CABBAGE CARROT RICE

INGREDIENTS:

* Cabbage - small finely chopped
* Carrot - 1 finely chopped
* Ginger garlic paste - 1/2 tsp
* Onion - 1 medium finely chopped
* Mustard seeds - 1/2 tsp
* Oil - 2 tbsp
* Rice - 1 1/2 cup cooked
* Salt - to taste
* Pulav powder - 1-2 tbsp
* Green chilli - 1 finely chopped

METHOD:

1. Heat oil in a non-stick kadai.

2. Add mustard seeds.

3. After they splutter, add onions, ginger garlic paste, carrot, green chilli and cabbage and fry for sometime.

4. Add salt and pulav powder and mix.

5. After that add the cooked rice and mix properly.

6. Serve hot.

PANEER MASALA

INGREDIENTS:

* Paneer - 1 packet (cut into cubes)
* Onion - 2 (one for frying and another for paste)
* Tomatoes - 3 finely chopped
* Oil - for frying
* Dry red chillies - 2
* Cashew - 10 (halves)
* Ginger - chopped
* Garlic - chopped
* Garam masala powder - 1/2 tsp
* Salt - to taste

FOR THE MASALA PASATE:

1. Take 1tsp oil in a non-stick pan.

2. Add dry red chillies, cashew, garlic, ginger.

3. Fry for sometime.

4. Add onion and fry for few minutes till brown.

5. Add chopped tomatoes and fry for few minutes.

6. Cool.

7. Grind all.

METHOD:

1. In a kadai, add little oil.

2. Add chopped onion and fry till brown.

3. Add the masala paste.

4. Fry the masala paste for sometime.

5. Add the paneer pieces.

6. Add the garam masala.

7. Add salt.

8. Boil for two minutes.

CABBAGE TIKKI

INGREDIENTS:

* Cabbage - 1 chopped finely
* Besan flour - 2-3 tbsp
* Upma rawa - 1 cup
* Salt - to taste
* Green chilli - 1 chopped finely
* Garam masala powder - 1/2 tsp
* Black pepper powder - a pinch
* Oil - for deep frying

METHOD:

* In a mixing bowl, put the besan flour, upma rawa, salt, green chilli, garam masala powder, pepper powder and mix.

* Now added the chopped cabbage.

* Mix properly and no need to add water, because in cabbage water comes out.

* Heat oil for frying.

* Make round balls and flatten like tikki with your palms.

* Now add the tikki's to the frying till golden brown.

* Remove and put into a absorbent paper.

* Serve hot for the evening snack.

HESARUKALINA RICE

INGREDIENTS:

* Sprouted moong dhal (soaked in the morning and drained the water in the night for sprouting) - 2 cups (cooked)
* Onion - 1 medium chopped finely
* Bay leaf - 1
* Cloves - 3-4 pieces
* Cinnamon - 1" piece
* Ginger garlic paste - 1/2 tsp
* Garam masala powder - 1/2 tsp
* Cumin powder - 1/2 tsp
* Coriander powder - 1/2 tsp
* Pulav powder - 1-2 tsp
* Ghee - 2 tbsp
* Onion - for garnishing
* Rice - 1 cup
* Salt - to taste
* Green chilli - 1 chopped finely

METHOD:

* Heat ghee in a pressure cooker.

* Add cloves, cinnamon, bay leaf.

* After that add the onion, green chilli, ginger garlic paste, cooked sprouted moong dhal.

* Put Garam masala powder, cumin powder, coriander powder and pulav powder and mix properly.

* Now add the cooked rice and salt.

* Serve hot.

ALOO BRINJAL SABZI

INGREDIENTS:

* Potatoes - 3 peeled and cubed chopped finely
* Brinjals - 3 chopped finely
* Onion - 1 medium chopped finely
* Green chillies - 2 finely chopped
* Garam masala powder - 1/2 tsp
* Cumin powder - 1/2 tsp
* Coriander powder - 1/2 tsp
* Salt - to taste
* Oil - 2-3 tbsp
* Ginger-garlic paste - 1/2 tsp
* Mustard seeds - 1/2 tsp
* Cumin seeds - 1/2 tsp
* Coriander leaves - for garnishing

METHOD:

* Heat oil in a non-stick pan.

