Dumroot (Pumpkin/ Butternut squash Halwa)

Ingredients:
1. Pumpkin/Butternut Squash - 2 cups (Grated)
2. Sugar - 1 cup
3. Milk - 1 cup
4. Ghee - 1 cup
5. Cashews - 1/4 cup
6. Khova - 2 tsp (Milk powder of 2tsp can be replaced for Khova)
7. Cardamom powder - 1/4 tsp

Method:
1. Take heavy pan, add ghee and cashews. Once it turns light brown in colour
    add grated Pumpkin/Butternut squash and fry for 2 min
2. Add milk and let pumpkin cook in milk
3. Once pumpkin becomes soft, add sugar and keep stiring inbetween so that pumpkin
    don't get burnt
4. Once pumpkin thickens in consistancy, add Khova, cardamom powder and mix well
5. Switch off stove and allow it to cool

Serves: 2

Poori - Vegetable Saagu

 

 

Ingredients:

• Cooked vegetables - 2 cups (Carrot,beans,peas,choyote(seeme badnekayi) ,potato)
• Tomato - 1
• Salt
• For Seasoning - oil -3-4 tsp,mustard seeds,hing,termeric powder 
• Sugar - 1/4 tsp
• Curry leaves 
 

For Masala Grinding:

1. Onion - 1
2. Dhania - 1 tsp
3. Jeera - 1 tsp
4. Coconut - 1/2 cup
5. Garlic - small piece
6. Fried gram - 1 tsp
7. Poppy seeds - 1 tsp
8. Green chillies - 5 nos
9. Cinnamon - small piece
 

Method for Poori:

1. Mix Wheat flour (1 cup), salt,sugar(1 tsp),Oil (2 tsp)
2. Add water and make a dough (Dough Should harder than chapati dough)
3. Take a small portion of dough and roll evenly using rolling pin  (Dust with maida while rolling)
4. Deep fry in oil
 

Method for Saagu:

1. Grind masala ingrediaents and set aside
2. In a frying pan, add oil,mustard seeds, hing, once it splutters add chopped tomato, termeric powder, curry leaves and fry till tomatoes becomes soft
3. Add cooked vegetables, grounded masala, salt, sugar and continue boiling till raw smell of masala goes off.
4. Serve with poori/chapatis

Servings - 4

Nipattu

Ingredients:

Maida/ All purpose flour - 1 cup
Rice flour - 1/2 cup
Powdered fried gram(Hurigadale) - 1/4 cup
Grated coconut - 1/2 cup
Curry leaves - 1 strand
Ground nuts - 5 tsp
Fried gram - 2 tsp
Cumin seeds - 1/4 tsp
Salt
Red chillies - 5 no
Oil - for deep fry
Hot oil - 3 tsp (For mixing)
Hing
2 transparent plastic (small square) sheets for rolling the dough

Method:
1. Crush ground nuts and fried gram seperately (DONOT powder this, Just pulse it 2 times using 
    Pulse button in blender/mixer) and set aside
2. Now make fine powder of fried gram and set aside
3. Make paste by grinding coconut, jeera, red chillies and curry leaves
4. Take a mixing bowl, add maida, rice flour,fried gram powder,salt,hing and mix well
5. Now add crushed ground nuts, fried gram, hot oil and grounded paste (from step 3)
6. Mix well to make a dough (Add required amount of water and consistancy should be harder than
    to chapati dough )
7. Take small portion of dough and roll it between palm to make ball shape and place it at center
    between plastic sheets, then roll it to circle shape using rolling pin (Reason for using plastic   
    sheet is just to avoid dough sticking to rolling pin)
8. Slowly take it out from sheet and deep fry till golden brown

Veg Grill

 

Ingredients:

Sandwich Bread slice

Cucumber slice

Tomato slice

Onion slice

Capsicum slice

Butter - 1/2 cup

Garam masala (Optional) - 1/2 tsp

Salt

Pudina paste - Together grind pudina, green chillies, jeera, coriander

Method:

1. Spread butter on bread slice

2. Apply pudina paste and place vegetable slice one by one

3. Sprinkle some garam masala, salt

4. Place another bread slice on top of this

5. Spread butter on top of bread slice and grill it for 3 min or as per settings in your grill

6. Cut the grilled bread diagnolly and serve hot with ketchup

Bhindi Subzi

Ingredients:
Bhindi/Okra/Ladies finger - 15
Onion - 1 (Small)
Tomato - 1 (Big)
Curd - 1/2 cup
Red chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Dhania powder - 1tsp
Jeera powder - 1 tsp
Kasuri methi - 1/2 tsp
Salt
Sugar - 1/2 tsp
Oil - 7 tsp
Mustard seeds - 1/4 tsp
Bay leaf - 1
Coriander leaves (Chopped) - 1/2 cup

Method:
1. Wash and dry okra using clean cloth
2. Cut okra to medium size and with 2 tsp of oil fry till light brown and set aside
3. Take wok/kadai, add oil, mustard seeds, bay leaf
4. Once it splutters, add chopped onions and fry for 2 min
5. Now add Chopped tomatoes and saute till raw smell goes off
6. Add salt, sugar,dhania,jeera,chilli, turmeric powders
7. Add beaten curd, okra and mix well and bring it to one boil
8. Switch off stove, garnish with coriander leaves and kasuri methi
9. Taste good with chapati/rotis

Serves - 3

FriedGram Chutney (Hurigadale chutney)

Ingredients:
Grated coconut - 2 cup
Fried gram - 1 cup
Tamarind pulp - 1/2 tsp
Ginger - small piece
Green chillies - 6
Salt

For seasoning:
Curry leaves
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Hing

Method:
1.Grind all ingredients to smooth paste
2. make seasoning and add it to chutney

Coriander Chutney (Kottambari chutney)

Ingredients:
Coriander leaves - 1 cup
Grated coconut - 2 cup
Fried gram - 2 tsp
Green chillies - 4
Salt

For seasoning:
Curry leaves
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Hing

Method:
1.Grind all ingredients to smooth paste
2. make seasoning and add it to chutney

Vegetable Upma

Ingredients:
Rava - 1 cup
Oil - 1/3 cup
Cooked vegetables - 3/4 cup
Water - 3.5 cup
Green chillies - 3
Grated coconut - 1/2 cup
Lemon extract  -1 tsp
Curry leaves - 5 nos
Coriander leaves - 1/4 cup
Turmeric powder
Salt
Mustard seeds - 1/4 tsp
Uradal  - 1 tsp
Hing
Sugar - 1/2 tsp

Method:
1. In a big bowl start boiling the water
2. Mean while a heavy bottom kadai/wok, add oil, mustard seeds
3. Once it splutters add uradal,curry leaves, hing and green chillies (slit length wise)
4. Add rava to the above wok and roast it till golden brown
5. Reduce the heat to low and add turmeric,salt,sugar,cooked vegetables and mix well
6. By this time water would have boiled. Pour this water to the above wok and mix slowly
7. Since we have roasted the rava in oil, lumps will not form when water added to it.
8. Cover with lid and continue cooking on low heat for 10 min
9. Switch off stove, Add coriander,lemon extract,coconut and mix well

Serves - 2

Aloo gobi ka Tuk

 

Ingredients:

Potatoes - 2 cups (cut into medium sized cubes)
Salt to taste
Oil – 4 tsp
Bay leaves - 2
Ginger paste – ¼ tsp
Garlic paste – ¼ tsp
Cauliflower – 2 cups (cut into medium sized flowerets)
Chilli powder – ¼ tsp
Amchur powder - 1 tsp
Cummin powder – ½ tsp
Turmeric powder - 1/4 tsp
Dhania powder – ½ tsp
Kasuri methi – 1 tsp
Sugar– 1 tsp
Cloves powder (Optional) – ¼ tsp
Chopped coriander - 1/4 cup

Method:

1. Add potatoes, salt in boiling water cook until almost done, but not soft and squishy
    Drain and keep aside
2. Heat oil in a kadai or wok, add bay leaves, ginger paste and garlic paste. Stir-fry until 
   the moisture evaporates
3. Add cauliflower,turmeric,chilli powder and salt
4. Stir well. Lower the heat. Cover and cook till done
5. Increase to medium heat. Add potatoes and stir-fry for five minutes
6. Sprinkle amchur powder, cummin powder, dhania powder, cloves powder and sugar
7. Finally add kasuri methi, coriander leaves and stir well.
8. Serve with chapatis/rotis

Serves - 4