Ingredients
2 cups of soya chunks
1 cup of Atukulu( poha)
1 tb spoon of ginger& garlic paste
 2 small onions
Green chillies 2
Besan(sanaga pindi) 3 tspn
corn flour 2tspn
salt to taste.


Procedure:  Cook  soya chunks in hot boiling water for two to three mins until they are soft.Make sure we don't add salt to the water.Then after  squeeze the water from soya chunks and put it in a bowl. Cut the soya chunks into small pieces and add  all above ingredients to it.Make a tight paste like vada by adding small pieces of cut onions and greenchillies.We can add coriander leaves if we like it.Adjust salt according to your taste.Deep fry in oil.Believe me you will never forget the taste, so yummy.Enjoy!

Ingredients:
1.paneer1lb(220 g)
2.green peas 1cup
3.one large onion
4. Ginger&garlic paste 1tspn
5.chilli powder 1tspn
6.Daniya powder1 tspn, jeera powder 1/2 tspn
7.one tomato make it into fine paste
8.whole garam masala (lavang,dalchin,cardamom each 3 count)
9. One Tspn of fresh cream.(optional)
Preparation:Grind onion into fine paste. Then grind tomato into fine paste.
Procedure:

1.Heat oil in a pan.Stir fry frozen fried paneer for 2 to 3 mins.
2.Remove the paneer from the pan then add whole garam masala to the oil.
3.Now add onion paste to the pan fry fry until oil oozes out from the pan.
4.Add ginger garlic paste fry few more mins,then add tomato paste or store bought tomato purée to the pan.
5.Fry until raw tomato smell disappears.
6.We now add Daniya,jeera,chilli powder,little bit garam masala to the pan.Fry few mins..This takes around 4to 5 mins.
7.Its now time to add green peas to the pan, mix it well then Add 1 or 2 cups of water to the pan.
8. I usually add frozen peas, so I prefer adding after the gravy cooks well.
9.When the gravy is almost boiling add fried paneer cook for 5 to 10 mins.Now we can add fresh cream to the curry(optional)
10.Curry is ready now. Sprinkle some coriander leaves on top of it.serve with rice or roti. 

Ingredients:

Ingredients:

1. Batani or vatana 2 cups
2. Onion 1 big
3. green chilli 3 
4. ginger& garlic crushed 2tbspn(or) 1 tbspn ginger garlic paste
5. chilli powder 1 tspn
6. turmeric powder 1/4 tspn
7. mustard 1/4 tspn
8. jeera 1/4 tspn
9. garam masala 1 tspn
10. chat masala 1/4 tspn optional

Preparation
Soak batani whole night or atleast 5 to 6 hrs.You can cook in a pressure cooker for atleast 1 whistle.I usually cook in a open pan.Some times it will be mashy if we cook in a cooker.If Iam in rush, will cook batani in a cooker.Usually I switch of the cooker before it blows the whistle.( when it just gives beep sound)

procedure:

1. Heat oil in a pan.Add mustard,jeera followed by chopped onions,green chilli.Fry few secs then add crushed ginger&garlic, fry until onions turn golden brown.
2. Add  batani directly to the pan( if you soak it overnight,drain  it and keep water aside )Add chilli powder ,turmeric,salt fry few more mins.
3. Add enough soaked water for the gravy and cover the lid,you can add chat masala if u want  nice flavor.
4. cover with a lid until batani is well cooked.This takes around 30 mins.
5. Remember if you cook batani in a cooker it takes around 10 to 15 mins to prepare the whole curry.
6. Now  when the curry is almost ready add 1 tspn of garam masala.( key ingredient) 
7. Garnish with coriander leaves and serve hot with chapathi,roti,Nan. simply it goes well with rice too.You can sprinkle very finely chopped onions on top of it.

Ingredients:
1.Rajma 1 cup
2. Big onion
3.small tomatos 2
4.ginger garlic paste 1 Tspn
5. Daniya powder 1 Tspn
6.jeera powder 1/2 Tspn
7.Garam masala 1/4 Tspn
8.chillipowder 1 Tspn
9.green chillies 2 count
10.Rajma masala store bought1 tspn(optional)
11. Oil 2 tbspns
12.salt to taste
Preparation:
              Soak Rajma over night and pressure cook with 3 to 4 cups of water for 4 to 5 whistles.

Procedure:

1.Heat oil in a pan.when the oil is hot add chopped onions fry well until onions turn golden brown.
2.Add ginger garlic paste fry few more minutes,then add tomato purée,fry well until the raw smell goes off.
3.Now add Daniya ,jeera,chilli powder ,a bit garam masala,salt.Fry well around 5 to 10 mins.You may add store bought Rajma masala now if u want (optional)
4.Add cooked Rajma to the masala and mix well.You can add water to the masala mix(the water which we used for cooking raja)
5. Cover the lid and cook for 15 to 20 mins in slow to medium on stove.
6. Remove the lid mix well.yummy Rajma ready now.Have it with rice and roti.

