Raw banana Kofta Curry

Ingredients :

• Raw Banana- 2 or 3 [ peeled and boiled ]
• Potatoes  2  to 3 [ boiled and peeled ]
• Onion - 3 big [ finely chopped ]
• Ginger - small piece
• Garlic flakes - 2
• Green chilli - 2 [ finely chopped ]
• Ginger garlic paste - 1/2 tsp
• Tomato puree - 1/2 cup
• Besan - 1 cup
• Cornflour - 2 tbsp
• Salt - as required
• Asafoetida - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Red chilli powder - 11/2 tsp
• Dhanya jeera powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Sugar - 1/2 tsp
• Fresh cream - 1/2 cup [ beaten ]
• Oil - enough for frying
• Fresh coriander leaves - litle
• Cumin seeds - 2 tsp

 For making koftas :

Take one bowl, mash boiled raw banana, potatoes. Add little chopped onion, chilli, ginger garlic paste, salt, turmeric, besan, conflour and mix well. If required, add little water. Form like vada batter. From that make small small balls. Mean time, keep oil in a kadai. When the oil becomes hot, deep fry in low flame till it changes into golden brown colour. Keep in a tissue paper.


Gravy :

Keep a deep bottom kadai. Add oil when the oil becomes hot. Add 1 tsp of cumin seeds, ginger, garlic piece and remaining chopped onion. Fry for 5 minutes till it changes into light pink in colour. Then grind in a mixer to a smooth paste. Again keep the same kadai, add oil and wait for a second. Add 1 tsp of cumin seeds, asafoetida, red chilli powder and dhanya jeera powder, garam masala powder and ground onion paste. Fry in a low flame till oil gets separated from that. Then add tomato puree and mix well. Allow to boil for 10 minutes till the raw smell goes. Then add a glass of water and mix well. When it starts boiling, add fresh cream and koftas to that. Garnish with chopped coriander leaves and fresh cream. Serve with roti or jera rice.

Remaining Stuff [ aloo paratha stuff ] subji wali dahl

Ingredients :

• Aloo stuff - 1 cup [ i took this if you want you can use any subji remaiing ]
• Mix dahl  - 1/2 cup [ masoor, moong, channa dal etc. soaked in water for 20 minutes ]
• Onion - 1 [ finely chopped ]
• Tomato - 2 [ chopped ]
• Vegetables - 1/4 cup [ red pumpkin, brinjal, dudhi chopped ]
• Green chili - 2 [ chopped ]
• Ginger - [ small piece chopped ]
• Garlic - 2 flakes [ chopped ]
• Curry leaves - little
•  Coriander leaves - little
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 11/2 tsp
• Garam masala powder - 1/2 tsp

For seasoning :

Oil - 2 tbsp
Cumin seeds - 1 tsp
Asafoetida - 1/4 tsp


Method :

First take one cooker. Add all the ingredients, dal, aloo mash, onion, chili, ginger, garlic, tomato, chopped vegetables and   dry masala  powder [ except  red chilli powder ] along with required water. Mix well and close the lid and  boil for 20 minutes in medium flame or 5 to 6 whistle comes. After the pressure goes open the lid and mash well with the lid.  Then keep one small kadai, add oil. When the oil becomes hot, add cumin seeds, asafoetida and red chilli powder.  Wait for a second and pour to the dahl. Mix well and garnish with curry and coriander leaves.  Serve with roti or steamed rice.

Easy Pal adai Pradaman (Made in Cooker)

Ingredients :

• Whole thick milk - 1 litre
• Ada [ rice ] - 1/4 cup [ which you get in super market ]
• Sugar - 1/2 cup
• Ghee - 1/2 tsp
• Cardamom powder - 1/2 tsp

Method :

Take one big pressure cooker [ cleaned and washed nicely with hot water ] Mix all together and stir till the sugar melt and mix with the milk. Then close the lid and cook for 10 minutes in high flame. Then simmer the flame and cook 45 minutes. Then switch off the gas. After the pressure goes open the cooker your yummy and tasty pink pal ada pradaman  is ready to serve.  Garnish with milk masala.

P.N. Wash the rice ada nicely in water for 2 to 3 times and soak in the hot boiling water for 30 minutes.

Bread Vada

Ingredients :

• Bread slices - 10 to 12 [ make to  small pieces ]
• Rice flour - 1/2  cup 
• Fresh crud - 1 cup
• Onion - 2 [ peel and chopped finely ]
• Green chilli - 2 [ finely chopped ]
• Ginger - small piece - finely chopped ]
• Salt - as required
• Curry leaves - little
• Oil - enough for deep frying 

Method :

Take one big bowl mix all ingredients together. Mean time keep oil in a kadai, when the oil becomes hot  make vadas from the batter and deep fry till it change into golden brown and crispy. Serve with tiffen sambhar.

