Vegetable keema

Ingredients :

• Onion big - 1 [ chopped finely ]
• Small potatoes - 2 [ grated ]
• Cabbage - 2 cups [ grated ]
• Carrot large - 1 [ finely grated ]
• Ginger - 1 tsp [ finely chopped ]
• Hara dhania - 2 tbsp [ finely chopped ]
• Green peas - 1 / 4 cup
• Paneer - 1 / 4 cup [ grated ]
• Milk - 1 / 2 cup
• Red chilli powder - 1 / 2 tsp
• Turmeric powder - 1 / 2 tsp
• Amchoor [ dry mango powder ] - 1 / 4 tsp
• Garam masala powder - 1 / 2 tsp
• Salt - as required
• Tomato - 1 [ chopped finely ] or tomato puree - 1 / 4 cup
• Green chilli - 1 or 2 [ finely chopped
• Fresh cream - 2 tbsp
• Ghee - 1 tbsp

Crush together -:

• Cumin seeds - 1 / 2 tsp
• Cloves- 2
• Seeds of big cardamom - 1

Method :

Heat 3 tbsp oil, add chopped onion and stir till golden on low heat. Peel and wash potatoes, grate and add to the onions. Add chilli powder, turmeric, amchoor, garam masala, and salt. Cook till potato is golden. Add malai and stir for about 2 minutes till dry. Then add tomato or puree and stir more3 minutes. Then add cabbage, carrot,and grated paneer. Alow to boil for 5 minutes in low flame. Then add milk and stir till the vegetable is well blended and looks like keema. Add peas and crushed spices. Mix very well. Add chopped tomatoes and chopped green chillies. Fry for 5 minutes more. To serve, heat vegetables and add 1 tbsp ghee. Serve with roti, parathas etc.

Milakooshiyam [ kerala special ]

Ingredients :

• Yam - 250 gms
• Raw banana - 2
•       or
• White pumpkin - 250 gms
• Yam - 250 gms
• If you want you can use carrot, brinjal also.
• Turmeric powder - 1 / 2 tsp
• Black pepper powder - 2 tsp
• Coconut oil - 2 tson
• Salt - as required 
• Curry leaves - little

For seasoning :

• Mustard seeds - 1 tsp
• Cumin seeds - 1 / 2 sp
• Curry leaves - little 
• Coconut oil - 2 to 3 table spoon

Method :

Wash the vegetables,  peel the skin, remove the seeds of the vegetables cut into small cubes. Add water to the level of the vegetables. Add  turmeric powder, salt, pepper powder, curry leaves and boil well till the vegetables are tender. Add 2 table spoon of coconut oil, mix well and remove from the heat. Season with mustard seeds, cumin seeds and curry leaves in coconut oil. Serve with hot rice, fried or  roasted papads and roasted curry.

Red pumpkin [ mathan ] thiyyal

Ingredients :

• Red pumpkin [ mathan ] 250 gms [ cut into small pieces ]
• Tamarind - 1 small size lemon or 2 table spoon paste 
• Turmeric powder - 1 / 2 tsp
• Asafoetida -  1 / 4 sp
• Salt - as required
• Jaggery - 2tspn

Dry powdered masala :

• Coriander seeds - 2 table spoon [ fry in 1 tsp of oil and powder ]
• Coconut gratings - 1 1 / 2 cups
• Dry red chillies - 6 to 8 [ make dry powder or grind in mixer with water. ]

For seasoning :

• Coconut oil - 3w tspn
• Mustard seeds - 1 tsp
• Red chilli - 1 [ broken ]
• Curry leaves - little

Method :

Fry the ingredients given for dry masala powder in 1 tsp oil till it is roasted well. Make powder and keep aside. Then take one small pressure cooker, put the pumpkin pieces, salt, turmeric, asafoetida, tamarind paste, jaggery. Add enough  water, and close the cooker. Wait for 2 whistle to come. Remove from the gas. When the pressure goes open the lid and add the dry masala powder or masala paste, simmer for another 5 minutes adding required  water. One tspn of rice powder mixed in water can be added for thickness. Season with the ingredients given for seasoning in coconut oil.Garnish with fresh curry leaves.  Serve  with hot rice, papads, thoran, curry, or koottu.

