Cabbage Subzi/Cabbage Upkari

Ingredients
-----------------
Cabbage Shredded
Mustard seeds 1tbsp
Cumin seeds 1/2 tbsp
Garlic chopped
Urad dal 1/4 tbsp
Chana dal 1/4 tbsp
Curry leaves
1/4tbsp Turmeric powder
Oil 2 tbsp
1 Onion Chopped
2 Green chillis
1 Tomato chopped
Salt

Method
-----------
In a hot pan add oil, mustard seeds, cumin seeds, garlic, Urad dal, Chana Dal, curry leaves, turmeric powder.
Then add Onion fry until colors changes. add green chilli fry for few minutes, then add tomato & cabbage. Add very little water. stair it well for 25 mints.

Cauliflower Masala Fry

Ingredients
-----------------
Cauliflower cut into florets
1 big Onion thinly sliced
2 Green chilli thinly sliced
1 tbsp cumin seeds
4 Garlic cloves thinly sliced
1/4 tbsp Ginger garlic paste(optional)
1/4 tbsp turmeric powder
1/2 tbsp Red chilli powder
1/2 tbsp Garam masala
1/4 tbsp Coriander powder
Pinch of Pepper powder
1/2 tbsp Soya Sauce
Coriander leaves chopped
Curry leaves
2 tbsp Oil
Salt to taste

Method
-----------
Boil 2 glass of water. soak Cauliflower in hot water 5 minutes with little salt.
In a pan add oil and cumin seeds, garlic, curry leaves and onion fry until color changes.
Then add green chilli and ginger garlic paste and cauliflower stir it. Add turmeric powder, red chilli, garam masala, coriander powder, pepper powder, salt and soya sauce. Mix well without adding water. Cook until the veggies are tender. Garnish with Coriander leaves. Tastes very good.
Serve with Parata or Rice.

Bendi Subzi

Ingredients
--------------
Bendi chopped
Mustard seeds 1tbsp
Cumin seeds 1/2 tbsp
Garlic chopped
Curry leaves
Pinch of Turmeric powder
Oil 3 tbsp
1 Onion
2 Green chillis
2 Tomato chopped
Salt

Method
-----------
In a hot pan add oil, mustard seeds, cumin seeds, garlic, curry leaves, turmeric powder.
Then add Onion fry until colors changes. add green chilli fry for few minutes, then add tomato & bendi. don't add water to it. stair it well for 20 mints.

Baingan Fry

Ingredients
----------------
Long brinjals 2
Black peppercorns 10
Cumin seeds 1 tbsp
Whole dry red chillies 2
Curry leaves 10
Fennel seeds (saunf) 1 tbsp
Split Bengal gram (chana dal) 1 tbsp
Rice 1 tbsp
Salt to taste
Turmeric powder 1/4 tbsp
Tamarind pulp 1 tbsp
Semolina (rawa/suji) 1 cup
Oil for fry

Method
----------
Dry roast cumin seeds, black peppercorns, fennel seeds, whole red chillies, curry leaves, split Bengal grams and rice.
Halve the brinjals and then quarter them vertically. Put the pieces in a bowl, add salt and turmeric power and mix.
Cool the roasted spices, add tamarind pulp and a little water and grind to a smooth paste. Add the paste to the brinjals and mix well.
Heat oil in a pan.
Mix semolina and salt in a plate. Roll the brinjal pieces in this mixture and deep fry till golden and crisp. Drain and place them on an absorbent paper.
Serve hot.

Pav Bhaji Masala

Ingredients
------------------
50 grams red chilli
50 grams coriander seeds
25 grams cumin seeds
25 grams black pepper
25 grams cinnamon
25 grams clove
4-5 black cardamom
25 grams dry mango powder
10 grams fennel seeds
1 tbsp turmeric powder

Method
------------
Roast all the ingredients separately. When cool, grind it. Shift them and mix dry mango powder, turmeric powder and fill in the bottle.

Mushroom Curry

Ingredients
-----------------
1 tbsp oil
1 chopped onion
1/2 tbsp cumin seeds
1 pinch garam masala whole(cloves,cinammon,cardamon,bay leaf)or powder(optional)
4 piece garlic chopped
1 tbsp ginger garlic paste
1 pound mushroom
1 pinch pepper powder
1/2 tbsp red chilli
1/2 tbsp coriander pdr
1/2 tbsp cumin pdr
Salt to taste
1 green chilli chopped
1 tomato chopped
1 pinch turmeric powder
Chopped coriander leaves

Method
----------
Heat oil in a pan, add garam masala, cumin seeds, chopped garlic, chopped onion, turmeric and salt. Fry for few mints. then add ginger garlic paste, curry leaves and green chilli, Tomato and cook for few mints.
Then add Mushroom, Cumin powder, coriander powder, red chilli powder and pepper powder. Cook till the moisture evaporates and dry, then garnish with coriander leaves.

