Paneer Cheese Balls

Ingredients:

• Paneer: 150 gms
• Potato: 2 (boiled)
• Cheese: 75 gms
• Corn Flour: 2-3 tbsps
• Garam Masala: 1/2 tsp
• Chilli Powder: 1/2 tsp
• Amchur Powder: 1/4 tsp
• Green Chillies: 2 finely chopped
• Corriander: finely chopped
• Salt: To Taste
• Oil: To Fry

Method:

1. Grate Paneer, Potato in a bowl. Add all the dry ingredients mix well and make a dough of it.
2. Make small balls of the mixture.
3. Flaten each ball and stuff grated cheese and close it carefully and make balls similarly.
4. Keep these balls in freezer for half an hour. This helps the cheese to harden and not ooz out once in oil for frying.
5. Heat Oil in wok to deep fry the Paneer Cheese Balls.
6. Fry these balls in oil on medium flame so that the paneer and potato are cooked well.
7. Turn around carefully such that the cheese does not ooze out.
8. Serve these Spicy Paneer Cheese Balls with Ketchup.

1. 
   

Beerakaya Koora (With Milk) / Ridge Gourd Curry

Ingredients:

• Beerakaya/Ridge Gourd: 2 cups chopped into cubes
• Milk: 1/2 cup
• Onions: 1 cup (copped finely)
• Mustard: 1 tsp
• Cumin: 1/2 tsp
• Urad dhal: 1/4 tsp
• Chana Dhal: 1/4 tsp
• Green Chillies: 2-3 finely chopped
• Salt: To Taste
• Turmeric: Pinch
• Oil: 2 tbsps

Method:

1. Take a kadai/Pan add oil fry mustard,cumin, urad dhal, chana dhal until they sluppter. Add the green chillies and Onions fry till they are cooked and golden.
2. Now drop in the beerakaya cubes and pinch of turmeric. Cook covered for a couple of mins till they become soft. 
3. Add the milk slowly on a low flame. Be extra cautious while adding milk as the milk may curdle. Mix the milk thoroughly. Till the quantity is reduced to half this is obsorbed by beerakaya cubes.
4. Before switching off the flame add salt. This helps the milk from curdling.
5. Serve with Rice 

Paneer Kofta

Ingredients:

• Paneer: 250 gms
• Potato: 3 medium sized (boiled)
• Onion: 1-2 (very finely chopped)
• Tomato: 3 (boiled, peeled and pureered)
• Green Chillies: 4-5
• Cashewnut Paste: 1/2 cup (Soaked for 20 mins and grind)
• Corriander
• Garam Masala: 1/2 tsp
• Kitchen King Masala: 1 tbsp
• Cumin: 1/2 tsp
• Cloves: 3-4
• Cinnamon: 1 inch 
• Ginger Garlic Paste: 2 tsps
• Grated ginger: 2 tsps
• Corriander Powder: 1 1/2 tsp
• Turmeric: 1/4 tsp
• Chilli Powder: 2 tsps
• Salt: To Taste
• Oil: To deep fry kofta balls.
• Kasturi Methi: 1 tbsp
• Sugar: 1/2 tsp

Method:

1. In a bowl grate Paneer and Potatoes. Add finely chopped green chillies & corriander. Ginger grated, salt and mix well and make small balls of the mixture.
2. In a kadai heat oil to deep fry the kofta balls. Once the oil is heated drop in the balls slowly and turn slowly so that these balls dont break. Fry till golden brown and keep the fried koftas aside.
3. In an other wok heat 3 tbsps of oil add cumin fry till they sluppter. Next add in cinnamon, cloves and ginger garlic paste fry for 20 seconds.
4. Add finely chopped green chillies & onions fry till the raw smell of the onions is gone and till they turn golden brown.
5. Add in the tomato puree, turmeric, salt, chilli powder, corriander powder, garam masala, kitchen king masala, sugar and mix well. Cook the gravy till oil seperates from the edges of the wok.
6. Once you observe the oil to seperate add in the cashewnut paste and cook for about 5 to 10 mins covered with a lid on top.
7. Now drop in the paneer kofta balls mix gently so that the kofta does not break. Add in Kasuri methi at the end and transfer to a serving bowl. Ganish with Cilantro/corriander.
8. Serve with Roti/Chapati/Poori