Wheat flour murukku

Ingredients :

• Wheat flour - 2 glass [ place the flour in a cloth tie it and steam it for 15  minutes without whistle ]
• Salt - as required
• Red chilli powder - 1 1 / 2 tsp
• Asafoetida - 1 / 4 tsp
• Jeera - 1 / 2 tsp
• Oil - as required for deep frying

Method :

After steaming the flour make it cool. Remove the lumps,  mix salt, jeera, asafoetida. Add required water to make it into thick dough. [ do not keep the dough for too long ] Heat oil in kadai, place a big lump of the dough inside a murukku  presser. Make round of circles [ this can be of any diameter of your choice.] When the oil become heat transfer 5 or 6 murukkus on to the hot oil. When the sound slowly subside turn the other side over. Deep  fry till it is light golden in colour on both sides. Your tasty murukku is ready.

Guava [ koiyyappazham ] subji [ gujarathi dish ]

Ingredients :

• Guava [ amruth, koiyyappazham ]  - 2 to 3 [ cut into small pieces ]
• Green chilli - 1 big [ cut into small pieces ]
• Salt - as required
• Turmeric powder - 1 / 2 tsp
• Dhania jeera powder - 1 tsp
• Asafoetida - 1 / 4 tsp
• Jaggery - 1 tsp
• Oil - 2 tsp
• Cumin seeds - 1 / 2 tsp
• Curry leaves - little [ for garnishing ]

Method :

Take one kadai , heat oil. Season with cumin seeds. When it crackles add asafoetida, and  guava.Mix well. Add salt, turmeric, green chilli pieces, dhania jeera powder  and  jaggery. Add just enough water to cook tender. When the gravy becomes thick remove from the gas.  Serve with roti and paraths.

Ridge gourd [ peerkkangai, torai ] kootu

Ingredients :

• Ridge gourd [ peerkkangai ] - 2 [ peel the skin and cut into small pieces ]
• Toovar dal - 1 / 2 cup [boiled and mashed ]
• Green chillies - 2 to 3[ slit ]
• Turmeric powder - 1 / 2 tsp
• Salt - as required
• Lemon juice - 2 tsp
• Curry leaves - little
• Besan [ kadalai mavu ] - 1 table spoon

For seasoning  :

• Mustard seeds - 1 / 2 sp
• Asafoetida - 1 / 4 tsp
• Oil - 1 tsp

Method :

Take one deep bottom kadai. Heat oil, add mustard seeds. When it crackles add asafoetida, then add cut ridge gourd along with green chillies. Mix well. Add salt and turmeric powder. Pour 1 / 2 glass of water. allow to boil till the subji become soft. Then add the boiled dal, cook for 5 minutes more. If you feel it is watery  mix besan to that   [ disolved in water. ] Simmer for 5 mts. When the kootu becomes thick add the lemon juice. Mix well and remove from the gas. Garnish with curry leaves. Serve with roti and sambhar rice.

Tandoori paneer

Ingredients - :

• Paneer - 250 gms.
• Dhania powder - 1 tbl. sp.
• Jeera powder - 1 tsp
• Tomato sauce or ketchup - 2 tbl. sps.
• Garam masala powder - 1 / 2 tsp
• Red chilli powder - 1 tsp
• Salt - 1 / 2 tsp
• Oil - for frying

Method :

Cut paneer into small pieces.Mix dhania powder, jeera powder, salt, chilli powder and garam masala powder with tomato ketchup. Apply this paste to paneer pieces on all the sides to cover it properly and allow to marinate for 1 / 2 an hour. Preheat the oven for 20 mintues in high mode till the light turns off. Then heat 2 table spoons of oil in the pan and arrange paneer pieces on top of that. When it turns golden, turn it over gently and allow to fry till all the sides are fried evenly to golden brown colour. Serve hot as an evening snack.

