Mushroom Curry

Ingredients
Mushroom-2 cups(cut into small pieces)
Onions(chopped) - 1
Tomato(chopped)-1
Few curry leaves
Mustard seeds- 1 tspn
Red chillies- 4 nos
Ginger-Ginger -2' inch piece (finely chopped)
Garlic -  4-5 cloves ( crushed)
Chilli powder- 1 tspn
Coriander powder- ½ tspn
Turmeric powder-½ tspn
Coconut milk(or grinded coconut paste)- 1 cup
Coriander leaves
Oil- 2 tblspn
Water as required
Salt to taste
Preparation
1.Heat oil in a pan.
2.Add mustard seeds and let it crackle.
3.Add the chopped ginger ,crushed garlic,red chillies ,curry leaves and stir it.
4.Add chopped onions. Sauté till the onions turn golden brown.Then add chopped tomatoes.
5.Add mushroom,turmeric powder,chilli powder,coriander powder and salt and saute it.Cover it with lid.
6.Cook in medium heat until the mushrooms are tender.
8.Once it is ready, add coconut milk and let boil for 5 minutes.
Garnish with coriander leaves

Elbow Macaroni and Cheese Hot Dish

Ingredients

Elbow macoroni-1 cup

Olive oil- 4 tblspn

Onion-1(chopped)

Garlic clove-1 (minced)

Tomato-1(chopped)

Red chilli powder- 1/2 tspn

Turmeric powder-1/4 tspn

Pasta sauce-6-7 tblspn

Salt to taste

Shreded parmesan cheese-1/4 cup

Preparation

1.Cook macaroni in boiling salt water until tender and drain it.

2.Heat oil in a pan.Add garlic and onions.cook until soft.

3.Add tomatos and sauté it well.

4.Add turmeric powder,red chilli powder and salt.stir well.

5.Add cooked elbow macoroni and mix it.

6.Add pasta sauce and stir it for 5 mins.

7.Sprinkle top with grated parmesan cheese.

Mango Rice

Ingredients

Raw mango- 1 (grated)

Cooked Rice- 4 cup

Olive oil- 1 tblspn

Mustard seeds-1 tspn

Cumin seeds-1 tspn

Channa dal-1 tspn

Urad dal-1 tspn

Cashew-2 tblspn

Dried red chilli-2 (broken into two)

Asafoetida powder- a pinch

Green chillies-5 (chopped)

Ginger( chopped)- 1 tblspn (optional)

Turmeric powder-1/2 tspn

Salt to taste

A few curry leaves 

A few coriander leaves

Preparation

1.Heat oil in a pan..splutter mustard seeds and cumin seeds.

2.Add dried red chillies,channa dal,urad dal,cashews and saute it.

3.Add asafoetida powder ,green chillies and curryleaves.

4.Add chopped ginger( optional), turmeric powder ,grated mango and salt.Stir well.

5.Cook till mango is tender.

6.Add cooked rice and mix well .Add salt if necessary.

7.Garnish with coriander leaves and serve hot.

Chilli Gobi

Ingredients
Cauliflower florets – I cup
All purpose flour/maida- 2 tblspn
Corn flour-2 tblspn
Ginger garlic paste-1 tspn
Red chilly powder-¾ tspn
Turmeric powder- ¼ tspn
Black pepper- ½ tspn
Salt to taste 
Oil for frying
Preparation
1.Boil the cauliflower florets with salt water for few minutes.
2.Drain the water completely; pat dry with a kitchen towel.
3.Make a paste of all purpose flour,corn flour,red chilly powder,turmeric powder,black pepper and salt using water.
4.Add ginger garlic paste to it.
5.Dip the cauliflower florets in the paste and deep fry till golden brown.

Moru Curry

Ingredients
Ash guard-1 lb( cut into small long shape pieces)
Sour curd/yogurt-1 cup
Grated coconut-1 cup
Green chillies- 4 –6
Black pepper corns-2 tspn
Salt to taste
Turmeric powder- ½  tspn
Chilli powder- ½ tspn (optional)
Coconut oil-1 tblspn
Mustard seeds-1 tspn
Dried red chillies-2(Broken into two)
A few curry leaves
Preparation
1.Boil ash guard along with turmeric powder and salt about 5-10 mins using a little water.Do not add too much water.
2.Meanwhile grind the coconut with green chillies and black pepper corns by adding a very little water.
3 When the ash guard is cooked add the coconut paste,chilli powder and salt.stir well for 3 mins.
4.Add curd(yogurt). Heat for a minute.
5.Heat oil in an another pan and splutter mustard seeds.
6.Add dried red chillies and curry leaves.
7.Pour this to the curry for garnishing.


serve with rice.

