Rotis Receipe Vegetarian

Roti & Nan 51.Pomogranate (Dalimbe) rotti 52.Carrot Rotti 53.Cucumber Rotti 54. Kadalebele Rotti 55. Masala Rotti 56. Mushroom akki rotti 57. Mushroom Parota 58. Allo Parota 59. Naan 60. Pulka 61. Poori filled with sabji 62. Pudina Parota 63. Halasande Naan 64. Sabbakki Batura 65. Paneer thin chapati 66. Gubbus poori 67. Kashmir roti 68. Batura 69. Kabuli channa 70. Mushroom parota I 71. Mushroom parota II 72. Pudina poori 73. Roce flour puri 74. Masala Batata puri 75. Dal Kachori 76. Channa Batura - II

51. Pomogranate (Dalimbe) rotti Dalimbe – 1 Cup Rice Flour (Akki hittu) – 1 Cup Coconut - Grated ½ cup Salt to taste Little oil Method:- Mix all the ingredients with water. Prepare the rotti and serve with jam.

52. Carrot Rotti Carrot – 1-2 (grated) Coriander – 1 bunch (Chopped finely) Green chilies – 4-5 (Chopped finely) Rice flour – 1Big cup Jeera - little Salt to tase Method:- Mix all the ingredients with water. Prepare the rotti and serve with jam.

53. Cucumber Rotti Cucumber – 1 big ( Peel the Skin and grated) Green Chilies -4-5 (Chopped finely) Coriander – 1 bunch (Chopped finely) Rice flour – 1 Big cup Method:- Mix all the ingredients with water. Prepare the rotti and serve with jam. (Chilies and coriander can be grinded with salt and can be added)

54. Kadalebele Rotti Kadalebele – 1 ½ cup (Soaked on previous day at-least for 8 hours) Coconut - Grated ½ cup Green Chilies -4-5 (Chopped finely) Coriander – 1 bunch (Chopped finely) Rice flour – 1 Big cup Method:- Mix all the ingredients with water. Prepare the rotti and serve with jam.

55. Masala Rotti Wheat Flour – 1 Cup Green Gram (Hesarukalu) – ¼ Cup (Soaked) Potato – ½ Cup (Boiled and mashed) Methi Leaves – ¼ Cup (Chopped finely) Carrot – ¼ Cup (Grated) Onion – ¼ Cup (Chopped finely) Green Chilies – 10 Coconut – 2 Tbsp (Grated) Coriander, Curry leaves - Little ( Finely Chopped) Salt to taste. Method: - Mix all the ingredients with water. Prepare the rotti

56. Mushroom akki rotti Rice flour – 1 cup Salt 1 tsp Oil – 1 tsp Mushroom – 1 cup (Boiled and finely chopped) Onion - ¼ cup (Finely chopped) Grated coconut – 2 tbsp Green chilies – 6-8 Method: -Boil water and oil. Once it starts boiling add rice flour, mix well and cook for 10 minutes and remove from fire. Add all other ingredients and knead well. Prepare rotis and serve hot. (Variation :- all the ingredients can be mixed together and the rotis can be prepared)

57.Mushroom Parota Wheat Flour – 1 Cup Mushroom – ½ Cup (Chopped) Coriander, Curry leaves - Little (Finely Chopped) G.Chilies or R. Chilies – To taste Salt to taste Method:- Fry chopped mushroom with little oil. Add salt and coriander and remove from fire. Mix water and flour and kneed well. Make a small ball and roll it to chapati. Put the little mushroom mixture in that and cover. Roll it again like parrota and bake and serve.

58.Allo Parota Wheat flour – 2 ½ cup Salt to taste Mix wheat flour and salt. Add little hot water and mix well. Now add cold water and knead well and keep it aside. Filling:Potato – 350 Gm – Boiled and mashed Onion – 1 Chopped finely G. Chilies and salt to taste Coriander, dhaniya powder – little Prepare the filling with this Method - Make small balls with the dough and roll it to poori. Put little filling and put one more poori and close that. Roll it into chapati and bake it with little ghee and serve.

59.Naan Maida – 1 ½ Cup Baking Powder – ½ Tsp Curd – 2 ½ Tbsp Dry Yeast – ¾ Tsp Sugar – 2 Tsp Warm Water, Salt

Method: - Soak yeast and sugar in warm water for 20 minutes. Mix maida and yeast and then add curs and oil to this and knead well. This should not be sticking to the hand. Cover this with oiled plastic paper and keep it aside for 4 hours. The quantity will be increase to double the earlier quantity. Knead this well again and make 12 balls. Then roll this and bake this (Option – In oven in 400 deg. F and 2 minutes in the grill)

60.Pulka Wheat flour – 2 ½ cup Ghee – 4 Tbsp Salt to taste Method :- Mix and knead the flour. Keep it for 10 minutes. Roll it into chapattis and bake it little and than directly on the fire. Apply little ghee and serve.

61.Poori filled with sabji Wheat flour – 1 ½ cup Salt to taste & Oil for deep frying For Filling:Coconut – 1 Cup Grated G.Chilies – 2 Tbsp (Chopped) Coriander leave – 3 Tbsp (Chopped) Besan – 3-4 Tbsp Hing – 1 pinch Mustard seeds – ¾ tsp Oil – 1 ½ Tbsp Salt to taste Method: - Grind G.chilies and add coconut, coriander and mix well. Season with hing and mustard seeds and add besan and mix well. Make small balls and keep it aside. Knead the flour and roll it into small poories. Keep the mixture inside and cover it and roll it again and deep fry in oil.

