Aloo Gobi

Ingredients:

cauliflower (medium) – 1
Potatoes – 4
Cumin seeds – 1 tsp
Ginger-garlic paste – 1 tbsp
Tomato chopped – 3
Red chilly powder – 1 tbsp
Turmeric powder – 1/2 tsp
Garam masala – 1 tsp
Coriander powder – 1 1/2 tsp
Vegetable oil – 1/4 cup
Salt
Coriander leaves

Preparation:

Boil the potatoes and keep aside.
Heat oil in a kadai. Saute cumin seeds, ginger garlic paste for a while.
Add turmeric powder, chilly powder, coriander powder, garam masala,tomatoes, cauliflower and simmer for about 5 minutes.
Then add boiled potatoes and mix well and cook until the curry gets dry.
Garnish with corainder leaves.

Ladies Finger Curry (Kerala Style)

Ingredients:

Lady’s finger - ½ kg
Onion – 2
Curry leaves – A few
Coconut oil – As needed

Green chilies – 5-6 split lengthwise
Turmeric powder – ¼ tsp
Coriander powder – 1 ½ tsp
Thick coconut milk – 1 cup
Thin coconut milk – 2 cups

Salt – As needed

Proceed :

Fry ladies finger in coconut oil for quite some time, keep it aside.

Add the onions (chopped), green chilies and curry leaves and sauté for another 5 minutes.

Add the turmeric and coriander powder and sauté until the raw smell goes away.

Add the fried ladies finger and thin coconut milk and cook.

Now add thick coconut milk and remove the dish from the flame.

Gasagase (Poppy Seeds) Payasa

Ingredients :

Coconut(grated) - 1 cup
Jaggery - 1 cup
Gasagase (Poppy seeds) -1/4 cup
Cardamom- 4-5
Rice- 1 tsp
Milk-(optional)- 1 cup
Cashew nuts- 1 tsp
Water - 1 cup

Proceed :

Soak the rice in water for half an hour.
Fry the poppy seeds in very little ghee.
Once they cool down, add the fried poppy seeds, soaked and drained rice, and coconut and grind to a smooth paste.
In a thick bottom vessel add water and jaggery and allow it to boil.
Add the paste to the jaggery mixture and bring to boil over medium heat and keep stirring for 10-15 mins.
As the payasa keeps boiling, it becomes more and more thick. At this stage, slowly add the milk and keep stirring.
Once you get the desired consistency for the payasa, add the cardamom powder.

Mutton Saaru (Gowda's style)

Ingredients :

Mutton - 1/4 kg

For Grinding :

Onion : 2
Garlic : 5
Cinnamon : 3 inch
Cloves : 6
Ginger : 2 inch
Coriander : 1 handful
Turmeric : 2 pinch
Red chilly powder : 1 tsp
Corriander powder : 1 tsp
Coconut : 1 cup
Tomato : 2 medium
Oil : 4 tsp
Salt

Proceed :

Wash and clean the mutton.
Place the oil in a pressure cooker and heat it. Throw in the mutton and brown it for a few minutes. 
Grind all the ingredients and add it with the Mutton.
Add 2 glasses of water or according to the thickness required.
Add salt and pressure cook it till the mutton is tender.

Mutton Curry (Gowda style)

Ingredients :

Mutton : 1/2 kg
Ghee : 2 tsp
Onion : 1 medium
Green chillies  : 15
Garlic : 7 cloves
Ginger : 1/5"
Cloves : 6-10
Cinnamon : 1" piece
Coconut grated : 1 cup
Cardamon : 2
Coriander : 1 bunch
Mint : 1 small
Salt 
Lemon juice for serving

Proceed :

Wash and clean the mutton in several changes of water and set it aside.
Place the ghee in a pressure cooker and heat it. Throw in the mutton and brown it for a few minutes. 
Meantime, combine the rest of the ingredients except the  lemon juice and salt in a blender and pulse till the mixture is smooth. Add a little water if necessary.
Pour the spice mixture into the browning mutton, add more water and cover. Cook till the mutton is tender about 2-3 whistles.
Remove from heat adjust salt, throw in the lemon juice.

