LAHSOONI ALU TIKKI

NOTE: A mouthwatering snack  you can have as light supper when served with toasted bread or pav.

U need:
Boiled medium size potatoes: 3 peeled 
Green chillies minced: 2 tsp
Boiled kabuli channa: 1/2 cup boiled 
Salt: to taste
Filling:
Grated fresh paneer: 1/2 cup
Cooked fresh green peas: 2 tsp
Minced garlic: 2 tsp
Minced green chillies: 2 tsp
Chat masala: 1/2 tsp
Red chilli powder
Coriander leaves: minced 2 tsp
Salt to taste
Oil: 2 tablsp
Minced onion: 1 small
Garam masala: 1/4 tsp
Crushed pepper: 1/4 tsp
Broken cashew: 3 tsp
Kismish: 2tsp
To coat:
Bread crumbs 
2 tsp maida mixed in 1/2 cup water 
Oil to shallow fry or deep fry.
METHOD:
1. Add the hot boiled potatoes in a bowl.To this add the boiled chola,green chillies,salt and mash to a smooth dough.Ensure there are no lumps. Cover and set aside.
2. Heat 2 tablsp oil in a pan.To this add the finely minced garlic and quickly saute.Now add the green chillies followed by the minced onions.Continue stirring.Add chilli powder,garam masala powder and fry.Add the grated paneer,green peas and toss well.Add salt to taste,chat masala and coriander leaves.Add the cashew,kishmish and crushed pepper.Toss well and off the gas.Cool the filling.
3.Divide the mashed potatoes  into 6 parts.Stuff each potato cups with 1 tsp of the filling.Roll well and shape to tikkis .Ensure the filling doesn't spill out. Keep the tikkis aside in a plate
4.You can either deep fry the tikkis or shallow fry.
Dip the tikkis into the thin maida batter,roll into bread crumbs and either deep fry in hot oil or shallow fry on tawa.
Serve hot with a nice coleslaw salad as a light supper.

CHETTINAD DRUMSTICK SAMBHAR

NOTE: Chettinad cuisine is known for its aromatic recipes where spices are used liberally. This sambhar is one such recipe full of flavour and taste.

U need:
Drumstick:2 cut to pieces
Shallots(Sambhar vengayam); 3/4 cup peeled
Grated coconut: 1/2 cup
Fennel seeds: 1 tsp
Garlic pods: 3 crushed
Red chillies: 2
Coriander seeds: 2tsp
Cloves: 2
Red chillies: 2
Cinnamon stick:1
Sambhar powder: 1 tsp
Methi seeds: 1/4 tsp
Til oil: 3&1/2 tabslp
Mustard seeds: 1 tsp
Curry leaves:3 tsp
Khus khus: 1tsp soaked in 1/4 cup water for 15 mins.
Salt
Ghee: 1 tablsp
Tamarind paste: 2 tsp

Method:
1. Heat 1&1/2 tablsp of til oil.Add the cloves,cinnamon,coriander seeds ,fennel seeds and saute well. To this add 2 red chillies.Continue frying till a nice aroma comes.Now add 1/4 cup coconut,1/2 cup shallots and fry for few mins.The frying should be done on medium-low heat.Remove and set aside.
Grind together the remaining 1/4 cup coconut and khuskhus with a little water to a smooth paste.
2. Heat the remaining oil.Add mustard seeds and methi seeds and red chillies.Add some curry leaves.Add the crushed garlic.Saute well.Once they sputter add the balance 1/4 cup shallots .Fry for few mins. Now add the drumstick and continue frying. Add the sambhar powder,salt. and the coconut-khuskhus paste .Fry well for few mins..Add 2 cups water and the tamarind paste.Let the gravy simmer on medium heat till the vegetables are cooked.
3.Meanwhile grind the roasted coriander-coconut to a smooth wet  paste and set aside.
4. Once the raw smell of tamarind goes and the sambhar starts to thicken add the ground coconut paste.Add 1/2 cup water stir well and simmer further for 5 to 7 mins.In a small pan add ghee.When hot add the remaining curry leaves.Pour this over the simmering sambhar. The gravy should be semi thick.
5. Serve hot with rice and potato roast and pappads.Goes very well with idlis and dosas too.

VEGETABLE MULAKOOSHIYAM

note: Another super dish from the land of coconut :Kerala.A traditional Keralite dish tastes wonderful served with a thuvayal,rasam and pappads and ofcourse rice.

U need:
Yam pieces: 1 cup (cleaned,peeled and washed well in buttermilk)
Raw banana pieces: 1/2 cup
Snake gourd pieces: 1/2 cup
Turmeric: 1 tsp
Pepper powder coarsely crushed: 3/4 tsp
Curd beaten well: 1/2 cup
Chilli powder:1/4tsp
Curry leaves: 2 tsp
To fry in oil and powder:
Coconut pieces: 3 tsp
Jeera: 1 tsp
Pepper: 1/2 tsp
Red chillies: 2
Channa dal: 1 tsp
Rice: 1 tsp
Methi seeds: few
Oil: 2 tsp
Salt to taste
Mustard seeds
Urad dal
Coconut oil: 2 tsp

METHOD:
1.Clean wash the cut vegetables in buttermilk.Add the washed vegetables in a pressure pan and cook with turmeric and pepper powder and 1&1/4 cup water till the vegetables are cooked.
2. Cool the cooker.Meanwhile fry the ingredients from coconut to methi seedsin oil till they are light brown.Powder them in the mixie.
3.Open the cooker.Simmer gently .Add salt,chilli powder and continue simmering.Now add some curry leaves and the dry coconut powder.Mix well.Simmer till the mulakooshyam becomes a semi thick gravy.Add the beaten curd. Simmer for few mins and switch off the gas.
4.Heat the coconut oil in a small pan.Add the mustard seeds,remaining curry leaves and urad dal.Add this bhagar to the simmering mulakooshyam.
5. Serve hot with rice and pappad.

SPAGHETTI INDIAN STYLE

NOTE:  MADE THE FAMOUS SPAGHETTI WITH OUR LOVELY INDIAN SAUCE.
              IT WAS YUM!!!!!!!!!!

