Recipe Name: Cabbage Vada

Recipe Name: Cabbage Vada

Cuisine: Indian

Serves: 4

Ingredients: 

• 3 cups cabbage (finely chopped)
• 3/4 cup chana dal (soaked overnight)
• 1/2 cup udad dal (soaked overnight)
• 1/2 tsp jeera (cumin seeds)
• 1 tsp pepper powder
• 1/4 tsp asafoetida
• 2 green chillies (chopped)
• 1/2 inch ginger (grated)
• Salt for taste
• Oil for frying

How to cook?

1. Drain the chana dal and urad dal.
2. Grind the dals in a mixer to form a smooth thick batter.
3. Add all the above ingredients (jeera, pepper powder, asafoetida, green chillies, ginger, salt) except oil to the dal batter and mix well.
4. Heat oil a pan to the required temperature (medium flame).
5. Make small round balls of the batter and drop it in the oil.
6. Fry it till it turns golden brown and crisp.
7. Remove from oil.
8. Serve with green chutney or tomato sauce.

Recipe Name: Coriander Chutney

Recipe Name: Coriander Chutney

Cuisine: Indian

Serves: 4

Ingredients: 

• 1 small bunch coriander leaves (washed)
• 1/4 cup coconut (grated)
• 2-3 green chillies
• 1 small piece tamarind
• Salt to taste
• Few curry leaves
• 1/2 tsp mustard seeds
• 1 tsp oil

How to prepare?

1. Grind the ingredients (coriander leaves, coconut, green chillies, tamarind and salt) in a mixer. 
2. Add little water so that it grinds well.
3. Transfer it to a bowl.
4. Heat oil in a pan.
5. Add mustard seeds and allow it to crackle.
6. Add curry leaves and let it fry for 20 seconds. Add this to the above mixture.
7. Serve with dosas, upma or vadas.

Recipe Name: Onion tomato chutney

Recipe Name:Onion tomato chutney

Cuisine: Indian

Serves: 4

Ingredients: 

• 2 large onions (chopped)
• 2 large tomatoes (chopped)
• 1/4 tsp asafoetida
• 2 tbsp urad dal (bengal gram)
• 2 red chillies
• 1 tsp tamarind
• Salt to taste
• Oil for frying

How to cook?

1. Heat 1 tbsp oil in a pan.
2. Add onions and fry till it turns pink and soft.
3. Add tomatoes and fry till it turns soft.
4. Keep it aside.
5. Heat 1 tsp oil in a pan.
6. Add urad dal and red chillies and fry till the urad dal starts turning brown.
7. Grind all the ingredients in a mixer (onions, tomatoes, urad dal, red chillies, tamarind, asafoetida and salt).
8. Serve with dosas or idlis.

Recipe Name: Aloo Methi

Recipe Name: Aloo Methi

Cuisine: Indian

Serves: 4

Ingredients: 

• 3 cups Methi (fenugreek) leaves (washed and finely chopped)
• 2 large potatoes (chopped into cubes)
• 1/4 tsp turmeric powder
• 1/2 tsp cumin seeds
• 2 green chillies (finely chopped)
• 1/4 tsp garam masala (just for smell) optional
• 2 tbsp oil
• Salt to taste

How to cook?

1. Heat oil in a pan.
2. Add cumin seeds and allow it to crackle.
3. Add green chillies and let it fry.
4. Add potatoes, turmeric powder and salt. You can add garam masala, if required. It is optional.
5. Fry the potatoes for about 5 minutes.
6. Add the fenugreek leaves and cook for about another 10 minutes till the water dries up and the leaves are fully cooked.
7. Switch off the stove.
8. Serve hot with chapatis or phulkas.

Recipe Name: Methi Paratha

Recipe Name: Methi Paratha

Cuisine: Indian

Serves: 4

Ingredients: 

• 4 cups wheat flour
• 2 cups methi leaves (washed and finely chopped)
• 3-4 green chillies
• 1/2 tsp turmeric powder
• 1/2 tsp coriander powder
• Salt to taste
• Oil
• Ghee
• Water to make the dough

How to cook?

