EFM - Sweets and Savories for Diwali Series!

Halo Friends!!!!

I am really thankful to all the blogger who participated in the EFM - Parathas and Gravies / Curries  Series and made it successful! I  received number of delicious entries for Parathas and Gravies / Curries  Series  for which the ROUND UP is HERE!

Now its time to announce the theme for this month . Theme for EFM (Event for the Month) for the month of April - May  is  "SWEETS AND SAVORIES FOR DIWALI".  

History of Diwali: Diwali is the joyous celebration of the triumph of good over evil. It is the popular belief that the fireworks that add splendor to the festivities actually reduces the evil to ashes. The uniqueness of Diwali is that it harmonizes five varied philosophies, with each day assigned to commemorate a special thought or idea. According to a legend, which is also taken to be a history of diwali, the world celebrates Deepavali as the day the goddess stopped dancing after her battle with Mahishasura.The festival begins with Dhanteras, which is the celebration of the birth of goddess Lakshmi from the bottomless ocean. The second day is "Narak Chaturdhashi", which commemmorates the felling of Narakasura by Satyabhama with the help of Indra. This is again another view of history of diwali. Some also believe that the second day is dedicated to Bali the generous king, who returns to his kingdom amidst celebrations. The most famous legend behind the celebrations of diwali is about the prince of Ayodhya, Lord Shri Ram Chandra, his defeating Ravana and his return from exile by lighting lamps on this darkest night of the year. Source is from Here.

We all people enjoy diwali a lot, wherever we are, starting from purchasing dresses, crackers, greeting cards, and so on. We all start to prepare sweets and savories for Diwali a week before diwali itself and there remains true happiness too. So what kind of sweets and savories (traditional and modern) you prepare for diwali? Just list it out and send the recipes to us....

Its not necessary for the participants to send sweets and savory as a combo. You can send sweets entries alone or you can send savory entries alone or else you can send both sweets and savory too, if you can!

So, come out with all your SWEETS  Recipes and SAVORY Recipes and am awaiting eagerly for all your entries. 

Rules for Participating in the Event:

1. Prepare any type of Sweet and Savory  recipes,and post it in your blog in the month of March 21,2010 to May 15,2010 with the logo and a link back to this page.

2. If you already have appropriate entry archived, please make sure to re-post it during the period of event with the logo and a link back to this page. Only the entries re-posted during the entry will be accepted and it is more important.

3. Do not forget to provide a link back to this announcement page and to use the logo .

4. Interested people can Subscribe my blog via E-mail, so that you can receive my recipes to your mail address itself.

5. Email your entry to srikitchen@gmail.com, with "EFM Theme - Sweets and Savory for Diwali Series" in the subject line with following details

* Blog Name :
* Blog URL : 
* Recipe Type (Sweet / Savory) :
* Recipe Name :
* Recipe URL :
* Recipe (Don't forget to send the recipe in detail i.e. the full recipe) :
* Photograph of final dish(150 x 150 Pixels) and it is a must.
* id which you have used to subscribe my blog

6. The deadline for this event is
May 15th,2010. Please remember that no late entries will be entertained.

7. There is no limit to the number of entries.

8. If you don’t have a blog but wish to participate in this event, send your entries with a picture, your name and recipe to srikitchen@gmail.com before the deadline. I will post the recipes with your picture in my blog and include it in the round-up.

Hope all started to prepare your dishes in your kitchen and let's have a great one stop for Sweets and Savories recipes!

EFM - Parathas and Gravies / Curries Series Round UP!

Presenting you the Round Up for the "EFM - Parathas and Gravies / Curries" and I Welcome you all to the Round Up! A surprise awaiting for u all at the end of the Round Up....!

My sincere thanks to all you wonderful blogger, who joined me to celebrate the Parathas and Gravies / Curries and making this one, a successful event. So get ready to bookmark your favorite recipes and try it out in your kitchen. I received totally 48 types of Parathas and 69 types of Gravies / Curries recipes and so totally 117 entries. Can we all get this altogether from one person or from one book? It's impossible, i can say!

Thank you one and all for your delicious contributions and making it a very successful event. It’s because of you all lovely blogger now we have One-Stop-Shop for Various Parathas and Gravies / Curries recipes. I am really very happy and thank you all for your support and encouragement.

If i have missed any of your entries, please contact me to my mail id srikitchen@gmail.com, so that i can update the missing entries.


We all know that "Participation is more important than success!". So we should always encourage the participants of any contests. So, i too like to award all the participants of this contest with this " Chef Award". All the participants, please grab this award and display it in your blog proudly!

 I have submitted the round up in the order i have received the entries.Here is what you have been looking forward to…


Fresh Fenugreek leaves/Methi leaves: 1 bunch
Whole wheat flour/Atta: 2 cup
Oil: 3 tablespoon
Salt: ¾ teaspoon or to taste
Gram masala: ½ teaspoon
Red chili powder: ½  teaspoon
Amchoor powder: ½  teaspoon
Water: 1/2 cup 

Cooking Instructions:
Wash and clean Fenugreek leaves/Methi leaves and finely chop them and put in a kitchen towel to drain excess water and keep aside. In a bowl mix whole wheat flour, salt, gram masala, red chili powder, amchoor powder and ½ tablespoon oil To this mix chopped fenugreek leaves until everything combined well. Add small amount water to this and knead it to form soft dough. Add ½ tablespoon oil on the top of dough and keep aside for another 30 minutes.Pinch out small lemon sized balls from the prepare dough and roll it into thin circle of 7 inch diameter. Heat tawa or griddle in stove and when it becomes hot. Place the paratha and cook for 30 seconds or until you start to see bubbles in the top. Flip and cook the other side until you see brown spots on both sides.Drizzle little oil on warm paratha and spread one side and keep aside. Place the oil less side of next paratha on the top of it. So that oil will be spread in both sides. Enjoy with any curry

2. Shahjeera-Ajwain square Parathas from Asha Arvind 

Mix 2 cups of Atta, 1 tsp Shajeera (Black Cumin seeds), 1 tsp Ajwain seeds and 1/2 tsp Turmeric, 2 tbsp of oil, mix well. Add about 1 cup of hot water slowly and knead the dough to a smooth and soft but not sticky dough. Divide into 8 or more portions, make balls, cover and let it rest for 1 hour or so. 1. Roll out a dough ball to a circle, brush with oil, sprinkle some flour. Fold as shown in the pics brushing oil and sprinkling flour to a square shaped folded dough ball.2. Roll out gently again keeping the square shape, don't have to get a perfect square.3. Cook on griddle both sides, take out on a plate, brush with little ghee or butter on top. Stack up the other Parathas on top. Serve ASAP with any gravy.

3. Methi Paratha from Kavya Naimish


Fresh Methi Leaves:1 bunch(finely chop the leaves and rinse the them)
Onion:1/2(very finely chopped)
Cumin Powder:1 spn
Coriander Powder:1 spn
Ginger Garlic Paste"1/2 spn
Salt:To taste
Chilli Powder:To taste:
Oil:2 spns
Wheat Flour:1.5 cups

Cooking Instructions:

1.In a pan pour oil,when hot throw in the very finely chopped onions,sprinkle little salt and fry till onions turn transculate,now add ginger garlic paste and fry till it leaves it raw flavor.Now its time to add methi leaves,fry for 3-4 mins till the leaves turn smooth.Finally add the cumin powder,coriander powder,salt and chilli powder to taste.Mix well and fry for another 3-4 mins.Turn off the flame when done.2.Take a bowl,add wheat flour and add the methi masala,let the mixture cool,mix together to make a chapathi dough.sprinkle few drops of water if necessary.Now the dough is ready,rest the dough for minimum 30 mins to get a soft paratha.3.Divide the dough into 6 equal parts,roll the dough to small round then fold the dough in and out to make like fan n then roll and them again roll down to a round paratha.Repeat the same with the remaining dough.4.Heat a Tawa,when hot then place the paratha and fry it on both sides till we see light brown spots on the paratha.5.Serve it with any cury/dal/raitha of your taste.I served it with sorakaya kura and cucumber slices for our lunch today.
4. Methi chapathi from Usha

Fenugreek leaves - a small bunch
Moong dal - ¼ cup
Onion - 1 (small-chopped)
Garlic - 2
Tomatoes - 1 (chopped)
Wheat flour - 2 cups
Gram flour (besan) - ¼ cup
Salt (to taste)
Red chili powder - ¼ tsp.
Amchur powder - ¼ tsp.
Cumin powder - ¼ tsp.
Garam masala - ¼ tsp.
Cooking Instructions:In a sauce pan add moong dal and required water and cook. When the dal is half done, add the fenugreek leaves, onion, garlic and tomatoes. Cook till the leaves become tender. Cool. Take one cup of methi dal and grind it coarsely. In a mixing bowl add wheat flour, besan, salt, garam masala, cumin powder, red chili powder, amchur powder and mix well. Now add the methi dal and mix. Add required water and knead into a soft pliable dough. Make lemon sized ball and roll them circle. Cook on both sides on a tawa by brushing with oil. Enjoy with curd or any other side dish. We ate with tomato thokku.

5. Aloo Paratha from Shama Nagarajan

Aloo -- 200 gms
Chilli powder -- 3 tsps.
Turmeric powder -- 1 tsp.
Pepper Jeera powder -- 3 tbsps
Salt to taste
Cooking Instructions :1) Make soft dough of wheat flour .2) Peel the skin , and pressure cook potato for 5 whistles .3) Then mash potato with other ingredients .4) Roll small balls of dough into chapathi and stuff it with aloo . Roll to paratha and then tawa fry them.Serve hot with kurma .

6. Stuffed Sprouts Chapathi from Shama Nagarajan 


Sprouts ( whole moong dal , Peanut , Cow peas , bengal gram) - 1 cup
Onion - 1 (medium)
Chilli powder - 1 tsp
Garam masala Powder - 1 tsp
Curry and dania leaves
Green chillies - 2
Salt to taste
Wheat flour - as per ur requirement
Cooking Instructions:

1) Pressure cook sprouts for 3 whisltles .2) Drain the stock.Meanwhile , heat oil in a pan .Add chopped onion and fry till tender.3) Add cooked sprouts and masala powders , fry till raw smell leaves .Sprinkle little water and add salt .Allow it to cool.4) Knead dough for making chapathi .Make small balls and roll them to make chapathi ,stuff sprouts in the middle and again make balls, then roll to make chapathi .5) Then tawa fry them with little oil .Serve hot with kurma.

7. Pappad Chapathi from Shama Nagarajan
Wheat flour – 1 cup
Milk – ¼ cup
Masala papad-5
Ghee – 2 tsp Salt to taste.
cooking Instructions:
1) Make dough with wheat flour,ghee,milk,salt and sufficient water.2) Deep fry the papad or fry them directly from the flame.3) Powder the fried papads.4) Make small dough balls and stuff them with papad powder and roll them to make chappathis.5) Roast chappathis on both sides. Serve hot with kurma.

8. Dal Coconut Chapthi from shama Nagarajan 


Toor dal/Moong dal-1/2 cup
Wheat flour-2 cups or as per your requirement.
Turmeric powder-1/2 tsp
Cumin seeds(jeera)-5 tsps
Salt to taste
Grated coconut - 1/4 cup

Cooking Instructions :

1) Boil dal with turmeric powder and 2 tsps of oil in pressure cooker for 7-8 whistles.check whether the dal is well cooked.2) Knead flour,mashed dal,cumin seeds,salt and grated coconut in a big bowl with little water to make a thick dough.Dough should be stiff enough to roll without extra flour. Add a spoon of oil and leave for 20 minutes.3) Make small dough balls,roll them to chapathis.4) Heat a dosa tawa. once hot,put in a chapathi . Flip the chapathi over and cook the other side until golden brown.Serve hot with curries or vegetable kurma.

9. Moong Dhal Paratha from Shama Nagarajan


Wheat flour -- 1 cup
Salt to taste
Moong dal -- 1 cup
Jeera -- -3 tbsps
Cooking Instructions :

1) Pressure cook dal with a spoon of oil and turmeric powder for 2 whistles.When the pressure is released , mix jeera to it with little salt.2) Stuff it between two small chapathi . Finally tawa fry them .Serve hot with kurma .

10. Roomali Roti from Shama Nagarajan 


Wheat flour - 2 cups
Maida - 1/4 cup
Curd - 2 tbsps
Salt to taste
Ghee as required
Cooking Instructions :1) Knead wheat flour, maida, curd and salt .
2) Add ghee or oil in the flour and add water little by little and make a soft dough .Keep it aside for 1/2 an hour3) Make small balls of the dough and roll like a thin chapathi using little dry flour.4) Heat an inverted griddle(tawa or iron cast pan or heavy bottomed pan).5) Place the roti carefully over it,apply oil or ghee over it with a spoon and cook till done. Then fold it.

11.Vegetable Stuffed Paratha from Shama Nagarajan 


Wheat flour - 2 cups
Mixed vegetables - 1 cup ( carrot , potato , cabbage)
Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Cooking Instructions :

1) Knead dough to make chapathi .2) Peel the skin and pressure cook potato and mash them.3) Boil carrot and cabbage in a pan.When cooked add mashed potato , chilli powder , turmeric powder and salt .4) Wait till the water is completely drained. Turn off the flame and allow to cool.5) Make small balls and then roll them , stuff it with vegetables and then roll again to make chapathis.Serve hot with kurma .

Toor dal/Moong dal-1/2 cup
Wheat flour-1/2 kg or as per your requirement.
Mustard seeds-1/4 tsp
Turmeric powder-1/2 tsp
Cumin seeds(jeera)-3 tsps
Salt to taste
Cooking Instructions :

1) Boil dal with turmeric powder and 2 tsps of oil in pressure cooker for 7-8 whistles.check whether the dal is well cooked.2) Heat oil in kadai.Add mustard seeds,cumin seeds.When it splutters,add finely chopped onion.Fry untill onion becomes transparent.3) Add cooked,mashed dal to the mixture.Add salt to taste.Leave in medium flame for 5-10 mins.4) Turn off the flame and wait for 10 mins untill it cools down.5) Then transfer the mixture to a big bowl and add wheat flour to it .Add little water if needed.Make a thick dough.Dough should be stiff enough to roll without extra flour.6) Make small dough balls,roll them to pooris.7) Heat plenty of oil in a kadai until very hot. Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball. This should take only a few seconds. Flip the poori over and cook the other side until golden brown.serve hot with curries or vegetable kurma.

13. Spicy Methi Chapathi from Shama Nagarajan 

Toor dal - 1 1/2 cup
Methi leaves-150 g
Sambar powder -3 tsp
Turmeric powder-1/2 tsp
Mustard-1/4 tsp
cumin seeds-1/4 tsp
Salt to taste
Wheat flour-as per required to make a proper dough for preparing chapathis.
Cooking Instructions:
1) Boil toor dal with turmeric powder and 2 tps of oil in pressure cooker for 7-8 whistles.Check whether dal is well cooked.2) Meanwhile ,heat oil in a pan.Add Mustard seeds,cumin seeds.When it splutters,add finely chopped onion and fry them till onion becomes transparent.3) Then add finely washed methi leaves and add only very little water(8-19 tbsps).Leave for 5-min untill methi leaves is fully cooked.4) Then add cooked,mashed dal to the methi leaves mixture.Add Sambar powder and salt to taste.Cook for 10 minutes until raw smell of sambar powder goes.Turn off the flame.Leave this aside for 10 min,until it cools down.
5) After it gets cooled down,transfer the mixture to a big bowl and then add wheat flour to make a dough.Make small dough balls and roll them to form chapathis/parathas.) Preheat a cast-iron tawa over medium heat. Place the rolled dough on the palm of one hand and flip it over on to the tawa. When the color changes on the top and bubbles appear, turn it over. When both sides are done, use kitchen tongs (chimta) to remove the chapati from the skillet. Serve chapathi with chutneys or any vegetable kurma. 
14. Radish Chapathi from Shama Nagarajan

Wheat flour - 2 cups
Jeera - 1 tsp
Radish - 4
Green chillies - 6
Turmeric powder - 1/2 tsp
Salt to taste
Cooking Instructions :

1) Boil radish and fry them in oil for a minute.Then add green chillies and saute them for a minute.
2) Mash them in a blender . Then add them to wheat flour add little salt and jeera . Knead them to make soft dough . add 2 spoons of gingelly oil and roll them finally .3) Make small balls and then roll them to make chapathis.Serve hot with kurma . 

15. Aloo Mutter Paratha from Usha

For dough:
Whole wheat flour - 2 cups
Water (for kneading)
For filling:
Potatoes - 4 (medium)
Green peas - ¾ cup
Onions - 1 (finely chopped)
Green chilies - 2 (finely chopped)
Ginger - 1 inch (grated)
Ajwain - 2 pinches
Cumin powder - 2 pinches
Garam masala - a pinch
Salt (to taste)
Coriander leaves (without stalk)- 2 tbsp. (chopped)
Cooking Instructions:
 In a mixing bowl add flour and salt. Mix well. By adding water, knead into a smooth dough. Cover and keep aside.
For filling:
(I) Steam cook(ed) potatoes by cutting into halves in the microwave. Peel the skin and grate the potatoes. Keep aside. (Then I) Steam cook(ed) the peas also in the microwave. Grind them into a paste. Heat the oil and add the onions. Fry till tender. Now add the peas paste and sauté till dry. Cool. In a bowl add the grated potatoes, green peas, ginger, ajwain, garam masala, green chilies, cumin powder, salt, coriander leaves and mix well. You will get a smooth potato dough ball. Divide them into equal sized balls. Again knead the wheat dough and divide it into equal sized balls. Flatten the ball (dust them with plain flour) into a palm size disc with a rolling pin.Place the filling and cover them with disc. Seal it. Flatten them gently with the rolling pin rolling on the seal. Heat the tawa and place the paratha. Cook on both sides by brushing with oil. Continue with the remaining balls.Enjoy with salt or sugar mixed yogurt.We had the parathas with salt mixed beaten yogurt sprinkled with red chili powder and mango pickle.
Make sure no lumps in the potatoes and green peas. I flattened the stuffed ball on the side of the sealing.Green chilies can be replaced with red chili powder. Adjust the spices according to your taste. I got 13 parathas from this measurements.