62.Pudina Parota Pudina – ¼ cup (Chopped) Wheat flour – 4 Cup Butter – 4 tsp Coriander – Little (Chopped) Ghee – ½ Cup Salt to taste Method :- Add salt, butter and water to the wheat flour and knead well. Leave it aside for 2 hours. Add chopped pudina, coriander, chilies and mix and knead well. Make small balls and roll it into small chapattis. Put one chapatti, spread little ghee and put one more over that. Prepare like the parotas and bake on the tawa.

63. Halasande Naan Raw Halasande – ½ Cup Maida – 4 Cup Butter – 5 Tsp Om (Ajwain) seeds – ¼ spoon

Onion – 1 (Chopped) Oil – 4 tsp Milk – 1 Cup (Warm) Green chilies – 4 – 5 (Chopped) Baking powder – 1 Tsp Salt to taste Method: - Boil the raw grains and strain the excess water and keep it aside. Put little oil in the pan. Add onion, chili, boiled grain, salt and sauté for some time till it is boiled and remove from fire. Add ajwain, baking powder and warm milk to maida, mix and knead well. Then add butter and knead. Leave it for 2 hours. Make small balls with the dough and roll it. Spread little ghee over that and keep the little filling and cover that neatly and roll it again and bake it on the tawa. Serve with little butter spread over that.

64. Sabbakki Batura Sabbakki – 1 Cup (Soaked for ½ hours and boil little) Maida – 3 Cup Potato – 200 gm (Boiled and Mashed) Sour curd – 1 Cup Salt to taste Oil for frying Method: - Mix all the ingredients and knead well. Leave it for 3-4 hours. Make small balls and roll it to poories and deep fry in oil. Serve this batura with brinjal sabji

65. Paneer thin chapati Maida – 150 gm Wheat flour – 50 gm Green Chilies – 4 -5 (Chopped) Coriander – little (Chopped) Baking Soda – 1 Pinch Salt to taste Oil – 2 Tbsp Method: - Sieve wheat flour and Maida together. Add salt, baking soda and water and knead well. Keep it for 2 hours. Grate paneer and add coriander, chilies and little salt and keep it aside Make small round balls with dough and roll it into small poories. Put 2 spoons of paneer filling and cover that neatly. Put ½ spoon oil to this and roll it again as thin as possible. Bake both sides and serve hot.

66. Gubbus poori Maida – 2 cup Curds – as required Sugar - 1/3 cup Salt – 1 tsp Soda – ¾ tsp Oil for frying

Method: - Add salt, sugar and soda in a large pan. Add curd and mix well till the sugar dissolves. Then add maida and knead well to poori consistency. More curds can be added if needed. Leave it for 6-8 hours or overnight. Then roll it into small poories (It should be thicker) and deep fry in oil. It should be like bun.

67. Kashmir roti Wheat flour – 500 gm Milk – 1 glass Ghee – 2 tsp Salt to taste Sugar – 1-2 tsp Dry yeast – 1 tsp Method: - Melt salt and sugar in milk. Mix flour, ghee and yeast together with milk. Add water if needed. Knead well and keep it aside for ½ an hour. Make small balls and prepare roti and serve.

68. Batura Maida – 2 cup Potato – 1 (boiled and mashed) Soda bicarbonate – ¼ tsp Curd – 5-6 tbsp Sugar – ½ tsp Salt and oil for frying Method: - Mix curd, sugar, soda together. Add maida and potato and knead well. Leave it for 8-10 hours. Prepare poories and deep fry in oil.

69. Kabuli channa Kabuli channa – 2 cup Tea leaves – 2 tsp Ginger – 3 cm Green chilies – 6 Soda – 1 pinch Amachoor powder – 1 spoon Jeera – ¾ tsp Pepper powder, garam masala powder, red chili powder, lime juice, salt to taste. Coriander leaves, oil Method: - soak channa overnight and cookwith tea leaves. (Tie tea leaves in a cloth) Remove the tea leaves once channa is cooked. Add salt and mix well. Heat oil in a pan. Add jeera, green chilies, onion, ginger and sauté. Add channa and all powder and remove from fire. Add lime juice, mix well and serve.

70. Mushroom parota I Mushroom – 1 cup (Boiled and finely chopped) Onion - ¼ cup (Finely chopped) Tomato – ¼ Cup (Chopped) Salt – 1tsp Garam masala powder – ½ tsp

Coriander – ½ tbsp Lime – ½ Ginger paste – ¼ sp Oil – 1 tbsp Parota Wheat flour 1 ¾ cup Maida ¼ cup Salt 1 tsp Vanaspati/dalda – 1 tbsp Method:- Heat oil in a pan. Add ginger paste, onion and sauté. Add tomato and cook. Add salt, garam masala, and mushroom and cook till water evaporates. Finally add lime juice and coriander and mix well and remove from fire. Prepare the dough for chapati. Put this mixture in the centre press it neatly, prepare parota and serve. Mix all the ingredients for parota and knead well and prepare chapati

71. Mushroom parota II Mushroom – 1 cup (Boiled and finely chopped) Onion - ¼ cup (Finely chopped) Tomato – ¼ Cup (Chopped) Salt – 1tsp Garam masala powder – ½ tsp Coriander – ½ tbsp Lime – ½ Ginger paste – ¼ sp Oil – 1 tbsp Parota Wheat flour 1 ¾ cup Maida ¼ cup Salt 1 tsp Method: - Grind the boiled mushroom and add ginger paste, salt and garam masala and mix well. Heat oil in a pan and fry this mixture till it is done. Do the filling as above and prepare chapati

72.Pudina poori Maida – 1 cup Pudina – 1 bunch Coriander leaves – 2 bunch Green chilies 5-8 Jeera 2 tsp (Powdered coarsely) Pepper – 6-10 (Powdered) Soda – 1 pinch Salt to taste Oil for frying Method: - Grind the greens and jeera, add this to the flour with other ingredients and 1 spoon of hot oil. Prepare the dough for poori consistency. Cover with a cold cloth and leave it for 2 hours. Then knead this well. (Oralalli kutti) Then roll this, cut into required shape and deep fry in oil.

