Baingan bartha

Ingredients:
                       Eggplant: 1 lb approx
                       Onion(medium): 1 chopped
                       Tomato(medium): 2 chopped
                       Peas:  1/2 cup
                       Garlic:  3-4 cloves lightly crushed
                       Ginger: 1 tspn grated
                       Coriander Powder: 1 tspn
                       Amchoor Powder: 1/4 tspn
                       Cumin Powder: 1/2 tspn
                       Chilli Powder:  1/4 tspn or according to taste
                       Garam masala: 1/4 tspn
                       Turmeric Powder: 1/4 tspn
                       Oil: 2 tbspn
                       Asafoetida(hing): Pinch
                       Salt to taste
                       Coriander leaves to garnish

Method:
                 1. Preheat the oven to 400 degrees, rub a little oil on eggplant and bake it for about 45 mins, turning the sides every 15 mins.
                  2. Allow it to cool and peel off the skin. Chop the eggplant into small pieces and keep it aside.
                  3. Heat oil in a pan on medium heat. Add asafoetida, onion, peas, curry leaves, salt and turmeric powder.  Give it a good stir and let it cook till onions turns translucent.
                   4. Add ginger and crushed garlic and cook for 2-3 mins.
                   5. Now add chopped tomatoes and cook till the oil separates from the mixture.
                    6. Add coriander powder, amchoor powder, cumin powder, chilli powder and garam masala. Mix well.
                    7. Now add chopped eggplant pieces and cook on medium heat.
                    8. Garnish with coriander leaves.
                    9. Serve with Roti, Chapathi, Parathas or Naan.

Capsicum Subji

Ingredients:
                       Capsicum/Bell Pepper: 2 chopped
                        Onion: 1/2 chopped (small)
                        Ginger-Garlic Paste: 1 tbspn
                        Turmeric Powder: Pinch
                        Coriander Powder: 1 tspn
                        Chilli Powder: 1/2 tspn
                        Garam Masala Powder: 1/4 tspn
                        Coconut Powder: 1 tspn
                        Oil: 1  tbspn
                        Mustard Seeds: 1/4 tspn
                        Cumin seeds: Pinch
                        Curry Leaves: 3-4
                        Salt to taste
                        Coriander leaves to garnish
Method:
                1. Heat oil in a pan, and add mustard seeds, curry leaves and onion. Saute for a min.
                 2. Add ginger-garlic paste, turmeric and salt. Fry till raw smell disappears.
                 3. Now add chopped capsicum and cook for 2-3 mins.
                 4. Add coriander powder and cook for another 2-3 mins or till capsicum is soft.
                 5. Add coconut powder and garnish with coriander leaves.
                 6. Serve with Roti or Chapathi.
                       

Aloo Methi

Ingredients:
                      Potato: 2 (Peeled and cubed)
                      Fenugreek leaves/ Methi leaves: 1 cup chopped
                      Turmeric Powder: 1/4 tspn
                      Onion: 1/2 chopped (small)
                      Garlic: 2 cloves grated
                      Ginger: 1'' piece grated
                      Green chilli: 1 chopped
                      Chilli Powder: 1/4 tspn or according to taste
                      Amchoor Powder: 1/2 tspn
                      Cumin seeds(Jeera): 1/4 tspn
                      Garam masala: 1/4 tspn
                      Oil: 2 tbspn

Method:
                1. Wash fenugreek leaves and chop it.
                2. Heat oil in a pan and add cumin seeds, onion, green chilli, ginger-garlic paste. Fry until raw smell disappears.
                3. Add fenugreek leaves, turmeric powder, chilli powder, amchoor powder and salt. fry for a min.
                4. Now add Potato and cook until soft.
                5. Add garam masala powder. Mix well.
                6. Serve with Roti or Chapathi or as a sidedish.
               

