Pudhina chutney

Ingredients :-

CORIANDER/PUDHINA LEAVES-1 BUNCH

OIL-1 TBSPN

URADH DAL-1 TSPN

CHANNA DAL-2 TSPN

BIG ONION-1/4

GARLIC-2

GREEN CHILLY-1

RED CHILLY-1

JEERA-1 TSPN

TAMARIND-1

SMALL PIECE COCONUT

3-4 TBSPN SEASONING

OIL-1 TBSPNP

MUSTARD-1 TSPN

URADH DAL-1 TSPN

CURRY LEAF

ASOEPHETIDA-1 PINCH

Method :-
PUT A KADAI ON STOVE & ADD OIL THEN ADD URADH & CHANNA DAL & FRY NOW PUT THE ONION & GARLIC THEN ADD THE CHILLIES,JEERA ,TAMARIND & FRY FINALLY ADD THE CORIANDER /PUDHINA OR BOTH IN EQUAL AMOUNTS. FRY FOR A MINUTE OR TWO & PUT OFF FLAME. COOL IT & THEN ADD SALT & COCONUT &GRIND. FINALLY FRY THE SEASONING & ADD TO THE GROUND CHUTNEY. IT GOES WELL WITH S.INDIAN & N. INDIAN TIFFINS.

Masala Omelette

Ingredients :-
250 gm mixed cooked vegetables- peas, finely chopped carrots, sliced green beans, diced potatoes, capsicum
250 gm tomatoes- peeled seeded diced
3tbs oil preferably olive
1 tsp chopped garlic
2 small onions- sliced
5 eggs
salt
freshly ground pepper
1 tsp paprika
1 tbsp chopped garden herbs

Method :-
Mix the vegetables and tomatoes together. Heat oil. Add chopped garlic and onion. Cover and cook over a gentle heat until soft but not colored. Stir in the vegetables and tomatoes. Heat through. Beat the eggs, seasoning, paprika and herbs together. Pour into the pan. Cook until the eggs are coated underneath. Place pan under a hot grill to color the top of the omelette. Slide out flat onto a plate and serve immediately.

Cuisine :- Indian

Spicy Broccoli

Ingredients :-

250 gm broccoli-cut small

2 tbsp oil2 tsp mustard seeds

4-5 curry leaves

3-4 whole red pepper

1/8 tsp asafoetida powder

1 tsp cumin

50 gm ginger-shredded fine

2 tsp garlic-chopped fine

20 gm tamarind-soaked in 1 cup water and strained

2 tsp salt or to taste

Method :-

Heat oil and add mustard, curry leaves, red pepper, asafoetida and cumin. When seeds start to splutter, add the ginger and garlic and saute till a light brown. Add the broccoli and saute over high heat a few times, then lower the heat, cover and cook till bite like. Add tamarind and salt, let it come to a boil and serve hot.

cusine :- Indian

Asian-Style Vegetable Stir Fry

Ingredients :-
1/4 cup honey
1/4 cup prepared stir fry sauce
1/4 teaspoon crushed red pepper flakes (1/4 to 1/2 teaspoon)
4 teaspoons peanut oil OR 4 teaspoons vegetable oil
2 cups small broccoli florets
2 cups small mushrooms
1 small onion, cut into wedges and separated into 1-inch strips
1 medium carrot, cut diagonally into 1/3 inch slices

Method :-

Combine honey, stir-fry sauce and pepper flakes in small bowl; set aside. In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2-3 minutes. Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute. Serve as a vegetable side dish or over steamed rice or noodles for a main dish.

Cuisine :- Asian

Dry Potatoes

Ingredients :-
4 medium size Potatoes
2 tsp Cumin seeds

1 tsp Salt
2 tspMango powder
1/4 tsp Hot pepper
2 tsp Garam Masala
Oil (to ll pan to 2")

Method :-
1. Boil potatoes until cooked but not overdone.
2. Peel and cut into 1/2" cubes.
3. Heat oil very hot, add and brown cumin seeds.
4. Add potatoes and fry until they are golden brown. Add the remaining
ingredients, and fry for 2-3 minutes or more. Remove from oil with a
slotted spoon.
5. Serve hot.

Tips :- Use enough oil so that the potatoes will not need to be stirred often.
This avoids breaking them up.

Cuisine :- Indian

Vegetable Curry

Ingredients :-
1 cup Vegetables
1/4 - 1/2 teaspoon Coriander powder
1/8 - 1/4 teaspoon Chili powder
1/8 - 1/4 teaspoon Garlic powder
1 teaspoon Salt
1 large Onion
1/4 - 1/2 teaspoon Mustard seeds
1/8 teaspoon Urad Dal
1/4 - 1/2 cup Tomatoes-crushed

Method :-
1. Mix the garlic, coriander and the chili powder along with salt and place
it aside.
2. Pour about 2 tablespoons of oil in a pan and heat.
3. Add mustard seeds and urad dal. The mustard seeds will split and
the oil may spill. Be careful when you are doing this. Wait until the
mustard seeds stop making any noise.
4. Add onions and fry until the onions turn brown.
5. Add the vegetables, the mixture of step 1 and the crushed tomatoes.
6. Fry for about 5 minutes, if you are using canned vegetables. Otherwise
cover the pan and let the vegetables cook. (This might take about 10-
15 min.)

