Cauliflower/Gobi Manchuria

Ingredients

• Cauliflower/Gobi - 250 gms
• Corn flour - 2 tbsp
  
• Maida - 3 tbsp
• Red chilli powder - 1 tsp
• Soy sauce - 1 tsp
  
• Salt to taste
• White pepper powder - 1/4 tsp
• Oil For frying

For sauce

• Chopped garlic - 1 tbsp
• Chopped ginger - 1 tbsp
• Chopped onions - 2 tbsp
• Chopped green chillies - 1 tbsp
  
• Chilli paste - 1 tsp
• Tomato ketchup - 2 tbsp
• Soy sauce - 1 tbsp
• Green portion of spring onions - 2 tbsp
• Oil - 1 tbsp

Method

• Wash the cauliflower florets and cook them in salt water for few minutes
• Drain the water completely and pat dry with a kitchen towel.
  
• Mix maida, corn flour, salt, red chilli powder, white pepper powder and soy sauce. Make a fine paste by adding some water and add cauliflower and toss to coat it with the paste.
• Fry the gobi pieces and keep aside.
• To prepare the sauce heat oil in a pan add garlic, ginger, onions and green chillies and fry.
• Now add chilli paste, tomato ketchup and soy sauce.
• Mix all the ingredients well to prepare the sauce.
• Add the fried gobi pieces to the sauce and mix.
• Also add the green portion of spring onions and serve hot.

Dondakaaya/Tindora curry

Ingredients

• Dondakaya/Tindora - 25-30
• Chilli powder - 2 tbsp
• Turmeric powder - 1/2 tsp
• Sesame seeds - 2 tbsp
• Peanuts - 1/4 cup
• Coconut (Dry) - 3 tbsp
• Salt to taste
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1 tsp
• Dry red chillies - 1
• Oil - 2 tbsp

Method

• Cut dondakaya/tindora into length wise keep aside.
• Fry peanuts, sesame seeds, and coconut seperately and grind them with salt and turmeric powder and keep it aside.
• In a pan, heat oil and add mustard seeds, cumin seeds and dry red chillies.
• When mustard seeds start spluttering add the cut dondakaya and fry for 5 mins. When they turn light brown add the grounded powder and mix well.
• Fry it for more 5 mins. Turn off the heat. Serve hot with rice or chapathi.

Poha/Atukula upma

Ingredients

• Poha / Atukulu - 2 to 3 cups
• Oil - 2 tbsps
• Mustard seeds - 1 tsp
• Cumin Seeds - 1 tsp
• Dry Red chillies - 2
• Curry leaves - 1 spring
• Carrots thinly sliced - 1 medium size
• Green chillies slit lengthwise - 4
• Onion chopped finely - 1 medium size
• Potatoes sliced very thin - 1 medium size
• Peanuts - 1/2 cup
• Turmeric powder - 1/2 tsp
• Lime juice - 3 tbsp
• Salt to taste
• Chopped coriander to garnish

Method

• Put the poha in a collander and wash under running water for 2 minutes. Keep aside to drain.
• Heat the oil in a pan on a medium flame and add the mustard seeds, cumin seeds and dry red chillies.
• When mustard seeds starts spluttering add curry leaves and green chillies.
• Add the chopped onions. Fry them till soft.
• Add the peanuts, carrots and potatoes and stirr frequently, cook for 2-3 minutes.
• Drain the poha completely to remove all water and add it to the above mix. Add the turmeric powder and salt, stir well to mix all ingredients.
• Cook for another minute. Turn off the heat. Pour lime juice over the poha and mix well.
• Garnish with chopped coriander and serve hot.

Bhindi Masala

Ingredients

• Bhindi washed and dried - 20
• Oil - 4 Tbsp
• Cumin Seeds (Jeera) - 1/2 Tsp
• Pinch of asafetida powder
• Coriander powder - 3 Tbsp
• Dried Mango powder (Amchur) - 2 Tbsp
• Chilli powder - 3 Tbsp
• Sambar powder - 4 Tbsp
• Salt to taste

Method

• Cut each bhindi lengthwise.
• Heat 2 tbsp oil in a pan and fry bhindi for few minutes.
• Combine stuffing ingredients and mix well. (Amchur,Coriander powder,Chili powder,Sambar powder,salt and little oil just enough to mix all dry ingredients )Stuff each bhindi with the mixture.
• Saute cumin with the remaining oil when it starts to crackle then add asofetida and cook for few seconds.
• Add the bhindi and saute till it is cooked completely.
• Serve stuffed bhindi hot with chapati or rice.

