Thursday, December 22, 2011

Brinjal with curds

You need:

Brinjal - 3-4 (cut in to small pieces.)

Curds: 2 cups.
Hing: pinch.
Green chillies: 2-3
Curry leaves: few.
Grated coconut: little.
Salt to taste and oil for tempering.

How to make it:

Cook brinjal and keep it aside. Once it is cool, smash it.
For tempering, take little oil and add mustard in a kadai, after it cracks add cumin seeds, asafetida
Curry leaves and chillies.
Mix it well.
Take curds and add the tempering and cooked brinjal, add salt and mix it well.
Garnish with grated coconut and serve.

Monday, December 12, 2011

Baby potatoes with capsicum and kasuri methi

Every one likes potatoes, here is another easy one


Baby potatoes: 250 gms for 3 servings
Kasuri methi: 1table spoons.
Capsicum: 1 finely chopped.
Cumin seeds,
Turmeric powder: 1 teaspoon.
Salt to taste
Oil for frying.
Pepper powder: 2 teaspoons.
Coriander powder: 2 teaspoons.
Cumin powder: 2 teaspoons.

Cook potatoes and take out the skin of potatoes. In a kadai, take oil of 2 table spoons, add cumin seeds, capsicum, fry till capsicum is little done, later add pepper powder, coriander powder, cumin powder, turmeric powder, and kasuri methi.  Let it cook for 5 min. mix baby potatoes in this masala and add salt mix it well and serve with roties.

Avallaki Puri (snack of beaten rice)

I used to waste lot of oil, I mean after frying once in oil, I never used to reuse the oil.  My mother taught me a recipe,  wherein I could use oil and make a tasty snack.

Beaten rice: Thick 1/2 kg. you can make it and store it for evening snack.
Mustard:2 teaspoons.
cumin seeds: 2 teaspoons.
Asafoetida: pinch.
Ground nut: 1/2 cup.
Fried gram: 1/2 cup.
Curry leaves: few
Red chillies: 2-3
Dry coconut grated:1/2 cup.
Turmeric powder: 1/2 tsp
Oil for frying and tempering.
Salt to taste.Method:

Take oil in a kadai and once the oil is heated, put handful of  beaten rice and fry take it fast from oil and spread it on a tissue, it observes excess oil and continue the process till the quantity of beaten rice which you have taken gets over.

In an other kadai take oil and put mustard, after it cracks, add cumin seeds, curry leaves, ground nut and fried gram, after it is done add dry coconut, asafoetida, chillies, salt and turmeric powder. Mix it well and add the fried beaten rice to this and mix it well. Serve with tea or coffee.

Thursday, December 1, 2011

Capcicum Gojju


Capcicum finely chopped about 3 capcicum for 3 people.
Red chillies for tempering.Tamarind water of about 50ml.
Jaggery little/if you want more sweet add accordingly.
Curry patta 5-6 leaves.
Mustard 1 tea spoon.
Turmeric powder 1/2 tablespoon.
Jeera 1 tea spoon.
Gojju powder about 2 tablespoons.
Oil of 3 tablespoons.
Salt to taste.

In a kadai take tamarind water, add powder, once it comes for boiling add jaggery, turmeric powder,
add capcicum, tamarind water, mix and saute till the capcicum is done. For tempering take little oil and add mustard seeds and jeera, curry patta, and chillies, mix it well add the tadka to the mixed gravy.

Monday, November 21, 2011

Onion Dry Gravy

Baby onions sambar, one of my husband's favourite dish, this time, I thought will make something different. Tried this dry gravy for him, it came out well and everyone liked it.


Baby onions: 1/4 kg for 2-3 Servings.
Kasuri methi: 2 table spoons.
Coriander powder:1 teaspoon.
White pepper powder: 1 Tea spoon.
Red chilli powder: 1 tea spoon.
Turmeric powder: 1 teaspoon.
Jeera seeds: 1 tea spoon.
Mustard dal: 1 tea spoon.
Oil for frying and salt to taste.

