BEETROOT CHUTNEY/DIP

Ingredients:

1 tbsp roasted gram dal

2 green chillies

2-3 dried red chillies

3-4 cloves of garlic

1 beetroot boiled

1 tbsp grated coconut

a pinch of tamarind/1 tsp lime juice

1/2 tsp mustard seeds

1/2 tsp urad dal

few curry leaves

required salt

Method:

1. In a pan add 1 tbsp roasted gram dal( pottu kadalai), 2 green chilies, 2-3 dried red Chillies, 3-4 cloves of garlic ( optional). Roast till Dal changes colour
2. Transfer roasted into blender along with 1 medium sized boiled beetroot, 1 tbsp grated coconut, required salt & a pinch of tamarind
3. Grind to a paste (add water if required) & transfer to a bowl 
4. In another pan add 1 tsp oil, temper with mustard seeds, urad dal & curry leaves. Pour over chutney. Mix together & serve with idli/Dosa or can also be used as dip.

TOMATO RICE

Ingredients:

2 bay leaves
1 star anise
1 onion chopped
2 tomatoes chopped
8-10 cloves of garlic
1" grated ginger
2 green chillies slit
1/4 tsp turmeric powder
 1 1/2 tsp coriander powder
3/4 tsp chilli powder
1/2 tsp garam masala
1 1/2 cups rice(jeera rice/basmati rice)
chopped coriander leaves
required salt

Method:

1. In a pressure cooker add 1 tbsp oil. When oil heats add 1-2 bay leaves, 3-4 cardamom & 1 piece star anise 
2. Add 1 chopped onion, 8-10 cloves of garlic, 1" ginger grated & 2 green chilies slit. Fry for 2 mins.
3. Add 2 chopped tomatoes & fry till tomatoes become soft
4. Add 1/4 tsp turmeric powder, 1 1/2 tsp coriander powder, 3/4 tsp Chilli powder & 1/2 tsp garam Masala. Mix together & cook till oil separates
5. Add 1 1/2 cups of washed rice ( I used jeera rice - you can use normal ponni rice or also basmati rice) & 3 cups of water( depending on what Rice you use)
6. Also add required salt. Mix together
7. Close lid & allow up to 3 whistles
8. After pressure releases, open cooker, add finely chopped coriander leaves
9. Mix together & serve with potato fry/ papad/ chip

RAW BANANA-AALOO TIKKI

Ingredients:

1 large potato boiled
1 raw banana boiled
2 green chillies chopped
1 onion chopped
1 tsp grated ginger
1/2 tsp chilli powder
1/4 tsp garam masala
1/4 tsp chaat masala
1/4 tsp turmeric powder
1/4 cup finely chopped coriander leaves
3 tbsp breadcrumbs
required salt





Method:

1. Boil & mash 1 large potato & 1 raw banana 
2. To the mashed ingredients add 1 chopped onion, 2 chopped green chilies, 1 tsp grated ginger, 1/2 tsp Chilli powder, 1/4 tsp Garam masala, 1/4 tsp chaat Masala,1/4 tsp turmeric powder, 1/4 cup finely chopped coriander leaves, 2 tbsp breadcrumbs & required salt
3. Mix together to make a thick Dough ( can add more breadcrumbs if required)
4. Now make patty out of the dough
5. Shallow fry the patties in Tawa
6. Serve hot with any sauce of your choice

AKKI ROTI

Ingredients:

1 cup rice flour

1/4 cup grated coconut

1 onion chopped                                                                         

1/2 tsp chilli powder

1/4 tsp garam masala

1/2 tsp turmeric powder

1/2 tsp cumin seeds

2 green chillies chopped

2 tbsp chopped coriander leaves

required salt

oil

Method:

https://youtu.be/3O50ohaWGk4

1. In a bowl add 1 cup rice flour & required salt. Mix together
2. To this add 1/4 cup grated coconut, 1 finely chopped onion, 1/2 tsp Chilli powder, 1/4 tsp Garam masala, 1/4 tsp turmeric powder, 1/4 tsp cumin seeds, 2 finely chopped green chilies & 2 tbsp finely chopped coriander leaves. Mix all the ingredients together
3. Now add water slowly & make a soft dough. Leave it aside covered for 10-15 mins
4. Take a sheet of foil. Apply oil on the foil & take a small ball of the dough & spread on foil
5. Heat a Tawa & apply on the tawa. Place the roti on Tawa along with the foil. Remove the foil after a min
6. Spread oil on roti. Cover cook on both sides of roti
7. Serve hot with any chutney of your choice.

