Tondli sabji simple

Tondli sabji simple.
- Pallavi

Cut tondli fine  vertical
Chop medium size onion.
Take a pan  n put oil n stir fry  onion 3 -5 mins.
Put tondli in n stir mix w onion put little sugar .
Close with lid with little water abve to steam it .
Keep checking in intervals till brownish onion n little brown nish  tondli fry   3/4 cooked .
Then put chilli powder haldi dhana zeera powder mix well add salt  to taste.
Add remaining steam water little for final cooking as masalas need not burn. Use very little water if needed only.
Dhana zeera powder chiili powder fresh aroma to remain not to get burned.
Bitter taste of tondli lessen bcz of frrsh masala added in end.
Then mix fresh  corainder chopped in sabji  stir till dry..n garnish w remaining corainder

Crispy tondli rdy to eat with roti

Crab curry

Crab curry
By Sujata

-Slice 3-4 onions fry them till brown.
-Along with it, add almost equal quantity of coconut.
(Fresh or fry or mix of both ur choice but each gives a unique flavor).
-Add some whole garam masalas
- little sukka dhaniya 3-4 -dry red chillies.
- Fry all these ingredients till crisp.
-Grind all this with some water
**Again if u keep it coarse or fine pastr different taste. ***
-Now clean the crabs. Separate the shell and clean it well.
-Chop small onion and fry it in some oil.
-Add the cleaned crabs. 

-Cover wid a lid and cook fr a few mins depending on the size. 

-Add the ground masala and salt.
-Add some malvani or Sunday masala
(If not available Increase the proportion of masalas added to onion mixture while frying.).
- Cook well.
( if you want a bit of sour taste add kokum or one tomato).
*** I even clean the crabs and fry them like we fry fish*******

Crab curry Variant 2

Pallavi

My crab malvani curry recipi same as Sujata's only we grind some small dukkas (crab legs) without flesh ones n add filter stock of it in curry dats brings more malvani authentic taste....better to use malvani masala n also at end while boiling last we add pinch garam masala powder to balance whole garam masala alrdy added.....rest same....

Tip : get crabs black one during amavsha n pournima time you get full fleshy ones.

Kadi: Variant 5 Sindhi curry

Sindhi curry
By Sujata:
-Heat oil in a vessel.
-Add rai jeera methi ka tadka
-Let it splutter.
-Add kadipatta and 2-3 finely chopped grern chillies.
-Add  3/4 th cup besan. (Oil should be enough for besan to get fried well. No need to add lots of oil. Even besan gives out its aroma )
- add lots of water and keep stirring so that it doesnt curdle.
- When  it starts boiling add raddish potato cut like french fries. Add gavar.
- When all this is half cooked add tomato, bhindi gajjar cauliflower florets peas boiled drumstick.
- Add some tamarind pulp kokam 2-3.
(Veggies ur choice. U can add fried baingan also).
-add salt and finely chopped ginger
-Let it cook on slow gas fr some tome.
( you can add 1 tbsp boiled tuvar daal if available)
- Garnish wid coriander and have with rice.

Sindhi Curry Variant 2:

Shobha Tuliani, 

veggies-  drumsticks gavar bhindi potato- raw banana too can be added

 seasoning- methi, hing, instead of rai jeera

Egg curry

Egg curry (without coconut)
By Bindu

6 No's eggs boiled and shelled. Onions  4 No's tomatoes 2 big ones 2 green chillies ginger garlic paste ,mirchi pwd 1 tsp, haldi pwd 1 tsp coriander pwd 2 tsp jeera pwd 1 tsp pepper pwd 1/2 tsp sauf saute brown and pwd it. Salt
Method; pour oil in a kadai.when hot put some mustard seeds kadipatta and onions cut in small.PCs. sauté till light brown add mashed tomatoes ginger garlic paste and mix them till.the oil leaves the sides. Now add the dry masalas except the sauf.  U can add roasted egg curry masala and mix it.well.till.the oil leaves  the side. Now.pour water and let it boil salt.to taste and add the eggs and now add the sauf pwd. Mix them well. Add coriander leaves .😋😋😋😋😋😋

Bone marrow soup

Bone marrow soup (chicken or goat)
By Bindu
Bones wash and put in pressure cooker add three ginger PCs and 10 garlic PCs  shallots 2 juicy tomotoes  2 cloves 2 cinnamon 2 bada cardamom s 2 tej patta pour 2 glasses of water and pressure cook. Give 8 to ten whistles..don't forget to add salt. Cool it. Strain the mixture remove the marrow from the bones and mix it in the stock. U thicken the stock with corn powder or use any soup.pwd to thicken . add pepper powder. 😋😋😋😋😋😋😋😋😋

Salads: Apple tomato salad

Apple/tomato salad
By Jitendra Rathod:
3 tomato and one apple cut them in small pieces equal sizes mix them and the salad is ready again no dressing. Salt or lemon

