Onion Pakoda

Onion Bhaji is a mouth-watering and delicious snack which tastes good when it is raining.

Ingredients:
Onion                                       : 1.
Besan (Gram Flour)                  : 1cup.
Rice Flour                                 : 1/2cup.
Baking Soda                              : a pinch.
Azhwain (Vaamu)                       : 1spoon.
Ginger Paste                               : 1spoon.
Green Chillies                              : 2.
Red Chilly powder                       : 1/2spoon.
Salt                                              : 1/2spoon.
Water                            : 3/4th cup.
Curry Leaves                 : handful.
Oil                                 : required quantity used for deep frying.

Preparation:
Cut the Onion into slices and Green Chillies into two equal halves. Now take a mixing bowl, add Besan, Onion slices, Green Chillies halves, Rice flour, Baking Soda, Red Chilly Powder, Salt, Azhwain, Ginger paste, & Curry Leaves and mix them with Water and make a little thick mixture (batter). Now heat a kadhai with required amount of Oil used for deep frying in it. When the Oil gets heated, take a very little portion of batter and dip into the Oil and fry them until they turns into golden color. When they turns golden color, remove the bhaji from kadhai and place on a tissue paper to remove the excess Oil. Continue this process. Now serve hot and bhaji is ready to eat.

Note: Before dipping the batter into hot Oil, just add 3/4th spoon of Hot Oil into the batter, which gives crispy and the bhaji won't absorb more Oil.

Chole Bhature.

Chole Bhature is a very popular & famous Punjabi recipe.

Ingredients:

For making Bhature:
All Purpose Flour                 : 1cup.
Water                                   : 1/2cup.
Butter/Ghee                          : 2spoons.
Baking Soda                         : a pinch.
Sour Yogurt                           : 3/4th cup.
Sugar                                     : 1/2spoon.
Salt                                        : 1spoon.
Oil                                         : required quantity used for deep frying.

For making Chole Curry:
Chole                                        : 1/2cup.
Water                                        : 1cup.
Green Peas                                : a handful.
Potatoes                                    : 2.
Chole Masala                             : 1spoon.
Turmeric                                     : a pinch.
Red Chilly Powder                     : 1/2spoon.
Salt                                            : 1/2 & 1/2spoon.
Oil                                              : 1spoon.
Cumin Seeds                               : 1/2spoon.
Coriander Powder                       : 1/2spoon.
Ginger-Garlic Paste                      : 1spoon.
Onion(Finely Chopped)                : 1/2cup.
Tomatoes (Chopped)                    : 1/2cup.


Preparation:

For Bhature:
Take a mixing bowl, add all the ingredients(Flour, Baking Soda, Sugar, Sour Yogurt, Salt & Butter/ghee) and mix with  Water and make a smooth and soft dough. Now keep it aside for 2 hours by covering it with a wet cloth. After 2 hours, heat a kadhai with required amount of Oil used for deep frying. Now start making small balls from the dough. Gently press each ball into a paramecium shape bhature (Poori) with rolling pin. When the Oil gets heated, add these bhature into the Oil and just fry them until they turns golden color.Now remove from the kadhai and place it on a tissue paper in order to get excess Oil out. Continue this process until the dough is completed.  Serve it hot.

For Chole Curry:
Soak the Chole in 1cup of Water for 8 hours. Boil this soaked Chole along with Water, 1/2spoon of Salt and a Tea bag in a pressure cooker. Wait for 5 whistles. Keep this boiled Chole aside to get cooled. Now peel out the skin of Potatoes and boil them with sufficient water in a pressure cooker. Wait for 2 whistles. In the meanwhile, heat a kadhai with 1spoon Oil in it at a medium flame. When the Oil gets heated, add Cumin seeds, Ginger-Garlic Paste & chopped Onions and saute them until the Onion turns light golden color. Now add Green Peas & Tomato Pieces and cook it for 5 minutes. Now smash the boiled Potatoes. After 5 minutes, add smashed Potatoes, boiled Chole along with Water, Turmeric, Red Chilly Powder, 1/2spoon of Salt, Coriander Powder & Chole Masala  and again cook for another 6 minutes. Cook it until it becomes a thick gravy mixture. Now turn off the stove. Serve hot,  the Chole Curry with Bhature. It is a mouth-watering combination.

Note: Before start heating the kadhai for Bhature. Just rub with a little quantity of Surf/ Rin Powder, outside the kadhai. It prevents from burning the kadhai.
                    

Veg Pulav.

Veg Pulav is a delicious and nutritious recipe.

