Chole

Ingredients:

1. Kabuli Chana - 1 cup
2. Cloves - 2-3
3. Peppercorn - 3-4
4. Cinnamon - 1 small stick
5. Jeera - 1/2 tsp
6. Onions - 3 medium (1 sliced and 2 chopped)
7. Tomatoes - 3 medium
8. Ginger - 1 tsp grated
9. Garlic - 8-9 cloves crushed or 1 tbsp paste
10. Green chilli - 1 slit
11. Red chilli pd - 1 tsp
12. Kashmiri red chilli pd - 1 tsp
13. Haldi pd - 1/2 tsp
14. Coriander pd - 1 tsp
15. Chole masala - 1 1/2 tsp
16. Salt - as per taste
17. Sugar - 1/2 tsp
18. Oil - 3-4 tbsp
19. Coriander leaves - for garnish
20. Water - as required

Method:

• Soak kabuli chana overnight.
• Next day boil along with cloves, peppercorn, cinnamon, 1 small onion sliced, and little salt for 3 whistles.
• Once cooled grind 4 tbsp chana with some boiled onions and spices to make a thick paste.
• Blanch 3 medium tomatoes and make puree(dont peel). 
• Heat oil, add jeera, 2 medium onion finely chopped, ginger garlic crushed or paste, green chilli fry well till raw smell disappears. 
• Add tomato puree, fry till oil seperates from sides.
• Add red chilli pd, kashmiri red chilli pd, haldi pd, coriander pd, Chole masala, salt , pinch of sugar and fry for few seconds.
• Add ground chana paste. Mix well. 
• Add remaining boiled chana with water. 
• Cook for 10-12 mins. 
• Garnish with chopped coriander leaves.
• Serve with Poori/roti/jeera rice.

Lauki/ Bottle gourd Kofta curry

Ingredients:

1. Lauki/bottlehourd - 1 small sized
2. Onions - 3 medium sized chopped
3. Tomatoes - 2 large
4. Ginger- garlic paste - 2 tbsp
5. Besan - 5-6 tbsp
6. Rice flour - 2 tbsp
7. Red chilli pd - 1 tsp
8. Kashmiri red chilli pd - 1 tsp
9. Haldi pd - 1 tsp
10. Coriander pd - 1 1/2 tsp
11. Garam masala - 1 tsp
12. Cloves - 2-3
13. Peppercorn - 2-3
14. Cinnamon - 1 small piece
15. Green cardamon - 1
16. Cashewnuts - 5-6 nos
17. Salt - as per taste
18. Sugar - 1/2 tsp or as required
19. Coriander leaves - for garnish
20. Water - as required
21. Oil - for deep frying

Method:

• To make kofta: Wash, peel lauki and grate. Squeeze all water.
• In a bowl take grated lauki, add 1 tsp ginger garlic paste, 1/2 tsp red chilli pd, 1/2 tsp haldi, 1/2 tsp coriander pd, 1/2 tsp garam masala, besan, rice flour, salt. Mix well if required add little more besan and make equal sized round balls.
• Deep fry koftas and keep aside.
• To make curry: Heat 1 tbsp oil in a pan, add cloves, pepper, cinnamon, cardamon, fry. Add chopped onions, remaining ginger garlic paste and fry till brown in colour. Add cashewnuts and fry for few seconds.Allow it to cool and grind to a thick paste.
• Blanch tomatoes and make puree without peeling.
• In the same pan, add 2 tbsp oil, add ground onion-cashew paste, fry for few seconds, add tomato puree.
• Add 1/2 tsp red chilli pd, kashmiri red chilli pd, 1/2 tsp haldi, coriander pd, garam masala, salt and sugar. Fry till oil seperates from sides.
• Add water as per the consistency of gravy required and cook for 7-8 mins.
• Garnish with chopped coriander leaves.
• Add koftas before serving.
• You can garnish with fresh cream.
• Serve with Roti or plain rice.

Beans and Carrot Bhaji

Ingredients:

1. French beans - 1 cup finely chopped
2. Carrot - 1 cup finely chopped
3. Mustard seeds - 1/2 tsp
4. Hing - a pinch
5. Curry leaves - 5-6 leaves
6. Garlic - 5-6 cloves finely chopped
7. Red chilli pd - 1/2 tsp
8. Haldi pd - 1/2 tsp
9. Coriander pd - 1 tsp
10. Garam masala - 1/2 tsp
11. Coconut - 1/4th cup scrapped
12. Salt - as per taste
13. Oil - 2 tbsp
14. Water - as required

Method:

• Heat oil in a pan.
• Add mustard seeds, hing, curry leaves, finely chopped garlic, fry for few seconds.
• Add finely chopped beans and carrot.
• Add chilli pd, haldi pd, coriander pd, garam masala and salt. Mix well.
• Just sprinkle some water(do not add more water). If required just sprinkle some more. 
• Cover it with a lid and cook for 10 mins on low flame till done or till carrot and beans are cooked.
• Garnish with scrapped coconut.
• Serve with dal and rice or with chapati.