Salads: Pomegranate salad

Pomegranate salad
By Jitendra Rathod:
One pomegranate and 4 cucumbers
Cut four cucumbers and mix it with pomegranate it is a simple salad recipe but the taste is very good
Cut cucumbers in size equal to pomegranate seed size

Salads: Sprouted Moong Salad

Sprouted Moong Salad
By Aparna:

-soak a cup of akha moong overnight,  and parboil
- add in grated carrot, cucumber and pomegranate seeds, green chillies fine sliced, salt, lemon... It's colourful and tastes great
You could also add bite size apple pcs or let your imaginations run wild to give off some extra taste flavour and aroma

Dalcha or Dal Gosht

Dalcha ...or Dal Gosht...
By Farzana Shaikh - take dal like chana dal or masoor or tur dal...wash ..rinse..and pressure cook..add little salt..keep it aside...Take half kg.mutton pieces ..wash and boil it with onion..garlic ginger paste n little salt till its little tender....For masala : Ginger garlic paste..garam masala powder...red chilli, turmeric, coriander powder....Take a big vessel..heat oil..put bay leaves , onion cut into small pieces and sauté till brown..add ginger garlic paste akongwith the dry masalas and 2/3 tomotoes cut into pieces...add little water n fry the masala in low flame for atlist 10/15 mins.....then add kaddu cut into big chunks ,say around eight pieces...slowly add dal and boiled mutton into the vessel and put a big stick of kadi patta.....let it simmer for some time till the kaddu gets cooked...then finally add tamarind paste and stir...and decorate it with mint m coriander leaves...Dalcha goes very well with bagara chawal....and salad with lime...👌🏼👌🏼😋😋😋😋

Tendli and shallots

Tendli and shallots
By Farzana Shaikh -
Wash tendli n keep aside......for tadka..take mustard seeds...little jeera...hing....and small shallots 2/3 pieces with two pieces of garlic....just crush the garlic and cut into fine pieces alongwith shallots...first heat oil and put garlic ...alongwith shallots..hing mustard seeds n jeera..when translucent put tendli ..salt and turmeric powder...keep it in slow flame for ten mins......stir fry for some time...switch off the gas...put coriander leaves and grated coconut on top and mix.....Have it hot with chapati or phulkas....😋😋😋

Chicken cheese balls

Chicken cheese balls:
By Shabana
- take white or brown bread slices and thinly cut the crusts off and cut the slices diagonally
- boil and shred chicken ( add salt as per taste)
- in a bowl mix together cheese shredded chicken sprinkle black pepper pdr and mix well
-  in a pan take some water and slightly dip the bread pc in it or rub the pc with your wet hand
- place a small blob of chicken cheese mix in the centre and wrap into desired shape ( but make sure all the ends are well sealed)
- heat oil on high flame and reduce it to med
- let the balls air in the plate for some time to dey off the excess water
Shallow fry them till they turn light brown
ENJOY- try them , very easy to make and good for snacking or side dish for your guests😊

Potato balls

Potato balls:
Shabana

- boil and mash potatoes
- add fine cut green chillies, corriander leaves, sAlt, little red chiili pdr, little garam masala pdr, and give tadka of rai finely cut curry leaves, whole zeera in very little oil
- mix well into homogenous mix and make small balls and depress a little
- beat an egg and add salt and little red chilli pdr
- dip each ball into egg mix and shallow fry them till top part nice and crispy and inner filling will be soft

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Tapioca mash: Variant 2

Tapioca mash
- Anuradha
Boil tapioca in water and strain it. Then pressure cook . Adding haldi and salt. Chilli powder too. Then coarse ground coconut.  Add small onions too. Mix it with kappa and then give usual tadka of rai and curry leaves.  Red chillies

Tapioca mash Variant 1

Tapioca mash(kappa)
- Bindu
Cut the tapioca in small.chunks. see that u remove the viens.  Wash it properly . pour water and add haldi pwd and salt and boil it till the tapoica becomes transperant. When done drain the water.
Tadka; kadai pour oil, rai 1 tsp, urad dal 1 tsp akka mirchi kadi patta and garlic pods mashed 10 PCs and and pour them on the tapioca. Now.mash them well. Can HV with fish curry 😋😋😋😋😋😋

Biryani Variant 2:Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani
– Nishit Patil

Ingredients: Chicken Breast and Drum Sticks (4 pieces each), Boiled  Egg (2) Yoghurt about 4 table spoons, Ginger Garlic Paste, Sliced Onions - 4, chopped Green Chilies - 2, Chili powder, Turmeric powder,  Garam Masala, Coriander leaves, mint leaves, Saffron (less than a pinch),  Cloves, Cardamom, bay leaves, Cinnamon, lemon juice, Ghee 3 tsp, Vegetable Oil as required, one pound Basmati Rice, Salt.

Soak the Basmati Rice in Water and keep it for about 1.5 hrs.