Ingredients:
Basmati Rice                       : 1cup.
Water                                  : 1cup.
Carrots                                : 2.
Capsicum                             : 1.
Cabbage                               : 3/4th.
Onion                                    : 1/2.
Spring Onions                        : 2.
Potato                                    : 1.
Tomatoes                                : 2.
Green Peas                              : 1/2cup.
Beans                                       : 4.
Coriander                                  : 3stems.
Garam Masala                           : 1spoon.
Coriander Powder                     : 1/2spoon.
Turmeric                                    : 1/2spoon.
Red Chilly Powder                     : 1spoon.
Salt                                            : 1spoon.
Ginger-Garlic Paste                    : 1/2spoon.
Oil                                             : 2spoons & 1spoon.
Cumin Seeds                              : 1/2spoon.
Cashews                                    : 6.
Butter stick                                 : 3/4th.                                       

Preparation:
Wash the Rice and soak the Rice with one cup of Water for 1hour. Chop all the Vegetables into small cube size pieces. Now after 1 hour, cook the soaked Rice along with Water & 1spoon of Oil in a pressure cooker. Wait for 3 whistles to come. And turn off the stove and wait to get cooled. In the meanwhile, heat a kadhai with 2spoon of Oil at a medium flame. When the Oil gets heated,add Cumin Seeds, Ginger-Garlic Paste & chopped Onions,Green Peas & Cashews and saute them. Now add all chopped Vegetables except Tomatoes and cook them for 7 minutes by covering with a lid at a medium flame. After 7 minutes, add chopped Tomatoes, Turmeric, Red Chilly Powder, Salt, Garam Masala , Coriander Powder & Butter stick  and again cook for another 5 minutes.After 5 minutes, turn off the stove. Now add the cooked Rice and mix it properly. Now garnish this Pulav with chopped Coriander and serve hot. Now tasty and delicious Veg Pulav is ready to serve and eat.

Note: Add One spoon of Oil into the Rice while cooking a pressure cooker, so that the Rice won't gets sticky.

Paayasam.

Paayasam is an Indian traditional dessert, prepared in every occasions.

Ingredients:
Semiyaa                               : 1/2cup.
Sabudana                             : 3/4th cup.
Ghee                                    : 1spoon.
Elaichi Powder                     : 1/2spoon.
Sugar                                   : 1/2cup.
Milkmaid(Optional)              : 2spoons.
Cashewnuts                          : 4.
Almonds                               : 4.
Pistachios                              : 5.
Kishmis                                 : 6.
Milk                                       : 2cups.

Preparation:
Soak the Sabudana in sufficient water for 2 hours. Heat a pan with one spoon of Ghee in it at a medium flame. When the Ghee gets heated, roast the Cashews, Almonds, Pistachios until they turns light golden color. Now roast the Khismis for 2 minutes and remove these from the pan, leaving the remaining Ghee in it. Now in the remaining Ghee, roast the Semiyaa until they turns light golden color at a medium flame. Turn off the stove and immediately remove the Semiyaa from the pan. Now heat a kadhai with 2cups of Milk at a medium flame. When the Milk gets heated, add the soaked Sabudana & roasted Semiyaa and cook it for 10 minutes. After 10 minutes, add Sugar, Milkmaid, Elaichi Powder & roasted Nuts and again cook it for 5 minutes. After 5 minutes turn off the stove and serve it in a serving bowl. Now tasty and yummy Paayasam is ready to serve and eat.

Note: Paayasam gets thickened quickly, as the Semiyaa and Sabudana absorbs its Milk. In that case, just add 1/2cup Milk and 1spoon of Sugar and slightly heat and  mix it before serving to get a thin Paayasam.

Dal Makhni.

Dal Makhni is a famous Punjabi recipe. It is nutritious as well as Fat content recipe.

Ingredients:
Rajma(Kidney Beans)        : 3/4th cup.
Whole Moong Dal(Pesarlu) : 1/2cup.
Tomatoes                            : 2.
Onion                                  : 1/2.
Water                                  : 1cup.
Butter Stick                         : 1/2.
Fresh Cream                       : 2spoons.
Garam Masala                     : 1spoon.
Ginger                                  : small cube size.
Turmeric                                  : a pinch.
Red Chilly Powder                   : 1/2spoon.
Salt                                          : 1spoon.
Cumin Seeds                            : 1spoon.
Coriander                                 : 2stems.
Oil                                            : 1spoon.

Preparation:
Soak the Rajma & Whole Moong Dal in sufficient water separately for 8 hours. Chop the Onion & Coriander into very small pieces. Chop the Tomato into two equal halves. Boil the soaked Rajma & Whole Moong Dal with one cup of Water & half spoon of Salt in a pressure cooker. Wait for 6 whistles. Now blend Ginger & Tomato pieces into a fine puree. Heat a kadhai at a medium flame with one spoon of Oil in it. When the Oil gets heated, fry the Cumin Seeds. Now roast the chopped Onion pieces into light golden color. When the Onion pieces starts turning into light golden color, pour the blended Tomato Puree and cook it for 2 minutes. Now add the boiled Rajma-Whole Moong Dal along with its water, Turmeric, Red Chilly Powder, Garam Masala, Butter stick &half spoon of  Salt and again cook it for 3 minutes. Now add the Fresh Cream & chopped Coriander and cook it 1 minute. Now turn off the stove and shift it into a serving bowl. Dal Makhni is ready to serve and eat.

