Masala vada

Ingredients:

Chana dal - 1 cup
Green chillies - 4 medium
Ginger - 1/2 inch
Rice flour - 3 tbsp
Salt - as Required
Hing - 1/4 tbsp
Cilantro - 1/2 cup chopped
Onion - 1/2 cup chopped
Oil - for frying

Method:

1) Wash and Soak chana dal for around 3-4 hours.
2) When chana dal is soft enough to grind, Keep aside around few tbsp of soaked chana dal seperately and Coarsely grind the rest.
3) Add chopped onion, rice flour, hing, cilantro and the soaked chana dal which was kept aside along with green chillies, ginger, salt. Mix well.
4) Make small balls and then press each ball flat enough.
5) Fry these flattened mixture until golden brown.

Yummy Masala Vada is ready to be served. This can be served with Coconut chutney as well or served alone.

Note:

1) Cilantro can be substituted with mint and Dill leaves.
2) Green chillies can be substituted with Red chilly powder .
3) Onion can be avoided if you don't eat.
4) You can also use warm water to soak the chana dal for 30 mins, instead of waiting for  4 hours.
5) 1 cup of chana dal makes around 18 medium sized vadas.

Kale puree

Ingredients:

Kale - 1 Box 
Water - 1/2 Cup

Method:

1) Remove dirt and Wash Kale leaves.
2) Add Kale leaves in a pan with 1/2 cup of water and allow it to boil until soft or for 2- 5 mins.
3) Allow it to cool for a while and blend it to a fine paste along with milk.

Note:

1) Yogurt and water can also be used to make paste or just blend it as it already has water content.
2) you can use the remaining water from blanched Kale to grind or add to make any curry.

Spinach / Palak puree

Ingredients:

Palak - 1 Box / 1 Bunch
Water - 1/2 Cup

Method:

1) Remove dirt and Wash palak leaves.
2) Add palak leaves in a pan with 1/2 cup of water and allow it to boil until soft or for 2- 5 mins.
3) Allow it to cool for a while and blend it to a fine paste along with milk.

Note:

1) Yogurt and water can also be used to make paste or just blend it as it already has water content.
2) you can use the remaining water from blanched palak to grind or add to make any curry.

Palak paneer

Ingredients:

Paneer - 1 pack
Spinach - 4 cups
Onion - 1 medium (Finely chopped)
Ginger garlic paste - 1/2 tbsp
Tomato puree - 1 cup
Turmeric powder - 1/4 tbsp
Chilly powder - 1/2 tbsp
Cumin powder - 1/2 tbsp
Garam masala powder - 1/4 tbsp
Oil - 4 tbsp
Cumin seeds - 1/4 tbsp
Ghee / butter - 1 tbsp (Optional)
Milk / yogurt - 2 tbsp
Cilantro - 1/2 cup
Lemon juice - 2 tbsp

Method:

1) Heat tawa, drizzle oil / Ghee and roast paneer into golden brown and chrisp. Keep this aside once done.
2) In another vessel, add 1/2 tsp of oil,washed spinach and cook for 2 mins.
3) Once done allow it to cool for a while and blend it to a fine paste along with milk / Yogurt and keep it aside.
4) In a pan, add oil followed by cumin seeds. Allow it to splutter and then add finely chopped onion. After sometime add ginger garlic paste and saute until it turns golden brown.
5) Add tomato paste and cook for 2 mins.
6) Now add spinach puree along with chilly powder, cumin powder, turmeric powder and stir fry for 2 minute.
7) Add garam masala and then chrispy paneer and simmer for 2 mins.
8) Now add butter on top.

Palak Paneer is ready to be served with roti / chapathi/ Naan.

Note:

1) Paneer / Cottage cheese can be replaced with Potato and Tofu.

Chikkudu Kayi Pudi palya

Ingredients:

Chikkudu Kayi - 1 cup (Chopped)

Roasted gram dal - 4 tbsp

Ginger - 1/2 inch

Green chillies - 4 

Coconut - 1/4 cup

Salt - as required

Mustard - 1/4 tbsp

Jeera - 1/4 tbsp

Chana dal - 1/4 tbsp

Urad dal - 1/4 tbsp

Hing - 1/4 tbsp

Curry leaves - 6 

Oil  - 1 tbsp

Method:

1) Grind Roasted gram dal, coconut, chillies, ginger and salt into fine powder and keep it aside.

2) In a kadai, add oil, mustard, jeera, chana dal, urad dal, hing and curry leaves.

3) Boil finely chopped Chikkudu Kayi until soft in a pan or in pressure cooker.

4) Add the boiled Chikkudu Kayi.

5) Add the powder to the cooked Chikkudu Kayi and mix well. Turn off the heat.

Chikkudu Kayi pudi palya is ready to be served.

Note:

1) Chikkudu Kayi can be replaced with cooked raw banana, gori kayi, potato, Capsicum too.

Instant Cutlet

Ingredients:

Boiled poatatoes - 1 medium
Onion - 1/2 cup (Finely chopped)
Green chillies - 1 
Salt - As required
Red chilly powder - 1/4 tbsp
Lemon juice - 1/4 tbsp
Cilantro - 1/4 cup (Finely chopped)

Method: 

1) Boil and Mash potato in to smooth paste. Add onion, chopped green chillies, chana, cilantro, red chilly powder, lemon juice and salt. Mix well.
2) Make small balls, and then flatten it.
3) Add some oil in a pan, shallow fry this until golden brown.

