How to make vegetable korma?

Ingredients
Mix vegetable...........................................................2 cup (finely cut)
(carrot, beans, potato, cauliflower, babycorn, green peas)
Onion.......................................................................2 medium (sliced)
Tomato.....................................................................1 medium (finely cut)
Green chilies.............................................................2 (sliced)
Garlic........................................................................1 tsp (paste)
Ginger.......................................................................1 tsp (paste)
Red chili powder.......................................................1 tsp
Coriander powder.....................................................1 tsp
Turmeric powder.......................................................1 tsp
Green Cardamom......................................................2
Cinnamon stick..........................................................1/2"
Clove.........................................................................2
Fresh coconut............................................................2 tbs (paste)
Poppy seeds (khuskhus).............................................1 tsp
Coriander leaves........................................................2 tbs
Salt to taste
Oil as needed

Method
1. Heat oil in a cooking pan, add cinnamon, cloves and cardamom, stir for 2-3 mins.
2. Add sliced onions and green chilies, stir till onions turn brown. Add tomatoes and cook for a minute.
3. Add ginger and garlic paste, turmeric powder, coriander powder, red chili powder, salt and stir for about 2-3 minutes.
4. Add mix vegetables and stir for 2-3 minutes. Add 1 cup water, coconut paste and poppy seeds, mix well and cover the pan, cook on low heat till vegetables are cooked.
5. Transfer into a serving bowl garnish with green coriander leaves, tomato slices and lemon wedges. Serve hot with naan, chapatti or puri.

How to make aloo pakal ki sabzi?

Ingredients
Spinach.............................................1 bunch (washed and chopped)
Potatoes............................................4-5 medium (cut into pieces)
Onion................................................2 medium (finely chopped)
Green chilies......................................2 pc
Cumin seeds......................................1 tbs
Butter................................................1 tbs
Asafoetida.........................................a pinch
Salt to taste

For Garnish

Tomato slices

Lemon wedges

Method

1. Heat butter in a cooking pan and add asafoetida and cumin seeds, stir for 2 minutes.
2. Add onion and stir till onions are transparent. 

3. After 5-6 min add spinach, potatoes, salt and green chilies.

4. Cover and cook on low heat for about 10 minutes. Stir occasionally.

5. Transfer aloo palak ki sabzi in a serving bowl and garnish with tomato slices and lemon wedges. Serve hot with naan or chapatti or makke ki roti.

How to make osaman (masoor daal south indian style)?

Ingredients
Masoor daal (red gram)........................1 cup
Peanuts.................................................2 tbs (roasted)
Jaggery.................................................2 tb (grated)
Tamarind pulp.......................................2 tb (pulp)
Mustard seeds......................................1 tbs
Fenugree seeds.....................................1/2 tbs
Cumin seeds.........................................1 tbs
Turmeric powder..................................1/2 tbs
Green chilies.........................................4 pc (sliced)
Asafoetida............................................1/3 tsp
Coriander leaves...................................2 tbs (chopped)

Curry leaves.........................................12

Oil........................................................2 tbs

Method
1. Wash and boil masoor daal on low heat with 2 cup of water. 

2. In a bowl take tamarind pulp and add 4 tbs water, mix well till no lumps are left. Keep aside.

2. When daal is nearly done, add turmeric powder, tamarind water, green chillies, jaggery, peanuts and salt.

4. Boil slowly at low heat until daal is cooked.

5. Heat up the oil in a small pan, add mustard seeds, when they crackle, add cumin seeds, asafoetida, fenugreek seeds and curry leaves.

6. Take off the pan from heat and pour out the oil and spices into the daal.

7. Garnish with coriander leaves and serve hot.

How to make sabudana (sago) khichidi?

Ingredients
Sabudaana (sago)..........................................1 cup
Potato...........................................................1 medium (boiled and peeled)
Green chillies.................................................2 (finely chopped)
Fresh coconut...............................................2 tbs (grated)

Groundnuts...................................................1/2 cup (roasted and crushed)
Sugar............................................................1/2 tbs

Mustard seeds...............................................1/4 tbs
Aafoetida (hing).............................................a pinch

Oil................................................................2 tsp

Coriander leaves...........................................2 tsp

Curry Leaves...............................................5-6

Salt to taste

Method

1. Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs.

