Cauliflower Baji

Ingredients:
Cauliflower -1 cup
Gram flour- 1/4 cup
Rice powder - 2tsp
Chilly powder - 1 tsp
Cumin powder- 1tsp
Salt to taste

Method:
1.Cook the cauliflower separately.
2.Then mix the gram flour, rice powder, chilly and cumin powder to a paste.Then add required amount of salt.
3.Then add the cooked cauliflower to the mixture.
4.Heat the oil and then put the cauliflower one by one into the oil.Fry for few minutes.

Now Cauliflower Baji is ready to taste.

Tapioca Chappathi

Ingredients:
Wheat flour-2 cup
Tapioca - 1
salt to taste
Oil-1tsp
Water-Required amount

Method:
1.Cook the tapioca.
2.Take wheat flour,add cooked tapioca , salt and water.Mix well.
2.Knead into soft dough and keep them for 1 hour.
3.Make them into small balls.
4.Using roller,make a round shape.
5.Then cook on a griddle or pan for 10 seconds.
6.Now Tapioca chappathi is ready.

Carrot rice

Ingredients:
Carrot- 3
Basmathi rice- 1 cup
Green chilly -2
Mustard seed- 1 tsp
Urud dhal -1tsp
Curry leaves - a pinch
Onion- 1
Chilly power - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Method :
1.Cook the rice and allow it to cool.
2.Then you have to slice the carrot.(grated carrot)
3.Heat the oil,add mustard and urud dal.
4.After it start splitting,put onions, curry leaves and chilly.
5.After that,add the grated carrot.
6.Then fry the carrot for few minutes and then add turmeric and chilly powder.Keep this mixture for few minutes in heat.
7.Then ,Mix this mixture with cooked rice,add salt and coriander leaves.
6.Now Spicy carrot rice is ready to serve.

Chow chow pachadi

Ingredients:
Chow chow - 1
Curd - 600 g
Green chilly- 2
Coriander leaves - a required amount
Urud dhal- 1 tsp
Mustard seed - 1tsp
Salt to taste

Method :
1.First, you have to peel the skin of chow chow an dcut into small sizes.
2.Then washed in water.
3.Then add required amount of water and salt to the chow chow and allow to boil.
4.Afterwards, take the cooked chow chow without water and then add the curd and stir well.
5.Now heat the oil, add mustard and urud dhal.When it start splitting add the chillies and coriander leaves.Then add this mixture to the chow chow and mix well.Then add little amount of salt.
Now Chow chow pachadi is ready.

Cauliflower kuruma

Ingredients:
Cauliflower - 1 cup
Onion- 2
Garlic- 4 cloves
Green chilly -2
Sombu(anise seed)-1tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
Chilly powder- 1/2 tsp
salt to taste
Coriander leaves- a bunch
Tomato-1
Coconut- small amount

Method:
1.Cut the cauliflower into small sizes and wash in water.Then add little amount of water , turmeric and salt to the cauliflower and allow to boil.Grind the coconut and chilly.
2.Then heat the oil, add sombu and fry for few minutes.
3.Now add the onions, garlic and saute for while.Then add tomatoes and salt.
4.Then add the cooked cauliflower, coriander and chilly powder and fry for few minutes.
5.Add 1 cup of water and cook for few minutes.Atlast add the grinded paste and keep in the heat for some more minutes.Then garnish with coriander leaves.
6.Now cauliflower kuruma is ready for serve.This is a good combination for chappathi, parota etc..

Stuffed Chappathi

Ingredients:

Wheat flour- 1 cup
Red radish - 1/4 cup
Salt to taste
Oil- Required amount

Method:
1.Slice the radish into small sizes.Then add wheat flour, salt to the sliced radish.Don't add water.Because , radish have the water content.Make into a dough(add oil also).
2.Keep the dough for 1 hour.
3.Make them into small balls.
4.Using roller,make a round shape.
5.Then cook on a griddle or pan for 10 seconds.
6.Now stuff chappathi is ready to serve.

Ladies finger pachadi

Ingredients:

Ladies finger- 300 grams
Small onions- 12
Tomato- 1
Curry leaves- a required amount
Green chilly- 2
Tamarind- size of lemon
Mustard seed- 1 tsp
Urud dhal- 1 tsp
Sambar powder-1/2 tsp
Coconut-1/4 cup
Cumin seed- 1 tsp
pepper- 1 tsp
Anise(sombu) - 1tsp
Oil- required amount
Salt to taste

Method:

1.Cut the ladies finger into small sizes.Then cut the onions, tomato.Cut the chilly in vertical direction.
2.Soak the tamarind in little water.
3.Grind the coconut, anise, cumin and pepper seed and make into a paste.
4.Now heat the oil, add mustard and urud dhal.When it start splitting add curry leaves, chilly and onions and saute for while.
5.Then add the tomatoes and stir well.Now add the ladies finger and fry for few minutes. Then add the tamarind juice, sambar powder and salt.
6.Allow them to boil for few minutes and add the paste and stir for few minutes.
7.Now Ladies finger pachadi is ready to taste.