Tiffin Sambhar (Without Dal)

Ingredients :

• Cut vegetables -  1 cup [ onion red pumpkin, and brinjal ]
• Red  tomatoes - 2 [ chopped ]
• Green chili - 1 [ slit ]
• Sambhar powder - 1 1/2 tsp
• Red chilli powder - 1 tsp
• Turmeric  powder - 1/2 tsp
• Tamarind paste - 1/2 tsp
• Besan - 2 tbsp
• Salt - as required
• Oil - 2 tsp
• Sugar or jaggery - 1/2 tsp
• Dry coconut powder - 2 tbsp
•  [ or normal grated coconut ]
• Kasoori methi - 3/4 tsp
• Mustard seeds - 1tsp
• Coriander leaves and curry leaves - little

Method :

First take one kadai, heat oil. When its becomes hot, add mustard seeds wait to pop. Then add onion fry for 3 second and add other vegetables along with besan. Fry for some time till the raw smell goes. Then add sambar powder slit chili. Mix well then pour 2 to 3 glass of water. Add salt, tamarind paste, red chili powder, sugar. Allow to boil for 10 minutes or tll the vegetables become soft. Then add grated coconut and chopped tomatoes. Crushed and dry roast the kasoori methi and add to the sambhar. Then remove from the gas. Garnish with chopped coriander leaves and curry leaves. Your tasty and easy without dal sambhar is ready to serve. This recipe i heard from my sister ramya.

Paneer Pasntha

Ingredients :

• Paneer - 1/2 kg
• Tomatoes - 3 to 4 [ blanch and make it puree ]
• *Onion - 5 to 6     
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 1/2 tsp
• Roasted jeera powder - 1/2 tsp
• Ginger garlic paste - 1/2 tsp
• Mint leaves - 10
• Bay leaves - 2
• Shai jeera  - 1 tsp
• Sugar - 1/2 tsp
• Fresh cream - 1/2 cup
• Kasuri methi leaves - 1/4 tsp
• Oil - enough for frying
• Fresh coriander leaves - little 

*Peel and slice, fry till it changes into brown colour and grind in mixer. Then keep aside.


For stuffing :

• Crushed paneer - 1/4 cup
• Plain kova - 20 gms
• Chopped cashew nuts - 1 tsp
• Kismis (Resins) - 1/2 tsp
• Green chilies - 1 [ finely chopped ]
• Red chili powder - 1/2 tsp
• Jeera powder- 1/2 tsp
• Chopped mint leaves - 1/2 tsp  

Mix all together and keep aside


For batter :

Take one bowl, add 4 tsp of cornflour,  1 tsp of maida, a pinch salt along with required water and make a batter.


For making stuffed paneer :

Cut the paneer into square slices, then spread the stuff [ which you prepared ] in each paneer and dip into the maida batter and deep fry in hot oil till it changes into golden brown colour and keep aside.


For gravy :

Take one kadai & add oil. When the oil becomes hot, add shai jeera, tej patha, ginger garlic paste, mix well. Add turmeric, red chili powder and fry for 3 seconds. When the raw smell goes, add the tomato purie, kasoori methi leaves and onion paste. Check the salt. When the gravy becomes thick, add fresh cream along with sugar. Cut the fried paneer into two [ each piece ] and add to the gravy. Allow to boil for 5 minutes in low flame. Remove from the gas and garnish with chopped coriander leaves and fresh cream. Serve with nan, roti and parathas. Enjoy your tasty restaurant style sabhji. 

Maidha (Flour) Burfi

Ingredients :

• Flour (Maidha) - 1/2 cup
• Sugar - 1 cup
• Vanaspati Ghee - 1/4 cup
• Water - 3/4 cup
• Vanilla essence - 1/4 tsp 
• Any food colour - 3 drops

Method :

Heat the pan & add 1/4 cup of vanaspati ghee. Check if the same is hot by adding a pinch of flour (because it should get fried immediately). Add 1/2 cup maidha & mix well. Roast well until you get nice aroma without changing its colour. Then keep aside.

In another heavy bottom pan, add 1 cup sugar & 3/4 cup of water. Boil until one string consistency is reached. Check between your fingers wherein a string should form. Switch off the flame & add the roasted maidha. Add 1/4 tsp vanilla essence & 3 drops of food colour. Mix well to dissolve it in the sugar syrup. Keep mixing. When it starts cooling down, it will become thick. Once it becomes thick & spreadable, transfer it to a grease plate. Spread evenly to a greased flat bottom bowl. Cool down & invert the plate. Cut into squares or any desired shapes. Your burfi is ready.