Vegetable Makhani

Ingredients :

• Carrot - 1 [ peel and cut in to lenth wise ]
• French beans - 6 to 8 [ cut in to lenth wise ]
• Potato - 1 [ cut in to cubes ]
• Green peas - 2 tbsp
• Paneer - 100 gms [ cut in to cubes ]
• Cauliflower - 250 gms [ cut in to florets ]
• Onion - 1[ cut in to big pieces ]
• Tomato - 3 [ chopped ]
• Garlic - 2 flakes
• Red chilli powder - 2 tsp
• Garam masala powder - 1/2 tsp
• Kasoori methi - 1/4 tsp [ crushed ]
• Black pepper powder - 1/2 tsp
• Fresh cream - 1/4 cup
• Milk - 1/4 cup
• Tomato sauce - 1 tbsp
• Sugar - 1/2 tsp
• Butter - 1 tbsp
• Salt - as required

For seasoning :

• Butter / oil - 3 tbsp
• Cardamom - 2
• Cloves - 2
• Cinnamon - 1 inch piece
• Bay leaf - 1

Method :

Cut onion, tomato in to cubes. Peel potato, carrot, in to lenthy pieces, and  keep green peas. Soak cashews in hot water or milk for 15 minutes.  Then take a pan add oil, when its become hot, add onion and fry till it s change in to transparent then add tomato till its becomes soft. Make it cool and grind along with cashews to a smooth paste.  Boil the vegetables with salt and sugar.  When vegetables becomes soft drain the water. Then heat a pan with butter, season with the ingredients which given. Then add chopped garlic, when its change  in  colour  add  boiled vegetables, and pureed onion tomato paste  and  tomato sauce. Mix well and add dry masalas one by one. Crushed kasoori methi with hand and add it to the gravy.  Add milk, and  keep the flame low. Allow to boil for 5 minutes. Finely add fresh cream. Do not let boil in high flame after adding milk or cream.  Your yummy vegetable makhani is ready. Serve with roti, puri and paratha.

Mutter Paneer Pulav

Ingredients :

• Basmathi rice - 1 cup [ soaked in water for 20 minutes ]
• Paneer cubes - 1/2 cup
• Green peas - 1/4 cup
• Onion - 1 [ chopped ]
• Tomato - 1 [ chopped ]
• Ginger - small piece
• Garlic - 2 [ flakes ]
• Green chilli - 1 [ chopped ]
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Butter - 3 tsp
• Oil - 1 tsp
• Mint leaves - few
• Kasoori methi - a pinch
• Salt - as required

Method :

First grind ginger garlic and green chilli in to a paste and keep aside. Then finely chop mint leaves, onion, and tomato. Meantime keep one pan and add oil to that. When the oil becomes hot, deep fry the paneer cubes till it change in to golden brown. Soak the fried paneer in a hot water for 10 minutes.  Then take a cooker, add oil and butter. when its become hot add onions and saute till its change in to pink colour. Then add ginger garlic chilli paste to this and cook in a low flame, then add chopped tomatoes and cook till thay are mushy. Add mint leaves, and dry masala  powders  and  salt. Mix well. Finely add soaked rice, peas and paneer [ which soaked in a hot water ] along with  water. Close the cooker and wait for 2 whistle to come and 5 minutes extra,  keep the gas in low flame. Then switch off the gas. Your yummy mutter paneer pulav is ready. Serve with raitha and wafer. 

Tomato Rawa Upma

Ingredients :

• Rawa - 1/2 cup
• Onion - 1 [ finely chopped ]
• Tomato - 3/4 cup [ finely chopped ]
• Green chilli - 1 [ finely chopped ]
• Red chilli powder - 1 tsp
• Salt - as required 
• Water - as required [use hot water ]

For seasoning :

• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Channa dal - 1 tsp
• Cashews - 6 [ broken ]
• Curry leaves - little
• Oil - 2 tbsp
• Ghee - 2 tbsp

Method :

First roast rawa well in medium flame till it flows free. Then take a kadai, heat oil and season with required ingredients. Then add onion, green chilli. Fry till onion turns transparent. At this stage add chopped tomatoes along with red chilli powder and salt. Cook till tomatoes truns mushy. Add required hot water, little sugar and check  the  salt.  When its started boiling add roasted rawa  in sprinkle way. Mix well and cook in medium flame for  5 to 10  minutes. In between stir once. When upma completely done add 2 tbsp of ghee and remove from the gas. Serve hot with coconut chutney and  sambhar.  