Kobbari annam
 Ingredients:
1.Rice2 cups
2.coconut milk4 cups
3.Whole garam masala(lavang ,dalchin,Eliachi each 2 count)
4. Ginger garlic paste1 Tspn
5.Oil 1 Tspn,ghee 1 Tspn 
6.one bay leaf
Procedure:
1. Heat oil in a pan,add whole garam masala, bay leaf fry few mins then add ginger garlic paste.
2.Now add rice (soaked for at least half hr and drained),mix it well
3.Now add coconut milk to the pan,adjust the salt according to your taste.
4.I usually cook in a rice cooker,so I transfer everything in the rice cooker .
5.After half an hr enak kobbari annam is ready.

Brinjal(vankai)gasgasalu curry

Ingredients:
1.Brinjal 4 to 5 count (medium size purple )
2. Mustard seeds 1/2
3. Jeera 1/2 Tspn
4.oil 2 tbspns
5.Ginger garlic paste 1 Tspn
6.chilli powde 1 Tspn
7.coriander powder 1 Tspn 
8. Salt to taste
9.Tamarind extract(lemon size tamarind soaked in water and take out the pulp)
9.jaggary 11/2 tbspn

For grinding: Roast fenugreek seeds or methi(less than1/4 Tspn),cumin1/4 Tspn ,gasgasalu 3 tbspns ,grind fenugreek,cumin seeds  first into fine powder,then do gasgasalu paste (soak gasgasalu 10 mins in water before grinding)

Procedure:

1.Heat 1 tbspn of oil in a pan.When it is hot add sliced brinjal pieces fry until they well fried on both sides.Remove from the pan and keep aside.
2.Now add  remaining oil when it is hot add mustard seeds,jeera when they start splutter  add ginger garlic paste.
3.Fry well,then add chilli powder,turmeric,Daniya powder and roasted methi and cumin powder,fry for 3 to 5 mins then add 11/2 cups of water and let it boil.
4.when the water boils add gasgasalu paste,tamarind extract,jaggary and let it cook for few mins.
5.Now it's time to add roasted brinjal pieces to the gravy.cover with a lid.Slowly let it cook in the gravy around 20to 30mins in medium to slow flame.,so that brinjal absorbs the masala well.Make sure gravy should not burn in the bottom.Yummy curry is ready.Have it with kobbari annam or white rice.

Ingredients:
1. Prawns 1 lb
2. one big onion
3.chilli powder
4.Turmeric powder
5.salt
6. Oil

MASALA PASTE::

One small onion
Green  chillies 3
Ginger 3small pieces
Garlic 4 pods
Daniya(1 Tspn)
Jeera (1/2tspn)
Gasgasalu or poppy seeds(1 Tspn )
Whole garam masala(lavang,dalchin,Eliachi,pepper each 3 count)
Put all ingredients in a blender and make into fine paste.

Preparation:

Marinate prawns with turmeric,chillipowder,salt, mustard oil(optional) and 1 spn of masala past.Put it in the freezer for at least 15 mins.

Procedure::

1.Take marinated prawns in a pan ,just stir fry with 1spn of oil around 5 to 10 mins until the raw smell goes off.keep aside.
2.Take another wide pan,add  1 tbspn of oil,when it is hot add chopped onions green chillies,when the onions turn golden brown add  masala paste.
3.Fry well until the raw smell in the masala goes off.Then add marinated prawns to the paste.
4.Now you may add store bought meat masala powder  to  this if you want (optional)
5.Now add 1/2 cup of water and cover it for few mins,until prawns well cooked.
6.Remove the lid and fry well until it becomes dry.
7. Take a small pan and fry   onions (Take 1 onion and cut into small slices))until they r deep brown.
8.Now add these fried onions to the prawns fry when the fry is almost ready.Mix it well,Yummy fry is ready now.You can have with rice and chapathi too.

1. Onion 1 finely chopped
2. Whole garam masala (dalchin,lavang elachi each 3)
3. Coriander powder 1 tspn
4. Cumin powder 1/2 tspn
5. coriander leaves hand ful
6. Garlic 4 pods
7. Ginger garlic paste 1 tspn
8. Lemon juice 1 tspn
9. Mushroom 1 pound
10. Pepper corns 2 tspns
11. Jeera 1 tspn
12. Curry leaves 1 string
13. Red chilli powder 1 tspn
14. Tomato 1  medium size finely chopped
15. Salt to taste
16. Turmeric 1/2 tspn
17. Oil  2 tbspns
18. Butter 1 tbspn

1. Heat oil in a pan.Add whole garam masala ,cumin seeds, when they crackle add chopped onions.
2. When onoions almost turn brown add ginger garlic paste fry few mins then add salt and turmeric.
3. Add chopped tomatos fry few mins,until tomatos are well cooked and oil oozes out from the tomatos.
4. Add mushrooms  and cook till they are soft.(add very little water to cook mushrooms,it takes around 5 to 10 mins)
5. Heat another pan add 2 tbspn of butter,crushed garlic,pepper,jeera (i crush jeera garlic and pepper),then add  jeera powder,daniya powder,chilli powder,coriander leaves.
6. Now add Mushrooms, to this pan and mix it well.Fry well until the mushrooms absorbs masala,and the water completely should evoporate.It takes around 5 to 10 mins.Lastly you can pour lemon juice on top of it.(we can do it when we off the stove)Yummy mushroom masala is ready .We can have with rice and chapathi.