73. Rice flour Poori Rice flour – 2 cup Wheat flour – ¼ cup Ground nut – ½ cup (Fried and ground) Mustard seeds, hing, jeera for seasoning Green chillies – 4 (Chopped) Method: Heat oil in a pan and add the seasoning ingredients and green chillies. Add this to flour and mix well. Add water (Butter milk can be used) and knead well. Make small round balls and roll it into puries and deep fry in the oil.

74. Masala Batata Puri Potato – 3 (Boiled, pealed and mashed or ground) Maida – 2 cup Jeera – 1 tsp Onoin – 3 (Chopped) Coriander leaves – ¼ cup (Chopped) Garam masala – ½ tsp Ghee – ¼ cup Salt to taste and oil for frying Method: Add jeera, garam masala, coriander, onion, ghee to maida and knead well. Water can be added if needed. Roll it in to puris and deep fry in oil.

75. Dal kachori Urad dal – 2 cup Wheat flour – 2 ½ cup Maida – 2 ½ cup Garam masala – ½ tsp Coriander powder – ½ tsp Jeera powder – ½ tsp Chili powder – ½ tsp Milk or curd – 1 cup Ghee for frying, salt to taste and oil for deep frying Method: Soak urad dal overnight and grind next morning. Add garam masala, coriander, jeera, chili powder. Heat little ghee in a pan and add the ground urad dal and fry. Add salt and masala and fry. Mix wheat flour and maida with milk or curd and knead well. Keep the urad dal masala in the wheat- maida florur and roll it into puris and deep fry in oil.

76. Channa Batura II Channa Kabuli Channa – 2 cup Amrachur powder or pomegranate powder – 1 tsp Jeera – 1 tsp Garam masala powder – 1 tsp Onion – 4 big (Chopped) Tomato – 4 big (Chopped)

Ginger – 2 “ Tamarind – small lime sized Sugar powder – 1 tsp Cinnamon 2”, Clove – 2 (powdered) Garlic – 2-3 flakes Oil – 1 cup Method: Soak channa overnight and cook with pinch of soda next morning. Grind together, ¼ cup boiled channa, 2 onion, garam masala, chili powder, turmeric, amachur powder, jeera to fine paste. Heat oil in a pan. Fry 2 chopped onions, 2 tomato, cinnamon, clove, and sauté. Add the ground masala and fry. Add boiled channa and add little water if needed. Add tamarind juice, salt, powdered sugar and cook till it thickens. Add 2 pinch of garam masala and remove from fire. Garnish with coriander and butter.

Batura Maida – 1 cup Chiroti rava – ¼ cup Ghee – 2 tbsp Salt – little Sugar – ½ tsp Sour curd – 1 cup Yeast – 1 pinch Method: Mix together flour, rava, salt, sugar and ghee. Add curd and yeast and knead well. Leave it for 5-6 hours. Prepare the puris and deep fry in oil and serve with channa

Dosa 101.Pesaratta 102. Hesarubele dose 103. Methi leaves dosa 104. Didir Dosa 105. Rava dosa 106. Sunoli 107. Didir Dosa 108. Avalakki Dosa 109. Soft Dosa 110. Bread Dosa 111. White Pumpkin Dosa (Budu gumbala kayi) 112. Masale Dosa

101. Pesaratta (Andhra) Moong dal – 2 cup Rice – 3 tbsp Green chilies – 3-4 Ginger – little Method: - soak dal and rice for 3-4 hours and grind that with ginger, chilies and salt. Leave it for 6-8 hours and prepare dosas. Spread onion, green chilies and cashew over this and serve with chutney and sambhar.

102. Hesarubele dose Hesarubele – 2 cup Rice – ¼ cup Green chilies – 3-4 Onion – big (chopped finely) Ginger – ½” – chopped Curry leaves, salt Method: - Soak rice and dal for 4 hours, Grind with chilies, ginger and salt. Add curry leaves and onion and prepare dosa and serve with ginger chutni

103. Methi leaves dosa Rice – 1 Cup (Soaked in water for 2 hours) Dahniya – 1 tsp Coconut ½ (grated) Red Chilies – 6 Jeera – 1tsp Hing – little Tamarind – Little Methi leaves – 4 bunches (Chopped finely) Grind all the ingredients and finally add methi leaves. Mix well and prepare dosa.

104. Didir Dosa Besan – ½ cup Rice flour ½ cup Wheat flour ½ cup Curd – 1 cup Salt to taste Mix all the ingredients and prepare dosa. Jeera, red chili powder can be added for extra taste

105. Rava dosa Rava – 1 cup Maida – 1 cup Rice flour – 1 cup Jeera – 2 tsp Sesame – 2 tsp Besan – 2-3 tsp

Salt Sour curd Mix all the ingredients together with curd to dosa dough consistency and prepare dosa. Serve with chutney or sagu

106.Sunoli (Mangalore) Rice – ¼ kg Coconut – 1 ½ glass Methi – ½ tsp Urad dal ¼ cup Butter milk – ½ glass Turmeric – ½ tsp Bread – ½ pound Soada bicarbonate – ½ tsp Salt and jaggery to taste Method: - Soak rice, dal and methi for 4 hours. Soak akki tari in butter milk for 15 minutes. Grind this with soaked rice, dal, methi, coconut, salt and bred. Add turmeric and soda bicarbonate and leave it overnight. Next morning prepare dosa and serve with ghee or butter.

