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.

Fried Rice

INGREDIENTS:

2 cups cooked long grained rice(it should not be very soft and salt to be added while cooking)
1 cup mixed vegetables cooked medium(carrot,Beans,Spring onions,Green peas)
3-4 bay leaves
2" dalchini
3-5 cloves
1 tsp garlic paste(optional)
2 tsp of roughly ground pepper
Sal to taste
Butter or ghee(Clarified butter)

PREPARATION:

• Heat a portion of butter in a heavy bottomed pan. Add vegetables saute for a minute to evaporate the water contents.
• Now add the half of pepper powder and salt to taste( remeber salt is added to rice also).
• and mix it thoroughly.Remove the vegieables and keep aside.
• Now add the remaining butter, once its melted add bay leaves,cloves and dalchini (break them into small pieces)
• Add the garlic paste saute for a minute and add remaining pepper powder.
  
• Now add the rice and mix it properly with butter. Finally add the vegetables. Mix well.
• Adjust the salt if needed. Serve with raita.
  

Tellevu (Cucumber dosa)

INGREDIENTS:

2 cups Dosa rice

2 tbsp urad dal (optional)

1 cucmber

salt to taste

PREPARATION:

• Soak dal and rice for at least 6 hours.
• wash the cucumber nicely if you want to put with skin. Or peel off the skin and cut the cucumber .
• Grind the rice dal and cucumber to very smooth paste.(do not add much water)
• Now add the salt. Batter can be adjusted only one dosa is prepared( this is for me)
• Now the main part comes.
• Take a banana leaf .in that cut 5 inch width with full lenth. Fold in middle to make the dosa.
• heat the dosa tawa. pour one laddle of batter. take the folded leaf part from fold side spread the batter to whole tawa. it should be very thin layer.
• (I don get banana leaf so easily so i use cleaned expired credit card :) )
• Cover the dosa for 2-3 mins to avoid white surface forming on the dosa.
• Remove the lid. another mnute later daos will be crispy and comes out in edges..
• Now remove the dosa (you try with hands also by just holding the edge and peeling like ) serve with greenchilli coconut chutney(if chutney is bit spicy will taste good.
• Veriation : after removing b4 folding the dosa spread 2 -3 drops of coconut oil on the dosa and serve.

Goli Baje

INGREDIENTS:
1 cup Maida
1/2 cup Curds/Yogurt
1-2 green chillis cut into small
4-8 curry leaves
1/2" ginger grated
salt to taste
Oil to deep fry
Tomato Sause or spicy coconut chutney

PREPARATION:

• mix all the ingredients except oil and sauce/chutney. 
• keep it aside for 1 hour. 
• heat the oil in vessel. take a spoonful of batter pour it in the oil or u can use hands 
• fry it both side till light brown color. 
• Serve hot with Sause or chutney

Baingan Bharta

INGREDIENTS:
2 Brinjals
1 Onion chopped
1 Tomato chopped
1-2 green chillis
Coriender leaves (optional)
1/2 tsp red chilli powder
1/2 tsp garam masala
1/4 tsp corinder powder
1 tsp Tamerind pulp
hing a pinch
termeric a pinch
Oil
Salt to taste

PREPARATION:

• Keep the brinjal in Oven for 7 mins tern the side and keep it again for 4 mins or dry roast on gas till the skin peels off by itself 
• By holding by stem peel off the skin smoothly. 
• take a spatula and crush and mash roughly. keep aside 
• Take heavy bottomed vessel heat the oil. put hing and termeric. 
• Then add the cut green chillis and chopped onions. saute till golden brown color 
• Then add tomatos cook till gravy is prepared, add Tamerind pulp. 
• Now add all the masalas and salt.
• Finally add the Brinjal and mix it well cook for 10 mins.
• Garnish with coriender leaves and serve.

Note:First photo Baingan roasted on Gas stove and the 2nd one roasted in Oven

Methi Parata

INGREDIENTS:
3 cups Wheat flour
1 cup chopped methi leaves
1/2 tsp turmeric
1/2 tsp garam masala
1 1/2 tsp chilli powder
1/2 tsp jeera
salt to taste
Ghee

PREPARATION:

• Mix all the masalaas and methi leaves keep in microwave oven for 1 -2 mins ( Optional). 
• Take flour in a big bowl, add 2 tsp of ghee mix it well. Now add the methi leaves mixture to it. 
• Add water make soft dough. Keep aside for 1/2 hour. 
• Devide the atta into small portions (tennis ball sized) shape them round and roll them into thick paratas.. 
• Cook on both side using applying ghee on a hot tawa. 
• Serve with chilled dahi(yogurt) or mango pickle.

Choley Masala

INGREDIENTS:
2 cups Choley soaked over night
1 onion chopped
1 Tomato chopped
1/2 tsp jeera
1/4 tsp turmeric
1/2 tsp red chilli powder
1/2 tsp coriander powder
1 tsp ginger garlic paste
pinch hing
1 1/2 tsp chole masala or(2 tsp of powdered mixture of bay leaves,cloves, cardamom, cumin seeds,mustered,methi seeds,red chillies, cinnamon,peppercorns,amchur)
salt to taste
Oil for tadka
pinch of cooking soda(optional)

PREPARATION:

• Put channa in cooker add the cooking soda and bit of salt,Pressure cook for 3-4 whistles.remove the water. 
• Take a handful of cooked channa grind it in a mixture grinder. keep aside. 
• Now in a kadai heat the oil and add jeera. 
• Now add Hing and onions to it.once the onions turned to golden brown, add turmeric,ginger garlic paste as well tomato to it.(add a bit of water to make it paste) 
• Mash the tomatoes with a ladle to make fine paste in kadai. now add the grind channa paste cook for a minute. 
• now add coriendar powder,red chilli powder and chole masala mix well add the cooked channa. 
• Add water,salt as per the taste. 
• Cook the gravy to the required thickness.Serve with Rotis or Batooras