Note: You can even prepare Dal makhni recipe without using Butter sticks and Fresh Cream.

Samosa.

Samosa is a very popular and mouth-watering snack item.

Ingredients:
Maida                               : 2cups.
Potatoes                            : 2.
Green Chillies                    : 2.
Ginger                               : small cube size.
Cumin Seeds                     : 1spoon.
Coriander Powder             : 1/2spoon.
Garam Masala                    : 1spoon.
Lemon Juice                       : 1spoon.
Salt                                     : 1spoon.
Water                                  : 1/2cup.
Oil                                       : 2spoons & required for deep frying.
Ajwain (Vaamu)                    : 1spoon.
Coriander                              : 2stems.
Green Peas                            : 1/2cup.

Preparation:
Peel out the Potatoes and cook them with sufficient water in a pressure cooker. Wait for 2 whistles. Strain out the Water and keep them aside. In the mean while, take a mixing bowl, in that, mix Maida with half spoon of Salt, Ajwain and one spoon of Oil. Mix it thoroughly so that no lumps are formed. Now again mix with half cup of Water and make a soft dough. Keep this dough aside for 15 minutes by covering the bowl with a wet cloth. Blend the Green Chillies and Ginger into a fine paste. Cut the boiled Potatoes into small pieces. Mix the boiled Potato Pieces with Green Chilly-Ginger paste, chopped Coriander, Garam Masala, Coriander Powder, Salt and Lemon Juice. Now heat a pan with one spoon of Oil in it. When the Oil gets heated,  fry Cumin Seeds & Green Peas for 2 minutes, and then add the boiled Potato mixture and cook it for 2 minutes. Turn off the stove and   let the Curry to be cooled. In the meanwhile make small balls from the dough. Press each ball into a flattened round size chappathi with rolling pin. In between sprinkle  a pinch of Maida to get a round shape.Now cut that Chappathi into two equal halves at the middle. Take a halve and fold one side at the middle and on that ,overlap the other side with rubbing its edges with a drop of Water with your finger. Make sure that you will get a cone shape. Now stuff the cone inside with the Potato curry and close its other edge by rubbing a drop of water with your finger and press its edges. Continue this process. Heat a kadhai with required quantity of Oil used for deep frying. When the Oil gets heated, fry this Samosa's until they turns into golden color. Now remove the Samosa's from the kadhai and serve it.

Note: Rub with a drop of Water on the edges of the dough to get a cone shape.

Rava Idli With Sambhar.

Rava Idli with Sambhar is very popular in Chennai. It is an excellent combination.

Ingredients:

For Idli:
Sooji (Upma Rava)            : 2cups.
Baking Soda                      : 1spoon.
Oil                                     : 2spoons.
Chana Dal                          : 1spoon.
Urad Dal                            : 1spoon.
Hing                                   : a pinch.
Mustard Seeds                               : 1spoon.
Green Chillies(Chopped)                 : 1spoon.
Ginger Paste                                    : 1spoon.
Yogurt                                             : 1cup.
Water                                              : 1cup.
Salt                                                  : 1/2spoon.
Coriander(Chopped)                        : 1/2cup.
Curry Leaves                                   : handful.
Tomato slices                                   : for garnishing.

For Sambhar:
Carrots                                 : 3
Beans                                   : 5
Onion                                   : 1.
Brinjal                                   : 1.
Tomatoes                              : 3
Toor Dal(Kandi Pappu)         : 1/2 cup.
Tamarind Pulp                       : 2spoons.
Turmeric                                : a pinch.
Red Chilly Powder                 : 1/2spoon.
Salt                                        : 1spoon.
Sambhar Masala Powder        : 1spoon.
Coriander Powder                  : 1/2spoon.
Curry Leaves                          : handful.
Coriander                               : 2stems.
Hing                                       : a pinch.
Oil                                          : 1spoon.
Mustard Seeds                        : 1spoon.
Water                                      : 2 cups.

Preparation:

For Idli:
Heat a pan with two spoons of Oil in it at a medium flame. When the Oil gets heated, add Chana Dal, Urad Dal, Mustard Seeds and fry them until they turns light golden color. Now add Hing, Curry Leaves, Green Chillies & Ginger paste and again fry for 2 seconds. Now add Sooji (Upma Rava) and roast  until it turns into light golden color  and turn off the stove. Immediately shift this into a mixing bowl before the Rava starts burning. Now add Yogurt, Baking Soda, chopped Coriander, Salt and mix it with Water. Make this into a batter and keep it aside for 1 hour to get fermented. After 1 hour, the batter gets fermented. Heat a idli pan (cooker) with half glass water. In the mean while, rub the idli plates with a pinch of Ghee and pour a spoon of Idli batter into that idli plate moulds and garnish with Tomato slices. Now keep this idli plates into the idli pan when the water starts boiling. Cover the idli pan with lid. Cook at medium flame for 10 minutes. The steam comes out from the lid. After 10 minutes, turn off the stove and wait for 5 minutes to get the steam reduced. Now remove the idlis from the plates with the  help of knife/ spoon and continue this process. Now the Rava Idlis are ready to serve and eat.

