Sindhi Saibhaji

Ingredients:
1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)

Sindhi Saibhaji

100 gms. french beans
1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
1/2 bunch any other leafy greens.
1 cup green gram dal
1/2 cup horsegram dal (channa dal)
4-5 green chillies
2-3 clovettes garlic
1 tsp. red chilli powder
1 tsp. dhania (coriander seed) powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
2 pinches asafoetida
METHOD:

• Clean and wash dals.
• Clean, wash and chop spinach and vegetables except tomato.
• Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
• Mix well, add enough water to cover the contents.
• Add all masalas and mix.
• Place whole tomato on top, cover and pressurecook for 3 whistles.
• Cool the cooker, open and handblend the contents.
• Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
• Serve hot with paratha or steamed rice

Gobi Manchurian

Ingredients:
1 medium. cauliflower clean and broken into big florettes.

Gobi Manchurian

1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk
METHOD:

• Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
• Drain and pat dry on a clean cloth.
• Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt
• to taste.
• Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
• In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
• Add the salt and spring onions.
• Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
• Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
• Gradually add to the gravy and stir continuously till it resumes boiling.
• Boil till the gravy becomes transparent. Add florettes and soya sauce.
• Boil for two more minutes and remove.
• Serve hot with noodles or rice.

How to make Aloo Palak Recipe

Ingredients:

• 3 cups chopped spinach
• 2 large onoins chopped fine
• 2 large potatoes boiled and peeled
• 1 tomato grated
• 2 green chillies
• 1" piece ginger
• 1 tsp. lemon juice
• 1/2 tsp. wheat or other flour
• 1 tsp. red chilli powder
• 1 tsp. cinnamon-clove powder
• 1/4 tsp. turmeric powder
• 1/2 tsp cumin seeds
• 2 pinches asafoetida
• 1/2 tsp. garam masala
• 1/2 tbsp. butter
• 4 tbsp. ghee
• salt to taste

METHOD:

• Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
• Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
• Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
• Keep aside.
• Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
• Drain the potatoes, keep aside.
• In the same hot ghee add the cumin seeds.
• Add the ginger, onions and fry till very tender.
• Add the tomato and further fry for two minutes.
• Add all the dry masalas and fry till ghee separates.
• Add spinach and potatoes.
• When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
• Just before s erving heat butter in a tiny saucepan and add the asafoetida.
• Pour over the vegetable and mix gently.
• Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

Mutton Keema Paratha

Keema Paratha

Ingredients:
1 cup Atta (Wheat Flour)
3/4 tsp Chilly powder
1/2 bunch Chopped coriander leaves
2 Chopped green chillies
1 Chopped onion
1 Chopped tomatoes
1/2 bunch coridaner leaves
pinch Cumin powder
1/2 tsp Garam masala
4-6 tsp ginger garlic paste
500 grams Meat (leg portion)
1 tsp oil
3/4 tsp Salt
pinch Tumeric Powder

Preparation:

• Take one cup Atta mix in a bowl with pinch of salt,oil and water and keep it a side.
• Remove bones, skin and fat from meat and cut into 1" to 2" size pieces and mince it.
• Take a pan add oil ,Fry onions,salt, turmeric  garlic and ginger, green chillies, Add  tomatoes one the tomatoes are dry then minced meat keep mixing, then add cumin powder,garam masala,coriander powder, chilli powder,garama masala cook till the meet becomes dry, once it is done add coriander leaves.
• Trasnafer it in a plate to cool down.
• Now take atta as dumpling take equal quantity of stuffing, and stuff this in atta and make a chapati.
• Take a pan cook both the sides with butter or ghee.

Garlic Pepper Meat Balls

Ingredients:
1tbsp chilli powder

Garlic Pepper Meat Balls

1tsp coriader powder
2 bunch coriander leaves
8 garlic cloves
2 Green Chili
500grams meat mince
2tbsp oil
1 onion chopped
1tsp pepper
salt as needed
1tbsp Sooji / Rava
1tbsp Soy Sauce
turmeric powder as needed
water as needed
1/2tsp jeera

Preparation:

• Take a pan add oil 1tsp, add jeera, onions,salt, cook till lightbrown colour, then add turmuric,ginger garlic paste,mix well,then chilli powder, coriander owder, chopped coriander mix will and switch off the flame and cool it down.
• In a bowl take sooji add water and soake it for 2min.
• In another bowl take meat mince,add sooji remove water,then onion masala mix well if require add salt,chilli powder min well and make into small balls and keep a side.
• In the same pan add oil,garlic cloves chopped then add the meat ball cook all the sides, then add chopped green chillies, pepper crushed, soy sauce mix well and cook for 3-5mins and switch off the flame.
• Transfer into a plate.

How to make Dahi Puri

Dahi puri, is an Indian snack which is especially popular evening snack.  Dahi puris are a favorite with children as well as with adults who cannot handle the fiery pani puri.