Easy katta meeta mango ginger garlic pickle

Ingredients :

• Raw mango big - 2 to 3 [ cut into pieces ]
• Tamarind paste - 2 table spoon [ soaked in hot water ]
• Powdered jaggery - 2 table spoon
• Green chillies - 2 [ cut into small pieces ]
• Ginger - 1 inch piece [ cut into small pieces ]
• Garlic flakes - 10 to 15
• Curry leaves - little
• Salt - as required
• Turmeric powder - 1 / 2 tsp
• Red chilli  powder - 2 tsp

For seasoning :

• Seasame oil - 3 table spoon
• Mustard seeds - 1 tsp
• Methi seeds - 1 / 2 tsp

Method :

First take one kadai, heat oil when it become hot add mustard seeds. When it pop add methi seeds. Wait for 2 minutes and add green chillies, ginger, garlic and fry  till the aw smell goes. Then add the cut mangoes, fry for 2 seconds and add the turmeric water. Mix well, add salt, turmeric, and  red chilli powder. Allow to boil till the mango pieces becomes soft. Then remove from the gas. When it becomes cool store it in a container.

Custard apple milk shake

Ingredients :

• Custard apple - 2 to 3 [clean  remove  the seeds ]
• Sugar - as required
• Vanilla essence - 1 drop
• Milk - 5 cups
• Ice- cubes - little

Method -:
Grind in a mixie, custard apple, [ remove 2 tabl. sps of custard apple and keep aside before grinding  for garnishing ] sugar, vanilla essence, ice- cubes, milk,  blend  well  and keep inside the fridge to cool till serving time. Before serving add little custard apple in the glass and pour the milk shake. Your yummy custard apple milk shake is ready to drink.

Moong dal sultani

Ingredients:

• Moongdal [ split green gram ] - 1 / 2 cup
• Toovar dal - 1 / 4 cup
• Chopped tomatoes - 1 / 4 cup
• Chopped garlic - 1 1 / 2 tbls.
• Chopped ginger - 1 tsp
• Finely chopped green chillies - 1 or 2
• Turmeric powder - 1 / 2 tsp
• Salt - as required
• Cumin seeds - 1 tsp
• Oil - 2 tsp
• Ghee - 1 tsp
• Chopped onions- 1 cup
• Finely chopped coriander leaves - little [ for garnishing ]

Method :

Clean, wash and soak both dals in water for 2 to 3 hours. Drain and keep aside. Mix the both dals, tomatoes, ginger, garlic, green chillies, turmeric powder, salt and 2 glass of water and pressure cook for 3 whistles. When the pressure leaves, open the lid and whisk well. Then heat a non- stick pan on a medium flame and when hot, add the oil and ghee together. When it hot,add  cumin seeds. When it pops add the chopped onions and fry for 5 minutes till it turns light brown in colour. Sprinkle little water if the mixture starts burning. Add the cooked dals, 1 cup of water and  mix well and simmer for another 5 minutes. Remove from the gas, garnish with chopped coriander leaves. Serve hot with roti, and steamed rice.

Gobhi noorani

Ingredients :

• Cauliflower - 1 small cauliflower [ cut into medium florets with long stem ]
• Maida - 2 tbsp
• Shah jeera [ black cumin ]  or regular jeera - 1 / 2 tsp
• Finely grated khoya [  mawa ]  - 50 gms
• Kasoori methi - 1 1 / 2 tsp
• Salt - as required
• Garam masala - 1 1 / 2 tsp
• Oil - for frying
• Onion paste - 3 to 4 tbsp
• Tomato paste - 3 to 4 tbsp
• Tej patta - 2 [ broken ]
• Milk - 1 cup

For onion paste :
Take 1 big onion, 2 laung [ cloves ], 1 / 2 inch piece ginger, 3 to 4 garlic flakes, 2 cardamom, 2 tsp saunf [aniseed ], small piece cinnamon and grind in mixer to a smooth paste.

For tomato paste :
Take 3 big tomatoes [ boiled in water for 5 minutes and peeled ], 1 / 4 tsp jaiphal,[ nutmeg ] javithri [ mace ] 8 to 10 cashewnuts, 3 dry red chillies,  1 1 / 2 tsp poppy seeds and grind to a smooth paste.

