Ingredients:
1. Mutton: 1 kg (Cleaned and cut into pieces)
2. Basmathi Rice: 2 cups
3. Onion(medium): 1 ( chopped)
4. Tomato: 2 ( chopped)
5. Mint leaves: 1 handful (chopped)
6. Ginger-garlic paste: 2 tbspn
7. Turmeric Powder: 1/2 tspn
8. Red chilli Powder: 2 tbspn or according to your taste
9. Yoghurt/Curd: 1/2 cup
10. Lemon: 1
11. Oil: 5 tbspn
12. Butter: 4 tbspn
13. Cinnamon: 2'' piece
14. Cloves: 5-6
15. Cardomom: 2
16. Bay leaf: 1
17. Star Anise: 2
18. Garam Masala Powder: 1 tspn
19: Green chilli: 2
20. Salt to taste
Method:
1. Pressure cook Mutton, 1/2 Onion, Tomato, 1 tbspn ginger-garlic paste, Salt, Red chilli Powder and turmeric powder by adding 2 n half cups of water for 2-3 whistles.
2. Transfer this to a seperate bowl.
3. In the same cooker, add oil and butter.
4. Add bay leaf, cinnamon, cloves, cardomom and star anise.
5. Add remaining onion, mint leaves, 1 tbspn of ginger-garlic paste and green chilli. Fry for a min.
6. Add Basmathi rice and fry for a min.
7. Add pressure cooked mutton mixture.
8. Add yoghurt/curd, garam masala and lemon juice. Add 1/2 cup of water.
9. Close the lid and Cook on low heat until done.
10. Serve with Raitha.
Ingredients:
1. Chickpeas: 1 n half cups (soaked overnight)
2. Palak/spinach: 3 cups( chopped)
3. Tomato: 2
4. Ginger: 1'' piece
5. Green chilli: 2
6. Red chilli Powder: 1/4 tspn
7. Coriander Powder: 1 tbspn
8. Garam masala Powder: 1/2 tspn
9. Salt to taste
10. Oil: 3 tbspn
11. Cumin(jeera): 1 tspn
12. Asafoetida(hing): pinch
13. Turmeric Powder: 1/2 tspn
Method:
1. Pressure cook Chickpeas for 2 whistles or until soft.
2. Blend tomatoes, green chilli and ginger to a fine paste.
3. Heat oil in a pan, add cumin and asafoetida.
4. Add chopped palak leaves and fry for 2 mins.
5. Now add tomato puree, turmeric, coriander powder, chilli powder and salt. Fry for 3 mins.
6. Now add chickpeas, salt and water. Lightly mash chickpeas.
7. Cook on low heat for 10 mins.
8. Add garam masala.
9. Serve with Roti or Naan.
Ingredients:
1. Carrot: 4-5 (Peeled)
2. Moong dal: 1 handful
3. Sabudana: 1 handful
4. Milk: 1 cup
5. Water: 3 cups
6. Ghee: 3 tbspn
7. Dry fruits( almond/walnut, cashew and Raisins): 1 handful
8. Sugar: according to your taste
9. Cardomom powder: 1/4 tspn
Method:
1. Fry moong dal and sabudana seperately.
2. Pressure cook moong dal, sabudana, carrots with 2 cups of water.
3. Take out carrots and blend it to paste.
4. Heat ghee in a pan, add dry fruits and fry for a min.
5. Add the carrot paste and dal mixture. Mix well.
6. Add milk, sugar, cardomom powder and 1 cup of water. Adjust the consistency.
7. Cook for 2 mins.
Ingredients:
Rava/Semolina (Coarse): 2 cups
Yoghurt/Curd: 1.5 cups
Water: 1 cup
Ginger(grated): 1 tspn
Green chilli: 2 ( finely chopped)
Ghee or Oil: 2-3 tbspn
Mustard seeds: 1 tspn
Curry leaves: 4-5
Urad dal: 1 tspn
Coriander leaves: 6-7 sprigs (chopped)
Asafoetida(hing): pinch
Baking soda: pinch
Salt to taste
Cashew: 4-5 ( optional)
Carrot: 1 (garnishing)
Method:
1. Heat ghee or oil in a pan, add mustard seeds and allow to splutter.
2. Add asafoetida, urad dal, curry leaves, green chilli, cashew pieces. Roast until urad dal and cashew turns light brown in color.