For Sambhar:
Soak the Toor Dal in one glass of Water for 10 minutes. Chop all the Vegetables into cube size pieces. Cook all the Vegetable pieces (except Tomato) and soaked Toor dal along with Water, Turmeric & pinch of Salt in a pressure cooker. Wait for 3 whistles. After getting 3 whistles, remove its lid and add one glass of Water, Tomato pieces, Red chilly Powder, Salt, Coriander Powder, half spoon of Sambhar Masala Powder, chopped Coriander,Tamarind Pulp and cook them for another 5 minutes at a medium flame. Now heat a pan with one spoon of Oil in it. When the Oil gets heated, add Mustard seeds, Hing, Curry leaves and half spoon of Sambhar Masala Powder and fry them for 1minute. Now immediately pour this mixture into the Sambhar kadhai and mix them very well. Turn off the stove. Now Sambhar is ready to serve and eat with Rava Idlis.

Note: Rub the Idli plates with a pinch of Ghee, so that the Idlis won't get sticky.

Pesara Aavakaya.

Pesara aavakaya is a variety and different from ordinary Mango pickle.

Ingredients:
Mango                            : 1.
Moong Dal                      : 1cup.
Red Chilly Powder           : 1cup. Salt                                  : 1cup.
Sesame Oil                       : 1cup.

Preparation:
Cut the Mango into small cube size pieces. Blend the Moong Dal into a fine powder. Now take a mixing bowl, add Mango pieces, Moong Dal Powder, Red Chilly Powder &  Salt. Mix all of them properly. Now by pouring Sesame Oil again mix them thoroughly. Wait for three days to serve. After three days, you can observe the Oil starts oozing. Now mix the whole pickle thoroughly. And the Pesara Aavakaya is ready to serve and eat.

Note:  After 3 days,Check the Salt consistency. Inadequate of Salt  spoils the pickle.

Basundi.

Basundi is a delicious and yummy sweet dessert.

Ingredients:
Milk                           : 1litre.
Sugar.                         : 3spoons.
Milkmaid                     : 3/4th cup.
Elaichi Powder             : 1spoon.
Almond Pieces             : 3/4th cup.
Cashew Pieces             : 3/4th cup.


Preparation:
Heat a kadhai  at a medium flame. When the kadhai gets heated, pour the Milk and wait for boiling. When the Milk starts boiling, then turn the stove burner towards simmer level. Now at simmer level, stir the Milk for every 5 minutes until the Milk gets reduced to 1/2 litre. This process may take 45 minutes approximately. When the Milk got reduced to 1/2 litre, at this level, add Elaichi powder, Cashew Pieces, Almond pieces, Milkmaid & Sugar. Stir it for another 2 minutes and remove from the kadhai and shift into a serving bowl.

Note: The Milk should not contain any water in it.

Cabbage Pickle.

Cabbage pickle is a very spicy & variety pickle.

Ingredients:
Cabbage(Chopped)                            : 1cup.
Red Chilly Powder                              : 1cup.
Iodized Salt                                         : 1/2cup(approx).
Mustard Powder                                 : 1/4th spoon.
Roasted Methi Powder                        : 1/2spoon.
Sesame Oil                                          : 1/4th cup.(approx)
Mustard Seeds                                     : 1spoon.
Hing                                                     : 1/2spoon.
Lemon Juice                                         : 1spoon.

Preparation:
Finely chop the Cabbage. Take a mixing bowl, add chopped Cabbage, Red Chilly Powder, Iodized Salt, Mustard Powder & Roasted Methi Powder. Mix them very well. Heat a pan at a medium flame. When the pan gets hot, pour Sesame Oil into it. Now roast the Mustard seeds & Hing for 2 seconds. Now immediately turn off the stove and load this into the mixing bowl. Mix the whole mixture with a spoon properly. At last, add Lemon juice and mix it. Wait for three days to serve. After three days, Cabbage pickle is ready to eat.

Note: Wait for three days to get its taste, in order to serve.

Bread Bonda.

Bread-Bonda is  a  very tasty, spicy & delicious recipe .

Ingredients:
Bread Slices                                       : 10.
Potatoes                                             : 3.
Green Chillies                                     : 4.
Ginger                                                : Small cube sized piece.
Green Peas                                         : 3/4th cup.
Cumin Seeds Powder                          : 1spoon.
Turmeric                                              : a pinch.
Salt : 1spoon.
Oil                                            : Required for deep frying.
Coriander (Chopped)                : 1/2cup.
Corn Flour                                 : 1/2cup.

