Ingredients

onions – 2
chow – chow – 1/2
carrots – 2
beans – 100 gms
potatoes – 2
peas small
cauliflower – 1/2
salt to taste
oil – 3 tbsp

Grind together:

coconut – 1/2 scraped
green chilies – 10
coriander leaves – 1 huge bunch
ginger – 1 pinch
roasted gram – 1 tbsp

Method

Cut onions finely. Dice all the vegetables, and add enough water and cook in
pressure cooker.

Heat oil in a pan, season with mustard seeds, black gram dhal, bengal gram dhal
and curry leaves.

Add onions and fry till translucent. Add the ground mixture fry for a minute, mix all
the vegetables with enough water and salt.

Cook for 10 – 15 minutes or till the gravy thickens. Serve hot with puris or idlis.

Ingredients

tomatoes – 5 (preferably ripe)
rasam powder – 2 tsp
jaggery – 2 -3 tsp
tamarind – lemon sized
salt as per taste
rice flour for thickening
oil – 2 tsp
mustard seeds – 1 tsp
asafoetida – a pinch

Method

Cut the tomatoes into small pieces.

Heat oil, add mustard seeds and let it splutter. Then add asafoetida and tomatoes.

Fry for a minute. Add 2 cups water, salt, jaggery, rasam powder and let it boil.

Add thin tamarind extract and allow the gravy to boil for 5-10 minutes.

Mix rice four in small water and add to get a thicker gravy.

Hot gojju is ready !!!

Ingredients
For Gravy:

badam, kaju, pista. (1/2 cup grated)
3 tablespoons white cream (malai)
1/2 cup grated shing (peanuts)
tomato paste -2-3 tomatoes.
green chilies, ginger paste, garlic paste
garam masala, red chili powder.

Vegetables: (boiled)

french beans (1 cup cut in cubes)
carrots, green peas, corn cubes, onions
coriander leaves for dressing

Method

Grind the Ingredients given in gravy in the mixer first, heat the ghee or butter in the
vessel and fry the onions till it is brown.

Add the green chilies ginger and garlic paste.

Then place the gravy and fry and stir it for 5 min.

Then add the boiled vegetables to it (the vegetables should be be like 1/2 boiled)
boil it separately in a vessel outside not in pressure cooker.

Mix the all Ingredients well for 15-20 min.

Serve with coriander leaves.

Ingredients

Paneer – 250 grams
Onion -2 (medium) no. cut in long thin pieces
Ginger -1″ piece cut in long thin pieces
Garlic -8 kali cut in long thin pieces
Small cardamom – 3 no.
Cinnamon – 1″ piece
Ghee or oil -4 tbs
Tomato -3 (medium size)
Salt to taste
Red chili powder -1 tea spoon
Milk -1 to 2 glass

Method

Hot the ghee in a pan.

Place onion, ginger, garlic, cinnamon and cardamom.

Fry it till the onion becomes light brown.

After that keep out all the things from ghee and make a smooth paste with tomato
in mixer.

Then again fry for 4 to 5 minutes the paste in ghee and add salt and chili powder.

Add paneer pieces and fry for two to three minutes.

Add milk and cook till the gravy become thick.

Garnish with chopped coriander .

Serve hot with paratha or rice.

Ingredients

paneer – 20 cubes
tomatoes – 1/2 kg (puree)
onions – 7 medium size
garam masala – 1 tsp
chili powder – 2 tsp
ginger-garlic paste – 3 to 4 tsp
coriander leaves – 1/2 bunch
dhania powder – 2 tsp
cream – 1/2 cup
red colour powder – 1 tsp
ghee – 3 to 4 tsp
oil and salt

Method

Fry paneer in ghee until it becomes golden brown and dip the paneer cubes in hot
water immediately so that they will be soft.

Fry onions in oil till golden brown and add the chili powder, garam masala and
ginger garlic paste.

Place the dhania powder in the gravy two times in the ratio 1:1

Now add the tomato puree to the gravy and allow it to boil.

Now add the paneer cubes to the masala, sprinkle the food colour and allow it to
boil for 5 more mins.

Add the coriander leaves after switching the gas and decorate it with fresh cream.