Paalakoora Pesarapappu Fry

Ingredients: 

• Paalakoora/Spinach: 1 bunch
• Pesarapappu/Moong Dhal: 1/4 cup (soak for 1/2 hr)
• Onions: 1 (finely chopped)
• Mustard: 1tsp
• Cumin: 1/4 tsp
• Urad dhal: 1/4 tsp
• Curry leaves
• Salt: to taste
• Oil: 2tbsp

Method:

1. In a kadai add oil fry mustard, cumin, urad dhal let them sluppter. Add the split green chillies and fry.
2. Add the chopped onions fry till golden brown, to the onions add moong dal cook till they are soft and not mashy.
3. Once these are done add finely chopped spinach and sprinkle salt and mix well. Cook covered for a couple of minutes. 
4. Transfer to a serving bowl and Serve with Rice or Roti.

Chana Masala/ Chole Masala

Ingredients: 

• Chana/Chickpeas: 2 Cups (soaked over night)
• Onions: 2 (finely chopped)
• Tomatoes: 4 (finely chopped)
• Green Chillies: 5-6
• Ginger Garlic Paste: 1tbsp
• Oil: 4tbsp
• Garam Masala: 1Tbsps
• Chole Masala: 1.5 Tbsps
• Salt: to taste
• Turmeric: pinch
• Red chilli powder: 2 tsps
• Kasuri Methi
• Coriander

Method:

1.  Cook over night soaked channa in a pressure cooker add in salt to the water. Keep aside. take a 1/4 quantity of the cooked chana and course grind for a thick gravy texture (optional)
2. In a Kadai add oil fry the ginger garlic paste, add split green chillies fry till done. 
3. Add the finely chopped onions fry till golden brown and cooked. Then add in finely chopped tomatoes, salt, chilli powder, turmeric cook till its turned to a smooth paste 
4. Once its almost turned to a smooth gravy add garam masala, chole masala and mix well. 
5. To the gravy add the cooked chana and ground chana paste.
6. Add in 2 cups of water cook on low flame for a couple of minutes. 
7. At the end add in kasuri methi, coriander 
8. Tranfer to a serving bowl and serve with Roti/Poori/Batura.

Beans and Coconut Fry

Ingredients: 

• Green beans: 1/2 kg
• Oil: 1 tbsp
• Mustard seeds: 1/2 tsp
• Urad dal: 1/4 tsp
• Cumin: 1/4 tsp
• Channa dal: 1/4 tsp
• Curry leaves
• Dried red chilies: 3-4
• Grated coconut: 1/4 cup
• Salt: to taste
• Red chillie powder

Method: 

1. Heat oil in a pan. Add mustard, cumin, urad dal, chana dal and curry leaves. When they start to sizzle and crackle, add red chilies. 
2. Add the chopped green beans and stir fry . Sprinkle some water and salt, reduce heat to low, Cook covered till the beans are done
3. Open the lid, fold in the grated coconut and saute for a while till the water is dried up
4. Remove from heat and transfer to a serving bowl/.
5. Serve with Rice.

Avocado Salad

Ingredients:

• Avocado: 1-2 
• Onion: 1
• Tomato: 1
• Green chillies: 2
• Salt: to taste
• Pepper
• Olive oil: 2 tsps
• Corriander
• Lemon Juice

Method:

1. Chop Onions, Tomatoes into julians and Avocado into small cubes
2. Mix all these in a bowl add in a dash of salt, pepper and olive oil. Mix well
3. Squeeze in lemon juice and garnish with Coriander.