16. Cabage Stuffed Paratha from Kamala Bhoopathy


  • Grated cabbage – 4 cups (I did grating in food processor)
  • Onion chopped – 1 no
  • Green chilli chopped – 2 no
  • Coriander leaves chopped – 1 table spoon
  • Ginger grated – 1 tea spoon
  • Red chilli powder – 1 tea spoon
  • Turmeric powder – ¼ tea spoon
  • Garam masala powder – ½ tea spoon
  • Lemon juice – ½ tea spoon
  • Salt – as per taste
  • Oil – for cooking parathas and for seasoning cabbage.
  • For dough

    • Whole wheat flour – 2 cup
    • Salt – pinch
    • Water to knead
Cooking Instructions:

Dough for paratha: Mix salt and wheat flour; add required water and knead to a soft dough; apply some oil on the surface and keep aside.Cabbage for stuffing: Put 1 tea spoon of oil in a hot pan, add chopped onion, green chilli, ginger and coriander leaves; fry till they are soft; now add chopped cabbage and mix.Add salt, lemon juice, dry masalas given and mix; cook in open for 3 to 5 minutes or till all moisture in the vegetable fully evaporates.Now you get approximately 2 cups of stuffing.Stuffing of paratha – Sandwich Method: I used this method to stuff more cabbage in paratha; in this method cabbage is filled in between two chappatis; take dough required for one chappati and divide into two parts; roll both into two separate chappatis on a rolling board; now place one chappati on the rolling board, spread cabbage evenly leaving the periphery; now place the other chappati on top.Seal the edges gently and pat them gently; sprinkle some flour on the board, roll it into a big disc.Now put it on a hot skillet, cook both sides by applying some oil. Repeat this for the remaining dough also.Serve hot with any gravy/curry/raitha.

17. Healthy Masala Paranthas from Cook-curry Nook

  • Whole Wheat flour – 2 cups
  • Jowar flour – 1 cup
  • Bajra flour – 1 cup
  • Flax seeds – 2 tbsps (toasted for 30 seconds in the microwave, and finely powdered; yeah, I obsess with flax seeds and always have the powder handy to make my dishes ‘healthier’)
  • Onions – 3 nos (medium sized)
  • Carrots – 2-3 nos (medium sized)
  • Ginger – 1″ long piece
  • Garlic – 5-6 pods
  • Chilli powder – 1 tsp
  • Garam Masala – 1/2 tsp
  • Jeera powder – 1 tsp
  • Dhaniya powder – 1/4 tsp
  • Jeera/Cumin seeds – 1 tbsp
  • Salt – to taste
  • Water – as needed
  • Oil – 1 tbsp
Cooking Instructions: 
Prepare a paste with the onion, ginger, garlic and set aside. Also, clean and grate/mince the carrots and set aside.In a large bowl, add the three flours and mix well.Add the salt, flax seed powder, chilli powder, garam masala, jeera powder, dhaniya powder, jeera. Mix well to incorporate all the ingredients.Add the onion-ginger-garlic paste and grated carrot. Mix well again.Finally, add adequate water and knead well to form a firm dough like your regular roti/chappathi dough.Lastly, add the oil. Knead some more and allow the dough (covered) to rest a good half hour.Take a small amount of the dough and flatten with a rolling pin.Roll out to a thickness slightly more than that of your rotis and slightly lesser than that of stuffed paranthas.Heat a griddle/tawa and cook the parantha on a medium flame.Use oil on both sides (this is the only unhealthy part), to cook the parantha, else it wont get cooked well.Serve hot with thick curd, some tomato slices and onion rings. Wholesome and delicious!
18. Peas Chapathi from Angeles deals

Ingredients :
Wheat flour : 2 cups
salt as per taste
water for kneading the dough
For the filling :
Peas : 1/2 cup (i used frozen peas)
ginger garlic paste : 1/4 tsp
onion : 1/4 cup minced
tomato : 1/4 cup minced
chilli powder : 1/4 tsp
garam masala : 1/4 tsp
lime juice : 1 tsp
salt as per taste
Cooking Instructions:
In a pan heat oil and fry GG paste till the raw smell goes.Add onions and tomatoes and sautee till tomatoes are mashed.Then add the powders, salt, peas and add some water.After all the water is dried up, add the lime juice and mash everything well.Make these into small balls and keep aside.For making Chapathi :
Make a soft dough with the flour.Make them into balls and keep aside.Flatten a ball and keep the filling in the center and close all the corners keeping the filling intact.Now dip in dry flour and roll into a bit thicker chapathi. Since the filling makes it more sticky use dry flour as required.Heat a tawa and cook the chapathi on both sides applying oil around it.Serve hot with vegetable kurma..

19. Rumali Roti from Vidhya Ravikumar

Maida          : 1 cup
Wheat flour  : 1 cup
Oil               : 2 tbsp
Salt             : to taste
Cooking Instructions:
Mix All the ingredients . Knead into  a soft dough using water. Keep aside for 1/2 an hour. Take a small ball and roll as thin as possible. Invert a deep tawa or iron pan on gas burner. When hot spread the roti on the inverted tawa and let it cook. When black spots appears on the roti remove from flame and fold like a handkerchief and serve with any side dish of your choice.

20. Naan from Vidhya Ravikumar


Maida          :  1 cup
Dried yeast   : 1/4 tsp
Sugar           : 1 tsp
Curd            : 1/4 cup
Cooking Instructions:

Dissolve yeast in warm water and set aside for 20 mins.Mix sugar,saltthe other side  and increase the flame to high , flip the naan and place onto the open flame. The naan now balloon up and now turn to the other side. If needed smear the naans with butter. Serve with any side dish. and maida. Make a hole in the flour mixture and pour curd and yeast mixture. Knead into a dough  ,cover with a wet cloth and allow to double in size - about 3 hrs. Don't knead the dough again. Divide the balls into 6 portions and roll it into a thick round in shape like rotis. Heat tawa , place the naan on it. When you see the bubbles appear, turn to

21.  Channa Batura from Vidhya Ravikumar

Maida         : 1 cup
Curd          : 1/4 cup
Salt            : to taste
Sugar        : 1 pinch
Cooking Instructions:
Mix maida,curd, salt and sugar and make a dough.Keep aside the dough for 2 hours.Round even sized balls.Flatten the balls to puri.Deep fry this in oil till the poori pops fully and then remove it from the frying pan.
Serve with channa masala.

22. Oats roti from Vidhya Ravikumar

Ingredients :
* oats - 1 1/2 cup
* Maida - 2 cup
* Coconut - 1 cup
* Salt
* oil or ghee for coating the roti
Cooking Instructions :

* Mix maida, oats, grated coconut and salt.. Use water to make dough.. * Keep the dough aside for 1/2 an hour. * Divide the dough into 10 equal parts..Roll it like chapati.. * Heat tawa , cook the rotis in medium flame,when they are done take it out and coat with ghee or oil. * Serve hot with any side dish ..

22. Stuffed Roti from Kalyani rajamani

For Roti
- 1 cup atta (whole wheat flour)
- warm water to knead it
- salt to taste
Mix all the above ingredients and make a stiff dough. Cover it and let it rest for at least 20 minutes.
For stuffing
- 1 small cauliflower grated
- 2 small carrots pealed and grated
- 1 tsp chili powder
- 1/4 tsp turmeric powder
- pinch of hing
- 1 tsp oil
- salt to taste
Cooking Instructions:
1. In a pan pour oil, add turmeric and hing powder. Drop the grated vegetables add salt and let them cook till they become soft. Do not add water as we want the vegetables to be dry for our stuffing. Let it cool.2. Using the dough roll two rotis. Add a tspn of stuffing in the center of one roti. Add the second roti on top and carefully roll it out again. To keep the roti from sticking or ripping apart keep adding flour to it while you roll them.3. In a hot tawa or non stick pan add the roti and cook on both sides using a little bit of oil or ghee. They should be golden brow on both sides.Serve them hot with the subji. Enjoy.

23. Chick Peas Chapathi from Niloufer Sherfudeen

Whole wheat flour                       1cup
All Purpose flour                          1/2 cup
Chick peas                                   1/2 can or 100gms
Roasted coriander seeeds             1 tbsp
Roasted jeera seeds                      1tbsp
Ghee                                             1tbsp
Extra ghee for applying
Cooking Instructions:
Mash the chick peas. Coarsely grind the coriander seeds.Make a soft dough with whole wheat flour, all purpose flour, chick peas, roasted coriander seeds, jeera seeds,ghee, salt and enough water .Allow the dough to rest for an hour. Divide the dough into equal parts.Roll it out into thin chappatis and cook them.
Apply ghee over the hot chappati and serve. 

24. Gehun Parotta from Niloufer Sherfuden

Wheat flour                  1cup(heaped)
 1cup (heaped)
Cooking Instructions:
Make a soft dough with atta, maida and salt. Divide into equal parts, and apply oil on it and allow to rest for atleast 1/2 an hour.Roll out the dough to a very thin chappati apply little oil and fold it as for making a paper fan.Roll it like a coil, then again roll it out . Cook the parottas on a hot tawa by drizzling little oil.Beat the cooked parottas between your palms so as to show the layers.Serve with a favorite Gravy of yours

25. Aloo Paratha from Alamelu Venkatachalam


  • Wheat flour - 1 1/2 cup
  • Salt - 1tsp
  • Water - about 1 cup
  • Potatoes - 2
  • Onion - 1
  • Green chilli - 2 nos
  • Turmeric - 1/2 tsp
  • Garam masala - 1/2 tsp
  • Corinder leaves - chopped 
  • Oil - 2 tbsp
  • Salt to taste.
Cooking Instructions:
Method for dough and potato stuffing:Add salt to maida & wheat flour, then add water make a dough. Cover and keep it aside until ready to stuff them.Boil potatoes. Once cooled, peel the skin and mash them and keep aside.Heat oil, when hot add finely chopped onions.Add all the spices and salt and add the mashed potatoes. Mix well to combine.Adjust salt. Let it cool.Make small balls and keep them ready.
Method for Parathas:Make a medium to big size balls, roll them to small circle shape.Now take a aloo stuffing and put it in the middle. Bring all the sides together and press them in the middel.Now roll them gently to a small to medium size circle.Use dry flour if require for rolling.Then roast them on a heated pan/tawa for few seconds on each size. Serve it hot.

Wheat flour - 3 cups
Fenugreek leaves(Vendhya keerai) - 1 bunch
Chili powder - 1/2 tsp
Turmeric powder - 1 pinch
Ginger garlic paste- 1 tsp
Garam masala - 1 tsp
Coriander powder - 1 tsp
Salt - as needed
Water- 1/2 to 1 cup
Cooking Instructions :Mix Wheat flour, fresh Vendhya keerai(chopped), Chili powder, Turmeric powder, ginger garlic paste, garam masala, Salt in a bowl.Add water and mix it well as soft dough.Place the dough in a vessel and cover it with a lid for 1 to 2 hours.After that make small balls of the dough and roll it into flat and round shaped chapathi sheets.Heat a dosa pan. Once the pan is hot, place the chapathi on it and turn after few seconds.Apply a tspn of oil over the chapathi.Turn chapathi for every few seconds till both sides are cooked.Serve it hot.

All purpose flour - 1 cup
Salt - 1/2 tsp
Ghee - 2 tbsp
Water to make dough
Transfer the flour, salt and ghee into a plate or bowl. Go on adding little water to make very soft dough and keep it covered with moist cloth for an hour.
For Paratha filling:
Ghee or oil - 1 tsp for each paratha
Sesame seeds powdered - 1/2 tsp for each paratha
All purpose flour to dust the parathas.
Sesame seeds and fresh coriander to garnish the parathas.
(I wanted to take step by step photos to make  parathas. But, my friend had taken the camera. I am finding it difficult to describe it in words. Hope you will understand. When ever I prepare this again, I will make it sure to take pics and put it here.)
Cooking Instructions:Divide the dough in to medium size balls. Take one ball, roll it to puri size. Spread the ghee or oil. Fold it round like a cylinder(sorry, I am not getting proper words) and then again like a ball. Roll it to puri again. Repeat the same step again.  Now spread the sesame  powder and roll it again. This is the final rolling. Now roll it in to a chapati size and roast it both the sides with little oil. Garnish with Sesame seeds and fresh coriander.
Parathas are ready to serve. Parathas tastes great only if you have them hot!

For the dough:
1 cup wheat flour
½ tsp salt.
1 cup chopped spinach.
Water to knead the dough.
For the filling:
1 large potato boiled and mashed.
¼ cup finely chopped onion.
¼ cup of green peas.
1 chopped green chilli or as per taste.
½ tsp of grated ginger.
2 tbsp chopped coriander leaves.
3 tbsp oil.
1 tsp red chilli powder.
¼ tsp turmeric powder.
1 tsp mango powder (amchur)
1 tsp jeera.
1 tsp salt or as per taste.
Ghee for shallow frying.
Cooking Instructions: Mix wheat flour, salt and spinach. Knead the dough using water as necessary. Let it sit for 15-20 mins before rolling. For the filling, boil the potatoes and mash it nicely so that there are no lumps. Chop the onions finely. Heat a pan and add the oil. When the oil is ready, add the cumin seeds such that they crack right away. Add chopped green chilies and grated ginger. After a minute add the chopped onions and sauté till they are translucent. Add the green peas and stir. Add the mashed potatoes and chopped coriander leaves. Add all the spices and give it a good stir so that the spices are evenly mixed. Heat for another 2-3 minutes. Turn off the gas. Take the pan off the gas and let the mixture cool before using. Now knead the dough well again and make 4 balls. Divide the filling into 4 parts. Using some dry flour roll it into a roti about 3cm in radius. Using a spoon place one part of filling in the middle. Join the edges and close it forming a ball. Roll it again about 6 cm in radius. Keep a heated tava ready. Cook the roti on tava, when one side is done turn it over and heat on the other side. Brush ghee in the top side and turn it over again. Brush ghee on the other side as well. Apply pressure with a big spoon while heating. Do the same with all the balls. Place the parathas on a paper towel separately so that excess ghee is soaked out. Serve hot with yoghurt. It even goes well with ketchup and a hot cup of tea.

29. Papad Paratha from Rachan Pranjal 

For Papad Churi
2 - papad, roasted
2 tsp - sunflower oil
1/2 tsp - cumin powder
1 tsp -  red chilli powder (adjust according to your taste)
1/2 tsp - chaat masala powder
Crush the roasted papads into fine pieces with hand, add the oil and the spices and mix well.
For the dough
1 cup - whole wheat flour
water to knead
a pinch of salt
a little ghee to brush the dough
a little ghee to roast the parathas
Cooking Instructions: 1. Add the flour and salt in a pan, add water and knead into a soft but managable dough. Brush the dough with a little ghee and knead again for a minute. Cover with a moist muslin cloth and keep aside for half an hour. 2.Divide the dough into 4 parts and shape each into a ball and slightly flatten them. Add the papad churi in the center and seal the ball.Roll these balls into parathas. 3.Roast the paratha on both sides on a non stick pan, brushing a little ghee on each sides until brown spots appear on the surface. 4.Serve hot. We had these parathas with a spicy pineapple salsa.

1 cup wheat flour
3 finely chopped green chillies
1 long carrot grated
1 tbsp Ginger garlic paste
Finely chopped coriander leaves
Salt for taste
Cooking Instructions:Mix all ingrediants and make a soft dough.Divide dough into small balls and prepare like chapati.serve hot with curd or any gravy.

31. Methi Chapathi from Daisy Blue

a cup of whole wheat flour(atta)
handful of dry methi leaves(Kasoori Methi) 
2 tbsp of oil 
1 tsp of chilli powder
1 tsp of turmeric powder
1 tsp of cumin powder
Cooking Instructions: Mix all the ingredients together and make a chapathi dough.
The blue highlighted ingredients are optional but they give added flavour and takes bitterness if any.Make lime sized balls and roll out in the tava.Take out the chapathi once done.
Serving suggestions: Drizzle the chapathi(once done) with a drop of ghee for additional flavour.

32. Matar Bharke Poori and Paratha from Ash

For Stuffing
Fresh Peas - 200 gm
Green Chilli - 3
Onions - 1 medium (finely chopped)
Coriander Leaves - 2 tbsp (finely chopped)
Oil - 3tbsp
Cumin Seeds - 1/2 tsp
Masala Powders
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1tsp
Kitchen King Powder - 1 tsp
Chaat Masala - 1/4 tsp
Red Chilli Powder - 1/4 tsp
Salt to Taste
For the DOUGH:
Wheat Flour - 1/2 kg
Salt to Taste
Ajwain + Mangrela (Carom Seeds or Oma + Black Sesame Seeds) - 1 tsp ( I keep a mix of both)
Oil - 1 tbsp
Water as required
Cooking Instructions: Knead all the above ingredients together & keep aside.....
Ps: For paratas the dough is kneaded a bit more harder than your regular rotis (chapatis)...... And for the pooris, the dough is kneaded hard...... Leave it aside covered for a minimum of 30 minutes to let it settle into a soft & fluffy dough...... Now boil the fresh peas, mash & keep aside..... Heat oil in a wok & add the cumin seeds.... Allow it to splutter.... Then add green chilli & onion together & fry till translucent..... Add all the above mentioned masala powders & stir fry, on a low flame..... for a minimum of 4-5 minutes..... Now add the pea mash & mix to combine well...... Keep stirring at regular intervals for a further 5 minutes..... Now sprinkle the chopped coriander leaves & mix well.... Remove from fire & keep aside to cool........ FOR PARATAS: {Make lemon sized balls & shape these balls into nice small katoris or bowls..... Fill in a small amount of the pea mixture in & seal it very carefully..... TIGHT! Believe me the texture of the dough plays a very important role in this.... If it is not kneaded well, the stuffing would make its way through the dough.... every now & then..... Now roll these stuffed balls with a rolling pin, flat & round...... }
Heat a pan or a skillet (tawa) & place this flattened bread on it.... When one side is done, flip it over to let the other side cook..... Meanwhile smear a teaspoon of oil over it & flip it over again & repeat the oiling process..... When both the sides are well cooked, transfer the parata onto a plate.... Repeat the process with the rest of the dough & stuffing..... When done serve it hot with sauce, bowl of curd or yogurt or an accompaniment of your choice like a gravy...veg or not veg...... Just RELISH!!!!!!!
FOR POORIS: You begin the process the same way as mentioned above in {flower brackets} Since it is a poori the size of the flattened dough would be considerably small as compared to the above parata....... Heat oil in a deep bottomed vessel or a wok.... When done, drop the flattened bread carefully into the wok or kadai...... & allow it to puff on a side....when done flip it over to let the other side cook as well.... When it turns golden, remove it from the oil & transfer onto an absorbent paper or a tissue..... Repeat the process to consume the entire stuffing & the dough or as required to please your tummy... ;-)Now serve them hot & puffed with any favorite accompaniments..... May be a gravy (veg or non veg) or simply sauce or chutney...... Well my picture shows the Avarekaalu & potato gravy...... YUMMY YUMMY CRIES MY TUMMY!!!!!!! Savor it ALL!!!
33. Kohlrabi Parathas from Suma Gandlur

3 cups atta (whole wheat flour)
1 cup grated kohlrabi
1/2 tsp salt
1 tsp oil (optional)
Green chili, finely chopped / 1/2 tsp chili powder (optional and skip if serving kids)
1 Tbsp finely minced cilantro
1 & 1/4 cups water (Approximate quantity given and adjust accordingly. Same cup was used to measure the atta.)

