Wheat Paratha

Ingredients:

• Wheat flour - 2 cups
• Salt - as required
• Egg - 1/2
• Sugar - 1 tsp
• Ghee - 1 tbs
• Oil - 1 tbs
• Yoghurt - 2 tbs
• Warm water - as required

Method:

1. In a mixing bowl, add flour, salt, sugar, beaten egg mixture, ghee and little oil and mix well. Add water, mix and knead a dough for 4 minutes. Apply oil on the dough, let it rest for 1 hour.

2. Now divide the dough into equal portions.

3. Take a small ball and roll it into a thin chapathi by applying some oil and start folding like shown in picture.

4. Then curl it to a round shape ; Apply oil on a top and leave it for 5 minutes.

5. Again roll the dough to the shape of a chappathi.

6. Heat the pan and put the chapathi on it and cook both side applying some ghee.

7. Delicious Wheat Paratha is ready to be served !!

Saag Cauliflower - Sabji

Ingredients:

• Saag - 1 bunch
• Cauliflower - 1 small
• Onion - 1
• Tomato - 1
• Ginger garlic paste - 1 tbsp
• Cumin seeds - 1 tsp
• Garam masala - 1 tsp
• Chilli powder - 2 tsp
• Kashmiri powder - 1 tsp (optional)
• Coriander powder -  1 tsp
• Coconut oil - 1 tbsp
• Salt - as required

For grinding:

• Grated/Desiccated Coconut - 2 tbsp
• Fennel seeds - 2 tsp

Method:

1. Grind coconut, fennel seeds without adding water and keep aside. 

2. Blanch and cook both saag and cauliflower, set aside.

3. Heat oil ; Saute onions.

4. Add ginger garlic paste : Saute for a minute.

5. Add tomatoes, salt and cook till it becomes mushy.

6. Add salt, masala powders ; Mix well.

7. Add grounded dry coconut & fennel powder.

8. Add cooked cauliflower.

9. Add blanched and cooked saag.

10. Blend all together until it coats well with the masala. 

11. Blend all together until it coats well with the masala. 

12.  Saag Cauliflower - Sabji is ready to be served.

Chicken Kurma

Ingredients:

• Oil -1tbs
• Onion - 2 
• Tomato - 1
• Ginger and garlic paste - 1tsp
• Kalpasi (Black stone flower) - 1
• Cinnamon -1 small piece
• Curry leaves - few
• Salt - as required
• Turmeric powder -1/4tsp
• Coriander powder -1tsp
• Chilly powder -1/2tsp 
• Chicken - 300gms

For Grinding

• Coconut -1/4cup
• Green-chilly - 2
• Poppy seed - 1tsp
• Fennel seed -1tsp
• Cumin seed - 1tsp
• Cashew - 4
• Pepper - 1tsp
• Oil -1tsp

Method:

1. Heat oil in a pan ; Add poppy seed, cumin, fennel, green chillies, coconut, cashew and pepper ; Fry them well and cool it ; Grind to fine paste by adding some water.

2. In a cooker add oil, kalpasi, cinnamon, curry leaves and finely chopped onions ; Fry them well with some salt.

3. Then add ginger and garlic paste ; Fry until its raw smells leaves. Now add the tomatoes, chicken, grounded coconut paste and all the masala powder listed above ; Fry till its raw smell is gone.

4. Add some hot water and cover the lid cook for 2 whistles.

5. Finally add chopped coriander leaves and curry leaves ; Serve with Chapathi/ Idli/ Dosa

Sambar (South Indian Style) 

Ingredients

• Oil - 1 tbs
• Toor dal - 1/2 cup
• Tomato - 1
• Sambar powder - 1/2 tbs
• Chow chow / Drumstick - 1 cup 
• Tamarind juice - small all size
• Tumeric powder - 1/4 tsp
• Dry chilly - 1
• Cumin seeds - 1 tsp
• Methi seeds - 1/2 tsp
• Hing - few
• Sugar - 1/2 tsp
• Curry leaves - few
• Small onion - 1/2 cup
• Ghee - 2 tsp
• Green chilli - 1
• Salt - as required
• Mustard - 1 tsp

Method

1. Wash the dal ; Pressure cook for 3 to 4 whistles and mash them.

2. In a pan add cooked dal, small onions, broken green chillies, salt, veggies and turmeric powder ; Cook for 5 minutes. add water if necessary.

3. Extract the tamarind juice by soaking tamarind in half cup of water ; Add to the dal when the vegetables are 3/4th cooked.

4. Heat oil in a pan ; Add mustard, cumin, methi seed, dry chilly, hing, curry leaves and sambar powder and switch off the flame ; Add to the boiling dal.

5. Garnish with coriander leaves, jaggery and ghee. 

Banana Egg Pancake

Ingredients :

• Eggs -3
• Plain flour - 115 g
• Milk - 140 ml
• Salt - as needed
• Butter - 1 tbsp
• Sugar - 3 tbsp
• Banana - 1( ripened)
• Cream as needed

Method:

1. Beat eggs until fluffy.

2. Mix flour and milk to egg and whisk together ; keep aside.

3. In a separate pan, melt butter and add sugar ; dissolve sugar in butter to form caramel sauce ; set sauce aside.

4. Now, heat pan ; add flour mixture ; form pan cakes by cooking either sides.

4. In the same pan, roast bananas both sides (cook till golden brown) by slitting them into two.

5. Then, place pan cakes in a serving plate ; place roasted banana above it. Top with cream and pour caramel sauce all over and serve!

Cauliflower kurma

Ingredients

• Oil - 1 tbs
• Cinnamon - small piece
• Cloves - 2
• Curry leaves - few
• Onion- 1
• Tomato - 1
• Ginger and garlic paste - 1 tsp
• Turmeric powder - 1/4 tsp
• Cauliflower - 2cups
• Channa dal - 1/4 cup
• Salt - as required
• Coconut - 1/4 cup
• Fennel seed - 1/2 tsp
• Cumin seed - 1 tsp
• Pepper - 1/2 tsp
• Coriander powder - 1/2 tsp
• Green chilli - 2
• Salt - as required

Method

1. Boil 2 cups of water in a pan, add cauliflower florets, salt and little turmeric powder. Leave it for 5 minutes and strain it and set aside.

2.Heat oil in a pan - Add cinnamon, cloves, curry leaves - Saute till its give nice aromatic. Add finely chopped onions and salt fry until its turn golden colour.

3.Then, add finely chopped tomato, coriander powder and turmeric powder. Cook until tomato turn mushy.

4. Meanwhile, grind smooth paste of coconut, fennel seed, cumin seed, pepper and green chilly with some water.

5. Add the ground paste now & fry for 2 minutes until the raw smell leaves. At this stage add cauliflower florets with little water; let it boil for 3 minutes .

6. Cook the channa dal in a pressure cooker for 2 to 3 whistles, and strain it and add to the mixture with some water and simmer for 5 minutes.

6. Add finely chopped coriander leaves at the last last stage, serve with chapathi or pulao.