1. Take the wheat flour in a kadhai / pan.
2. Add methi leaves, green chillies, turmeric powder, coriander powder and salt.
3. Add little water to knead the dough.
4. Add little oil to make it soft.
5. Make small round balls of the flour and flatten them to make like chapathis.
6. Heat a flat pan.
7. Cook the parathas with some ghee on both sides till they appear golden brown in color.
8. Serve hot with sabzi, green chutney or dahi.

Recipe Name: Vegetable Rava Upma (Semolina Upma)

Recipe Name: Vegetable Rava Upma (Semolina Upma)

Cuisine: Indian

Serves: 4

Ingredients: 

• 2 cups rava (Semolina)
• 2 onions (finely chopped)
• 2 cups mixed vegetables like cabbage, french beans, green peas, capsicum, carrot (finely chopped)
• 2 tomatoes (chopped)
• 3-4 green chillies (finely chopped)
• 1 tsp mustard seeds
• 1 tbsp curry leaves
• 2 tbsp oil for frying
• Salt to taste
• 4 cups water

How to cook?

1. Heat oil in a pan.
2. Add mustard seeds and allow to splutter.
3. Add curry leaves and green chillies.
4. Add onions and fry till it turns pink and soft.
5. Add the mixed vegetables and allow them to cook.
6. Add tomatoes and stir it till it becomes soft.
7. Add water and salt and bring to a boil. (Keep the stove at high flame)
8. When the water starts boiling, add rava evenly (while stirring continuously, so that lumps don't form). Please note that you have to do this quickly as the rava starts absorbing the water.
9. Mix well. Reduce the stove to low flame.
10. Allow the rava to cook well for about 2-3 min till it has absorbed all the water.
11. Switch off the stove.
12. Serve hot with coconut chutney or coriander chutney.

Recipe Name: Kanda Batata Poha (Onion Potato Poha)

Recipe Name: Kanda Batata Poha (Onion Potato Poha)

Cuisine: Indian

Serves: 4

Ingredients: 

• 4 cups poha (beaten rice)
• 2 onions (finely chopped)
• 1 large potato (chopped)
• 3-4 green chillies (finely chopped)
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tbsp curry leaves
• 2 tbsp coriander leaves (finely chopped)
• 2 tbsp oil for frying
• Salt to taste

How to cook?

1. Wash poha twice and drain the water.
2. Leave the poha aside for 10 min till it becomes soft.
3. Heat oil in a pan.
4. Add mustard seeds and allow to splutter.
5. Add curry leaves and green chillies.
6. Add onions and fry till it turns pink and soft.
7. Add potatoes, salt and turmeric powder and allow it to cook.
8. Add the poha and mix well. Let the salt and turmeric powder mix well with the poha.
9. Switch off the stove and add coriander leaves.
10. Mix well.
11. Serve hot with coriander chutney or coconut chutney.

Tip: You can squeeze a little lemon for the tangy taste.

Recipe Name: Potato Tomato Curry

Recipe Name: Potato Tomato Curry

Cuisine: Indian

Serves: 4

Ingredients: 

• 2 large potatoes (chopped and boiled)
• 3 large tomatoes (chopped)
• 1 1/2 tsp asafoetida
• 1 tsp chilli powder
• 1/4 tsp turmeric powder
• 1 tsp mustard seeds
• 1/2 cup coriander leaves (finely chopped)
• 2 tbsp oil for frying
• Salt to taste

How to cook?

1. Heat oil in a pan.
2. Add mustard seeds and let it crackle.
3. Add asafoetida and wait for 20 seconds till it's odour spreads around.
4. Add the chopped tomatoes, turmeric powder, chilli powder and salt. 
5. Saute till tomatoes become soft.
6. Add boiled potatoes, little water and mix well.
7. Cover the lid and allow it to cook till the gravy mixes well with the potatoes.
8. Switch off the stove and add the chopped coriander leaves. Mix well.
9. Serve hot with chapatis or puris.

