1-Cauliflower (1 small)
2-potato (2 small)
3-tomato ( 1 medium finely
4-onion ( 3 medium finely chopped)
5-ginger-garlic paste ( 3 tsp)
6-cumin seeds (1/3 tsp)
7-cumin powder (1/2 tsp)
8-coriander powder (1/3 tsp)
9-chili powder ( 1/2 tsp)
10-cinnamon & cardamom powder (1/3 tsp)
11-bay leaf ( 1 )
15-salt to taste.
16-Kasuri Methi – 1/2 tsp
Heat a tbsp of oil in a heavy bottomed vessel, add the drained cauliflower florets and saute on medium flame for 9 to 10 mts. Remove from the vessel and set aside.Heat the remaining oil in a bottomed vessel. When it starts smoking, add the cumin seeds and bay leaf. Wait till it splutters, and then add onion pieces. Fry the onion for about 2-3 mins and then add ginger-garlic paste. Cook till it slightly reddens, then add the sauteed cauliflower & potato ,tomatoes. Fry for about 5 mins. Add the cumin powder, coriander powder and chilli powder. Stir for 2 mins, add the boiled peas, and 1/2 cup water. Bring to a boil.Then add Kasuri Methi,after 2 mnts,Add the cinnamon & cardamom powder, mix and remove from fire. Garnish with coriander leaves and serve hot,with roti or rice.
1- 2 medium sized onion, finely chopped
2- 1 big tomato, chopped
3-5/6 garlic, finely chopped
4-1 tsp cumin seeds
5-1/4 tsp turmeric powder
6-1 tsp red chili powder
7-1/2 tsp garam masala powder
8-1 bay leaf
9-250 gms paneer
10-2 tbsp cream
11-3 tbsp oil
12-1 tsp kasuri methi leaves
13-salt as required
14-water as required
15-a few teaspoons of cream/butter for topping the palak paneer
16-1 bunch fresh spinach/palak
17-1 or 2 green chilies, chopped
18-1/2 inch ginger, roughly chopped
19-2/3 red chilies
Rinse the spinach very wall in water,boil water in a pan with some salt,switch off the fire and add the spinach leaves in the hot water,close with a lid and let the spinach leaves sit in the water for 2-3 mins,drain and immediately add the leaves in a pan or bowl containing ice cold water.This helps in preserving the green color of the spinach.Drain and then puree the spinach in a blender or hand blender with ginger, garlic and green chilies.make a smooth puree.Then,heat oil in a pan.Fry the cumin first,then add the bay leaves and onions.Fry till the onions become browned.Now add the garlic and tomatoes.Fry till the tomatoes become soft.Add the turmeric powder, red chili powder,stir and fry for some seconds,add the spinach puree,add some water if required.Simmer for 6-7 minutes or more till the spinach is cooked.Lastly add salt and garam masala,stir and add the paneer cubes.cook the gravy till the paneer cubes become soft and succulent.
add cream and stir.simmer for 30 seconds or a minute,at this stage you can also add some crushed kasuri methi leaves.stir and also u can put red chilies for a nice look.Then serve the palak paneer hot with some rotis, naan or jeera rice.
• Brinjal 1 midiam
• Mustard Oil 1 tablespoons
• Onions,chopped 1 small
• Salt to taste
• Fresh coriander leaves,chopped 2 tablespoons
Roast the brinjal on a medium flame till well cooked and the skin has charred completely. Cool, peel and mash.Take a vejal
Add the salt, green chilli choped,mashed brinjal and mustard Oil then mix properly . Add the chopped coriander and mix well.Serve hot.
Prawn(chingudi) 500gm-small size
1 potatos (aalu)
100gms pumpkin (kakharu)
2 medium size brinjal (baigana)
Tomato 2 midium size
3 onion – finely chopped (piaja)
1 teaspoon turmeric powder (haladi)
salt to taste (luna)
1 teaspoon panch phutan
4 tblespoon mustard oil- 1tbs
To make the masala paste:
1 tablespoon mustard seeds
6 garlic cloves
2or3 dry red chillies and very little cumin seeds.
Method to prepare:
Wash the prawn, put haldi powder & salt. mixed it properly then fry it with mustard oil.
Cut poi leaves and stem into small pieces then steam it for 3-4 minutes and drain out the water.
Put a frying pan on a medium flame, add 2 tsp of oil, add pancha phutana,
let it splutter, add red dry chillies, finely cut onion, occasionally stir until they are golden brown.
Add mustard paste, haldi powder, tomato and add some water. boil it for 10 mins.
then add the half boiled vegetables, poi leaves.
Add Prawn fry and add some salt.
Boil it properly until the oil come out from the water.
Garnish with coriander leaves and serve with rice.
• Boneless chicken, 500 grams
• Egg 1
• Corn flour/ corn starch 6 tablespoons
• Salt to taste
• Soy sauce 2 tablespoons
• Oil 4 tablespoons + to deep fry
• Ginger, finely chopped 2 inch piece
• Garlic, finely chopped 8-10 cloves
• Onion ,sliced 1 medium
• Green chillies, roughly sliced 3-4
• Red Chilli powder 1 tablespoon
• Green capsicum, cut into thin strips 1 medium
• Spring onion greens, finely chopped 2 stalks
Mix the egg, four tablespoons corn flour, red chilli, salt and one tablespoon soy sauce in a bowl.
Add the chicken pieces and mix. Set aside for half an hour. Mix the remaining corn flour in one cup of water.