Curd Rice with Pomegranate

 

 

Ingredients :

 

Cooked rice, slightly mushy and cool- 1 cup

Yogurt/Curd - 3/4 cup or more

Green chillies, chopped - 2

Curry leaves - 4-5

Udad dal - 2 tsp

Mustard seeds - 1 tsp

Jeera/Cumin seeds - 1 tsp

Hing/Asafoetida - a generous pinch

Grated ginger - 1 tsp

Pomegranate - 1/2 cup

Coriander leaves - a little, chopped

Milk - 1/4 -1/2 cup ( if needed)

Salt - to taste

Oil

 

Proceed :

 

In a small pan, heat a tbsp of oil and add mustard seeds, when they begin to crackle, add the udad dal, cumin seeds, hing and when slightly browned, add the green chillies, ginger & curry leaves. Pour this mixture on top of the rice.

Add salt, pomegranate, coriander leaves and the yogurt to the rice and mix everything evenly. Add more yogurt (and milk) if necessary.

Ready to serve, but let it rest for about 30 mins and its even better.

Avarekalu Akki Roti

Ingredients :

Rice flour -2 cups
Flat Bean seeds (Avarekalu) - 1 1/2 cup
Green Chillies - 2-3
Grated Coconut - 2-3 tsp
Onion - 1 Large
Coriander leaves - 8-10
Cumin Seeds - 1/2 tsp
Ghee/Oil
Salt to taste
Banana leaves / Aluminium foil / Wax paper

Proceed :

Put flat bean seeds, salt, water in a pressure cooker and cook.(4-5 whistles) Once the pressure goes off, smash them little bit.
Chop coriander leaves, green chilly and onion into small pieces.
Add all the chopped ingredients, smashed flat beans seeds, cumin seeds, salt and grated coconut to a vessel.
Add rice flour to the same vessel and mix them well by adding sufficient amount of hot water. Don't make the dough too thin.
Take one aluminium foil, put 1 tsp of oil and spread it over the foil. Take handful of dough and spread it over the foil .
Heat the Tava(Iron Tava preferred) put the rotti upside down.
Cook it for a minute by covering the lid.
Remove the aluminium foil and spread 1-2 tsp ghee/oil over the rotti, cook other side of the rotti for about 1-2 min in medium/low flame.

Bisi Bele Bath

Ingredients: 

Toor Dal - 3/4 cup
Rice - 1 cup
Finely chopped Beans - 1/2 cups
Finely chopped carrot - 1/2 cup
Soaked Green Peas - 1/2 cup
Tomato - 1 medium sized
MTR Bisi Bele Bath powder - 3 - 4 tsp
Salt to taste
Mustard seeds - 1 tsp
Bengal Gram seeds - 1.5 tsp
Broken Cashew Nuts - 2 tsp
Curry leaves - 5 - 6
Coriander leaves - 4 - 5 strands
Ghee - 3-4 tsp

Proceed :

Chop beans, carrot and tomato into small pieces as shown in the picture below.
Put Toor dal, chopped vegetables, green peas, around 3 cups of water to the same vessel and cook.(3 whistles)
Prepare Rice and keep it aside.
Heat Ghee and put mustard seeds, bengal gram seeds, cashew nuts, tomato. Once it starts spluttering, add curry leaves and fry them together for few seconds.
Add cooked Toor dal mixture, bisi bele bath paste/powder, salt, cooked rice, required amount of water and bring them to boil. 
Add tamarind water.
Add 2 tsp ghee, mix them well and keep the bisi bele bath in low flame for about 2-3 mins.
Add chopped coriander leaves and mix them well.

Brinjal curry - Ennegayi

Ingredients:

Coconut - 3/4 cup
Brinjal pieces - 4
Tamarind - 1/2 tea spn
Onion - 1
Cloves 4
Cinnamon 2″ piece
Red chilies 3-4
Pepper corns 3-4
Coriander seeds 1/2 tea spn
Oil 1 tbl spn
Salt

Proceed :

Cut brinjal into big pieces and leave them in water for around 15mins.
Heat 1 tea spn oil and fry cloves, cinnamon, pepper, coriander seeds and red chilies.
Add 1/2 onion and fry till they turn translucent.
Add coconut and fry for around 4-5mins on low flame.
Cool to room temperature and grind to a smooth paste along with tamarind.
Heat remaining oil and fry onion till they turn translucent.
Drain the water from brinjals and add them to the onion. Fry for 2-3mins.
Add 1/2 cup water and cook the brinjals.
Add the ground masala, salt and cook.