Preparation:
Peel out the skin of Potatoes. Boil the Potatoes with sufficient water in a pressure cooker at a medium flame. Wait for 3 whistles. Strain out the water and wait for 5 minutes till the Potatoes get cooled. Blend the Green Chillies & Ginger. Now in a mixing bowl, mash the boiled Potatoes and mix with the Green Chillies & Ginger mixture, Salt, Green Peas, Cumin Seeds Powder,Turmeric & chopped Coriander. Mix them properly and make small round balls with that mixture. Now heat a kadhai with required quantity of Oil used for deep frying. Now take a bread slice and removes its brown outer lines. Dip this slice into a bowl containing water. Now press this slice and squeeze all the Water with your fingers. Stuff the prepared Potato ball into this Bread slice and tightly press it with your hand. Now dip this into Corn Flour and rotate roundly. When the Oil gets heated, fry these balls until they turns golden color on a low flame. Repeat this method continuously until the task is completed. Turn off the stove and serve these Bread-Bonda's with Tomato sauce or any Chutney.

Note: Fry these Bonda's on a low flame.

Puran poli (Bobbatlu).

Puran Poli is a very famous Maharashtrian sweet dish. It is also known as Bobbatlu in Telugu.

Ingredients:
Chana Dal                                    : 1/2cup.
Jaggery                                         : 1cup.
Elaichi Powder                              : 1spoon.
Maida                                           : 1cup.
Water                                           : 1cup.
Oil                                                : 1spoon.
Ghee                                             : 3/4th cup.

Preparation:
Soak the Chana Dal with sufficient water for 2 hours. After 2 hours boil the soaked Chana Dal with water in a pressure cooker. Wait for 4 whistles. Remove the boiled Chana Dal from the cooker and strain out the water. Take a mixing bowl, press the boiled Chana Dal with your fingers and mix Jaggery & Elaichi Powder,when it gets cooled. Now make small balls from this paste and keep them aside. Take another mixing bowl, add Maida, Oil and mix them with one cup of Water and prepare a dough. Now make small balls from this dough. Take a dough ball and press it into small round shape, as you do for puri. In between the round shape, place the sweet paste ball and fold all the sides of the puri. Now slightly press with your fingers by rubbing your fingers with Ghee and again make a round shape Chappathi. Heat a pan. When the pan gets heated, fry this Chappathi on both sides by adding half spoon of Ghee. When the Chappathis gets fried remove from the pan. Continue this process until its completed. And the Puran poli (Bobbatlu) is ready to serve and eat.

Note: When the Sweet paste becomes liquid by adding Jaggery, then just cook this paste at a medium flame by adding half spoon of Ghee, until it becomes thick.

Rajma Curry.

Rajma Curry is a variety recipe which tastes excellent with Chapathis.

Ingredients:
Rajma (Small Kidney Beans)     : 1/2cup.
Carrots                                     : 2.
Beans                                        : 5.
Potatoes (Boiled)                       : 1.
Capsicum                                   : 1.
Onions                                        : 1.
Tamarind Pulp                             : 2spoons.
Coriander Powder                                : 1spoon.
Cumin Powder                                      : 1/2spoon.
Red Chilly Powder                                : 1/2spoon.
Salt                                                       : 1spoon.
Cumin Seeds                                         : 1spoon.
Mustard Seeds                                      : 1spoon.
Turmeric                                                : a pinch.
Oil                                                         : 1spoon.
Coriander                                              : 2stems.

Preparation:
Soak the Rajma with sufficient water for 8 hours. Chop all the Vegetables(Onions, Carrots, Beans & Capsicum) into small pieces. Chop the boiled Potato into small pieces and keep this aside. Boil the Rajma with sufficient water and half spoon of Salt in a pressure cooker. Wait for 4 whistles. Now strain out the water from the boiled Rajma and keep them aside. Heat a kadhai with one spoon of Oil in it at a medium flame. When the Oil gets heated, add Cumin Seeds, Mustard Seeds & Turmeric and saute them. Now add all the chopped Vegetables except Potato, and cook them for 5 minutes by covering its lid. After 5 minutes, add boiled Rajma and again cook for another 5 minutes. Now add boiled chopped Potato pieces, Red Chilly Powder, Salt, Coriander Powder,Cumin Powder & Tamarind Pulp and mix and cook for 3 minutes. Now turn off the stove and shift this Curry into a serving bowl and garnish with chopped Coriander, and is ready to serve and eat.

Note: Boil the Potato and Rajma separately. Small Kidney Beans will be more tastier than the Big ones for this Curry.

Veg-Biryani.

Veg-Biryani is a very tasty dish.

