Stuffed pointed gourd/parwals:

Stuffed pointed gourd/parwal:

Ingredients:

Deep fried parwals/pointed gourd-5

Onions-1 cup

Green chillies-3

Curry leaves

Salt to taste

Red chillies powder-1/4sp

Sugar-1/4sp

For stuffing:

Onions-1/2cup

Gingergarlic paste-1/4sp

Garam masala-pinch

Salt to taste

Red chilli powder-pinch

Coriander chopped (option)

Direction:

In a grinder add onions, ginger garlic paste, garam masala, salt and red chilli powder. Now grind into fine paste. Parwals cut like + shape like in the image. Now stuff the grinded paste. And keep aside. In a pan add oil, green chillies, curry leaves, onions and fry till onions comes into golden brown now add the stuffed parwals and cover it for 5 minutes in low flame. After 5 minutes if require add little (1/4cup) water and cover it for 5 minutes. Turn off the stove and add coriander leaves chopped if require. Serve hot with rice.

Paneer Do pyaaza

Paneer do pyaaza:

Ingredients:

Fried paneer pieces-2cups

Onions chopped -1 cup

Green chillies-4

Curry leaves

Red chilli powder-1/4 sp

Salt to taste

Garam masala powder-1/4sp

Paneer masala powder -1/4sp

Coriander leaves chopped

Oil-4sp

Direction:

Heat the pan with 4 sp oil add mustard seeds, green chillies, curry leaves, onions chopped, fry well for 5 minutes, and add paneer pieces, red chillies powder, salt to taste, garam masala powder, paneer masala powder. Add little water and Fry for 2 minutes. Turn off the stove and add coriander leaves. Serve hot with rice or roti.

Paneer do pyaaja

Paneer do pyaaja:

Ingredients:

1 cup- panner chopped
1 cup- onions
1 sp- ginger garlic paste
3 green chillies
1 sp coriander powder
½ sp cumin powder
½ cup coriander leaves(option)
Pinch of garam masala powder
2 sp tomato sauce
Salt to taste
1 sp red chilli powder
2 sp-Oil
1sp- butter

Procedure:

Heats the pan with, 2sp oil, and 1sp butter. In this add mustard seeds, cumin seeds, ginger garlic paste, onions, green chillies, coriander powder, and cumin powder fry for 5 minutes. Add onions and, paneer chopped. fry well. Now add garam masala, tomato sauce, salt to taste, red chilli powder and coriander leaves. Cover it, and leave it for 5 minutes. Now the curry is ready to serve with, rice, roti and naan.

Akakarakaya(teiselgourd) potato gravy curry

Ingredients:

3 cups-akakarakaya(teisel gourd)

½ cup- boiled potato
½ cup onions fried paste
2 tomatoes paste
1 sp ginger garlic paste
¼ sp mustard seeds
1/4sp garam masala powder
1 sp red chily powder
4 sp- paste of (khuskhus,cashewnuts,coconut)
Salt to taste
Oil
Coriander leaves

Procedure:


Heat the pan with 4 sp of oil, now add mustard seeds, onions paste, ginger garlic paste and paste of( khuskhus,cashewnuts,coconut) fry well for 2 minutes. Now add tomato paste, red chili powder,salt to taste,garam masala powder and add choped akakarakaya fry well for 5 minutes. Add boiled potato pieces, and ¼ cup water,cover it for 2 minutes . At last add coriender leaves.serve hot with roti or rice.

Maida paneer dosa

Ingredients:
1 Cup Maida (chick pea flour)
1 onion chopped
1 tomato chopped
3 no green chili chopped
Salt to taste
1 tsp. pepper powder
¼ cup Coriander chopped
50 Gms. paneer (cheese) grated
1 tsp cumin seeds
5 tsp Oil

Directions:

In a bowl add Maida, onions, tomatoes green chilies, cumin seeds, salt, pepper and add little water. Prepare like thick paste. In a bowl add grated paneer, coriander, pepper, salt, and pepper. Heat the pan with 2 tsp of oil. Now pour 1 tsp batter on the pan, and spread with the help of some big flat spoon. It looks like little dosa. Fry till light golden from both sides and then on the top apply grated paneer now fold the Maida paneer dosa. Serve hot with tomato chutney. It’s a good breakfast Item.Time saving, instant and stomach filling.

Rice Roti

Rice roti is a traditionally famous breakfast item of Karnataka homes.

Ingredients:

4 Cups Rice Flour
1 Cup Onions Chopped
6 Green Chilies
¼ Cup grated carrot & capsicum
1 tsp ginger garlic paste
¼ tsp garam masala powder
¼ tsp chopped coriander leaves
3 tsp Cumin seeds
salt to taste
1 cup water (or enough for kneading the dough)
8 tsp Ghee or oil

Direction:

Mix all the above ingredients except the Rice flour, ghee and water in a mixing bowl. Allow the mixture to sit for 5 minutes. Then add the Rice Flour and mix well. Add enough water to bind all the ingredients together to form one whole mass (like Chapatti dough). Grease a frying pan with 2 tsp oil. Take a big ball of the mixture and place it in the middle of the greased frying pan. Flatten the mixture on the pan with your fingers until it is round and flat. Spread a little oil on it. Cover the frying pan with a lid and cook it on medium low flame until it is cooked (color changes to cream). Remove the lid and roast it for 3 minutes. Turn it and roast it on the other side for a few more minutes or until golden brown. Serve hot with Chutney, or Sambar.

Ragi Roti

Ingredients:4 cups Ragi or Millet Flour
1 cup onions Chopped
5 green chilies
½ cup coriander leaves
8 curry leaves
½ cup roasted peanuts (Remove the peel and coarsely grind in a mixer)
3 tsp cumin seeds
Salt to taste
1 tsp ginger chopped
¼ cup rice flour

Direction:
In a large mixing bowl combine all of the above ingredients. Add little water and mix well to bind into a dough (almost like chapatti dough). To make the rottis, take a ball size of dough onto a greased nonstick pan, place in the center and flatten the dough into a circular rotti starting out from the center. Make a circular rotti making sure it is even all over. Drizzle a little oil or spray on some Pam spray, cover with a lid and cook for about 3 to 5 minutes. The rotti will change color at this point (from lighter to darker brown). Remove the lid and roast until the rotti is slightly roasted, Turnover if needed and cook for another minute. Serve hot with chutney, sambar or any gravy of choice.

Onions chutney

Ingredients:

3 cups onions chopped
1 cup tomato
4 green chilies
2 tsp cumin seeds
3 tsp ginger chopped
2 flakes of garlic
2 tsp tamarind paste

Direction:

Heat the pan with oil and add 4 tsp of oil and add cumin seeds, green chilies, ginger chopped, green chilies, and onions chopped, fry well for 5 minutes. Add tomato chopped, fry well for 2 minutes. Now grind into fine paste with adding salt and tamarind paste. If require you can add seasoning.
For seasoning: Heat the pan with oil and add mustard seeds, urad dal, cumin seeds, curry leaves, and pinch of asafetida. Now add grind paste and mix well. Serve hot with idlies or dosa.