Cabbage Pappu

Ingredients: 

• Cabbage: 1 Medium 
• Onions: 2 
• Green Chillies: 3-4 
• Pesarapappu: 1/2 cup
• Garlic: 3-4 pods
• Turmeric: 1/4 tsp
• Mustard: 1/2 tsp
• Cumin: 1/4 tsp
• Urad dal: 1/4 tsp
• Red chillies: 2
• Hing
• Curry leaves
• Salt: To taste
• Oil: 2 tbsp

Method:

1. Wash pesarapappu/moong dhal and keep aside
2. Chop Onions, Cabbage finely and slit green chillies and garlic pods
3. Pressure cook Moong dhal, Onions, Cabbage, Green chillies and Garlic in 2 cups of water adding in salth and turmeric. Cook till 2 whistles on medium flame or till the dhal is soft and done.
4. Release the pressure once its done. 
5. In a kadai add 2 tbsps of oil, add in mustard,cumin, urad dal and let it splutter and red chillies, curry leaves.
6. Put in the tempring to the dhal and sprinkle a dash of hing mix well.
7. Serve Cabbage Dal with Steamed Rice or Roti.

Aval Payasam

Ingredients:

• Aval/Poha/Rice Flakes: 1 cup
• Jaggery: 1/2 cup broken nicely 
• Milk – 2 cups
• Cardamon powder: pinch
• Ghee: 1tbsp
• Cashews, raisins: few

Method:

1. Heat a pan with 1/2 tbsp of ghee, fry the cashews till it is golden brown. Remove it and keep it separate.
2. Fry the aval in the pan with remaining ghee and keep it separate
3. In the pan, boil milk till its gone half the qunatity, add the fried aval and cardoman powder. Cook on medium flame.
4. Add the jaggery to the above milk mixture and mix well. 
5. Garnish with fried nuts.

Aloo Capsicum Sabzi

Ingredients: 

• Potatoes/Aloo: 4-5
• Capsicum: 2 
• Green Chilies- 2
• Garam Masala - 1/2 tsp
• Corriander Powder- 1/4 tsp
• Oil: 4-5 tsps
• Chilli Powder: 1/4 tsp
• Cumin: 1/2 tsp
• Salt: to taste

Method: 

1. Cut Potatoes and Capsicum into small cubes.
2. In a kadai heat oil add in the cumin seeds let them splutter.
3. Add the potatoes fry till golden brown, add in the capsicum cubes, green chillies and fry.
4. Sprinkle garam masala, coriander powder, chillie powder and salt. Mix well.
5. Serve Spicy Sabzi as a Side or with Steamed Rice.

Broccoli Soup

Ingredients: 

• Broccoli: 1 Bunch (Chopped)
• Onion: 1 Large 
• Carrot: 1/2 
• Ginger: 1/2 inch
• Garlic: 2-3 pods
• Salt: to taste
• Butter: 3-4 tbsp
• Parsley
• Ground Pepper

Method:

1. In wok melt butter on medium heat, Add chopped onions, carrots, parsley cook until soft add ginger and garlic and cook.
2. Add 2-3 cups of water, chopped broccoli and cook on medium flame until the florets are soften.
3. Switch off the flame and let the mixtre cool. Once the mixture is cool add them to a blender and make a smoothie.
4. Once the smoothie is ready add salt, pepper and put the smooth on flame for a couple of minutes.
5. Serve Hot Soup. 

Sprouts Uttapam

Ingredients: 

For Uttapam

• Dosa Batter
• Oil: 2tsp

For the topping:

• Onion: 1/2 finely chopped.
• Carrot: 1/2 grated
• Tomato: 1/2 finely chopped
• Green chilles: 2 chopped
• Sprouts: 1/4 cup

Method:

1. Heat the dosa pan, once it becomes hot slightly grease the pan and add a ladle full batter and make the dosa like uttappam. 
2. Drizzle half a teaspoon of oil at the top and sides. Now the dosa starts to form holes on top.
3. Add the sliced veggies and sprouts, sprinkle chillie powder on top
4. Once the base of the dosa becomes golden flip the dosa carefully and cook the otherside of the dosa for a minute or two.
5. Serve Hot Uttapam with Chutney of your choice or Sambar.

