Tomato Saaru

Heat ghee add 3 chopped garlic, then and 4Tbsp of tomato paste. Fry in slwoing flame till tomato leaves oil. Takes about 10 min. Add water, peas size tamarind, 1 Tbsp of everest tomato rasam masala, add 1/2 cup of Dal water with chunky dal and 1/2 chopped tomato. Cook for 10 min. Temper with Ghee, Broken chilli, hing,mustard and curry leaves. Top it off with  extra coarsely chopped cilantro

Palak Pakora

Palak leaves (chopped, loosely packed) – 2 cups
Gram flour/besan – one and half cup
Corn flour – 1 heaped tablespoon
Onion chopped – 1 heaped  tablespoon
Green chilli chopped – 2 no
Ginger chopped – half teaspoon
Turmeric powder – quarter teaspoon
Red chilli powder – half teaspoon (can be varied to suit your need)
Carom seeds/omum/ajwain – quarter teaspoon
Cumin seeds – quarter teaspoon
Asafetida – pinch
Cooking soda – pinch
Salt – as per taste

Water- To Make thick batter
Cooking oil – for deep frying

Chane Gashi

½ cup grated coconut, fresh or frozen
3 Bimbli (add while simmering) or 1" cube tamarind (add while grinding)
5 roasted red chillies
½ cup Chana, preferably black (canned/parboiled with salt in cooker)
½ cup diced jackfruits / suran / raw banana /potatoes (canned/parboiled with salt)
Tastes best with Suran(Elephant Yam). If using frozen, cook in cooker with salt
2-3 nos Methi seeds, optional
1/8 tsp raw coriander seeds

for seasoning
¼ tsp mustard seeds 
4-5 curry leaves

Surna Yam Curry ( Surna Ghashi)

Yam – 1 big piece
(You can use Suran frozen pieces also)
Onion – 1 Big
Tomato – 1 fully riped
Sambar Powder – 2 teaspoons
Turmeric Powder – a pinch
Curry Leaves – few
Oil – 2 tablespoon
Mustard – ½ teaspoon
Urad dhal – 1 teaspoon
Asafotida powder – a pinch
Salt – 1 teaspoon or as per taste

Methi Upkari

Methi -2 bunch (use only leave & tender stem )
Red Chillies-2 to 3 nos broken
Garlic-6 nos (chopped)
Onion small -1 nos (cut into chopped // roast it to brown)
Pinch of Jaggery
Salt to taste
Oil-2 tbsp

 Optional Potato

tendla talasani

Ivy gourds(tendli) 2 cups
Red chili -3 broken
Coconut Oil 1 tbl spn
Mustard seeds 1/2 tea spn
Asafoetida a pinch or garlic cloves 5-6 (not both)
Salt 

Cook closed, in reducing flame without water

Ash Gourd White Mild Curry

Ash Gourd- 250g
Grated coconut - 1/2 cup
Roasted green chilli- 3
Tamarind
Fenugreek seeds/Methi seeds- 1/4 tsp
Oil- 2 tsp
Mustard seeds- 1/4 tsp
Curry leaves- Few

Cook skinned ash gourd chunks, in salty water
Grind the grated coconut along with roasted green chilli, tamarind and raw mustard  
 Add blended puree to ash gourd. Finish it off with tempering Mustard & Curry leaves

Devastan Saaru

Roast & Grind to paste
2 tsp oil
3/4 tsp chana dal
1 tsp urad dal
2 tsp coriander seeds
3 to 4 red chillies
1/4 tsp hing powder
1 pinch methi seeds
1 pinch jeera
1 to 2 tbsp grated coconut
1/4 tsp turmeric powder


1 marble-sized tamarind
 
Boil in Water
1 Chopped tomato deseeded
1 to 2 tbsp chopped jaggery
1 green chilli
2 strands of coriander leaves

