Mixed vegetable raita

Ingredients
  1 cup skimmed yogurt
  1 medium onion, chopped
  1 small tomato
  1 medium cucumber
  1 piece green chilli
  1 tbsp mint
  1 tbsp coriander
  2 cloves garlic
  A pinch of salt
  1 tbsp lemon juice
  
Method
1. Finely chop the tomato, cucumber, onions, green chillies, coriander, mint leaves and garlic. 
2. In a bowl whip the yogurt, lemon juice and salt. 
3. Add all the vegetables and mix well.

Fruited ring

Ingredients
  4 cup milk
  5 tbsp rice
  1 cinnamon stick
  1-1/2 cups orange juice
  1-1/2 cups dried mixed fruit
  3 tbsp icing sugar
  Finely grated zest of 1 orange
  Oil for greasing

Method
1. Mix the rice, milk and cinnamon stick in a pan and bring to a boil, lower the heat, cover and simmer, stirring occasionally, for about 1-1/2 hour or until no liquid remains. 
2. In the same time, mix the dried fruit and orange juice in a pan and bring to a boil. Cover, and then simmer very gently for about one hour, until the fruit are tender and no liquid remain. 
3. Remove the cinnamon stick from the rice and stir in the sugar and orange zest, mixing thoroughly. Put the fruit in a lightly oiled 6-1/2 cup ring mould. 
4. Spoon the rice smoothing down firmly. Chill. 
5. Run a knife around the edge of the mould and turn out the rice carefully onto a serving plate.

Vegetable tempura

Ingredients
  1 cup cabbage cut in strips
  1 carrot cut in strips
  ½ onion cut in strips
  ½ aubergine cut in strips
  1 capsicum cut in strips
  ½ cup spring onion cut in strips
  1 egg
  ½ cup iced water
  1 cup flour
  Salt and black pepper to taste
  Oil for deep frying

Method
1. Put the cabbage, aubergine, carrot, capsicum, spring onion into a colander and sprinkle liberally with salt. Leave for about 30 minutes, then rinse thoroughly under cold running water. Drain well.
2. Mix all the vegetable in a bowl and season with salt and pepper. 

For the batter
3. Mix the egg and iced water in a bowl, then sift in the flour. Mix briefly with a fork. 
4. Add the vegetables to the batter and mix to combine. Heat oil in a wok. 
5. Scoop up one heaped tablespoon of the mixture at a time and carefully lower it into the oil. 
6. Deep fry in batches for about three minutes, until golden brown and crisp. 
7. Serve with ketchup.

Egg korma

Ingredients
  500 gms boneless chicken, cut into small pieces
  2 tsp salt
  1 tbsp white pepper
  1 tbsp green chillies, chopped
  250 gms ghee
  3 eggs
  Handful coriander leaves, chopped

Method
1. In a pan heat ghee, add chicken pieces with salt, pepper and chillies and cook till it is well done. 
2. In a frying pan, put two tbsp of the korma.
3. In a bowl, break an egg and pour over the korma. 
4. Leave it till the egg is cooked. 
5. Repeat the process till all the korma is used up. Garnish with coriander leaves.

BHINDI BHAJI

Is a very popular and common dish cooked all over India. Bhindi bhaji is Indian curried okra dish made with fresh okra or ladyfinger stir fried with onions, tomatoes, herbs, and spices garnished with freshly chopped coriander leaves.

Ingredients 
chopped cilantro - 1/2 cup 
coriander paste or powder - 1/4 tsp
cumin - 1/8 tsp  
garlic paste or powder - 1/4 tsp
medium onions, chopped - 2 nos 
oil - 2 tsp 
okra - 1 lbs 
tomatoes - 3 large 

Method
- Cut the tip and the very bottom from the okra just to clean it, but do not slice.
- Heat oil in a pan over medium heat. Add onion and cook for 3 minutes.
- Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro.
- Serve the bhindi bhaji with rice, naan or pita bread. 

PALAK DAL

Palak Dal is one of the nutritious dishes. Palak is the famous Popeye’s ingestion of spinach and Dal is lentil (can be any like Tuvar, Moong or Channa dal). 