Carrot Apple Ginger Juice

Ingredients:

• Carrots: 10-12 
• Apples: 3-4
• Ginger: 1/2 inch

Method:

1. Cut the fruits into small size and pass them through a juicer.
2. Serve with few icecubes and a dash of Mint leaves.

Sabudana Kichidi

Ingredients:

• Sabudana: 2 Cups
• Potato: 1 
• Green Chillies: 3-4 chopped
• Peanuts: 1/2 cup
• Cumin: 1-2 tsps
• Ghee/Oil: 1tbsp
• Ground Pepper: 2tsps
• Salt: to taste

Method: 

• Soak sabudana overnite in water.
• Chop potatoes and chillies finely 
• Dry roast peanuts and ground to powder (either by removing skin or with skin)
• Heat oil in a kadai, add cumin fry till they splutter. Add green chillies and potatoes. Cook till the potatoes are done.
• Mix peanut powder, pepper powder, salt to the soaked sabudana
• Add this to the potato mixture in the kadai. Mix well and cook till the sabudana are done.
• Serve Hot with Cucumber Raita.

Vegetable Bombay Rawa Upma

Ingredients: 

• Semolina/Sooji -1 cup
• Onion - 1 
• Green chilli - 2 finely chopped
• Ginger - 1 inch piece finely chopped
• Carrot - 1 
• Capsicum - 1/2
• Potato (small) - 1
• Fresh/frozen Peas -10-15
• Tomato - 1 small 
• Beans - 4-5
• Ghee - 1/2 tsp
• Salt - To taste
• Oil - 2-3 tbsp
• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Cumin - 1 tsp
• Red chillies - 1-2
• Asafoetida -  pinch
• Curry leaves 

Method:

1. Chop all the vegetables finely and keep it aside.
2. Heat oil in a kadai, add mustard seeds, cumin when it sizzles, add urad dal, red chillies, asafoetida and curry leaves.
3. Add ginger, green chillies and sauté a for a few minutes.
4. When urad dal turns golden brown, add finely chopped onions and saute.
5. Add all the vegetables and cook covered for 2-3 minutes.
6. Add 2 cups of water, salt to taste and bring it to boil. When water starts boiling, add ½ tsp of ghee. Taste the water to check for salt, if it is slightly salty, it will be perfect once we add rava.
7. Reduce the heat to low, add the rava gradually and stir continuously with the other hand, so that lumps donot form.
8. Cover and cook on low heat. Once the water is absorbed, mix well and cook covered on low heat for 6-7 minutes.
9. Serve Hot Vegetable Bombay Rawa Upma with lemon squeezed on top.

Pulihora

Ingredients:

• Rice-250 gm
• Water-500 ml
• Tamarind- 35 gm
• Jaggery - 1tsp

Seasoning 

• Bengal Gram - 4 tsps
• Black Gram - 2 tsps
• Fenugreek seeds -1 tsp
• Mustard seeds -2 tsps
• Green Chillies - 5
• Turmeric Powder - 1/4 tsp
• Curry leaves - Few
• Asafoetida - 1/8 tsp
• Ground nuts - 1/4 cup
• Salt - to taste 
• Oil - 8 tbsps

Method:

1. Extract the tamarind pulp add Jaggery, green chilies and salt 
2. Boil the above in oil till it becomes thick. (Dosa batter consistency)
3. Add oil and turmeric powder to cooked rice and mixture well and let this cool for a while
4. Now add the tamarind extract to rice and mix well 
5. Fry all the seasonings add to the above and mix 
6. Puhilora ready to serve.
   

Poha

• Ingredients: 

• Poha/ flattened rice: 2 Cups
• Oil: 2 tbsp
• Mustard seeds: 1 tsp
• Cumin: 1/4 tsp
• Groundnuts: 2-3 tbsp
• Green chillies: 2-3 fibely chopped
• Curry leaves
• Onions: 2 medium finely chopped 
• Tomato: 1 finely chopped 
• Potato: 2 small finely chopped
• Salt - to taste
• Turmeric: Pinch
• Corriander
• Lemon

Method:

1. Take a strainer, add poha and wash poha twice and set it aside for about 5-10 minutes and let the water drain out completely.
2. In a kadai add oil and heat it add mustard seeds, cumin and let them crackle.Add peanuts and roast for few seconds.
3. Add finely chopped green chillies and saute. then add curry leaves to it.
4. Add chopped onions and saute for few seconds. Add potatoes and salt to taste and fry till potatoes are cooked. Add tomatoes, turmeric to the above and mix well.
5. Add the washed poha into it. Mix the poha well with the cooked veggie mixture.
6. Add some freshly chopped coriander leaves into it.
7. At the end add in some lemon juice all over, mix well.