Saunf Aloo

Ingredients

• Baby potatoes, boiled - 15-20
• Fennel seeds (saunf), crushed - 1 1/2 tsp
• Oil - 2 tbsp
• Asafoetida - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Salt to taste
• Coriander powder - 1 tsp
• Red chilli powder - 1/2 tsp
• Yogurt or Curd- 1/2 cup
• Fresh coriander leaves, chopped - 2 tbsp

Method

• Heat oil in a pan. Add asafoetida and turmeric powder.
• Add potatoes and mix. Sauté for two to three minutes.
• Add salt, coriander powder, red chilli powder and crushed fennel seeds and mix well.
• Add yogurt and salt and mix. Cook for two minutes.
• Add coriander leaves and mix well.
• Serve hot with puris or rotis.

Tomato Rice

Ingredients

• Tomato - 4 medium sized chopped thinly
• Onion - 1 Large chopped finely
• Rice - 2 cups
• Broken cashewnuts - 1/4 cup
• Chopped ginger - 1 tbsp
• Chopped green chilli - 1 tbsp
• Chilli powder - 1 1/2 tbsp
• Garammasala powder - 1 tbsp
• Mustard Seeds - 1/2 tsp
• Cumin Seeds / Jeera - 1 tbsp
• Channadal - 1 tsp
• Urad dal - 1/2 tsp
• Red chillies - 2
• Curry leaves - Few springs
• Chopped coriander - 2 tbsp
• Ghee / oil - 2 tbsp
• Hing - pinch
• Salt to taste

Method

• Cook the rice and keep aside.
• Heat some oil in a pan add the red chillies, mustard seeds, cumin seeds, channadal ,urad dal, hing and broken cashew nuts.
• When the nuts turn brown, add the chopped onions and fry them till they turn transperent.
• Add chopped green chillies, ginger, curry leaves and tomatoes and fry for 5 minutes.
• Add the chilli powder and garam masala powder and keep frying till tomatoes are mushed up.
• Add the boiled rice and salt. Mix well and fry for few minutes.
• Garnish with the chopped coriander and serve hot.

Channa Masala / Chole

Ingredients

• Channa - 200 gms


• Channa masala powder - 3 tbsps


• Coriander leaves - 3 tbsps


• Cumin seeds / Jeera - 2 tbsps


• Ginger garlic paste - 2 tbsps


• Green chillies - 3 medium


• Oil - 4 tbsps


• Onions - 2 medium


• Salt to taste


• Tomatoes - 2 medium


• Turmeric - 1/2 tsp

Whole garam masala ingredients

• Cinnamon


• Cardamom


• Cloves


• Bay leaves

Method

• Soak chole in water overnight


• Pressure cook chole


• Drain the chole, reserve the water


• Chop onions, tomatoes and green chillies


• Heat oil in a pan and add cumin seeds and garam masala ingredients


• Fry for 1 minute now add chopped onions to it and saute till they are brown


• Add the Ginger-garlic paste and chopped green chillies to it and saute for couple more minutes


• Add all the tomatoes dry powders and salt to it and saute them


• Saute the tomatoes till they are soft


• Add the chole to the mixture and mix gently


• Add the reserved water depending on the gravy you need


• Simmer the stove and cook it covered for 5-6 minutes and garnish it with coriander leaves


• Serve it hot puri or chapatti

Channa masala Powder

• If you dont have the ready channa masala powder you can make it by grinding 1 tbsps of garam masala, 1 tbsp of cumin seeds, 1 tbsp of coriander seeds, 1 tsp of amchur powder and 1 tbsp red chilli powder.

Bharli Mirchi

Ingredients

• Green chillies - 11 Large size


• Salt to taste


• Oil - 5 tablespoons


• Asafoetida a pinch


• Mustard seeds - 1/2 teaspoon


• Turmeric powder - 1 teaspoon


• Coconut, scraped - 2 cups


• Red chilli powder - 1 teaspoon


• Fennel seed (saunf) powder - 1/2 teaspoon


• Cumin powder - 1/4 teaspoon


• Coriander powder - 1/4 teaspoon


• Raw mango, grated - 1 small (3 Tbsps of Lemon juice can also be used as optional if you are unable to find the raw mango)


• Fresh coriander leaves, chopped - 3 tablespoons

Method

• Slit green chillies and remove seeds. Apply a little salt and set aside for thirty minutes. Wash and drain well.


