Cottage Cheese (Paneer)  - 250 gm
Capsicum (Shimla Mirch) - 2-3
Onion (Pyaj)  1 big
Tomato - 2
Ginger paste
Red Chili Powder - 1/2 tsp
Bay Leaf (Tej Patta) -1
Oil /Ghee
Coriander Leaves

Method

• Cut cottage cheese, capsicum in long pieces.
• Heat the Kadai, add 2 tbs oil or ghee
• Add bay leaf, then add onion
• When onion become golden brown add tomato, and ginger paste.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Add paneer and capsicum pieces and cook on low flame for 5 - 8 mints
• When the capsicum are done turn off the gas
• Garnish With Coriander LEaves and Serve Hot

Rajma/ Kidney beans - 2cups
Onion, finely chopped - 1
Tomatoes, chopped - 2-3
asafoetida
Cumin Seeds 1 tsp
Ginger, peeled and grated 1 inch
Green chillies - 2
Red chilli
turmeric powder  1/4tsp
Coriander powder - 1 tsp
Salt to taste
Coriander Leaves


Spice bag

black pepper - 4-5
Cloves - 2-3
whole green cardamoms
cinnamon stic
bay leaf - 1


Method

1. Soak the kidney beans overnight
2. Put the spice bag in pressure cooker while cooking kidney beans. Also add Salt (as per taste)
3. Let them cook for 15-20 mints. Once done remove them from gas.
4. HEat the pan. Add 2-3 tbsp oil
5. Saute Cumin seeds, then add onion, asafoetida, and ginger
6. When onion become golden brown, add tomatoes. cook untill tomato become soft.
7. add Turmeric, Red chilli and Coriander powder. cook the gravy untill the oil begins toseprate from the masala.
8. Now add cooked Rajma
9  Serve Hot ..... Garnish it with fresh Coriander leaves.

Mint leaves (Pudina) - 2 tbsp ( wash them and make a paste)
Cumin seeds, roasted (Jeera) - 1/2 tsp
lemon (Nimbu) - 1
Black salt (kala namak) - 1/2 tsp
Salt or to taste
red chilli powder
corriander leaves (Dhaniya patti) (paste)
Water

Method:

1. Combine all the ingredients and blend in a mixer
2. Take a bowl or jug , mix paste and water. Add lemon juice to it.
Add chilled water and Ice.

Serve with Boondi and Mint leaves .

Maddur is a type of vade or snack item which is unique to the state of Karnataka, India.this snack derives its name from the town of Maddur which is in the Mandya district of Karnataka. Maddur lies between the cities of Bangalore and Mysore and Maddur Vada is frequently sold on trains that traverse these two cities. It is made of rice flour, semolina and maida which are mixed with sliced onion, curry leaves, grated coconut and asafoetida.
From Wikipedia, the free encyclopedia

Ingredients:

Rice flour - 1 cup
Plain flour (optional)- 1/2 cup
Fine rava(chiroti rava) - semolina / cream of wheat - 1/2 cup
Cumin seeds - 1/2 tsp
Hing - (asafetida ) - 1/4 tsp
Red chili powder - 1/2 tsp
Salt - to taste
Onion - 1 cup finely chopped
Green chilies - 2.
Oil
Curry leaves - 1 tbsp chopped fine.
freshly grated coconut - 2 tbsp

Water

Method

Mix together all the ingredients except oil.
Heat pan and add 2 tbsp hot oil. and add it to the flour mix.
Knead dough using very little water. Let rest for 10 - 15 minutes.

Knead well and form into small sized balls (like Puri ).
Flatten a round of dough into a thick round of about 2 inches. and poke the flattened vada with a fork
Fry on both sides till golden brown.

Serve with chutney or ketchup!

Ingredients:

Besan 2 cup
Suji 1/2 cup
Baking Soda 1/2 tsp
Sugar 1 tbsp
Lemon 1
Green chillies 3
Ginger paste
Salt to taste

Method:

1. Mix besan, suji, baking soda, sugar and salt to taste.
2. Add lemon. ginger and greenchilli paste
3. Add warm water and mix well. leave it for 15 mints.
4. Grease the microwave bowl with oil or butter.
5. Put it on microwave for 4 mints on high. (if you are using Samsung, then press option for dhokla, for 4 pcs option and start)
6. Check with a knife, (if the batter doesn’t stick on the knife it is ready)
7. In a kadahi/Pan, take 2 tbsp oil, put rai seeds when they start cracking add 2-3 green chilli
8. Granish with coriander

Ingredients:

Small Baigan (brinjal) - 6
panch phoran (Bengal spices)  - 2tbsp (cumin, saunf, kalonji, methi dana, rai)
Red chilli powder - 1/2 tsp
coriander powder - 1 tsp
turmeric 1/2 tsp
garam masala powder 1/2 tsp

Method:

1. Wash and cut from the middle. keeping them joint at the stem.
2. Dry roast the panch phoran (cumin, saunf, kalonji, methi dana, rai)
3. Allow them to cool and gring them,
4. Mix paanch phoran with other spices and fill in the brinjal.
5. Heat the oil, and add onion and add remaining paanch phoran masala
6. Add brinjal and cover the lid..
When done add chopped corriander before serving.



