Puliogare

Ingredients

tamarind juice - 1 cup (thick )
salt to taste
sugar - 1 tbsp or jaggery - 1 small piece
Seasoning:
oil - 7 TBSP
mustard seeds - 1 tsp
Urad dal (black gram dal) - 1 tsp
peanuts - 2tbsp
chana dal - 1 tsp
red chillis - 3-4
few curry leaves
Ingrdients for Grinding :
dessicated coconut or shredded copra - 1 cup
coriander seeds - 1 tsp
peppercorns - 1 tsp
a pinch of asafoetida
red chillis - 6
cumin - 1 tsp
curry leaves
sesame seeds - 2 tsp
chana dal - 2 tsp
peanuts - 1 tsp
urad dal - 1 tsp

Method

1) Roast all the above ingredients one by one and grind until smooth except coconut. Then add dessicated coconut and grind once again to mix well.
2) Soak tamarind in warm water for an hour and extract juice from it. Keep aside.
3) Cook Heat oil in a pan. Add all the seasonings one by one. When mustard seeds splutters, add tamarind juice. Mix well. Now add jaggery/sugar and salt. Allow to boil.
4) Add ground powder to the boiling juice. Turn heat to medium and boil for few more minutes till the juice becomes thick and oil separates.

Rice Preparation

Heat some ghee and oil in a pan. Do the seasoning with mustard seeds, urad dal, peanuts and curry leaves. Add cooked rice and about 2 tbsps of puliyogare gojju. Mix well. Garnish with fresh grated coconut.
Or you can just mix this gojju with plain cooked rice and eat.

Cauliflower Curry

Ingredients

cauliflower - 1 head ( chopped )
potatoes - 3 (cubed )
chili - 1 ( chopped)
tomatoes - 1/2 cup (diced )
peas - 1/2 cup
oil - 2 tablespoon
ghee or butter - 1 tablespoon
garlic - 2 tablespoon( minced )
cumin - 1 teaspoon
turmeric - 1/2 teaspoon
cinnamon - 1/2 teaspoon
coriander - 1/2 teaspoon
cilantro - 1 tablespoon (chopped )
curry powder - 1 teaspoon
Fenugreek (Methi) - 1/4 teaspoon
Bay leaf - 2

Method
1) Sauté Fenugreek (Methi) in oil till it turns black. Add Bay leaf.
2) Add potatoes, half of the spices and sauté for few minutes in medium heat.
3) When potato is half done, add Cauliflower.
4) Add tomatoes, peas, and chili and sprinkle rest of the spices over it. Cook for few minutes.
5) Serve hot with Rice or Roti.

Matar Paneer

Ingredients

fresh or frozen green peas - 2 cup
paneer cubes - 1/2 cup
roasted cashewnuts - 12
onion - 1( medium )
tomatoes - 2 (big ripe)
oil - 3 tbsp
ginger garlic paste(GG Paste) - 1 tsp
turmeric powder - 1/2 tsp
red chilli powder- 1 tbsp (add to your taste)
garam masala powder - 1 tsp
salt to taste
milk - 1/2 cup
water - 1/2 cup
finely chopped fresh coriander leaves - 2 tbsp

Method

1) Make fine powder of roasted cashewnuts and keep aside.
2) Finely chop a medium onion, coriander leaves and 2 big ripe tomatoes and keep aside.
3) Heat oil in kadai, lightly fry the paneer cubes till light golden color and keep aside. In the same oil, add finely chopped onions, saute till transparent. Add GG paste and fry for few more seconds on low heat.
4) Next add finely chopped tomatoes, mix, covered, cook till soft, when pressed with the back of the spoon.
5) After spoon-mushing tomato pieces, add turmeric powder, red chilli powder, cashewnuts powder, whole garam masala powder, fresh or frozen green peas, fried paneer cubes and salt. Add 1/2 cup milk and 1/2 cup water, mix and simmer covered for about 10 minutes or until the gravy thickens.
6) Finally add finely chopped coriander leaves and turn off the heat.
7) Serve hot with Butter Naans or Chapatis or Rotis.