• Heat two tablespoons of oil and temper with asafoetida, mustard seeds and turmeric powder. Add coconut and saute till lightly coloured.


• Add red chilli powder, coriander powder, cumin powder, fennel powder and salt. Saute till well mixed and dry.


• Add raw mango and continue to saute.


• Add coriander leaves, mix well and remove from heat and set aside to cool.


• Stuff mixture into chillies and set aside.


• Heat remaining oil in a pan. Place the chillies, cover and cook for two to three minutes.


• Turn around the chillies and then cover and continue to cook for two to three minutes more or till both sides are evenly cooked.

Beans Tomato Curry

Ingredients

• Fresh beans - 1/2 kg - Tear each into pieces of one inch long
• Onions - 2 medium size - Finely chopped
• Green chillies - 3
• Tomatoes - 2 Medium size - Finely chopped
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1 tsp
• Grated jaggery - 1 tbsp
• Garam masala powder - 1/2 tsp
• Grated coconut - 2 tsps
• Salt to taste
• Fresh coriander leaves for garnish

For tempering/seasoning

• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Dry red chillies - 2
• Few curry leaves
• Oil - 2 tbsp

Method

• Boil beans in salted water and strain it.
• Heat oil in a pan, once hot, add the mustard seeds and let them pop, then add cumin seeds, red chillies and curry leaves and fry for few seconds.
• Add the slit green chilli and onions and saute till soft.
• Add turmeric powder, chilli powder and tomatoes and saute them for a minute. Then cover and cook on medium heat for 5-6 minutes.
• Now add the boiled beans, jaggery and salt and cook for another 2-3 mts. Add a small cup of water and let it cook covered on medium heat for another 5-6 mts till the beans are cooked and soft.
• Adjust salt, add garam masala pwd, mix and turn off heat.
• Garnish with fresh coriander leaves and serve with rice or chapatis.

Vegetable Pulao

Ingredients

• Basmati rice - 1 cup


• Fresh peas - 1/4 cup


• Carrots - chopped to small pieces - 1/2 cup


• Beans - chopped to small pieces - 1/4 cup


• Sweet corn - 1/4 cup


• Capsicum - Sliced - 1 medium sized


• Brocoli - 15 florets


• Cinnamon - 2 small sticks


• Cloves - 4


• Cardamom - 2


• Bay leaves - 2


• Onion - Thinly sliced - 2 medium sized


• Cumin seeds (Jeera)- 1 tsp


• Oil/Ghee - 3 tsp


• Salt to taste

Method

• Wash and drain the rice.


• Heat ghee or oil in a deep pan. Add cinnamon, cloves, cardamom, bay leaves, cumin seeds and fry for few seconds. Then add onion and fry till onion is lightly browned.


• Add mixed vegetables and fry for 2-3 minutes. Add rice and fry for a minute.


• Meanwhile, boil 2 cups of water.


• Pour the boiling water slowly into the rice & vegetables pan.


• Stir in, add salt to taste. Close the pan with a lid and bring to a boil state on medium heat. Once it starts boiling, lower the heat and cook till all the water is vapourised.


• Switch off the stove.


• Meanwhile heat seperate pan add 1tsp oil, when its hot add the thinly sliced onions and fry it till it turns brown.


• Garnish the rice with fried onions and serve hot with raita.

Dondakaya Fry

Ingredients

• Dondakaya - 1/4 Kg


• Chilli powder - 1 tbsp


• Turmeric powder - 1/4 tbsp


• Garam masala - 1/2 tbsp


• Oil - 2 tbsp


• Salt to taste

Method

• Wash and cut the dondakaya into thin round pieces .


• Heat a pan, add oil when it's hot add the dondakaya pieces and mix well.


• Fry till it is fully cooked without the lid.


• Now add chilli powder, turmeric powder, garam masala and salt to your taste.


• Serve hot with rice and ghee.