Oil to make parathas
Cooking Instructions:Preparing the dough:
Mix the flour, kohlrabi, salt, oil, chili and cilantro together in a bowl. Gradually add water to the flour mixture and prepare the dough. The quantity of the water can be increased or decreased depending upon the softness of the dough preferred (while rolling out parathas). If the dough becomes too soft, more flour can be added. In the same way, if the dough becomes too stiff, add a little bit of water. Also note that after resting, the dough becomes a little softer due to the addition of the kohlrabi. Cover and allow it to rest for at least an hour.Rolling: Divide the dough into 12 equal portions and shape them into balls. Take a ball, flatten it and dust with flour. Roll it into a thin circle of about 5 to 6 inches diameter. You can stop rolling here and can fry it or roll it into a triangular shaped paratha as follows. Smear the rolled circle with oil / ghee and fold into half and again fold it to form a triangle. If needed, dust it again and roll it into a thin triangle. Repeat the rolling with the remaining dough. If you are comfortable, you can do the rolling and frying stuff simultaneously. Or roll some parathas, do the frying and come back again to roll.Frying: Heat a skillet / tava over medium heat. Place a paratha on the skillet and toast it about for a minute and flip it. Add 1/2 tsp oil each around the edges and on the surface of the paratha. Toast the other side too. Flip one more time if required. The parathas need to be toasted uniformly. You can fry with out the oil too. I usually smear a greased spoon over the rotis.For a detailed and pictorial description of how to make parathas, look here.Serve warm with any subzi / dal.

35. Methi Chapathi from Jayashree Srinivas

Wheat flour - 1 cup
Methi leaves/ fenugreek - 1 cup, chopped
Oil - 2 tsps

Onion - 1 small, chopped,

Ginger - a small piece,

Garlic - 2 cloves,

Green chilly - 3,

Curds - 2 tbsps.

Cooking Instructions:
Wash & chop the greens. Sprinkle the required amount of salt & rest it for a while. The greens release their moisture in the presence of salt.Now mix the greens with atta & oil.Grind the wet spices with curds.Mix the chapathi dough with this paste. Add more water / curds if needed to make a soft dough. Rest for sometime.Roll out chapathis & cook on a hot griddle with a dribble of oil. Serve with any gravy/ raitha .Raitha:Chop Tomatoes , Cucumber & onions finely. Beat thick curds. Add a dash of salt .Mix in the veggies & garnish with coriander.

36. Moong Dal Paratha from Sonal Agarwal

1cup moong dal ( yellow split dal )
2 cups wheat flour
2tbsp gram flour ( besan )
2tsp red chilli pwd
1tsp garam masala
1tbsp coarsely crushed ground nuts pwd
1tbsp oil
1tsp cumin seeds
1tsp fennel seeds
salt to taste
1 tsp asafoetida pwd
2tbsp finely chopped fresh corrainder leaves
oil for frying
Cooking Instructions:
wash & soak moong daal for 2-3 hrs.strain the water,in a mixing bowl add all the above ingredients and knead a dough with ltl water to make a medium soft dough ( it can b sticky so use ltl water at a time) .apply oil and keep it aside for 5-10 mins ,covered.roll out chapati  shape circular thin parathas using dry wheat flour and fry on the hot griddle/tawa using oil on both the sides on medium low flame and serve hot with pickles and yoghurt or any curry available in your kitchen.

Onion - 3
Whole Wheat Flour - 1.5 cups
Green Chilli -1
Coriander Leaves - 1 tbsp
Cooking Instructions:I peeled the dried outer skin off of three large onions.  I cut them in half, then sliced them into very very thin slivers longitudinally.  I heated a tablespoon of oil in a flat-bottomed pan, and on slow heat I carefully roasted the onion slivers.  This takes time, about 15 to 20 minutes.  The onions shrivel slowly and then turn a golden color.  With more time, the color deepens to a red with the edges taking on a burnt hue.  The onions are ready now.  Let this cool. I put about four-fifths of the onion slivers in the blender and ground it to a puree, adding a bit of water.  In a shallow vessel, I put in some whole wheat flour, along with small quanitities of wheat germ, wheat bran, oat bran, psyllium husk powder and methi seed powder (my usual fortifying additives).  The rest of the onion slivers was mixed with the wheat flour along with chopped green chillis and a tablespoon of coriander leaves.  Salt was added to the flour.  I mixed all this together and then poured in the onion puree, kneading the dough.     As I mentioned in this blog before, I don't really measure out the flour.  I think Indian breads are forgiving in this way.  I just add an approximate amount of flour and knead it with water, then adjust the consistency accordingly.  I continued to knead until the dough was no longer sticky and was elastic enough to handle and let it rest for about an hour or so.  I then divided up the dough to form lemon-sized balls, rolled them out and then cooked them on the tawa on both sides with some oil greasing on the pan.  I served these hot with pickle and yoghurt on the side.  The taste of roasted onions was strong enough to satisfy me.  And I loved the sinuous pattern the onion slivers left on the paratha.  This was much better.

38. Kasuri Methi Paratha from Cooking Foodie

1 1/2 cups flour
Kasuri Methi
Cooking Instructions:Take the flour in a deep bowl and add 1 1/2 tablespoons of oil to it, called maun. Mix well so that it forms small nuggets of flour-oil mix when you clump it in your hand. If the dough does not clump, add a little more oil. Add water to make a semi-soft dough. It should be firmer than a chapati/roti dough but softer than a bhakri dough. Divide into 5 equal parts.Roll out the dough into a round. Apply some ghee to one half of the round. Sprinkle some kasuri methi leaves and salt on the ghee. Fold into half. Apply a little ghee and sprinkle a little more salt on it. Fold into quarters. Pat down and roll into triangular paratha.Heat a few drops of oil in a non stick pan and put the paratha in. Apply a little oil on the surface on top. After about 20 seconds, flip the paratha and apply a little oil on this surface. When the paratha starts to puff with steam, flip it again and cook till done. Serve hot with vegetable of your choice.
39. Methi Parath from Foody Guru

Wheat flour/ Atta - 2 1/2 cups
Chilli Powder - 2 1/2 tsp
Turmeric Powder - 1/2 tsp
Sugar - 1 1/2 tsp
Salt- 1 1/2 tsp
Oil - 2 tbsp
Water enough to make a lightly sticky dough- 1 cup + 1 tsp
Methi Leaves - 1 bundles ( 2 cup )
Cooking Instructions: In a bowl add the flour and the powders, salt and sugar and mix well.
 Add the oil to the flour mix well to distribute evenly Then add the methi leaves and mix with flour well.Add water and mix well to make a dough. Cover and set the dough aside for 5 - 10 minutes.Taking 1/2 a gold ball size dough dab it in flour and roll it out thin dabbing a little flour to stop sticking when needed.Make 8 inch circles and put it on the tava which has been heated on little over medium heat.Cook until the bubbles start to form and flip the paratha over and cook on the reverse side.Apply some(1 tsp) oil on both side and cook on both sides, remove and store in a covered box. This keeps the methi paratha soft. Best with pickle and yogurt.

40. Fish Paratha from Kamalika Chakrabarty

Flour-3 cups 
Fish, Boiled, Boned and mashed- 1 ½ cups (the fish I used was Rohu).
 Roasted spices- ½ tea spoon (red chilli, coriander seeds, cumin seeds &  fennel seeds roasted then finely grinded
)Finely chopped Onion- ½ cup  
Ginger paste- 1 tea spoon 
Tomato- 1 large (chopped)  
Cumin seeds- ½ tea spoon  
Turmeric Powder- ¼ tea spoon  
Cumin Powder- ¼ tea spoon  
Coriander Powder- ¼ tea spoon  
Chopped Coriander/Cilantro leaves- 2 table spoon full 
Chopped Pudina/Mint leaves- 1 table spoon  
Salt & Sugar- per taste
Oil- ½ cup (measurement is given per my taste, may vary to others)
Cooking Instructions: Heat 3 table spoons of oil in a pan or korari. Temper with the cumin seeds, and then add chopped onion. Sauté the onions tile they turn golden. Add the chopped tomato and the ginger paste. Fry until the oil starts to separate. Add the boiled, boned and mashed fish. Mix well all the ingredients and then add all the spices (roasted spices, turmeric, cumin, coriander powder, salt & sugar). Fold all together very well. Sauté till all the ingredients mix well and become dry dough all together. Add the chopped coriander and mint leaves. Sauté for a couple of mnts more. Then spread the stuffing on a plate to cool down.Now take the flour. Add a pinch of salt and ½ tea spoon sugar. Mix well. Then add 2 table spoons of oil. Fold nicely. Add water (add water slowly accordingly how much you need while kneading continuously). Knead the flour till it forms nice and soft dough and your hand starts to feel oily. Make 8 to 10 medium size balls. Take each ball, make a shape of a small bowl by your hand then stuff it with the fish stuffing close the sides well so that the stuff should not come out. Dust in flour and roll in to discs.Now take a tawa or flat pan cook each paratha one by one till they turn golden. Brushing 1 tea spoon oil for each side. Fish paratha is ready. Serve hot with some delicious gravy dish and yoghurt.

41. Kothu Parota from Aartee Vivek

Ground Meat - 1/2 lb
Shallots - 3 chopped fine
Green chilies - chopped fine
Red onion - 4 round slices
Tomato - 6 round slices
Egg - 2 nos
Chopped Cilantro
Garam masala
Ginger garlic paste
Chili powder
Salt to taste
Cooking oil
All purpose flour - enough for two parottas (i used 1.5 cups)
Lemon wedges or slices for garnish and for flavor while eating
Cooking Instructions:Knead the flour with salt and butter with sufficient amount of water and keep it aside.In a kadai add 1 tbsp of oil and when hot add a little chopped green chilies and the chopped shallots.Fry till done and add the garam masala, ginger garlic paste and chili powder. Stir well and once the raw smell goes add the ground meat and salt. Cook until done and is completely dry. There is no need to add water, maintain medium heat. Divide the knead flour into two equal balls and spread it into a big round roti. Place half of the cooked meat in the centre and make a hole in the middle. Pour the egg in the hole and make sure it doesn't leak outside. Now add a little chopped green chilies, 2 slices of onion and slices of tomato.Now fold the roti into a bundle. In the meantime heat a deep dish and add 2 tbsp of oil and only when it gets really hot place the bundle roti in the kadai. Give it a few seconds to fry and then turn it over, after a few seconds with a flat spoon break it up and keep chopping it up until the egg is fully cooked and the roti is also completely cooked. When done add chopped cilantro and mix for a few more seconds.Serve hot and enjoy!

Broccoli.........................1small bunch
Wheat Flour...................3cups
Warm Water..................for kneading
Seasoning Ingredients :
Olive Oil........................................2tsp
Ginger-Chilly Paste........................2tsp
Saunf/Fennel Seeds........................2tsp
Sesame Seeds................................2tsp
Amchur(Dry Mango)Powder..........2tsp
Garam Masala Powder...................2tsp
Salt................................................to taste
Ghee/Butter..................................1/4 cup
Cooking Instructions:
Cut the broccoli into small florets and wash nicely.Place the florets in the chopper and chop them fine.Take all shredded broccoli in a big bowl.Now in the same chopper make paste of  a piece of ginger and few green chillies(if you have paste ready you can use it).Now add the ginger chilli paste to broccoli shed. Also add ajwain seeds,fennel seeds,sesame seeds ,  turmeric , amchur powder and mix well.Now add garam masala powder to it.Now to this mix add the wheat flour and now also add required salt and mix it well so that the flour and the ingredients mix well.Now slowly add warm water to the wheat-broccoli mix and make a dough.Adjust Flour and water accordingly.Once the dough is ready apply 2tsp of oil to the dough and cover it and let it sit for 1/2 hour.When ready to eat , preheat the tawa.Roll the dough into parathas of the size you like and place it on the pre-heated tawa.Let the paratha cook well on the 1st side and apply some ghee or butter and turn to the otherside and let it cook.Once done take it off the tawa and is ready to serve.Yummy Broccoli Paratha is ready to serve.Serve it hot yogurt , pickle or curries of your choice.We like to eat it with yogurt.


Whole wheat flour-1 1/4 cups
Onion -1 medium sized
Leftover rice-1cup
Red chilli powder-1/2tsp
Cumin powder-1/2tsp
Green chilli-1,finely chopped
Oil for cooking
Cooking Instructions:1.Mix whole wheat flour,salt,yoghurt and ghee with water into soft dough.cover with moist cloth and keep it aside for an hour.2.Finely chopp the onion and green chilli.3.Mix leftover rice with red chilli powder,cumin powder,chopped greenchilli,chopped onion and salt.4.Knead again and divide into four equal parts.make balls and pressbetween the palms of your hand to make pedhas.5.Roll out the pedha into 3 inch diameter disc.6.Stuff the rice mixture on the disc and shape it into pedha again.7.Roll out 7-8inch diameter disc using rolling pin.8.Heat a tawa, place the paratha over it.cook well on both sides.9.Serve hot with fresh yoghurt and pickle.

44. Aloo Paratha from Priya Yallapantula

For Filling (Masala)
Aloo (Potatoes) - 4 medium ones
Onions - 1.5 cups (finely chopped)
Ginger - 1 inch piece (grated)
Garlic - 4 big cloves (grated or crushed
Green Chillies - 3-4 (finely chopped, increase or decrease the quantity based on how hot you want your parathas to be)
Cilantro - 1/2 cup Finely Chopped
Coriander Powder - 1 tsp
Cumin Seeds - 1 tsp
Tuemeric - 1/2 tsp
Amchur (Mango Powder) - 1 tsp
Garam Masala - 1 tsp
Salt - As per taste
Jeera (Cumin Seeds) - 1 tsp
Rai (Mustard Seeds) - 1 tsp
Mustard Oil -  1 tbsp (you can use any oil, I personally like mustard)
For Paratha
Aata (wheat Flour) - 2.5 cups
Salt - 1 tsp
Warm water - to mix the dough
Butter/Ghee - for making parathas
Cooking Instructions:For Filling (Masala):Boil potatoes and mash them (add little salt and turmeric to it while boiling).Heat a pan and add oil to it.Add jeera and rai and let them splutter.Now, add green chillies, ginger and garlic. Let it fry for a while and let the aroma come.Add onion and let it fry till brown.Now, add all the dry masalas and let it fry for another minute or two.Add mashed potatoes, mix it well and let it also fry for a minute or two.Add chopped cilantro and mix it well. Adjust any seasoning you may want per your taste.Let it cool down a bit (at least 15 min.) before you can start making parathas. For Paratha:Add salt to dough and mix it well.Now, slowly add warm water and mix a nice firm dough (not tight but firm kind)Cover it well and leave it for 5-10 min.Knead the dough once again before preparing.Now, Make a nice pin-pong size ball (basically a little larger than what would you do for a normal paratha or roti).Roll the ball into flat circle (not too big or else when you fill masala and roll it again, it will ooze out).Now add about 2 tsp filling (or what you think is appropriate) to the rolled roti and cover the roti from all sides. (Here, I wanted to take a picture of how it looks and totally forgot to do it. So, next time I make the roti, I will take the filled in picture and then post)Now, slowly by sprinkling some aata on it, roll the filled ball to a flat paratha.
Add it to the hot tawa and cook it on both sides by adding little butter or ghee (your preference). Make sure your press the parathas on tawa lighly while roasting them as then the paratha will done well on all parts.Serving:Traditionally, these parathas are eaten with a nice bowl of plain dahi and some achar (pickle) of your liking (usually spicy and sour kind).

45. Spicy Paratha from Nithu Bala

1. Wheat flour - 2 Cups
2. Red Chilly Powder - 3 tsp
3. Turmeric powder - 1 tsp
4. Garam Masala - 2 tsp
5. Coriander - 1/4 Cup (Finely Chopped)
6. Salt - Needed qty
7. Oil - 2 tsp
8. Ghee - Small qty
Cooking Instructions:1. Combine flour and all other ingredients except ghee.2. Add water and make a soft dough.3. Cover with damp clean cloth for atleast 30 minutes.4. Make pleated paratha.5. Now, place the paratha on pre-heated tava. Pour ghee on the paratha.6. Cook both the sides of the paratha in medium flame.
7. Serve hot with side dish and any raita.

1. Frozen Paratha - 6 (Cut in to pieces)
2. Tomato Puree - 1 Cup
3. Onion - 1 No (Chopped Finely)
4. Bell Pepper - 1 (Cut in to pieces)
5. Green Chilly - 2 (Finely Cut) (Optional)
6. Chilly Powder - 1 tsp (Add more or less depending on your taste)
7. Garam Masala - 1.5 tsp
8. Coriander Powder - 1/2 tsp
9. Ginger Garlic Paste - 1 tsp
10. Cumin - 1 tsp
11. Oil - For Deep frying the cut parotas
12. Lemon Juice - 2 tsp
13. Coriander - Small qty
Cooking Instructions:1. Cook the frozen paratha as per the instruction. Then cut the paratha in to pieces.
2. Heat oil and fry the cut pieces till crispy and Keep aside.3. Now, in a pan add 4 tsp of oil, then cumin and then ginger-garlic paste. Fry till raw smell goes. 4. Then add onion,chilly and Bell pepper. Fry till the onion turns golden brown.5. Add the tomato puree, chilly powder and garam masala. Cook for about 15-20 minutes in medium heat.6. Then, add the cut parotas and mix them well. Add the lemon juice.7. Garnish with coriander.
8. Serve hot with onion Raitha.

1. Wheat Flour - 1 Cup
2. Cumin - 2 tsp
3. Pepper powder - 1 tsp
4. Salt - Needed qty
5. Oil - 2 tsp
6. Ghee - Small qty
Cooking Instructions:
1. Combine all the ingredients except ghee. Add water and make a soft dough.2. Cover with damp cloth and keep it as such for atleast 30 minutes.3. Now, roll the dough to parathas.4. Put rolled paratha on a pre-heated tava. Let that side cook.5. Now, pour half a teaspoon of ghee on top of the paratha and flip it to the other side.6. Let the other side cook.7. Serve hot with any Kurma or Gravy.

48. Spinach Paratha from Turmeric and Spice

Ingredients: serves-3-4
Wheat Flour: 2 Cups
Spinach washed & cooked  : 1 bunch
Cumin seeds : 1 tsp
Paprika Flakes: 3/4 tsp
Haldi/Turmeric: 1/2tsp
Dhaniya leaves / cilantro: finely chopped small bunch
Fine Rava/semolina: 2 tbsp (for crispness)
Til/Sesame seed: 2tsp, roasted and powdered (for flakiness)
Water: to knead the dough
Oil: 1 tbsp (to soften the dough)
Ghee: to make the parathas
Salt: to taste

Cooking Instructions:Chop the Spinach finely and cook. Knead Wheat, spinach, cumin, paprika flakes, turmeric, coriander leaves, fine rava, sesame powder and salt with required water to make dough. Add oil & make the dough to soft consistency. With a help of a rolling pin take a lemon sized dough & roll it to Paratha shape. (Round) Heat a flat pan, toss the paratha in & let it cook till it starts to get small bubbles, now turn it around & add ¼ tspof ghee around the paratha. Let it roast nice and crispy (both sides) on medium low flame, serve hot with plain yogurt and a mix of assorted chutneys/ pickles. Enjoy this healthy snack/meal any time of day.