Aloo Palak- Type 1

Ingredients:
                       Potato: 2 (Peeled and cubed)
                       Spinach/Palak: 1/2 bunch
                       Tomato: 1
                       Onion(small): 1/2 chopped
                       Ginger-Garlic Paste: 1 tbspn
                       Chilli Powder: 1/2 tspn or according to taste
                       Coriander Powder: 1/2 tspn
                       Amchoor Powder: 1/4 tspn
                       Cumin powder: 1/4 tspn
                       Turmeric Powder: Pinch
                       Garam Masala: 1/4 tspn
                       Cumin(Jeera): 1/4 tspn
                       Oil: 1 tbspn
                       Salt to taste
                     

Method:
                1. Make a paste of tomato and palak seperately. Keep it aside.
                2.  Heat oil in a pan, and add cumin seeds, onion and ginger-garlic paste. Saute for a min.
                3. Add tomato puree, turmeric, amchoor powder, chilli powder, coriander powder, cumin powder and garam masala. Fry for 3-4 mins.
                4. Now add palak/spinach paste, salt and potato. cook until done.
                5. Serve with Roti, Naan or chapathi
                       

Badanekai Gojju

Ingredients:
                       Brinjal: 4-5 ( Cut it lengthwise)
                       Peas: 1 handful (Optional)
                       Kasuri Methi: 2 tbspn
                       Onion(small): 1 chopped
                       Ginger: 1 tspn grated
                       Chilli Powder: 1/2 tspn or according to your taste
                       Turmeric Powder: Pinch
                       Garam Masala: 1/2 tspn
                       Besan Flour: 2 tbspn
                       Amchoor Powder: 1/4 tspn
                       Green chilli: 1 cut it lengthwise
                       Tomato: 1 chopped
                       Water: 1/4 cup
                       Oil: 2 tbspn
                       Cumin(Jeera): 1/4 tspn
                       Curry leaves: 4-5
                       Salt to taste
                       Coriander leaves to garnish

Method:
                  1. Heat oil in a pan, add cumin seeds, curry leaves, onion, green chilli and ginger. saute for 2 mins.
                  2. Add brinjal, salt and fry until half cooked.
                  3. Now add tomato and fry.
                  4. In a bowl, mix together chilli powder, garam masala, besan flour and kasuri methi with 1/4 cup water.
                  5. Add this paste to brinjal mixture and fry until cooked. ( Add more water if required)
                  6. Garnish with coriander leaves.
                  7. Serve with Roti or Chapathi
                      

Aloo Gobhi

Ingredients:
                       Potato: 2 ( Peeled and cubed into big pieces)
                       Cauliflower: 2 cups ( cut into small florets)
                       Ginger: 1/2 inch grated
                       Coriander Powder:  1 tbspn
                       Chilli Powder: 1/2 tspn or according to taste
                       Turmeric Powder: 1/4 tspn
                       Curry leaves : 4-5
                       Green chilli: 1 (cut it lengthwise)
                       Amchoor Powder: 1 tspn
                       Bay Leaf: 1
                       Water:  3 tbpsn
                       Oil: 2 tbspn
                       Cumin(Jeera) seeds: 1/2 tspn
                       Asafoetida(hing): pinch
                       Salt to taste
                       Coriander leaves to garnish
                       
 Method:
                 1. Take a small bowl, mix ginger, coriander powder, chilli powder, turmeric and water to make a paste.
                2. Heat oil in a pan, add bay leaf,curry leaves, cumin seeds and asafoetida. Add green chilli and spice paste and fry until spice starts leaving the oil.
                3. Now add potato, cauliflower and salt. Mix well.
                4. Cook on medium heat until vegetables are cooked. Add water if required.
                5. Now add amchoor powder and cook for a min.
                6. Garnish with coriander leaves.

Chick Peas Usli

Ingredients:
                       Chickpeas: 1 cup
                       Onion(small): 3/4 chopped
                       Green chilli: 2 (cut it lengthwise)
                       Curry leaves: 3-4
                       Coriander leaves: 3-4 strands chopped
                       Coconut Powder: 1 tbspn
                       Oil: 1 tbspn
                       Mustard seeds: 1/4 tspn
                       Cumin(Jeera): Pinch
                       Asafoetida(hing): Pinch
                       Salt to taste
Method:
                1. Soak chickpeas for about 4-5 hrs. Pressure cook until 1 or 2 whisltles. Do not overcook. Drain out the water.
                2. Heat oil in a pan, add mustard seeds and allow it to pop. Add cumin, asafoetida, curry leaves, onion, salt and green chilli. Saute for 2 mins.
                3. Add chickpeas and mix well. Fry for a min and switch off the flame.
                4. Add coconut powder and garnish with coriander leaves.
                5. Serve as a side dish.

