Sindhi palak potato subji

Ingredients :

• Palak - 2 bunches [ cleaned and cut in to pieces ]
• Methi leaves - 1 / 2 cup [ cleaned and chopped ]
• Masoor dal - 1 / 2 cup
• Half broken green gram - 1 / 4 cup
• Potato - 2 big [ peel and cut into cubes ]
• Red tomato - 2 [ cut in to pieces ]
• Onion - 2 [ peel and cut in to pieces ] 
• Ginger garlic paste - 1 sp
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 1 sp
• Sambhar powder - 1 1 / 2 sp
• Salt and sugar - as per taste
• Cumin seeds - 1 / 2 sp
• Oil - 2 tbl. sp.

Method :

Take one pressure cooker, add both dals, potato, tomato, palak, methi leaves, ginger garlic  paste, salt, sugar ,onion, and dry masala  powder  along  with  a  glass of  water.  Mix well and close the lid and wait for 3 whistle to come. After  the  pressure  leaves, open  the  lid  and  mashed  the subji  with  landle. Then heat oil  in a pan  and season with  cumin seeds. When it splutters  add  it to the  subji.  Remove from the fire. Serve with  hot  pulkas  and  hot  steamed  rice.

Whole green mung kadhi

Ingredients :

• Whole green gram - 1 / 2 cup [ soaked in water for 5 hours and boiled ]
• Fresh curd - 2 cups [ beaten ]
• Basan [ kadalai mavu ] - 2 tbl. sp.
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 1 1 / 2 sp
• Dhania jeera powder - 1 1 / 2 sp
• [ mix all three in little water to avoid lumps ]
• Asafoetida - a pinch
• Jaggery - little
• Ginger - 1 inch piece [ finely chopped ]
• Salt - as per taste
• Coriander leaves - little
• Oil - 2 tbl. sp.

For seasoning :
Mustard seeds - 1 sp
Cumin seeds - 1 / 2 sp
Curry leaves - little

Method :
Whisk together curd and basan thoroughly, add 2 glass of water and mix well. Then keep one deep bottom kadai on the gas.Pour oil to that, heat it and  add  seasoning. When it spluters add the curd mixture along with dry masala  [ which u 've mixed in water. ] and salt, and ginger. Allow to boil for 15 mints in lower flame till the raw smell goes. Add jaggery. When the kadhi becomes thick remove from the gas. Garnish with chopped coriander leaves. Serve hot with steamed rice.

Bhel puri

Ingredients :

• Puffed rice [ murmura or pori ] - 1 / 4 k. g.
• Boiled and peel and crushed potatoes - 1 / 2 cup
• Finely cut onions - 1 / 4 cup
• Finely cut tomatoes - 2
• Grated mango and cucumber - 2 tbl. sp.
• Thin sev [ omapodi ] - 1 / 4 cup
• Chat masala - 1 sp
• Sweet chutney - 4 tbl. sps.
• Mint chutney or  hot chutney - 3 tbl. sps.
• Dry mango powder - 1 / 4 sp
• Crushed puries - 1 / 4 cup
• Garlic chutney - 1sp.

Method :
Take one big bowl  mix crushed puris, pori, and half sev, crushed potatoes, cut, onions, tomatoes, grated mango, cucumber. Add chat masala, dry mango powder, at the end all the chutneys. Mix gently with laddle and serve immediately. Garnished with rest of the sev, cut onions, and chopped coriander leaves.

For making garlic chutney:
 [ grind together ]
 Garlic flakes 15, tamarind paste, cumin seeds 1 / 4 sp, red chilli powder 1 sp and salt as per taste.

