Maida dosa with potato curry

Ingredients:

2 cups Rice flour
2 cups Maida flour
2 tsp yoghurt
2 tsp Melted ghee.

Ingredients for curry:

4 tsp ghee
1 tsp mustard seeds
1 medium onion, finely chopped
2 cup potatoes, boiled, & mashed
¼ tsp turmeric
½ tsp chili powder

Coconut chutney:

1 cup coconut grated
½ cup fried chana dal
3 tsp ginger garlic chopped
4 green chilies
Salt to taste

Direction:

Mix the rice flour with the Maida flour. Add yoghurt, ghee and enough water to make a thick batter. Cover and keep aside for 8 hours or overnight, at room temperature to get fermentation.
Make dosa as normal way.


Grind coconut chutney. If require you can add seasoning.

For curry: Heat the pan with ghee and fry the mustard seeds for 1 minute. Add the onion and add potatoes, turmeric and chili, fry for 2 minutes or until dry. Put a spoonful of this mixture in each dosa, roll up like a pancake and serve with coconut chutney.

Capsicum Masala

Ingredients:

250g capsicum cut into two pieces each
2 tsp coriander seeds
2 tsp sesame seeds
2 tsp peanuts
2 tsp grated dry coconut
1 tsp cumin seeds
1 tsp chili powder
¼ tsp mustard seeds
Curry leaves
pinch of fenugreek seeds
6 tsp tamarind pulp
8 tsp oil
Salt to taste

Direction:

Roast coriander seeds, peanuts, sesame seeds, dry coconut until golden color without any oil. Cool and grind to a smooth paste. Heats the pan with oil, add mustard, cumin seeds, fenugreek seeds and curry leaves for a minute. When they splutter, add Capsicum, and fry for 2 minutes. In the remaining oil, fry the ground paste until the oil separates. Then add chili powder, tamarind water, salt and cook until the gravy thickens. Now add fried capsicum to the gravy and remove from heat. Garnish with coriander leaves.

Mixed Badami Vegetables

Ingredients:

1 cup Carrots
1 cup Cauliflower
10 French beans
½ cup Green peas (blanched)
2 tsp Oil
1 tsp Cumin seeds
15 no Cashew nuts
2 tsp peanuts
¼ tsp Turmeric powder
1 onion chopped
2 Green chilies (chopped)
1 tsp Red chili powder
2 tsp ginger and garlic paste
3 cups Fresh tomato puree
1 ½ tsp Garam masala powder
2 tsp ginger garlic
¼ cup Yogurt
Salt to taste
¼ cup Fresh coriander leaves (chopped)

Direction:

Soak cashew nuts and peanuts in water for 10 minutes. Now grind it. Heats the pan with oil and Add cumin seeds, onions chopped, turmeric and green chilies, fry well. Now add carrots, beans, cauliflower, green peas and salt cover and cook for 5 minutes. Add cashew nuts paste red chili powder, garam masala powder, and ginger garlic paste and mix well. Add tomato puree, mix well Cover and cook till the vegetables are almost done. At last add yogurt and mix well. Simmer for two minutes and take it off the heat. Garnish with coriander leaves and serve hot.
Note: cut all vegetables 1 inch size.

Palak Paneer

Ingredients:

1 cup Paneer pieces
2 cups fresh spinach
A pinch Kasthuri methi leaves
1 tsp Vinegar
2 green chilies
½ tsp chili powder
4 Cloves
1 Cinnamon
2 Green cardamoms
4 tsp Tomato Puree
1 cup Onion
2 tsp ginger garlic paste
5 tsp Cream (option)
¼ tsp pepper
½ tsp Sugar
1 tsp cumin seeds
1 tsp Butter
¼ tsp turmeric powder
Salt to taste
Oil for frying
2 tsp coriander leaves

Directions:

Heats the pan, with 2 tsp of oil and add onions, green chilies, cloves, cinnamon, cardamom, salt, turmeric and spinach leave. Fry well for 2 minutes. Turn off the stove and add vinegar. Now grind into fine paste and Keep aside. Cut paneer into small pieces, shallow fry and set aside.
Heat oil, and add Kasthuri Methi, Ginger and Garlic paste. Add a pinch of White pepper and Tomato puree. Cook for 3 minutes. Add cream and spinach puree, red chili powder and enough water. Cook for 5 minutes. Add paneer and salt to taste, continue cooking for 3 minutes. Add a pinch of sugar. Add butter and cream on top. Serve hot. If require you can add coriander leaves also.

Egg plant-potato-okra curry

Ingredients:

1 ½ cup Roasted brinjals
1 cup potato boiled
1 cup okra
2 tsp ginger garlic paste
1 tsp cumin seeds
2 tsp red chili powder
1 tsp garam masala powder
½ cup onions chopped
½ cup coriander leaves
½ tsp Turmeric powder
½ cup tomatoes
Salt to taste
Oil for fry

Direction:

Apply oil to the Brinjals, and roast directly on flame, when it boils and turn into black color, turn off the stove. When done, peel off the skin from the brinjals and Discard them. Now mash it with hands. Keep aside. Heats the pan with oil and add onions chopped cumin seeds, ginger garlic paste, chopped okra, boiled and mashed potatoes, tomatoes and salt. Fry well for 10 minutes. Add chili powder, garam masala powder, turmeric powder, brinjals paste, and coriander leaves. Cover and cook for 5 minutes. Serve hot with Roti or Rice.

Masala Ribbed Gourd Curry

Ingredients:

3 Ribbed gourd (Beera kaayalu), peeled
½ cup onions, chopped
1 tsp chili powder
2 tsp poppy seeds (khus- khus)
1 tsp coriander seeds(Roasted)
1 tsp cumin seeds(Roasted)
4 cloves
2 pieces cinnamon
1 cardamom
3 tsp ginger garlic paste
2 tsp coconut, grated
4 tsp tamarind pulp½ cup oilSalt to taste

Direction:

Mix onions, khus- khus seeds, roasted coriander and cumin seeds, cinnamon, cloves, cardamom, ginger-garlic, coconut, chili powder, salt, tamarind and blend them to a smooth paste. Cut the Beera kaaya into four sides lengthwise to three-fourth and stuff the above mixture. Place them in a wide pan, pour oil, covers the pan and cook until it is done. Garnish with coriander leaves.

Soya potato curry

Soya granules image:

Ingredients:

1 cup Soya granules (red)
1 cup boiled potato
¼ cup masala paste
1 tsp chili powder
2 cloves
1 cinnamon stick
1 cardamom
3 garlic flakes
1 cup onions
1 tsp mustard seeds
Curry leaves
1 tsp ginger
1 tsp coriander seeds
2 tsp cumin seeds
Salt to taste
½ cup coriander leaves
Oil for fry

Direction:

Heats the pan with 4 tsp of oil add mustard seeds, cumin seeds, onions, curry leaves, red chilies, And Masala paste, (onions, ginger, garlic, coriander seeds, cumin seeds, red chilies, cloves, cinnamon, cardamom) fry well for 3 minutes. Add boiled and mashed potatoes, salt, chili powder and add water. Leave it for 2 minutes. After that, add Soya granules and coriander leaves. Mix well. And serve hot, with Chapatti or Rice.

Brinjal Curd Chutney

Ingredients:

3 large brinjals
1 cup curd
3 onions, chopped
2 green chilies, chopped
2 red chilies
½ tsp Mustard seeds
1 tsp urad dal
1tsp cumin seeds
Curry leaves
Coriander leaves
1 pinch asafetida
Salt to taste
5tsp oil

Direction:

Apply oil to the Brinjals, and roast directly on flame, when it boils and turn into black color, turn off the stove. When done, peel off the skin from the brinjals and Discard them. Now mash it with hands. Keep aside. In a bowl add directly all items, like brinjal paste, onions, coriander, green chilies, and mash well. Add, salt, and curd. Heats the pan with oil add mustard seeds, urad dal, cumin seeds, red chilies, curry leaves, asafetida and fry well. Add these seasonings to the brinjals chutney. Remove from heat and serve hot with chapattis.