Marinate Chicken (Chicken Brest and Drum Sticks) in a bowl with yoghurt, turmeric powder, ginger garlic paste, one spoon lemon juice, chili powder, garam masala, green chillis, half tsp salt, coriander and mint leaves for about 45 mins. You can keep it in the refrigerator to marinate.

Fry sliced onions in a pan in Ghee and Vegetable Oil mixed. Drain Oil and Keep the fried onions aside.

Put about 600 ml of Water in another pan. Add Cloves, Cardamom, bay leaves, Cinnamon to it. Drain water from the Basmati Rice and add the rice the pan and Boil it. Wait till the rice start boiling along with the mix.

Then Remove the marinated Chicken in the main big biryani cooking pan. Remove half portion of boiling Rice from the pan, strain it and spread it on top of the marinated Chicken. Put half of the fired Onion, some Vegetable Oil, some coriander and mint leaves. Cover the lid and cook this on low heat for about 20 mins.

In the mean continue boiling the remaining rice with the mix till it gets total boiled.

After 20-25 mins, add this remaining boiled/drained and strained rice to the biryani pan. Sprinkle the saffron on the rice and continue cooking the biryani with lid closed for about 25-30 mins till the chicken becomes tender and basmati rice fully cooked.

Garnish/Top the rice with remaining half of the fried onion, coriander and mint and also the two boiled eggs. Serve the yummy Biryani with mint flavor……….

Kadi Variant 4: Andhra style kadi

Andhra style kadi
by Aparna

Ingredients- doodi or safed bhopla - 150-200 gms, ginger, chillies, kadi patta, coriander, besan, buttermilk, haldi, seasoning - rai, jeera, akha mirch, hing
Cut doodi/safed bhopla into pieces - peel skills for bhopla; for doodhi leave it on, put pieces into a vessel, add a glass or two of water, some salt, a pinch of haldi and set it on low flame to cook; grind ginger, chillies, coriander; when doodhi/bhopla cooked, add in ground masala,
Make besan paste and add it into buttermilk for binding; add this mixture into cooked doodhi, let it simmer; the ginger chilli coriander aroma is great; seasoning - add in rai, jeera, kadi patta, akhi mirch, hing; take a tbspoon of kadi and put it into seasoning, let is sizzle; add this into main kadhi. Garnish with coriander
Light yellow green colour, tastes great with plain hot dal rice, ghee
Masala variant- dhania, coconut, jeera, red chillies- roast, grind and add in place of besan and chilli ginger.
You may add carrots, tomatoes, okra, to kadi
2 cups mixed veggies

Kadi Variant 3: Gujju style kadi

Gujju style kadi
By Bindu

1 pkt of buttermilk(fat free) 2tsp of besan. Kadai pour oil rai 1tsp kadi patta haldi .pour the buttermilk and besan mixture into.it...go on churning till it boils . add salt  and coriander leaves. Kadi tiyar😋😋😋😋😋

Kadi Variant 2: Kutchi style Kadi

Kutchi style Kadi
By Jasmi
...
Take slightly SOUR buttermilk,,
Add besan acc. To the required consistency ...
I usually keep it little thick..
Mix both Wid boss.
For vagar: take little oil n little ghee ,
(Either one can be used but ghee adds nice taste )
When oil is hot add rai ,jeera
When it crackles add boria mirchi,, few methi seeds (imp);
Hing (imp n must)
Kaddipatta.
Then add buttermilk.
Green chillies ,,,adrak again imp n must,,, salt,,
Gud or sugar ( can add  little little of both tastes very good )
Pls keep on stirring,,
If buttermilk is not sour add kokam ....

Gujarati fafda

Gujarati fafda
By Bindu

1 cup of besan (gram flour), 1/4 tsp baking soda, 1/4 tsp ajwain, 1/4 tsp pepper pwd, 1 tsp oil, salt, 1 cup water as required pinch of hing.

Add the dry ingredients together in a large bowl. Add water slowly and mix them well. Knead into soft dough. If sticky add oil and knead for 2 to 3 min and knead the dough. Divide the dough into 12 to 15 equal balls. Roll these balls into long thin strips. Roll.it in a stretch and avoid the dough from breaking or sticking..heat oil in a large pan and carefully slip the strips into the oil fry till golden brown..remove them and serve them hot with jelebis or gujju kadi

Shrikhand

Shrikhand
By: Vaishali Joshi

For 1 vati hung curd(chakka) add 1 vati sugar or more as required. If chakka is more sour then sugar needed will be more. Stir till the sugar dissolves completely. (You get an appliance called shrikhand/puran yantra to do this). Sieve it through a muslin cloth(pancha) to get  fine consistency. Add little nutmeg powder and keshar dissolved in 1tsp milk. Shrikhand is ready to serve. Add charoli if reqd.

