Groundnuts cream gravy

Ingredients:

Onion - 1
Garlic - 1
Ginger - 1 piece
Green chillies - 2
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
(The above mentioned ingredients to be grinded)

Steamed Groundnuts - 1/2 cup
Grated Coconut - 1/4 cup
Chilli powder - 1 tsp
Turmeric powder - 1 tsp
Tamarind extract - 1/4 cup
Fresh cream - 1 tsp
Coriander leaves - for garnishing



Method:

Take a pan. Pour oil. Once hot add the grinded paste, spice powders and grated coconut and tamarind extract. Let it cook for some time. Then add steamed ground nuts. After about 10 minutes or so add a dollop of fresh cream.

HummusTahini dip

Ingredients:

White sesame seeds - 1 cup
Olive oil -  2 cups
Garbanzo beans/Chick peas - 1/2 cup
Fresh lemon Juice - 3 tsp
Garlic - 2 pods

For Garnishing:

Fine red chilli powder
or
Cilantro

Method:

Dry roast sesame seeds and grind to a smooth paste with 1/4 cup of olive oil. This mixture is called as Tahini dip.

Soak the beans in hot water for about 45 minutes and then pressure cook until soft.
Grind to a smooth paste along with Tahini paste (2 tbsp) and olive oil (2 tbsp), fresh lemon juice and garlic. Salt.

Transfer to a bowl. Garnish with paprika and drizzle with more olive oil on top.

This can be had with Arabic bread or Pita bread

Capsicum Brinjal Mint gravy

Ingredients:

Green Capsicum - 1
Brinjals  - 2

(To be dry roasted and grinded)
Coriander seeds - 2 tsp
Sesame seeds - 1 tsp
Peanuts - 5

(To be grinded separately)
Coriander leaves -  1 cup
Mint -  1/4 cup
Green chillies - 2
Tamarind - small piece
Coconut - 11/2 tsp

Bay leaf - 2
Cinnamon stick -  1
Cumin seeds - 1 tsp
Oil
Salt


Method:

Chop the vegetables. Keep the grinded masalas ready. Take a pan. Add oil.Add cumin seeds, bay leaf and cinnamon sticks. Then after few seconds add the vegetables. Saute for a while and add water. Then Once the vegetables are almost cooked add the masala that is grinded and add some more water, about a cup and cook for about 10 minutes in medium flame. Switch off.

Gobi Peas Palak Masala

Same as http://preethskitchn.blogspot.ae/2016/04/gobi-peas-masoor-masala.html , instead of masoor dal add palak. Palak should be chopped and immersed in hot water for 5 minutes. Then it should be grinded and mixed with the rest of the ingredients.

Gobi Peas Masoor Masala

Ingredients:

Steamed Masoor dal - 1 1/2 cup

Onion - 1

Cauliflower florets - 1 cup

Potato - 1

Baby corn - 2

Peas - 1/2 cup

Sambar powder - 2 tsp

Garam masala powder - 1 tsp

Chana masala powder - 11/2 tsp

Turmeric powder - 1tsp

Green chillies - 1 (slit/chopped)

Oil

Salt

Method:

Boil florets with a pinch of salt and turmeric powder Chop onion, potato and baby corn.Take a pan. Pour 3 tsp of oil. Once hot add jeera. Wait for it to splutter. Now the time to add the host of vegetables one by one starting from onion and green chillies. After adding peas, saute for a while then add the spice powders. Mix well add little water. Keep it on medium flame for about 5 minutes before adding steamed masoor dal. Add required amount of salt. Let it blend together, so cover it with a lid for 5 to 7 minutes before switching off.

This Gobi Peas Masoor Masala can be had with Chapati, Poori or even Dosa.

Tawa Pulao

Ingredients:

Boiled potatoes  - 2

red chilli paste - 3 tsp

(soak red chillies after removing the seeds in hot water for 20 mins and then grind.)

tomato - 2

onion - 1

turmeric powder - 1 tsp

pav bhaji masala (MUST FOR THIS DISH) - 2 tsp

ginger garlic paste - 11/2 tsp

boiled peas - 1/4 cup

Coriander leaves 

Oil 

Salt

For seasoning:

Cumin seeds

Method:

Steam Rice and potatoes. Take a plate and take 2 cups of steamed rice and spread it on the plate and let it cool. Peel the skin of the potatoes and cut into cubes. Take a pan. Add oil. Once it warms add cumin seeds. After it splutters add onion, saute it followed by ginger garlic paste, red chilli paste tomatoes and peas. Mix well. Then after about 5 minutes add Paav bhaji masala powder and turmeric powder and required amount of salt and little oil. let it remain on stove for some time until all the flavours get blended well. Switch off. Then add the rice which should be fluffy and mix well. Garnish with Coriander leaves.