This is an authentic eastern dish which originates from a city called Berhempur orissa.This is one of my husband's favourite snack which automatically seeped into being  my kids favourite as well.

Ingredients::

• Chicken  1/2 lb cut into small pieces(with bones)
• Corn flour3tbspns
• All purpose flour or maida 1 tbspn
• Venegar 1 Tspn
• Green chilli sauce 1 Tspn
• Soya sauce 1 Tspn
• One egg
• Ginger garlic paste 1 Tspn
• Turmeric powder 1 Tspn.
• Salt to taste
• Oil for deep fry

Marination ::
 
Marinate chicken with chilli powder,turmeric powder ,salt,ginger garlic paste, 1 Tspn of oil,keep aside for half an hour.Then add corn flour,all purpose flour,egg,vinegar,chilli and soya sauce.Keep it in a freezer for at least 10 to 15 mins.

Procedure::

• Heat oil in a kadai or pan and when it is hot slowly deep fry the chicken pieces in medium flame turning both sides.
•  When  they are almost fried into golden brown on both sides ,take out the chicken pieces and drain on a paper towel.
• Serve hot with chilli sauce and raw onion slices.Yummy chicken pakora is ready.

Shrimps with egg is something interesting.I wondered when my mother in law cooked for us long back when we were in India.This is unique combination with rich taste..Everyone eats shrimp in our home,I cook this curry for lunch.I serve egg with gravy for the lunch and shrimp with gravy for dinner.One pot two curries.😊

Ingredients

1. Eggs 2
2. Shrimps 1 lb
3. One big onion
4. Chilli powder 1 Tspn
5. Turmeric powder 1/2 Tspn
6. Meat masala(optional)
7. Water as needed
8. Salt to taste.

For masala paste:

1. Ginger3 small pieces
2. Garlic 3 pods
3. Gasgas or poppy seeds1 Tspn
4. Dalchin,elaichi(cardamom),lavang(each 2 count)
5. Onion half
6. Green chilli 2 to 3

Preparation:

• Grind all above mentioned ingredients for masala into fine paste.
• Marinate prawns with chilli powder,turmeric powder,salt.
• Keep aside for 15 to 20 mins
• Take a small pan just stir fry prawns with one spn of mustard oil or any oil to get  rid of the prawns smell.
• Boil two eggs and remove the shell,fry in  the same pan for 2 to 3 mins .

Procedure:

• Heat oil in a pan,fry onions until until golden brown(half onion for paste ,remaining of the curry)
• When the onions well fried add masala paste.
• Now fry well until raw smell from the masala goes off,around 5 to10 mins.
• Add any meat masala (store bought)for nice aroma,I use MDH meat or chicken masala sauté few mins(optional )
• It's time to add prawns to the curry,fry well until prawns well absorb the masala.
• Add  1 or 2 cups of water  ,close the lid cook few more mins until   We see bubbles in the curry
• Slowly add boiled eggs to the pan.Mix well  cook few more mins until the gravy is little thick.
• Yummy prawns egg curry is ready.

• Chicken 1 lb(with bones) 
• Chicken broth 14oz (small can)
• Finely chopped celery,green onions,green pepper ,onions1 cup
• Turmeric 1/2 Tspn
• Ginger garlic paste1 Tspn
• Jeera powder 1/2 Tspn
• Salt to taste
• Oil 1 to 2 tbspns
• Water 1 cup

For dry masala powder::

• Pepper 1 Tspn
• Lavang 3 - 4
• Cinnamon 1 stick
• Cardamom 2 -3
• Curry leaves
• Jeera 1 tspn

Preparation::

• For dry masala powder put all above mentioned ingredients in  a blender and make into fine powder.
• Wash chicken with 1/2 Tspn of turmeric powder and 1/2 Tspn of mustard oil to get rid of the raw chicken smell.
• Marinate chicken with chilli powder,turmeric powder ,salt and  one Tspn of mustard oil.

Procedure::

• Heat oil in a pressure cooker and  add chopped clelery,green pepper,green onions,onions.
• Fry well then add ginger garlic paste sauté few mins,then add jeera powder,dry masala powder.
• Now add marinated chicken and mix well in the masala.
• It's time to add chicken broth to the chicken and one cup of water.
• Sauté few mins,then close the lid of the pressure cooker,wait for 10 whistles.(country chicken will take lot more time to cook well)
• Sprinkle some spring onions on top of it.Yummy chicken soup is ready.

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Tomato soup is always one of my favourite soup.Fresh kuman leaves added the taste for the soup.The secret to the richness of this soup is fresh kuman leaves.As my kids always want something different I tried this soup recently.Everyone liked it.This soup is a comfort food as its best.It may be smooth in texture or include chuncks of tomato.I had the soup like that without blending  it.But I make it into smooth puree with blender for my kids.