Masala stuffed Bhindi

Ingredients:

1. Bhindi/Lady finger - 12-15 pieces
2. Besan - 3 tbsp
3. Groundnuts - 2 tbsp coarsely crushed
4. Red chilli pd - 1 tsp
5. Haldi pd - 1/2 tsp
6. Coriander pd - 1 tsp
7. Garam masala - 1 tsp
8. Amchur pd - 1 tsp
9. Salt - as per taste
10. Oil - 2 tbsp
11. Coriander leaves - for garnish

Method:

• Wash bhendi and wipe with kitchen napkin.
• Cut the top and tail of each bhindi and  slit them vertically. Do not cut into halves.
• Dry roast groundnuts, peel and coarsely crush and keep aside.
• Dry roast besan till light brown and you get nice aroma.
• In a bowl mix together besan, crushed groundnuts, red chilli pd, haldi pd, coriander pd, garam masala, amchur pd and salt and mix nicely.
• Stuff each bhindi with this masala.
• Heat oil in a pan and place all stuffed bhindi along with all leftover masala.
• Cover with a lid and cook till bhendi is done and masala is coated well by stirring occassionally.
• Garnish with coriander leaves.
• Serve as a side dish with dal and rice.

Sambar with Coconut

Ingredients:

1. Onion - 1 large chopped
2. Tomato - 1 medium chopped
3. Drumsticks - 8-10 pieces
4. Carrot - 1 sliced
5. Tur dal - 11/2 cup boiled and smashed
6. Tamarind pulp - 2 tbsp
7. Haldi - a pinch
8. Jaggery - 1 tsp/as per taste
9. Salt - as per taste
10. Water - 1 cup/as required
11. Coriander leaves - for garnish

For sambar Masala:

1. Coriander seeds - 1 tsp
2. Whole red chillies - 4-5
3. Peppercorns - 3-4
4. Cloves - 3
5. Cinnamon - a small stick
6. Fenugreek/Methi seeds - 1/2 tsp
7. Chanadal - 1 tsp
8. Raw rice - 1/2 tsp
9. Ginger - a small piece
10. Dry/Fresh coconut - 1/2 cup
11. Oil - 1 tbsp

For Tempering:

1. Mustard seeds - 1/2 tsp
2. Hing - 1/2 tsp
3. Curry leaves - 10-12 leaves
4. Oil - 1 tbsp

Method:

• Heat 1 tbsp oil in a pan. Roast by adding all ingredients one by one mentioned under Sambar masala.. Coriander seeds, peppercorns, cloves, cinnamon, methi seeds, chanadal, red chillies, raw rice, ginger and coconut till you get nice aroma and is light brown in colour. Once cooled grind by adding little water to a fine thick paste.
• In the same pan add all vegetables.. drumsticks, carrot, and onion(use any vegetables of your choice) with enough water and boil till 3/4th done.
• Add Tomatoes, cover with a lid and boil for 2-3 mins till tomatoes are soft.
• Add Ground Sambar Masala, haldi and tamarind pulp. Give it a nice stir and cook for 4-5 mins.
• Add boiled and smashed tur dal. Mix well.
• Add Salt and jaggery as per taste.
• Add water as per the consistency required. Cover with a lid and cook for another 10-12 mins.
• Give tempering of Mustard seeds, hing and curry leaves in 1 tbsp oil.
• Garnish with coriander leaves.
• Serve with idli or dosa.