U need:
Wheat spaghetti: 1/4 packet
Soya granules:1/4 cup
Grated paneer:1/4 cup
Tomato puree:3/4 cup
Grated carrots: 1/4 cup
Fresh corn: 1/ cup
Garlic pod crushed: 2
Green chillies minced: 2
Red chilli powder: 1/2 tsp
Kitchen king masala: 3/4 tsp
Grated cheese: 1/4 cup
Onions minced fine: 1/4 cup
Olive oil: 3 tablsp
Parmesan cheese: 2 tsp
Mint leaves: 2 tsp
 Dried Oregano: 1/2 tsp
Salt and pepper to taste
Fresh cream(optional): 2 tsp

METHOD:
1. Cook the spaghetti as instructed in the packet.Add 1 tsp olive oil, 1 tsp grated cheese,pinch salt  and toss well .Set aside.
2.For the Indian sauce.
Heat 2 tablsp olive oil in a pan.When hot lower heat ,add the crushed garlic and quickly toss well.Now add the minced green chillies and onions.Toss.Add the grated paneer,carrots and stir well. Add the cooked soya granules,continue stirring.Add the chilli powder,kitchen king masala and fresh corn.Toss well.Add the tomato puree and 3/4 cup water.Simmer till the sauce thickens.Add salt and pepper.Test for taste.If you like 2 tsp fresh cream can be added at this stage. Once the sauce is thick add half of the grated cheese. Transfer the sauce to a bowl.
3. To serve.Take a large plate and transfer the spaghetti to it. Pour the Indian sauce over it.Garnish with roughly chopped mint leaves,sprinkle the dried oregano and the remaining grated cheese .Add few drops of Olive oil for an extra yummy taste.and Parmesan cheese.Serve hot with toasted garlic bread.

MANGO CHEESE CAKE

NOTE; With Mango season in its peak I made this mango cheesecake for dessert.This wonderful dessert tastes YUM. You can make the same cheesecake using any other fruit too. Also I have used Agar Agar instead of gelatin .If you want you can use gelatin

(Gelatin – 1 sachet can be used for this cheese cake.Cook as instructed  and mix in the cream cheese mango pure and mango puree.)

Ingredients

Base

1.     Digestive biscuits – 12

2.     Butter – 2 tsps

3.     Honey: 2 tablsp

4. Square cake tin or even square glass serving bowl.

Cream cheese mixture (middle layer)

4.     Double Fresh cream – 150 ml 

5.      Cream cheese – 120 gms ( I have used Britannia)

6.     Sugar – 1/3 cup

7.     Mango puree (Fresh)  – 3/4 cup

8. Mango essence: 2 tsp (optional)

For glaze on top (third layer)

1.     Mango puree – 3/4 cup

2.      Agar Agar–  5 gms (1 packet 10 gms)

3.     Water – 1/2 cup

4.     Mango slices for garnishing (optional) 

METHOD:

1 Biscuit base

Crush the biscuits in the food processor/ mixer and add melted butter,honey and whiz again until the mixture comes together. Once done, spoon it in a greased cake tin .Press well and refrigerate for 20 mins for the base to firm up.

2 Middle part:

Cut Agar Agar to small pieces in a bowl and soak in 1/2 cup of hot water for 15 mins. After 15 mins Heat this agar agar on gas stove till it dissolves . Cool till warm

3. Add double cream in a bowl and whisk till it is just starts to thicken.Add the cream cheese and whisk further along with sugar till the blend is smooth.

To this add the mango puree ,mango essence and mix in gently.  Now gently add half of the agar agar liquid and blend well.

4.Remove the biscuit base from the fridge.Pour the mango cream cheese mix over it and set in the fridge till it sets.(Approx 1 and 1/2  hr).

Top glaze

1.     The other remaining Agar Agar should be warm (heat it again) add to the mango puree and mix well.  After 1&1/2 hrs once the top base is set remove the cheesecake from the fridge.Pour Mango puree mixture as a top layer, which should be thin layer not like the middle one, on the cream cheese layer. Refrigerate few hours or overnight till the cheesecake is set.

       Garnish with mango slices. Slice and serve cool.

MUDI BHAJA

NOTE: Simply delicious to eat this mudi bhaja made with puffed rice is an all time tea snack.You can make it and store in air tight jar for a week.

U NEED:

Puffed rice /Mudi as called in Kolkatta: 2 cups

Roasted peanuts: 1/4 cup

Mustard oil or Vegetable oil: 3 tablsp

Kala jeera:1 tsp

Hing: pinch

Broken red chillies: 4

Salt and sugar to taste

Turmeric powder:1/2 tsp

Red chilli powder:1/2 tsp

METHOD:

1. Heat oil in a kadai.When hot add the kala jeera,hing and broken red chillies.Saute well.Now add the peanuts and saute well till they are light brown..

2.Add the puffed rice and toss well.Add turmeric powder,red chilli powder, salt to taste and 1/2 tsp sugar.Toss well.Switch off the gas.

3.Store in airtight container.

Another Variety(South style)

Instead of kala jeera use 1 tsp mustard seeds,vegetable oil and 2 tsp curry leaves. Rest same.

MALAI PADAVAL(POTOL)

NOTE: Padval or Potol as fondly called is seasonal vegetable.It can be cooked in many ways.This recipe brings out the flavour of padval very well.For those who don't like padvalcan use cauliflower or fresh paneer cubes.For non-veg you can use fish or chicken.Even eggs boiled and deep fried and added to the malai gravy tastes Yum.

U need:
Fresh same sized potols /padvals: 8
Thick coconut milk: 1/2 cup
Thin coconut milk: 3/4 th cup
Cashew khus khus paste: 3 tablsp
Onion paste: 2&1/2 tsp
Ginger-green chilli paste: 3 tsp
Slit green chillies: 2
Turmeric powder: 1/2 tsp
Cinnamon powder: 1/4 tsp
Cardamom powder: 1/4 tsp
Cloves: 3
Jeera: 1/2 tsp
Bay leaf:1
Salt to taste
Sugar: 1/2 tsp
Oil: as needed

METHOD:
1. Clean and pat dry the padvals.Cut the top and the bottom.Scrape skin fully.Slit to half.
2.Heat enough oil in a kadai .Fry the padvals in hot oil till light brown on both sides. Remove from oil and set aside on a plate.
3.In another kadai add 3 tabslp oil.Add the bay leaf,cloves and jeera. Saute. Now add the onion paste and continue stirring.Sprinkle some thin coconut milk as your are stirring.Add the green chilli-ginger paste and continue cooking adding thin coconut milk in between till the masala is cooked well and the raw smell is reduced.Add slit green chillies.
4. Add the fried padvals and cook for few mins.Add salt and sugar. Now add the balance thin coconut milk along with 1 cup water.Cover and cook till the padvals are cooked and the gravy is thick. Sprinkle the cinnamon and cardamom powder.Stir well.
5. Add the cashew-khuskhus paste along with 1/4 cup water..Stir well. Simmer for 2 to 3 mins.Now add the thick coconut milk and stir just once. The gravy should coat the padvals.
6. Serve hot garnished with some kishmish and finely chopped coriander leaves.

QUICK BRINJAL RICE

NOTE: Wondering what to do with left over rice/No worries..Wondering what to pack for lunch???Here is a recipe which is simple to cook and delicious to eat.