Ingredients
    butter – 1 tbsp
    coriander leaves – 1 springs
    curry leaves – 1 springs
    garlic – 5 clove
    mustard – 1/4 tsp
    green chilli – 2 nos
    hing – 1 pinch
    jeera – 1/4 tsp
    oil – 1 tbsp
    onion – 1 nos
    red chilli whole - 2 nos
    salt to taste
    spinach – 1/2 kg
    tomato – 2 large
    toor dal (boiled) – 1 cup
    turmeric – 1 pinch

Method
- Boil dal and keep aside, heat oil aqdd red chilli whole , mustard and cumin seeds, add sliced garlic and onions.
- Add turmeric,hing,curry leaves ,chopped chilli and cook for 2 min
- Add tomatoes and cook till they are half cooked.
- Add spinach ,butter and cook for 2 min 
- Add daal ( dal which has been cooked well and mashy)
- Add salt and finish when froth dissolves

Dosa

Ingredients
1-1/2 cups rice
1-1/2 cups dal mash
Water to make paste
Salt to taste
Oil as required

Method
1. Soak dal and rice for 10-15 minutes.
2. Make a paste by adding water and salt in a blender, which can drop when you pick with finger.
3. Take a non-stick frying pan, using a deep spoon, spread the paste to form a round shape.
4. Pour oil over it, and when it sets, turn it and remove after a little while.

Spicy Achari paneer

Achari Panner is a spicy vegetarian paneer recipe made with the spices which go into pickle. Spices are roasted and grounded in a pestle mortal or grinder. In the Achari Paneer , I have added curd and lemon juice, which gives a sour and tangy taste. In the Achari Paneer, I have added thick chillies; you can add any green chillies you like. I have used mustard oil for Achari Paneer (traditionally mustard oil is used) cooking, but you can use vegetable or sunflower oil. Mustard oil is unique from other oils, as it is heated, till it starts to smoke, as it will improve both its flavour and nutrional value. This Achari Paneer goes well with chapathi (roti), plain rice, pulav, Nan. With the same spices can try with chicken, cauliflower, fish, mutton or mixed vegetable.


Ingredients
    Paneer – 1/4 kg
    Mustard oil – 3 tbsp
    Onion seeds – 1/4 to 1/2 tsp
    Methi seeds – 1/4 tsp
    Onion (medium, sliced) – 1
    Garlic cloves (crushed)– 3
    Dry chillies (broken into pieces) – 2
    Ginger paste – 2 tsp
    Chilli powder – 1 tsp
    Turmeric powder – 1/2 tsp
    Curd – 3 tbsp
    Water – 3/4 cup
    Tomato (medium, sliced) – 1
    Salt as per taste
    Green chillies (sliced) – 1
    Lemon juice – 1 tbsp
    Coriander leaves (optional) – few


    Achari masala (pickle masala)
    Coriander seeds – 3 tsp or 1 tbsp
    Cumin seeds – 1 tsp
    Saunf seeds – 2 tsp
    Onion seeds – 1/2 tsp


Method
- Slice onion, tomato and green chilli, and crush garlic, keep aside.
- Roast all the spices on medium or lower flame, till aroma and flavour comes from it.
- Let it cool and ground it to powder form, in a pestle mortal or spice grinder.
- Preheat the pan with mustard oil, you need to make mustard oil very hot first smoky, and then reduce the mustard oil temperatue, as if garlic is added in a very hot oil then it can burnt, let the temperature of the oil be slightly hot.
- Add garlic and dry chillies in the hot oil, when it starts sizzling, add Methi seeds and onion seeds, let it splutter for few seconds, do not burn garlic, as it can give bitter taste.
- Add sliced onion, cook till it is transparent and becomes soft.
- Add ginger paste, stir for few seconds, then add curd, chilli powder, turmeric powder, roasted pickle masala 2tsp and roast for 1 to 2min and immediately add water, mix well , cook till the spices are cooked and it starts leaving oil, cook on the medium flame.
- When the spices are cooked well, and it becomes like masala type, add tomato slices and paneer pieces, mix well, cook for 3 to 4min, till the paneer pieces is well blended and coated with the onion mixture.
- Add sliced green chillies, again roasted pickle masala , lemon juice and little water 1/3rd cup, mix well, cook on simmer for 8 to 10min.
- After 10min, the achari paneer is ready to serve, as a starter or main meal.
- Serve with plain rice, pulav ,chapathi(roti) or naan or as a starter.

Pumpkin curry with chickpeas

INGREDIENTS
  1 piece pumpkin (about 1kg)  
  1 tbsp olive oil
  3 tbsp yellow curry paste
  2 onions , finely chopped
  3 large stalks lemon grass , bashed with the back of a knife
  6 cardamom pods
  1 tbsp mustard seed
  250ml vegetable stock
  400ml can reduced-fat coconut milk
  400g can chickpeas , drained and rinsed
  2 leamon
  large handful mint leaves
  naan bread or chapati , to serve


METHOD
-  Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. 
- Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
- Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads or chapati.

