Description: masoor dhal curry
Cuisine: Indian
Serving: 4
Ingredients: Masoor dhal 1 cup
Green chili 4no’s
Garlic pods 15no’s
Tomato (big) 3no’s
Curry leaves few
Cumin seeds 1tsp
Mustard seeds 1/2tsp
Oil 1tbs
Onion (big) 1diced
Procedure: In a cooker add dhal, tomatoes, chilis, garlic (7), turmeric pwd and half diced onions.
Let it cook for about 3 whistles
Remove from fire.
For seasoning take a pan and add oil.
When hot add mustard and cumin seeds. Let it splutter.
To this add diced onions and diced garlic with curry leaves.
Let it become golden brown.
Mash the tomatoes and chilies along with dhal.
Add the seasoning and a little salt to taste.
Serve with rice, idly or chapatti.
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Description: Delicious capsicum Cuisine: Indian
Serving: 4
Ingredients:
Capsicum (diced) 2 no’s
Turmeric pwd ¼ tsp
Salt ½ tsp
Garam masala pwd ½ tsp
Oil 1 tsp
Procedure:
1. Take a nonstick frying pan adds oil.
2. When hot add the diced capsicum and all the powders
3. Cover a lid and let it cook for about 3 mnts.
Your yummy capsicum is ready to relish.
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Lady’s Finger in Potato Fry
Description: Bindi Aloo Fry
Cuisine: Indian Cuisine
Serving: 5 Adults
Ingredients:
Lady’s finger (cut in thin rounds) ¼ kg
Potato (diced) 1 no’s
Garam masala 1tsp
Salt to taste
Red chili pwd 1/2tsp
Pepper pwd 1/2tsp
Onions (diced) 1no’s
Turmeric pwd ¼ tsp
Coriander pwd ½ tsp
Oil 2tbsp
Procedure: 1. Take a frying pan sauté onion in oil.
2. Sauté the potato and bindi in oil.
3. Now add the masala’s one by one and toss the vegetable properly.
4. Add salt and cover an air tight cover and cook for 2 mnts.
5. Remove the lid and cook for 2 mnts and bindi is done.
Serve with chapathi or rice.
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Brinjal (baingan ka) Bartha
Description: Brinjal Bartha
Cuisine: Indian Cuisine
Serving: 5 Adults
Ingredients:
Brinjal (diced) 4no’s
Green chili 5no’s
Shallots 10no’s
Tamarind coin size
Tomatoes 3no’s
Pumpkin (diced) 1piece
Potato 1piece (if required)
Red chili 2no’s
Mustard seeds 1tsp
Oil 1tbsp
Procedure: 1. Take a pressure cooker and add all the above ingredients except oil, mustard and red chili.
2. Add little salt and cook for about 7 mnts.
3. When done user a hand grinder to mash all the ingredients.
4. Serve in a vessel.
5. Now take a frying pan for seasoning.
6. Add oil and splutter the mustard and red chili’s.
This bartha can be served with rice mostly with idly or dosa.
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Mirch ka salan
Description: Mirch ka Salan
Cuisine: Hyderabadi Cuisine
Serving: 5 Adults
Ingredients: Green chilies 500gms
Copra (grated) 1cup
Onions 2no’s
Peanuts (roasted) 3tbsp
Ginger garlic paste 2tbsp
Tamarind juice ½ cup
Oil 2cups
Cumin seeds 2tbsp
Coriander pwd 2tsp
Turmeric pwd ½ tsp
Tomato 2no’s
Salt to taste
Chili pwd 1tsp
Procedure: 1. Take a blender and grind the peanuts and cumin seeds and coconut to a powder.
