Rajma masala

I learnt this recipe from one of my north Indian friend/neighbour while i was in Chicago...Rajma is also known as kidney beans due to the shape ! 
I think its the gravy that makes it more delicious...

Very good combo with plain basmati rice and roti as well...

Ingredients Needed

Rajma - 1cup(soaked for 5 to 6hrs in water)

Onions - 1 medium 

Tomato - 3 to 4

Rajma masala - 1 tbsp

Green chillies - 3

Red chili powder - 1/2tsp

Ginger - 1 inch piece

Garlic - 2 cloves
Oil - 3 tbsp

Salt to taste
Coriander leaves - 1/4 cup

Method

Step 1 - Pressure cook the soaked rajma with little salt.(After the first whistle comes,turn the heat to medium and cook it for 10 minutes or until the rajma is soft)

Step 2 - Grind the onions with ginger,green chili and garlic and keep it aside.Also puree the tomatoes.

Step 3 - Heat oil in a nonstick pan and add the onion mixture.Fry nicely till the raw smell of onion goes off.Add pureed tomato and boil it for 10 - 12 minutes with the lid on.Add rajma masala,red chili powder and cook for 5 more minutes
Step 4 - Add the cooked rajma,salt and let it boil for 15minutes with the lid on.
Step 5 - Finally turn the heat off and garnish it with chopped coriander leaves.

Cracked Wheat Bisibele bath

I knew cracked wheat is good for health...Always use to make upma out of it...Wanted to try something different,one day came across this recipe,it was so tempting  that i bookmarked it immediately... 
This BBB with broken wheat is definitely healthier version to enjoy without any guilt !


Ingredients Needed
Cracked/broken wheat - 1 1/2 cups
Moong dal - 1cup
Beans - 5 to 6
Carrot - 2
Capsicum - 1
Ground nuts - 6 to7
Onion - 1 chopped(optional)
Bisibelebath powder - 2 tbsp
Red chillies - 2
Tamarind pulp - 2tbsp
Fenugreek seeds - 3 to 4
Mustard seeds - 1tsp
Curry leaves - 1 sprig
Oil - 2tbsp
Water - 6 to 7 cups
Salt to taste




Method

Step 1 - Heat oil in a pressure cooker and add mustard seeds,when it splutters add red chillies followed by hing,fenugreek seeds and curry leaves.Add chopped onion and fry for a minute and add moong dal.Fry for 3 to 4 minutes and add broken wheat,again fry for 2 to 3 minutes and add water(Note - Cracked wheat takes little more water than rice to cook).
Step 2 - Add all the vegetables,salt,tamarind pulp,ground nuts and BBB powder.Mix it well and pressure cook it for 3 to 4 whistles and let the pressure go down by itself..
Step 3 - Open the cooker and add finely chopped coriander leaves and top it with a tsp of ghee.
Serve hot with any side dish or papad...

Cauliflower-Peas Sabzi

Cauliflower has always been one of my favourite vegetable ! I just love the texture and the taste of it...It blends very well with any masala ! This curry tastes great with any Indian bread or with rice...
I just love this sabzi by itself..i would finish the whole bowl of only the sabzi without any side rice or roti ! 
Here's the ingredients list


Gobi/Cauliflower  - 1 medium size cut into small florets
Frozen peas - 1 cup
Onion - 1 
Tomato - 1
Green chillies - 1 
A pinch of turmeric
Oil - 2tbsp
Jeera - 1tsp
Ginger - 1tsp(finely chopped)
Garlic - 2 to 3(finely chopped)
Coriander powder - 1 tsp
Garam masala - 1/2tsp
Red chili powder - 1/2tsp
Salt to taste
Coriander leaves to garnish


Method
Step 1 - Heat oil in a pan and add jeera,when it splutters add ginger and garlic and saute for a minute and then add onions.Fry the onions till it changes colour and then add chopped tomato along with peas and cauliflower.Cook it for 3 to 4 minutes.
Step 2 - Add the dry masalas,salt and mix it very well.Cover it and cook it for 5 minutes on a medium flame.
Step 3 - Add finely chopped coriander leaves and turn the gas off.
Yummy gobi masala is ready to serve !