107. Didir Dosa Maida – 15 sp Besan – 15 sp Rice flour – 15 sp Wheat flour – 15 sp Chiroti rava – 15 sp Corn-flour – 2 cup Curd – ¼ lit Coconut – ½ grated Salt to taste Seasoning – Mustard, ghee. bengal gram, green chillies, onion chopped Method: Mix all the ingredients in the curd and beat well with beater. Add the seasoning and mix well and prepare dosa and serve. 108. Avalakki Dosa Avalakki – 100 gm Green gram – 100 gm Coconut – ½ grated Green chillies – 6 Ginger juice – 1 tsp Jeera ½ sp Method: Soak avalakki and green gram for 1 hour. Drain and grind with coconut. Add salt ginger juice, jeera, green chillies and mix well. Prepare dosa and serve.

109. Soft Dosa Rice – 1 kg Urad dal – ½ kg Methi – ¼ cup Jeera powder – 1 tbsp Butter – 1 cup Curd or butter milk – ½ cup Potato – 8 (Boiled, pealed and mashed) Salt to taste Method: Soak rice, dal and methi for about 24 hours. Grind separately and pour it in a vessel, add butter, jeera, curd, soda and mix well (Idly – Consistency) Add mashed potato and salt and mix well. After 30 minutes, Spread the batter on heated tawa, cover it and leave it till becomes like bread. Turn it over and roast the other side also and serve. 110. Bread Dosa Rice - 2 ½ glass Bread – 4 slice Curd or butter milk – 1 cup CHiroti rava – 1 cup Salt to taste Method: Fry rava for about 5 minutes and allow it to cool. Soak rava in water for 30 minutes. Drain it and add rice and bread pieces and soak for 3 hours. Drain and grind it to idly dough consistency. Prepare dosa and serve. 111.White Pumpkin Dosa (Budu gumbala kayi) Rice – 2 cup Urad dal – ½ cup White pumpkin – ¼ kg Methi – 1 tsp Grated coconut – ½ Salt to taste Method: Soak dal, rice and methi separately for 8-10 hours. Grind that separately and mix together and leave it overnight. Grind pumpkin with coconut finely and add this to dough with salt. Water can be added if needed. Prepare dosa and serve. 112. Masale Dosa Rice – 4 Cups Urada Dal – 250 gm Maida – 30 gm Rava – 50 gm

Methi – 25 gm Curd – little Method: Soak rice, dal and methi separately for 8-10 hours. Grind them separately and mix well together. Add salt and curds and mix well and leave it overnight. One hour before preparing dosa add rava and maida, and leave it for 1 hour. Prepare dosa and serve with chutney and playa.

151. Dum Aloo 152. Mushroom Soya Masala 153. Palak Dish 154. Palak Paneer 155. Palak-cauli flower gravy 156. Capsicum Kofta 157. Raw tomato kofta 158. Mushroom & Kosina gravy 159. Brinjal-potato masala 160. Cabbage playa 161. Beetroot kofta 162. Kofta 163. Beans kofta curry 164. Stuffed Brinjal Casserole with peanuts 165. Raw banana and potato casserole 166. Cabbage baji 167. Shukto 168. Pav-bhaji 169. Jhunaka 170. Matar Paneer - I 171. Matar Paneer – II 172. Green Masala 173. Mexican beans 174. Ladies finger with onion 175. Kanchi kadubu 176. Bele kadubu 177. Besan kadubu 178. Sabbakki usuli 179. Dahi misel 180. Vegetable idli

151. Dum aloo Potato – 500 gm (Small) Jeera – ½ tsp Garlic – 8-10 cloves Cashew – 1 tsp Vlove – 2 Curd – 1 cup Elaichi – 2 Dalchini – 2 small piece Red chili powder to taste Turmeric, dhaniya powder 1 tsp Coriander, salt and oil Method: - Cook potato. Prick that with fork and deep fry in oil. Heat oil in a pan add jeera, garlic and other powder and fry. Add fried potato and cur. Add little water and cook. Garnish with coriander and cashew before serving

152. Mushroom- soya masala Mushroom – 100 gm Soya seeds – 1 ½ cup Onion – 2-3 Ginger - 1” Garlic – 3-4 cloves Tomato – 2 Dhaniya powder – 1 ½ sp Red chili powder – 1 sp Turmeric – ½ sp Garam masala – ½ sp Oil – 1 big tbsp Coriander and salt Method: - Soak soya overnight and cook. Grind onion, garlic, tomato and ginger. Heat oil in a pan and add this mixture. Add salt and all the masala. Add cooked soya and chopped mushroom and sauté. Add 1 cup water and cook. Garnish with coriander and serve with rice or chapatti

153. Palak dish Palak – 250 gm Maida – 250 gm Oil or ghee – 350 gm Salt to taste Om – ½ sp, pinch of soda Method:- Chop palak and grind that to fine paste. Sieve it and keep it aside. Add om, soda, salt and 100 gm ghee or oil to maida and mix well. Add palak paste and knead well. Roll that and cut it into long stripes. Deep fry in oil or ghee.