Ingredients:
Basmati Rice                            : 2cups.
Carrots (Chopped)                   : 1/2cup.
Onions (Chopped)                    : 1/2cup.
Potatoes (Chopped)                  : 1/2cup.
Capsicum (Chopped)                 : 1/2cup.
Cauliflower (Chopped)               : 1/2cup.
Beans                                         : 1/2cup.
Tomatoes (Chopped)                  : 1/2cup.
Biryani Masala Powder                : 2spoons.
Mint Leaves                                 : 1/2cup.
Cashewnuts                                  : 6.
Green Peas                                   : 1/2cup.
Ghee                                             : 1spoon.
Oil                                                 : 2spoons.
Cumin Seeds                                  : 1spoon.
Ginger-Garlic Paste                         : 1spoon.
Red Chilly Powder                          : 1/2spoon.
Salt                                                 : 1spoon.
Water                                             :  2cups.

Preparation:
Soak the Basmati Rice with two cups of Water for 1 hour. Chop all the Vegetables(Onions, Potatoes, Beans, Capsicum, Carrots & Tomatoes) into cube-size pieces. Heat a pan with a spoon of Ghee and roast the Cashewnuts until they turns into  light golden color. Remove these roasted Cashews and keep them aside. Heat a kadhai at a medium flame with one spoon of Oil in it. When the Oil gets heated, add Cumin Seeds and Ginger-Garlic paste and stir them. Now add all the chopped Vegetables,Green Peas and saute them for 2 minutes. In the meantime, cook the soaked Basmati Rice in a pressure cooker without covering its lid. After 2 minutes, the Vegetable pieces gets little bit cooked, now, add Red Chilly Powder, Salt, Biryani Masala Powder, Roasted Cashews & Mint leaves and saute them. Now pour this mixture into the Pressure cooker and cover its lid. Wait for 2 whistles. Turn off the stove and remove the Biryani from the Pressure cooker and shift into a serving bowl. Now the Veg-Biryani is ready to serve and eat with any Raita.

Note: Soak the Basmati Rice for atleast 1 hour before using for Biryani.

Sabudana Vada.

Sabudana Vada is a famous North-Indian snack item.


Ingredients:
Sabudana(Saggubiyyam)                    : 1cup.
Carrot (Grated)                                  : 1/2cup.
Potato  (boiled)                                 : 2.
Onions (Chopped)                              : 1/2cup.
Coriander (Chopped)                          : 1/2cup.
Cumin Seeds (Jeera)                            : 1spoon.
Red Chilly Powder                               : 1spoon.
Salt                                                      : 1spoon.
Rice Flour                                            : 3/4th cup.
Oil                                         : Required for deep frying.
Roasted Peanuts Powder (coarsely).     : 1/2cup.

Preparation:
Step1: Soak the Sabudana with sufficient water for 5hours. After 5hours strain out the water and keep them aside. Mash the boiled  Potatoes.

Step2:  Now take a mixing bowl, add the strained Sabudana, mashed Potatoes, ,Carrot, Coriander, Cumin Seeds, Red Chilly Powder, Salt, Rice Flour, Roasted peanuts powder and  Chopped Onions. Mix them thoroughly to get a dough mixture. Make small balls from the dough. Press each ball with fingers to get a flattened shape.

Step3:  Heat a kadhai with required amount of Oil used for deep frying at a medium flame. When the Oil gets hot, , fry this flattened shape dough,  until they turns golden brown color on  a low flame.

Step4: Remove this vada from the Oil and place on an absorbent  paper in order to drain  the excess Oil. Now Sabudana Vada is ready to serve and eat with Tomato Chutney.

Note:  Fry them on a low flame.

Rava Pulihora.

Rava Pulihora is a very tasty and delicious recipe. In our family, we generally prefer this recipe for our picnic.

Ingredients:
Rice Rava                                   : 1 cup.
Tamarind Pulp                            : 1 cup.

Green Chillies                             : 6.
Red Chillies                                : 2.
Salt                                            : 1 spoon.
Turmeric                                    : 1/2spoon.
Chana Dal                                  : 1spoon.
Urad dal                                     : 1spoon.

Sesame Seeds(Optional)             : 3/4th cup.
Dried Coconut Powder(Optional) : 3/4th cup.
Jeera(Cumin Seeds)                    : 1spoon.
Mustard Seeds                          : 1spoon.
Hing                                          : 3/4th spoon.
Groundnuts                                : 1/2cup.
Roasted Methi Powder               : a pinch.
Oil                                              : 3 spoons.

Preparation:
In a pressure cooker, cook the Rice Rawa with sufficient water, half spoon of Oil, Half spoon of Salt & Turmeric at a medium flame. Wait for three whistles. Now remove the cooked Rice Rava from the cooker and shift it into a mixing bowl.Cut the Green Chillies into halves. Now heat a pan with 3 spoon of Oil at a medium flame. When the Oil gets heated, fry the Green Chillies for a minute, remove and keep aside. Now add Chana Dal, Urad Dal, Jeera & Mustard Seeds and roast them until they turns a light golden color. Now add Groundnuts, Red Chillies,Sesame Seeds, Dried Coconut Powder & Hing and roast them. When the Groundnuts turns into golden color, remove and pour this tadka on the cooked Rice Rava. Mix it properly. Now add the Tamarind Pulp, fried Green Chillies, Roasted Methi Powder & Salt in the same pan and cook for 5 minutes at a medium flame. Turn off the stove and pour this mixture into the mixing bowl and mix very well. Now tasty and delicious Rava Pulihora is ready to serve and eat.

