Vegetable Khichdi

Ingredients :

Basmati rice 1 1/4 Cup^{960 cal}
Red Lentils 3/4 Cup^{510 cal}
Bay Leaves 3 Nos^{0 cal}
Onion 1 1/2 Cup^{77 cal}
Mixed vegetables, Cauliflower, Carrots, Peas 1 Cup^cal
Ghee 1 Tbsp^{88 cal}
Cumin Seeds 1 Tbs^{15 cal}
Asafoetida 1/8 Tsp^cal
Turmeric Powder 1/8 Tsp^{3.5 cal}
Salt Taste^{0 cal}
Chilli powder As Requested^cal

Method :

Mix brown basmati and whole red lentils in a large bowl and mix together.

Add water to it, swirl a couple of times and drain the water. Repeat once.

Place the rice and lentils in a large pan with the bay leaves and sufficient water to cook the rice and lentils and simmer on medium heat until the rice and lentils are cooked and not mushy. (Or place the rice, lentils and bay leaves with water in the rice cooker and cook until done. This is what I did and it turned out perfectly)

Remove the bay leaves and discard.Keep the cooked rice and lentils aside.

Heat ghee in a heavy bottomed pan and add cumin seeds to it.

When the seeds start crackling, add asafoetida, turmeric powder and quickly saute for a second.

Add cut onions and saute until the onions turn transparent.

Add vegetables and sprinkle a little water, a pinch of salt and cook until the vegetables are soft but not mushy.

Add the cooked rice and lentils to it, add chilli powder, salt to taste and mix well.

10.

Let it heat on low all the way through for a few minutes.

11.

Garnish with cilantro and serve hot with raita and papad.

Layered Rajma Biryani

Ingredients :

Rajma (boiled) 1 cup^{75 cal}
Onion 2 no ^{40 cal}
Garlic 1 ½ tsp^{7 cal}
Ginger 1 ½ tsp^{5 cal}
Green chili 2 nos^{4 cal}
Red chili 1 tsp.^{3 cal}
Tomatoes 2 nos^{10 cal}
Curd 5 tbsp^{49 cal}
Biryani masala 1 ½ tsp^{14 cal}
Basmati rice 1 ½ cup^{600 cal}
Oil 100 g^{884 cal}
Salt to taste^{0 cal}
Brown Onions 2 tsp^{200 cal}
Coriander Leaves 5 springs^{4 cal}

Method :

Cook the rice separately.

Heat the oil in a pan and add the sliced onions. Fry till they change to a golden color.

Fry the garlic, green chilies & ginger.

Add the tomatoes and sauté till they become mushy.

Add the red chilies and mix.

Add the boiled rajma (without water) and let it blend well with the masalas.

Add 1 tbsp curd and biryani masala and mix (in low-heat).

Now in a deep bowl, first arrange the cooked rice.

Spread the curd on the top of the rice.

10.

Then spread the rajma masala. And sprinkle coriander leaves & brown onions.

11.

Continue the spreading with rice, curd, rajma masala, brown onions & coriander leaves.

12.

Serve immediately with your favorite side.

Methi Fenugreek Pulao

Ingredients :

Fenugreek Leaves 1 bunch^{0 cal}
Rice 2 cups^{332 cal}
Oil 2 tbsp^{270 cal}
Cumin Seeds 1/2 tsp^{8 cal}
Tomato 1^{22 cal}
Turmeric Powder 1/2 tsp^{7.2 cal}
Green Chillies 2 nos^{16 cal}
Red Chili Powder 2 tsp^{14 cal}
Coriander Powder 1 tbsp^{9 cal}
Salt 2 pinch^{0 cal}
Water 4 cup^{0 cal}

Method :

Chop the roots and the thick stems off the bunch of Fenugreek Leaves.

Wash well and finely chop the rest.

Sprinkle a generous amount of Salt on the leaves, mix and keep aside for 15-20 minutes.

Wash the Rice well and soak in some Water and keep aside for 20 minutes.

In a pan (that has a tight fitting lid), heat Oil on medium heat.

Once the Oil is hot, add in the Cumin Seeds and allow them to change color.

Add in Green Chillies and Tomatoes, Turmeric Powder.

Squeeze out the water from the Fenugreek Leaves and put them in the pan.