Masala Vada

Ingredients :

Channa dal / Kadale bele /Kadalai paruppu - 1/2 cup

Green Chilies - 3 no finely chopped

Onion - 1 very finely chopped

Ginger - 1" Piece grated

Fennel Seeds (sombu)- 1 tsp

Curry leaves

Pudina leaves

Dill leaves (Sabsige soppu)

Oil

Salt to taste

Proceed :

Soak Channa dal (kadalai paruppu) in water for 2 hours.

Drain the water completely. Keep 1 tbsp of channa dal aside.

Grind rest of the channa dal without adding water coarsely.

Add finely chopped onions, soaked and drained channa dal (1 tbsp which we kept aside), finely chopped green chillies, ginger, finely chopped Curry leaves, Pudina leaves,  and Dill leaves (Sabsige soppu) to the above mix.

Take a small lemon sized ball of the mix, flatten it with your hands and gently slip it into the oil.

Keep in medium heat and fry the vadas both sides till golden brown and crisp.

Fish Curry

Ingredients :

Fish -  250 gms
Onion - 1
Green Chilly - 4
Red chilly powder - 1 tsp
Coriander Powder - 1 tsp
Ginger - 1 inch
Coconut - 2 cups
Curry leaves - 1 strand
Edible Coconut oil
Salt

Proceed :

Marinate the fish in salt, turmeric powder and red chilly powder for 15 minutes.
Grind the coconut, green chilly, Onion, coriander powder, Red chilly powder and ginger.
Heat oil, add curry leaves and  masala paste.
Add about 1 cup water if required.
Add the fish slices and cook.
Add salt to taste.

Pepper Chicken Fry

Ingredients:

Chicken - 1 kg  Green Chilies Large (finely grained) - 3 Strand Curry Leaves (finely grained) - 2 Bay Leaves small (finely grained) - 2 Onions large (finely grained) - 2 Tomatoes (finely grained) - 3 Coriander Leaves (finely grained) - 2 tbsp Cumin Seeds (crushed) - 1/2 tsp Fennel Seeds (crushed) - 1/2 tsp Ginger Paste - 1 tsp Garlic Paste - 1 tsp  Red Chili Powder - 1 tsp Coriander Powder (Dhania) - 2 tsp Hot Spices (Garam Masala) - ½ tsp Turmeric Powder - ½ tsp Pepper Powder - 3 tsp Oil - 4 tbsp Salt

Proceed:

Wash the chicken pieces and take out its skins then chop it in medium sizes. 
Place the chicken pieces in a thick vessel utensil and mix salt to it. 
Over a low heat stove place the vessel and allow it to simmer by covering it with a tight lid. 
Fifteen minutes later strain out the water from the vessel and put aside the chicken pieces to a large bowl. 
Except for oil mix all the ingredients. 
To a medium heated pan pour the oil and lay the pieces gently. 
Roll the pieces and check whether it has become reddish brown. 
Else poke the chicken with a fork to see whether it has cooked or not. 
Put aside the cooked ones and start frying all the other pieces in the same manner.

Karjikai

 

Ingredients:

For the dough:
Chiroti Rava - 1 cup
Maida - 1/4 cup
Ghee/Butter - 1-2 tbsp
Water
Oil

Filling 1:
Desiccated coconut/ Copra/ Kobbari - 1/2 cup
Sugar powered- 1/2 cup
Powdered Elaichi - 1 tsp
White sesame (fried and roughly powdered) - 1 cup
Raisins - 1-2 tbsp
Cashew - 5 - 6

Filling 2:
Jaggery – 100 gms
Coconut – 3/4 cup
Ghee – 1/2 tsp (optional)
Crushed cardamom – 1-2

Preparation :

For the Filling,
Filling 1:
Chiroti Rava and black sesame are roasted separately.
The sesame is then ground corasely and added to the roasted semolina along with grated dried coconut, jaggery, raisins and bits of cashew

Filling 2:Melt the jaggery with water
Add the coconut
Add ghee n crushed cardamom n keep it aside

Proceed :