Note: Rice Rava will be more delicious by the following procedure:
Soak the Rice with sufficent water for 3 hours.
Strain out the water.
Dry this soaked Rice on a cloth at the Sunlight.
When the Rice is dried, blend this Rice for 4 minutes.
Now a rough mixture like Rava will come when blended.

Cookies.

Cookies is a very healthy snack for kids. It can be easily made.

Ingredients:
All Purpose Flour                              : 1cup.
Powdered Sugar                                : 1cup.
Butter Sticks                                      : 1.
 Mixed Dry Nuts Powder                               : 1/2cup.
Vanilla Essence                                   : 1spoon.

Preparation:
Take a mixing bowl and add All Purpose Flour, Powdered Sugar, Dry Nuts (Cashew, Almonds, Walnuts & Pistachios) Powder & Vanilla Essence and mix very well with hand. Melt the Butter and immediately pour on the mixture in the mixing bowl. Mix it properly and make a dough. Now put this dough into a polythene cover keep in refrigerator to get cooled for 5 minutes. After 5 minutes, remove the dough from the polythene cover and make a small round balls. Now place each ball  on the Oven sheet and slightly press with your fingers to get flattened. Continue this process till the Oven sheet is fully covered with cookies. In the meantime, preheat the Oven at 200 degrees centigrade. Now keep this Oven sheet into Oven and bake them for 4 minutes until they turns light golden color below. Now remove the  Cookies from the Oven sheet and are ready to serve and eat.

Note: Don't use water to prepare dough. Only use Butter or Ghee.

Chatpati Curry.

Chatpati Curry is a variety dish which tastes spicy & sourness.

Ingredients:
Chana Dal                                 : 3/4th cup.
Carrots                                      : 2.
Capsicum                                   : 1/2.
Onion                                         : 1.
Spring Onions                             : 2.
Coriander                                    : 2stems.
Lemon Juice                                 : 1spoon.
Red Chilly Powder                       : 1/2spoon.
Salt                                              : 1/2spoon.
Turmeric                          :  a pinch.
Chana Masala                  : 1spoon.
Oil                                   : 1spoon.
Jeera(Cumin Seeds)         : 1spoon.
Mustard Seeds                : 1spoon.
Ginger-Garlic Paste          : 1/2spoon.

Preparation:
Soak the Chana Dal with sufficient water for 2hours. After 2 hours cook the soaked Chana Dal in a pressure cooker with sufficient water in it. Wait for 3whistles. Now strain out the water and keep them aside. In the meantime, chop Onions, Carrots, Capsicum, Spring Onions & Coriander into small pieces. Heat a kadhai with 1spoon of Oil at a medium flame. When the Oil gets heated, add Cumin Seeds, Mustard Seeds & Ginger-Garlic Paste and stir it. Now add chopped Onions and cook them for 2minutes. After 2 minutes, add chopped Carrots, Capsicum & Spring Onions and cook them for 5 minutes by covering with a lid at a medium flame. After 5 minutes, the Carrots & Capsicum pieces becomes soft and cooked, now, add already cooked Chana Dal and mix them properly. Now add Turmeric, Red Chilly Powder, Salt & Chana Masala and again cook for 2 minutes. Before turning off the stove, add Lemon Juice and mix it properly. Garnish with Coriander and is ready to serve and eat.

Note: The Chana Dal should be well cooked in the pressure cooker. In order to cook quickly, add a pinch of Turmeric in the pressure cooker.

Corn Flour-Halwa.

Corn Flour-Halwa is a very simple and yummy sweet recipe.

Ingredients:
Corn Flour                                     : 1/2cup.
Water (for mixing the flour)             : 1cup.
Sugar                                              : 2cups.
Ghee                                               : 1/2cup.
Water(for syrup)                              : 1cup.
Cashewnuts                                      : 6.
Almonds                                           : 6.
Walnuts                                             : 2.
Elaichi Powder                                   : 1/2spoon.

Preparation:
Cut all the Nuts (Cashewnuts, Almonds & Walnuts) into small pieces. Heat a kadhai with a spoon of Ghee in it at a medium flame. When the Ghee gets heated, roast all the Nuts pieces until they turns light golden color. Remove these Nuts from the kadhai and keep aside in a bowl. In that kadhai, add a cup of Water for two cups of Sugar in order to get a Sugar syrup. Cook it for 5 minutes at a medium flame. After 5 minutes, you will get a little thick Sugar syrup. Now take a bowl, mix the Corn Flour into a cup of Water with help of your fingers. It should be in liquid paste and check that no lumps are in the paste. Now add this Corn Flour paste into the Sugar Syrup by stirring the syrup. Stir continuously for 5 minutes  until you gets thick consistency. Now add Ghee, Elaichi Powder & roasted Nut pieces and mix them. When the Halwa gets more thick and leaves the surroundings of kadhai , turn off the stove. Take a plate and rub it with half spoon of Ghee evenly. Now load this Halwa into that plate and keep it to get cooled. After getting cooled, cut into pieces of your choice. And the Corn Flour-Halwa is ready to serve and eat.