Cabbage Pesarapappu Curry

Ingredients :

• Chopped Cabbage: 1 Cup
• Yellow Moong Dhal/Pesara Pappu: 1/4 cup
• Green Chillies: 2-3 Slit
• Oil: 2-3 tsps
• Mustard: 1/2 tsp
• Cumin: 1/4 tsp
• Urad dal: 1/4 tsp
• Curry Leaves
• Salt : to taste
• Turmeric

Method:

1. Cook cabbage with pinch of turmeric and salt to taste. cook till half done drain and keep aside.  
2.  Also cook moong dal till the dal is soft.
3. Heat oil in a kadai, add the mustard seeds and let them splutter. Add the cumin seeds, urad dal and saute till the dal turns red, add curry leaves, green chillies and saute.
4.  Then add the cooked moong dal and cabbage and mix well on low flame for 2-3 mns.
5. Serve with Steamed Rice.

Cabbage Tomato Channa Dal Curry

Ingredients: 

• Cabbage: 1/2 kg
• Tomatoes: 2
• Onion: 1
• Channa dal: 3tbsps
• Oil: 4-5tsps
• Turmeric
• Mustard: 1/2 tsp
• Cumin: 1/4 tsp
• Urad dal: 1/4 tsp
• Curry leaves
• Green chillies: 2
• Salt: to taste

Method: 

1. Chop Onions, cabbage and Tomatoes finely into small pieces.
2. Soak Channa dhal in water for 15 mins.
3. Heat oil in a kadai, add mustard, cumin, urad dal let them to splatter. Add curry leaves and green chillies.
4. Now to the above add onions and fry till golden brown. 
5. Add cabbage, channa dal, pinch of turmeric and salt to taste mix well. cook for 2 mins 
6. Add tomatoes to the above mixture and cover with lid cook for 10 mins.
7. Shift the curry to a serving bowl, Garnish with corriander 
8. Serve with Steamed Rice.

Chow Chow Curry

Ingredients:

• Chow Chow: 1 
• Onion: 1
• Garlic: 4-5 pods
• Curry Leaves
• Turmeric: Pinch
• Oil: 3-4 tsp
• Mustard: 1/2 tsp
• Cumin: 1/4 tsp
• Urad dal: 1/4 tsp
• Salt: to taste
• Roasted channa dal: 2-3 tbsp
• Red Chillies: 3-4
• Green chillies: 3

Method

1.  Cut chow chow into small cubes and onions, garlic finely chopped
2. Grind roasted channa dal and red chillies to powder
3. Heat oil in a kadai fry the temperings (mustard,cumin and urad dal) add green chillies and curry leaves.
4. Add finely chopped onions and garlic to the above fry till golden brown.
5. To the above add cubed chow chow, pinch of turmeric and salt to taste. Mix well. Pour 1/4 cup of water. Cover with a lid till curry is done and water is evoporated 
6. Add the powdered roasted channa and red chilli to curry and mix well. 
7. Serve with Steamed Rice or Roti.

Beerakaya Kaaram

Ingredients 

• Beerakaya-3(Ridge Gourd)
• Onions- 3
• Tamarind (lemon sized)
• Salt
• Turmeric- Pinch
• Oil-5-6 tsp
• Redchillies-10
• cumin seeds-1/2 tsp
• Urad dal - 3 -4 tbsp
• Chana dal- 3-4 tbsp

Method

1. Peel  skin of Beerakayalu
2. Cut peeled Beerakayalu into pieces
3. Heat Kadai and dry roast Channadal, urad dal, cumin seeds and red chillies till golden brown colour and let them cool
4. Heat Kadai with oil and add Beerakayalu. Cover the kadai with lid
5. Cut Onions into small pieces
6. Grind the roasted ingredients and then add Onion , Tamarind, salt turmeric grind again to paste
7. Add this ground paste to beerakayalu
8. Add water to the above curry to make gravy
9. Cook till you see a layer of oil on the top.
10.  Serve Beerakaya Kaaram with Steamed Rice