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.

ORANGE RASAM

Ingredients:

1/4 cup boiled & mashed toor dhal

 1 tomato chopped

2 green chillies slit

8-10 curry leaves

1/2 tsp Rasam/Sambhar powder

Orange juice from one orange

Lime juice from one small lime

1 tsp orange zest

Coriander leaves chopped

1 tbsp ghee

Salt as required

For tempering:

1/2 tsp mustard seeds

1/4 tsp cumin seeds

Hing

Crush:

1/4 tsp black pepper corns

1/4 tsp cumin seeds

3-4 curry leaves

2-3 cloves of garlic

Method:

1. Crush ingredients under 'crush'

2. In a pan add 1/2 tbsp ghee & fry the crushed ingredients.

3. Add 1 1/2 cup water, curry leaves, green chillies, Rasam/sambhar powder, 1/2 tsp orange zest & required salt.

4. Allow to boil till it reduces to 1/4th.

5. Add mashed toor dhal & allow to boil for another 2-3 minutes.

6. Again add 1 1/2 cup water & reduce flame.

7. Switch off when froth forms on the layer.

8. In another pan add 1/2 tbsp ghee & temper ingredients under 'for tempering' & add to the Rasam.

9. Finally add orange & lime juice & mix together.

10. Garnish with coriander-curry leaves & 1/2 tsp of orange zest. Serve with hot rice or can be taken as soup.

FRIED MOONG DHAL SALAD

Ingredients:

2 cups fried moong dhal( I used Haldirams)

1 small onion finely chopped

1/4 cup grated carrot

1/4 cup finely chopped cucumber

2 tbsp grated raw mango

2 green chillies finely chopped

1/2 tsp red chilli powder

1/2 tsp chaat masala

1 tsp lime juice

Coriander leaves finely chopped

Method:

1. Mix all above ingredients. Since fried moong dhal is already salted, taste & then adjust salt.

2. Garnish with coriander leaves & serve.

TAWA IDLI

Ingredients:

10-15 small idlis or 3 big idlis 2 1/2 tbsp idli chilli powder

1 onion finely chopped

1 tomato finely chopped

Finely chopped cilantro

1 1/2 - 2 tbsp butter

Method:

1. In a pan/tawa add butter

2. When butter melts add idli chilli powder & fry for about a minute

3. Add onions to this fry for 3-4 mins

4. Then add tomato & cilantro & fry till they are cooked completely

5. Finally add idlis & mix till they get coated on all sides.

6. Serve with coconut chutney or can be taken as it is.

SPICY VEG-MAYO PASTA

Ingredients:

1 cup any pasta of your choice

1 onion finely chopped

1 tomato finely chopped

1 cup mixed veggies( I used beans, carrot & potato)

2-3 green chillies slit

1/2 tsp finely chopped garlic

1/2 tsp chilli flakes

1/2 tsp black pepper powder

1 tbsp mayonnaise

1 tbsp chilli sauce

1 tbsp butter

Finely chopped cilantro

Chopped spring onion

Salt as required

Method:

1. Boil pasta with 1 cup water, required salt & 1 tsp oil for about 10 mins

2. Strain it & keep aside

3.In a pan add butter. When butter starts melting add green chillies, garlic & onion. Fry for about 3-4 mins.

4. Add tomatoes & fry. Then add the veggies, salt & fry for 2-3 mins.

5. Add 1/4 cup water and allow to boil.

6. When veggies are half cooked add chilli flakes, pepper powder, mayonnaise & chilli sauce. Cook till it becomes thick.

7. Now add the cooked pasta & mix well

8. Garnish with cilantro & spring onions. Serve Hot.