Spicy Chickpea & Potato fry

Ingredients
  300g potatoes , cut into small pieces
  2 onions , sliced
  2 garlic cloves , crushed
  1 tsp cooking oil
  1 tsp each ground coriander , turmeric and mild chilli powder
  1 tbsp cumin seeds
  410g tin chickpeas , drained and rinsed
  2 tbsp tomato purée
  200g baby spinach
  coriander leaves - chopped
  Salt to taste

Method
- Boil the potatoes in salted water until just tender. While they are cooking, soften the onions and garlic in the oil in a pan for a few mins. 
- Add all the spices, then fry for 1 min more. Stir in the chickpeas and tomato purée with 400ml water, then turn the heat up and bubble for a few mins.
- When the potatoes are ready, drain and add to the pan. Cook for a few mins until the sauce is thick, stir in the spinach, then season. 
- When the spinach has wilted, scatter with coriander and serve with the chapatis, yogurt and chutney on the side.

Pea & Paneer Curry

Ingredients
  250g paneer, cut into chunks
  4 ripe tomatoes, roughly chopped
  1 onion , chopped and whizzed to a purée with a thumb sized piece of ginger and clove of garlic
  300g frozen peas, defrosted
  cooking oil
  spice mix made from 2 tsp garam masala , ½ tsp turmeric and a pinch cayenne
  300ml water


Method
- Fry the paneer in 2 tbsp of cooking oil until golden brown then Scoop out. 
- Fry the onion mix until fragrant, about 5 minutes. Stir in the spices, then the tomatoes and stock, and simmer for 10 mins until thickened. 
- Add the paneer and peas and cook for 5 minutes.

Mushroom & Potato Curry

Ingredients
  250g button mushrooms
  1 tbsp cooking oil
  1 onion , roughly chopped
  1 large potato , chopped into small chunks
  1 aubergine , trimmed and chopped into chunks
  2-4 tbsp curry paste (depending on how hot you like it)
  150ml water
  400ml can reduced-fat coconut milk
  chopped coriander , to serve


Method
- Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. 
- Throw in the aubergine and mushrooms, then cook for a few more mins.
- Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. 
- Stir through the coriander and serve with rice or naan bread.

Mango Yogurt Gravy

Ingredients
 1 large mango
 1/4 tsp turmeric powder
 1 tbsp thinly sliced shallots
 2 small thai green chilies
 1 tbsp thinly chopped ginger
 1.5 cups yogurt
 Salt to taste

 For the garnish
 1/2 tsp mustard seeds
 1/4 tsp cumin seeds
 1/4 tsp fenugreek seeds
 1 tbsp diced shallots
 2 dry red chilies
 1 tsp oil 
 a few curry leaves


Method
- Skin and dice the mango into very small pieces. 
- In a pan, place the mango pieces, shallots, slit green chilies, ginger, turmeric powder and salt, and pour just enough water to cover the ingredients.
- Cook covered till the water is boiling, remove the cover and cook it on medium heat till the mango pieces are really soft, and most of the water is gone. 
- Mash the mango pieces with the back of a heavy wooden spoon to break up the pieces.
- Reduce the heat to the lowest flame, and pour the yogurt into the saucepan. 
- Stir well to combine the mashed mango pieces with the yogurt. Keep stirring till the gravy is heated through, don’t let it boil. Remove from the heat.
- In a small frying pan, heat oil and add the mustard seeds. When they start to splutter, add the cumin and fenugreek seeds and fry for a few seconds. Add the shallots, curry leaves and red chilies and fry till the shallots are brown. 
- Pour this over the prepared mango-yogurt gravy and mix well.
- Serve with rice or chapati.

Dolma

Ingredients
 3 cups white rice
 1 teaspoon minced fresh parsley
 1 pound ground beef
 1/2 teaspoon ground allspice
 1/2 teaspoon ground black pepper
 1/4 teaspoon curry powder 
 1 (16 ounce) jar grape leaves, drained and rinsed
 2 tablespoons cooking oil
 1 potato, sliced into rounds
 1 cup canned tomato sauce
 2 cups water, or as needed


Method
1. In a medium bowl, mix together the uncooked rice, ground beef, parsley, allspice, pepper and curry powder until well blended.
2. Pour oil into the bottom of a large pot, and spread to cover. Make a layer of potato slices to cover the bottom of the pan. The dolmas should not be able to touch the bottom of the pan.
3. Lay the grape leaves out flat on a cutting board. Place about a tablespoon of the beef mixture in the center of one leaf. Fold sides in towards the center, then roll up from the bottom loosely. Set in the pot seam side down. Repeat with the remaining mixture and leaves. For large leaves, you may cut them in half at the center vein. Place a heavy dinner plate on top of the dolma to keep them from unraveling. The cooking pot should be about 2/3 full.
4. Pour tomato sauce and water over the dolma. The liquid should cover them by at least one inch. Adjust the amount of water if necessary. Bring to a boil, then cover, and simmer for 45 minutes to 1 hour, until all liquid has been absorbed and rice is tender.

