Simple Beans Curry

Ingredients

1 Cup Chopped Green Beans

1/4 Cup onions

1 tsp Coconut powder

1 tsp green chillie paste
2 or 3 Red chillies

1/2 tsp ginger and garlic paste

salt to taste

seasoning (mustad, cumin and urad dal)

2 tsp oil

Procedure:

1. Take a big pan and add oil and seasoning to it.

2. When it gets starts spluttering add green mirchi paste and onions

3. Add ginger garlic paste 

4. Add boiled green beans 

5. Atlast, add salt and coconut powder cover it with lid and let it stand for 5 min.

6. Serve hot with rice or chapati.

Palak Mixed Vegetable Curry

Ingredients:

Palak (spinach) - 3 bunches

Mixed vegetables - 200 gms (carrots, potatoes, brinjals, cabbage, beans)

Onions - 1 big

Tomatoes- 2 big

Masoor dhal - 1/4 cup

Cumin seeds - 1/2 tsp

Turmeric powder -1/4 tsp

Coriander leaves - 1 tsp (chopped)

Oil as required

Salt to taste

Grind together:

Green chillies - 3

Ginger - 1 inch piece

Garlic - 4 flakes

Cumin seeds - 1/2tsp

Dhania - 1 tsp

Method:

1. Clean and cut spinach (palak) finely.

2. Heat a tsp of oil and fry cut palak for a minute. add little water and cook till soft mash coarsely.

3. Chop onion and tomatoes finely.

4. Dice all the vegetables, add enough water and cook till soft.

5. Heat oil in a pan, fry the onion till light brown add ground paste, tomatoes, turmeric powder, salt. Cook till the gravy becomes thickens.

6. Add mashed palak and cooked vegetables reheat and cook till slightly thick.

7. For tempering: heat 1 tsp of oil season with musturd seeds, cumin seeds pour this into the cooked mixture.

8. Garnish with coriander leaves, serve hot with rice.

Kofta Curry

Ingredients:

• For the koftas:
• 2 cups peeled and diced boiled potatoes
• 1 cup mixed vegetables (carrots, beans, peas, sweet corn) boiled
• 1 cup paneer cubes
• 2 tbsps of thickened/ heavy/ double cream
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/2 cup chopped nuts (almonds, walnuts and cashewnuts)
• 1/4 raisins chopped fine
• Salt to taste
• Vegetable/ canola/ sunflower cooking oil to fry the koftas

• For the sauce:
• 3 tbsps vegetable/ canola/ sunflower cooking oil
• 2 large onions quartered
• 2 tomatoes quartered
• 2 tbsps garlic paste
• 1 tbsp ginger paste
• 2 tsps coriander powder
• 1 tbsp cumin powder
• 1/2 tsp red chilli powder
• 1 tsp poppy seeds lightly roasted and ground into a powder
• 3 tbsps nuts (cashews and almonds) ground into a thick paste
• Salt to taste
• 2 tsps garam masala

Preparation:

• Mash the potatoes, mixed vegetables, paneer and cream together. Add the kofta spices to this mash and mix well. The resulting dough should be firm. If not add some more boiled potato. Season with salt.
• Make this dough into balls and put 1/2 a tsp of the nut and raisin mix in the center of each ball. Roll into perfect rounds.
• Heat the oil kept aside to fry the koftas, on a medium flame. Deep fry these rounds till pale golden in colour.
• Drain on paper towels and keep aside.
• For the gravy, first heat the 3 tbsps of oil in a deep pan and fry the onions till light brown.
• Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, cumin and red chilli powders.
• Put this paste back into the pan and fry till the oil begins to separate from the masala.
• Add the poppy seeds powder and nut paste and fry for another 2-3 minutes.
• Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.
• Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
• Gently add the kofas to this sauce/gravy and cook uncovered for 2-3 minutes.
• Turn off the fire and sprinkle the garam masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes and serve hot.