Kadi Variant 1: Ripe mango pullisherry AKA coconut Kadi

Ripe mango pullisherry AKA coconut Kadi
by: Bindu

5 small size mangos peel.the skin 1 cup of fresh coconut Sour curd 2 cups beat it till soft. Jeera 1tbsp mirchi pwd haldinpwd kadipatta dried red chilled mustard seeds methi seeds for tadka.

Mangos peeled pour little water mirchi pwd haldi pwd  n salt kadipatta and boil till mangos become soft. Make a paste of fresh coconut jeera  add to the mangos and boil it...u can also.add little sugar if the mangoes r not sweet. Now add the curd and mix well. Let it boil. Tadka pour oil add musturd seeds when crakled put meethi seeds dried mirchi kadipatta and pour the mixture into the pullicherry. Can have with hot rice.  Can use also veggies like white pumpkin.

Meatloaf

Meatloaf
-Sangita Kalarickal
1 lb minced meat, you can use chicken or turkey
Oil 2 tblspn
1 onion
1-2 pods garlic
Masala: Parsley, thyme or Italian seasoning
Worcestershire sauce 1 tsp
Dijon mustard 1 tsp
2-3 slices bread soaked in milk
1 egg
Hot sauce
Salt
Pepper
Ketchup

Set oven to 350F
Meanwhile, heat up pan, add oil, fry onions and garlic until soft, not brown.
Mash up the bread, add eggs and beat. Add onions mixture and all the rest of ingredients. Shape into a loaf. Mix ketchup with a little hot sauce. Pour mixture on top of the loaf and smear over it. Bake for about an hour and quarter, until a knife or toothpick inserted comes clean.
Serve with mashed potatoes and salad.
Note: you can add whatever masala you like once you have the bread, eggs and meat proportion.

Jamaican Jerk Chicken

Jamaican Jerk Chicken
-Sangita Kalarickal (adapted from Emerill Lagasse's recipe)
3 tablespoons rum
2 tablespoons water
1/2 cup vinegar (malt or red wine)
10 green onions, chopped
4 garlic cloves, peeled, chopped
2 tablespoons dried thyme
2 hottest green chillies that you can find. Jamaicans use Scotch bonnet chillies which are really really really hot. Increase the chillies if not that hot.
2 tbl spns oil
4 tspns ea of ground allspice, ground ginger, ground cinnamon
2 tspns ea of ground nutmeg, salt, ground black pepper, dark brown sugar (use gud)
1/2 cup ketchup
3 tblspns soy sauce
chicken, cut up and patted dry
fresh lime juice

Boil rum and water for a couple mins.  Transfer to blender; add vinegar and next masala ingredients, and blend. Transfer a little bit of jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce.
Pour lime juice over chicken. Marinate chicken in jerk seasoning overnight. Preheat oven to 350F, Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper. Arrange chicken, skin side up in a pan. Roast until chicken is cooked through. Serve with more jerk seasoning

Carrot Cake

Carrot Cake
Sujata Maselkar
1 cup heaped cup maida, 1 cup sugar 1 cup refined oil 4 eggs 1 tspn baking powder 1/4 tsp baking soda 1 cup grated carrots , 1 tsp vanilla essence 1/2 cup dates chopped 1/2 cup chopped kaju and caramel which is prepared by burning sugar to which little water had been added. Beat eggs add oil beat well.  Add eggs one by one and beat well. Add maida sifted with baking powder and soda. Beat well. Mix caramel. This gives a nice brown color to the cake. Add vanilla essence. Beat all in one direction till light and fluffy. Add carrot dates and cashew and mix lightly and bake for about 30 mins at 180 C. Check with knife . if not clean bake fr some more time.

Veg Kadambam/ Bisibele Bhath

Veg Kadambam/ Bisibele Bhath
- Aparna
1 cup toordal, 2 cups mixed vegetables (carrots, beans, potatoes, peas, bottle guard etc) . coconut grated  2/3 tablespoons, w cups rice.
For masala fry and grind  1 spoon corriander seed s, 1/2 spoon jeera, 1/2 spoon urad dal, 1/2 spoon chana dal, 4/5 red chillies, 1/2 spoon pepper corns, 1/2 spoon mustard seeds, 4/5 cloves, 3 green cardammom, common 1 inch, 1/4 spoon hing, 1/4 spoon haldi and curry leaves. Except haldi and curry leaves grind all the abv after frying on a  dry
Pan. 
Now incooker put dal, rice, all vegetables and the masala powder, tamarind juice and enough water for cooking rice. Add salt and 2/3 spns ghee  accordingly.now cook till u get 3 whistles.
You may add onions in the seasoning... Allow it to turn golden brown... The trick with seasoning - put in a spoon of the cooked items into the seasoning... It sizzles and lets off a great aroma... Then add the rest.
Second tip- I cook the dal, rice, veggies in pressure pan,  prepare the masala separately, do the seasoning, add tamarind paste, haldi, salt. Let it simmer. Add in the cooked mixture. I  don't take chances by adding salt, and tamarind in the cooker because tur dal may not cook well

