PAV BHAJI

For the pav:

1. pavs -10 (small squares of white bread)
2. butter-4tbsp
3. pav bhaji masala - 1 tspn (optional)

For the bhaji:

1.potatoes- 1/2 cups boiled and mashed
2.cauliflower - 1 cup finely chopped
3.green peas -1/2 cup 
4.carrots -1/2 cup chopped
5.onion - 1 cup chopped
6.capsicum -1/2 cup  finely chopped
7.tomatoes - 1/2 cups chopped
8.turmeric powder -1/2 teaspoon  (haldi)
9.pav bhaji masala- 1 1/2 tablespoons 
10.butter - 4 tablespoons 
11.ginger garlic paste -2 table spoon

For serving

1 large onion, chopped
4 lemon wedges
1 tablespoon chopped coriander

prepare;

For the bhaji
1.
Boil the cauliflower, peas, capsicum and carrots till they are soft.
( with turmeric powder and garam masala powder)Drain out the excess water.

2.
Heat the butter in a large pan, add the onion and sauté for 2 minutes. 
Then, add the prepared ginger -garlic paste and sauté till the onion softens.

3.
Add the tomatoes and simmer till the oil separates.

4.
Add the pav bhaji masala, and salt and cook for 2 to 3 minutes.

5.
Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, 
adding ½ cup of water if required.

For the pav
1.
Slice each pav into 2 horizontally. Apply a little butter to each side and sprinkle 
with a little pav bhaji masala, if desired.

2.
Heat a large tava and cook the pav on both sides till the pieces are lightly browned.

How to proceed
1.
Serve the hot bhaji on 4 individual plates and top with the onion and coriander.

2.
Serve with the hot pav and lemon wedges.

Tips
Pav bhaji masala is a spice blend which is readily available at most grocery stores.

I am sure even children who don't want to eat vegetables will love to eat this

Paneer masala

Paneer Tikka

Ingredients

5 tsp. lemon juice
1 tsp. grated ginger
2 garlic cloves, crushed
2 green chili, chopped
3 tbsp. chopped coriander
1 tsp. chili powder
salt to taste
250g paneer cut into cubes.
2 tbsp. vegetable oil
2 onions, chopped in 1-inch long thin slices
¼ tsp. turmeric powder
3-4 tbsp. thick yogurt
½ cup milk

Directions
Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl . Cover and leave to marinate for an hour.
Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent. Add turmeric powder, yogurt, milk and the remaining coriander. Stir for a few minutes till the sauce thickens.
Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

Pasta salad

Pasta salad

Ingredients:

1.carrot(grated)-1
2.cucumber -1
3.lettuce -1
4.corn -1/2 cup
5.apple -2
6.mayonise -4tbsp
7.cream -4tbsp
8.pasta-cooked -1 cup
9.salt -to taste
10.sugar -1tsp

Preparation:

cook pasta adding salt.mix all the ingredients together and serve in a salad bowl.

Rasam

Rasam

Ingredients

.tomatoes-2
.garlic-cloves crushed 2 or
.tamarind-1 lemon-sized ball
.mustard seeds-1 tsp
.curry leaves-10
.red chilli-2
.pepper corns-1tbsp
.coriander seeds-1/2tsp
.cuminseeds -1tsp
.oil-1tsp
.coriander leaves-to garnish
.asafoetida powder-1tsp

Recipe

1.Extract the pulp of tamarind by soaking it in a cup of hot water.

2. Boil the tomatoes

3.fry red chilli,pepper, cumin seeds,coriander seeds,garlic and asafoetida powder and grind it.
(but do not make a smooth powder)

4.boil tamarind pulp and tomatoes water and simmer for 15 minutes.

5.Add the ground spices and salt and boil for 5 minutes and add coriander leaves.