Vegetable Noodles

Ingredients

• Any stir fry noodles - 1 Packet
• Red/Green/Yellow bell pepper - 2 Medium sized (thinly sliced)
• Carrot - 1/2 cup thinly sliced
• Beans - 1/2 cup thinly sliced
• Cauliflower - 15 florets
• Cabbage - 1/2 cup thinly sliced
• Oninons - 1/2 cup thinly sliced
• Garlic - 2 tbsp finely chopped
• Ginger - 2 tbsp finely chopped
• Spring onions - Just the greens
• Soy sauce - 4-6 tbsp
• Freshly ground black pepper - 1/2 tbsp
• Oil - 4 tbsp
• Salt to taste

Method

• Add a splash of oil to a large pot of boiling salted water and cook the noodles (it should be chewy not over cooked).
• Drain the noodles in a colander, place it in a large bowl, and while still warm, toss it with 1 tbsp oil so that the noodles don't stick to one another.
• Now heat a pan, add 3 tbsp oil, and saute the chopped ginger, garlic, onions, carrots, cauliflower, cabbage and bell peppers till they become soft and glazed. Add salt and 2 tbsp soy sauce (adjust to your taste), then add the pepper.
• Now add the drained noodles and 2 more tbsp of soy sauce. Cook and stir over high heat for 2 – 3 minutes or until the noodles are soft. Turn off heat.
• Garnish with some chopped spring onion greens and serve hot!

Vangi Bath

Ingredients

• Uncooked rice - 2 cups
• Brinjals - 6-7 nos
• Potato - 1 medium size
• Bell pepper - 1 medium size
• Vangi bath powder - 2 to 3 tsp
• Grated dry coconut powder - 1/2 cup
• Green chillies - 5
• Few sprigs of coriander - 1/2 cup
• Ghee/oil - 4 tsp
• Turmeric powder - 1/4 tsp
• Salt to taste
  

For seasoning

• Urad dal - 1 tsp
• Chana dal - 1 tsp
• Mustard seeds - 1 tsp
• Dry red chillies - 2
• Few curry leaves
• A pinch of hing/asafoetida

Method

• Cook the rice with a pinch of turmeric and each grain has to be separate.
• Wash and cut the potatoes, brinjals and capsicum into cubes.
• Dry roast the coconut and grind along with green chillies and coriander leaves to make a paste.
• In a pan heat oil/ghee and add the seasoning ingredients mentioned above.
• Add the potatoes, brinjal pieces, bell peppers and saute until done.
• Add the paste to the vegetables and mix well.
• Also add vangi bath powder and salt to the vegetables and mix well.
• Once the vegetables are done add the cooked rice and mix well.
• Garnish the rice with fresh coriander leaves and serve hot.

Capsicum Masala

Ingredients

• Capsicums - 3


• Green Chillies - 5


• Red chilly powder - 1 tsp


• Coriander seeds - 1 tsp


• Cumin seeds/ Jeera - 1 tsp


• Sesame seeds - 3 tsp


• Peanuts - 1/2 cup


• Grated dry coconut - 1/2 cup


• Mustard seeds - 1/4 tsp


• Fenugreek seeds - A pinch


• Tamarind - 1 lemon size (soaked in water)


• Salt - to taste


• Oil - 3 tsp


• Coriander Leaves for garnishing

Method

• Roast coriander seeds, cumin seeds/jeera, peanuts, sesame seeds and dry coconut.


• Now grind them into a smooth paste by adding some water.


• Heat oil in a pan and add mustard seeds, fenugreek seeds fry it.


• Now add green chillies and fry them well.


• Add capsicum pieces and fry it.


• Add the above made paste and fry well.


• Add red chilly powder, salt and fry till the oil separates.


• Add tamarind water and cook till the gravy thickens.


• Garnish with Coriander leaves.

Gobi Manchuria

Ingredients

• Cauliflower florets - 30 nos
• Corn flour - 4 tsp
• All purpose flour/ Maida - 6 tsp
• Water - 1/2 cup
• Black pepper powder - 1/2 tsp
• Soy sauce - 1 tsp
• Salt to taste

Ingredients for Sauce

• Chopped spring onions - 1/2 cup
• Finely chopped garlic - 2 tsp
• Finely chopped green chillies - 2 tsp
• Finely chopped ginger - 2 tsp
• Corn flour - 2 tsp
• Water or vegetable stock - 1 cup
• Soy sauce - 2 tsp
• Tomato ketchup - 2 tsp
• Olive oil/ Sunflower Oil - 2 tsp
• Salt to taste

Method

• Heat oil in a kadai or a deep fryer.
• In the meanwhile, dissolve the corn flour and all purpose flour/maida along with pepper, soy sauce and salt in water.
• Add the cauliflower florets and mix until the florets get coated with the flour mixture.
• Add some florets at a time into the hot oil and fry until golden brown.
• Remove from oil and drain in paper towels and keep aside.