Haleem

Haleem Recipe: by Shabana

- soak haleem mix packet over night
- next morning wash and pressure cook wz ginger garlic paste and salt
- take meat wz bone and pressure cook with birashta, 2-3 big tomatoes, 1 tbsp ginger garlic paste, turmeric salt and red chilli pdr as per ur taste, garam masala pdr( put enough water because the mix has to cook on low flame and u dont need it to be very thick)
- when the haleem mix is cool, coarse blend it
- mix the mix to the gravy, and mix it well to get a homogenous mix
- leave it for the two mixtures to blend into each other by cooking it covered on low to low-medium flame for about 2 hours or till u get the aroma being released
Garnish with ghee tadka and birashta, topped with slit green chillies, corriander leaves and few mint leaves and thin lemon slices

Enjoy Garma Garam

Fish ka Saalan

Fish ka Saalaan - Farzana Shaikh
Ingredients: Masalas and spices - little ginger, garlic, cumin seeds, mustard seeds, green chillies - about 10 gms, red chillies, cloves, small piece of cinnamon, 2/3 pieces of cardamom, black pepper, salt turmeric powder, coriander powder, red chilli powder, onion,fenugreek seeds, oil
Items - 6 big tomatoes - cut into half, not small pieces- you will have 12 pieces - this is important for saalan;

 
Masala.....ginger very little...garlic....cumin seeds...mustard seeds acc. to quantity hw much fish n gravy you want....say 10/10 gms....green chiili little cos we are going to add dry red chilli also....(so dont play with it 😜😝) 2/4 pieces of cloves...small piece of cinnamon.....2/3pieces of green cardamom.....black pepper little bit.....salt...turmeric powder..coriander powder....red chilli powder......and one big Onion.....blend into a fine paste ...All together.........Take a vessel (deep one)....
Now the game of taste starts girls....HEAT oil.....put fenugreek seeds...only 10/15 pieces in the oil......Take the full blended masala add into the heated oil when the seed becomes dark in colour.....(be careful while adding the masala in oil...lower the gas flame before you add masala) so keep a lid ready.....to cover  immediately.....but try stirring the masala by covering half lid and put the big spoon inside with little water to stir.....once its mixed with oil properly....put half glass of water in the vessel...so that it gets cooked thoroughly......cover the lid...slow flame....(hear some gud music)......after 10 mins open the lid....wow.....smelling delicious....stir the masala by adding little more water for 10 mins more......then put tomatoes......6 big tomatoes cut into half......no small pieces....because this is the beauty of this saalan......stir and then add water to your masala...depending upon how much quantity you wnt....you can keep it semi liquid also...when the water starts boiling put the fish inside ...cover....2/3 mins.....its ready....remove from gas and let it settle in that hot vessel......Decorate it with coriander leaves....Yummy fish ka saalan.....Have it with steamed rice....and papas.......with a dash of lime on it......

Mysore Vada

Vadas - Variant 2 - Mysore Vada: by Aparna
- same recipe as cabbage vada, instead of ginger and green chilliespaste and cabbage add the following spices: dry roast some pepper, coriander seeds, cinnamon, cloves, coconut pieces - grind into powder and add it in to the batter.
And then fry the vadas as per instructions in Cabbage Vadas.
( adjust the spices if you don't like too spicy but increase qty of coconut)
( another way is Dry fruit stuffing - grind mixed dry fruits like dates, cashews, raisins - take vada batter into your hand - stuff a teaspoonful of the ground dryfruit masala, spread it in like a sandwich - batter both sides and the masala in the centre, fry. - This is my Mom-in-Law's style
This masala can be used for Mysore rasam too.

Green chicken or Mutton (Hara bhara chicken or Mutton)

Green chicken or Mutton (Hara bhara chicken or Mutton) : Shabana Kadri
- Wash and marinate chicken/ mutton in thick yoghurt, black pepper powder and salt for about 1/2 hr to 45 mins for chicken and more for mutton
- grind 1 big onion, corriander leaves, a little mint leaves, whole green chillies (qty as per taste), one medium tomato, ginger and garlic.( make a fine paste)
- heat oil in a pan, add whole spices( cloves, green cardamom, cinnamon stick, bay leaf, few black pepper balls and little cumin seeds
- when it starts to sputter add the ground masala and cook it on medium flame, keep stirring occasionally so that the masala does not stick to the bottom, (if it does than  add few drops of water but not much),
- keep cooking till the aroma of the spices is released and the raw onion is cooked (this is important because, if not done properly then your finished product will get a raw flavour of onion)
- now add the marinated meat, stir well till the masala is all coated on the chicken and stir fry the masala for about 5 to 7 mins
- add water and close the lid and flame on medium
- cook till it is cooked
- when done, garnish with cream( optional) and give tadka of little oil or ghee with powdered garam masala
- the gravy should be thick and not too runny
Enjoy with garma garam naan or rice😊

Rajma Masala

Rajma Masala - Nishit Patil

Ingredients: 250 Grms Rajma Beans, Onion, Tomatoes, Ginger-Garlic paste and Green Chillies, Spices – Cumin Seeds, Red Chilli Powder, turmeric powder, Garam masala, salt, Oil or butter.

