Palak paneer with puri

Ingredients

1. Palak                             1 bunch
2. Green chilies                   10
3. Onion                             1 big
4. Tomato                           1 big
5. Ginger                             1/2"
6. Garlic                              6
7. Fennel seeds                   1 tsp
8. Cumin seeds                   1 tsp
9. Cinnamon                       1"
10. Cloves                            5
11. Cardamom                     2

Method

• Fry palak and green chilies in ghee.
• Fry the masala ingredients in a tsp of ghee.
• Grind to a smooth paste separately.

For Gravy

1. Paneer                    100 gms
2. Corn flour                1 tbsp+1 tsp
3. Salt                          1 tsp
4. Turmeric                  1/2 tsp
5. Water                      1 cup
6. Oil                           for frying
7. Fresh cream            1 tbsp

Method

• Cut paneer and sprinkle 1 tbsp cornflour.
• Mix and fry in oil till light brown.
• Heat 1 tbsp of oil add 1 masala and fry till good aroma comes up.
• After that add palak paste and fry for 2 minutes.
• Add water and cook for 10 minutes.
• Mix 1 tsp cornflour to little water and add to the boiling gravy.
• Add fresh cream to it and mix well.
• Cook for another few minutes and add paneer.
• Simmer for 5 minutes. Serve with puris, dosa.

Bangalore Masala Puri[my own recipe]

Ingredients
For small puri

1. Rawa                     1 cup
2. Maida                    1/4 cup
3. Salt                        a pinch
4. Soda                      a pinch
5. Water                    1/4 cup

Method     

• Mix the above ingredients to a smooth dough.
• 
• Keep aside for half an hour.
• Fry small puris in hot oil till crisp.

For om pudi[sev]

1. Bengal gram flour               1 cup
2. Salt                                    1/2 tsp
3. Hot oil                               2 tbsp
4. Oil                                     to fry
5. Water                               little 

 Method

• Mix flour, salt, hot oil and blend well with hands.
• Add little water to make a smooth dough.
• Squeeze the dough by using murukku maker.
• Fry on both sides directly on hot oil.

For Tamarind sauce

1. Tamarind       big lemon size
2. Jaggery          big lemon size

Method

• Soak tamarind and jaggery separately in a cup of water.
• Extract the tamarind and jaggery water by using a strainer.
• Mix both and boil until the sauce thickens.
• It takes about 10 minutes.

For Gravy

1. Dry peas                 1 cup

• Soaked for 5 hours and cooked add 6 cups of water and keep aside.

For grinding

1. Onion                        1 big
2. Ginger                        1/4"
3. Garlic                         6 flakes
4. Fennel seeds               1 tsp
5. Jeera seeds                 1 tsp
6. Coriander powder       2 tbsp
7. Turmeric powder         1/2 tsp
8. Salt                              2 tsp
9. Roasted gram               2 tbsp
10. Cinnamon                    1"
11. Cloves                         5
12. Cardamom                  2
13. Chilly powder              1 tsp
14. Garam masala              1 tsp

METHOD

• Grind to a smooth paste and add to boiled peas and cook for 15 minutes.
• If gravy becomes thick add some hot water.

For serving

1. Onion                      1 cut into small pieces
2. Tomato                    1 cut into small pieces
3. Coriander leaves       chopped handful

METHOD

• In a serving plate crush 6 puris and add  2 ladle full gravy.
• On top of it add onion, tomato, coriander leaves, tamarind sauce.
• Add om pudi, a pinch salt, chilly powder and garam masala on top and serve.

Parotta fry

Ingredients

1. Parotta                      2 cut into pieces
2. Onion                        1 chopped
3. Tomato                      1 chopped
4. Ginger                        1/4 "julienne
5. Garlic                         2 julienne
6. Coriander leaves         little
7. Garam masala             1 tsp
8. Turmeric                     1/2 tsp
9. Salt                             1/2 tsp
10. Chilly powder              1/2 tsp
11. Coriander powder       1/2 tsp
12. Red food color            a pinch
13. Oil                              1 tbsp

Method

• Heat oil and fry onion, green chilly,ginger-garlic for 2 minutes.
• Add tomato, turmeric, garam masala, coriander powder and chilly powder.
• Fry till good aroma comes out. Add parotta pieces and fry.
• Sprinkle salt and red color to it.
• Mix and fry on a high heat. Garnish with coriander leaves.
• Serve with onion raitha.

