Brinjal Colmbo

Ingredients:

1 cup chopped brinjal
1 small onion
1 cup toor dal
1 tsp mustard seeds
2 tsp coriander seeds
1 tsp jeera
1/4 tsp methi
1 tsp urad dal
A pinch of hing
5 red chilies
1 tsp haldi
2 tbs coconut
1 tsp tamarind paste
1 tsp oil
4-5 curry leaves
Salt

Method:

Pressure cook toor dal, brinjal & onion together for around 20 mins.
Dry roast coriander seeds, cumin seeds, methi. urad dal, hing, red chilies & coconut.
Grind the above roasted ingredients along with some haldi & tamarind paste. Paste should be thick so add very little water.
Boil dal mixture add the ground paste & salt.
Season with oil & curry leaves.

Palak Paneer

Ingredients:

1 bunch of palak
1 cup cubed paneer
1 onion
1 tomato
1 tsp jeera
1 tbs coriander powder
1 tbs cumin powder
1 tbs garam masala powder
1 tbs ginger garlic paste
1 tsp kasoori methi
1 tsp cream
Salt.

Method:

Boil palak & grind it into a paste.
Heat oil add jeera, onion & fry till its golden brown. Add ginger garlic paste & fry it well.
Add tomatoes, coriander powder, cumin powder & garam masala powder & fry till tomatoes are cooked.
Add kasuri methi(crush it well), add salt & paneer cubes.
Finish it off with fresh cream.

Sarna Idli

Ingredients:

1/2 cup grated coconut
1/2 cup rice
5-6 red chilies
1 tsp tamarind paste
Salt

Method:

Soak rice for at least an hour.
Dry roast red chilies & grind coconut, red chilies, soaked rice, tamarind paste & salt together into a ground paste. (Do not add too much water).
Steam the paste & serve it hot with coconut oil.

Tomato Ghoju

Ingredients:

2 big tomatoes
1 onion
1 tsp mustard seeds
1 tsp urad dal
4-5 curry leaves
1 tsp haldi
1/2 tbs chili powder
1/2 tbs rasam powder
1 tbs coriander leaves
1 tbs oil
Salt

Method:

Heat oil add mustard seeds, urad dal when they splutter add curry leaves.
Add chopped onion when its golden brown add haldi, salt,chili powder & rasam powder.Cook for 10mins.
Garnish with coriander leaves.

Green Chicken Biryani

Ingredients:

500 gms chicken
2 cups basmati rice
1/2 bunch mint leaves
1/2 bunch coriander leaves
1 lemon sized ginger
5-6 green chilies
1 tbs garam masala powder
1 onion
1 tsp jeera
2 tbs oil
Salt

Method:

Grind mint leaves, coriander leaves, green chilies, ginger & a piece of onion.
Heat oil add jeera, onion & when it turns golden brown add green paste, garam masala powder & salt.
Add chicken & cook for 5 mins then add rice & mix it well. Add 1 cup water & pressure cook it for 20mins (3 whisltes).

Methi Chicken

Ingredients:

1 bunch of methi leaves
500 gms chicken
1 onion
1 tomato
1 tbs coriander powder
1 tbs chili powder
1/2 tbs ginger garlic paste
1 tsp jeera
1 tsp haldi
2 tbs buttermilk (or diluted yogurt)
1 tbs coriander leaves
2 tbs oil
Salt

Method:

Wash & clean methi leaves & chicken.
Heat oil add jeera when they splutter add onions & fry till its golden brown.
Add ginger garlic paste & when the raw flavor is gone add haldi.
Add tomatoes & mix it well, add coriander powder, chili powder & salt.
Add buttermilk & cook it in medium flame for around 5 mins.
Add methi leaves & chicken & let it cook for another 15 mins.
Once chicken is cooked garnish it with corainder leaves.

Rasmalai

Ingredients:

1 canned rasgullas
3 tbsp badam milk powder
1 pinch kesar
5 cups of milk (Whole milk or half & half)
2 cups of sugar
1 tbs badam/pista

Method:

Squeeze rasgullas & keep it aside.
Boil milk add sugar, kesar & badam milk powder.
Add squeezed rasgullas & garnish with badam or pista.