Ingredients:

• Tomatoes 4 to 5
• Basil leaves 1 cup (finely chopped)
• Olive oil 2 Tspn
• Vegetable broth 28 oz(small can)
• 1/2 cup of minced onions
• 3 garlic pods finely chopped
• Fresh cream 1tbspn
• water 1/2 cup (optional)
• Pepper to taste
• Salt to taste

Procedure :

• cut the tomatoes on top like plus shape( for peeling easily).Cook them in boiling water for 2 mins to peel the skin.Strain the water and keep aside.Now chop the tomatoes into small pieces.
•  Heat olive oil in a pot,add minced onions.cook the onions,stirring occasionally,until soft,and starting to turn golden brown.about 5 to 10 mins.
• Add the garlic and cook for 2 more mins stirring to avoid burning the garlic.
• Add chopped tomatoes ,salt and  freshly ground pepper .I prefer adding more pepper which enhances the taste.
• Now add vegetable broth.cover the lid and simmer the stove.(I Prefer adding 1/2 cup of water too)
• Let it boil in the simmer until the quantity reduces half,  around 30 mins.
• Now add kuman leaves let it cook 10 more mins.
• Transfer soup to a blender( or use an immersible hand blender) and blend until smooth.
• Return to the pot and bring it to boil few mins...Reduce heat to low.
• Add  1 tbsn of  heavy cream to the soup.(optional)
• Yummy  basil tomato soup is ready.

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Soya chucks or meal maker is an excellent source of protein especially for vegetarians.It has more health benefits too. As everyone in my home likes this curry I usually cook once or twice in a month.I do prepare soya chunks vada ,one of my family favourite snack.I prepared this recipe without tomato now,but you can add tomatos when you cook.I follow same steps for the masala which I usually do for preparing non vegetarian,but have done small changes.This curry tastes yummy.If we cook without spices the curry won't come that much tasty as the soya chunks are tasteless.Frying them with all the spices enhances the taste.

Ingredients

•  Soya chunks 1 cup
•  onion finely chopped
• Chilli powder 1 Tspn
• Coriander powder 1 Tspn
• Garam masala powder 1/2 Tspn
• Ginger garlic paste 1/2 Tspn
• Water  as required for boiling
• Salt to taste

For masala paste(to grind)

• Coconut 2 tbspn
• Pepper1/2tspn
• Poppy seeds 1 Tspn
• Fennel seeds 1/2 Tspn
• Onion 1 medium size

For tempering

• Oil 1 tbspn
• Jeera 1/2 tspn
• Curry leaves (optional)

Procedure

• Boil water in a pan,till it shows bubbles.switch off  and add the soya chunks and let it keep aside for few mins till it grow bigger in size.Then rinse soya chunks in cold water to get rid of the smell.Then drain the water and keep aside.
• Heat oil in  a pan -sauté  chopped onions few mins till the raw smell goes off.Then grind coconut,pepper,fennel seeds  along with onion.Grind to a fine paste.Keep aside.
• Take a pressure cooker,add 2 tbspn of oil and heat it.When the oil is hot add  chopped onions,ginger garlic paste and fry till  onions are trasparent.
• Add onion masala paste along with coriander,chilli and garam masala powders. Add salt and fry few mins.
• Now add soya chunks,mix well.Add 1  to 2 cups of water  depends on the consistency of the gravy we prefer .Wait for one whistle.Let it cool down completely.
• Open the lid and garnish with fresh coriander leaves.Sprinkle some lemon juice on top of  it

Vegetable kofta is a nutritious dish which is very delicious as well. I modified this recipe and included all veggies to substantiate all the required appropriate calories. In addition to that I also added a bit of essential spices  to tune it to our taste buds.  After steaming  all the vegetables it's crushed to be made into small balls after adding corn flour and chick peas flour after which they are fried  in oil or baked into koftas. These koftas may also be used as appetizers.The koftas are then cooked in a  spicy rich gravy to arrive at this nutritious curry. This is one of the most healthy and tasty recipe worth the effort liked by kids and adults .


For koftas:

• 1 cup of fresh chopped vegetables (beans,carrot,green peas,potatos)
• 1 Tspn of chopped green chillis
• 1 Tspn of corn starch
• 1 tbspn of besan (chick peas flour or sanaga pindi )
• Salt to taste
• Oil for deep fry

For the curry:

• 2 cups of chopped tomatos
• 1 tbspn of ghee or oil
• 1/4 cup of milk
• 2 tbspns of fresh cream
• 1/4 Tspn of sugar
• Salt to taste

For masala paste:

• 1 chopped onion
• 3 to 4 garlic pods
• 2 tbspn chopped ginger
• 1 Tspn of cumin seeds
• 2 Tspn of coriander seeds
• 2 Tspn of poppy seeds
• 2 green chillies chopped roughly
• 4 to 5 red chillies
• 1/4 Tspn of Turmeric powder

Procedure for koftas:

• Boil all veggies before deep fry.
• Mix all ingredients in a bowl well.Add salt as required
• Roll like round ball arrange it in a plate
• Heat oil in a pan for deep fry.When it is hot slowly  fry  few veg balls until they turn golden brown.
• Drain it on a paper towel for the excess of oil to come out and keep aside.

