CAULIFLOWER AND TOMATO MASALA

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required:cauliflower-1 medium,oil-2 tbsp,mustard seeds-1 tsp,cumin seeds-1 tsp,onion-1 medium finely chopped,curry leaves-1 sprig,turmeric pd-1/2 tsp,tomatoes-2 big[sour variety],ginger&garlic paste-2 tsp,salt-according to taste,water-1&1/2 cups,red chilli pd-1 heaped tsp,oil-1 cup to fry cauliflower

required

finely chop the tomatoes and put them in a vessel.mash the tomatoes with hand and keep it aside.soak the cauliflower in salted water for 15 min and drain.shallow fry the florets in oil until golden in colour.keep them in a plate.

heat the oil in a pan and tip in mustard seeds.when they pop; tip in the cumin seeds,onion,curry leaves,turmeric pd.when the onion is light golden in colour, add the ginger&garlic paste and saute for a min.put the tomatoes into the pan and mix well.add salt,red chilli pd.pour water and cook until gravy is about to thicken.now add the fried cauliflower and mix well.cook little more until florets are mixed well with gravy.

STIRFRIED BROCCOLI

required:olive oil-2 tsp,broccoli-1 small-cut into florets,sriracha sauce-1 tsp,mustard sauce-1 tsp,ginger-1 tsp finely chopped,light soya sauce-2 tsp,sugar-1 pinch
method
heat the pan and add olive oil.when it is warm tip in the ginger and fry for few seconds.now add the
broccoli and mix well on high flame.after a min add the sugar,sriracha,mustard,soya sauce and mix well on high flame.add salt if necessary and turn off.serve with noodles.

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BREAD AND PANEER SCRAMBLE

required:oil-2 tbsp,cumin seeds-1 tsp,paneer-190 g diced into small cubes,bread slices-4,green chillies slit or finely chopped-5,garlic cloves-3 finely chopped,salt-according to taste,coriander pd-2 tsp,onion-1 small finely chopped,tomato-1 small finely chopped,potato-1 small diced[optional] into small cubes,turmeric pd-1/4 th tsp,red chilli pd-1/2 tsp,garam masala-2 pinches,water-1 cup
method
tear the bread pieces into small cubes and keep them aside.heat the pan with oil and tip in the garlic.when it turns golden; tip in cumin seeds,onions,green chillies.when the onions are light golden add salt,turmeric pd,coriander pd,tomato,garam masala,red chilli pd together.fry until the oil appears on the surface.pour water and cook for more time.when the water almost dries up add the paneer,bread pieces and mix well.after 2 min turn off
if adding potato add it along with the onion.paneer can be substituted with scrambled eggs

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LADIES FINGER AND PANEER FRY

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required:ladies finger-3/4 th kg,oil-1 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1 tsp,turmeric pd-1/4 th tsp,salt-according to taste,madras curry pd-1&1/2 tsp,paneer-190 g diced into small cubes,

garlic chilli pd-1 heaped tsp,curry leaves-1 sprig

method

heat the oil and pop the mustards.immediately add the uraddal and chanadal.when they become light golden;tip in the curry leaves,ladies finger,turmeric pd.fry until they are soft and then tip in the paneer along with madras curry pd and salt.mix well and after a min add the garlic chilli pd.mix and turn off.

BOKCHOY CHUTNEY

required:bokchoy-1 big bunch,green chillies-25,oil-4 tsp,garlic cloves-3 big,cumin seeds-1 tsp,turmeric pd-2 pinches,tamarind paste-2 tsp,salt-according to taste
method
trim the ends of bokchoy and separate the layers.now wash the bokchoy nicely.cut in order to separate   
green and the white parts.now heat the pan and add half of the oil.when the oil is hot,tip in the green chillies and cover to fry.remove to a plate as soon as the chillies change color.after a min put the cumin seeds,garlic cloves,turmeric pd,green chillies in a mixie jar and grind.turn off and keep the jar aside.
take the remaining oil and fry the white parts for 2 min and then tip in the leaves part into the pan.after the leaves are soft, turn off.let it come to the room temperature.put in the same mixie jar to grind.add salt also
some fried green chillies can be put separately in order to adjust the spiciness...

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POTATO FRY WITH PEANUTS

required:oil-2 tbsp,potatoes-3 big,mustard seeds-1 tsp,cumin seeds-1 tsp,uraddal-1 tsp,onion-1 big finely chopped,tomato-1 medium finely chopped,curry leaves-1 sprig,turmeric pd-1/4 tsp,red chili pd-1 heaped tsp,salt-accoding to taste
to powder:coriander seeds-3 tsp,garlic-3 cloves,peanuts-2 handfuls,desiccated coconut-1 tbsp
method
boil the potatoes and drain them.when they come to room temperature,peel and dice them into cubes.
dry roast the coriander seeds,peanuts and garlic in a pan.when they slightly change color add desiccated coconut and sauté until light golden in color.turn off and when cool,put this is a mixie jar and grind to a powder.
heat the same pan with oil and tip in mustard seeds.when they pop,tip in cumin seeds,uraddal and curry leaves.as soon as the dal changes color;add the onion,turmeric pd,curry leaves and fry on medium flame until onion is light golden.now tip in the chopped tomato,red chili pd and wait until the   
tomato is cooked well.then add the potato cubes and mix well.after 3 min,tip in the prepared pd.fry for another 5-7 min and turn off.