Red Kidney beans /Rajma:  2 can
Onion: 1 no (finely chopped)
Tomato: 4 no
Garlic: 3 cloves
Ginger: 1 inch piece
Green chili: 1 no (I used Serrano pepper)
Cinnamon: 1 inch piece
Cloves: 6 no
Cardamom: 3 no
Fennel Seeds: ½ teaspoon
Turmeric powder: ¼ teaspoon
Chili powder: 1 teaspoon
Salt: ½ teaspoon or to taste
Olive oil: 1 tablespoon
Water: 2 cups
Milk or heavy cream: ¼ cup 

Cooking Instructions:

Boil tomatoes for 3 minutes in a boiling water and remove the skin and seeds and make a puree of them and keep aside.Grind the fennel seeds, cinnamon, cloves and cardamom to fine powder and keep aside.Wash the kidney beans in running water and keep aside.Heat oil in a thick bottomed pan or sauce pot and add onion and green chilies. Fry onion until it change color or it become translucent (in a 6-7 minutes). Add ginger-garlic paste and fry them for another 2 minutes.Add tomato puree to onion-ginger-garlic mixture and fry till excess water evaporates ( 4 minutes) .Add turmeric powder, chili powder, salt, ground spice mixture and fry for another 2 minutes.Add washed kidney beans to this and mix everything until masala well coated and add 2 cups of water and let it boil for 6 minutes.
Check salt and spices.  Add milk or cream and simmer it for another 2 minutes and switch off the flame. Enjoy with warm paratha or chapathi or poori.

2. Dum-aloo from Valli Datta


Baby Potato - 5 or 6
Onion - 1 small Chopped
Yogurt - 1/2 cup
Cumin seeds - 1/2 tsp
Whole Garam Masala ( 2 clove, 1 inch cinnamon, 2 cardamom, 4 pepper corn, 1 bay leaf ) 
Curry Leaves - 3 or 4
Ginger garlic paste - 1 tsp
Salt - to taste
Red Chilli Powder - to taste
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Turmeric - 1/2  tsp
Garam Masala Powder - 1/4 tsp
Oil - 1 tbsp
Coriander Leaves 

Cooking Instructions:

Wash, Boil and peel Potatoes.Now take a fork and make very little wholes to the potato on all the sides.
Now sprinkle little turmeric, red chilli powder, coriander powder, cumin powder, garam masala powder (optional),  little salt and yogurt and set aside.Take a cooking vessel, add oil, when it hot enough, add Whole Garam masala, cumin seeds, when they crackle add curry leaves, and saute for 30 sec. Now add Onions, little salt and cook for 2 min, then add ginger garlic paste and cook till the raw smell goes away. Now add coriander powder, cumin powder, little turmeric, mix well and now add yogurt with 1 cup of water and mix well, and bring it to one boil. Now add Potatoes, and again cook for 15-20 min on low flame. Finally add few Coriander leaves and cook for another 2 min, and switch off the stove. Serve Hot with Rice/Roti.

3. Mixed vegetable koorma from Valli Datta


Mixed Veggies of your choice – 2 cups
(Potato, Carrot, Beans, Green Peas, Cauliflower etc)
Tomato – 1 small
Whole Garam Masala –
(Cloves, Cinnamon, Pepper corns, Bay leaf, Green Cardamom)
Cashew nuts – 6 or 7
Ginger Garlic paste – 1 tsp
Chopped Onions – 1 Big Onion
Turmeric – ½ tsp
Green Chilli
Red Chilli Powder – 1 tsp
Coriander + Cumin Powder – 1tsp
Yogurt – 1 cup
Coriander Leaves
Cooking Instructions:
Wash, peel and cut the Potatoes, carrots and set aside. Wash and cut the beans, Cauliflower, Tomato and set aside.
Boil Potatoes, carrots, beans, Green peas all together, by adding little salt, turmeric andDrain the water, and set aside both the stock and veggies.Separately boil the cauliflower with little salt and turmeric and set aside.In a vessel, add oil, when it is hot, add whole garam masala and fry for 2 min.Now add cashews and fry for 2 min, then add green chilli, ginger garlic paste and sauté it till the rawness goes off.Now add Onions, turmeric, salt and cook till, onions are soft.Let it cool down this mixture to room temperature, and make into a fine paste. (if required, add very little water).Put the Grinded mixture back to the pan, if needed add little oil, and fry till oozes out the pan.
Now add Red chilli powder, Coriander powder, cumin powder and mix well and add very little water to avoid burning.
Now add chopped tomatoes and cook till tomatoes are soft. Now add yogurt. Keep stirring while adding yogurt.Add the stock/ little water to get the consistency you want, adjust salt.Add veggies, mix well.Add Coriander leaves, mix well, cover it with lid and cook for 5 to 10 min on very low flame.Mixed veg. Curry is ready to serve.Serve Hot with roti/ rice.
4. Egg Masala from Asha Arvind 

1. Heat 1 tbsp Butter and 2 tsp oil, add 1 medium onion, finely chopped or ground, 1/2 tsp salt, 1 tsp sugar, stir until onion paste is slightly reddish and soft.2. Add 1 tbsp Ginger-garlic paste, 1/4 tsp Turmeric, 1 tsp Paprika or Kashmiri (for color and heat) chilli pd, stir for 1 minute.3. Now add 1 cup Tomato sauce, 1tbsp Coriander seeds powder and 2 tsp Cumin seeds powder, let it simmer for 15-20mins until sauce is thicker or oil shows up on top.4. Add few tbsps of water to cool it down and add 1 cup 2% milk or lower fat half and half, adjust the salt, sugar (to balance the tangy Tomatoes) and chilli pd to your taste. Mix well and simmer.5. When the sauce is smooth and thickish, remove from the heat and add 2 tsp crushed Kasoori Methi and 1 1/2 to 2 tsp of Punjabi Garam Masala, 2 tbsp chopped coriander leaves, mix well.6. Add eggs to the sauce and let it sit for few hours or overnight in the fridge for best flavor.

5. Instant Tomato Thokku from Usha

Tomatoes (ripe) - 5
Garlic - 3 (grated)
Red chili powder - 1 tsp.
Mustard seeds - 1 tsp.
Fenugreek seeds - 1 pinch
Urad dal - ¼ tsp.
Cumin seeds - ¼ seeds
Asafetida - 1 pinch
Sesame Oil
Cooking Instructions:
Wash and pat dry the tomatoes. Heat oil and add the mustard seeds, cumin seeds, urad dal, fenugreek seeds & asafetida. When mustard seeds crackle, add the grated garlic and sauté. Add the finely chopped tomatoes, salt and sauté. When tomatoes become mushy and the water (released by the tomatoes) should be evaporated. Now add the red chili powder and sauté till the oil oozes out. Remove and enjoy.

6. Punjabi Chole from shama Nagarajan

White channa / Kabuli channa -- 3 cups
Onion - 2 medium size
Biriyani leaves
Cinnamon sticks - 2
Cloves - 2
Garam masala powder - 1 tsp
Chilli powder - 2 tsps
Turmeric powder - 1 tsp
Salt to taste
Curry leaves
Elachi - 2
Mustard and Shah jeera - 1 tsp each
Green chillies- 2
Ginger-garlic paste - 1 tsp
Lemon juice -- 1 tsp
Cashew - 5 pieces
Fennel seeds - 1 tsp
Ripen Tomatoes -- 4
Fresh cream - 2 tsps
Red chillies- 2
Cooking Instructions :

1) Soak channa overnight . Pressure cook for 4 whistles , strain the stock and keep aside .2) Heat oil in a kadai . Add Mustard and Shah jeera . Once it splutters , add green chillies and chopped onion . Saute till tender .3) Then add ginger-garlic paste , cloves , biriyani leaves , elachi and cinnamon sticks . Saute it for a min . Add curry leaves .4) Then add channa , all the powders and saute till the raw smell leaves .5) Then add the grinded masala with little salt .6) Add little water , cover with a lid and cook in slow flame till the oil separates .Garnish with coriander leaves and lemon juice . Serve hot with roti's / paratha / poori .

7. Potato Masala from shama Nagarajan 


Wheat flour -- 2 cups
Potato - - 200 gms
Red Chillies - -2
Mustard and Jeera - -1 tsp each
Besan Flour -- 2 tsps
Onion -- 1
Tomato -- 1
Curry leaves

Cooking Instructions:
1) Make dough with little water and salt . Make small balls and roll it to small poori .Meanwhile,heat oil in a pressure cooker . Add mustard and jeera ,when it splutters add curry leaves,red chillies and chopped onion till tender .2) Then add tomato and saute for 3 minutes.3) Then add chopped potato,turmeric powder , little water and cook for 5 whistles .Allow the steam to leave.4) Finally add salt and besan flour(mix besan flour with water without lumps and then add).Cook till the gravy is thick and leaves oil .

8. Chilli Paneer Gravy from Shama Nagarajan


Paneer -- 200 gms
Tomato -- 1
Onion - -1
Chilli powder - -1 tsp
Turmeric powder- -- 1tsp
Salt to taste
Garam masala powder -- 1 tsp
Cooking Instructions :

1) Grind all the ingredients with little water .2) Heat oil . Once hot , add the masala and then add panner.3) Cook till it forms thick gravy . 

9. Mixed Vegetable Kurma from Shama Nagarajan


Potato - 1(small) ; peeled and chopped.
Beetroot- 1 (small) ; peeled and chopped.
Beans - 4-5 ; chopped
Carrot - 1 (medium) ; chopped
Onion - 1 ; finely chopped
Tomato - 1 ; finely chopped
Green Chillies - 2
Mustard , Jeera - 1/2 tsp each
Ginger garlic paste - 1 tsp
curry and coriander leaves
Chilli powder/kurma power - 2 tsps
Coriander powder - 1 tsp
Coconut (grinded) - 1/4 cup
Salt to taste

Cooking Instructions :

1) Heat oil in a kadai.Add mustard and jeera,when it pops out add green chillies,curry leaves and fry for 1 minute.2) Then add finely chopped onion and fry till golden brown.3) Then add tomato and wait till they form thick gravy.4) Add ginger garlic paste and fry for 2 minute,till the raw smell leaves.) Add the powders and salt,and fry them they gets mixed with the gravy.6) Then take a cup of mixed vegetables and add to the gravy.Fry them for 2 minutes in a slow flame.7) Add grinded coconut and a cup of water . Allow the mixtures to boil ,till vegetables a well cooked and oil gets separated.8) Finally add coriander leaves.Turn off the flame and serve hot with parathas/rotis.

10. Kerela Kadalai Curry from Shama Nagarajan


Black channa dal / Kondakadalai - 1 cup
Onions - 2
Green chillies - 2
Tomato - 1
Curry leaves and Coriander leaves
Garam masala powder - 1 tsp
Coriander powder - 1 tsp
Meat masala powder - 1 tsp
Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Mustard seeds -1 tsp
Pepper powder - 1/4 tsp
Coconut milk - 1 cup
Ginger - A small piece
Garlic cloves - 4
Salt to taste
Cooking Instructions:
1) Soak kondakadalai in water overnight.2) Pressure cook it for 4 whistles . Drain the stcok and keep aside .
3) Heat oil in a pan. Add mustard seeds and jeera .When they splutter, add finely chopped onions, green chillies, curry leaves,ginger,garlic saute till they become tender .4)Add chopped tomato and mix it well with onion.5)Add chilly powder, meat masala ,pepper powder ,garam masala and turmeric powder .Add salt
6)Add dal and coconut milk and stir well. Cover with a lid . Cook in slow flame till the oil separates . Garnish with coriander leaves .Serve hot with chapathi or puri .

11. Peas Masala from Avanthi 
Peas / Mutter - 3cups
Onion - 3no medium sized
Tomato - 1no Medium Sized
Ginger Garlic Paste - 1spn
Cashew Nuts - handful of yours, if you are on diet control you can reduce, if you are preparing this for children you can add more
kus kus - 2spn
Cardomom - 2no
Cinamom - medium sized
Cloves - 3no
Red Chilli Powder - 2spn or as per to your taste
Salt for your taste
Cooking Instructions : 
Boil peas , even directly on in a pressure cooker for 2 vissils.Grind all the other ingrdients except a onion like others are onion, tomato, ginger garlic paste, kus kus, cardomom, cinamom, cloves, red chillie powder and salt grind with water.In a pan fry chopped onion, coriander leaves and add masala until oil leaves.Now add boiled peas and let it cook for 5-10 min.

12. Chicken Gravy Curry from Avanthi 
Chicken - 1/2 kg
Onions - 4no medium size
Green chillies - 3no
Ginger Garlic Paste - 2tsp
Red chillie powder - 2tsp
turmeric powder - 1/4 tsp
tomato - 2no medium size
Kus kus - 2 tsp
Jeera - 1tsp
Garam Masala Powder - 1tsp
Salt to your taste
Cooking Instructions : 
Chop 2 onions and 2 more onions to paste and keep a side.Make tomato puree and keep a sideIn a pan heat oil fry chopped onions, green chillies until light brownish color, add onion paste, ginger garlic paste and fry until oil seperates.Add washed chicken and let it cook with a lid on top of it until water seperates from the chicken.Now add red chillie powder, turmeric powder, kus kus and jeera powder, salt let it fry for 2min and add tomoto puree.If needed add some more water to cook.Just 3min befor turn off the heat add garam masala powder.Finally give a touch with cilantro/ coriander leaves,

13. Paneer Makhani from Padma Dharmaraj 
Fried Paneer cubes - 10 -12 ( or as needed)
Capsicum/Bell pepper - 1 medium chopped into big cubes
Onion - 2 large chopped into big cubes
Tomato paste - 2 tsp
Garlic - 3
Ginger and garlic paste - 1 1/2 tbsp
Cashew - 8 - 10
Kasuri Methi( Dry fenugreek leaves) - 1 tbsp or little more
Cinnamon, clove and cardamom - 1 each
Cumin seeds - 1/2 tsp
Chilli powder - 1 bsp
Coriander powder - 1 tbsp
Cumin powder - 1/2 tbsp
Kitchen king Masala(powder) - 1/2 tsp
Butter - 2 tbsp
Oil - 1 tbsp
Cooking Instructions:Heat a tbsp of oil and 1 /2 onions chopped and fry till transparent. To it add garlic and cashew(if you want it more thicker or creamier then can add few more cashews) and fry everything together for another 3 - 4 minutes. Remove and keep aside and when cool grind to a smooth paste.Heat butter ,wait till it melts and add the cinnamon, clove, cardamom and cumin( These are all optional, just to give additional flavor- can always skip). Wait for few seconds and ginger and garlic paste. Saute for a minute in low flame and then add the remaining chopped onion cubes and fry to 2 minutes. Next add chopped capsicum. Fry both together for another - 2 - 3 minutes. The capsicum should still be crisp and green in color. Next add the tomato paste( Have used hunt's) and saute for a minute and add in kasuri methi and fry well till it is mixed up. Immediately add all the powders, mix well and then the ground paste. Add salt and cook till the raw smell leaves for 8 - 10 minutes. Can also add a cup of water. Switch off flame and add the fried paneer cubes.Can cut your home made paneer into cubes and shallow fry in oil till the sides are light brown. Immediately add to the curry or if using or going to add after some time then add them immediately to cold water after frying or the other often woul be to sprinkle a pinch of salt and lime juice.Can also use tomatoes in place of tomato paste. First put 3 ripe tomatoes in hot water for 5 minutes. Drain water and remove/peel their skin. Make a paste.OR Cut into thick cubes, add 1/4 cup of water and cook in a microwave for 3 minutes and then make a paste.

14. Chole Masala from Kamala Bhoopathy 


  • Chick pea – 250 grams
  • Red chilli powder – 1 tea spoon
  • Turmeric powder – ¼ tea spoon
  • Garam masala powder – ¾ tea spoon
  • Coriander powder – 1½ tea spoon
  • Lemon juice – ½ tea spoon
  • Coriander leaves – few for garnishing
  • Salt – as per taste
  • For grinding

    • Onion – 1 no
    • Tomato – 1 no
    • Green chilli – 1 no
    • Garlic cloves – 4 to 5 no
    • Ginger – one inch long piece
  • For seasoning

    • Onion chopped – 1 no
    • Cinnamon – 2 small piece
    • Cloves – 2 to 3 no
    • Aniseeds – ½ tea spoon
    • Oil – 2 to 3 tea spoon
Cooking Instructions:
Soak chick peas in water for 8 to 10 hours; wash thrice and pressure cook till soft (cooking time depends on the type of cooker used); I pressure cook for 20 minutes by keeping in low flame after one whistle; if you press boiled chick peas with a spoon, it should break and mash easily; grind items given for grinding.Heat a pan with oil and do the seasoning; add chopped onion lastly and fry well till golden color; now add ground items and mix.Add dry masala and fry till oil separates well; this may take at least 5 to 8 minutes.Now add cooked chick peas, water (as per consistency you need), mix well; bring to boil, keep cooking for 3 to 4 minutes.Switch off gas, add coriander leaves, lemon juice and mix.Serve hot with bhatura, poori, paratha, chappati or rice.

15. Capsicum Gravy Curry from Avanthi

Capsicum - 4no
Onions - 1no of medium size
Ground nuts - handful
Seesame seeds - handful
Dhaniya - 1spn
Dry Red chillies - 5no
Turmeric Powder - a pinch
Salt to your taste
Cooking Instructions: 

Fry groundnuts, seesame seeds , dhaniya seperately and grind to paste by adding a little water.Chop capsicum into 1 inch pieces.In a pan heat 2spn of oil fry chopped onions until they are transculent , add capsicum pieces to this and fry until they are soft now add salt and let it cook until capsicum is 90% done.Now add the grinded paste to this if needed add some water to your consistency.

16. Egg Masala with Fenugreek leaves from Usha
Boiled eggs - 4
Fenugreek leaves - 1 cup
Onion - 3 (chopped)
Garlic - 2 big cloves (crushed)
Ginger - 1 inch (crushed)
Tomato puree - ½ cup
Green chilies - 2 (slit)
Red chili powder - ¾ tsp.
Coriander powder - 2 tsp.
Turmeric powder - a pinch
Fennel seeds - ½ tsp.
Cloves - 2
Cinnamon - 1 inch
Cumin seeds - ¼ tsp.
Salt (to taste)
Coriander leaves - 3 tbsp. (chopped)
Cooking Instructions:
Heat oil and add the crushed fennel seeds, cumin seeds, cloves and cinnamon. Add the onion and sauté till tender. Add the ginger, garlic & green chili and sauté. Add the fenugreek leaves and sauté for a minute.
Combine the tomato puree. Let them cook in a medium flame for 5 minutes or till the leaves become tender.
Stir in between. Add the red chili powder, coriander powder, turmeric powder and salt. Add one cup of water and bring it to a boil. Remove the shell and make a slit marks on the eggs. Add the eggs to the gravy and stir the mixture. Add the coriander leaves. Enjoy with roti or chapathi.