For the curry:

• Heat 1 Tspn of oil  in a pan add chopped tomatos and fry well to get rid of the raw tomato smell
• Remove from the flame and allow it to cool completely.
• When it is completely cool down,put it  in a blender for smooth purée
• Strain the pulp and keep aside
• Take a wide pan ,add 1 tbspn of ghee or oil  add masala paste and sauté well for few mins until the raw smell goes off.(5 to 8 mins)
• Now add tomato pulp and let it cook for 2 to 3 mins.
• Add milk,fresh cream,salt and cook on a medium flame stirring occasionally.
• Just before serving add koftas,mix gently for 2 to 3 mins
• Serve hot immediately with rice or chapathi or Naan.

Linking this recipe for Faboulous Feast Friday#7  being hosted by Usha&pavani

This Naan pizza is quick and easy.I have never tried non pizza till date,so thought of preparing it for the Blogging marathon# 38.  I  tried all Naans which we usually get in the restaurants.This seems to be very simple and tempting especially for the kids.I  decided to use naan bread instead of regular bread as a pizza base.This recipe is versatile which usually gives you an option to use all kinds of toppings.This  is a great appetizer and can also act as a light dinner which is easy to prepare and share with an option to decide the size of  the pizza based on our needs.


For naan( without yeast)

• 2cups all purpose flour
• 1/2 cup warm milk
• 1/2 cup curd
• 1/4 Tspn of salt
• 1 Tspn of sugar
• 3/4spn of baking powder
• 1/4 spn of baking soda
• 2 tbspns of butter

Ingredients for Topping  (at least 2 to 3 medium size pizzas)

• 1 onion sliced
• 1 capsicum sliced(red& green)
• Shredded cheese as required
• 1/2 cupFresh bakteri leaves
• 1/2 cup spinach leaves
• 1/2 cup chopped mushrooms
• Marinara sauce 2 tbspns

Procedure:

• Mix flour, baking powder,baking soda, and salt,sugar in a bowl,then add milk ,curd or yogurt slowly to make into soft dough,we may add extra curd if the dough is not too smooth.
• After 2 to 3 hrs, knead the dough gently for 3 mins.Take a large lemon sized dough and roll it into a thick roti.It is slightly elongated in shape                            

                   
Assembling the toppings on Pizza Naan

• Brush the baking tray with olive oil and place the non on it.
• Spread the Marinara sauce on the Pizza naan
• Top with some veggies mushrooms,capsicum,basil leaves ,spinach.
• Spread the shredded cheese on top of it
• Preheat panggangan to 350F.
• Bake in the preheated panggangan until the cheese is melted,about 8 to 10 mins.
• Turn on oven's broiler and broil until cheese is slightly browned about 2 to 3 mins.
• Serve hot the enak pizza and top it with chilliflakes,garlic salt and oregon .

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This week I'm posting different varieties of naans for the theme Cooking with Naans in Blogging Marathon#38. Today I'm posting garlic naan.Naan is traditionally  cooked in a clay panggangan called Tandoor.It can also be prapared in panggangan and stove top..It usually prepared with yeast.But today I prepared naan without yeast.Contemporary I susbstituted baking powder,baking soda for the yeast. .Garlic naan on stove top is light and soft and garlic enhaances the taste and flavour
I added some coriander leaves blended well in this naan and made it an aromatic flavoured naan.I tried cooking in panggangan the other day.But, for me the naan cooked on stove top is more delicious than the panggangan one.I think stove top is the easiest way of cooking Naan.Naan are usually consumed dipping into soups like chicken soup,vegetable.
It can also be served with veg or non veg curry.

• 2cups all purpose flour
• 1/2 cup warm milk
• 1/2 cup curd
• 1/4 Tspn of salt
• 1 Tspn of sugar
• 3/4spn of baking powder
• 1/4 spn of baking soda
• 2 tbspns of butter
• 1/2 cup of coriander leaves chopped
• 2 to 3 garlic finely chopped or minced
  

Procedure:

• Sieve flour,baking soda,baking powder in a bowl .
• Now slowly add sugar,milk,yogurt,salt.slowly mix the ingredients  to form a soft dough
• Cover it for 2 hrs.keep aside near warm place,with light on.
• Check after 2 hrs and knead it again for 3 to 4 mins.
• Dust the rolling surface with a little flour,take a lemon size dough ,roll it into triangle or oval shape.
• Sprinkle some grated or finely chopped garlic,coriander on top of it.Again roll it slowly on top of it,with rolling pin.
• Heat a pan ,when it is hot ,place the naan slowly fry it well ,flip the other side.we may use oil or butter on top of the naan while frying
• Yummy naan is ready now.

Procedure for the oven: 

• The same naan if we wanted to cook in the oven
• Set the panggangan at broil and roll the desired shape out of the dough.Then place it in the panggangan and flip it after 2 mins.
• After taking it out apply some butter on it,and they are ready to eat with any our choice curry or soup.

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Butter Naan a butter flavored flat bread is one of the most extremely delicious dish of Indian bread.This usually made in clay panggangan called Tandoor. But, it can also be made  on stove top or our regular oven.Most of the time when we go to restaurants we keep ordering butter naan.Now first time i thought of preparing it in the home.
I cant believe I tried all basic  varieties at home.As everything came out well,it gave me more encouragement to try more new-recipes.This time I have tried using yeast in the panggangan method.It turned out well,and has the melt in the mouth flavor and texture.

