Potato Peas Curry

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Potato 3 big
Peas 1/2 cup (frozen or fresh)
Tomato 2 to 3 roughly chopped
Onion 2 to 3 roughly chopped
Green chillies 4 to 5 finely chopped
Cumin seeds 1 spn
Corriander powder 1 spn
Dry Kasuri methi leaves 1 spn
Kashmiri chilli powder 1/4 spn optional
Oil 3 to 4 spn
Salt as required
Corriander leaves for garnishing

Peel the potato skin ..
Cut into dices and put it in water ..
Keep aside..
Heat a pan..
Add oil
Add Cumin seeds..
Once it start splattering keep the flame low..
Add onion saute for 30 seconds..
Add peas fry for 1 minutes..
Add green chillies too..
Add potatoes mix once..
Add tomatoes ,Corriander powder ,and kashmiri chilli powder ..
Add salt too..
Add water until it covers the curry..
Approximately 1 to 2 cups..
Cover and cook for 20 to 25 minutes in medium low flame..
Meanwhile dry fry the kasuri methi leaves..
Keep aside..
Once potatoes cooked well add the kasuri methi leaves..
Mix well.. cook for few minutes until the gravy reach its consistency..
Garnish with corriander leaves..
Serve hot..
Good combo with rice, chapathi, poori etc..

Spinach Poori

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Wheat flour or multigrain atta 3 cups
Rava/Sooji 1/2 cup
Salt 1/2 spn
Spinach 1 bunch
Sugar 1/2 spn optional
Oil as required

Take a blender put the spinach and blend well
If u don’t hav blender use mixi to blend
Add wheat flour, salt, sooji, sugar..
Knead well
Make it as poori dough
Apply oil to keep the moisture ..
Make small balls ..
Meanwhile Keep the oil hot enough in a kadai..
Roll the balls into fine shape..
Deep fry both sides until it cooks well..
Serve hot with desired gravy..

Brinjal Ghee Roast

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Aubergine/brinjal 1 big
Onion 1 thinly sliced
Tomato 1 thinly sliced
Garlic pods 6 to 8 sliced
Cumin seeds 1 spn
Chili powder 1 spn
Sambar powder 1 spn optional
Turmeric 1/4 spn
Salt as required
Ghee 3 spn
Oil 2 spn optional
Jaggery a small piece

Cut brinjal and put it in water..
Keep aside..
Heat a pan
Add oil or ghee
Add Cumin seeds fry for a minute ..
Add garlic fry until it turns brown..
Add onions fry until golden brown..
Add tomatoes fry until mushy..
Add in spice powders and salt..
Fry for a minute..
Add in brinjal saute well..
Cover and cook in medium flame for 5 to 6 minutes..
Mix gently..
Adjust salt… add 2 spn of ghee..
Add Jaggery at end..
Cook for 1 minute..
Garnish with corriander leaves if required..
Yummy brinjal ghee roast ready..
Serve hot with rice or roti or tiffin items..

Dried Peas Dosa

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Dried peas 1 cup
Raw rice 1 cup
Urad dhal 1/4 cup
Red chilies 3 to 5
Ginger 1 inch optional
Cumin seeds 2 spn
Black pepper 1 spn
Oil for making dosa
Salt as required

Soak peas, rice and urad dhal overnight..
Grind it with red chilies, cumin seeds, Black pepper and ginger as smooth dough..
Add water if required..
Add salt..
Maks it as dosa batter consistency..

Heat a dosa pan
Spread the batter .. make it as thin dosa..
Spreay oil..
Cook in medium flame..
Flip once one side is done..
Once its cooked both sides fold it ..
Serve hot with desired chutney or sambar..
Can Sprinkle finely chopped onions and green chillies on top of dosa..

Quick Egg Puffs

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Carrot grated 1 cup
Onion 1 finely chopped
Ginger garlic paste 1 spn
Fennel seeds 1/2 spn
Turmeric powder 1/4 spn
Chilli powder 1 spn
Garam masala 1/4 spn
Egg 3
Wheat flour/all purpose flour 1 cup
Baking soda 2 pinch
Salt as required
Sugar 1/4 spn
Oil/ghee 3 spn

Heat a pan..
Add a spoon of oil..
Add Fennel seeds..
Add in onions fry until translucent..
Add ginger garlic paste fry until raw smells leaves..
Add carrots fry for few minutes..
Add spice powders and required salt..
Fry until raw smell leaves..
Keep this stuffing aside..

Boil 2 eggs..
Peel the skin and cut into round shapes..
Keep aside..

In a mixi add flour, 1 egg, water 1 cup, salt 2 pinch and baking soda..
Grind it into a smooth paste..
Should be batter consistency..
Add 1/4 cup water if required.. not more than that..

