Aloo Mutter Paneer

Ingredients:
1) 500 gms Paneer
2) 2 bowls boiled green peas
3) 2 boiled potatoes
4) Homemade red curry masala

Method:
1) In little ghee, shallow fry the paneer.
2) Fry the red curry masala in ghee for some time.
3) Now, mix the paneer, mutter, aloo & masala together.
4) Serve the sabji with hot parathas, chapatis or naan.

Appum

Ingredients: For 4 people
1) 2 cups rawa (used for upama)
2) 2 cups or more dahi
3) Grated ginger
4) 5-6 curry leaves
5) Salt & Sugar to taste
6) Oil
7) A pinch of eating soda

Method:
1) Soak the rawa & dahi overnight (or for 1-1.30 hrs)
2) Next day, in to the mixture add ingredients 3,4,5,7.
3) On to the hot pan, add little oil & add the batter.
4) Cover the pan with a dish. Allow the appum to cook for 3-4 mins on low flame.
5) Serve the hot appum with coconut chutney or ketchup.

Sabudana Vada

Ingredients: Makes 12 small vadas

1) 1/2 cup sabudana

2) 1 cup boiled & mashed potatoes

3) 1/4 cup rajgira flour

4) 1 tsp grated ginger

5) 1-2 chopped green chillies

6) 1/2 tsp lemon juice

7) 2 tbsp chopped coriander

8) Salt to taste

Method:

1) Wash the sabudana. Drain & keep aside overnight. Sprinkle a little water above the level of sabudana, just to moisten it.

2) Mix the sabudana with all the ingredients & knead slightly to form a soft dough.

3) Divide the mixture into 12 equal portions. Shape each portion into round & flatten slightly.

4) Deep fry the vadas into hot oil until they are golden brown in color & drain on absorbent paper.

5) Serve hot with green chutney.

Bagara Baingan

Ingredients:
1) Small eggplants (keep the upper green part intact)
2) 1 bowl peanuts
3) 1 -2 tsp ginger-garlic paste
4) 2 tbsp coconut powder
5) 2-3 tsp sesame seeds
6) 6-7 curry leaves
7) 1 -2 tsp fenugreek seeds
8) Tamarind juice
9) 1-2tbsp cumin powder
10) 1 -2 tbsp corriander powder
11) 1-2 ts cumin seeds
12) 1-2 tsp mustard seeds
13) 3-4 tsp red chilli powder
14) 2-3 tp turmeric powder
15) Jaggery to taste
16) Whole garam masala
17) 3-4 chopped green chillies
18) 2-3 chopped onion
19) Hing
20) Salt to taste

Method:
1) Roast the peanuts with a little oil in a pan.
2) Now add the sesame seeds to it & let it smutter. Now add coconut powder. Make the gravy of the above 3 ingredients in a grinder.
3) Fry the eggplants in oil. Fry it 70% & rest of the cooking will be in gravy.
4) In a pan, add oil & add whole garam masala, mustard seeds, cumin seeds & very little fenugreek seeds. Now add onion, hing, curry leaves, turmeric powder, ginger-garlic paste, cumin powder, corriander powder, red chili powder. Now add water & bring it to boil.
5) To the above mixture, add the peanuts gravy. Cook it on low flame, stirring in between. Now add tamaring juice, jaggery, salt to taste.
6) Finally, add the baingan & cook it for 10-15 mins on low flame.

Puran Poli

Ingredients:

1) 2 cups (motha vatta) chana dal, soaked in water.

2) 2 1/2 cups jaggery (as desired) or 2 cups sugar + 1/2 cup jaggery ( same motha vatta)

3) 2 cups of maida (or wheat flour + maida in equal quantities) 

4) 3 tbsp pure ghee

5) 1 tsp cardamom powder

6) 1/4 tsp nutmeg powder

7) 3/4 tsp turmeric powder

8) 1 tsp saffron

9) 3 tbsp oil

Method:

1) Cook chana dal with a pinch of turmeric powder in a pressure cooker until it turns soft (6-7 whistles). Drain out excess water, until the dal becomes absolutely dry.

2) Add ingredient no. 2 & cook further until the spatula in a container remains straight. Allow the cooked mixture to cool for sometime & then mash into a soft paste in a mixer grinder.

3) Add cardamom powder, saffron & freshly grated nutmeg powder & mix well. Form balls of equal size & put it aside.

4) Mix refined flour, oil, water & turmeric powder. Make very soft, sticky dough. Knead very well. Use oil to knead.

5) Take 1 portion of dough & flatten it into a small roti. Place puran in the center & fold the roti from all sides to cover the puran completely. Roll the roti into a bigger size roti.

6) Roast the roti on a hot girdle. Apply ghee on both the sides of a roti. Serve the puran poli with rice kheer.

Cauliflower Paratha

Ingredients:

1) 1 big cauliflower finely chopped/grated

2) Red chili powder as desired

3) 1/2 turmeric powder

4) 4-5 tbsp peanut powder

5) 2 tsp amchur powder

6) 1 tsp garam masala (optional)

7) 2 cups of whole wheat flour & little besan powder

8) Salt to taste

9) 1 tbsp oil

Method:

1) Mix all the ingredients into cauliflower from 2-6.

2) Knead the wheat flour & besan flour together & keep it aside for 10 mins.

3) Now make small balls of the cauliflower mixtures.

4) Make small chapatis from the whole wheat flour & place the cauliflower ball inside it.

5) Seal all the ends of the chapati & roll it into a big chapati.

6) Place the chapati on nonstick tawa & shallow fry it by releasing oil on it from the sideways.

7) Serve the hot parathas with ketchup or green chutney.

Methi Malai Mutter

Ingredients:

1) 1 bundle fenugreek, chopped

2) 5-6 garlic cloves

3) 1 inch grated ginger

4) 1 tbsp turmeric powder

5) 1 tbsp red chili powder

6) 1 tbsp garam masala powder

7) 1 tsp mustard seeds

8) 1 tbsp coriander powder

9) 1 cup peas, boiled

10) 1 cup milk

11) 1 tbsp malai

12) Oil

13) Salt to taste

Method:

1) Heat oil in a container. Add mustard seeds & all the ingredients from 2-9.

2) Add chopped fenugreek leaves. Add little water. Allow the mixture to cook for 10 mins.

3) Now add milk & malai. Add salt to taste.

4) Serve the methi malai mutter with chapati.