Spicy Onion Chutney

Ingredients

2 big onions

4 Garlic pods

1/2 inch fresh ginger

Red Chilly 2

Oil 2 tsp

Tamarind small marble size

Salt as per taste

Method

Peel the outer skin and finely chop the onion.

Finely chop ginger and garlic pods.

Heat oil in a pan and saute onion, garlic ginger, red chilly and tamarind until everything becomes soft.

Cool the fried items and grind to smooth paste adding little water and salt.

Enjoy your Spicy Onion Chutney with dosas.

Tindora Green Peas Sabzi

Ingredients

Tindora/Tindly 8-9

Green peas(I have used frozen) 1/4 cup

1 medium sized onion (Finely chopped)

Oil 2tsp

Mustard 1/4 tsp

Chana dhal 1/4 tsp

Urad dhal 1/4tsp

Cumin Seeds 1/4 tsp

Turmeric 1/4 tsp

Red chilly powder 1/2 tsp

Garam masala 1/4 tsp

Salt as per taste

Kasuri Methi for garnishing

Method

Cut the edges and chop the tindora into round shapes and place in a bowl of water until required.

Heat oil in a pan add mustard, when it stops spluttering add cumin seeds, chana dhal and urad dhal and fry for a min or until the dhals change colour to slight brown.

Now add finely chopped onion and saute until onion turns slight pinkish.

Now add turmeric, drain the water add tindora and green peas and mix well.

Close the lid and cook on medium flame for 4-5mins.

Remove the lid add chilly powder, garam masala and salt, mix well and cook for a min.

Garnish with kasuri methi and serve your Tindora Green peas sabzi with rotis or just as a side dish with rice.

Masala Chai ~ My Way

Ingredients

3 tsps tea powder

Milk 1 cup

Sugar as per taste

Fresh Ginger(finely chopped) 1/2 tsp

3-4 cardamom pods

2 cloves

2 black peppercorns

Small piece of cinnamon

Method

Bring 2 cups of water to boil and add tea powder and all the masala items mentioned.

Keep stirring at regular intervals, boil for 2mins.

When the water is boiling, add milk and sugar and lower the flame so that the spices are absorbed.

Filter the tea into cups and enjoy your hot Masala Chai.

Masala Cabbage Sabzi

Ingredients

Cabbage 1 small

Onion 1 medium

Tomato 1 medium

Green chilly 2

Ginger 1 tsp(finely chopped)

Garlic 1 tsp (finely chopped)

Turmeric 1/2 tsp

Red Chilly powder 1 tsp

Amchur powder 1/2 tsp

Garam masala 1/4 tsp

Salt as per taste

Oil 2 tsp

Mustard 1/2 tsp

Cumin Seeds 1/4 tsp

Method

Remove outer leaves and finely chope cabbage and place in a bowl of water until required.

Finely chop onion, tomato and green chilly.

Heat oil add mustard when it stops spluttering add cumin seeds, now add green chilly ginger and garlic and fry for 2mins.

Now toss in onion and fry for 2-3mins or until onion colour changes to slight brown, add tomato and cook until tomato becomes soft.

Now add turmeric, drain the water and add cabbage and mix well.

Close the lid and cook on medium flame for 2-3 mins.

Remove the lid add chilly powder, amchur powder, garam masala and salt, mix well.

Close the lid and cook for 3-4mins or until cabbage is done.

Serve hot Masala Cabbage sabzi with chapathis or rotis.

Beetroot With Moong Dhal

Ingredients

Beetroot 1large

Moong dhal 3tbsp

Onion 1 medium

Urad dhal 1/2 tsp

Chana dhal 1/2 tsp

Mustard 1/2 tsp

Cumin Seeds 1/2 tsp

Hing a pinch

Oil 2 tsp

Salt as per taste

Red Chilly powder 1/2 tsp

Method

Peel, remove the ends and finely chop the beetroot and place in a bowl of water until required.

Finely chop the onion.

Wash and soak moong dhal for 20-25mins and strain the water.

Heat oil in a pan add mustard, when it stops spluttering add cumin seeds, chana dhal and urad dhal and fry for 2mins or until dhal changes colour to light brown.

Now add hing, and finely chopped onion and fry until onion turns slight brown.