Note: Mix the Corn Flour with Water and make  into a paste, and, then pour this paste into the Sugar syrup.

Veg-Manchurian.

Veg-Manchurian is a very tasty snack & rich in proteins, vitamins & fiber.

Ingredients:
Carrots(Grated)                         : 1/2cup.
Onions(Chopped)                      : 1/2cup.
Cabbage(Chopped)                   : 1/2cup.
Beans  (Chopped)                      : 1/2cup.
Spinach(Chopped)                      : 1/2cup.
Capsicum(Chopped)                   : 1/2cup.
Spring Onions(Chopped)             : 1/2cup.
Coriander(Chopped)                    : 1/2cup.
Potatoes(Grated)                          : 1/2cup.
Rice Flour                                : 1/2cup.
Corn Flour                                : 1/2cup.
Gram Flour                              : 1spoon.
Cumin Seeds(Jeera)                 : 1spoon.
Azhwain(Vaamu)                     : 1/2spoon.
Ginger-Green Chillies Paste     : 1/2spoon.
Red-Chilly Powder                 : 1spoon.
Salt                                         : 1spoon.
Baking Soda                            : a pinch.
Oil                                           : Required for deep fry.


Preparation:
Chop all the Vegetables into very small pieces. Take a mixing bowl, add all the chopped vegetables along with Rice Flour, Corn Flour, Gram Flour, Cumin Seeds, Azhwain, Ginger-Green Chillies Paste, Red-Chilly Powder, Salt & Baking Soda. Mix them properly with your hand. No need to add water into it. The water from the vegetables is enough to mix it properly. Now heat a kadhai at a medium flame with required quantity of Oil used for deep frying. When the Oil gets heated, make small balls/ flattened vada's of your choice from the veggies mixture and dip this balls/ vada's into the Oil and fry them until they turns into golden brown color. Remove these Manchurians from  the kadhai and place them on a tissue paper to reduce the excess Oil. Serve these Veg-Manchurian in a serving plate and eat them along with Tomato Chutney/ Tomato Sauce.

Note: You can even use boiled rice instead of Flours. No need to add water to make balls.

Tomato-Netibeerakaya Chutney.

Tomato-Netibeerakaya Chutney is more tastier when it is taken with Dosa/Chappathi/Rice.


Ingredients:
Tomatoes                                        : 6
Netibeerakaya(Sponge gourd)             : 3.           Coriander                                         : 2stems.
Red Chillies                                       : 4
Green Chillies                                    : 4.
Roasted Methi Powder                      : 1/2spoon.
Tamarind Pulp                      : 2 tablespoons(approx)
Chana Dal                                          : 2 tablespoons
Urad Dal                                     : 2tablespoons
Mustard Seeds                            : 1tablespoon
Jeera(Cumin Seeds)                     : 1 tabkespoon
Turmeric                                      : 1/2teaspoon
Salt                                              : 1spoon.(approx)
Oil                                               : 2spoons.
Hing(Asofoetida)                          : 1/2teaspoon.

Preparation:
Wash the Tomatoes & Sponge gourds (Neti Beerakaya) and cut into cube size pieces. Heat a kadhai at a medium flame with two spoons of Oil in it. When the Oil gets heated, add the Chana Dal, Urad Dal, Mustard Seeds & Cumin Seeds and roast them until they turns into golden color. Add Red Chillies & Hing and roast them for a minute. Now remove this tadka from the kadhai and keep aside in a bowl. Now into the same kadhai, add the Sponge gourd Pieces & Green Chillies and cook them for 2 minutes by covering with a lid. After 2 minutes, add the Tomato pieces and again cook them for 5minutes without lid. After 5 minutes, the Tomato & Sponge gourd  pieces turns into soft. Turn off the stove and wait for 5 minutes till they get cooled. Blend the roasted tadka into a fine powder leaving 3/4th of tadka aside. When the tadka gets roasted, add Green Chillies and again blend it. Now add cooked Sponge gourd  & Tomato pieces along with Tamarind pulp, Turmeric, Roasted Methi Powder & Salt and whip it until they turns into a fine coarsely  paste like chutney. Now remove from the blender and shift into a serving bowl. At last garnish the Chutney with chopped Coriander and remaining tadka. Now tasty-tasty Tomato-Netibeerakaya Chutney is ready to serve and eat.

Note: when adding cooked pieces to grinder, use whipper button so that the chutney will not be
pasted.