - 1, cut into long slices
Capsicum - 1 cup , cut into long slices
Tomato  - 1, pureed
Ginger-garlic paste - 1 tsp
Oil - 2-3 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 3/4 tsp
Garam masala powder - 1 tsp
Kasuri methi - 1/2 tsp, crushed
Cumin seeds - 1/2 tsp
Salt to taste

Method:

1. In a pan, heat 1-2 tsp of oil, and fry the paneer cubes till lightly browned on the sides. Keep aside.
2. Return the pan to heat. Add the remaining oil and cumin seeds. When the cumin seeds splutter , add onions and saute till it turns translucent. Now add the ginger garlic paste and fry for a minute or two.
3. Add turmeric powder, chilly powder, coriander powder and garam masala powder and fry for a minute.
4. Add the pureed tomato, capsicum and carrots and 1 cup of water.
5. Mix well and cook for about 5 minutes on medium flame till the carrots are cooked.
6. Now add the paneer cubes and cook for another 3-5 minutes till the gravy has become thick.
7. Add kasuri methi and switch off the flame .

Serve hot with roti/chapathi.

Homemade sambar powder

Ingredients:

Coriander seeds - 2 cups

Whole dried red chilly - 4 cups

Toor dal - 3/4 cup

Channa dal / Split chick peas - 1/4 cup

Turmeric powder - 2 tsp

Fenugreek seeds - 2 tsp

Black pepper corns -  1 tbsp

Jeera / Cumin seeds - 2 tsp

Asafoetida - 1/2 tsp powder or a small piece

Oil - 1/2 tsp

Method:

1. In a pan, dry roast all the ingredients separately.First dry roast toor dal and channa dal on low heat till it starts changing colour to golden brown. Remove and keep aside.

2. Then roast coriander seeds for about 5 minutes. Keep aside.

3. Now add fenugreek seeds and roast for 2-3 minutes till it starts changing color. Keep aside.

4. Next roast jeera, pepper corns and asafoetida for a couple of minutes. Keep aside.

5. Lastly , add 1/2 tsp of oil and fry the red chilly for a minute . Remove and keep aside.

6. Allow all the ingredients to cool completely. Then mix everything together and grind it in a mixer or coffee grinder in batches.

7. Store it in an air tight container.

Notes. 

- Sambar powder stays good in freezer for about a year.

Mushroom matar masala

Ingredients:

Mushroom -250g
Peas/Matar - 1/2 - 3/4 cup
Onion - 1, finely chopped
Tomato - 2, pureed
Milk - 3/4 cup
Ginger garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Kasuri methi - 1 tsp
Cumin seeds - 1 tsp
Cloves - 2
Star anise - 1
Cardamom - 1
Cinnamon stick - 1 " piece
Oil - 2 tbsp
Salt to taste


Method:

1. Wash and clean the mushrooms. Cut it into pieces.
2. Heat oil in a pan and add  cumin seeds, cloves,star anise, cardamom and cinnamon.
3 When the cumin seeds splutter, add onion and saute till onions turn translucent. Add ginger garlic paste and fry for a minute.
4. Add turmeric powder, red chilly powder, coriander powder and salt. Mix well and fry for a minute. Then add tomato puree and cook for about 4-5 minutes or till the oil separates.
5. Add the mushroom pieces and peas along with one cup of water.Cook for around 15 minutes in medium flame or till the mushroom is fully cooked.
6. Add garam masala and mix well.
7. Turn the heat to low and slowly add milk to this. Cook for another 2-3 minutes and switch off the flame.
8 Add kasuri methi and mix well.

Serve hot with chappathi or roti or pulao!

Methi matar

Ingredients:

Methi leaves - 1 cup , tightly packed
Green peas (frozen) - 2 cups
Milk - 1 cup
Cashew - 10
Onion - 1 , chopped
Green chilly - 4 - 5
Ginger - 1" piece
Cardamom - 1
Cloves - 2
Jeera -1 tsp
Garam masala - 1/2 tsp
Turmeric powder - a pinch
Salt to taste
Oil - 3 tsp

Method:

1. Separate the methi leaves from stem . Wash it and roughly chop it.
2.Heat 2 tsp of oil in a pan. Add onion, green chilly, ginger, cashew, cardamom, and cloves. Fry till the onion becomes translucent.
3. Allow it to cool and grind it to a smooth paste.
4. Heat a tsp of oil in the pan and add jeera. When the jeera crackles, add the onion-cashew paste to it and cook it for 3-4 minutes.
5. Now add the methi leaves and green peas. Mix well and cook for 2-3 minutes.
6. Add salt, turmeric powder and garam masala. Mix well.
7. Add milk and cook in medium flames for 3-4 minutes.Lastly if you want you can add 1/4 cup of cream. I didn't have cream at that time, so I didn't add that. But it was still very yummy!

Moru kachiyathu

Ingredients

Beaten curd - 1 cup
Shallots - 5-6 , sliced
Green chilly - 2, chopped
Ginger - 1 tsp, chopped
Garlic - 1 tsp, chopped
Turmeric powder - 1/2 tsp
Chilly powder - 1/4 tsp (optional)
Salt to taste

To temper

Onion - 2 tsp
Dry red chilly - 2, broken into 2 pieces
Curry leaves - 1 sprig
Fenugreek seeds - 1 tsp
Mustard seeds - 1 tsp


Method:

1. Heat oil in a pan. Add mustard seeds, fenugreek seeds and red chilly. When the mustard seeds splutter and the fenugreek seeds had lightly browned , add the shallots, ginger and garlic. Fry for 2-3 minutes on medium flame.
2. Now add green chillies and curry leaves and fry for a minute. Turn the flames to low and add turmeric powder, chilly powder and salt. Saute for a minute .
3. Then add beaten curd and keep sauteing for a minute. Switch off the flame.

Serve hot with rice!