Mango Rice

Ingredients
2 cups boiled and cooled rice
4-5 curry leaves
1 cup grated raw mango
1/2 tbsp urad dal
pinch of asafoetida
1/4 tsp salt
1 tbspmustard seeds
3 tbsp oil
corriander leaves for garnishing


for paste
5 dried red chillies
1/4 cup grated coconut
1/4 tsp turmeric powder
1/2 cup grated mango


Method
- Heat oil in a pan
- Add mustard seeds and urad dal, When dal becomes brown, add curry leaves and asafoetida
- Add the raw mango, and let it cook for 5 minutes
- Add the paste and saute for another 2-3 minutes, Remove from gas    Mix cooled rice with it properly
- Garnish with corriander leaves
- Serve hot 

Dal Makhani

A spicy dal with a generous touch of butter and cream. Dal Makhaniis a  nice blend of Masoor Dal and Rajma! 


Ingredients
    2 cups Whole Masoor Dal
    1/4 cup Rajma
    2 tsp Ghee
    1 tsp Cumin Seeds
    3 Tomatoes pureed    
    1 Onion finely chopped
    1 1/2 tsp Garlic paste
    1 1/2 tsp Coriander powder
    1 1/2 tsp Red Chilli powder
    1 tsp Kasoori methi
    1 stick of Butter
    1 tsp Garam masala
    1/4 cup Cream


Method
- Wash and soak Rajma overnight. Wash and soak Masoor dal for 4 hours. Combine all dals together and pressure cook until 6 to 7 whistles.
- Heat ghee in a pan add cumin seeds, onion and saute till onions get nice golden color.
- Add garlic paste and cook for a minute.
- Add tomato puree, coriander powder, red chilli powder, mix and cook till oil separates from the spices.
-  Add boiled dal, mix, add kasoori methi, salt, butter, mix, cover and cook for 15 minutes.
- Add garam masala powder, mix and garnish with cream.

Bengan Ka Bhurta

Ingredients
2-3 medium-sized eggplant 
1 tsp zeera 
2 spring onions 
2 tbs Imli water 
1/2 tsp chili powder 
2 tbs oil 
1/4 tsp haldi powder 
2-3 tbs yogurt
Salt to taste 


Method
- Roast the eggplant in hot oven til the skin gets slightly burnt and shriveled. 
- Put the hot eggplant in a bowl of water and remove the skin. 
- In a pot add all the ingredients to the eggplant pulp and cook on high flame till the water has dried up stirring constsntly otherwise it will burn. 
- It can be eaten with rice, chapati or cooled and as a salad.

Aloo ki tarkari

Ingredients
250 gm potatoes
1/2 tsp fenugreek seeds
1/2 tsp nigella seeds (kalonji)
1/2 tsp aniseed (saunf)
1 tsp red chilli crushed or to taste
1/4 tsp turmeric powder
1/2 tsp salt or to taste
Water as required
1 1/2 tbsp corn flour


Method
- Peel the potatoes and cut in small pieces. Cook potatoes with fenugreek seeds, nigella seeds, aniseeds, red chilli crushed, salt, turmeric powder and water, till potatoes become tender. 
- If water dries you can add some water. Dissolve corn flour in 1/2 cup water. Add in potatoes and mix well. 
- Cook for 2-4 minutes. Pour in the serving dish. Serve with puri.

BESAN DHOKLA

Ingredients
350 g Gram flour (Besan)
1cup Curd (Stirred)
1tsp Green Chilies paste
1tsp Ginger paste
Salt to taste
1tsp Soda bi-carb / fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
For Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves chopped
2-3 green chilies (vertically slit)


Method
- In a bowl add gram flour (besan), Curd and water.
- Mix well and make a smooth batter. The batter should be of thick consistency.
- Add salt and set aside for 4 hours covered with a lid.
- Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
- Keep the steamer or cooker ready on gas.
- Grease a baking dish (it should fit in the steamer or cooker).
- Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
- Add this to the batter and mix well.
- Pour the batter into the greased pan and steam for 10-12 minutes or till done.
- Cool for sometime and cut into big cubes.
- Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
- Garnish the besan dhokla with coriander and slited green chilies.
- Serve with hari chutney.

Masala Dosa

Ingredients
Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil
Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste


Method
Dosa shell
    - Separately soak rice and urad dal at least 6 hour or overnight in water. Grind to paste.
    - Mix together, add salt with water to make batter.
    - Leave in room temperature overnight.
    - Mix onion and chilies to the thin batter.
    - Heat pan or griddle with little ghee or oil.
    - Spread the mix on pan in circular motion to make thin Dosa.
    - Cook on both the sides, if desired.
Masala Filling
    - Heat oil. Add mustard seed, peas, onions and spice.
    - Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
    - Add potatoes and mix and cook some more Serve
    - Add filling inside Dosa and roll. Serve hot with Chutney.