Dahi Wada

Ingredients:

• Moong dal - 3/4 cup (washed thoroughly & soaked overnight)
• Urad dal - 1/4 cup (washed thoroughly & soaked overnight)
• Yogurt - 1.5 cup
• Onion - 1 small
• Green Chiilies - 2
• Coriander Leaves - 3 tbsp
• Red chilly powder - 1/2 tsp
• Roasted cumin seed powder - 1/2 tsp
• Salt, according to taste
• Oil to fry

 Method:

•  Step -1
• Blend both the Moong dal and Urad Dal to a smooth consistency. Use only enough water as needed to blend.
• Add some chopped green chillies and onions to the batter.
• Whip it well using a spoon or whisk until it becomes light and fluffy. If needed add few spoons of water.
• Step -2
• Take oil in deep frying pan and place the heat on medium high.
• Place about 1 tablespoon of batter into the oil.
• Fry the vadas in small batches.
• Step -3
• After you have made all of the vadas, place the vadas in luke warm water and soak for about 20 minutes.
• Next squeeze the vadas gently to take out the water, be careful not to break the vadas.
• Step - 4
• Take two cups of yogurt in abowl and mix until very smooth.
• Add salt as needed.
• Soak all the vadas in the yogurt batter for at least twenty minutes, giving the vadas time to absorb the yogurt.
• Slowly pick up each vada and transfer into a serving dish, pouring a few spoons of extra yogurt all over the vadas.
• Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chilly powder.
• Garnish with coriander leaves.

Matar Paneer

Ingredients

• Paneer - 1 lbIndian cheese
• Peas - 100 gms
• Onion - 1 big(chopped)
• Tomatoes - 2 medium (chopped)
• Green chillies - 3 (chopped finely)
• Ginger garlic paste - 1 tsp
• Cashewnuts - 7 to 8 
• Cumin seeds - 1/2 tsp
• Chilli powder - 1/2 tsp 
• Coriander powder - 1/2 tsp
• Turmeric powder - 1 pinch
• Garam masala - 1 tsp
• Cumin powder - 1/2 tsp
• Kastoori methi - 1 tsp
• Cream - 30 ml
• Oil - 4 tbsps 
• Salt, to taste 
• Coriander leaves - 1 spring

Method:

• Cut the paneer into ½ inch cubes.
• Heat 1 tbsp oil in frying pan on medium heat and stir fry paneer for about 2 minutes. Take them out before paneer starts changing color.
• In the same oil, fry the cashewnuts.
• Then put the onions till they became translucent. Add the ginger-garlic paste.
• Let them cook for 2-3 minutes.
• Then add the tomatoes. Put the salt and turmeric in the mixture and mix well.
• Blend this mixture to a fine paste. 
• Heat the rest of the oil in a sauce pan. When its hot, add cumin seeds and the masla paste.
• Add chilli powder, coriander powder, cumin powder and salt and continue to fry for another 2 min.
• Add boiled peas and stir to mix with the spices.
• Add water and bring to a boil, cover and simmer on low flame for 5 min.
• Add the fried paneer and simmer for 10 min more.
• Add cream. Finally garnish with coriander leaves.
• Serve hot with chapathis, naan or parathas. 

Besan Ladoo

Ingredients:

• Besan (Gram flour) - 1.5 cups
• Semolina flour (fine sooji) - 2 tbsps
• Ghee - 1/2 cup
• Sugar - 3/4 cups
• Almonds - 4 tbsps(sliced)
• Cardamom seeds - 4 (coarsely grounded)

 Method: 

• Put the besan, sooji, and melted butter in a large frying pan and mix.
• Turn the stove on to medium heat and begin to roast the besan mixture until besan becomes light golden brown in color.
• Stir the mixture continuously for 10-12 minutes with a spatula to prevent burning. 
• Remove the pan from the heat and let the besan cool to a warm temperature.
• While the mixture is warm add and mix the cardamom powder, few of the sliced almonds, and sugar.
• To make the ladoos, take about 2 tablespoons of warm besan mixture into your palm.
• Gently press the mixture between your palms to form a smooth, round ball.
• After making the ladoo, dip it lightly in melted butter or ghee.
• Then lightly touch the part of the ladoo with the butter into the rest of the sliced almonds, so some of them stick to the ladoo.
• Put ladoos back on the plate with the pistachio side facing the top.
• Leave the ladoos on a plate to cool to room temperature before putting into a covered container.
• The ladoos can be stored in an airtight container for 2 to 3 weeks.