To season :
1 tbsp ghee
3/4 tsp mustard seeds
6 to 8 curry leaves

Batata gojju

boil potato, peal & chop chunky Mash with 2 tsp Soi, hingu extra, 2-Green chilli, Salt ,2tsp Yogurt, little tamrind water,Little water to thick chunky texture Tadka Oil, Mustrad, 1 Bedgyi, Chopped Curry leaf

Sanna Khotto

1/2 cup Cup rice 1/2 cup Moong dal 1 cup Sooi tamarind hingu extra 12 bedgyi chilli 1. Blend coarse with little water 2. Steam 20+ minute, check till fork comes out clean

Pathrado

Rice- 1/2 cup Whole green gram/Moong- 1/2 cup Grated coconut- 1/2 cup Roasted red chillies- 7-8 Tamarind- A small ball Asafoetida extra- 1/4 tsp Jaggery 1/8 tsp Salt- To taste

Moong dal vadi sabji

Ingredients:-
1 cup Moong vadi
1 potato cut into chuncks
1 chopped medium onion
1 or 2 medium chopped tomatoes
2tbsp. of oil
1tsp cumin seeds
pinch of asafoteida(optional)
salt to taste
1tsp turmeric powder
1and 1/2 tsp. coriander powder
1tsp garam masala
1/2 tsp. red chilli powder
Salt to taste
Water for the gravy.

Method and preparation:-
Step1-Heat 2tbsp. of oil in a pressure cooker and fry the moong vadis on low heat until they turn golden brown in color.Take them out in a paper towel so that excess oil can be removed.
Step2-Now in the same pressure cooker add 1tsp of oil and cumin seeds when oil is hot.Add hing, chopped onion and saute them well.
Step3-Add chopped tomatoes and all the above mentioned powder spices.Mix well and cook till the tomatoes leave some oil.
Step4-When both tomatoes and onion are dried up  add water into it.
Step5-Add potatoes and vadis and pressure cook for 2 whistles.If you are living in area which has hard water you might require more whistles.

dal fry

1. Tuvar Dal 1/2 cup

2. Chick peas Dal 1Table spoon

3. Green gram Dal 1 Table spoon

4. Masoor Dal 1 Table spoon


Ingredients of Seasoning:

1. Onion (medium) 2

2. Tomato(optional) 1

3. Green chillies 2

4. Ginger chopped 1/4 Teaspoon

5. Garlic cloves chopped 1/4 Teaspoon

6. Corriander leaves 2 Teaspoon

7. Chilli powder 1/4 Teaspoon

8. Turmeric powder 1/2 Teaspoon

9. Garam Masala powder 1/4 Teaspoon

10. Cumin seeds 1/2 Teaspoon

Shrimp Vindaloo

1 Kg Shrimp
2 Big Onions
1 big tomato
Salt as per taste
 
15 Kashmiri Chillies,
4 - 6 Garlic flakes,
1" Ginger
2 Teaspoons of Jeera,
1 and a 1/2" Haldi,
1" piece of Cinnamon
3 - 6 Peppers
3 - 6 Cloves
Vinegar

sungta kholu

Small shrimp - 1/2 pound, cleaned.
Red Onion - 1 big, finely chopped
Garlic - about 6-7 cloves (since the cloves are big here). Else with indian garlic its about 12 cloves
Ginger - 1 inch, thinly chopped
Red chilli powder - 2 tsps or more, if you can handle the heat.
Haldi - 1/4 tsp
Tamarind pulp - 2 tsps. I have used tamarind water. See note below.
Curry leaves - 4
Oil - 2 tblspns
Salt - as per taste

Method

- Wash the shrimp and keep aside.
- Heat oil in a kadhai. Add the finely chopped onions,curry leaves, ginger and garlic and fry well.
- Add the prawns to the kadhai, fry till color changes and the shrimp are boiled.
- Then add the haldi powder, red chilli powder, tamarind pulp, and salt and mix well and cook till done.
- Serve hot with rice and dal.

