Aloo Besan

Ingrediants :
1/2 kg potatoes cut into small pieces
1 onion chopped
4 Tbsp besan
4 Tbsp oil
2 Tbsp chill power
Salt to taste
Mustard and cumin seeds for seasoning
1 sprig curry leaves
Coriander leaves for garnishing
Process :
Heat oil in a pan, season with mustard and cumin seeds fry for 2mins.
Add chopped onions,curry leaves and fry for 5mins.
Now add chopped potatoes and cook until they become soft.
Now add chill power and salt to taste and cook for 2mins.
Now add besan and stir well, and let it cook for 1min.
Sprinkle coriander leaves and serve with any tiffin or rice Serves5-6

Gutti Vankaya Kura

Ingrediants :
6-8 small brinjals
1 tbsp gingergarlic paste
2 onions
1/2 tbsp fenugreek seeds
2 tbsp corriander seeds ј tsp turmeric powder
1 tbsp blackgram dal Ѕ tsp mustard seeds
1 1/2bengal gram dal
2 tbsp garm masala coconut powder
1/2 tsp turmeric powder curry leaves
1 tsp red chilli powder
salt
Process :
Take oil in a pan,fry onions ,ginger garlic paste,fenugreek seeds,mustard seeds,blackgramdal,bengalgram dal.
Make it into a fine paste,and add salt,turmeric and red chilli powderto this mixture.
Also add cocconut powder to this paste.
A cover and cook on a low flame till the brinjals are done.
Or you can add some water and cover it untill one whistle .
A cover and cook on a low flame till the brinjals are done.
Or you can add some water and cover it untill one whistle

Chilli Chutney with Paneer Chat

Ingrediants :
100 gm slit green chillies
3 tbsp roasted ground sesame seeds
3 tbsp grated jaggery
150 ml thick tamarind pulp
1 tsp chilli powder ј tsp turmeric powder
2 tsp salt
5 tbsp sesame oil Ѕ tsp mustard seeds Ѕ tsp fenugreek seeds
Paneer Chat:
400 gm paneer
2 tbsp lemon juice
2 tsp dried mint ј tsp roasted ground cumin Salt to taste
2 tsp chat masala 2 tbsp chopped coriander Process :
For the chutney, slit the green chillies lengthwise. Stir sesame powder and jaggery into tamarind pulp.
Add chilli and turmeric powder with salt. Simmer over moderate flame for 5 minutes.
Heat 1 tbsp oil and sautй mustard and fenugreek seeds for a few seconds before adding to tamarind mixture.
Heat the remaining oil.
Fry green chillies until tender.
Add tamarind mixture to the pan.
Stir to combine. Cool. For the paneer chat, cube paneer Combine the remaining ingredients. Season and pour over paneer Chill before serving with the chutney.

MANGO THOKKU

Ingredients:
4 mangoesOil for frying
1 tsp fenugreek seeds
1/4 tsp asafoetida powder
2 tsp mustard
1/2 tsp turmeric powder
Salt to taste
40 grams chilli powder
Method of Cooking:
Step 1: Scrape the mangoes, grate them and keep aside; alternatively, chop the mangoes fine .
Step 2: Roast the fenugreek seeds until they turn dark brown, grind into a fine powder and keep aside.
Step 3: Heat oil in a sauce-pan and add mustard.
Step 4: When the mustard crackles, add the grated mangoes, turmeric powder, salt to taste; add some more oil and stir the ingredients all the time.
Step 5: .When the mango is done to a turn and all the ingredients in the frying pan are reduced to a soft, smooth mass, which no longer sticks to the sides or bottom of the sauce-pan, add the chilli powder and mix well with the soft smooth mass.
Step 6: Add powdered fenugreek seeds, asafoetida powder and some more oil and mix well.
Step7: Shut off the flame as soon as the chilli powder, powdered fenugreek seeds and asafoetida are assimilated with the soft, smooth mass..

BEAN SALAD

Ingredients:
2 tbsp salad oil
2 teacups haricot beans
3 capsicums
3/4 teacup white vinegar
3 onions
3/4 teacup sugarSalt to taste
Method of Cooking:
Step 1: Soak the beans overnight.
Step 2: Add 2 teacups of water and cook in a pressure cooker. Be sure not to over-cook the beans.
Step 3: Drain the cooked beans.
Step 4: Mix the vinegar and sugar and boil until the sugar melts.
Step 5: Pour this mixture over the beans.
Step 6: Slice the onions and capsicums into rings and add to the beans.
Step 7: Add the salad oil and salt. Mix well.
Step 8: Chill the salad in the freezer compartment of a refrigerator for at least 3 hours. Serve Chilled.

Bisibela Bath

Ingrediants :
1 cup Rice
1 cup Toor dal
2 cup Vegetables (potato, carrot, beans, peas)
1/2 cup Tamarind juice
2 tbsp Cashew nuts Hing - a pinch
4 tsp Ghee
1/2 Corriander
Salt
1/2 tsp Turmeric
For bisibela bath powder :
2 tbsp Dhania
1 tbsp Fenugreek seeds
1 tbsp chana dal
1/2 tbspurad dal
8 Red chillies
2 Cloves
1 small Cinnamon
Process :
Fry all the spices in 2 tbsp of oil on low flame and then grind them in a dry grinder. Soak the rice in water for 10 min. Pressure cook dal. Take a pan and add 3 tsps of oil. Add the vegetables and fry for sometime. Add salt, turmeric, hing and masala and fry for some more time. Add rice, cooked dal, tamarind juice and 5 cups of water. Add some more water if needed. Fry cashews in ghee and then add cashews and corriander when the rice is about to done

Coconut-Rice

Ingredients:
1 1/2 cup rice (300 ml)
6 tbsps oil
3 red chillies
3 tbsps ghee
3 green chillies
1 tsp mustard
20 gm cashew nut
A small grated coconut
Salt to taste
1 tbsp Urd dal
A pinch of asafoetida powder
A few curry leaves
Method of Cooking:
Step 1: Cook the Rice by using less water and cool the cooked rice on a large plate.
Step 2: Halve each of the red chillies and keep aside.
Step 3: Soak urd dal in a little water and keep a side.
Step 4: Cut the green chillies into a 4 or 5 large pieces and keep a side.
Step 5: Heat oil and ghee in a frying pan and add mustard, red chillies and asafoetida powder.
Step 6: Drain the Urd dal.
Step 7: When mustard crackles add cashew nuts,green chillies and urd dal and saute until the water in the urd dal evaporates .
Step 8: Add the grated coconut and saute until it turns reddish brown in colour.
Step 9: Add curry leaves, saute briefly, remove from fire and immediately empty the entire contents of the frying pan into the plate with the rice.
Step 10: Add salt, mix well and serve.