154. Palak paneer Palak – 8 bunches Paneer – 250 gm (Cut that to small cubes and fry till golden brown in little ghee or oil. Boil 1 cup water with little salt. Soak this fried paneer and leave it for 10 minutes) Curry masala – oil – 5 tbsp Onion 1 Ginger – 1” Garlic – 8-10 cloves Jeera – 1 tsp Mature powder – 1tsp Method:- (Cook and grind to fine paste) (Cut that to small cubes and fry till golden brown in little ghee or oil. Boil 1 cup water with little salt. Soak this fried paneer and leave it for 10 minutes) Heat oil in pan. Fry onion, ginger and garlic. Add all other ingredients. Add ground palak. Finally add paneer and serve.

155. Palak-cauli flower gravy Cauli flower -1 big Corn flour – 3 spoons Cashew and badam paste –each 2 spoons Palak – 4 Bunches Onion -2 Tomato – 2 -3 Garlic – 4-5 Flakes Ginger – 1 piece Red Chile powder – ½ Sp Dhaniya Powder – 1 Sp Garam Masala -1 Sp Milk Cream – 1 Cup Turmeric – 2 pinch Elaichi – 3-4 Soda – 1 Pinch Salt to taste Green Chilies – 4-6 Oil for frying Fried cashew for garnishing Method: - Grind onion, garlic, tomato, ginger, green chilies, cashew, and badam paste nicely. Heat the oil. Fry the elaichi. Add the ground paste to this and sauté. Mix the cream and sauté. Add turmeric, Dhaniya, red chili powder, garama masala and salt. If it is thick add ½ glass water. Meanwhile chop palak and cook and grind this. Add this paste to the gravy and mix well. Remove from fire after 10-12 minutes. Mix corn flour, salt, red chili powder with water. Dip the cauliflower pieces in this and deep fry in oil. Now pour the gravy in a serving bowl and put the fried cauli flower in that. Garnish with cashew, cream, chopped onion and serve.

156. Capsicum Kofta Capsicum – 8 (Big) Besan – 1 Cup Jeera – ½ Spn (Fried and powdered) Onion – 1 Tomato – 2 Turmeric – 2 Pinch Red Chili powder, garam masala, dhaniya powder – ½ Spn each Green chilies – 5-6 Coriander – little (Chopped) Salt to taste Method: - Chop 4 Capsicum finely. Add besan, Salt, Jeera and water to pakoda consistency. Make round balls and deep fry this in oil and keep this koftas aside. Grind onion, tomato, ginger, coriander, green chilies to paste. Heat little oil and fry this paste. Add turmeric, salt and other masala powder. Saute this for some time and add ½ glass water to this and keep stirring. Then add the fried koftas and cook for 5 minutes and remove from fire. Cut the other capsicum like basket and keep the koftas inside that and float this in the gravy. Serve hot with chapatti.

157. Raw tomato kofta Raw tomato – ½ kg (Finely chopped) Besan – 2 cup Cream – ½ Cup Turmeric – ½ sp Onion – 2 (Chopped) Tomato – 1-2 Oil for frying Garam masala, dhaniya powder, red chili powder – ½ sp each Jeera – ½ sp Salt to taste Garnishing – Tomato slices, chopped coriander, green chilies, ¼ cup cream Method:- Chop the raw tomato finely and mix with besan, 1 onion and salt. Deep fry this in oil and keep it aside. Heat the oil in a pan and fry onion, tomato and jeera. Then add cream and cook for 10 minutes. Add the masala powder. Add 1 glass water and cook till it boils. Then add the koftas and cook for 10 more minutes. Pour it to serving bowl and garnish with tomato slices, coriander green chilies and cream and serve.

158. Mushroom & Kosina gravy Gedde kosu – 2-3 (Chopped) Mushroom – 200 gm (Chopped) Raisin – 20 Cashew – 10-15 Milk – 2 spoon Onion – 1 (Chopped) Tomato – 2(Chopped) Dhaniya pudi, red chilie powder, turmeric, garam masala – ½ spoon each

Cream – 3 tbsp Salt to taste, coriander, oil for frying Method: - Deep fry mushroom and gedde kosu in oil and keep it aside. Grind onion, tomato. Soak cashew in milk and grind. Heat oil in pan. Add onion-tomato paste and sauté. Add masala, salt, cashew paste, cream and stir. Add raisin and fried vegetables and ½ cup water and cook till it thickens. Garnish with cream, coriander and serve.

159. Brinjal-potato masala Brinjal – 2 (Chopped in to slices) Potato – 2 (Chopped in to slices) White sauce – 1 ½ cup Tomato sauce – 1 cup Cheese cubes – 4-5 Salt to taste White sauce – corn flour – 3 spoons Butter – 3 spoon Milk – 2 cup Pepper powder – ½ spoon Tomato sauce – Tomato – 250 gm Chopped finely) Onion – 1(Chopped finely) Garlic – 2-3 cloves Ginger – 1” (Chopped finely) Red chilie –garam masala powder – to taste Method: - White sauce – Heat butter in pan. Fry corn flour and remove from fire. Add milk and stir. Boil this for 2-3 minutes. Add salt, pepper powder. Boil till the sauce consistency and remove from fire Tomato sauce – Heat oil in pan. Fry onion, ginger, garlic and tomato. Cook for 5 minutes. Add salt, msasal powder and grind this to fine paste. Deep fry potato and brinjal slices. Sprinkle salt and keep it aside. Grase the baking dish. Spread tomato sauce, fried potato-brinjal slices, white sauce, grated cheese. Bake this in an oven at 150 deg.