Amritsari Masala Baigan

Ingredients :

• Baby brinjal - 250 gms [ here i have taken big one but baby brinjal is ideal ]
• Tomato - 2 [ chopped ]
• Curry leaves - little
• Ginger grated - 1 tsp
• Tamarind paste - 2 tsp
• Sugar - 2 tsp
• Oil - 4 tssp
• Mstard seeds - 1 tsp
• Kalonji - 1/4 tsp
• Water - as required

For masala mix:

• Fennel seeds - 1 tsp [ saunf ]
• Coconut [ grated ] - 2 tbsp
• Coriander powder - 1 tssp
• Ajwain - 1/4 tsp
• Red chilli powder - 2 tsp
• Amchoorpowder - 1 tsp
• Turmeric powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Salt - as required

Method :

First wash and make four slits in the brinjal. Then take a bowl and mix all masalas. Then heat oil in a pressure cooker, add mustard seeds. When thay started crackling add kalonji and ginger. Stir and add  chopped tomatoes and masalas. Mix well and add brinjals, salt and saute for a minute, add a cup of water and close the cooker and allow a whistle to come. After the pressure goes open the cooker and add tamarind paste and sugar. Stir well and allow to boil for 5 minutes in low flame. Then remove from the gas and garnish with coriander leaves. Serve with roti and rice.

Vatha Kuzambu paste

Ingredients :

• Tamarind - 1/2 k.g.
• Channa dal - 1/4 k.g.
• Thuvar dal - 1/2 k.g.
• Coriander seeds - 200 gms
• Dry red chilli - 1/4 k.g.
• Asafoetida - 1/4 tsp
• Cumin seeds - 50 gms
• Manatha kali vathal  1 hand full.
• Salt - as required
• Jaggery - lemon size
• Curry leaves - little.

Method :

 Soak  tamarind in warm water. Take one deep bottom vessel. Exract juice from the tamarind adding enough water. Add salt, turmeric, jaggery  and  asafoetida. Mix well and allow to boil till the raw smell goes. Mean time  fry channa dal, thurdal, coriander seeds, cumin seeds and red chillies till nice aroma comes and dal change in to golden brown. Powder it in a mixer. Then add this powder to tamarind water. When the kuzambu becomes thick add seasame oil to that, and remove from the gas. Store it in air tight dabba . You can use this paste for a month. Keep it in a fridge. Finely heat seasame oil in a kadai, add mustard seeds, channa dal, manatha kali vathal and curry leaves to that . When the seeds pop and the dal change in to golden brown add it to to kuzambu.

Chetinadu Chutney

Ingredients :

• Onion - 2 big chopped
• Tomatoes - 2  [ chopped ]
• Garlig flakes - 2
• Tamarind paste - 1/4 tsp
• Jaggery - small piece
• Red chilli - 4 to 5
• Salt - as required
• Water - 3 tbsp
• Oil - 1 tbsp

For seasoning :

• Mustard seeds - 1 tsp
• Urad dal - 1/2 tsp
• Channa dal - 1/2 tsp
• Asafoetida - 1/4 tsp
• Curry leaves - little
• Oil - 1 tbsp

Method :

Take one small cooker, add all the ingredients expert seasoning. Close the cooker and wait for 4 whistle to come.  Then open the cooker  and grind this to a smooth paste. Then season the required ingredients and add it to the chuntey. Yout chetinadu chutney is ready. Serve with idli. dosa. and rice..

Vegetable roll

Ingredients :

• Mashed potatoes - 1 cup
• Boiled cauli flower - small cup [ mashed ]
• Grated carrot - 1
• Boiled green peas - 2 tbsp
• Green chilli - 2 [ finely chopped ]
• Salt - as required
• Conflour - 2 tbsp
• Chopped coriander leaves - little
• Bread grumps - 2 tbsp
• Oil - enough for frying

Method :

Take one bowl add all ingredients. Mix well don't add more water.  Shape like roll and keep aside.  Mean time keep enough oil in the kadai.  When the oil becomes hot, add it to the oil. Fry till it change in to golden brown in colour. Remove from the oil and keep in tissue  paper to remove excess oil.  Enjoy your roll with hot tea. Serve with tomato ketchup or chutney.