Cuisine :- Indian

Vegetable Kurma

Ingredients :-
2 cups Vegetables
2 Onions cut length-wise
2 Green chilies cut length-wise
1 teaspoon Coriander powder
1 and 1/4 teaspoon Salt
one pinch Turmeric powder
1/2" Cinnamon stick
2 Cloves
2 Cardamom
2 tablespoons Coconut powder
1 teaspoon Khus-Khus (poppy seeds)
1/4 teaspoon (3 cloves) Garlic
1/4 teaspoon powder (or 1
2" fresh ginger

Method :-
1. Put a reasonable sized vessel on the range and heat oil.
2. Add cinnamon, cloves and cardamom and fry for 2-3 minutes.
3. Add onions and green chilies and fry till onions turn brown.
4. Add garlic + ginger paste and fry for a minute or so.
5. Add vegetables and fry for about 3 minutes.
6. Add Water (about a cup or two).
7. Let the vegetables + turmeric powder cook.
8. If you are using canned or frozen vegetables skip the above step.
9. Add coconut paste, khus-khus, salt and wait until cooked.

Note :- Cook on low heat.

Cuisine :- Indian

Gobi Aloo

Ingredients :-
1 Large cauliower
3 Medium sized potatoes
1/2 large Onion sliced thinly in long slices
1 teaspoon Mustard seeds
2 or 3 pods Cardamom
1 teaspoon Coriander
1 teaspoon Cumin seeds
1/2 teaspoon Turmeric
1 Bayleaf
3 Cloves
3 tablespoons Vegetable Oil

Method :-
1. Start boiling the potatoes in a saucepan. Let them boil for at least 15
minutes. After they are done, turn othe heat and let them stand in
the water.
2. Cut the cauliower into small bite sized pieces (roughly 1" cubes),
throwing away most of the stem pieces. Wash and drain in a collander.
3. While the potatoes are cooking, heat the oil in a wide skillet until it
is very hot. Add the mustard seeds and wait until they start popping.
Add bay leaves, cardamom and cloves.
4. Mix around for a while and then add onions. Wait until the onion starts
to turn before adding the rest of the spices (except for turmeric).
5. Put the cauliower in the skillet and fry in the oil and spices for 2
minutes. While the cauliower is frying, cut up the potatoes into bite
sized pieces and add to the skillet. Add turmeric and stir.
6. Continue stirring the vegetables under medium heat for another couple
of minutes. Add 1/2 cup of water and reduce heat to low. Cover skillet
and let cook for 5 minutes.
7. Check tenderness of vegetables. If they are still too hard, add another
1/4 cup of water and cover again for 5 minutes.
8. Salt to taste and serve.

Cuisine :- Indian

Mint and Coriander Chutney

Ingredients :-
1 bunch Coriander leaves
1 bunch Mint leaves
1 Green chili
1 oz. Seedless tamarind
1 tsp Salt
4 T Water
1 medium Onion

Method :-
1. Wash and soak tamarind in water for 1
2 hour.
2. Clean, pick and wash the coriander and mint.
3. Separate pulp from the tamarind and squeeze out the pulp.
4. Grind coriander, mint, green chili and onion into a ne paste.
5. Add the tamarind pulp and salt.
6. Blend well.

Notes :- In an airtight jar this can be refrigerated for up to one
week.

Cuisine :- Indian

Vatha Kuzhambu

Ingredients :-

Thoor dhal 2tsp
Urad dhal 2tsp
Corianderseed 2tsp
Channa dhal 2tsp
Rice 1tsp
cumin seed 1tsp
Pepper seed 1 tsp
Tumeric powder 1tsp
salt to taste
Tamarind one big lemon size
curry leaves few
Red chilli powder 1 tsp
Mustard 1tsp
Oil
onion(small) slice long

Method :-

Fry the Thoor dhal,urad dal,coriander seed,,channa dhal,Rice,pepper seed,cumin seed.Grind the fried ingredients&add red chilli powder during grind.pour oil and put Mustard.channa dhal.After it popped put sliced onion,curry leave.Then pour the grounded things.Add some water,turmeric powder,salt.cook for 5-10 min.

Notes :- If you need you can dd vegetables like brinjal,drumstick,Mango etc.You can keep more than three days.

