METHI DAL/FENUGREEK LEAVES AND LENTIL

Prep Time  : 15 mins
Cooking Time : 25 mins
Serve : 2

INGREDIENTS
Tuar dal   -  1 cup
Yellow moong dal  - 2 tbsp
Water  -  2 cup
Cumin seeds  -  1/4 tsp
Fenugreek leaves/methi leaves  -  1 cup
Chopped tomato  -  2
Ginger garlic paste  -  1 tsp
Chopped green chilly  -  1
Chopped onion  -  2
Red chilly powder  - 1/2 tsp
Turmeric powder  -  1/2 tsp
Lemon juice  -  1 tsp
Salt  -  to taste
Oil  -  2 tbsp

METHOD
Wash and cook moong and tuar dal with one cup of water in a pressure cooker for three whistles.Wash and chop the methi leaves.
Heat oil in a pan.
Add cumin seeds to crackle.
Add ginger garlic paste and green chilly and saute for one mins.
Add chopped onion and saute till light brown.
Add tomato and methi leaves and cook for two mins.
Add red chilly powder,turmeric powder and salt and mix well.
Add cooked lentils and one cup of water.
Once boiled add lemon juice and cook for 5 mins.
Serve hot.

BREAD IDLI

Prep Time  : 25 mins
Cooking Time  : 10 mins
Serve : 2

INGREDIENTS
Rava  - 1 cup
Bread  -  4 slices
Salt  -  to taste
Curd  -  1 cup
Eno fruit salt  - 1/2 tsp
Water  -  1 cup
Oil  -  1 tsp

METHOD
Cut the edges of the bread.
Churn in the blender and make a bread crumb.
Take a large bowl add rava,bread crumb,curd,salt and water and mix well.
Keep aside for 15 mins.
Add eno fruit salt before making idli and again mix it well.
Grease the idli plate and pour the batter in idli plate and steam for 10  to 15 mins.
Enjoy hot with sambar.

MAKKI KE ATTA KA CHURMA LADDO/ MAIZE FLOUR CHURMA LADDO

Prep Time  : 50 mins
Cooking Time :25 mins
Serve : 4

INGREDIENTS
Maize flour/ makki ka atta  -  1 cup
Wheat flour  -  1/4 cup
Sugar powder  - 1 cup
Clarified butter / ghee  -  1/2 cup
Cashew nuts  -  10 - 12
Green cardamom  -  1/4 tsp
Milk  -  1/2 cup

METHOD
Take a bowl add makki ka atta,wheat flour,two tbsp clarified butter and mix well.
With the help of milk make a soft dough.
Keep aside for 15 mins.
Divide the dough into equal parts.
Make a thick paratha.
Place the paratha on the hot pan.
Apply clarified butter on both the sides.
Make a crispy paratha.
Once cooled,break the paratha into pieces an d grind it.
To make a powder.
Add powder sugar,cardamom powder and left over clarified butter and mix well.
Shape it into laddu.
Divide the cashew nuts into two pieces.
Add cashew nuts on the top of the laddu.

PANEER TI L BAHAR/COTTAGE CHEESE AND SESAME SEEDS SUBJI

Prep Time : 10 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Cottage cheese/paneer cubes  -  200 gms
Sliced onion  -  1
Finely chopped ginger  -  1 tsp
Finely chopped garlic  -  1 tsp
Whole black pepper  -  3 - 4
Cloves  -  3 - 4
Green cardamom  -  1 - 2
Sesame seeds  -  1 tbsp
Green chilly paste  -  1 tsp
Turmeric powder  -  1/4 tsp
Curd  -  2 tbsp
Salt  -  to taste
Clarified butter  -  4 tbsp
Chopped coriander leaves  -  1 tbsp

METHOD
Heat one tbsp clarified butter in a pan
Add whole black pepper,cloves ,green cardamom and sesame seeds and fry it and keep aside.
Once cooled,add one tbsp water and make a smooth paste.
In the same pan add  2 tbsp clarified butter.
Add sliced onion and ginger garlic and stir fry till dark brown.
Add green chilly paste,turmeric powder,curd and saute for 1 - 2 mins.
Add sesame seeds paste and mix well.
Add one cup of water and cover it.
When water comes to boil add cottage cheese/paneer cubes and salt.
And cook for 3 - 4 mins.
Garnish with coriander leaves.