Add in Coriander Powder and Red Chili Powder.

10.

Cook for a couple of minutes.

11.

Drain the water from the Rice and add the Rice to the Methi Leaves.

12.

Cook for 2 minutes.

13.

Add the Water and mix well.

14.

Check on the Salt, add in needed.

15.

Increase the heat, and allow the Rice to cook till most of the Water has evaporated and you can see the Rice come up to the surface.

16.

Mix, lower heat, preferably to simmer and cover. Cook for 15 minutes.

17.

After 15 minutes, open cover, turn off the heat, mix/fluff gently.

18.

Cover and allow the Rice to rest for a couple of minutes before serving.

19.

Serve hot with Raita and pickle.

Carrot Rice

Ingredients :

Basmati Rice 1 cup ^{166 cal}
Carrot 1 cup^{52 cal}
Onion 1 no^{5.2 cal}
Green Chili 2 no^{16 cal}
Peas 1/2 cup^{117 cal}
Urad Daal 1 tbsp ^{25 cal}
Cashew Nuts 1 tbsp^{52 cal}
Mustard Seeds 1 tsp^{14 cal}
Salt 2 pinch^{0 cal}
Turmeric Powder 1/2 tsp ^{7 cal}
Red chili Powder 1/2 tsp^{6.3 cal}
Lemon Juice 4 tsp ^{4 cal}
Coriander Leaves 5 springs^{2.85 cal}
Oil 3 tbsp^{395 cal}

Method :

Heat one tbsp oil in a shallow pan and add mustard seeds.

When they splutter, add urad daal and cashew nuts.

When the cashew nuts are brown, add chopped onion and green chilies.

Fry till the onions are golden.

Add turmeric, salt and red chili powder. Fry for a minute.

Mix in the grated carrots and sprinkle little water.

Keep the pan covered, on a low flame, till the carrots are done.

Add boiled peas.

Mix in the rice.

10.

Add lemon juice.

11.

Garnish with finely cut coriander leaves.

Garlic Fried Rice

Ingredients :

Rice 2 cups^{332 cal}
Garlic Paste 1 tbsp^{9 cal}
Garlic Minced 1 tbsp^{17.3 cal}
Dry Red Chili 2 nos^{13 cal}
Spring Onion 1 cup^{32 cal}
Carrot 1/4 cup^{12.5 cal}
Capsicum 1/4 cup^{95 cal}
Ajinomoto 1/4 tsp^{20 cal}
Spring Onion Top 1/2 cup^{16 cal}
Soya Sauce 3 tbsp^{32 cal}
Garlic Chili Sauce 1 tbsp^{30 cal}
Oil 3 tbsp^{405 cal}
Salt to taste^{0 cal}

Method :

Pick, wash and soak rice for 10 minutes.

Boil water, add rice and a little salt. Cook, stirring occasionally, till rice is tender.

Drain. Add cold water. Drain again.

Keep in an open vessel and use only after completely cooled.

Heat the oil in a non-stick pan with high edges. Add the Garlic Paste, chopped garlic and red chili. Fry lightly.

Add the spring onion, carrot, capsicum, ajinomoto and salt. Stir fry over a high flame for 3 minutes.

Add the rice, spring onion tops, Soya sauce and garlic chili sauce. Stir fry over a high flame for 3 minutes.

Cheese Balls

Ingredients :

Cheese Grated 1cup ^{532 cal}
Chopped onion 4tbsp ^{20.8 cal}
Garlic chopped 2tsp ^{11.4 cal}
Green chillies chopped 2tsp ^{16 cal}
Bread crumbs 1/2cup ^{213 cal}
Salt To Taste^{0 cal}
Oil To fry ^cal

Method :

In a bowl mix well the grated cheese, onion, garlic, green chillies, bread crumbs.

Check seasoning. Make into lemon-sized balls and deep fry in hot oil till golden brown.

Serve with Tomato sauce.

Potato Chinese

Ingredients :

Potatoes (boiled) 3 nos^{52.5 cal}
Spring Onion (chopped) 1 (bunch)^cal
Ginger (Finely chopped) 1 tsp^{0.8 cal}
Garlic 1 tsp^{1.49 cal}
Red Chillies (finely chopped) 1/2 tsp^{6.3 cal}
Sugar 1/2 tsp^{7.2 cal}
Soya Sauce 1 tsp^{3 cal}
Tomato Sauce 1 tsp^cal
Cornflour 1 tbsp^cal
Water 1/4 cup^{0 cal}
Oil 2 tbsp^{270 cal}
Salt taste^{0 cal}

Method :

Combine the cornflour and water and keep aside.