Pani Puri Recipe - Make Pani Puri at Home

Ingredients :

For making puri :

• Fine rawa - 1 / 4 cup
• Maida - 1 / 2 cup
• Black gram flour - 2 tsp [ level ]
• Salt - a pinch
• Baking powder - 2 pinches
• ready boondhy - 1/ 4 cup
• Ice cold water or soda water - to mix the dough
• Oil - enough to deep fry

Method :
Dry roast urad dal till golden brown in colour. Grind in to fine powder in mixie. Then mix maida, rawa, urad flour, salt and baking powder in a bowl, add water and kneed to a stiff dough. Keep closed under a wet cloth for 15 minutes. After that pat and kneed again till the dough becomes smooth and elastic.Divide the dough in to 4 parts and roll out each in to big roti of medium thickness. Then using a round biscuit cutter, cut small rounds and deep fry in hot oil, till crisp and golden. or make small even sized balls from the dough. Rolleach in to small circles and then deep fry.

Note :
After rolling out keep them under wet cloth, before deep frying. do not allow to dry out. Put one by one in hot oil and press well with landle to puff up.Fry in medium flame till crisp and golden.

Green chutney : [ pani ]
Grind together :

• Mint leaves [ pudena ] - 1 cup
• Chopped coriander leaves : 1 / 2 cup
• Green chillies - 5
• Cumin seeds - 1 / 2 sp
• Powder black salt - 1 tsp
• Ordinary salt - as required
• Tamarind - marble sized [ soaked in water ]

Sweet chutney :
[ grind together ]

• Tamarind - lemon sized [ soaked in water ]
• Grated jaggery - 1 / 2 cup
• Seed less dated - 1 / 2 cup
• Salt - a pinch
• Red chilli powder - 1 / 4 sp

Method :

Grind the ingredients of green chutney to smooth paste with minimum water needed. then strain and keep aside. Just before serving take required quantity and dilute with water as per taste. Dry mango powder [ amchur] can also be added if liked. Grind sweet chutney to smooth paste. Strain through tamarind strainer. Boil it  for few minutes till it becomes thick sauce.

To serve :

Soak green whole gram, black kabuli channa for 6 to 8 hours. Pressure cook till becomes soft. Make hole with thumb on top side of each puri. Put little cooked gram in side. with little sweet chutney and fill with pani. [ Or mix sweet chutney in pani adding ready boonthy.] Serve immediately. Enjoy your ice cold pani puri.

Tinda masala subji

Ingredients :

• Tinda - 1 / 4 k. g. [ small in same size ]
• [ Peel the outer skin  and slit in middle ]
• Baby potato - 3 to 4 [ peel and slit in middle ]
• Onion big - 3 [  cut into Spieces ]
• Ginger garlic paste - 1 / 2 sp
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 1 1 / 2 sp
• Garam masala powder - 1 / 2 sp
• Fenugreek, cumin seeds [ roast and powder ] - 1 / 2 sp
• Oil - for frying

Method :

Take one deep bottom kadai pour required oil, heat it and add grated onion, salt, turmeric, chilli powder, and mix well till nice smell comes. That time add tinda and potato to that and fry in low flame till the subji becomes soft and oil separates. Add garam masala , fry for another few minutes sprinkling water now and then. Finally sprinkle the jeera and fenugreek powder.

Note :

This can be pressure cooked directly. Heat oil in the cooker bottom itself [ or in pressure pan. ] Fry as described, close lid and pressure cook for one whistle. When its cools down, remove lid, add cumin, fenugreek powder and mix well. Pour into serving dish dot with fresh cream and serve hot.

Lauki Potato Sabzi - Lauki Potato Curry Recipe

Ingredients :

• Dudhi or jugeni - 1 / 4 k. g. [ cut in to dices ]
• Red capsicum - 1 [ cut in to pieces ]
• Yellow capsicum - 1 [ cut in to pieces ]
• Green capsicum - 1 [ cut in to pieces ]
• Potato - 2 [ cut in to pieces ]
• Big onion - 2 [ cut in to small pieces ]
• Red tomatoes - 2 [ cut in to small pieces ]
• Bay leaf - 1 or 2
• Salt - as required
• Red chilli powder - 2 sp
• garam masala powder- 1 sp
• Basan [ kadalai mavu ] - 2 tbl. sp
• Fresh curd - 1 1/ 2 cup
• Ginger garlic paste - 1 sp
• Oil - 3 tbl. sp
• Ghee - 2 tbl. sp
• Chopped coriander leaves - little