Mix all the ingredients for the dough; Add enough water to make a stiff dough; The dough should be slightly harder than the chapati dough; Knead well and keep aside.
Mix all the ingredients for the filling in a mixing bowl; Adjust sweetness according to taste;Keep aside.
Pull out small balls from the rava-maida dough and roll them into small circular pooris. Make sure the pooris are not too thick.
Spoon in the filling on one half of the circle and fold along the center; Seal the ends with some water or milk. Note: If you have the plastic/metal press, you could use that as well. Place the poori with the filling in the press; Fold and press to seal; Remove excess dough.
Heat oil in a wok on low-medium heat; Drop the Karigadubu into oil one by one and fry until they turn golden brown in color; Fry on both sides.
Remove from oil an strain into paper towels; Let cool completely and store in air tight containers.

Sweet Kadubu

Ingredients:

For the stuffing
Fried Bengal gram powdered roughly (hurikadale) - 1 cup
White sesame (fried and roughly powdered) - 1 cup
Sugar powdered - 1cup
Poopy seeds (fried) - 1/4 cup

Elaichi (powdered) - 6-7

For the dough:
Rice powder - 2 cups
Water ( adjust according to necessity) - 1 and 1/2 cup
a pinch of salt

Method of preparation:

Mix all the ingredients for the stuffing and keep it in an airtight container.
Boil water and add a pinch of salt, as the water starts boiling, add the rice flour till all the water is absorbed.
Keep mixing with a thick spatula (preferably wooden) to avoid lump formation.
As you keep mixing, bring the whole flour together into one huge dough.
Make lemon sized balls of the dough when it is still hot.
Pat this ball flat and put it into the kadubu mould and fill the stuffing powder into it.
You can further steam this kadubu.

Molake Kaalu Saaru

Ingredients :

Horse Gram - 1 cup
Potatoes - 3
Eggplant - 3 pieces
Onion - 1
Coconut - 1/4 cup
Tomato - 1
Cinnamon - 1/4 inch
Clove - 6-10
Red Chillies - 8
Dhania - 2 tbsp
Ginger crushed - 1 tbsp
Garlic crushed - 1 tbsp
Turmeric - pinch
Mustard - 1 tsp
Ghee - 1 tbsp
Butter a few tbsps
Salt

Proceed :

To sprout the Horse Gram soak it in water over night. The following morning drain thoroughly and wash a couple of time in running water. Tie it in a damp cloth in a warm place and sit it for a day. After a day check if the seeds are germinating. If they have sprouted well, you can use it right away. If not sit it for one more day, just make sure that the cloth is not dry.
When you have the sprouts ready prepare for the curry.

Preparation :

Pressure cook the sprouted horse gram in plenty of water till tender and keep it aside.
Combine onion, garlic, ginger, clove, Cinnamon, chilli, dhaniya, coconut and tomato in a blender and grind it into a fine paste.
Heat ghee in a pan. Add the mustard and turmeric. Once the spluttering stops stir in the ground onion mixture. Cook till the raw smell disappears, say 20 minutes.
Add the potatoes and eggplants, followed by the cooked horse gram.
Adjust the salt and cook.

Menthya Soppina Huli

Ingredients:

Methi/Fenugreek Leaves: 2 - 3 bunches chopped finely
Toor Dhal: 1 cup
Sambar Powder: 2 tbsp
Tomato: 1 medium sized chopped
Curry Leaves: 1 strand
Methi seeds: 1 tsp
Mustard Seeds: 1 tsp
Turmeric: 1/2 tsp
Oil: 1 tbsp
Jaggery: 1/2 tsp
Salt to taste
Asafoetida

Proceed:

Pressure cook dal with a pinch of turmeric.
Heat oil, add mustard seeds and on spluttering add curry leaves, methi seeds, asafoetida. Fry for a min.
Add Chopped methi leaves and tomatoes. Add little water, mix well and close the lid. Boil till it turns soft.
Add Sambar powder, jaggery and mix well.
Finally add cooked dal and salt. Mix and boil for 5 mins.