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CAULIFLOWER MASALA FRY

required:dry red chillies-5,green chillies-2,coriander seeds-2 tsp,cumin seeds-1 tsp,cauliflower-1 big sized,oil-1&1/2 tbsp,cloves-4,green cardamom-2,cinnamom-1"piece,shahjeera-1 tsp,salt-according to taste,onion-1 big-sliced thin,turmeric pd-1/2  tsp,ginger&garlic paste-1 tsp,curry leaves-1 sprig
method
wash and dice the cauliflower.put it in salted,warm water for 15 min.grind coriander seeds,dry red chillies,cumin seeds together.heat the oil and tip in cardamom,cloves,cinnamon,shahjeera.after they change colour tip in onion,green chillies,turmeric pd,curry leaves and the ground masala pd.
fry until the onion sweats and add the ginger&garlic paste,salt.after a min tip in drained cauliflower.cover for 3 min.open the lid and fry on medium flame until the cauliflower is done.lastly add some coriander.

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PALAK PANEER

required:oil-1 tbsp,garlic-5 cloves chopped,green chillies-5,salt-according to taste,onion-1 small finely chopped,spinach-1 big bunch,turmeric pd-1 pinch,paneer-280 g cut into cubes,chickpea flour-1 tsp,limejuice-1/2 lemon[optional],water-1/2 cup to 1 cup
method
put the paneer in hot water for 3-4 min if it is not fresh.put the spinach in boiling water for a minute and drain.run cold water on the spinach and make a coarse paste with green chillies.heat a pan with oil and put the garlic in it.after the garlic becomes light golden, tip in the onion and fry until light golden.now add the spinach puree and cook for a min.mix water with salt and chickpea flour.pour this water into the spinach.now cook on high flame until oil appears on surface.now add the paneer and cook for 1 or 2 min.turn off and add limejuice

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BROCCOLI SANDWICH

required:broccoli-1 medium,salt-according to taste,pepper pd-according to taste,grated cheese,butter,oil-2 tsp
method
cut the broccoli into small florets and wash nicely.in a non stick pan, heat the oil and fry the broccoli for 2 min on medium flame with enough salt and pepper.broccoli need not be thoroughly cooked.now take a bread slice and arrange these florets.sprinkle the grated cheese on top and close with another slice.put this carefully on a grilling pan and grill with some butter.

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BANANA SUSHI

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required:banana-1,sesame brittle or chikki pounded in a mortar and pestle coarsely,peanut butter
method
take a banana and cut it into round slices.apply peanut butter around the banana slices.now roll these in the sesame.

ROASTED CHICKEN

required:chicken drumsticks-10,salt-1/2 tsp or according to taste,red chilli pd-1&1/2 tsp,turmeric pd-1/4 th tsp,oil-for shallow frying
method
wash the drumsticks and marinate them with red chilli pd,salt,turmeric pd for 5-6 hours.later shallow fry in oil on medium flame.after frying one drumstick, salt and red chilli pd can be adjusted.

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RICEFLAKES LADDU

required:red rice flakes or matka rice flakes-2 cups,1/2 cup cane sugar,cardamom pd-3 pinches,ghee-1 tbsp,boiled milk-enough to make laddu's

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method
on a low to medium flame toast the rice flakes in a pan until they are very crisp.now grind rice flakes,sugar,cardamom pd together until fine.add the ghee and mix well.lastly pour the milk little by little and mix to make laddu's.

PANEER FRIED RICE

MY CLICKS

required:paneer-250 g diced in rectangular pieces,ghee-1 tbsp,shahjeera-1/2 tsp,cardamom-2,cloves-4,mace-1,cinnamon-1" piece,oil-1 tbsp,garlic cloves-5 or 6 chopped,basmati rice-3 &1/2 cups,water-5&1/4 th cups,onion-1 small thinly sliced,capsicum-1/2 sliced,portobello mushrooms-5 or 6 thinly sliced,green peas-2 handfuls,red chilli pd-2 tsp,salt-according to taste

method

wash and drain the basmati rice.heat the ghee in a pressure cooker and tip in shahjeera,cardamom,cloves,mace,cinnamon.after 1/2 min tip in the basmati rice and fry for a 2 min.add water and cook the rice.boil the green peas in little water and drain.
now heat up another pan with oil and fry the garlic.add the onion and stir fry until golden in color.tip in paneer and fry until light golden.now tip in greenpeas,mushrooms and after a min red chili pd,salt.add the capsicum and then the rice.mix well.fry for another 2 min and turn off.