Cuisine :- Indian

Spicy Tomato Rasam

Ingredients :-

2 large ripe healthy tomatoes
4 cups water or top water of boiled dal (stock)
2 whole red chillies
1 stalk curry leaves
1 tiny sprig mint leaves
1 tiny sprig coriander leaves
1 flakes garlic grated (1 to 2)
2 pinches clove-cinnamon powder (2 to 3)
1/2 tsp. sambar masala
8 peppercorns (8 to 10)
1 1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
2 pinches asafoetida
1 marble sized ball of jaggery or 1/2 tsp. sugar
1 small strip tamarind
1 tbsp. ghee or oil
salt to taste

Method :-
1. Put whole tomatoes in boiling water, simmer for 3 minutes, keep aside for 5 minutes. Heat 1/4 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin seeds. Roast till aromatic, grind in a mortar or under a stone till powdered. Keep aside. Remove tomatoes from water, peel away the broken skin. Grate or mash till fine. To the thick pulp, add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and mash well either with hand or with a hand blender. The ingredients should have blended well into the pulp. Take in a deep pan, add stock or water. Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter. Add garlic and stir, add carefully to the rasam. Bring to a boil, check spices and salt and adjust. Simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving.

Serving Ideas :-
Serve hot as a soup or with steaming hot plain rice and papads.

Cuisine :- Indian

Onion Chutney

Ingrdients :-

1 Small Onion1 cup
Tamarind juice 1/4 cup
Cumin seeds1 tsp
Red chilli 4
Mustard seeds 1 tsp
Urad dal 1 tsp
Salt
Oil
Curry leaves

Method :-

1. Pour oil in a pan. Put the onion and fry it for 2 min.
2. Then put the red chili and fry it.
3. Grind the onion, red chili, cumin seeds, tamarind, Salt .
4. Pour oil in a pan and add mustard seeds & urad dal, after popped put curry leaves.
5. Then pour the grinded mixture into it. Cook for five min.

Serving Ideas :- Serve with Idli, Dosa.

Cuisine :- Indian

Ginger Curry

Ingredients :-

30 grams Ginger
Green chillies 2-3
Coconut 30-40 gm
Salt to taste
Coconut oil 20-30 ml
Mustard seed a pinch
Red chillies 10-20 gm
Fenugreek 2-3 gm
Tamarind 10-15 gm
Molasses or sugar 5-10 gm
Curry leaves a few

Method :-

1. Peel and chop the ginger finely and soak in a little hot water. Chop the green chillies. Slice and chop coconut into small pieces. Drain ginger.
2. Put ginger, chillies, curry leaves, coconut into a pan. Add a little water and salt. Cook over a slow fire till dry. Roast red chillies fenugreek seeds and powder fine. Soak tamarind in a little hot water. Heat oil in a pan. Add mustard seeds; when they crackle add cooked ginger mixture. Sauté as the mixture turns reddish brown, remove from fire. Add red chilli and fenugreek powder. Add tamarind water. Return to fire. Add salt. Add molasses and bring to boil.
3. Simmer for a few minutes. Remove from fire.

Cuisine :- Indian

Besan dhokla

Ingrdients :-

1 Gram Flour (Besan) 2 cup
Green chili4
Butter milk4 cup
Mustard seeds1/2 tsp
Curry Leaves8
Cooking soda1/4 tsp
Sugar1/2 tsp
Coconut grated5 tbsp
Lemon juice1/2 tsp
Coriander leaveschopped
Salt
Oil

Method :-

1. Mix besan in the buttermilk, add finely chopped green chilies, cover it for about 2 hours. Then add sugar, salt, lemon and cooking soda, mix well.
2. Transfer the mixture into a pan greased with oil. The mixture should be around 1 inch thick in the pan.
3. Steam cook this mixture for 15 minutes in the pressure cooker or idly maker by boiling a cup of water.
4. Take out the dhokla from the pan and cut it into desired shape.
5. Heat the pan with oil, add mustard seeds, kari patta and sliced green chilies.
6. Garnish with chopped coriander leaves.
7. Take 1 cup of hot water and add 1/4 tsp of sugar, Sprinkle this on the dhokla just before serving. This will make dokla very soft.

Serving Ideas :- Serve with coriander chutney.

Cuisine :- Indian

Cabbage With Milk

Ingredients :-
1 1/2 pounds cabbage
2 medium onions, chopped finely
2 green chiles
8 curry leaves
1 cup milk (half 'n half)
1/4 cup oil
1/4 teaspoon mustard seeds
1 teaspoon bengal gram
1/2 teaspoon red chili powder
1/4 teaspoon turmeric
Salt, to taste

Method :-
1. Heat oil in a skillet and when oil is hot add mustard seeds and bengal gram. When mustard seeds start popping add chopped onion, green chili, salt, turmeric and red chili powder.
2. Fry until onion turns translucent. Now add finely chopped cabbage and fry on medium heat for 15 minutes.
3. Next add milk and let cook on medium heat for 4-5 minutes or until milk thickens slightly.

Serving Ideas :- Goes well with plain white rice, puri, paratha and chapathi.

Cuisine :- Indian