Peel and cut the potatoes into long thick chunks.

Heat oil in a pan, add some potatoes at a time.

Sauté till it becomes light golden brown.

Continue the same procedure for the remaining potatoes.

Keep aside and remove half the oil.

Add the chillies, ginger and garlic in the remaining oil.

Fry for a minute and put the potatoes.

Put sauces, salt and sugar. Mix properly and put the cornflour solution.

10.

Cook till the wateriness is gone. Add spring onions and mix.

11.

Ready to serve hot.

ALOO KA BHARTA

Ingredients :

Boiled Potatoes 5 nos^{22 cal}
Onion (finely chopped) 2 nos^{4.2 cal}
Green Chilies (chopped) 2 nos^{16 cal}
Few Coriander Leaves ^cal
Mustard Oil 1 tsp ^{2.7 cal}
Salt 1/2 tsp^{0 cal}
Red Chilly Powder 1/2 tsp^{1.5 cal}
Jeera (roasted and powdered) 1/2 tsp^cal

Method :

Peel the potatoes and mash them coarsely. Add all the other ingredients and mix well.

Serve aloo bharta with baati.

Vaag

Ingredients :

Potatoes 5 nos^{70 cal}
Tomatoes 3 nos^{66 cal}
Red Chillies 12 nos^{216 cal}
Coconut (gratings) 1 tbsp^{14.3 cal}
Coriander Seeds 2 tsp^{22 cal}
Mustard seeds 1 pinch^{0.33 cal}
Oil 2 tbsp^{270 cal}
Curry leaves 1 spring^cal
Salt To Taste^{0 cal}

Method :

Boil potatoes in water. Peel and cut into small cubes.

Wash tomato and chop into bits of same size.

Fry red chillies and coriander in a little oil and keep aside.

Grind coconut gratings with the fried red chillies and coriander and make a fine paste.

Prepare seasoning in frying pan with mustard and curry leaves in oil.

Put the ground masala, tomato bits and a little water. Boil well.

Put potato pieces and salt to taste. Turn over. Allow it to boil.

When the curry turns semi-solid, take out from flame and serve.

Spicy Potato Wedges

Ingredients :

Potatoes 2 medium^{231 cal}
Oilve Oil 1 tbsp^{131 cal}
Garlic 2 cloves^{9 cal}
Black Pepper 1/8 tsp^{4 cal}
Garlic Powder 1/4 tsp^{7 cal}
Italian Seasoning 1 tsp^{0 cal}
Red Chili Flakes 1/2 tsp^{7 cal}

Method :

Pre-heat the oven at 350 degrees F (180 degrees C).

Cut the Potatoes into wedges and soak in water.

Remove the water from the Potatoes and put them in a microwave safe bowl.

Salt the Potatoes and mix.

Cover and cook in the microwave for 3 minutes till they are half cooked.

Strain out all the water from the Potatoes.

Line a baking sheet with foil. Spray Cooking Oil to avoid potatoes sticking to the foil.

Add Oil to the Potatoes and mix well.

Add in the Garlic and mix.

10.

Keep adding the balance of the dry spices and keep mixing: Red Chili flakes, Italian Seasoning, Gralic Powder, Black Pepper and Amchur. Mix gently but well.

11.

Spread the wedges onto the baking sheet in a single layer and bake for 20-25 minutes.

12.

Serve hot with ketchup and add Chaat Masala (optional)

Potato Roast

Ingredients :

Potato 1/2 kg^cal
Turmeric Powder 1/2 tsp^{7.1 cal}
Chilly powder As Requested^cal
Oil 4 tbsp^{540 cal}
Salt To taste^{0 cal}
Mustard seeds 1/2 tsp^{1.3 cal}
Asafoetida A pinch^cal

Method :

Wash potatoes thrroughly, cut into small pieces with the skin on.

Heat oil add mustard seeds, asafoetida and when done, add potato pieces, turmeric powder, chilly powder and salt.