Soak about 250 grams of rajma beans in enough water overnight or for about 10 hrs. Drain the soaked water after that. Clean the Rajma beans with fresh water and leave it aside after draining the water.

Chop an onion, two large tomatoes, one spoon of Ginger Garlic paste and a green chili.

Add Rajma Beans, chopped onions, tomatoes, ginger, garlic and green chilies in a big covered Pan or a pressure cooker. Add the spices – one spoon of cumin seeds, red chili powder, Garam masala, and half spoon of turmeric powder and salt. Add about 500 ml of water and stir thoroughly. Add 3-4 spoons of Vegetable Oil or Butter and stir once more thoroughly.

Cover the cooking pan and cook it for about 40-45 mins. If you are using a Pressure cooker cook it for about 10-12 whistles. Close the flame/Gas. Allow it to settle for about 15 mins.

Then open the lid and check if the Beans have become soft/cooked completely. If not add 100-150 ml of water and cook it for 15 minutes or about 3-4 whistles.

Ensure that the Rajma is cooked well and simmer the gravy until it becomes little thick.

Add Salt and more masala if required.

Garnish the Rajma Masala with Coriander leaves and serve it with Parathas/Roti/White bread or plain Rice.

Vadas: Cabbage Vadas

Cabbage Vadas - Aparna Rao
Ingredients: 1 big glass udad dal, a small teaspoonful methi seeds, 1 piece ginger, 3-4 chillies (less spicy ones; if spicy, take 1 or 2), small cabbage or as per your requirement - I use about 200-250 gms cabbage; oil to fry - I use refined oil - sunflower or rice bran
Method: Soak the udad dal and methi seeds for about 6-7 hours; so if you want to make it in the evening, soak in the morning; if morning, then soak at night.
When ready, drain the water used for soaking, wash the udad, and grind without water if possible; you may add a few drops if you feel - the batter should be thick and coarse, grind in ginger and chillies too, add a bit of salt- 3/4 spoon- mind the salt as it tends to turn salty; chop half a cabbage - about 200 gms - mix it into the batter, heat oil and fry... I usually set the oil to heat while I finish grinding and chopping, for multitasking.
Mix the batter, and put in the batter in small balls into the oil. A medium sized kadhai can take about 20 small vadas at a time. The vadas will rise up in the oil, keep turning with a frying spoon.
When they are nice and brown, you will know they are ready; take them out of the oil.
These vadas do not absorb much oil but it's good to place them in a tissue to soak out extra oil.
Vadas ready to eat! Usually people keep coming and picking them up as they come out so it's likely they are over before you are done :) Enjoy!!!

Coconut Laddoos

Coconut Laddoos- Bindu Mohanan
  Ingredients: 2 cups coconut powder, 1 tin Milkmaid or Mithaimate (Amul/Nestle); 2 tsp ghee; cashew nuts and raisins.
In a kadhai  put the coconut powder and heat it on slow fire... do not make it brown only just let it get hot. Turn off the gas and add milkmaid and mix it well. Heat 2tsb ghee fry cashew and kismis and add it to the mixture. Now make ladoos and roll it in the dry coconut powder. Add cardamom powder.

Moong Dal Kheer

Moong Dal Kheer - Bindu Mohanan
Ingredients: 1 cup moong dal 2 cups jaggery coconut milk ( packet) - hommade for Indians and international Thai coconut milk will do; 2 tsp ghee, kaju and kismis/raisins
Method: Fry the moong dal till light brown in dry pan. Now you can use the cooker or pour 2 cups of water and boil in the cooker - 2 whistles. When the moong is cooked add the jaggery and mix it well, until it becomes watery. Add the third coconut milk. Mix it and bring to a boil until it thickens. Then add the second coconut milk. Mix it and bring to a boil until it thickens. Turn off the gas and pour the first milk.
Take 2 tsp ghee and fry the kajju and then the raisins brown and pour them in the pradavan and add cardamom powder on top and cut coconuts fry and add to it. Voila 😋😋😋😋😋

Note on Coconut Milk:
 First Coconut Milk - If using a Hommade packet take 1/2 glass of the thick milk, and add 1 glass water to make it thin.
Second Coconut Milk - Add 1/2 glass coconut milk and 1/2 glass water
Third Coconut Milk - Thick Coconut Milk as it is in the can.