Make it in this way:

Cook onions separately adding little salt to water, drain excess water and keep it aside.
In a kadai, add oil, cumin seeds, add kasuri methi, add coriander powder, saute for 2 min, add pepper powder, red chilly powder, mix well, add mustard dal, add little salt since we have added salt while cooking onions. Put onions to this masala and mix well, serve with roties.

Cucumber and Radish raitha


Cucumber/2 grated
Mustard seeds/2 teaspoons.
Green chillies/2
Curry leaves few
Curds: 1 cup
Coconut grated about 1/4 cup.
Oil and salt for taste.

For tempering:

Mustard seeds, jeera seeds, 1 tea spoons each, curry leaves few, and red chillies.

Make it:

Peal skin of cucumber and radish and grate it. keep it aside.
Take coconut, mustard seeds of 2 teaspoons, and chillies grind it to paste.
add this paste to the grated cucumber and radish. Mix it well adding salt to it. Mix curds to it.

For tempering:
 Take oil and add mustard seeds once it is cracked, add jeera, curry leaves few, and red chillies.
Add this to the raita, mix well and serve.

Cabbage palya (Cabbage Dry)

Simple cabbage dry gravy goes well with rice and roties


Cabbage: for 2-3 people 500 grams of cabbage.
Mustard seeds, jeers seeds,about one tea spoons each.
Curry leaves, Red or green chillies according to the required spice.
I have taken 2 chillies since we have less spice.
Grated coconut about half a cup, ginger finely chopped 1/4 inch, asafoetida pinch, chana dal 2 tea spoons
Oil and salt to taste, lemon juice in the last about 1 tablespoons.

How to make it:

Take oil in the kadai, and add mustard once done, add cumin seeds, curry leaves, chillies, chana dal, asafoetida, ginger, fry for few minutes, later add cabbage and fry till done, you can also cook cabbage separately and mix with this. Finally, add salt when it is fully cooked, add lemon juice and garnish with grated coconut.
 If you cook cabbage separately drain the water if you want it dry and then mix.

Friday, November 18, 2011

Puri (Puffed rice mix with fried masala)


This is a simple puffed rice masala.

Puffed rice required amount, 1 cup of ground nut, 1 cup of fried grams, curry leaves few, garlic cloves 10-12, red chillies-4 or according to the spice u require, turmeric powder 1-2 tea spoons, mustard and cumin seeds about 2 tea spoons, oil 2 table spoons and salt to taste.

                                                               How to do
Take oil in a vessel which is wider, take oil add mustard, after it cracks, add cumin seeds, add curry leaves, chilly, garlic cloves, once it is little done, add ground nut and fried gram, fry it till ground nut change sits color, add turmeric and salt, later mix puffed rice and mix it well. You can store this for a month and it is nice to have with tea or coffee. You can add onion and carrot grated with this and serve.

Banana sliced with Jaggery (Rasayana)

Was checking my folderwith recipes after a long time, there were many recipes which I thought of posting it long back, but could not do it, and thought of posting it now.

                                            3 ripe banana, grated coconut  1/2 cup grated coconut,
                                            cardamom powder 1tea spoon, Jaggery 1/4 cup grated
                                            or smashed , cashew nuts few chopped, badam also
                                             Make it:
                                             Cut bananas into round shape.
                                             put it in a bowl add all the other ingredients other than
                                                            grated coconut.
                                             Finally, garnish with coconut and serve. 

Wednesday, November 16, 2011

Flatten rice Recipes


Flatten rice: 3 cups for 3 people. 250 gms approx
Carrot chopped nicely 1/2 cup.
Green chillies, according to spice required.
Capsicum finely chopped
Curry leaves few
Ginger chopped about 1tbs(it is good for digestion)
Channa dal 2 tbs
Mustard 1-2 tablespoon
Cumin seeds 1 tsp
Channa dal 1 tsp
Asafetida pinch
Turmeric powder 1 tsp
Grated coconut 1/2 cup
Lemon juice 2 tbs
Salt to taste and oil of 4 tbs


Soak Flatten rice for 5-7 min and drain it. spread it for 5-10 min
Take oil in a Kadai, add mustard after it cracks, add cumin seeds,
add Channa dal once dal turns little brown add chillies, capsicum, curry leaves,
Ginger finely chopped about a
carrot, (asafetida)hing and fry for few minutes add turmeric powder about a tsp.
Then add flattened rice and mix it.