Potato Paneer Bonda

Ingredients :

To make batter
Gram flour- 1 1/3 cup
Turmeric- 1/3 tsp
Chilly powder-1/2 tsp
Cornflour - 1 tsp
Hing- a pinch
salt to taste
Water

For the filling
Potato- 3 medium
Paneer- 100 grams
Onion- 1 medium
Ginger and garlic paste- 1 tsp
Turmeric powder-1/3 tsp
Green chilly finely chopped- 3
Coriander leaves- finely chopped- a handful
Garam masala- 1/2 tsp
lemon juice- a few drops
hing-a pinch

Proceed :

Boil potatoes and peel of the skin and mash it. Crumble paneer finely and keep aside.
Heat oil in a pan and add a pinch of hing followed by onions and saute till it changes color.
Add ginger garlic paste and green chilly till its raw flavor disappears.
Add turmeric powder and garam masala along with paneer potato mixture.
Squeeze lemon juice and garnish with coriander leaves.
Once cool make into small lemon sized ball and keep ready.
To make all the batter,mix all ingredients listed under to make batter into a smooth paste.
Dip the balls in this batter and immediately drop into hot oil.
Fry till all sides are golden brown.

Easy Mutton Gravy

Ingredients:

Mutton - 250 grams
Onion - 1 big
Tomatoes - 2 medium
Garlic - 4 clove
Black Pepper - 4 -5
Turmeric - 1 pinch
Red chilly powder - 1 tsp
Garam Masala - 2 pinch
Salt

Proceed:

Wash mutton properly with salt and turmeric, and keep it aside.
Chop Onions n tomatoes, smash garlic clove and black pepper and keep it aside.
Now add the washed mutton, onion, tomatoes, garlic, black pepper, chilly powder, garam masala, little watter and salt.
Now pressure cook it untill the mutton is cooked.

Kerala Puttu

Ingredients :

Rava/Puttu Podi – 2 cups
Salt – to taste
Warm Water – 1 cup (for mixing)
Coconut scrapes – 1 cup
Sugar – 1 tsp (optional)

Proceed :

Mix grated coconut with sugar and keep aside.
Dry Roast the rava on medium low heat.
Remove the Rava/Puttu Podi from heat when it starts changing color lightly. Allow it to cool.
Add salt to the roasted Rava/Puttu Podi. Sprinkle little water and start mixing it using your hand.
Keep on adding warm water little by little and mixing till the rava becomes wet fully and resembles bread crumbs. I used around 1 cup of water for 2 cups of rava.
Add 2 tbsps of coconut sugar mix to the bottom of a Puttu Kuti (mould for making Puttu). Then add Rava/Puttu Podi mixture till the middle of the Puttu Kutti, followed by coconut. Continue adding Rava and finally some coconut on the top.
Take water in a Puttu Kudam (Vessel for making Puttu) and allow it to boil. Place the Puttu Kuti on top of the Puttu Kudam and allow it to steam.
Cook for 7-8 minutes after steam starts coming out of the Puttu Kutti.

Alasande Kalu Huli (Gowda's Style)

Ingredients:

Alasandekalu/Black eyed peas - 2cups (presoaked in water for 30mins)
Brinjal - 1 Large
Potato-1 Large
Tomato-1 Large
Pressure cook black eyes peas with a pinch of turmeric and 1tsp salt

For Huli Paste :

Saarina Pudi - 1tbsp
Fresh/Dry Coconut - 1/2
Onion-1 Large
Chilly powder - 1/2 tsp
Corriander powder - 1/2 tsp
Tamarind- 1 lemon size
Salt and little jaggery(jaggery is optional)
Grind everything to make a smooth paste with little water.

Proceed :

Fry potatoes and brinjal with a pinch of salt, keep it aside.
Heat 1tsp of oil in a vessel.
Add mustard seeds, Curry leaves and a big pinch of hing/asafoetida.
Pour in the masala paste and boil for 2 min.  Pour in cooked peas and fried potatoes and brinjal and mix everything.
Add salt for taste.

Chole Masala

Ingredients:

Channa - 100 grams
Onion - 1 big
Tomatoes - 2 medium
Oil - 2 tsp
Red chilly powder - 1 tsp
Corriander powder - 1 tsp
Channa Masala - 1tsp
Chat Masala - 1/2 tsp

Green Chilly - 1

salt

Proceed:

Soak Channa over night, pressure cook it and keep it aside.
Heat oil, fry onions till they turn transclucent.

Add 1 tsp chilly power, 1 tsp corriander powder, 1 tsp Channa masala powder fry in low flam for 3 min.
Add tomatoe puree, salt to taste and cooked channa.
Add chat masala and bring this to boil.

