1

BABY CORN PEAS MASALA

INGREDIENTS: Baby corn 10,Shelled peas - 1/4 cup Cumin seeds - 1/4 tsp.,Turmeric powder - 1/4 tsp. Garam masala - 1 tsp.,Salt - as per taste Oil - 2 tablespoons,Cashews - 6 Scraped coconut - 2 tablespoons Onion - 1 ,Tomato -1,Green chilli - 2 Coriander leaves - few METHOD: Cut baby corn into finger long pieces. Boil baby corn in water alongwith turmeric powder and salt, till done but crunchy. Boil peas with salt separately. Keep aside. Soak cashews in lukewarm water for 10 minutes. Heat a spoon of oil in a pan, and saute onion, tomatoes and green chilli till the raw smell diffuses and oil leaves the sides. Grind to a fine paste alongwith cashews and scraped coconut. In the same pan, heat the remaining oil, temper with cumin seeds and add the ground paste. Saute well. Now add half a cup of water. When it starts boiling, add the cooked peas and baby corn. Cover and cook for 3 more minutes. Take out the lid and add garam masala. Mix well and cook for a minute. Garnish with coriander leaves. Serve hot with any Indian flat bread.

SOOKHI SABZIAN / SOOKHI SUBJI

INGREDIENTS: Mixed vegetable - 2 cups. (Any vegetable of your choice. I have used capsicum and cauliflower) Cauliflower florets - 2 cups ,Capsicum - 1 ,Tomato - 2 Onion - 1 (optional) ,Grated ginger - 1/4 tsp. Cumin seeds - 1/2 tsp.,Mustard seeds - 1/8 tsp. Turmeric powder - a pinch,Coriander powder - 1 tsp. Cumin powder - 1/4 tsp. ,Garam masala - 1/2 tsp. Chilli powder - 1/2 tsp. ,Amchur - a pinch Hing - a pinch ,Salt - as per taste Coriander leaves - few ,Oil - 2 tablespoons METHOD: Cut cauliflower into florets, wash well and soak in water alongwith salt for 15 minutes. After de-worming wash the florets again. Half boil the florets alongwith salt. Drain & keep aside. Chop onions, tomatoes and dice capsicum.Heat oil in a pan and add mustard seeds. When they crackle, add turmeric powder and cumin seeds. Add grated ginger, and capsicums(If adding onions, add at this stage. I haven't used it). Saute till u find white spots in the capsicum . Now add chopped tomatoes and saute for 5 minutes. Add the half-boiled cauliflowers. Add coriander powder, cumin powder, chilli powder and required amount of salt. Mix well, sprinkle some water and cook covered till done. Take out the lid and add the garam masala. Mix well and saute for a minute. Turn off the heat and add amchur powder. Garnish with coriander leaves.

MALAI PARWAL (JAIN)

Kovakkai in Tamil, parwal/ tindora in Hindi, dondekaya in kannada, is a vegetable which has a lot of health benefits. Studies say it reduces blood sugar levels and is highly beneficial for diabetic patients and it is rich in beta carotene. INGREDIENTS : Kovakkai (Parwal) - 1/4 kg,Tomato - 1,Turmeric pwd- a pinch Coriander powder - 1/2 tsp,Garam masala powder - 1 tsp., Salt - as per taste ,Milk - 1/4 cup ,Fresh cream - 1 tablespoon ,Oil - 2 tablespoons Tempering: Cumin seeds - 1/4 tsp. ,Cinnamon - 1" stick Cloves - 2 ,Cardamom - 1 To grind to a paste : Cashews : 5 or 6 Coconut scraped - 1 tablespoon ,Red chillies - 2 METHOD: Chop tomatoes. Wash and cut parwal into thin, long pieces. In a pressure pan, heat oil, temper with the given ingredients, and add the tomatoes. Saute well. Now, add parwal, turmeric powder, coriander powder , required amount of salt and mix well. Saute for 2 minutes. Add a cup of water and pressure cook for a whistle. Meanwhile, grind the cashews, coconut, and red chillies to a fine paste. Keep aside. When the pressure is released from the pan, take out the lid and add the ground paste and garam masala. Add milk and cook in low heat till thick. Finally add the fresh cream and mix well. Serve hot with any Indian flat bread of your choice.

GOBI TIKKA / TANDOORI GOBI (MICROWAVE METHOD)

A wonderful starter, snack and side- dish too. INGREDIENTS: Cauliflower - 1 medium - sized (2 cups florets) Kasoori methi - 1 teaspoon, Curd - 1/2 cup Ginger garlic paste - 1 tsp. (optional) Garam masala - 1 tsp.Corn flour - 1 tablespoon Lemon juice - 1 tsp.Cumin powder - 1/8 tsp. Coriander powder - 1 tsp.Pepper powder - 1/4 tsp. Chilli powder - 1/2 tsp.Kashmiri chilli powder - 1/4 tsp. Turmeric powder - a pinch, Salt - approx. 1/2 tsp. Oil - for brushing Chat masala - 1/4 tsp.

METHOD: Take out the florets from the cauliflower, wash well and immerse in a bowl of water alongwith salt. Leave for 10 minutes. This procedure is to de-worm the florets. Drain the florets. Pat it dry. Crush kasoori methi leaves with your palm. Mix all the ingredients (except chat masala, lime juice and oil) to a paste. Add the florets to this paste. Mix well. Marinate for 1 hour. Arrange the marinated florets in a micro-proof dish and MICRO-HIGH for 10 minutes. Now brush with generous amount of oil and grill for 8 - 10 minutes flipping it frequently. Sprinkle chat masala and queeze a lime and serve hot with phulkas and parathas. VARIATIONS: 1. Can also be deep fried in oil, simple of all. 2. Can also be skewed in skewers and baked for 10 - 12 minutes. 3. If using a convection oven, pre-heat the oven and cook for 12 minutes on combination mode for 200 degrees and brown further for 5 minutes. I have not tried this though. 4. Can also shallow fry using a tawa. Be careful not to burn it.

JEERA ALOO

INGREDIENTS: Baby potatoes - 20 Mustard seeds - 1/8 tsp. Jeera(cumin seeds) - 1/2 tsp. Green chilly - 1 Onion - 1 (medium sized) Turmeric powder - 1/4 tsp. Ginger garlic paste - 1/2 tsp. Chopped coriander leaves - 3 tablespoons Coriander powder - 1 tsp. Cumin powder - 1/4 tsp. Chilli powder - 1/2 tsp. Kasoori methi - 1 tablepsoon Salt - as per taste Oil - 2 tablespoons Water - 1/8 cup METHOD: Boil and peel baby potatoes. Chop onions and green chillies very finely. Crush kasoori methi with your palms. Keep aside. Mix coriander powder, cumin powder and chilli powder in water.

Heat oil in a pan, add mustard seeds and when it splutters add cumin seeds and turmeric powder. When jeera sizzles add the chopped green chillies , g.g.paste and onions . Saute well till the raw smell is diffused. Now add the crushed kasoori methi leaves and a generous pinch of salt. When oil leaves the sides, pour in the spice powders mixture. Add the baby potatoes. As salt as per requirement. Saute for a while till the potatoes are well coated and dry. Garnish with coriander leaves. This goes well with chappatis, pooris and a good side dish with rice as curry.

METHIWALE KABULI CHOLE (Rajasthani style)

INGREDIENTS: Kabul channa - 1 cup Methi leaves - 2 cups (tightly packed) Green chillies - 2 Tomato - 1 Grated ginger - 1 tsp. Coriander leaves (chopped) - 2 tablespoons Besan flour - 2 tbsp. Turmeric powder - 1/4 tsp. Jeera powder - 1/4 tsp. Chilli powder - 1/2 tsp. Garam Masala - 1/2 tsp. Amchur powder - 1/4 tsp. OR tamarind paste - 1/4 tsp. Cashew paste - 1 tablespoon Hing - a pinch Cumin seeds - 1 tsp. Cloves - 2 or 3 Cinnamon - 1" stick Cardamom - 1 Butter - 2 tablespoons Salt - as per taste METHOD: Soak chenna overnight. Drain out the soaked water. Fill fresh

water upto an inch above the chenna. Pressure cook it with salt for 3 whistles. When the pressure releases, take out and drain the water completely and keep aside. Mash a ladle of channa separately. Chop tomatoes into small pieces. Chop methi leaves and coriander leaves roughly. Chop green chillies. Grate ginger. Heat a pan and dry roast besan flour till the raw smell is diffused. Take out, mix in water and make a slightly thick paste. Keep aside. In the same pan, melt butter. When hot, add cumin seeds. When it splutters, add the whole spices, hing and turmeric powder. Add in the chopped green chillies, ginger and tomatoes. Saute for 2 minutes. Now add the chopped methi leaves alongwith salt. When the leaves are cooked add all the powders(except amchur powder). Saute for 1 minute and add the pressure cooked kabul channa and mashed channa. (If using tamarind paste add it at this stage). Pour in 1/2 cup of water and cook it covered for a while till the masala flavours are infused in the channa. When done, take out the lid and add the cashew paste & also the besan solution. Allow it to boil. Now add amchur powder and coriander leaves. Mix well and serve hot with rotis or parathas. It can also be mixed with hot cooked rice and ghee. NOTE: The original recipe can be found here. It was quite interesting without onion and garlic. But I changed certain ways to suit our family's tastes. The original recipe had a raw version of besan solution. But I dry roasted the besan flour and made a solution as I felt the besan flour will have a nice aroma when dry roasted. It was awesome.