Corn Palak

Ingredients:

1. Palak - 3 small bunches
2. Sweet Corn - 1 cup
3. Onion - 1 medium finely chopped
4. Tomato - 1 medium finely chopped
5. Garlic - 6-7 cloves
6. Ginger - a small piece
7. Green chilli - 1
8. Cumin/Jeera - 1/2 tsp
9. Red chilli pd - 1 tsp
10. Haldi pd - 1/2 tsp
11. Coriander pd - 1 tsp
12. Garam masala pd - 1 tsp
13. Salt - as per taste
14. Oil - 2 tbsp
15. Fresh cream - 1 tbsp
16. Water - 1/2 cup or as required

Method:

• Blanch Palak leaves and keep aside.
• Grind together blanched palak along with 3-4 cloves of garlic, ginger, green chilli to a fine thick paste.
• Heat oil in a pan.
• Add Cumin, once they splutter add 2-3 finely chopped garlic, fry for few seconds.
• Add onion and fry till translucent.
• Add tomatoes and fry for 2-3 mins till soft.
• Add all spice powders red chilli pd, haldi pd, coriander pd, garam masala pd and salt. Mix nicely and fry for 2 mins.
• Add Ground Palak puree and little water as per the consistency of gravy required. Cook for 3-4 mins.
• Add Corn(can also boil and add). Cover with a lid and cook for another 7-8 mins till gravy thickens.
• Add cream and mix well.
• Serve with Roti or Paratha.

Potato in Green Masala Gravy

Ingredients:

1. Potatoes - 4 medium sized
2. Onions - 2 large
3. Coriander leaves - 2 cups/ 2 handful
4. Ginger - 1 tsp/ small piece
5. Garlic - 8-9 cloves
6. Green chilli - 1 no
7. Cloves - 3-4
8. Peppercorns - 6-7
9. Cinnamon - 1 small stick
10. Coriander seeds - 1 tsp
11. Red chilli pd - 1 tsp
12. Haldi pd - 1/2 tsp
13. Oil - 3-4 tbsp
14. Salt as per taste
15. Water - 2 cups or as required

Method:

• Dry roast coriander seeds, cloves, peppercorns and cinnamon and Grind along with coriander leaves, ginger, garlic, green chilli, to a fine thick paste by adding little water and keep aside.
• Wash and without peeling(optional)cut potatoes in to 4 big pieces. Add enough water and cook till 3/4th done. Strain all the water and keep aside.
• Cut onions into big chunks/cubes.
• Heat oil in a pan, add onions and fry for 3-4 mins till translucent.
• Add ground paste and fry on slow flame till raw smell disappears and oil seperates from the sides.
• Add red chilli pd, haldi pd and salt. Fry for few seconds.
• Add boiled potatoes. Mix nicely.
• Add around 2 cups water or as per the cosistency of gravy required.
• Cover with a lid and cook for 10-12 mins till potatoes are cooked.
• Serve with Pav, Roti or dosa.

Stuffed Brinjal Masala

Ingrdients:

1. Brinjal - 6 small sized
2. Onion - 2 finely sliced + 1 chopped
3. Tomato - 1 medium finely chopped
4. Garlic - 5-6 cloves
5. Coriander leaves - a handful + for garnish
6. Groundnuts - 2 tbsp roasted and crushed
7. Red chilli pd - 1 1/2 tsp
8. Haldi pd - 1 tsp
9. Coriander pd - 1 tsp
10. Garam masala - 2 tsp
11. Salt as per taste
12. Oil - 4 tbsp
13. Water as required

Method:

• Dry roast groundnuts, peel and coarsely crush.
• Wash and slit brinjals by keeping the stem intact and keep it in water so that it doesn't turn black.
• Heat 1 tbsp oil in a pan, add garlic fry for few seconds.
• Add sliced onion and fry till light brown in colour.
• Add 1/2 tsp red chilli pd, 1/2 tsp haldi pd and 1 tsp garam masala. Saute for few seconds.
• Add handful of coriander leaves. Mix well. Put off the flame and allow it to cool. Grind it to a fine thick paste without adding water.
• Take ground paste in a bowl, add salt and crushed groundnut. Mix well.
• Stuff this mixture in each brinjal.
• In the same pan add remaining oil.
• Add chopped onions, fry till translucent.
• Add chopped tomatoes, fry for few seconds till soft.
• Add 1 tsp red chilli pd, 1/2 tsp haldi pd, 1 tsp coriander pd, 1 tsp garam masala and litle salt(alraedy added in stuffed masala). Fry for 2-3 mins.
• Put all stuffed brinjals. Add all leftover masala. Mix nicely. 
• Cover with a lid and cook brinjals on low flame till done by stirring occasionally.
• Add little water so that the masala doesn't burn.
• Garnish with coriander leaves.
• Serve with Roti or Chapati.