Before adding flattened rice mix it with salt and lemon juice
Finally garnish with grated coconut and serve hot.

Thursday, November 10, 2011

Smashed Potatoes

Yet another quick recipe of aloo, goes well with poories and roties.

Potatoes: 2 big in size for 3 servings.
Asafoetida: pinch
curry leaves: few
Mustard:1 tea spoon
Cumin seeds: 1table spoon
Ginger paste: 1/2 tablespoon.
Lemon Juice: 1 tablespoon.
Green chillies:1-2 according to spice you need.
Oil and salt.

How to make it:
Cook potatoes
Smash it adding salt.
In a kadai add oil once oil is ready add mustard, cumin, ginger paste, green chillies, curry leaves, asafoetida and mix it well. finally add lemon juice and mix it. serve with poories or chapatis.

Wednesday, November 9, 2011

Urad dal and Chana dal Chutney


2 tsp urad dal, 2 table spoons chana dal, grated coconut or dry coconut-grated, red chillies 2-3 or according to the spice required, little tamarind (very less), asafetida pinch, little jaggery, curry leaves and mustard for tempering, salt to taste.

How to make it:

fry urad dal, chana dal and red chillies separately in a low flame. In a mixi jar add coconut grated , add fried urad dal, chana dal, jaggery, tamarind, asafetida, fried chillies grind to fine paste add salt and finally add cracked mustard seeds and curry leaves. this is good for dosa and chapati.

Tuesday, November 8, 2011

Gojju Avalakki (Flatten rice or Beaten rice)

Flatten rice or Beaten rice we get in different types, we need to use thick flatten rice for this recipe.


Flatten rice: 3 cups/ 250 gms for 3 servings.
Coconut grated: 1/2 cup.
Ground nut: 1/2 cup
Curry patta: Few Leaves
Coriander chopped finely about 2 table spoon.
Tamarind water: 1/2 a cup
Sambar powder 1/2 table spoon
Turmeric powder 1/2 tablespoon.
Green or red chillies 2-3 or according to the spice required
Chana dal/mustard/cumin seeds: 1 teaspoon.
Salt to taste
If you like add asafoetida pinch
Oil 4 table spoons.


Soak tamarind and take out the thick pulpy water. put samber powder, turmeric powder and salt.
Soak flatten rice in this. Take oil in a kadai, crack mustard, add cumin seeds and chillies, curry leaves, chana dal, after chana dal is done little, then add groundnuts fry till it is done. add asafotida. Mix it well and then add the soaked flattened rice and mix well serve hot adding grated coconut and garnish with coriander leaves and serve.

For three cups of flattened rice take 3 cups of tamarind water

Saturday, November 5, 2011

Tomato rice

If you are tired after coming from office and u need to cook,  this is one quick recipe which you can try.


Tomato 3-4 chopped
Onion 1-2 chopped.
Garlic and ginger paste 1 tsp
Cinnamon powder tea spoon
Basmathi rice 2 cups
Turmeric powder 1/4 tsp
MTR sambar powder 1 tsp
Grated coconut 2 tsp
Ghee for frying 2-3 tsp
Slat to taste


Take ghee in a kadai or cooker and add ginger garlic paste, add onion,  fry till it turns golden brown. add Cinnamon powder , sambar powder, turmeric powder, add tomato and cook for 10 min. add grated coconut and cook for 5 min. Wash basmathi rice and add it to the cooker. If you are using 2 cups of water use 3i/2 cups of water. Add salt. Mix it and pressure cook for three times.  Serve hot with curd raita.