Heat a nonstick pan..
Add ghee or oil..
Spread evenly..
Add half of the batter and spread it like dosa/crepe..
Add the half carrot stuffing on top of it..
Arrange the sliced eggs as next layer..
Cover the eggs with remaining carrot stuffing..
Spread the remaining batter on top of these layers ..
Cover the stuffing as much as possible..
Keep the flame in medium low..
Cover and cook for 5 minutes..
Flip gently…
Cover and cook again for 5 minutes..
Make sure both side cooked well..
Transfer it into a plate..
Cut into desired shape..
Serve hot with ketchup…
It tastes exactly like egg puffs ..

Rajma adai dosai

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Rajma/kidney beans 1/2 cup
Raw rice 1 cup
Urad dhal 1/4 cup
Red chilies 3 to 5
Ginger 1 inch optional
Fennel seeds 2 to 3 spn
Oil for making dosa
Salt as required

Soak rajma, rice and urad dhal overnight..
Grind it with red chilies, fennel seeds and ginger as smooth dough..
Add water if required..
Add salt..
Maks it as dosa batter consistency..

Heat a dosa pan
Spread the batter .. make it as thin dosa..
Spreay oil..
Cook in medium flame..
Flip once one side is done..
Once its cooked both sides fold it ..
Serve hot with desired chutney or sambar..
Can Sprinkle finely chopped onions and green chillies on top of dosa..

Peas coconut milk pulav

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Peas 1/2 cup
Basmati rice 1 cup
Coconut milk 1/2 cup
Onion 1 thinly sliced
Mint Corriander leaves 1/4 few
Green chillies 3
Oil 3 spn
Cinnamon 1 piece
Cloves 2
Cardamom 2
Salt as required
Ghee 1 spn

Wash and Soak basmati rice for 30 minutes..
Heat a pan..
Add oil..
Add Cinnamon, cloves and Cardamom..
Add onions fry until golden brown..
Add mint and Corriander leaves fry until nice aroma turns out..
Add green chillies and peas..
Saute well..
Add Coconut milk and a cup of water.
Add salt too..
When it started boiling add rice..
Cover and cook for 15 to 20 minutes in low flame..
Once its done add ghee at the end..
Mix gently..
Serve hot with spicy gravy or raitha..
Yummy Coconut flavor peas pulav ready…
Add oil

Rajma vada curry

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Rajma/kidney beans 1/2 cup
Fennel seeds 1 spn
Red chillies 4 to 5
Hing 1/4 spn
Mint Corriander leaves few
Curry leaves few
Ginger garlic paste 2 spn
Onion 1 big finely chopped
Tomato 1 big finely chopped
Cinnamon 1 piece
Cloves 2
Cardamom 2
Turmeric powder 1/2 spn
Chilli powder 1 spn
Corriander cumin powder 1 spn
Coconut milk 1 cup
Oil for deep frying
Salt as required

Soak rajma for minimum 8 hours..
Grind coarsely with red chillies , Fennel seeds, hing, salt..
Mix corriander leaves and mint leaves and make it as vada dough..
Make small vada shape and deep fry in hot oil like making vada..
Keep aside..
Heat a pan..
Add oil followed by cinnamon, cloves, cardamom, curry leaves..
Add in onions fry until golden brown..
Add ginger garlic paste fry until raw smells leaves..
Add tomatoes fry until mushy..
Add the spice powders and salt fry for few minutes..
Add water 2 to 3 cups cover and boil for 2 miniutes..
Add coconut milk..cover and cook again for 4 to 5 minutes..
Now break the fried vadas into pieces and add it all into the gravy.. cook until oil separate from gravy..
Garnish with corriander leaves..
Normally we do vada curry using channa dhal.. but rajma too came good as well..
Serve hot with dosa /idli etc..

Almond Katli

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Almond flour 1.5 cup
Sugar 1 cup
Ghee 3 to 4 spn
Cardamom powder 1/4 spn
Silver leaf 1 sheet optional

Heat a heavy bottom pan or non stick pan..
Add sugar and 1/2 cup water..
Let the sugar melt completely..
Add Cardamom powder..
When it start bubbles add the almond flour..
Keep the flame low ..
Mix gently without lumps..
Add a spoon of ghee when it turns thick..
It will turn into a thick doughy consistency turn off the flame..
It will take 5 to 6 minutes in total approximately..
Transfer into a greased cookie sheet or butter paper or into a flat surface..
Knead gently..
Roll it as per the desired thickness ..
Apply silver sheet carefully while the almond katli is hot..
Let it cool for a bit..
Cut into diamonds..
Silver leaf is purely optional..
Can use saffron for garnishing..
Yummy Almond katli ready…

One Minute Chutney For Idli Dosa

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Tomato 2
Onion 1 small size
Garlic pods 4 to 5
Curry leaves few
Red chillies 4 to 5
Sesame oil / cooking oil 3 to 4 spn
Salt as required

Chop onion tomatoes roughly..
Add all ingredients in a mixer grinder..
Grind into fine paste..
Serve with idli dosa..
Seasoning is optional..
I thought this chutney taste bit raw.. but its totally not.. we can add corriander leaves too for flavoring..