Chhole

Ingredients:

Cooked Chick Peas - 1 cup or Garbanzo beans
Garam masala - 1/2 tsp
Ginger garlic Paste - 2 tsp
Chili powder - 1/2 tsp
Amchur Powder - 1 tsp
Coriander powder - 1 tsp
Finely Chopped Onion - 1
Salt to taste
Chopped Coriander - 1 tbsp
Oil - 3 tbsp

Method:

Heat oil in a pan, add onions, ginger garlic paste and saute until golden brown,Add coriander powder and garam masala, and saute again.then add chickpeas, salt, chili powder,a cup of water and cook until the gravy thickens.then season with amchur powder,chopped coriander and cook for 2 minutes.
Serve this hot chhole with hot bhaturas.

Minced mutton Gravy

Today is another special day...do you know why???any guesses???ok cool...I will tell you...today i have cooked non - veg for the very first time.yes i have a cooked mutton keema.mom wanted to taste some non-veg curry today.so i cooked it myself for her. mom loved the curry and she admired my cooking alot.you too want to get admiration from your parents and guests?then here is the recipe...try yourself and gimme the feedback.


Ingredients:
Minced Mutton - 1/4 kg
tomatos - 2
Onion - 2
cloves - 5
cinnamon - 1 piece
Bay leaf - 1
Pine apple flower - 1
Cashews - 10
Cardamoms - 2
Gingergarlic paste - 1 tsp
Oil - 5 tbsp
Chilli powder - 2 tsp
Turmeric Powder - 1 tsp
Salt to taste


Method:

Heat oil in a pan,add cloves,cinnamon,pine apple flower,bay leaf,cardomom,cashews and saute well.then add ginger garlic paste and saute well till it leaves the raw smell.add chopped onion,tomatoes,chilli powder,turmeric,salt and mutton kheema then saute well.then add a cup of water and cook for few minutes and serve with rice.

Makhana curry

Makhana is nothing but puffed lotus seeds.which can be used to prepare many dishes.here comes Rich and royal dish waiting to be served on your dining table...

Ingredients:

Beans - ½ cup
Peas - ½ cup
Cream - ½ cup
Makhana / fox nuts / Lotus seeds - ¼ cup
Carrot - 1
Onions - 2
Badam - 12
Ginger garlic paste - 1 tbsp
Garam masala - 1 tsp
Ghee - 1 tbsp
Jeera - ¼ tsp
Black pepper - ¼ tsp
Cinnamon stick - 1 inch long
Butter - 2 tbsp
Cheese cubes 2
Salt to taste

Method:

Cook beans,carrot,peas and drain out excess water and keep aside.soak badam in water and remove skin and make a fine paste.

In a pan warm ghee and saute,onion,makhana,ginger garlic paste remove from fire and grind into a paste.

In another pan temper ghee ,jeera,black pepper,cinnamon stick,onion and saute badam paste.then add salt,butter,cheese,cream and water to the paste and cook.Add all vegetables and garam masala and cook for 7 minutes.Serve hot with roti or rice.

Madras thorn curry

Madras thorn is generally called as Manila Tamarind,Cheema chintakaya in telugu,goriki likka in tamil,vilayati ambli in gujarati,jungle jalebi or ganga Imli in hindi,seeme hunase in kannada etc. today i learnt this curry in a cookery show,which reminded me of my childhood days eating this sweet madras thorn. Ingredients: Madras thorn / Cheema chintakaya- 1 cup Oil - 4 tsp mustard - 1 tsp Jeera / cummin seeds - 1 tsp Curry leaves - 1 tsp Turmeric - 1 tsp Onion - 1/2 cup Green chillies - 2 ginger garlic paste - 1 tsp Tomato puree - 1 cup Chilli powder - 1 tsp salt to taste Method: Heat Oil add mustard and let it splutter,then add cummin seeds,Curry leaves, Green chillies, ginger garlic paste, Onion,turmeric, Madras thorn,tomato puree,Chilli powder and salt and saute well.when cooked remove from fire and serve hot with Roti or Rice.....

Horse Gram Masiyal

Ingredients:
Horse gram - 1 cup
Oil - 1 tsp
Mustard - 1 tsp
jeera - 1 tsp
Red Chilli - 1
Curry leaves - 1 strig
Garlic - 3
Chopped Onion - 1
Chilli powder - 1 tsp
salt to taste

Method:
Cook Horsegram with salt and water in a cooker till 5 whistles and keep aside.Heat Oil and add Mustard,when it pops add jeera,Red Chilli,Curry leaves,Garlic and saute till raw smell leaves off.then add Onion,Chilli powder,salt and Horse gram and cook for awhile.Then mash it well and serve with rice.

Beetroot fry

Ingredients:
Finely chopped beetroot - 1 cup
Moong dhal - 1/4 cup
Mustard - 1 tsp
Chopped onion - 1
Slit green chilli - 1
Urad dhal - 1 Tsp
chilli powder - 1 tsp
Turmeric powder - 1 tsp
Curry leaves - 1 strig
Oil - 2 Tbsp

Method:
Pressure Cook beetroot,moong dhall with water, salt and turmeric powder.In another pan heat oil and temper mustard,curry leaves,urad dhal,onion,green chilli and chilli powder and stir in pressure cooked beetroot.Hot and spicy beetroot fry is ready to eat.