Potato Fry

Ingredients
Potato-2 (sliced into small size)
Olive oil-1 tblspn
Chilli powder-1 tspn
Coriander powder- ¼  tspn
Turmeric powder- ½ tspn
Salt to taste
Preparation
1.Take potato slices in a pan and add chilli powder,coriander powder,turmeric powder and salt.
2.Add oil and place the pan in stove.stir well.Fry till soft in a medium heat.
3.Shake the pan frequently to brown potato on all sides.
4.Remove excess oil.

Serve with Rice.

Mango Pickle

Ingredients
Mango –1 (cut into small pieces)
Salt to taste
Gingely oil-2 tblspn
Mustard seeds-1 tspn
A few Curry leaves
Chilli powder-1 tblpn
Turmeric powder -½ tspn
Asafoetida powder – ½ tspn
Fenugreek powder – ½ tspn
Preparation
1.Mix together salt,red chilli powder and mango pieces well and keep aside for 1-2 hr. 
2.Add turmeric powder and mix well.
3.Heat oil in  a pan. splutter mustard seeds.
4.Reduce heat to low and add asafetida powder,fenugreek powder  and curry leaves.stir fry about 1 min.
5.Add the marinated mangoes and mix well.

Serve with Rice and curd.

Paneer Tikka Masala

Ingredients

To Marinate

Paneer(cottage cheese) – ½ lb (cut into cubes)

Curd – 1 tblspn

Lime juice-1 tspn

Coriander powder – 1 tspn

Chilli powder-1 tspn

Salt to taste

Gravy

Olive Oil – 2 tblspn

Cumin seeds-1 tspn

Asafoetida powder-a pinch

Onion -1 chopped)

Green chillies-2

Coriander powder – ½  tspn

Turmeric powder- ½ tspn

Chilli powder- ½  tspn

Ginger garlic paste- 1 tspn

All purpose flour – 1 tspn

Tomato -4

Garam masala powder-1 tspn

Cream as needed (optional)

A few coriander leaves

Preparation

1.Take a bowl add thick curd, red chilli powder,coriander powder,pepper, lime juice,salt and add and paneer mix well. Cover it and let the mixture marinate for at least an hour. It is better to have the paneer marinate in a refrigerator.

2.Blend tomatoes and green chilies to make a puree and keep aside.

3.In a non stick pan add one tblspn of  oil ,add marinated paneer and  cook  both the sides, once it is done keep a side. 

4.Take a pan add oil, cumin seeds,onion, salt , turmeric powder,ginger garlic paste, all purpose flour. Mix and  cook for 3min.Then add tomato pure, coriander powder and red chilli powder.Mix well, and let it cook till u can see oil.

5.Once it is done add water as need,bring it to boil, then add cooked paneer ,cream (optional) and garamasala powder. cook for 3mins.

6.Garnish  with coriander leaves.

Serve with rice and parathas.

Dried Green Peas Potato Curry

Ingredients
Potato-2 (peeled and cut into small pieces)
Dried green peas-1 cup
Shredded coconut- 1 cup
Onion-1 ( sliced)
Tomato-1 (diced)
Cumin seeds-2 tspn
Pepper corn-2 tspn
Chilli powder-1 tspn
Turmeric powder- ½ tspn
Coriander powder- ½ tspn
Garlic clove-3(crushed)
A few curry leaves
Dried red chilli-2 ( broken into two)
Salt to taste
Water as required
Preparation
1.Soak the dried green peas over night.
2.Cook potato and soaked green peas along with tomato,red chilli powder,turmeric powder,coriander powder and salt in a pressure cooker about 4-5 whistle.
3.Meanwhile grind coconut with cumin seeds, pepper corns and water to make a paste.
4.Boil the potato and green peas curry.Add the coconut paste to the curry and mix well. Add salt if necessary.Cook about 7-10 mins in medium heat.Remove from the heat.
5.Heat oil in an another pan and splutter mustard seeds.
6.Add Dried red chillies, crushed garlic and curry leaves.stir for a while.
8.Add onion and saute it.
7.Pour this to the curry for garnishing.


Serve with Rice,Parathas ,Dosa or Idly.

Gobi Manchurian

Ingredients

Cauliflower florets – I cup
All purpose flour/maida- 2 tblspn
Corn flour-2 tblspn
Ginger garlic paste-1 tspn
Red chilly powder-¾ tspn
Salt to taste
Onions (chopped)-1
Garlic (minced)-4 pods
Green chilly-2 nos
Soy sauce- 2 tblspn
Chilli sauce-1 tblspn
Tomato ketchup- 3 tblspn
Spring onions(chopped)- 2 tblspn
A few coriander leaves
Oil for frying
Preparation

1.Boil the cauliflower florets with salt water for few minutes.
2.Drain the water completely; pat dry with a kitchen towel.
3.Make a paste of all purpose flour,corn flour,red chilly powder and salt using water.
4.Add ginger garlic paste to it.
5.Dip the cauliflower florets in the paste and deep fry till golden brown. Keep aside.
6.Heat oil in another pan and add onions,minced garlic and green chillies.Saute for a while
7.Mix soy sauce,chilli sauce and tomato ketchup to it.
8.Add fried cauliflower kept aside and mix well
9.Garnish with coriander leaves and spring onions.