2. Chop the potatoes into small cubes. Mix crushed groundnuts,sugar and salt and keep aside.

3. Heat the oil/ghee in a pan and add mustard seeds. When the mustard seed crackle add cumin seeds, green chillies and curry leaves.

4. Add potatoes and stir well. Mix sabudana mixture and mix gently.

5. Mix the grated coconut and garnish with coriander leaves.

6. Sprinkle some lemon juice over it and serve hot. 

How to make methi thepla/ methi parantha?

Ingredients

Wheat Flour........................................................1 cup 
Methi leaves........................................................1/2 bunch (washed and chopped)

Green chillies.......................................................2 crushed

Red chilli powder................................................1 tsp 

Turmeric powder................................................1/2 tsp
Coriander powder..............................................1 tsp 
Cumin Seeds powder.........................................1 tsp

Ginger & Garlic paste.........................................1 tbsp 

Ajwain...............................................................1 tsp 
Sesame seed......................................................1 tsp
Asafoetida (hing)................................................a pinch

Salt to taste

Oil as needed

Method

1. Take wheat flour in a flat vessel bowl. Add crushed green chillies, red chilli powder, turmeric powder, coriander powder, cumin powder, salt, ajwain, asafoetida, ginger-garlic paste, sesame seeds, chopped methi leaves, 1 tbs oil and knead into a soft dough

2. Keep aside this dough for 15 minutes.

3. Then make even size small balls of the dough.

4. Roll them separately with a rolling pin into a round shape.

5. Heat the flat cooking pan and roast each of the rolled out theplas each side with some oil.

6. Serve them hot with butter or chutney or curd or pickle. 

How to make olan?

Ingredients
Orange pumpkin.................................1 cup (cut into pieces)

White pumpkin....................................1 cup (cut into pieces)

Green chilies........................................6 pc
Coconut Oil.........................................2 tbs
Curry leaves.........................................10-12

salt to taste

Method

1. Wash and slit the green chillies and keep aside.

2. Boil the orange and white pumpkins in 1 cup water with salt and slit green chillies. Stir frequently. Cook till the pumpkins are soft and completely cooked.

3. Mash the pumpkins lightly with a ladle, pour the raw coconut oil, mix and add curry leaves.

4. Adjust salt to taste and serve. 

How to make idli at home?

Ingredients
Rice...............................................2 cups
Urad daal.......................................1 cup (soaked overnight)
Salt.................................................1 1/2 tbs
Baking soda....................................a pinch
Oil for greasing

Method

1. Wash and drain the rice. Grind it coarsely in a blender.

2. Grind the overnight soaked daal into a smooth paste.

3. Now mix the grinned rice and daal together into a batter.

4. Add salt and baking soda into this mixture and keep aside in a warm place for 8-9 hours or overnight for fermenting.

5. Grease the idle holder or pan with oil and fill each of them with 3/4th full of batter.

6. Steam cook idlis on medium flame for about 10 minutes or until done.

7. Use a butter knife to remove the idlis.

8. Serve them with sambhar or coconut chutney. 

How to make crunchy dry vegetable sabzi (sukavni)?

Ingredients
String beans (chawli)........................................1 cup 
Cluster beans (gawar)......................................1 1/2 cup
Green chilies...................................................20 pc
Curd..............................................................1 cup
Red chili powder............................................1/2 tsp
Cumin powder...............................................1/2 tsp
Coriander powder.........................................1/2 tsp
Oil for frying
Salt to taste

Method

1. Add 1 cup water in curd and churn it well to make buttermilk.

2. Wash the vegetables and pat them dry. Soak these vegetables in the buttermilk and leave it for 1 or 2 days.

3. Take out the vegetables from buttermilk and sun dry for 4-5 days.

4. Deep-fry these vegetables just before serving.

5. Remove and sprinkle salt, coriander powder, cumin powder and red chili powder. Serve hot with other meal.

How to make tundroo ki sabzi (tindora nu shaak)?