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KASHMIRI DUM ALOO / ALOO DUM

I learnt this from vahchef's site. I made some slight variations to suit our family's tastes. Cute baby potatoes with rich spices and flavoured gravy. This can be done with regular potatoes, but I prefer to do with baby potatoes as the dish will have a cute look. INGREDIENTS: Baby potatoes - 15 Turmeric powder - 1/4 tsp. Fresh curds - 1 cup Cashew paste - 1 tsp. Tomato - 1 Coriander leaves(chopped) - 2 tablespoons Cumin seeds - 1/2 tsp. Garam masala - 1 tsp. Bay leaves - 2 Cloves - 4 Cinnamon - 1" stick - 1 Cardamom - 2 or 3 Salt - as per taste Oil - 1 tablespoon Ghee - 1 tsp.

To mix in 1/2 cup of water: Coriander powder - 1 tablespoon

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Sukku powder (Dry ginger powder ) - 1/4 tsp. Chilli powder - 1/4 tsp. Kashmiri chilli powder - 1/4 tsp. Fennel powder - 1 tsp. METHOD: Boil baby potatoes and peel them. Keep it aside. Puree one tomato. Whisk the curd to a smooth paste. Soak cashews in hot water and grind it to a fine paste. Slightly roast the garam masala till hot and keep it aside. Heat oil & ghee in a pan, add whole spices. When they splutter add cumin seeds, turmeric and the items given in "To mix in water". Add the tomato puree. When oil leaves the sides add whisked curd and cashew paste. Mix well . When the mixture is thick, add in the boiled baby potatoes and salt. Add a cup of water. Cover and cook for 10 - 15 minutes. Stir in between. Garnish with roasted garam masala and coriander leaves.

METHI THEPLA

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INGREDIENTS: Whole wheat flour - 2 cups Fenugreek leaves - 1 cup (Chopped) Turmeric powder - 1/2 tsp. Chilli powder - 1 tsp. Coriander powder - 1 tsp. Ajwain - 1/2 tsp. Curd - 1/2 cup Oil - 1 tablespoon Salt - as per taste Ghee - for smearing METHOD: Mix all the ingredients and knead to a pliable, soft & smooth dough. Add little water if necessary. Roll out to chappathis. Heat a tawa or griddle and cook on both sides. When brown spots appear on the surface take out and smear ghee on top. Serve hot with dahi topped with chaat masala and pickle.

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DAL MAKHNI / DHAL MAKHANI

INGREDIENTS: Sabut urad dal (Whole black gram) - 3/4 cup Rajma - 1/2 cup Onion - 2 (medium - sized) Grated ginger - 1 tsp. Grated garlic - 1/2 tsp. Green chillies - 2 ( finely chopped) Tomatoes - 2 large Salt - as per taste Butter - 3 tablespoons Cumin seeds - 1 tsp. Garam masala - 1 tsp. Red chilli powder - 1 teaspoon Fresh cream - 1/4 cup Chopped coriander leaves - 2 tablespoons Ginger juliennes - few NOTE: Dry ginger powder (sukku powder, soonth) - 1/4 teaspoon can be substituted for fresh ginger. If adding soonth (sukku powder) add it when you add garam masala. However, fresh ginger gives a better aroma than sukku powder. METHOD: Soak sabut urad dhal and rajma together overnight.

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Wash well and pressure cook for four to five whistles and simmer for 10 minutes. The dhals should be completely cooked and soft. When the pressure has reduced take out, and slightly mash the dhals with the back of a ladle. Puree the tomatoes. Chop the onions finely. Whisk fresh cream. Keep aside. Heat butter in a heavy-bottomed pan and add cumin seeds. When they sizzle add green chillies, grated ginger and garlic. Add chopped onions and tomato puree and saute on medium heat till the oil begins to separate from the masala. Now add red chilli powder. Saute for a minute. Add the dhal mixture, salt and garam masala. Mix well. Simmer for ten minutes or till the required consistency is reached. Add fresh cream(reserve a little for topping) and mix well. Garnish with coriander leaves, ginger juliennes and top with the remaining cream. Serve hot. Goes well with parathas, rotis, naan, kulchas and rice.

BABY CORN PEPPER FRY

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NOTE: THIS RECIPE CAN ALSO BE DONE USING MUSHROOMS OR CAULIFLOWERS. INGREDIENTS: Baby corn - 10 Onion - 1 Ginger garlic paste - 1 tsp. Pepper powder - 3/4 tsp. Green chillies finely chopped - 1/2 tsp. Coriander powder - 1 tsp. Soya sauce - 1 tablespoon Salt - as per taste Oil - 2 tsp. Spring onions - few Coriander leaves - few FOR THE BATTER: Corn flour - 1/4 cup Maida - 2 tablespoons Black pepper powder - 1 tsp. Soya sauce - 1 tablespoon Salt - as per requirement

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METHOD: De - husk the baby corns and cut into inch long pieces. Boil in water till half - cooked. Pat it dry and keep aside. Mix the items given in "FOR THE BATTER" in water to form a smooth batter. Dip the baby corn and deep fry in oil. Keep aside. Heat oil in a kadai, add onions, and saut till translucent . Add green chillies, ginger-garlic paste and saute till the raw smell is diffused. Add coriander powder, little salt and pepper powder and saute for a minute. Now add the fried baby corns, soyasauce & mix well. Sprinkle some water. Cook it covered till done. Add finely chopped spring onions and saute it for 10 seconds. Garnish with finely chopped coriander leaves and spring onions. Your baby corn pepper fry is ready to serve with phulkas, parathas, naan and rotis.

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PALAK PANEER - 2 VERSIONS

NOTE: If health conscious, fresh cream can be substituted with milk. Adding milk gives a creamy texture to the gravy. I would prefer to have this gravy without using ginger . INGREDIENTS: Palak - 2 bunches Paneer - 200 gms Crushed Kasuri methi - 1/2 tsp. (optional) Cumin seeds - 1/2 tsp. Salt - as per taste Butter or Oil - 2 tablespoons Fresh cream - 2 tablespoons OR boiled milk - 1/4 cup Garam masala - 1 tsp. Coriander powder - 1 teaspoon VERSION - 1 FOR THE JAIN GRAVY: Grated Pumpkin (yellow) - 1 cup Green chillies - 3 or 4 Grated ginger - 1/4 tsp.(optional)

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VERSION - 2 FOR THE REGULAR GRAVY : Onion - 1 Garlic - 3 pods Green chillies - 3 or 4 Grated ginger - 1/4 tsp.(optional) METHOD: Clean the palak and take out the leaves. Discard the stem. Blanch(Put in hot boiling water for 2 minutes, drain completely and run under cold water) the palak and grind it to a puree. Grind the items given for the gravy (JAIN OR REGULAR) to a fine paste. Heat butter, and temper with cumin seeds add the ground paste and saute till the raw smell is diffused. Now add the palak puree, coriander powder, garam masala and salt. Mix well and saute for 2 or 3 minutes. Wash the paneer and dice them into medium-sized cubes. Soak it in boiling water for 2 minutes, drain completely and add it to the palak. Saute in low flame for 5 minutes. Add crushed kasuri methi. Pour in fresh cream or boiled milk and give it JUST ONE BOIL. Serve hot with any Indian flat bread.