Capsicum Bajji

Ingredients
----------------
Capsicum 1 (cut like cube size)
Coriander leaves chopped
Oil 1 tbsp
Cumin seeds 1 tbsp
Dry red chilli 4
Onion 1 small
Turmeric powder 1/4 tbsp
Red chilli powder 2 tbsp
Jagary 1 tbsp
Salt to taste

Method
-----------
In a hot pan add oil and all the above ingredients except capsicum and coriander leaves. fry these for few mints and grind these ingredients to fine paste.
Then In a hot pan add oil, 1 tbsp cumin seeds and Capsicum fry for few mints, add grinded masala and boil it. finally add capsicum leaves.
Serve with Chapati, Naan or rice.

Spicy Potato Masala

Ingredients
----------------
2 Potato(boil and smash)
1/2 tbsp mustard seeds
curry leaves little
2 big Onion chopped
2 Green chilli chopped
1 small tomato chopped
3-4 tbsp Red chilli powder
1/2 tbsp of turmeric powder
1/4 tbsp of garam masala(optional)
1 tbsp ginger garlic paste(optional)
2 tbsp Oil
Salt to taste

Method
------------
In a hot pan add oil, mustard seeds, curry leaves and Onion fry until color changes.
Add green chilli and turmeric powder, ginger garlic paste, tomato, red chilli powder, garam masala and salt fry for few mints.
Then add boiled and smashed potato and mix well and boil it by adding very little water.

Onion Chutney

Ingredients
----------------
1 tsp Cumin seeds
Curry leaves
1 tsp Mustard seeds
Oil to fry
5 Red chilli
1 Small Onion chopped
1/4 cup Tamarind juice
1 tsp Urad dal
Salt to taste

Method
----------
Pour oil in a pan. Put the onion and fry it for 2 min.
Then put the red chili and fry it.
Grind the onion, red chili, cumin seeds, tamarind, Salt.
Pour oil in a pan and add mustard seeds & urad dal, after popped put curry leaves.
Then pour the grinded mixture into it. Cook for five min.
Serve with Idli, Dosa.

Rava Dosa

Ingredients
------------------
1 cup sooji/rava/semolina/cream of wheat
pinch chopped ginger
1 green chilli finely chopped
1 chopped onion
1 tbsp cumin seeds
Ghee,butter or oil
1/4 cup maida
1/2tbsp black pepper crushed
1 cup rice flour
Pinch of hing
salt to taste

Method
-----------
mix all ingredients as shown add water (or buttermilk) and make thin batter and sprinke over hot griddle if it is not a non stick pan , spray non-stick spray ,wipe clean and sprinkle the batter and apply butter or oil serve hot with pickle, chutney.

Dosa

Serve it with Chutney or Ghee and sugar.

Ingredients
-----------------
Rice 2 cups
Urad dal 1/2 cup
Methi seeds 1 tbsp
Cooked rice 1/4 cup (optional)

Method
-------------
Soak all these ingredients for 5 hrs, Except Cooked rice.
Then grind these ingredients by adding little water,cooked rice and salt. add half tbsp of sugar, pinch of east and then mix well. Keep aside for 7 to 8 hrs at night in warm place for fermentation. Heat pan or Griddle with Little Ghee or oil. Spread the mix on pan in circular motion to make thin dosa.

Dosa batter after fermentation.

Tomato Saar

Ingredients
------------------
3 Tomato
1 small Onion
4 Green chilli
Small Piece of Ginger chopped
Coriander leaves chopped
Salt for taste
1 tbsp Red chilli powder
Pinch of garam masala
1 tbsp Sambar powder(optional)

For Tempering
----------------
2 tbsp Oil
1 tbsp Mustard seeds
1/4 tbsp Cumin seeds
3 garlic chopped
1/2 tbsp Urad dal
1/4 tbsp Turmeric powder
Pinch of Asofoetida
1 dry Red chilli
Curry leaves

Method
------------
In a Hot pan add oil and all tempering ingredients.
Then add Onion fry for few mints, add green chilli, ginger fry for few mints. add tomato and salt boil for 10 mints with lid closed.
Add water, red chilli powder, garam masala and sambar powder for 10 mints.
Then Garnish with coriander leaves.

