Channa Chaat

Ingredients:

• 2 Cups Black Channa ( soaked over night & boiled)
• 1/2 Onion, finely chopped
• 1 Small Tomato, finely chopped
• 2 Green chillies, finely chopped
• 1 tsp Lemon Juice
• Salt to taste
• 1/2 tsp Chaat Masala
• 2 tbsp Cilantro, finely chopped
• 2 tsp Sev (optional)

Method:

• In a bowl, mix together channa, onions, tomato, chillies & cilantro.
• Add salt, chaat masala, lemon juice & mix well.
• Garnish with sev & serve.

* You can also make this with Chickpeas.

Onion Dosa

Ingredients:

• 2 Cups Rice
• 1 Cup Urad dal
• 1/2 cup Poha
• 1 Onion, finely chopped
• 1" ginger, grated
• 4 Green chillies, finely chopped
• Salt to taste

Method:

• Soak rice, dal, poha in water for 8-10 hrs.Grind this to a smooth batter.
• Leave it to ferment for 6-8 hrs.
• Mix salt, grated ginger, chopped onions to the batter.
• Heat tava & pour some batter & spread dosa.
• Sprinkle (1tsp)some oil on the corner of the dosa
• Cover it with a lid & let it cook on low flame for 2 minutes.
• Turn the dosa & cook on the other side for a minute & serve hot with chutney.
  

Jilebi

Ingredients:

• 30 gms Corn flour
• 1 cup Curd, beaten
• 100 gms Maida
• A pinch of saffron color
• 1 Cup Sugar
• 1 tsp Lemon Juice
• 2 cups water

Method:

• Mix curd, maida & corn flour well without lumps & add saffron color & mix.
• Add 1 tsp hot oil & mix again.
• Batter should be pouring consistency.Set aside for 24 hrs to ferment.
• Take water in a pan & add sugar & make sugar syrup of 1 thread consistency.
• Add lime juice & mix well.
• Take a Zip lock bag , make a hole & pour the batter so that it can pass through.
• Press the batter in the hot oil like jilebi, fry at low flame till golden brown.
• Remove & drain.Immediately dip in the sugar syrup for a minute & remove.
• Serve.

Black Chana Pulav

Ingredients:

• 1 Cup Black Chana, boiled
• 1 Cup Basmati rice, cooked
• 1 Onion, sliced
• 1/4 Cup Pudina leaves
• 1 Cup Coconut milk
  
• 1 tsp Ginger-garlic paste
• Salt to taste
• 8 Green chillies
• 1" Cinnamon
• 4 Cloves
• 1 Cardamom
• 1 bay leaf
• 2 tbsp oil

Method:

• Heat Oil in a pan & add cloves, cardamom, cinnamon & bay leaf.
• Add sliced onions , green chillies, pudina leaves & fry for a minute.
• Add ginger garlic paste, fry till onions turn brown.
• Add Coconut milk,chana , salt & mix well.Cover & cook for 5 mts..
  
• Add the cooked rice & mix well.
• Cover & cook on medium heat till all the moisture evaporates.
• Serve hot with raita.

Tandoori Paneer

Ingredients:

• 100 gms Paneer, cut into cubes
• 1 tsp Ginger-garlic paste
• 5-6 Green chillies
• Salt to taste
• 1/2 tsp Chilli powder
• 1 tsp Tandoori masala Powder
• 1 Capsicum, thinly sliced
• 1 Onion, thinly sliced
• Juice of 1 lemon
• Curry leaves
• 1/2 cup curd

Method:

• Mix chilli powder, tandoori masala powder, salt, ginger-garlic paste along with curd.
• Add paneer cubes to the above mixture & mix well.Marinate paneer cubes for 1 hr.
• heat oil in a pan & add onions, chillies, curry leaves & saute till onions become soft.
• Add capsicum & stir fry for a minute.Add salt , paneer cubes & mix.
• Fry till it becomes dry & add lemon juice.
• Remove & serve immediately.

Simple Lauki Kofta Curry

Ingredients:

• 1 Lauki/Bottle gourd, Grated
• 4 Tbsp Besan
• 2 Onions
• 3 Tomatoes
• 1/2 tsp + 1 tsp Ginger-garlic paste
• Salt to taste
• 1/4 tsp Turmeric powder
• 2 tsp Chilli powder
• 1 + 1 tsp Garam masala powder
• 2 green chillies, finely chopped
• 2 tbsp Oil
• Chopped Cilantro

Method:

For Koftas:

• Squeeze out water from grated lauki & mix besan, salt, 1 tsp chilli powder,
• garam masala, ginger garlic paste & mix well.
• Make into a dough.Wet your hands & make small balls & press a little.
• Deep fry in oil till brown.

For Gravy:

• Blanch onions & tomatoes & grind to a puree when cool.
• Heat Oil in a pan & add the ground paste.Cook till oil separates.
• Add salt, turmeric powder,chilli powder & mix well.
• Add the fried koftas, sprinkle garam masala & cook for 5 mts on low flame.
• Garnish with chopped cilantro & serve hot.

