Bhindi Fry

INGREDIENTS:
1/2 kg Baby bhindis
1 onion finally chopped
1 cup basen
1/2 tsp jeera
1 1/2 tsp jeera powder
1 tsp coriender powder
1 tsp garam masala
1 tsp chaat masala/ Amchur
1- 2 tsp chilli powder ( as per ur taste) or Chilli paste
Salt to taste
1/2 cup oil.

PREPARATION:

• Wash pat dry bhidis. Slit them in between (other side should be joined)remove the contes if possible.keep aside. 
• In a bowl add all the ingredients except onoions ,oil and jeera. Mix well do not add water.( if the bhindi contents are reomoved add to the mixture. 
• Remaining mixture add water make it thin and keep aside. 
• Fill all the bhindis carefully not too much as this needs to be deep fried. 
• Now heat 3/4th of the oil and deep fry the bhinids carefully.Make sure that stuffing is not coming out. 
• Once done. add jeera to the remaining oil. 
• when it starts splutter add onions. Fry it till golden brown. 
• Now add the masala mixture. Bring it to boil. check the thickness of the gravy. it should not be too thin as it needs to get coated on bhindis. 
• Now add the deep fried bhindis into gravy. strill very slowly so that the gravy coat comes on bhindis. cook for 5 more mins. turn off the heat. 
• Serve with Rotis.

Shai Toast

Ingredients:
8-10 slices Bread
1/2 ltr Milk OR 200ml condensed milk
Vanilla or pista or Kesar badam flavor.
1/4 cup roasted dry fruits
1/4 cup -3/4 cup Sugar thick syrup(Adjust according to ur taste)
Toaster or Tawa

PREPARATION:

• Boil normal milk to its half or take condensed milk and add the flavour, and sugar syrup (According to ur sweet ).Refrigerate it for settling. 
• Once the milk is cooled enough, Make the Toasts from toaster or dry roast the Bread on Tawa. u can cut them into ur choice of shape. 
• Now take a plate keep the toast and pour the milk little by little so that Toast can absorb.Toast should not be dissolved. 
• Arrage in a platter Garnish with the dry fruits and refrigerate it once again. 
• While serving check if the toast is bit dry then add 2 tsp of milk syrup on the toast and serve as dessert. 

Recipe given by:Brother in law.

kadale maddi (Hayagreeva)

INGREDIENTS:

1 cup channa dal
3/4- 1 cup grated jaggery
1/4 tsp cardemom powder
1/3 cup grated coconut
1/2 a pinch salt
ghee

PREPARATION:

• Pressure cook the dal for 4-6 wistles with more water.(if necessary soak the dal 1/2 hour before preperation).Dal should be very soft.drain the water.keep aside. 
• Heat the heavy bottomed kadayi put the dal,grated coconut,salt(it should be very minte quantity as jaggery some times contain salty taste a bit),jaggery,cardemom powder. 
• The mixture will be very liquid initially. keet stirring to avoid burning from bottom. 
• When the mixture is thick enopugh,taste for the sweetnes. if more sweet needed add more jageery and heat it again. 
• Or remove from the flame. 
• While serving, on top of maddi pour 1 tsp Ghee and serve.

Aloo Paratha

INGREDIENTS:

2cups-Wheet flour
4-5 Potatos medium sized
Coriender leaves (optional)
1tsp-Red chilli powder
1 tsp -Garam masala
1 tsp-Amchur powder
Ajwain optional
salt to taste
Ghee/oil for cooking.

PREPARATION:

• Boil the Potatoes till soft. peel the skin and mash it in a bowl. 
• Add all the masala powders ,salt to taste,chopped coriender leaves,andajwain.mix well. keep aside. 
• Take a wheet flour in a big bowl add pich of salt,2 tsp ghee or oil and make the soft dough. 
• Take atennis ball sized dough rol in about 3-4 inch wide. 
• Take lemon size potato mixture keep in middle of rolled paratha cover it with all the edges. 
• Dip in dry wheet flour and roll it about 7-9 inches wide. with out spilling the stuffing out. 
• Now cook the paratha on hot tawa.wit happlying ghee on both side. 
• Serve hot with mango pickle or Curd. Yummmmiiiiieeeeeeeeee........

Khara Kozhumbu (Spicy Brinjal curry)

INGREDIENTS:
4small round shaped-Brinjal
1- onion chopped
2- tomatoes chopped
3 -green chillies(slit)
1/4th cup- Coconut milk
Soaked tamarind/ tamarind paste little
2-3 Bay leaves
musterd
3-4 tspRed chilli powder
1 1/2 tsp Ginger garlic paste
1-2 tsp Sambhar powder
Salt to taste
Oil

PREPARATION:

• Cut the brinjals from the bottom .Dont cut stem,stem side it should be attached.(If small brinjal is not available then cut big brinjal into lengthwise pieces). 
• Heat the oil and deep fry the brinjals. keep aside. 
• Heat a 2-3 tbsp oil in heavy bottomed pan.Add bay leaves and Musterd. 
• When musterd stop spluttering,add green chillis and onions.cook till onions gets tender. 
• Now add the chopped tomatos and garlic paste.cook till tomatos are fully mashed by adding water in between. 
• Now add brinjals to the gravy.cook for 3-5 mins. now add around 2 cups of water so that gravy should be formed,red chilli powder,sambhar powder and tamerind. Cook for another 5 mins or till chilli powder goes off. 
• Finally add coconut milk.cook aroung 5-7 mins according to the thickness ofthe gravy. turn off the flame. 
• Serve hot with Rice.