Ingredients
Tundroo (tindora/ gherins)..................................250 gms (cut in thin slices)
Jaggery..............................................................2 tsp (gratted)
Red chilli powder...............................................1 tsp
Coriander powder.............................................1 tsp
Turmeric powder...............................................1 tsp
Cumin powder...................................................1 tsp
Mustard seeds...................................................1/2tsp
Asafoetida.........................................................a pinch
Oil.....................................................................2 tbs

salt to taste

Method

1. Heat up oil in a cooking pan, add mustard seeds and asafoetida. When it starts to crackle add sliced tindora/tundroo and stir fry on low heat up for 7-8 minutes.

2. Add red chilli powder, turmeric powder, cumin powder, coriander powder, salt and jaggery. Stir fry on high flame for 2-3 minutes.

3. Transfer into a serving bowl and serve hot.

How to make raw mango murabba (kaachi keri no chhundo)?

Ingredients
Raw mangoes........................................1 kg (peeled and shredded)
Sugar.....................................................600 gms
Red chilli powder..................................2 tbs
Cumin powder......................................2 tbs
Cardamom powder...............................2 tbs
Salt.......................................................25 gms

Method

1. Take a big bowl, add grated mangoes, sugar, red chilli powder, cumin powder, cardamom powder, salt and mix well.

2. Transfer the mixture in a shallow wide mouthed jar and cover with a thin cloth.

3. Keep the mixture in the sun for 5 days till the syrup attains a single thread consistency, stirring thrice daily.

4. This chutney lasts for a month long.

How to make khaman kakdi (cucumber salad with chana daal)?

Ingredients
Chana daal..........................................1 cup
Cucumber...........................................2 medium (shredded)
Coconut...............................................2 tbs (scraped)
Lemon juice..........................................1 tbs
Mustard seeds......................................1/2 tsp
Sugar.....................................................1 tsp (powdered)
Ginger...................................................1" pc
Asafoetida..............................................a pinch
Green chillies.........................................2-3 pc
Curry leaves..........................................4-5
Coriander leaves....................................2 tbs
Oil.........................................................2 tbs
Salt to taste

Method

1. Heat up a cooing pan and dry roast the chana daal for 2-3 minutes on a high flame, then soak in water for 8-10 hours.

2. Remove water and dry grind the soaked chana daal coarsely in a blender, keep aside.

3. In a round dish take shredded cucumber, add salt and keep aside for half an hour.
4. Grind ginger and green chillies.

5. Remove excess water from the cucumber. Take a bowl and mix blended chana daal, cucumber, ginger-green chilli paste, coriander leaves, scraped coconut, lemon juice, powdered sugar and little salt if required, mix well.

6. Heat 2 tbs oil in a pan, add mustard seeds, asafoetida and curry leaves. When it starts crackling, pour this tempering on salad and mix.

How to make makai ka bharta (corn bharta) at home?

Ingredients
Fresh corn niblets.....................................1/2 kg
Onion.......................................................3 medium (finely chopped)
Tomato.....................................................3 medium (finely chopped)
Red chilli powder......................................1 tsp
Coriander powder.....................................1 tsp
Turmeric powder......................................1 tsp
Garam masala powder..............................1/2 tsp
Cumin seeds.............................................1/2 tsp
Green chillies............................................6-7 pc (finely chopped)
Oil...........................................................2 tbs
Coriander leaves......................................2 tbs
Salt to taste

Method

1. Boil the corn niblets, remove from water. Keep aside for cooling. Grind it coarsely in a blender.

2. Heat up oil in a cooking pan, add cumin seeds and stir fry till they crackle.

3. Add chopped onions and stir fry till light brown. Add chopped green chillies and tomatoes stir fry for 3-4 minute.

4. Add red chilli powder, turmeric powder, coriander powder, garam masala powder and salt. Stir fry till tomatoes are cooked.

