Snake gourd Upkari / Sabjji

Recipe Type : Indian                                      Yield : 4
Preparation Time : 15 mins                           Cooking Time: 25 mins

Ingredients:

4 cups of Snake gourd (de-seeded and outer skin peeled)
1/2 tsp of salt
1/2 tsp of black lentil (urad dal)
1/2 tsp of chana dal
2 Byadagi chilies
5 curry leaves
1 cup of water
1 tbsp of grated coconut
2 tsp of coconut oil
1/2 tsp of mustard seeds
1/2 tsp of jaggery

Method:
1. Heat a sauce pan. Add coconut oil, mustard seeds, black lentil, chana dal, Byadagi chilies and curry leaves for tempering.

2. Now add chopped snake gourd, salt and water. Cover the pan with a lid and cook for 20 mins.

3. Add jaggery and grated coconut cook for 5 more mins.

Gosale (Ridge gourd) Saru

Recipe Type: Indian                                      Yield: 4
Preparation Time: 5 mins                              Cooking Time: 20 mins

Ingredients:
1/2  ridge gourd
1 tsp of cumin seeds
2 Byadagi chillies
1 tsp of mustard seeds
2 tsp of oil
5 curry leaves
3/4 tsp of salt
1 tbsp of grated coconut
2 cup of water
1/2 tsp of jaggery powder

Method:
1. Take out the outer skin of the ridge gourd and chop it into small pieces.
2. Heat a sauce pan. Add oil, mustard seeds, byadagi chilies, cumin seeds and curry leaves for tempering.

3. Now put chopped ridge gourd pieces, salt and water. Cover the pan with a lid  and cook for 15 mins.

4. Finally add grated coconut and jaggery. Mix well. Cook for 3 more mins.

Gabbo - Kulitha Koddel (Banana Pseudostem and horse gram curry)

Recipe Type: Indian                                               Yield: 4
Preparation Time: 15 mins                                    Cooking Time: 20 mins

Ingredients:
2 cups of banana pseudo stem (15 pieces)
1/2 cup of cooked horse gram
4 garlic cloves
2 cups of water
1/2 tsp of salt
4 Byadagi chilies
2 tsp of coconut oil
1/4 tsp of tamarind paste
1/2 cup of grated coconut

Method:
For masala: Grind grated coconut, 1/4 cup of water, tamarind paste and Byadagi chilies. Make a fine paste.

1. Heat a sauce pan. Add oil and crushed garlic cloves for tempering.

2. Add ground masala, salt and water. Cook for 3 mins.

3. Now add cooked horse gram and banana psuedostem (cut into round shapes and it's fiber removed). Mix well and cook for 20 mins.

Mushroom Panna Upkari

Recipe Type: Indian                                    Yield: 4
Preparation Time: 10 mins                         Cooking Time: 15 mins

Ingredients:
400g of mushrooms
1 onion
1 tomato
1 tsp chilly powder
1/4 tsp of turmeric powder
1/2 tsp of salt
3 tsp of oil

Method:
1. Heat a nonstick pan. Add oil. Add chopped onion. Fry till onion becomes transparent.

2. Now add chopped tomato. Fry for 3 mins.

3. Add salt, and chilly powder. Mix well.

4. Now add sliced mushrooms. Mix well. Cook for 10 mins.

Paneer Masala

Recipe Type: Indian                                                         Yield: 4
Preparation Time: 10 mins                                              Cooking Time: 25 mins

Ingredients:
250g paneer
1 big onion
2 tomatoes
2 tsp cumin powder
2 tsp coriander powder
3 tsp chilly powder
1 tsp turmeric powder
2 tsp salt
1/4 cup of chopped coriander leaves
3 tsp cup of oil
2 tsp cumin seeds
1 big cardamom
1 anise
2 green cardamom
2 small cinnamon sticks
3 cloves
2 tbsp of curd
2 bay leaves
1 cups of water
2 tsp of ginger, garlic paste

Method:
1. In a bowl add turmeric powder, 2 tsp chilly powder, 1 tsp of salt, cumin powder, coriander powder. Mix well. Now add chopped paneer for marination. Keep aside for 15 mins.

2. Heat a pan. Pour 3 tsp of oil. Add cumin seeds, anise, cloves, big cardamom, cinnamon sticks, and 2 green cardamom. Fry for 20 seconds.