Gaucamole

Ingredients:

Avacado - 1
Onion -  1
Green chillies - 1
Pepper powder - 1 tsp
Tomato - 1
lemon juice - 1/2 tsp
Salt
Cilantro

Method:

Scoop the butter portion of avacado. Chop the rest of the ingredients. Take a bowl mix everything together and finally garnish with Cilantro.

Beans Aaloo sabji

Ingredients:


Field beans - 2 cups (chopped into medium pieces)
Potato - 1 cup (peeled and chopped into cubes)
Cumin seeds - 1 tsp
Green chilli - 2 (slit)
Tumeric powder - 1 1/2 tsp
Hing - 1 tsp
Coriander powder - 11/2 tsp
Kashmiri chilli powder - 3/4 tsp
Ginger paste - 1 tsp
Garam masala powder - 1 tsp
Aamchur powder - 1 tsp
Coriander leaves - 1/4 cup
Salt
Oil


Method:

Take a pan. Add oil, cumin seeds,hing,turmeric powder, coriander powder and ginger paste and green chillies. Saute for few secs. Now add the chopped vegetables, red chilli powder and salt. Sprinkle water and cover for about 7 minutes. After that add garam masala, aamchur powder and chopped coriander leaves. Mix well and cover for about 5 minutes in medium flame. Then switch off.

Corn Flour cake

Corn flour cake. This is one sweet you will love for two main reasons, One, it takes very minimal standing time in the kitchen, Two, Needless to say, it is simply tasty! So why not give it a try?



Ingredients:


Corn flour - 1 cup
Milk - 3 cups
Sugar - 11/4 cup
Saffron - few strands
Food Color - Orange - a pinch


Method:

Keep a plate greased with ghee.Take a bowl. Add corn flour. Add food color.Add milk slowly and stir it, Add sugar a well.The corn flour should mix well with the milk devoid of lumps. Then take a pan. Maintain low flame.Pour this mixture.Corn flour tends to thicken super fast hence care should be taken while stirring it. When it thickens and comes off smooth transfer it the plate greased with ghee. Flatten with ladle and spread saffron strands. Allow it cool in room temperature.Cut into shapes.

Carrot Radish Chutney

The magic that combination of vegetables create is simply awesome,just like these two vegetables, carrot and radish which together result in a mouth watering chutney. So having relished radish only in sambar why not in chutney along with these Vitamin rich carrots??

Ingredients:

Carrots - 2
Radish - 2
Small onions or Shallots - 6
Garlic - 3 pods
Tamarind - 2 small pieces
Long Red chillies - 4
Coriander leaves - 1/2 cup
Salt
Oil

Method:

Take a pan. Add 3 tsp of oil. Once it is warm add onions. Saute for a while then add the remaining ingredients one by one.Add required amount of oil. Add salt. Saute and close it for about 7 to 10 minutes.
Allow it to cool. Grind with water to a smooth consistency.

This Carrot Radish chutney can be had with dosa, idli or it can be had even as a side dish for curd rice.

Chayote (peel) Yellow Pumpkin Thogayal

Any vegetable skin for that matter after peeling is generally discarded off. But you need not take that step for its peel can be transformed into this yummy thogayal along with Mr.yellow pumpkin. Well am talking about Chayote or Chow chow as it is called. If this is interesting to read it is equally interesting to make and to taste as well. So let us enjoy the goodness of both yellow pumpkin and skin of Chayote!



Ingredients:


Chayote peel - 2 cups
Yellow pumpkin - 1 cup
Red chillies - 4
Ginger - 3 small bits
Whole black pepper - 1 tsp
Hing - 2 tsp
Urad dal - 3 tsp
Tamarind - 1 small piece
Salt
Oil

Method:

Take a pan. Add oil.Once it is warm toss in urad dal. When it turns light brown immediately add the remaining ingredients followed by Chayote (peel) and yellow pumpkin. Saute till it becomes soft. Switch off. Cool it. Grind.

Beetroot Blueberry Jam

Ingredients:

Beetroot - 100 grams
Blueberries - 50 grams
Sugar - 3 tsp
Lemon juice - 3 tsp
Chia seeds - 11/2 tsp

Bread
Cheese spread

Method:

Peel and grate beetroot. Put in a pan with blueberries. Add Sugar and lemon juice. Cook over low heat for about 5 minutes, stirring constantly or until the sugar dissolves completely.
Now cover the pan and let the mixture cook for another 6 minutes. Keep stirring occasionally until the berries release the juices. Next add the chia seeds.

Keep on flame until the mixture thickens and continue stirring.

Transfer to a container and allow to cool completely.