Aaloo Paratha

Ingredients:

• Dough:
• Wheat flour - 1 cup for dough + 1/4 cup for rolling
• Water - 1/2 cup (Use more as needed)
• A Pinch of salt
• Potato Filling
• Potatoes - 2 medium (Boiled and grated)
• Cumin seeds -1/2 tsp
• Green chili - 1 (Finely chopped)
• Cilantro leaves - 2 tbsps (finely chopped)
• Onions - 1 (Finely chopped)
• Garam masala - 1 tsp
• Coriander powder - 1/2 tsp
• Cumin Powder - 1/2 tsp
• Amchoor powder - 1/2 tsp
• Lemon juice - 1 tsp
• Salt, According to taste
• Oil to cook

Method:

• Step -1
• Mix flour, salt and water together to make a soft dough Knead the dough for a few minutes to get a smooth dough.
• Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
• Step -2
• Heat 2 tbsps oil in a pan. Put the cumin seeds when the oil is heated.
• Add all the ingredients for potato filling except potatoes. Let them cook for 2-3 minutes.
• Finally add the grated potatoes. Mix them well and let it cool down.
• Step -3
• Divide the dough and potato mixture into equal sized balls. The potato balls should be about 1 1/2 times larger than the dough balls.
• Roll the dough balls into 3 inch diameter circles.
• Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball.
• Lightly sprinkle some wheat flouron the rolling surface.
• Press the ball on the sealed side and keep it on the topside when rolling.
• Roll the ball light handed into the desired size.
• Sprinkle wheat flour on both sides of the semi rolled paratha in regular intervals to avoid sticking.
• Step - 4
• Heat the skillet on medium high.
• Place the paratha over the skillet. After a few seconds you will see the paratha change color and puff in different places.
• Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
• Flip again and press with the spatula making sure the  paratha is golden-brown on both sides.
• Enjoy hot with chutney and pickle. 

Palak Dal

Ingredients:

• Moong Dal - 1 cup
• Spinach  - 1 bunch (chopped)
• Tomato - 1 medium (chopped)
• Onion - 1 medium (chopped)
• Ginger - 1/2 inch (finely grated) 
• Garlic - 4 cloves (sliced)
• Green chillies - 2 (slited vertically) 
• Panch Poran:
• Cumin seeds - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Fennel seeds - 1/2 tsp
• Fenugreek seeds - 1/2 tsp
• Nigella seeds - 1/2 tsp
• Red chilli powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Ghee (clarified butter) - 2 tbsps 
• Salt to taste
• Onions and Tomatoes to garnish.

Method:

• Step -1
• Take a pan and dry roast the moong dal in medium flame till the color changes to slight brown.
• Remove it from the hot pan and let it cool down completely.
• Step - 2
• Take some ghee in a pan.
• Add the panch poran when the ghee is hot. Let them splutter completely.
• Now, add the garlic, curry leaves, red chillies, asafoetida one by one.
• Then add the onions. Saute them till they become translucent.
• Now add the tomatoes. Then add the turmeric and salt. 
• Cook for few more minutes till the tomatoes get totally mashed up.
• Add the roasted moong dal and water.
• Cover and boil on medium falme for about 10 minutes or till the dal is tender.
• Add the chopped spinach and simmer for about 5 minutes or till the spinach is cooked.
• Garnish with onions and tomatoes.