Recipe Name: Vegetable Pulav

Recipe Name: Vegetable Pulav

Cuisine: Indian

Serves: 4

Ingredients: 

• 200 gms Basmati Rice
• 2 medium onions (chopped)
• 2 cups mixed vegatables like Cauliflower, Green Peas, French Beans, Carrot, etc (chopped and boiled)
• 8-10 cashewnuts (roasted)
• 4 tbsp Oil 
• Salt to taste

How to cook?

1. Wash and soak rice for 10 mins.
2. Drain water and cook rice in fresh water with salt added.
3. Drain water. Cool.
4. Heat oil in a pan.
5. Fry onions till they turn pink.
6. Add the chopped mixed vegetables and cashewnuts.
7. Add Pulav Masala, salt and stir well.
8. Add rice.
9. Cook till the vegetables and rice mixes well.
10. Serve hot with onion/tomato/pineapple raita.

Recipe Name: Moong Sprouts Sabzi

Recipe Name: Moong Sprouts Sabzi

Cuisine: Indian

Serves: 4

Ingredients 

• 2 cups moong sprouts
• 2 large tomatoes (chopped)
• 1 1/2 onions (chopped)
• 1 tbsp ginger-garlic paste
• 1 tsp chilli powder
• 1 tsp coriander powder
• 1 tsp cumin seeds
• Oil for frying 
• Salt to taste

How to cook?

1. Heat oil in frying pan.
2. Add cumin seeds and let it splutter.
3. Add onions and fry till it turns light pink in colour.
4. Add the ginger garlic paste and saute for a minute.
5. Add chilli powder and coriander powder.
6. Add the tomatoes and fry for 3-4 minutes till the tomatoes turn soft.
7. Add the moong sprouts, little water and salt.
8. Cover the lid and cook for a few minutes.
9. Serve hot with chapatis.

Recipe Name: Chatpata Corn and Cheese Bhel

Recipe Name: Chatpata Corn and Cheese Bhel

Cuisine: Indian

Serves: 4

Ingredients:
For the Bhel

• 150 gms Bhel (puffed rice)
• 100 gms sev
• 1 large potato boiled, peeled and chopped
• 1 large onion (finely chopped)
• 1 tomato (finely chopped)
• 3 tbsp coriander leaves (finely chopped)
• 4 cubes cheese (grated)
• 1/2 tsp chat masala
• 3/4 cup American corn (boiled)

For Green Chutney

• 3/4 cup coriander leaves
• 1/2 cup mint leaves
• 3 tbsp lime juice
• 2-3 green chillies
• Salt to taste
• A little water to mix the ingredients well

For Tamarind Chutney

• 150 ml thick tamarind pulp
• 150 gm jaggery
• 1/2 tsp black salt

How to prepare?

Green Chutney

1. Grind all the ingredients for green chutney to a fine paste.

Tamarind Chutney

1. Boil all the ingredients for tamarind chutney in 1 cup water for about 10 minutes.
2. Keep it aside to cool.

Bhel

1. Mix all the ingredients for bhel along with green chutney and tamarind chutney (mix chutneys as per individual taste).

Recipe Name: Aloo Chaat

Recipe Name: Aloo Chaat

Cuisine: Indian

Serves: 4

Ingredients:

• 3 large potatoes (boiled, peeled and cut into cubes)
• 1 tsp cumin seeds
• 3-4 green chillies (finely chopped)
• 1 small piece ginger (grated)
• 2 tbsp tamarind paste
• 2 tbsp coriander leaves (finely chopped)
• 1/2 tsp chat masala
• 3 tbsp oil for frying
• Salt to taste

How to cook?

1. Heat oil in a frying pan.
2. Add cumin seeds and let it splutter.
3. Add potatoes and salt.
4. Stir-fry potatoes until golden brown and little crisp. 
5. Add grated ginger and green chillies. Stir for 1 minute.
6. Add tamarind paste and chat masala. Mix well.
7. Turn off the stove and add coriander leaves.
8. Serve hot.

