BOMBAY CHUTNEY

Preparation time: 15 mins

Ingredients:

2 tbsp besan flour (gram flour)

1 big size potato and onion

1/2 cup green peas (optional)

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp garam masala

2 green chillies

turmeric powder

oil

coriander leaves

salt to taste

Preparation Method:

1. Peel and boil potatoes and peas and keep aside in a bowl

2. Heat oil in a pan, add mustard seeds, cumin seeds, green chillies, onions and fry well.

3. Now add 1 cup of water, turmeric, salt and boiled potatoes and peas in the pan and boil for 5 minutes

4. In a small cup, add besan flour and mix with water into a fine paste

5. Add this paste into the pan and boil for 5 minutes,add garam masala powder to it.

6. Now garnish with coriander leaves

Bombay chutney is ready to serve with chapathi and puri.

MYSORE BONDA

Preparation Time: 30 mins

Ingredients:

2 cups maida

1 cup sour curd

1 big onion

2 green chillies

1 tsp jeera

pinch of soda

Oil

salt to taste

Preparation Method:

1. Sieve Maida, mix with sour curd and leave it overnight (Do not add water)

2. In the next morning, add salt, finely chopped onions and green chillies, jeera and soda to the batter

3. Heat oil in a pan (medium) and take small lump in hand and drop the batter into the hot oil

4. Put them on a paper towel till excess oil is absorbed

Serve with mint or ginger or tomato chutney

Tip:

1. Do not fry in over heated oil

2. Do not add more soda

3. Use thick curd

MAGAYA PAPPU

Preparation time: 30 mins

Ingredients:

1 cup toor daal (kandhi pappu)

50 grams magaya (dry)

2 chillies

1 onion

mustard seeds

cumin seeds

oil

salt to taste

Preparation Method:

1. Wash daal and pressure it for 4 whistles

2. Heat oil in a pan and add mustard seeds, cumin seeds, onions, green chillies, turmeric, hing, garlic and fry well

3. after 3 minutes, add magaya (dry pickle) and fry for 3 more minutes

4. To this, add daal and fry for 5 minutes on a low flame in the pan

Serve with ghee and rice

Tip: If you do not get magayya, you can use any dry mango pickle.

MINT BIRYANI

Preparation method :45 min


Ingredients :

1 cup basmathi rice

1 medium size onion

2 elachi

1/2 inch cinnamon stick

2 cloves

2 tsp shajeera(black jeera)

1 bunch min leaves

1/2 bunch coriander leaves

2 tbsp curd

vegetables(potato,carrot,beans,peas)

biryani masala(optional)



Preparation method :


1.Wash the rice and keep it aside.


2. Take a heavy bottomed vessel,add oil and then add elachi, cinnamon and cloves.


3. Then add finely chopped onions and fry them till raw smell disappear, then add sha jeera and fry them.


4. Now add finely chopped mintleaves, corianderleaves and all veggies ,fry them till they become soft

5. Then add curd(whisked smoothly) and add biryani masala, stir till all are mixed well.

6. Now add 2 cups of water, salt to taste.

7 Then add washed rice and cover the vessel with plate for 10 min.

8. U should stirr every 5 min.

9. After water is evoprated, switch off the stove and cover the vessel with plate for 10 min


Mint biryani is ready, serve with raitha and kurma

Honey capsicum paneer

Preparation time: 40 mins

Ingredients:

200 gms paneer
2 capsicums(red, yellow)
2 tomatoes
1/2 inch ginger
2 tsp coriander powder
1 tsp jeera
3 greenchillies
kasurimethi
1 tablespoon honey
butter
turmeric
salt to taste

Preparation method :

1. Grind tomatoes, green chillies and ginger to a paste

2. Put butter in a pan and fry paneer untill golden brown on all sides. keep the paneer aside in a bowl.

3. Cut the capsicum into 1 inch pieces and fry them untill they become soft. keep them aside.

4. Heat oil in a pan, add jeera, tomato puree. add turmeric and fry untill the oil oozes out.

5. Now add coriander powder , red chillipowder, kasuri methi and salt.

6. Now add fried paneer and capsicum. add 2 spoons of water

7. Cook them on a medium heat for 5 min,untill the gravy and paneer are mixed well.

8. Now switch off the stove and add 2 tbsp of honey and mix well.

Enjoy ur paneer curry with roti or chapathi.

Tip: If u dont like sweetness in ur curry, u can use soya sauce instead of honey.

Pesarapindi Rotti

Preparation time: 30 mins





Ingredients:


150 gms pesara pindi

5 spring onions


chilli powder

oil

salt to taste

Preparation Method:

1. To prepare pesara pindi, mix one cup rice and one cup whole green moong daal (pesalu) and make into fine powder. You can do this in a flour mill (just like gram flour or chilli powder)

2. Take 150 grams of pesara pindi in a bowl and add chopped spring onions, chilli powder, salt and water and make a thick paste (similar to chapati dough, with not much water). Make sure the batter doesnt stick to your hand. Leave the batter for half hour in the bowl.

3. Now take a polythene paper, apply few drops of oil on hand and polythene paper and spread a thin layer on the paper (make like a round roti, like shown above)

4. Heat a flat pan, add few drops of oil and put the roti onto the pan and fry on both sides, till golden brown

5. You can serve with ghee

Enjoy your roti

Tip: Instead of spring onions, you can use onions too.

Veg Mint Burger

Recipe for 2 persons
Preparation time: 40 mins


Ingredients:
2 medium sized potatoes
1 big carrot
1 small cup peas
1 bunch pudina (mint leaves)
1 tablespoon garam masala
1 teaspoon chilli powder
4 burger buns
Butter
Tomato and Onion slices
Mayonnaise and Tomato Ketchup
salt to taste

Preparation Method:

1. Peel potato and carrot, dice into small pieces and pressure along with peas, for 4 whistles in a pressure cooker.

2. Drain the water and Mash into thick paste

3. Add finely chopped mint leaves into the paste

4. Add chilli powder, Garam Masala powder and Salt to the paste

5. Take the paste into hand and make small patties (oval shape cutlets)

6. Heat the pan and add small piece of butter

7. Fry the patties on both sides, untill golden brown

8. Add Mayonnaise and Tomato Ketchup on a bun, place a Tomato, Onion slice and patty inbetween the burger bun

Enjoy your burger