Yummy Idly Chopsuey

Ingredients

1. Idly                          2 cut into pieces
2. Onion                      1 chopped
3. Tomato                    1
4. Green chilly              1 cut
5. Turmeric                  1/4 tsp
6. Chilly powder          1/2"
7. Salt                          1/4 tsp
8. Coriander leaves       little
9. Sugar                       1 tbsp
10. Oil                           for frying
11. Corn flour               1 tbsp
12. Water                     1/2 cup
13. Ginger                    1/4" julienne
14. Garlic                     2 julienne

[Vegetables can be added.]

Method

• Fry idly pieces until crisp and keep
• Grind tomato.Heat 1 tbsp of oil.
• Add onion, chilly,ginger-garlic, sugar, and tomato paste. 
• Now add chilly powder, turmeric, cornflour and mix well.
• Add water and simmer for 5 minutes.
• Arrange fried idly and pour gravy on it.
• Garnish with coriander leaves and serve.

Idly fry

Ingredients

1. Idly                          2 cubed
2. Onion                       1 chopped
3. Green chilly               2 cut
4. Food color                a pinch
5. Oil                             1/2 cup
6. Corn flour                   1 tbsp
7. Salt                             a pinch
8. Coriander leaves         garnishing
9. Ginger                        1/4" julienne
10. Garlic                         2 julienne
11. Cashew nuts               2  [optional]
12. Garam masala             1 tsp

Method

• Mix cut idlis to corn flour.
• Heat oil and fry them till crisp and keep aside.
• Fry onion, chilly, and ginger-garlic using little oil for 2 minutes.
• Add garam masala and salt.
• At last add fried idlis and fry for 2 or 3 minutes.
• Garnish with coriander leaves and stir fry and serve with raitha.

Curd Rice

Ingredients

1. Rice                         1 cup
2. Water                       3 cups
3. Milk                         2 cups
4. Curd                        1 cup
5. Salt                          1 tsp
6. Coriander leaves       handful
7. Cashewnuts              10 broken into bits
8. Raisins                      10 

For seasoning

1. Curry leaves              2
2. Oil                             1 tbsp
3. Mustard seeds           1/4 tsp
4. Urad dhal                  1/4 tsp
5. Bengal gram               1/4 tsp
6. Hing                           a pinch
7. Onion                         1/2 chopped
8. Ginger                        1/4 cut into small pieces
9. Green chilly                1 cut
10. Red chilly                   1 broken

Method

• Cook rice adding 3 cups of water and salt.
• Mash cooked rice and add milk to it.
• Mix well and keep it aside for 1 hour.
• Heat oil and splutter mustard seeds and brown dhal.
• Fry cashew nuts and raisin.
• Add curry leaves, onion, green and red chilies.
• Pour over rice and mix well.
• Cool and add curd and coriander leaves.
• Mix and serve with pickle.

Masala Rice

Ingredients

1. Rice                         1 cup
2. Onion                       1/2 chop
3. Tomato                    1 chop
4. Turmeric                  1/2 tsp
5. Salt                          2 tsp
6. Water                      2 cups
7. Lemon                     1 tsp

For grinding

1. Cinnamon               1/2
2. Cloves                    4
3. Mint leaves             little
4. Fennel seeds          1/2 tsp 
5. Green chilies          2
6. Ginger                   1/2"
7. Garlic                    4 flakes      

For seasoning

1. Mustard seeds        1/2 tsp
2. Urad gram              1/2 tsp
3. Oil                          1 tbsp
4. Ghee                       1 tsp

Method

• Heat oil in a cooker add seasoning,
• Splutter mustard seeds and fry onion till light brown.
• Add tomato and fry and mash well.
• Now add grounded masala fry until good aroma comes out.
• Add rice, turmeric, salt, lemon, and water.
• Cook till whistle comes out. Serve with potato side dish.

Chakkali[Muruku]

Ingredients

1. Rice flour                     1 cup
2. Roasted gram flour       1 tbsp
3. Soda                            a pinch
4. Warm water                 1/4 cup
5. Hot oil                          1 small ladle full
6. Chilly powder               1 tsp
7. Salt                               1 tsp
8. Jeera seeds                   1 tsp

Method

• Add soda to warm water.
• Mix rice flour, salt chilly powder, jeers, gram flour.
• Pour hot oil over it. Mix well.
• Heat oil and take murukku press and brush oil inside so that the dough comes out easily.
• Sprinkle warm water and prepare a smooth dough.
• Fill the dough to murukku maker and prepare murukku and deep fry. 