Ingredients:

• Chat masala as needed
• coriander leaves as needed
• cucumber as needed
• green chutney as needed
• 1 onion finely chopped
• 1 potato boiled and mashed
• 5 puris
• red chilli powder as needed
• sev as needed
• sweet chutney as needed
• 1 cup sweet curd
• 1 tomato
• white peas as needed

Preparation:

• Take a plate add sev, then arrange puries add potato, peas, sweet curd, sweet chutney,green chutney, sev, coriander leaves.
• Top it of again with sweet curd, sweet chutney, green chutney, red chilli powder,chat masala, sev, coriander leaves and serve.

Chicken Lollipops

Chicken Lollipops

Ingredients:
1pinch Aji no moto
2tbsp Breadcrumbs to coat
5 chicken wings frenched
1tbsp Chilli garlic sauce,Crushed
1 Egg-beaten
1 ginger/garlic,Curry leaves
1/4lbs Ground Chicken/Paneer
oil to fry
salt to taste
seasonings-Salt,herbs,chilli
soya sauce

Preparation:

• Prepare the chicken wings by turning inside out-Each wing can be made into 2 lollipops-One portion closer to the shoulder(Meatier portion) and another portion away from the shoulder (Remove the second small bone).
• This is the less meaty portion and can be stuffed so the presentation looks nice Prepare stuffing-Season chicken mince with paneer mixed in, salt,chilli powder,herbs, green chilli and stuff the smaller lollipops with this mixture.
• Now we can season the prepared lollipops with few dashes,soy sauce, chilli/garlic paste,ginger/garlic paste and marinate for sometime.
• Prepare batter-Mix in chilli powder, chilli/garlic sauce,salt, cornflour to the beaten egg.
• Heat oil to medium heat(the lollipops need to cook completely inside hence, oil should not be too hot or else outside will brown too quickly leaving the insides uncooked).
• Roll the lollipops in the batter and breadcrumbs,drop gently into the oil and fry to a golden brown-not dark brown The Lollipops can also be made without batter/breadcrumbs-Just fry them till golden brown.
• These lollipops can be served with a quick sauce made as below Saute in some oil-cumin and crushed ginger/garlic until fragrant.
• Add curry leaves,soy sauce,green chillies chopped,coriander leaves chopped and Aji no moto-Toss in the fried lollipops and serve immediately.

Bhel Puri Chaat

Ingredients:

Bhel Puri Chaat

2tbsp boondhi
1tbsp carrot grated
pinch of Chaat masala
1tbsp coriander
1tbsp cucumber chopped
2 fresh tomato
1 onion
green chutney as needed
papadi as needed
poha chudva as needed
1 potato
250 grams puffed rice(pori or borugulu)
pinch of red chilli powder
2tbsp sev
sweet tamarind chutney as needed

Preparation:

• Take a bowl add puffed rice add all other ingerdients execpt Sweet tamarind chutney and Green chutney.
• Mix well now add sweet chutney, green chutney mix well serve in a plate.
• Top it of with sev,sweet chutney,green chutney, coriander leaves if needed onions.

Aloo Bonda

Ingredients:
A pinch of ajwain
1/4 baking soda

Aloo Bonda

2 tbsp cashew nuts
1 tbsp chilli powder
1 bunch of chopped coriander
1 slice ginger garlic
2 chopped green chillies
1 tbsp cumin seeds
5 curry leaves
2 cups of besan(gram flour)
1 pinch of mustard seeds
oil for frying
1 onion
4 potatoes boiled and mashed
salt to taste

Preparation:

• Heat oil in a pan, make sure use very little oil add cumin,mustard,turmeric,all spices and onion.
• Mix it with mashed potatoes and season well.
• Make batter with gramflour.
• Dipp the dumpling of potatoes in the batter and fry in medium, heat till golden brown.
• Serve hot with your favourite chutney.

Eggs Gravy - Kodi Guddu Pulusu

A few tips for boiling eggs:

• Bring water to boil in a sauce pan. When the water starts bubbling up, with a slotted spoon, slowly slide in one egg at a time into boiling water. Let the eggs cook for 10-12 mts in the water. Switch of the flame. Allow to cool off a bit and remove the shells. When in hurry. discard hot water and run the eggs in cold water under a tap and remove the shells. 
• Another alternative I follow while boiling eggs is, pressure cook eggs with 4 cups of water to 1 whistle. Let the pressure settle down, then remove the lid, discard the water and remove the shells of the eggs. 

