Ingredients

3-4 medium sized boiled potatoes
1 tbsp chopped green chillies
1 tbsp chopped ginger

2 tbsp chopped coriander leaves

100 gm spinach

3/4 cup boiled green peas
1 tsp chat masala
2 tbsp corn flour

salt to taste
oil as required

Method

1. Blanch the spinach leaves in plenty of salted warm water and chop finely. Squeeze out the excess water.
2. Mix the grated potatoes, spinach and peas together.
3. Add the chopped green chillies, coriander leaves, ginger, chat masala, salt and cornflour.
4. Divide the mixture into 25 equal portions.
5. Make each portion into a ball and press it between the palms to give it a tikki-like shape.
6. Heat oil in a pan and deep fry the tikkis for 4 minutes.

7. Serve hot.

Ingredients

500 gm mutton with bone

4 medium sized onion paste
3 tbsp ginger garlic paste
2 tbsp Kashmiri red chilli powder
1/2 tbsp turmeric powder
1 cup raw papaya juice
4 cloves
4 cardamom
4 bay leaves

1/2 inch cinnamon stick
1/2 tbsp shahi jeera
2 tbsp sattu
2 tbsp ghee

25 ml oil

salt to taste

Method

1. Wash the mutton pieces and keep them aside.
2. Take the cloves, cardamom, cinnamon and shahi jeera in a grinder and grind into fine garam masala powder.
3. Heat oil in a pan and add the bay leaves, onion and ginger garlic paste. Saute for 3-4 minutes.

4. Now add red chilli powder and turmeric powder and saute.
5. Add the mutton pieces and stir fry until golden brown in colour.
6. Add the papaya juice, salt and mix well. Cover and cook for 30 minutes.

7. Then add the garam masala powder and sattu and saute for a minute.
8. Pour some water, cover and simmer on low flame for 40 minutes.
9. After 40 minutes, pour ghee on top and mix well.

10. Serve hot with biryani.

Ingredients

1 kg meat
1 big sized onion
1 inch ginger
2 tbsp chopped coriander leaves
2 green chillies
3 tbsp ghee
3 tbsp garlic paste
1 tbsp tomato puree
For the paste
1 tbsp sesame seeds
1 tbsp mustard seeds
1 bay leaf
2 tbsp poppy seeds
2 " piece cinnamon
3-4 dried red chillies
4 cloves
10 black pepper
2 brown cardamom

Method

1. Trim off excess fat from the meat and cut into small cubes.
2. Marinate the meat with the spice paste (mix all ingredients for the paste) and leave for 6 hours in the refrigerator.
3. Melt the ghee over a low flame.
4. Add the onions and ginger and stir fry until the onions are soft.
5. Add the garlic paste and fry for another 2-3 minutes.
6. Now add the meat and cook until all sides of the meat are brown.
7. Pour some water, cover and leave it to simmer until the meat is tender.
8. Add the tomato puree, green chillies and coriander leaves and cook for 2-3 minutes.
9. Serve hot.

Ingredients

1 tsp chopped ginger
1 tsp chopped garlic
1 tsp chopped green chilies

2 tbsp chopped coriander leaves

2 tbsp chopped French beans

2 tbsp chopped carrots

2 tbsp chopped cabbage

2 tbsp chopped capsicum

2 tbsp chopped mushrooms

4 spring onions
1 tsp pepper
1 tbsp soy sauce
4 tbsp cornflour
5 cups water

3 tbsp oil

salt to taste

Method

1. Heat oil in a pan and stir fry the ginger, garlic, coriander leaves and green chilies for 1-2 minutes.
2. Add the vegetables, pepper and salt and continue to stir fry.
3. Now add the soy sauce and water and let it boil.
4. Lower the flame and add the cornflour mixed with water and stir constantly till it thickens.
5. Remove from heat and garnish with spring onions.6. Serve hot.

Ingredients

1 cup rice
2/3 cup scraped coconut

2/3 cup pressed rice
1 cup jaggery
1/2 cup coconut milk
1 drop yellow color

salt to taste
ghee as required

Method

1. Clean, wash and soak the rice for 3-4 hours and then drain.
2. Grind the rice, scraped coconut and pressed rice to a paste.
3. Add coconut milk, jaggery, yellow color and salt and mix well.
4. Leave the batter undisturbed overnight.
5. Heat the griddle and add ghee and batter in each dent.

6. Cook till golden brown and serve.

Ingredients

200 gm rajma
2 cloves
1 cinnamon stick
1 bay leaf
1 tsp oil
1 tsp butter
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp cumin powder
1 tsp garam masala
1/2 cup chopped onions
1 tbsp ginger-garlic paste
1 cup chopped tomatoes

salt to taste

coriander leaves for garnishing

Method

1. Wash and soak the rajma overnight.
2. Pressure cook the soaked rajma in 3 cups of water until it is soft and tender. Keep the stock aside.
3. Heat oil in a pan and fry the cinnamon stick, cloves and bay leaf for a minute.

4. Now add chopped onions and saute until the onions turn golden brown.
5. Add the ginger garlic paste and fry till golden in colour.

6. Add chopped tomatoes, turmeric powder, cumin powder, garam masala powder and saute for a while.
7. Add boiled rajma to it with salt, butter and rajma stock. Cover and let it simmer for 20-25 minutes.

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

Ingredients

2 cups ladies finger
1/2 tsp asafoetida
6 tbsp grated coconut
6 tbsp chopped coriander
2 tbsp lemon juice

3 tsp sugar

2 tsp cumin seeds

1 tbsp sesame seeds

1 tsp ginger-green chilli paste
1 tsp turmeric powder
1 tsp garam masala
salt to taste

oil as required

Method

1. Wash and cut the ladies finger into small pieces and slit lengthwise.
2. Mix all ingredients except ladies finger and asafoetida to make a filling.

3. Now fill each ladies finger with a small amount of the filling and keep aside.
4. Heat oil in a pan and add the asafoetida.
5. Add the stuffed ladies finger and stir well.
6. Cover and cook on medium flame for about 15 minutes.
7. Serve hot.