Eggless Nan Khatai

Ingredients:

Unsalted Butter - 1 stick ( 1/2 cup) at room temperature
Powdered Sugar or Confectioners sugar - 1/2 cup
All purpose flour -   1 cup
Nutmeg powder - 1/4 tsp
Cardamom powder - 1/4 tsp
Baking powder - 1/4 tsp
Salt - 1/8 tsp
Chopped pistachios - 2-3 tbsp

Method:

1. Butter should be very soft. So keep it out of refrigerator for 3 -4 hr. Add small amounts of powdered sugar to butter and mix it until the mixture is soft and creamy.
2. Add the nutmeg powder and cardamom powder and mix well.
3. In a separate bowl, sift together all purpose flour, baking powder and salt.
4. Add the flour mixture to the butter-sugar mixture, little at a time. mix it well to form a soft dough.Keep it aside for 20-30 minutes.
5. Preheat oven to 300 F.
6. Knead dough again and make small balls of it. Place it on a baking tray lined with parchment paper/wax paper.
7. Decorate it with pistachios and bake it on the middle rack for 25-30 minutes.Make sure the nan-khatais remain white.
8. Allow it to cool on a wire rack for 5-10 minutes before serving. 

Coconut chutney

Ingredients:

Coconut - 1 cup
Green chilly - 1 medium
Roasted gram dal / Pottu kadalai -  1 tsp
Salt to taste

To temper
Coconut oil - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaves - 1 sprig
Dry red chilly  - 1

Method:

1. Grind coconut, green chilly and roasted gram with required water to a smooth paste.
2. Heat oil in a kadai, and add mustard seeds and urad dal. When mustard seeds splutter , add red chilly and curry leaves.
3. Add this to the chutney along with required salt. Mix well.

Serve with dosa/idli.

Ven pongal

Ingredients:

Raw rice - 1 cup
Moong dal - 1/4 cup
Water - 4 cups
Ginger - 1 tsp
Asfoetida - a pinch
Ghee - 1 tsp
Salt to taste

To temper
Ghee - 2 tbsp
Jeera - 1 tsp
Pepper corns - 1 tsp
Cashews - 1 tbsp ( 6-8)
Asfoetida - a generous pinch
Curry leaves - a sprig

Method:

1. Wash rice and moong dal together and keep aside. Heat a tsp of ghee in a pressure cooker and fry chopped ginger and asfoetida for a minute.
2. Add water and washed rice and moong dal to the pressure cooker. Cook for 3-4 whistles on medium flame.
3. Open the pressure cooker once the pressure is released and mash the rice and moong dal.
4. Heat 2 tbsp of ghee in a pan and add jeera, pepper corns, curry leaves, cashews and asfoetida. Fry it for a minute and pour it into the pongal and mix well.

Serve hot with coconut chutney or sambar!

Mathanga Erissery

Ingredients:

Mathanga/Pumpkin - 1 1/2 cups , diced
Vanpayar - 1/2 cup
Turmeric powder - 1/2 tsp
Salt to taste
Water - 2 cups

To Grind
Grated Coconut - 1/2 cup
Dried red chilly - 4-5
Cumin seeds - 1/2 tsp

To temper
Coconut oil - 2 tsp
Mustard seeds - 1/2 tsp
Dry red chilly - 2
Curry leaves - 1 sprig
Grated coconut - 4 tbsp

Method:

1. Soak vanpayar over night or for 6-8 hrs. Then pressure cook it with just enough water for 3-4 whistles.
2. Cook mathanga/pumpkin with salt and turmeric powder in around 2 cups of water.
3. Grind the ingredients under 'To grind' to a smooth paste with just enough water.
4. Once the pumpkin is cooked, mash it slightly with the back of the laddle. Then add the cooked vanpayar and coconut paste to it. Cook it together for 2 minutes.
5. In a fry pan, heat oil and add the mustard seeds  and dry red chilly. When the mustard seeds splutter add curry leaves and grated coconut.  Fry the coconut in medium flame till golden brown.
Add this tempering to the curry and mix well.

Serve hot with rice!

Palak chole

Ingredients

1. Chickpeas - 1 cup
2. Onion - 1 large, chopped finely
3. Tomatoes - 2 medium, chopped finely
4. Palak/Spinach - 3- 4 cups
5. Ginger garlic paste - 1 tsp
6. Chole masala - 1 tsp
7. Turmeric powder - 1/4 tsp
8. Chilly powder - 1/4 tsp
9. Coriander powder - 1/2 tsp
10. Garam masala - 1/2 tsp
11. Cumin seeds - 1/2 tsp
12. Oil - 2 tbsp
13. Water - 2 cup
14. Lemon juice - 1 tbsp
15. Salt to taste


Method:

1. Soak chickpeas overnight .Pressure cook with enough water to cover the chickpeas for  3-4 whistles.
2. Meanwhile blanch the spinach in hot water or microwave it with 1-2 tbsp of water for 2-3 minutes. Then puree it and keep aside.
3. Heat a heavy bottom pan . Add oil and cumin seeds. When cumin seeds splutter, add onion and fry till it turns golden brown.
4. Now add ginger garlic paste and fry for another 2 minutes. Then add tomatoes and all the powders and salt and fry till tomatoes are mushy and cooked.
5. Then add the pureed spinach to the onion-tomato gray and mix well. Cook for 2-3 minutes.
6. Now add cooked chick peas and about half a up of water(if the consistency is thick) and cook for  8-10 minutes.
7. Add in the lemon juice and garnish with coriander leaves.

Serve hot with roti/chappathi.

Simple Chocolate cake

My daughter wanted a cake similar to the birthday cake with animals on it. So we made a chocolate cake this time and frosted it with chocolate frosting.