Vegetable Pulav

Ingredients

Basmati rice - 1 cup
Water - 11/2 cup
Cloves,sonf - 2 tsps
Biryani leaves - 2
Garlic-Ginger paste - 1 tsp
Green chillis - 3
Coriander leaves - 2 tbsps
Ghee - 100 gms
Cashew nuts - 5
Beans - 50 gms
Carrot - 1
Peas - 100 gms
Onion - 1
Salt - 1 tsp

Method

1) First of all ,chop the vegetables like onions,beans,coriander leaves ,carrot into small pieces and keep them aside.
2) Grind the sonf and cloves dry in a mixer-grinder to get a nice powder.
3) Soak the washed basmati rice (1 cup) in 2 cups of water for 30 minutes.
4) After 30 minutes,drain the water and keep the rice aside.
5) Now,Heat ghee in a frying pan and add the chopped onions to the pan and fry till golden brown.
6) Add all the vegetables like chopped beans,carrots and peas including green chillis to the pan and fry well till all the vegetables are cooked.
7) Add the clove-sonf powder,salt,ginger-garlic paste and the soaked basmati rice to the pan and fry for 2 minutes.
8) Add 11/2 cups of water to the mixture and cook in a pressure cooker for 15 minutes.
9) After 15 minutes,garnish with ghee fried cashew nuts.

Paneer Tikka Masala

Simple yet special, this dish has a tangy flavor. In this dish we marinate paneer in lemon juice, ginger, garlic, green chili, coriander, chili powder and salt, and then cook with onions and yogurt.

Ingredients

1) lemon juice - 5 tsp.
2) grated ginger - 1 tsp.
3) garlic cloves, crushed- 2
4) green chili, chopped - 2
5) chopped coriander - 3 tbsp.
6) chili powder - 1 tsp.
7) salt to taste
8) paneer cut into cubes. - 250g
9) vegetable oil - 2 tbsp.
10) onions, chopped in 1-inch long thin slices- 2
11) turmeric powder - ¼ tsp.
12) thick yogurt - 3-4 tbsp.
13) milk - ½ cup
For Garnishing:Some chopped coriander.

Method

1) Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl . Cover and leave to marinate for an hour.
2) Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent. Add turmeric powder, yogurt, milk and the remaining coriander. Stir for a few minutes till the sauce thickens.
3) Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4) Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

Cumin Rice

Ingredients

uncooked long grain rice (Basmati rice) - 2 cups
cumin seeds - 2 teaspoons
butter or ghee (clarified butter)- 1 tablespoons
water - 4 cups
salt and a dash of lime juice to taste

Method

1) Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for about 2 minutes.
2) Add the cumin seeds and fry for 2 minutes till the seeds splutter.
3) Add the rice, lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low level for 15 minutes till all water evaporates.

Green Peas Paratha

Ingredients

For the stuffing :
green peas - 2 teacups (boiled)
green chillies - 5(finely chopped)
jeera - 1 tsp
ghee - 1 tbsp
salt to taste
For the dough :
whole meal flour - 3 teacups
ghee - 2 tbsp
salt - ½ tsp

Ghee for frying

Method
For the stuffing :
Mash the boiled green peas. Heat the ghee in a vessel and sauté the jeera. Put the green chillies, sauté for 1 minute and then put the mashed peas and salt. Cook for 1 minute and allow the mixture to cool.
For the dough:
Sieve the flour with the salt. Apply ghee to the flour. Use water and make into small parts.Knead properly and divide into 10 to 12 parts.
Now:
1)Take a small part of the dough, flatten a little and put 1 tbsp of the green peas mixture in the center.
2)Cover the mixture by drawing up the edges towards the center.
3)Press on a floured board and roll out into a round as large as saucer.
4)Put the paratha on a hot tava (griddle). Cook for a minute or two and turn once.
5)After 1 minute, put a little ghee around the edges, turn again and fry the other side.
6)When brown patches appear on both sides, the paratha is ready.
7)Repeat the same procedure for the rest of the dough.
Ready to serve hot.