Bussaaru (Gowda's style)

Ingredients:

Ridge Gourd.- 1
Toor Dal - 1/4 cup
Turmeric powder - Pinch
water - 4 cups

For the Masala:

Oil - 1Tblspn
Onion - 1/2
Garlic cloves - 4
Curry Leaves - 3-4
Jeera - 2 tspn
Pepper - 1/4 tspn
Coriander - 3-4 sticks
Tomato- 1
Sambhar Powder (I use MTR) - 1 Tblspn
Tamarind - 1 inch
Coconut grated - 1/2 cup

For Vagarne:

Musturd seeds - 1/2 tspn
Curry leaves.
Asafoetida(hing) - pinch
For the vegetable Palya(vegetable side dish):
1/2 tspn mustard seeds.
1/2 Large Onion chopped.
5-6 green chillies slit lengthwise/ 5-6 Red chillies split once
few Curry leaves.
Grated coconut for garnishing.
1Tblspn chopped Coriander for garnishing.

Procedure:

Peel the ridge of the Ridge gourd. Make sure you do not overdo this. Just the ridge part must be removed. The rest of the peel should still be intact.
Now cut the Ridge Gourd lengthwise. and chop them into approximately1/2 inch width pieces.
Cook the Ridge gourd and Toor Dal in about 4 cups of water in a pressure cooker with a pinch of turmeric for 1 whistle.
Drain and preserve both the vegetable and broth(the water in which the vegetable is cooked) seperately.
In a pan fry the onions with the curry leaves and jeera in 1tblspn of oil until the onions turn transclucent. If you want to avoid the smell of raw garlic , you could add this also for frying.
Grind the above along the rest of the ingredients mentioned in the Masala section. Grind to a fine paste.
Now add this masala to the broth , add salt to taste and bring this to a boil. Add more water if required to give a soup consistency.Continue to boil for 4-5 mins.Put off heat.This is the 'Saaru'.

Vagarne(tadka):

In a seperate pan(kadai) add 1 tblspn oil, Once hot, add 1/2 tspn mustard seeds.Once they splutter, put off the heat. when still hot add curry leaves and a pinch of asafoetida(Hing) powder.
Now add this into the "Saaru'
Palya(side dish):
In a pan, heat about 2-3 tblspns of oil. Add the mustard seeds and once they splutter add curry leaves, green chillies and onion. Cook till the Onions turn transclucent.
Now add the drained Ridge gourd and toor dal. Add salt and stir . Keep covered in low heat for 2-3 minutes or until hot uniformly.
Remove lid , transfer to a serving bowl , and garnish with chopped coriander and grated coconut.

Saagu

Ingredients :

Mixed vegetables  - 1-1/2 cups
Onion - ½ cup
Tomato - 1
Mustard seeds
Oil
Curry leaves
Asafetida
Coriander leaves for garnish
Salt

Masala to grind:
    
Cumin seeds - 1 tsp
Coriander seeds -2 tsp
Grated coconut - ¾ cup
Poppy seeds -2 tsp
Whole split peas (hurgadle, putani) 2 Tbsp
Green chillies - 5-6
Garlic pods - 3
Little tamarind paste
Salt

Proceed :

Grind all the ingredients for masala to a smooth paste and keep aside.
Boil the vegetables with little salt. Make sure that the vegetables do not overcook.
Heat little oil. Add mustard seeds, curry leaves, asafetida and then add chopped onions.
Sauté the onion until it gets transparent. Next add the chopped tomato and mix until it cooks.
Add the ground masala and let it cook for a minute or two. Finally add the boiled vegetables along with water and allow it to cook.
Garnish with chopped coriander leaves.

Palak Paneer

Ingredients :

spinach (palak) - 2 big bunch
Paneer (cottagte cheese) - 1 cup
Butter - 2 tbsp
Onions - 1
Garlic - 7-8 cloves
Ginger grated - 1/2"
Green chillies - 3
Turmeric powder - 3 pinch
Tomato puree - 3/4 cup
Garam masala - 1/4 tsp
oil - frying
salt

Proceed :

Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water.
Blend spinach in a mixer with green chilly to a smooth purée. Keep aside
Heat the butter in a kadhai and deep-fry the paneer pieces in it till golden brown in colour. Keep it aside.
Heat the oil in a pan and add the onions and sauté till they turn translucent.
Add the garlic, ginger and turmeric powder.
Add the tomato purée and sauté till the mixture leaves oil while stirring continuously.
Add the spinach purée, paneer, Punjabi garam masala, salt and water if required.