Beetroot Curry

I just love the colour of beetroot...Run out of ideas to how to use the vegetable though...The most difficult part is chopping them,so i sometimes peel them and pressure cook them whole.That makes it very soft and easy to handle ! This is a sweet and sour curry that goes well with rasam rice/curd rice and chapati as well...


Ingredients needed
Beetroot - 2 medium sized
Oil - 1tbsp
Mustard seeds - 1tsp
Hing - a pinch
Curry leaves - 5 to 6
Tamarind - 1 tbsp
Jaggery - 1tbsp
Green chillies - 4
Salt to taste
Coriander leaves for garnishing


Method
Step 1 - Heat oil in a nonstick pan and add mustard seeds,when they crackle add hing,curry leaves and green chillies.Saute for a minute and add cubed beetroot and salt.Fry for a minute or two and add water.Close the lid and cook it for 5 minutes and then add tamarind,jaggery and cook until the beetroot is soft.
Turn the gas off and garnish with coriander leaves.
Sweet and sour beetroot curry to ready to serve !

Vegetable Rice

I always run out of ideas when it comes to preparing my kids lunch boxes...This is one such quick-fix meal which is very easy and healthy,also perfect for busy mornings ! 


Preparation Time - 15 minutes(including the time to cook rice)
Serves - 2 


Ingredients needed
Cooked rice(basmati) - 2 cups(left over rice works fine and also saves time)
Veggies cut lengthwise - 1 cup(beans,carrot,cauliflower,peas etc)
Biryani masala powder - 1tbsp(i used priya biryani masala powder)
Garlic - 2 to 3 chopped finely
Ginger - 1 tsp(grated)
Green chillies - 2 
Salt to taste
Oil - 2 tbsp
Ghee - 1 tbsp
Jeera - 1tsp
Turmeric - A pinch


Method
Step 1 - First cook the rice and spread it on a plate so that the grains are separate.
Step 2 - Heat the oil and ghee in a pan and add jeera,when it splutters add a pinch of turmeric and add green chillies and garlic.Saute for a minute and add the vegetables.Fry them until they become soft,you can add salt to the veggies to speed up the process.Once the vegetables are cooked add biryani masala powder and fry for 2 to 3 minutes and add rice.Mix well and garnish with coriander leaves
Serve hot with raitha or some papad !

Cabbage-Carrot curry

This is an easy tasty curry with mild spices that i make when i am in a hurry and don't have time to make something elaborate.Its a dry curry which can be eaten with roti and rice as well !


Preparation time - 10 minutes
Serves - 2


Ingredients needed
Cabbage - 2 cups(finely chopped)
Carrot - 2 grated
Oil - 2tbsp
Mustard seeds - 1tsp
Red chillies - 2 to 3
A pinch of turmeric
Curry leaves - few
Coriander leaves for garnishing
Coconut grated - 2 tbsp
A pinch of hing
salt to taste
Lime or lemon juice to taste


Method
Step 1 - heat oil in a wide pan and add mustard seeds,when it splutters add red chillies, hing,curry leaves and turmeric.Now add cabbage and carrot and mix well,at this point add salt and close it with a lid.let it cook for 5 to 6 minutes on a medium flame.Sprinkle some water if needed.
Step 2 - When the cabbage and carrot mixture is cooked well add chopped coriander leaves,coconut and lime juice.
Mix well before serving..

Capsicum Peas sabzi

This is a quick and simple curry that i often make for chapati.Also goes well with plain rice and curd rice as well.