Ingredients:

All purpose flour - 1 3/4 cups
Sugar - 2 cups
Unsweetened cocoa powder - 3/4 cup
Eggs - 2 large
Warm water - 1 cup
Milk - 1 cup
Oil(vegetable, canola,safflower) - 1/2 cup
Vanilla - extract - 1 1/2 tsp
Baking powder - 1 1/2 tsp
Baking powder - 1 1/2 tsp
Salt - 1/2 tsp

Method:

1. Preheat oven to 350 F. Lightly grease or butter the bottom of a 9"x 13" cake pans(or you can use two 9" pans).Line the bottom of the pan with parchment paper and grease it with butter.
2. In a large bowl, whisk all the dry ingredients( sugar, all purpose flour, baking soda, baking powder, salt and cocoa powder).
3. In another large bowl, whisk together the eggs, milk,water, oil and vanilla extract. Add the wet ingredients to the dry ingredients and mix or whisk until combined.
4.  Pour the batter into the pan and bake for 27 - 35 minutes or until a tooth pick inserted comes out clean. Remove from oven and cool completely before frosting.

Source: Joy of baking

Pavakka theeyal / Bitter gourd theeyal

Ingredients:

Pavakka/Bitter gourd - 1 cup, cut into thin slices
Shallots - 1 cup
Turmeric powder - 1/2 tsp
Grated coconut - 1 cup
Tamarind - small lemon sized
Dry red chilly - 6 - 7
Coriander seeds - 1 tbsp
Oil - 2 tbsp
Salt to taste

Tempering

Oil -1 tsp
Mustard seeds - 1 tsp
Red chilly - 1-2
Curry leaves - 1 sprig

Method:

1. Slice the pearl onions length wise.
2. In a pan, roast the shredded coconut till it changes to light brown stirring continuously. Now add the red chilly and coriander and roast for another 1 or 2 minutes. Allow it to cool and then grind it to a smooth thick paste adding little water (max 1/2 cup).
3. Meanwhile soak tamarind in 1/2 cup warm water for 10 minutes and extract the juice.
4. Return the pan to heat, add oil and the onions. Saute the onion for 2-3 minutes. Then add pavakka pieces and saute for 2-3 minutes.
5. Then add about 1 and half cups of water ( or enough water to cook the onion and pavakka). Add salt and turmeric powder, give a stir and allow it to cook for about 10-15 minutes or until the pavakka is fully cooked and soft.
6.  Now add the tamarind extract and boil it for 1 minute. Then add roasted coconut paste and little water(if the curry is very thick). Check for salt. Bring it to boil for a minute and switch off the heat.
7. In another pan, heat oil . Add mustard seeds and  red chilly. When the mustard seeds splutter add curry leaves and turn of the heat. Add this to the curry.

Serve hot with rice!

Olan

Ingredients:

Kumbalanga/Ash gourd/Winter melon - 1 cup, small cubes
Green chilly - 2 , slit lengthwise
Vanpayar/ Red gram - a handful
Thick coconut milk - 1 cup
Coconut oil - 1 tbsp
Curry leaves - 1 sprig
Salt to taste

Method:

1. Cook ash gourd and green chillies with enough water till ash gourd is soft , yet retains its shape.
2. Pressure cook vanpayar for 1-2 whistles with enough water and salt.
3. Add the cooked vanpayar to the cooked ash gourd and mix well.cook for a minute or two.Now add coconut milk, coconut oil and curry leaves and switch of the flame.

Mix well and serve hot with rice.

Kerala Peas curry

Ingredients:

Green peas - 1 cup
Onion - 1 , thinly sliced
Tomato - 1 , choppped
Green chilly - 1, slit lengthwise
Ginger garlic paste - 1 tsp
Thick Coconut milk  - 1 cup
Thin coconut milk - 1/4 - 1/2 cup
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Coriander powder - 1 tsp
Oil - 2 tsp
Curry leaves - 1 sprig
Salt to taste

Method:

1. Soak green peas for 6-8 hrs. Then pressure cook with enough water for 1-2 whistles.
2. Heat oil in a pan. Add thinly sliced onion and saute till translucent. Now add ginger garlic paste, green chilly and curry leaves. Saute for 1 or 2 minutes.
3. Now add the powders and salt . Fry for 1 minute and add the tomato pieces. Add thin coconut milk and mix well. Cook till tomatoes are soft and mushy.
4. Add the green peas and cook for 2-3 minutes.
5. Now add the thick coconut milk and mix well. Switch off the stove immediately.

Serve hot with chappathi or appam.

Paneer Capsicum Masala

Ingredients

Paneer - 1 cup, cubed
Onion - 1 big, chopped
Tomato - 2 medium , chopped
Capsicum - 3/4 -  1 cup, cubed
Green chilly - 1, cut lengthwise
Coriander leaves - 2 tbsp, chopped
Ginger garlic paste - 1 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 2 tsp
Oil/ butter  - 2 tsp
Cumin seeds - 1 tsp
Dry Kasuri methi - 1 tsp, crushed
Cashews - 10- 12
Milk - 1/4 cup
Salt to taste

Method:

1. Heat a tbsp of oil/butter in a pan. Add onion and saute till translucent.  Now add ginger garlic paste and green chilly and saute for another 1-2 minutes.
2. Soak cashews in hot milk for 10-15 minutes and grind it to a smooth paste.
3. Add tomato pieces and cook till it turns soft and mushy. Allow it to cool down and blend it in a mixer.
4. Heat a tsp of oil/butter in the pan and fry capsicum for 3-4 minutes. Keep aside.
5. Heat the remaining oil/butter and add the cumin seeds. When the cumin seeds splutter, add the onion -tomato paste. Also add red chilly powder, turmeric powder, coriander powder, garam masala, salt and kasuri methi.
6. Cook till the mixtures becomes thick. Now add paneer cubes and capsicum and mix well. Cook it for 1-2 minutes.
7. Now add the cashew paste and about 1/4 cup of water to the mixture and mix well. Cook for 3-4 minutes.
8. Garnish it with coriander leaves. Serve with chappathi or fried rice.