Chayote (Vegetable peer) Gravy

Seemebadane Palya 

This vegetable is good in vitamin c and amino acids.

Vegetable peer : 2-3
Grated coconut: 1/2 cup
Any sabzi masala/I have added my mother's special sabzi masala powder.
 Mustard and cumin seeds for tempering. Curry patta, red chillies and pinch of hing.

Salt to taste. Lemon juice of 2 spoons.

Cut vegetable peer into required shape. Cook vegetable in water and drain excess water, take 3 table spoons of oil in a kadai and add mustard, cumin seeds, curry patta, and red chillies, add hing and masala powder mix it well leave for 5 min, add cooked vegetables and again cook for 5 min, once its done add lemon juice mix it. Finally, add grated coconut and serve with roties.

Wednesday, November 2, 2011

Hurigadle chutney powder with Hing(asafoetida)


Fried gram 250 gms, red chillies 15, dry coconut grated 50 gms, tamarind powder or tamarind cut into small pieces, Hing as required for you/two tea spoons, curry patta few, little turmeric powder 1 teaspoon and salt to taste.

Fry red chillies in a low flame, fry dry coconut, fry hing, fry turmeric powder, fry curry patta, fry tamarind or just warm the powder, mix all the ingredients and grind it and mix with the fried gram grounded powder.

One should make sure that u fry it in low flame

Hurigadle Chutney Powder (Fried Gram chutney powder)

Normally, I cannot complete my lunch or dinner without Chutney powder, it goes well with rice and all kinds of roties....

you can make various kinds of chutney powder

Here I have made fried gram chutney powder


Fried gram 250 gms, red chillies 15, dry coconut grated 50 gms, tamarind powder or tamarind cut into small pieces, garlic cloves medium sized one, curry patta few, salt to taste.

Fry red chillies in a low flame, fry dry coconut, fry garlic cloves, fry curry patta, cut the tamarind and fry or just warm the powder, you get taarind powder in any shops, mix all the ingredients and grind it and mix with the fried gram grounded powder.

This powder could be stored in dry container and can use for a month and above.

Thursday, October 27, 2011

Quick Noodles

Now a days, our children are attracted to advertisements of noodles and they demand for that.
I feel that wheat noodles are safe, when  cooked with vegetables for anyone without much masala, vinegars etc.
I have found an easy way of cooking noodles for my daughter. You might also like it.


Wheat Noodles pack of 1 kg: you get many brands I buy Azad Noodles.
Chopped carrots: 1 cup
Chopped Beans 1 cup
Green peas 1/2 cup
Chopped onion: 1
Garlic and ginger paste about half a table spoon each
White pepper or black pepper
Ghee or oil for frying
salt to taste.


Boil required quantity of Azad noodles or any other brand wheat noodles in sufficient boiling water for about 2-3 minutes.

Rinse it in cold water, drain excess water and keep it aside.
In a kadai add oil or ghee about a table spoon or 2, add onion, carrot, beans and green peas, fry till it is done, add white pepper and stir well.
Mixed it with cooked noodles, add salt for taste and serve it hot.

Sunday, October 23, 2011

Coconut Chutney

Coconut chutney goes well with chapatis, rotti of south Indian recipes, jower roti very well, even with rice.


For 3 people.
Grated coconut:1/2 coconut.
Green chillies : 2 or according to the spice required.
Tamarind pulp: 1/2 table spoon.
Hing (Asafoetida) :Pinch or litte more.  Hing is good for reducing cholesterol
Salt to taste

Method: Grind all together and you can add mustard and hing tadka to enhance taste. If you dont like hing replace it with garlic.

Friday, October 21, 2011

Onion Gravy (Gojju)

Gojju it is a type of gravy in south, especially in brahmin familes it is common, we can make gojju in various vegetables like capsicum, onion, etc,


1. Onion grated or finely chopped about 3 onions for 3 people.
2. Capsicum 1 finely chopped.
3.  Green chillies according to spice you want in the gravy.
4. Tamarind water of about 50ml.
5. Jaggery little/if you want more sweet add accordingly.
6. Curry patta 5-6 leaves.
7. Mustard 1 tea spoon.
8. Turmeric powder 1/2 tablespoon.
9. Jeera 1 tea spoon.
10. Gojju powder about 2 tablespoons.
11. Oil of 3 tablespoons.
12. Salt to taste.