2. Heat oil in a frying pan; add the green chilies and fry and keep aside.
3. Fry chopped onions until golden brown.
4. Add tomatoes and sauté until cooked.
5. Add ginger garlic paste and sauté well with coriander and chili pwd.
6. Now add the powdered mixture and sauté for a mnt.
7. Then add the tamarind juice and salt.
8. Let it cook for 2mnts.
9. Add the fried green chilies.
Switch off and serve with biryani or roti’s. ----------------------------------------------------
Kaddu ka Dhalcha (bottle gourd in chic pea dhal)
Description: kaddu ka dalcha
Cuisine: Hyderabadi Cuisine
Serving: 5 Adults
Ingredients: Chic pea (channa dhal) 2cups
White Pumpkin (diced medium) 2cups
Oil 3tbsp
Ginger garlic paste 1tbsp
Curry leaves few
Tamarind (juice) ¼ cup
Onions 2no’s
Tomato 6no’s
Chili pwd 2tsp
Turmeric pwd 1/2tsp
Coriander pwd 2tsp
Coriander leaves ½ cup
Cinnamon 4no’s
Cardamom 4no’s
Clove 4no’s
Jaggery 2tsp
Salt to taste
Shajeera 1tsp (grounded)
Coconut (grounded) ½ cup
Procedure: 1. In a pressure pan boil the channa dhal mash it properly into a paste.
2. Add the tamarind water and keep the broth aside.
3. Transfer the ingredients to another vessel.
4. In the same pressure cooker add oil.
5. When hot add onions and sauté; when brown add ginger garlic paste and green chilies.
6. To this add the cinnamon clove and cardamom and shajeera paste.
7. Add the curry leaves as well and sauté for 1 mnt.
8. Now add the chili pwd, coriander pwd, turmeric and salt and sauté well.
9. Now add the tomatoes and the bottle gourd.
10. Add the broth of channa dhal to the mixture.
11. Now add the jaggery and coriander leaves.
12. Boil for 5 mnts.
Serve with Biryani or white rice.
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Potato Masaal
Description: Potato masaal
Cuisine: South Indian Cuisine
Serving: 5 Adults
Ingredients: Potato (mashed) 2no’s
Green chili 3no’s
Onions (chopped) 1no’s
Curry leaves few
Coriander leaves 1tbsp
Carrot (grated) 1no’s
Urad dhal 1/2tsp
Channa dhal 1/2tsp
Mustard seeds 1tsp
Oil 1tbsp
Salt to taste
Turmeric pwd ¼ tsp
Tomato 1no’s
Ginger garlic paste ½ tsp Procedure: 1. Take a frying pan and add some oil to it.
2. Splutter the mustard, channa and urad dhal along with curry leaves.
3. Now add the chopped onion and slit green chilies.
4. Add the tomato and ginger garlic paste with little salt and turmeric pwd.
5. Sauté the ingredients well for 2 mnts. Add the mashed potato and the grated carrot.
6. Garnish with parsley leaves. Serve with puri’s or chapattis. -------------------------------------------
Potato Mash
Description: Potato mash
Cuisine: Indian Cuisine
Serving: 5 Adults
Ingredients: Potato 2no’s
Tomato 2no’s
Turmeric a pinch
Green chili 2no’s
Garlic 4pods
Coriander leaves few (chopped) Procedure: 1. Boil tomato and potato together.
2. Peel the skin of the tomato and potato.
3. Mash the potato and the tomato together.
4. Add salt, pounded garlic and chili paste and chopped corriander.
5. Mix all the ingredients together. Serve with chapatti or with rice. ----------------------------------
Channa Madhra
Description: Channa Madhra
Cuisine: Bihari Cuisine
Serving: 5 Adults
Ingredients:White channa 250 Gms
Oil 4tsp
Ghee 2tsp
Black elaichi 2no’s
Clove 4no’s
Jeera pwd 1tsp
Turmeric 1/4tsp
Yogurt 1cup
Cardamom pwd 1/2tsp
Dry grapes 1tsp
Sugar 1tsp
Clove pwd 1/4tsp
Procedure:
1. In a pan add oil and ghee, to this add the black elaichi and clove.
2. Fry in oil now add jeera pwd, turmeric and curd and let it start boiling.
3. When it starts leaving the oil add the Channa, elaichi pwd, grapes, sugar and clove pwd.
4. Let it simmer for 2 mnts and the channa Madhra is ready.
Serve with chapathi
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Cuisine: Indian
Serving: 4
Ingredients: Masoor dhal 1 cup
Green chili 4no’s
Garlic pods 15no’s
Tomato (big) 3no’s
Curry leaves few
Cumin seeds 1tsp
Mustard seeds 1/2tsp
Oil 1tbs
Onion (big) 1diced
Procedure: In a cooker add dhal, tomatoes, chilis, garlic (7), turmeric pwd and half diced onions.