SWEET CORN TIKKI

Prep Time  : 15 mins
Cooking Time : 10 mins
Serve : 4

INGREDIENTS
Sweet corn   -  2 cup
Rice flour  -  2 tbsp
Roasted gram flour/sattu  -  2 tbsp
Cumin seeds powder   - 1/2 tsp
Red chilly powder  -  1/2 tsp
Ginger garlic paste  -  1/2 tsp
Chopped green chilly  -  1 - 2
 Chopped coriander leaves  -  1tbsp
Garam masala powder  -  1/2 tsp
Salt  -  to taste
Oil  - 4 tbsp

METHOD
Coarsely ground the sweet corn to make a paste.
Add rice flour,roasted gram flour/sattu,red chilly powder,cumin seeds powder,garam masala powder,ginger garlic paste,green chilly,coriander leaves and salt and mix well.
Take a mixture and make a tikki.
Heat oil in a pan.
Place the sweet corn tikki and shallow fry till golden brown and crispy.
Serve hot with tea.

HYDERABADI MUTTON TAHRI

Prep Time : 15 mins
Cooking Time : 45 mins
Serve : 2

INGREDIENTS
Mutton  -  500 gms
Ginger garlic paste  - 1 tbsp
Whole black pepper  -  3 - 4
Cinnamon  -  1 inch stick
Cloves  -  3 - 4
Green cardamom  -  2
Black cardamom  - 1
Cumin seeds  -  1/4 tsp
Thinely sliced onion  -  2
Chopped tomato  -  1
Red chilly powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Coriander powder  -  12 tsp
Curd  -  1/2 cup
Mint leaves  -  2 tbsp
Coriander leaves  -  2 tbsp
Green chilly  - 2 cut in slit
Salt  - to taste
Oil  -  1 cup
Basmati rice  -  2 cup

METHOD
Marinate mutton with ginger garlic paste and salt.
Keep aside for two hours.
Heat oil in a pan.
Add whole garam masala to crackle.
Add onion and stir fry till golden brown.
Add coriander powder,red chilly powder,turmeric powder and tomato and saute for 3 - 4 mins.
Add marinated mutton pieces and mix well.
Add curd,mint leaves and coriander leaves and and green chilly and saute for 4 - 5 mins.
Add 2 cup of water and cover it.
Cook till 15 mins.
Wash and rinse the basmati rice and add in the mutton gravy.
When gravy comes to boil simmer the flame.
Cover it and cook for 5 - 6 mins.
Serve hot with raita.

CHEESY CRACKER

Prep Time : 10 mins
Cooking Time : 5 mins
Serve : 2

INGREDIENTS
Cracker biscuit  -  4
Finely chopped capsicum  -  2 tbsp
Sweet corn  -  2 tbsp
Shredded mozzarella cheese  -  50 gms
Herbs  -  1/4 tsp
Oregano  - 1/4 tsp

METHOD
Place the cracker biscuit on the plate.
Add chopped capsicum and sweet corn.
Spread mozzarella cheese and sprinkle herbs and oregano.
Grill in the microwave for 5 mins in high.
Serve hot with tea.

METHI MATHRI

Prep Time  : 15 mins
Cooking Time : 30 mins
Serve  : 4

INGREDIENTS
All purpose flour  -  1 cup
Suji/semolina  -  2 tbsp
Carom seeds  -  1/4 tsp
Onion seeds  -  1/4 tsp
Crushed coriander seeds  -  1/4 tsp
Whole black pepper  -  4 - 5
Salt  - to taste
Fresh finely chopped fenugreek leaves/methi leaves  - 2 tbsp
Oil  - 2 tbsp
Oil  -  for frying

METHOD
Take a large bowl combine all purpose flour,salt,semolina,carom seeds,onion seeds,crushed coriander seeds,whole black pepper,salt,oil and fenugreek leaves.
The texture should be crumbly.
Make a stiff dough with the help of water.
Cover the dough and keep aside for 15 mins.
Divide the dough into equal size balls.
Roll out the small size puri.
Then with palm gently press each roll in mathri shape.
Heat enough oil in a pan.
Deep fry on low flame till golden n crispy.
Serve hot with tea.

