Tawa Pulao

One of the option when you have lot of left over cooked rice...

Ingredients:

1. Cooked rice
2. Carrot- 2
3. Cauliflower florets- bowlful
4. Onion- 1
5. Tomato-1
6. Green chillies- 4
7. Green peas- bowlful
8. Ginger and garlic paste- 1 Tsp
9. Red chilli powder- 2 Tsp
10. Garam masala- 2 Tsp
11. Cumin powder- 1 Tsp
12. Cumin seeds- 1 Tsp
13. Salt

Procedure:

In a non stick pan heat little oil and cumin seeds allow it to splutter. Add all the vegetables, ginger garlic paste and fry in medium flame till they are cooked. To this add red chilli powder, cumin powder, garam masala and sprinkle little water stir and saute for few minutes, then add cooked rice and mix evenly to coat all the masalas, cover and cook for few minutes. Finely add coriander leaves.

Radish sambar

Ingredients:

1. Radish- 7-8
2. Yellow Dal- 1/2 cup
3. Tomato- 2
4. Onion- 1
5. Fried Red chilli- 7-8
6. Coriander seeds- 2 Tsb
7. Jeera-1 Tsb
8. Fenugreek seeds- 6seeds
9. Asofoetida(Hing)- 1/2 Tsb
10. Bengal gram- 1 /12 Tsb
11. Coconut- 2 Tsb
12. Salt

Procedure:

Dry roast the items from 5 to 10 and grind to a fine paste.

Place a tumbler in the cooker, let the first layer be Dal, then Radish, tomato, and onions. Boil for 3 whistle.

Mix the ground masala to the boiled radish and boil on medium heat for 20 mins. Finally season with mustard, curry leaves. Goes well with hot rice and ghee.

Mooli Paratha (Radish stuff Indian bread)

Ingredients:

1. Grated Radish- 7
2. Red chilli powder- 2 Tsp
3. Garam masala- 1 Tsp
4. Cumin powder- 1 Tsp
5. Gram flour (Besan)- 2 Tsp
6. Salt

Procedure:

Grate the radish and squeeze all the water from it.  In the pan add oil, radish and fry on high flame. To this add the red chilli powder, garam masala powder, cumin powder and salt and fry again on medium flame. Finally sprinkle the gram flour and allow it to cool.


Ingredients to make Roti:

1. Wheat flour- 2 Cups
2. Salt
3. Oil
4. Water

Procedure:

In a large bowl take the flour, oil and salt, make a well in the middle and pour water little by little and mix it to form a round ball. If the dough is sticky add flour or oil and knead it till the dough turns stiff , bouncy and hard.

Allow to rest for 1/2 hr. 

Take small portion of dough and make small round balls. Flatten/ Roll using a rolling pin into 4 to 5 inches.
Take the flattened roti and spread the radish stuffing and again place another roti over it and lock all the sides of the roti, then with the help of rolling pin flatten as much as possible. Fry both sides with butter / oil. Enjoy with curd and pickle.

Punjabi Dal

Ingredients:

1. Red Lentil (Masoor dal)- 1 cups
2. Tomato- 1 Tomato
3. Cumin seeds- 1 Tsp
4. Garlic- 1 Pod
5. Ginger- 1 Inch
6. Green chilly- 3
7. Coriander leaves- handful
8. Salt

Procedure:

Boil the red lentils and green chilly in the cooker (Take 4 whistle).
Blender the boiled red lentils using a hand blender. Add salt and boil further for 10 min.
Take a pan add oil, once heated add cumins followed by finely chopper garlic's, ginger and tomatoes. When the tomatoes turn juicy and mushy add them to the dal. Finely garnish with chopped coriander leaves.
Enjoy with Jeera rice / plain rice.

Black bean curry (Kaal Thori Kodel)

Ingredients:

1. Coconut- 1/2
2. Red chilli- 10
3. Black bean- 1 glass
4. Mangalore cucumber- 1 Small
5. Tamarind extract- little
6. Garlics for seasoning

Procedure:

Boil the Black bean in the cooker. Take 5 to 7 whistle. Don't throw the stock of boiled beans.
Boil the Mangalore cucumber seperately in cooker with 1 whistle.
Grind the coconut, fried red chilli with tamarind to a smooth paste. Mix the ground paste with the boiled black bean( along with the stock) and cucumber, cook in medium flame. Finally season with one pod of garlics.

Brinjal Bharta (Eggplant curry)

Ingredients:

1. Eggplant: 6 Medium
2. Onion- 1 Medium
3. Grated coconut- 1/2 cup
4. Shahi jeera- 2 Tsp
5. Coriander Seeds- 1 Tsp
6. Fenugreek seeds- 5 to 6 Seeds
7. Red chilli- 5
8. Tamarind extract - 2 Tsp
9. Salt
10. Curry leaves
11. Mustard Seeds- For seasoning
12. Water

Procedure:

Slit the Eggplants and boil with salt and turmeric powder in microwave for 10 mins.
Dry roast Coriander seeds, fenugreek seeds and shahi jeera till it leaves out a nice aroma. Coarsely grind this with coconut and fried red chillies.
In the pan add little oil, allow the mustard to splutter, add the curry leaves and ground masala, Add little water and allow to cook in low flame for 10 mins adding salt and tamarind extract, Now add the boiled eggplants to the ground masala. Make sure all eggplants are stuffed and coated with the masala evenly. Cover the lid and cook untill done. Finely sprinkle good amount of fried onions on top of the curry.
Can be had with roti or as a side dish with rice.