160. Cabbage playa Cabbage – 500 gm (Chopped) Coconut - ½ no (Grated) Mustard, jeera, pinch of turmeric, hing, garam masala Oil – 4 spoons Ginger – 1” (Chopped) Salt to taste Method: - Cook cabbage without water in cooker. Heat oil in pan. Add jeera, mustard, Ginger. Add salt, turmeric, hing and cabbage and mix well. Add garam masala and sauté. Serve with tamarind chatni.

161. Beetroot kofta Beetroot – 250gm (Grated) Besan – 2 cup Jeera – 1 spoon Green chilies – 4-6 (Chopped) Tomato – 2 (Chopped) Onion – 2 (Chopped) Coriander – little Dhaniya, red chilie, garam masala, turmeric powder – ½ sp each Cream – 1 cup Oil for frying, salt to taste Method: - Add salt, jeera and besan to grated beetroot. Add little water and knead that to pakoda consistency. Make small balls and deep fry in oil. Grind onion, tomato and green chilies to paste. Heat oil in pan and sauté this paste. Add salt and other masala. If it becomes thick add ½ cup water and cook. Add the kofta and cook for 10-15 minutes. Remove from fire, add cream and coriander and serve

162. Kofta Panerr – 500 gm Onion – 1 Coriander Curd – 3-4 tbsp Garam masal powder, sugar, dhaniya, jeera powder – each 1 tsp Turmeric – ½ tsp Cornflour – 2tsp Red chili powder, oil as required Method: - grind onion and fry this in oil. Add jeera, dhniya, garam masala powder, sugar, salt, curd and cook for some time and keep it aside. Add turmeric and salt to half the portion of paneer and make small balls. For the rest of the paneer add cornflour, salt and make balls. Put this balls inside the turmeric ones And make balls. Deep fry this in oil and add this into the gravy. Garnish with coriander and serve.

163. Beans kofta curry For kofta: Cluster beans – 2 cups (Chopped) Gram dal 1 cup Green and red chilies – 2 each Salt to taste Oil for frying Curry: Tomato pulp – 3 cups Onion 2 small (Finely chopped) Oil – 1 tbsp Mustard seeds ½ tsp Dhaniya & jeera powder 1 tsp each Red chillie powder – ½ tap Turmeric ¼ tsp

Salt to taste Jaggery – 1 tbsp Coriander leaves Method: Soak dal for 3 hours. Drain and grind to coarse paste along with chilli and salt. Add the chopped cluster beans and mix well. Pressure cook for 5 minutes (with weight on) Allow it to cool and make into 16 equal sized balls and keep aside. Gracy – Heat oil, season with mustard seeds, onion and sauté till tender. Add rest of the ingredients and simmer for 5 minutes till it thick and keep aside. Heat oil, deep fry the dal-bean balls till golden and steep in the curyy for 15 minutes. Garnish with coriander leaves and serve hot.

164. Stuffed Brinjal Casserole with peanuts Brinjal (Long) 3 Peanuts (Roasted and coarsely powdered - 1 ½ cups Green chili – 2 (Finely chopped) Onion – ½ (Finely chopped) Salt and red chili powder to taste Turmeric Powder ¼ tsp Hing - pinch Coriander leaves ½ cup (Chopped) Curry leaves 2-3 sprigs (Chopped) Oil ¼ - ½ cup Tamarind juice (Extract the juice of lime sized ball of tamarind soaked in ½ cup water) Method: Slit the brinjal lengthwise but take care not to cut it fully, and keep it aside. Mix all the ingredients apart from curry leaves and tamarind juice with little water and some oil. Stuff this mixture into the brinjal without breaking it. The remaining mixture can be used for the gravy. Place a pan on medium heat and add the remaining oil. When the oil is hot, add curry leaves and stuffed brinjal. Cover and reduce the flame. When the brinjal is soft, add tamarind juice and the left-over mixture for gravy. Cook for 5-7 minutes on low heat. Remove from heat and serve with jowar roti and chapatis.

165. Raw banana and potato casserole Raw banana – 3 (Large, peeled and chopped into pieces) Potatoes – 3 (Large, boiled and cut into medium sized pieces) Green chilies -2 Garlic – 4 cloves Ginger ½ inch piece Curry leaves ¼ cup (Chopped) Coriander leaves ½ cup (Chopped) Turmeric powder ¼ tsp Oil for frying banana and salt to taste Method: Pour oil into a kadai and add curry leaves, banana pieces, turmeric powder and salt. Stir well and keep it covered until soft on low flame. Make a paste of garlic, ginger and green chilies. Add this paste to the bananas along with the potatoes. Mix well and add a little more oil and some water (if gravy is preferred) Add coriander leaves and cook on low flame for 5-8 minutes. Mix well and serve with puris.

