Boondhi kurma

Ingredients :

• Ready boondhi - 1 cup
• Onion - 2 [ cut into small pieces ]
• Grated fresh coconut - 2 tbl. sp
• Cashewnuts - 5 to 6
• Green chilli - 2
• Ginger garlic paste - 1 / 2 sp
• Salt - as per taste
• Turmeric powder - 1 / 2 sp
• Red chillli powder - 1 sp
• Oil - 2 tbl. sp
• Sugar - 1 / 2 sp
• Chopped coriander leaves - little

For seasoning :

• Cinnamon - 1 / 2 inch piece
• Cloves - 2
• Cardamom - 2

Grind together :

Grind coconut, green chilli, cashewnuts, and ginger garlic paste in mixer  to smooth paste and keep aside.

Method :

Take one deep bottom kadai, pour oil to that and season with cinnamon, clove, and cardamom. When nice aroma comes, add cut onion to that and fry for 5 mints in lower flame. Add ground masala along with dry masala powder  and fry  for some time till raw smell goes. Add 1 1 /2 of glass water to that. when it starts boiling add ready  boondhi  to that, mix well. When the gravy becomes thick, remove  from the fire. Garnish with chopped coriander leaves. It goes well with roti  and  parathas.

Vegetable [ karekai ] sagu

Ingredients :

• French beans - 1 / 2 cup [ cut in to pieces ]
• Carrot - 1 / 2  cup [ cut in to pieces ]
• Potato - 1 / 2 cup [ cut in to pieces ]
• Fresh green peas - 1 / 2 cup
• [ boil in enough water adding salt and turmeric ]
• Sugar - 1 / 2 sp
• Onion - 2 big [ finely chopped ]
• Oil - 2 tbl. sp 

For masala grind together :

• Fresh grated coconut - 2 tbl. sp
• Ginger garlic paste - 1 / 2 sp
• Coriander leaves - little
• Roasted gram - 2 tbl. sp [ pottu kadalai ]

 For dry masala powder :

• Coriander seeds - 1 sp [ dhania ]
• Cinnamon - 1 / 2 inch piece[ pattai ]
• Poppy seeds - 1 / 2 sp [ kasa kasa ]
• Red dry chillies - 3 to 4

 [ fry all ingredients in little oil pound it in a mixie to fine powder ]

Method :

Take one deep bottom kadai heat oil in that, add onion and fry for 5 mints in lower flame till the   raw  smell goes. Then add the wet ground  masala, boil vegetables, salt, little sugar  and  turmeric along with 1 glass of water, and add the dry masala powder. Allow to boil for 5 mints.  When the gravy becomes thick remove from the gas. It goes well with roti  and dosa.

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.