Bharwan Bhindi

Ingredients:

• 15-20 okras
• Onion - 1 (sliced vertically)
• for the filling
• Besan/gram flour - 4 tbsps
• Red chili powder - 1 tsp
• Cumin powder - 1 tsp  
• Coriander powder - 1 tsp
• Ginger garlic paste - 1 tsp
• Amchur/ dry mango powder - 1/2 tsp
• Salt to taste
• A pinch of turmeric
• Coriander leaves -2 tbsp (finely chopped) for garnishing

Method:

• Wash and pat-dry the Okra. 
• Cut out the top of the okra and slit them slightly length wise. Be careful not to split them into two parts..
• Roast besan until the raw smell goes.
• Mix all the filling ingredients together. Stuff this filling between the okra slits.
• Shallow fry the okra in a non-stick pan covering the pan occasionally and turning okra pieces very carefully around to be cooked evenly.
• Remove from pan once it is browned and cooked.
• Garnish them with sliced onions, lemon and coriander leaves
• Serve warm with rice or chapati.

Oriya Fish Curry

 

Ingredients:

• Tilapia steaks - 1 lb
• Onions - 2 medium (ground to paste)
• Ginger-garlic paste - 3 tsps
• Tomato - 1 medium (pureed)
• Potatoes - 2 medium (boiled and cut in large pieces)
• Mustard seeds - 1 tsp
• Dried red chillies - 2 
• Turmeric powder 1/2 tsp + a pinch
• Cumin Powder - 1 tsp
• Coriander powder - 1 tsp
• Red Chilli Powder - 1/2 tsp
• Garam masala powder - 1/4 tsp
• Mustard Oil - 5 tbsp
• Salt to taste
• Chopped coriander leaves for garnish
• Lemon - 1

Method 

• Step -1
• Clean the fish thoroughly.
• Step -2
• In a bowl mix 1/2 tsp each turmeric and salt and 1 tsp lemon juice.
• Add the fish pieces to this and mix well.
• Let it marinate for about 10-15 minutes.
• Heat oil in a small pan and lightly fry the fish. Transfer the fish onto a paper towel and keep aside.
• Step- 3 
• Heat oil in a pan. Add the mustard seeds and dried red chillies.
• When the seeds begin to splutter, add the ginger-garlic paste and onion paste.
• Cook till the onion begins to turn light brown. Add the tomato puree and cook till oil separates.
• Now add a pinch of turmeric powder, cumin powder, coriander powder and red chilli powder.
• Cook for 2-3 minutes till the masalas and cooked.
• Add 3 cups water, mix well and bring to boil. Lower heat, add the fried fish and the boiled potatoes.
• Add the garam masala powder.
• Cover and cook on low flame for 10-15 minutes.
• Step - 4
• Garnish with coriander leaves, onions and tomatoes

Chicken Bharta

Ingredients :

• Chicken - 1/2 kg (Skinless and boneless) (Chopped into tiny pieces)
• Green capsicum - 1/2 ( Chopped into small cubes)
• Big Onion - 3 (Chopped finely)
• Tomatoes - 3 (Chopped Finely)
• Green chillies - 2 (Chopped Finely)
• Ginger - 1 inch piece (Chopped Finely)
• Garlic - 5 colves (Chopped Finely)
• Chilly powder - 1/4 tsp
• Coriander powder - 1 tsp
• Cumin Powder - 1 tsp
• Garam masala - 1 tsp
• Dry Fenugreek Leaves ( Kasoori methi) - 2 tsps
• Salt - to taste
• Oil - 5 - 6 tsps
• Lemon juice - 1 tsp
• Coriander leaves - few whole leaves (for garnishing)

Method:

• Cut the boneless chicken into very tiny pieces.
• Now take a pan, add oil and wiat till it gets hot
• Then add the onions and wait till it gets translucent.
• Now add the garlic and ginger and fry well for 5 - 8 mins.
• Then add little of the tomatoes and fry well.
• Finally, add the chicken, and mix well and cook for sometimes.
• When the chicken starts to turn white in colour, add the rest of the tomatoes and mix well.
• Add the capsicums when chicken is almost 80% done.
• Keep stiring until the chicken is cooked and let the oil start to come out.
• Then squeeze the fresh lemon ( 1 tsp ) and mix well and switch off the stove.
• Now garnish it with fresh coriander leaves and serve hot.