Ingredients:

• 2 cups of all purpose flour
• 1 teaspoon active dry yeast
• 1 teaspoon salt
• 1 teaspoon sugar
•  Pinch of baking soda
• 3/4 cup of lukewarm water
• 2 tablespoons of oil
• 2 1/2 tablespoons of yogurt

Procedure

• Take a small bowl with lukewarm water ,dissolve yeast  in it.Keep it aside, sit for 10 mins until the mixture becomes frothy
• Add sugar,salt,baking soda to the flour,mix well.Then add oil,yogurt to the dough.
• Add yeast water mixture.knead the dough until smooth
• Cover the dough and keep in a warm place 3to 4hrs,until double it's volume
• Preheat the panggangan to 500F (maximum temp).when it reaches the temperature ,turn the panggangan to high broil.
• Now knead the dough for about 1 to 2 mins and divide into 5 to 6 equal parts,
• Roll each piece of dough into oval or triangle shaped. Dust the surface lightly with the flour while rolling.
• Slightly wet your hands and flip the rolled naan between your palms,Place two naan on your baking tray and put it into the oven.
• Naan will take 2 to 3 mins to cook depend upon our oven.Flip the naan other side just for 1 min.
• Take out the naan from the panggangan and brush lightly with butter .
• After few mins continue the same process for the next naan.
• Have the naan with your favorite curry.

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Poha is  rice that has been parboiled, rolled, flattened and then dried to produce flake.Poha, made from flattened rice, is an easy-to-cook, nutritious snack. It is often eaten for breakfast as well as brunch sometimes. Beaten rice is a lactose-free, fat-free and heart-friendly food.It is a good source of 11 essential vitamins and minerals including iron. As the flakes are usually pounded using an iron mortar and pestle, the process boosts the iron content. 
                         Split Moong Dal is a type of Lentil ,specially used in India with rice or roti. Split Moong dal is prepared from mung beans only. The outer skin is removed and splited. It makes this lentil yellow in color.Split Mung Beans are a traditional ingredient of Indian cooking, often used in curries. It cooks  fast as in 1-2 whistle in a pressure cooker.


       I tried this recipe first time as it is rich in iron .My husband liked it very much and so did my kids.Thought of posting it in my blog. Here goes below the details on my healthy dish.

Ingredients:

• Poha 2 cups(beaten rice)
• Moong dal 1/4 cup(split yellow gram)
• 1/4 cup finely chopped methi leaves(you may use spinach )
• 1 tbspn of finely chopped coriander
• 3 to 4 green chillies
• Ginger 3 to 4 small pieces
• 1/4 Tspn of sugar
• 2 Tspn of lemon juice
• Salt to taste
• 3 to 4 Tspn of oil

Procedure

• Soak the moong dal in water for at least an hour.Then drain it and keep aside.
• Soak rice flakes in water for just 2 to 5 mins ,drain the water from it(squeeze the extra water by pressing (I used thick rice flakes)
• Mix all ingredients i.e green chilies,moong dal, ginger,rice flakes in a bowl.Grind into coarse paste (I prefer grinding moong dal first,then add poha and  other ingredients).
• Transfer the mixture into another bowl add methi leaves( u can use spinach instead of methi) chopped coriander,sugar,salt,lemon juice and mix well.
• Now divide the dough into equal portions and shape into round balls,and flatten it between your palms.
• Heat a non stick pan,use 1 or2 spn s of oil and cook 4 To 5 cutlets,till they turn golden colour both sides .
• Repeat the process to make another batch.
• Serve hot with tomato ketchup or  any chutney of your choice.

• Mustard leaves 2 bunches
• Spinach leaves 1 bunch
• Onion 1 big finely chopped
• 2 Green chillies
• Ginger garlic paste 1 Tspn
• Garlic 1 spn finely chopped
• Ghee 1 to 2 tbspns
• Garam masala1/4 Tspn
• Corn flour 1 tbspn

Procedure:

• Wash spinach and mustard leaves  and chop all the greens keep aside.
• In a large bottom pan bring 3 to 4 cups of water to boil,then add mustard and spinach leaves.
• Add  few chopped onions and green chillies,Let it cook for 10 mins in medium flame.
• Drain the water from it and put all ingredients in a blender.Blend till smooth
• Heat ghee in another small pan, add finely chopped onions fry well until they turn golden brown
• Now add ginger garlic paste,sauté few mins then add finely chopped garlic.Fry few seconds.
• Now we can add corn flour,  green purée to the pan  mix well,let it cook for 10 to 15 mins in simmer.
• Add extra water if the consistency is too thick.
• Finally add little bit of garam masala and off the stove.yummy sarson ka saag is ready.
• Have with roti,naan or paratha.

Paneer 65 is a delicious snack or starter.It is an all time favorite dish among every one of us especially kids. It is basically batter coated fried paneer cubes.Dating back to ancient India,^[1][2] paneer remains the most common type of cheese used in traditional South Asian cuisines. The use of paneer is more common in Nepal, India, Pakistan, and Bangladesh due to the prominence of milk in their cuisine. It is sometimes wrapped in dough and deep-fried or served with either spinach (palak paneer) or peas (mattar paneer). Here I just coated paneer with batter mixed with spices .