U NEED:
Purple brinjal: 200 gms
Left over cooked rice :2 cups  or
Any good quality rice: 1&1/2 cups soaked in water for 20 mins.
Shallots( small onions): 1/2 cup peeled
Garlic pod: 2 peeled and slit fine
Masala: Roast in oil till coconut scrapings until light brown and grind to a fine dry powder) 
Oil: 2 tsp
Whole dhaniya: 2 tsp
Cloves:3
Cinnamon stick: 2
Cardamom: 2
Urad dal: 1 tsp
Channa dal: 1 tsp
Khus Khus: 1 tsp
Red chillies: 5
Hing: 1/2 tsp
Coconut scraping: 3 tsp
Curry leaves:3 tsp
Salt and sugar
Ghee: 3 tablsp
Cashews: 2 tsp
Mustard seeds: 1 tsp
Jeera: 1/2 tsp

METHOD:
1. Clean and chop brinjal to fine pieces.Heat Ghee in a pan.When hot add the mustard seeds and jeera.Saute. Now add the slit garlic and toss well.Add the peeled shallots and continue frying.
2. Add chopped brinjal and stir well.Add 1/2 tso haldi powder.Cook on slow fire till the vegetable is cooked.
3. Meanwhile if using fresh rice,then drain water from the soaked rice and wash well. Add 1&1/4 cup water and pressure cook for one whistle.Open lid and cool rice on a plate.Ensure the grains are separate.Set aside.
4. Once the brinjal is cooked add the cooked rice or left-over rice and mix well.Add salt and 1 tsp sugar.Add the dry powder and mix well.Add curry leaves. Your mixed brinjal rice is ready.
5. Garnish with some fried cashews and more curry leaves sand serve with pappad and raita.

RIDGE GOURD CHUTNEY/THUVAYAL

NOTE: Ridge gourd or Peerkangai  used in our Indian cooking in many ways. This recipe tastes very nice when mixed with hot rice and ghee or with idlis and dosas too.

U need:
Ridge gourd: 1 tender peeled and chopped roughly
Green chillies: 6
Tamarind paste: 1/2 tsp
Urad dal: 2 tsp
Curry leaves: 2 tsp
Hing: pinch
Mustard seeds: 1/2 tsp
Red chillies: 1 broken
Coconut scrapings: 3 tsp

METHOD:
1. Clean the chopped ridge gourd.Set aside. Heat 2 tablsp oil in a kadai.When hot add the urad dal and pinch hing.Saute for few mins till the dall is light brown.Add the cut green chillies and fry.
2.Now add the curry leaves,followed by the chopped ridge gourd.Continue stirring till the ridge gourd is translucent.Off the gas and cool.
3. Grind to a smooth paste with  coconut scrapings,tamarind paste and salt.
4. In a pan add 2 tsp ghee.When hot add the mustard seeds and broken red chillies.Pour over the chutney.Serve.

HOMEMADE ROSHOGOLLAS

NOTE: Roshogollas ......the very word brings back nostalgic memories of my home Kolkatta,Ganguram and K.C.Das. But there was one shop Mishtan Bhandar which served the yummiest and very delicious roshogollas .This shop was very near to my house. Following tradition I have made this mishti .Here is the recipe: With this recipe you can make 12 medium sized roshogollas.This is my humble tribute to this wonderful sweet.

U need:
Fresh paneer made from full cream milk or fresh cow's milk: 1/2 cup
Sugar: 250 gms
Sugar: 2 tsp
Water : 150 gms
Hot water: 6 tablsp
Cold water: 2 tablsp
Rose water: 2 tablsp
Maida: 1 tsp

METHOD:
1. Ensure there is 0% water content in the paneer.Transfer the paneer to a flat plate.Add 2 tsp sugar and 1 tsp maida.Knead gently using your palm till the paneer is super smooth and soft.Make small balls out of this.Set aside.
2.In a broad vessal add the sugar and water and simmer till the syrup is slightly sticky.Gently lower the paneer balls one by one.Cover with a lid and simmer for 10 mins on low heat.
3.After 10 mins you will find the syrup thickening.Add 2 tablsp hot water.Cover and simmer.Repeat the process 2 more times with a 10 mins gap. You will find the roshogollas soft and spongy  and puffed up.They will slowly start floating on the top. Add rose water.
4.In another bowl add 2 tablsp cold water.Transfer the roshogollas one by one to the cold water bowl.Pour the remaining syrup over it.Cover and cool.
5.Refrigirate till serving time. Serve cool post luch or dinner.

SATVIK CHOLA ALU SABJI

NOTE: This recipe without heavy masala of onions and tomatoes tastes divine.Usually I prepare this dish on fasting days or whenever I prefer a light sabji with rotis.

U need;
White chola: 1 cup washed and soaked with 1/2 tsp of cooking soda 6 hours
Potato: 3 unpeeled,washed well and cut to quarters
Ginger minced fine: 2 tsp
Green chillies slit: 3
Turmeric powder: 1/2 tsp
Dhaniya jeera powder: 2 tsp
Hing: 1/4 tsp
Bay leaf:1
Cloves,cinnamon and cardamom(whole): 2 each
Ghee: 3 tablsp
Cinnamon powder: pinch
Salt and sugar to taste
Coriander leaves
Jeera: 1 tsp

METHOD:
1.Wash well the chola once again and pressure cook in 1&1/4 cups water till soft and tender.Ensure when you press the chola it should mash well.
2. Heat ghee in a kadai.When hot add hing and saute,add jeera and bay leaf,cloves,cinnamon and cardamom pods ,stir well.Switch off the gas. Now add the dhanya jeera powder,turmeric,minced ginger and stir quickly.Switch on the gas and add the slit green chillies.Stir well till the green chillies turn a little brown. Add the cut potatoes.
3. Toss the potatoes well in the masala for 6 to 7 mins on low heat.Add salt and 1 tsp sugar. Add 1 cup water.Cover and cook till the potatoes are half cooked. mash slightly the cooked chola add to the simmering potatoes.Stir well.Add 1 cup water and cook till the gray is semi thick and potatoes are well done.
4. Add the cinnamon powder and 3 tsp of finely chopped coriander leaves.Stir once.Cover with a lid.
5.Switch off the gas.After 15 mins transfer the chola alu sabji to a serving bowl.Serve hot with puris.

MAIZE FLOUR VADAS

note:Maize flour is a very versatile flour. Given below is a recipe which is an evening snack.

U need:

Maize flour: 1 cup

Rice flour: 2 tablsp

Ginger-green chilli paste: 2 tsp

Roasted jeera powder: 1/2 tsp

Curry leaves minced: 2 tsp

Curry leaves for garnish: 2 tsp

Lemon juice: 2 tsp

Curd beaten: 1/4 cup

Coriander leaves minced fine: 1 tsp

Sugar: 1 tsp

Salt to taste

Oil to deep fry

METHOD:

1.In a mixing bowl add all the dry ingredients,ginger-green chilli paste,jeera powder,minced curry leaves and coriander leaves,salt,sugar and mix well.Add lemon juice.