Recipe Name: Dal Makhani

Recipe Name: Dal Makhani

Cuisine: Indian

Serves: 4

Ingredients:

• 1 cup whole black beans (urad sapoot)

• 4 large tomatoes (pureed)

• 1 piece ginger

• 4-5 garlic flakes

• 2 red chillies

• 2 tsp coriander seeds powder (dhania powder)

• 1 tsp cumin seeds

• 1 tsp kasoori methi

• 1/2 tsp garam masala

• 3 tbsp butter

• 4 tbsp ghee

• 1/2 cup cream

1. Soak dal overnight in water.

1. Grind red chillies, ginger and garlic.

1. Pressure cook dal with sufficient water, 1 tbsp ghee and salt.

1. Heat ghee in a pan.

1. Add cumin seeds and allow them to splutter.

1. Add pureed tomatoes and cook till the gravy is thick and dry.

1. Add coriander powder and garam masala. Saute it till the ghee separates.

1. Add ginger garlic paste and kasoori methi. Saute it further for two minutes.

1. Add the cooked dal to this mixture.

1. Add butter and let it simmer for 15 minutes on low flame.

1. Add cream and stir well.

1. Serve with chapatis, phulkas or rice.

How to cook?

Recipe Name: Babycorn Masala

Recipe Name: Babycorn Masala

Cuisine: Indian

Serves: 4

Ingredients:

• 10 pieces baby corns (cut into two halves lengthwise)
• 2 tbsp cashewnuts (soaked in water and ground to a paste)
• 1 large onion (ground to a paste)
• 3 tomatoes puree
• 2 capsicums (chopped)
• 1 tbsp ginger (grated)
• 1 tsp coriander seeds (powdered)
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala
• Oil for frying
• Salt to taste

How to cook?

1. Heat 3 tbsp oil.
2. Fry baby corns for about 3 min till they start turning brown. Remove from oil and keep the fried baby corns aside.
3. Add capsicums and fry till crisp. Remove from oil and keep it aside.
4. Add onion paste and fry till it starts turning brownish.
5. Add turmeric powder, coriander powder and garam masala.
6. After stirring for a minute, add tomato puree. Cook till oil separates.
7. Add cashew paste and mix well.
8. Add red chilli powder and salt and fry for a min.
9. Add little water and bring it to a boil.
10. Add fried baby corns and cover with a lid till the gravy becomes thick.
11. Add grated ginger. 
12. Serve with hot chapatis or naans.

Recipe Name: Poha Cutlet

Recipe Name: Poha Cutlet
Cuisine: Indian

Serves: 4

Ingredients 

• 1 cup Poha (Beaten rice)
• 2 large potatoes (boiled and mashed)
• 1 1/2 cup green peas
• 3 green chillies
• 1 piece ginger
• 1/2 cup curd
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala powder
• 1/2 tsp coriander powder
• 2 tbsp coriander leaves (chopped)
• Salt as per taste

How to cook?

1. Parboil the green peas and keep it aside.
2. Grind ginger and green chillies in a mixer to make a smooth paste.
3. Now mix the mashed potatoes, parboiled green peas, poha, ginger chilli paste, curd, turmeric powder, chilli powder, garam masala, coriander powder and salt.
4. Make a good mixture of all the above ingredients.
5. Add coriander leaves to the mixture and mix it again.
6. Now make small round balls of the mixture.
7. Heat oil in a frying pan.
8. Deep fry the cutlet both sides till it gets golden brown colour.
9. You can keep the cutlet pieces in a tissue paper, so that it absorbs excess oil.
10. Serve with tomato sauce, coriander or tamarind chutney.

Recipe: Pav Bhaji

Recipe Name: Pav Bhaji

Cuisine: Indian

Serves: 4

Ingredients:

• 2 onions
• 2 tomatoes
• 500 gms other vegetables boiled (like potatoes, cauliflower, cabbage, capsicum, green peas)
• 1 tsp garlic paste
• 50 gms butter
• 2 tbsp coriander leaves
• 2 tbsp oil
• 1 tbsp Chilli powder
• 2 tbsp Pav Bhaji Masala
• Salt to taste

How to cook?