Method :
First take one pressure cooker keep on the gas, pour some oil, ghee together, heat it and  put bay leaf to that.After that add onion and fry for 5 mints, then  and add potato along with little salt and fry till potato change in to light brown in colour. Then add the  other  vegetables  one by one. Add ginger garlic paste, red chilli powder, garam masala powder and mix well. Pour 1 glass of water and allow to boil. When one boil comes, and slightly potato half boiled, that time mix basan in curd along with red chilli  powder, little garam masala. Beat it nicely with out forming lumps. Then add the mixture  to the boiling vegetables.Close the lid and wait for one whistle to come.Keep the gas in lower flame till the raw smell goes. Remove from the gas and garnish with chopped coriander leaves.  It goes well with all types of roti, parathas.  

Cabbage Kuruma - Cabbage Korma Recipe

Ingredients :

• Cabbage 250 g. m. s. - chopped small and boiled
• White kabuli channa - 1 / 2 cup [ soaked in water and boiled ]
• Onions - 2 [ cut in to small pieces ]
• Red tomatoes - 2 [ cut in to small pieces ]
• Mustard seeds - 1 sp
• Cumin seeds - 1 sp
• Salt - as required
• Oil - 2 tbl s. p.s.
• Dry red chillies - 3 to 4
• Cardamom seeds - 2
• Poppy seeds - 2 sp [ khus khus ]
• Cashewnuts - 10 [ soaked in hot water ]
• Grated fresh coconut - 2 tbl sp
• Chopped coriander leaves - little

Method :

Take one kadai heat oil, add cardamom, red chilllies, onion, tomatoes, poppy seeds, and coconut. Then fry for 5 mints till onion change in colour, then add cashewnuts along with them , grind in a mixer and form a smooth paste and keep aside. Then keep one deep bottom vessel in a gas, pour remaining oil and add mustard seeds , when it splutters add cumin seeds wait for a mintue and add boiled cabbage, channa to that, along with salt and mix well. After 2 minuts , add grounded  masala to that and pour a glass of water to that. When its starts boiling remove from the gas. Garnish with chopped coriander leaves.It goes well with roti, parathas, and rice.

French fries [ Finger chips ]

Ingredients :

• Potatoes - 1 / 2 k. g.
• Salt - as required
• Pepper powder or 
• Red chilli powder - 1 sp
• Oil - for frying

Method :

Peel outer skin from potatoes and cut them in to even sized finger like pieces. Then put them in to salted water.Wash once or twise and spread over a towel to remove excess moisture. Then deep fry in hot oil till golden colour. Remove from fire and drain excess oil. Sprinkle with salt and pepper. serve hot with tomato ketchup. Enjoy fries with hot masala tea.

Rava Halwa - Sooji Halwa

Ingredients :

• Rawa - 1 cup
• Grated dark brown jaggery - 1 cup
• Whole milk - 2 1 / 2 cup
• Ghee - 1 / 4  cup
• Cardamom powder - 1 sp
• Cashewnuts and raisins - little 

Method :
Pour just enough water to cover the jaggery and heat it in a kadai till it melts completely. Strain through a fine sieve to remove dirt. Fry rawa with one spoon of ghee in medium flame till pleasant aroma comes from the mixture. Add milk, jaggery water and mix well without forming lumps. Cook stirring constantly along with cardamom powder till halwa consistency comes.Add remaining ghee when it sticks to the kadai. Fry cashewnuts, raisins and mix with halwa.Your tasty jaggery halwa is ready to eat.

Ribbon pakoda recipe

Ingredients :

• Raw rice flour - 1 1 / 2 glass
• Bengal gram flour [ besan ] - 1 glass
• Salt - as required
• Red chillie powder - 2 tsp
• Asafoetida - 1 / 4 sp
• Butter or hot oil - 2 teaspoon
• Oil - 1 / 2 litre [ for deep frying ]

Method :
Sieve rice flour, and  besan through a fine siever. Then mix all ingredients in a mixing bowl. Just add enough water  to make a thick dough. [ do not keep the dough for a long time make pakkodas immediately. ] Then heat oil in kadai, keep portions of the dough in a pakkodam container and press it down straight in the hot oil [ keep the gas in medium flame ] in a rotatory motion. When it is slightly crisp [ the sound and bubbles subside ] turn the other side over. When crisp and golden on both sides, remove pakkodas with a perforated spoon and keep over a jali vessel, to drain excess oil. store in a air - tight box. 