Spread it on bread and have it along with cheese layers.

Multigrain Adai

Ingredients:

Ragi/Finger Millet - 2  cups
Raw rice - 1 cup
Red rice - 1/2 cup
Rajma/Red kidney beans - 1/4 cup
Cow peas - 1/4 cup
Green gram - 2 tsp
Brown rice - 1 cup
Black Urad dal  - 1/4 cup
Kambu/ Pearl Millet - 1/2 cup
Jawar/White millet - 1/4 cup
Soya 1/4 cup
Fox Tail Millet/Thinai - 1/4 cup

Add the following ingredients while grinding:

Curry leaves  -  a handful
Asafoetida  - 3 to 4 tsp
Red chillies - 8 to 10


Fresh drumstick leaves -to be mixed only at the time of preparing Adai. (optional)

Method:

Wash and soak all the ingredients for 3 to 4 hours. Grind everything together as shown in the picture below to a neat batter consistency.

After the batter is ready  take the portion of the batter for making adai and mix fresh drumstick leaves with it. The remaining batter should be refrigerated.

Garbanzo beans curry masala

Ingredients:

Onion - 2

Tomato - 1

Sambar powder - 3 tsp
Turmeric powder - 11/2 tsp
Chilli powder  - 1 tsp
Coriander powder - 1 1/4 tsp

Salt

Oil

For seasoning:

Mustard - 1 tsp

For grinding:

Curry leaves  - a handful

Small Garlic pods  - 2

Ginger - 2 small pieces

Green chillies - 2

you may grind it coarsely also.

Method:

Soak garbanzo in hot water for 2 hours( no need for soaking overnight) and then pressure cook for 6 whistles.

Chop onions and tomatoes.

Take a pan add oil. Once hot add mustard, After it splutters, saute onions and tomatoes with a pinch of salt for the tomatoes to cook,then followed by chilli, coriander and turmeric powder. Add water (1 cup).

Now add sambar powder ( i added this for extra taste).let it boil for 2 minutes. Add the grinded masala and steamed garbanzo beans along with salt.

Cook for 5 mins till it reaches semi gravy consistency. Switch off.

Quick onion tomato kurma

Ingredients:

Onion - 2
Tomato - 1

For Grinding:

Coconut - 5 to 6 pieces
Roasted gram - 11/2 tsp
Green chillies - 1
Ginger - small piece
Garlic - 2 pods
Oil
Salt

Method:

Grind all the ingredients mentioned to a smooth paste. Chop onion and tomatoes. Take a pan. Add sufficient oil to saute the chopped vegetables. Then pour the grinded paste and cook in simmering heat. Add salt. Stir it every now and then. You can add water if you do not prefer thick consistency.

Vegetable masala sevai

Sevai as such is known as an item as part of your breakfast or dinner menu. It is doubtlessly a healthier option too, to make it more tasty and healthy you can try this Vegetable masala sevai.
It has the goodness of the vegetables and is very filling too and of course it will not disappoint your palate!



Ingredients:

Rice sevai - steamed in hot water - 6 cups
Vegetables
  Carrot
  Peas
  Cauliflower

Cinnamon stick - a piece
Bay leaf - 1
Cloves - 2

Garam masala powder - 1/2 pinch
Green chilli - 1
Kashmiri chilli powder - 1 tsp
Turmeric powder - 1 tsp
Salt
Oil


Method:

Take a large vessel. Fill it with water. Boil it. Then immerse the raw sevai in it and close the lid for about 20 minutes. Chop the vegetables. Take a tawa. Add oil. Toss the masala ingredients. Add the vegetables, green chilli and the spice powders mentioned. Now take the steamed Sevai. If excess is present it must be drained completely. Then it should be mixed with the vegetables. The very important salt must be added and mixed well. If required a tsp or 2 oil can be used while mixing them together.

Vegetable masala sevai can be had without any side dishes but if required tomato chutney is preferable.

Rava coconut laddoo

Ingredients:

Rava/Sooji  - 11/2 cup
Sugar (mildly powdered)- 3/4 cup
Coconut - 1 cup
Badam, raisins - powdered - 1/4 cup
Ghee - 4 tsp


Method:

Take a pan. Add 2 tsp of ghee. Once it melts add Rava. fry until the raw flavor goes. Then add coconut and the powdered nut. Fry for about 2 to 3 minutes. Then add 1 cup sugar.Mix again for some time. Add little ghee. Transfer the contents to a bowl. Then prepare laddoos immediately. Grease your palm with slight ghee while doing so.