2. Using curd make a smooth dough. Cover and set aside for 1 hour.

3.Heat oil in a kadai.Once again gently mix the dough well.Make smalll mini flat patties (size of a coin).

4. Deep fry in hot oil on medium heat till well cooked on both sides.Remove the vadas with a slotted spoon and put then on a kitchen paper.

5. Once all the vadas are fried,add the  garnishing curry leaves into the hot oil,remove and put this on top of the vadas.

6. Transfer the vadas to a plate. Sprinkle some chat masala and serve.

MUTHIA TOMATO POTATO SHAK

NOTE: Another no onion no garlic recipe which is great for those fasting days or festival period when we avoid these two. Goes very well with Rots and Puris.

U need:
For methi Muthiyas:
Fresh methi leaves: 1/2 bunch cleaned, washed and chopped fine
Wheat flour: 1/2 cup
Besan: 2 tabslp
Ginger-green chillies paste: 1 tsp
Lemon juice: 2 tsp
Garam masala: 1/2 tsp
Ajwain: 1/2 tsp
Sugar: 1/2 tsp
Salt : 1/2 tsp
Soda bi-card: 1/4 tsp
Oil: 3 tabslp

For Shak:
Potatoes: 2 washed ,peeled and cut to quarters
Tomatoes: 3 medium sized cut to quarters
Ginger- green chilli paste: 2 tsp
Hing: 1/4 tsp
Dhaniya powder: 2 tsp
Chilli powder: 1 tsp
Curry leaves: 2 tsp
Sugar: 1/2 tsp
Jeera : 1 tsp
Oil: 2 tablsp
Salt to taste
Mustard seeds: 1/4 tsp

METHOD:
1. To make the Muthias:
    In a bowl add the washed,squeezed methi leaves.To this add all the remaining muthiya ingredients and knead to a soft dough. The oil we add is enough to make the dough,if needed just sprinkle some water.
Divide this into small lemon sized balls.Set aside.
2. Heat oil in a pan.When hot add the mustard seeds and jeera,saute.Add the hing,curry leaves.Now add the green chilli-ginger paste and stir fry well.Off the gas. Quickly add the dhaniya powder,chilli powder and toss well in the hot oil.
3. Switch on the gas.Add the potatoes first and continue cooking for 5 mins.Now add the cut tomatoes and salt to taste. Add 2 cups water and simmer the vegetables.
4. As the vegetables are cooking slowly add the muthias into the shak and continue simmering.If you like you can deep fry the muthiyas before adding to the shak.
5.Cook till the potatoes are cooked and the muthias are firm. Garnish with lots of coriander leaves.
5. Serve hot.

HOME MADE SUB ROLL

NOTE: We love Fast food.....Especially Burgers,Pizzas and Submarine Rolls....So here is my Vegetarian Roll for your tastebuds only!!!!

U Need:
Sub roll: 3 (Roll has to be fresh)
Sliced Tomatoes: 2
Sliced Paneer:  4  
Onion rings: of 2 onion
Grated carrots
Jalapeno peppers: 5 per roll
Cheese slices 3 cut to 2
Eggless Mayonnaise: 3 tablsp ( recipe given)

Patties:
Boiled mashed potatoes: 1 cup
Grated paneer: 1/2 cup
Fresh boiled peas: 1/4 cup
Onion minced: 2 tablsp
green chillies minced: 2
Veg curry powder: 1 tsp or Kitchen kin masala : 1/2 tsp
Garam masala powder: 1/2 tsp
Salt to taste
Green coriander chutney: 2 tsp
Tomato ketchup: 1 tsp
Oil for shallow fry
Bread crumbs as needed.

METHOD:
For Patties:
Heat 2 tablsp of oil in a pan.When hot add the green chillies. Saute. Now add the onion .Fry well.Add veg curry powder,garam masala and continue stirring.Add the green peas.Stir well.Add the tomato ketchup and salt.
Now add the grated paneer and mix well.Off the gas.In a bow add the boiled mashed potatoes and mash till no lumps are there.To this add the green chutney and mix well.Add the paneer peas mix and mix well.Add 2 tablep bread crumbs.Now divide the patties into 3 portions and roll into a cylindrical shape.Roll in bread crumbs.
Shallow fry in hot oil till well cooked till a crust is formed.Remove from pan and set aside.
In a plate mix 2 tsp curd,1/2 tsp fresh pepper powder and pinch salt.Apply this paste on the paneer slices and set aside for 10 mins. Shallow fry the marinated paneer till light brown.Remove from pan.

Eggless Home made Mayonaise:
In a bowl add 2 tablsp milk powder,2 tabslp cream and beat lightly till smooth.To this add 1 tsp lemon juice,pinch salt,pinch pepper powder, pinch mustard powder and 1/4 tsp sugar.Continue mixing with very light strokes.Now gradually pour 3 tablesp Olive oil little by little and beat for few seconds till the oil is blended well.Your mayo is ready. Lemon juice as per taste you can add more.

ASSEMBLE:
Split a sub roll 3/4.Apply some butter and lightly warm in the oven. Keep the warm Sub roll in a plate.Arrange few  onion slicesin the roll,on top of it some tomato slices,top up with some grated carrots,few jalapeno peppers.Now cut a paneer slice and put it on to of the veggies.On top of this put 1 tsp of the mayo.Top this with a patty.On to of the patty some more mayo and finally put a cheese slice cut into two.Cover the Sub roll with the top of the roll, cut the roll into two and serve.
Do the same with the other two Sub.

BESAN GREEN CHILLI CURRY

NOTE: a Rajasthani Satvik dish which just tingles your taste buds with its delicious taste.The actual recipe call for  small or medium sized regular green chillies,I have used long green chillies called Bajji Milagai. You can use either.Also you can even stuff the chillies with filling before frying.Both taste good.

U need:

Fresh slightly thick green chillies : 2 cups

or Bajji milagai: 150 gms

Besan: 2 & 1/2 tablsp

Red chilli powder: 1 tsp ( can can add more chilli powder if you want)

Dhaniya jeera powder: 2 tablsp

Amchoor powder; 1 tsp

Garam masala: 1/2 tsp

White sesame seeds: 2 tsp

Salt to taste

Sugar: 1 tsp

Oil as needed

Hing: 1/2 tsp

Bay leaf:1

Jeera: 1tsp

METHOD:

1. Heat 1 tablsp oil in a kadai.Fry the besan on low flame till lightly browned and a nice aroma starts to come.Transfer the besan to a bowl Set aside.