Egg Masala

Ingredients
-----------------
3 Egg(boiled)
1 Onion
2 Green chilli
1 Big tomato
1/4 tbsp turmeric powder
1 tbsp red chilli powder
1/4 tbsp garam masala
1/2 tbsp mustard seeds
1/2 tbsp Ginger garlic paste
2 Garlic chopped
Coriander leaves chopped
2 tbsp oil
salt


Method
------------
In a hot pan add oil, mustard seeds, garlic, onion fry till color changes. Add green chilli, turmeric powder, ginger garlic paste fry few mints.
Then add tomato, red chilli powder, garam masala, salt fry for 5 mints, add boiled egg keep the flame in low medium for few mints. Turn off the gas and garnish it with coriander leaves.

Rava Idli

Ingredients
------------------
1 cup sooji/cream of wheat/semolina/upma ravva
1/2 tsp mustard seeds
1 tbsp channa dal
1 tbsp Urad dal
1 tbsp grated ginger
3 green chilies finely chopped
5-6 curry leaves
ENO Fruit Salt – 2 tsp(or baking soda)
2 carrots grated or chopped
Fresh coriander leaves
2 tbsps grated fresh coconut(optional)
salt to taste
1 cup well beaten thick curd
1/4 cup water
2 tbsps roasted cashewnuts (optional)
1 Tomato thinly sliced
Pinch of Asofoetida (Hing)
1 dry red chilli
1 tbsp ghee or oil

Method
-------------
1 Heat ghee or Oil in a pan add the mustard seeds and once they splutter, add the Asofoetida, dry red chilli, chana dal, urad dal, curry leaves and saute till the dal turns golden brown.
2 Immediately add the ravva and on low to medium heat stir fry the rava constantly for 3 mts.
Keep roasting Sooji until a nice fragrant smell comes or you see the Sooji turning light brown. Do Not Burn the Sooji. Take off heat and cool.
3 In another bowl Add grated carrot, coriander leaves, grated coconut, curd, green chillis, ginger and salt and mix well.
4 Pour curd mixture into the cooled Sooji and mix.
5 Add Water a little at a time and keep mixing until there are no lumps visible. Let this sit for atleast half an hour.
6 Add ENO Fruit Salt and mix well. The mixture should foam up.
7 Grease idli plates. Place a roasted cashewnut, sliced tomato, coriander leaves on each of the greased idli plates and pour the rava batter over the cashewnut.
8 Steam the rava idlis on medium flame for around 15 mts. Turn off heat and let it sit for 5 mts. Remove the rava idlis carefully with a spoon and serve hot with chutney of your choice.

Note:
You can add vegetables of your choice like peas, beans and capsicum.

Prawn Tikka

Ingredients
----------------
Gray Prawns 500 gm
Natural Yogurt 1/4 Cup
Garam Masala 1 tsp
Garlic Paste 1 tsp
Ginger Paste 1 tsp
Lemon 1 medium size
Turmeric Powder 1 tsp
Salt a pinch or according to taste Red Chilly Powder 1 tsp
dhaniya-zeera powder 1/2 tsp
Butter 1 tbsp

Method
--------------
Wash the prawns. Remove shell and black string from the prawns.
Mix Prawns with turmeric powder, salt and juice of 1 lemon. Keep it aside for 15 minutes.
Mix Yogurt, Garlic Paste, Ginger Paste, Garam Masala, Chilly Powder and dhaniya-zeera powder into a bowl and mixed with prawns. Marinate the prawns for 2/3 hours.
Roast the prawns in Barbecue Grill.

Idli Sambar

Ingredients
-----------------
For sambar:
Moong dal - 1/2 cup
Thoor dal - 1/4 cup
Drumsticks( cut into 2 inch pieces) - 1/4 cup
Carrot (cut into 1/2 inch pieces) - 1
Medium size brinjal (cut into 1/2 inch pieces) - 1
Potato (cut into 1/2 inch pieces) - 1
Green chillies - 3
Tomato - 1 big size
Onion - 1 Medium size
Coriander powder - 1 tsp
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala -1/4 tsp (optional)
sambar powder - 1 tsp (optional)
Salt for taste

For seasoning:
Oil - 2 tblsp
Dry Red chilli -1
Chopped onion - 1
Mustard seeds - 1tsp
Urad dal - 1/2tsp
Curry leaves

For Idli:
Urad dal - 1 cup
Idli rice - 2 cups
1 tbsp Methi seeds
Salt to taste
1/2 tbsp Sugar(optional)