Stuffed Bitter gourd /Gutti Kakarakaya Kura

Ingredients:

• 4-5 Bitter gourds/kakarakaya , split
• 2 tbsp Channa dal
• 1 tbsp Urad dal
• 1 tbsp Coriander seeds
• 1 tsp Cumin seeds
• 5-6 Red chillies
• Salt to taste
• 1 tbsp Besan
• Pinch of Turmeric powder
• 3 tbsp+ 1 tsp Oil

Method:

• Boil the bitter gourd pieces in water with some salt & turmeric powder till they are cooked.
• Drain & keep aside.
• Heat 1 tsp oil in a pan & roast channa dal, urad dal, coriander seeds, cumin seeds & red chillies till they r brown.
• Remove & grind to a fine powder.Mix Salt & besan along with this powder.
• Stuff this mixture into the bitter gourd.
• Heat oil in a pan & place these stuffed bitter gourd & fry them on medium heat till they are evenly browned.
• Remove & serve hot with rice.

Cracked Wheat Upma

Ingredients:

• 1 Cup Wheat ravva
• 1 Tomato, chopped
• 1/4 Cup Carrot, cubes
• 1/4 cup Beans, chopped
• 1/4 cup Peas
• 4-5 Green chillies, slit
• 1" Piece Ginger, chopped
• 1 tsp Mustard seeds
• 1 tbsp Channa dal
• 1 tbsp Urad dal
• Few Curry leaves
• Salt to taste
• 1 tbsp Ghee
• 1 tsp Oil
• Chopped cilantro

Method:

• Heat oil in a pan & add mustard seeds, when they splutter,add Channa dal, urad dal,curry leaves, chillies, ginger & saute for 2 mts.
• Add chopped beans, carrots, peas, tomato & saute for 5 mts.
• Add salt & 3 cups of water & bring to a boil.
• Now reduce heat & slowly add the wheat ravva stirring continuously so that lumps are not formed.
• Cover & cook for 7-10 minutes, till the ravva is cooked.
• Add ghee & mix well.Garnish with chopped cilantro & serve hot.

* You can also add grated coconut & some lemon juice after turning off heat.

Quick Veg Sandwich

Easy to make when u have no time to make proper breakfast & easy to eat on the go.

Ingredients:

• 2 Bread Slices (i used brown bread)
• Tomato Slices
• Cucumber Slices
• Green Pepper/Capsicum Slices
• Mustard Sauce
• Salt
• Pepper
• 1 Cheese Slice

Method:

• Arrange all the vegetables, Cheese slice on the bread.
• Sprinkle some salt, pepper & toast.
• Enjoy the quick sandwich.

Rasmalai......My 100 th Post :-)

Ingredients:

• 1 ltr milk to make Rabdi
• 1 ltr milk to make paneer
• few blanched Almonds, thinly sliced
• 1 cup sugar
• 1/2 cup sugar for rabdi
• 6 cup water
• A large pinch of Cardamom powder
• 8-10 Ice cubes
• 1 tbsp Vinegar/lime juice (to curdle milk)

Method:

• Boil 1 ltr milk & add vinegar to the milk.When the milk curdles,remove from heat & immediately add the ice to it, to stop it from further curdling.
• Sieve this through a muslin cloth & hang it for half an hour, do not press.
• Knead this paneer well & make small balls & press them a little, like peda.
• Boil 6 cups of water with 1 cup sugar mixed to it on a high flame.
• When water is boiling vigorusly, add the paneer peda to it , cover & boil for 5 mts.
• The size of the peda will increase.Remove & put them in warm water.
• Bring 1 ltr milk to a boil in a non stick pan.
• Reduce the flame and keep stirring till the milk is reduced to half.
• Add sugar and simmer for some more time till milk thickens to rabdi.
• Add cardamom powder.Now squeeze the paneer peda lightly & add them to the rabdi.
• Garnish with almonds & leave it for 1 hr so that the paneer will soak in the rabdi.
• Serve cold.

Punjabi Okra

Ingredients:

• 3 Cups Okra , cut into 2" pieces
• 1 Onion, sliced
• 2 Tomatoes, chopped
• 2 Cloves garlic, chopped
• 4 green chillies, slit
• 1/2 tsp Cumin seeds
• 1/2 tsp Garam masala
• 1/4 tsp Chilli powder
• 1/2 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1/4 cup Yogurt
• Salt to taste
• 2 tbsp oil

Method:

• Heat Oil in a pan & add cumin seeds, when they turn brown add onions,green chillies & garlic & saute until onions become soft.
• Add tomatoes & saute for another minute.
• Add Okra, coriander powder, turmeric, chilli powder, & salt.
• Mix well , cook till okra is done.Sprinkle garam masala & add yogurt.
• Mix well & cook for a couple of minutes.
• Remove & serve hot.