17. Vegetable Kurma from Angeles deals

Mixed vegetables : 2 cups
Onion :1 chopped lengthwise
Tomato : 1 chopped
Ginger garlic paste : 1 sp
Salt : as per taste
Turmeric powder : 1/2 sp
Whole masala as needed.
To grind :
Coconut : 1/4 cup
green chillies : 2/3 or as per taste
cumin seeds : 1 1/2sp
corriander seeds : 1 1/2 sp
cashews : 10 soaked
Poppy seeds : 1 sp soaked
Cooking Instructions:
Grind the given ingredients with enough water.Pressure cook the vegetables in a cooker for 2 whistles.In a heavy bottomed pan pour some oil, add the whole masalas and fry for a min or two.Add onions followed by ginger garlic paste and sautee them well till the raw smells goes.Add tomatoes and let it cook till it gets mashed.Add the cooked vegetables, ground paste, turmeric powder and enough water.Add salt to taste and let the kurma boil till raw smell goes and the vegis are cooked.Add chopped corriander for garnishing and serve with chapathis..

18. Potato Kurma from Usha

Potatoes - 2
Onions - 2 (chopped)
Ginger - 1 inch
Garlic - 2 cloves
Tomatoes - 2 (chopped)
Melon seeds - ¼ cup
Grated coconut - ¼ cup
Green chilies - 2 (slit)
Red chili powder - ¾ tsp.
Coriander powder - 2 tsp.
Turmeric powder - 1 pinch
Fennel seeds - ½ tsp.
Cumin seeds - ½ tsp.
Bay leaves - 1
Cloves - 2
Cinnamon - 1 inch
Coriander leaves - 2 tbsp. (chopped)
Cooking Instructions:
Cut the potatoes into halves and steam-cook them. Peel the skin and chop them. Soak the melon seeds in warm water for 15-20 minutes. Pound the fennel seeds, cloves, cinnamon, cumin, ginger and garlic in mortar with pestle. Heat oil, add the spices and fry. Add onions, green chilies & tomatoes one by one and fry.Reduce the heat and add the chilies, coriander & turmeric powder. Grind the melon seeds without discarding water. Add the ground melon seeds and sauté for 2 minutes. Add the potatoes and mix gently.
Add required water and bring it to a boil. Grind the coconut gratings with water and add them to this mixture.
Let it cook for 4 minutes. Remove from heat and add the coriander leaves. Serve with biryani or parathas.

19. Paneer Bhurji from Usha Rao 

 1 ½ – 2 tbsp Oil
  • 1 big Onion chopped
  • 2 tsp Ginger Garlic Paste
  • 4-5 Green Chilies chopped
  • 1 tsp Coriander Powder
  • 1 tsp Chili Powder
  • ½ tsp Turmeric Powder
  • Salt to Taste
  • ½ medium size Green Bell Pepper cut into small pieces
  • ¼ medium size Red Bell Pepper cut into small pieces (I found it a little sweet and skip it the next time)
  • 1 medium Tomato chopped
  • 125 gm Paneer grated or 1 cup grated Paneer (I used homemade paneer)
  • ¼ tsp Garam Masala
  • coriander or Cilantro to garnish
Cooking Instructions: 
Heat oil in a pan and fry onion until translucent and lightly golden brown.Add ginger garlic paste and green chilies and fry until rawness of ginger garlic paste is gone.Add Coriander powder, chili powder, turmeric, salt, bell peppers and tomatoes. Mix well, cover and cook until tomatoes are soft, about 2 minutes.Add panner and garam masala, mix well until all the spices coat the paneer, cover and continue to cook for 2-3 minutes on medium flame.Remove the cover and stir bhurji and cook for another 2 minutes or until done.Garnish with cilantro and serve hot with rice or chapaties or roties.

19. Aloo Navabi from Vidhya Ravikumar

Potato ( boiled)    : 5
Red chillies  : 5
Tomato sauce
   : 2 tbsps
Coriander seeds   : 1 tbsp
Ginger - garlic paste  : 1tbsp
Garam masala powder  : 1 tbsp
Cumin seeds                : 1 tsp
Green chilly                 : 1
Coriander leaves
Cooking Instructions:

Soak red chillies in hot water for half an hour.Heat oil in a pan shallow fry the boiled, chopped potatoes separately . Grind the soaked red chillies, coriander seeds, ginger-garlic paste and garam masala. Remove potatoes from pan and keep aside. Heat the remaining oil in the pan, add jeera and chopped green chilly.
Then add ground masala and stir well. Put tomato sauce and salt. After 5 mins add fried potatoes and mix well. Garnish with coriander leaves.

20. Channa Masala from Vidhya Ravikumar

Channa          : 1 cup ( soaked overnight and cooked)
Onion            : 2 ( pureed)
Tomatoes      : 3 ( pureed)
Ginger - garlic paste : 1 tbsp
Chilli powder  : 1 tsp
Coriander powder  : 1 tsp
Garam masala powder : 1 tsp
Turmeric powder     : 1/4 tsp
Jeera                       : 1/4 tsp
Coriander leaves
Cooking instructions:

Heat oil in a kadai put jeera . Then add pureed onion and pureed tomato and ginger- garlic paste and fry well.
Add salt and 1/4 tsp of sugar and mix well. Now add the dry masalas one by one.Mix well and let it fry for 5 mins in oil. Now add the cooked channa to the masala. Slightly smash the channa and add coriander leaves.
Serve with channa battura.

21. Dal Fry from Vidhya Ravikumar

1 cup  moong dal
1cup  Masoor dal
1 cup Chopped onion
1 cup Tomatoes  (chopped)
4 tsp Garlic chopped
2 tsp Ginger (chopped)
1 tsp Green chillies (chopped)
Red chilly powder
Turmeric powder
Coriander powder
Cumin seeds(Jeera)
Salt to taste
Cooking Instructions:
Put ghee in a cooker add jeera, onion till turns brown.Then add tomatoes, garlic, ginger , green chillies and all spices.Now add both dals to it.Add required water and salt.Close the lidof the cooker .After 4 whistles switch off the fire.Serve hot with jeera rice and roti.

22. Mixed Vegetable Kurma from Vidhya Ravikumar

Mixed vegetables    - 2 cups ( carrot,cauli flower, beans,peas, potato)
Onion         - 2
Tomato       - 2
Ginger- garlic paste - 2 tbsp
Cinnamon    - 1 piece
Cardamom   - 2
Cloves      - 3
  - 1 cup
Cashewnuts  - 2 tbsp
Khuskhus    - 1 tbsp
Green chillies  -  4
Coriander leaves
Cooking Instructions:

Cook the vegetables. Soak khuskhus, cashewnuts and cardamom for 1/2 an hour . Grind Coconut, green chillies with soaked cashew mixture to a very smooth paste. Heat oil in a kadai ,add cinnamon, cloves onions and stir well. Then add tomato ,ginger-garlic paste, salt and fry for sometimes. Now add the ground coconut mixture and cooked vegetables. Let it boil for 5 mins and garnish with coriander leaves. Serve with chapathi or poori or any pulaos.

23. Easy Tomato Kurma from Vidhya Ravikumar

Ingredients :
Tomato - 3
Onion - 1
Green chilly - 2
Coconut - 1/2 cup
Fried gram - 1 tsp
Fennel seed - 1 tsp
Salt - to taste
Coriander leaves
Cooking Instructions:
Fry all the ingredients from tomato to fried gram and grind to a smooth paste. Heat oil in a pan and addthe fennel seeds and the ground paste ,salt and 2 cups of water.. When it thickens remove from flame and add coriander leaves.

24. Easy Mushroom Manchurian from Vidhya Ravikumar

Ingredients :
* Mushroom - 200gms
* Onion - 2 nos chopped
* Garlic - 8 pieces
* Tomato - 3 nos
* Red Chilly - 4 nos(depends on taste)
* Capsicum - 1 big chopped
* Spring onion - a small quantity
* Soya sauce - 1 Tbsp
* Salt & Oil - as required
* Corn flour - 1 Tbsp
Cooking Instructions :
Boil red chillies and 5 pieces of garlic in half cup water and grind to a smooth paste.Take tomato puree.Heat oil in a pan add remaining garlic pieces ,chopped onion, fry for a minute.Add required salt ,chilly paste ,tomato puree,soya sauce and stir well.Now add chopped capsicum and washed mushroom,spring onion, add 1 cup water and bring to boil.Add corn flour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir well. Boil for 5 more minutes till the gravy becomes transparent. Serve hot with roti, chapati or naan.

25. Dal with Collard Greens from Anita Konasani

Toor Dal/ Red Gram Lentil: 11/2 cup ( i use rice cooker cup)
Collard Greens: 2 cups ( here i used frozen one,if it is fresh, finely chopped)
Onion: 1 medium, finely chopped
Tomato: 1 large, diced
Green Chillies: 3, sliced
Turmeric powder/ Haldi : 1 tsp
Red chili powder: 1-2 tsp ( or to taste)
Salt: 1 tsp
Ginger: 1 tsp finely chopped
Amchur : 1tsp or 2,3 pieces  ( i use amchur in may dal ,as it gives mango flavor. if u want to use tamarind u can use upto 2 tsp tamarind pulp)
Water: 4 cups
for Tempering/ Poppu:
Oil: 1tbsp
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Dried whole red chillies: 2-3
Garlic cloves: 3-4, crushed
Curry leaves: 2 stems
A pinch of hing/asafeotida
Salt: to taste
Ghee: 1 tbsp ( butter or ghee. i, normally use smart balance as it contains omega 3 n doesn't have hydrogenated oils)
Cooking Instructions:
1) In a pressure cooker, put all the ingredients . Cook up to 3-4 whistles( depends on cooker, mine takes 3) and let it cool down for 10 mins or so.2) In a small pan, heat oil and then add red chili pieces. Now add mustard seeds n let it splutter. After that add cumin seeds, hing, curry leaves, crushed garlic and butter.3) Turn heat off n add  tempering to cooked dal. Mix it n cover, so that smell of butter doesn't escape
4) Serve with Chapati or rice.

26. Potato in Poppy Almond Gravy  from Anita Konasani

Potato: 3 large, boiled n cubed
Green Peas: 1 cup
Tomato: 2 medium, diced
Onion: 1 big, pureed
Oil: 1tbsp
Red chili Powder: 1-2 tsp
Salt: to taste
Coriander Powder: 1tsp
Ginger Garlic  paste: 2tsp
Evaporated milk: 1/2 cup/ Whipping cream: 2tbsp
Yogurt: 1 cup, well beaten
Turmeric: 1tsp
Ginger garlic paste: 1tsp
Red chili powder: 1tsp
Salt: 1tsp
Coriander powder: 1tsp
Garam masala: 1tsp
Oil: 1tsp
Poppy seeds: 1tbsp
Almonds: 1tbsp
Milk: 1tbsp or to cover almonds
Cooking Instructions:
1) Boil potatoes in a microwave safe bowl for 10 mins. Wait for 2 mins n boil for another 3-4mins. To check whether potatoes are boiled to perfection or not, perk with a fork ,if fork goes easily then u r done or else boil for 1 more min. Be careful with last 3-4 mins. becoz it entirely depends on potatoes u use. 2) Soak poppy n almonds in milk Let them soak for 15- 20 mins. Soak them when u start boiling potatoes. it saves u time.. 3) In a large  bowl mix all the marination ingredients without any lumps. Add boiled n cubed potatoes n coat the cubes with gravy. Let it sit for 20 mins, 4) Mean while, grind poppy n almonds by adding milk into a coarse paste. 5) In a pan , heat oil n add onion puree. Cover n cook it for 7-8 mins on medium heat. Keep an eye on it or u may burn it.. 6) Add ginger garlic paste n turmeric n fry for 1 min. 7) Add diced  tomatoes n cook for 2-3  mins. 8) Stir in poppy almond sauce. Cover n cook for 7-8 mins on medium heat. Stir in between. 9) Simmer the heat n add marinated potato gravy. Stir  well , so that yogurt wont leave water. Cook for 2 mins uncovered, stirring constantly. Add little water if desired. 10) Now add green peas. Cover n cook for 10 mins on medium heat. 11) Add evaporated milk or cream n cook for 2-3 mins on medium heat, uncovered. If u want u can add cilantro..

27. Capsicum Tomato Curry  from Anita Konasani

Capsicum: 3,diced
Tomato: 2.diced
Onion: 1big,finely chopped
Great Value Evaporated milk: 1cup or 5 0z can
Green chili: 2.chopped
Ginger garlic paste: 1tsp
Oil: 1tbsp
Cumin seeds: 1tsp
Red chili powder: 1tsp
Salt: to taste
Coriander powder: 1tsp
Garam masala: 1tsp
Cooking Instructions:
1) In a pan, heat oil n add cumin seeds.Fry for 30 secs. 2) Add onion n fry for 6-7 mins or until onions are tender. 3) Stir in turmeric, ginger garlic paste n green chili's. Fry for 2mins. 4) Add diced capsicum with a pinch of salt n 1cup water. Stir well. Cover n cook for 7 mins on medium heat. 5) Add tomato,chili powder,salt and coriander powder. Cook for 5 mins, covered on medium heat. 6) Add garam masala n stir well. Now add evaporated milk n bring to a boil. 7)Switch off n serve.

28. Lima Beans Curry from Anita Konasani

Green Lima beans: 21/2 cups or 14oz packet, frozen
Onion: 1 medium, chopped
Tomato: 2 medium, diced
Green chili: 2, chopped
Ginger garlic paste: 1tsp
Turmeric: 1tsp
Red chili Powder: 1tsp
Salt: to taste
Coriander Powder: 1tsp
Oil: 1tbsp
seeds: 1tsp
Gram flour/ Besan: 1tsp
Cilantro: to garnish
Cooking Instructions:
1) In a pressure cooker, heat oil n add gram flour. roast it for 1 min. Add cumin seeds and  Let them splutter. 2) Add onions n cook for 5 mins or until onions are tender. 3) Add turmeric n ginger garlic paste. fry for 1 min. 4) Now add diced tomato, Lima beans, red chili powder, salt, coriander powder and 4 cups water. 5) Cook up to 3 whistles and then switch off.
6) Let it cool n garnish with cilantro. If u want u can add cream. It gives a very good taste.
Note:Those who want to cook in pan-- go with the same procedure until step 3. Now add tomato n cook for 4-5 mins r until tomato is mashed up. Add Lima beans and all the powders along with 2cups of water and cook for 10mins or until Lima beans are tender, on medium heat, covered. Now cook for another 4mins or until desired consistency, uncovered. U can adjust amount of water according to your requirement. If u want u can add milk too.

29. Collard Greens with Tofu  from Anita Konasani

Collard Greens: 1 packet( frozen)
Tofu: 1 packet, Extra firm
Onion: 1 small, finely chopped
Tomato: 2 small, finely chopped
Green Chili: 3-4, halved
Oil: 1tbsp
Butter: 1tbsp
Ginger Garlic Paste: 2 tsp
Coriander powder: 1tsp
Cumin Powder: 1tsp
Garam Masala:1tsp
Chili Powder: 1tsp
Salt: To Taste
Cooking Instructions:
1) In a microwave bowl, add frozen collard greens and 1 tbsp water. Cook for 5 mins on high. Wait for 2 mins n cook again for 10 mins on 50% power. 2) In a pan, add 1 tsp oil n heat. Add chill's n fry for 1min. Stir in boiled collard greens n fry for 10 mins on medium heat, uncovered.3) Grind collard greens to a smooth paste n keep aside.4) In same pan heat 1tbsp oil. Add onion n fry for 5-6 mins or until onions are translucent.  5) Add ginger garlic paste n turmeric. Fry for 2 mins 6) Stir in chopped tomato n fry for 3-4 mins or until tomato got mashed up. 7) Now add pureed collard greens.  8) Add 1 tbsp water. Cover n cook for 15 mins on medium to low heat. 9) Stir in all the powders, salt n garam masala.  10) Add tofu. Cover n cook for 5 mins. 11) Adjust spices n switch off. 
30. Methi Matar Malai  from Anita Konasani

Methi: 2 cups-frozen, tightly tucked-fresh
Green Peas: 11/2 cup
Evaporated Milk:1 cup
Whipping cream: 2 tbsp
Onion: 1 medium, finely chopped
Tomato: 1 medium, finely chopped
Oil: 1tbsp
Cumin Seeds: 1tsp
Turmeric: 1tsp
Ginger Garlic paste: 2tsp
Red chili powder: 1tsp
Salt: to taste
Jaggery: 1tsp
Dry fenugreek leaves: 1tsp
Coriander Powder: 1tsp
Garam Masala: 1tsp
Cooking Instructions: 
1. Run frozen methi leaves under water for 2 mins.2. Sprinkle salt over methi leaves. Mix n keep it aside for 20 mins.3. In a pan, heat oil and add cumin seeds, Fry for 30 secs on medium heat.4. Add Onions and crushed dry fenugreek leaves. Cook for 5-6minutes or until onions are tender.5. Add Ginger garlic paste, turmeric n mix. Fry for 2mins.. Add Tomatoes, mix and cook for 5 minutes on medium heat ,covered.
7. Add Green Peas, Coriander Powder, Garam Masala, Red Chili Powder and Salt. 
8.Mix well, cover and cook for 5 minutes. Be sure to stir in between to prevent sticking. 9. Add jaggery to methi leaves n mix well, when u add green peas.10. Squeeze out salt water from Fenugreek Leaves and add it to the peas.11. Cover and cook until Peas and Fenugreek Leaves are cooked for 6 minutes.12. Stir in Evaporated Milk, fresh cream and mix well. Bring to a boil.

