patavade

Ingredients:

For vade:

Besan - 1 cup

Green chilies - 3 chopped fine

Curry leaves - 3

Cumin powder - 1/2 tsp

gram masala-1 tsp

Turmeric - 1/4tsp

red chilli powder-1/4tsp

Salt - to taste

For Gravy: onion - 1 small chopped

Tamarind pulp - 1/4 cup

Fenugreek powder (menthi powder) - 1/2 tsp

khuskhus- little for taste
coconut powder-1 tsp

Cumin powder - 1tsp

Coriander powder - 1/2tsp

Red chili powder - 1 tsp

Jaggery - 2 - 3tbsp (depending on taste)

Cumin seeds - 1/2 tsp

Salt - to taste

Method:
To make besan vade: First take the besan add cumin powder, add green chilies, turmeric, curry leaves and red chilli powder,salt and add water make a hard dough ,making sure that there are no lumps. make small balls and then make chapati out of it and then cut into diamonds ,keep it aside.

To make gravy: Heat oil in a pan, add cumin seeds and after they splutter, add onions and saute till light brown. take it out, keep aside, now add ginger and garlic and coconut powder fry it till little brown ,and keep it aside, now make fine paste out of onions, and ginger ,garlic,and coconut,

Now in a pan again add little oil add cumin seeds,add onion paste, add ginger garlic paste, fry then Add tamarind pulp and about 1/2 cup of water. Add all the remaining masala and on a slow flame, bring the gravy to a simmer, about 15minutes. after the gravy is boiled then Add the besan diamonds and simmer for another 5-10minutes. Make sure not to move them too much in the gravy, this might break Serve hot garnished with coriander leaves.

Dum aalu ( potato)

Ingredients:

10-12 baby potatoes

1 cup yogurt/curd

1/2 cup chopped onion

1 tomato

1 bay leaf

1 cardamom

1 tea spn besan(gram flour) (optional)

2 cloves1/2 tea spn chilli powder

1/2 tea spn cumin powder

1/2 tea spn garam masala

1/2 tea spn ginger-garlic paste

Oil and salt

Method:
With the skin of potatoes prick them with a fork. Heat 1 tea spn oil and fry them with salt till they get a slight brownish color. Take them out.
Heat remaining oil and add bay leaf, cloves and cardamom. Add onion and ginger garlic paste. tomatosFry till onions turn slightly brownish. Mix yogurt/curd with besan, chili powder, cumin powder and garam masala. Add this to onion mixture, add potatoes and salt(if desired). Cook till the potatoes are done.
Serve hot with rice or roti.

kabocha (lal bhopla) bhaji

Ingredients:

500 gm kabocha

2 Tablespoons khus khus (white poppy seeds)2Tablespoons dried grated coconut

2 Tablespoons peanuts

3-4 pieces of tamarind or 1 teaspoon tamarind paste

6 Tablespoons oil

1/2 teaspoon mustard seeds

2 pinches of asafoetida

1/4 teaspoon turmeric

1 teaspoon methi (fenugreek) seeds

3/4 teaspoon red chili powder

salt to taste

1-1/2 Tablespoon jaggery

3 teaspoons goda masala

Method:

Cut the kabocha into large pieces, about 2 inches in length.Dry roast the khus khus, coconut and nuts for a few minutes until they start to change color. Let it get cool, and grind to a powder. Make a solution with half cup of water and tamarind.Heat the oil in a kadhai , and add the mustard seeds. When they start to pop, add the asafoetida, turmeric, methi seeds, and the pieces of kabocha. Saute for a minute or two, and then cover with a lid for a few minutes , Add 3/4th cup of water, and to it add the ground powder. Add red chili powder, salt, tamarind water, jaggery, and goda masala, and stir it so that all these ingredients form a sort of gravy. By then the squash should be fully cooked too. Best to serve with plain rotis, or rice.