Jantikalu

Ingredients:

• 1 Cup Urad dal
• 1 tbsp Ghee
• 4 Cups Rice flour
• 1 tsp Chilli powder
• Salt to taste
• 1 tsp Cumin seeds
• 1 tsp Carom/Ajwain
• Water to knead
• Oil to deep fry

Method:

• Dry roast urad dal & grind to a fine powder.
• Mix together rice flour, urad dal powder, salt, chilli powder, ajwain, cumin seeds.
• Add the melted ghee & rub.Slowly add water little by little & make a soft dough,
• which can be pressed through jantikalu press easily.
• Heat oil in a pan & in the jantikalu press put the dough.
• Press on top into the oil & make a round.
• Fry till golden brown on medium heat & remove.

Palak Rice / Spinach Rice

Ingredients:

• 2 cups Basmati rice (cooked)
• 1 Bunch Palak/Spinach
• 1 Onion, sliced, optional
• 2 Potatoes, boiled & cubed
• 1 tsp ginger-garlic paste
• 8-10 Green chillies, slit
• 1 Bay leaf
• 6-7 Cloves
• 1" Cinnamon
• 1 tsp Cumin seeds
• Salt to taste
• 2 tbsp oil

Method:

• Blanch palak in boiling for 10mts without lid.
• Remove, cool & grind to a smooth paste.
• Heat Oil in a pan & add cloves, cinnamon,cumin,onion & saute till they change color.
• Add the chillies, ginger-garlic paste & fry for a minute.
• Add potatoes & fry till they are lightly browned.
  
• Add the palak puree, salt & cook for 2 more minutes.
• Add rice & mix well.Cover & cook on medium flame for a couple of minutes.
• Remove & Serve hot with raita & chips.

Sunnundalu / Urad dal Laddu

Ingredients:

• 2 Cups Whole Urad dal
• 3/4 Cup Sugar, powdered
• 1/2 Cup melted ghee
• 1/4 tsp Cardamom powder

Method:

• Roast the urad dal to golden brown color on a low flame.
• Remove & allow it to cool.
• Grind the dal to a coarse powder.(should be like super fine sand)
• Mix dal powder, sugar & cardamom powder thoroughly.
• Pour in ghee & mix well.Shape into balls & store.
• Add little ghee if needed.This can be stored for many days.

Dondakaya Pachadi/Tindora Chutney

Ingredients:

• 20-25 Tindora/Dondakayalu (washed & cut length wise)
• 8-10 Green Chillies, slit
• 1" ball Tamarind, soaked in warm water
• Salt to taste
• 3 tbsp Cilantro
• 1 tbsp oil
• 1/2 tsp Mustard seeds
• 1/4 tsp Asafoetida
• 1 tsp Urad dal
• 8 methi seeds
• few curry leaves

Method:

• Heat oil in a pan and add methi seeds, when they change color, add mustard, urad dal, asafoetida.
• Add the green chillies, cilantro & fry for a minute.Add the tindora & fry for 5-8 minutes.
• Grind together with tamarind & salt to a smooth paste.
• Heat 1 tsp oil and add mustard seeds, curry leaves & pour it over the chutney.
• Serve.
  

Aloo Paratha

Ingredients: For the stuffing:

• 3 Potatoes, boiled & mashed
• 1 Onion, finely chopped
• Cilantro, finely chopped
• 1/2" Ginger, grated
• 2 cloves garlic, finely chopped
• 6 Green chillies, finely chopped
• Salt to taste
• 1/4 tsp Turmeric powder
• 1/4 garam masala
• 1 tbsp oil

For the cover:

• 2 Cups Whole Wheat Atta (knead into a dough as you would do for roti.

Method:

• Heat Oil in a pan and add onions & saute for a minute.
• Add ginger, garlic, chillies, cilantro & saute for a couple of minutes.
• Add the mashed potatoes, turmeric powder, salt, turmeric powder & mix well.
• Cook for a minute & remove.
• Divide the dough into balls of equal portions.
• Roll out a ball of dough into a small circle & put a small quantity of the stuffing.
• Close it from all sides,apply some flour on both sides & gently roll into a paratha.
• Cook it on a tava, allow it to cook till color changes to brown, turn the paratha & cook.
• Spread some butter/ghee/oil in each side & serve hot.

Aloo Gobhi Mattar Stir fry

Ingredients:

• 2 Potatoes, peeled & cubed
• 3 Cups Cauliflower florets
• 1/2 Cup Peas
• 1 tsp Cumin seeds
• 1" ginger, grated
• 6-8 green chillies, slit
• 1/4 tsp Asafoetida
• Salt to taste
• 1/4 tsp Amchur powder
• 1/4 tsp Cumin powder
• 1/4 tsp Turmeric powder
• Few Curry leaves

Method:

• Heat oil in a pan and add cumin seeds, when they start to change color,add grated ginger, slit chillies, asafoetida, turmeric powder, curry leaves.
• Saute for few seconds and add the potatoes.Cover and cook on medium flame till potatoes are half cooked.
• Add the cauliflower florets, peas, salt & mix well.
• Continue to cook till potatoes & cauliflower are cooked.
• Sprinkle amchur powder, cumin powder & mix well.
• Serve hot.