SAAGU

Ingredients:

Finely chopped mixed vegetables like Beans,Carrot ,Potato,Peas,cauliflower.etc.
Onion 2
Tomato 2
Lemon -1
Asafoetida powder 1 tsp
Coriander leaves - to garnish ; chopped
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For The Masala:

Grated Coconut - 1 cup
Roasted chana dal  - 2 tbsp
Soaked Poppy seeds / Khus khus- 2 tsp
Coriander seeds  - 1 tsp
Cumin seeds - 1/2 tsp
Cinnamon sticks - 1" stick 3 pieces
Cloves - 3 -4 nos
Morathi Moggu 1
Cardamom / Elaichi -2 no
Ginger - a small piece
Garlic - 3-4 pods
Onion - 2 -3 slice
Green Chillies - 4-6
Pudina /  - a handful
salt and oil as required
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For Tempering :
Oil - 2-4 tsp
Mustard Seeds - 1tsp
Split black gram / urad dal - 1 tsp
Curry leaves - few
Turmeric / Haldi -1/4 tsp
Red chillies -1 ; broken
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Method:
Cook the veggies with some salt and water till done. Ensure that they are cooked just right - neither crunchy nor too mushy.

For the masala, grind all the ingredients mentioned under masala to a smooth paste adding some  water.

Heat oil in a kadai or pan.Temper with mustard seeds and urad dal .When they splutter add broken red chillies,curry leaves and asafoetida powder..Add finely chopped onion .Fry till  brown.Add chopped tomatoes. Fry till mushy
Add cooked veggies and masala paste.Add salt and water.Mix well and allow it to boil well.
When it boils,it thickens a bit. If requied add some more water to get the desired consistency. Switch off. Add chopped coriander leaves and squeeze lemon juice.

Serve hot  with poori,chapathi,dosa,rava idly.

Vazhaithandu (Plaintain stem) Kootu

Ingredients:

Vazhaithandu 1
Buttermilk (thick) 1 cup
Asafoetida little

To grind:
Grated coconut 1/2 cup
cumin seeds 1 tsp
green chillies 4

Seasoning:

Mustard 1 tsp
Urad dhal 1 tsp
Curry leaves few

Method:
Remove fibre from Vazhaithandu.Finely chop them and put it in a bowl
of water containing one tblsp of butter milk.
Grind grated coconut,cumin and greenchillies into a fine paste.
Drain the vazhaithandu.
Take a kadai.Add vazhaithandu with little water,salt and asafoetida.
Allow to boil for few minutes.
When the vazhaithandu becomes tender add the ground paste.
Allow to boil for sometime.
Reduce the flame and add the buttermilk.
Switch off the flame after two minutes.
Season it with mustard,urad dhal and curry leaves.

Methi Paneer

Ingredients:
Methi leaves 2 cups (chopped)
Paneer 1 1/2 cups (cubed)
Onion 1 (chopped)
Tomato Puree 1/2 cup
Turmeric powder 1 tsp
Coriander powder 1 tsp
Cumin seeds 1 tsp
Coriander leaves few
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For grinding:
Green chillies 2
grated coconut 2 tblsp
Garlic 4
Ginger 1" piece
powdered cardamom 1/2 tsp
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Method:
Wash methi leaves.Drain it and keep it in microwave 'H" for 2 minutes.
Grind all the items mentioned for 'grinding' into a fine paste.
Heat oil in a kadai and fry paneer cubes till brown and keep aside.
Heat oil in the same kadai and add cumin seeds.When it splutters add chopped onion,turmeric powder,coriander powder and salt.Saute well.
Add tomato puree and ground paste and cook for five minutes.
Add methi leaves,paneer cubes with little water.Stir well.
Cover the lid and cook for few minutes.
Garnish with coriander leaves.

Palak Moongdal Fry

Ingredients:

Palak 2 cups (chopped)
Onion 1 (sliced)
Split moongdal 1/2 cup
Garlic cloves 5
Green chillies 3
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Red chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
salt and oil as required

For seasoning:
Mustard 1/2 tsp
Urad dal 1/2 tsp
Curry leaves few
Method:

Soak moongdal in water for ten minutes.
After ten minutes drain it and keep aside.
Take a pan.
Add seasonings.Saute it.
Then add garlic cloves,green chillies,sliced onions.
Cook till onions are transparent.
Add moongdal and turmeric powder.
Cook for few minutes.
Add chopped palak,coriander powder,cumin powder,red chilli powder with salt.
Stir well
Palak will ooze out water.Cook till all water is evaporated.