Moong vadi sabji

Ingredients: for making moong vadi
Moong – 1 ½ to 2 cups
jeera,salt,green chilles,
Soak the moong dal for 2 hours,then take out the water fully,let the water go off dry it on the cloth for 10 min, then grind moong dal,mix jeera,salt and green chilles, ang grind it to paste see to it that it should not be watery, in a plate put small small vadi, and let it dry for 5-6 days this vadis u can preserve for years, and use whenever u need,

Ingredients for making sabji:

moong vadi 1 cup,

Onion – 1 Large

Garlic ang ginger paste

green chilles
Tomato

Oil

Salt
Cumin Powder – ½ teaspoon
Dhania powder – 2 teaspoons
Red Chilli Powder
Coriander leaves for garnishing

Method:
Chop the Onion and tomatos finely. Sauté the onion in oil. When the Onion turns light brown, add the ginger garlic paste. then add tomatos fry it proberly till oil seprates,Add Salt and stir for a minute. Then, add the Cumin Powder, Dhania Powder and Red Chilli Powder and Stir well. Let it cook for a couple of Minutes. Then, A dd mong vadis and fry it properly add water after some time cook it it the moong vadis cook completely and .A fter it is cooked Garnish with Coriander Leaves. Serve with Chapathis.

khichadi and besan

we need for khichadi:
1/2 cup arhaar dal(soaked 1 hr. in warm water)
1/2 cup rice basmati,
a pinch of tarmarich powder,salt,
1-2 tsp. ghee or oil,
method:
Pressure cook the dal and rice mix in 1 and 1/2 to 2 cups water,
Add salt and tarmaric powder, a tsp. ghee and stir. Pressure cook for 3-4 whistles. till dal is properly cooked, creamy khichdi is ready

For besan.

Ingredients:
1 1/4 cup besan ( gram flour )
1/2 t salt
1/2 t tarmaric Powder
1 finely chopped onion ( Red Onion or Spanish Onion)
2 -inch piece of ginger,
very finely chopped 2 Green Chillies,
very finely chopped One tomato finely diced.
Green Coriander - finely chopped
1 tablespoonOne tsp coriander powder
salt, curry leaves,

Instructions:
1. Place the besan (gram flour) in a large mixing bowl. 2. Add water about 1 cup and stir to make a smooth batter. 3. Use a spoon or a whisk, make sure there are no lumps.4. Add all other ingredients now and mix well and leave for 10 minutes.4.Take a heavy bottomed pan or and put it on medium heat, put some oil add jeera, curry leaves, onion fry it for some time and then add the batter let it cook nicely then serve hot with khichadi,mirch,papad and enjoyyy,,,

Danyachi Amti (peanut curry)

Ingredients
3/4 cup Roasted Peanut Powder

3- 4 Green Chillies,

Coriander Leaves,

1/2 cup Milk

1-1/2 cups Water

Jaggery - lemon sized piece

Salt to taste
1 tbsp Ghee

1/2 tbsp Jeera Seeds

Method:
Mix together the curds + milk + water.
In a mixie add in the roasted peanut+ green chillies + coriander leaves + half a cup of the curds mixture. Blend to a smooth paste. Mix in with the remaining curd mixture. Season with salt and add the jaggery.
Heat ghee and the jeera. When the jeera crackles add the blended mixture (Make sure that the temperature is not too high as the dahi may curdle). Allow to boil on a very slow fire. Keep stirring every five mins. Bring to a boil. Garnish with coriander leaves and serve hot.
This Amti is generally eaten along with Sabudana Khichadi or with any other items made during a FAST.

Papad Curry

Ingredients
3 or 4 papads (use any papad which is easely available to u)
Turmeric powder
Coriander powder
Mustard oil or vegetable oil
Red chilli powder
Fresh cut green chilli
Salt and cumin seeds

Method
Heat a pan and put big spoon of vegetable oil in it.
Add ½ teaspoon of cumin seeds.
Add 2 small pieces of green chilli freshly cut.
Add Half teaspoon of turmeric powder.
Add ¼ teaspoon of red chilli powder.
Add Two teaspoon of coriander powder.
Stir the spices on medium flame for ½ minutes.
Then add water in the pan.
Leave the curry to boil.
fry papad and then Make small piece of papad and add it into the boiling curry.
Add salt according to your taste.
Let it cook for one more minute.
Now papad curry is ready, put it in a bowl and garnish it with freshly cut coriander leaves.

