RAVA ONION DOSA

Ingredients:

1. 1 cup Rice flour 
2. I/2 cup semolina (Rava) 
3. 1 tbspn plain flour ( maida)
4. 1 tspn cumin seeds 
5. crushed black pepper 
6. 1 Green chilli -finely chopped   
   
7. 2 cups water ( batter should be thin consistensy)
8. salt  
9.  1 finely chopped Onion
10. Butter or Ghee

Procedure                                                                                                                                                

1. Add all Ingredients from 1-7 and mix well.
2. Add salt as per taste
3. Heat the tawa/ dosa pan on medium flame
4. Add a little butter or ghee and spread chopped onion on the pan
5. Now pour the batter over the pan starting on the edges first and then slowly pouring over in the miidle. The dosa will have some pores which will make it look  like a lace.
6. If the batter is thick add some water and keep mixing every time you make a dosa.
7. Allow it to cook till the colour changes evenly at teh bottom., sprinkle oil/butter if needed.
8. Once evenly cooked remove the dosa from the pan and serve with  sambhar and coconut chutney.

VEGETABLE KHORMA

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Ingredients

1. 2 cups chopped boiled vegetable (carrot, green peas, caulflower, brocolli, sweetcorn, potatoes etc)
2. 1 tbspn oil
3. 1 tspn mustard seeds
4. 1 onion chopped
5. 3-4 curry leaves
6. 1/2 cup coconut grated( fresh/ frozen)
7. 1/4 tspn turmeric,
8. 1 1/2 tspn kashmiri chilly powder (1/2 tspn if want less  pungent)
9. 1 tspn garam masala
10. 1 clove garlic
11. 3- 4 cashew nut
12. a small ball of tamarind
13. 1 /2 inch ginger chopped( use 1 tspn ginger powder)
14. 1 inch cinnamon stick
15. 3 cloves
16. 1 cardomon
17. 4 peppercorn
18. 1 tbpn coriander seeds
19. 1/2 tspn cumin seeds
20. 4 methi seeds
21. 1/2 tspn Aniseeds (badishep)
22. 1/2 tspn poppy seeds (kuskus)
23. 1 mace
24. 1 bay leaf
25. coriander leaves
26. salt
 

Procedure

1. In a grinder add all the ingredients from 6- 24 and grind to paste adding a little water.
3. In a pan add oil , mustard seeds and curry leave and fry until it pops.
4. Now fry the chopped onion till it is golden brown
5. Add vegetables and fry for few minutes.
6. Add the ground paste and salt to the vegetables and let it boil until the veggies are thoroughly cooked.
7. Add coriander leaves to garnish
8. Serve hot with bread or roti.

CHOLE MASALA

Ingredients:

1. Boiled Chickpea/chole 2 cups (soak overnight and boil the next day)
2. 2 large onions chopped
3. 1 tomato chopped
4. 1 tbspn ginger garlic paste( 2 clove garlic minced and 2 cm ginger chopped)
5. 1 tspn chole masala powder( I used everest)
6. 1 tspn chilly powder
7. 1/4th tspn turmeric powder
8. 1/2 tspn garam masala( whole spice powder)
9. 1/2 tspn fennel seeds(badixep)
10.  1-2 tbspn oil
11. 1/2 inch piece Cinnamon 
12. 2 Cloves 
13. 4 peppercorns
14. 1 Bayleaf
15. 1 tspn salt ( as per your taste)
16. 1/4th tspn sugar
17. 2 tbspn coriander leaves chopped

Procedure:

1. Add oil in a pan and saute 3/4th of onions, ginger garlic paste til transparent or slightly brown
2. Add tomato and cook till it softens
3. Add turmeric, chilly powder, garam masala, chole masala powder, fennel seeds, and cook for 2 min.
4. Now once they cool , grind the above ingredients to a paste
5. In the same pan add oil again fry cinnamon, bay leaf, pepper and cloves
6. Add 1/4th of chopped onion and saute till golden brown.
7. add boiled chickpeas and mix well
8. Add the paste into this and allow it to boil( add a little water if required)
9. add salt and sugar
10. once cooked add chopped coriander leaves to garnish
11. Serve hot with batura, puri, roti, naan, buns, bread or rice.