2. Wash the green chillies and cut then to two pieces.If using long chillies then 3 pieces.Heat 3 tablsp oil in a kadai.When hot lower heat,add hing,bay leaf,jeera and sesame seeds.Saute. Off the gas.Add turmeric powder,chilli powder,dhaniya jeera powder and amchur powder to the oil. Switch on the gas and quickly saute the masala well.Add the green chillies.

3. Stir the green chillies well into the masala.Add salt and sugar.Add 1/2 cup water and cook the green chillies. Once the chillies are cooked and dry add the garam masala and the roasted besan.Add 1/2 cup water and quickly stir well. Continue stirring till the chillies are well coated with the besan and the masala. The dish has to be semi dry.

4.Transfer to a serving dish.Serve hot with rotis.

Note : For filling mix the roasted besan with the dry ingredients,salt and sugar and stuff the slit chillies .The rest method is same.

KEERAI PULI MASIYAL

NOTE: This recipe is from my mother's collection. Served along with a thuvayal and tomato rasam and roasted applam  it is  YUM. The tamarind paste can be adjusted according to individual taste.

U need:

Keerai ( Mulla keerai or palak): 1 bunch

Cooked toovar dal: 1/2 cup

Green chillies: 5

Coconut grated: 3 tablsp

Red chilli powder: 1 tsp

Turmeric: 1/2 tsp

Jeera: 1 tsp

Tamarind paste: 1&1/2 tsp

Salt to taste

Oil: 2 tabslp

Mustard seeds: 1 tsp

Methi seeds: few

Hing: 1/2 tsp

Moong bodis : 2 tsp or 1 applam crushed

METHOD:

1.Clean wash and chop the keerai finely.Wash well. Put the finely chopped keerai in a pan with 1 cup water and cook till done.

2. Mash well with a ladle or a wooden churner.Add slit green chillies and the cooked dal .Continue simmering.Add salt. 

3.Grind together coconut,red chilli powder,turmeric,jeera and tamarind to a smooth paste. Add the paste to the simmering dal along with 1 cup water .Simmer till the paste is well blended in the keerai and the gravy is is semi thick.

4. Heat oil in a pan,Add the mustard seeds,methi seeds,hing and saute.Add the bodis.Fry well and add the bhagar to the simmering masiyal.Off the gas.Cover the keerai masaiyal with a lid.

If you are using appalam then do the bhagar without the bodis and add to the vegetable.Just before serving garnish with crushed appalams.

5.Serve hot with rice.

BHINDI JAIPURI

NOTE: Ladiesfinger or Bhindi eternal favourites of everyone.The recipe below can either be deep fried or shallow fried . Try to make this dish with small or medium sized bhindis. Using non-stick pan for shallow frying is better.

U need:
Bhindi: 200 gms washed and allowed to dry
Ginger-green chilli paste: 2 tsp
Garlic minced: 1 tsp (optional)
Saunf: 1 tsp
Dhaniya-jeera powder: 2 tablsp
Red chilli powder : 2 tsp
Chat masala powder: 2 tsp
Salt to taste
Sugar : 1 tsp
Besan : 2 tsp
Grated coconut : 1 tsp
Oil enough to deep fry or 3 tablsp to shallow fry.

METHOD:
1. Cut the to and the tail of the bhindis. Make a neat slit .Set aside.
2. Mix together in a bowl all the dry ingredients along with ginger-green chilli paste,garlic mince, coconut and saunf. Add in salt and sugar.Toss well.
3. Take each bhindi and stuff the dry filling well.Take 1/2 cup water and the besan,make a paste.Use this paste to seal the stuffed bhindi well( if you are going to deep fry,otherwise omit).
4.If shallow frying then mix in the besan with  the  masala before stuffing the bhindis.
5.For deep frying method:
Heat enough oil. When hot deep fry the bhindis in batches till they are cooked and crisp.Drain excess oil .
Dry roast the remaining masala in a pan for few mins and add this to the fried bhindis. Serve hot.
For shallow frying method:
Heat 3 tablsp oil.When hot add the stuffed bhindis  .Lower flame and let the bhindi cook gently,Keep turning  the bhindis once in a while .If the bhindis stick to the bottom then sprinkle a little water or add a little bit oil. Once the bhindis are cooked mix in the remaining masala.Toss well for few mins.
6. Serve hot with rotis and dal.

IRUPULI SAMBHAR

NOTE: A Kerala delicacy,popularly called Irupuli kuzhambu  I came across this dish in my friend's house who is from Palghat and she served this sambhar with hot Adais.It was mind blowing. Giving you this wonderful recipe.

U need:
White pumpkin or big cucumber: 2 cups peeled and cut to chunks
Methi seeds: 1/2 tsp
Red chillies: 3
Thick tamarind pulp: 2 tablsp
Beaten curd: 1 cup
Coconut grated: 1/4 cup
Curry leaves: 2 tsp
Rice flour; 1 tsp
Coconut oil or any vegetable oil: 3 tsp
Mustard seeds: 1 tsp

Oil: 2 tsp
Turmeric powder: 1/2 tsp
METHOD:
1. Cook the pumpkin/cucumber chunks in just enough water till they are cooked.Add salt and 1/2 tsp turmeric powder. Cook till the water is almost evaporated.
2. Meanwhile heat 2 tsp oil.To this add the broken red chillies,1/4 tsp methi seeds and fry till they are slightly reddish in colour.Transfer to a plate. Heat 1 tsp oil and lightly roast the grated coconut till light brown. Cool and grind together coconut,red chillies ,rice powder and methi seeds to a smooth paste.
3. Mix together the beaten curd and the tamarind pulp.Beat well.To this add the ground paste and stir.
4. Once the vegetable are cooked add the curd tamarind paste mix.Stir well ,Simmer for few mins.Once the mix stars to rise switch off the gas and add curry leaves.Cover with a lid and set aside.
5. Heat oil for bhagar.Once hot add the mustard seeds,1 broken red chilli ,1/4 sp methi seeds and some curry leaves.Pour this bhagar into the Irupuli Sambhar.
6. Serve this delicious sambhar with rice or dosai or adai.

AAMRAS DAL

NOTE: Aam ras the delicious creamy soft pudding enjoyed now in this season.Using aamras I have made this delicious dal.Very light on spices it tastes just YUM.Try out the recipe and give me your feedback.