ALOO TIKKI

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INGREDIENTS: Potatoes - 1/2 kg.Turmeric powder - 1/4 tsp. Green chillies 2, Chilli powder - 1/4 tsp. Chopped coriander leaves - 3 tablespoons Coriander powder - 2 tsps.Bread crumbs - 1 cup Oil - to deep fry Corn flour - 2 tablespoons Salt - as per taste METHOD: Prepare a corn flour slurry. Boil potatoes and peel the skin. Mash well alongwith chilli powder, coriander powder, turmeric powder, salt, chopped green chillies and chopped coriander leaves. Take out small balls from it and shape to cylindrical tikkis or any shape of your choice. Dip these balls in the corn flour slurry and coat it with bread crumbs. Again dip in the slurry and coat with bread crumbs. Deep fry in oil till crisp and golden brown on all sides. BHARWAN BHINDI

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Generally, bharwan bhindi is done with a stuffing of besan flour with some spices. Some do it with peanut powder too. For a change, I stuffed with Pottukadalai powder(dhalia) and spices. The flavour and taste was great. INGREDIENTS: Lady's finger - 1/2 kg. Oil - 1/2 ladle To powder ( for the stuffing) : Pottukadalai(roasted gram) - 3/4 cup Garam masala - 2 tsp. Coriander powder - 3 tsp. Chilli powder - 1 tsp. Salt - 1 tsp. Cumin powder - 1 tsp. Juice of a lime To garnish:(Optional) Finely chopped onions - 2 tablespoons Finely chopped coriander leaves - 2 tablespoons

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METHOD: Select small, finger- long bhindis. Wash well and pat it dry. Cut off the top and end portions (Head and tail ??!!). Slit the bhindis vertically through the centre. Powder the ingredients given in "To powder"

Add lime juice and little water to the powder and make a soft dough,(THE TEXTURE SHOULD NEITHER BE TOO HARD NOR LIKE A PASTE).

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Stuff the bhindis with this dough patiently.

Heat oil in a pan, arrange the stuffed bhindis gently with the stuffed portions on top. Sprinkle very little water and cook covered.

Shallow fry and flip it (sprinkle water when you flip and cook covered) gently on all sides till crispy. Garnish with finely chopped onions and coriander leaves. Serve hot with phulkas or rice. Sending this to Kiran's Veggie/fruit a month & Priya Mitharwal's event 94th Week of BSI - OKRA

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SIMPLE DHAL

INGREDIENTS: Toor dal - 1/2 cup Turmeric powder - a pinch Tomatoes - 2 Dhania powder - 1 tsp. Sambhar powder - 1/2 tsp. Green chillies - 2 Grated ginger - 1 tsp. Curry leaves - few Coriander leaves - few Hing - a pinch Cumin seeds - 1/2 tsp. Lime - 1 Oil - 1 tablespoon Onion - 1 (optional) Salt - as per taste METHOD: Pressure cook toor dal with turmeric powder and hing. In a pan, heat oil, temper with jeera, chopped green chillies,ginger and curry leaves (if adding onions add in this stage). Add chopped tomatoes and sambhar powder. Saute till the raw smell is diffused. Add pressure cooked dhal alongwith salt and coriander powder. Mash well and allow it to boil. Turn off the stove, transfer it to a bowl and squeeze a lime. Mix well. Garnish with coriander leaves. Serve hot with phulka. Can also be had with rice.

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VEGGIES AND PANEER MASALA

INGREDIENTS: Mixed vegetables - 2 cups (beans, carrot, capsicum,peas and cauliflower) Crumbled paneer - 3/4 cup Cumin seeds - 1 teaspoon Green chillies - 1 Onion - 2 Tomato - 2 Ginger garlic paste - 1 tsp. Garam masala - 2 tsp. Coriander powder - 2 tsp. Kasoori methi (crushed) - 2 tsp. Cumin powder - 1/4 tsp. Chilli powder - 1/2 tsp. Oil or butter - 3 tablespoons Salt - as per taste Coriander leaves - few

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METHOD: Grind one onion, one tomato and chillies to a fine paste. Saute in a tablespoon of oil till oil leaves the sides. Keep aside. Crumble paneer. Dice all veggies to small cubes. Chop one onion and one tomato to fine pieces. Heat oil, add cumin seeds. While they sizzle add chopped onions. When they turn translucent, add the capsicum, tomatoes and g.g.paste, saute for 3 minutes and then the diced vegetables. Pour in 1/4 cup of water alongwith salt and cook covered till 3/4th done. Add the crumbled paneer, ground and fried paste, garam masala, coriander powder, chilli powder and cumin powder. Allow it to boil for 5 minutes. Stir in between. Crush kasuri methi with your palms and add to the masala. Mix well and transfer it to a bowl. Garnish with coriander leaves. Serve hot with phulkas, kulchas,naan and rotis.

CHAYOTE SUKHI BHAJI

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INGREDIENTS: Chayote(chow-chow) - 3 Cumin seeds - 1 tsp. Turmeric powder - 1/4 tsp. Tomato- 1 Sambhar powder - 1 tablespoon Dhania powder - 1 tablespoon Garam masala - 1 tsp. Oil - 1 tablespoon Salt - as per taste Chopped coriander leaves - 1 tablespoon METHOD: Chop chayotes. Puree the tomato. Heat oil, temper with cumin seeds and turmeric powder. Pour in the tomato puree. Saute for 3 minutes. Add chopped chayote, sambhar powder, dhania powder and salt. Sprinkle water and cook covered, till crunchy( Should be crunchy and not mushy). Take off the lid and add garam masala. Garnish with coriander leaves. Tastes heavenly with phulkas, pooris, rotis and theplas.Can also be had as a side dish for southindian meals. BHATURA (3 VERSIONS)/CHOLE BHATURE/CHENNA BHATURA

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GENERAL NOTE: Ensure medium heat of oil. Adjust curd to form the dough. Slide the bhatura gently into the oil and using the back of the ladle, slightly press in the centre to get fluffy bhaturas. VERSION 1: INGREDIENTS: Maida(all purpose flour) 2 cups Sooji 1 tablespoon Curd 2 tablespoons Salt - as per taste Baking soda - 1/2 tsp. Oil for frying METHOD: Mix all the ingredients(except oil) to form a medium-soft dough. Cover it with a clean white cloth OR cheese cloth. Allow it to ferment for 3 - 4 hours. Take small balls out of the dough, and roll it to slightly thick pooris and deep fry in oil till golden brown. VERSION 2: INGREDIENTS: Maida(all purpose flour) 2 cups

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Sooji 1 tablespoon Lehar soda OR any soda (which we drink) as required to form a dough Salt - as per taste,Baking soda - 1/2 tsp. Oil for frying METHOD: Using drinking soda needs no fermenting process and it does not upset the stomach. Mix all the ingredients(except oil) to form a medium-soft dough. Cover it with a clean white cloth OR cheese cloth and keep aside for half-an hour. Take small balls out of the dough, dust with maida and roll it to slightly thick pooris and deep fry in oil till golden brown. VERSION 3: ALOO BHATURA INGREDIENTS: Maida 1/4 kg, Boiled potatoes 2, Baking soda 1/4 tsp Thick curd 1/4 cup Salt as per taste,Oil for frying METHOD: Mix all the ingredients(except oil) to form a medium-soft dough. Cover it with a clean white cloth OR cheese cloth. Allow it to ferment for 2 hours. Take small balls out of the dough, roll it to slightly thick pooris, deep fry in oil.

VEGGIES AND PANEER FRIED RICE

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INGREDIENTS: Basmati rice - 2 cups Coconut milk thick extract - 2 cups Coconut milk thin extract - 1 cup Water - 1 cup Mixed vegetables (Beans, carrot, cauliflower, potatoes,capsicum & shelled peas) - 1 cup Paneer ( cut into cubes ) - 1 cup Cinnamon - 1 " piece - 2 Cardamom - 4 Cloves - 6 Onion - 1 Ginger- garlic paste - 1 tablespoon Green chillies(slit) - 2 Pepper powder - 1 tsp. Cashews - 10 Ghee - 4 tablespoons Oil - 2 tablespoons

METHOD: Soak rice in water for 20 mins. Drain water completely and fry

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it in ghee without breaking the grains. Extract coconut milk and keep it ready. Fry onions in oil and keep it aside. Cut paneer into cubes, soak in hot water for 10 minutes. Take out and squeeze thoroughly. Fry in ghee till golden brown and keep aside. Heat ghee and oil in a pressure cooker. When hot, add cinnamon, cloves, cardamom and slit green chillies. Add ginger garlic paste, saute well and then the chopped mixed vegetables. Crush some cashews and add to it. Now, add the ghee-fried rice, coconut milk and water. Mix well. Add the pepper powder. Allow it to boil. Cover and pressure cook for 3 whistles OR cook in simmer for 15 minutes. When the pressure is released, take out and add the paneer pieces and fried onions to the rice. Fry some more cashews in ghee and add it to the rice. Mix well and serve hot.

