Indian broad beans tomato curry(chikkudu tomato)

Ingredients

• Broad beans - 20
• Tomatoes  - 2 ripe
• Onion - 1 small
• Salt - to taste
• Turmeric - 1/4 tsp
• Garlic - 2 cloves
• curry leaves - few
• Chilly pwdr - 1 tsp

Seasoning
mustard,cumin,chana dal, urd dal dry red chillies


Preparation Method

1. Wash the broad beans and remove the ends and cut them into small pieces.
2. Heat oil in pressure cooker.Add seasoning ingredients,garlic and curry leaves
3. Add Onions and fry them until transparent,add tomatoes and cook till soft.
4. Add the cut broad beans,salt,chilli powder and mix all together for a min.
5. Add 1/4th cup of water,close lid and cook for 2-3 whistles.
6. Open lid after pressure cools,adjust taste and cook further to the required consistency,if required. 

Mixed vegetable Khichidi

Ingredients
Rice                   - 11/4 Cup
Moong Dal        - 3/4 Cup
Mixed vegetables - 2 Cups
Onions                 - 2 Medium
Red chilly powder - 1 tsp
Turmeric               - 1/2 tsp
Jeera                    - 1 tsp   
Hing                      - 2 pinches
Salt                      - to taste


Preparation Method
1. Wash rice and dal together. Drain water and keep aside
2. Heat ghee in a pressure cokker, add cumin seeds and hing. Fry for a sec or two.
3. Add sliced onions,fry till golden brown. Add the cut vegetables,sprinkle little water and fry for some time
4. Add chilly powder and fry. Now add the washed rice and dal , salt to taste and cook for 2-3 whistles.
5. Garnish with chopped coriander leaves and serve hot with raita.

Vegetable Cutlets

Ingredients
Potatoes              - 2 large  
Mixed vegetables  - 1 cup
Bread crumbs       - 1 cup
Maida                  - 1 cup
Ginger-garlic paste  - 1 tbsp
Turmeric                 - 1/4 tsp  
Salt                        - to taste
Red chilli powder   - 1 tsp
Cashew pcs          - few
Cumin seeds         - 1 tsp
Coriander powder - 1 tbsp
Oil                        - to deep fry


Preparation method     
1. Boil potatoes till 75% cooked. Peel skin grate and keep aside.
2. Boil the mixed vegetables (beans,carrot,cauliflower). Drain water and keep aside
3. Heat oil in a pan add cumin seeds,cashew pcs, ginger garlic paste, turmeric,coriander powder,red chilli powder and fry on low flame till cooked.
4. Add chopped vegetables.salt and mix well.
5. Add this mixture to the grated potatoes and mix well.
6. In a bowl take maida and water and make a mixture like that of a bajji consistency
7.Take small balls from the vegetable mixture and make patties.
8. Dip this in the maida mixture, roll in the bread crumbs and keep aside.
9. Heat oil in a deep vessel and deep fry these cutlets until golden brown
10. Serve hot with Tomato sauce...........!!!!!!!!!!!!!!!!!

Thootakoora pappu (Amarnath leaves Dal)

Ingredients
Thootakoora  1 bunch chopped
Tuvar Dal       1 cup
Tomatoes       2 medium
Onions           2 medium
Green chiilies  2 slit vertically
Garlic             2-3 cloves 
Tamarind        small ball
Salt                to taste
Turmeric        1/4 tsp
Mustard         1/2 tsp
Hing               a pinch     
Cumin seeds   1/2 tsp
Curry leaves   few


Preparation Method
1. Heat oil in a pressure cooker.
2. Add mustard, cumin and hing.Once the seeds splutter add curry leaves and haldi.Fry for a minute
3. Add onions,garlic and green chillies and fry for a minute or 2  
4. Add thotakoora, tomatoes tamarind and fry for sometime.
5. Add tuvar dal and fry for some time.
6. Add 1.5 cups of water,mix well, close lid and cook till 3-4 whistles.
7. Add ghee and simmer for 2-3 mins   

Bottle gourd (Lauki) Curry - simple and fast!!!!

Ingredients
Bottle gourd              2 cups 
Tomato Puree           1 cup
Coriander powder     1.5 tsp
Red chilly powder     1 tsp  
Turmeric                   1/2 tsp
Salt                           to  taste
Asafoetida                a large pinch
Cumin seeds             1 tsp
Coriander leaves       1 cup chopped


Preparation Method
1. Heat oil in a pressure cooker. Add cumin seeds and  asafoetida
2. Add tomato puree,red chilly powder,coriander powder, salt and turmeric. Fry for 2-3 minutes.
3. Add bottle gourd pieces and mix well. Add enough water and pressure cook for 2-3 whistles.
4. Garnish with coriander leaves.


Tips
1. Add very little water as bottle gourd itself has lots of water in it


  

Butter Paneer Curry

Ingredients
Paneer - 1/4 kg
Butter - 2-3 tbsp
Tomato Puree - 200g
Cashew paste - 3 tbsp
Red chilli powder - 1/2 tsp
Garam Masala - 1/2 tsp
green chillies - 2-3 Slit
Kasuri methi - 2 tbsp
Salt - to taste
Cream - 200g
Corrinader leaves - to Garnish


Preparation method
1. Heat butter in a pan . Add green chillies, Tomato puree, kasuri methi, salt, cashew paste, red chilli powder and simmer for 4-5 mins
2.Add cream, garam masala and cook further for 2-3 minutes
3. Add paneer pieces, mix well and cook covered for a minute
4. Garnish with coriander leaves ans serve hot with rotis, poori or.......

Simple Tomato Chutney

Ingredients

Tomatoes - 1/4 kg

Salt - to taste

Turmeric - 1/4 tsp

Oil - 3 tbsp

Sugar - 1 tsp (optional)

Seasoning

Mustard - 1/2tsp

Urd Dal - 1/2 tsp

Chana Dal - 1/2 tsp

To Powder

Methi Seeds - 1/2 tsp

Mustard Seeds - 1/4 tsp

Red Chillies - 2-3 Nos

Preparation Method

1. Dry Roast the ingredients in the powder section. Cool and grind to powder and keep aside

2. In the same pan heat oil.Add seasoning ingredients and wait till the seeds pop...

3. Add Chopped tomatoes, salt and turmeric. Cover lid and cook till the tomatoes are soft

4. After the tomatoes are done add the ground powder,sugar and mix well....

Serve with Rice or rotis

Palak-Moong Dal

Ingredients
Yellow Split Moong Dal - 1 cup
Spinach - 1 cup Chopped
Ginger - 2 tsp Grated
Salt - to taste
Turmeric - 1/4 tsp
Seasoning
Cumin Seeds(Jeera) - 2 tsp
Dry Red Chilly - 2-3
Red chilli powder - 1/2 tsp
Hing - 1/4 tsp
Ghee - 1 Tbsp

Preparation Method

1. Wash the moong dal throughly. Add the dal, chopped spinach, ginger, salt and turmeric to a pressure cooker and cook for 3 whistles

2. In a pan heat ghee, add cumin seeds, dry red chillies, hing and red chilly powder.Fry till cumin splutters and add this to the dal after the pressure releases

3. Garnish with chopped coriander leaves and serve hot with Rice or rotis......