1. Step 1

   chop onions, tomato. Slice bitter gourd. In a pan heat 1 tsp of oil, add red chili, coriander, onions. Fry the onions till golden brown. Add the choppoed tomatoed and fry till they become soft. Let it cool down, grind this and the items given in “To Grind” section all together.

2. Step 2

   In an another pan, heat oil, When hot add mustard. When the mustard crackles, curry leaves and sliced bitter gourd and fry till they are cooked. add the ground mix,salt and allow it to boil till the raw smell leaves. Add the sugar at the end.

1. Step 1

   Peel the skin of beetroot and grate them using a grater. Chop Onion, split open green chilies.

2. Step 2

   In pan heat oil and when hot, add mustard, urad dhal, channa dhal and curry leaves. Immediately add green chili and onion. Saute Onion till it turns golden brown. Add the grated beet root and required salt. Add water and fry in medium flame for about 10-15 min until they are soft and water is completely drained.

1. Step 1

   Cut the cabbage into small pieces length wise. Chop Onion, split open green chilies.

2. Step 2

   In pan heat oil and when hot, add mustard, urad dhal, channa dhal and curry leaves. Immediately add green chili and onion. Saute Onion till it turns golden brown. Add the cabbage and required salt. Fry in medium flame for about 10-15 min until they are soft. Add 1/4 cup water. Stir often while cooking.

1. Step 1

   Soak dhals in water for 30 min. Pressure cook them by adding 3 cups of water and salt for 3 whistles. After the pressure is released mash them gently. Chop the onion given in both the sections. Split open green chili. Chop the coriander leaves. Chop the ginger and garlic into a fine pieces.

2. Step 2

   In pan heat ghee given in the 1st section. When hot, add 1st section of chopped onion, turmeric, hing and fry till onion turns brown. Add the coriander powder, Cumin powder and garam masala. Fry for 30 sec – 1 min in medium flame. Add the mashed dhal, If the dhal is too thick add little hot water. Allow it to mix up well on stove for 2-3 min.Check for the salt, if required add them.

3. Step 3

   In the meanwhile, in another nonstick pan, heat ghee given in the 2nd section. When hot, Add the mustard and the cumin seeds. When they splutters, add asefoetida. Add the chopped ginger and garlic and fry for 1 min in medium flame. Add the curry leaves, green chili, red chili and fry for 30 sec.

4. Step 4

   Add the seasoning to the cooked dhal. Garnish with Coriander Leaves.

1. Step 1

   Peel the skin and chop the Potatoes. Separate the cauliflower florets in to small. Chop the onion, slit open green chili.
   Soak the cauliflower in hot water with salt for about 3-5 min. filter the water and pat dry using kitchen towel. Fry these in oil until they are 70% cooked.

2. Step 2

   In a wok heat oil, when hot, add onion and saute well till it turns golden brown. Add the curry leaves, green chili and ginger garlic paste. Fry till the raw smell disappears. Add red chili powder, cumin powder, garam masala powder and the potatoes. Cook for 5 min in medium flame until the potatoes are well cooked.

3. Step 3

   Add the fried cauliflower, salt and coriander leaves. Mix well and cook for 3 min.

1. Step 1

   Peel the skin and Chop the bottle gourd into small pieces. Pressure cook the Red Chori Beans with 3 cups of water for 3 whistles and simmer for 5 min, coz it take little longer than normal beans. When the pressure is released, add the chopped bottle gourd and cook for 10 min. Chop onion and tomato. Soak tamarind in 1/2 cup hot water and separate the juice.  Grind the items in “To grind” section to fine paste.

2. Step 2

   In a wok heat oil, when hot, add onion and saute well till it turns golden brown. Add the curry leaves, red chili, and tomato. Cook this well till the tomatoes are cooked well and becomes gravy. Add the ground paste and allow it cook for 5 min.

3. Step 3

   Add the pressure cooked beans and bottle gourd, turmeric and salt. If required add 1/2 cup of water. Cook for 2 min and add the tamarind juice, allow it to cook for 10 min till the raw smell of tamarind leaves and it becomes a semi thick gravy.

1. Step 1

   Fry the onion in the ” To Fry Section ” to golden brown and grind them with the cashews to a very fine paste. Chop the Onion finely. Grind Ginger, Garlic and green chili to a fine paste. Chop the coriander leaves.

2. Step 2

   In a wok heat oil, when hot add cinnamon, cloves, black stone flower and onion. Fry till onion turns brown. Add the ginger garlic paste and fry till the raw smell leaves. Add the tomato puree and fry for 2 min. Add the ground onion paste and fry till oil separates. Add the channa masala , red chili powder, sugar, salt and fry for 1 min, stir continuously to avoid burning the bottom.