Ingredients needed
Capsicum - 2
Peas - 1/2 cup
Onion - 1/2 
Tomato - 1
Red chili powder - 1tsp
Coriander powder - 1tsp
Jeera or cumin seeds - 1/2 tsp
Turmeric - 1/4 tsp
Garam masala - 1/2 tsp
Oil - 2 tbsp
Salt to taste
Coriander leaves for garnishing


Method 
Step 1 - Heat oil in a pan and add jeera,when it splutters add finely chopped onions and fry until the onions become translucent.Now add cubed capsicums,peas,chopped tomato and cook for sometime until they become soft(sprinkle water if gets dry)
Step 2 - Add red chili powder,coriander powder,turmeric and fry for 2 minutes.
Step 3 - Finally add garam masala and coriander leaves and mix well.

Cucumber Yogurt Curry

This is a literal translation for the word Southekai majjige huli in Kannada which is a traditional recipe of Karnataka.
As far as i know this recipe has two versions.This one is from my mom's kitchen.
Let's see what you need for this


Cucumbers - 2 (You could also use okra,egg plant,ash gourd)
Coconut - 3 to 4 tbsp
Channa dal - 2 tbsp(soaked in water for 2 to 3 hrs)
Green chillies - 4 to 5
Coriander leaves - 1tbsp
Jeera - 1tsp
A pinch of turmeric
Ginger - 1 inch piece
Yogurt or butter milk - 2 cups(Curry tastes good if the yogurt/buttermilk is little sour)
Salt to your taste


For tempering
Oil - 1tbsp
A pinch of hing
Mustard seeds - 1tsp
Curry leaves - 4 to 5
Red chillies - 1


Method
Step 1 - Blend channa dal,coconut,jeera,turmeric,green chillies,coriander leaves,ginger into a smooth paste adding little water.Chop cucumber into cubes and cook them with little water.(Note - If you are using okra,do not cook it with water,fry the okra with a tsp of oil and then add it to the curry)
Step 2 - Now pour the ground paste into a heavy bottomed vessel and bring it to boil.When it is boiling turn the flame to low and add cooked cucumbers and the yogurt/buttermilk(if using yogurt,make sure you beat it well before adding to the curry).Also add water if required to get the desired consistency.Add salt to your taste.Now cook it for 5 minutes until it comes to boil and turn the heat off(Do not let the curry boil for too long).
Step 3 - Now do the tempering and mix well.
Serve hot with steamed rice !

Rasgulla

Rasgulla is a traditional Bengali sweet,also known as "king of  all Indian sweets".It tastes best when chilled !
This recipe makes about 13 - 14 rasgullas
Here's the recipe 


Ingredients needed
Milk - 4 cups
Sugar - 1 1/2 cups 
Water - 4 1/2 cups
Lemon juice - 1/4 cup


Method 
Step 1 - Boil milk in a heavy bottomed vessel stirring occasionally(make sure not to burn the milk).
Step 2 - Once the milk comes to boil add the lemon juice and keep stirring gently.When the milk curdles(i.e the curd starts separating from whey)turn the gas off.
Step 3 - Now take a cheese cloth or muslin cloth and drain the whey,then wrap the curd ,rinse it under cold water and squeeze it  well(this process removes the sourness from the lemon).Taking out the water from it is a important step in this.To check just take a little piece on your palm and rub it with your fingers(you should be able to make a fine,smooth ball out of it).
Step 4 - Once the paneer is drained well place it on a clean surface and knead well.Make a smooth dough out of it.
Step 5 - Now mix water and sugar in a pressure cooker("make sure its wide enough,because rasgullas expand almost double in volume when cooked in sugar syrup") and bring it to boil.Meanwhile divide the dough into 14 equal parts and roll them into small balls.
Step 6 - Now place the paneer balls in the sugar syrup and close the pressure cooker.When the cooker starts steaming,turn the heat to medium and cook it for 7 minutes.Close the heat and wait for sometime until the pressure goes down.Transfer them into another bowl and refrigerate for few hours so that it absorbs the sugar syrup and becomes soft.

Okra curry (Bendekai gojju)

This is a south Indian traditional curry that is sweet,sour and spicy....Yum!!Reminds me my childhood days when amma would give this gojju mixed with rice(gojjanna) for my lunch box...Tastes fabulous with a dot of ghee and rice.


