Palak aloo

Ingredients:


1 bunch of palak/spinach
2 medium sized aloo/potatoes
7-8 cloves of garlic
A small piece of ginger
1 medium sized onion
1 tspn of cumin seeds
2 tbsp ghee
1 tbsp coriander powder
1/2 tbsp cumin powder
1 tbsp garam masala powder
1 tbsp red chilli powder
1 tspn haldi
Salt as per taste.


Method:


Heat 1 tbsp ghee in a pan, add ginger, 4 cloves of garlic, onion & fry till its golden brown.,then add spinach & fry for around 3-4 mins & grind all of this into a puree.
Boil aloo along with haldi & salt for about 8-10 mins.
Heat another tbsp of ghee,add cumin seeds when they splutter add remaining garlic & cook the puree till it boils.
Then add coriander powder, cumin powder, chilli powder & garam masala powder, salt & fry for another 2 mins.
Add boiled aloo & cook for 2 mins .


Serve hot with chapathis or rice & Enjoy!!! :)

Ambat/ Sambar

You can make ambat with cauliflower,cabbage,mushroom,potato,pumpkin,chickpeas or vatana.
The picture given is of cauliflower ambat.

Ingredients:

One of the vegetable mentioned above.
1 cup toor dal
1 1/2 tsp chili pwd
1/2 tsp tamarind pulp

1/2 cup fresh grated coconut.

1/2 tsp haldi

1/2 onion (finely chopped)

Method:

Grind coconut,chili pwd and tamarind pulp into a very smooth paste adding little water.

Cook dal with haldi and the veggie in cooker for 3 whistles.

In a pot, add cooked dal with veggie.Boil it with the coconut paste.
You can add little water if needed.
The consistency should be like sambar.Add salt according to taste.
Boil for 10 to 15 mins till the dal totally boils with the coconut paste.

Season with 3 tsp oil and 1/2 finely chopped onion.
Roast the onion till its dark brown.

Kale Upkari/ Raw Banana Fry

Ingredients:

2-3 Raw Bananas

2 tsp Red Chili pwd

1/2 tsp Haldi pwd

3-4 tsp Oil

1/2 tsp mustard

1/2 tsp urd dal

1 pinch hing

Method:

Peel the bananas and cut them into cubes.

Heat oil in a pan.
Add mustard, urd dal and hing and saute' till mustard crackles.
Now you can add raw bananas.
Add little water (1/4 cup) and cook covered till the bananas are soft.
Do not over cook them or stir them as the banana can get mashed easily.
Add chilli pwd, haldi and salt to taste.
Mix them carefully.
Fry them for 2-3 mins without the lid, they get crispy and golden brown.

Easy & Quick Kadai Paneer

Ingredients:

                                                                                                       
1/2 cup Paneer
1 spn cumin seeds                                                                            
1 medium sized tomato

1 big onion

Ginger

2 tbsp red chilli powder
1/2 cup chopped capsicum (chop it in cubes)
2 tspn kasoori methi
4 cloves
A small cinnamon stick
2 bay leaves
Salt as per taste
Ghee/Butter 1 tbsp

Method:
Grind tomato,onion,ginger,red chilli powder & salt.
Heat ghee in a kadai, add cumin seeds once they crackle, add bay leaves & crushed cloves & cinnamon.
Add the ground mixture to ghee & fry till ghee/butter separates from the gravy & raw flavor of onion & tomato is gone.
Add kasoori methi,capsicum & paneer cook till capsicum is soft.

Serve hot with chapatis,roti or ghee rice.

Appi Paysu/ Poori Payasam

Ingredients:

For Poori:

1 cup Maida

1 tbsp Sooji Rava

Oil for deep frying

A pinch of Salt

For Payasa :

1 Litre Thick Milk (If available, please use Half n half)

6-7 Cashew's paste (optional, can be used if milk is thin)

1/4 spn Elachi powder

3 cups Sugar

1 tsp Ghee

Cashews & Raisins (as per your taste) 

Method :

Make a Poori dough using above ingredients, make the dough with minimal water & rest it for 10 mins.

Make pooris (they can be stored for a day or two).

Boil milk & add cashew paste. ( only if milk is not thick enough, can avoid if milk is thick)

Add sugar , elachi powder.

Fry cashews & raisins with ghee & add it to the milk. 

Rest the milk & let it come to the room temperature then add pooris.

Can be served Hot or chilled, I prefer chilled one :)!!! Enjoy & do give us your feedback.....

Chole/Channa Masala

Ingredients:

1 cup cooked chickpeas

1 big onion

3 medium tomatoes

1 potato

1 tsp ginger-garlic paste

½ tsp jeera

4 tsp oil

2 tbsp MTR Channa masala powder

3 tbsp finely chopped cilantro.

Method:

Cook potatoes and mash them.

Finely chop onion and tomatoes.

In a pan, add oil once hot, add jeera.

Add onion sauté till golden brown.

Add ginger-garlic paste.

Add channa masala powder and sauté well for a minute.

Add tomatoes and salt to taste then cook till tomatoes are totally cooked.

Add chickpeas and mashed potatoes.

If u want more gravy, add water and cook for at least 15mins.

Garnish with finely chopped cilantro.

Tip:  I use cooker pan and once you add water, cook it for one whistle. This way you get nice gravy and the chickpeas and potatoes mix very well.