Mixed Vegetable Kofta in Tomato Curry

Ingredients

For the Koftas you need
1/2 cup Frozen Corn
1/2 cup Frozen Peas
1/2 cup Green Beans cut in small pieces
1/2 cup Carrots cut in small pieces.
11/2 cup Gram Flour (Besan)
Salt to taste
1/2 Tsp.. of Red chili Powder
Pinch of Turmeric Powder
1 Tsp. of Mango Powder
1 Tsp. of Dhaniya Powder
For the Tomato Curry:
1 Pound Fresh Tomatoes
2 Tsp. Tomato Paste
3/4 Cup of water
Salt to Taste
1/2 Tsp. Red Chilly Powder
1/4 Tsp. Sugar
1/4 Tsp. Cinnamon Powder
2 pieces whole cloves
1 Tsp. Ground Ginger

For Frying:

Vegetable Oil
For Garnish :
Fresh Cilantro or Homemade Pannier

Method:
Parboil all the vegetables for 10 minutes. Let them cool for 20 minutes.
Mix all the spices (except salt) and vegetables in a bowl.
Add salt to Gram Flour and add it slowly to the mixture.
Keep on mixing it with your hand . Do not add water.
Add Gram Flour till you can shape them into small round soft balls.
121
Use some oil in your palm of the hand to form the balls.
Meanwhile heat some oil in the pan . See that the oil is not very hot.
Keep Medium Flame.
Deep fry the Kofta balls.
Set them aside.
For the Tomato curry , I would highly recommend to cook the curry about 3 hrs before you serve.
Chop the tomatoes in small pieces.
Cook them with salt for about 15 minutes on medium flame.
Add the Tomato paste. Keep on Stirring .
Add water and ginger and simmer for 2-3 minutes.
Add the rest of the ingredients for the Tomato curry.
15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. Keep it in the oven at warm till
you serve. Garnish with Fresh Cilantro or Paneer.

Aloo Mutter

Ingredients

1 cup green peas
2 medium size potatoes
2 medium size tomatoes
1 Pod Garlic (about 15-20 Pieces)
1/2 cup Green Coriander leaves
2 Green chilies
1 small onion
Salt to taste
Pinch of Turmeric

Method:
Grind Garlic, Coriander, tomatoes, green Chillies, onion, salt, turmeric.
Heat oil in cooker. Add ground Masala and roast till oil separates
Add potatoes pieces, and green peas and mix properly
Add water and pressure cook. Serve with chappaties

Vaangi Baath (Brinjal Rice)

Ingredients

Brinjal - 300 gms
Onions - 2-3 medium sized
Coriander powder, Chilli powder, Salt to taste
Rice - 1 cup
Water - 2 1/2 cups
Cooking oil - 2 tbsps
Finely chopped coriander leaves

Method
1.Cut the brinjal & onions to not very fine pieces. If u cut the brinjals
too fine, they will get mashed up and will lose their taste.
2.Saute the onions till they get transparent. Then, add the brinjals also.
3.Add the spice powders and saute the curry for 4-5 minutes.
4.Cook the rice in the quantity of water mentioned above. Do not
overcook.
5.Allow it to cool and then mix it with the curry just prepared above
taking care to see that u do not mash them up.
6.Garnish with finely chopped coriander leaves.
7.Serve hot.

Palak Paneer

Ingredients

Spinach - 500 gms
Onions - 5 medium sized
Garlic - 2-3 flakes
Cooking oil - 6-7 tbsps
Cummin seeds - 1 tbsp
Paneer - 150-200 gms
Salt to taste
Garam Masala, Geera Powder, Chilli Powder

Method
1.Cook the spinach in water.
2.Drain the water and then make puree of the spinach leaves.
3.Cut 4 of the onions finely and saute them till transparent.
4.Grind the other onion and the garlic flakes to a fine paste.
5.Add this paste to the sauted onions. Also add the puree and the spice
powders. Add some water if necessary.
6.Let boil for a minute or two.
7.Cut the paneer to cubes of desired size (preferably not too small). Fry
this in oil till golden brown,
8.Add this paneer to the prepared palak.
9.Serve hot with rice or rotis

Cucumber Salad

Cucumber Salad

Ingredients:

Cucumber 2-3

Fresh Coconut grated 100gms

Mustard  1-2 tsp

Cumin seeds 1-2 tsp

2 green chillies (according to the spice what you need)

Curry pattha  5/6 leaves.

Salt to taste

2 tsp of oil

Lemon juice 2 tsp

Pinch of asafoetida will enhance the taste. 

 Method:

Cut the cucumber or grate it and  mix grated coconut.

In a kadai heat  2 tsp of oil, add  mustard, cumin, hing, chillies, and curry patta. Mix this with cucumber and add salt and lemon juice mix well and serve.

Hyderabadi vegetables

Ingridents:

2 cups of chopped vegetables:

Carrots, peas, beans and potatoes.

1 finely chopped aubergine (egg plant)

Florets of cauliflower

1 finely chopped onion

1 tsp of ginger paste

few bay leaves

1 tsp of ghee

3 tsp of garlic paste

½ cup of yoghurt

Juice of half a lemon

½ tsp of cardamom powder

A pinch of clove powder

A pinch of red chilli powder for taste

¼ tsp of turmeric powder

2 tsp oil

Salt to taste.

Water as required.

Method:

Cut carrots, beans, potatoes diagonally. Cut the brinjals into rings and some cauliflower into smaller florets.

Heat water in a bowl and once the water is hot, add the potatoes and when the potatoes is 70% done add peas and little bit of salt. Heat oil in a pan and fry the chopped cauliflowers, carrots, beans and brinjals.

Take one tsp of desi  ghee   and add some bay leaves, 3 large spoons of garlic paste, 1 tsp of ginger paste, ½  sliced onion. Roast till they turn light brown in colour and then add some yoghurt, turmeric powder and red chilli powder.

Once the mixture is  done, add all the boiled and fried vegetables and add some salt, lemon juice, green cardamom powder, clover powder, and cinnamon powder.

Mix all the vegetables and serve hot with rice or roti.

Rava Dosai

Ingredients

Cream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t.spoonCumin seeds 1
t.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry leaves finely choppedCilantro finelymchopped. Salt 1.5 t.spoons, Cooking Oil 1-2 t.spoon per dosai.

Method:

Mix rava, maida, and rice flour in water to make slightly watery batter.Add all the other ingredients except oil, to the above batter. Keep this batter in room temperature for atleast 20 minutes before making dosas.