* Add mustard seeds, cumin seeds.

* After they splutter, add green chillies, onion and ginger garlic paste.

* Now add potatoes, brinjal.

* Add salt, garam masala powder, cumin powder, coriander powder.

* Mix all properly.

* Serve hot with rice and chapati.

PANEER GREEN RICE

INGREDIENTS:

* Paneer - cut into medium cubes
* Onion - 1 medium chopped finely
* Green peas - 1 cup soaked overnight
* Green chillies - 2
* Coriander leaves - 1 bunch
* Rice 1 1/2 cups
* Salt - to taste
* Oil - 2 tbsp
* Mustard seeds - 1/2 tsp
* Cumin seeds - 1/2 tsp

FOR GRINDING:


* Green chillies - 2
* Coriander leaves - 1 bunch


METHOD:

* In a pressure cooker, in different bowl, keep rice and green peas and cook till done.

* In a non-stick kadai, heat oil.

* Add mustard seeds, cumin seeds, onion.

* Now add the cooked green peas, paneer and mix properly.

* In a mixie, grind green chillies and coriander leaves with little water.

* Add the grind paste in a kadai.

* Now add the cooked rice and salt.

* Mix well properly.

* Serve hot.

VANGIBATH

INGREDIENTS:

* Purple brinjals - 2-3 cut into small pieces
* Green chilli - 1 chopped finely
* Onion - 1 chopped finely
* Salt - to taste
* Vangibath powder - 1 1/2 tsp
* Cooked rice - 1 cup
* Oil - 2 tbsp
* Mustard seeds - 1/2 tsp
* Cumin seeds - 1/2 tsp

METHOD:

* Heat oil in a non-stick kadai.

* Add mustard seeds and cumin seeds.

* After they splutter, add the green chilli, onion and brinjals.

* Add salt, vangibath powder and cooked rice.

* Mix well properly.

* Serve hot.

PEAS RICE

INGREDIENTS:

* Onion - 1 chopped finely
* Peas - 1 1/2 cup soaked overnight
* Ginger garlic paste - 1/2 tsp
* Cumin powder - 1/2 tsp
* Coriander powder - 1/2 tsp
* Pulav powder - 1 1/2 tsp
* Mustard seeds - 1/2 tsp
* Cumin seeds - 1/2 tsp
* Salt - to taste
* Green chilli - chopped finely
* Capsicum - 1 chopped finely
* Rice - 1 cup
* Oil - 2-3 tbsp

METHOD:

* Heat oil in a pressure cooker.
* Add mustard seeds and cumin seeds.
* After they splutter, add the onion, capsicum, ginger-garlic paste, green chilli, green peas.
* Then add the masalas and salt.
* Now add the rice with 3 glass of water.
* Cook till it is done.
* Serve hot.

VEGETABLE SHALLOW FRY

INGREDIENTS:
* Potatoes - 2 cut into small cubes
* Cabbage - cut into small pieces
* Beans - 5-6 cut into small pieces
* Garlic - 4-5 cut into small pieces
* Ginger - 1" cut into small pieces
* Green chillies - 1 chopped finely
* Salt - to taste
* Red chilli powder - to taste
* Turmeric powder - to taste
* Oil - 1 tbsp
* Water - to sprinkle
* Mustard seeds - 1/2 tsp
* Cumin seeds - 1/2 tsp


METHOD:

* Heat oil in a non-stick kadai.

* Put the mustard seeds, cumin seeds.

* After they splutter, add the garlic, ginger, green chilli.

* Now add the potatoes, cabbage, beans.

* Add the red chilli powder, turmeric powder, salt.

* And sprinkle little water to cook.

* Serve hot with rice or chapati.