In a kadai take tamarind water, add powder, once it comes for boiling add jaggery, turmeric powder,
On the other hand fry onions with little oil till it turns golden brown. Mix onion with the tamarind water mix and saute. Take little oil and add mustard seeds and jeera, curry patta, and chillies, mix it well add the tadka to the mixed gravy.
Very tasty with roties and also with rice. 

Friday, April 1, 2011

Hot and Sour Tomato Pickle


1 lb. green tomatoes(Red ones can be used too)
15-20 red chillies
1 cup chopped ginger
1 cup chopped garlic
2 cups vinegar
1 tsp turmeric
1 tbsp mustard seeds
1 tsp fenugreek
1 1/2 cups oil
Salt to taste

Slice the tomaotes, smear turmeric and salt on them and soak them in 1 cup vinegar.Leave for about 2 hours.
Blend together the garlic, ginger, red chillies and 3/4 of the mustard, with a little vinegar.
 Heat the oil and add the remaining mustard. When the mustard crackles, add the fenugreek.
Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes

Add the tomatoes and the remaining vinegar.
Stir continuously as the mixture comes to a boil.
When the pickle is almost done, the oil begins to float
at the top.
Take it off the heat and let it cool.
Store in a clean bottle.
Will keep for a year.

Gonkura Thokku

Wash the gonkura leaves and dry them on a sheet of paper. Cut into fine pieces.To 5 spoons of oil, add mustard seeds, fenugreek seeds, asafoetida, and add 1 cup of chopped leaves. Fry with constant stirring.Add 1 tsp salt, 2 tsp red chillie powder and cook until it becomes a non-sticky paste.

Mango pickle

sour mango pieces(medium sized)- 5 cups
mustard seed powder - 1 cup
red chilli powder - 1 cup
salt - 1 cup
turmeric powder- a pinch,  fenugreek seed powder - little
mix the above ingredients and add 3 cups of sesame oil.

Store it

Tender mango pickle

Grind mustard seeds, crystalline salt, whole red peppers and turmeric powder- a pinch into a thick paste.Wash the tender mangoes and spread the ground paste on it.

Tamarind pickle

coriander seeds (Dhaniya), fenugreek seeds, sesame seeds - each 1 spoon
asafoetida - 1/4 spoon
Slightly roast the above without oil and grind into fine powder. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly.
Add tamarind juice to this and bring it to boil.Add salt and heat with constant stirring until the mixture becomes thick. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.Store in refrigerator.

Ginger Pickle

Grate ginger finely.Take oil and add mustard seeds.When it splatters, add fenugreek seed powder an asafoetida. Add  grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.

Lime pickle

Fresh lime(large size, thin skin, ripe) - 6
Cut into medium pieces.(Preseve the juice while cutting).Add salt- 4 spoons,red chilli powder - 4 spoons, asafoetida - 1/2  spoon and mix well. Next day add 1/4 cup of sesame oil and leave it aside.
Next day, add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.Add this to the poickle and mix.Store in refrigerator.

Tomato pickle

Cut the tomatoes into large pieces.Add red chilli powder,  a small piece of tamarind and salt.  Grind it in a blender to make it into a thick juice.Pout 5 teaspoons of oil in a frypan. Add mustard seeds,fenugreek seeds, and asafoetida. When the mustard splatters,add the tomato mixture and fry at low heat with constant frying until it becomes a thick paste.
This will taste great with curd rice.

Sweet Corn Soup

An old-time favourite.
Preparation time: 10 minutes.Cooking time: 30 minutes.Serves 6.