Method for Sauce

• Mix the corn flour with ¼ cup of water. Add soya sauce, ketchup and salt.
• Heat oil in a frying pan on high heat; add garlic, ginger, green chillies, spring onions and stir fry for few seconds.
• Add the corn flour mixture to the above and cook for a few minutes until thick and the corn flour is cooked.
• Put the fried Manchurian in the sauce and stir fry on high heat for few minutes. Garnish with spring onion leaves and serve hot.

Seema Vankaya/ Chayote Squash curry

Ingredients

• Seema vankaya / Chayote squash - 2 medium sized
• Tomatoes - 1
  
• Green chillies - 4
• Coriander / Dhaniya powder - 2 tsps
• Curry leaves - 2 strings
• Coriander leaves/ Cilantro - for garnish
• Turmeric powder - 1/2 tsp
• Salt to taste

For seasoning

• Mustard seeds - 1/4 tsp
• Jeera - 1/4 tsp
• Urad dal - 1/4 tsp
• Chana dal - 1/4 tsp
• Red chilles - 1

Method

• Wash, peel the squash and chop into 1 inch pieces you can use the seed too
• Chop the tomato, slice green chillies length wise
• In a pan, heat oil and add the seasonings, once they start to splutter add curry leaves, green chillies, turmeric powder and chopped chayote squash
• Add a little quantity of water and salt.
• Stir and cook it under medium flame
• Keep stirring and at about 5 min check if the squash is cooked and holding it shape. At this point add tomatoes and cook under medium flame for 3 mins with lid
  
• Add coriander powder and fry for 1 more min.
• Garnish with chopped coriander leaves and serve hot with rice or roti.
  

Masala Baingan

Ingredients

• Brinjals - 9 small sized
• Channa dal - 5 tsp
• Jeera - 4 tsp
• Dry red chillies - 10
• Peanuts/Groundnuts - 1/2 cup
• Dry coconut - 4 tsp
• Sambar powder - 3 tsp
• Curry leaves - a few springs
• Green chillies - 5 nos
• Tamarind pulp -
• Coriander leaves - for garnishing
• Salt to taste
• Oil - 3 tsp

For Seasoning

• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Channa dal - 1/2 tsp
• Dry red chillies - 1/2 tsp
• Asafoetida - 1/4 tsp

Method

• Heat some oil in a pan and fry channa dal, dried red chillies, jeera, peanuts in low flame for few mins and set aside. In the same pan fry dry coconut. Allow it to cool, add salt and grind the above fried ingredients to coarse powder along with some sambar powder and set aside.
• Wash and cut the brinjal in the center both ways. Make sure the brinjal is still whole and not chopped fully. There should be two slits in the middle.
• Stuff the ground masala into the brinjals gently ensuring that they dont break. Keep aside.
• Heat oil in a kadhai and fry brinjals in low flame till brinjals turn soft and set aside. (cover with a lid and stir occassionally)
• In the remaining oil, add seasoning ingredients, curry leaves, green chillies. fry for 2 mts in low flame.
• Add fried brinjals, and cook for few mins in low flame.
• Add roasted powder, some tamarind pulp and some water, adjust salt and stir gently so that brinjals do not break. leave on low flame for few mins.
• Garnish the curry with fresh coriander leaves.
• Serve hot with rice or rotis.

Aloo Gobi Mutter

Ingredients

• Potatoes - 250 gms


• Cauliflower - 250 gms


• Fresh green peas - 100 gms


• Onions - 2


• Tomatoes - 2


• Green chillies - 3


• Turmeric Powder - 1/4 tsp


• Chilli Powder - 1/2 tsp


• Dhaniya powder - 1/2 tsp


• Garam masala - 1/2 tsp


• Cumin seeds/Jeera - 1/2 tsp


• Salt to taste


• Oil - 3 spoons


• Fresh coriander leaves for garnishing

Method

• Wash and cut potatoes and cauliflower. Boil cauliflower and peas seperately and keep aside.


• Finely chop onions, green chillies, coriander leaves and tomato.


• Take some oil in a pan add cumin seeds and fry chopped onions and chillies till they get golden brown then add tomatoes and saute for few mins.


• Now add turmeric powder, chilli powder, coriander powder and salt and saute for few more mins.


• Now add potatoes and fry them for 3 mins, then add cauliflower and green peas and cook for about 5 minutes.


• Add some water to the curry and cook for 5 more minutes.


• Turn off the stove. Garnish the curry with garam masala and fresh corriander leaves.