Balekai Palya

Ingredients:

Balekai (raw plantain) – 1, cut into cubes
Onion - 1 medium
Curry leaves - 3 to 4
Turmeric - ¼ Tsp
Coriander - 3 to 4 strands, chopped
Red chilli powder- ½ to ¾ Tsp
Tamarind paste - 2 Tsp
Jaggery - 1 to 1½ Tsp
Mustard - ½ Tsp
Asafetida - A pinch
Oil - 3 Tbsp
Coconut - 2 Tbsp (optional)
Salt - To taste

Proceed :

Heat oil in a pan. 
Add onions and turmeric and sauté till it turns translucent.
Add the cut plantains, curry leaves and cook till it becomes tender but is still crispy.
Add red chili powder, tamarind paste, jaggery, salt, coconut (optional).
Cook for few more minutes until they are nicely mixed and crispy.
Heat 1 tsp oil in seasoning pan. Add mustard seeds, allow it to splutter and add asafetida.
Add this seasoning to cooked palya and garnish with coriander.

Andhra Style Chicken Curry

Ingredients :

To marinate
Chicken - 1 Kg
Chilly powder - 1tsp
Ginger Garlic paste - 3/4 tsp
Turmeric powder a pinch
Curds / Yogurt - 2 tbsp
Salt to taste
For Gravy
Oil - 2-3 tsp
Cardamon - 2
Cloves - 3
Cinnamon - 2"
Onions - 1 big
Tomatoes - 1 & 1/2 medium
Green chilly - 2-3
Poppy seeds - 1 tsp
Cashew - 7-8
Garam Masala - 1 tsp
Coriander leaves - 1/2 cup

Proceed :

In a bowl, take the chicken along with  Chilly powder, ginger n Garlic paste, Turmeric powder, curds and Salt to taste. Mix everything well and marinate for 1hr.
Fry poppy seeds and powder it, keep it aside
Powder cashew nut, keep it aside.
In a big pan add oil, Cardamon, Cloves and Cinnamon.
Then add the chopped onions, green chilly, chopped tomatoes and ginger garlic paste, fry for couple of min.
Add the poppy seed powder and Cashew nut powder and fry for few min.
Add the marinated chicken and a cup of water, cook till tender.
Add garam masala.
Add coriander leaves for garnishing.

Mushroom masala

Ingredients :

Mushrooms - 1 small box
Onion- 1 sliced
Tomato puree - 1/2 small cup
Ginger garlic paste - 1tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 2-3 pinch
Garam masala - 1 tsp
Cashew - 8 powdered
Cinnamon - 1"
Cardamom - 2 pods
Cloves - 2
Coriander leaves - for garnishing
Oil- 1 tbsp
Salt

Proceed :

Slice the mushroom and soak it in salt and turmeric water for 10- 15 min.
Boil the Mushroom in the same water for 15 min, so that its clean.
Take a pan and heat with oil.
Add sliced onion and saute till they become transparent.
Remove from heat and allow it to cool for sometime.
Then make a paste and keep aside.
Then heat the same pan with remaining oil.
Add cinnmon, cardamom and cloves.
When they start to crackle add the onion paste.
Saute for few mins, add tomato puree and again saute for few mins.
Then add ginger garlic paste and saute till the raw smell disappears.
Add chilli powder, coriander powder and turmeric powder, saute for a min.
Now add sliced mushrooms, little quantity of water and required quantity of salt, garam masala powder and cashew powder.
Combine well and cover with a lid.
Cook on low flame till the mushrooms become tender.
Finally garnish with coriander leaves.