Ingredients needed
Okra - 15 to 20(wash,wipe and cut into pieces)
Coconut - 1/2 cup
Fried gram - 1tbsp
Turmeric - 1/2tsp
Green chillies - 5 to 6(fried in a 1/2 tsp of oil)
salt to taste
Coriander leaves - 4 to 5 strands
Sesame seeds - 1tbsp
Jaggery - 1tsp
Tamarind - lemon sized
Oil - 2 to 3 tbsp
Mustard seeds - 1tsp


Method
Step 1 - Heat oil in a thick bottomed pan and add mustard seeds,when they crackle add chopped okra.Fry till becomes soft and doesn't stick to each other.
Step 2 - In a blender add green chillies,coconut,fried gram,turmeric,coriander leaves,sesame seeds and make a smooth paste.
Step 3 - Now add the tamarind juice,jaggery,salt to the fried okra and continue cooking,when it comes to boil add the ground paste and cover the lid.Let it cook for 10minutes on a medium flame.
Turn the gas off and serve hot !

Potato Masala

This is a nice accompaniment to any type of dosa.It can also be served with poori,chapati or any type of Indian bread.


 Ingredients Needed
Potatoes - 6 to 7 medium sized(washed and peeled)
Oil - 3 to 4 tbsp
Red chillies - 2 to 3
Mustard seeds - 1tsp
Jeera (cumin seeds) - 1 tsp
Channa dal - 1tsp
Urad dal - 1tsp
Hing - a pinch
Ginger - 1 tsp(chopped or grated)
Cashew nuts - 7 to 8(broken)
Onions - 4 medium sized(cut lengthwise)
A pinch of turmeric
Green chillies - 2 to 3
Curry leaves - 7 to 8
Salt to taste
Butter - 1tbsp
coriander leaves to garnish
lime juice to taste


Method
Step 1 - Cut the potatoes into medium sized cubes and cook them till they become soft(you can also pressure cook for 1 whistle,but do not over cook them)
Step 2 - Heat oil in a kadai and add red chillies followed by mustard and cumin seeds.When they splutter add channa dal and urad dal.Fry till it changes colour,then add hing,ginger,cashews and again fry for 2 minutes.Now add onions,turmeric,green chillies,curry leaves,salt and fry till onions changes its color to golden brown.Now add the potatoes with little water and mix very well.Add salt that this point.Cook it covered for 5 to 7 minutes on a medium flame.
Step 3 - Finally add butter,coriander leaves and lime juice.Mix once again and close the lid.After 2 minutes turn the heat off.
Yummy potato masala is ready to serve :)

Stuffed Ridge gourd curry

I actually hadn't heard of stuffing ridge gourd until a friend of mine saw it on a cooking show and recommended it.Although the procedure and the ingredients seemed a little long,I still gave it a try and it came out so good that i started making it often.
I just love it with hot rice ! Tastes great with chapati too...

Here is the ingredients list
Ridge gourd - 2 to 3 medium sized (make sure they are nice and tender)


For Stuffing
Groundnuts fried - 1/2 cup
Sesame seeds fried - 1/4 cup
Coconut(fresh,frozen or dry coconut) - 1/2 cup
Jaggery - 1tsp
Garlic - 2 to 3 cloves
Tamarind - 1 tbsp
Garam masala - 1tsp
Turmeric - 1/2tsp
Jeera - 1/2tsp
Red chili powder - 1/2 Tbsp or to your taste
Salt to your taste
Coriander leaves - 1/4 cup
Oil - 1tsp


For tempering
Oil - 4 to 5tbsp
Mustard seeds - 1tsp
Hing - a generous pinch
curry leaves - 6 to 7


Method
Step 1 - Wash and peel the skin of the ridge gourd and cut them in small pieces(2 to 3 inch pieces),slit them without separating.
Step 2 - In a blender mix all the spices mentioned above("For stuffing" list) and make coarse powder out of it.To that add a tsp of oil and mix well.
Step 3 - Stuff this mixture inside the ridge gourd pieces and keep them aside.
Step 4 - Now heat oil in a deep pan and add mustard seeds,when they splutter add hing,curry leaves and chopped onion.Fry onions for a minute or two and add the stuffed ridge gourds and the left over masala with little water.Cover the lid and cook them on medium to low flame until the ridge gourd and the masala is cooked well (make sure to stir in between and add water if needed).It takes about 15 to 20 minutes to cook.
Turn the heat off and delicious curry is ready to serve !