31. Saag Paneer with Spinach n Mustard Greens  from Anita Konasani

 Spinach: 2 bunches( i used bagged spinach)
Mustard greens: 2cup(tightly packed)
Cilantro: 3/4 cup,chopped
Paneer: 1cup grated/15 cubes
Evaporated Milk: 3/4 cup/ fresh cream: 2tbsp
Onion: 1 big, very finely chopped/pureed
Tomato: 1 small, finely copped
Green chili: 2-3,chopped
Ginger Garlic paste: 1tsp
Oil: 1tbsp
Cumin seeds: 1tsp
Red chili powder: 1tsp
Coriander powder: 1tsp
Turmeric: 1tsp
Garam Masala: 1 tsp
Salt: to taste:
Cooking Instructions: 
1) In a pan, heat 1tsp of oil n add spinach,mustard greens,cilantro n green chili. Roast it for 5 mins on medium heat,uncovered. 2) In a blender, grind it to a smooth paste n keep aside.
3) In a pan, heat oil n add cumin seeds n fry for 30 secs.4) Add onion puree n fry for 6-7 mins on medium heat.5) Add ginger garlic paste,turmeric n fry for couple mins.6) Add tomato n fry for 3 mins.
7) Add Spinach leafy's pure n mix well. Cover n cook for 8 mins on medium heat. 8) Simmer n add red chili powder, coriander powder, garam masala n cook for 1 min. 9) Add, evaporated milk or cream n cook for 3 mins on medium heat,uncovered. Stir vigorously. 10) Add grated paneer or cubes n cook for 2mins. 11) Adjust spices to your taste n switch off. 
32. Sorakkaya Bejala Pulusu  from Anita Konasani

Bottle gourd: 1
Onion: 1 big, finely chopped
Tomato: 2 big, chopped into medium sized chunks
Green chili: 4 medium, chopped
Tamarind paste: 1tbsp--adjust tamarind to your taste n it entirely depends on the sourness of tamarind.
Oil: 1tbsp+ 3 tsp
Red chili: 2
Channa dal: 1tsp
Cumin seeds: 1tsp
Ginger garlic paste: 2tsp
Turmeric: 1tsp
Red chili powder: 1tsp
Salt: to taste
Corinader Podwre: 1tsp
Garam masala: 1tsp
Jaggery: 1tsp
Butter: 2tsp
Cream: 1tbsp(optional)
Cooking Instructions: 
1) Prick bottle gourd with spoon or knife before 1hr u start cooking. If it is really fresh, prick it night before.2) Peel n chop into 2 inch cubes.( Small pieces  will melt away in pressure cooker and curry doesn't comes good).3) Mean while in pressure cooker, soak tomatoes, green chili, Red chili powder, salt, coriander powder with tamarind paste and  of 1 cup of water. 4) Now in  a pan, add 1 tbsp of oil n heat.  Add bottle gourd pieces in batch (little by little) n shallow fry for 3 mins.  Strain them  onto paper towels. Repeat the same process with remaining gourd pieces. Now, add shallow fried bottle gourd pieces to tamarind-tomato mixture m mix. Keep it aside.5) Now, add  remaining oil. Add red chili, channa dal n fry for 30 secs. 6) Add cumin seeds n fry for 30 secs. 7) Add onion n fry for 6 mins or until onions are tender.  8) Stir n turmeric, ginger garlic paste, Fry for 2 mins n switch off. 9) Add onion mixture to bottle gourd pieces and mix carefully. 10) Add 1 cup water and butter. Adding water depends on cooker. don't add to much water. 11) Cook for 3 whistles n switch off. let it cool. 12) Remove lid n taste it. Adjust salt n chili powder to your taste.
13) Add garam masala n jaggery. Cook for 2 mins on medium heat. 14 Switch of n garnish with cilantro.
33. Paneer Butter Masala  from Anita Konasani

Paneer: 15- 20 cubes
Onion: 3 medium
Tomato: 3 medium
Cashews : 1 tbsp
Evaporated milk: 1 can
Dry Masala's: Bay leaf, Cloves, Elachi - each 2 n Cinnamon stick 1 inch
Fennel Seeds: 1tsp
Ginger garlic paste: 1tsp
Turmeric: 1tsp
Coriander Powder: 1tsp
Garam Masala: 1tsp
Red chili Powder: 1-2 tsp
Kasthuri Methi: 1tsp
Salt: to Tate
Butter: Stick of 3 tbsp
Food Color: Red 3drops
Tomato Ketchup: 2 tsp 
Cooking Instructions:
1) Soak cashews in  1tbsp of milk before u start cooking.2) In a sauce pan, bring water to a boil. Add roughly chopped onions. Boil for 5 mins n let them cool. 3) In the same water, add tomatoes. Boil until Skin of the tomato breaks. Let it cool n remove the skin. 4) Puree onions in a mixer
w/o adding water.
5) Puree de skinned tomatoes n soaked cashews. 6) In a pan heat butter n add paneer cubes. Fry until light brown color. Remove them into cold water to keep them soft. ( This step is optional)  7) Add all dry masala's n fry for 1 min. 8) Add onion puree.  cook for 5 mins on medium heat, covered. 9) Stir in ginger garlic paste n turmeric. Fry for 1 min. 10) Add coriander powder, red chili powder m garam masala n rubbed  Kasthuri methi. Fry for 30 secs. 11) Add tomato -cashew puree. Mix well n add 1/3 cup of water. Cover n bring to a boil. 12) Add evaporated milk n food color. Stir slowly for 2 mins on  medium to low heat. Be careful, milk may splutter. 13) Cover n cook for 5 mins or until desired consistency. 14) Now add salt n Fennel seeds. Adjust spices according to your taste. Add tomato ketchup n rub some Kasthuri methi. 15) Stir in paneer. Cover n cook for 1 min n switch off. Garnish with Cilantro. 

34. Hot Chilli Red Kidney Beans Curry from Anita Konasani

For seasoning:
All-purpose Flour/Wheat flour: 1tbsp 
Instant Minced Onion: 2tbsp             
Dried red pepper: 1tsp, crushed
cayenne pepper: 1tsp
Chili Powder:2tsp            
Instant Minced Garlic:1tsp                  
Seasoned Salt: 1tsp                    
Ground Cumin: 1tsp
Basil: 1tsp. crushed

Sugar: 1/2tsp/ jaggery 1/2tsp
Ground black pepper: 1/2 tsp
For Gravy:
Onion: 1 medium, finely chopped/pureed
Tomato Sauce: 11/2 cup/ 3-4 tomatoes  finely chopped/ 11/2 cups tomato puree
Red Kidney Beans: 2 cups, boiled
Oil: 1tbsp
Cooking Instructions: 
1) Soak red kidney beans with plenty of water overnight. Pressure cook beans with enough water,( jus to cover them) for 1 whistle. Let it cool.
2) Mix all the seasoning ingredients in a bowl n keep aside.3) In a pan heat oil  n add onion. Cook for 8 mins or until onions are tender n brown in color. 
4) Add tomato sauce n cook for 5 mins on medium heat covered.5) Now add Red kidney beans n stir well.6) Simmer, cover  n cook for 10-12 mins. 7) Adjust salt n chili powder to your taste n cook for  1min on medium heat, uncovered..

8) Switch off n let it cool for 5mins

35. Banana Pepper Subji from Kalayni Rajamani

- 5-6 Banana Peppers or any other mild pepper.
- 2 tsp oil
- 1 onion roughly chopped
- small lime size tamarind softened or 1 tsp tamarind paste
- 1 tsp chili powder - Adjust if using spicier peppers
- 1/4 tsp turmeric powder
- salt to taste
Fry and grind
- 2 red chili
- few cloves
- 1" cinnamon stick
- 1 tsp corriander seeds
- 1 tsp jeera seeds
- 1/4 cup toasted sesame seeds (If you do not have roasted seeds then roast it in a separate pan and add to the rest of the ingredients)
- 1/2 cup roasted peanuts
- 2 tbsp shredded coconut
Cooking Instructions:
1. In a heavy bottom pan add a tsp of oil and fry the chopped onion. Add it to the masala powder and grind it with the softened tamarind to a fine paste. Keep this aside.2. Remove the stems from the pepper and slit it without separating them. Just make enough room in the peppers to remove all the seeds. Now rub the pepper with some salt. If you miss this step the pepper tastes a little bland. 3. In the same pan add a tsp of oil and fry the salted pepper in medium heat. You want the peppers to become soft on the inside and slightly charred on the outside.4. Add the ground masala in the pan and add 2-3 cups of water. Let it come to a roaring boil. This helps the masala to cook well. After about 5-7 minutes reduce the heat and add the fried pepper. Let it simmer for 15 minutes. Remove from heat and garnish it with cilantro.

36. Bean Enchiladas from Kalai Jeeva

  • Enchilada Sauce - 1 10 OZ can [You can buy hot, medium or mild sauce as per taste]
  • Re-fried Beans - 3/4 cup
  • Sour Cream - 3 to 5 tbsp
  • Cud - 3 to 5 tbsp
  • Cabbage - 2 cups shredded
  • Capsicum -  1/4 cup Chopped
  • Cumin Seeds - 2 tsp
  • Onion - 1 medium sized chopped
  • Garam Masala  - 1 tsp
  • Coriander powder - 1 tsp
  • Flour Tortillas - 4 medium sized
  • Water - 2 tbsp
  • Salt
  • Any Cheese - 1/2 cup shredded or more (Optional)
Cooking Instructions:
Bean Paste: In a Sauce pan, heat oil, splutter 1 tsp of the cumin seeds, add onions and fry till brown. Add the bean paste along with water, coriander powder, 1 tsp salt and stir over medium heat for 2-3 minutes. Switch off, sprinkle with garam masala and set aside.
Cabbage Stuffing: In another pan, add oil, splutter the 1 tsp of cumin seeds, add the cabbage and capsicum and fry over medium heat for 3-4 minutes. Do not cook the cabbage completely. It should be little crispier. Set aside.Sauce: Add 1/4 tsp of salt to the Enchilada Sauce and microwave for 1 minute and set aside. If using mild or medium spicy sauce you can add chili powder if preferred.Pan fry the whole tortilla over a medium heat, till they are lightly crispier.Place the tortilla on a serving plate. Pour about 2tbsp of the Enchilada sauce over the each tortilla and spread.Spoon in the re-fried bean paste diagonally. Spoon in the cabbage over the bean-paste, covering the bean-paste completely. Don't be bothered, if it gets spilled over the tortillas.Spoon in the sour cream and sprinkle with cheese. Fold from both the edges and flip them over.Pour about 2 to 3 tbsp of enchilada sauce over the tortilla to cover it entirely.
Top the tortilla with cheese and sour cream and microwave for just 1 minute. Remove from the oven and top it with 2tbsp of curd. Lightly mix up the sour cream, the enchilada sauce and the curd just before serving.
Place the stuffed tortillas in the baking dish with seam side up, add cheese and the 3/4 cup of enchilada sauce over the tortilla and bake in a pre-heated oven at 375F for about 20 minutes or until the cheese melts. Remove from the oven, top it with sour cream and curd, mix them lightly and serve immediately.

37. Dum Aloo from Deepti Srivastava

Aloo/Potato(small size) 5-6
Onion 1 Small
Tomato Puree 2 tbsp
Ginger-garlic paste 2 tsp
Yogurt 2 tbsp
Cream 2-3 tbsp
Turmeric pw 1/2 tsp
Corriander pw 1 tbsp
Red chili pw 1/2 tsp
Garam Masala 1/2 tsp
Chasewnut pw 1 tbsp
Kasoori Methi/Dry Fenugreek Leaves 1 tsp
Oil for deep frying + 2 tbsp
Cooking Instructions:
1. Take the potatoes and peel them.Cut into halves if they are not very small otherwise leave them whole.Wash and dry them completely.Prick the potatoes with a fork.2. Heat oil in a kadhayi/pan and deep fry these potatoes till they are golden in colour.Take out of oil and place them on kitchen paper towel to absorb the extra oil.3. Now heat 2 tablespoon oil in a kadhayi/pan and add finely chopped onions in it till golden in colour.Add ginger-garlic paste and again fry for 1-2 minutes.4. At this point add tomato puree and all the spices(turmeric powder,red chili powder,coriander powder) except garam masala and fry it for a minute(if required add little water).5. Now add yogurt and keep stirring.Add deep fried potatoes,salt,cashewnut powder and water to make gravy.Let it simmer for 5-6 minutes.Add garam masala and mix it.6. Finally add kasoori methi and cream and serve hot with naan/roti/parathas.

38. Peas Coriander Potato Masala from Angeles Deals

Potatoes : 5/6 no.
Onion : 1 chopped
Tomato : 1 chopped
Frozen Peas : 1/2 cup
To grind :
Garlic : 5
Green chillies : 3/4 (depending on your taste)
Curry leaves : 10
Coriander leaves : 1 bunch
Cooking Instructions:

Pressure cook the potatoes, cool and keep aside.Grind the given items into a smooth paste with enough water.In a pan heat some oil, add mustard seeds and let them splutter. Then add the onions and fry them till they turn light brown.Add the ground paste and fry till the raw smell goes.Then add finely chopped tomatoes and cook till they are mashed.Add peas, mashed potatoes, salt and enough water. Cover and cook till the gravy thickens.Serve hot with any Indian flat bread..

39. Carrot Kurma from ArunasManikandan

3 nos. of carrots
1 cup of peas

1 potato

1 big sized onion

1 big sized tomato

1 tsp. of ginger-garlic paste

1 tsp. of Cashew powder (Roasted in ghee and grinded)- optional

1/2 tsp. of turmeric powder

1 1/2 tsp. of chilli powder

2 tsp. of coriander powder

Salt as needed


For seasoning
1 tsp. of Aniseed

2 nos. of bay leaf

2 nos. of cloves

1 no. of star anise

Cooking Instructions

Wash and chop the carrots and potatoes. Pressure cook the carrots, potatoes and peas. Allow it for 1 whistle. Heat oil in a pan. Add the seasoning ingredients. Add the chopped onions and when they turn translucent add the ginger- garlic paste.Saute them well. Add the chopped tomatoes along with the turmeric powder , coriander powder and chilli powder. Cook them well till the oil comes out. Add the cooked vegetables with sufficient water and salt. Mix them gently. Add the cahew nut powder at this stage. Cover with a lid and allow it to boil.Delicious carrot kurma is ready to serve......

40. Cauliflower with Peas Kurma from ArunasManikandan

1 medium sized Gobi Manchurian
2 potatoes
2 onions
1 tomato
1 cup of green peas
1 tsp. of ginger-garlic paste
1/2 tsp. of turmeric powder
Few Nos. Aniseed, cardamom,cinnamom ,cloves and bay leaf ( for seasoning)
2 tsp. of oil
salt to taste

For Grinding we need
1/2 cup of grated coconut
2 green chillies
small piece of ginger
4 pieces of garlic
1 tomato
1 tsp. of aniseed
5 nos. cashews
In the blender, grind them well.

Cooking Instructions:

Wash and chop of the cauliflower. Peel the skin from the potato and chop them. Now in the pressure cooker, add the cauliflower, potato, green peas with enough water and turmeric powder. Leave it for 1 whistle. Heat oil in a pan. Add all the seasoning ingredients. Add the chopped onions , ginger garlic paste and saute them well. Now add the cooked cauliflower , the puree along with salt and saute them well until the raw flavor extracts from it.Serve with Chapathi................

41. Rajma with Brinjal Curry from ArunasManikandan

1 cup of Rajma
1 big sized brinjal

1 onion

1 Big sized tomato

2 green chillies

1 tsp. of Ginger- Garlic paste

1/2 tsp. of turmeric powder

1 tsp. of chilli powder

2 tsp. of coriander powder (you can adjust the powder acc. to your taste. I love the smell of coriander powder and hence 2 tsp.)

Salt as needed

Oil as needed

For Seasoning
1 tsp. of aniseed
2 -3 bay leaves

Cooking Instructions:
Soak rajma in water overnight or atleast for 8 - 10 hrs.In a cooker ,cook the rajma with sufficient water. Allow it for 3- 4 whistles. Preserve the water and keep the rajma aside.Wash and chop the onions and tomato.Chop the brinjals into small pieces and put it in water.Heat oil in a pan. Add the seasoning ingredients.
Add the split green chillies and then add  the ginger- garlic paste and saute it well.
Now add the chopped onions and tomatoes .Add the turmeric powder , chilli powder and coriander powder .Add the chopped brinjals and rajma mix them well. Sprinkle some water (use the preserved water) cover and cook in a low flame, until the brinjal is cooked well. Keep stirring and sprinkle water when needed and cover it with a lid.
Garnish  with corinader leaves
.Rajma with Brinjal curry is ready to taste....

42. Besan Gobi in Yogurt Gravy from ArunasManikandan

1 medium sized Cauliflower (Cut into small florets)
1 cup of peas

2 Onions

2 Tomatoes

Fresh Green Coriander (Chopped)

2 tsp Ginger-Garlic - Onion Paste

1 tsp Garam Masala powder

1/2 tsp Turmeric Powder

1 tsp Cumin seeds

3 tbsp Yoghurt

1/2 Cup Gram Flour

1/2 tsp Red Chilli Powder

Salt to taste

Oil for Deep Frying and for cooking

Cooking Instructions: For frying: Wash and clean the cauliflower florets in hot water with a pinch of turmeric powder for about 10 mins. Drain the water and keep it aside.In a bowl, Add the Gram flour, salt , chilli powder, 1 tsp. of the ginger-garlic-onion paste , along with sufficient water and make as a batter. Now add the caulilower florets in this batter and leave it for 10 - 15 mins.
Heat oil in a pan and deep fry them well. Drain them on a kitchen towel and leave it aside.

For Gravy: Heat oil in a heavy bottomed pan, add the chopped onions and cook them well.
Add the paste to it and saute it.
Now add the peas and chopped tomatoes and saute them well until all are cooked . Add garam masala powder. Add the yoghurt and mix well in a low flame. Cook until the oil seperates from the mixture and the smell of yoghurt extracts from the gravy. Now add sufficient water to this mixture and bring it to boil. Finally add the fried florets and cook for another 5 mins.

43. Channa Masala from ArunasManikandan

2 cups of chick peas (kabuli channa).
1 big sized onion

2 tomatoes

2 tsp. of ginger-garlic paste

1/2 tsp. of turmeric powder

1 tsp. of chilli powder

2 tsp. of garam masala powder

salt to taste

Coriander for garnishing

For Seasoning

1 tsp. of aniseed

Few nos. of cinnamon and cloves

2 -3 bay leaves

3 - 4 tsp. of oil

Cooking Instructions:

Soak the chick peas in water overnight or for 6 hrs.
In a cooker, cook the channa with a pinch of salt. Allow it for 3 - 4 whistles. Drain the excess water and keep aside 1/2 cup of cooked channa. Grind them coarsely. Heat oil in a pan. Add all the seasoning ingredients. Add chopped onions and saute them well. When onions are slightly browned, add the ginger- garlic paste. Then add the chopped tomatoes and saute them well, until all are well cooked. Add the turmeric powder, chilli powder, garam masala powder , salt and stir them slowly on medium flame. Now add the drained chick peas with a glass of water and bring it to boil. At the final stage , add the grinded channa paste and stir it well. Finally garnish it with coriander leaves.

44. Karamani with Potato Gravy from ArunasManikandan

1 1/2 cups of Karamani / White Black eyed beans
2 onions

2 boiled potatoes

3 tomatoes

1 tsp. of ginger-garlic paste

1 tsp. of chilli powder

1 tsp. of garam masala powder

1/2 tsp. of turmeric powder

Salt to taste

For Seasoning

1 tsp. of aniseed

Few Nos. of cinnamon and cloves

2 -3 bay leaves

2 cardamoms

2 - 3 tsp. of oil

Cooking Instructions:

Soak the beans overnight or for  6 hrs.
In a cooker, cook the beans with a pinch of salt. Allow it for 3 - 4 whistles. Heat oil in a pan, Add all the seasoning ingredients. Add chopped onions and saute them well. when the onions turn translucent, add the ginger- garlic paste. Then add the chopped tomatoes and saute them well. Add the turmeric powder, chilli powder, garam masala powder, salt .Stir them well on medium flame until the raw flavor extracts from it.
Now add the white black eyed beans and potatoes.with a glass of water and bring it to boil.