MINTY CORN PILAF (JAIN)

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INGREDIENTS: Fresh corn kernels OR Frozen corn kernels - 1 cup Shelled peas OR frozen peas - 1/4 cup Basmati rice - 1 cup Slit green chillies - 2 Mint leaves - 1 cup Cardamom - 2 Cinnamon - 2" stick - 2 nos. Cloves - 3 or 4 Chilli flakes - 1 teaspoon Cumin seeds - 1/2 tsp. White pepper powder - 1/4 tsp. Salt - as per taste Butter - 1 tablespoon Oil - 1 tablespoon Water - 2 cups

METHOD: Soak basmati rice in water for half an hour. Wash the mint

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leaves well. In a pressure pan, heat oil and butter. Add all the whole spices and saute for a minute. Add cumin seeds and when they sizzle add the slit green chillies & mint leaves. Saute for another minute. Now add the fresh corns and peas. Saute for 2 more minutes. Add salt and water. Drain the water completely from the rice. When the water boils add the rice into it. Mix well, cover and pressure cook for 3 whistles. When the pressure is released, take out, add in the chilli flakes and white pepper powder . Give a gentle stir without breaking the grains. Transfer it to a bowl and serve hot with peppery papads or any raitha of your choice.

PANEER BHARTA

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INGREDIENTS: Crumbled paneer - 2 cups Onion - 2 Tomato - 2 Ginger garlic paste - 2 tsp. Green chillies - 3 Garam masala - 2 tsp. Chopped coriander leaves or Cilantro - 1 tablespoon Butter - 2 tablespoons Oil - 2 tablespoon Salt - as per taste

METHOD:

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Make paneer as said here. Crumble paneer using your hand. Chop onions finely. Whip tomatoes and green chillies coarsely. Heat oil and butter in a pan and saute the chopped onions till translucent. Add in the ginger garlic paste, tomato green chilly mixture and saute well till it diffuses its raw smell and becomes mushy. Add salt, garam masala and crumbled paneer, mix well and stir for 2 or 3 minutes. You can sprinkle water to get the desired consistency. Put in the chopped coriander leaves and mix well. Serve hot with rotis , naan, parathas or pulao.

VEPPAMPOO (NEEM FLOWER) PACHADI

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INGREDIENTS: Crushed jaggery - 1 cup Mango sliced - 1/4 cup Tamarind - a marble size OR tamarind paste - 1/2 tsp. Dry red chilly OR green chilly - 1 Mustard seeds - 1/4 tsp. Fresh veppampoo (neem flowers) - 3 tsp. Salt - 1/8 tsp. Ghee - 1 tsp. METHOD: Soak the tamarind in water, extract pulp. Boil the mango slices in little water with a pinch of salt. Add the mangoes to the tamarind extract and boil till the raw smell of tamarind goes. Now, add the crushed jaggery and again boil it till the raw smell of the jaggery goes. In a pan, heat a tsp. of ghee, add mustard seeds and when they splutter add red chilly and fry the veppampoo (neem flowers) till golden brown. Add to the above and mix well. SNAKEGOURD PACHADI

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INGREDIENTS: Snakegourd - 100 gms Curd - 11/2 cups Salt - as per taste Oil - 2 tablespoon Mustard seeds - 1/4 tsp. Urad dhal - 1/2 tsp. Red chilly - 1 Hing METHOD: Heat oil, add mustard seeds, urad dhal, chilly and hing. When golden brown add chopped snakegourd and salt. Fry till it is cooked and shrinked. Add it to the curd and mix well. Goes well as a side dish with manathakkali vathal kozhambu. You can add curd to get the desired consistency.

LADY'SFINGER PACHADI

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INGREDIENTS: Lady's finger - 100 gms Curd - 11/2 cups Salt - as per taste Oil - 2 tablespoon Mustard seeds - 1/4 tsp. Urad dhal - 1/2 tsp. Red chilly - 1 Hing METHOD: Heat oil, add mustard seeds, urad dhal, chilly and hing. When golden brown add chopped lady'sfinger and salt. Fry well it it shrinks and crisp. Add it to the curd while serving and mix well. Do not add the lady's finger before. It will become soggy. Goes well as a side dish to South Indian Thali. You can add curd to get the desired consistency.

GINGER PACHADI

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INGREDIENTS: Ginger - 2" piece Coconut scraped - 1/4 cup Green chilly - 1 Salt- as per taste Curd - 1 or 2 cups Mustard seeds - 1/4 tsp. Urad dhal - 1/2 tsp. Hing Oil - 1 tsp. METHOD: Wash the ginger well. Peel out the skin. Chop it and grind it in a mixie alongwith chilly, coconut and salt. Transfer it to a bowl, add curd to it and mix well . If too thick, mix some more curd. Season with mustard seeds, urad dhal and hing. Spicy, ginger pachadi is ready.

DAANGAR PACHADI

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INGREDIENTS: Dry roasted urad dhal powder - 4 tsp. Salt - as per taste Fresh curd - 1/2 cup Thick butter milk - 1/2 cup Hing - 1 pinch Coriander leaves - few For seasoning: Mustard seeds - 1/4 tsp. Oil - 1 tsp. METHOD: Mix all the ingredients without any lumps. If thick, add some more buttermilk. Season with mustard seeds. Add finely chopped coriander leaves and mix well. VARIATION: RAW DAANGAR PACHADI: Use raw urad dhal powder, instead of roasted urad dhal powder, and season with cumin seeds and mustard seeds.

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NELLIKAI PACHADI

INGREDIENTS: Big nellikai(Amla) - 2 Salt - as per taste Green chillies - 2 Curd - 1 cup Scraped coconut - 2 teaspoons Mustard seeds - 1/4 tsp. Urad dhal - 1/2 tsp. METHOD: Steam cook nellikai and discard the seeds. Mash the cooked nellikai using your hand. In a mixie, grind the green chillies, salt and scraped coconut, add mashed nellikai and give it a whip. Transfer it to a bowl and add the curd . Mix well. Season it with mustard seeds and urad dhal.

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CUCUMBER RAITHA

INGREDIENTS: Cucumber (small variety) - 2 Thick curd - 2 cups Salt Green chillies - 1 or 2 Coriander leaves - few METHOD: Slit green chillies, take out the seeds and cut into very fine pieces. Grate or chop cucumber very finely. Add salt and leave it for 10 minutes. Squeeze out the excess water using your hand. Now add curd, chillies and coriander leaves and mix well. Best with any pulao and a pachadi for pandigais also. A bowl of this will equate a meal. Good for obese people and everyone.

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ONION RAITHA

INGREDIENTS: Big onion -1 Thick Curd - 2 cups Salt Coriander leaves - few METHOD: Chop onions very finely. Add salt and leave it for 10 minutes. Now add the curd, mix well and garnish with coriander leaves. Best with veg. biriyani and veg. pulao.

HOME MADE FROZEN CAULIFLOWER

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Cauliflowers are seasonal vegetables. Frozen cauliflowers are easy to make and can be freezed for future use & needs. Generally frozen vegetables can be used from one harvest till the other season. But I finish it within six months. INGREDIENTS: Cauliflowers - 2 Collander Ice water Big vessels - 2 (One for ice water and one for hot water) Salt - 2 tablespoons METHOD: Break / cut cauliflower into medium-sized florets. Immerse the florets in a big vessel of water alongwith salt. Mix well and let it stand for 30 minutes. Doing like this checks out the worms and eggs in the flowers. Take out the florets and discard the water. Wash well again. WORK IN BATCHES HEREAFTER. KEEP THE ICE WATER READY.

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Heat a pan of water and allow it to boil.

Now add the florets to this and allow it to boil for 3 more minutes.

Drain through a collander and immediately transfer it to the ice water pan. OR run under cold tap water till cool. Spread in a clean plate or cloth and cool it to room temperature. Repeat the process with all the florets. Pat it dry.

Fill the florets in a ziplock bag, leaving space in between. DO NOT PACK IT TIGHTLY. Seal the bags. Store the bags horizontally in the freezer. This consumes a lot of freezer space and hence I made only 2 cauliflowers. If you have space in the freezer, you can stock upto 5 cauliflowers.