Let it cook for about 3 whistles
Remove from fire.
For seasoning take a pan and add oil.
When hot add mustard and cumin seeds. Let it splutter.
To this add diced onions and diced garlic with curry leaves.
Let it become golden brown.
Mash the tomatoes and chilies along with dhal.
Add the seasoning and a little salt to taste.
Serve with rice, idly or chapatti.
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Description: Delicious capsicum Cuisine: Indian
Serving: 4
Ingredients:
Capsicum (diced) 2 no’s
Turmeric pwd ¼ tsp
Salt ½ tsp
Garam masala pwd ½ tsp
Oil 1 tsp
Procedure:
1. Take a nonstick frying pan adds oil.
2. When hot add the diced capsicum and all the powders
3. Cover a lid and let it cook for about 3 mnts.
Your yummy capsicum is ready to relish.
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Lady’s Finger in Potato Fry
Description: Bindi Aloo Fry
Cuisine: Indian Cuisine
Serving: 5 Adults
Ingredients:
Lady’s finger (cut in thin rounds) ¼ kg
Potato (diced) 1 no’s
Garam masala 1tsp
Salt to taste
Red chili pwd 1/2tsp
Pepper pwd 1/2tsp
Onions (diced) 1no’s
Turmeric pwd ¼ tsp
Coriander pwd ½ tsp
Oil 2tbsp
Procedure: 1. Take a frying pan sauté onion in oil.
2. Sauté the potato and bindi in oil.
3. Now add the masala’s one by one and toss the vegetable properly.
4. Add salt and cover an air tight cover and cook for 2 mnts.
5. Remove the lid and cook for 2 mnts and bindi is done.
Serve with chapathi or rice.
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Brinjal (baingan ka) Bartha
Description: Brinjal Bartha
Cuisine: Indian Cuisine
Serving: 5 Adults
Ingredients:
Brinjal (diced) 4no’s
Green chili 5no’s
Shallots 10no’s
Tamarind coin size
Tomatoes 3no’s
Pumpkin (diced) 1piece
Potato 1piece (if required)
Red chili 2no’s
Mustard seeds 1tsp
Oil 1tbsp
Procedure: 1. Take a pressure cooker and add all the above ingredients except oil, mustard and red chili.
2. Add little salt and cook for about 7 mnts.
3. When done user a hand grinder to mash all the ingredients.
4. Serve in a vessel.
5. Now take a frying pan for seasoning.
6. Add oil and splutter the mustard and red chili’s.
This bartha can be served with rice mostly with idly or dosa.
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Mirch ka salan
Description: Mirch ka Salan
Cuisine: Hyderabadi Cuisine
Serving: 5 Adults
Ingredients: Green chilies 500gms
Copra (grated) 1cup
Onions 2no’s
Peanuts (roasted) 3tbsp
Ginger garlic paste 2tbsp
Tamarind juice ½ cup
Oil 2cups
Cumin seeds 2tbsp
Coriander pwd 2tsp
Turmeric pwd ½ tsp
Tomato 2no’s
Salt to taste
Chili pwd 1tsp
Procedure: 1. Take a blender and grind the peanuts and cumin seeds and coconut to a powder.
2. Heat oil in a frying pan; add the green chilies and fry and keep aside.
3. Fry chopped onions until golden brown.
4. Add tomatoes and sauté until cooked.
5. Add ginger garlic paste and sauté well with coriander and chili pwd.
6. Now add the powdered mixture and sauté for a mnt.
7. Then add the tamarind juice and salt.
8. Let it cook for 2mnts.
9. Add the fried green chilies.
Switch off and serve with biryani or roti’s. ----------------------------------------------------
Kaddu ka Dhalcha (bottle gourd in chic pea dhal)
Description: kaddu ka dalcha
Cuisine: Hyderabadi Cuisine
Serving: 5 Adults
Ingredients: Chic pea (channa dhal) 2cups
White Pumpkin (diced medium) 2cups
Oil 3tbsp
Ginger garlic paste 1tbsp
Curry leaves few
Tamarind (juice) ¼ cup
Onions 2no’s
Tomato 6no’s
Chili pwd 2tsp
Turmeric pwd 1/2tsp
Coriander pwd 2tsp
Coriander leaves ½ cup
Cinnamon 4no’s
Cardamom 4no’s
Clove 4no’s
Jaggery 2tsp
Salt to taste
Shajeera 1tsp (grounded)
Coconut (grounded) ½ cup
Procedure: 1. In a pressure pan boil the channa dhal mash it properly into a paste.