(450 grams) cream style corn
½ teaspoon Ajinomoto powder
½ teaspoon soya sauce
2 tablespoons cornflour
salt to taste
To serve
green chillies in vinegar
chilli sause

1. Mix all the ingredients with 4 to 5 teacups of water.
2. Cook for 25 minutes.
Serve hot with chillies in vinegar and chilli sauce.

Healthy Tomato soup

The ever popular tomato soup made in a healthier way.
Preparation time : 5 minutes. Cooking time : 25 minutes. Serves 6.
400 grams chopped tomatoes
½ teacup yellow moong dal
2 teaspoons butter
1 finely chopped onion
1 tablespoon cornflour or plain flour
1 to 2 teaspoons sugar
½ teacup warm milk salt and prepper to taste
For serving
fresh cream
bread croutons
How to proceed
1. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked.
2. Blend in a blender and strain.
3. Melt the butter, add the onion and fry for 3 to 4 minutes.
4. Add the strained mixture.
5. Mix the cornflour with a little water and pour into the soup. Boil for 2 minutes, stirring ocassionaly.
6. Add the sugar, milk, salt and pepper.
Serve hot with cream and bread croutons.



  • Rice -3 Measurements.
  • Urad dal-1 Measurement.
  • Green Gram dal- 1 Measurement.
  • Toor Dal - 1 Measurement
  • Flat Beaten rice-1 measurement.
  • Methi dana (fenugreek seeds) 1 tea spoon.
Soak it for 6-7 hours and grind it to nice paste. Leave it overnight for fermentation. Morning u can make hot paddus, U can also add chopped onions, chopped green chillis, coriander leaves chopped, and curry leaves to the batter.

Serve hot with green chutney.   

Sambar powder

Whole red peppers - 1/4 kg
Coriander seeds - 1/4 kg
Toor Dal - 200 g
Gram dal - 200 g
whole black peppers - 25 g
asafoetida - a pinch Dry the above ingredients and grind into a nice powder

Malai Ladoo

1/2 cup condensed milk
250 gms. paneer (cottage cheese)
2-3 drops kewra essence
1/4 tsp. yellow colour

1.Mash paneer.
2.Add condensed milk and cook on slow flame, stirring continously.
3.Cook till thick and sides leave.
4.Add essence and remove from flame.
5.Mix well.
6.Pour on plate.
7.Cool. Make ladoos.
8.Sprinkle powdered elaichi and decorate.

Friday, February 18, 2011

Green Peas Skin Soup

Preparation time: 10 minutes . Cooking time: 10 minutes . Serves 6.
6 teacups skin of green peas
1 tablespoon green peas
1 chopped onion
3 teacups skim milk
2 teaspoons butter
salt and pepper to taste
How to make it
1. Heat the butter and fry the onion for 1 minute.
2. Add the green peas skin and green peas and cook for 3 to 4 minutes.
3. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle.
4. Blend in a mixer.
5. Strain to separate the stock from the skin. Discard the skin.
6. Boil the stock for 1 minute.
7. Add salt and pepper.
Serve hot.
Health Information: This unusual soap gives the flavour of peas without the calories. Fresh green pea pods add fibre and
Vitamins A and C to the soap. Fibre is called nature’s broom because it helps sweep the products of digestion through the
body and eliminates them.

Moong Soup With Paneer

Light and nutritious.
Preparation time : 5 minutes. Cooking time : 25 minutes. Serves 6.

¾ teacup moong
2 tablespoons finely chopped paneer
1 teaspoon cumin seeds
1 tablespoon mustard seeds
¼ teaspoon asafoetida
1 teaspoon lemon juice
2 pinches sugar
¼ teaspoon pepper powder
2 tablespoons ghee salt to taste
How to proceed
1. Soak the moong for a few hours. Add 6 cups of water and cook in a pressure cooker.
2. Blend the cooked moong in a blender. Strain.
3. Heat the ghee and fry the cumin seeds and mustard seeds. When they crackle, add the asafoetida and moong liquid.
4. Add the lemon juice, sugar, salt and pepper and boil