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HOME MADE GHEE & NEI VARUTHA MAAVU

Home made ghee has an exotic flavour and a good aroma. I do not compromise this ghee with the store-bought ones. My mom makes nei varutha maavu from the residue and there will be a tough fight in our home for this maavu. The recipe for the nei-varutha maavu is in the end. Do try it. INGREDIENTS: Butter - 1/2 kg. GADGETS: Metal strainer

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METHOD: The Collage is self - explanatory and in order, yet a quick explanation. Melt butter in a heavy-bottomed pan( I use pressure pan), ensure medium - heat. When it starts melting, stir with a ladle. When melted well, the melted butter turns out to a creamy consistency. Within a minute or two, the creamy substances will subside and there will be bubbles all over, be careful stirring is important. The next step is the bubbles will turn out to BIG bubbles, with a hissing sound and slowly the bubbles reduce to 3 or 4 BIG bubbles. At this stage, switch off the stove. Immediately, it will start foaming. Stir it quickly and wait for the foam to subside. Do not keep the pan on the same hot burner after this process. Take the pan off the burner too and keep it somewhere on the kitchen-top. Strain it with a metal strainer (metal strainer and not a plastic tea strainer because the plastic strainer will not withstand the heat), to a container, leaving out the kasandu (residues). When cool, it will be grainy and aromatic. HOME MADE GHEE IS READY. RECIPE FOR NEI VARUTHA MAAVU: After straining the ghee, the residue in the pan will be brown in colour. Heat the pan, add in a ladle of rice flour to the kasandu(residue) alongwith 1/2 ladle sugar ( OR as per your tastebuds). Saute in medium heat till the sugar crystals dissolve and mixes with the flour. When you smell a good aroma,transfer to a small cup and have it hot.

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HOME MADE PANEER

INGREDIENTS: Milk - 2 litres Lime -2 0r 3 GADGETS: Strainer A vessel Clean muslin cloth A twine

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METHOD: Boil milk in a deep vessel. Squeeze in the juice of a lime and stir well. Allow it to boil for some more time. Milk will become transparent and the paneer will float on the top. (you can squeeze another lime till its transparent). Strain it through a strainer with a vessel beneath. Do not discard the water. This is whey and is very nutritious. This whey water can be used in curdling the milk for the next time and can be stored in the refrigerator for a month. The recipe using whey is here. Run through cold water, transfer it to the muslin cloth and tie with the twine. Twist the cloth to remove the water completely. Allow it to hang for 15 more minutes. Place a heavy weight on it for about an hour. Take out and cut into cubes. If you want scrambled paneer, skip the step of placing a weight. This paneer can be used in curries and gravies cubed or crumbled. Click here for Paneer bharta recipe.

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PANEER BHARTA

INGREDIENTS: Crumbled paneer - 2 cups Onion - 2 Tomato - 2 Ginger garlic paste - 2 tsp. Green chillies - 3 Garam masala - 2 tsp. Chopped coriander leaves or Cilantro - 1 tablespoon Butter - 2 tablespoons Oil - 2 tablespoon Salt - as per taste METHOD: Make paneer as said here. Crumble paneer using your hand. Chop onions finely. Whip tomatoes and green chillies coarsely. Heat oil and butter in a pan and saute the chopped onions till translucent. Add in the ginger garlic paste, tomato green chilly mixture and saute well till it diffuses its raw smell and becomes mushy. Add salt, garam masala and crumbled paneer, mix well and stir for 2 or 3 minutes. You can sprinkle water to get the desired consistency. Put in the chopped coriander leaves and mix well. Serve hot with rotis , naan, parathas or pulao.

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PICKLE POWDER (SOUTH INDIAN STYLE)

This is a south indian style home - made pickle powder (oorugai podi) which can be used for cut mango pickles, mango thokku, mixed vegetable pickles, & instant aranellikai (small gooseberry) oorugai (pickle). This can be preserved for 2 months. When refrigerated this can be preserved even for 4 months. Byadgi chillies give rich red colour to the pickle. INGREDIENTS: Turmeric powder - 1 tbsp Byadgi Chillies - 1 cup (tightly packed) Red Chillies - 2 cups (tightly packed) Fenugreek - 1/3 cup Mustard Seeds - 3/4 cup METHOD: Dry roast each ingredient separately. Be careful not to burn them. Fenugreek seeds should be dry roasted to golden brown. Mustard seeds should be roasted till they splutter. Grind everything in a mixie to a fine powder. Store in an airtight container and use when needed while making instant pickles. NOTE: Chillies can also be roasted in a spoon of oil. If using oil, the shelf life decreases and can be preserved for only a month.

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BABY CORN PEPPER FRY

NOTE: THIS RECIPE CAN ALSO BE DONE USING MUSHROOMS OR CAULIFLOWERS. INGREDIENTS: Baby corn - 10 Onion - 1 Ginger garlic paste - 1 tsp. Pepper powder - 3/4 tsp. Green chillies finely chopped - 1/2 tsp. Coriander powder - 1 tsp. Soya sauce - 1 tablespoon Salt - as per taste Oil - 2 tsp. Spring onions - few Coriander leaves - few FOR THE BATTER: Corn flour - 1/4 cup Maida - 2 tablespoons Black pepper powder - 1 tsp. Soya sauce - 1 tablespoon Salt - as per requirement

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METHOD: De - husk the baby corns and cut into inch long pieces. Boil in water till half - cooked. Pat it dry and keep aside. Mix the items given in "FOR THE BATTER" in water to form a smooth batter. Dip the baby corn and deep fry in oil. Keep aside. Heat oil in a kadai, add onions, and saut till translucent . Add green chillies, ginger-garlic paste and saute till the raw smell is diffused. Add coriander powder, little salt and pepper powder and saute for a minute. Now add the fried baby corns, soyasauce & mix well. Sprinkle some water. Cook it covered till done. Add finely chopped spring onions and saute it for 10 seconds. Garnish with finely chopped coriander leaves and spring onions. Your baby corn pepper fry is ready to serve with phulkas, parathas, naan and rotis.

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CHINESE FRIED RICE

INGREDIENTS: Cooked basmati rice - 3 cups Finely chopped mixed vegetables - 1 cup (Beans, carrot & capsicum. I also used peas, cauliflower, lettuce ) Onion - 1 Green chillies ( finely chopped) - 2 Ajinomoto - - 1/4 tsp. Soya sauce - 1 tablespoon Chilli sauce - 1 teaspoon White pepper powder - 1/2 tsp. Spring onions(finely chopped) -one bunch Oil - 2 tablespoons METHOD: Heat oil in a kadai, and add the finely chopped onions, green chillies and vegetables and stir fry for 3 minutes. The vegetables should not be overcooked, but should be crunchy. Add chilli sauce, soya sauce and ajinomoto. Saute well in high flame. Add the cooked basmati rice, salt and pepper powder. Mix generously without breaking the grains. Finally add the chopped spring onions. Mix well. Serve hot.

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PEPPER VEGGIE CURRY

This is an excellent dry curry side dish for phulkas, chappatis & pooris. Can also be served with hot rice as a side dish. INGREDIENTS: Mixed vegetables - 3 cups Onion - 1 Garlic - 2 pods (optional) Cumin seeds - 1/4 tsp. Soya sauce - 1 tsp. Green chilli sauce - a dash Turmeric powder - a pinch Pepper powder - 1 tsp. Dhania powder - 1 tsp. Jeera powder - 1/4 tsp. Salt - as per taste Oil - 2 tablespoons METHOD: Dice all the vegetables to cubes. Chop onions finely. Crush garlic.Heat oil, ensure medium heat, add turmeric powder and cumin seeds. When the cumin seeds sizzle, add onions and crushed garlic. Fry till translucent. Add the cut vegetables and salt . Saute in a high flame. Simmer and sprinkle water and cover it with a lid. When half done take out the lid. Add all the powders. Saute well. When done, add soya sauce & chilli sauce. Mix well and saute in high flame for a while. Serve hot. VEGGIE MACARONI

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Macaroni is a kind of moderately-extended, machine-made dry pasta. It is hollow, and macaroni does not contain eggs. Macaroni is a borrowing of the Italian word "maccherone" and its plural "maccheroni". Its etymology is debatable. Some scholars consider it related to Greek (makaria), a kind of barley broth. Probably, this may not be 100% Italian. I have done this with some alterations to suit Indian tastes. You can call it as chinese style. INGREDIENTS: Elbow macaroni - 2 cups Water - 1 1/2 litres Oil - 3 tablespoons Carrot - 2 Beans - 100 gms Capsicum - 1 Shelled green peas - 1/4 cup Onions - 2 Jalepano- 4 Ginger - 1" piece Spring onions - 1 small bunch Chopped parsley - 2 teaspoons Soya sauce - 1 tablespoon Chilli sauce - 1 teaspoon Ajinomoto - 1 pinch (optional) Salt - as per taste

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Chilli flakes - 1/2 tsp. Pepper powder - 1/4 tsp. METHOD: Julienne ginger, jalepano(green chillies), celery, spring onion(white and green portions separately) and carrot. Cut beans, capsicum and onions to lengthy strips. Heat water in a wide-mouthed vessel with salt and a tablespoon of oil. When boiling, add the macaroni and stir gently without settling down. Allow it to boil for 5-7 minutes or till soft. Drain completely and immediately run it under cold water. Keep aside. Heat oil in a heavy-bottomed pan, and fry onions in high flame.

