Ingredients:
Cauliflower - 1cup
Onion - 4
Tomato - 3
Potato - 1
Ginger-Garlic Paste - 1 tsp
Cloves - 2
Green chilli - 2
Corn flour - 2tsp
Cumin powder - 1/2 tsp
Turmeric powder - 1 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Salt - To taste
Coriander- to garnish
Ghee or oil -4tsp
Method :
Clean the Cauliflower by putting in lakewarm water + salt + turmeric and keep aside.
Cut 3 Onions into small pieces and 1 into big cubes and keep them aside.Cut potato into small cubes.
In a pan take 2tsp of oil. Fry Cloves, and add Onion(finely chopped),Ginger and Garlic paste,cumin powder, red chilli powder, coriander powder, garam masala powder, remaining turmeric powder.
Stir thoroughly for a while.After Onion is cooked add Tomato and fry till Tomato is completely fried, then grind it to a fine paste.
Now heat the pan with oil and fry large cubes of Onion and keep it aside
Then fry Cauliflower in the same oil for 2 minutes.
Add potato pieces, Green chillies, Ground paste, Chilli powder,salt and mix well. Let it cook till all vegetables are cooked.
Now mix Corn flour with water. Add it to the gravy to make the gravy thick. Boil it for 4 minutes. Add the fried Onion,Coriander leaves to it. Serve hot .
Ingredients :
Potatoes - 2 ( peeled, boiled and mashed completely )
Cauliflower - 100 gms ( chopped into small pieces )
Chana dal - 1 cup ( soaked for 1 hour )
Ginger + Garlic + Green chilly paste - 2 tsp
Garam Masala - 1 tsp
Rice flour - 2 tsp
Salt - To taste
Bread slices - 2
Bread crumbs - 2 tsp
Oil - 2 tsp
Method :
Grind cauliflower into coarse paste without adding water. ( Note that cauliflower should not be cooked before grinding )
Grind Chana dal into coarse paste by adding little water.
Now, in a bowl take ground cauliflower paste. Add the mashed potatoes, chana dal paste, rice flour, Ginger-garlic-green chilly paste, garam masala, salt and bread crumbs.
Soak bread slices in water once for 5 seconds and drain the water completely. Add it to the above mixture. Mix well all the ingredients.
Make round or heart shaped cutlets.
Heat oil on a tawa and fry the cutlets till golden browned.
Serve hot with tomato sauce or red chilly sauce.
Ingredients :
For masala -
Onions - 2 ( Thinly chop vertically )
Cabbage - 1/4 ( Thinly chop vertically )
Capsicum - 1 ( Thinly chop vertically )
Carrot - 1 ( Grated )
Green chillies - 2 ( Thinly chopped )
Soya sauce - 2 tsp
Red chilly sauce - 2 tsp
Pepper powder - 2 tsp
Salt - To taste
Oil - 4 tsp
For preparing Wonton sheets ( outer covering ) -
Maida - 1 cup
Corn flour - 1/4 cup
Salt - little
Hot oil - 2 tsp
Method : ( For Masala )
In a kadai, add oil and heat it. Then add onions, carrot and fry for 3 minutes. Add cabbage, capsicum pieces and fry till the raw smell disappears. Add green chillies and fry for a minute. Add soya sauce and fry for 2 minutes. Add pepper powder, salt and fry for 2 minutes. Keep aside.
Outer covering -
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Mix maida, corn flour, salt in a bowl by adding little water and make dough. Heat coconut oil and add it to the dough. Mix well again.
Making Spring Rolls -
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Make few square shaped chapatis. Place masala along in the centre of the square shaped dough. Join the 2 ends and make rolls. Cut out the excess dough. Seal the edges of the rolls completely. Twist the rolls slightly and deep fry till golden browned.
Serve hot with tomato sauce.
Cassia tora is a kind of leafy vegetable.