Mixed Vegetable Kofta in Tomato Curry


For the Koftas you need
1/2 cup Frozen Corn
1/2 cup Frozen Peas
1/2 cup Green Beans cut in small pieces
1/2 cup Carrots cut in small pieces.
11/2 cup Gram Flour (Besan)
Salt to taste
1/2 Tsp.. of Red chili Powder
Pinch of Turmeric Powder
1 Tsp. of Mango Powder
1 Tsp. of Dhaniya Powder
For the Tomato Curry:
1 Pound Fresh Tomatoes
2 Tsp. Tomato Paste
3/4 Cup of water
Salt to Taste
1/2 Tsp. Red Chilly Powder
1/4 Tsp. Sugar
1/4 Tsp. Cinnamon Powder
2 pieces whole cloves
1 Tsp. Ground Ginger
For Frying:

Vegetable Oil
For Garnish :
Fresh Cilantro or Homemade Pannier


Parboil all the vegetables for 10 minutes. Let them cool for 20 minutes.
Mix all the spices (except salt) and vegetables in a bowl.
Add salt to Gram Flour and add it slowly to the mixture.
Keep on mixing it with your hand . Do not add water.
Add Gram Flour till you can shape them into small round soft balls.
Use some oil in your palm of the hand to form the balls.
Meanwhile heat some oil in the pan . See that the oil is not very hot.
Keep Medium Flame.
Deep fry the Kofta balls.
Set them aside.
For the Tomato curry , I would highly recommend to cook the curry about 3 hrs before you serve.
Chop the tomatoes in small pieces.
Cook them with salt for about 15 minutes on medium flame.
Add the Tomato paste. Keep on Stirring .
Add water and ginger and simmer for 2-3 minutes.
Add the rest of the ingredients for the Tomato curry.
15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. Keep it in the oven at warm till
you serve. Garnish with Fresh Cilantro or Paneer.

Aloo Mutter


1 cup green peas
2 medium size potatoes
2 medium size tomatoes
1 Pod Garlic (about 15-20 Pieces)
1/2 cup Green Coriander leaves
2 Green chilies
1 small onion
Salt to taste
Pinch of Turmeric

Grind Garlic, Coriander, tomatoes, green Chillies, onion, salt, turmeric.
Heat oil in cooker. Add ground Masala and roast till oil separates
Add potatoes pieces, and green peas and mix properly
Add water and pressure cook. Serve with chappaties

Vaangi Baath (Brinjal Rice)


Brinjal - 300 gms
Onions - 2-3 medium sized
Coriander powder, Chilli powder, Salt to taste
Rice - 1 cup
Water - 2 1/2 cups
Cooking oil - 2 tbsps
Finely chopped coriander leaves

1.Cut the brinjal & onions to not very fine pieces. If u cut the brinjals
too fine, they will get mashed up and will lose their taste.
2.Saute the onions till they get transparent. Then, add the brinjals also.
3.Add the spice powders and saute the curry for 4-5 minutes.
4.Cook the rice in the quantity of water mentioned above. Do not
5.Allow it to cool and then mix it with the curry just prepared above
taking care to see that u do not mash them up.
6.Garnish with finely chopped coriander leaves.
7.Serve hot.

Palak Paneer

Spinach - 500 gms
Onions - 5 medium sized
Garlic - 2-3 flakes
Cooking oil - 6-7 tbsps
Cummin seeds - 1 tbsp
Paneer - 150-200 gms
Salt to taste
Garam Masala, Geera Powder, Chilli Powder
1.Cook the spinach in water.
2.Drain the water and then make puree of the spinach leaves.
3.Cut 4 of the onions finely and saute them till transparent.
4.Grind the other onion and the garlic flakes to a fine paste.
5.Add this paste to the sauted onions. Also add the puree and the spice
powders. Add some water if necessary.
6.Let boil for a minute or two.
7.Cut the paneer to cubes of desired size (preferably not too small). Fry
this in oil till golden brown,
8.Add this paneer to the prepared palak.
9.Serve hot with rice or rotis

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