Add ginger, jalepano, white portion of spring onions and all the vegetables and continue sauting in high flame.

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In this stage, you can add ajinomoto(but I have not added it). Now pour in soya sauce and chilli sauce and mix well.

Quickly add the boiled and cooled macaroni. Give it a gentle and total stir till everything mixes well.

Finally, add the chilli flakes, spring onions(green portion) and celery and give a quick stir say for 10 seconds. Serve hot. Sprinkle pepper powder while serving.

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DAL MAKHNI / DHAL MAKHANI

INGREDIENTS: Sabut urad dal (Whole black gram) - 3/4 cup Rajma - 1/2 cup Onion - 2 (medium - sized) Grated ginger - 1 tsp. Grated garlic - 1/2 tsp. Green chillies - 2 ( finely chopped) Tomatoes - 2 large Salt - as per taste Butter - 3 tablespoons Cumin seeds - 1 tsp. Garam masala - 1 tsp. Red chilli powder - 1 teaspoon Fresh cream - 1/4 cup Chopped coriander leaves - 2 tablespoons Ginger juliennes - few NOTE: Dry ginger powder (sukku powder, soonth) - 1/4 teaspoon can be substituted for fresh ginger. If adding soonth (sukku powder) add it when you add garam masala. However, fresh ginger gives a better aroma than sukku powder.

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METHOD: Soak sabut urad dhal and rajma together overnight. Wash well and pressure cook for four to five whistles and simmer for 10 minutes. The dhals should be completely cooked and soft. When the pressure has reduced take out, and slightly mash the dhals with the back of a ladle. Puree the tomatoes. Chop the onions finely. Whisk fresh cream. Keep aside. Heat butter in a heavy-bottomed pan and add cumin seeds. When they sizzle add green chillies, grated ginger and garlic. Add chopped onions and tomato puree and saute on medium heat till the oil begins to separate from the masala. Now add red chilli powder. Saute for a minute. Add the dhal mixture, salt and garam masala. Mix well. Simmer for ten minutes or till the required consistency is reached. Add fresh cream(reserve a little for topping) and mix well. Garnish with coriander leaves, ginger juliennes and top with the remaining cream. Serve hot. Goes well with parathas, rotis, naan, kulchas and rice.

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CHANNA DAL TADKA

INGREDIENTS: Channa dhal - 1 cup Tomatoes - 2 Onion - 1 Crushed ginger - 1 tsp. Crushed garlic - 1 tsp. Green chillies - 2 Chilli powder - 1/2 tsp. Punjabi garam masala - 1 tsp. Cumin seeds - 1 tsp. Turmeric powder - 1/4 tsp. Ghee - 1 tablespoon Oil - 1 tablespoon Coriander leaves - few METHOD: Cook chenna dal in enough water till soft, but retaining its shape. Drain excess water completely and keep aside. Do not mash the dhal. Chop onions and tomatoes finely. Slit green chillies. Crush ginger and garlic.

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In a heavy-bottomed pan, heat oil, add cumin seeds and slit green chillies and saute for 10-15 seconds. Add chopped onions and saute till translucent. Add crushed ginger and garlic and saute till the raw smell diffuses. Add the chopped tomatoes, chilli powder, turmeric powder and saute for a while till pulpy and till oil separates. Add garam masala and slightly mash the tomatoes. Now add the chenna dhal, salt and a cup of water and bring it to a boil. Add water according to the desired consistency. Garnish with finely chopped coriander leaves. Add ghee while serving and serve hot. Best with rice, poori and chapathi.

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SOUTH INDIAN DHAL

INGREDIENTS: Toor dhal - 1/2 cup Onion(big) - 1 Green chillies - 4 Curry leaves - few Turmeric powder - 1/2 tsp. Sambhar powder - 1/2 tsp. Mustard seeds - 1/4 tsp. Salt Hing Ginger - 1 " piece Oil - 1 tsp. METHOD: Pressure cook toor dhal, mash well and keep aside. Grate ginger and cut onions finely . Slit green chillies. In a kadai, heat oil, and add mustard seeds. When mustard seeds splutter, add curry leaves, slit green chillies, grated ginger, turmeric powder,hing and onions. Saute well till onions are transparent. Now add the mashed dhal, sambhar powder and salt and allow it to boil till thick. Serve hot with rice.

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PAYATHAMPARUPPU MASIYAL

INGREDIENTS: Moong dal - 1/2 cup Tomatoes - 3 to 4 Sambhar powder - 1 tsp. Green chillies or dry red chillies - 2 Curry leaves - few Coriander leaves - few Hing - a pinch Mustard seeds - 1/4 tsp. Cumin seeds = 1/2 tsp. Lime - 1 Oil Salt - as per taste METHOD: Pressure cook moong dal with tomatoes, turmeric powder, hing and sambhar powder. In a pan, heat oil, temper with mustard seeds, jeera, and chillies. Add curry leaves, stir fry and add pressure cooked items with salt. Let it come to a boil. Switch off the stove, transfer it to a bowl and squeeze a lime and mix well. Garnish with coriander leaves. This will go well with rice and phulka.

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VEGETABLE KADAPPA (JAIN)

INGREDIENTS: Moong dhal - 1 tablespoon Mixed vegetables - Cauliflower, baby corn, beans, carrot,peas - 2 cups Potato - 1 (medium-sized) Green chillies - 3 Aniseed (sombu, saunf) - 1 tsp. Pottukadalai(Roasted gram) - 1 tablespoon Coconut scraped - 1/4 cup Cinnamon - 1" piece - 1 Cloves - 3 Bay leaf - 1 Salt - as per taste Oil - 3 tablespoons Coriander leaves - few

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METHOD: Pressure cook moong dhal or cook moong dhal in water till soft and mash it well. Boil potato and mash it roughly. Dice vegetables. Grind pottukadalai, sombu, green chillies, and grated coconut to a fine paste. Heat oil in a pan, and temper with the whole spices. Add the diced vegetables, saute well, sprinkle some water and cook covered till 3/4th done. Now add the roughly mashed potatoes, moong dhal and salt. When it starts boiling add the ground paste. Check for salt and allow it to boil till the raw smell is diffused. Garnish with coriander leaves. Serve hot with dosas. Best with phulkas, chappathis and pooris.

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BABY CORN PEAS MASALA

INGREDIENTS: Baby corn - 10 Shelled peas - 1/4 cup Cumin seeds - 1/4 tsp. Turmeric powder - 1/4 tsp. Garam masala - 1 tsp. Salt - as per taste Oil - 2 tablespoons Cashews - 6 Scraped coconut - 2 tablespoons Onion - 1 Tomato -1 Green chilli - 2 Coriander leaves - few METHOD: Cut baby corn into finger long pieces. Boil baby corn in water alongwith turmeric powder and salt, till done but crunchy. Boil peas with salt separately. Keep aside. Soak cashews in lukewarm water for 10 minutes. Heat a spoon of oil in a pan, and saute onion, tomatoes and green chilli till the raw smell diffuses and oil leaves the sides. Grind to a fine paste alongwith cashews and scraped coconut.

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In the same pan, heat the remaining oil, temper with cumin seeds and add the ground paste. Saute well. Now add half a cup of water. When it starts boiling, add the cooked peas and baby corn. Cover and cook for 3 more minutes. Take out the lid and add garam masala. Mix well and cook for a minute. Garnish with coriander leaves. Serve hot with any Indian flat bread. KADAPPA / KUMBAKONAM KADAPPA (TANJORE STYLE)

This is a popular side-dish for idlis and dosas in Tanjore region. Brahmins from that region also prepare this side dish without onions. This is also a speciality dish in South-Arcot district. I made this as a side dish for chappathi and it tasted awesome. However, if using as a side dish for idlis and dosas, it can be diluted with little water. INGREDIENTS: Moong dhal - 2 tablespoons Potatoes - 3 (medium sized) Onion - 1 Green chillies - 3 Aniseed (sombu, saunf) - 1 tsp. Pottukadalai - 1 tablespoon Coconut scraped - 1/4 cup

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Cinnamon - 1" piece - 1 Cloves - 3 Bay leaf - 1 METHOD: Salt - as per taste Oil - 3 tablespoons Coriander leaves - few Pressure cook moong dhal or cook moong dhal in water till soft and mash it well. Boil potatoes and mash it roughly. Chop onions. Grind pottukadalai, sombu, green chillies, and grated coconut to a fine paste. Heat oil in a pan, and temper with the whole spices. Add chopped onions and saute well. Now add the roughly mashed potatoes, moong dhal and salt. When it starts boiling add the groung paste. Check for salt and allow it to boil till the raw smell is diffused. Garnish with coriander leaves. Serve hot with idli and dosas.

