Vegetable Pasta

Ingredients:

Fusilli Pasta 2 cups
Mixed vegetables 2 cups (I have taken baby corn, mushroom, broccoli, French beans, Cauliflower, Green Peas. You can add any vegetables of your choice)
Paneer cubed 50 gms(optional)
Tomatoes 2 large, 1 small
Onion one small thinly sliced
Garlic cloves 3
Dried Oregano 1 sp
Sweet chilli sauce 1 sp (I have used Maggi brand)
Red chilli sauce 1 sp
Red chilli powder 1 sp
Olive oil 2.5 sp
Salt to taste

Method:

1. Boil water in a bowl by adding salt and then add the fusilli pasta and cook as per the instructions on the packet and then drain and keep it aside.
2. Heat 1/2 sp olive oil in pan, then add paneer cubes and sauté for 2 mins by adding little salt, then add them to a bowl of cold water and keep aside.
3. Heat another 1 sp olive oil in the same pan, add mixed vegetables and sauté till they are 90 percent cooked by adding little salt. Keep the vegetables aside.
4. Make a purée of 2 large tomatoes by blanching them in hot water or you can directly grind them as well, which I did here.
5. In the same pan, heat remaining olive oil, then add finely sliced onions and cook till they get light brown.
6. Add crushed or finely chopped garlic cloves and cook for a min till the nice aroma comes.
7. Add the dried oregano powder and mix well.
8. Now chop 1 small tomato and add to the pan and cook for 2 mins.
9. Then add the tomato purée, sweet chilli sauce and the red chilli sauce and cook for 3-4 mins till it starts boiling. You can also add tomato ketch up instead of sweet chilli sauce if you like the pasta to be little sweeter, but I like it to be spicy and mildly sweetish.
10. Add red chilli powder and salt and mix well.
11. Now add the boiled pasta and mix well so that the sauces nicely cost the pasta.
12. Then add the drained paneer cubes, mixed vegetables and toss well. 
13. Adjust salt if required and serve hot.

Egg Bonda (Egg Bajji)

Ingredients:

Eggs boiled and peeled 4
Besan flour 1 cup
Baking soda small pinch
Red chilli powder 1 sp
Ajwain seeds 1 sp
Cumin seeds 1/2 sp
Salt to taste
Oil for deep frying

Method:

1. Cut boiled and peeled eggs into halves.
2. Mix all the ingredients except eggs and oil by adding sufficient water to prepare the batter. The consistency should be like that of idli batter.
3. Heat the oil in a pan for deep frying.
4. Dip eggs in the batter and make sue the egg is nicely coated with the batter and fry in the oil on medium flame.
5. Serve hot with any sauce or green chutney.

Munakkaya Mutton Curry (Drumstick Mutton Curry)

Ingredients:

Mutton (Baby Lamb) 1 kg cut into small pieces
Onions 3 medium finely sliced
Tomato 1 medium chopped
Munakkayalu (drumsticks) 2 cut into finger length pieces
Ginger garlic paste 2 sp
Cumin seeds 1 sp
Poppy seeds 2 sp
Coriander powder 2 sp
Cumin powder 1.5 sp
Red chilli powder 2 sp
Turmeric powder 1 sp
Garam masala powder 1/2 sp
Salt to taste
Oil 2.5 sp

Method:

1. Dry roast the poppy seeds, cool and grind into powder.
2. Heat 1/2 sp oil in a pan, add the drumsticks and fry them till they are 3/4 the cooked.
3. Heat the remaining oil in a pressure cooker, add cumin seeds and when they splutter, add the onions and cook on high flame till they get brown colour.
4. Now add the ginger garlic paste and cook till the raw smell goes and then add the tomatoes and cook till they get mushy.
5. Add the mutton pieces and cook on high flame for 10 mins till all the water evaporates and the curry looks dry.
6. Now add the turmeric powder, coriander powder, cumin powder, red chilli powder, poppy seed powder, salt and cook for another 5 mins.
7. Now add about 2-3 cups of water and pressure cook for around 10-12 whistles depending on the mutton you have used.
8. Now when all the pressure is released, check if mutton is cooked properly, and cook for few more whistles if needed.
9. Now add the garam masala powder, drumsticks, add some more water if needed for the gravy and then cook for another 2-3 whistles which makes the flavor of drumsticks to blend well with the curry.
10. Serve hot with any rice or roti. We had it with Coriander Rice.