166.Cabbage baji Cabbage – 1 medium sized Turmeric – ½ spoon Oil – 1 spoon Mustard seeds – 1 spoon Hing – little Coconut – 2 spoons Coriander – chopped little Green chilies – 2 (chopped) Salt to taste Method: - Cut the cabbage into 4 halves and cook that in the boiling water for 3-4 minutes. Take it out and chop it into small pieces. Heat oil in a pan. Put mustard seeds, grated coconut, hing, coriander, green chilies and sauté. Than add cabbage and turmeric and cook it on low flame. Serve hot with rice, chapati

167. Shukto (Bengali) Bitter Gourd – 1 or 2 (Sliced) Parmaal – 1 (Cut Lengthwise) Brinjal –3-4 Potato – 1-2 (Diced) Raddish 1-2 (Sliced) Drumstick – 1-2 (chopped into 1” pieces) Raw banana – 1 -2 (Cut lengthwise) Soya nuggests – little Pumpkin – little diced Ghee Coriander Red chili powder 1 tsp Jeera powder – 1 tsp Turmeric – 1 tsp Ginger garlic paste – 1 tsp Salt to taste Sugar Method:- Mix ginger-garlic paste, red chili powder, jeera powder, haldi, little salt and sugar and make thin paste with water. Heat little ghee in a pan, add bitter gourd and fry. Add parmaal, brinjal, potato, raddish, drumstick, raw banana, soya neggets one by one and cook. Then add pumpkin, thin paste, and sauté. Add salt and 2 cups of water and allow it to boil. Cover it and cook till all the vegetable is done. Season with ghee and panch phoran (methi, jeera, saunf, mustard and hing powdered together) and garnish with coriander and serve.

168. Pav- bhaji Raw banana – boiled and mashed – 4 Tomato – 6-8 (finely chopped) Butter – 6 tbsp Ginger paste – 1 tsp Pav masala – 2 tsp Capsicum – 2-3 (Finely chopped) Coriander to garnish Pav – 2-3 Method:- Heat 2 tbsp butter in a pan and add mashed banana. Add ginger paste and sauté. Then add tomato and little water (about ½ cup) cook for 10 minutes. Add pav masala, salt and cook for 10 minutes. Add capsicum, Dhaniya powder, butter and cook till it is done. Finally garnish with coriander. Cut pav into 2 halves, spread little butter and red chili powder and roast it for some time. Then serve with the bhaji.

169. Jhunaka Cabbage – 2 cup (Finely chopped) Onion – 1 (Finely chopped) Green chilies – 4 Dhaniya powder – 1 ¼ tsp Jeera powder – ¾ tsp Turmeric – ½ tsp Red chili powder – to taste Besan – ½ cup Method : - Heat oil in a pan, add mustard seeds, jeera, green chilies and fry. Add onion, red chili powder, turmeric, dhaniya and jeera powder and sauté. Add cabbage and fry for some time. Add water, salt and cook. Once the water evaporates add besan little by little. Add little oil if needed. Fry for sometime and remove from fire. Add coriander and Serve with chapati.

170. Matar Paneer (Cottage Cheese & Peas Curry) - I Paneer: Milk – 10 Cups, Lemon Juice – ¼ cup Ginger – 10 gm, Garlic – 6 Cloves – grind together to paste Vegetable Oil – 1 Cup Onion – 4 Medium (400 gm) Grated Turmeric – 1 Tsp Red Chilli Powder – 2 tsp Coriander Powder – 1 ½ Tbsp Cumin powder – 1 Tbsp Salt – 1 Tbsp Tomatoes – 2 Large (359 gm) Chopped Whey or water – 2 ¾ cup (Whey- Left over water while Preparing paneer) Peas Shelled or Frozen – 5 Cups Garam masala Powder – ½ tsp Coriander Leaves – 1 Tbsp Chopped Method:

Paneer: Pour milk in a pan and bring it to boil, stirring occasionally to prevent the layer forming on top. Add lime juice and stir till it curdles. (Curds separates from whey). Remove pan from fire. Place muslin cloth over the bowl, pour curdled milk and strain. Reserve 2 ¾ cup of whey. Tie this and hang this for about 30 minutes. Gently squeeze the bag. Place this bag between two cutting boards. Place some weight ( 2-3 kg) for about 2 hours until paneer layer is 1 cm thick. Remove the weight. Cut paneer in to 2 ½ cm cubes. Heat oil in cooker and fry the paneer till it is light brown and drain off the excess oil. Heat ½ cup oil in cooker. Add onion and fry till golden brown. Add Ginger-garlic paste and fry for few seconds. Add turmeric, chilli powder, Coriander and cumin powder, salt, tomatoes and ¼ cup of whey or water. Cook till tomatoes are pulpy and oil separates (Aprx 5 minutes) stirring separately. Add peas, stir fry for about 2 minutes. Add remaining whey and close the lid. Bring to full pressure on high flame, reduce the flame and cook for 1 minute. Remove it from heat and open the lid. Place the cooker on medium heat, add paneer and simmer for about 5 minutes. Add garam masala and stir. Garnish with coriander leaves and serve hot.

171. Matar Paneer - II Peas – ½ kg Tomato – 3 Onion – 1 Coriander and curry leaves – little Grind : Onoin - 1 Dhaniya powder – 1 tsp Chilli powder – 1 tsp Turmeric – ¼ tsp Garlic – 5-6 flakes Ginger – 1” Clove – 2 Cinnamon – 1” Cardamom – 2 Jeera – ¼ tsp Pepper – ¼ tsp Curds – 2 tsp Cashew – 10 Coconut – ½ cup – Grind seperately Method: Cook peas. Heat oil in a pan, fry 1 chopped onion, and the grind paste, tomato and sauté till the oil separates. Then add the coconut and cashew masala and peas. Add salt and garnish with coriander and serve

172. Green Masala Cabbage – ½ kg (Chopped finely) Green peas – 25 gm Green chillies – 5-6 Coriander – little Garlic – 5-6 flakes Ginger – 1” Tamarind Salt to taste

Coconut – 1 cup (grated) Method: Heat oil in a kadai. Add mustard seeds, urad dal, peas and sauté. Add cabbage and water and cook till it softens. Grind ginger, garlic, coriander, tamarind, chillies, and salt together and this to the cabbage. Water can be added if needed and cook for 10 minutes and serve.