Tomato Rice

Ingredients:
2 cups cooked Basmati rice (you can also use leftover rice)
4 large ripe tomatoes cut into cubes
2 tbsps vegetable/ canola/ sunflower cooking oil
1 tsp mustard seeds
1 large onion chopped fine
2 green chillies slit lengthwise
1" piece of ginger and garlic Paste
2 tsps coriander powder
1 tsp cumin powder
1 tbsp garam masala
Salt to taste

Preparation:
Heat the oil in a deep pan and add the mustard seeds and green chillies. When they stop spluttering add the onion and fry till soft.
Add the tomato and ginger and mix well. Cook till the tomatoes turn pulpy.
Add the coriander, cumin and garam masala powders, salt to taste and mix well. Cook on a low flame for 3-4 minutes, stirring frequently.
Turn off the fire and add the rice. Mix well.

Peas Pulav

Ingredients :

Basmati Rice                 1 cup 

Peas                         1 cup

Onions                       1 NO

Ginger                       1'inch piece chopped finely

green Chillies/serrano pepper 2 nos

Salt                         Acc to taste

Cinnamon                     1 piece

Cloves                       1 no 

Bay leaf                     2 Nos

coriander                    for garnish

Butter/Ghee/margarine        2 tbsp

water                        2 cups

cashew                       1/4 cup
sugar                        1 tsp

Method: 

Soak The Basmati Rice in water for half an hour 
before cooking.Wash & drain the rice.

In a rice cooker or in a pan take some butter/ghee.

AS it starts melting add  bay leaf,cinnamon,cloves.

fry for a minute till the aroma starts filling the 
room at which time start adding chopped ginger,serano 
pepper & Peas.

Fry them briefly & add the rice,salt & sugar .

Fry it till all the rice is quoted with ghee & spices.

Add the water & cover the lid.

In a seperate pan add a little butter & fry the cashew
pieces & keep aside.

In the same pan fry the onions till it turns translucent 
& brown.

Garnish the rice with cashews,onions & coriander.

Carrot Rice

This is a very delicious and nutritious recipe of carrot rice made from carrots and spices like cinnamon and cloves.

Ingredients:-

Basmati rice - 1cup
Grated carrot - 1 cup
Onion - 1/2 sliced
Green chilly - 2 slited
Cumin seeds - 1/2 tsp
Chilly powder - 1/4 tsp
Bay Leaf -1
Cloves -4
Cinnamon Stick -1
Curry Leaves -8-10
Turmeric powder - 1/4 tsp
Garam masala or pulav masala- 1/2 tsp
vegetable oil/Ghee - 2 tbsp
Salt to taste
Broken cashew nuts - 5 to 6

Method:-

1. Wash and cook the rice seperately with 2 cups of water. Spread in on a tray and let it cool.
2. Heat little ghee or oil in pan, add the cumin seeds, cinnamon ,cloves and Bay leaf.
3. Add thinly sliced onions and green chilli and fry till pink.Add cashew nuts fry it for a min.
4. Add grated carrot and curry leaves.Saute for a while then add turmeric, chilly powder and salt
5. Once the carrot is done add garam masala and cilantro.
6. Finally add the cooked and cooled rice adjust the salt , add lemon juice, mix it gently and serve with Raita and Chips.

Ingredients:-

Palak

Cooked rice

Onions 1

Zeera 1 tsp

Cinnamon 1

Clove 1

Ginger garlic paste 1 tbsp

Green chillies 2

Lime juice 1 tbsp

Oil 2 tbsp

Salt as per taste

Method:-

1. Cook rice in regular way
2. Boil palak with green chillies,strain it and make puree of it.
3. Heat oil add cinnamon,clove and zeera,when they splutter add onions
4. Fry onions till pink colour and add ginger garlic paste.
5. Saute till raw smell of ginger garlic smell goes.
6. Add palak puree and cook till oil separates.
7. Add salt and add cooked rice .
8. Mix thoroughly and add lime juice.

Serve with raita..Lime juice can be adjusted according to the taste.