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METHIWALE KABULI CHOLE (Rajasthani style)

INGREDIENTS: Kabul channa - 1 cup Methi leaves - 2 cups (tightly packed) Green chillies - 2 Tomato - 1 Grated ginger - 1 tsp. Coriander leaves (chopped) - 2 tablespoons Besan flour - 2 tbsp. Turmeric powder - 1/4 tsp. Jeera powder - 1/4 tsp. Chilli powder - 1/2 tsp. Garam Masala - 1/2 tsp. Amchur powder - 1/4 tsp. OR tamarind paste - 1/4 tsp. Cashew paste - 1 tablespoon Hing - a pinch Cumin seeds - 1 tsp. Cloves - 2 or 3 Cinnamon - 1" stick Cardamom - 1 Butter - 2 tablespoons Salt - as per taste

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METHOD: Soak chenna overnight. Drain out the soaked water. Fill fresh water upto an inch above the chenna. Pressure cook it with salt for 3 whistles. When the pressure releases, take out and drain the water completely and keep aside. Mash a ladle of channa separately. Chop tomatoes into small pieces. Chop methi leaves and coriander leaves roughly. Chop green chillies. Grate ginger. Heat a pan and dry roast besan flour till the raw smell is diffused. Take out, mix in water and make a slightly thick paste. Keep aside. In the same pan, melt butter. When hot, add cumin seeds. When it splutters, add the whole spices, hing and turmeric powder. Add in the chopped green chillies, ginger and tomatoes. Saute for 2 minutes. Now add the chopped methi leaves alongwith salt. When the leaves are cooked add all the powders(except amchur powder). Saute for 1 minute and add the pressure cooked kabul channa and mashed channa. (If using tamarind paste add it at this stage). Pour in 1/2 cup of water and cook it covered for a while till the masala flavours are infused in the channa. When done, take out the lid and add the cashew paste & also the besan solution. Allow it to boil. Now add amchur powder and coriander leaves. Mix well and serve hot with rotis or parathas. It can also be mixed with hot cooked rice and ghee. NOTE: The original recipe can be found here. It was quite interesting without onion and garlic. But I changed certain ways to suit our family's tastes. The original recipe had a raw version of besan solution. But I dry roasted the besan flour and made a solution as I felt the besan flour will have a nice aroma when dry roasted. It was awesome.

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KASHMIRI DUM ALOO / ALOO DUM

INGREDIENTS: Baby potatoes - 15 Turmeric powder - 1/4 tsp. Fresh curds - 1 cup Cashew paste - 1 tsp. Tomato - 1 Coriander leaves(chopped) - 2 tablespoons Cumin seeds - 1/2 tsp. Garam masala - 1 tsp. Bay leaves - 2 Cloves - 4 Cinnamon - 1" stick - 1 Cardamom - 2 or 3 Salt - as per taste Oil - 1 tablespoon Ghee - 1 tsp. To mix in 1/2 cup of water: Coriander powder - 1 tablespoon Sukku powder (Dry ginger powder ) - 1/4 tsp. Chilli powder - 1/4 tsp. Kashmiri chilli powder - 1/4 tsp. Fennel powder - 1 tsp.

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METHOD: Boil baby potatoes and peel them. Keep it aside. Puree one tomato. Whisk the curd to a smooth paste. Soak cashews in hot water and grind it to a fine paste. Slightly roast the garam masala till hot and keep it aside. Heat oil & ghee in a pan, add whole spices. When they splutter add cumin seeds, turmeric and the items given in "To mix in water". Add the tomato puree. When oil leaves the sides add whisked curd and cashew paste. Mix well . When the mixture is thick, add in the boiled baby potatoes and salt. Add a cup of water. Cover and cook for 10 - 15 minutes. Stir in between. Garnish with roasted garam masala and coriander leaves.

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VEGGIES AND PANEER MASALA

INGREDIENTS: Mixed vegetables - 2 cups (beans, carrot, capsicum,peas and cauliflower) Crumbled paneer - 3/4 cup Cumin seeds - 1 teaspoon Green chillies - 1 Onion - 2 Tomato - 2 Ginger garlic paste - 1 tsp. Garam masala - 2 tsp. Coriander powder - 2 tsp. Kasoori methi (crushed) - 2 tsp. Cumin powder - 1/4 tsp. Chilli powder - 1/2 tsp. Oil or butter - 3 tablespoons Salt - as per taste Coriander leaves - few

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METHOD: Grind one onion, one tomato and chillies to a fine paste. Saute in a tablespoon of oil till oil leaves the sides. Keep aside. Crumble paneer. Dice all veggies to small cubes. Chop one onion and one tomato to fine pieces. Heat oil, add cumin seeds. While they sizzle add chopped onions. When they turn translucent, add the capsicum, tomatoes and g.g.paste, saute for 3 minutes and then the diced vegetables. Pour in 1/4 cup of water alongwith salt and cook covered till 3/4th done. Add the crumbled paneer, ground and fried paste, garam masala, coriander powder, chilli powder and cumin powder. Allow it to boil for 5 minutes. Stir in between. Crush kasuri methi with your palms and add to the masala. Mix well and transfer it to a bowl. Garnish with coriander leaves. Serve hot with phulkas, kulchas,naan and rotis.

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POTATO STRINGS GRAVY

This is a very quick to make side dish. INGREDIENTS: Potatoes - 3 Onion - 2 Tomatoes- 2 Green chillies - 1 or 2 Ginger - a very small piece Cumin seeds - 1 tsp. Turmeric powder - 1/4 tsp. Chilli powder - 1/4 tsp. Dhania powder - 1 tablespoon Garam masala - 1 tsp. Oil - 1 tablespoon Butter or ghee - 1 tablespoon Salt - as per taste Coriander leaves - few METHOD: Peel potatoes, shred or grate to long, neat pieces (like a matchstick) and transfer it to a bowl of water to prevent discolouration. Julienne onions. Grind tomatoes, ginger and green chillies to a paste. Heat oil and butter in a pan, add cumin seeds, onions and

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turmeric powder. When translucent, add the ground paste. Saute till it diffuses the raw smell. Add in the potato strings, saute in high flame for a minute, sprinkle some water and cook covered. Stir in between to prevent charring. When 3/4th done add salt, chilli powder, dhania powder and garam masala. Saute for a while till crunchy (The potato strings should be visible and not mushy). Garnish with coriander leaves. Serve hot with any Indian flat bread. MALAI MUTTER (JAIN)

An excellent combo of green peas and kasoori methi, with cashews, milk and khus-khus. I fried cabbage till golden brown and used instead of onions and garlic. INGREDIENTS: Green peas(shelled) - 1 cup Kasoori methi - 1 tablespoon Boiled milk - 1/2 cup Grated paneer - 1/4 cup Fresh cream - 2 tablespoons Shredded cabbage - 1/2 cup Tomatoes finely chopped - 1 tablespoon Cumin seeds - 1/2 tsp. Sugar - a generous pinch

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Butter - 2 tablespoons Salt - as per taste Cashewnuts - 10 Ginger - a small piece Green chillies - 2 Poppy seeds (Khus khus) - 1 tsp. Cardamom - 1 or 2 Coriander powder - 1 tsp. Garam masala powder - 1/2 tsp. METHOD: Shred cabbage, grate paneer and crush kasoori methi. Soak cashew and poppy seeds in warm water for 15 minutes. Heat a spoon of butter and saute the cabbage till golden brown and grind it to a fine paste alongwith soaked cashews, khus khus, ginger, cardamom and green chillies. Add coriander powder, garam masala... give it another whirrr.. and keep aside. Heat the remaining butter, put in the cumin seeds and when they sizzle add the green peas. Saute for 2 minutes. Now add the ground paste, required amount of salt and little water. Mix well, add the grated paneer and milk. Allow it to boil. Finally add the chopped tomatoes and crushed kasoori methi and garnish with coriander leaves. NOTE: Green peas soaked overnight can be substituted for shelled peas. Best with roti, naan, pulav and kulcha.

GREEN GRAM GRAVY (JAIN)

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INGREDIENTS: Green gram - 1/2 cup ,Cumin seeds - 1/2 tsp. Tomato - 1,Green chillies - 1 Garam masala - 1 tsp,Pav bhaji masala - 1 tsp. Milk - 1 cup ,Butter - 2 tablespoon Oil - 1 tsp ,Salt - as per taste METHOD: Soak green gram for 1 hour. Pressure cook without salt for 3 whistles. Simmer the stove for 15 minutes. Switch off the stove. When the pressure is released, take it out, slightly mash, add salt and give it a boil. Keep aside. Grind together tomatoes, green chillies and a handful of boiled gram. Heat butter and oil, add jeera, when it sizzles pour in the ground paste. Add garam masala, pav bhaji masala and saute well till oil leaves the sides. Now pour in the milk. Allow it to boil . It will automatically thicken. Add the cooked dhal and boil till thick. Best with phulkas.