beetroot upkari

Peel beetroot skin and chop to thin pieces
Heat coconut oil, add urad dal, mustard , crushed red chilly & chopped curry leaves
Add chopped beetroot, sale & jaggery
Cook  closed till done ..stir ocasinally
Garnish with grated coconut

Kichadi

Soak rice & yellow mung dal in 1:1 in water for 30min
Rinse and pressure cook it  for 20 min, with turmeric, 11/2 tsp ginger,1 tsp black pepper, 3 red chilly broken & salt
Garnish with deep fried onion
Serve hot with beetroot upkari & GosaLe Saali chutney

Light Alfredo

• 1 tablespoon unsalted butter
• 1 clove garlic, minced
• 1 teaspoon grated lemon
• 1 pinch Nutmeg powder
• 2 teaspoons all-purpose flour
• 1 cup low-fat (2%) milk
• Kosher salt
• 2 tablespoons low-fat cream cheese
• 3/4 cup grated parmesan cheese, plus more for topping
• 3 tablespoons chopped fresh parsley
• 12 ounces fresh fettuccine
• Freshly ground pepper
• Crushed Pepper 
• Any Stock

Veggies

• Blanched Broccoli
• Sauted Mushroom
• Sliced Back olives
• Blanched Spinach
• Grilled Chicken
•  

Directions

Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon,1 minute. Whisk in the stock/milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot.

Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with veggies, parmesan and pepper.

Muga Mole Randayi

2 cups sprouted moong (washed nicely to remove the skin)
1/2 cup vegetable pieces like raw banana or potato or  bread fruit or kohlrabi or bamboo shoots(keerlu)
1 cup fresh/frozen coconut
1 tea spn coriander seeds
A pinch asafoetida(hingu)
5-6 red chillies
1/2 tea spn tamarind pulp
1 tea spn mastard seeds
4-5 curry leaves
Oil
Salt

Method:Heat oil and fry coriander seeds & red chilies. Grind with coconut, tamarind and Salt.
Cook moong and vegetable(any one of the vegetable should be used). Add the ground masala & bring it to boil.
Heat oil fry mastard,3 methi seeds & curry leaves. Add this tadka to the above dish & close the lid.

Mitke Saang Sukke

sasam
karbv
mitke
cook till it wilts


The add to this...the paste of
1 Udid
11/2 Kotambari
5 beedgi chilli
soi
chicham
jaggery

Arbi Pakora

boil &; peel arbi
Make patti & deep fry it

chilly
kotambari powder
turmeric
salt

Garlic Edame

Heat 1/2 tsp seasame/olive oil
Add 6 minced garlic
Add 2 cup boiled-drained edame
Add 1/4 tsp each of mirin, rice vinegar, oyster sauce, soya sauce
Adjust salt and cayenne pepper
Serve hot

Pasta Salad

8 ounces Rotini pasta
1 small red bell pepper, cut into strips
1 small green bell pepper, cut into strips
1 small can sliced black olives
1 8 ounce jar marinated artichoke hearts, undrained
1/4 cup cucumber chopped
1/4 cup tomato chopped
3 cloves garlic, minced
1 tsp oregano
1 tsp rosemary
1/4 - 13 cup balsamic vinegar

1/4 cup fresh parsley, chopped
Salt and freshly ground black pepper
For the dressing:
1/3 cup extra virgin olive oil, plus extra for drizzling
2 cloves garlic, very finely chopped
2 tablespoons pickling liquid from the peppers
1 tablespoon red wine vinegar
1/2 tablespoon Dijon-style mustard
1/2 tablespoon anchovy paste (optional)


Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)

Guava Lava Smoothie

Guava juice, pineapples, strawberries, bananas, pineapple sherbet, ice +1/2 tsp sugar