Ingredients :
Cassia Tora - 2 cups ( chopped )
White Rice - 1 cup
Tamarind - A little
Grated Coconut - 2 tsps
Fried Red Chillies - 8 to 10
Rock Salt - To taste
Water - As per required
Oil - Little
Method :
Grind grated coconut + red chillies + tamarind + rock salt into a coarse paste by adding little water. Transfer it in a bowl. Add chopped cassia tora to it and mix well. Apply oil on the inside surfaces of a round vessel used to steam cook. Pour the prepared mixture in it and spread evenly. Place the vessel inside steam cooker and steam cook for 25 minutes. Remove the vessel and cut the steam cooked cake into desired shapes.
Serve hot with fresh coconut oil.
This dish is specially prepared during Ashadekadashi.
Ingredients :
Taro leaves / terepaan / Kesuvinele - 25 to 30
Jackfruit seeds - 10 to 15
Magge / Sowtekai / A variety of cucumber - 1 ( cut into small cube pieces )
Breadfruit / Jeevkadgi / Jeegujje - 1
Bamboo shoots / Keerlu ( cut into 1 inch pieces ) - 15 pieces
Yam / Soornu / Suvarnagedde - 1 small ( cut into small cubes pieces )
Hogplum / Ambado / Amtekai - 3 to 4 or Tamarind pulp - 1 1/2 spoon ( IF HOGPLUM IS NOT AVAILABLE TAMARIND PULP IS USED.DO NOT USE BOTH )
Beans - 10 to 15 ( cut into 1 inch pieces )
Grated coconut - 2 cup
Fried red chillies - 10
Urad dal - 1 tsp
Methi / Fenugreek seeds - 1/2 tsp
Curry leaves - 1 to 2 strips
Mustard seeds / sasive - 1 tsp
Oil - 2 tbsp
Salt - To taste
Method :
Slowly make a roll of each taro leaf, twist the 2 ends of the leaf and tie a knot ( it is called Ganti in konkani ).
Pressure cook the leaf spirals ( ganti ) till 2 whitles.
Cook magge and breadfruit together for 15 minutes.
Cook bamboo shoots,yam,beans and jackfruit seeds together for 20 minutes.
Fry urad dal. Grind tamarind ( only if used instead of hogplums ) ,grated coconut,fried red chillies into a smooth paste. Before removing the masala add fried urad dal and grind again.Keep aside.
MIx all the vegetables and leaf spirals in a large vessel. Add the hogplums to it and cook. Add the prepared masala,salt and cook again for few minutes.
In a seasoning laddle put oil. Add mustard seeds to it. When it starts spluttering, add curry leaves and methi seeds to it. Add the seasoning to the curry and mix.
Serve hot with white rice.
Ingredients :
White Rice - 1 cup
Boiled Rice - 1 cup
Urad dal - 1/4 cup
Toor dal - 1/2 cup
Ginger - 1 tsp
Fenugreek seeds ( Methi ) - 1 tsp
Onion ( chopped ) - 3/4 cup
Coriander leaves - 1 tbsp,
grated carrot - 1 cup
Green chillies ( chopped ) - 1 tsp
Oil
Salt
Method :
Soak white rice, boiled rice, urad dal, toor dal, methi for 5 hours. Grind it to very smooth batter. Mix salt and keep overnight. Mix onion, coriander leaves, green chillies, ginger together in a bowl.
Heat the dosa tawa. Spread a thick dosa. Sprinkle a tablespoon of chopped onion and other ingredient mix on top of the spread dosa. Cook on medium flame by closing the lid for sometime. Turn over the other side of dosa and cook for a minute.
Ingredients
4-5 medium size boiled potatoes
1 green chili, finely chopped
2 tbsp finely chopped cilantro/coriander leaves
mint -corriander chutney- 1 cup ( optional )
1/4 tsp red chili powder
1 tsp cumin powder
salt
For the outer crisp coating:
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3 cups besan (chick pea flour/gram flour)
a pinch of hing
1/4 tsp red chili powder
1/4 tsp garam masala powder
1/2 tsp ajwain – carom seeds
water
hot oil - Few drops
salt
METHOD
Boil potatoes well and peel them. Mash the potatoes when they are still warm.Add the coriander leaves, green chili, red chili powder, cumin powder, salt to the mashed potatoes.Mix evenly. Check the seasonings and adjust accordingly. Keep aside.