Method
-------------
For Sambar
Fry the moong dal in a pan for 6-7 mts.
Add the thoor dal, vegetables, chopped tomato, chopped onion, green chillies.
Pressure cook them till the vegetables are cooked( do not overcook the vegetables)
Then open the pan & add coriander powder,chilli powder,turmeric powder, salt & cook for 5 mts.
Now, in a tempering vessel pre-heat the oil & splutter the mustard seeds, urad dal, red chilli, curry leaves. Add the onion & fry till gloden brown & add this to the sambar.
keep the sambar aside



For Idli:
Rinse and soak the rice, Methi seeds and dal seperately in water for about 5 hours.
Then grind it adding water in steps to form a thick batter.
Add salt and sugar mix well, keep it aside (to get sour)for 12 hours.
Grease idli plates with a drop of oil in each idli mould and spread the batter over the entire mould.
Heat 2 cups of water in a large vessel or pressure cooker and place the filled idli plates and cover with lid. Heat in high for about 20 minutes.
Remove the plates from the vessel and remove the idlis.

Shrimp(Prawns) curry

Ingredients
-----------------
Prawn - 500 gms
Oil 2 tsp
Cumin powder 1/2 tsp
Ginger Garlic paste 1 tsp
Clove - 3
Cinnamon stick 1
Cardamon 2
Onions 2 medium chopped
Tomatoes 2 medium chopped
Green chilli 2 chopped
Salt to taste
Turmeric 1/4 tbsp
Chilli powder 2 tsp
Coriander powder 1 tsp
Garam masala 1/2 tbsp
Tomato paste 1 tbsp(optional)
Water little
Coconut Milk - 100 ml(optional)
Coriander leaves chopped

Method
-------------
Clean the prawns and let it drain.
Heat a pan with oil, then add cloves, cinnamon, cardamon Fry for 1 min.
Then add finely chopped onions and green chilli. Sauté till they turn pink. then add the ginger garlic paste to the oil stir well. Add salt and turmeric, red chili powder, Coriander powder, cumin powder, garam masala. Simmer for 5 mins. Then add tomatoes and tomato paste and stir add littile water, Fry till they become mushy. Let it boil for 10 mins, Then add the prawns, Fry on high flame till they are well mixed. Water will come out of the prawns, fry till it evaporates. Bring to boil. by when the water will go down to 100 ml. It depends on the thickness you want in the gravy. Then finally add the thick coconut milk and bring to boil.
Garnish with coriander leaves. Serve with pooris.
This can be done without adding the coconut milk too.

Mangalore Daal

Ingredients
----------------
1/2 cup toor daal
1 tbsp sambar powder
1/2 tbsp jaggery
1/4 tbsp tamarind extract
A pinch asafoetida
A pinch turmeric
3 green chilies (optional)
3 string coriander leaves
4 curry leaves
1/2 tea spn mustard seeds
1 red chili
Salt
1 tbsp Oil

Method
-------------
Cook daal with turmeric. Take out the juice of tamarind (or dilute tamarind extract) in 1 cup water. Add jaggery, green chillies and cook till jaggery melts completely. Add daal, sambar powder, salt, chopped coriander, curry leaves and cook for another 3-4 mins.
Heat oil and add mustard seeds. When they start popping, add asafoetida, red chilies cut into 2-3 pieces. Add this seasoning to the daal and mix well. Serve hot with rice.

Mango Lassi

Ingredients
--------------------
Ripe Mango-1
Sugar-1/4 cup
Curd-1 cup
Ice Cubes-3
Elaichi Powder-A pinch
Safron

Method
-------------
Take Out the purl of ripe Mango.
Take a juicer jar and transfer this mango pulp into it.
Now add curd, sugar, elachi powder and ice cubes and blend it till smooth.
Now transfer this lassi into a bowl and garnich with Saffron.

Rava Laddu

Ingredients
----------------
2 cups bombay rava
1 cup sugar
½ cup ghee
3 cloves(optional)
2 cardamons powdered
½ cup raisins
½ cup cashewnuts chopped
Carnation evaporated milk as required(optional)

Method
-------------
Dry roast the rava till golden brown. Powder the sugar along with cloves, cardamom, and cinnamon.
In a pan, mix rava, sugar, and nuts. Heat ghee in a pan on a slow fire. When the ghee becomes hot add the rava mixture to the ghee and stir for 1 to 2 minutes, then add evaporated milk as required for the binding. Remove from the fire, make laddus of desired size.