Potato and Peas Kurma

Ingredients:

Potato- 2 or 3 cut into small cubes

Peas- 1 cup

Onion- 1 chopped

Tomato- 1 big size chopped

Dry coconut- ¼ cup grated

Coconut- ¼ cup grated

Garam masala-1 tbspn

Red chilli powder-1/2 tspn

Termeric-1/2 tspn

Geera- 1tspn

Oil  -2 tbspn

Curry leaves-4 to 5

Coriander

Salt

Cooking Method:

1.      Heat a kadai or pan. Fry onion tomato, coconut, dry coconut separately.

2.      Grind each separately.

3.      Meanwhile boil potato and peas.

4.      Heat oil in pan. Add geera, let them splutter.

5.      Add onion paste, curry leaves and fry till golden brown.

6.      Now add tomato paste fry for 2 mins

7.      Add both coconut powders and cook for 3-4 mins (you can add tamarind juice and jaggery to taste more stronger)

8.      Add garam masala, chilli powder, turmeric powder, salt, boiled potato and peas. Stir and mix well and allow it to cook for 10 mins.

9.      Garnish with coriander. Can add any sprouted grains. I have added green grams which were left over.

Serving Suggestion:

Serve hot with poori or chapatti or dosa.

Chilli Panner

Ingredients:

Panner (Indian Cheese)- Cut into small cubes

Ingredients for sauce:

onion- 1 chopped into thin and long slices

Garlic chopped- 1 tspn

Green chillies(optional)-chopped

Chilli sauce-1 tspn

Tomato sauce- 3 tbspn

Soya sauce 1 ½ tbspn

Oil  -2 tbspn

Salt

Capsicum(green pepper) - 1/2 chopped into thin and long slices

Cooking Method:

1. Fry panner in oil/ghee till slightly golden brown (or you may try it without frying as well. Both taste good.)
2. Heat oil in kadai or pan. Add onion, garlic, capsicum and fry till they are soft.
3. Then add Sauces and mix well.
4. add fried panner and fry for 2 min.
5. If the consistency is very think just add some water(1 or 2 spoon). You can  add salt and sugar if desired. 

Serving Suggestion:

Tastes best when served hot.

Gobi Manchurian

Ingredients:

Cauliflower cut into big pieces.

Ingredients for batter:

Maida – ½ cup

Corn flour – ¼ cup

Rice flour -2 tspns

Ginger-garlic paste

Red chilli powder, salt- according to your taste.

Ingredients for sauce:

Spring onion- 2 tbspn

Garlic chopped- 1 tspn

Green chillies(optional)-chopped

Chilli sauce-1 tspn

Tomato sauce- 3 tbspn

Soya sauce 1 ½ tbspn

Oil

Salt

{optional--1 medium sized onion and ½ Capsicum(green pepper) }

Cooking Method:

1. Put all the ingredient of batter together in mixing bowl. Add some water and make a thick batter.(not very thick)
2. Meanwhile boil the cauliflower.(the cauliflower should not boil too much. They should be firm and crunchy. )
3. Now dip the cauliflower in the batter and fry in oil till golden brown and keep aside.
4. Heat some oil in kadai or pan. Add spring onion, capsicum and onion(if using), Garlic,chillies and fry till everything is soft.
5. Add all the sauces and mix well. Fry for 2 min and take off the heat.
6. Add salt and sugar if desired.
7. Now put the fried cauliflower and mix well. Add some water so that the sauce spreads on.

Serving Suggestion:

Tastes best when served hot with tomato sauce.

Coconut Chutney

Ingredients:

Coconut- 1 cup grated

Yellow split chick peas- 1/3 cup Or Peanuts (Groundnuts) - 1/3 cup

Geera-1 tspn

Ginger-Garlic (paste or pieces) – 2 tspn

Curry leaves-4 to5

Coriander -2 to3 strands

Salt to taste

Green chilies- 1 or 2

Tamarind juice or lemon juice- 2 tbspn

Sugar or jaggery -1 tspn

Cooking Method:

Put all the ingredients together in grinder (mixer) jar. Grind till you get a fine paste. Put some water if you don’t want it to be thick.

Serving Suggestion:

Tastes good with everything. Especially with idli, dosa, Onion Bhajji, etc etc.

Panner Wrap

Ingredients:

Panner(Indian Cheese): Around 8 cubes for 1 wrap

Cucumber- 5 cm grated

Carrot- 5 cm grated

Lettuce - 1 leaf

Garam masala-1/2 tspn

Red chilli powder- 1/2 tspn

Salt to taste

Turmeric-1/4tspn

Oil -1 tspn

Onion & green pepper(Capscium)- cut into thin long slices

Curd Or Yogurt.

Tortilla or chapati-1

 

Cooking Method:

1. Put curd or yogurt in a big bowl and beat well.Add Garam Masala, chilli powder, Turmeric, salt and paneer cubes and mix well. keep it refridgerator to marinate for minimum two hours.You can also keep it for overnight.
2. When its Marinated, heat oil in kadai add onion,capsicum and the marinated mixture. Stir-fry till the paneer goes soft.
3. Now place the tortilla or chapati on a plate. Place a leaf of lettuce on it. Put grated cucumber and carrot and the content of kadai(how much ever u want).
4. Spread it nicely in the middle. Fold the tortilla or chapati from all four sides and roll.
5. Cut in between and its ready to eat.

Serving Suggestions:
It is always ideal for packed lunch. Warm the tortill(if u are using one) before preparing/eating Wrap.
This can also be used to make paneer bread roll(Baguette).

Tomato-Onion Raitha

Ingredients:

Tomato - 2 finely chopped( to server 3)

Onion - 1 finely chopped

Groundnut Or Peanut Powder- 1 or 2 tbspn

Curd Or Yogurt.

Salt to taste

Red Chilli powder- 1/2 tspn

Sugar- 1/2 tspn

Cooking Method:

1. Put curd or yogurt in a big bowl and beat well.
2. Add  all the ingredients and mix well.
3. You can always garnish with Coriander(i usually dont do because i dont like coriander much especially in Salads and Raithas).

Serving Suggestions:

Dont server it too cold. Its tastes better in normal temp. Serve with Chapatis and Currys. For diffrent types of Curries click here

Cucumber-Carrot Raitha

Ingredients:

Cucumber- grated(10 cm length to server 3)

Carrot- 1 grated

Curd Or Yogurt.

Salt to taste

Black Pepper powder- 1/2 tspn

Cooking Method:

1. Put curd or yogurt in a big bowl and beat well.
2. Add  all the ingredients and mix well.Can add water or milk if its very thick.
3. You can always garnish with Coriander(i usually dont do because i dont like coriander much, especially in Salads and Raithas).

Serving Suggestions:

Dont server it too cold. Its tastes better in normal temp. Serve with Chapatis or Currys. For diffrent types of Curries click here