Vegetable biryani

Ingredients:

Basmati Rice - 2 cups
Onion - 2 small, thinly sliced
Tomato - 1, chopped
Ginger-garlic paste - 2 tsp
Paneer - 1/4 cup, small cubed
Carrot - 1 big, cubed
Cauliflower - 1 cup
Green peas - 1/2 cup
Cloves -  3-4
Cardamom - 3
Star anise - 2
Bay leaves - 2
Cinnamon  - 2 -3(1" sticks)
Peppercorns - 3-4
Cilantro - 3-4 tbsp , chopped
Garam masala powder- 1 tsp
Red chilly powder - 1/2 tsp
Cashews- 2 tbsp
Raisins - 2 tbsp
Ghee/ oil - 3-4 tbsp
Salt to taste
Water - 4 cups

Method:

1. Wash and soak basmati rice in water for about 30 minutes.
2. Heat 2 tbsp of oil/ghee in a pan. Fry the cashews and raisins and keep aside. Then shallow fry the paneer cubes till it turns golden brown on the sides. Drain and keep aside.
3. Add a tbsp more of oil/ghee to the pan and fry half of the sliced onions till it turns golden brown. Keep aside.
4. Now add a tbsp of oil/ghee to a bigger pan . Add in the whole spices(Cloves, cardamom,star anise,bay leaves, cinnamon and peppercorns) and fry for a minute. Add the remaining onion and fry till golden brown. Then add the ginger garlic paste and fry for a minute.
5. Now add the tomato pieces and saute till it turns mushy. Add the garam masala powder , red chilly powder and salt. Saute for a minute.
6. Mix in the carrots and cauliflower and fry for 3-4 minutes.
7. Now add the drained rice and mix well for a minute. Then add the peas and some of the chopped cilantro.
8. Add water and required salt to this . The water should be a bit salty. Cover and cook on medium -high heat for about 15 minutes or till the rice is fully cooked.
9. When the rice is cooked, just fluff the rice with a fork. Then gently mix in the fried onion, paneer cubes, remaining chopped cilantro, cashews and raisins.

Serve hot with raita or pickles!

Aloo gobi

Ingredients:

Onion - 1 medium, finely chopped
Potato - 1 large, cubed
Cauliflower florets - 2 cups
Green chilly - 2, slit lengthwise
Tomato - 1 , chopped
Ginger garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Garam masala - 3/4 tsp
Coriander powder - 1 tsp
Dried Kasuri methi - 1 tsp
Jeera - 1 tsp
Coriander leaves - 2 tsp , chopped
Salt to taste
Oil -  tsp

Method:

1. Heat oil in a pan and splutter jeera. Then add the copped onion and saute till it turns golden brown.
2. Then add ginger garlic paste and green chilly. Saute for a minute or two.
3. In a small bowl mix in all the powders(turmeric powder, chilly powder, garam masala, coriander powder, kasoori methi) and salt. Add 2 tsps of water and make a paste. Pour this paste into the pan and stir for 2-3 minutes.
4. Now add the cauliflower florets and potatoes. You can sprinkle a tsp of water if you want. Mix well so that all the pieces are coated with spices.
5. Cook it covered for about 10-15 minutes on medium flame. Make sure the vegetables donot stick to the bottom . Add oil if you want.
6. Garnish with coriander leaves.

Serve with rotis or chapathis!

Methi paratha

Ingredients:

Whole wheat flour - 2 cups
Methi leaves - 1 cup, tightly packed
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Oil as required
Salt to taste

Method:

1. Take the methi leaves from the stem. Wash and roughly chop them.Heat a tsp of oil in a pan and add the methi leaves. Saute it for 2-3 minutes.
2. In a large mixing bowl, add the whole wheat flour, methi leaves, turmeric powder, red chilly powder, garam masala and salt. Mix it. Then required luke warm water to make a soft dough.
3. Keep it covered with a damp wet cloth and keep it aside for about 30 minutes.
4. Make lemon sized balls and roll it into chapathis.
5. Heat a tawa and cook the parathas till it turn light brown on both sides. Drizzle little oil on the sides.

Serve with curd or pickle!

Curd rice/Thayir sadam

 Ingredients:

Raw rice - 1/2 cup
Curd - 1 cup
Milk - 1/4 cup
Butter - 2 tsp
Carrot - 1/4 cup, finely chopped
Green chilly - 2 , finely chopped
Ginger - 2 tsp, finely chopped
Coriander leaves - 2 tsp, chopped
Salt to taste

To temper

Oil - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaves - 1 sprig

Method:

1. Wash and pressure cook rice in 2 cups water for 3 whistles. Allow it to cool down a bit. Then add butter and curd and mash up the rice. Then add milk and mash it again.
2. Heat oil in a pan and add mustard seeds and urad dal. Wen the mustard seeds splutter, add the curry leaves. Pour this into rice.
3. Add the chopped carrots, ginger, green chilly, coriander leaves and salt. Mix well everything well.

Serve with pickle!

Egg biryani

Ingredients:

Basmati rice - 2 cups

Egg - 6

Onion - 2 medium, thinly sliced

Tomato - 1 , chopped

Cashew - 2-3 tbsp

Raisins - 2-3 tbsp

Cardamom - 2

Cloves - 2

Cinnamon - 2 ( 1" pieces)

Bay leaves - 1

Fennel seeds - 1 tsp

Ginger - 1"piece

Garlic - 2- 3 pods

Green chilly - 2

Turmeric powder - 1/2 tsp

Red chilly powder  - 1 tsp

Garam masala/ Biryani masala - 1 tsp

Coconut milk - 3/4 - 1 cup 

Mint / coriander leaves 

Oil - 2-3 tbsp

Salt to taste

Water - 4 cups
Cilantro leaves  for garnishing

Method:

1. Wash and soak rice for about half an hour.
2. Heat a tsp of oil in a pan and add cloves, cinnamon, bay leaves, cardamom and fennel seeds. When the fennel seeds splutter, add the drained rice and saute for 2-3 minutes. Then add water and salt . Cover and cook on medium heat till the water is absorbed and rice is 3/4th cooked.
3.  Take a saucepan and place the eggs. Cover the eggs with water and boil for 10 -12 minutes on medium-high. Switch off the flame and let it sit for 5 minutes. Wash the eggs in cold water and remove the shells.
4. Heat a tbsp of oil in another pan, fry the cashews and raisin and keep aside. Then fry half of the sliced onion till golden brown. Keep aside.
5. Grind together ginger,garlic and green chilly to a coarse paste.
6. Heat a tbsp of oil and fry the remaining onions till golden brown. Then  add the ginger-garlic paste and saute for another 3-4 minutes.
7. Add the turmeric powder, red chilly powder, garam masala/biryani masala and salt. Saute for 2-3 minutes. Then add tomato and cook till mushy.
8. Add the coconut milk and the hard boiled eggs  and cook for 4-5 minutes on medium-low flame till the gray becomes semi-thick.
9. Arrange the rice and egg masala in layers in a heavy bottom pan.  Garnish with few cashews, raisins, fried onions and coriander leaves in-between the layers.
10. Cover the pan and cook on low flame for 5-8 minutes. Or you can bake this for 10 minutes at 350 deg F.