Aachari Aaloo

Ingredients:

• Mustard oil: 2 Tbsp (Mustard oil gives the unique pungency characteristic of a mango pickle.)
• Panch Poran
• Cumin Seeds: 1/2 tsp
• Mustard Seeds: 1/2 tsp
• Fennel Seeds: 1/2 tsp
• Fenugreek Seeds: 1/2 tsp
• Kolonji Seeds: 1/2 tsp
• Chopped Onions: 1 Cup
• Garlic: 4 cloves(finely chopped)
• Ginger: ½ Inch(finely chopped)
• Green Chilli: 3 (sliced in half vertically)
• Potatoes: 2 (cubed)
• Amchoor (Mango powder): ¼ tsp
• Kasoori Methi (Dried Fenugreek leafs): 1 tsp
• Turmeric powder: ¼ teaspoon
• Crushed Red pepper: ½ teaspoon (Crushed peppers have whole seeds. This is not same as chili powder.)
• Salt: According to taste
• Water: 1 cup 
• Corianders leaves: 1 tbsp(chopped finely) for garnishing 

Method:

• Heat mustard oil in a heavy bottom pan till it starts to smoke.
• Add the Panch Poran.(Cumin seeds, Mustard Seeds, Fennel Seeds, Fenugreek Seeds, Kolonji Seeds)
• Let them splutter completely.
• Add chopped onions and salt. Saute till edges start to turn brown.
• Add Garlic, Ginger, and Green Chilli. Saute for about 1 minutes
• Add potatoes. Saute for about 4 minutes till potatoes start to turn brown.
• Add remaining ingredients except water. Saute another 3 to 4 minutes.
• Add water. Bring to a boil. Cover and turn down heat.
• Cook covered about 10 minutes or till potatoes or tender.
• Finally garnish it with chopped cilantro leaves and enjoy hot.

Kadai Paneer

Ingredients:

• Paneer -- 1/2 lb
• Bell Pepper -- 2 medium (can use different colors) 
• Onion -- 2 medium (sliced)
• Tomatoes -- 3 medium
• Green Chillies - 2
• Ginger -- 1/2 inch
• Garlic -- 4 cloves
• Oil -- 3 tbsp 
• Asafoetida (hing) -- 1 small pinch
• Whole Cumin seed -- 1 tsp
• Whole Coriander seed -- 1 tsp
• Whole fenugreek seeds -- 10 to 12
• Red Chillies -- 3 whole
• Turmeric --1/4 tsp 
• Fenugreek leaves (kastoori methi) -- 2 tbsps
• Salt, adjust to taste
• Coriander leaves - 2 tsps (finely chopped) for garnishing

Method:

• Step--1
• Heat a pan and dry roast the cumin seeds, coriander seeds, fenugreek seeds and red whole chillies in medium heat.
• Let them cool down completely and then make a coarse powder of it.
• Step--2
• Next, blend the tomatoes, ginger, garlic and green chili to make a puree.
• Step--3
• Then, cut the paneer and bell peppers into ½ inch cubes.
• Heat the oil in frying pan on medium heat and stir fry paneer for about 2 minutes. Take them out before paneer starts changing color.
• Next stir-fry bell pepper until they are tender. Do not over cook the bell pepper. Take them out and drain on a paper towel.
• Step--4
• Using the same frying pan, add the asafetida and cumin seeds.
• After the cumin seeds crack, add te sliced onions.
• Stir fry them until the onions become translucent. Then add the tomato puree, turmeric powder, fenugreek leaves and 2 tsps from the powder made from step 1.
• Cook for sometime till the mixture reduces to about half in volume.
• Add salt and little water if needed.
• Step--5
• Then add the paneer and bell pepper and let it simmer for about five minutes on low medium heat.
• Finally garnish it with coriander leaves.
• Serve hot and enjoy!!!