Ladies finger Theeyel

Ingredients:
Ladies finger - 15
Onion- 2-3
Chilly - 2
Tamarind- size of lemon
Coconut milk - 100 ml
Chilly powder- 1tsp
Coriander powder- 3tsp
Fenugreek powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Mustard seed- 1/2 tsp
Oil- required amount
Curry leaves- a few

Method:
1.Heat the oil, add mustard seed.When the seed start splitting add the onions ,add enough turmeric powder and salt.
2.Once this onion is pale reddish in color and then add this ladies finger(piece of 2cm ) and fry carefully until it is party cooked.Then add one more tsp of oil,add chilly powder, coriander powder and fenugreek powder and fry for 2 minutes.
3.Then add the tamarind solution and cook this ladies finger properly.And finally add the coconut milk and cook for3-5 minutes.

Valakai Poriyal

Ingredients :
Valakai - 1
Onion-1
Garlic- 4 cloves
Grated Coconut -1/4 cup
Green Chilly -1
Coriander powder - 1tsp
Turmeric Powder - 1/2 tsp
Salt to taste
Curry leaves- required amount

Method:
1.Cut the valakai into small sizes.
2.Cook the valakai separately.
3.Grind the coconut,chilly,onion,and garlic.
4.Heat the oil,add curry leaves,mustard and urud dhal.When the seed start splitting add the grinded paste and fry for few minutes.
5.Then add the turmeric,coriander powder.
6.Now add the cooked valaikai and salt.Then,stir for few minutes with low heat.
Now Valakai poriyal is ready to serve.

Beetroot poriyal

Ingredients :
Beetroot - 2 cup
Onion -1
Green chilly - 2
Turmeric powder -1 tsp
Grated coconut - 1/4 cup
Salt to taste
Mustard seed - 1tsp
Urud dhal - 1tsp
Curry leaves - a Pinch

Method :
1.Heat the oil add mustard and urud dhal.When the seed start splitting add onion, curry leaves and chilly and saute for while.
2.Then add the beetroot and turmeric powder and add little amount of water.Then close with the lid.After 15 minutes add the salt and coconut.
Now beetroot poriyal is ready.

Mixed vegetable fry

Ingredients:
Cauliflower,carrot,green peas ,corn - 1 cup
Turmeric powder - 1 tsp
Onion -2
Tomato -1
Pepper - 1tsp
Coriander powder -1 tsp
Chilly powder - 1/2 tsp
coriander leaves - a bunch

Method :
1. Cook the vegetables.Then heat the oil add cumin and anise seed.
2. When the seed start splitting add onions and saute for while.
3.Then add tomatoes and add turmeric,pepper, coriander and chilly powder and stir well.
4.Then add the vegetables and then pour little amount of water.
5.Now add salt.cook for 15 minutes.
6.And then garnish with coriander leaves.
Now mixed vegetable fry is ready.

Gobi Manjurian

Ingredients :
Cauliflower - 2 cup
Tomato paste - 2tsp
Garlic and ginger paste - 1tsp
Onion- 2
Soya sauce - 1 1/2 tsp
Cinnamon -1
Chilli- 2
Turmeric powder-1 tsp
Maida flour - 3 tsp
Chilly powder- 1tsp
Coriander leaves - a pinch


















Method :
1. Add turmeric to the cauliflower and boil for few minutes.



















2 Then add chilly powder, garlic , maida to the cauliflwer and mix well.



















3.Then fry it in the oil and kept aside.


















4.Now heat the oil add cinnamon,and onions and saute for while.
5.Then add ginger and chilly.
6.Then add fried cauliflower and stir well.
7.Then add tomato paste and add little amount of water.
8.Add soya sauce,garlic and salt.
9.Cook for 10 minutes.Now the time to add coriander leaves.
Now gobi manjurian is ready.

Channa Masala

This video shows about how to make chana masala.

