Ingredients:

• Tordal    – 1 cup
• Spinach    – 1 cup
• Coriander    – 1 spoon
• Green Chillies    – 9-10
• Raw coconut    – 1 big piece
• Tamarind    – Juice or paste
• Turmeric    – 2 Pinches
• Salt
• Hing 

Method:

1. Pressure cook the Dal & keep it aside
2. Cut the Spinach and keep it aside
3. Then grind the Coriander, green chillies, raw coconut and keep it aside
4. In a pan put first put the spinach then the grind ed stuff, turmeric, salt and tamarind and let it cook until it becomes soft(or cooked)
5. Then mix the Dal with the spinach stuff.
6. Then put the tadka with the pop stuff along with hing

Ingredients:

• Tomato Puree    – 1 cup
• Fennel Seeds    – 2 pinch
• Ghee    – 1 Spoon
• Oil    – 5 Spoons
• Ginger Garlic Paste    – 2 Spoons
• Cashew    – 10
• Salt
• Coriander leaves
• Garam masala    – 1 Spoon
• Coriander powder    – 1/4 spoon
• Chillie Powder    – 1 Spoon
• Turmeric Powder    – 1/4 Spoon
• Onion    – 1 big
• Capsicum    Green    – 1
• Paneer    – 1 Cup 

Method:

1. In a pan put the ghee ,oil mixture and put the fennel seed and cashew and let it fry
2. Now put the onion and let it fry
3. Put ginger garlic paste, garam masala, coriander, chillies powder, turmeric, salt and then let it fry
4. Put Tomato puree and let it cook for 2 minutes and now put the capsicum pieces and put the lid and cook
5. After sometime put the paneer pieces and let it cook
6. Garnish it with Coriander leaves 

Ingredients:

• Shrimp    – 1/2 Pound
• Salt & pepper    – 1/2 Spoon
• Lemon Juice    – 1/4 Spoon
• Olive Oil 

Method:

Ingredients:

• Gobi    – 1 flower florets
• Soy Sauce    – 1/2  Tea Spoon
• Corn Flour    – 2 Table Spoons
• Maida    – 1 Table Spoon
• Red Color(Sweet food color) – 1 pinch
• Ginger, Garlic Paste    – 1 Table Spoons
• Green Chillies    – 10
• Raw shredded coconut – 1/4 cup
• Curry Leaves    – 10 to 15  
• Salt & Pepper
• Oil

Method:

1. Pre-heat the oven for 350 degrees.
2. Mix salt, color, 2 spoons oil with the Gobi Flower Florets and bake for 15 minutes
3. After it is baked, keep it aside and then mix ginger, garlic, pepper, maida, soy, corn flour and little bit of salt. Mix this with Baked Florets.
4. Now in a pan put oil and fry these mixed florets like pakoda.
5. In another Pan put 2-3 spoons of oil and fry the green chillies, Coconut and curry leaves.  Put the Gobi stuff and mix it very well(Like Chicken 65)

Tags: Gobi, Pakoda

Ingredients:

• Raisins    – 10
• Cashews    – 4
• Almonds    – 10 (Soaked)
• Dates    – 3-4
• Apricots    – 1 (American Apricot)
• Cold Milk    – 1.5 Cup
• Sugar    – 2 Spoons 

Method:

Ingredients:

• Gongura    – 2 cups – wash & dry the leaves
• Jeera – 1/4 tea spoon
• Dry red Chillies – 10
• Coriander – 1/4 tea spoon
• Fenugreek – 1/8 tea spoon
• Hing – 1 pinch
• Salt  to taste & Oil to fry

Method: 

1. Roast all the ingredients in the oil and keep them aside
2. Before the day of making the chutney, wash the Gongura leaves and lay them dry
3. Put lot of oil in the pan and fry the Gongura leaves in it
4. And grind it coarsely and it is done. 

Ingredients:

• Birakaya    – one – Take the skin off
• Green Chillies, Red Chillies – 4 each
• Zeera, Coriander    – 1/2 Spoon each
• Tamarind    – Small lemon size
• Sesame Seeds    – 2 Table Spoons(Dry roast)
• Peanuts    – 1/4 Cup (Dry Roast)
• Curry Leaves – 1 Stem
• Tadka Seeds – 1 Tea Spoon
• Salt  to taste
• Oil to fry
• Hing – Pinch

Method:

1. First cut the Birakaya and fry it very well and keep aside
2. Now dry roast the sesame seeds and peanuts and keep it aside
3. Now in a pan put the green and Red chillies, coriander, zeera and fry them, then put the tamarind and let it cool.
4. In a grinder put the all fried things(except Birakaya) with salt and grind it till it is soft. Now put the Birakaya and grind it very well.
5. Now put the Tadka with Hing & Curry Leaves.

Ingredients:

• Green Vankaya    – 3
• DosaKaya    – 1 Medium
• Green Chillies    – 8
• Garlic cloves    – 4
• Curry Leaves    – for Grinding and for Tadka
• Coriander    – 1 Spoon
• Jeera    – 1 Spoon
• Salt & Oil
• Turmeric Powder    – Pinch
• Tamarind    – small lime size 

Method:

1. Grate the Dosakaya and keep it aside
2. In a pan put some oil and then fry Vankaya Pieces, Garlic, Green Chillies, Jeera, Coriander, Tamarind and keep it aside for it to cool
3. Grind everything(coarsely) and put the Dosakaya, Salt and give it a quick pulse and then put the bagar.
4. In the Tadka you need to put a pinch of Turmeric.

Ingredients: 

• Rajma    – 1 cup (Soaked and Pressure Cook it)
• Onion    1 – Finely Chopped
• Tomato    1 – Finely Chopped
• Green Chillies – 2 – Finely Chopped
• Ginger Garlic Paste    – 2 Spoons
• Turmeric Powder – 1/8 Spoon
• Red Chillies powder – 1 Spoon
• Coriander Powder    – 1/4 Spoon
• Garam Masala    – 1/8 Spoon
• Cumin Seeds    1/4 Spoon
• Curd – 2 Spoons
• Pinch of Hing
• Salt to taste
• Oil. 

Method: 

1. Heat oil in a pan and then add cumin & hing to it
2. Add Onion, green Chillies and fry them
3. Add Ginger Garlic Paste to it and then fry it for a minute.
4. Add all the powders above except Garam masala
5. Fry it for a minute
6. Add tomatoes, fry it until it is tender, add curd at this stage stir for a minute until it blends well.
7. Then add the boiled Rajma with water, mix salt and allow it to cook for 5 minute
8. After 5 minutes of cooking add Garam Masala.

Ingredients:

• Broken Rice – 1 Cup
• Turmeric Power – 2 pinches
• Lemon Juice – 4 table spoons
• Salt to taste.
• Oil
• Tadka Seeds
• Hing – pinch
• Green Chillies – 7
• Curry Leaves – 10

Method:

1. Put one Glass of Broken Rice, little bit of Turmeric, Salt, Oil in the Rice Cooker and Cook It
2. For one Glass of Broken Rice, you need one and half(1.5) cup of water.
3. After its cooked , loose it little bit
4. Cut the Green Chillies and make it Just like how you make Lemon Rice