Yummy Cutlet is ready to be served with Tomato sauce.

Note:

1) This cutlet is soft. Bread crumbs can be added to make bit stiff.

Mirchi Bajji

Ingredients:

Green chillies - 1 medium
Chilly powder - 1/4 tbsp
Salt - as required
Oil - for deep frying
Gram flour / chick pea flour - 1 cup
Rice flour - 1/4 cup or 1 tbsp
Baking soda - a pinch
Jeera - 1/4 tbsp
Hing / Asafoetida- 1/4 tbsp

Method:

1) Slit Green chillies and remove the seeds inside.
2) In a bowl, mix gram flour, rice flour, salt, red chilly powder (a pinch), hing, jeera, baking soda and mix with water adding very little by little to get the flowing consistency.
3) In another pan, add oil and wait for it to be heated up.
4) Dip the slit green chillies in the gram flour batter and deep fry in oil until golden brown.

Sprinkle some Coriander cumin powder and Green chillies / Mirchi bajji is ready to be served.

Note:

1) Chilly powder can be replaced with sambhar powder.
2) Bottle gourd, bitter gourd, Beerakayi, Palakayi, sweet potato. potato can also be used.

Potato Bajji

Ingredients:

Potato- 1 medium
Chilly powder - 1/4 tbsp
Salt - as required
Oil - for deep frying
Gram flour / chick pea flour - 1 cup
Rice flour - 1/4 cup or 1 tbsp
Baking soda - a pinch
Jeera - 1/4 tbsp
Hing / Asafoetida- 1/4 tbsp

Method:

1) Chop Potato into thin slices.
2) In a bowl, mix gram flour, rice flour, salt, red chilly powder (a pinch), hing, jeera, baking soda and mix with water adding very little by little to get the flowing consistency.
3) In another pan, add oil and wait for it to be heated up.
4) Dip the Potato slices in the gram flour batter and deep fry in oil until golden brown.

Potato bajji is ready to be served.

Note:

1) Chilly powder can be replaced with sambhar powder.
2) Bottle gourd, bitter gourd, Beerakayi, Palakayi, sweet potato can also be used.

Kayi sasive Rice / Coconut mustard Rice

Ingredients:

Cooked rice - 3 cups 

For grinding:

Grated coconut - 3/4 cup

Green chilies - 6

Red chilies - 4

Tamarind pulp - 1 cup

jaggery - 1 tbsp

Salt - As required

Mustard seeds - 3/4 tbsp

Turmeric powder - 1/4 tbsp

For seasoning:

Coconut Oil - 2 tbsp

Mustard seeds -1/4 tbsp

Hing -1/4 tbsp

Urad dal -1/4 tbsp

Chana dal -1/4 tbsp

Peanuts - 4 tbsp

Red chili (broken into 2 pieces) - 1

Curry leaves - few

Method:

1) Spread the cooked rice on a plate and allow it to cool.

2) Grind all the ingredients listed under “For Grinding “into a relatively coarse paste. Add water if needed as necessary.

3) Heat oil in a pan. Once the oil is hot enough, add mustard seeds. Add urad dal, chana dal, and peanuts.

4) Fry it until dal turns golden brown. Now add broken red chili and curry leaves mix it.

5) Now add the masala and cook it until the raw smell goes off and when you see the oil bubbling. 

6) Now add the cooked rice and mix it well.

7) Cover it and cook it for 5 to 8 minutes on very low heat. And then turn off the heat.

Garnish with  grated coconut coriander leaves and serve.

Capsicum / Bell pepper gojju

Ingredients:

Red Bell pepper - 2 
Yellow Bell pepper - 2
Orange Bell pepper - 2
Grated coconut - 1 cup
Jeera - 1 tbsp
Methi / Fenugreek - 1/4 tbsp
Mustard - 1/2 tsp
Onion - 2 medium
White sesame - 1/4 tbsp
Coriander seeds - 1/4 tbsp
Curry leaves - few
Green chillies - 4
Tamarind pulp - 1 cup
Jaggery - 1 tbsp
Red chilly powder - 1/4 tbsp
Salt - As required
Turmeric - 1/4 tbsp
Oil - 4 tbsp
Asofoetida - 1/4 tbsp

Method:

1) Dry roast jeera,  Methi, coriander, white sesame and mustard until golden brown.
2) Add 1 tbsp of oil and fry onion, garlic and green chillies.
3) Grind the dry roasted ingredients along with coconut, onion, garlic.
4) In a pan add oil, add mustard, curry leaves, Asofoetida, onion, 
5) Fry until onions turns golden brown and then add chopped bell pepper.
6) When bell pepper is half done, add tamarind pulp.
7) Add grinded mixture, salt, turmeric, red chilly powder and jaggery.
8)  Let it boil for around 10mins or until it gets thick.

Capsicum / Bell pepper gojju is ready to be served with hot steaming Rice with a dallop of Ghee / Clarified butter, chapathi.

Note:

1) Bell pepper can be replaced with bitter gourd, Pineapple, apple.
2) Green bell pepper can also be used.