Serve with raita!!

Vegetable stew

Ingredients:

Onion - 1 big
Potato - 2 medium
Carrot - 1
Green chilly - 2, cut lengthwise
Ginger - 1 " piece, chopped finely
Thin coconut stew - 1/2 cup
Think Coconut milk - 1/2 cup
Cardamom - 2
Cloves - 2
Peppercorns - 2
Cinnamon - 1 " piece
Salt to taste
Curry leaves - 1 sprig
Coconut oil - 2 tbsp

Method:

1. Heat a tbsp of oil in a pressure cooker and add the whole spices(cardamom, cinnamon, cloves, peppercorns). Saute for a minute.
2. Cut the vegetables into cubes. Add these vegetables to the pressure cooker and pressure cook the vegetables, ginger and green chilly with just enough water and salt for 2 whistles.
3. Open the pressure cooker and add thin coconut milk. Boil it for 2 minutes. Then add thick coconut milk, a tbsp of coconut oil and curry leaves. Remove from fire.

Serve hot with Kerala Appam!!

Watercress thoran/ Stir fry

Ingredients

Watercress - 1 bunch, chopped
Onion - 1/2 cup, chopped
Coconut - 1/4 cup
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 1 tbsp
Mustard seeds - 1 tsp
Dry red chilly - 1 + 1
Curry leaves - 1 sprig

Method:

1. Heat oil in a pan and add mustard seeds and one dry red chilly. When the mustard seeds splutter, add the curry leaves followed by chopped onion.
2.  Saute till the onions turn slightly brown. Then add the chopped watercress, turmeric powder and salt . Add 3 -4 tbsp of water. Stir well and cook till the leaves are soft and all the water is absorbed.
3. Coarsely grind coconut and 1 dry red chilly. Add this to the cooked water cress and mix well. Cook on medium flame for a minute.

Serve with rice!

Quinoa upma

Ingredients:

Quinoa - 1 cup
Water - 2 cups
Onion - 1 small, chopped
Carrots - 1/4 cup, chopped
Peas - 1/4 cup
Green chilly - 2 , slit length wise
Ginger - 1 tsp, chopped finely
Turmeric powder - 1/4 tsp
Curry leaves - 1 sprig
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Dry red chilly - 1 or 2
Salt to taste


Method:

1. Heat a heavy bottom pan and add oil , mustard seeds, urad dal and red chillies. Once the mustard seeds starts to splutter, add the curry leaves and  chopped onion and fry till it turns colour .
2. Now add all the vegetables ,green chillies and turmeric powder. Fry for 3-4 minutes.
3. Add the quinoa. Mix and stir for a minute. Now add water and salt. Cover and cook on low flame for about 10 minutes or till all the water is absorbed and quinoa is soft and done.
4. Serve hot.

Vanpayar thoran

Ingredients:

Vanpayar - 1 cup
Grated Coconut - 1/4 cup
Dry Red chilly  - 2
Turmeric powder - 1 tsp
Mustard seeds - 1/2 tsp
Oil - 1 tsp
Salt to taste

Method:

1. Soak vanpayar overnight or atleast for 6-8 hrs. Then pressure cook it with just enough water, salt and turmeric powder for about 3-4 whistles.
2. Coarsely grind together one dry red chilly and coconut.
3. Heat oil in a pan and add mustard seeds and one red chilly. When the mustard seeds splutter, add curry leaves followed by cooked vanpayar along with water. Cook in medium-high heat till all the water is fully absorbed.
4. Then add the ground coconut mixture to it and mix well. Cook for another 1- 2 minutes on medium heat.
Serve with rice or kanji!

Pavakka mezhukkupuratti

Ingredients

Pavakka/Bitter gourd - 3
Onion - medium , sliced
Green chilly - 2 -3, cut lengthwise
Turmeric powder - 1 tsp
Oil - 3 tbsp
Salt to taste

Method:

1. Cut the pavakka into half,lengthwise and remove the seeds. Cut it into very thin slices.
2. In a large pan, add the sliced pavakka,green chilly , salt, turmeric powder and a tbsp of oil. Cook it into medium-low flame for about 10 - 15 minutes or till the colour changes to golden brown, stirring in between.
3. Now add the onion pieces and remaining oil and stir well. Cook for another 10 -15 minutes. The pavakka would have turned brown by now and tastes really yummy!!

Mango pickle/ Manga achar

Ingredients:

Mango - 1 , chopped
Red chilly powder - 1 1/2 tbsp
Turmeric powder - 1/2 tsp
Fenugreek powder - 1/4 tsp
Asfoetida - 2 pinch
Water - 1/3 cup
Garlic - 1 tbsp, chopped finely
Salt - 3 tbsp
Sesame oil - 2 tbsp
Mustard seeds - 1 tsp
Curry leaves - 1 sprig
Dried Red chilly - 2

Method:

1.  Add salt to chopped mango and mix well. Store it in airtight container in refrigerator for atleast 24 hours.
2. In a small bowl, mix together turmeric powder, red chilly powder, fenugreek powder, asfoetida and water. Keep aside.
3. Heat oil in a pan and add mustard seeds and red chilly. When the mustard seeds splutter, add curry leaves followed by garlic. Saute it for a minute.
4. Now add the mango pieces and red chilly paste. Mix well so that the mango pieces are coated with spices. Allow it to boil for a minute and then switch off the heat.
5. Allow it to cool completely and store it in an airtight container. Keep refrigerated.