Heat sufficient oil in a wok and deep fry the marinated chicken for 5mins.
Drain on absorbent paper.
Heat four tablespoons oil in a wok, add the ginger and garlic and stir fry for half a minute.
Add the onion and green chillies and continue to stir fry for a minute.
Add soy sauce, salt. Bring the mixture to a boil.
Add the corn flour mixture and cook for a minute more or until the sauce starts to thicken, stirring continuously.
Add fried chicken pieces and capsicum and cook for a couple of minutes.
Stir in vinegar and serve hot, garnished with spring onion greens.
- 3/4 cup: Toor dal (arhar Dal) and Chana Dal
- 150 gm: Pumpkin cut into large pieces
- 1 no: Brinjal, large and cut into medium size pieces
- 1 no: Banana green and cut into medium size pieces
- 1 no: Papaya, small and cut into medium size pieces
- 1 no: Potato, peeled and cut into large pieces
- 2 tsp: Coconut, grated
- 1 tsp: Pancha-phutana (Cumin, Mustard, Fennel, Fenu greek, Kala Jeera)
- 1 no: Red Chillies, dried
- 1 tbs: Ginger, minced
- 1 tbs: Turmeric
- 2 tsp: Cumin fried & Red Chilli fried powder
- 1 tsp: Ghee or Oil
- Salt to taste
Method of Cooking:
1. Dry roast 1 tsp of cumin and red chilli in a pan.
2. Grind it properly and leave it aside.
3. Boil 4 cups of water and add both dals (toor and chana), coconut, salt, minced ginger, turmeric and sugar and leave it until Dal is half cooked.
4. Add all vegetables (potato, banana, pumpkin, brinjal and papaya) and cook until vegetables become soft and tender.
5. Fry the panch-phutana until it crackle and then add it to the cooked dal.
6. Sprinkle roasted cumin and chilli powder.
7. Decorate with grated coriander leaves and serve with rice.
• 1 Banana flower
• 3 tsp mustard and garlic paste
• 1 tsp pancha-phutana
• ¼ tsp turmeric powder
• 2 Medium sized tomato cut into small pieces
• 1 Big sized onion
• 6-7 fried Badi
• 2 green chilies chopped into pieces
• Salt to taste
• 2 Tbsp oil
• Some coriander leaves
1. Clean the banana flower well. First remove the outer leaves, and then from each flowerette remove the hard stamen and hard covering at the base.
2. Put the flower into water and squeeze out the water from the crushed content.
3. Put the fry pan in medium heat and some oil and fry the Badi and keep aside
4. Put 2 tbsp oil. Add pancha phutana and chopped onion, green chilies and tomato into it.
5. When the onion looks brown add mustard paste, turmeric powder, salt and stir it. then add water into it.
6. Add the crushed flower content and stir it till mixes with the paste.
7. Add water and cover it till it gets cooked.
8. Serve hot
White peas (200 gm),
potato ( 1 small)
tomato ( 1 medium)
onion ( 2 medium)
ginger-garlic paste ( 2 tsp)
cumin seeds (1/3 tsp)
cumin powder (1/2 tsp)
coriander powder (1/3 tsp)
chili powder ( 1/2 tsp)
cinnamon & cardamom powder (1/3 tsp)
bay leaf ( 1 )
salt to taste.
Soak the White peas for about 8 hours. Wash and put in a cooker along with potato, salt and turmeric powder. Wait for 2 whistles. Remove and keep aside to cool.
Cut the onion and tomato into small pieces. Peel the potato and cut into medium sized cubes.
Heat oil in a deep vessel. When it starts smoking, add the cumin seeds and bay leaf. Wait till it splutters, and then add onion pieces. Fry the onion for about 2-3 mins and then add ginger-garlic paste. Cook till it slightly reddens, then add the potato pieces ,tomatoes. Fry for about 5 mins. Add the cumin powder, coriander powder and chilli powder. Stir for 2 mins, add the boiled peas, and 1/2 cup water. Bring to a boil.
Add the cinnamon & cardamom powder, mix and remove from fire. Garnish with coriander leaves and serve hot.
Half a bowl Mudhi (about 200g)
1 onion finely chopped,
2 green chilli finely chopped
2 tablespoon mixture
1/4 teaspoon mustard oil.
*few drops of lemon juice
*Little coriander leaf finely chopped
*Cucumber three/four teaspoon finely chopped
*Boiled potato finely chopped three teaspoon
*black salt (Chat salt) a pinch
*red chilli powder
*½ cup roasted peanuts
* boiled white peas
Put all the ingredients in a bowl and mix it. Serve immediately.
• Chicken mince 1 cup
• Refined flour (maida) 2 cups
• Salt to taste
• Spring onions with greens,chopped 2
• Ginger,chopped 1 inch piece
• Green chillies,chopped 2
• Garlic,chopped 5-6 cloves
• Soy sauce 2 teaspoons
Combine flour and salt in a bowl, mix well. Add sufficient water and knead into a soft dough. Combine minced chicken, spring onions, ginger, green chillies, garlic, soya sauce together and set aside. Divide dough into sixteen small portions. Shape them into balls and roll out thinly. Put a teaspoon of the filling in the middle. Bring all edges together to the centre, making small tight pleats. Pinch and twist the pleats to ensure that the momo is closed tightly. Steam in a steamer for about twenty minutes. Serve hot with tomato-garlic sauce.