Hara Saag

INGREDIENTS:
2 cups-Green leaves cleaned and chopped (mixture of Sarson/Bathuva/Palak/Chulai(Harive soppu/Amranath leaves))
1-Onion finally chopped
1-tomato finally chopped
1 tsp- green chiolli paste
1/3 cup Basen (Gram flour)
1/2tsp -jeera
A pinch hing
1/2 tsp -haldi
1/2 tsp red chilli powder
1 tsp coriender powder
salt to taste
1 tsp ginger garlic paste ( Optional)
ghee or Oil for seasoning.

PREPARATION:

• Put the chopped green leaves,chilli paste,ginger garlic paste in a preassure cooker for 3 whistles. 
• When the cooker cool down ,drain the water and keep aside. 
• Mash the cooked leaves in a vessel and add the gram flour and mix well. 
• Heat the kadayi add the Oil/ ghee.Add Jeera and hing. 
• Now add the chopped oniond saute till golden bron color. and add tomoto,haldi. 
• Addd a little of vegitable stock and cook the tomato till it becomes a paste. 
• Now add coriender powder,chilli powder and salt to the mixture 
• Finally add the mashed green leaves to the kadayi mix well add the rest vegitable stock or adjust the thickness with water. 
• Cokk for next 5-10 mins and serve hot with Rotis or Rice.

Ghiya Kofta

INGREDIENTS:
1 medium size -Ghiya
1 1/2 cup Basen(Gram flour)
1 onion chopped
1 tomato chopped
3 tsp red chilli powder
1/2 tsp jeera
1/2 tsp haldi
2 tsp coriender powder
2 tsp Garam masala
1 tsp amchur powder/chaat masala
Oil for deep fry
Ghee for seasoning
Salt to taste

PREPARATION :

• Peel the skin and grate the ghiya in a big bowl.Add 2 tsp red chilli powder,garam masala,chat masala, gram flour and salt to taste. 
• Mix well (don't add water, If ghiya is not much watery then reduce the gram flour qty).Keep 2-3 tbsp of this mixture aside. 
• Heat the frying pan .Take a lemon sized mixture of ghiya and deep fry in the oil.keep aside. 
• Wet grind the 1/2 portion of onion and tomato. 
• Now heat the kadayi ,heat the ghee add jeera. 
• When jeera starts splutter,Add the chopped rest onion.cook till brown color.add haldi. 
• Now add the ground tomato paste and the ghiya mixture kept seperately,into the khadayi. 
• Add all the remaining masala powders and salt.Adjust the gravy to be bit watery.cook for 5-10 mins. 
• Now add the deep fried Koftas to the gravy. cook for 2 mins on low flame and switch off the flame. 
• Cover the lid and keep the gravy for 5-10 mins . 
• Now serve with Rotis or any main course.

Sautekayi KAdubu(Cucumber dumplings)

INGREDIENTS:
1 cup Rice Rawa (Rice sooji)
1 Big Cucumber
2-4 green chillis
1 1/2 tbsp grated coconut
salt to taste

PREPARATION:

• Grate the cucumber. chop the green chillis. 
• Mix all the ingredients in a bowl and the mixture is too much dry then add little water. 
• Pour the mixture into the cooker container or idli maker. 
• Cook it for around 15-20 mins. 
• Serve with green chilli chutney.

Bhoot Gojju(Mango curry)

INGREDIENTS:
1 Mango raw
3-5 Garlic pods
2-3 tsp Green chilli paste
1 cube Jaggery
2 tsp Coconut oil
mustard seeds
Salt to taste

PREPARATION:

• Peel the skin and cook the mango till tender 
• Heat the oil in a pan ,add the crushed garlic pods 
• Add mustered seeds then add the green chilli paste and mango pulp. 
• Add jaggery to the gravy and boil it on low flame for 20 minuts. 
• Now store the gravy in a dry bottle and refrigerate it for longer duration

Vegetable Biriyani

INGREDIENTS:
1 small carrot
1 medium potato
1/4 green and red pepper each, diced
¼ cup French beans, finely chopped
1/4 frozen peas
1 tomato purée
2-4crushed green chillies
1 tsp garam masala
¼ tsp turmeric powder
1 ½- 2 cup cooked basmati rice
1 small onion, finely chopped
4 roasted cashew nuts, chopped
½ tsp cumin seeds, roasted
½ tsp red chilli powder
½ tsp Ginger garlic paste
Salt to taste
2 tbsp Oil/Ghee/unsalted Butter
½ tsp Ginger garlic paste
Salt to taste
2 tbsp Oil/Ghee/unsalted Butter

PREPARATION:

• Peel the carrot and potato and cut them into small cubes. 
• Cook the carrot, potato, peppers, French beans and peas in a pan of boiling water for 3-4 minutes or until tender. Drain and return to the pan. Add Oil/ Ghee/Butter. 
• Add the tomato purée, green chillies, garam masala and turmeric to the vegetables, salt and mix well. 
• Place half the rice at the bottom of an ovenproof dish, (Cooker if cooking on Gas)spread the vegetable mixture on top, and then place the rest of the rice on top, spreading it evenly(Add around 3 ½ cup water slowly not disturbing the layers). 
• Sprinkle the top layer of rice with the chopped onions, cashew nuts and roasted cumin seeds, and red chilli powder. 
• Cook for around 25 mins + or – 5 mins (as per your oven or If cooker then 2- 3 whistles) 
• Alternatively the rice can be mixed with the cooked vegetables just before serving. 
• Alternatively, instead of steps 5-7, the rice can be mixed with the cooked vegetables just before serving.