POTATO FINGER FRY

INGREDIENTS:

* Potatoes - 3 cut into strips

* Garam masala powder - 1/2 tsp

* Red chilli powder - a pinch

* Salt - to taste

* Besan flour - 3-4 tbsp

* Cumin seeds - 1/2 tsp

* Water - to make batter

METHOD:

* In a mixing bowl, add the besan flour, cumin seeds, salt, red chilli powder, garam masala powder and water to make a batter.

* Batter should be little watery not thick.

* Add the potato into it.

* Heat oil in a frying pan.

* Put the potatoes into it and put one by one to the frying pan slowly.

* Fry till they are golden brown.

* Remove and serve hot.

* Its suitable for evening snack.

GOLI BAJJI

INGREDIENTS:

All purpose flour/maida- 1 cup

Sour yogurt/curds- 1/2 cup

Green chillies- 2-3 chopped

Thinly sliced, small cut coconut pieces- 2 tsp (optional)

Curry leaves - few

Cumin seeds - 1/2 tsp

Sugar - a pinch

Salt - to taste

Oil - for frying

METHOD:

* Mix all the above listed ingredients in a bowl until the batter is really smooth.

* Mix well for at least 5 minutes. 

* Allow the batter to ferment for 2-3 hours.

* The consistency of the batter should not be very thick, it should be of dropping consistency.

* Heat Oil in a frying pan.

* Wet your hand in water, so that the batter do not stick to your palm.

* Make small dumplings and drop them in oil and fry it in medium low flame.

* Bajjis will be ready when they turn golden brown. 

PANEER RICE

INGREDIENTS:

* Paneer - cut into small cubes
* Onion - 1 finely chopped
* Green chilli - 1 finely chopped
* Garlic - 4-5 cloves finely chopped
* Giner - 1" finely chopped
* Capsicum - 1 finely chopped
* Garam masala powder - 1/2 tsp
* Pulav powder - 1-2 tsp
* Salt - to taste
* Ginger garlic paste - 1/2 tsp
* Cooked rice - 1 cup
* Oil - 1-2 tbsp
* Onion - 1 for garnishing
* Mustard seeds - 1/2 tsp
* Cumin seeds - 1/2 tsp

METHOD:

* Heat oil in a non-stick kadai.
* Put the mustard seeds and cumin seeds.
* After they splutter, add the onion, green chilli, garlic, ginger, capsicum, paneer pieces, ginger garlic paste.
* Mix properly.
* Now add the garam masala powder and pulav powder and salt.
* Now add the cooked rice and mix prperly.
* In frying pan, add the chopped onion till they there golden brown.
* Garnish with fried onion and serve hot.

AVAREKALINA RICE

INGREDIENTS:

* Avarekalu - 1 cup boiled
* Onion - 2 finely chopped
* Garlic - 4-5 finely chopped
* Green chillies - 2 finely chopped
* Rice - 1 cup cooked
* Salt - to taste
* Oil - 2-3 tbsp
* Garam masala powder - 1/2 tsp
* Vangibath powder - 1/2 tsp
* Mustard seeds - 1/2 tsp
* Cumin seeds - 1/2 tsp


METHOD:

* Heat oil in a non-stick kadi.
* Add mustard seeds and cumin seeds.
* After they splutter, add the onions, garlic, green chillies, garam masala powder, salt, vangibath powder and mix well.
* Now add the cooked rice and mix properly.
* Serve hot.

CABBAGE RICE

INGREDIENTS:

* Rice - 1 1/2 cup cooked
* Cabbage - 1 small finely chopped
* Onion - 2 finely chopped
* Green chilli - 1 finely chopped
* Garlic - 5-6 cloves finely chopped
* Ginger - 1" piece finely chopped
* Salt - to taste
* Garam masala powder - 1/2 tsp
* Vangibath powder - 1/2 tsp
* Oil - 2-3 tbsp
* Mustard seeds - 1/2 tsp
* Cumin seeds - 1/2 tsp

METHOD:

* Heat oil in a non-stick kadai.
* Put mustard seeds and cumin seeds.
* After they splutter, add the onions, green chilli, ginger, garlic and fry for a minute.
* Now add the cabbage, salt, garam masala powder, vangibath powder and mix well.
* Now add the cooked rice and mix properly.
* Serve hot.