173. Mexican Beans Rajma – 1 cup (Soaked overnight) Corn – ½ cup (Boiled) Tomato – 2 Tomato puree – ¾ cup Capsisum – 1 Onion – ¾ cup (Chopped) Ginger-garlic paste – 1 tsp Amachur powder – ½ tsp Dhaniya and jeera powder – 1 ½ sp each Salt and Red chilli powder to taste Oil – 3 tbsp Method: Place the capsicum directly over the fire. Cool it and remove the skin and chop it finely and keep it aside. Cook rajma and corn. Heat oil in a pan. Fry onion, ginger garlic paste. Add tomato haniya, jeera, red chilli powder and fry for 1 minute. Add amchur powder, tomato puree, capsicum and salt and boil. Then add rajma and corn and boil till it thickens and serve.

174. Ladies finger with onion (Bendikay pyaz) Lafied finger – 250 gm (Cut into 1” pieces) Onion – 250 gm (Chopped finely) Green chillies – 30 gm (Cut lengthwise) Corinder – little Turmeric – 1 pinch Salt to taste Method: Heat oil in pan. Add bendi, onion, chillies together and fry for 15 minutes on low flame. Add turmeric, slat and fry for 2 minutes. Add coriander and mix well and serve.

175. Kanchi kadubu Rice – 1 cup Boiled rice – 1 cup (kusubala akki) Urad dal – 1 cup Methi seeds – ¼ tsp Jeera – 1 tsp Hing – little Dry ginger powder – 1 tsp Curd – 1 cup Ghee – 2 tbsp Pepper – ¾ tsp Til oil – 1 tbsp

Curry leaves, salt Method: - Soak rice and dal separately overnight. Soak methi with dal. Grind that to idli consistency next morning. Add ginger powder, jeera, pepper hing salt, curry leaves, curd and ghee and mix well. Heat the oil and add this to the dough. Mix well again and prepare idlis and serve.

176. Bele kadubu Sabbsige soppu – 2 bunches (Chopped finely) Channa dal – 1 cup (Soaked for 4 hours) Green chilies – 10-12 Salt to taste, Lime juice and grated coconut Method: - Grind the soaked channa dal with green chilies and salt (Coarsely). Add chopped greens and coconut and mix well. Make small kadubu’s and steam cook this for 10 minutes. Note: similarly instead of making kadubu, it can be deep fried and wada can be prepared (Finely chopped potato has to be added)

177. Besan kadubu Besan – 300 gm Rava – 100 gm Soda – 1 pinch, salt to taste Ghee – ½ cup Om - ½ sp Oil for frying Filling – Potato – 250 gm (cooked and mashed) Peas – 1 cup Turmeric – ½ sp Salt ot taste Dhaniya powder – 1 sp Channa masala – ½ sp Pomegranate – little Garam masala, Tamarind powder, jeera, dhaniya powder, red chili powder – ½ sp each Green chili – 2-3 Hing, Coriander Cashew – 2-3 tbsp (Fried and powdered) Raisin – 1 tbsp Oil for frying Method: - Mix besan, rava and soda. Add om and ghee. Mix this with lukewarm water and keep it aside Heat little oil in pan. Add hing, jeera, turmeric, red chili powder, dhaniya powder and peas. Add potatoes once the peas are cooked. Add salt, green chilies and sauté till water evaporates. Add raisin and all other masala and mix well. Allow it to cool. Prepare poories with besan-rava dough. Keep this filling in the centre and cover it. Prepare kadubu and deep fry in oil.

178. Sabbakki usuli (Maharashtra) Sabbkki – 1 cup Groundnut – ½ cup (fried and powdered) Coconut – ¼ cup Green chilies – 2-3 Jeera – ½ tsp Oil – 2-4 tbsp Potato – 2 medium sized Salt to taste Method: - Chop the potatoes and keep it aside. Clean sabbakki and keep it aside. See to that the crump not formed. Keep it for half an hour. Then add powdered groundnut. Heat oil in a pan and add jeera and green chilies. Add potato and sauté. Once it is half cooked add sabbakki and cook. Add salt and coconut and serve.

179. Dahi misel Green gram – 1 cup Coconut milk – from ½ coconut Onion – 2 Dhaniya – 4tsp Mustard seeds – ¾ tsp Methi – ½ tsp Garlic – 8 cloves Clove – 3 & Dalchini – 1” - tobe fried and powdered Turmeric – ¼ tsp Red chili powder – to taste Sugar – 1tsp Curd – 2 glasses Mixture – 2 glasses Oil – 2-3 tsp Method: -Soak green gram overnight and cook Fry dhaniya, mustard and methi and grind this with garlic. Heat oil in a pan. Add the clove dalchini powder, onion and fry till it becomes golden brown. Add the ground masala, turmeric, red chili powder, sugar, salt and boil for 1-2 minutes. Add the cooked gram and boil for 2 minutes. Add coconut milk and cook till it becomes thick. Serve with curd and mixture

180. Vegetable idli Boiled rice – 400 gm Urad dal – 150 gm Cabbage – 150 gm (Chopped) Peas – 50 gm Carrot – 2 (Grated) Tomato – 4-5 (Chopped and grind) Soda – 2 pinch Salt to taste, coriander and curry leaves Method: -Soak rice and dal for 4-5 hours. Grind that to idli consistency, add salt and soda and leave it overnight.

Next morning, cook peas, cabbage, carrot with little salt. Mix tomato paste, curry and coriander leaves and cooked vegetables to the dough and mix well. Prepare idli and serve with pudina chatni.