1. Deep fry chopped onions and garlic paste in oil till soft.
2. Add chopped tomatoes, Pav Bhaji Masala, Chilli powder and salt.
3. Roast it till onions and tomatoes are mixed well with the masala.
4. Add all the boiled vegetables and mash the mixture well.
5. Add a cube of butter.
6. Sprinkle chopped coriander leaves.
7. Serve with hot buttered pav (bread) and chopped raw onions and lemon pieces.

Recipe: Suran (Oal) Cutlet

Recipe Name: Suran Cutlet

Cuisine: Indian

Serves: 4

Ingredients:

• 2 cups suran (boiled and mashed)
• 1 cup chana dal
• 1/4 cup coriander leaves (chopped)
• 1 tsp garam masala
• 1 tsp chat masala
• Rawa (for rolling)
• Oil for frying
• Salt to taste

How to cook?

1. Soak chana dal in water for 2 hours.
2. Grind it to form a paste.
3. Mix suran, chana dal, coriander leaves, garam masala and chat masala and shape them into cutlets.
4. Roll it in rawa and deep fry in oil till golden brown.
5. Serve hot with coriander chutney or sauce.

Recipe: Methi Aloo Aur Tamatar ki sabzi

Recipe Name: Methi Aloo Aur Tamatar ki sabzi

Cuisine: Indian

Serves: 4

Ingredients:

• 500 gm potatoes
• 300 gm tomatoes (chopped)
• 8 flakes garlic (finely chopped)
• 2 tbsp oil
• 1 tsp cummin seeds
• 1/2 tsp turmeric powder
• 3/4 tsp coriander powder
• 4 green chillies (chopped)
• 1/2 bunch coriander leaves (finely chopped)
• 1 bunch methi leaves (finely chopped)
• salt to taste

How to cook?

1. Peel and cut the potatoes into 1.5 cm thick roundels and set aside.
2. Heat oil over medium heat in a pan. 
3. Add garlic and saute for a minute.
4. Add cumin seeds, coriander powder, turmeric powder and green chillies. Fry till the masala is cooked. (approximately 2 min).
5. Add coriander leaves and methi leaves.
6. Lower the heat and saute for 5 minutes.
7. Add the chopped potatoes and tomatoes.
8. Stir till the potatoes are completed mixed with the masala.
9. Add little water and cook till the potatoes are done.
10. Serve hot with chapatis.

Recipe: Kadhai Paneer

Recipe Name: Kadhai paneer

Cuisine: Indian

Serves: 4

Ingredients (240 ml cup used)

• 3 to 4 red chilies deseeded
• 2 tbsp coriander seeds
• 6 cashew nuts (or 3 tbsp cream)
• 2 large onions (cubed)
• 2 large tomatoes deseeded and chopped
• 1 tsp ginger garlic paste
• ½ tsp red chili powder 
• ¾ tsp garam masala powder
• ½ to 1 tsp ginger julienne
• ¼ tsp kasuri methi / dried fenugreek leaves
• Few coriander leaves chopped finely
• 250 grams paneer / indian cottage cheese 
• 1 medium onion cubed
• ½ cup capsicum cubed

How to cook?

1. Powder red chilies and coriander seeds finely in a blender.
2. Heat oil in a pan and saute onions, cashews until onions turn transparent.
3. Add tomatoes and saute until soft.
4. Cool it and blend to a smooth paste. Set it aside and follow the below steps.
5. In the same pan, add little oil and saute onions and capsicum on a high flame until half done and crunchy. Add paneer and toss for 1 to 2 mins. Set all these aside.
6. Add little more oil and heat up the pan. Saute ginger garlic paste until the raw smell is gone. 
7. Add the ground coriander chili powder and saute for 1 min.
8. Add the ground onion tomato paste and saute for 2 mins. Add garam masala and red chilli powder. Saute for another 2 mins.
9. Add ½ cup water and salt. Allow it to boil until the gravy thickens.
10. Add kasuri methi. Stir well.
11. Add the sauted paneer, capsicum and onion. Stir well. Switch off the stove.
12. Add ginger juliennes and coriander leaves. Cover and rest for 2 mins.
13. Transfer to a serving bowl and allow to rest for at least 15 mins before serving.
14. Enjoy kadhai paneer with roti, paratha or jeera rice.