TOMATO RICE

Ingredients:

• Tomatoes - 4 medium
• Onion - 1 medium
• Basmati rice - 2 cups
• ginger-garlic paste - 1 tea spoon
• turmeric powder - 1/8 tea spoon
• red chili powder - 1/2 tea spoon
• salt - 2 tea spoon
• Oil,cumin,curry leaves & mustard seeds for seasoning

Preparation:

1. First cook rice and keep it aside.
2. Take oil, cumin seeds,curry leaves & mustard seeds in a pan.
3. When it splitters add onion,salt & ginger- garlic paste and fry till its transparent.
4. Now make tomato puree and add it.
5. When it looks to be cooked add red chili powder & turmeric powder.
6. At last mix with cooked rice and turn off the flame.

BADADNEKAI YENNEGAI (stuffed eggplant masala)

Ingredients:

• Small eggplant - 4 to5
• Coconut - 1 table spoon
• Red chili - 6 to7 long (acc to taste)
• Peanut - 2 to 3 tea spoon
• Sesame seeds - 2 tea spoon
• Cumin - 1 tea spoon
• Coriander - 1 tea spoon
• Methi seeds - a pinch
• Urad dal - 2 tea spoon
• Tamarind pulp - 1 tea spoon (thick pulp)
• Oil for shallow frying
• salt - 1/2 tea spoon

Preparation:

1. Dry roast red chili,peanut, seame seeds,cumin,coriander,methi ,urad dal till light golden.
2. Add coconut to that and fry for few more seconds and off the flame.
3. Grind it to fine paste with salt,tamarind pulp and few spoons of water.
4. Now make two slits on the eggplants,lengthwise such that the slits form a "+" sign on each ,Retain the stalk of the eggplant.
5. Now stuff the masala inside the split eggplant.
6. Pour the excess masala over the stuffed eggplant and place on a pan with enough oil.
7. Then shallow fry the eggplant by turning to cook both the sides

CHILI IDLI

Ingredients:

• Cooked and freezed Idli - 8 to10
• Capsicum- 1 medium
• Onion - 1 medium
• Tomatoes - 3 medium
• Garlic - 5 to6 cloves
• Ajinomoto - 1/2 tea spoon
• Salt - 1/2 tea spoon
• Red & Green chili sauce - 2 tea spoons each
• Soy sauce 1.5 tea spoon
• Cilantro - 3 strings
• Oil

Preparation:

1. Take 3 to 4 tea spoons of oil in a pan and fry garlic and chopped Onion.
2. Add chopped tomatoes & capsicum and cook till they are cooked.
3. Now add salt, ajinomoto, sauces and mix them well.
4. By now keep idlis ready by frying in oil or baking in oven.
5. Now mix the fried idli and off the flame.
6. Garnish with cilantro and serve hot.

MAIDA BURFI

Ingredients:

• Maida - 1 cup
• Sugar - 1 cup
• Saffron & cardamom powder a pinch
• Water - 1 cup
• Dry nuts
• Ghee - 3 tea spoon

Preparation:

1. Fry maida till it become warm and keep it aside.
2. Take sugar,water in a pan and boil it.
3. Bring it to 1 string consistency.
4. Then add saffron, cardamom powder and dry nuts to that.
5. Now add maida and ghee and mix then well with flame turned off.
6. Then spread it over a greased plate.
7. Cut it to desired shapes after it cools down.

ALOO TIKKI

Ingredients

• Mashed potatoes - 3 medium
• Cilantro - 3 string
• Green chili - 3 to 4 small
• Grated ginger - 1 tea spoon
• Bread crumbs as required
• Salt - 1/2 tea spoon
• Amchoor - 1/4 tea spoon
• Oil for frying

Preparation:

1. Take all the ingredients except oil in a bowl.
2. Mix them well.
3. Make small balls and press them within your palm.
4. Shallow fry on nonstick pan with few drops of oil.
5. Fry till its golden brown on either sides.

AKKI ROTTI

1) Rice flour - 2 cups

2) Thick/ thin Poha - 3 to 4 tea spoon

3) Finely chopped onions - 1 medium

4) Finely grated carrot - 1 medium

5) Finely chopped green chili - 3 to4 (acc to taste)

6) Finely chopped cilantro - 3 tea spoon

7) Salt -1tea spoon

8) Sour cream - 1 table spoon

9) Cumin seeds - ½ tea spoon

10) Hot water - 1cup

11) Oil as needed to spread on Roti.