Sevai [ noodles ] vegetable adai

Ingredients :

• Concord sevai - 1 cup [ soaked in hot boiled water and drain ]
• Fresh idli or dosa batter - 2 cup
• Green chillie and dry red chilli - 4 to 6
• Grated carrot - 1 / 4 cup
• Grated onion - 1 / 4 cup
• Asafoetida - a pinch
• Salt - as required
• Ghee - 1 / 4 cup [ for  frying ]
• Seasame oil - 1 / 4 cup [ for frying ]
• Curry leaves - little
• Coriander leaves - little

Method :
First take one big bowl. Mix the ready sevai  and idli  batter  well. Then grind green chilli, red chilli, curry leaves, asafoetida, 1/2 sp salt together and mix in the batter. Add grated onion, carrot, coriander leaves in the adai batter. The batter should be thicker than dosa batter. Grease a tawa and heat. Pour one ladle of the ada batter in the centre of the tawa and spread in a roating manner with the same ladle to give the right thickness and a proper round shape.Pour one teaspoon til oil around the edges, and one spoon ghee in and around. When the adai is crisp and golden in colour remove from the tawa. Serve hot with milakai podi, jaggery. 

Easy dudhi subji [ suraikai kuutu ]

Ingredients:

• Dudhi - 1 [ 1 / 2 k. g. cut in to dices ]
• Red tomatoes - 2 [ cut in to pieces ]
• Big onions - 2  [ cut in to pieces ]
• Masoor dal - 1 cup
• Garlic flakes - 2 [ optional ]
• Green chillies - 2
• Potato - 1 big [ cut in to pieces ]
• Basen [ bengal gram flour - 1 tbl. sp [ disoled in water ]
• Coriander leaves - little
• Curry leaves - little
• Salt - as required
  
• Turmeric powder - 1 / 2sp
• Lemon juice - 1 tbl. sp

Method :

Take one small pressure cooker put all ingredients together and  add some water. Then close the cooker and wait for 3 whistle to come. After the pressure goes open  the  lid and add basen water. Then keep it on the gas for 5 mints in lower flame. When the subji becomes thick remove from the gas.Mix the lemon juice and garnish with coriander leaves. Goes well with roti and rice.This recipe i learnt from my sis ramaya rajagopalan.

Kathirikai Rice [ vangi bath ]

Ingredients :

• Small brinjals - 1 / 4 k. g.[cut in to 1 / 2 inch lenth pieces ]
• Big onions - 2 [ cut in to small pieces ]
• Tamarind paste - 1 / 2 sp
• Salt - as required
• Jaggery - little
• Corriander leaves - little
• Normal rice - 1 glass [ washed and soaked in water ]
• Turmeric powder - 1 / 2 sp
• Sambhar powder - 1 1 / 2 sp
• Oil - 2 sp
• Ghee - 1 1 / 2 sp

For seasoning :

• Cinnamon - 1 / 2 inch piece
• Cloves - 1
• Cardamom - 2
• Cummin seeds - 1 / 2 sp
• Bay leaf - 1

Method :
First take one pressure cooker. Heat oil, ghee together, add seasoning ingredients, wait for a second till it change in colour. Then add onions fry for 3 mints. When it becomes soft, add brinjal, salt, turmeric, sambhar powder and  fry for 5 mints in lower flame, till brinjal change in to light brown in colour. At this stage add tamarind paste, turmeric, sambhar powder, little jaggery and mix well. Pour enough water and close the cooker. Wait for 3 whistle to come. Then open  the  cooker, and mix well Garnish with chopped coriander leaves. Your yummy brinjal rice  is ready to serve.