3. Add rava and mix well. Roast rava until light brown in color. Allow it to cool and keep it aside
4. Take a bowl, add yoghurt, ginger paste, salt, coriander leaves and mix well.
5. Add this to cooled rava mixture. Add water little at a time and mix well.
6. Allow it to rest for atleast 30 mins. Now add baking soda and mix well.
7. Grease the idli plates. Add grated carrot at the bottom of each idli indention before pouring in the batter.
8. Add a spoonful of batter to each of the idli plates.
9. Heat water in a pressure cooker and place the idli stand in a pressure cooker. Cover and cook for about 15 mins without the whistle.
10. Serve with Saagu or Chutney.
Ingredients:
Red Chori : 1 cup ( Soaked overnight)
Palak(Spinach): 2 cups ( chopped)
Onion(Small): 1 ( chopped)
Tomato: 1( chopped)
Red chilli Powder: 1 tspn
Coriander Powder: 1 tbspn
Garam Masala: 1 tspn
Ginger-Garlic Paste: 1 tbspn
Turmeric Powder: pinch
Cumin( Jeera): 1/2 tspn
Oil: 2-3 tbspn
Salt to taste
Method:
1. Pressure cook the soaked Red chori, palak, onion and tomato adding enough salt. ( Do not overcook)
2. Heat oil in a pan, add cumin seeds and ginger-garlic paste. Roast until light brown in color.
3. Add the cooked red chori and palak mixture.
4. Add coriander powder, red chilli powder, turmeric and garam masala powder. Mix well.
5. Cover with a lid and cook for a while.
6. Serve with Roti or Rice.
Ingredients:
Toor dal: 1 handful
Tomato: 1
Ginger: 1'' piece
Garlic: 3-4 cloves
Cumin(Jeera): 1 tbspn
Black Pepper: 15
Red chilli: 2-3
Turmeric: pinch
Tamarind extract: 1 tbspn
Oil: 2 tbspn
Mustard seeds: 1/2 tspn
Asafoetida(hing): pinch
Curry leaves: 4-5
Salt to taste
Coriander leaves to garnish
Method:
1. Pressure cook toor dal, turmeric, ginger and tomato adding enough water. ( dal should be cooked very well)
2. Take out the tomato in a bowl and mash it very well.
3. Dry roast cumin and black pepper and powder it.
4. Add mashed tomato, cumin and pepper powder, tamarind extract and salt to dal mixture and bring it to boil.
5. Heat oil in a pan, add mustard seeds. When mustard starts to splutter, add curry leaves, redchilli, garlic and Asafoetida.
6. Add this tadka to dal mixture.
7. Garnish with coriander leaves.
8. Serve with rice or drink it hot.
Ingredients:
Aloo: 1 ( Boiled and Powdered)
Matar: 1/2 cup (fresh or frozen)
Paneer: 1 cup (cubed)
Onion: 1 (finely chopped)
Tomato: 2
Turmeric Powder: 1/4 tspn
Ginger-Garlic paste: 1 tbspn
Red chilli Powder: 1 tspn
Coriander Powder: 1 tspn
Garam Masala : 1 tspn
Cloves: 3-4
Bay leaf: 1
Cinnamon: 1'' piece
Cumin (Jeera): 1 tspn
Milk: 1/4 cup
Butter: 1/2 stick
Oil: 3 tbspn
Salt to taste
Coriander leaves to garnish
Method:
1. Boil water in a vessel, add paneer cubes and cook for 2mins.
2. Drain out the water and gently press paneer to remove extra water. keep it aside.
3. Blend 2 tomatoes and keep it aside.
3. Heat oil in a pan, add cinnamon, cloves, bay leaf and cumin.
4. Next add the ginger-garlic paste and fry till light brown in color.
5. Now add onion, salt and turmeric powder. Fry for 2 mins.
6. Add tomato paste and cook until raw smell is gone.
7. Add coriander powder, chilli powder and garam masala. Mix well.
8. Add Powderd Aloo and mix well. (Helps in thickening the gravy)
9. Add milk, peas and butter. Cook for 2 mins. Check the consistency and add water if required.
10. Add paneer cubes and cook for a while.
11. Garnish with coriander leaves.
12. Serve with Roti, chapathi or Naan.