Radish with Moong Dal

Ingredients:
Radish         3 (finely chopped)
Moongdal    1/2 cup
Powdered pepper 1 tsp
Grated coconut   2 tblsp
Oil  and salt    as required          
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For seasoning:
Mustard seeds 1 tsp
Cumin seeds    1 tsp
Red chillies      2 (broken into bits)
Asafoetida powder 1/2 tsp
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Method:

Take a medium sized pan.
Add enough water with moongdal.
Allow to boil for ten minutes.

In a Kadai heat oil and add mustard seeds.
When they pop add cumin seeds,broken red chillies,asafoetida powder.
Add chopped radish.
Cover and cook on medium flame for five minutes.
Add the boiled moong dal with enough salt and mix well.
Add the grated coconut and the ground pepper.Mix well.
Serve hot with rotis or rice.

Kadala Curry

Ingredients:
Black channa  1 cup
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To Grind:
Onion 1 (cut into small pieces)
Tomato 1 (cut into small pieces)
Grated coconut 1/4 cup
Garlic 2 pieces
Ginger 1 piece
Roasted gram 1 tsp
Coriander seeds 1 tsp
Cumin 1 tsp
Red chillies 3
--------
Cilantro leaves few
-----
For seasoning:
Onion 1 (cut into small pieces)
Cloves 2
Cinnammom stick 2 (1/2 " size)
Curry leaves few
-------
Method:
Pressure cook channa with little salt.
Saute the cumin,coriander seeds,roasted gram,red chillies,ginger,garlic,onion,tomatoes and coconut.
Grind the mixture into a fine paste.
Take a kadai.Add oil.Add the seasonings.
Add the ground masala and saute for 2 minutes.
Add the cooked channa with salt and water.
Allow to boil for five minutes
Garnish with cilantro leaves and serve hot.

Baby Potatoes with green pastes

Ingredients:
Baby potatoes    500 gm
Onion Paste       1/2 cup
Green mango paste  2 tblsp
Ginger-garlic paste   2 tsp
Tomato puree           2 tblsp
Mint paste                2 tsp
Trumeric powder      1 tsp
Coriander powder    1 tsp
Jeera powder           1 tsp
Gatam masala powder 1 tsp
salt and oil                as required
Method:
Take a kadai.Add water and boil the potatoes till tender.
Allow to cool.
Peel the potatoes and sprinkle salt and keep aside for 10 minuters.
Heat oil in a pan and fry potatoes till brown.
In another pan add onion paste,ginger garlic paste,tomato puree,green manago paste and mint paste.
Stir well with little oil and cook on low flame for five minutes.
Add little salt and the spices.
Stir well. Add little water and continue to cook for sometime.
Mix the fried potatoes and cook till the water is absorbed.
Serve with puris and parathas.

Stir-fried Spinach with Corn

Ingredients:
Spinach     2 cups (chopped)
Corn          1 cup(millet)
Almond      1/2 cup (crushed)
Corn flour    4 tsp
Oil              as required

Method:
Wash the spinach and spread it on a towel or paper.
Sprinkle 2 tsp of corn flour and keep aside.
Heat oil in a kadai and fry the chopped spinach till it becomes  crisp.
Mix corn with 2 tsp of cornflour.Sprinkle little water and fry the same.
 Fry the  crushed almonds  for sometime.
Take a bowl.
Add fried spinach,fried corn and almonds.
Mix well and serve as a side dish.

Spinach and Cheese......