6. Heat the oil.

7. Splutter the mustard seeds.

Palak Paneer

PALAK PANEER

.paneer -250gm
.onion -2chopped
.ginger -2tbsp
.garlic -1tbsp
.green chilly-5 or 6
.tomato -1(skin removed and chopped)
.garam masala powder -1tsp
.coriander leaves -1cup(chopped)
.besan powder-apinch
.palak
.oil -4tbsp
.salt

1.steam the palak and grind in a mixy adding besan in to it.

2.marinate paneer with 1 tbsp ginger and 1/2 tbsp garlic,salt,garam masala powder
and steam it
3.add oil in a pan and fry onion along with the remaining ginger, garlic and add tomato
in to it.
4.now add coriander leaves, green chillies and garam masala.
5.add the grinded palak in to it.mix everything and cook in low heat for 5 minutes.

Veggie Mix

VEGGIE MIX

1.Carrots 1
2.potatoes 1
3.french beans (cut into tiny cubes) 2
4.Couliflower 1/4
5.Peas (frozen) 1/4 pack
6.Onions(finely cut) 1 cup
7.Tomatoes 2-3
8.Ginger-garlic (finelly chopped) 1 tbsp
9.Red chilli powder 1/4 tsp.
1o.Turmeric Powder 1/4 tsp.
11.Garam Masala Powder 1/4 tsp.
12.coriander powder 1 tbsp
13.chicken BBQ masala 2 tbsp
14.Vegetable oil 4 tbsp.
15.coconut milk 1 cup
16.Salt to taste
17.Coriander leaves chopped


Method:
1. Boil all the vegetables in a pressure cooker adding garam masala powder
and turmeric powderand set aside.
3. Heat oil in a pan.
4. Fry chopped onions,ginger and garlic till light brown and add all the spices.
5. Add tomato and saute until oil separates.
7. Add salt.
8. Add the vegetables and cook on low flame for 5 minutes.
9. Add coconut milk and cook for 2 more minutes


Garnish with coriander leaves and serve hot. Can be served with rice or chappathi.

Simply Daal

SIMPLY DAAL

Ingredients:

1.Toor dal -1cup
2.onion -1
3.tomato -1
4.chillies -3
5.coriander leaves -1/2 cup
6.chilli powder -1tsp
7.turmeric powder -1/4tsp
8.salt -for taste
9.musturd -1/4 tsp
10.red chillies - 4(whole)

mix all the ingredients except coriander leavesin to a cooker and pressure cook
till the daal is cooked.now add coriander leaves .
take a small pan and put oil and musturd and when spluttering put it in the daal.

Paneer Burji

PANEER BURJI

Ingredients:

1.Paneer -200gm

2.Oil -1tbsp

3.Cumin seeds -1/4tsp

4.Green Chillies -4

5.Small Onion -1

6.turmeric Powder -a pinch

7.Ginger -1tsp(smashed)

8.Tomato -1

9.curry leaves -10

10.Salt -for taste

11.pepper powder -a pinch

12.coconut -3tbsp(scrapped)

Preparation:

Chop the onions, tomatoes and chillies finely.Heat oil in a deep bottomed pan, add the

cumin seeds and when starts to splutter add chopped onions and ginger, fry till the

onions become transperent.Add the chillies and tomatoes and fry till they are soft and

pulpy. Add turmeric powder, salt and little water so that all the masalas are well combined.

Add grated paneer and fry for 5 minutes till the paneer blends into the masala and add

curry leaves and coconut and stir fry.

Kurukku Kalan

KURUKKU KALAN

1.Elephant yam(chena) -100g

2.Raw banana(ethakka) -1

3.Turmeric powder -1/2tsp

4.Pepper powder -1/2tsp

5.Ghee -1tsp

6.Green chillies -3

7.Coconut -1

8.Coconut oil -1tbsp

9.Cumin seeds(Jeerakam) -1/2tsp

10.Curd -1cup

11.Mustard -1tsp

12.Fenugreek(uluva) -1tsp

13.Red chillies -4nos

14.Curry leaves -Few

15.Salt - as required

Preparation:

Remove the skin of vegetables and cut into small pieces.Cook the vegetables

with turmeric powder ,ghee, some curry leaves, pepper powder and water.

