Mirchi Ka Achaar

Ingredients:

• Green chillies  -  200 gms. [less spicy]
• Cumin seeds - 1 tsp
• Methi seeds - 1 1/2 tsp
• Fennel seeds - 3 tsp
• Mustard seeds - 3 tsp
• Vinegar - 4 tsp
• Seasame oil - 1/4 cup
• Salt - as required
• Turmeric powder - 1 tsp
• Asafoetida - 1/2 tsp

Method:

Take the chillies and cut 1/2 inch pieces. Then take a pan, add cumin seeds, methi seeds, fennel seeds, mustard seeds and roast them, [light brown  colour] transfer it to mixer and blend it to smooth powder. Then heat the seasame oil to smoking point. Make it cool. Then take a mixing bowl, add chillies, oil, vinegar, powder mixture, salt, turmeric, and asafoetida and mix well.  Then transfer it to  air tight jar. Serve with thepla or dal rice.

Gobi Paratha

Ingrediens:

• Cauli flower - 250 gms. [ grated ]
• Green chili - 2 [ finely chopped 
• Ginger - small piece [ finely chopped ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Amchur powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Red chilli powder - 1 tsp
• Chopped coriander leaves - little
• Oil - as required

Method :

Take a kadai, add oil to that when it's becomes hot add chopped chili,  ginger. Mix well then add grated flower [ gobi ] to that, and add all other dry masalas. Keep the flame low, when the stuff becomes dry remove from the gas and garnish with chopped coriander leaves. Make it cool. Then make  paratha,  keep  the  stuff  in the center, close and make paratas. Roast both sides  and serve with curd and pickle.

Cauli flower Kurma

 Ingredients :

• Cauliflower - 250 gms [ make flowerts and keep in hot water. ]
• Salt - as required
• Oil - 2 tbsp
• Cinnamon - small piece
• Cloves - 2
• Fennel seeds - 1/2 tsp
• Curry leaves - little
• Chopped onion - 1/2 cup
• Chopped tomatoes - 1/2 cup
• Turmeric powder - 1/2 tsp
• Chopped coriander leaves - little

For grinding masala :

• Fresh grated coconut - 1/2 cup
• Green chilies - 2
• Ginger - small piece
• Chutney dal - 1 tbsp
• Cashews - 8 to 10
• Fennel seeds - 1/2 tsp
• Cinnamon - small piece

 [ grind all together to a smooth paste and keep aside ]

Method :

Heat 2 tbsp of oil in a thick pan, keep the  flame  low and add whole garam masalas along with fennel seeds. Fry till the spices splutter. Then add chopped onions and curry leaves. Stir till thay turn translucent then add chopped tomatoes along with turmeric. When tomatoes becomes pulpy and the oil leaves the sides, add coconut paste and mix well. Keep the flame low, now add blanched flowerlets. Season with salt, if required add little water and simmer the gas till cauliflower becomes soft. Do not over cooked. Garnish with chopped coriander leaves. Serve with roti, paratha and puri.

Methi Dahl

Ingredients: 

• Masoor dahl - 1 cup
• Onion - 1 [ finely chopped ]
• Tomato - 2 [ finely chopped ]
• Garlic - 2 flakes [ finely chopped ]
• Green chili - 1 [ finely chopped ]
• Salt - as required
• Methi leaves - 1 cup
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tsp

For seasoning:

• Oil -  1 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1/2 tsp
• Curry leaves - little

Method :

First wash masoor  dahl  add enough water, along with  salt  and  turmeric and cook in pressure cooker for 3 whistle. Then take a pan, add oil to that. Then add seasoning and wait for a second, add garlic, onion, tomato and fry till it changes in to golden brown. Then add chopped methi leaves to that. Stir well and wait till the methi  leaves change in to golden brown. Then add all dry masalas to that mix well and add it to the masoor dal. Allow the dal to boil  5 minutes more in low flame.  Then remove from the gas. Garnish with chopped coriander leaves. Serve with roti, and  steamed  rice.

Kerela style Thakkali Kuzambu

Ingredients :

• Ripe tomatoes - 4 to 5 [ chopped ]
• Onion [ small onion ] - 5 to 6 chopped 
• Green chili - 2 [ slit ]
• Grated coconut - 1/2 cup
• Red chili powder - 1 tbsp
• Turmeric powder - 1/2 tsp
• Mustard seeds - 1 tsp
• Curry leaves - little
• Salt as required
• Coconut oil - 2 tbsp

Method :

First keep one kadai, on the gas and add coconut oil. When it's becomes hot, add mustard seeds and curry leaves. Stir well then add green chilies and chopped tomatoes. Mix well, when the tomatoes becomes soft add required water and allow to boil. Mean time grind coconut, and onion in the mixer to a smooth paste. Add  the  ground  masala  to the  kuzambu. Now add  chilli  powder, turmeric powder, salt and little jaggery. Allow to boil for 10 minutes  more  in  low flame.  When the raw smell goes remove from the gas. Serve with  rice, idli and dosa.




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Gujarathi Raw Papaya Sambhara recipe

Ingredients:

• Grated raw papaya -  11/2 cup
• Oil - 1/2 tbsp
• Mustard seeds - 1/2 tsp
• Green chili - 2 to 3 [ slit ]
• Curry leaves - litle
• Asafoetida - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Sugar - 1/2 tsp
• Lemon juice - 1/2 tsp

Method :

First peel and cut the raw papaya, remove all seeds and grate and keep aside. Then take a pan, heat oil add mustard seeds, keep the flame low. When the seeds splutter, add slit green chilies and curry leaves. When the chili slightly  get crisp, add grated papaya and turmeric powder. Mix well add sugar, salt as per taste. Mix nicely. Stir for 2 to 3 minutes in low flame. Finely add lemon juice and mix well. Dish ready. Serve with  fafda, khaman-dhokla,  methi  thepla  and dal rice.

Poha Palak Cutlets

 Ingredients :

• Poha - 100 gms
• Allu - 4 [ boiled and grated ]
• Ginger - small piece [ finely chopped ]
• Green chillies - 2, 3  [ finely chopped ]
• Palak - 1 cup [ finely chopped ]
• Finely chopped coriander leaves - 2 tbsp
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Amchur powder - 1/2 tsp
• Oil - as required for deep frying

Method :

Wash poha for 2 times and soak for 5 minutes.  Then take a big bowl,  add  grated  allu,  poha, chopped palak, green chili, ginger, coriander leaves and other dry masalas. Mix well and make like a dough. Then make required shapes of cutlets. Mean time heat oil  the  in a kadai . Gas should be in medium flame when the oil becomes hot, drop the cutlets and deep fry till both sides change in to golden brown.  Serve with tomato ketchup or green chutney.