Baingan Bharta

Baingan Bharta - Pallavi Ghorpade
Ingredients: One or two big bhartha baigan; 3-4 green chillies, curry leaves, roasted peanuts, rai, jeera, hing, 1 onion - medium, garlic - 1-2 cloves, salt to taste, coriander leaves

Roast it nicely till cooked soft n one gets roasted smell
Let it cool sometime
Then peel off the skin and remove the seeds if you want. I remove as much I can. Smash the baigan
Chop the onion; slice the chillies
Take a pan heat oil.
Put rai, zeera, hing chilles chopped curry leaves, lasoon 1-2 chopped,little haldi; add onion chopped fry soft -colour turns brownish
Put in smashed baigan, salt to taste stir 5-7 mins.
Then  put roasted peanuts coarse ground - not powdered little tukda ( shengdana che kut )
Stir again 2-3 mins
Garnish with corainder chopped.
Serve hot with bhakri.
Optional - Garnish with scraped cocunut or peanut powder or also curd as per choice.
Konkan side people use coconut n ghats side use peanuts...we add curds also as option

Rice Kheer - Variant 2

 Variant 2 - 
Rice Kheer - Bindu Mohanan
Ingredients: 1 cup basmati rice or kolam rice; 2cups water; 1 ltr milk; 1 cup sugar; some kaju and kismis.
Method: Boil rice in two cups of water. Boil milk in a separate vessel. When the rice is done, that is little half boiled, add the milk and boil it for 5 min. Add the sugar when the rice is mixed well with the milk and turns light pink.
Take 2tsp ghee, first fry the kaju till golden brown, add the kismis and pour them on the payasam.  You can also add small pieces of coconut over it.

Rice Kheer

Rice Kheer by Sujata Maselkar
 Ingredients: 1 ltr milk, 1 fistful rice soaked for half an hour, sugar - as per taste
 Boil milk. Crush rice with a rolling pin. It should be crushed into small pieces. When milk boils add this crushed rice and stir continuously. Otherwise lumps will be formed. Keep stirring continuously for some time till rice gets cooked. Leave it on slow flame stirring once in a while. When it reduces to almost half, add sugar and saffron. Cool and keep it in fridge. Tastes like kulfi.
Special Tip - Use rich creamy milk

Biryani Variant 1: Chicken biryani

by Farzana

Take 1 kg chicken..c.ut into pieces medium size....wash..rinse...Put them in a big vessel ...add chiilinpowfer...garam masala powder....turmeric powder...coriander powder....salt to taste...mix well with curd...200grms....
Keep aside this vessel...now take five to six big onions...cut them...keep aside.....Then take a frying pan ...put ghee n oil ..heat it...fry the onions until golden brown...little golden .....remove the fried onions.....aside.....
Take a dough of half kg...knead and keep aside...ok...
Now ginger garlic paste....tomatoes.....coriander leaves and mint leaves....should be added to the chicken...alongwith garam masala...and bay leaves....
Mix the barista.......fried onions are called barista......ok........in the chicken......
Uff it will smell heavenly.....put some pieces of pine apple ...cut into 2/4inches big.....
Now rice part...bring rice to a boil.....medium cooked....
So that it can be completely cooked with the chicken....
Place the mixed chicken with all masalas...in the same container.....and spread the rice upon that...with little barista...and mint leaves above the rice.......add orange colour ...just sprinkle everywhere.....
Cover the container nicely with a lid and then cover the aides with the dough...completely...so that the steam does not go out....
Keep it for 1 hr...in a low flame......after one hr...just open little n check with back of the big spoon....if it comes out watery then keep for more time...if only oil n masala....then its cooked...
Serve hot with dahi raita...onion n cucumber...

Mutton curry with potatoes and coconut

By Bindu:

Mutton 1 kg, potatoes or kacha kela also will do cut in medium.pieces
Masala ; fresh coconut , 2 tsp akka coriander, shallots about 5 to 6, garlic about 10 pods, 3 No's cloves , 3 No's cardamom, 3nos cinnamon, 2nos bada cardamom, and tej patta 2 No's.  Fry all these till.brown. then make a paste of it and keep aside

Take a pan . add oil when oil heats put rai when crackle add the mutton , potatoes and mix well add mirchi pwd haldi powder and mix well... When the mutton leaves water add the paste and mix well...
Pour a little water and boil till the mutton is done that is when the Mutton leaves the bones. Add kadi patta
Add salt for taste and last cut onion and fry them brown and pour on the curry or u can add coconut pieces also and can add some coconut.milk on top

Mushroon omelette

By Nishit Patil

Egg, tomato, onion and Mushroom, sweet green peas (optl), green chillies, corriander

before u mix the egg and beat it... prepare the masala... which is fry onions tomato mushroom and green peas green chilli coriander leaves in a seperate pan

Then mix the masala

With the eggs and beat it for 20-30 secs...
Then put oil... heat it and drop the mix on the frying pan...
I sometimes keep it half cooked...