Ingredients:

Spinach                  2 cups (chopped)
Channa Dal            1/2 cup
Potato                   1 (peeeled and diced)
Onion                   1 (chopped)
Pumpkin cubes      1 cup (peeled & chopped)
Tomato                 2 (chopped)
ginger garlic paste   1 tsp
Chilli powder          1 tsp
Coriander powder   1 tsp
Cumin powder         1 tsp
Green chillies            2 (chopped)

Method:

Soak the channa dal in water for 30 minutes.
Chop all the vegetables.
Take a vessel.
Add soaked channa dal,chopped veetables,ginger garlic paste,coriander powder,cumin powder and green chillies.
Place it in a cooker with salt and little water.
Allow 3 whistles..
Remove and allow to cool.
Blend well.
In a separate kadai heat oil and fry the cottage cubes.
Add salt and chilli powder.
Mix it it with the spinach mixture.
Serve with plain rice.

    

Brinjal and Peas Masala

Ingredients:
Large brinjal          1
Peas                      1 cup
Onion                    1 (chopped)
 RawMango paste  1 tsp
Ginger garlic paste    1 tsp
Red chilli powder   1 tsp
Coriander powder  1 tsp
Mint leaves             few
oil  and salt             as required

Method:
Roast the brinjal on fire till the skin is fully charred.
Remove the skin and mash the brinjal pulp into a paste.
Heat oil in a pan and fry onion till brown.
Add ginger garlic paste and fry for another minute.
Mix the brinjal pulp with red chilli powder  coriander powder, and raw mango paste.
  Add little and allow to cook for sometime.
Add the boiled peas and chopped mint  leaves
.Stir well.Serve with roti and chappati.

Badam Shorba

Ingredients:
Badam (almond)            2 cups
Vegetable stock            2 cups
White pepper powder   1 tsp
Butter                           1/4 cup
 rice flour                     1 tblsp
Saffron                        few
Salt                             as required
Almond flakes             few to garnish

Method:
Boil almonds in water.Remove the skin and make a fine paste.
Add vegetable stock,salt and white pepper powder to almond paste.
Allow to boil for sometime.
In a pan heat butter.Add rice flour and add the above mixure and cook till it is done.
Add saffron and garnish with almond flakes.

Paneer Butter Masala

Ingredients:
Paneer cubes 20
Onion 2 (cut into pieces)
Butter 3 tblsp
Tomato Puree 3 tblsp
Ginger garlic paste 1 tblsp
Cashewnuts 10
Turmeric powder 1 tsp
Coriander powder 1 tsp
Garam masala 1 tsp
Kashmiri chilli powder 1 tsp
Fresh Cream 1 cup
Coriander leaves few
salt and oil as needed
Method:
Fry paneer cubes and soak them in water.
Soak cashew nuts in boiling water and grind into a paste.
----
Heat butter in a kadai.
Fry onion and ginger garlic paste with little salt.
Saute until soft.Blend it into a paste.Keep aside.
In the same kadai add butter,Add onion paste and cashew
paste.Cook for sometime.
Add tomato paste and add all spices(turmeric powder,
Coriander powder,garm masala,chilli powder).
Add little water and stir well.
Add salt and cook for sometime.
Drop all the paneer cubes slowly.
Cook for another 2 to 3 minutes for the paneer to
absorb the flavours.
Lower the heat.Add cream
Garnish with coriander leaves.

Mushroom and Peas Curry

Ingredients:

White button Mushroom 10
Green Peas 1 cup
Onion 1
Turmeric Powder 1 tsp
---
Garam Masala 1 tsp
Ginger garlic paste 1 tsp
Chilli powder 1 tsp
Coriander powder 1 tsp
Olive oil 2 tblsp
Coriander leaves few

Method:

Was mushrooms under running water and cut into slices.
Take a deep bottomed pan.Add little oil and fry chopped onion till brown.
Add turmeric powder and mushroom slices and saute well.
Add green peas.
Add salt and little water.
Add garam masala,chilli powder,ginger garlic paste and coriander powder.
Cook them on low medium heat until the gravy becomes thick.
Garnish with coriander leaves.
Serve it with fried rice,roti, naan or paratha.