BUTTER BEANS MASALA

Ingredients:

1 1/2 cups canned butter beans
2-4 cloves garlic
1"ginger
3 green chillies
1/2 tsp cumin seeds
1 onion chopped
2 tomatoes chopped
1/2 tsp coriander powder
3/4 tsp chilli powder
1/2 tsp sambhar powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1/2 tsp cumin powder
3 tbsp fresh cream
required salt
1 tsp butter
1 tsp oil
coriander leaves chopped

1. 1 1/2 cups canned butter beans( or Soak 1 cup rajma overnight. Pressure cook beans with 2-3 cups water for around 4-5 whistles & strain beans stalk in a bowl & take butter Beans)
2. In a blender grind 3-4 cloves garlic, 1" ginger & 3 green chillies. Grind to a paste & transfer to a small cup
3. In the same blender add 2 tbsp boiled/canned butter Beans & grind to a paste
4. In a pan add 1 tsp butter & 1 tsp oil. Temper with cumin seeds
5. Add 1 chopped onion. Fry till onions turn brown
6. Add ginger-garlic-green Chilli paste & fry for 2-3 mins
7. Add 2 chopped tomatoes & fry till tomato become soft
8. Add 1 1/2 tsp coriander powder, 3/4 tsp Chilli powder, 1/2 tsp sambhar powder, 1/2 tsp turmeric powder, 1/2 tsp Garam Masala, 1/2 tsp cumin powder
9. Mix together & cook till oil separates
10. Add 2 cup water, boiled/canned butter beans & required salt. Simmer for about 8-10 mins
11. Add butter beans paste & allow to boil till gravy starts to thicken
12. Add 3 tbsp cream
13. Mix & boil for another 2-3 minutes
14. Garnish with coriander leaves & serve with basmati rice/roti/poori/nan

MALAI BURFI

Ingredients:

1 1/4 ltr milk
few strands to saffron
2-3 tbsp lime juice
1/2 cup sugar
2 tbsp ghee
1 tsp cardamom powder
1/2 cup chopped mixed dry fruits










Method:

1. Add saffron to a cup of warm milk & leave aside.
2. Heat 1 lt. milk. Add 2-3 tbsp lime juice to it when it is about to boil. Reduce flame & wait for milk to curdle.
3. Strain the curdled milk & take the solids
4. Heat a heavy bottom pan, add the solids, 1/2 cup sugar, 2 tbsp ghee. 1 tsp cardamom powder & saffron soaked milk
5. Keep stirring continuously to avoid burning. Cook ok medium flame.
6. Cook till the mixture till it thickens to form a ball.
7. Grease a plate to set the Burfi & transfer the mixture to the plate & set it using a greased spoon.
8. Garnish with chopped mixed dry fruits.
9. Allow to cool & cut into any share you want.

CAULIFLOWER MANCHURIAN

Ingredients :

2 cups cauliflower florets 
3 tbsp corn flour
2 tbsp all purpose flour
1 tsp chilli powder
1/2 tsp pepper powder
1 medium sized onion cut lengthwise
1 green bell pepper cut lengthwise
1 tsp garlic finely chopped
2 green chilli slit
1 tsp thick soy sauce
1/2 tsp vinegar
2 tbsp chilli sauce
1 tbsp sesame oil
Oil for deep fry
Spring onion chopped
Salt as required

Method:

1. Wash the florets 
2. Mix corn flour, all purpose flour, chilli powder, black pepper & salt in water to form a paste.
3. In a pan heat oil & dip each floret in the paste & deep fry them. Remove them on a kitchen tissue.
4. In another pan add sesame oil. Once the oil is hot add garlic& green chillies. 
5. Add onions & fry on high flame.
6. Add the bell peppers & fry for 2-3 mins on high flame.
7. Now add soy sauce, vinegar & chilli garlic sauce. Fry for about 1-2 mins.mix 1 tbsp corn flour in water & add to the pan. Fry till gravy thickens. 
8. Finally add the fried florets & mix together.
9. Garnish with spring onions & serve hot.