CHEEESE PASTA

Ingredients

1. 1 small onion chopped
2. 1 garlic minced(optional)
3. 1 tspn 0regano (as per taste)
4. 1/2 cup milk
5. 1 cup pasta
6. salt
7. sugar
8. 1 tbspn plain flour
9. boiled green peas( can use other veggies too)
10. 1/2 cup soft cheese or grated cubed cheese
11. tomato catch up(optional for people wanting tangy flavour)
12. 1/2 tspn pepper as per taste

Procedure

1. Boil the pasta untill just cooked or as per packet instruction and keep aside.
2. In a pan add butter and fry the onions till translucent and keep aside
3. Add milk in the pan and bring to boil
4. To that add plain flour and stir til it thickens up
5. Add  grated cheese salt and sugar and keep stirring till it thickens. (I usually add more sure as I like it sweet).
6. now add oregano pepper, fried onions and simmer for sometime
7.  Add green peas and pasta, mix well
8. for tangy flavor add tomato catch up and mix well...
9. serve hot sprinkling with grated cheese and some parsley/coriander

MUSHROOM XACUTI

Ingredients

1. 1 tbspn oil
2. 1 cup grated coconut
3. 2 cloves
4. 1 inch cinnamon stick
5. 4 peppercorn
6. 2 tspn coriander seeds
7. 1 petal star anise deseeded
8. 1/4 tspn fennel seeds
9. 1 mace
10.  a pinch of nutmeg powder
11. 1/2 tspn chilly powder
12. 1/2 tspn turmeric powder
13. 1 green chilly chopped
14. 1 clove gralic crushed
15. salt to taste
16. 1/4 tspn sugar
17. 1 small onion 
18. 1/2-1 cup coconut milk
19.  2 cups mushrooms
20. coriander leaves to garnish 

Procedure

1.   Fry or roast all the above ingredient from 1-14( till coconut becomes golden brown)
2. Once they cool add onion ,garlic and a little water. Grind it to fine paste.
3. In a utensil add mushrooms(chopped if too big) and coconut milk and boil til mushrooms are half cooked
4. to this add the ground paste, salt and sugar and cook till the paste is cooked.
5. garnish with coriander and serve with rice bread rotis etc.

PALAK PANEER

Ingredients

1.  Fresh Spinach 2 bunch
2. 1 tbspn Oil
3. 2-3 cloves,
4. 2 inch stick cinnamon
5. 2-3 cardamons
6. 1 Onions chopped
7. salt to taste
8. 1 clove garlic
9. 1-2 green chillies chopped
10. 1-2 tbspn Ginger Garlic paste
11. 1 Tomato chopped
12. 1 tspn  Red Chilly powder
13. 1/4-1/2 tspn Turmeric powder
14. 1 tspn Cumin powder
15. 1 tbspn Coriander powder
16. 1tspn fenugreek leaves crushed to powder
17. Cream 3 tbspn
18. 1 cup paneer cubes

Procedure:

 

1.  Boil Spinach till it cooks it for at least 5-10 mins.
2. Once cooked drain water and add in mixer/grinder and make a paste and keep aside.
3. add oil in a pan and fry all the whole garam masala till aroma comes of spices.
4. Now add onions, salt, crushed garlic, ginger garlic paste and green chillies and fry till onion becomes brown.
5. Add tomatoes and allow it to cook till the tomatoes are mashed
6. Add all the powder(chilly,cumin, coriander, turmeric) and cook for 2 min
7. Into this pan now add the spinach paste and allow it to cook on low- medium flame till the colour kind of get changed of the spinach. 
8. add fenugreek leaves by crushing it into this and cook for another 5 min.
9. now add cream (optional) and paneer cubes and simmer for another 5 min.
10.  Serve this dish with chapati roti nan bread rice.

EGG FRIED RICE

Ingredients

1.  1 Tbsp oil
2.  3 medium spring onions sliced or chopped
3. 2 green chillies chopped
4. 2 tbsp ginger garlic paste
5. 1 capsicum (long thin slices)
6. 1 small carrot cut into thin rectangles
7. 1/2 cup  cabbage chopped..
8. 4-5 eggs scrambled
9. leaves of spring onions finely chopped
10. 1 tsp pepper powder
11. soya sauce
12. chilly sauce
13. salt to taste
14. azinamoto (optional)
15. 1 cup  rice .(cooked and cooled like the one you use for biryani , drain water put oil and keep aside)

Procedure

1. take 2 tablespoon oil in nonstick pan
2. add ginger garlic paste and green chillies
3. add onion fry till golden brown or at least translucent, 
4. add capsicum carrots cabbage and fry till tender..(carrots should be cooked)
5. add scrambled eggs, pepper and salt and (azinamoto optional) and stir fry
6. add leaves of spring onion
7. add chilly sauce
8. add soya sauce
9. last add cooked rice and mix well.
10. serve hot, garnish with spring onion leaves