Now drain the water from beetroot and add beetroot to the pan, cover and cook for 3-4mins.

Splash some water if the pan is getting burnt, open the lid add chilly powder, salt and moong dhal and cook for 4-5mins or until moong dhal and beetroot is done.

Serve hot beetroot with moong dhal as a side dish with rice.

Apple Dates MilkShake

Ingredients

Apple 1 large ( finely chopped)

Dates 8-10(deseeded and finely chopped)

Milk 2 glass

Honey 2 tsp

Ice cubes 2

Method

Blend all the ingredients together to a semi thick consistency.

Serve chilled or immediately with ice cubes and dry fruits if required.

Enjoy Apple Dates MilkShake for your breakfast or during evenings

Gobi Sabzi

Ingredients

Cauliflower 1 medium

Onion 1

Garlic 2 tsp (finely chopped)

Ginger 1/2 tsp (finely chopped)

Turmeric 1/2 tsp

Green Chilly 2(finely chopped)

Oil 2 tsp

Panch Phoran 2tsp

Sugar a pinch

Salt as per taste

Garam Masala 1/4 tsp

Coriander leaves for garnishing

Method

Cut cauliflower florets to medium size and soak in water and turmeric until required.

Heat oil in a pan add panch phoran, once they are done add ginger garlic and green chilly and fry for 2mins.

Now add finely chopped onion and saute until onion turns slight pinkish, add sugar and turmeric.

Drain the water and add cauliflower florets and mix well, add salt.

Close the lid and cook for 5-7mins or until cauliflower is done.

Before serving add garam masala and coriander leaves.

Dhal Khicdi

Ingredients

Toor dhal 1 cup

Rice 1 cup (Normal Variety)

Onion 1

Tomato 1

Ginger garlic paste 1/2 tsp/ finely chopped ginger & garlic 1tsp

Green chilly 2 tsp (finely chopped)

Turmeric 1/2 tsp

Coriander and curry leaves few

Salt as per taste

Cloves 2

Cardamom 2

Cinnamon 1 inch

Oil 2 tsp

Method

Wash and cook toor dhal with turmeric and enough water and keep aside.

Heat oil in a pan add clove, cardamom and cinnamon and fry for 2mins.

Now add onion and fry until colour changes to slight pink, now add ginger garlic paste, green chilly and tomato and saute for 3-4mins or until tomato becomes juicy.

Now add coriander and curry leaves and salt.

Finally add boiled toor dhal and rice and saute for 2mins.

Add enough water and cook for 10-15mins or until rice is cooked, alternatively you can pressure cook the khicdi for 2 whistles.

Serve hot Dhal Khicdi with coriander leaves and a dollop of ghee on top.

Cabbage Paneer Paratha

Ingredients

For the dough
1  cup wheat flour

1 tspmelted ghee
Salt as per taste

For the stuffing
1/2 cupgrated cabbage
4 tsp grated paneer

2 tbspchopped coriander leaves

2 green chillies finely chopped

Garam Masala 1/2 tsp

salt to taste

Ghee for cooking

Method

Sprinkle salt over the cabbage and keep aside for 10 minutes.
 Squeeze out the water from the cabbage, add the paneer, coriander, green chillies and salt and mix well. Keep aside.

In a mixing bowl add wheat flour, ghee and salt mix well and make a soft dough using enough water.
 Knead well for 3 to 4 minutes close and Keep aside.

Roll out each portion of the dough into a circle 

 Spread a little stuffing on one circle and cover with another circle. Press the sides well so they stick.
 Cook on a tava (griddle) using a little ghee until brown spots appear on both sides.
 Repeat with remaining mixture and dough to make  more parathas.
 Serve hot cabbage paneer paratha with plain curd or pickle.

1.     

Crispy Cabbage Pakore

Ingredients

1 cup Cabbage(finely chopped)

1 cup boiled toor dhal

Cumin Seeds 1/2 tsp

Hing a pinch

Coriander leaves few

Salt as per taste

Gram flour/Besan 3 tsp

Cornflour 2 tsp

Turmeric 1/2 tsp

Oil for deep frying

Method

Except oil mix all the ingredients adding less water to pakore consistency.

Heat oil in a pan, deep fry the cabbage pakores until golden brown and serve hot with ketchup or chutney of your choice.