Dill leaves and moong dal sabji

Recipe Type : Indian                                                                               Yield : 4
Preparation Time : 10 mins                                                                    Cooking Time : 20 mins


Ingredients :
1/4 cup moong dal (soaked in water for 15 mins)
1 bunch dill leaves/sabassige soppu
1 tomato
1 onion
2 crushed garlic cloves
2 slit opened green chilies
2 tsp oil
1/4 tsp mustard seeds
pinch of asafoetida
curry leaves
salt
water


Method :
1. Heat a pan. Add oil, mustard seeds,  green chiles, asafoetida and curry leaves for tempering.
2. Add crushed garlic cloves and chopped onion. Fry for 3 mins.
3. Now add soaked moong dal, chopped tomato and some water. Cover the pan and cook for 7 mins.
4. Add chopped dill leaves and salt. Mix well. Cook until it's done.

Paneer-Carrot Masala

Recipe Type : Indian                                                                              Yield : 4
Preparation Time : 15 mins                                                                   Cooking Time : 30 mins

Ingredients :
200g paneer
3/4 cup chopped carrot
1/4 cup peas
1 big onion
2 tomatoes
2 tsp grated garlic
2 tsp grated ginger
2 tsp chilly powder
1tsp turmeric powder
1 tbsp kasuri methi/dried fenugreek leaves
salt
1 tbsp besan/chickpea flour
1 cup water
2 tsp cumin-coriander powder
1 tsp garam masala
1/2 tsp fennel powder
2 tbsp coriander leaves
2 tbsp ghee/clarified butter
1/4 cup oil
1 tsp cumin seeds

Method :
For marination:
In a bowl add paneer cubes, 1 tbsp water, salt, 1 tsp chilly powder, 1 tsp cumin-coriander powder, fennel powder, 1/2 tsp garam masala, and 1/2 tsp turmeric powder. Mix well. Marinate for at least 15 mins.

Cooking Method:
1. Heat a nonstick pan. Add 1 tbsp of clarified butter. Put marinated paneer.
2. Cook on a low flame for at least 5 mins. Keep it aside.

3. Heat another non-stick pan. Add oil, clarified butter and cumin seeds.
4. Add chopped onion and grated ginger-garlic. Cook for 5 mins.

5. Sprinkle salt, chilly powder, besan, turmeric powder, garam masala, kasuri methi, and cumin-coriander powder. Fry for 2 mins.

6. Pour tomato puree. Cook for 3 mins.
7. Now put marinated cooked paneer. Add carrot and peas. Pour water. Mix well. Cook for 8-10 mins.

8. Garnish with coriander leaves.
9. Serve with rice, Indian roti, or pancakes.

Dhaba style paneer sabji

Recipe Type : Indian                                                                              Yield : 4
Preparation Time : 15 mins                                                                   Cooking Time : 30 mins

Ingredients :
200g paneer
1 big onion
2 tomatoes
2 tsp grated garlic
2 tsp grated ginger
2 tsp chilly powder
1tsp turmeric powder
1 tbsp kasuri methi/dried fenugreek leaves
salt
1 tbsp besan/chickpea flour
1 cup water
2 tsp cumin-coriander powder
1 tsp garam masala
1/2 tsp fennel powder
2 tbsp coriander leaves
2 tbsp ghee/clarified butter
1/4 cup oil
1 tsp cumin seeds


Method :
For marination:
In a bowl add paneer cubes, 1 tbsp water, salt, 1 tsp chilly powder, 1 tsp cumin-coriander powder, fennel powder, 1/2 tsp garam masala, and 1/2 tsp turmeric powder. Mix well. Marinate for at least 15 mins.

Cooking Method:
1. Heat a nonstick pan. Add 1 tbsp of clarified butter. Put marinated paneer.
2. Cook on a low flame for at least 5 mins. Keep it aside.

3. Heat another non-stick pan. Add oil, clarified butter and cumin seeds.
4. Add chopped onion and grated ginger-garlic. Cook for 5 mins.

5. Sprinkle salt, chilly powder, besan, turmeric powder, garam masala, kasuri methi, and cumin-coriander powder. Fry for 2 mins.