3. Add ginger and garlic paste. Add onion and fry till it becomes transparent.

4. Add chopped tomatoes. Fry for 2 mins. Put 1 tsp of salt and 1 tsp of chilly powder. Fry for one minute.

5. Now add marinated paneer and one cup of water. Mix well. Allow to cook for 10 to 15 mins.

6. Garnish with chopped coriander leaves. 

Vaigana Sagle (Eggplant curry/ sabji)

Recipe Type: Indian                                                 Yield: 4
Preparation Time: 10 mins                                       Cooking Time: 25 mins

Ingredients:
8 small eggplants
3 Byadagi chilies
1/4 tsp of tamarind paste
1/2 tsp of salt
2 tsp of jaggery powder
2 cups of water
1/2 cup of grated coconut
1/2 tsp of mustard seeds
3 tsp of coconut oil
5 curry leaves
1 tsp of coriander seeds
1/4 tsp of fenugreek seeds

Method:

For Masala: Grind coarsely grated coconut, tamarind paste, 1/4 cup of water, Byadagi chilies and fried coriander, fenugreek seeds.

1. Heat a sauce pan. Add oil. Put mustard seeds and curry leaves for tempering.

2. Now pour ground masala. Cook for 3 mins.

3. Add chopped eggplants, water and salt. Mix well. Cover the pan with a lid. Cook for 20 mins.

Paneer Biryani

Recipe Type: Indian                                                         Yield: 4
Preparation Time: 20 mins                                               Cooking Time: 40 mins

Ingredients:
250g paneer
2 big onions
2 tomatoes
2 tsp cumin powder
2 tsp coriander powder
3 tsp chilly powder
1 tsp turmeric powder
3 tsp salt
1 cup of chopped coriander leaves
1 cup of oil
2 tsp cumin seeds
1 big cardamom
1 anise
2 green cardamom
2 small cinnamon sticks
3 cloves
2 tbsp of curd
2 bay leaves
2 cups of half an hour soaked basmati rice
5 cups of water
1/4 cup cashew nuts
8 saffron
1/4 cup of milk
2 tsp of ginger, garlic paste

Method:
1. In a bowl add turmeric powder, 2 tsp chilly powder, 1 tsp of salt, cumin powder, coriander powder. Mix well. Now add chopped paneer for marination. Keep aside for 15 mins.

2. Heat a pan. Pour water, 2 tsp of oil, 1 tsp of salt and 2 cups of soaked basmati rice. 

Keep aside after rice is cooked.

3. Heat milk and add saffron. Keep aside for 10 mins.

4. Heat a sauce pan. Pour 3/4 cup of oil. Deep fry slices of 1 big onion. Separately fry cashew nuts.

5. Heat a pan. Pour 3 tsp of oil. Add cumin seeds, anise, cloves, big cardamom, cinnamon sticks, and 2 green cardamom. Fry for 20 seconds.

6. Add ginger and garlic paste.  Add onion and fry till it becomes transparent.

7. Add chopped tomatoes. Fry for 2 mins. Put 1 tsp of salt and 1 tsp of chilly powder. Fry for one minute.

8. Now add marinated paneer and one cup of water. Allow to cook for 10 to 15 mins.

9. Prepare dry paneer masala.

10. Now heat another pan. Add 3 tsp of oil.
11. Put one layer of cooked rice.

12. Next layer put 3 tsp of saffron milk. Add fried cashew nuts and deep fried onions.

13. Now spread paneer masala and chopped coriander leaves.

14. Repeat steps 11 to 13.

15. Cover pan with a lid and cook for 15 mins.

Batate Vagu

Recipe Type : Indian                                                Yield: 4
Preparation Time: 15 mins                                      Cooking Time: 20 mins

Ingredients:
3 cooked potatoes
2 tomatoes
4 Byadagi chilies
1/2 cup of grated coconut
1 tsp salt
1/2 tsp mustard seeds
5 curry leaves
2 tsp oil
2 tsp coriander seeds
2 cups of water
1/4 cup of peas

Method:

For masala: Grind grated coconut, dry fried Byadagi chilies and coriander seeds to make a fine paste.
1. Heat a sauce pan. Add mustard seeds. Pour oil, and curry leaves for tempering.
2. Now add chopped tomatoes. Fry for 3 mins.

3. Add ground masala, peas, salt and water. Cook for 10 mins.

4. Finally add cooked potatoes. Cook for 5 mins.