Preparation:

1. Mix all dry ingredients in bowl.

2. Then mix all finely chopped vegetables and also sour cream.

3. Now add hot water and mix them well and keep aside for 10 to 15 minutes.

4. Divide the dough into 6 equal sized balls.

5. Take a wax sheet and place a dough ball.

6. Spread it with your finger to a ¼ inch thick and about 8 inch diameter

7. Place this on a hot tawa.

8. Cook evenly both the sides

9. Apply one tea spoon of oil both the sides.

10. Now Akki Rotti is ready to eat with coconut or peanut chutney.

HUGGI (sweet pongal)

Ingredient:

• Moong dal - 2 cups
• Rice - 1/2 cup
• Jaggery - 3 /4 cup
• Ghee - 3 to4 tea spoon
• Cardamom powder - 1/8 tea spoon
• fried dry fruits for seasoning.

Preparation:

1. Pressure cook dal and rice with enough water.
2. Take heavy bottom pan mix cooked stuff with jaggery.
3. Add half of ghee and mix them well.
4. Mix it till jaggery melts off .
5. Add remaining ghee & cardamom powder and off the flame when it leave the bottom.
6. Garnish with fried nuts.

GARLIC BREAD

Ingredients:

• Bread - 6 slice
• Garlic - 3 to4
• Butter - 1 table spoon
• Italian herbs - 1 tea spoon
• Cilantro - 2 strings
• Mint leaves - 4 to 5 leaves
• Salt -1/4 tea spoon

Preparation:

1. Make a fine paste of garlic,cilantro & mint.
2. Then mix them with Italian herbs,butter & salt.
3. Apply a thin coating on either sides of bread.
4. Cover this with allumium foil and place it in oven which is preheated at 400 degree.
5. Remove it after 15 minutes.
6. Serve hot with tomato ketchup.

DIL DAL SUBZI

Ingredients:

• Dil leaves - 1/2 bunch
• Cooked moong dal - 1/2 cup
• Tomato - 1 small
• Onion - 1 small
• Salt - 1/2 spoon
• Oil - 2 tea spoon
• Red chili powder - 1/4 tea spoon
• turmeric powder - a pinch
• Cumin seeds - 1/4 tea spoon
• Mustard seeds - 1/8 tea spoon
• Red chili - 1

Preparation:

1. Heat oil in a pan with cumin and mustard seeds.
2. When is splitters add onion and fry till transparent.
3. Then add tomato, turmeric & red chill powder and cook.
4. Add chopped dil leaves and cook them.
5. Finally add cooked moong dal and mix it well.
6. Switch of the flame and season with red chill,cumin& mustard seeds.
7. Dil Dal subzi is ready to eat with rotis.

DRUMSTICK SOUP

Ingredients:

• Drumstick(frozen) - 1 packet
• Tomato - 2 small
• onions - 1 big
• corn starch - 2 tea spoon
• pepper powder - 1/2 tea spoon
• salt - 1 tea spoon
• lemon juice -1 table spoon

Preparation:

1. pressure cook drumstick, tomatoes & onion.(1 whistle)
2. Allow it cool and remove the pulp from drumstick.
3. Then grind tomatoes,onions along with the drumstick pulp to a fine paste.
4. Add required amount of water and boil it with salt and pepper.
5. Lastly add corn starch paste and bring it to boil.
6. It is ready to be served with lemon juice.

CAPSICUM MASALA RICE

Ingredients:

• Capsicum - 2 medium size
• Basmati rice - 2 cups
• Masala powder - 2 to3 tea spoon(Roasted & powdered Red chili, Coriander, Cumin, Channa dal,Urad dal ,a pinch of methi seeds)
• Coconut powder -3 tea spoon
• Salt - 1.5 tea spoon
• Onion - 1 medium size
• Oil - 3 to 4 tea spoon.

Preparation:

1. Fry onion with oil till they are transparent.
2. Add chopped capsicum and masala powder,salt & coconut powder and fry for few mintues and turn off the flame.
3. Allow it to cool down and on the other side cook the rice.
4. When rice is ready mix both together.
5. So now masala rice is ready to be served.