Allow it to boil for about 10 - 15 mins.
Finally garnish it with coriander leaves. Whitle black eyed beans with potato gravy is ready to serve.......

45. Gobi Manchurain from Arunas Manikandan

1 medium sized cauliflower/gobi
1 tsp. of garam masala powder
1 tsp. of Ginger garlic paste
1 tsp. of tomato sauce
1 tsp. of soya sauce
1 medium sized capsicum
2 onions
3/4 cup of maida
1 tsp. of corn flour
oil for deep frying
salt to taste.
Cooking Instructions:
Wash and cut the cauliflower.Mix maida, cornflour, ginger garlic paste,little bit of crushed onion and salt along with water to make a paste.Dip the gobi florets in the paste and deep fry them until golden brown. Keep them aside.Heat oil in a pan. Add the chopped onions and ginger garlic paste. Saute them well. Add the chopped capsicum.Now add the garam masala powder to it.Add the fried gobi along with tomato and soya sauce .Mix well and cook them well for 5 min.

46. Indian Stir Fry Vegetables from Niloufer Sherfudeen

Mixed Vegetables                 2 1/2 cup
Curry powder                       1tbsp
Jeera powder                        1tsp
Red chilli flakes                      1/2tsp
Green chilli chopped               1tbsp
Oil                                          1tbsp
Cashew                                  4-5nos
Almonds                                  3-4nos
Milk                                        2tbsp
Ginger paste                            1tbsp.
Cooking Instructions:
Grind the cashew and almonds with milk to a paste.Heat the kadai, Add oil, ginger paste, green chilli and fry for a minute.Add the vegetables, curry powder, Red chilli flakes, jeera powder, salt and 1/2 cup of water and cook till water is absorbed and the vegetables retained crispiness. Add  the cashew and almond paste and cook for another 10 minutes.Serve hot with Roti or chappati

47. Vegetable Chettinad with Coin Parota from Divya Kudua

Mixed vegetables – 2-3 cups[I added chopped carrot,potato,beans and green peas]
Onions – 2 big,sliced
Tomato – 2,medium,pureed
Whole mixed spices – 1 tbsp[Cinnamon,clove,cardamom and bay leaf]
Oil – 2 tbsp
Ginger garlic paste – 1 tbsp
Red chilly powder – 1 tbsp
Coriander powder – 1 tbsp
Turmeric powder – ½ tsp
Garam masala – 1 tbsp
Cashewnut paste – 3 tbsp [I ground a handful of cashewnuts in 1 tsp milk]
Whole red chillies – 2
Coriander leaves – 2 tbsp
Curry leaves – 1-2 sprigs
Salt to taste
Cooking Instructions:Cook the vegetables till soft and drain the water.In a kadai add the oil and sauté the onions till light brown.Add ginger garlic paste,whole chillies,red chilly powder,coriander powder,haldi and garam masala.Mix in the tomato puree and keep stirring till everything gets mixed.Now add the cooked vegetables,cashewnut paste and salt to taste.Add freshly chopped coriander leaves and curry leaves.Serve hot.

48. Methi Chaman from Usha

Fenugreek leaves - 1 medium bunch
Spinach - 1 medium bunch
Paneer/chaman - 200 gm (cut into small cubes)
Onion - 1 (medium-chopped)
Ginger - 1 tsp. (grated)
Garlic - 1 tsp. (grated)
Green chili paste - ¾ tsp.
Ginger powder - 2 pinches
Cream - 1 tbsp.
Coriander powder - 1 tbsp.
Cumin seeds - 1 tsp.
Cloves - 2
Cinnamon- 1 inch
Cardamom - 3
Salt (to taste)
Sugar - 1tsp
Olive oil
Butter- 2 tsp
Cooking Instructions:
Wash the leaves well. Blanch them and grind them coarsely. Heat oil and add the cinnamon, cardamom, cloves. Cumin seeds. Add onion and sauté till brown color. Add the green chili paste, ginger , garlic and sauté till the raw smell fades away. Now add the coarse greens, butter and sauté. Add coriander powder, ginger powder, sugar and sauté till becomes thick and oozes oil. Now add required water and make it thinner.
Let it cook for 2 minutes. Now add the cream, salt and paneer cubes one by one. Again let it cook for 2 minutes. Serve with roti. Combined from vah reh vah and my recipe collections. Note: Instead of cream, 1/4 cup  milk can be used. In my recipe collection, the original recipe only contains fenugreek but I added spinach also.

Ingredients :
  • Potatoes - 1/2 kg
  • peas - 1 cup
  • small Onions - 6 or 7 big
  • Tomatoes - 1/4 kg
  • Ginger, Garlic paste - 2 tbsp
  • Dhania powder - 1 tbsp
  • Cumin seeds - 1 tsp
  • Turmeric powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Chilli powder - 2 1/2 tsp
  • Oil - 3 tbsp.
Cooking Instructions :
Cut onions into big pieces, saute then in 1 tsp of oil and grind to a coarse paste.
Chop tomatoes finely saute them  and grind them to a coarse paste. Boil potatoes in pressure cooker. peel and dice them.Cook peas and keep aside.Heat oil in a kadai, season with jeera, fry the ginger garlic paste for a minute.Add onion paste and fry till it turns golden brown. Add  tomatoes paste and fry for few minutes.Add dhania powder, turmeric powder, garam masala, salt and chilli powder.Fry till oil separates from the masala.Pour enough water along with boiled peas and potatoes.Cook till the gravy becomes thick.Serve hot, garnished with coriander leaves.

Eggs - 4 hard boiled
For masala
Onion - 1 big
Tomato - 1 big
Fresh or dry coconut - 2 tbsp
Ginger and garlic paste - 1 tsp
Fresh coriander - handful
Red chilly powder - 1 tbsp
Cardamom - 1
Cloves - 2
Cinammon - 1/2"
Star aniseed - 1 petal
Salt to taste
Poppy seeds - 1 tbsp
Tamarind - 1 tsp
Put all the above ingredients to a blender and make into fine paste. Keep it aside.
To make curry
Oil - 2 tbsp
Onion - small, long thin slices
Turmeric powder - 1/8 tsp
water to make curry.
Cooking Instructions:Heat oil in a vessel. Add onion and fry till brown.Add turmeric powder. Add ground paste and fry till the raw smell of onion vanishes. It may take 15 to 20 minutes. Keep on stirring or it will get burnt. Once the masala starts leaving the oil, add one cup water and check the consistency. Adjust the water quantity. Allow it to boil. Adjust the seasoning and add boiled eggs. Cook for few more minutes. Garnish with fresh coriander and serve with parathas.

12-15 baby potatoes boiled.
¾ cup peas.
2 tomatoes.
½ small onion.
½ tsp grated ginger.
1 green chilli deseeded and chopped finely.
2 tbsp tomato paste.
1 tbsp of chopped coriander leaves for garnishing.
1 tbsp oil.
½ tsp cumin seeds.
½ tsp red chilli powder.
¼ tsp turmeric powder.
2 tsp coriander powder.
Salt to taste.
½ tsp garam masala.
Cooking Instructions:Boil the potatoes. Let them cool down, peel them and keep aside. Boil the tomatoes in ½ cup of water and make a puree of it. Boil the onion and make a paste. Heat a frying pan. When heated add oil and add cumin seeds such that they crack right away. Add the grated ginger and chopped chilies. Sauté for 30 secs and add onion paste. Heat for 2-3 minutes and add the tomato paste. Stir and heat for a minute. Add all the spices and salt except garam masala. Cook for another 2-3 minutes so that the spices are cooked well. Add the tomato puree and heat for another couple of minutes. Add the peas and potatoes and garam masala. Stir and cook for 2-3 minutes. If the consistency of the gravy is too thick add 1-2 tbsp of water to get your desired consistency. Take if off gas and transfer in a serving bowl. Garnish it with chopped coriander leaves and serve hot with phulka or paratha. 

52. Mutton Do Piaza from Bhavana Mittal

For Marination:
1/2 kg Red Meat (mutton)
1 tsp Turmeric powder (haldi)
1 tsp Salt
For Gravy:
6 large Onions- half rings (separate onion rings)  and half ground to paste
6-8 Button Onions (very small onions) Optional
2 tbsp Coriander powder
2 tbsp Garlic paste
1 tbsp Ginger paste
4 tbsp yogurt (dahi) hung in a muslin cloth for 1 hour
1/2 cup Ghee /Sunflower cooking oil
4 Whole Pepper corns
1 tsp Fenugreek seeds (roughly coarsely)
1 Bay leaf
3-4 Green chillies
1/2 Red chilli powder
1/2 cup Hot water
Salt to taste
For Garnishing:
2 tsp Black cumin seeds (shah jeera) roasted and grounded
1 tsp Garam Masala
4 Green Cardamoms (choti illaichi) half broken
1 tbsp Coriander leaves (chopped) for garnish
Cooking Instructions:
Marinate mutton with salt and turmeric for 1/2 hour. Heat ghee/oil in a pressure cooker, fry onion rings till they turn brown in colour. Remove fried onions from oil. Keep aside.Reheat the remaining oil, add bay leaf, pepper corn, fenugreek seeds, ginger-garlic paste. Stir for a minute, add red chilli powder and immediately add the ground onion paste. Mix well. Add the yogurt, stir frying vigorously so that it blends well and doesn't curdle. Cook till oil separates. Add mutton now. Keep stirring so that it doesn't stick to the bottom. Add fried onions (which was kept aside), green chillies and button onions. continue cooking over medium heat, till the oil separates. Pour 1/2 cup hot water and salt in it. Pressure cook to give 1 whistle.
Serve hot, garnish with crushed green cardamom, garam masala, cumin seeds and chopped coriander leaves.Relish this mutton do piaza with hot chapatis or even with plain paratha, and I bet you will experience sheer bliss in your taste buds!!!!!

53. Paneer Butter Masala from My Kitchen Skills

paneer : 250 gm
onion : 1(blended)
tomato puree : 2 tablespoon
ginger-garlic paste: 1 tablespoon
butter : 3 tablespoon
milk : 1/2 cup
fresh cream : 2 tablespoon
coconut: 1 tablespoon
cinnamon stick : 1 inch
cloves : 2
bay leaf : 1
chilly powder :1 teaspoon
turmeric powder: 1/4 teaspoon
coriander powder : 1/2 teaspoon
garam masala powder : 1 teaspoon
finely chopped coriander for garnish
Cooking Instructions:First cut the paneer into medium flat pieces and keep aside.In a small pan roast coconut till the color changes.Make a fine power of coconut ,cinnamon stick,clove and cardamom in a mixture.Heat 2 tablespoon of butter in a heavy bottom pan.Add bay leaf,then onion paste and fry it for sometime, then add ginger-garlic paste and again fry till the colour changes to golden brown.Add chilli powder, turmeric powder , all masala powders and salt to taste and then add tomato puree , fry 2 minutes.Add milk and fresh cream and keep it on low flame for 2 minutes ,if required add water.Add paneer and remaining butter and garam masala to the gravy. Garnish with chopped coriander .Serve hot with simple chapati or naan.

54. Vegetarian Nargisi Kofta From Vidhya Ravikumar

Ingredients :
Boiled Potato     : 3 nos
Paneer    : 100 gmas
Onion     : 2
Tomato  : 3
Ginger - garlic paste  : 1 tbsp
 Chilly powder   : 1 tbsp
Coriander powder : 1 tbsp
Garam masala powder : 1 tbsp
Bread slices     : 2 
Red food colour : a pinch
Bay leaves
Cooking instructions:Mash the potatos and grate the paneer.Puree the onion and tomato separately.
Divide the paneer into 2 portion. Put red colour in one portion and make balls and cover that balls with white portion of paneer. Make balls. Dip bread slices in water and squeeze and keep aside.With that soaked bread add potato, salt and chilly powder and mix well. Cover the paneer balls with potato mixture and shape like egg.Now there is 3 layers in kofta.Deep fry the koftas in oil and keep aside.Put oil in a pan add bay leaves, cinnamon and cardamom.Then add onion paste, ginger -garlic paste. Fry well.Now put tomato puree, chilly powder, garam masala powder, coriander powder and salt.Fry well till oil seperates.Switch off the fire and add koftas before serving. 

Chick peas/channa : 1 1/2 cups (dry)
Onion : 1 medium size, chopped
Tomato : 1 chopped
Ginger garlic paste : 1 tsp
Tomato paste : 3 tblsp
Chilli powder : 1 1/2 tsp
corriander powder : 1 1/2 tsp
garam masala : 1 tsp
salt to taste
turmeric powder : 1/2 tsp
To grind :
Sautee 1 onion with little oil till it turns light brown and grind it along with one fistful of cooked chickpeas to a smooth paste.
Cooking Instructions:
Soak chickpeas overnight and cook for 2 to 3 whistles with enough water and salt.
In a kadai heat some oil.Sautee onions till they turn light brown followed by GG paste. fry till the raw smell goes.Then add tomatoes and wait till they are mushy.Now add tomato paste, ground paste, all powders, salt, turmeric powder and stir well.Add enough water and let it boil till all the flavors blend.Then add the cooked chick peas and boil everything for a couple of min.Finally add copped corriander leaves for garnishing.You can also add 1 or 2 teaspoons of lemon juice for a slightly tangy taste.

53. Dum Gobi from Jayashree Srinivas

Cauliflower - 1 large, chopped into bite size florets
Onion - 2 cup , sliced
Peas - 2 cups
Oil - 3 tbsps
Grind :
Red chilly - 14 no.s ( both guntur & byadigi mixed )
Cinnamon - 4" piece
Marati Moggu /capers - 10 no.s
Dhania ( coriander seeds ) - 1 tbsp
Jeera ( cumin seeds ) - 1 tsps
Poppy seeds - 1 tbsp, toasted lightly
Cashew - 1 tbsp
Coconut - 1/2 cup , scraped
Copra - 2 tbsps , scraped
Onions - 1 large , chopped roughly
Salt - to taste
Cooking Instructions:
Heat the oil in a big pan, tumble in the onion, peas & cauliflower florets. Stir cook for sometime & add little water if the vegetables are sticking at the bottom of the pan.Cover & cook till the cauliflower stems are just cooked / Al dente & the peas are done.Grind the masala into a fine paste with water.Stir fry this masala in some oil till it changes colour & leaves the sides of the pan. Mix the vegetables & the masala , till both blend, taking care to see that the cauliflower does not get too disintegrated. When done , take off from heat.Serve with Roti/ parata/ chapathi.

54. Saagu Junka from Jayashree Srinivas

Mixed vegetables - 2 cups
Sour curds - 1/2 cup
Besan gram flour - 1 tbsp
Onion - 1 large , diced
Capsicum - 1/2 cup , diced
Ginger - 1/2 '' piece, finely chopped
Garlic - 2 cloves , finely chopped ( optional )
Green chilly paste - 2 tsps
For tempering -
Oil - 1 tbsp
Mustard, Jeera, hing, curry leaves
Cooking Instructions:
Boil vegetables of choice like carrots, beans, peas, potato, cabbage, ridge gourd etc.Heat oil in a pan & temper. Stir in the ginger & garlic at this stage.Saute the onion & capsicum till done. Mix the gram flour in the sour curds . Pour this mixture into the onions & stir till you get a cooked smell.Now add the boiled vegetables , chilly paste, salt . Add water to the required consistency. Bring it to a simmer. Garnish with chopped coriander.Serve with chapathi.Suggestion:Can use lemon juice in the end if the curds are not sour.Garam masala powder can be added in the end.

55. Brinjal Vindaloo from Prajusha

Brinjal(medium) – 4
Onion (chopped) – 2
Tomato (chopped) – 1
Mustard seeds – 2 tsp
Cumin seeds(jeerakam) –1/2 tsp
Fenugreek seeds (uluva) – 1/4 tsp
Turmeric powder – 1tsp
Red chilly powder – 1 1/2 tsp
Ginger-garlic paste –  1 tbsp
Vinegar – 2 tsp
Coriander leaves
Cooking Instructions:Heat a kadai and fry 1tsp mustard seeds, cumin seeds and fenugreek seeds on low flame  . Then grind it to a powder.Deep fry brinjal pieces and keep aside..Make a paste by grinding turmeric powder, red chilly powder,ginger-garlic paste,vinegar and above powdered mix.Heat oil in a pan.Splutter mustard seeds.sauté chopped onions till brown and once it is done add the masala paste to it and stir well..once the raw smell goes add chopped tomatoes to it.Finally add fried brinjal pieces and salt.Cover and cook with little water till done.Garnish with coriander leaves.

Ingredients :
Methi leaves / Fenugreek greens - 2 cups, firmly packed
Matar / Green peas, boiled - 3/4 cup (substitute - frozen peas)
Malai / Cream - 1/2 cup
1 Tbsp oil / butter
1 tsp cumin seeds
1 tsp salt
1/2 tsp sugar
1/2 tsp turmeric powder
1/4 tsp coriander powder
For paste:  Grind the following ingredients into a paste adding a little water if needed.
2 (small sized) onions + 1 inch ginger piece + 2 green chilies (I used Serrano peppers and if using other variety, adjust the quantity)
For powder: Powder the following ingredients in a spice grinder.
6 cashews + cardamom seeds from a pod + 2 cloves + 1 inch piece cinnamon + 6 pepper corns(You can grind the paste + powder ingredients together. I avoid it since spices don't grind well with the wet ingredients.)
Cooking Instructions: Heat oil and add cumin seeds. When they start to sizzle and turn a shade darker, add the onion paste and fry on low flame till the raw smell of the paste disappears. It would take around 6 - 8 minutes.Then add the methi, turmeric powder & also 1/4 cup water to the cooked paste. Continue to cook on low flame for about 5 minutes and then add the peas, powdered ingredients, sugar, salt and coriander powder. Mix well and cook till methi leaves are done. Add a tablespoon of water (or more) if the mixture starts to stick to the bottom of the pan. Add the cream at the end and simmer for a couple of minutes and turn off the stove.Serve hot with rotis.

57. Paneer Butter Masala from Cooking Foodie

2 cups paneer cubes
1/2 can (16 oz) tomato sauce
3/4 cup heavy cream
1/2 cup milk
1 medium onion
1/2 inch piece of ginger
3-4 green chilies
3 tablespoons oil
1 teaspoon cumin seeds (jeera)
Pinch asafoetida (hing)
1 teaspoon kasuri methi (dried fenugreek)
1/4 teaspoon turmeric
1 teaspoon Garam Masala
1 teaspoon dhania jeera powder
Cooking Instructions:Make a paste of onions, ginger and chilies. In a heavy bottomed vessel, heat half the oil and fry the paneer till golden. Drain and keep aside. In the same vessel, add the remaining oil and add the hing and jeera. When the jeera starts spluttering, add the onion-ginger-chilies paste. Saute till all the raw smell and moisture is cooked out about 7-8 minutes. Add the tomato paste, salt, and spices and saute for a minute. Add the milk and cook for 2-3 minutes till it is cooked well and makes a good gravy. Finally add the paneer and the heavy cream and simmer for 4-5 minutes. Take care not to boil the cream else it will separate. Serve hot with naans, parathas or rice!