Inspired by indianfoodforever.com and chezshuchi

Besan ka Chilla

Ingredients

Besan /gram flour - 2 cups
Green chillis - 1 (Avoid if u are making for kids)
Red chilli - 1/4 tbsp
Ajwain - 1/2 tsp
Garam masala - 1/2 tsp
Chat masala (optional) - 1/2 tsp
Water (to make think batter)
Salt to taste

Method

In 2 cups of besan add salt, red chilli, green chilli, Chat masala, ajwain and garam masala.
Mix well
Add water and make thin batter.
Heat the non stick tawa, and  put little oil on tawa
Spread 1 serving spoonful of batter evenly on it.
Let it be brown & crispy from both sides

Serve hot with green chutney

Ingredients :

Onion - 2 large
Salt to taste
Red chilli - 1/2 tsp
Chat masala - (optional)
Green Chilli  - 1 or 2
oil
Besan - 1 cup

Method :

Cut onion length wise,
and add salt, red chilli, chat masala and green chilli.
Mix well.
Now slowly add besan (dnt put water now as onion itself contains lot of water,) and mix well.
If require add water.
Heat the deep fry pan, and heat the oil.
when oil become hot, slowly slowly add onion besan batter. and fry them.

Serve hot with green chutney or Tomato sauce and Chai (Tea)

Ingredients

Carrot - finely chopped 1 medium
Cabbage - finely chopped 1/4 small
Green and Red capsicum,seeded and chopped 1 medium
Mushroom - finely chopped 3-4
Oil
Noodles - boiled -  1 cup
Ginger garlic paste - 1 tbsp
Spring onions,finely chopped
Onion - 1 small
Vegetable stock 4-5 cups  or u can use water
Salt  (to taste )
White pepper powder  1/2 tsp (or u can use Black pepper )
Red chilli sauce 1/2 tbsp
Dark soy sauce 2 tbsp
Cornflour/ corn starch - 4 tbsp
Vinegar  1 tablespoon

Method
1. Heat the oil ad deep fry the boiled noodles till golden and crisp.
2. Finely chop all the vegetables
3. Heat two tablespoons of oil in a pan.
4. Add spring onions/ Onion, and ginger garlic paste
5. Saute for a minute

6. Add carrot, cabbage, green capsicum and red capsicum, mushrooms and vegetable stock or water.
7. Add salt, white pepper powder, red chilli sauce, dark soya sauce and simmer the soup for two to three minutes.

8. Mix cornflour in a little stock or water and add to the soup, stirring continuously.
9. Cook till the soup thickens and remove the water substance from the top.
10 Add vinegar and spring onion greens.

Serve hot garnished with fried noodles

Ingredients:

Rice  - 2 Cups ( i prefer Hyderabadi pulav)
Oil 
Onion
Beans Finely Chopped 
Carrot Finely Chopped 
Cabbage Finely Chopped 
Onions Finely Chopped 
Green Chilies
Ginger Paste
Soya Sauce - 1 tbsp
Salt & pepper to taste

Method:

Wash and soak the rice in enough water for 10-15 minutes and drain.
Boil 4 cups of water, add rice and little salt. Cook uncovered on low heat till rice is tender.
Do not to overcook the rice. When rice is done, drain and add some cold water and drain.


Heat oil in a pan. Add Onions,
After 1 mint stir fry all the chopped vegetables.
Cook for 3-4 minutes.
.
Add Soye Souce, salt and pepper to taste.
Add the cooked rice and mix well. Cook rice for 2-3 minutes and serve hot.

Intant Idli  - like MTR

Ingredients

Semolina (soji ) - 2 cups
Yogurt - 1 cup
Chopped cashewnuts
Raisins
Oil
Salt to taste
Fruit salt / Soda
Water 3/4 cup
Channa dal
Rai

In cooker - Idli stand thats fits in pressure cooker
Or
In microwave

Method

1. Mix Semolina, yogurt, and salt. Mix them well and then add water.
2. Leave the idli batter for 15- 20 mints
 (Check the batter, if required add more water)
3. Add Cashwes, raisins and coriander leaves. Mix well
4. Now heat the pan, add oil. Now add raim when rai spultters and channa dal. Remove it from gas
5. Add above tadka into idli batter and mix well.
6. Now add 1tsp (or less) .
In microwave
1. Pour 1 cup water in idli maker.
2. now pour batter in each section. leave some space as it will will puffed up
3. Choose the option Idli

In Gas
1. Boil 1 cup water on cooker.
2. Pour batter in idli stand
3. Set the stand in pressure cooker, close the lid.
4. Steam the idlis for 12- 15 mints, than close the gas
5. Leave them for 2 mints
6. now remove them with the help of spoon or knife. (before that check wheather it is prepared by knife, it should not stick)

Serve hot with Sambar , or chutney