2. Add the tamarind water and keep the broth aside.
3. Transfer the ingredients to another vessel.
4. In the same pressure cooker add oil.
5. When hot add onions and sauté; when brown add ginger garlic paste and green chilies.
6. To this add the cinnamon clove and cardamom and shajeera paste.
7. Add the curry leaves as well and sauté for 1 mnt.
8. Now add the chili pwd, coriander pwd, turmeric and salt and sauté well.
9. Now add the tomatoes and the bottle gourd.
10. Add the broth of channa dhal to the mixture.
11. Now add the jaggery and coriander leaves.
12. Boil for 5 mnts.
Serve with Biryani or white rice.
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Potato Masaal
Description: Potato masaal
Cuisine: South Indian Cuisine
Serving: 5 Adults
Ingredients: Potato (mashed) 2no’s
Green chili 3no’s
Onions (chopped) 1no’s
Curry leaves few
Coriander leaves 1tbsp
Carrot (grated) 1no’s
Urad dhal 1/2tsp
Channa dhal 1/2tsp
Mustard seeds 1tsp
Oil 1tbsp
Salt to taste
Turmeric pwd ¼ tsp
Tomato 1no’s
Ginger garlic paste ½ tsp Procedure: 1. Take a frying pan and add some oil to it.
2. Splutter the mustard, channa and urad dhal along with curry leaves.
3. Now add the chopped onion and slit green chilies.
4. Add the tomato and ginger garlic paste with little salt and turmeric pwd.
5. Sauté the ingredients well for 2 mnts. Add the mashed potato and the grated carrot.
6. Garnish with parsley leaves. Serve with puri’s or chapattis. -------------------------------------------
Potato Mash
Description: Potato mash
Cuisine: Indian Cuisine
Serving: 5 Adults
Ingredients: Potato 2no’s
Tomato 2no’s
Turmeric a pinch
Green chili 2no’s
Garlic 4pods
Coriander leaves few (chopped) Procedure: 1. Boil tomato and potato together.
2. Peel the skin of the tomato and potato.
3. Mash the potato and the tomato together.
4. Add salt, pounded garlic and chili paste and chopped corriander.
5. Mix all the ingredients together. Serve with chapatti or with rice. ----------------------------------
Channa Madhra
Description: Channa Madhra
Cuisine: Bihari Cuisine
Serving: 5 Adults
Ingredients:White channa 250 Gms
Oil 4tsp
Ghee 2tsp
Black elaichi 2no’s
Clove 4no’s
Jeera pwd 1tsp
Turmeric 1/4tsp
Yogurt 1cup
Cardamom pwd 1/2tsp
Dry grapes 1tsp
Sugar 1tsp
Clove pwd 1/4tsp
Procedure:
1. In a pan add oil and ghee, to this add the black elaichi and clove.
2. Fry in oil now add jeera pwd, turmeric and curd and let it start boiling.
3. When it starts leaving the oil add the Channa, elaichi pwd, grapes, sugar and clove pwd.
4. Let it simmer for 2 mnts and the channa Madhra is ready.
Serve with chapathi
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Spinach Methi Aloo
Description: Spinach Aloo fry
Cuisine: North Indian
Serving: 5 Adults
Ingredients:
Fenugreek leaves-2 cups finely chopped
spinach 2 cups finely chopped
potato-2big
green chilli-2
garlicpods-8 numbers
onion-1 chopped
oil-2tsp
Procedure:
1. Grind the garlic and green chillies into a coarse paste.
2. Take a frying pan add some oil
3. Add chopped onions and saute till reddish pink.
4. Add the grinded chillies and garlic pods.
5. Saute the masala for 1 mnt .
6. Now add the finely shredded fenugreek ,Spinach leaves and pour 50 ml of water or just sprinkle the water.
7. Aloow it to cook till the water is dried and remove it from fire and serve with roti's , or make bread sandwich.!
Serve with chapathi
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