Mix all of it thoroughly and fry for a while.

Sprinkle some water and cover to cook on skin.

When pottoes have softened, raise the heat and fry crisp, adding some more oil, if necessary.

Chilli Gobhi

Ingredients :

Cauliflower 1 nos^{14 cal}
Onions 3 nos^{12.6 cal}
Green chillies 3 nos^{54 cal}
Gram flour 1 cup^{356 cal}
Red Chilli powder 1 tsp^{12.7 cal}
Coriander Leaves Fresh^cal
Salt To taste^{0 cal}
Oil For fry^cal

Method :

Cut cauliflower into pieces.

Chop the onions and green chillies.

Mix flour, red chili powder and salt.

Prepare batter of thick consistency.

Dip cauliflower pieces in the batter.

Deep fry the cauliflower pieces in oil.

Heat the oil.

Add chopped onions and green chillies till it turns golden brown.

Add fried cauliflower and saute for few minutes.

10.

Adorn with fresh coriander leaves.

Tomato Rice

Ingredients :

Rice 1 Cup^{169 cal}
Tomato Juice 1 Cup^{41 cal}
Tomato Purie 1/2 Cup^{60 cal}
Onion 1 Nos^{2.1 cal}
Cinnamon 1 Nos^{3.1 cal}
Oil 1 Tbsp^{135 cal}
Cloves 1 Nos^{4.5 cal}
Cardomom 1 Nos^{3.1 cal}
Salt Taste^{0 cal}

Method :

Fry cloves, cardamom, cinnamon, and onions to golden brown colour.

Addwashed rice and fry a little.

Pour intomato juice and tomato purie.

Add 3cups of water to cook. Add salt to taste , cover and cook till done.

Sprinkle pepper powder before serving.

Jeera Rice

Ingredients :

Rice 1 Cup^{242 cal}
Cumin Seeds 2 Tsp^{30.6 cal}
Onions 1 Nos^{4.2 cal}
Cashewnuts 2 Tbsp^{142 cal}
Peppercorns 3 Nos^{2 cal}
Bay Leafs 2 Nos^{4 cal}
Cloves 3 Nos^{13 cal}
Cinnamon Sticks 2 Nos^cal
Ghee 2 Tbsp^{176 cal}
Salt Taste^{0 cal}

Method :

Wash the rice and drench in water for half an hour.

Heat ghee in a heavy Saucepan, add cashewnuts. Fry until brown.

Take them out and keep aside.

Add onions , bayleafs, cloves, cinnamon sticks, cumin seeds, peppercorns to the same ghee and fry for a while.

Add the rice , salt, water and stir.

Cover it and simmer the flame.

Keep cooking until the rice is done

jeera rice are ready.

Garnish with corainder leaves

10.

Serve hot with any spicy curry or raita.

Tomato cashew Rice

Ingredients :

Cooked Rice 3 Cup^{507 cal}
Tomatoes 3 Nos^{66 cal}
Ginger 4 Tsp^{13.12 cal}
Green Chilly 3 Nos^{24 cal}
Mustard seed 1 Tsp^{2.7 cal}
Urad Dhal 1 Tsp^cal
Cashews 10 Nos^{58 cal}
Asefoetida 1/2 Tsp^cal
Turmeric Powder 1 Tsp^{14.3 cal}
Chili Powder 3 Tsp^{38.1 cal}
Garam Masala 1 Tsp^{13.3 cal}
Ghee Taste^cal
Oil To Fry^cal

Method :

Heat oil in kadai, add the mustard, urad dal, asefeotida and cashew. Let mustard splatter and cashew turn light brown.

Now add the onions, ginger, green chilly and curry leaves, saute till transparent. (You'll get a very good flavour)

Add the tomatoes, turmeric, chilly, garam masala and salt. Saute till the tomatoes are nicely cooked.

Cook till the oil comes out. Now add a little ghee and mix with the cooked cooled rice.

Garnish with cilantro and serve with yoghurt/onion raita.