OVEN ROASTED BREAD ROLL

Ingredient:

• Bread - 4
• Tomato - 2 medium size
• Onion - 1 big size
• Garlic - 4 -5
• Grated carrot - 1 medium size
• Cilantro - 2 strings
• Salt - 1/4 tea spoon
• Red chili powder - 1/4 tea spoon
• Dry basil - a pinch
• Italian herbs - a pinch
• oil - 3 to4 spoons

Preparation:

1. Take 2 spoons of oil in a pan.
2. Fry onions & garlic till they are transparent and brown
3. Add tomatoes and all herbs,salt & red chili powder and cook it well.
4. Switch off the flame and then add carrot & cilantro.
5. Mix it well and let it to cool down.
6. Now take bread slice and dip it in water and squeezes the excess water.
7. Place the masala in the center horizontally and roll it off.
8. Place in freezer for few minutes.
9. Preheat the oven to 400 degree
10. Sprinkle few drops of oil around each and keep inside the oven for 10 to 15 minutes or till golden brown.

CURD RICE

Ingredients:

• Rice - 1 cup
• Curd - 1 cup (acc to consistence)
• Salt - 3/4 spoon
• Green chili - 1to 2
• Cilantro - 2 strings
• Hing - a pinch
• cashew nuts,mustard seeds, red chili for seasoning.

Preparation:

1. Cook rice with 3.5 cups of water and keep it aside.
2. Finely chop the green chili & cilantro.
3. Mix the cooked rice,salt,green chilies, hing in a bowl.
4. Then add curd and mix them well.
5. Garnish with cilantro & seasoning.

LEMON RICE

Ingredients:

• Rice - 1 cup
• Onion - 1 small size
• Green chili - 2 small
• Cilantro - 2-3 strings
• Curry leaves -3-4
• Roasted peanuts -1 table spoon
• Turmeric powder - 1/2 tea spoon
• Lemon juice - 3 to4 tea spoons
• Salt - 1 tea spoon
• Oil, mustard seeds urad dal, hing for seasoning.

Preparation:

1. Cook rice with 3 cups of water and keep it aside.
2. Take oil , mustard seeds, urad dal ,hing &curry leaves in large pan.
3. When it starts to splitters fry onion till its transparent.
4. Add turmeric powder,salt peanut and fry them for few minutes.
5. Now mix cooked rice with it and turn off the flame.
6. At last add lemon juice and garnish with cilantro.

VEGETABLE KORMA

Ingredients:

• Beans - 1 cup
• Carrots - 1/2 cup
• Peas -1/2 cup
• potatos - 1 cup
• onions - 1/2 cup
• tomatoes - 1/2 cup
• cilantro - 2to3 strings
• Oil - 4 to 5 tea spoon
• salt - 1 tea spoon
• ginger-garlic paste - 1 tea spoon
• turmeric powder - 1/4 tea spoon
• red chili powder - 1/2 tea spoon
• cumin powder - 1 tea spoon
• coriander powder - 1 tea spoon
• garam masala - 1/2 tea spoon
• heavy cream - 1 table spoon

Preparation:

1. cook all the chopped vegetables in pressure cooker.
2. Take oil in heavy bottom pan .
3. Add chopped onions & ginger-garlic paste and fry till they are transparent.
4. Now add chopped tomatoes and cook them well.
5. Mix all the powders except garam masala and cook till oil oozes off.
6. Now mix all the cooked vegetables and bring it to boil.
7. At last add garam masala & heavy cream mix them well.
8. Off the flame after 5 minutes and garnish with cilantro.

GOBI MANCHURIAN

Ingredients:

• Maida - 1/2 cup
• Corn flour - 2to3 tea spoon
• Gobi - 1 cup
• Tomato - 1/2 medium size
• Onion - 1 medium size
• Bell pepper -1 small size
• Garlic - 2to3
• Green chili - 2to3
• Salt - 1/2 tea spoon
• Red chili powder -1/4 tea spoon
• Tomato ketchup - 1 table spoon
• Red & green chili sauce - 1 tea spoon each
• Soy sauce - 1tea spoon
• Ajanomoto - 1 tea spoon
• Oil for frying.
• Spring onions&cilantro for garnishing.
  