6. Pour tomato puree. Cook for 3 mins.

7. Now put marinated cooked paneer. Pour water. Mix well. Cook for 8-10 mins.

8. Garnish with coriander leaves.
9. Serve with rice, Indian roti, or pancakes.

Paneer-Veggie Curry With Pav Bhaji Masala

Recipe Type : Indian                                                                       Yield : 4
Preparation Time : 15 mins                                                            Cooking Time : 30 mins

Ingredients :
2 onions
2 tomatoes
2 tbsp pav bhaji masala
1/2 cup chopped carrot
100g paneer pieces
1/2 cup bell pepper
1/2 cup beans
1/2 tsp sugar
4 chopped garlic pods
2 green chilies
salt
water
2 cups
2 tbsp oil or butter
coriander leaves

Method :
1. Heat a pan. Add butter or oil. Put chopped onions, slit opened green chilies and garlic cloves. Fry for 4 mins.
2. Now add chopped tomatoes. Fry for 3 mins.
3. Now sprinkle salt, and pav bhaji masala. Mix well.
4. Put veggies and paneer pieces. Pour water. Mix well. Cover pan with a lid. Cook until it's done.
5. Once water evaporates, switch off flame.
6. Sprinkle sugar. Mix well. Garnish with coriander leaves.
7. Serve with rice or Indian bread.

Bhindi Sabji

Recipe Type : Indian                                                                            Yield : 2
Preparation Time : 10 mins                                                                 Cooking Time : 20 mins


Ingredients :
500g bhindi/okra
1/4 tsp tamarind paste
1/2 tsp chilli powder
1 tbsp grated coconut
1 tbsp oil
salt
1 onion
water

Method : 
1. Heat a pan. Add oil, chopped onion and chopped okra. Fry for 6 mins.
2. Sprinkle salt, and chilly powder. Pour water as required.
3. Put tamarind paste and grated coconut. Mix well. Cook until it's done. 

Bell peppers and bottle gourd Sabji

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


Ingredients :
1 red bell pepper
1 green bell pepper
1 orange bell pepper
1 cup bottle gourd
salt
1 tsp oil
1/2 tsp mustard seeds
1 tbsp grated coconut
1/2 tsp chilly powder
1/4 tsp turmeric powder
1/2 tsp cumin seeds
water
1/4 tsp asafoetida
5 curry leaves

Method :
1. Heat a pan. Add oil, mustard seeds, cumin seeds, asafoetida and curry leaves for tempering.
2. Now add chopped veggies. Sprinkle salt, turmeric powder, chilly powder.
3. Pour water (as required). Add grated coconut. Give a stir.
4. Cover pan with a lid. Cook until it's done.
5. Serve with Indian bread or rice. 

Bottle gourd and butternut squash stir fry

Recipe Type : Indian                                                                            Yield : 5
Preparation Time: 10 mins                                                                  Cooking Time : 20 mins


Ingredients:
1 tbsp grated coconut
2 cups chopped bottle gourd
2 cups chopped butternut squash
2 green chilies
2 tsp coconut oil
1/2 tsp mustard seeds
2 tsp chana dal
1/2 tsp cumin seeds
1 cup water
salt
5 curry leaves
pinch of asafoetida
1 tbsp coriander leaves

Method :
1. Heat a pan. Add oil, mustard seeds, chana dal, slit opened green chilies, cumins seeds, asafoetida and curry leaves for tempering.
2. Now add remaining ingredients. Cover pan with a lid. cook until done.
3. Serve with rice or Indian bread.

Mixed vegetable sabji using goda masala

Recipe Type: Indian                                                                               Yield : 4
Preparation Time : 10 mins                                                                   Cooking Time : 20 mins


Ingredients :
10 cauliflower florets
1 cup chopped cabbage
1 chopped carrot
1 chopped bell pepper
salt
1/2 tsp chilly powder
1/2 tsp goda masala
water
2 tsp oil
1/2 tsp mustard seeds
2 tbsp grated coconut
5 curry leaves

Method :
1. Heat a pan. Add oil, mustard seeds and curry leaves for tempering.
2. Now add remaining ingredients and cook until done.
3. Serve with rice or Indian bread.

Surna Sukke

Recipe Type : Indian                                                                     Yield : 4
Preparation Time : 6 mins                                                            Cooking Time : 20 mins

Ingredients :
2 cups chopped surn
water as required
1/2 cup grated coconut
1/4 tsp tamarind paste
5 roasted dry red chilies
2 tsp black grams/urad dal
2 tsp coriander seeds
salt to taste
3 tsp oil
5 curry leaves
1/2 tsp mustard seeds

Method :
1. Add little oil, black grams, tamarind paste and coriander seeds. Roast for few minutes.
2. In a mixer jar add grated coconut, little water, roasted red chilies, roasted black grams and coriander seeds. Grind coarsely.
3. Heat a pan. Add little oil. Put mustard seeds, and curry leaves for tempering.
4. Add chopped surn, ground masala, and salt. Pour water. Cook until it's done.

Mixed Veggie Sauté

Recipe Type : Indian                                                                               Yield : 2
Preparation Time : 10 mins                                                                    Cooking Time : 20 mins


Ingredients :
1 carrot
10 beans
1 potato
2 tsp oil
1 tsp chanadal
1 tsp urad dal
1/4 tsp mustard seeds
salt
1/4 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp chilly powder
5 curry leaves
pinch of asafoetida
water

Method : 
1. Heat a pan. Add oil, mustard seeds, cumin seeds, chanadal, urad dal, asafoetida and curry leaves for tempering.
2. Now add chopped veggies. Pour water. Add salt, chilly powder, and turmeric powder. Mix well.
3. Cover pan with a lid and cook until it's done. Serve with rice or Indian roti.