Mexican Rice

Ingredients :

Rice 1 ½ cups^{249 cal}
Onion ½ cup^{26 cal}
Garlic 1 tbsp^{17 cal}
Tomato Sauce 1 ½ cups^{133 cal}
Parsley 1 tbsp^{8 cal}
Mushroom 1 cup^{15 cal}
Cumin Powder 1 tsp^{15 cal}
Coriander powder 1 tsp^{11 cal}
Dried Red Chili 3 nos^{26 cal}
Oil 3 tbsps^{405 cal}
Salt Taste^{0 cal}

Method :

Heat oil in a thick-bottomed pan and sauté rice over medium heat until opaque yellow and keep stirring to prevent burning.

Add onion and garlic and sauté until transparent.

Add two cups of water, then stir in tomato puree, parsley, sliced fresh mushrooms, salt, cumin and coriander.

Reduce heat to simmering, cover pan and simmer for 20 minutes or until all water is absorbed.

Roughly chop dried chilies and stir them in.

Serve hot.

Capsicum Rice

Ingredients :

Capsicum 4 Nos^{36 cal}
Cooked Rice 1 Cup^{242 cal}
Salt Taste^{0 cal}
Red Chillies 8 Nos^{144 cal}
Coriander Seeds 4 Tsp^{44 cal}
Channa Dal 3 Tsp^cal
Methi Seeds 1 Tsp^cal
Masala Powder 1 Tsp^cal
Oil 4 Tsp^{492 cal}
Ghee 1 Tsp^{7.1 cal}
Mustard Seeds 1 Tsp^{2.7 cal}
Groundnut 1 Tsp^{22 cal}
Cook Rice 2 Tbsp^cal

Method :

Fry all the ingredients and powder.

Cut capsicum into small pieces.

Heat oil in a kadai, add mustard, ground nuts and capsicum fry it on a low flame.

After it softens, add powdered mixture and salt.

Add masala powder, then mix with rice.

Add a teaspoon of ghee and lime juice if required

Sambar

Ingredients :

Toovar Dal 1 cup ^{300 cal}
Coconut 1/ 4 cup ^{448 cal}
Green Pepper 1 no^{15 cal}
Onion 1 no^{46 cal}
Tomato 1 no^{22 cal}
Mustard Seeds 1 tsp ^{14 cal}
Tamarind Paste 1 tsp ^{6 cal}
Hing 1 pinch ^{5 cal}
Channa Dal 2 tsp ^{9 cal}
Dhania Seeds 3 tsp ^{9 cal}
Turmeric Powder 1 pinch^{3.5 cal}
Coriander leaves 2 springs^{11 cal}
Salt 3 tsp^{0 cal}

Method :

Wash toovar dal and boil it with 3 cups of water.

Fry chana dal, hing, dhania seeds and red chilies for few minutes.

Add grated coconut and fry again.

Grind the mixture with sufficient water.

Heat oil in a frying pan and fry green peppers.

Boil vegetables, tomatoes, tamarind paste, turmeric and salt in water.

Add to it the mixture of third step and cook again for 5 minutes.

Add boiled dal to it and again boil it.

Meanwhile fry the mustard seeds and onions.

10.

Add the above contents along with coriander leaves to the mixture and mix well.

11.

Sambar is ready to serve.

Mango Sambar

Ingredients :

Toor Dal 1 Cup ^{100 cal}
Tamarind 50 grams^{191 cal}
Mango 100 grams ^{74 cal}
Sambar Masala 2 tbsp^{16 cal}
Turmeric Powder 1/4 tsp ^{0.5 cal}
Coriander Powder 1 tsp^{11 cal}
Red Chili Powder 1 tsp^{12.7 cal}
Mustard Seeds 1/4 tsp ^{0.5 cal}
Cumin seeds 1/4 tsp^{3.5 cal}
Red Chillies 3 nos^{24 cal}
Curry Leaves 10 grams^{27 cal}
Onion 100 grams^{42 cal}
Pumpkin 1/2 Cup^{15 cal}
Tomato 1 no^{22 cal}
Coriander leaves 1 tbsp^{33 cal}
Garlic 1 tsp^{5.7 cal}
Oil 2 tbsp^{270 cal}
Salt to taste^{0 cal}

Method :

Add tamarind, 1/2 tomato & 1 onion chopped, to the dal.

Pressure cook till dal is done very soft. (Approx.

whistles)

Remove dal and beat with a whisk or churner till smooth.

Grind to a paste, 1 onion, 1/4 tomato, garlic, all dry masalas. Chop the remaining onion and tomato to medium or fine pieces.