Coriander Rice

Ingredients:

Rice 2 cups (soak in water)
Coriander leaves 1 small bunch
Freshly grated coconut 2 sp
Green chillies 2
Garlic cloves 3
Ginger small piece
Tomato 1 large chopped 
Oil 1 sp
Ghee 1 sp
Cinnamon stick 1/2 inch piece
1 clove
Bay leaf 1
Green cardamom 3
Star anise 1
Black cardamom 1 (optional)

Method:

1. Heat 1/2 sp oil in a pan, then add green chillies and sauté. After 1 minute add coriander leaves and fry for 2 mins.
2. Cool the coriander leaves, green chillies and grind by adding grated coconut, garlic, ginger and adding some water.
3. Add the remaining oil and ghee in a pressure cooker.
4. Add all the whole spices ( you can also add some cashew nuts at this point) and cook for few seconds.
5. Now add the paste and cook till oil oozes out and then add the chopped tomatoes and cook till they become mushy.
6. Now add the soaked rice by draining water, mix we'll and cook for 2-3 mins. Add salt.
7. Add 4 cups water and check salt and pressure cook for 3-4 whistles.
8. Fluff it up with a fork and serve hot with any non veg curries. We had it with Munakkaya Mutton Curry.

Vankaya Chutney (Brinjal Chutney)

Ingredients:

Vankayalu 3 chopped
Tomatoes 2 small chopped
Onion 1 small chopped
Garlic cloves 6
Cumin seeds 1  sp
Green chillies 2
tamarind paste 1 sp
Salt to taste
Oil 1.5 sp

Method:

1. Heat 1/2 sp oil in a pan, add cumin seeds and when they splutter, add garlic cloves, and then add onions and cook till they turn slightly brown and then add slit green chillies to them and cook for another minute.
2. Take out all these into a bowl.
3. Add 1 sp oil to the same pan and then add the brinjal pieces and cook till they are soft by adding some salt. It takes about 5-10 mins.
4. Now take them out into a bowl and add the tomatoes to the same pan and saute for 2-3 mins. The remaining oil in the pan will be enough for the tomatoes. Add 1/2 sp oil if required before adding tomatoes.
5. Now cool all the ingredients and grind them by adding tamarind paste and salt.
6. This chutney doesn't need any tempering. It goes well with dosa, idli or rice.

Aloo Palak (Spinach Aloo Curry)

Ingredients:

Potatoes 200 gms
Spinach 3 cups packed
1 small onion finely chopped
1 small tomato finely chopped
Ginger garlic paste 1 sp
Cumin seeds 1 sp
Garlic cloves 2 crushed
Turmeric powder 1 sp
Coriander powder 1 sp
Cumin powder 1/2 sp
Red chilli powder 1 sp
Garam masala powder 1/2 sp
Amchur powder 1 sp
Oil 1 sp
Salt to taste

Method:

1. Boil potatoes by adding little salt and peel the skin and cut into cubes.
2. Heat oil in a pan, add cumin seeds and when they splutter, add crushed garlic and saute for few seconds.
3. Add onions and cook till they turn slightly brown and then add turmeric and mix well.
4. Now add ginger garlic paste and cook till the raw smell disappears.
5. Add the tomatoes and cook till they become mushy.
6. Now add coriander powder, cumin powder, red chilli powder, salt and cook for a minute.
7. Now add the chopped spinach, mix well and cook on high flame for 5-10 minutes, stirring in between so that it wont burn, till all the water from spinach evaporates and looks dry.
8. Then add the cubed potatoes, mix well and cook for 5 more minutes so that all the flavours will blend with potatoes.
9. Finally add the amchur powder and garam masala powder, mix well and serve hot with any roti or as a side dish for rice.

Beetroot Soya Pulao

Ingredients:

Basmati rice 1 cup
Grated beetroot 1 cup
Small Soya chunks fistful
Cashew nuts 8
Ginger garlic paste 1 sp
Coconut milk 1/2 cup
1 small onion finely sliced
1 small tomato chopped
1 green chilli slit
Coriander leaves 1 sp

Turmeric powder 1/2 sp 

Mint leaves fistful
Lime juice 1 sp
Biryani powder  small pinch
Sambar powder 1 sp
Fennel seeds 1 sp
Cinnamon stick 1/4 inch piece
Cloves 2
Bay leaf 1
Green cardamom 3
Oil 2 sp (or use 1 sp oil and 1 sp ghee)
Salt to taste

Method:

1. Soak basmati rice in water and keep aside for 20 mins.
2. Boil water in a bowl by adding some salt. When it is boiling, add soya chunks and cook for 2-3 mins and drain after that.
3. Heat the oil/ghee in a pressure cooker and add fennel seeds. When they crackle, add the cashew 
nuts. When they start to get brown, add cinnamon, cloves, bay leaf, green cardamom.
4. Now add the onions and cook till they turn golden brown.
5. Add ginger garlic paste and cook till the raw smell goes and then add turmeric.
6. Now add green chillies, mint and coriander leaves, soya chunks and fry for a minute.

7. Add chopped tomatoes and cook till they become mushy and then add grated beetroot and cook for 2-3 mins.

8. Now add boryani powder, sambar powder, salt and mix well.

9. Add the coconut milk, 1.5 cup water and lemon juice now and let it cook for few mins. Check salt and add if required.

10. Now add the soaked basmati rice by draining the water and cook for 2-3 whistles depending on 
the rice you used. Serve hot with any raita of your choice.