Veg Cutlet

Ingredients:


Carrot - 1
French beans chopped - 5
Potatoes - 2
Green peas crushed - 1/2 cup
Onion chopped - 1
Eggs - 2 (optional)
Green chillies finely chopped  - 5 to 6
Ginger garlic paste - 1tsp
Red Chilli Powder - 1tsp
Garam Masala powder - 1/2 tsp
Turmeric - 3 pinch
Cashewnuts,crushed - 10
Salt
Coriander leaves - a small bunch
Oil to fry.
Bread crumbs - 1 cup


Proceed :


Take peas, Finely chop carrots, french beans and whole potatoes. Cook these 3 in the cooker.
Heat two tablespoons of oil in a pan.
Fry chopped onions, chopped green chillies, red chilly powder, garam masalapowder, turmeric and ginger garlic paste.
Then add the cooked peas, carrots and french beans.
Add crushed cashewnuts, chopped coriander, salt to taste. Remove from Flame.
Peel potatoes, mash them and add to this prepared vegetable.
Shape it to cutlets. The trick here is not to use even a drop of water, then we can get it in cutlet shape.

Beat 2 eggs well.

Dip the shaped cutlets in egg and dip them in bread crumbs.

Then Deep fry them in hot oil.

Liver Fry

Ingredients:

Liver - 500 gms
Onions - 2 medium
Ginger garlic paste - 1 & 1/2 tsp
Tomatoes - 1 small
Chili powder - 1 & 1/2 tsp
Turmeric powder a pinch
Coriander powder - 1 tsp
Cloves - 2
Coconut paste - 1 tsp
Salt to taste
Oil - 2 tbsp

 Dry Masala powder

Coriander Seeds - 1 tsp
Pepper - 1/2 tsp
Poppy Seeds - 1 tsp
Clove - 2
Cinnamon - 2"
Cardamon -2

Proceed:

For the Dry Masala powder

Dry roast all the ingredients over sim flame and grind to a smooth powder once its cool. keep it aside.

Then heat the oil, add the clove and cinnamon, then saute the chopped onions. When it turns light pink, add the ginger garlic paste. Fry till its brown.
Add liver pieces, add salt and turmeric powder. Cook on high flame for 5 mins.
Add the tomatoes, chili, coriander powders and Coconut paste. Cover and cook for 15 mins.
Finally when its all cooked, add the powdered masala and stir it all again.
Garnish with coriander leaves.

Veg Kurma

Ingredients:

Carrot - 1
Beans - 7-8
Peas - 100grm
Potato - 1
onion - 1
Clove - 3
Cinnamon - 2 small stick
Coconut milk
Green chilly - 3
Ginger paste - 1tsp
Garlic paste - 1tsp
Chilly powder -1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala - 2 pinch
Salt
Coriander leaves
Oil -2 tsp

Proceed:

Wash and cut the vegetables. 
Cook green peas, carrot, beans and potato along with the salt and water until it is almost done. 
Heat oil in a pan and add Cloves and cinnamon, garlic ginger paste and green chillies to it. 
Combine onions with it and sauté until golden brown. 
Combine all the powders with it and sauté for a while. 
Add a little salt and all the cooked vegetables to it. 
Pour coconut milk and when the bubbles start coming,
Sprinkle garam masala powder. 
coriander leaves to garnish.

Methi Pulav / Menthya Bath

Ingredients:

 

Oil - 5 -6 Tblspns
Ghee - 2 Tblspn
Cloves - 5
Cinnamon - 2 small
Cardamom - 2
Tomato - 1
Onion - 1
Garic - 3 cloves
Pudina - 5 sticks
Methi - 1 bunch
Rice - 1 1/2 cup
Peas - 1 cup (optional)
Salt

 

To grind(Masala):

 

Onion - 1
Green chillies -8
Pudina leaves - 6 sticks
Garlic cloves - 7 cloves
Cinnamon stick - 1"
Cardamom - 3
Ginger - 1"
Coriander(Dhania) powder - 1 tblspn
Fresh coriander - 10 sticks
Coconut(optional) - 3 tblspns
Turmeric powder - 2 pinches

 

Proceed:

 

Grind all the ingredients listed in the masala section to a smooth paste.
Wash and soak the rice in water for 1 hour.
Heat the oil.
Add the spices-cloves, cinnamon, cardamom and fry until you get a nice aroma.
Add the garlic followed by sliced onions and fry.
Add the tomato and greens(pudina and Methi). fry for 1 minute .
Lower the heat ,add the masala and fry till you get rid of the raw smell.
Now drain the water from the rice and add the rice along with the peas and fry for a while.
Add the required amount of boiling water to cook the rice. Add the salt to taste.
Serve hot with a onion and tomato raita.