5. Add blended corn and little water. Stir fry for another 5-10 minutes.

6. Garnish with green coriander leaves and serve hot. 

How to make coriander chutney?

Ingredients

Coriander leaves..................................1 bunch

Green chillies.......................................2pc

Ginger.................................................1" pc

Garlic clove.........................................2-3

Lemon.................................................1

Salt to taste

Method

1. Blend all the ingredients to a smooth paste, add little water.

2. Transfer the mixture in a bowl add lemon juice and salt, mix well.

3. Can be refrigerated for about 1-2 days.

4. Serve with snack, pakora, samosa, kababs...

How to cook shahi paneer at home?

Ingredients
Paneer (cottage cheese).........................................200 gms (cut into cubes)
Onions..................................................................2 medium (chopped)
Ginger...................................................................1" pc
Garlic cloves..........................................................4
Green chilies..........................................................2
White pepper powder............................................1/2 tsp
Red chili powder....................................................1 tsp
Turmeric powder...................................................3/4 tsp
Garam masala........................................................1 tsp
Cream..................................................................3-4 tbs

Dry fruits (Cashew Nuts, Raisins, Makhane)..........1/4 cup 

Milk......................................................................1/2 cup

Oil........................................................................8-10 tbs
Salt to taste

Method

1. Heat oil in a deep cooking pan. Fry paneer over medium heat until light brown. Keep aside.

2. Saute the dry fruits in one tablespoon of oil. Keep aside.

3. Grind onion, ginger, garlic, green chilli in a blender and make fine paste.

4. Fry the mixture in the remaining oil until golden brown and oil starts separating.

5. Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.

6. Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.

7. Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for garnishing.

8. Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.

9. Garnish shahi paneer with cream, dry fruits and coriander leaves. 

How to make lemon rice?

Ingredients

Rice...........................................2 cups(boil)

Lemon juice...............................1/3 cup

Mustard seeds...........................1/2 tbs

Green chilli.................................3-4 pc

Turmeric powder.......................1/2 tsp

Peanuts.....................................1/4 cup

Curry leaves..............................5-6

Oil.............................................6tbs

Method

1. Heat oil in a pan and add mustard seeds, allow to splutter. Add peanuts, fry till brown.

2. Now add green chilies, curry leaves, salt and turmeric powder, fry for 2 minutes.

3. Take it off from the flame and add lemon juice and mix well.

4. Now add boiled rice and mix well.

5. Transfer into a serving bowl and serve hot.

How to make coconut rice?

This is a South Indian recipe. Fried coconut and cashew-nuts are added to boiled rice and garnished with ghee and coriander leaves.

Ingredients

Basmati rice....................................2 cup

Coconut..........................................1 cup (crushed)

Ghee...............................................4tbs

Gram daal.......................................4tbs

Dry red chili....................................3 pc

Curry leaves...................................6-7

Almond..........................................4-5 (roughly chopped)

Cahew-nut.....................................4-5 (roughly chopped)

Raisin.............................................4-5

Asafoetida.......................................a pinch

Coriander leave.............................2tbs (finely chopped)

Salt to taste

Method

1. Wash and boil rice and keep aside.

2. Heat 2 tbs ghee in a cooking pan, add crushed coconut, stir on low flame till golden brown. Keep aside.

3. Heat 3 tsp of ghee in a same pan, add cashew-nuts, almond and raisin, fry till golden brown and remove.

4. Fry the broken pieces of dry chillies, black gram daal, and curry leaves well.

5. Mix rice, coconut, dry fruits, 1 teaspoon of ghee and salt in a serving bowl.

6. Serve hot garnished with coriander leaves. 

How to make khoya matar masala?