Lady's Finger Masala (Sagle)

This dish goes well with Dal rice and Phulkas. Weight watchers should include this vegetable in their diet plan, as this is high is fiber and has no calories.

Ingredients:

1. Tender Lady's finger- 20-30
2. Grated coconut- 1/2 cup
3. Mustards seeds- 1/2 Tsp
4. Coriander seeds- 2 Tsp
5. Fenugreek seeds-1/4 Tsp
6. Red chillies- 5 to 6
7. Tamarind paste- little
8. Oil
9. Salt

Procedure:

Wash, pat dry and cut the lady's finger in desired shape.
Dry roast Red chillies, Coriander seeds and fenugreek seeds.
Coarsely grind the coconut with the above roasted items and tamarind paste.
In the pan add oil, allow the mustard to splutter. To this add the lady's finger and fry till the stickiness disappears. Add the ground masala with salt and little water. Cover and cook till done.

Spicy Eggplant/Brinjal curry

Simple spicy healthy dish. Eggplant is suppose to have a good source of dietary fiber...

Ingredients:

1. Eggplant /Purple Brinjal- 6 to 7 medium size
2. Onion- 2 Medium
3. Tomato-1 Medium
4. Cumin seed- 1 Tsp
5. Garam Masala- 1 Tsp
6. Red Chilli Powder- 2 Tsp
7. Cumin powder- 1 Tsp
8. Salt
9. Water- half glass

Procedure:

Cook the finely chopped Brinjals with little salt in microwave for 7 to 10 mins.

In the pan add the cumin seeds, allow to splutter. Fry the onions, tomato and boiled brinjals. 

Add item 5 to 8 and fry for few mins. Add half glass of water then cover and cook until done.

Aloo Gobi dry sabzi

This sabzi can be relished with phulkas....

Ingredients:

1. Potato- 3 Medium
2. Cauliflower- Bowlful
3. Cumin seeds (Jeera)- 2 Tsp
4. Red Chilli powder- 2 Tsp
5. Jerra powder- 1 Tsp
6. Coriander powder- 1 Tsp
7. Garam Masala powder- 2 Tsp
8. Salt.

Procedure:

Boil both Cauliflower and Potatoes with little salt and turmeric power and keep aside.

Take little oil in the vessel, add the Jeera and allow it to splutter. To this add the boiled cauliflower and potatoes followed by item (4 to 8). 

Add little water give a nice stir, cover and cook for 15 mins on medium flame.

Enjoy with hot phulkas.

Simple White Pasta....

This is the simplest Pasta amongst all the other variations I have tried... Good start for beginners.

Ingredients:

1. Pasta (Penne)
2. Good quality virgin olive oil
3. Butter
4. Garlic-1 small
5. Red chilli flakes
6. Oregano
7. Basil powder
8. Cheese (Cheddar and Mozzarella)
9. Milk- half glass
10. All purpose flour (Maida)- 6 Tsp

Procedure:

In the pan add small cube of butter and olive oil. Fry the finely chopped garlic's.
Mix the boiled Pasta water, milk and maida together in separate bowl. Lower the flame and add this mixture to the pan. Keep stiring to avoid formation of the lumps. Adjust the consistency of the sauce with milk /  boiled pasta water.
Finally add the boiled pasta, chilli flakes, Oregano and Basil powder to the sauce. Cook for few mins then add good quantity of grated cheese.


Tips:

Always add salt while boiling the Pasta.
While cooking the white sauce, if lumps are formed use a Blender to obtain smoothness in the sauce.

Bisi Bele Bath (from left over pulav)

This dish can be made out of left over rice, pulav.....

Ingredients:

1. Boiled vegetables(Beans, Carrot, Turnip, Peas)
2. Onion- 2 Medium
3. Tomato- 1
4. Tamarind paste- 1Tsp
5. Groundnuts- 20-30
6. Mustard seeds- 1 Tsp
7. Red Chilli powder- 2 Tsp
8. Salt
9. Water
10. Bisi Bele Bath powder

Procedure:

In the Cooker add oil put mustard seeds, allow it to splutter. Add onions followed by tomatoes and fry till it turns to pinkish color. To this add all the boiled vegetables and left over rice/pulav fry a little. Add sufficient water and allow it to boil, to this add the bisi bele bath powder, salt, Tamarind paste and fried groundnuts. Once the rice starts boiling turn the flame to medium close the lid and take 2-3 whistles.
Tastes best with salad and potato chips.

Capsicum Dry curry

This curry goes well with Phulka, roti and as a side dish with Rice....

Ingredients:

1. Capsicum- 6 Medium size
2. Onion-2 Medium size
3. Red chilli powder-2 Tsp
4. Jerra- 1 Tsp
5. Jerra Powder- 1 Tsp
6. Coriander Powder- 1 Tsp
7. Salt
8. Oil
9. Gram flour (Besan)- 3 Tsp

Procedure:

 In the Vessel add oil, Jeera, Onion and fry till the onion turns to light pinkish color. Then add the finely chopped capsicum and add half a glass of water and allow to cook with closed lid. After 10 mins add all the masala( Point 3 to 7) give a nice stir and again close the lid. Once all the capsicum looks cooked finally sprinkle the Gram flour. Serve the dish with hot phulkas.