Uttapam/Vegetable dosa

This is a delicious south Indian breakfast recipe.All you need is some dosa batter and some veggies ! I sometimes make this when i have dosa or idli batter that is a little over 2 days old,and turning a little sour.

Ingredients needed

Dosa batter or idli batter - 2 to 3 cups(should be little thick in consistency than regular dosa batter)

Onions - 1 finely chopped

Carrot - 1 grated

Capsicum - 1/2 finely chopped

Green chillies - 2 to 3

Curry leaves - 3 to 4 finely chopped

Coriander leaves - 2tsp

Oil

Salt to taste

For tempering

Oil - 1 tbsp

Mustard seeds - 1tsp

A pinch of hing

Method

Step 1 - Heat oil in a small pan and add the mustard seeds and hing,when the mustard seeds splutter add chopped curry leaves,green chillies and saute for a minute.Pour this into the batter and add all the vegetables and mix well.

Step 2 - Heat the tava/griddle and  spread a large spoon full of batter(do not spread too much).Drizzle oil around it and cook it till the edges become slightly brown and crispy.now flip over and cook it for 2 more minutes.

Serve hot with chutney/sambhar/chutney powder and enjoy !

Chutney Powder

This is a famous south Indian powder that matches any breakfast.Also makes a very good accompaniment with plain rice as well as curd rice.There are many variations for this powder.This is a simple one,easy and quick recipe !

Recipe Source - Amma

Ingredients needed

Channa dal - 1 cup

Urad dal - 1/2 cup

Red chillies - 6 to 7 or as per to your taste

Curry Leaves - 25 to 30 leaves(Washed and dried)

Tamarind - little(you could use the paste also)

Jaggery - 1tbsp

Dry coconut - 1/4 cup(optional)

Hing - A generous pinch

Mustard seeds - 1tsp

Oil - 1Tbsp

Method

Step 1 - Dry roast channa dal and urad dal till its slightly brown.Fry the coconut just for 2 minutes(do not let it change the color).Now roast red chillies,curry leaves in a tsp of oil and let them cool.

Step 2 - In a blender Mix the roasted spices along with tamarind,jaggery,salt and make a powder out of it.

Step 3 - Heat oil in a pan and add hing,mustard seeds,when the mustard seeds crackle add the powder.Mix it well and let it cool.

Store it in an air-tight container.

Capsicum masala Rice

This is a very flavourful dish that i learnt from one of the cooking show and absolutely fell in love with it !
Freshly ground spices and crunchy peanuts jazz up the taste and makes it so tasty.Also very easy to prepare.
Here's what you need


capsicums - 2 to 3(you could use the colored ones too)
Red chillies - 3 to 4
Mustard seeds - 1tsp
Cumin seeds - 1 tsp
Dhania - 1 tbsp
Urad dal - 2tbsp
Peanuts - 10 to 15
curry leaves - 5 to 10
Garam masala - 1/2 tsp
Oil or butter - 2 tbsp(recipe says butter but i used olive oil)
Cooked basmati rice - 2 cups
Salt to taste
Coriander leaves for garnishing 


Method
Step 1 - Cook the rice and spread it on a plate so that the grains are separate(you could add a spoon of oil or ghee)
Step 2 - Dry roast all the spices(i.e red chillies,mustard seeds,jeera,dhania or coriander seeds,ground nuts,curry leaves) until it changes color(u should get nice fried aroma) and let it cool. 
Step 3 - Add the roasted spices along with garam masala and little salt into a coarse powder
Step 4 - Heat oil in a pan and add capsicums(sliced or cubed) fry for 5minutes on a medium heat till the capsicums are little soft,still crunchy.
Step 5 - Add the powdered masala,salt,cooked rice and mix well
Step 6 - Finally add some coriander leaves on top.
Serve hot with raita,any gravy or pickle of your choice ! 