Allow to cook the vegetables and become dry. Then add curd and salt.Mix it

well in low flame and stir well continuously. Allow to dry.Make thick fine

paste with coconut, cumin seeds and green chillies.Add this paste to the

vegetables and mix well.cook for 3 minutes

.Heat a pan and put some coconut oil. Fry mustard seeds, uluva, red chillies and curry leaves.Add this to kalan and serve hot.

Tips:

Add salt only after vegetables are cooked.

Mushroom Masala

MUSHROOM MASALA

INGREDIENTS:

1.Mushroom      - 6 Big
2.Onion       - 1 No
3.Ginger       - 1 Spn
4.Garlic        - 4 Pcs Chopped
5.Curry Leaves     - As Required
6.Coconut    - 4 Spns
7.Oil    - 4 Spns
8.Coriander Powder - 3 Spns
9.Chilli Powder     - 1/2 Tspn
10.Pepper Powder - 1 Spoon
11.Turmeric Powder    - 1/4 Tspn
12.Salt For Taste

PREPRATION:

Cut Mushrooms In To Small Pieces. Add Sliced Onions, Ginger, Garlic And Curry Leaves. Fry Ingredients 8,9,10 &Amp; 11 In A Spoon Of Oil And Marinate The Mushrooms With Salt And Keep It For 1/2 An Hour. Add 2 Cups Of Water And Boil It. Fry Coconut In A Spoon Of Oil Until Golden Brown. Grind The Coconut To Fine Paste. Now Add The Paste And A Pinch Of Garam Masala Powder In To The Boiling Gravy And Stir Well. You Can Add Fried Onions In To This Curry For A Better Result. Decorate The Curry With Some Coconut Milk. This Curry Goes Well With Dosa, Roti, Rice Etc.

Dum Aloo

Dum Aloo

INGREDIENTS:

1. Baby potatoes - 6 nos.

2. Onion - 2 sliced

3. Ginger - 1 spoon - chopped

4. Garlic - 1/2 spoon - chopped

5. Tomato - 1 sliced

6. Coriander leaves - 2 spoon - chopped

7. Kashmiri chilli powder - 1 tblspn

8. Turmeric powder - 1/4 tsp

9. Oil - 3 spoon (any oil)

10.Garam masala powder - a pinch

11.Salt - for taste

Prepration:

Boil potatoes and peel its skin. Heat the oil in a pan to fry onions. When it

start to change the colour, add ginger then garlic and stir well. Add tomatoes

and stir well for some time then put chilli powder, turmeric powder and stir until

it becomes a paste. Now take the potatoes, prick 4 sides with a tooth pick and add

mix it with the paste and cook covered until the paste covers the potatoes. Now add

a cup of water and cook for 5 more minutes. Garnish with coriander leaves.

This curry goes well with chappathies or nan. Butter nan will be ideal

Vegetable Pulav

Ingredients

Basmati Rice - 1 cup

Chopped Onion - 1 cup

Ginger Paste - 1 tsp

Chilli Paste - 1 tsp

Mix Vegetables - 1 cup

Garam Masala - 2 tsp

Water - 2 cups

Oil - 3 tsp

Preparation

Soak basmati rice for 1/2 an hour, then drain the water and keep it aside. In a pressure cooker heat oil to add the chopped onion and fry till the color changes golden brown then add the drained basmati rice till it pop up. Add the mix vegetables, ginger paste, chilli paste, salt and 1/2 tsp garam masala in the pressure cooker to mix it well with water. Close the cooker and put the weight on the lid when steam starts coming. Wait for half an hour to open the cooker lid. Now you can serve the Pulav after garnishing.