Tomato sarr

Ingredients
tomatoes-2 ,onions-1 large,2 smallgreen chillies-,garlic,-2tsp[chopped],ginger-1tsp[chopped]o-2tsp salt to taste, jeera powder-1/2 tsp, coriander powder-1/2 tsp, garam masala-1/4 tsp, black pepper powder-1/4 tsp,red chilli powder-1/4 tsp,masala/curry powder-1/2 tsp,sugar-a pinch,water -1 cup,coriander leaves to garnish

Method
chopp onions and tomatoes,slit green chillies. add 1/2 of ginger ,garlic, and then in a mixer make a paste adding little water, in a pan ,heat oil. add garlic and ginger. fry till slight brown add onions till translucent,add all the tomato paste. stir for a minute,add water if needed,cook for 5 minutes. garnish with corianderand serve hot with rice or whole wheat bread cubes.

baby onion sabzi

Ingredients
For The Masala
2 tsps turmeric powder
2 tsps coriander powder
1 tsp chilli powder

1 tsp gram masala powder

salt to taste
2 tbsp coconut paste,

For The Sabzi
500 g baby onions and 1 potato,
1 tbsp ginger-garlic paste
1 tsp cumin seeds
2-3 tbsps oil
Method
Mix all the ingredients for the masala with 1/4 cup water and set aside. Heat oil in a pan. Add the cumin seeds and fry until they crackle,Stir in the ginger-garlic paste and cook for a minute. Add the masalas and onions and potato stir well till all onions are coated well with the masala.coconut paste,
Add about 1/2 cup of water and simmer gently on low, uncovered till the onions become tender and most of the water dries up. toss well and remove from heat. Stand, covered for a few minutes before serving.
garnished with fresh coriander leaves as a starter or main with roti.

Mirch-Ka-Salan

Ingredients
250 gms big long green chilies

hot peppers

50 ml cooking oil

30 gms tamarind pulp

100 gms beaten yoghurt

2 tbsp lemon juice

Salt to taste

For Salan Paste250 gms roasted onions,35 gms roasted peanuts,35 gms desiccated coconut,20 gms ginger-garlic paste,5 gms sesame seeds, coriander leaves

Method
Deep fry green chilies in hot oil. Remove and keep aside.
Grind together desiccated coconut, garlic, ginger, sesame seeds and roasted onions and peanuts to make a fine paste.
Reheat oil already used for frying chilies. Ensure that the paste does not stick to the pan.
Fry the salan paste for 20 minutes, keep stirring it. Pour 15 ml of water at regular intervals.
Add yoghurt and salt and stir for 3-4 minutes.
Now add the tamarind pulp and 15 ml of water. Stir for 5 minutes until the gravy is of sauce consistency and ensure that it does not stick to the pan.
Add the fried chilies to the hot gravy. Let the gravy come to a boil. Remove and garnish with finely chopped coriander leaves.Serve hot with roti or rice.

white beans

Ingredients:

2 cups white beans soaked overnight,

4 cups water, 2 medium onions finely chopped,

2 bay leaves, 1 tablespoon each of finely chopped ginger and garlic ,½ teaspoons of asafoetida and turmeric powders, 1 teaspoon cumin seeds, 2 teaspoon red chilli powder, 2 big tomatoes finely chopped, 1 teaspoon each of gram masala and cumin powders ,2 tablespoon coriander powder ,3 tablespoons oil,little jaggery, salt to taste finely chopped coriander leaves for garnishing

Method:
Drain the soaked white beans and wash them well. in a pressure cooker (for speedy cooking).
Heat the oil in a pressure cooker on medium level and crackle the cumin seeds. Add the bay leaves , asafoetida and chopped ginger-garlic. Fry briefly. Add the chopped onion and fry till they are golden brown. Add all the spice powders . Add the chopped tomatoes. Fry till the oil separates. add jaggery, add little water, Add the white beans , sprinkle salt, mix well and pressure cook on medium level for about 15 minutes.
garnish with finely chopped coriander leaves.

u can searve it with rice or roti.... or u can have it like that with chopped onion tomato and coriander and sprinkle some chaat masala on top of it..... and enjoy like chaat.