Mango Chutney/Mavinakai Chutney

Raw mango chutney or mavinakai chutney is a simple delicious chutney which is full of flavour !
Recipe Source - Amma


Ingredients Needed
Raw Mango - 1
Fenugreek seeds(Menthya) - 1/2tsp
red chillies - 6 to 7 (or to your taste)
A pinch of turmeric
Dry coconut - 1/4 cup
Jaggery - 1Tbsp
Salt to taste


For tempering
Oil - 2Tbsp
Hing - 1/2 tsp
Few curry leaves
Urad dal - 1tsp


Method
Step 1 - Fry the fenugreek seeds till its little brown in color(do not burn them),also fry the red chillies in a tsp of oil and let them cool.
Step 2 - In a blender add the fried fenugreek seeds,red chillies,dry coconut,turmeric and salt.make it into a fine paste with little water(it takes a while,but do not add too much of water in it)
Step 3 - Do the tempering and add it to the chutney.
Serve with chapati,rice etc...It goes very well with curd rice too !

Broccolli Stir Fry

Broccoli is a plant in the cabbage family.Its very nutritious and high in vitamin C and also a very good source of dietary fiber.
It doesn't take much time to cook this vegetable.So,lets get started with this easy,quick recipe.


Ingredients Needed
Broccoli - 1 large head cut into florets
Olive oil - 3 to 4 tbsp
Jeera - 1 tsp
Red chilli powder - 1tsp or to taste
Turmeric - a pinch
Garlic - 4 to5 crushed
Garam masala - 1/2 tbsp
Salt to taste
Chopped coriander leaves for garnish


Procedure
Step 1 - Wash the broccoli florets thoroughly and keep them aside.Now heat oil in a pan and add jeera,turmeric,crushed garlic and saute for 2 to 3 minutes.Now add the broccoli florets along with salt,red chilli powder and cook for 5 more minutes(do not overcook them)
Step 2 - Garnish with fresh coriander leaves.
Serve hot with steamed rice or any bread of your choice.  

Vermicelli Bath

Vermicelli Bath (Shavige uppittu) is a quick,yummy dish served for breakfast ! You can add as much or as little vegetables as you want.I sometimes make it very simple by just adding onions to it.

Ingredients Needed

Vermicelli - 2 cups(i used bambino roasted vermicelli)

Water - 4 cups

Mixed Vegetables(beans,carrots,peas) - 1/2 cup

Capsicum - 1

Onion - 1medium

Green chillies - 3 to 4

Curry leaves - 5 to 6

cashew broken - 1/4 cup

shredded coconut - 2tbsp(Optional)

Lime or lemon to taste

Oil - 4 to 5 Tbsp

Mustard seeds - 1tsp

Channa Dal - 1Tbsp

Urad Dal - 1Tbsp

coriander leaves to garnish

Salt to taste

Method

Step 1 - Roast the vermicelli lightly until golden brown(if you are using the plain variety of vermicelli).Boil the water in a pan with little salt and 1tsp of oil and cook the roasted vermicelli for 3 to 4 minutes.Drain the water and spread the cooked vermicelli on a flat plate.(This prevents the vermicelli from sticking)

Step 2 - Heat oil in a deep pan and all the seasonings.Then add  chopped onions and fry till its translucent and add the veggies.Cook them till they are soft.

Step 3 - Finally add the cooked vermicelli,coriander leaves,lime

 juice,shredded coconut and mix well.Keep the lid covered for 5 to 10 minutes on a low flame.

Stir well before serving.