Heat oil, add seeds, curry leaves and allow to splutter.

Add onion, pumpkin, tomato, mangoes and stir fry for 2 minutes.

Add paste, and cook for further 2 minutes.

Add dal and bring to a boil on high.

10.

Add enough water to get sambar consistency.

11.

Check and adjust masalas as required.

12.

Simmer for 12-15 minutes on low, till the aroma exudes.

13.

Add chopped coriander before serving.

14.

Serve steaming hot with hot idlis, coconut chutney and ghee.

Moongdal Chilla

Ingredients :

Capsicum 1 no^{20 cal}
Green Gram 1/2 cup^{16 cal}
Tomato 100 grams^{18 cal}
Ginger 1/2 tbsp^{5 cal}
Oil to shallow fry^{60 cal}
Chili 1 tbsp^{38 cal}
Onions 1 tbsp^{5 cal}
Garlic paste 1 tbsp^{9 cal}

Method :

Add the salt and green chilies paste to the pulses paste .Add water if required to semi thick consistency.

Heat a pan and pour a tbsp of batter and spread with the help of the laddle evenly.

Pour a tsp of oil to the sides of the chilla.

Spread few pieces of capsicum, tomatoes as well as the onions.

Cook till brown and flip. 6 Cook again for 1-2 minutes until the vegetables are cooked.

Repeat the process with the remaining batter.

Serve hot with coriander chutney or tomato ketchup.

Shahi Paneer

Ingredients :

Paneer 250 gm^{225 cal}
Butter 3 tbsp^{264 cal}
Onion 50 gm^{21 cal}
Ginger 25 gm^{20 cal}
Green Chilies 2 no^{16 cal}
Tomato 200 grams^{36 cal}
Cardamoms 2 nos^{6 cal}
Curd 1/4 cup^{55 cal}
Chilli powder 1 tsp^{12.7 cal}
Garam Masala 1/2 tsp^{7 cal}
Milk 1/2 cup^{16 cal}
Tomato Sauce 2 tbsp^{1 cal}

Method :

Chop the paneer into 2" fingers.

Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.

Add tomatoes and cook for 7-8 minutes, covered.

Add curd and cook for 5 minutes. Add 1/2 cup water and cool.

Blend in a mixie till smooth.

Heat remaining ghee, add gravy and other ingredients except milk and paneer.

Boil to get a very thick gravy.

Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.

Garnish with chopped coriander and grated paneer.

PANEER BHURJI

Ingredients :

Paneer 200 gms^{180 cal}
Oil 1 tbsp ^{135 cal}
Cumin seeds 1/4 tsp^{11 cal}
Green Chillies 2 nos^{16 cal}
Small Onion 1 nos^{1.72 cal}
Turmeric Powder 1/4 tsp^{10.5 cal}
Garam Masala Powder 1/2 tsp^{6.2 cal}
Ginger-Garlic Paste 1 tsp^{3.28 cal}
medium Tomato 1 nos^{0.73 cal}
Salt 1/2 tsp^{0 cal}

Method :

Chop the onions, tomatoes and chillies finely.

Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown.

Add the chillies and tomatoes and fry till they are soft and pulpy.

Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined.

Add grated paneer and fry for 5 minutes till the paneer blends into the masala.

Garnish with chopped coriander and serve hot.

Kadai Paneer

Ingredients :

Paneer 400 gm^{336 cal}
Coriendier seeds 1 tbsp^{9 cal}
Fenugreek Seeds 1/4 tsp^{10 cal}
Dry Red Chilli 1 no^{20 cal}
Cumin Seeds 1/2 tsp^{8 cal}
Black Peppercorns 1/4 tsp^{5 cal}
Oil 1 tbsp^{115 cal}
Onion 1 no(small)^{29 cal}

Method :

Put the whole spices (coriander seeds, cumin seeds, peppercorn, dry red chilli, fenugreek seeds) in a skillet, turn the heat on med to low and dry roast till you get an distinct aroma.

Transfer to a bowl and allow it to cool down.

Once it has cooled down, coarsely grind the roasted spices.

Meanwhile, heat the Oil in a medium skillet on medium heat.

Once the Oil is hot, add in the Onions and cook till they turn translucent.

Add in the Garlic, Green Chillies, Tomatoes, Ground Spices and Salt.