Burgol Peas Pilaf

Ingredients:

Burgol (White) - 250 gms
Onion - 1
Peas - 1/4 cup
Tomato - few pieces (optional)
Water

For seasoning:

Bay leaf
Cloves
Cinnamon

Salt
Oil

Method:


Take a vessel. Fill it with water and boil it. Then add Burgol white and immerse it in water. Close it with lid. Let it sit for 20 minutes. Take a pan. Add oil, once hot add the seasoning ingredients. Then goes onion, Saute it and add the remaining vegetables. Now open the lid to find fluffy burgol ready. Transfer it to the pan. Add salt. Gently mix it.

Burgol peas pilaf is ready to be served with Onion raita or just plain curd.

Aubergine masala bhajji

There are the usual bhajjis one would know by heart and by stomach! namely potato bhajji, onion bhajji, milagai bhajji etc..how about one made of eggplant? This is one yummy innovative way to ingest this big, fat, sweet looking vegetable namely Aubergine or eggplant!The not so usual ingredients for bhajji renders a different taste to this evening snack, sure to leave you end up loving it!

Ingredients:

Aubergine/Egg plant - 1

Maida       -  1 1/2 cup

Rice flour  - 1 tsp

Garam masala - a pinch

Chilli powder - 11/2 tsp

Curd  - 1/2 cup

Corn flour - 1 tsp

Baking pwdr - a pinch

Pepper  - 1/2 tsp

Water - as required

Oil  - for frying

Salt

Method:

Take Aubergine and cut them vertically into thin slices. (you can cut the vegetable into half and then cut into thin slices. Mix the remaining ingredients one by one and add water as required. The batter should be neither too thick nor dilute. The take a pan. Pour oil sufficient enough to fry the bhajjis. Now take the thin slices of the eggplant, dip them in the prepared bhajji batter and fry them in oil. 

Try to have it hot.

Gnocchi

Ingredients:


Gnocchi - 350 gms
Tomatoes - 6 (4 for blanching)
Onion - 1
Garlic - 4 cloves
Crushed black pepper - 11/2 tsp
Dried basil leaves - 2 tsp
Oregano - 2 tsp
Cheese grated - 1/4 cup
Salt
Olive oil


Method:

Take a vessel, fill it with water enough to cover the quantity of Gnocchi taken. Boil the water and switch off. Open the packet containing  Gnocchi and transfer it to the hot water. The cooked Gnocchi will rise to the top. Take a slotted ladle and carefully take them and transfer to a plate.

Take 4 tomatoes and blanch them. That is immerse them in boiling water for some time until the outer skin starts to peel off. Remove the skin and grind the flesh to a puree.

Chop Onion, garlic, pepper and the remaining tomatoes. Take a pan. Pour Olive oil, add chopped onion, garlic. Saute well for few minutes. Then goes in the chopped tomatoes. Once the tomatoes look cooked add the puree. let it blend well. Then add Basil, Oregano and salt. Once it becomes a mixture Transfer the cooked Gnocchi to it. Mix well. As a final touch garnish with grated cheese.

Beetroot banana halwa

Ever thought of savoring a sweet made of Beetroot? If you do so then you must try this one. This is not only healthy, for diet conscious folks, does not require tons of ghee or any such thing as condensed milk, it is very satisfying on taste aspect too. Quick to make, rich in taste, healthy too..What more you can ask for??



Ingredients:

Sooji/rawa - 3/4 cup
Beetroot extract - 11/2 cups
Banana  - 1
Sugar - 1 cup
Milk - 500 ml
Cardamom powder - 1/2 tsp
Ghee - 2-3 tsp


Method:

Peel the skin of the beetroot (big size) and chop it into medium pieces. Grind it and filter the juice. You may dilute it slightly. Mash the banana. Take a tawa. Dry roast sooji. Then bring the flame to minimum and add the milk. Maintain this heat and stir it gently for sometime. Then add sugar, beetroot extract, mashed banana and ghee. Mix everything and when it gets blended well transfer to a bowl.

Fusili pesto with cherry tomatoes and parmesan cheese

Ingredients

Fusili pasta: - 250 grams
Cherry tomatoes - 8 to 10
Crushed back pepper corns - 2 to 3 tsp
Low fat cream
Salt

For Pesto sauce:

Dried basil leaves - 3 tsp
Pine nuts - 3 tsp
Parmesan cheese - 1/2 cup
Garlic - 5 cloves

Extra Virgin Olive oil.


Method:

Grind all the ingredients under 'Pesto Sauce' to a smooth consistency. Roughly chop cherry tomatoes.
Take Fusili pasta. Boil water and this to it. Close the lid for a good 20 minutes and drain the water.

Take a tawa. Add olive oil. Toss in the crushed pepper corns, tomatoes and saute for a minute. Add the pesto sauce, steamed pasta. Toss gently.

This can be had with home made tomato onion basil dip.