Beetroot Puff Pastry

This is a super easy,quick recipe that i learnt from my friend Lavanya.Thanks to her:)

These are a wonderful snack option and perfect for parties as a appetizer !

Here's is the recipe

Ingredients needed

Puff Pastry sheet - 1 packet

Beetroot - 4 to 5

Carrot - 1 to 2

Peas - half cup

paneer - Half cup(chopped finely into small cubes)

Onion - 1 big

Ginger - 1/2tsp grated

Red Chili powder - 1tsp or as per to your taste

Coriander powder - 1tsp

Cumin powder - 1 tsp

Garam masala - 1 tsp

Coriander leaves - 1/4th cup

Oil - 3 Tbsp

Butter - 1tbsp

Mustard seeds - 1/2 tsp

Jeera - 1/2 tsp

Turmeric - 1/4th tsp

Method

Step 1 - Thaw the Pastry sheets for about 30 minutes and unfold them.

Step 2 - Heat oil and butter in a deep pan,when the oil is hot add mustard and jeera and allow it to splutter.Then add finely chopped onion,grated ginger and saute for 4-5 minutes.Add beetroot,carrot,peas and fry till they become soft.

Step 3 - Once the veggies are soft add all the spices and mix well.

Step 4 - Finally add the paneer cubes,coriander leaves and mix.Let it cook for like 4-5 minutes on a low flame.

Step 5 - Turn the stove off and let the mixture cool down.

Step 6 - Preheat the Oven to 400 degrees fahrenheit

Step 7 - Now take the unfolded pastry sheets roll them gently to make it even (use  little bit of wheat flour for rolling )

Cut them into square equal pieces and place the filling in the center and seal the edges tightly.

Step 8 - Place them in a greased baking tray and bake them for 25 minutes or till it changes its color to golden brown.

Serve hot with any dip of your choice or enjoy them with ketchup.

Palak Paneer

This recipe was given to me by one of my very good friend Lavanya 
Thanks to her :)
Its a traditional north Indian delicacy also my kids favourite !


Ingredients needed
1 big bunch of palak (Spinach )
Paneer - 10 to 15 cubes
1 medium sized ripe tomato
green chillies - 4 to 5
Onion - 1 medium (Chopped finely into small pieces )
Ginger,garlic,cilantro paste - half tsp
Coriander cumin powder - 1 tsp
cashews - 10 to 15
Oil - 2 tsp
Salt to taste


Method 
Step 1 - Heat a tsp of oil in a pan and add green chillies and spinach .Fry until the leaves are soft.When it cools blend it with a pinch of salt.
Step 2 - Boil tomato in hot water till skin break down,remove the skin and blend it.
Step 3 - Roast the cashews lightly and make fine powder.
Step 4 - Now take a deep pan and heat the remaining 1 tsp of oil,add onion and fry little till it changes colour and then add ginger-garlic-cilantro paste,coriander-cumin powder,fry for a minute and add the pureed spinach,tomato and cashew powder along with a pinch of turmeric and salt.Mix it well and add little water (Do not dilute the curry too much).Cook it covered for 5 to 10 minutes.
Step 5 - Finally add the paneer cubes and cook it on low for 5 minutes and then turn off the heat.
Serve the curry hot with pooris,chapatis or with naan !

Tomato Chutney

This is a delicious and simple chutney ! It tastes great with rice and chapatis. It can also be used as a sandwich spread .


