Apply ghee on the shells
Bake patries 425 F for 20 mins as per instructions on the packet
Take the top out and fill ur stuffing
I used potato peas filling
Bake five more minutes
Serve hot…
For potato stuffing::
Boil potato and smash it
Heat oil in a pan
Put jeera
Add ginger garlic paste
Green chillies
Curry leaves
Saute well.. Add chopped onions fry well
Add peas
Turmeric and garam masala ( depends on ur flavour)
Add salt as per taste
Add potatos finaly
Add chopped corriander leaves at end…
Avacado 1
Tomato one small size
Onion 1
Green chilli as per taste
Lemon juice one spn
Salt
Scoop avacado and mash it
Add finely chopped onion tomato green chillies
All other items
Mix well
Toast bread
Put the mix in the middle of bread
Njoy…
Heat oil in pressure cooker
Put oil
Bay leaves, cloves, cardamom, cinnamon
Add onion
Ginger garlic paste
Tomato
Green chilli
Then fry well
Add cauliflower
Turmeric
Grind cashew and fennel seeds
Add the paste
Add little water
Check the salt and spice
If u want more spice add chilli powder
Close the lid
Once its done garnish with corriander leaves…
Perfect combo for roti or chapathi…
For idli::
Idli rice 4 cups
Urid dhal 1 cup
Fenugreek seeds 1 spn
Aval ( poha) 1 cup ( optional)
Soak all items seperaely for 4 to 6 hrs
Grind urad dhal first
Then grind rice with fenugreek seeds and poha
Mix all batter together with salt as needed
Let it fermente
Make idlies or dosa or paniyaram with this batter….
Corriander chutney::
Corriander 1 bunch
Onion 1
Green chilli 2
Red chilli 1 or 2 as per taste
Ginger 1 inch
Tamarind as per taste
Coconut grated 1/2 cup
Salt and asafotida
Method::
Heat oil in a pan
Add green chilli followed by red chilli and ginger
Add onion
Fry until translucent
Add corriander leaves
Fry until water evaporates
Add tamarind and coconut
Let it cool
Grind with salt and asafotida
Season with mustard curryleaves ( optional)
Yummy chutney ready
Coconut, dryfruits,tuti fruti,
Sugar,jam, cardamom powder a pinch
All heat in pan with a spoon of butter and roll in pastry sheet
Bake
And serve hot…
Boneless Chicken 1 kg
Ginger garlic paste 1 spn
Turmeric 1/2 spn
Lemon juice 1 spn
Salt
Fennel seeds 2 spn
Jeera 1 spn
Garam masala 2 spn
Coconut 1/2 cup
Roasted gram dhal 2 spn
Red chilli 5
Onion 3
Curry leaves corriander leaves few
Cut chicken into small pieces.. Mix ginger garlic paste, turmeric, lemon juice,salt with chicken..
Heat 2 spn oil in a pan
Add the mixed chicken into it.. Fry for five mins.. Remove the excess water and let the chicken cool down
Grind coconut, red chilli, roasted gram dhal
Add onion, fennel seeds, jeera, garam masala, curry leaves, corriander leaves
Mix everything with chicken
Grind again
Make balls with the grinded chicken
Fry in medium flame until it becomes golden brown..
Serve hot…
Brinjal 300g
Onion 1 big size
Mustard 1/4 spn
Jeera 1/4 spn
Curry leaves few
Chilli powder 2 spn
turmeric 1/2 spn
Corriander powder 1 spn
Tamarind small piece
Roasted peanut 1/2 cup
Salt
Oil as needed
Hear 1 spn of oil in a pan
Add chopped onions
Fry until translucent
Let it cool
Grind this fried onion with peanut and tamarind with little water
Heat the pan
Add mustard, jeera, curry leaves
Add the brinjal now
Fry for a while
Add turmeric, chilli powder, corriander powder now
Cook well
Now add the grinded paste and water as required
Chk the salt
Let it cook until oil separate frm the gravy
Its a gd combo for rice or roti or chapathi too…
Ladies finger 250 g
Onion 1
Tomato 1
Mustard 1/4 spn
Asafotida 1 pinch
Green chilli 2
Curry leaves few
Garlic pods 7
Turmeric
Tamarind juice 1 cup thick
Oil
Dry roast :
Fenugreek seeds 1 spn
Corriander seeds 2 spn
Jeera 1 spn
Red chilli 6
Whole pepper 1/4 spn
Urid dhal 1 spn
Grated coconut 1/4 cup
Dry roast all the ingredients and grind it into smooth paste .. Keep aside
Heat oil in a pan
Add mustard and asafotida
Add garlic pods, green chilli
Fry well
Add onions fry until golden brown
Add tomato saute well
Add turmeric
Add ladies finger
Fry for a while add the tamarind juice and salt
Once its start boiling add the grinded paste
Add water as required
Cook well until oil separate from the gravy
Serve hot with white rice..
Chicken 1/2 kg
Onion 1 big size
Tomato 1
Ginger garlic paste 1 spn
Chilli powder 1 spn
Corriander powder 2 spn
Turmeric 1/2 spn
Garam masala or chicken masala 1 spn
Salt and oil as required
Fennel seeds 1 spn
Corriander leaves and curry leaves few
Heat oil in a pan
Add fennel seeds
Add onion
Fry until golden brown
Add tomato fry well
Add all spice powders
Fry for a while
Add chicken
No need to add water as chicken cook well with its own water
Add salt
Cook well until oil separate from gravy
Garnish with curry leaves and corriander leaves..
Serve hot…
Suitable for tiffin items,roti, rice anything..
Bitter guard 1 cup finely chopped
Onion 2 finely chopped
Oil 3 spn
Green chilli 2
Fenugreek seeds 1 spn
Curry leaves few
Turmeric 1/2 spn
Chilli powder 2 spn or 1 depends on ur spice level
Corriander powder 3 spn
Sambar poder 1/2 spn optional
Tamarind juice 1 cup
Jaggary crushed 1 spn
Salt as required
Heat oil in a pan
Add fenugreek seeds, curry leaves , green chilli
Add bitter guard
Fry until it becomes half cooked
Add onion
Fry again until onion becomes translucent
Add turmeric, chilli powder, corriander powder, sambar powder, salt
Fry well until masala cooks well
Add tamarind juice
Add a spoon of jaggary at the end..
Cook until oil separate from gravy
Serve hot with rice…
Cooking for passion 
You must be logged in to post a comment.