Stuffed Eggplant

Baby Eggplants- 8
Grated Coconut - about 1 1/2 cup
Dry Red Chillies - 5
Turmeric/Haldi - 1/4 tsp
Tamarind - about 1/2 tsp
Jaggery/Gud/Gul - 1/2 tsp
Urad Dal/Split Black Gram - 1/4 tsp
Fenugreek/Methi Seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Asafoetida/Hing - 1/4 tsp
Salt
Oil

Method:
Grind coconut, dry red chillies, turmeric, tamarind, salt, jaggery to a coarse paste, adding little water.  Add jaggery and tamarind to suit your taste.  You can use red chilli powder if red chillies are not available. Slit the eggplants forming a '+' sign and stuff them with the ground coconut paste.  Save the leftover stuffing.Heat about 1 tsp oil in a pan.  Add urad dal, fenugreek seeds, mustard seeds and asafoetida.  When mustard seeds pop, add stuffed eggplants and saute for few minutes.
Add the leftover stuffing to the pan.  Cover and cook till eggplants turn soft.  Add water if required.

Sarso Ka Saag

Ingredients:

· 2 bundle mustard leaf chopped finely // Sarso ka Saag

. 1 bundle spinach leaf

. 1 bundle leaf of radichio

. 3 inch mooli

· 6 Green Chilies

· 1 tsp Salt

· ½ tsp Ginger

· ½ cup Water

· 1 tbsp Maize-atta

· 2 tbsp light butter + evoo

· 1 Med-Onion

. 2 smallish-medium tomato

· 3 inch shredded Ginger

· 5 cloves Garlic chopped

· Kasoori methi

Method:

· Pressure cook chopped green,mooli with green chilies. salt, ginger, water, and cook until well done.

. Hand mash the cooked leaves mixture

· Take 1/4 of the mixture , add corn flour and mix it and blend it to a puree

· Heat the light butter add the onion, chilly and garlic and fry till onion browns.

. Add chopped tomato cook well and add turmeric, garam masala

· Add pureed green, mashed green while stirring constantly.

· Put in a serving dish and serve with some kasoorri methi on the top.

GosaLe Saali chutney

1 cup skin(the sharp edges) of ridge gourd
1/2 cup fresh/frozen coconut
1/2 tea spn cumin seeds
2-3 green chilies
1/4 tea spn tamarind extract (optional)
Ghee
Salt

Method:
Heat ghee in a pan. Add cumin seeds. When they start popping, add green chilies and skin. Fry for about 7-8 mins till the color of the skin starts changing . Take it out on a plate.
Add coconut to the same pan and fry for about 3-4mins.
Grind all together with tamarind and salt.
Serve as a side dish with rice, dosa or idlis.

Dalitoy

1 cup toovar dal, cover with water, add 1/2 tsp turmeric, and cook until the lentils are quite mushy

1 tsp mustard seeds

2 red chillies


2 green chillies

1 tsp vegetable oil, like canola

A generous pinch of asafetida (hing)

2 tbsp ginger shreds

10 curry leaves (optional)

Juice of a lemon

Salt to taste

Schezuan Sauce

Ingredients  
Garlic - 100 gms. (finely chopped)
Ginger - 100 gms. (finely chopped)
Green chillies - 5 (finely chopped)
Tomato puree (or Tomato ketchup)- 2 cups
Red chilli sauce - 4 tblsp. 
Chilly powder - 2 tblsp. 
Soya sauce - 1 tblsp. 
Ajinomoto - ½ tsp. 
sugar - 1 tblsp. 
orange red color - ¼ tsp. 
celery chopped - 1 tblsp. 
salt - to taste

Method
1. Mix all the above ingredients. 
2. Now heat the oil (around ½ cup). Add this hot oil to the above mixture and immediately add 1 tblsp. of vinegar to it. 
3. Mix this well and later store it in fridge

