Paneer Dum Biryani

Ingredients:

1) 500gm-1kg Paneer
2) 2-3 medium size chopped onions
3) Handful of cashewnuts & raisins
4) 2-3 cloves
5) 2-3 black pepper
6) 2-3 cardamom
7) Ginger-Garlic paste
8) 1-2 cups dahi
9) Red chili powder
10) Turmeric powder
11) Garam masala
12) Salt & Sugar to taste
13) Ghee
14) Mustard & Cumin seeds
15) 1 bay leaf
16) 2 cups cooked basmati rice


Method:
1) In a container, take dahi. To this add, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt & paneer. Marinate it for an hour.
2) In a pan, take ghee. Add cashewnuts & raisins. Add mustard & cumin seeds. Add all the spices one by one.
3) Fry the onions till they become reddish brown. Add marinated paneer & rice.
4) Add salt & sugar to taste. Add grated coconut & chopped coriander.

Lemon Squash

Ingredients:

1) 3 cups lemon juice (approx. 2 dozens)
2) 9 cups sugar or slightly more
3) 4.5 cups water
4) Strainer

Method:

1) Wash the lemons & dry them. Remove the lemon juice in a container.
2) In an another container, mix sugar & water. Heat the mixture. Once the sugar syrup starts boiling, switch off the burner. Allow the mixture to cool.
3) Mix the lemon juice in the above mixture.
4) Purify the mixture using a strainer.
5) Put the squash in a bottle & refrigerate it.

Appum 2

Ingredients:
1) 2 cups rice
2) 1/2 cup chana dal
3) 1/2 cup urad dal
4) Ginger- Garlic paste
5) Kadhipatta
6) Coriander leaves
7) Chopped green chilies
8) Salt & Sugar to taste
9) Eating soda (optional/if reqd)

Method:
1) Soak 1,2,3 separately for 7-8 hrs.
2) Grind in a mixer separately & then mix it. Allow it to ferment overnight.
3) Next day, all the ingredients from 4-8 into the mixture.
4) Place the mixture in a pan, make nice appum.
5) Serve the appum with the coconut chutney & ketchup.

Aluwadi

Ingredients:

1) 8-10 alu leaves
2) Approx. 8-10 tbsp besan flour
3) 4-5 tsp red chili powder
4) 2-3 tsp hing
5) 3-4 tsp turmeric powder
6) Salt to taste
7) Mix Jaggery & Tamarind separately in water for sometime
7) Oil for frying

Method:

1) Wash the leaves properly. Cut the sticks.
2) Air dry the leaves.
3) In a bowl, mix all the ingredients from 2-7. Add more jaggery-tamarind water if reqd.  Make it into a smooth paste (not very thin).
4) First, take large leaf. Apply the above paste to it. On top of this, arrange next large leaf. Apply the paste. From one side, roll it tightly.
5) Now, take medium size leaf, apply paste. On top of this, arrange another medium size leaf, apply paste. Roll both the leaves tightly.
6) In a large container, keep water for boiling. Once the water starts boiling, keep one oil polished sieve on top of it. Keep the bundles of alu leaves.
7) Cover the sieve with a lid. Steam the leaves for 15 mins.
8) Cut the bundles into equal size wadi, deep fry or shallow fry. Serve it with ketchup.

Masala Chole with Bhatura

Ingredients

•	Refined flour (maida)	2 1/2 cups
•	Yogurt	1/2 cup
•	Baking powder	1/2 teaspoon
•	Soda bicarbonate	a pinch
•	Salt	1 teaspoon
•	Sugar	2 teaspoons
•	Oil	2 tablespoons + to deep fry

Method
Place flour and baking powder, soda bicarbonate and salt in a bowl. Mix well and pass it through a sieve. Mix yogurt with salt and sugar. Add this to the flour and add about a cup of water and mix gradually to make a soft dough by light kneading. Incorporate two tablespoons of oil into the dough and cover the dough with a wet cloth. Keep it aside for an hour. Divide dough into sixteen equal portions. Roll them into balls. Cover and keep to ferment for ten minutes. Grease your palms with a little oil and flatten the balls. Roll out into five-inch diameter diskettes. Heat sufficient oil in a kadai and deep fry the bhaturas on high heat till light brown on both sides. Drain on absorbent paper. Serve hot with chole.

http://sanjeevkapoor.com/bhature.aspx#sthash.zPCvHMw4.dpuf

Masala Dosa with sambhar

Ingredients: (for 6 people)

1) 1 1/2 BIG vati urad dal + 3 BIG vati ukda/idli rice (soak overnight in water separately. First half grind the rice & then grind urad dal. Mix well & ferment it for 8-10 hrs.)
2) Potato sabji
3) Sambhar
4) Coconut chutney

For idli recipe- check the YouTube video of Vishnu Manohar- Master recipes 

For vada sambhar - Take exactly 2 and half BIG wati urad dal. Do not take more, it will be too much of vadas . 

Kadhi Gole

Ingredients: (for 4 people)
1) 1 1/2 cups chana dal + 1/2 cup tur or moong dal. (soak overnight or for 1 1/2 hr in hot water)
2) 7-8 red chilies
3) 7-8 or lots of garlic
4) Ginger paste
5) 1 small cup coriander seeds
6) Salt to taste

Method:
1) Remove the water from the dal completely. Mix all the above ingredients & grind it into fine paste in the food processor. Add minimum water.
2) Make kadhi. When the kadhi starts boiling add the gole. Allow them to cook for 10-15 mins on medium-high flame.
3) Garnish with fresh coriander.