MASALA BATI

Prep Time  : 25 mins

Cooking Time : 15 mins

Serve : 2

INGREDIENTS

Wheat flour  -  1 cup

Suji/semolina  -  50 gms

Carom seeds  -  a pinch

Onion seeds  -  a pinch

Baking powder - 1/4 tsp

Turmeric powder  -  1/4 tsp

Salt  -  to taste

Oil  -  1tbsp

Clarified butter  -  1 cup

For stuffing

Roasted gram flour/sattu  -  100 gms

Finely chopped onion  - 2 tbsp

Finely chopped green chilly - 1/4 tsp

Finely chopped garlic cloves - 1/2 tsp

Mustard oil  -  1 tbsp

Salt  -  to taste

Lemon juice  - 1 tsp

Chopped coriander leaves  -  1 tbsp

Water -  4 tbsp

METHOD

Take a large bowl add wheat flour,semolina,baking powder,carom seeds,onion seeds,salt,turmeric powder and oil and mix well.

Make a stiff dough with the help of water.

The texture should be crumbly keep aside for 30 mins.

Take a large bowl add above listed stuffing ingredients and mix well.

Now stuffing is ready.

Divide the dough into equal size balls.

Stuff the filling in the dough.

Wrap up the dough pieces and close from all sides.

Preheat oven for 10 mins. in 250,c

Grease oven wire with oil.

Place the bati in preheated oven for 5 mins.

Flip it over till brown.

Deep in the clarified butter and serve hot.

CHETTINAD EGG CURRY

Prep Time : 15 mins
Cooking Time  : 35 mins
Serve : 2

INGREDIENTS
Hard boiled eggs   -  4
Sliced tomato  -  2 medium size
Sliced onion  -  2 medium size
Kashmiri mirch powder -  1 tsp
Turmeric powder  -  1/2 tsp
Whole coriander seeds  -  1 tsp
Cumin seeds  -  1/2 tsp
Fennel seeds  -  1/2 tsp
Whole red chilly  - 3 - 4
Cloves  -  2 - 3
Green cardamom  -  1 - 2
Black cardamom  -  1 - 2
Whole black pepper  -  2 - 3
Cinnamon  -  1 inch stick
Ginger garlic paste  -  1 tbsp
Curry leaves  -  7 - 8
Poppy seeds  -  1 tbsp
Salt  -  to taste
Oil  -  4 tbsp
Coriander leaves  -  1 tbsp

METHOD
Dry roast the whole red chilly,cloves,whole black pepper,whole coriander seeds,cumin seeds,fennel seeds,green cardamom,black cardamom and also dry roast the poppy seeds.
Once cooled,to make a powder.
Boil the eggs and remove the cell.
Heat 1 tbsp oil in a pan.
Marinate egg with turmeric powder and red cnhilly powder and fry till dark brown.
Keep aside.
Heat oil in the same pan.
Add sliced onion and fry till light brown.
Add curry leaves and ginger garlic paste and mix well.
Add sliced tomato and cook for 3 - 4 mins.
Add roasted spices,turmeric powder and kashmiri mirch powder and one cup of water.
When water comes to boil add boiled n fried eggs and cover it.
Cook  in a low flame for 4 - 5 mins.
Garnish with coriander leaves.
Serve with rice or chapatis.

CABBAGE RASMALAI

Prep Time  : 15 mins
Cooking Time  : 30 mins
Serve  : 2

INGREDIENTS
Grated cabbage    -  1/4 bowl
Mawa/whole dried milk  -  1/4 bowl
Clarified butter  -  1/2 tsp
Milk  -  1 glass
Cardamom powder  - 1/4 tsp
Saffron  -  few strands
Milkmaid  -  1/2 bowl
Crushed almonds - 1tbsp

METHOD
Heat clarified butter in a pan.
Add grated cabbage and fry till moisture absorb it.
Add mawa/whole dried milk and cardamom powder and mix well.
Make a dumbling.
Boil milk in a pan.
Once boiled keep it in a low flame
Stir continuously.
Add milkmaid and saffron in the milk.
Add cabbage dumpling into the milk and boil 8 - 10 mins.
Garnish with crushed almonds.
Serve chilled.