Cluster beans-Peanut Saute/Sabji

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

Ingredients :
300g cluster beans
1/2 cup fresh peanuts (outer shells removed)
water
salt
1/4 tsp mustard seeds
5 curry leaves
2 tsp jaggery powder (as required)
1/2 tsp chilly powder
1 tsp chanadal
2 tsp oil

Method:
1. In a pressure cooker add chopped cluster beans, peanuts and water. Cook for 2 whistles.
2. Heat a pan. Add oil, mustard seeds, chanadal and curry leaves.
3. Now add cooked cluster beans and peanuts.
4. Sprinkle salt, chilly powder and jaggery powder. Saute for 5 mins.
5. Serve with rice or Indian roti.

Eggplant-carrot-Bell pepper Sabji

Recipe Type : Indian                                                                    Yield : 2
Preparation Time : 10 mins                                                         Cooking Time : 20 mins


Ingredients : 
4 green eggplants
1 carrot
1 bell pepper
1 tomato
salt
2 tsp oil
1/4 tsp asafoetida
1/2 tsp mustard seeds
5 curry leaves
1/2 tsp chilly powder
1/4 tsp turmeric powder
water


Method :
1. Heat a pan. Add oil, mustard seeds, asafoetida and curry leaves for tempering.
2. Now add chopped all veggies, water salt and remaining ingredients. Cover pan with a lid. Cook unit it's done.
3. Serve with rice or Indian roti.

Ridge gourd and Sweet corn Sabji

Recipe Type : Indian                                                                                 Yield : 2

Preparation Time : 10 mins                                                                      Cooking Time : 20 mins

Ingredients :

1 cup sweet corn

1 ridge gourd

1 green chilly

salt

1/2 tsp chilly powder

1/4 tsp turmeric powder

water

1/2 tsp cumin seeds

1 tbsp grated coconut

2 tsp oil

1/2 tsp mustard seeds

Method :

1. Heat a pan. Add little oil, mustard seeds, cumin seeds, and slit opened green chilly for tempering. 

2. Add sweet corn, and chopped and peeled ridge gourd.

3. Sprinkle salt, chilly powder, turmeric powder, and grated coconut. 

4. Pour water. Cover pan with a lid. Cook until it's done.

Cauliflower and tindora ki sabji

Recipe Type : Indian                                                               Yield : 4
Preparation Time : 10 mins                                                    Cooking Time : 20 mins  


Ingredients:
2 cups cauliflower florets
250g ivy gourd/tindora
salt
2 tsp kasuri methi
2 tsp chilly powder
1/2 tsp turmeric powder
1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
water

Method:
1. Heat a pan with oil. Put mustard seeds and cumin seeds for tempering.
2. Now add chopped ivy gourd and cauliflower florets.
3. Pour water and let it cook.
4. Add salt, turmeric powder, chilly powder and kasuri methi.
5. Cover pan with lid and allow to cook.
6. Once veggies are cooked, serve with roti or rice.

Suki Potato Sabji

Recipe Type : Indian                                                                     Yield : 4
Preparation Time : 10 mins                                                          Cooking Time : 20 mins
Ingredients:
3 big cooked potatoes
2 big onions
3 green chilies
1 tsp chopped ginger
1/4 tsp asafoetida
pinch of garam masala powder
1/4 tsp turmeric powder
pinch of chilly powder
1 tbsp oil
2 tbsp coriander leaves
1/2 tsp mustard seeds
1/2 tsp urad dal
6 curry leaves
1/2 tsp freshly crushed coriander and cumin seeds
salt

Method :
1. Heat a pan. Add oil, mustard seeds, urad dal, and curry leaves for tempering.

2. Now add sliced onions, slit opened green chilies, and chopped ginger. Fry on low flame. Cook until onion slices are light brown.
3. Add cooked and mashed potatoes.

4. Sprinkle asafoetida, salt, chilly powder, garam masala powder, turmeric powder, and crushed coriander-cumin. Mix well.
5. Cover pan with a lid and cook on a low flame.
6. Garnish with coriander leaves.
7. Serve with puri, dosa or Indian roti.