CORIANDER LEAVES CHUTNEY

INGREDIENTS:

* Coriander leaves - 1 bundle
* coconut gratings - 1 tbsp
* Tamarind - small marble size
* Green chillies - 1-2 number
* Salt to taste

SEASONING:

* Mustard - 1/4 tsp
* Oil - 1 tsp

METHOD:
* Clean and wash coriander leaves and green chillies.
* Grind all the ingredients together.
* Season with mustard seeds.

CURRY LEAVES CHUTNEY

INGREDIENTS:

* Curry leaves - 1 bundle
* Onion - 1 medium size
* Fenugreek (menthe) - few seeds
* Red chillies - 3-4 numbers
* Tamarind - big marble size
* Salt to taste
* Oil - 2 tsp

METHOD:

* Roast red chillies and fenugreek seeds.
* Wash curry leaves and onion and chop.
* Grind curry leaves, onion, fenugreek seeds, red chillies, salt and tamarind together.
* Heat oil and add the ground paste.
* Fry for 5 minutes and remove from fire.
* Cool and serve.

BESAN TOAST

INGREDIENTS:

* Bread - 2 slices
* Besan flour (gram flour) - 2 tbsp
* Red chilli powder - 1/4 tsp
* Salt to taste
* Jeera powder - 1/4 tsp
* Water - for the batter
* Oil - 1-2 tbsp

METHOD:

* In a bowl, add besan, add chilli powder, salt and jeera powder.
* Mix well.
* Add water to the flour and make a thick batter.
* Cut the bread slices into halves.
* Heat an iron tava and brush it with oil.
* When the tava is hot, dip the bread piece in the batter and place it on the tava.
* Pour oil all-a-round the bread and shallow fry both sides on a low flame till it is golden brown.
* Serve hot with tomato sauce.

RAVA PORRIDGE

INGREDIENTS:
* Rava - 1 cup
* Milk - 1 big glass
* Sugar - 1 cup
* Water - 1 big glass
* Cardamom powder - a pinch

METHOD:
* Clean and roast the rava till it gives out a fine aroma.
* Boil water, add roasted rava, stirring constantly and cook till it is soft and translucent.
* Add milk, sugar and cardamom powder.
* Cook for a minute, remove from fire.

ALOO METHI

INGREDIENTS:
* Potatoes - 4 cut into cubes
* Methi (menthe soppu) leaves - 1 bunch finely chopped
* Salt to taste
* Garam masala powder - 1/2 tsp
* Black pepper powder - 1/2 tsp
* Green chilli - 1 chopped finely
* Cumin powder - 1/2 tsp
* Coriander powder - 1/2 tsp
* Oil - 1 tbsp for shallow frying
* Mustard seeds - 1/2 tsp
* Cumin seeds - 1/2 tsp

METHOD:
* In a non-stick pan, heat oil.
* Add mustard seeds and cumin seeds.
* After they splutter, add the potatoes and methi leaves.
* Now add the masalas, green chilli, salt.
* Mix well till they are tender or till they are golden brown.
* Serve hot with rice or roti.

COCONUT LEMON RICE

INGREDIENTS:
* Grated coconut - 1 cup
* Mustard seeds - 1 tsp
* Urad Dhal - 1 tsp
* Groundnuts - Few
* Green chilli - 1 slit into half
* Dry red chilli - 2-3
* Cooked rice - 2 cups
* Oil - 2-3 tbsp
* Curry leaves - 1 sprig
* Coriander leaves - for garnishing
* Salt - to taste
* Red chilli powder (optional) - a pinch
* Turmeric powder - 1/2 tsp
* Lemon - 1/2 squeezed

METHOD:
* In a non-stick kadai, add oil.
* Then add mustard. Let it splutter.
* After that, add urad dhal, groundnuts, green chilli, dry red chilli, curry leaves and fry for few minutes.
* Then add rice, salt, turmeric powder, red chilli powder (optional), lemon and grated coconut.
* Mix well.
* Garnish with coriander leaves.