Ingredients

one cauliflower break into small florets
plain flour two table spoons
cold powder two tea spoons
onion two, finely chopped
tomato puree one table spoon
coriander leaves two table spoons
salt as per taste

Method

Take a bowl place in the cauliflower florets, salt and small bit of cold powder.

Add small water make a batter and deep fry it.

Now take a pan pour oil and fry the onions first then add the tomato puree,cold
powder, salt and water.

Let it cook on high fire for some time.

Once the gravy becomes thick place in the fried cauliflower mix well.

Garnish with coriander leaves and serve hot.

Make sure that you serve it as soon as you mix it or else it becomes soggy.

Ingredients

white channa – 1 cup (soaked)
spinach leaves – 1 cup (washed and chopped)
onion – 1 minced
ginger-green chili paste – 2 tsp
channa masala powder – 1 tsp
garam masala powder – 1 tsp
salt/oil as needed

Method

Soak white channa for 5 hrs and boil till soft.
Chop cleaned spinach leaves and par-boil for 5 mins.
Heat pan and add 2 tbsp oil. When heated add the chopped onions. Fry.
Now add the ginger-chili paste and fry further, add 1/2 cup curd and continue
frying till the masala cooks well.
Now add the garam masala and the spinach. Mix well. Add the boiled channa and
simmer the gravy. Add salt to taste.
Once the gravy is done sprinkle coriander leaves.
In a separate pan heat 1 tbsp ghee or butter. When hot add 1 tsp channa masala
and pour over the gravy.
Serve hot with Rotis or Bread.

Ingredients

kabuli channa – 1 cup
coriander seeds 1/4 spoon
tomatoes -2
green chili – 5 to 6 nos
jeera – 1/2 spoon.
coriander leaves – half bunch.
jaggery – small bit
curd – 2 spoons (optional)
ginger – small piece.
aloo – 1 large, if its small then 2 nos.

Method

Pressure cook the channa for about 8 to 9 whistles and set aside.
Now for the gravy, grind above all the Ingredients except chole and aloo and
jaggery. Make it into fine paste and set aside.
Take wok, place some oil slightly fry the potato. When done add the ground gravy.
Now add the chole and salt and mix well.
Keep it on sim for about 10 min. Let the chole get mixed and immersed in the
gravy. Finally before switching of stove add jaggery.
Pour the whole thing serving dish garnish with fresh coriander leaves and if you
like to make tomato in form lotus and keep in the centre.
Finally add spoon of butter. Serve with Rotis, Nan’s or Rice.

Ingredients

huge capsicum – 4
roasted peanuts – 5 tsp
coconut – 4 tsp (grated)
tamarind paste – 2 tsp
jeera – 1 tsp
oil – 3 tsp
garam masala – 2 tsp
red chili powder – 1 tsp
turmeric – a pinch
salt to taste

Method

Soak the roasted peanuts for 10 min. Cut the capsicum in to pieces.
Place the oil in a pan, add jeera and allow it to split.
Then add capsicum pieces cook until the pieces are soft.
Grind the peanuts with grated coconut & tamarind paste with small amount of water.
Add this paste to the capsicum in the pan. Allow it to cook for 2 min.
Add salt, chili powder, garam masala & turmeric. Cook until the oil floats on the
gravy.
Sprinkle some coriander. Serve hot with Chapati or Fried rice. Hope you will delight in
this recipe.

Ingredients

1/4 kg white potato
2 tbsp channa dhal
1 huge onion
2 ripe tomatoes
4 medium pieces of coconut
4 pieces of garlic
ginger small piece
5 green chilies (can reduce or increase as per taste)
mustard seeds and cumin seed for seasoning
2 tsp oil.
coriander leaves (cilantro) for garnishing

Method

Grind coconut, Garlic, Ginger and Chilies into a very fine paste. Soak Channa
dhal in water for five minutes.

Cook the potatoes and peel them and keep aside. Cut them into one medium
sized cubes. Splutter Mustard seeds and Cumin seeds in oil.

Add finely chopped onion and fry till golden brown. Add finely chopped tomatoes
for a minute.

Add turmeric powder. Add the soaked dhal without water. Add the coconut, Ginger,
garlic, chilies paste and the potatoes.

Add 2 cups of water or as much water so that the gravy is of medium consistency.
Add salt to taste.

Allow this to cook for 15 minutes. Garnish with fresh green Coriander leaves just
before serving.