Ingredients:
4 eggs (boiled, shells removed and make slits lengthwise)
lemon sized tamarind (soaked in 1/2 cup warm water and extract pulp out of it)
4-5 tsps oil

Eggs Gravy

1/4 tsp fenugreek seeds (methi seeds)
1 tsp mustard seeds (avalu)
1 tsp cumin seeds (jeera)
4 dried red chillies
curry leaves - 2 sprigs
4 medium sized onions - finely chopped (makes 3 cups of chopped onions)
6 green chillies - finely chopped
1/2 tsp turmeric
1 tsp ginger & garlic paste
1 tbsp coriander powder
1 tbsp cumin powder
1 tbsp red chilly powder (adjust according to your spice levels)
3 tbsps sugar
Salt to taste
Coriander leaves - 4 sprigs (finely chopped)

How to prepare:

• In a kadhai/wide pan, heat 1 tsp oil. Add pinch of turmeric and drop in boiled eggs gently into the pan. Fry on medium flame for about 2-3 mts till brown spots start appearing on the eggs. Remove and set aside.
• Add remaining oil ( 3 tsps) in the kadhai. Reduce the flame to low. Add in methi seeds and fry for 20 seconds. Add mustard seeds, cumin seeds and allow to splutter then add red chillies and fry for about 30 seconds. 
• Throw in curry leaves, chopped green chillies and chopped onions. Add turmeric (1/4 tsp), salt. Increase the flame to medium and fry till the onions turn soft and light brown. 
• Once the onions turn light brown, add ginger garlic paste and fry for about 1 to 2 mts till the raw smell disappears. 
• Add cumin powder, coriander powder and chilly powder. Mix well and fry for 1 minute.
• Add squeezed tamarind juice/pulp + 1 cup of water and bring it to boil. Add sugar. Adjust salt and chilly powder. Simmer and let it cook for about 3-4 mts.
• Gently add in all the fried eggs, dropping one egg at a time. Allow to cook for about 10-15 mts till the gravy thickens.
• Garnish with coriander leaves and serve hot with steamed rice.

Andhra Tomato Dal - Pappu Tomato

Ingredients:
1 cup tur dal (kandi pappu) pressure cook until soft and mash lightly
1 onion finely chopped

Tomato Pappu

2 large tomatoes, finely chopped
3-4 green chillis slit length wise
1″ ginger, finely chopped
1/4 tsp turmeric pwd

For tempering/poppu/tadka:
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
3-4 dried red chillis (tear into pieces)
5-6 garlic flakes crushed OR 1/4 tsp asafoetida/hing/inguva
10-12 curry leaves

Preparation:

• Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, garlic, red chillis, and curry leaves and saute for few secs. Add the chopped onions, green chilies and ginger and sauté till onions turn slightly pink.
• Add the chopped tomatoes and stir fry for 4-5 mts. Add the turmeric pwd and salt and combine.
• Add the cooked and mashed dal to the onion-tomato mixture. Add 1 cup water and cook for another 10 mts on low-medium heat. Garnish with coriander leaves.
• Serve with white rice or hot rotis.

Note:
Alternately, you can separately pressure cook onions, ginger and green chillis with tur dal and follow rest of the procedure.

Cooking Tips

• When you soak rice and urad dal for idlis and dosas, wash everything thoroughly before soaking. Later use the soaked water while grinding. If you wash rice and dal after soaking you will lose most of the vitamins.
• Excess salt in any dish can be brought down by adding diced potatoes, tomatoes or a teaspoon of sugar. 
• When you are making vadas, if the batter is watery - you will have the problem of oil splattering when you fry it. Add a tablespoon of ghee to the batter and your problem will be solved.
• Don't salt meat before you cook it. Always  salt meat halfway through cooking. (little less than what is required). Then taste the meat when it is done and then add salt as needed. 
• To thicken any gravy or soup add corn flour to it. It is an excellent thickening agent. Remember to mix it in good water before adding to avoid lumps. 
• While making any pasta add salt to the boiling water in which you are cooking it. That will be the only chance you get to salt it. Add salt after the water boils. If you add it before , it will take a longer time to boil. 
• To avoid sticky rice, soak washed rice in water for at least ten minutes before cooking. A teaspoon of oil can be added to get separate grains of cooked rice. 
• While make any deep fried dish, if the hot oil starts foaming and rises in the pan, add a small piece of tamarind to the oil. This will prevent foaming and spill over. 
• If you want to have soft idlis, do not beat the batter before pouring idlis. The air bubble sin the batter helps you to get soft idlis. Beating the batter removes these air bubbles. 
• Chill onion is refrigerator before cutting to  avoid tears. One other way to avoid tears is to soak peeled onion is water before cutting. 
• To get crisp, golden dosas add a teaspoon of fenugreek seeds to the urad dal and grind it. 
• To make a healthy chicken dish remove the skin from the chicken. This will remove the major fat content on the chicken. 
• Add a pinch of sugar while cooking any green leaf vegetables. This will help maintain the bright green color. 
• For maintaining the bright color of any vegetable don't forget to put it in ice cold water as soon as you blanch them. 
• To keep apples from turning brown, add little citrus juice like the juice of a lemon or orange and toss apples in it.
• A pinch of turmeric powder added to all kinds of dal when cooking hastens the cooking process. 
• Remove the stems from chilies before storing them. This will keep them fresher for a long time. 
• It is better to use round dishes in the microwave oven rather than square or rectangular dishes as round dishes spread heat faster. 
• Oil applied to dal before it is cooked helps it to cook faster by softening the proteins.