Ivy gourd Sukka

Recipe Type : Indian                                                                     Yield : 4
Preparation Time : 6 mins                                                            Cooking Time : 25 mins

Ingredients :
500g ivy gourd
Water as required
1/2 cup grated coconut
1/4 tsp tamarind paste
5 roasted dry red chilies
2 tsp black grams/urad dal
2 tsp coriander seeds
salt to taste
3 tsp oil
5 curry leaves
1/2 tsp mustard seeds

Method :
1. Add little oil, black grams, tamarind paste and coriander seeds. Roast for few minutes.
2. In a mixer jar add grated coconut, little water, roasted red chilies, roasted black grams and coriander seeds. Grind coarsely.
3. Heat a pan. Add little oil. Put mustard seeds, and curry leaves for tempering.
4. Add chopped ivy gourd, ground masala, and salt. Pour water.
5. Cook until ivy gourd are done.

Raw banana curry, brinjal-apple gourd sabji and avocado-cucumber salad

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

Ingredients:
1/2 cup of grated coconut
4 byadagi chilies
4 crushed garlic cloves
2 tsp of oil
2 raw bananas
salt
water
1/4 tsp of tamarind paste


Method: 
1. Grind grated coconut, Byadagi chilies, and tamarind paste with 1/2 cup of water. Make a fine paste.
2. Heat a sauce pan. Add oil, and crushed garlic cloves. Cook for 2 mins.
3. Now add chopped raw banana (peeled) and water. Cook for 15 mins.
4. Add ground masala, and salt. Mix well. Cook for 10 more minutes.
5. Serve with rice.


Brinjal-Apple gourd sabji
Ingredients:
1/2kg brinjal
2 apple gourd(thinde)
1/4 tsp tamarind paste
salt
2 tsp oil
1/2 tsp mustard seeds
5 curry leaves
1 tbsp sambar powder
water

Method :
1. Heat a pan. Add oil, mustard seeds and curry leaves for tempering.
2. Add chopped brinjal, tamarind paste, apple gourd, salt, water and sambar powder.
3. Cook until it's done.

Salad
Ingredients:
1cucumber
salt
1 tsp lemon juice
1 avocado
1 tbsp chopped coriander leaves

Method :
1. In a bowl add chopped avocado, cucumber, salt, coriander leaves and lemon juice. Mix well.

Ivy gourd and chana sukka

Recipe Type : Indian                                                                              Yield : 4
Preparation Type : 15 mins                                                                   Cooking Time : 30 mins


Ingredients :
1 cup cooked kabuli chana
200g ivy gourd
6 Byadagi chilies
2 green chilis
1/4 tsp tamarind paste
1 onion
2 tsp ginger-garlic paste
3 tbsp canola oil
water
salt

Method :
1. In a mixer jar add grated coconut, Byadagi chilies and tamarind paste. Grind coarsely.
2. Heat a pan. Add oil, chopped onion, and green chiles. Fry for few minutes.
3. Now add ginger-garlic paste. Fry for 4 mins.
4. Pour ground masala. Add salt and water. Cook for 5 mins.
5. Add chopped ivy gourd and cooked kabuli chana. Cook until done.
6. Garnish with coriander leaves.
7. Serve with rice or Indian roti.

Padavalakayi Palya/Snake gourd stir fry

Recipe Type : Indian                                                                        Yield : 2
Preparation Time : 7 mins                                                               Cooking Time : 20 mins

Ingredients :
1 snake gourd
1/4 cup grated coconut
3 Byadagi chilies
1 tbsp oil
1/4 tsp tamarind paste
1/4 tsp asafoetida
1/4 tsp turmeric powder
2 tsp chanadal
1 tsp urad dal
1/2 tsp mustard seeds
5 curry leaves
1/2 cup water
1/2 tsp cumin seeds


Method :
1. In a mixer jar add byadagi chilies, cumin seeds, tamarind paste, and grated coconut. Grind coarsely.
2. Heat a pan. Add oil, mustard seeds, chanadal, urad dal, asafoetida and curry leaves for tempering.
3. Add chopped snake gourd, coarsely ground masala, salt and water. Cover pan with a lid and cook until done.

Mushroom dry sabji

Recipe Type : Indian                                                                  Yield : 2
Preparation : 10 mins                                                                 Cooking Time : 20 mins


Ingredients :
200g mushrooms
5 Byadagi chilies
1/4 cup grated coconut
1 tbsp coriander seeds
1/4 tsp fenugreek seeds
1 tbsp coconut oil
1/2 tsp mustard seeds
7 curry leaves
1/4 cup water
salt
1/4 tamarind paste
coriander leaves

Method :
1. In a pan add little oil, fenugreek seeds, coriander seeds, and Byadagi chilies. Fry for few seconds.
2. Now add roasted ingredients, tamarind paste into the mixer. Grind coarsely.
3. Heat a  pan. Add oil, mustard and seeds and curry leaves for tempering.
4. Now add chopped mushrooms, salt, water, and ground masala. Cover pan with a lid. Cook until mushrooms are done.
5. Garnish with coriander leaves.