Paneer mushroom curry

Ingredients:
Mushroom-1/4 cup
Paneer-100 gram
Cumin seed-1 tsp
Sombu(anise)-1tsp
Onion-2
Tomato-3
Chilly powder-1/2 tsp
Turmeric powder-1/2 tsp
Coriander powder-1 tsp
Curry leaves-a pinch
Green chilly-2
Salt to taste

Method:
1.First we make the tomato and onion masala,that is we must grind them.Then fry the paneer separately.
2.Heat the oil add anise and cumin seed.when the seed start splitting add the curry leaves and onion and saute for while.
3.Then add the mushroom pieces and green chilly and fry for few minutes.
4.Now add the paneer and tomato and onion masala.Then stir well.After 5 minutes add the turmeric, coriander and chilly powder.
5.Then add little amount of water and salt and cook for 5 minutes.
Now paneer mushroom is ready.

Egg plant curry

Ingredients:
Eggplant-1/4 kg
Coconut milk-1 1/2 cup
Pepper-1/2 tsp
Small onion-5
Garlic-3
Channa dhal-1/2 tsp
Urud dhal-1/2 tsp
Rice-1tsp
Coriander seed-1 tsp
Dry chilly-3

Method:
1.Fry the pepper,channa dhal,urud dhal,rice, coriander seed and dry chilly.
2.Then grind them well.
3.Cook the eggplant.
4.Add this grinded powder to the eggplant.
5.Then add the coconut milk and salt to the eggplant mixture.
6.Then boil this mixture for few minutes.
7.Heat the oil add onions and garlic and saute for while.
8.Then pour the eggplant curry and stir well.
Now eggplant curry is ready.

Potato curry

Ingredients:
Potato-3
Onion-2
Tomato-2
Grated coconut-3 tsp
Ginger and garlic paste- a pinch
Channa dhal-2 tsp
Cinnamon-1
Coriander powder-1 tsp
Chilly powder-1 tsp
Curry leaves- a pinch
Salt to taste

Method.
1.Cook the potatoes and remove the skin and cut into small sizes.
2.Grind the ginger,garlic,sombu, chilly and coriander powder.Keep them separately.
3.Then grind the coconut and channa dhal separately.
4.Now heat the oil add curry leaves and cinnamon and fry for few minutes.Then add the onions and saute for while.
5.Then add tomatoes,potatoes and grinded one i.e step 2.
6.Then add 2 1/2 cups of water.
7.At last add the grinded coconut and channa dhal. Allow them to cook for 10 minutes.

Eggplant roast

Ingredients:
Eggplant-1/4 kg
Gram flour-1 tsp
Turmeric powder-1 tsp
Ginger and garlic paste-1/2 tsp
Anise(sombu)-1/4 tsp
Pepper powder-1/4 tsp
Salt to taste

Method:
1.Grind the ginger, garlic anise and pepper.
2.Cut the eggplant in vertical shape.
3.Add the grinded paste to the eggplant and add gram flour and turmeric powder.
4.Then add salt.
5.Heat the oil add this mixture and fry until for its brown color.
Now eggplant roast is ready.

Ladiesfinger pachadi

Ingredients:
Ladiesfinger-150 grams
Curd-1 cup
Green chilli-1
Grated Coconut-2 tsp
Mustard seed-1tsp
Salt to taste

Method:
1.Cut the ladiesfinger into small sizes and fry the mustard and ladiesfinger pieces in the oil.
2.Grind the coconut and chilli.Add this mixture to the curd and add salt.
3.Then add the ladiesfinger in the curd and stir well.

Now ladiesfinger pachadi is ready.

Egg masala roast

Ingredients:
Egg-2
Turmeric powder-1tsp
Pepper powder-1tsp
Cumin powder-1tsp
Small onions-1 cup
salt to taste

Method:
1.Cook the egg with salt and remove the skin and cut into vertical shape.
2.Grind the onions,cumin,turmeric and pepper powder.
3.Add this masala to the egg.
4.Heat the oil,and then add the egg and roast it for few minutes.
Now egg masala roast is ready.

Gobi masala

Ingredients:
Cauliflower-1/4 kg
Onion-2
Tomatoes-2
garlic-2
Ginger-a pinch
Cumin seed-2 tsp
Chilly powder-1tsp
Coriander powder-1tsp
cardamom-a pinch
Anise seed-1tsp
Cashnew nuts-4

Method:
1.Cook the cauliflower for few minutes.Then cut into small pieces.
2.Grind the garlic,ginger,cumin, anise seed ,coriander and chilly powder and cashnew nuts.
3.Heat the oil add the cardamom ,cumin seed and onions and saute for while.
4.Then add the tomatoes,grinded paste and cauliflower and fry for few minutes.
5.Then add the salt and water and allow to boil for 10 minutes.
Now gobi masala is ready.