Aloo Palak

Ingredients:

4 cups chopped spinach
2 large onions chopped fine
3 large potatoes boiled and peeled
1 tomato grated
2 green chilies
1 tsp ginger chopped
2 tsp tamarind pulp
½ tsp wheat or other flour
1 tsp red chili powder
1 tsp cinnamon, clove powder
¼ tsp turmeric powder
1 tsp cumin seeds
¼ tsp asafetida
1 tsp garam masala
1 tsp butter
4 tsp ghee
Salt to taste

Direction:

Heats the pan with 2 tsp oil add green chilies, washed spinach leaves, salt fry well for 2 minutes. Grind it average paste, don’t make very smooth and keep aside. Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown. Drain the potatoes, keep aside. In the same hot ghee add the cumin seeds. Add the ginger, onions and fry till very tender. Add the tomato and fry for two minutes. Add all the dry masalas and fry till ghee separates. Add spinach paste and potatoes. When it resumes a boil sprinkle the flour and stir well. Boil for 4 minutes. Add tamarind pulp just before serving, heat butter in a pan and add the asafetida. Pour over the vegetable and mix gently. Serve hot with parathas or even rice.

Brinjal and Tamarind pacchi pulusu

Ingredients:

3 brinjals
½ cup tamarind pulp
½ cup coriander leaves
1 cup onions
2 green chilies
¼ cup jaggery
4 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp urad dal (black gram)
2 dry chilies
2 tsp curry leaves
1 tsp chili powder
Asafetida

Direction:

Apply oil to the Brinjals, and roast directly on flame, when it boils and turn into black color, turn off the stove. When done, peel off the skin from the brinjals and Discard them. Now mash it with hands. Keep aside. In a bowl add directly all items, like brinjal paste, onions, coriander, green chilies, and mash well. Add mashed jaggery, chili powder, salt, and tamarind pulp add 2 cups of water and mash well with hands. Keep aside. Now for seasoning, heats the pan with 4 tsp of oil add mustard seeds, urad dal, fry well for 1 minute. Add cumin seeds, curry leaves, red chilies, and asafetida. Leave it for 1 minute. Now add seasoning in Brinjal and tamarind juice. This pacchi pulusu is most useful for rice. It is good in taste.

Vegetable curry

Ingredients:

2 cups carrots, beans, capsicum
1 cup boiled potatoes
½ cup baby corn
¼ cup green peas
1 cup onions chopped
4 tomatoes
5 tsp fresh coconut paste
2 tsp cashew nut paste
2 cloves
1 stick cinnamon
1 bay leaf
1 tsp ginger-garlic paste
1 tsp red chili powder
1 tsp turmeric powder
1 tsp. garam masala powder
½ tsp mustard seeds
½ tsp cumin powder
½ tsp cumin seeds
4 tbsp vegetable oil
Chopped coriander leaves and
Salt to taste

Direction:

Make a paste of the tomatoes and onions in the blender. Boil all the vegetables in a pressure cooker. Heat oil in a pan and fry mustard seeds, cumin seeds and all the spices. Once mustard seeds splatter, fry the onions till light brown. Add tomato, onion paste, Ginger garlic paste, coconut and cashew paste, and sauté until oil separates. Later, add turmeric powder, chili powder, garam masala, cumin powder and salt. Add the vegetables and cook on low flame for 10 minutes. Garnish with coriander leaves and serve hot.