  

Preparation:

1. Mix maida,corn flour,salt & red chili powder.
2. Add water to make dosa batter consistence.
3. Add gobi and mix it & keep it aside for 10 to15 min.
4. Fry them till its golden brown and keep aside.
5. Place 2 to3 tea spoons of oil in a pan.
6. Fry garlic ,green chili& onion till they are golden.
7. Then add tomato and cook them well.
8. Then add bell pepper and cook till they are tender.
9. Then add salt,all the sauce,ketchup & ajanomoto And cook for few min.
10. Finally mix the fried gobi and garnish with spring onions & cilantro.

PALAK SUBZI

Ingredients:

• Palak - 2cup
• Onion - 1 medium size
• Garlic - 2
• Red chilli powder - 1/2 tea spoon
• Coriander powder -1/2 tea spoon
• Amchoor powder -1/2 tea spoon
• Oil - 2 to3 tea spoon
• Salt - 1/2 tea spoon
• Cumin,Mustard seeds,urad dal&Red chiill for seasoning.

Preparation:

1. Take oil in a pan & add cumin ,mustard seeds,urad dal,red chiiesl to it.
2. When is spitters add garlic and fry till golden brown.
3. Then add onion and fry till they are transparent.
4. Now add palak,red chili powder,coriander powder,amchoor powder,salt and mix it well.
5. Fry for 5 to 8 min and off the flame.
6. Garnish with shredded coconut.
7. Goes well with roti,rice.

METHI TANDORA FRY

Ingredients:

• Tandora - 2 cups
• Methi - 1/2 cup
• Cooked dal - 1 table spoon
• Salt - 1/2 tea spoon
• Red chilli powder - 1/2 tea spoon
• Coriander powder - 1/2 tea spoon
• Oil - 2 tea spoon
• Water - 2 table spoon
• Shredded coconut - 2 tea spoon
• Red chilli, cumin.mustard seeds for seasoning

Preparation:

1. Cut tandora lengthwise and finely chop methi leaves.
2. Take oil in heavy bottom pan& add red chill, cumin,mustard seeds.
3. When seasoning is ready add methi &tandora .
4. Fry till they are cooked with litter amount of water.
5. Add salt, red chili &coriander powder.
6. Add cooked dal at the end & mix it.
7. Sprinkle shredded coconut on top.
8. Goes well with chappati& rice

GOBI HALWA

Ingredients:

• Grated cauliflower - 1 cup
• Milk - 1/2 cup
• Sweetened condensed milk - 1/4 cup
• Cardamom powder - a pinch
• Ghee - 2 tea spoon
• Saffron - 6 to7 strings
• Mango pulp - Desired quantity
• Almonds & Pista for garnishing.

Preparation:

1. Take grated cauliflower in nonstick pan.
2. Cook it with milk on medium flame.
3. Add condensed milk when it is cooked.
4. Then add cardamom powder.
5. Cook again till it starts leaving the sides of the frying pan and becomes like dough.
6. Add the ghee at the end and turn off the flame.
7. Garnish with saffron & nuts.
8. Mould it into desired shape( like a cauliflower) & serve with mango pulp.

GOBI TIKKI CHAT

Ingredients:

For Tikki:

• Grated cauliflower - 1 cup
• Finely chopped methi - 1 table spoon
• Cooked Dal - 1 table spoon
• Red chili powder - 1/8 tea spoon
• Coriander powder - 1/8 tea spoon
• Cumin powder - 1/8 tea spoon
• Amchoor powder - 1/8 tea spoon
• Oil as required

For Garnishing:

• Grated carrot - 3 tea spoon
• Chopped tomato - 3 tea spoon
• Chopped onion - 2 tea spoon
• Chopped cilantro - 1 tea spoon
• Green cilantro chutney - 2 tea spoon
• Tamarind chutney - 2 tea spoon
• Whipped plain curd - 1 table spoon
• Black salt & chat masala - 1/4 tea spoon each
• Bhoondis - 1 table spoon

Preparation:

1. Cook grated gobi & methi for 7 min in microwave with few drops of water.
2. Mix all the tikki ingredients & divide it into small balls.
3. Now slightly press each one with your palm and place it on frying pan.
4. Add few drops of oil around each tikki.
5. Roast till both sides are golden brown.
6. Turn off the flame and allow tikki to cool down.
7. Place all the tikkis on a plate
8. Garnish with all the chopped vegetables by evenly spreading them.
9. Now add Cilantro, tamarind chutney & curd all around.
10. Sprinkle black salt & chat masala.
11. Gobi tikki chat is now ready to be served with bhoondis on top