U need:
Fresh Aamras: 1 cup (1 small juicy mango pulp +1/2 cup milk and 1/4 cup cream beaten well)
Moon dal: 3/4 cup
Red chillies: 2 broken
Ginger-green chilli paste: 1 tsp
Bay leaf:1
Cloves:2
Cinnamon stick:1
Salt to taste
Chilli powder:1/4 tsp
Sugar : 1 tsp
Ghee: 2 tablsp
Jeera: 1 tsp

METHOD:
1. Wash and soak moong dal for 15 mins.Pressure cook the dal with 1 cup water.
2. Remove form cooker,mash the dal and keep on the stove on very low flame,stirring well.Add the aamras,1/4 cup water and stir well.The cooking should be done on very low flame.Once the mixture stars to boil add salt and ginger-green chilli paste.Stir well.Simmer for few mins.Add 1 tsp sugar.
3. Switch off the gas and cover with a lid.Heat ghee in a small pan.When hot add bay leaf,cloves,cinnamon and jeera and saute.Add the broken red chillies and off the gas.Add the chilli powder,stir well.Add this bhagar to the aamras dal and cover. Let the baghar infuse the dal.
4. Garnish the dal with some fresh cream and slit green chillies before serving with rotis of your choice.

MALABAR AVIAL

NOTE: Avial is well known in Kerala and there are different ways in preparing this dish. The recipe below is in Malabari style where shallots,garlic and ginger is ground and so this avial is as delicious as the ones cooked in the traditional way. You can omit shallots and garlic but for once try this recipe too for a different yummy taste.

U need:
Ash gourd: 1 cup sliced thin sticks
Red pumpkin: 1 cup sliced thin
Drumstick: 2 cut to small pieces
Avarakkai:1/4 cup sliced thin
Raw banana: 1/4 cup sliced thin
Karamani(runner beans): 1/4 cup cut to small pieces
Green peas: 2 tsp
Ginger: 1" piece
Garlic: 1 pod optional
Shallots (small onions): 2 peeled
Grated fresh coconut: 1/4 cup
Green chillies: 4
Red chilli powder: 1/4 tsp
Jeera: 1 tsp
Coconut oil: 2 tsp
Curry leaves
Salt to taste
Beaten slightly sour curd: 1/4cup

METHOD:
1. Heat a deep bottomed kadai. Add all the vegetables one by one,add 1/2 tsp turmeric and the red chilli powder, water just to soak the vegetables and cook till the vegetables are cooked and the excess water is evaporated.Add salt.
2. Grind together the coconut,ginger,green chillies,jeera ,garlic pod(optional) to a fine paste using some curd. Separately coarse grind the shallots and some curry leaves and set aside.(Optional)
3. To the cooked vegetables add the ground coconut paste and stir well.Simmer for few mins. Add the coarsely ground shallot curry paste and simmer for few min..Off the gas.Cover and rest.
4. Once the avial is slightly cool add the beaten curd,more curry leaves and coconut oil.Mix well.
5.Serve with hot rice,coconut thuvayal ,pepper rasam and papadoms.

DHABELI CHANNA WITH BREAD

U need:
White chola: 1 cup soaked overnight
Onion: 1 medium
Ginger: 2"
Ginger julienne: 1 tsp
Chola masala: 1 tsp
Garam masala:1 tsp
Cloves:2
Cinnamon:2
Cardamom pods:2
Tea bag:1
Bay leaf : 1
Green chillies: 2 minced fine
Jaggery: 1 tsp
Chilli powder: 1/2 tsp
Tomatoes: 2 small chopped fine
Oil as needed
Salt to taste

METHOD:
1. Wash well the soaked chola.In a small muslin cloth put in cloves,cardamom,cinnamon and bay leaf and tie to make a potli. Add this to the chola and pressure cook  along with with 1/2 tsp cooking soda,tea bag, till soft.
2. Grind well chopped onion,ginger and tomatoes. Heat oil in a kadai. When hot add 1 tsp jeera,chopped green chilies and fry well.Now add the onion tomato paste and continue frying.
3. Sprinkle a little water from time to time and saute. Add the chola masala, garam masala and stir well.Now add the chilli powder and jaggery and continue stirring till the masalas are well cooked .
4. Open the pressure cooker.Remove the muslin potli,the tea bag and add the cooked chola to the simmering masala. Simmer .Add salt and simmer further till the chola is well blended into the masala and the gravy is almost semi dry.
5. Heat oil.Deep fry 4 slices of bread and cut them into half. Transfer the dhabeli chana to a serving bowl.Garnish with ginger julienne. Serve with the fried  bread.

POTATO TAMATAR NU SHAK

NOTE: Simple dish from the state of Gujarat this sathvik shak or sabji is quick to make and yum to eat.

U need:
Potato : 3 medium size peeled and cut to chunks,soaked in salt water.
Tomato: 2 quartered
Green chilli -ginger paste: 2 tsp (2 green chilli and 2"inch ginger ground to a paste)
Dhaniya jeera powder: 2 tsp
Haldi powder: 1/2 tsp
Kashmiri Chilli powder: 1 tsp
Salt to taste
Sugar: 1 tsp
Oil as needed
Hing: 1/2 tsp
Jeera: 1 tsp
Cloves: 2
METHOD:
1.Heat 2 tablsp oil in a kadai. When hot add the cloves,green chill-ginger paste,jeera and hing.Quickly stir well.Add the haldi, chilli powder and 1 tsp dhaniya jeera powder.Stir well.
2. Add the tomatoes and cook.Now add the cut potatoes and toss well and keep stirring for 5 mins till the masala coats the sabji well.Add required salt and sugar.Add enough water ,cover and simmer till the potatoes are cooked. Remove lid and add  1/4 cup water,the balance dhaniya jeera powder and coriander leaves.
3.Simmer for few mins and serve hot with rotis or hot toovar khichdi.

MIX VEGETABLE SOUPY DAL

NOTE: Feeling lazy? Tired to rustle up some food?No worries. Here is a dish which just needs 10 mins of cooking and voila!!!!have have a nourishing dal which you can have with toasted bread or ready to eat rotis.

U need: 

Instant mixed vegetable soup mix: 1/2 packet

or

Leftover homemade soup 

Toover dal: 1 cup cooked (If you have any leftover cooked dal in the fridge,use it)

Chopped onions:1

Red chillies: 3 broken

Jeera: 1 tsp

Asefodita powder: 1/4 tsp

Coriander leaves: 2 tsp

pepper powder: 1/2 tsp

ghee: 2 tsp

roasted jeera powder; 1/2 tsp

METHOD:

1. If using homemade soup dilute it with 1/2 cup water and warm it on low flame in a pan.If using instant soup them make the soup as per the instruction,but make it a little watery.To this add the cooked dal./leftover cooked dal Stir well and simmer.

2. Heat ghee in a small pan.When hot add the hing and jeera and saute. Now add the red chillies and switch off the gas.Fry well till the jeera is dark brown and the red chiiles cooked well.

3.Switch on the gas.Add the sliced onions and toss well for few mins.Quickly pour this onion bhagar into the simmering  soupy dal.Add the roasted jeera powder and off the gas. Garnish with coriander leaves.Cover with a lid.

4.Sprinkle some pepper powder and serve the dal with rotis.