Mix well and cook uncovered for about 5 minutes.

Add in the Paneer, mix and cover and cook till the moisture has been soaked in by the paneer.

Stir in between to make sure it does not burn.

10.

Once done, remove cover, turn off the flame and garnish with Cilantro.

11.

Serve hot with chapatis, naans, tandoori rotis.

Moongdal Chilla

Ingredients :

Capsicum 1 no^{20 cal}
Green Gram 1/2 cup^{16 cal}
Tomato 100 grams^{18 cal}
Ginger 1/2 tbsp^{5 cal}
Oil to shallow fry^{60 cal}
Chili 1 tbsp^{38 cal}
Onions 1 tbsp^{5 cal}
Garlic paste 1 tbsp^{9 cal}

Method :

Add the salt and green chilies paste to the pulses paste .Add water if required to semi thick consistency.

Heat a pan and pour a tbsp of batter and spread with the help of the laddle evenly.

Pour a tsp of oil to the sides of the chilla.

Spread few pieces of capsicum, tomatoes as well as the onions.

Cook till brown and flip. 6 Cook again for 1-2 minutes until the vegetables are cooked.

Repeat the process with the remaining batter.

Serve hot with coriander chutney or tomato ketchup.

Cauliflower Kurma

Ingredients :

Cauliflower 250 gm^cal
Onion 1 nos^cal
Carrot 2 nos^cal
Green Chili 3 nos^cal
Ginger 1 Small piece ^cal
Red Chili powder 1½ tsp^cal
Coriander powder 2 tsp^cal
Turmeric Powder ½ tsp^cal
Coconut Milk 1 cup^cal
Salt As required^cal
Water 1 cup^cal
Coconut Oil 3 tsp ^cal
Curry leaves 2 stems^cal

Method :

Wash the Cauliflower and cut into Florets. Cut onion into small pieces. Also cut ginger and green chili.

Then cut carrot into piece.

In a pan pour coconut oil and let it heat. Fry onion until it becomes golden brown. Add cauliflower, carrot, ginger, green chili, red chili powder, coriander powder, turmeric powder, salt and water. Close the pan and allow it to cook. When cooked, add coconut milk, let it boil. Put curry leaves and remove from fire.

Cochin Masala Curry

Ingredients :

Coconut 2 cup^{896 cal}
Red Chilly 12 nos^{216 cal}
Black gram dal 2 tsp^cal
Coriander Seeds 2 tsp^{22 cal}
Haldi Powder 1 Pinch^cal

Method :

Roast all the above ingredients in frying pan separately, on a low flame, till it becomes golden brown and crispy.

Grind them together in a mixer, absolutely dry or free from moisture till oil is given off.

This masala can be kept for 6 to 8 months in an air-tight container without spoiling, and can be used for preparing a variety of curries, when desired, example :

Bengal gram-cum-suran

Soak 1 cup bengal gram in water overnight.

Next day, put ¾ cup suran bits.

Pressure cook upto 3 whistle sounds. Remove and put salt.

Combine tamarind juice, desired quantity of water and 2-3 tsp of the above masala.

Keep it to boil for 5 minutes.

10.

Take out from flame. No seasoning.

11.

Suran-cum-dal Chop suran into ½" cubes, 1 cup full.

12.

Apply salt and keep aside for 5 minutes.

13.

Then deep fry in oil and keep aside.

14.

Boil toovar dal in water.

15.

Put salt, tamarind juice and sufficient masala. Boil. Combine the fried suran bits.

16.

Take out from flame after 2-3 minutes.

Pages

Vegetarian Recipes With Calories

Vegetable Khichdi

Ingredients :

Method :

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Method :

Methi Fenugreek Pulao

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Carrot Rice

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Garlic Fried Rice

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Cheese Balls

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Potato Chinese

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ALOO KA BHARTA

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Method :

Vaag

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Spicy Potato Wedges

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Potato Roast

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Chilli Gobhi

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Tomato Rice

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Jeera Rice

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Mexican Rice

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Sambar

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Mango Sambar

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Moongdal Chilla

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Shahi Paneer

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PANEER BHURJI

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Kadai Paneer

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Moongdal Chilla

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Cauliflower Kurma

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Method :

Cochin Masala Curry

Ingredients :

Method :