IVYGOURD WITH CHICKPEA FLOUR

required:oil-1 tbsp,mustard seeds-1 tsp,saunf-1/4 th tsp,dry red chilli-1 broken,curry leaves-1sprig,onion-finely chopped-3 tbsp,ginger&garlic paste-1/4 th tsp,turmeric pd-1/4 th tsp,green chillies-3 slit,ivygourd-3/4 th kg,salt-according to taste,pepper pd-1 tsp,chickpea flour-2 tbsp
method
chop the ivy gourd in thin and round slices.heat the oil in a pan and pop the mustards.now tip in dry red chili,saunf.add the onions,curry leaves,green chillies,turmeric pd,salt together into the pan;after the red chilli changes color.add the ginger&garlic paste after the onion sweats.after a min tip in the ivy gourd and mix well.tip in pepper pd and adjust the salt.keep frying on medium flame.after the ivy gourd becomes light brown tip in the chickpea flour and mix well without any lumps.turn off after 2 min.

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EGGPLANT WITH EGG

MY CLICKS

required:baby eggplants-2 diced in cubes,oil-2 tbsp,onion-1 big& finely chopped,cumin seeds-1 tsp,curry leaves-1 sprig,turmeric pd-1/4 th tsp,salt-according to taste,eggs-5,garlic chilli pd-1 heaped tsp,garam masala pd-1 tsp
method
dice the eggplants and put them in salted water.heat the oil and tip in onions,cumin seeds,turmeric pd,curry leaves together.after a min squeeze out the water from the eggplant and add eggplant to the pan.stir fry until the eggplant is cooked and soft.now break the eggs and add them one by one.after a min,tip in salt.when the eggs are done tip in the garam masala pd,garlic chilli pd and mix well.

SPINACH WITH COCONUT

MY CLICKS

required:spinach-1 big bunch,coconut-1/2,oil-1 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,turmeric pd-1/4th tsp,salt-according to taste,garlic chilli pd-1 heaped tsp

method

cut the coconut into pieces and put these pieces in a mixie jar.with the help of whipper button grate it.chop the spinach after washing nicely.the stems also can be used.heat the oil and pop the mustard seeds on medium flame.tip in uraddal and then turmeric pd.when the dal is light golden in color,add the spinach and fry.after a min add the grated coconut also to the pan.fry for 2-3 min.tip in salt and finally garlic chilli pd.mix well.

POTATO CURRY FOR POORI

required:potatoes-3,water-to boil potatoes,oil-1 tbsp,mustard seeds-1/2 tsp,cumin seeds-1 tsp,onion-1 big,curry leaves-1 sprig,green chillies-5 or 6 slit,turmeric pd-1/4 th tsp,salt-according to taste,water-1/4 th cup,milk-3/4th cup,chickpea flour-1/2 tsp
method 
wash and dice the potaoes in two equal parts and put them in a pressure cooker.immerse them in sufficient water and cook for 1 whistle.drain in a colander after pressure goes down.after they cool down,peel.mash the potatoes lightly with hand
heat the oil in the same cooker and tip in the mustard seeds.when they pop; tip in cumin seeds,onion,turmeric pd,green chillies,curry leaves together.after the onion sweats add the potato and fry for a min.now add water and cook for three more min on low flame.mix cold milk with chickpea flour  nicely so that there are no lumps. pour this into the potato mixture.cook for a min on low flame and turn off

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MAGGI WITH VEGETABLES

MY CLICKS

required:maggi-3 single packs,oil-1 tbsp,onion-1 small,baby carrots-1 handful,capsicum-1/2,frozen green peas-1/2 cup,basil-4 or 5 leaves chopped,green chillies-4 slit,salt-1/4 th tsp,water-1&1/2 to 2 lt
method
thinly slice the onion,carrots,capsicum.put the green peas in boiling water for a min or two until soft.with a slotted spoon remove the green peas to a plate.break the maggi and put in the same water with a tsp of oil.after boiling for 2 min drain the maggi.
heat the oil in a wok or a non-stick pan.tip in the onion,green chillies,carrots,green peas together and stir fry.after a min add the capsicum,basil,maggi seasoning,salt. mix nicely and add the noodles.stir fry for a min and turn off.

DAL TADKA

required:toordal-1&1/2 cups,salt-according to taste,butter-2 tbsp,red chilli pd-1&1/2 tsp,cumin seeds-1 tsp,turmeric pd-1/4 th tsp,onion-1 small,tomato-1 small[sour variety],ginger-1" piece,garlic-3 cloves,roasted cumin pd-1/4 th tsp,coriander pd-1 tsp,water-4 cups
method
dry roast the dal on medium flame for 2 min.now wash the dal and soak in double the quantity of water for 10 min.cook the dal along with water in a pressure cooker for 1 whistle.after the pressure comes down,open the lid and pour the remaining water.cook for another 5 min.meanwhile grind onion,tomato,ginger,garlic together in a mixie jar.
heat the butter in a pan and add the cumin seeds,red chili pd.add the ground paste immediately.now tip in turmeric pd,coriander pd,cumin pd and fry until the oil appears on the surface on medium flame.now pour the dal into the prepared tempering along with the water.adjust the salt.

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