Capsicum Paneer Subzi

Ingredients:
                       Capsicum( red): 1 chopped
                       Paneer: chopped
                       Onion: 1 (cut it lengthwise)
                       Garlic: 2-3 cloves (roughly chopped)
                       Coriander Powder: 1/2 tspn
                       Cumin Powder: 1/4 tspn
                       Chilli Powder: 1/4 tspn or according to taste
                       Amchoor Powder: Pinch (Optional)
                       Turmeric Powder: Pinch
                       Garam Masala: 1/4 tspn
                       Oil: 2 tspn
                       Cumin(Jeera): 1/4 tspn
                       Coriander leaves to garnish
                       Salt to taste
                     
  Method:
                  1. Bring water to boil in a pan, add Paneer cubes. Cook for 3-4 mins. Drain out the water.
                  2. Heat Oil in a pan, add cumin, chopped garlic, onion, salt and turmeric. saute for 2 mins.
                  3. Add coriander powder, chilli powder, cumin powder and amchoor powder.
                  4. Now add chopped capsicum and paneer cubes. Mix well.
                  5. Cook until done.     
                  6. Garnish with coriander leaves.
                  7. Serve as a sidedish or with Roti or chapathi.

Beetroot Palya

Ingredients:
                       Beetroot: 2 (peeled and chopped)
                       Onion(small): 1/2 (chopped)
                       Oil: 1 tbspn
                       Mustard seeds: 1/2 tspn
                       Green chilli: 1 (chopped)
                       Channa dal: 1 tspn
                       Curry leaves: 3-4
                       Coconut powder: 1 tbspn
                       Coriander leaves to garnish
                       Salt to taste

Method:
                 1. Heat oil in a pan, add mustard seeds.
                 2. Add channa dal and fry till light brown in color.
                 3. Add onion, salt, green chilli and curry leaves.
                 4. Add chopped beetroot and cook till done.
                 5. Add coconut powder and mix well.
                 6. Garnish with coriander leaves.

Bendekai Palya- Type 2

Ingredients:
                       Bendekai(Okra/bhendi): 12-15 (chopped)
                       Onion(small): 1/2 (chopped)
                       Green chilli: 2 (cut it lengthwise)
                       Lemon: 1(squeeze out the juice)
                       Oil: 2-3 tbspn
                       Mustard seeds: 1/2 tspn
                       Curry leaves: 5-6
                       Coconut powder: 1 tbspn
                       Salt to taste
                       Coriander leaves to garnish

Method:
                 1. Heat oil in a pan, add mustard seeds and curry leaves.
                 2. Add onion, salt and green chilli. Saute for a min.
                 3. In a bowl, add chopped bhendi and lemon juice. mix well.

                  4. Add this to Pan and cook till done.
                  5. Add coconut powder and mix well.
                  6. Garnish with coriander leaves.
                  7. Serve as a side dish.

                  
                    
                   
                       
                      

Mysore Badanekai Palya

Ingredients:
                       Mysore Badanekai: 4 (chopped)
                       Onion(small): 1/2 (chopped)
'                      Tomato: 1 (chopped)
                       Garlic: 1 clove  (finely chopped)
                       Oil: 2-3 tbspn
                       Mustard seeds: 1/2 tspn
                       Asafoetida(hing): pinch
                       Urad dal: 1/2 tspn
                       Channa dal: 1 tspn
                       Curry leaves: 5-6 sprig
                       Rasam Powder: 1/2 tspn
                       Garam masala : 1/2 tspn
                       Coconut powder: 1 tbspn
                       Coriander Leaves to garnish

Method:
                  1.  Heat oil in a pan, add mustard seeds, Asafoetida and curry leaves.    
                  2. Add channa dal and  urad dal and fry till light brown in color.
                  3. Add garlic, tomato, salt and turmeric powder. Fry for 2 mins.
                  4. Add chopped Badanekai and fry for a min. Now add onion and mix well.
                  5. Add rasam powder and garam masala powder. cook till done.
                  6. Add coconut powder and garnish with coriander leaves.
                  7. Serve with chapathi or Roti or Dosa.