Ingredients

Matar (green peas)..................................1 cup

Khoya.....................................................500gms

Onion paste.............................................1/2 cup

Tomato puree..........................................1/2 cup

Red chili powder......................................1tsp

Coriander powder....................................1tsp

Turmeric powder......................................1tsp

Ginger-garlic paste....................................1/2tsp

Raisins......................................................2tbs

Cashew-nuts.............................................3tbs (roughly chopped)

Coriander leaves.......................................1tbs (finely chopped)

Green chili.................................................2 (finely chopped)

Sesame seeds...........................................1tbs (roasted)

Crushed red chili.......................................1/2tbs

Oil............................................................1tbs

Fried bread piece......................................1/2 cup

Method

1. Roast the khoya slightly. Keep aside. Boil green peas. Keep aside.

2. Heat up oil in a pan, add onion paste and stir fry till pink. Add ginger-garlic paste and saute.

3. Add tomato puree, turmeric powder,coriander powder, red chilli powder and salt, stir till the oil leaves the masala.

4. Add boiled peas and stir for 2-3 mins. Add roasted khoya and stir.

5. Add cashew-nuts and raisins, mix well.

6. Sprinkle cut green chillies, roasted sesame seeds, crushed red chillies on the fried bread pieces and mix well.

7. To serve assemble the khoya-matar masala in a dish and cover with bread fried bread pieces mixture.

8. Garnish with green coriander. 

How to make masaledar karela?

Ingredients

Karela (bitter ground)..............................................5-6 medium

Onion......................................................................2 medium (finely sliced)

Red chili powder.....................................................1tsp

Coriander powder...................................................2tsp

Turmeric powder.....................................................1tsp

Aamchur (dry mango powder).................................1tsp

Salt to taste

Oil for frying

Method

1. Take off and reserve the scrapings of the karelas.

2. Give a slit on one side and take off all the seeds. Cut karelas into thin slices.

3. Wash and rub two table spoons salt all over the karelas and its scrapings. Set aside for 3-4 hours.

4. Wash completely to remove the salt from karelas, remove excess water.

5. Heat up oil in deep cooking pan. Deep fry the karelas till dark brown and crisp. Keep aside.

6. Heat up 3 tblsp of oil in another cooking pan. Add sliced onions, stir for 3-4 minutes.

7. Add scrapping of karela and stir till onions are a little brown.

8. Add turmeric powder, coriander powder, dry mango powder and red chilli powder and salt, stir for 2-3 mins.

9. Add fried karelas and stir. Cover the cooking pan and cook on low heat for 5- 6 minutes.

10. Serve hot with chapattis or daal-rice. 

How to make paneer butter masala

Ingredients
Paneer (cottage cheese).........................................250gms
Fresh cream..........................................................200gms
Tomato puree.......................................................200gms
Butter...................................................................2-3 tbs
Fenugreek leaves (dried kasuri methi)....................2 tbs
Red chilli powder..................................................1/2tbs
Garam masala powder..........................................1/2tbs
Green Chillies.......................................................2-3pc
Salt as per taste

Method

1. Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.

2. Add the cream and garam masala powder and cook further for 2-3 minutes.

3. Add the paneer pieces and cook for a minute. Garnished with coriander.
4. Serve hot with naan or zeera rice.

Lobiya Recipe (Black Eye Beans Curry)

Ingredients

Lobia (Black Eye Beans)..............................2 cups (soaked overnight)

Onion...........................................................1 medium (finely chopped)

Tomato........................................................1 medium (finely chopped)

Garlic paste..................................................1 tsp

Ginger paste.................................................1 tsp

Cumin seeds.................................................1 1/2 tsp

Red chili powder..........................................1 1/2 tsp

Turmeric powder......................................... 1/2 tsp

Coriander Powder.......................................1 1/2 tsp

Cumin Powder.............................................3/4 tsp

Oil...............................................................1 tbs

Salt To Taste

Method

1. Drain overnight soaked beans, add fresh water and salt, pressure cook for 10 min 

2. Heat oil in deep cooking pan. Add cumin seeds, stir for few min and add onion, tomato, red chili powder, turmeric powder, coriander powder, ginger and garlic paste, stir for few min add little water, cook till oil leaves the sides of the pan.

 4. Add lobiya (black eyed beans) and some water. Continue to simmer, uncovered, until lobiya are soft but not completely dissolved.

 5. Mixture should be soupy. Serve hot with rice or chapatti.