   Step 3

   Add the green peas, coriander leaves, water and cook for about 2 min. Add the ghee and fresh curry leaves at the end Take out from the Stove.

1. Step 1

   Fry the Peanut separately until it turns to brown, approximately for 5 min. Heat oil in a small pan, and fry cumin, coriander seeds, red chili, black pepper for 2 min in low flame.

2. Step 2

   When it become cold, grind all these together with salt to a coarse powder.

1. Step 1

   Cut onion, Red chili. Chop the indian broad bean into small pieces.

2. Step 2

   Heat 2 cups of water in a vessel or pan and add the chopped green bean, salt – 1 tsp and allow it to cook. Drain the water using food strainer and keep the bean ready.

3. Step 3

   In an another pan heat remaining oil, when hot add mustard, split urad dhal, channa dhal, curry leaves and red chili. Add Chopped onion and fry till it turns brown. Add the cooked bean, sambar powder and if needed add salt. Fry this for about 2-3 min. Add the ground peanut masala powder and mix gently.

1. Step 1

   Soak Channa the day before night. Pressure cook it with 3 cups of water for 3 whistles or more till it is cooked. Separate the fenugreek leaves from the steam and chop them finely. Chop Onion, tomato, coriander leaves and slit open the green Chilies. Grind the ginger and garlic to a fine paste.

2. Step 2

   In a non-stick pan add oil. When hot, add cumin and Curry Leaves. Add the chopped Onions immediately and 1/4 tsp of salt. When the onion turns brown, add the ginger garlic paste. Fry this till raw smell leaves, approximately 3 min in the medium flame. Stir often to avoid the burn. Add the green chili and Chopped tomatoes and cook till oil seperates.

3. Step 3

   Add the chopped fenugreek leaves and fry for 3 minutes until it’s cooked well in the oil. Add the turmeric powder, Coriander Powder, red chili powder and amchur powder and fry for a min.

4. Step 4

   Add the cooked channa along with little water ( around 1/4 cup ) from the cooked and mix well. Add the salt & honey. Cook it covered for 3 min. Add the chopped coriander leaves. Remove from the fire.

Poori:

1. Step 1

   In a pan or vessel, mix Wheat flour, Rava and Salt together. Add water little by little and mix the dough. This dough should be little harder than the Chapathi dough. Add oil & mix the dough until no flour is sticking at the bottom of pan. Keep this aside for 1 hr. After an hr, take the dough and knead it well once again. And seperate into small half lemon sized balls.

2. Step 2

   In a wide open pan, add Oil for frying. Let it get ready, It’s shouldn’e be too hot. Meanwhile, take a ball, and roll it in ur Palm to make to a rounded ball. Press it in the middle of ur palm once. Strech this using the Chapathi roller. Streach it to the even thickness but little thicker than Chapathi. Use Oil if it’s sticking while rolling. Prepare at least 5 or 6 before you start placing in oil.

3. Step 3

   Place the streached dough in the oil and deep fry it. Let it completely immerse in oil. When it starts bulging, by using the spatula press gently on top the bubble. Continue pressing until it bulges all over. Turn the other side. Fry not more than 2 min on both sides. Repeat the same & fry the remaining dough.

Tips :

• Don’t use wheat flour while rolling the dough, it leaves the black traces while frying and discolors the puri.
• Try to prepare puri 5 min before you start eating else Poori wont be puffed and looks oily.
• Dont over fry the poori for long time and make sure oil isn’t too hot otherwise the skin would become dark and will not be cooked inside.
• Don’t streach the dough little more than ur palm size else you won’t get the puffed Poori.

Poori Masala:

1. Step 1

   Peel the potatoes skin and cut into small cubes. In a pan add water( to fill the potatoes ), salt-1/4 tsp and potatoes. Cook for 15 min and dont drain the water. Chop onion, tomato, green chili and Ginger. Mix the gram flour in 4 tbsp of water and make it as a paste.

2. Step 2

   In a pan add Oil. When the oil is hot, add Mustard, Urad dhal, Channa dhal. When mustard crackles add Green Chili, Curry Leaves. Add the chopped Onion immediately and fry till translucent. Add Ginger and the tomatoes and cook till it makes a gravy. Add Turmeric, Salt. and fry for a min.

3. Step 3

   Add the cooked potato along with the water, gram flour paste and leave for 5 min. Add coriander leaves and switch off.