Method :

Cut cauli flower into florets. Wash and wipe dry, sprinkle maida and mix well. Heat oil and deep fry the florets till golden brown in colour. Remove from the kadai, keep on paper napkins. For gravy heat 4 tbsp oil, add tej patta and shah jeera, wait for a minute, add onion paste and  fry for 2 to 3 minutes till it change to brown colour. Then add tomato paste and stir for 5 minutes in low flame, till oil separates. Add  khoya, kasoori methi, salt and garam masala. Cook for 5 minutes, in low flame. Then add 1 cup of water. Mix well simmer for 2 to 3 minutes. Before serving add 1 cup milk and boil on low heat, add fried cauliflower. Cook for some more time and remove from the gas. Serve hot. It goes well with roti, parathas, and jeera rice.

Cabbage halwa

Ingredients :

• Finely chopped cabbage - 2 cups [ heaped ]
• Sugar - 1 cup [ level ]
• Fresh grated coconut - 1 / 4 cup
• Cashewnuts - 10 to 12
• Cardamom powder - 1 / 2 tsp
• Venilla essence - few drops
• Green colour - 2 drops
• Fresh ghee -3 to 4 tabl. sps
• Raisins - little

Method :

Cook cabbage in enough water till it becomes soft. Then drain off excess water. Fry it in 1 table spoon ghee. After that grind it along with cashew, coconut  using little milk for grinding. Keep one non- stick vessal, heat sugar with water. When the sugar completely dissolves, add the ground paste, colour. Mix well and keep stirring till halwa consistency is reached. Add remaining ghee to that.When the ghee leaves side,  remove from the gas. Fry raisins  in little ghee and add to halwa along with cardamom powder and vanilla essence. Garnish with sliced badam.  ur tasty  cabbage halwa is ready to eat.

Quick wheat halwa

Ingredients:

• Wheat flour - 1 glass
• Sugar - 1 1 / 2 glass
• Elachi powder - 1 / 2 tsp
• Cashew nuts - little [ broken ]
• Ghee - 5 to 6 tblsps
• Kesar colour - little

Method :

Heat sugar with enough water to cover it, in a non- stick vessel till it is dissolved completely. Add elachipowder, kesar colour, mix well and keep aside.Then fry wheat flour along with broken cashews in 3 tbl sp ghee till pleasant aroma comes. Keep the flame in simmer. Mix the sugar syrup in to the wheat flour, extra ghee and stir constantly again till it leaves out ghee and the halwa becomes thick. Remove from the fire and garnish with fried nuts. 

Khatti meethi dal

Ingredients :

• Toovar dal - 1 / 2 cup
• Radish [ mooli ] - 1 / 4 cup [ cut into small pieces ]
• Turmeric powder - 1 / 2 tsp
• Salt - as required
• Poha [ rice flakes ] - 2 tbsp
• Fresh grated coconut - 1 tbsp
• Mustard seeds - 1 / 2 tsp
• Curry leaves - 6 to 7 leaves
• Asafoetida [ hing ] - a pinch
• Tamarind paste or raw mango - 1 / 4 cup[ cut into small pieces ]
• [ 1tbsp ]
• Grated jaggery - little
• Chilli powder - 1 tsp
• Dhania jeera powder - 1 tsp
• Chopped coriander leaves - little [ for garnish ]

Method - :
Clean, wash and soak the toovar dal in water for 2 to 3 hours. Drain and keep aside. Mix the dal, radish, mango or tamarind paste, turmeric powder, salt and 2 cups of water and pressure cook for 3 whistle. Wait and allow the pressure to leave, then open the lid and keep aside. Then heat a non- stick pan on a medium flame and when hot, add the beaten rice [ poha ] and coconut and dry roast till they turn light brown in colour. Grind in a mixer to a fine powder. Keep aside. Then heat the same pan on a medium flame and when hot, add the mustard seeds, curry leaves and asafoetida and dry roast for 30 seconds. Then add the cooked dal, jaggery, chilli powder, dhania, jeera powder, poha, coconut powder  and 1 cup of water and simmer for 10 minutes. Serve hot garnished with coriander leaves.

 [ An innovative dal for those who like to experiment with the magic of flavours ! Rich in iron and fibre this dal is also a healthy treat. Radish adds its distinct flavour. ]