Egg Scramble curry

This is my Brother's Favourite dish.He daily asks me to pack this egg curry rice for his lunch and dinner.This is very easy to cook in minutes.while packing for lunch box you have to fry the onion welluntill it leaves the raw smell else it is rott easily.so be careful with that part while cooking this fry.
Ingredients:
Eggs - 2
Chopped Onion - 1
Chopped Tomato - 1
Mustard - 1 Tsp
Curry leaves - 1 strig
Turmeric powder - 1 Tsp
Chilli Powder - 1 Tsp
Salt to taste
oil - 5 Tbsp
Method:

Heat oil in a Wok then add mustard seeds,when it pops,add onion and saute well till golden colour.then add tomato,turmeric,chilli powder,salt and saute well.when it is done broke eggs and pour in.keep stirring till it fries well.then serve with hot rice.

Gobi Manchurian

Ingredients:

cauliflower - 1
egg - 1
maida - 4 tbsp
cornflour - 1 tbsp
ginger garlic paste - 1 tsp
chilli powder - 1 tsp
pepper powder - 1/2 tsp
Salt to taste
Oil for deep fry

For gravy:

Ginger - 1 tsp
Garlic - 1 tsp
onions - 2
capsicum - 1
chiili sauce - 1 tsp
soya sauce - 2 tsp
tomato sauce - 2 tbsp
corn starch - 2 tbsp
Oil - 3 Tbsp


Method:

Mix Cauliflower with all ingredients to marinate for an hour.Then Fry until golden brown and keep aside.

For gravy:

Heat oil in Kadai, add ginger and garlic, saute and add Green peppers, onions, bell peppers and Saute well,add all sauces, cornflour starch and add the fried Gobi and toss well and serve warm.

Garlic curry / Poondu Kulambu

Garlic curry is a typical south indian dish which is gennerally called as Poondu Kulambu in Tamilnadu."Poondu" means garlic in Tamil.

Ingredients:

Garlic pods – ½ cup
Fenugreek seeds – 1 tsp
Mustard – 1 tsp
Red chilli – 2
Chopped Onion -1
Chopped Tomato – 1
Chilli powder – 2tsp
Coriander powder - 1 tsp
Turmeric powder – 1 tsp
Coconut paste – ½ tspn
Green chillies – 2 (finely chopped)
Oil for frying
Salt to taste

Methods:



Fry garlic pods in oil and keep aside.
Again heat oil and add fenugreek seeds,mustard,r.chilli,onion,tomato,chilli powder,
Coriander powder,turmeric ,little water,coconut paste,green chilli and sauté well with little water.now add fried garlic and sauté well.
Now serve hot with rice or chappathi

Bhindi kurkure

Ingredients :
Chopped Bhindi – 1 cup
Vinegar – 1 tbsp
Ajwain / carom – 1 tsp
Chilli powder – 1 tbsp
Coriander powder - 1 tbsp
Turmeric powder - tbsp
Ginger garlic paste – 1 tbsp
Rice flour – 1 tbsp
Besan flour – 1 tbsp
Salt to taste
Oil for deep fry


Method:
Chop bhindi vertically in to small pieces.then spread it on a tray and add all the ingredients one by one. Then deep fry…crispy kurkure ready to eat…

Crispy Fish fry

Ingredients:

Fish - 4 big pieces
Lemon juice - 2 tbsps
Turmeric powder - 1/2 tsp
Chilly powder - 1 tsp
Pepper powder - 2 tsp
Salt to taste
Cornflour - 1 cup
Oil for deep fry

Method:



Marinate fish pieces with Lemon juice,turmeric powder,Chilly powder, Pepper powder and Salt for 15 minutes.Roll each pieces with cornflour and deep fry till golden colour.

Masala bhindi

Ingredients:

Ladies fingers – 2 cups
Grated fresh coconut – ½ cup
Chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Coriander powder 2 tsp
Sugar – 2 tsp
Cumin seed – 2 tsp
Coriander leaves – 2 ½ tbsp
Asafetida a pinch
Salt to taste
Oil for frying

Method:

Make long slits on the bhindi and keep aside. Mix all the remaining ingredients very well and stuff into the bhindi. Deep fry in oil. Garnish with coriander leaves and serve.

Jeera Aloo

Ingredients:

Potatoes - 2
Chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Coriander powder – 2 tsp
Cumin seed – 1 tsp
Coriander leaves – 2 tbsp
Oil – 2 tbsp

Method:

Cut potatoes into fingers like French fries. Heat pan add oil,cumin,turmeric,coriander powder,chilli powder and potatoes and sauté well till potatoes cooks.
Garnish with coriander leaves and serve.

Tandoori Aloo

Ingredients:

Baby potatoes - 1 cup
Cream - 1 tbsp
Kashmiri chillies – 4
Garlic cloves – 4
Ginger – 1 small piece
Coriander powder – 1 tsp
Cumin seed powder – 1 tsp
Kasuri methi – ¼ tsp
Oil – 1 tbsp

Method:

Boil potatoes and peel the skin and keep aside.grind chillies,garlic,ginger,coriander and cumin seed powder in a mixer.heat oil in a pan then add the grounded paste and salt and sauté well till the raw smell vanishes.then add boiled potatoes,cream and kasuri methi and toss well.serve this dish with any main dish.