Peas Pulav

Serving for 4

Ingredients

Peas ( frozen) --2 cups( soak and  pressure cook for dry peas )

Basmathi rice   -- 2 cups

Onion  -- 1 cup chopped 
Small onion -- 20 nos( 10 to grind ) 
Garlic -- 7 nos

Ginger --  1 inch

Greenchili -- 6 nos

Coconut -- 4 tsp

Cinnamon -- 1stick

Cloves-- 3 nos

Elachi/ Cardamon --2 nos
Bay leaves - 2

Oil --  3 tsp

Salt  --1 tsp

To Grind

Coconut

Ginger

Garlic

Green chili 

Onion 10 nos

Method

• Fry Basmathi rice with ghee   after soaking for 15 min .
•  Add oil in  a pan, when hot add cloves, cinnamon, cardamom and bayleaves .
• Add Onions,  peas and then  grounded paste stir untill raw smell disappear.
• Add basmathi rice and  mix well and cook in a cooker.
• Serve hot with Raita. ( can add fryed nuts on top)

Veg Soup

Ingredients

Vegetables   -- 1 cup (1 Carrot,  10 Beans,few  Cauliflower, 1 cup peas , 1 potato, 10spinach leaves, beet root -- 1 slice, green onion --2 nos)
Tomatoes --1 no
Green chili --2 nos

Ginger  --  1 inch 
Garlic -- 6 nos

Turmeric --  A pinch 
Soy sauce --2 tsp
Cracked Pepper --  3 tsp
Can add fryed bread for extra cruch but i add  bread microwaved for 2.25 min
Salt

 Method

• Pressure cook all the veg   with ginger, garlic, tomatoes, chili, with salt, turmeric.
• Add soy sauce, pepper and salt with fryed bread  on top.( add  bread last)
• Granish with Corriander leaves and serve hot.

Gobi Mutter Paratha

Serving for 2 ( 6 chapathi)

Ingredients

Chapathi

Wheat flour -- 2 cups

Salt  -- A pinch

Hot water   --4 cup(we can use milk instead)

Oil

Stuffing

Cauliflower -- 15 florets
Frozen Peas -- 1/4 cup

Onion cut  --   few  tsp

Red chili powder -- a pinch
Gram masala -- a pinch

Crushd garlic --  2 nos
Corriander leaves

Method

Chapathi

• Mix flour, salt ,hot water and Oil.
• Knelt the dough until  soft and keep aside for an hour before making chapathi..

Stuffing

• Boil thecauliflower and peas with salt  . 
• On a hot pan add onion, garlic andboiled veg with  chili , garm masala and  corriander leaves and fry it to mix flavor.
• Make dough into balls and make a small size chapathi  and keep the stuffing in the center and make regular chapathi.
• Fry on a pan with ghee on low flame.
• Take along with Raita.

Tips

• Can Use tortilla press
  
•  If u dont have tortilla press use cut opened zip lock and apply weight with flat pan
• Always sure transparent covers as it avoid dough sticking to surface.

Wheat Dosa

Ingredients ( 10 no)

Wheat flour -- 1cup

Rice flour -- 1 cup

Red Chili -- 1 tsp

Jeera -- 1 tsp

Salt -- a  pinch

Water -- 11/2 cups

Method 

Mix all the ingredients into a watery batter  and pour it to dosa  wit little holes on a red hot dosa

tava and then reduce the flame to low and cook with little oil.Turn the dosa and serve hot with chutney

Wheat and Oats Idli

Serving for 2 (6 nos )

Ingredients

Cracked wheat/ Wheat Rava -- 1/2 cup
Oats round into powder  -- 3 tsp

Rice flour  -- 2tsp

Urad dal  flour-- 1 tsp
Mustard seeds -- 1 tsp
Split uraddal -- 1/2 tsp 
Onion chopped -- 1 cup

Green chili -- 3 nos
Soda salt -- a inch 
Curry leaves --few
Buttermilk -- 2 cup

Salt

Oil

Method

•  Dry roast wheat Rava and Oats powder until raw spell disappear.
• Mix oats flour, wheat rava, rice flour and urad flour along with  salt and buttermilk .
• Saute mustard,uraddal  onion,   and chili until translucent and add to batter .
• Make the batter rise by resting the batter  for an hour.
• Pour the batter in the idly vessel and  cook for 15 min and rest it for 5 min to scop out idly
• Serve with chutney and sambhar.

Tofu Fry

Serving for 4 

Ingredients

Extra firm Tofu  -- 1 packet

Big Onion --   1 cup

Corn flour --  3 tsp

Red chili   -- 1/2 tsp

Corrinder powder --1/2 tsp

Cumin powder --   1/2 tsp

Tumeric  -- a pinch

Ketchup   -- 3 tsp

Chili Sauce --1 tsp

Soy sauce  --1 tsp

Bread crums

Oil

Salt

Coriander leaves

Method

• Drain the water in the tofu and dry it   with paper towel and a cloth.(place the cloth and the paper towels then tofu)
• Cut into cubes and fry it dry in anon stick pan until golden brown in all sides.
• Mix the cubes with corn flour ,salt, turmeric, red chili, cumin, corrinder powders, bread crums with liitle oil to coat them and leave the marinate for a while.
• Ina hot oil fry them in a low hit until golden brown.
• In a pan add onion to oil with capsicum and other veg( optional) and saute and add tofu and  chili sauce, ketchup, soy sauce.
•  Serve  hot.

Chili garlic sauce

Serving for  8

Ingredients

Garlic  -- 12 nos
Red chli -- 5 nos

Salt  --   1/4 tsp

Oil --    3 tsp

Asafoetida.

For  Frying and Grinding 

Garlic

 Red chili

Method      

Fry and grind all the ingredients and here u are ready to eat..

Potatoes 65/Aloo65

Serving for 4

Ingredients

Potatoes --4 nos 

Big Onion --   1 cup

Corn flour --  4 tsp
Ginger garlic paste -- 4 tsp 
Maida /all purpose flour -- 5 tsp 
Green chili -- 3 nosslit open

Red chili   -- 1/2 tsp

Corrinder powder --1/2 tsp

Cumin powder --   1/2 tsp

Tumeric  -- a pinch

Egg Beaten -- 1

Chili  garlic Sauce --1 tsp
Curd -- 2 tsp

Bread crums-- few tsp
Jeera -- 1 tsp

Oil

Salt

Coriander leaves

Method

• Wash the peeled and cubed potatoes and microwave for 5 min.
• Drain the water and add salt, chili powder ginger garlic paste 1 tsp, Corn flour, maida and egg with turmeric and bread crumbs and marinate for 1 hour.
• Ina hot oil fry them in a low hit until golden brown.
• In a pan add  jeera, onion to oil with chili, ginger garlic paste  and saute  for a while then add fried potatoes and  chili sauce, curd , cumin, corrinder powder and salt . Garnish with Corrinder leaves
•  Serve  hot.