Bitter-gourd Potato Fry




2 bittergourd cut into round this pieces
2 small potatoes cut into round this pieces
2 tbsp oil
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chili powder
salt to taste

Heat oil in a pan.
Add cumin seeds
Add turmeric powder, red chili powder, bittergourd pieces and potato pieces.
Cover and cook for 10 minutes.
Open lid, add salt and mix. Cover and cook for another 5-7 min

Apple Gourd/Tinda Fry




4-5 medium size tinda
1 tbsp mustard oil
1 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp turmerix powder
1 tsp red chili powder
salt to taste

Heat oil in a wok.
Add mustard oil and heat till smoking point.
Lower the flame and add mustard seeds
Add cumin seeds, tinda and dry spices.
Add salt, dry spices, mix well.
Cover and cook for 10 mins on low flame.
Tinda Fry is ready to eat.

Spiced Buttermilk



1 cup curd
2 cups of water
1/2 tsp rock salt
1/2 tsp roasted cumin seeds and powder

Blend Everything together in a blender. Can be stored to consume later.

Sprouts Fry




1 and 1/2 cup sprouts
1/2 cup green peas
1 big onion chopped
1 green chili chopped
few curry leaves
1 tsp garlic crushed
1 tsp cumin seeds
1 tsp mustard seeds
1 tbsp grated coconut
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
salt to taste
1 tbsp oil

Heat oil in a pan. Add mustard seeds, cumin seeds and garlic.
Add onion and saute
Add chopped tomatoes, dry spices and cook for some time.
Add sprouts and green peas.
Add salt , cover and cook for 4-5 minutes.
Open add grated coconut, chopped coriander leaves and mix well.
Serve with Roti/Chappati

Grated Mango Chutney




2 cups grated raw mango
1 cup jaggery
1 tbsp oil
1 tbsp equal quantities of panch photan (equal quantities of cumin seeds, fenugreek seeds, mustard seeds, aniseed and nigela seeds)
pinch of hing
pinch of red chili powder

Heat mustard oil in a small pan till smoking hot.
Add hing
Lower the flame and add panch photan
Add raw mangoes, jaggery and pinch of red chili powder. Cover and cook till jaggery melts and mangoes are soft and cooked.
Allow it cool. Store in an air tight container.
Can be consumed till 7 days

Vaangi Bhaat (Brinjal Rice)



2 cups cooked rice
2 tbsp oil
1 small brinjal cut into small pieces
1 tsp cumin seeds
1 tsp mustard seeds
few curry leaves
pinch of hing
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
salt to taste
juice of half lemon
1 tbsp chopped coriander leaves


Heat oil in a pan. Add mustard seeds, cumin seeds, hing, curry leaves, turmeric powder and Brinjal in order mentioned.
Cover and cook for 7-8 minutes on medium flame.
Open lid, add red chili powder, coriander powder, salt, cooked rice and chopped coriander leaves. Mix gently.
Cook for another 4-5 minutes.
Switch off flame, add lemon juice and serve with boondi raita

Kesar Malai Kulfi



4 cups of milk
2 green cardamom
pinch of Kesar
1/2 cup chopped dry fruits (equal quantity of cashew,almonds & pistachio)
1/2 cup powdered sugar
2 tbsp cornflour
1 white bread, cut from sides and broken into small pieces
2 tbsp milk separate


Heat milk along with kesar in a non stick pan till it reduces to half. Add sugar &  dry fruits to it.
Take  2bsp milk and mix, add bread pieces and 2 tbsp cornflour. Mix well in a blender.
Add it to milk.
Ground green cardamom and add to the milk.
Allow the mixture to cool down.
Pour to a air tight container and place a thin polythene sheet before closing the lid.
Allow the kulfi to set.
Once set, take it out and blend in a blender for 3-4 minutes.Pour it back to the airtight container.
Repeat the steps if required.
Kesar Malai Kulfi is ready to be served chilled.

Cabbage Spring Onion Stuffed Paratha



Ingredients :

2 cups cabbage grated
½ cup spring onion finely chopped
1 green chili chopped
Salt to taste
2 tbsp roasted besan

Mix cabbage, spring onion and salt and keep aside for 20 minutes.
Squeeze extra water by pressing the mixture in between your palm in batches.
Add green chilies, roasted besan and mix together. (You can add 1 tsp rasam/sambhar powder for taste)
Stuff in between Paratha and cook on both sides with oil/ghee
Serve with sweet curd.