Cauliflower Curry(RAHUL SPECIAL)

Ingredients:

1 cup of cauliflower florets

2potatos cut into small

green peas,
1 ½ onion finely chopped

2 green chillies
1 ½ tomato finely chopped
2tsp coriander leaves

Spice Powder: 1 tsp of Red chili powder and Coriander powder.½ tsp of turmeric and cumin powder.
Grind: 1 tsp poppy seeds and 2 tsp of cashews grind to a fine paste
Grind: 3 pods of Garlic, 2 green chilies and a small piece of ginger grind to a fine paste ,

fry onion and grind it to fine paste,
Salt for taste

Method:
Heat oil in a pan and add the onions paste and sauté till golden brown.
Add ginger, garlic, green chili paste and sauté them. Add the chopped tomatoes and sauté for 2 minutes. Add all the spice powders red chili powders, coriander powder, turmeric a, cumin powder, salt and cook till the tomatoes absorbs the flavor.
Now add the cauliflower florets and potatos ,green peas sauté them well turning all sides to coat the masala and cook them covered for 2 minutes.
Add the cashew poppy seed paste and ½ cup of water. Cook them covered for 5-6 minutes.
Garnish with coriander leaves and serve hot.

This was the rahul special curry made for me on my birthday...... it was very tasty.........hmmmmm.

Baingan masala

Ingredients:

Eggplant – 3-4, 1Onion – 1 smallCoconut (desiccated) – 2 tablespoons, gratedGinger – 1 inch ,pieceGarlic – 3-4 pods,Peanuts – 2 tablespoons,Coriander seeds – 1 tablespoon,Cumin seeds – 1 teaspoon,Poppy seeds – 1 tablespoon,Sesame seeds – 1 teaspoon,Red chilli powder – 1 tablespoon or as desired to tasteTurmeric powder – ½ teaspoon, gram masala 1/2 teaspoon,Tamarind extract – 3 tablespoon,Green chilli – 3-4, splited into half length-wise,Salt – 1 tablespoon or as desired to tasteSugar – ½ teaspoon,Cilantro/coriander leaves – a bunch, chopped, for garnishingOil – 3-4 tablespoon.

Method:

Wash and cut the eggplant into quarters length-wise and fry them in oil till well-browned and soft. Drain and set aside. Roast peanuts and grated coconut lightly in a hot pan taking care not to burn it. Drain and set aside. Roast coriander, cumin, poppy, and sesame seeds in the same pan taking care not to burn. Powder all these ingredients finely. Blend onions, garlic, ginger and coconut into a smooth paste and fry the mixture until browned. Add turmeric and powdered spices and fry a little. Add tamarind juice, green chillies, red chilli powder, gram masala,salt to taste, and some water. Cook for 2 minutes. Then add fried eggplant and cook for 3 minutes on a low flame or simmer till gravy thickens. Take care not to break the eggplants while stirring. Garnish with cilantro/coriander leaves. Serve hot. Enjoy!

Rajma masala

Ingredients:
Rajma1 cup, 1 onion,2 Tomato,1Green chilli,Garlic4-5,

Ginger an inch,Red chilli powder1 tsp.

Coriander leaves for garnishing
Turmeric Powder1/2 tsp.Coriander powder1 tsp. Rajma masala Powder 1 tsp.Vegetable oil 3 tbsp.
Salt to taste.

Method:
Soak rajma in water overnight.
Pressure cook rajma until tender.
Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.
Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
Add red chilli powder, turmeric powder, coriander powder, rajma masala and salt. Mix well. Fry for 2-3 minutes.
Add water enough to make thick gravy. Bring the gravy to boil.
Add cooked rajma (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes.
Garnish with chopped green coriander leaves and serve hot.