KODAISHUTIR PURI (GREEN PEAS PURIS)

NOTE: Stuffed puris are a big hit with all of us and the recipe below is typical Kolkatta dish.Usually eaten with channa dal or Alu sabji,I have served it with Hingwali Alu Dum(recipe already given)

U need:

Fresh green peas: 3/4 cup

Garlic pod: 2 small

Ginger piece: 1"

Green chillies: 3 or 4 

Plain flour: 1&1/2 cup

Warm water as needed

Salt to taste

Sugar:1/2 tsp

Oil for frying the puris

Kala jeera"1/4tsp

Dhaniya jeera powder: 3/4th tsp

METHOD:

1. In a bowl put in the flour,2 tabslsp oil,salt and knead to a firm dough with warm water.Cover and set aside.

2. Grind together to a smooth paste green peas,garlic pod,ginger,green chillies and little salt. Heat 1 tabslp oil.When hot season with the kala jeera,dhaniya-jeera powder,1/2 tsp sugar and saute.Add the ground peas paste and cook till the paste becomes a little dry. Cool the filling.

3. Heat enough oil to fry the puris.Take a small lemon size roll,form a cup,put some of the peas filling and cover  well from all sides.Gently roll to a small size puri using a little oil or dusting the board with a little flour. Ensue the filling doesn't spill out .Roll about 5 to 6 puris and then deep fry them 2 or 3 at a time till golden brown. Drain excess oil with a kitchen towel.

4. Serve hot with hingwali alu dum.

If you don't like garlic you can avoid them.

NUTTY BROWNIES WITH ICECREAM

NOTE: Chocolate brownies filled with walnuts and a little chocolaty in the center and served with icecream and chocolate sauce...Mouthwatering!!!!
 Presenting to you Nutty Brownie served with Cassatta icecream!!!!

U need:
Maida: 1/2 cup
Baking powder: 3/4th tsp
Egg:1
Cocoa powder: 2tablsp
Chocolate slab: 1 medium
Vanilla essence: 1 tsp
Butter: 1/2 cup (unsalted)
Sugar: 3/4 cup
Walnuts: 1/4 cup chopped
Dates: 2 tablsp chopped fine
Milk: as required

METHOD:
1.Sieve together the maida,baking powder and cocoa powder.Mix in the chopped walnuts and dates.Keep aside.
2.Break the chocolate slab and melt in a double  boiler method with 1/2 tsp butter.Set aside.
3. Take a medium sized square baking tray.Apply a little butter well inside the tray and the sides of the tray.. Cut a butter paper and line the baking tray.
4.In a bowl add in the butter,sugar and vanilla essence. Beat well till the batter is creamy.Add the melted chocolate and beat again.Now break one egg and add to the batter stirring with light hands. Slowly add the maida cocoa mix  and with very light hand movement mix in the flour gently into the creamy batter.Add some milk as you fold in the flour.Once the flour is folded in tip the batter into the greased baking tray.
5. Bake in pre-heated oven 160 degrees C for 30 mins .After 20 mins turn down the heat to 150 degree C and cook for further 10 mins or until the cake is done.
6.Cool the cake.Serve the brownie slice with a good generous topping of any  ice cream of your choice.I have served with casatta. 

POTATO AND PADVAL KI MALAI CURRY

NOTE: Padval or Potol as fondly called is a favourite vegetable in East where many vegetarian and non-vegetarian delicacies are prepared using padval. Given below is my favourite recipe which tastes delicious with just ghee rice ,dal or rotis.

U need:
Potato: 2 medium size cleaned,skin peeled and quatered
Padval : 5  washed,slightly scraped,cut into two 
Ginger paste: 2 tsp
Onion paste: 1/4 cup( 1 medium sized onion ground)
Beaten curd: 2 tablsp
Turmeric:1/2tsp
Char poron: 1/2 tsp( mix of saunf,3 methi seeds,jeera,kala jeera)
Cashew paste: 2 tablsp(2 tsp soaked in some curd and ground to a fine paste)
Green chillies: slit fine 3
Dhaniya jeera powder: 2 tsp
Chilli powder: 1 tsp
Cloves powder: pinch
Cinnamon powder: pinch
Cardamom pods: 2
Bay leaf:1
Oil : as needed
Salt and sugar to taste

METHOD:
1. Heat 3 tablsp oil in a kadai.When hot fry the potatoes till light brown.Now fry the padvals till they are light brown and slightly crisp.Drain excess oil and set the vegetables aside on a plate
2. In the same kadai add 2 tablsp oil.When hot add the bay leaf,char poron ,cardamom pods and saute.Add the slit green chillies. Add ginger paste.Now add the ground onion paste and continue stirring.Add the beaten curd.Stir well till the curd is absorbed into the paste.
3. Add chilli powder,dhaniya jeera powder,turmeric powder and 2 tablsp water.Stir continuously. Add the cashew paste.Cook for another 5 to 6 mins. 
4.once the masala is cooked and the oil starts oozing out add the fried potato and padvals. Mix well and keep stirring till the masala coats the vegetables.Add salt and 1/2 tsp sugar.
5. Add 1&1/4 cup water.Cover with a lid and simmer till done.The gravy has to be semi thick. Add in the cloves and cinnamon powder.Mix well.Garnish with 2 tsp coriander leaves minced fine.Simmer for 2 mins.
6. Transfer to a serving bowl.Add some beaten cream over the curry and serve.

POTATO FILLED SANDWICHES

NOTE: Sandwiches the eternal favourite quick meal the Western world has given us.There are sandwiches and sandwiches.......Give n below is one such breakfast dish whith a wonderful potato filling.Enjoy!!!!

U need:
Bread slices: 6 ( fresh bread is good)
Filling:
Boiled,peeled and mashed potatoes: 2 cups
Char poron(saunf,jeera,mustard,methi( few seeds) mix): 1 tsp
Green cardamom: 2
Ginger paste: 1 tsp
Onion minced: 1/2 cup
Kitchen king masala: 1&1/2 tsp
Green chillies minced: 3 tsp
Cloves powder:1/4 tsp
Cinnamon powder: 1/2 tsp
Coriander leaves minced: 3 tsp
oil and salt to taste
Sandwich maker
Ghee or butter to make the sandwich

METHOD:

1. Heat 3  tablsp oil in a kadai.Add the char poron,green cardamom and saute.Now add the minced green chillies,ginger paste and stir well. Mix 2 tsp of water to the kitchen king masala to make a paste and add to the green chilli and ginger paste.Add onions.Continue saute till the masala is cooked well.Now add 1 tsp coriander leaves and stir well.

2.Add the mashed potatoes and stir well.Ensure there are no lumps.Add salt.