Tomato Rasam

Ingredients:

1. Tomatoes - 2
2. Tamarind pulp - 1 tsp
3. Haldi - 1/2 tsp
4. Coriander leaves - along with the stem for garnish
5. Salt - as per taste
6. Sugar/jaggery - 1 1/2 tsp
7. Ghee - 1 tbsp
8. Water - 1 cup

For rasam powder:

1. Cumin - 1 tsp
2. Peppercorn - 10-12
3. Methi/Fenugreek seeds - 1/4 tsp
4. Chana dal - 1/2 tsp
5. Whole red chillies - 2

For tempering:

1. Mustard seeds - 1/2 tsp
2. Cumin - 1/2 tsp
3. Hing - a pinch
4. Urad dal - 1/2 tsp
5. Red chillies - 2 break into pieces
6. Garlic - 4 cloves crushed
7. Curry leaves - 8-10 leaves

Method:

• Dry roast all ingredients mentioned for Rasam powder..Cumin, peppercorn, methi seeds, chana dal and red chillies. Roast till you get nice aroma. Once cooled make powder and keep aside. You can even store this powder for some days.
• Blanch tomatoes and make puree.
• Add tamarind pulp and 1 cup water(leftover water from boiled tomatoes) to the tomato puree and keep aside.
• Heat Ghee in a pan.
• Give tempering of mustard seeds, cumin, urad dal, red chillies, garlic, curry leaves and hing. Saute till leaves turn crispy.
• Add tomato tamarind puree along with haldi, 1 tbsp Rasam powder, salt and sugar. Let it come to a boil.
• Garnish with coriander leaves.
• Serve hot with plain rice.

Mushroom Tikka Masala without onion and garlic

Ingredients:

1. Mushroom - 1 packet
2. Tomatoes - 3
3. Thick Curd - 3 tbsp
4. Cloves - 3-4
5. Whole green cardamon - 2
6. Peppercorns - 3-4
7. Jeera/cumin - 1/2 tsp
8. Ginger - 1 tsp grated
9. Kasmiri red chilli pd - 1 tsp
10. Red chilli pd - 1 tsp
11. Haldi pd - 1 tsp
12. Coriander pd - 2 tsp
13. Garam masala - 2 tsp
14. Green chilli - 1 chopped
15. Curry leaves - 5-6
16. Salt as per taste
17. Sugar - 1 tsp
18. Oil - 3 tbsp
19. Coriander leaves for garnish

Method:

• Wash mushrooms and cut into two halves if they are big or else keep whole.
• Grind together curd, 1/2 tsp grated ginger, cloves, cardamon, peppercorns, jeera, kashmiri red chilli pd, 1/2 tsp haldi pd and 1 tsp garam masala.
• Take ground paste in a bowl and add salt.
• Marinate mushrooms in this paste and refrigerate for around 1 hour.
• Blanch tomatoes and make puree without peeling off the skin and keep aside.
• Heat 2 tbsp oil in a pan.
• Add marinated mushrooms and fry on medium flame till all masala is coated and mushrooms cooked. Remove on a plate and keep aside.
• In the same pan add 1 tbsp oil, add 1/2 tsp grated ginger, green chilli, curry leaves fry for few seconds.
• Add tomato puree along with red chilli pd, haldi pd, coriander pd, 1 tsp garam masala, salt and sugar. Give it a nice stir.
• Cover with a lid and cook till tomato puree is reduced to a thick paste.
• Add cooked mushrooms, cover and cook for another 7-8 min till oil seperates from the sides.
• Garnish with coriander leaves and serve.

Palak Paneer Bhurji

Ingredients:

1. Palak - 3 small bunches washed and chopped finely
2. Paneer - 200 gm grated
3. Onion - 2 medium sized finely chopped
4. Tomato - 1 finely chopped
5. Garlic - 6-8 cloves finely chopped
6. Green chillies -2 finely chopped.
7. Jeera/cumin - 1 tsp
8. Coriander powder - 1 tsp
9. Red chilli pd - 1 tsp
10. Haldi powder - 1/2 tsp
11. Garam masala - 1 tsp
12. Salt - as per taste
13. Coriander leaves- for garnish
14. Oil - 2 tbsp

Method:

• Heat oil in a kadai/pan.
• Add Jeera, green chillies, garlic and fry well.
• Add onion and saute for few seconds till translucent.
• Add tomatoes and fry for few seconds.
• Add all spices coriander powder, red chilli pd, haldi pd, garam masala, salt and fry well for 2-3 mins.
• Now add chopped Palak. The leaves will drain out some water so increase the flame and cook till all the water dries up.
• Add grated Paneer, mix well and allow it to simmer for 2-3 mins.
• Garnish with chopped coriander leaves.
• Serve with Roti, rice or paratha.