Pazham pulissery

Ingredients:

Ripe Plantain/Ethapazham - 1
Green chilly - 2 , slit lengthwise
Cumin seeds -1 tsp
Grated Coconut - 3/4 -1 cup
Dry Red chilly - 3 - 4 (depending upon your taste)
Curd - 1 cup
Turmeric powder - 2 tsp
Salt to taste

To temper

Oil - 1 tbsp
Mustard seeds - 1 tsp
Dry Red chilly - 2
Curry leaves - 1 sprig

Method:

1. Peel and cut the bananas into small pieces. Put these into a vessel and add enough water, green chilly, turmeric powder, and salt.
2. Cook it in medium flame until the banana are soft and mushy.
3. Meanwhile grind the red chilly,cumin seeds and coconut to a smooth paste, adding enough water.
4. When the bananas are fully cooked, add the ground coconut paste to it. Allow it to boil.
5. Beat the curd and add it to the mixture. If the mixture is very thick, you can add half a cup of water to it.  Switch off the stove when small bubbles starts appearing on the top of the curry. Donot boil the curry after adding curd.
6. In a pan, heat the oil and add mustard seeds and red chilly. When the mustard seeds splutter, add curry leaves and turn off the heat. Pour this into the curry.

Serve it with rice!

Soya chunks curry

Ingredients:

Soya chunks -  1 cup
Onion - 1 big, chopped
Tomato - 2 , pureed
Ginger garlic paste- 1 tbsp
Green chilly - 2 , chopped
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Red chilly powder - 1 tsp
Cashews - 10-12
Milk - 1/4 cup
Oil - 1 tbsp + 1 tsp
Kasoori methi - 1 tsp crushed
Salt to taste

Method:

1. Boil water. Add soya chunks, a 1/8 piece of a tomato , 1/4 tsp of turmeric powder and 1/4 tsp red chilly powder. Once the soya chunks are soft, switch of the stove. Keep aside for 5 minutes.
2. Heat a tsp of oil in a pan. Add the soya chunks and 1/4 tsp of garam masala. Fry it in medium heat for about 5 minutes. Keep aside.
3. Soak cashews in hot milk for about 10-15 minutes. Grind it to a smooth paste.
4. Boil water and add the tomatoes to it. close it and keep aside for 5 minutes. The puree these tomatoes.
5. Heat 1 tbsp of oil in a pan. Add the chopped onions and saute till the colour turns golden brown. Now add the ginger garlic paste and saute for another 2 minutes.
6. Then add the tomato puree , followed by salt, red chilly powder, turmeric powder and garam masala. Mix  till the mixture thickens.
7. Now add the cashew paste and give a stir.
8. Then add the flavored soya chunks and mix well. Cook for about 2-3 minutes.
9.Once the soya chunks are nicely coated with masala, add 1 and /2 cups of water and bring to boil. Now add the kasoori methi and mix well. Cook for another 5 minutes.

Garnish with coriander leaves . Serve hot with chappathi or naan.

Source: Dishes from my kitchen

Nutella Mousse

Ingredients

Heavy whipping cream - 1 cup
Nutella - 3/4 cup
Vanilla extract - 1 tsp
Shaved dark chocolate for garnish

Method:

1.  In a large mixing bowl, beat the heavy whipping cream and vanilla extract until soft peaks form.
2. Add nutella and fold in with a spatula until fully incorporated.
3. Pour into 4 cups or bowls and refrigerate for about  2 hours.

Garnish it with shaved chocolate and enjoy!!

Sukhiyan

Ingredients:

Green gram/Cherupayar - 1 cup
Jaggery - 1/2 cup
Grated coconut - 1/2 cup
Cardamom powder - 1/4 tsp
All purpose flour/Maida - 1/2 - 3/4 cup
Rice flour - 1 tbsp
Turmeric powder - 1/4 tsp
Salt to taste
Oil for deep frying

Method:

1. Wash and cook green gram with enough water (approx 1 1/2 cups) in pressure cooker for 3-4 whistles in medium flame.
2. Melt jaggery in around 1/4 cup water . Strain it. Bring the melted jaggery to boil and add coconut and mix well. Then add the cooked green gram and cook till  the mixture turns thick. Now add the cardamom powder, stir well and switch off the flame.
3. When the mixture has cooled slightly, make lemon sized balls and keep aside.
4. In a bowl mix together all purpose flour, rice flour, salt and turmeric powder. Add enough water(approximately 3/4 cup) to make a semi-thick batter.
5. Heat oil in a deep frying pan in medium - high heat. When the oil is hot, dip the green gram -jaggery balls in the batter and deep fry in batches till the batter turns golden colour.

Enjoy as an evening snack!!

Kerala Kadala Curry

Ingredients:

Kadala /Kala Chana/Black chickpeas - 1 cup
Grated coconut - 1/2 to 3/4 cup
Dry red chilly - 4-5
Coriander seeds - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste

To temper

Shallots - 5-6 , sliced
Mustard seeds - 1 tsp
Dry red chilly - 2
Curry leaves - 1 sprig
Oil - 2 tsp


Method:

1. Soak kadala overnight or for 6-8 hrs.Then cook it with enough water, turmeric powder and salt in a pressure cooker for about 4-5 whistles in medium flame.
2. Meanwhile take a pan and dry roast the grated coconut in medium-low flame till the colour starts changing. Now add the coriander seeds, and red chilly(adjust it according to your taste) to it. Saute it till the colour changes to golden brown. Allow it to cool down and grind it to a smooth paste by adding little water.
3. Open the pressure cooker and add the ground coconut paste to it. Bring it to boil.
4. Meanwhile in another pan, add oil and mustard seeds. When the mustard seeds splutter, add red chilly, curry leaves and shallots. Saute till the shallots turns golden brown. Switch off the flame and transfer these into the kalada curry. Mix well.