Preparation time -15min


Ingredients needed
Oil - 1 tbsp
Red chillies - 2 to 3
mustard seeds - 1 tsp
Jeera - 1 tsp
Ginger - 1" piece
Garlic - 2 or 3 cloves
green chillies - 3
tamarind - little (you could use the paste also)
Cashew nuts - 5 to 6 (Optional)
Channa Dal - 1 tbsp
A pinch of hing
Curry leaves - 8 to 10
Ripe tomatoes - 6 to 7
Salt to your taste


For Tempering
Oil - 1tbsp
Mustard seeds - 1tsp
A pinch of hing
Urad dal - 1 tbsp
Curry leaves - 3 to 4


Method
Step 1 - Heat oil in a deep pan add all the ingredients mentioned in the order above . Cook the tomatoes Until soft and let it cool .
Step 2 - Grind the above mixture to a coarse paste .
Step 3 - Do the tempering and pour it on top . Serve it with hot rice and enjoy :)

Heerekai Tove (Ridge gourd dal)

This is a very simple Dal that tastes awesome with hot rice also tastes good with chapati.Another recipe from my mom's kitchen .
Here's what you need 


Ridge gourd - 2 medium sized 
Toordal or moongdal - 1 cup
red chillies - 2
Oil - 2 tbsp
Mustard seeds - 1 tsp
Jeera - 1tsp
A pinch of hing
Curry leaves - a strand
Turmeric - 1 pinch(generous pinch)
Green chillies - 2Coriander leaves to garnish
1-2 tsp of lemon juice
Salt to taste


Preparation
Step 1 -Wash and Cook Dal until soft.Peel and chop ridge gourd into small pieces and cook it separately.
Step 2 - Heat oil in a pan and add the seasonings (red chillies,mustard,jeera and hing) when it splutters add green chillies,curry leaves and turmeric.
Step 3 - Add both cooked Dal and ridge gourd mix well and add salt and let it boil nicely
Step 4 - Finally add chopped coriander leaves and lemon juice. Mix well before serving.

Akkitari Uppittu (Ricerava Upma)

This is one of the traditional recipe of karnataka.Its a simple healthy breakfast recipe which can also be eaten for brunch or dinner.This recipe is from my mom's kitchen :)
Rice rava is coarsely ground rice (fry rice till you get nice aroma and coarsely grind it ).


preparation time - 20min


Ingredients 
Akkitari - one cup
Mixed veggies (beans,carrots,capsicum and peas ) -1 cup
Green chillies 2-3
1" piece of ginger
Coriander leaves - few sprigs
Grated coconut - 1tbsp
Water - two and half cup - 3 cup 
Salt to taste


For seasoning
Oil  4-5 tbsp
mustard seeds - 1/2 tsp
jeera and pepper powder (coarsely grind a tbsp of jeera and a tsp of pepper together )
A sprig of curry leaves
A pinch of hing


Preparation
Step 1 - Heat the oil in a cooker or any heavy bottomed pan and the seasonings,also add green chillies and ginger and fry for a minute.
Step 2 - Add the vegetables and saute for about 2-3 minutes and add water.
Step 3 - When the water starts boiling gently add the ricerava and mix well and also add salt at this point.Cook it for 5-10min until the rava is cooked well (it takes little more time to cook than normal rava )
Step 4 - Add grated coconut and finely chopped coriander leaves and a tsp of ghee.Serve hot.

Southekai Hasi Gojju or Raw Cucumber Curry

This is a quick curry which is an accompaniment with rotti,chapati and rice.It tastes best with hot rice ! This recipe was given to me by my amma (mother)..

As the name suggests it requires no cooking and is very easy to prepare !

Here is the recipe enjoy :)


Preparation time - 15-20min


Ingredients required 
Cucumbers - 2
Coconut - 3/4th cup(Shredded)
Green Chillies - 3-4 or to taste
Sesame seeds (Bili ellu ) - 1tsp
Few sprigs of coriander leaves or cilantro
Tamarind - A small lemon sized ball (you could also use tamarind paste)
Jaggery - little 
Salt to taste


For Tempering 
oil - 2 spoons
Mustard seeds - 1tsp
A pinch of hing


Method
Step 1 : Cut the cucumber into small pieces and put it in a bowl.
Step 2 :  Grind all the ingredients (coconut,green chillies,sesame seeds,coriander leaves,tamarind,Jaggery) into a smooth paste adding little water.
Step 3 : Put the ground paste to the chopped cucumber,add salt and mix.
Step 4 : Do the tempering and pour it on top.