VEGETABLE SAAGU / SAGU

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This is different from regular vegetable kuruma. INGREDIENTS: Beans - 100 gms Carrot - 2 Potato - 2 Shelled peas - 1/4 cup Cauliflower - 10 flowerettes Coriander leaves - a handful Ginger - 1" piece Scraped coconut - 1/2 cup Pottukadalai - 1 handful Green chillies - 4 Big onion - 1 Tomato - 1 (optional) Turmeric powder - 1/4 tsp. Mustard seeds - 1/2 tsp. Oil -1 tablespoon Salt - as per taste

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METHOD: Cut vegetables into cubes and boil it with salt and turmeric powder. Finely chop the onions. Grind together coconut, ginger, pottukadalai, tomato, coriander leaves, and green chillies to a paste. In a pan, heat oil, add mustard seeds and then the cut onion and fry till transparent. Now add the boiled vegetables, ground paste and a little salt and bring it to a boil. Serve hot. LOBHIA MASALA

INGREDIENTS: Black-eyed bean (Lobhia) - 1 cup Tomato - 1 Onion - 1 Ginger - garlic paste - 1/2 tsp. Cumin powder - 1/4 tsp. Coriander powder - 1/2 tsp. Pav bhaji masala - 1 tsp. Chilli powder - 1/4 tsp. Salt - as per taste

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Oil - 2 tablespoon METHOD: Soak the bean overnight in water. Pressure cook for 3 whistles alongwith salt. Drain the water and keep aside.

Grind together tomato and onions to a fine paste. Heat oil in a kadai, add the ground paste and ginger garlic paste. Saute till oil leaves the sides. Now add all the powders and a little salt. Add the pressure cooked bean. Mix well. Add water to get the desired consistency. Allow it to boil. Garnish with coriander leaves. Serve hot with chappati, naan or poori. You can also serve it with hot rice.

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AMRITSARI CHOLE

Most people think that the difference in this recipe is the tea bag. Preparing the powders with a slight twist makes this dish so tasty and different. INGREDIENTS: Kabul chenna - 1 cup Tea - 1 tsp. Bay leaves - 2 Onions - 2 Tomatoes - 2 Ginger - 1" piece Garlic - 2 pods Chenna masala - 1 tsp. Punjabi garam masala - 1 tsp. Chilli powder - 1/2 tsp. Dhania powder - 1 tablespoon Jeera powder - 1/2 tsp. Coriander leaves - few Amchur - 1/2 tsp.(optional) OR lime juice - 1tsp.(optional) Salt - as per taste Oil - 3 tablespoons

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METHOD: Make a small bag with tea using a clean muslin cloth. Soak chenna overnight. Discard the soaked water. Fill fresh water upto an inch above chenna and pressure cook with bay leaves, tea bag and salt for 3 whistles. Drain the water, discard bay leaves, and tea bags. Keep aside. (Using tea bags gives a dark colour to the white chenna) Grind a fistful of boiled chenna to a paste. Crush ginger and garlic. In a pan, dry roast all the powders (except amchur) and keep aside. In the same pan, heat oil, and fry onions, crushed garlic & ginger, tomatoes, little salt and saute till oil leaves the sides. Mash well till pulpy. Add the ground chenna paste, dry roasted powders and boiled chenna into it. Allow it to boil (add the amchur at this stage) and cook till thick. ( Finally, add lime juice & mix well ). Garnish with coriander leaves. Serve hot with bhaturas, pooris , phulkas and chappathis.

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PEAS MASALA

INGREDIENTS: Dry green peas - 2 cups Onions - 2 Punjabi garam masala - 1 tsp. Turmeric powder - 1 tsp. Salt - as per taste Oil - 2 tablespoons Lime - 1 To grind to a paste: Cinnamon sticks - 2 Cloves - 3 Ginger - 1" piece Garlic - 2 pods A fistful of cooked peas Green chillies - 4 For garnishing: Coriander leaves - few Onion rings and Tomato rings

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METHOD: Soak peas overnight. Pressure cook with turmeric powder and salt for 2 whistles. Drain the water and keep aside. Chop onions finely. Grind the items in "To grind to a paste". In a pan, heat oil and fry the onions till translucent. add the ground paste and saute till oil leaves the sides, add the boiled peas and cook till thick. Squeeze a lime. Garnish with the items "For garnishing". Goes well with toasted bread. Can also have it with phulkas and chappathis, pooris ,kulcha and naan.

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CHANA PUNJABI (CHENNA MASALA)

INGREDIENTS: Kabul chenna - 1 cup Bay leaves - 2 Chenna masala - 1 tsp. Punjabi garam masala - 1 tsp. Chilli powder - 1/2 tsp. Dhania-jeera powder - 1 tsp. Turmeric powder - 1/4 tsp. Coriander leaves - few Salt - as per taste Oil - 3 tablespoons To grind to a paste: Boiled chenna - a fistful Onions - 2 Tomatoes - 2 Ginger - 1" piece Garlic - 2 pods Green chillies -2

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METHOD: Soak chenna overnight. Discard the soaked water. Fill fresh water upto an inch above chenna and pressure cook with bay leaves, turmeric powder and salt for 3 whistles. Drain the water, discard bay leaves and keep aside. Grind the items given in "To grind to a paste". In a heavy bottomed pan, heat oil, add the ground paste, little salt and saute till oil leaves the sides. Now add all the powders and saute for a while. Add the boiled chenna into it and cook till thick. Garnish with coriander leaves and onion rings. Serve hot with bhaturas, pooris , phulkas and chappathis.

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MAKAI KI KHARI (CORN CURRY)

INGREDIENTS: Cooked corn (fresh) kernels - 1 cup Onion - 1 (optional) Garlic - 2 pods (optional) Cardamom - 2 Cinnamon stick - 1" piece Cloves - 3 Pepper-Jeera powder - 1 tsp. Garam masala - 1 tsp. Fresh cream - (optional) Oil - 1 tablespoon Salt To grind : Green chillies -3 Coconut (scraped) - 1 tablespoon Ginger - 1/2" piece Khus khus(poppy seeds) - 1 tsp. Cashews - 1 tablespoon Fresh coriander leaves - a handful

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METHOD: Grind the items"To grind" to a fine paste. In a heavy-bottomed pan, heat oil and fry cinnamon, cloves, & cardamom(If using onion and garlic add it now & saute till translucent). Add the ground paste, cooked corn, garam masala, pepper-jeera powder and salt. Add a cup of water, cover with a lid and cook well for 10 - 15 minutes, stirring in between. Add fresh cream while serving. Serve hot with chappatis and naan.

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VEGGIE MACARONI Macaroni is a kind of moderately-extended, machine-made dry pasta. It is hollow, and macaroni does not contain eggs. Macaroni is a borrowing of the Italian word "maccherone" and its plural "maccheroni". Its etymology is debatable. Some scholars consider it related to Greek (makaria), a kind of

barley broth.

. INGREDIENTS: Elbow macaroni - 2 cups Water - 1 1/2 litres Oil - 3 tablespoons Carrot - 2 Beans - 100 gms Capsicum - 1 Shelled green peas - 1/4 cup

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Onions - 2 Jalepano- 4 Ginger - 1" piece Spring onions - 1 small bunch Chopped parsley - 2 teaspoons Soya sauce - 1 tablespoon Chilli sauce - 1 teaspoon Ajinomoto - 1 pinch (optional) Salt - as per taste Chilli flakes - 1/2 tsp. Pepper powder - 1/4 tsp. METHOD: Julienne ginger, jalepano(green chillies), celery, spring onion(white and green portions separately) and carrot. Cut beans, capsicum and onions to lengthy strips. Heat water in a wide-mouthed vessel with salt and a tablespoon of oil. When boiling, add the macaroni and stir gently without settling down. Allow it to boil for 5-7 minutes or till soft. Drain completely and immediately run it under cold water. Keep aside. Heat oil in a heavy-bottomed pan, and fry onions in high flame.

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Add ginger, jalepano, white portion of spring onions and all the vegetables and continue sauting in high flame.

In this stage, you can add ajinomoto(but I have not added it). Now pour in soya sauce and chilli sauce and mix well.

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Quickly add the boiled and cooled macaroni. Give it a gentle and total stir till everything mixes well.

Finally, add the chilli flakes, spring onions(green portion) and celery and give a quick stir say for 10 seconds. Serve hot. Sprinkle pepper powder while serving.