3. Add the cloves and cinnamon powder,balance coriander leaves and mix well for 2 mins.Cool the filling.

4.Brush the sandwich maker well with some butter.Take a slice of bread.Take a generous amount of the filling and spread well on the slice.Cover with aslice of bread and press well.Apply some butter on both sides of the bread and grill in the sandwich maker till golden brown. Serve hot with tomato sauce.

Note: Instead of sandwich maker you can use the regular tava.Also instead of butter you can use ghee.Tastes divine. The same potato filling can be used for Alu parathas too......

GARLIC FLAVOURED SCHEZWAN FRIED RICE

NOTE: Chinese Cuisine.....Indian go gaga over their cuisine.Of course we have indianized Chinese dishes to suit our palettes but there is no denying the fact we love Hakka Noodles and Fried rice.Given below is one well known Chinese recipe served with Sweet and Sour Vegetables.
 Serves: 2

U need:
Good quality rice: 1 cup
Mixed vegetables(cabbage,carrot,mushroom(optional),beans,capsicum): 1 cup diced super fine
Garlic pod:2
Oil: 2 tablsp
Dark Soy sauce: 2 tsp
Vinegar: 1 tabslp
spring onion:1/2 cup diced very fine
salt and pepper to taste

METHOD:
1.In a small pan heat oil up to smoking point.Off the gas .Slice fine the 2 garlic pods and add this to the hot oil.Set aside.(10 mins)
2. Soak rice for 15 mins.Drain the water and wash well.Heat 1 &1/4 cup water in a pot.Add the washed rice and cook till the rice is just done.Drain off the excess water and rest the rice in a plate.
3. Heat the garlic infused oil in a wok or a kadai.When hot add the minced vegetables and toss well for few mins.To this add the dark soy,vinegar and cook further. Add 1/ 4 cup spring onion and stir well.
4.Now add the cooled rice and toss well.Add salt and pepper. Garnish the rice with the remaining spring onions. You can add 1 tsp green chilli sauce if you like the taste.
5.Serve hot with sweet and sour vegetables or any Manchurian gravy.

MASALA KHICIDI

NOTE: Toovar dal is used for making sambhar rice,sambhar,kootu,variety of dals as it is the staple pulse of Indian food. Try this recipe given below where the goodness of dal ,chawal, green apple and mango pulp gives a kuch tangy kuch sweety flavour

U NEED:
Basmati or Govindabhog rice: 1 cup
Toovar dal: 1/2 cup
Green apple: 1 grated
Mango pulp: 1/2 cup
Sugar: 1 tsp
Cloves: 2
Cardamon: 2
Cinnamon : 1 stick
Bay leaf: 1
Chilli powder: 1 tsp
Ginger paste: 2 tsp
Turmeric powder: 1/2 tsp
Dhaniya powder: 3/4th tsp
Green chillies:3 minced fine
Ghee: 2 tabslp+ 2 tablsp
Water :1&1/4 cup
Salt to taste.
Pomegranate seeds for Garnish
Fried bread pieces for decoration( 1 bread sliced to small squares)

METHOD:
1. Soak rice and dal separately for 20 mins. Drain Excess water from rice and let it dry for 5 mins.Heat 1 tablsp ghee in a kadai and roast the rice in the hot ghee for 5 mins. Drain the water from the toovar dal , add to the rice and continue frying.Add 1 tablsp ghee. Fry for another 5 mins.Transfer the rice-dal to a plate and set aside.
2. Heat the remaining ghee in a small pressure pan.When hot add the bay leaf ,cloves,cinnamon and cardamom pods. Sauté. Add the minced green chillies ,ginger paste and continue frying.Add the grated green apple .Sauté well.Add chilli powder,turmeric,dhaniya powder and continue stirring. Add the mango pulp and sugar.Stir well.Now add the fried rice and toovar dal and salt.Stir for another 5 to 6 mins.
3. Add the water,stir well and put the lid.Pressure cook for minimum 3 whistles.
4. Cool cooker.Open lid and mash the khichidi well.Test for salt.Remove the bayleaf.
5. Transfer to a serving bow,garnish with pomagranate ,and frien bread pieces. Serve hot with raita and chips.The Dates-tomatoes chutney goes very well.

POTATO CHETTINAD CURY

NOTE: Chettinad Cuisine is very popular in South India.They are well known for Non-Vegetarian food but they have a lot of mouth watering Vegetarian cuisine too.Given below is one such cuisine where I have added a little mint leaves for a little twist. Since this cuisine has a lot of garlic you can increase the garlic to 2 tsp too,according to your taste.

U need:
Boiled,peeled potatoes: 2 cups
Sliced onions; 1/2 cup
Coarsely mashed garlic: 1tsp
Saunf: 1 tsp
Mint leaves: 2 tsp
Curry leaves: 2 tsp
Oil ;3 tablsp
Chilli powder: 1 tsp
Minced green chillies: 2 tsp
Turmeric: 1/2 tsp
Cinnamon powder: 1/4 tsp
Cardamom powder: 1/2 tsp
Salt to taste.
Mustard seeds: 1/2 tsp

METHOD:
1. Heat oil in a deep bottomed kadai.To this first add the mustard seeds.As it sputters add the saunf,minced green chillies and saute.Add the garlic and sliced onion.Cook till the onions turn slightly crisp.
2. Add the mint leaves and curry leaves.Stir.Add the cooked potatoes mashing them a little.Stir well for 5 to 7 mins on medium heat.
3. Add chilli powder and turmeric.Add salt.Cook for another 5 mins. sprinkle  some water if you want a little soft curry.Now add the cinnamon and cardamom powders. Toss well.
4. Serve hot with rice and dal or sambhar rice or with rotis.

MOONG KI SIMPLE DAL

NOTE: Moong dal or Green gram dal is widely used in Indian cuisine as it is very light on stomach and tastes very nice when made into plain dals or vegetable dals.The one I am giving below is very simple to make and tastes yum. The dash oflemon juice gives an added flavour.This dal goes very well with Alu ka paratas.

U need:
Moong dal: 1/2 cup
Green chillies: 4 slit into julienne
Coriander leaves: 2 tsp chopped fine
Ghee: 2 tablsp
Mustard seeds: 1/2 tsp
Jeera: 1/2 tsp
Water: 1/2 cup
Lemon juice: 2 tsp
Salt to taste

METHOD:
1. Clean and soak moong dal for 15 mins .Pressure cook with 1 cup water and pinch turmeric powder.

2. Heat ghee in a kadai. When hot add mustard seeds and jeera. Sauté.Add 1/2 cup water and simmer for few mins.Add salt and green chillies..

3. To the simmering water add the cooked and nicely mashed moong dal.If required add another 1/2 cup water.The dal has to be of pouring consistence, not very thick.Add the lemon juice and coriander leaves. Simmer for few mins.
4. Transfer to a serving bowl,garnish with some more coriander leaves and serve with hot phulkas and sabji.