Moong Dhal and Buckwheat Kichdi

Ingredients:

Buckwheat 1 cup
Moongdhal 1/2 cup
Pepper 1 tsp
Cloves 2
Jeera 1 tsp
Turmeric Powder 1/2 tsp
Asfoetida powder 1/2 tsp
Olive oil 1 tblsp
Coriander leaves few
salt to taste

Method:

Wash moongdal and buckwheat together in water.
Drain and keep it aside for ten minutes.
Pressure cook the same.Allow three whistles.
Heat oil in a kadai.
Add pepper,cloves and jeera.
Saute well.
Add cooked moongdhal,buckwheat with salt,turmeric powder and asafoetida powder.
Mix well and add little water.
Allow to boil for sometime.
Garnish with coriander leaves.

Rajma Masala

Ingredients:

Rajma 1 cup
Boiled potatoes 2 (peeled and cubed)
Red chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1/2 tsp
Ginger garlic paste 1 tsp
Bengal gram flour 1 tsp
Coriander leaves few
oil and salt as needed

For grinding:
Tomato 1
Coriander seeds 1 tsp
Cumin seeds 1 tsp
Cardamom 1
Cinnamom 1 bit
Cloves 1

Method:

Soak rajma overnight and pressure cook them.
Allow four whistles.

Grind all the items mentioned into a fine paste.

Heat oil in a kadai.
Add ground paste.
Add boiled rajma with one cup water.
Add red chilli powder,turmeric powder,garam masala powder,
ginger garlic paste with salt.
Stir well and allow to boil for few minutes.
Add cubed potatoes.
Mix bengal gram flour with little water and make a paste.
Add this paste with rajma masala to get a thick consistency.
Mix well and let it cook for sometime.
Garnish with chopped coriander leaves.

Coconut Milk Kurma

Ingredients:

Coconut milk 2 cups
Potato 2 (boiled,peeled and cubed)
Small onion 10
Carrot 2 (cut into small pieces)
Tomato 2 (cut into small pieces)
Water 1/2 cup
Oil and salt as required

For grinding:

Grated coconut 2 tblsp
Cashewnuts 10
Green chilli 2
Kus kus 1 tsp

Seasoning:

Cinnammom,cloves,cardamom and bay leaf few

Method:
First grind all the items mentioned into a paste.
Take a kadai.Add little oil.
Add seasonings.
Add small onion and fry till brown.
Add all the vegetables with water and salt.
Allow it to boil for few minutes.
Add ground paste.
Finally add coconut milk.
Allow to boil the entire kurma for a second.
Serve hot with idli,dosai and chappati.

Paneer Mutter

Ingredients:

Paneer cubes 1 1/2 cup
Green peas 1/2 cup
Onion 2
Tomato 2
Curd 1/2 cup
Ginger garlic paste 1 tblsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Almond 4
Cashewnut 4
oil and salt as required

Method:

* Cut onion into small pieces and boil the same in water for
five minutes.Drain and grind it into a smooth paste.

* Cut tomatos into small pieces and fry with oil till it becomes
a soft paste.

* Soak almond and cashewnuts in water for one hour.Drain and grind it
into a paste.

* Fry paneer cubes with oil till brown.Dip in cold water.

Takea a kadai.Add little oil.
Add onion paste.
ginger garlic paste,
and almond,cashew paste.
Fry for five minutes.
Add red chilli powder and coriander powder.
Stir and add tomato paste with salt.
Add beaten curd.Stir well.Cook for five minutes.
Add little water and green peas.
Cook till green peas are tender.
Squeeze the paneer cubes and add to gravy.
Garnish with chopped coriander leaves.

Vazhaithandu (Plantain stem) koottu

Ingredients:

Vazhaithandu 1
Buttermilk (thick) 1 cup
Asafoetida little

To grind:
Grated coconut 1/2 cup
cumin seeds 1 tsp
green chillies 4

Seasoning:

Mustard 1 tsp
Urad dhal 1 tsp
Curry leaves few

Method:
Remove fibre from Vazhaithandu.Finely chop them and put it in a bowl
of water containing one tblsp of butter milk.
Grind grated coconut,cumin and greenchillies into a fine paste.
Drain the vazhaithandu.
Take a kadai.Add vazhaithandu with little water,salt and asafoetida.
Allow to boil for few minutes.
When the vazhaithandu becomes tender add the ground paste.
Allow to boil for sometime.
Reduce the flame and add the buttermilk.
Switch off the flame after two minutes.
Season it with mustard,urad dhal and curry leaves.