Mango Delight

By Shabana

Ingredients:
Vanilla icecream, mango pulp, optional canned fruits
Method:
Beat mango pulp in vanilla ice cream and beat it in a thick smooth consistency, add canned fruit if you want.
Enjoy chilled😊

Oats omelette

By Farzana

Eggwhites ...oats...salt....corriander leaves...little tomatoes for a change of bland taste with green chillies.....beat all together.......greese the non stick pan with oil..nd spread the mixture.....when cooked from one side..turn it another side and cook....have with free chatni or tomato sauce.....

Kande Pohe

From: Pallavi Swar

Maharatrian Breakfast from my Aai

Serving for 3-4 persons.

Prepartion time : 1o -15 mins

Ingredients

1/4 kg jade poha

1 big onion

1big boiled potato

50-100 gms green peas boiled

4-5 green chillies chopped

Cuury  leaves

1/4 vati corainder leaves  chopped

1 lemon choped 6-8 pcs

1/4 vati grated coconut fresh

100 gms Nylon sev

2 -3 table spoon cooking oil

1 teaspoon mustard n jeera for seasoning

1/2 teaspoon turmeric powde

1/4 teaspoon hing

1/2 teaspoon salt  & 1/4  teaspoon  sugar to taste or as required

Preparation

Wash jada poha   twice in running water n let it  drain  5-10 mins

Cut onion silced or as usual chopped

Take vesel and put oil

As hot put mastard seeds ( tad tad awaz aya little )

Put zeera little tad tad little brown

Add  green chillies curry leaves hing turmeric 

Stir 5 -10 secs on low flame

Add onion cook 5 mins   +  till little soft. Do not make brown

Add sugar

Add boiled potato chopped 10- 12 pcs or less

Add boiled peas

Add poha soaked drained

Add salt as per required

Stir  5  mins upar neche properly till each poha absorbed al ingredients

Put 1/2 of grated  coconut corainder leaves chopped stir upar niche 2- 3 mins

and serve hot

Garnishing

Serve in plate 

Garnish with grated coconut first  then kotimber then nylon sev and on top keep lemon small pcs chopped

Tips

Do not chop chillies in very small small  pcs but slanting or big pcs

Add more green chillies chopped if u need tiika.

after stirring 5 mins you can put below warm  tava n stir so  poha does become kadak stick to vessel .

Serve hot

Be careful in tadka mustard seeds n zeera should not  burn

Kerala style prawns with drumstick

From: Bindu

Trichur prawns and drum sticks curry my moms recipe

Ingredients:

Medium size prawns washed and deveined..keep aside

drum sticks cut medium size ,

 madras onion (shallots) ,

one piece of ginger

Masala ,

2tsp mirchi pwd.

1tsp haldi pwd.

Coconut shredded

Grind in a blender and make a paste

Method:

In a kadai cook prawns, drum.sticks, shallots crushed and ginger crushed kadi patta with little water until the prawns r soft and drum sticks too.

Add the masala into it and salt and 1 tsp of coconut oil and bring to a boil .don't overcook the prawns.

Tadka cut shelots in small.pieces pour coconut oil in a pan and fry the onions till dark brown and add to the curry

Curry ready

P.S. for tang you can add  kokam or raw mango

Kerala style prawns

From: Bindu

Ingredients:

Medium size prawns (clean and wash keep aside).

Fresh coconut cut and sliced.

One cup Onion

One cup tomotoes

kadi patta  four to five leaves ,

rai one tsp,

haldi one tsp,

mirchi powder one tsp,

coriander pwd one tsp 

garam masala one tsp

Method:

In a kadai pour coconut oil add rai and coconut slices and fry till brown. Add kadi patta  onions tomotoes and fry till.tomatoes mashes.

Add all the masalas till the oil shows.add the prawns and

Mix it well....and let the prawns fry in the mix don't pour water..close and add salt.let it fry for ten sec..garnish with tomatoes and coriander leaves

Banana Oat Muffins

From: Sangita Kalarickal

During the week, with our schedules the way they are, dinners are the only meals that we can manage together. This makes meals of the weekend very special. And when I saw bananas ripening to blackness in the fruit tray, what came to mind was a baked breakfast .I always find something fun on Allrecipes. The following recipe is inspired from a recipe I found there. It turned out quite good, if I may say so myself.

Ingredients:
Dry:
1-1/2 cups unbleached all-purpose flour
1 cup oats (rolled or instant)
1/2 cup sugar
2 tspns baking powder
1 tspn baking soda

Wet:
1 egg
3/4 cup milk
1/3 cup olive oil or vegetable oil
1 teaspoon vanilla extract
1 cup mashed bananas (about 2 ripe bananas)

Procedure:
Set the oven at 400F

Combine the dry ingredients

Combine the wet ingredients separately. Add the wet ingredients to the dry.

Spoon mixture into a 12-muffin baking tray.

Bake until a toothpick inserted comes out clean

Cool on a rack.

Serve with jam or cream.