Potato with fenugreek leaves(Aloo & Methi)

Potato                            3

Onion                             1

Tomato                          2

Green chili                      2-3

Red chili powder            2 tsp

Ginger garlic paste          2 tsp

Saffron                           ½ tsp

Fenugreek leaves            2 bunches

Salt                                2 tsp or as per taste

Oil                                 2 table spoon

Lemon                          1/2

Method:

Heat the oil in a dish or pressure cooker, add the chopped onions and fry till light brown, add the slit green chili, saffron, ginger garlic paste, red chili powder and fry well, add the chopped potatoes, tomatoes,  fenugreek leaves and salt, keep frying it well, add a cup of water and pressure cook it.  After 10 minutes when the potatoes are cooked, you can add the lemon juice and fry it well till completely dry or semi dry according to your taste.  You can serve it with chapathis.                            

Potato 65/cornflour

Potatoes                   2-3

Corn flour                 2 tsp

Maida                      1 tsp

Egg                          1

Chili powder             1 tsp

Salt                          1 tsp or as per taste

Oil                            for deep frying

Method:

Boil the potatoes, peel  it and cut into small cubes.  Take a bowl add the potato pieces, corn flour,  maida, egg, chili powder and salt and mix it well.  Take a kadai/wok, heat  the oil and deep fry the potato pieces, few at a time.  After frying place it on a tissue to absorb the excess oil.  It can be served as a snack or side dish.

Rava Upma (Semolina)

Rava                    2 cups

Onion                   1

Tomato                 1

Green chili             3

Curry leaves          6-8

Coriander leaves   2-3 stalks

Mustard seeds      1 tsp

Ground nut            10-12

Ghee/oil                1 table spoon

Salt                       1 tsp or as per taste

Method:

In a pan heat the ghee, add the mustard seeds, chopped onion, curry leaves, green chili, ground nuts and fry it well, add the finely chopped tomato (optional) , chopped coriander leaves and fry it well add 4 cups of water and salt and allow it to boil.  When boiling add the rava, as you are adding the rava with one hand keep stirring with the other hand to avoid it turning into lumps.  Keep stirring till completely dry.  You can serve it for breakfast with tomato sauce or as a snack.

Egg Masala curry

Eggs                                               6

Onion                                             1

Green chili                                      2-3

Ginger garlic paste                          2 tsp

Tomatoes                                       3

Potatoes                                         2

Red chili powder                            3 tsp

Saffron                                           ½ tsp

Coriander leaves                            5-6- stalks

Oil                                                 4-5 table spoon

Dry coconut                                   ½

Poppy seeds                                  2 table spoon

Ground nuts                                   8-10

Garam masala/hot spices  (2 cloves,1 cardamon, 1 cinnamon stick & shahi jeera/black cumin seeds 1tsp)

Putnal(roasted gram)                       2 table spoon

Lemon                                            ½

Salt                                                 2 tsp or as per taste

Method:

Boil the eggs and keep aside. 

Dry roast the coconut, poppy seeds, groundnuts, putnal/roasted gram and garam masala/hot spices.  When cool grind into a paste.  You can add the chopped tomatoes also to the paste and grind it.

Heat the oil in a dish, add the chopped onions and slit green chili and fry till the onions turn golden brown, add saffron, ginger garlic paste, chili powder and the ground paste and keep frying it, add the salt , cut potato pieces, chopped coriander leaves  and add 2-3 cups of water and allow it to cook on medium flame.  When the potatoes are cooked you can add the boiled eggs (remove the shell).  You can put the whole egg or slice it into two, add the lemon juice and keep on sim for about 2 minutes.  Remove and serve with hot rice, fried rice or chapatti.

Cluster beans

Beans                                           250 gms

Onion                                           1

Ginger garlic paste                        1 tsp

Saffron                                         ½ tsp

Green chili                                    4-5

Oil                                               2 table spoon

Coriander leaves                          3-4 stalks

Salt                                              1 tsp or as per taste

Method:

Heat the oil in a dish or pressure cooker, add the finely  chopped onion till light brown, add saffron, ginger garlic paste, green chili (slit) and fry it well.  Add the chopped beans  & coriander leaves and salt and fry it well.  Add a cup of water and allow it to cook.  When the beans are cooked, fry it well till completely dry.  Remove and serve with chapatti or as a side dish.

Yogurt Tadka

Yogurt                             200 gms

Salt                                  2 tsp

Saffron                             ¼ tsp

Whole red chili                 2

Curry leaves                     6-8

Mustard seeds                  ½ tsp

Urad dal(black gram)        ½ tsp

Oil                                   1 table spoon

Method:

Add ½ cup water and salt to the yogurt , whip it and keep aside.

Take a pan, heat the oil, add the mustard seeds, urad dal, chili (break into half), saffron and curry leaves.  Fry it well and add the seasoning to the whipped yogurt.

You can serve it with rice or as a drink.

Mutton Bone Soup

Bones                              250 gms

Onion                              1

Garlic pods                      5

Ginger                             2 pieces

Mint leaves                      12

Pepper pods                    10-12

Tomatoes                        3

Salt                                 2 tsp or as per taste

Method:

Wash the mutton bones thoroughly 3 to 4 times.   Add the chopped onion, garlic pods, ginger pieces, mint leaves, pepper, chopped tomatoes and salt.  Place all these ingredients in the pressure cooker and mix well mashing the tomatoes in the process.  Add 5-6 cups of water and pressure cook it.

Strain it in a container and you can serve in a cup or bowl. 

Optional: You can toast bread and cut into small squares and add it to the soup while serving.