Serve hot with puttu or appam!!

Cabbage thoran

Ingredients:

Cabbage - 1/2 of 1 medium sized cabbage
Grated Coconut - 1/3 cup
Dried red chilly - 2
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves
Turmeric powder - 1 tsp
Salt to taste

Method:

1.  Chop the cabbage finely using a chopper or food processor.
2. Heat oil in a pan, Add mustard seeds, 1 red  chilly cut into 2 and urad dal. When the mustard seeds splutter, add the chopped cabbage, turmeric powder and salt. Sprinkle 1 or 2 tbsp of water . Close the lid and cook in low flame for about 10- 15 minutes or until the water in the cabbage is fully absorbed.
3 Meanwhile coarsely grind the coconut and red chilly.
4. Once the cabbage is cooked, add the ground coconut and mix well. Stir for a minute and switch off the flame.

Serve it with rice!

Rava Upma

Ingredients:

Rava - 1 cup
Water - 2 cups
Green chilly - 2 , slit lengthwise
Onion - 1 cup, chopped
Ginger - 1" piece, chopped finely
Coconut - 1/4 cup
Salt to taste

To temper

Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaves - 1 sprig


Method:

1. Heat a pan and dry roast the rava in medium flame for about 5 - 7 minutes. Color of the rava should not change. Set it aside.
2. Heat oil in a pan. Add mustard seeds and urad dal. When the mustard seeds splutter, add curry leaves followed by chopped onion, ginger and green chilly. Saute it for 5 minutes.
3.  Add water and salt. When the water boils , add rava and mix well. Cover with the lid and reduce the flame to low.
4. When the water is fully absorbed, the rava will be cooked. Mix well and add the grated coconut.

Notes:
1. The amount of water depends on the type of rava.
2. You can add any type of vegetables like carrots, beans or peas along with onions.

Masala Pasta

Ingredients:

Pasta - 2 cups
Onion - 1 medium , chopped
Tomato - 1 large
Chopped carrot - 1/4 cup
Garlic - 2 pods, chopped finely
Turmeric powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Garam masala - 1/2 tsp
Oil - 1 tbsp
Salt to taste

Method:

1.  Boil 4 cups of water , add pasta and required salt . Boil for 10-15 minutes. Or, you can cook the pasta as per the packing instructions.
2. Boil water and add tomato to this. Boil it for 1 minutes. Take it out and puree it in a blender.
3. Heat oil in a pan, add onion and garlic and fry for 3 minutes. Now add carrots and fry for another 5 minutes.
4. Add the pureed tomato, salt , turmeric powder, chilly powder and garam masala powder and fry for another 5 minutes or till the oil separates.
5. Now add the cooked pasta and mix well.

Serve hot!

Malai kofta

Ingredients:

For kofta

Potato - 1 medium
Carrot - 1 medium
Paneer - 1/2 cup, grated
Cashews - 2 tbsp, chopped finely
Corn flour - 2 tbsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Salt to taste
Oil for frying

For Gravy

Onion - 1 big, chopped
Tomato - 2 big chopped
Ginger-garlic paste - 2 tsp
Milk - 1 cup
Cashews - 2 tbsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin seeds - 1 tsp
Oil - 2 tbsp
Kasoori methi - 1/2 tsp
Salt to taste

Method:

For koftas

1. Peel and pressure cook the potato and carrots with about 1 cup of water for 2 whistles. Drain the water and mash it up.
2. In a mixing bowl, add the mashed potato & carrot, grated paneer, cashews, turmeric powder, red chilly powder,salt and corn flour. Mix well and make a dough. Form small lemon sized balls with the dough. If your not able to form balls, adding a tbsp more of corn flour or bread crumbs to it.
3. Deep fry the balls in medium-high heat taking care not to break the koftas.

For the gravy

1. Soak cashew in 1/4 cup hot milk for about 30 minutes and grind to a smooth paste.
2.Heat a tbsp of oil in a pan. Add onions and saute till it starts to change colour. Now add ginger garlic paste and fry for another 2 minutes.
3. Now add the tomatoes and fry till the tomatoes are soft and mushy.
4. Allow it to cool down and grind it to a smooth paste.
5. Heat a tbsp of oil in a pan and add cumin seeds. When the cumin seeds splutter, add the onion-tomato paste along with 1/4 cup water. Add turmeric powder, red chilly powder,coriander powder, garam masala and salt.
6. Cover and cook for 5 minutes till the gravy thickens. Now add the cashew paste and milk. Mix well and cook for another 2-3 minutes. Then add kasoori methi.

Assembling and serving

1. Before serving, heat the gravy for 1 or 2 minutes. Transfer it to the serving bowl and add the koftas. Garnish it with grated paneer and coriander leaves.

Serve hot with Naan/Chappathi/Pulao.

Wholewheat eggless pancakes

Ingredients

Whole wheat flour - 1 cup
Sugar - 1 tbsp
Baking soda - 1/2 tsp
Baking powder - 1/2 tsp
Salt - 1/2 tsp
Milk - 1 cup
Water - 1/2 cup
Vanilla essence - 1 tsp
Butter - 2 tbsp


Method:

1. In a mixing bowl, combine all the dry ingredients and mix well. Mix in all the wet ingredients. Whisk together until well combined. Do not over mix. Set aside for 5 - 10 minutes. Add  more water if required.
2. Heat a skillet or pan on medium-high heat. When hot add about 1/4 cup of the batter onto the skillet. Cook till bubbles appear on the surface of the pancake. Now flip it over and cook till both the sides turn golden brown.