Pav bhaji[my recipe]

Ingredients

1. Potato                          1 big
2. Carrot                          1 big
3. Onion                           1 big
4. Tomato                         2 
5. Peas                              handful
6. Turmeric                       1/2 tsp
7. Salt                               1 tsp
8. Sugar                            4 tsp
9. Coriander powder         1 tsp
10. Jeera powder                 1 tsp
11. Garam masala                1 tsp
12. Ginger-Garlic paste        1 tsp
13. Chilly powder                1 tsp
14. Food color                    a pinch
15. Butter                           2 tbsp
16. Coriander leaves           handful
17. Pav bread                     2

Method

• Cut onion, tomato, carrot, and potato.
• Heat butter in a pressure cooker fry onion and tomato.
• Add ginger-garlic, coriander, jeera, garam masala, and turmeric.
• Add vegetables, salt, sugar, chilly powder, and food color.
• Mix well and cook for 3 whistles, cool and mash to a smooth paste.
• Garnish with coriander leaves. Serve with Cut onion, lemon.
• Cut pav bread butter and toast on both sides.  

Sabbasige Soppu Bassaru

Ingredients

1. Sabbasige soppu                           1 bunch
2. Alasande kalu[black eyed peas]     1 cup 
3. Tamarind                                       lemon size
4. Turmeric                                        1/2 tsp
5. Salt                                                1 tsp
6. Water                                            4 cups  
7. Oil                                                 1 tbsp
8. Mustard seeds                               1/2 tsp
9. Urad dhal                                      1/2 tsp
10. Curry leaves                                  little
11. Hing                                              a pinch 
12. Red chilies                                     2 whole                                    

For grinding

1. Coconut                  1 tbsp
2. Onion                     1 roast on fire
3. Coriander seeds      1 tbsp
4. Jeera seeds              1 tsp
5. Pepper seeds           1 tsp
6. Garlic                       9 flakes
7. Red chilies               10

• Fry the above by adding little oil. 
• Cool and add some cooked peas and soppu.

Method

• Wash, drain, and cut soppu[leaves].
• Dry fry the peas until it changes its color and a good aroma comes out.
• Boil it adding water, turmeric for 1 whistle.
• Add soppu and cook till done
• Drain water completely and keep it for palya.[side dish]
• Soak tamarind in a cup of water and take the extract.
• Heat oil and add seasoning,hing, curry leaves and red chilies to it.
•  Add tamarind extract and bring to boil and add the grounded masala.
• Mix well and add salt, turmeric boil for 15 minutes.
• Serve with Ragi mudde and palya.

Masala Bonda

Ingredients

1. Bengal gram flour           1 cup
2. Salt                                  1 tsp
3. Onion                              1
4. Green chilies                   4
5. Curry leaves                    little
6. Coriander leaves              handful
7. Mint leaves                      handful
8. Soda- bicarb                    1/2 tsp
9. Garam masala                  1 tsp
10. Ginger- garlic paste         1 tsp
11. Oil                                    for frying
12. Water                                1/2 cup
13. Hing                                  a pinch

Method

• Chop onion,green chilly,coriander,mint,curry leaves .
• In a bowl add water, soda, salt, hing, garam masala, ginger-garlic, and mix well.
• Add flour and other ingredients.
• Heat oil and take one spoonful of the mix and drop one by one and fry on medium heat.
• Serve hot chutney or tomato sauce

Lemon Rice

Ingredients

1. Rice                   1 cup[Sona mossuri]
2. Salt                    1 tsp
3. Lemon               1/2[Indian lemon]
4. Turmeric            1/4 tsp
5. Water                2 1/2 cups
6. Oil                     1 tsp

Seasoning

1. Mustard seeds                 1 tsp
2. Urad dhal                         1 tsp
3. Bengal gram                     1 tsp
4. Hing                                 a pinch
5. Curry leaves                      4 leaves
6. Coriander leaves                handful
7. Mint leaves                        little
8. Ginger-Garlic paste           1 tsp
9. Jeera powder                    1/2 tsp
10. Onion                               1 sliced
11. Green chilies                      2 slit
12. Red chilly                          1 
13. Oil                                     2 tbsp

Method

• Cook rice adding turmeric, water, oil, and salt for 3 whistles.
• Cool and spread on a bread plate and squeeze lemon on rice.
• Heat oil and add seasoning splutter mustard seeds.
• Add onion,chilies.curry and mint leaves fry for 2 minutes.
• Now add ginger-garlic and jeera and hing powders.
• Add rice and mix well and garnish with coriander leaves.
• Carrot and groundnut can be added.
• Serve with curd or raitha.

Musk Melon juice

Ingredients

Musk melon               1 cup
Sugar                         1/4 cup
Milk                           1/4 cup
Rose essence              1 drop

Grind and whip and serve.