Brinjal potato curry

Ingredients:

1 cup brinjal (thin long slices)
2 cup potatoes (Boiled and mashed)
¼ cup fenugreek leaves
2 tsp cumin seeds
¼ cup tomatoes
1 tsp turmeric powder
Salt to taste
2tsp ginger garlic paste
3 tsp oil
4 chopped green chilies

Directions:

Cut brinjal into long pieces, and fry in 2 tsp of oil and keep aside. Boil potatoes and cut into pieces. Heat the pan with oil, add cumin seeds, green chilies, ginger garlic paste, fenugreek leaves, fry for 2 minutes. Now add tomatoes, turmeric, and salt. Fry till tomatoes are pulpy. Add fried brinjals, boiled potatoes, and salt, mix well. Reduce heat and cover and cook on low flame. Add brinjals, potatoes and salt, mix well, reduce heat and cook on low flame. Add little water and cook till vegetables done, add more water if very dry. Serve hot with rotis.

Aloo Methi

Ingredients:

2 cup potatoes boiled
½ tsp mustard seeds
1 tsp cumin seeds
Asafetida
Salt to taste
1 lemon
1 cup of fresh methi leaves (fenugreek leaves) chopped
1 tsp chilly powder
1 tsp ground coriander powder.
1/2 tsp turmeric
1 tsp garam masala
3 tsp oil

Directions:

Boil the potatoes and cut into pieces. Heat the pan with oil, add mustard seeds, cumin and asafetida, when seeds crackled, add boiled potatoes. Fry for 3 minutes, add methi leaves. Mix well and sprinkle chilly powder, coriander powder, salt and turmeric. Stir the mixture to distribute spices evenly. Cover the potatoes and cook on low heat till done. Add lemon juice and garam masala, cook for 2-3mins. Serve with puris. Fenugreek leaves with potatoes.

Vegetable kurma

Ingredients:

1 cup potatoes chopped
¼ cup fresh beans chopped
¼ cup cabbage chopped
¼ green peas
8 drumstick pieces
¼ cup carrots chopped
2 onions chopped
¼ cup coriander leaves
3 poppy seeds
3 tsp cashew nuts
1 tsp mustard seeds
1 tsp cumin seeds
2 red chillies
Curry leaves
5 cloves
2 cardamoms
1 cinnamon stick
2 tsp ginger garlic paste
3 green chillies
½ tsp saunf
¼ cup coconut pieces
3 tsp tamarind paste
Salt to taste
Oil

Directions:

Grind (poppy seeds, cashew nut, coconut, cinnamon, cloves, cardamom, green chillies, saunf) and make into a paste. Keep aside. Heat the pan with oil, add mustard seeds, cumin seeds, curry leaves, red chillies, onions, ginger garlic paste, add all chopped vegetables, boil it with adding water. After boil add cashew nut paste, tamarind paste, salt cover and cook for 15 minutes. Add coriander leaves.

Mixed Vegetable Chilly

Ingredients:

1 cup potato
½ cup Carrot
1 cup Capsicum
½ cup Cabbage
¼ cup French beans
½ cup Cauliflower
4 tsp Vinegar
6 tsp Chilly sauce
2 tsp Salt
1 tsp Sugar
1 tsp Ajinomoto
4 Green Chilly (Thin & long strips)
1tsp Black pepper
6 tsp Soya sauce
1 tsp roasted cumin seeds
Red chilly powder
2 tsp Corn flour
1 tsp Garam masala
Oil for deep frying

Direction:

Chop all vegetables, and simmer in a covered pan without water till half done. Add all the masala powder except black pepper and Ajinomoto. Also add all the sauces (1 tsp each) along with dry corn flour. Mix well and make small balls. Heat oil in a pan and fry the balls in oil, till golden brown color. Keep aside. Prepare a Sauce Mixture with the leftover sauces along with vinegar, black pepper, Ajinomoto and sugar. Heat 2 tsp. of oil in a pan. Add green chilly. Put the Sauce Mixture. Put all the balls and mix well. Cook for one minute and serve hot.