Matki chi amti

Matki (moth )Beans-1 cup (sprout or soaked or un-soaked)
1 cup sprouted matki/ moth beans
1 small onion
1 green chili
1/4 cup tamarind juice extract
1 inch jaggery piece
water
salt to taste
2 teaspoon oil
1/4 teaspoon asafoetida
1/2 teaspoon mustard
1 teaspoon Goda/ Kala masala
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
chopped cilantro for garnish

heat  oil and do the tadka with mustard, slit green chili, asafoetida and onions.
Add the rest, some water and pressure cook it for
1 whistle if soaked/sprout
3 whistle if unsoaked
Serve hot with chapati or bhakri or rice

corn veloute

• 6 whole sweet yellow/white corn
• 4 T butter
• 1 medium yellow onion, julienned
• 1 gallon water
• 1 T salt
• Fresh ground pepper to taste

Scrape corn from cob. Mix all in water including cob and boil it for 1 hr. Strain  and chill

Serve chilled corn veloute with chimichurri oil, microgreens and cilantro flowers

Ambuli Gojju

Raw Green Mango or Mango from pickle washed 1 cup
Grated coconut  - 1 cup
Garlic pods- 3
Green Chillies - 3
Salt


Mix all in blender. Serve with Pej for morning

Pumpkin - Zuchinni Flower fritter

Ingredients:

Flowers/buds-20 nos,
chilli powder-1 tsp,
turmeric powder-1/4 tsp,
hing-1/8 tsp,
rice flour-2 tbsps,
salt to taste and
oil for frying.

Method:
Mix all the condiments.
Wash the buds and add to the above mix.
Sprinkle little water and mix well. The masala should be uniformly distributed on the buds.
Keep aside for 5 mts.
Heat oil in a pan and deep fry the buds till crispy.
To get the proper crispiness, fry the buds on a medium flame.
Place them on a paper napkin.
When cool, store them in an airtight container.

Goes well with Peaj or Dali Toi

aloo matar kurma

Potato – 2 Nos
Green Peas – ½ cup
Big onion (medium size) – 1 No
Sambar Powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Tomato – 1 No
Lemon juice – ½ teaspoon
Salt – 1 teaspoon or as per taste
To grind:
Coconut gratings – 2 tablespoon
Khus Khus – 1 teaspoon
Roasted Bengal Gram-channa– 1 tablespoon
Cashewnuts – 2 to 3 Nos
Garlic cloves – 2 Nos
Fresh ginger – 1 “ piece
Green Chillies - 1 to 2 Nos
For seasoning:
Oil – 2 tablespoons
Fennel seeds – 1 teaspoon
Cinnamon stick – 1 small piece
Cardamon – 1
Cloves – 2 Nos


Cook potato till soft and remove the skin. Cut it into medium size pieces. Cook green peas and keep it aside.

Chop onion and tomato finely.

Grind Coconut gratings, Khus Khus, Roasted Bengal Gram, Cashewnuts, Garlic cloves, Fresh ginger, Green Chillies, together to a fine paste.

In a kadai put the oil and when it is hot add cinnamon stick, cardamom, cloves and fennel seeds. When it is slightly fried, add chopped onion and fry till it turns transparent. Add tomato pieces along with salt and turmeric powder. Fry till tomato mashed well. Add sambar powder and stir it. Now add potato pieces and green peas and mix well. Add the ground paste. Mix once again everything well and add just enough water to cover the potato and peas. Close with a lid and cook till it starts boiling. Allow to boil for few more seconds and remove. Add lemon juice and mix well.

Masala Poha

Ingredients:

for the mixture..

Masala powder.... 1 tsp

Grated coconut......1 cup

Jaggery.......... 2 Tbsp

Ginger....... Finely chopped 1 tsp

Coriander leaves........ acc. to taste

Salt...... 1/2 tsp.

Poha

Mix the above ingredients , jaggery and coriander leaves as according to taste.

Mix Poha as it is to the above mixture. keep it aside for an hour.

Serve with Sev.

note: you can separately store only the mixture in fridge.