Ingredients:

• Paneer 1 packet(nearly 250 gms)
• Maida 2 table spoons
• corn starch 2table spoons
• Vinegar 1 table spoon
• soya sauce 1 table spoon
• ginger garlic paste 1 tspn
• chilli powder 1 Tspn
• Pepper powder 1 Tspn
• Salt to taste
• Water
• Oil for deep fry

For garnishing: fried onion and green chilli.

Procedure:

• Slice paneer into cubes if  you take fresh ones,you can directly use it..Here I have taken frozen swad paneer. I take out the paneer from the freezer one hr before cooking.
• Take a mixing bowl ,mix all ingredients mentioned above except oil.
• Add water little by little  mix well,until the batter is thick smooth paste.If it is too thick add little more water
• Slowly combine paneer cubes in this batter,let it rest for 10 mins.
• Heat oil in a pan or kadai for deep fry.
• Deep fry paneer pieces,till they are golden brown.
• Transfer  the paneer pieces  on a kitchen towel,to absorb excess of oil.
• Garnish with fried onions and green chilli (one small onion and 2 green chillies fried  in a pan)
• Serve hot with chilli sauce or tomato ketchup of your choice

linking this recipe for fabulous feast friday#11 which is being hosted by usha and pavani

Chegodilu is a delicious Andhra snack which most people would like to have as evening snack.During my  childhood this was my favorite snack and my mom used to prepare this one or sometimes the other version called jantikalu. For this week marathon I am excited to prepare favorite snacks of my whole family.My little one who is 5 years old is a picky eater so i keep trying new varieties to satisfy her taste buds.Now when i was preparing chegodilu,she started roaming around the kitchen and keep asking -mummy can i try this. To my surprise when she tried one chegodi she kept asking for more and ended up having light dinner.
                             chegodilu is a very easy recipe to prepare yet super delicious, Simple rice flour mixed with moong dal ,chillipowder,Ajwain and sesame seeds.

• 2 cups rice flour
• 2 cups water
• 1tea spoon of red chilli powder( you can use less than 1 Tspn)
• 1 tea spoon of salt
• 1 tea spoon of sesame
• 1 tea spoon of Ajwain (vamu)
• 2 table spoon of moong dal soaked in water for an hour
• 1 table spoon of ghee
• Oil for deep fry

Procedure:

• Boil two cups of water in pan,then add salt, ghee,soaked moongdal.
• Then add  rice flour,mix it well slowly,make sure the stove is on a low heat.Switch off the stove when the rice flour combines well.
• Now add Ajwain,sesame seeds,chilli powder. mix it well.Cover it,Rest it for an hour till it completely cools down.
• Apply ghee or oil to your fingers,take a small lemon size ball between your palms to form a thick rope
• Bring the ends of the rope together to form a ring.In the same manner prepare the remaining chegodilu.
• Heat a deep bottomed pan with enough oil for deep frying.When the oil is hot slowly drop the chegodilu one by one.
• Let the chegodies fry in the high flame first 1 or 2 mins then slowly reduce the flame to medium.
• Don't fry it in the low flame as the chegodies absorb lot of oil.
• When the chegodies slowly turn to golden brown color,turn then slowly other side and cook until it is golden color.
• Store them in a air tight container when it is completely cools down.

Note: I  prefer adding kashmiri red chilli powder for the color.
         only Start preparing chegodilu when the dough is completely cool.
          Dont fry chegodilu in low flame,as it absorbs lot of oil and end up with very soft texture.

Check out what my fellow bloggers are cooking in BM#40

Ingredients

For puris

• 1 cup rava
• 2 tsp of maida(all purpose flour)
• bottled soda water
• Oil
• Salt

For the filling

• 1 cup dried batani or vatana or chick peas soaked in water for at least 5 hrs
• 2 medium size potatos
• 1 medium size onion finely chopped
• 1 Tspn of red chilli powder(optional)
• 1 Tspn of chat masala
• 1 Tspn of jeera powder
• Salt to taste

For the pani or water

• 2 tbspn of tamarind juice(thick)
• 1 tbspn of sugar or jaggery
• 2-3 green chillies
• 1 Tspn of Daniya powder
• 1 Tspn of black salt
• 1/2 Tspn of cumin powder
• Mint leaves 1 small bunch
• Half cup of coriander leaves
• 1 Tspn of pepper powder(optional)
• Salt

Procedure:

For making pooris 

• In a mixing bowl,mix rava,salt,bottled soda water  slowly,until it absorbs the water
• Now add maida,mix it well until the dough is well kneaded.cover with damp cloth.let it rest for 20 mins
• Heat oil in a kadai or pan on medium flame.
• Divide the dough into2 halfs
• Roll out each half into  a big thin chapathi.
• Using a small cup or glass ,cut out small puris from chapathi.
• Fry these puris one by one when the oil is really hot.
• Cover the remaining puris with damp cloth.
• Repeat the same with the rest of the dough.