Ada Pradhaman

Ingredients:

Ada - 1/2 cup
Grated Jaggery - 1 cup
Thin coconut milk - 2 cups
Thick coconut milk - 1 cup
Dry ginger powder - 1/4 tsp
Cumin powder - 1/4 tsp
Cardamom powder - 1/4 tsp
Thin coconut slices - 2 tbsp
Raisins and cashews - 2 tbsp
Ghee - 2 tbsp

Method:

1. Soak ada in hot water for 30 minutes. Then wash it in cold water and again boil water and cook ada in it till it becomes soft. It will take another 15-20 minutes.
2. Heat ghee in a pan and fry the coconut slices, cashews and raisins . Keep aside.
3. In a heavy bottom pan,melt jaggery in half a cup of water and strain it. Return the melted jaggery to the pan and boil it. Now add the cooked ada to it along with 2 tbsp of ghee.  Cook it in medium flame for about 15 minutes or till the mixture thickens, stirring occasionally.
4. Next add the thin coconut milk and cook till the mixture thicken, stirring occasionally.
5. Now add the ginger powder,cumin powder and cardamon powder. Mix well. Add the thick coconut milk , Mix well and switch off the stove.
6. Garnish with the fried coconut slices, cashews and raisins.

Sweet potato Paratha

Ingredients:

Whole wheat flour - 2 cups
Sweet potato - 1 medium
Red chilly powder - 1 tsp
Oil - 1 tbsp
Salt to taste

Method:

1. Cut the sweet potato into halves and pressure cook for about 1 whistle. Allow it to cool slightly  and peel off the skin and mash it up.
2. In a large mixing bowl, add the wheat flour, salt and red chilly powder. Mix well. Now add the mashed sweet potato and mix well . Knead to form a soft dough, adding water little by little. Coat the dough with a tsp of oil and set aside for 30 minutes.
3. Make small balls with the dough and roll it into parathas.
4. Heat a tawa, transfer the parathas and cook till both sides turn golden brown. Drizzle little oil /ghee on both sides. Serve hot.

Eggless Pancakes

Ingredients:

All purpose flour - 1 cup
Baking powder - 2 tsp
Sugar -1 tsp
Milk - 1 cup
Vegetable oil - 1 tbsp
Water - 1 tbsp
Butter - 2 tbsp,melted
Vanilla extract - 1 tsp

Method:

1. Combine all the dry ingredients and mix well. Mix in all the wet ingredients. Whisk together until well combined. Do not over mix. Set aside for 5 - 10 minutes.
2.  Heat a skillet or pan on medium-high heat. When hot add about 1/4 cup of the batter onto the skillet. Cook till bubbles appear on the surface of the pancake. Now flip it over and cook till both the sides turn golden brown.

Source: Egglesscooking

Gothambu Dosa/Whole wheat dosa

Ingredients:

Whole wheat - 1 cup
Water - 2 cups
Salt to taste

Method:

1. In a mixing bowl, add wheat flour and salt. Mix well. Add water little by little to form a semi-thick batter. Whisk it well so that no lumps are formed.
2. Heat a tawa and pour a laddle of the batter on it. Spread the batter with the laddle in circular motion.
3. Drizzle some oil on top of it. Cook on medium flame till both the sides turn golden brown.

Repeat the process till all the batter is used up. Serve hot with sambar or chutney!


Notes:

1. The batter shouldn't be too watery, otherwise you wont be able to spread the batter easily.
2. Do not grease the pan with oil before pouring the batter. You will find it difficult to spread the batter if the pan is greased with oil.

Creamy Tomato soup

Ingredients:

Onion - 1 medium , roughly chopped
Tomatoes - 3 medium , roughly chopped
Garlic - 2 pods ,chopped
Carrot - 1 small, roughly chopped
Pepper powder- 1/2 tbsp or to taste
Salt to taste
Olive oil - 2 tsp
Chicken/Vegetable broth - 1 can or 2 cups
Fresh Cream - 1 cup
Croutons to serve

Method:

1. Heat oil in a pan.Add the onions and fry until it becomes soft and starting to turn golden brown. Then add garlic and fry for another 1 or 2 minutes.
2. Now add the chopped carrots, tomatoes and vegetable/chicken broth. Add salt and pepper to taste. Allow the soup to boil in low flame for about 15-20 minutes.
3. Allow the soup to cool down and transfer it to a blender and puree it. Return the pureed soup back to pan.
4.  Boil the soup and mix in cream. Then simmer it for another 15 minutes.

Serve hot along with homemade croutons!

Milk Peda

Ingredients:

Milk powder - 1 cup
Condensed milk - 1 cup
Milk - 2 tbsp
Saffron - 2 -3 strands
Pistachios - 6-7 chopped
Ghee - 2 tsp

Method:

1.  Soak saffron strands in warm milk .
2.  In a heavy bottom pan, add milk powder, condensed milk , saffron milk and ghee. Mix well so that no lumps are formed. Now switch on the flame and boil the mixture.
3. Keep stirring it continuously until the mixture becomes thick and start to leave the sides of the pan. Now switch off the stove and allow the mixture to cool down for 10-15 minutes.
4. Apply some oil or ghee to your hands and make small balls or pedas out of the mixture. Flatten the balls slightly and make a dent at the center with you thumb. Decorate it with the chopped pistachios.

Carrot thoran/ poriyal

Ingredients:

Carrots - 3 medium
Grated coconut - 1/3 cup
Green chilly - 2
Turmeric powder - 1/4 tsp
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Dry red chilly - 1-2
Curry leaves - 1 sprig or 5-6 leaves
Salt to taste


Method:

1. Peel and cut the carrots into small pieces. Then chop these pieces finely. If you don't have a chopper, you can peel and grate the carrots.
2. Heat oil in a pan.Add mustard seeds, urad dal and dry red chilly. When  the mustard seeds splutter add the curry leaves followed by the chopped/grated carrots.
3. Add turmeric powder, salt and around 1/3 cup water. Mix it well and close the kadai. Cook it for 10 -15 minutes on medium flame or till the water is fully absorbed.
4. Meanwhile crush the coconut and green chilly in the chopper or mixie.
5. Once the carrots are cooked completely, add these crushed coconut to it and mix well. Cook it for another 1-2 minutes and switch of the flame.

Serve it as a side dish for rice!