Carrot Thoran

Ingredients
Carrot( shredded or chopped)-1 cup
Onion-1 (chopped)
Green chilli-2 (sliced)
Dried red chillies-2 (broken into two)
Channa dal-2 tspn
Turmeric powder-1/4 tspn
Mustard seeds-1 tspn
Olive oil or coconut oil-1 tblspn
Grated coconut-1 tblspn
A few curry leaves
Salt to taste
Preparation
1.Heat oil in a pan.Splutter mustard seeds.
2.Add channa dal and fry it until it turns golden brown color
3.Add dried red chillies,onions,green chillies and curry leaves.stir it until the onions turns golden brown colour.
4.Add carrot,turmeric powder and salt.stir well. 
5.Keep the lid closed and cook it in low heat until the carrots are tender.
6.Add the grated coconut and stir it for 5 mins.Remove from the heat and serve.


Serve with rice.

Palak Paneer

Ingredients

Spinach –2 bunches

Paneer(cottage cheese)-200 gm

Olive oil-2 tblspn

Cinnamon,Clove,Cardamom (whole masalas)–1 tblspn

Bay leaf-1

Garlic-8 cloves(minced)

Onion-1 (chopped)

Tomato – (chopped)

Cumin seeds-1/2 tspn

Green chillies- 2 –3(sliced)

Coriander powder-1 tspn

Cumin powder-1/2 tspn

Salt to taste

Fresh cream-4 tblspn (optional)

Preparation

1.Blanch spinach in salted boiling water for two minutes . Grind into a fine paste.keep aside.

2.Heat oil in a pan.

3.Add whole masalas and bay leaf.

4.Add cumin seeds and let it crackle.

5.Add garlic,green chillies and onions. Saute it.

6.Add tomatoes and saute it.

7.Add the spinach paste and stir it.Add salt and if necessary add water also.

8.When the gravy comes to a boil, add the paneer and mix well.

9.Finally add fresh cream. Serve hot.

Serve with rice and parathas.

Mathan Erissery ( pumpkin curry)

Ingredients

Pumpkin-1 cup( cut into small size pieces)

Toor dal- ¼ cup (optional)

Turmeric powder- ½ tspn

Chilli powder-1 tspn

Grated coconut-1 cup

Cumin seeds-2 tspn

Pepper corns-1 tspn

Jaggery – ½ piece

Olive oil / or coconut oil-1 tblspn

Mustard seeds-1 tspn

Dried red chillies-2 ( broken into two)

A few curry leaves

Salt to taste

Water as required

Preparation

1.cook the toor dal and pumpkin in a pressure cooker along with turmeric powder and salt.And smash it.

2.Mean while grind the coconut with cumin seeds and pepper corns using a little water.

3.Add this coconut paste to the cooked dal and pumpkin and boil it.

4.Add chilli powder and jaggery.Add water and salt if necessary.Curry should be thick.so dont add too much of water.Boil for 5-10 mins.Remove from the heat.

5.Heat oil in an another pan.Splutter mustard seeds.

6.Add dried red chillies and curry leaves.

7.pour this to the curry for garnishing. 

Serve with rice

Tomato Lentil soup

Ingredients

yellow lentils(Toor dal)-1 cup

Olive oil-1 tblspn

Mustard seeds-1 tspn

Coriander powder-1 tspn

Cumin powder-1 tspn

Black pepper-1 tspn

Onion- 1 (chopped)

Garlic clove-3 (chopped)

Tomatoes(crushed)-1 cup

Tamarind paste-1 tblspn( optional)

Salt to taste

Water as required

Sugar-1 tspn( optional)

Preparation

1.Cook the lentils in pressure cooker for 3 whistles.

2.Heat oil in a deep pan and splutter mustard seeds.

3.Add onions,garlic,coriander powder,cumin powder and black pepper.Stir well until the onions turn golden brown.

4.Add curry leaves,tomatoes,sugar,tamarind paste,cooked lentils,salt and water.Simmer until lentils are very tender.

 Serve warm

Carrot Halwa

Ingredients

Carrot(peeled and shredded)-1 cup

Milk-1½  cup

Cardamom-1 tspn

Sugar – ¼ cup

Cashews and raisins roasted in ghee for garnishing.

Ghee-3 tspn

Preparation

1.Boil the milk on medium-high heat in a non-stick pan.

2.Add the shredded carrots. Cook on a low flame for 1 hour stirring occasionally. Carrots should be tender.
3.Add sugar and cardamom, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
4.Add ghee and simmer for 2-3 minutes.
5.Garnish with cashews and raisins.