Carrot Palya

Ingredients:
                        Carrot: 3 (grated)
                        Onion(small): 1/4 (chopped)
                        Green chilli: 1 ( chopped)
                        Channa dal: 1/2 tspn
                        Oil: 1 tbspn
                        Mustard seeds: 1/4 tspn
                        Curry leaves: 4-5
                        Coriander leaves: 4-5 sprig ( chopped)
                        Coconut powder: 1 tspn
                        Salt to taste

 Method:
                  1.  Heat oil in a pan, add mustard seeds.
                  2.  Add channa dal and fry for a min.
                  3.  Add onion, green chilli, curry leaves and salt. Fry for a min.
                  4.  Add grated carrot and fry for 2 mins.
                  5. Add coconut powder and coriander leaves.
                  6. Serve with chapathi, Roti or Dosa.

Brinjal and Potato Palya

Ingredients:
                       Potato(medium): 2 (peeled and chopped)
                       Indian Brinjal: 2 ( chopped)
                       onion(small): 1/4 ( chopped)
                       Green chilli: 2
                       Oil
                       Mustard seeds: 1/4 tspn
                       cumin seeds(jeera): pinch
                       Curry leaves: 5-6
                       Channa dal: 1 tspn
                       Coconut powder: 1 tbspn
                       Garam masala powder: 1/2 tspn
                       coriander leaves to garnish
                       Salt to taste
  
Method:
                 1. Heat oil in a pan, add mustard seeds. When mustard starts to splutter, add  jeera and curry leaves.
                 2. Add channa dal and fry till light brown in color.
                 3. Add onion, green chilli and salt. saute for a min.
                 4. Add chopped potato first and fry for 2mins.
                 5. Now add chopped brinjal and cook till done.

                        
                 6. Add garam masala powder.
                 7. Add coconut powder and garnish with coriander leaves.
                 8. goes well with chapathi, Dosa or Roti.
  

Bendekai Palya ( Bhendi subzi)- type 1

Ingredients: 
                    Bhendi(Okra): 15-20
                    Onion(medium): 1/2 ( finely chopped)
                    Tomato(medium): 1/2 (finely chopped)
                    Tamarind extract: 1 tbspn
                    Sambar Powder: 1 tspn
                    Coconut Powder: 1 tbspn
                    Coriander Leaves to garnish
                    Salt to taste


Tempering:
                    Oil: 2-3 tbspn
                    Mustard seeds: 1/2 tsp
                    Curry Leaves: 1 sprig
                   
  Method:
                   1. Wash the Bhendi and allow it to dry. Chop it to your desired shape.
                   2. Heat oil in a pan, add mustard and allow it to crackle. Add curry leaves, onion and salt. Saute it for 2-3 mins.
                   3. Add tomato and fry for sometime.
                   4. Add chopped bhendi and tamarind extract. Cover and cook for few mins.
                   5. Now add sambar powder and cook until done. 
                   6. Add coconut powder and garnish with coriander leaves.
                                    

Cauliflower Palya

Ingredients:
                    Cauliflower Florets : 2cups (finely chopped)
                    Onion(medium): 1/2 cup (finely chopped)
                    Tomato(medium): 3/4 (finely chopped)
                    Sambar Powder: 1/2 tbspn
                    Turmeric Powder:1/4 tspn
                    Coconut Powder: 1 tbspn
                    Oil: 2 tbspn
                    Mustard seeds: 1/4 tspn
                    Jeera: 1/4 tspn
                    Curry leaves: 1 sprig
                    Salt to taste

Method:

1. Heat oil in a pan. Add mustard seeds, jeera and  curry leaves.
2. Add onion, salt and turmeric and Saute for 2-3 min.
3. Add tomato and fry for sometime.
4. Add sambar powder and finely chopped cauliflower florets.

 5. Cook till done.
 6. Add coconut powder.
 7. Serve with chapathi, Parathas or Roti.