In a bowl, take the besan (chick pea flour/gram flour).Add the ajwain, red chili powder, garam masala powder, asafoetida and salt.Add around 1/2 cup water and mix. The batter should not be very thick nor too thin.Add a few drops of hot oil to the batter and mix well.Keep the batter aside.
Heat oil in deep-frying kadai.slice the bread into triangle or rectangle slices. Take a teaspoon of the mint-coriander chutney and apply it evenly on the slice of bread.Take around 2 tbsp of the mashed potato mixture and apply it on the bread evenly.Cover the potato stuffed slice with another slice. Slightly press the sandwich. Take it and dip in the besan batter.Coat the stuffed bread sandwich evenly with the besan batter ( not to keep the stuffed bread sandwich a long time in the batter as the bread tends to break ).Fry the bread pakoras on a medium flame till they are crisp and golden brown.Drain on a tissue.Serve hot with tomato sauce or chilly sauce.
Ingredients :
Paneer cubes - 200 gms
Babycorn - 20 ( chopped into 1/2 inch pieces )
Cashewnut paste - 1 tbsp
Onion - 2 ( chopped into long thin pieces )
Tomato - 1 ( chopped into small cubes )
Ginger-Garlic paste - 2 tbsp
Cumin ( Jeera ) - 1/4 tsp
Capsicum - 1 ( chopped into 1/2 inch pieces )
Green chilly - 2 ( finely chopped )
Salt - to taste
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Kashmiri Red Chilly powder - 1/2 tsp
Coriander leaves - to garnish
Method :
Fry paneer cubes till light brown and keep aside.
Soak cashewnuts in warm water for 20 minutes and then grind into fine paste.
Heat oil in a kadai,saute cumin seeds. Add chopped onions, green chilly, ginger-garlic paste and fry till brown in colour.
Add all masala powders ( red chilly powder, turmeric powder and coriander powder ) and chopped tomato. Fry till it gets seperated from oil. Add paneer cubes, babycorn pieces, chopped capsicum, cashewnut paste and salt to taste. Mix well. Add little amount of water and boil for 3 minutes until gravy is done. Garnish with coriander leaves. Serve hot with chapatis or as a side-dish.
Ingredients :
Pinapple cubed pieces - 1 cup
Mango cubed pieces - 2 cup
Grated coconut - 2 cup
Fried red chillies - 2 to 3
Mustard seeds - 1 tsp
Jaggery - little
Salt - to taste
Method :
In a deep vessel steam cook pinapple pieces in water mixed with jaggery and salt for 5 minutes. Set aside it to cool. Grind grated coconut and fried red chillies into a coarse paste. Before transfering it to a vessel, add mustard seeds and grind again into a medium consistency paste.
Note that the prepared masala or mango are not cooked. After transfering masala to a vessel, add the steam cooked pinapple pieces and mango pieces to it and mix well.
Keep it in fridge till serving.
Serve chilled.
Note - THIS IS A RECIPE WITHOUT COOKING MASALA.
You can add grapes to enhance the taste.
Ingredients :
Prawns - 25
Onions - 2 ( finely chopped )
Green chillies - 2 ( deseeded and finely chopped )
Red chilli powder - 2 tsp
Pepper powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Salt - To taste
Ginger - 1 inch piece
Garlic - 10 seeds
Oil - 6 tbsp
Method :
Grind onion, green chillies, red chilli powder, pepper powder, turmeric powder, garam masala, ginger,garlic and salt into a fine paste.
Marinate the prawns by the prepared paste and set aside for half an hour.
In a kadai add the marinated prawns alongwith 1/4th cup of water and bring it to boil till all the water is absorbed by the marinated prawns.
in another kadai heat oil. Add the cooked prawns and deep fry.
Serve hot with white rice and daal.
