Baby corn and mushroom dry

Ingredients

1. Mushrooms - 8 to 10 chopped
2. Babycorn - 15 to 20 chopped
3. Onion - 2 large vertically chopped
4. Capsicum - 1 sliced thinly
5. Curry leaves - 15
6. Cumin seeds - 1/2 tsp
7. Pepper powder - 1 tsp
8. Cumin powder - 1 tsp
9. Turmeric powder - 1/2 tsp
10. Green chillies - 2 to 3
11. Garam masala - 1/2 tsp
12. Coriander leaves - 1 tbsp for garnishing.

Method:
1. Heat oil. Add cumin seeds and curry leaves

  
2. Once they splutter, add onion and green  chillies. Saute till onion turns golden brown

3. Add the turmeric powder, pepper powder, cumin powder, garam masala and salt.

4. Add the Mushroom , babycorn and capsicum . Mix well so that all the masala gets coated to the veggies well . 

5. Cook for 5-7mins on low flame while stirring in between.  Keep cooking till the water left by mushrooms is evaporated .Garnish with coriander leaves.

Alu gobi (Restaurant style)

Ingredients

1. Onion - 1 (finely chopped)
2. Green chillies - 2 
3. Ginger garlic paste - 1 tsp
4. Lime - 1/4th
5. Cumin seeds - 1/2 tsp
6. Mustard seeds - 1/2 tsp
7. Kasuri methi - 1 tsp
8. Turmeric powder - 1/2 tsp
9. Chili powder - 1/2 tsp
10. Coriander cumin powder - 1 tsp
11. Cauliflower florets - 2 cups
12. Potato (Cut into pieces) - 1 cup
13. Coriander leaves - 1 tbsp

Method:

1) Heat oil. Let the cumin and mustard seeds splutter. Add the onion. Fry till transluscent

2) Add the ginger garlic paste and stir

3) Add green chilies and kasuri methi. Fry for 2 minutes

4) Add the spices from 8 to 10 and fry. Add salt as per taste

Add potato and cauliflower. Mix well.

Keep covered and let cook. Squeeze lime just before turning off heat. Garnish with corainder leaves and serve hot.

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Methi chicken

This is my aunt's awesome recipe.

Ingredients

1. Chicken - 1 kg (Washed, cleaned and marinated with turmeric powder, chili powder, salt and chicken masala)
2. Cloves - 
3. Peppercorn:
4. Cinnomon sticks
5. Bay leaves
6. Cumin seeds - 1 tsp (optional)
7. Green chilies - 3-4 (finely chopped0
8. Ginger garlic paste - 2-3 tsp
9. Kasuri methi - A handhul
10. Onions -5-6
11. Tomato - 2
12. Turmeric powder - As required
13. Chili powder - As required
14. Chicken masala - As required
15. Oil - As required for frying

Method

1) Grind the onions in a mixer (briefly)

2) Heat oil, Add all the dry spices (2-6). Fry briefly

3) Add green chillies. Fry briefly

4) Add ginger garlic paste. Fry till raw smell dissapears

5) Add the onion. Fry for some time.

6) Add the kasuri methi. Add the Turmeric poweder, chili powder and chicken masala

7) Add chicken

8) Add tomatoes

9) Add little water. Keep covered and let cook.

Sweet Corn and carrot balls

A yummy snack for kids

Makes: 5-6 wadas


Ingredients

1. Chana dal  - 1/2 cup (Soak in water for about 2 hours and grind into a coarse paste)
2. Sweet corn kernels - 1 tbsp
3. Onion - 1 tbsp (Finely chopped)
4. Carrot - 1 tbsp (Grated)
5. Ginger - 1/2 tsp (minced)
6. Green chili - 1/2 tsp (minced)
7. Salt as per taste
8. Oil - For deep frying

Method

1) Mix all the ingredients above except the oil

2) Heat oil. Make small balls of the mixture and drop in oil

3) Fry till golden brown on both sides

4) Serve hot with ketchup

Mixed Veg sandwich

Got this amazing recipe from http://www.vegrecipesofindia.com/veg-masala-toast-sandwich/. Modified slightly to suit our taste :)

Ingredients for the stuffing:

1. Grated carrot - 1 cup
2. Boiled and grated potato - 1 cup
3. Onion (finely chopped) - 1
4. Capcicum (finely chopped) - 1 
5. Green chillies (finely chopped) 2-3
6. Curry leaves - 10-15
7. Mustard seeds - 1 tsp
8. Cumin seeds - 1 tsp
9. Turmeric powder - 1/2 tsp

Other ingredients

1. Butter (as required for grilling)
2. Chaat masala (optional)
3. Green chutney (optional)
4. Fine shev (for garnishing, again optional)

Method

1) Heat oil. Add the mustard and cumin seeds and let splutter

2) Add onion and fry till translucent

3) Add green chilies and curry leaves and fry for 2-3 minutes

4) Add turmeric powder and salt 

5) And grated carrot and fry for some time

6) Add capsicum and fry till all veggies soften

7) Add the grated potato. Mix well and turn off heat

8) Take 2 slices of bread. Apply butter on one side. On the other side, apply green chutney on one slice and keep the vegetable filling on the other. Sprinkle some chaat masala on the vegetable filling

9) Grill in a sandwich maker. Once done, garnish with the shev and serve with ketchup

Pepper Chicken

Found this yummy recipe at http://www.yummytummyaarthi.com/2013/07/dry-pepper-chicken-indian-style.html. Made slight modifications to it.

Serves:3-4 people

Ingredients:

1. Chicken - 1/2 kg
2. Fennel seeds - 1 tsp
3. Onion - 2 large (thinly sliced)
4. Curry leaves - 15-20
5. Green chillies - 2-3 
6. Ginger garlic paste - 2 tbsp
7. Turmeric powder - 1 tsp
8. Chili powder - 1 tsp
9. Coriander cumin powder - 2 tbsp
10. Everest chicken masala - 1 tbsp
11. Pepper powder - 1 tsp
12. Coriander leaves - as required for garnishing
13. Oil - as required

Method

1) Heat oil. Add the fennel seeds and let them crackle

2) Add onions, curry leaves, green chilies and saute till golden brown

3) Add the ginger garlic paste and saute for a minute

4) Add all the dry spices (7-11). Add salt.  Mix well

5) Add the chicken. Mix well Add little water. Keep covered and let cook.

6) Once chicken is cooked add the pepper powder. Garnish with coriander leaves.

Dal wada

Used a number of recipes online to make this tasty and healthy snack!

Makes: 25-30 wadas

Ingredients:

1. Moong (Green Gram) Dal  - 1 cup
2. Chana (Split Bengal Gram) Dal - 1 cup 
• (Both dals should be washed and soaked in water for 7-8 hours)
3. Green chilies - 5-6
4. Ginger - 3-4 small pieces
5. Curry leaves - 8-10
6. Peppercons - 7-8
7. Semolina - a fistful
8. Oil - For deep frying

Method:

1) Grind the dals with green chillies and ginger. Add very little water while grinding.

2) Add the curry leaves, peppercons and semolina. Add salt as per taste.

3) Heat oil. Take a little of the batter with your fingers and drop in hot oil.

4) Turn over once golden brown

5) Drain on absorbent paper. Serve with ketchup/Chutney.