Filling

• Pressure cook the soaked batani or vatana and potatos separately.
• Chop potatos,add  red chillipowder,chopped onions,chat masala,coriander leaves and mix well
• Add salt to the vatana or chick peas combine with mashed potato .
• We can also add hot boondi or sev.

Pani

• Mix all ingredients and grind to a fine paste.
• Take a mixing bowl with 1or 2cups of cold water add the grinded paste.
• refrigerate few hours and serve chilled with pooris.

Serving pani poori

• Place the poori in your palm tap the poori at the center lightly to make a small gap for the filling.
• Fill it with small quantity of mashed potato,chickpeas,chat masala,sev or boondi raw onions.
• Dip in tamarind mint flavored water also called as pani and enjoy.

NOTE:1.Roll the big chapathi very thin so that your puris will puff up.While frying make sure the oil is hot.
            2. you may use baking powder 1/4 tspn and enough water to knead the dough.
             3.cover the dough with damp cloth until you fry.
             4. Don't use oil while kneading the dough this may result into soft puris.
             5.Use fine sooji for better results,here i have used the regular sooji.( you may grind the regular one                   for fine sooji)
             6. Store puris in a airtight container for further use.
             
Check out what fellow bloggers are cooking for BM# 40

Ingredients

• potatoes 2 medium size
• Beans,carrots,green peas,plantain( raw banana) -1 cup(vegetable of your choice)
• onion -half
• turmericpowder pinch
• chilli powder 1/2 tspn
• Garam masala 1-2 tspn
• Daniya powder 1 tspn
• salt needed
• maida1/2 cup
• bread crumbs just enough to coat the cutlet
• oil for shallow fry

Procedure:

• Chop onions,beans, carrots finely.
• cook potatoes,plantain in a pressure cooker for 2  to 3 whistles.
• Take out potatos,plantain and cook  remaining vegetables for 1 whistle with just enough water.
• After the vegetables are cooked drain the water immediately.squeeze out the all the water with a muslin cloth. There should not be any moisture in the vegetables.
• Mash potatoes and rest all vegetables .
• Heat  oil in a pan add jeera when it splutters,add finely chopped onions.when onions turn golden brown add mashed potato and veggie mix.
• Now add turmericpowder,chillipowder,daniyapowder,garam masala salt needed mix it well.Let it cool.
• Now divide the mixture equally,make small balls and then flatten it as shown in the pic.
• Mix maida with little bit of water to form  a thick paste.
• Now dip the prepared cutlet into the maida mix,so that it is well coated.Now drop it gently into the bread crumbs and see that it is well coated with bread crumbs.
• Drizzle some oil in pan and shallow fry the cutlets until golden brown on both sides.Serve hot with toamto ketchup.

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                 Ingredients  

•   Mutton 1 kg(Nearly 2 1/2 lb)
• Gongura leaves 2 bunches (2 to 3 cupsof leaves)
• Onion 1 big size
• green chillies 4 to 5
• Red chilli powder 2 tspns
• turmeric powder 1/2 tspn
• Ginger garlic paste 2 tspn

 Marination: wash mutton and drain the exra water then add

• turmeric powder
• chilli powder 2 tspns
• ginger garlic paste 2 tspn
• salt as required

 Marinate mutton with above ingredients  and keep aside for half an hr.

For masala paste:

• As the gongura added to the mutton gives a unique taste in which gravy dominates the mutton.I added less spices compared to the regular mutton as i wanted to enjoy the gongura flavour in the mutton.
• Half onion
• 2 green chillies
• lavang,dalchin,each2 count
• gasgas or poppy seeds 1/2 tspn
• Small 2 ginger pices and 2 pods of garlic.
• Grind all into fine paste.

Procedure:

• Take wide pan add 2 cups of water.Let it boil few mins then add gongura leaves(wash gongura leaves and discard the stem)cover with a lid then cook few mins until the leaves are well cooked.Iadded few chopped onion and2 green chilli in boiling water.
• Then drain the water from gongura and blend it into smooth paste with the help of blender.(Some may add directly without doing paste,but i like this way which binds with mutton easily.)
• Heat oil in a pan add chopped onions 1 cup , fry until they are golden brown.Now add the wet masala paste,fry well until the raw smell goes off.
• Now add the marinated mutton to the masala paste and fry well in a medium flame, until the masala well absorb the mutton.cover with a lid.This is important step, if we dont fry the mutton well we not able to enjoy the perfect taste.
• After frying 10 to 15 mins  we can see oil oozes out from the curry.Now remove the lid and fry until it is completely dries off.
• Now we may add water to the curry,add water just enough to cover the curry.Cook until the mutton 80 to 90% cooked.
• Usually after adding water i shift the mutton in  pressure cooker  and cook upto 4 to 5 whistles.
• Open the cooker after 4 whistles see whether mutton is almost done.Then add 1 tspn of daniya powder and 1/2 tspn of( store bought mutton masala this is optional) 
• Add gongura paste and cook 5 to 10 mins until the mutton completely absorb green masala paste.
• Yummy gongura mutton curry is ready enjoy with rice or roti.