400 grams, 14 oz or 8 - 10 pieces of paneer approx 1 inch in size
1/2 green pepper (capsicum)
1 tomato 
1/2 onion 
1/2 tablespoon oil
1/2 teaspoon jeera (cumin seeds)
For the marinade:
1 1/3 cup or 300 grams thick yogurt (drain regular curd on cheesecloth)
1/2 cup of washed coriander leaves
5-6 leaves of mint (optional)
3-4 green chilies
1/2 inch knob of ginger
1/2 medium onion
2-3 cloves garlic
1/2 teaspoon Garam masala
1/2 teaspoon black pepper
1 tablespoon oil
Cooking Instructions: Take all the ingredients of the marinade except the yogurt and grind them in a paste. Mix with the yogurt. Keep aside a half cup. Deseed the tomato and the pepper. Cut the onion, peppers and tomato into 1 inch pieces. Mix the paneer and vegetables with the marinade and keep for about 1-2 hours. Soak the skewers in water for about 20 minutes. Preheat the oven to 425 degrees F. Wipe and skewer the vegetable and paneer, alternating paneer and veges. Bake on a foil covered baking sheet for about 20-30 minutes, till the paneer edges start to brown.For the gravy, heat the oil and add the jeera. When it starts to splutter, add the marinade kept aside and any leftover marinade from the vegetable mix stirring continuously on low heat. Add about 3/4 cup of water and bring to a boil.To serve, place one skewer in a plate, put pieces of the naan and the gravy in a small bowl as individual dipping sauce. The perfect bite? Naan with a piece of paneer and veggies on it, dipped in gravy!
59. Ghiya and Chana Dal Ki Sabzi (Bottle Gourd and Gram Dal Curry) from Priya Yallapantula

Ghiya (Bottle Gourd) - 1 cup cut in small pieces
Chana Dal (Gram Dal) - 1/2 cup (wash and soak for 2-3 hours)
Onion - 1 cup finely chopped
Tomato - 1 cup finely chopped
Ginger - 1 inch (grated or pasted)
Garlic - 3-4 cloves (crushed or grated)
Haldi (Turmeric Powder) - 1 tsp
Lal Mirch (Red Chilli Powder) - 1 tsp (Please feel free to substitute this with 2-3 green chillies, based on your preference)
Dhaniya (Coriander) Powder - 1 tsp
Garam Masala - 1 tsp
Namak (Salt) - As per taste
Jeera (Cumin Seeds) - 1 tsp
Oil - 1 tsp
Hara Dhaniya (Cilantro) - 1/2 cup finely chopped for garnishing
Cooking Instructions:
Take oil in a pressure cooker (I make it directly in the cooker). Add jeera and let it splutter. Add Ginger garlic paste and let it fry for 1/2 min. Add onion and fry for a min. Add Tomato and fry for another min. Add haldi, namak, lal mirch, dhaniya powder in 1 cup water and mix well. Add the above masala mix in the cooker and let it boil till oil starts separating. Add soaked chana dal, add enough water to cover the dal, mix well, cover the lid (don't close the cooker, just cover it) and boil for 10 min. Add ghiya pieces, mix well, close the lid of the cooker (add weight on top of it) and let it cook for 10-15 min. Once the cooker has cooled down a bit, open the lid, add garam masala and hara dhaniya and keep the lid back for few min before serving. 

60. Ghiya in Til Gravy from Priya Yallapantula 

Ghiya - 2 cups
Sesame Seeds - 1/2 cup
Onions - 1 medium (cut in 6-8 pieces)
Green Chillies - 2-3 (Please adjust based on how much spicy you would like your curry to be)
Garlic - 3-4 cloves
Cumin Seeds - 1 tsp
Rice Flour - 1 tsp
Salt - Per taste
Udad Dal - 1 tsp
Rai (Mustard Seeds) - 1 tsp
Whole Red Chillies - 2-3 (broken into 1-2 pieces each)
Oil - 1 tsp
Cooking Instructions:
Peel and dice ghiya into 1 inch pieces and boil them with salt. Once boiled strain the ghiya but do not throw the water, save it.While it is boiling, take a mixie, to it first add seasame seeds and grind them dry to a powderTo the above powder, add roughlu chopped onion, garlic, cumin seeds and green chillies and grind them to a paste by adding little waterNow, finally add the rice flour to the paste above and mix it properly.Feel free to add little water if the gravy is too thick.Now, take a pan, add oilOnce oil is little hot (about 30 seconds or so), add udad dal, rai and whole red chillies. Once they start sizzling, add boiled ghiya and fry for a minute.Then add the gravy to it, mix it well (adjust salt as needed), cover it and let it simmer for 3-4 min. Do not leave it unattended and keep stirring every min otherwise, gravy may stick to the pan.Add saved water from above when needed, to not let gravy become too thick.Once the raw aroma of spices is all gone, the curry is ready.Serving: This curry can be served with roti/paratha or rice equally. So, enjoy with what you like best.

61. Aloo Methi Ki Sabzi and Paratha from Priya Yallapantula 
 For Aloo Methi Ki Sabzi 
Aloo (Potatoes) Diced - 1 1/2 cup
Methi (Fenugreek Leaves) - 1 1/2 cup
Onion Chopped finely - 1/2 cup
Ginger (grated or crushed) - 1/2 inch piece
Garlic Cloves (crushed) - 2
Turmeric Powder - 1/2 tsp
Red Chill Powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Garam Masala - 1/2 tsp
Rai (Mustard Seeds) - 1/2 tsp
Jeera (Cumin Seeds) - 1/2 tsp
Salt - as per taste
Oil - 1 tsp
For Paratha
Aata (Wheat Flower) - 2 cups
Salt - as per taste
Warm water - to make the dough
Cooking Instructions:For Aloo Methi Ki Sabzi:Add oil in a pan and once hot add rai and jeera.Once they start spluttering add chopped onions and fry till they are light brown.Add grated ginger and garlic and fry for 1 more min.Add all dry masalas and fry the mix for 1 more min.Add potatoes and methi leaves, mix well, cover and cook on low heat for about 5-7 min, mixing every min. or so.Fry un-convered for 1 more min. and the sabzi is done :For Paratha:Add salt to the aata.Slowly add warm water and keep mixing the dough, till you have nice soft dough (soft but not sticky)Cover it and keep it aside for 10-15 min.Now, make a ping pong sized ball out of the dough and by applying little dry aata to it, roll it into a circular shape.Put it on a hot griddle and flip and fry it on each side to make parathas by adding little ghee/butter to it.

62. Gatte ki Sabzi from Priya Yallapantula 

For Gatte
Besan (Chick Pea Flour) - 1 cup
Haldi (Turmeric Powder) - 1/2 tsp
Mirch (Red Chilli) Powder - 1/2 tsp
Ajwain (Carom Seeds) - 1 tsp
Dhaniya (Coriander) Powder - 1/2 tsp
Sal - as per taste
Dahi (Yogurt) - 1/4 cup
Oil - 1/8 cup
For Gravy
Onion - 1 cup finely chopped
Tomato - 1 cup finely chopped
Ginger - 1 inch piece grated
Garlic - 4 cloves crushed
Dahi (Yogurt) - 1 cup
Dhaniya (Coriander) Powder - 1 tsp
Jeera (Cumin) Powder - 1 tsp
Mirch (Red Chilli) Powder - 1 tsp
Amchur (Mango Powder) - 1/2 tsp

Garam Masala - 1/2 tsp
Rai (Mustard Seeds) - 1 tsp
Jeera (Cumin Seeds) - 1 tsp
Salt - as per taste
Oil - 2 tsp
Cooking Instructions:For Gatte:
Mix all dry masalas in besan
Add oil to the besan and mixSlowly add dahi and mix it. Remember not to add all together as otherwise besan tends to get sticky. You may not use all the dahi.Make it into a firm dough (firm enough to roll it into cylinderal shapesNow, take a small ball of the dough and roll it into 1/2 inch thick cylinderical shape (about 6 inch long or so.Now take a pot and boil water in it. Take enough water to put all the above made rolled gatte in it.Now, add the gatte in the boiling water. They should be fully merged in water.It should take about 10-15 min. Check by inserting a knife in one of the gatte shaped roll and make sure knife comes out clean.Once all are done, drain the gatte rolls out of water. Do not throw water as we will use it for the gravy.Cut about 1/2 - 1 inch thick gatte at an angle (based on how big you would like them).Gravy and Mixing:Add all dry masalas (except salt, add salt at the end as needed) to dahi and mix it well till smooth.Take a wide pan, add oilAdd rai, jeera and let them splutterNow, add ginger and garlic and fry for a minuteAdd onion and fry till it is translucentAdd tomato and  fry till it is all mushy (cover the lid, it will be quicker)Add the dahi and mix till the gravy starts boiling and separating oilNow, add the gatte pieces in it, cover and cook for5 more min.Add saved water (and more) as needed.The sabzi is ready !!!

63. Dahi Papad Ki Sabzi from Priya Yallapantula

Raw papad - 1 cup (I usually prefer using Lizzat Papad, but you can use any kind of your like)
Dahi (Yogurt) - 1 cup
Red Chilli Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Turmeric Powder - 1/2 tsp
Salt - Per taste (But, please don't add it till you have tasted the final product)
Hing (Asefoetida) - 1 pinch (Only if your papads do not already have them, otherwise, it will be an overdose of it and the end product will taste bitter, so read your labels)
Rai (Mustard Seeds) - 1/2 tsp
Jeera (Cumin Seeds) - 1/2 tsp
Cilantro - To Garnish
Water - to thin down the gravy
Oil - 1 tsp
Cooking Instructions:
Break Papad into bit size pieces about 1-1.5 inch pieces (I usually crunch them in the packet itself with hands, no need to do them individually and they dont even have to be perfectly even).Add all dry masalas (except salt) in dahi and mix well (make sure no lumps are there). If your papad already is spicy (because I like to use spicy ones), reduce the amount of masalas you are using.Take a pan and add oilOnce oil is hot, add rai and jeera and let them splutter (if your papad does not have hing, add it in this step, if your papad already has hing, please do not add it again or your recipe will taste bitter due to overdose)Add Dahi mix and keep stirring till it starts boiling (which also means it will start separating oil on the sides)Now, add broken papad pieces, mix well and add water as needed (once papad are cooking, they will tend to stick, so let it be little water, not a lot though as a runny curry won't be that good to taste)Cover and let it cook for 4-5 min. Do mix it once or twice within 4-5 min.Now, taste the sabzi and add salt, if needed (remember gravy will get salt from papad already, so most of the times, you do not have to add any salt at all).Garnish it with Cilantro..
64. Katha Aloo Ki Subzi from Priya Yallapantula 

Kathal (Jackfruit) - 1 can (in United States, we hardly get the raw fruit, but we rather use canned version, if you have the vegetable itself, it is about 2 cups) cut in about 1.5 inche pieces.
Aloo (Potato) - 1 cup (in 1 inch pieces)
Onion - 1 medium sized chopped finely
Tomato - 2 roma tomatoes chopped finely
Garlic - 4 cloves (crushed)
Giner - 1 inch piece (shredded or paste)
Turmeric Powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Garam Masala - 1 tsp
Tejpatta (Dry Bay Leaf) - 1 piece
Cilantro - Chopped (for garnishing)
Salt - Per taste
Mustard Oil - 1 tbsp (Mustard enhances the curry, but any oil will work)
Cooking Instructions: Add oil in a cooker (directly). Once the oil is hot, add tejpatta and let it make frying noises. Then add onion. Let it fry till it is light brown and then add tomato and all the dry masalas. Fry it till the oil starts separating from it. Then add Kathal and Aloo and mix it well with the mushy gravy and let it fry for one minute. Then, add just enough water (remember the curry should not have a runny gravy) and close the lid and let it cook for about 10-15 minutes (can jackfruit will only take 10 min., but the cut vegetable will take about 15 min.). Once the curry is done, open the cooker lid and take it out in serving bowl and garnish it with chopped cilantro. 

65. Potato Bell Pepper Kurma from Nithu Bala 

1.Potato - 3 Nos
2.Bell pepper - 1 No
3.Tomato - 2 Nos
4.Onion - 1 No
5.Garlic - 10 Cloves
6.Green Chilly - 2 Nos
7.Red Chilly Powder - 1 tsp
8.Turmeric Powder - 1/2 tsp
9.Garam Masala - 2 tsp
10.Coconut - 1/4 Cup (Grated)
11.Fried gram dhal - 1 tsp
12.Poppy Seeds - 2 tsp
13.Oil - 1 tbs
14.Lemon Juice - 1 tsp (Optional)
15.Coriander - Small qty
Cooking Instructions:1.Cut potatoes, bell pepper, onion and tomatoes.2.Add oil in a pan.Now,add bay leaf and Saunf.3.Add garlic cloves, onion and tomatoes. Fry well.4.Now, add potatoes and bell pepper.Fry them.5.Add water to the above contents and then add turmeric,chilly powder,garam masala and salt.6.Close the pan with lid. Let the vegetables cook well.7.Inbetween, in another pan, add 1 tsp of oil and fry coconut,gram dhal,poppy seeds and green chillies.Grind them to a paste in a Mixer.8.Now,add this paste to the contents in the pan.9.Take out from the stove,add 1 tsp lemon juice.10.Garnish with chopped coriander.
11.Goes good with Chappathi,Paratha and Naan.

66. Channa Masala from Nithu Bala 

1.Channa - 500 gms
2.Tomato - 4 Nos
3.Onion - 2 Nos(Medium sized)
4.Ginger - 1 inch piece
5.Garlic - 6 flakes
6.Red Chilli Powder - 2 tsp(Add more or less as per your taste)
7.Garam masala - 11/2 tsp
8.Salt - 1 tsp(Add more or less as per your taste)
9.Sugar(optional) - 1 tsp(Just to give good taste)
10.Oil - 2 tbs
11.Chopped Coriander - Small qty
Cooking Instructions:1.Soak Channa for 8 hours and then pressure cook it with little salt.Keep aside.2.Pour oil in a pan and add chopped onion,tomato,ginger and garlic.3.Fry well for sometime and let it cool down.4.Now add chilli powder,salt,garam masala and sugar to the cooled contents.5.Grind them all well in a mixer.6.Take a pan and pour little oil.Now,add the contents from the mixer.7.Add channa and mix it well.
8.Keep in low flame for about 15-20 minutes.9.Take out from the stove and garnish with coriander leaf.
10.Serve hot.

1.Palak - 2 (Medium fresh bunches)
2.Mutter(green peas) - 250 grams(Fresh)
3.Paneer - 250 grams(Cut in to cubes)
4.Onion - 1(Medium)
5.Tomato - 2
6.ginger-garlic paste - 2 tsp
7.Red chilli powder - 2 tsp
8.Garam Masala Powder - 1 tsp
9.Cumin Powder - 1 tsp
10.Coriander Powder - 1 tsp
11.Oil - 4 tbs
12.Salt - Needed qty
Cooking Instructions:1.Clean and wash palak.In a vessel,add the washed palak,salt and then water.Close with a lid and let the palak cook for about 20 minutes.2.Take out the cooked palak from the vessel(drain excess water)Grind the palak in a mixer along with chilli powder, garam masala,cumin powder and coriander powder.3.Add 2 tbs oil in a pan and fry the cubed paneer to golden brown.Keep aside.4.Add another 2 tbs of oil to the same pan.Add ginger-garlic paste and fry them till golden brown.Add chopped onion and tomato.Fry them well.5.Now add the contents from mixer.Add mutter(peas) and then fried paneer to the palak.6.Mix them all well.7.Close the pan with a lid and simmer the stove.Keep it as such for 10-15 minutes.
8.Now,take out from stove and granish it with a spoon of butter before serving.9.Serve hot with Naan,chappathi and paratha.
1. Soy Bean - 1 Cup (Frozen)
2. Onion - 1/2 Cup ( Chopped)
3. Tomato - 4 (Finely Chopped)
4. Ginger - 1 inch piece ( Finely Chopped)
5. Red Chilly Powder - 2 tsp
6. Garam Masala - 1 tsp
7. Oil - 1 tbs
8. Salt - Needed qty
9. Coriander - Small qty
Cooking Instructions:1. Cook Soy Bean( either boiling the bean in water or by microwaving). Keep aside.
2. In a pan, add the chopped ginger and fry well. Now add the onion and fry till it turns golden brown.3. Add the chopped tomato and fry well. Add red chilli powder, garam masala and salt. Mix the contents well.4. Add half-a-cup of water and close the pan with a lid. Medium the flame.5. After about 10 minutes, add the soy bean and let it in the stove for another 10-15 minutes.6. Garnish with coriander and serve with Chappathi, Parotta, Naan or Rice.
69. Aloo Matar from Turmeric n Spice

Potatoes: 2 medium
Peas: 3/4th cup
Green chilies: 2 slit in half
Onion: 1 medium
Tomatoes: 2-3 chopped
Ginger: ½ inch
Bay leaf: 1
Cumin/ jeera powder: ½ tsp
Red chilli powder: 1 tsp
Garam masala : 3/4th tsp
Amchur*: 1/3 tsp
Turmeric powder: ½ tsp
Oil: 1 tbsp
Cumin seed: 1tsp
Salt to taste
Fresh coriander /cilantro: small bunch finely chopped
Cooking Instructions: Boil the potatoes and dice them into cubes. Boil the green peas in water and keep aside. Grind onions, tomatoes and ginger to fine paste. Heat 1 tbsp of the oil in a heavy bottomed pan add the cumin and bay leaf when the cumin stops spluttering add the slit green chillies then add onion/tomato paste, roast to a light brown color, till the paste thicken and leaves oil, now add the garam masala, jeera/cumin powder, red chili powder, amchur and turmeric. Stir to mix well and let it cook on medium flame for 3-4 min now add the diced potatoes and peas and simmer on low flame, till the gravy thickens and coats all the potatoes. Add water if the gravy is too thick. Garnish with cream (optional) if you are in a mood to add a little royal touch and cilantro, Serve with hot chapattis, naan or rice.
Now Who the Winners Are?.....

Its the next great task for me to do.... For this round up itself, it took me about 4 days to prepare. My eyes are too tired and i got a heavy back pain  by sitting in front of the monitor for a long time. Hope you all understand me and my problems and let me give some enough time to tell who the winners are because i have to count and check who has sent more number of entries and its an impossible task for me as of now. Wait and keep your fingers cross to know the winner and thanks in advance for your patience, my dear friends! Can anybody help me?....

Post Updated with the Winners List! 

I have selected winners from Parathas and Curries / Gravies series separately to encourage them!

Winners of the Parathas Series!

Undoubtedly, the First Place goes to  Shama Nagarajan of Easy 2 Cook Recipes, for sending maximum of 10 Paratha entries to the event! Enjoy it and Congrats Shama! She is the winner of my last event too and to be added, She is the Hat-trick Winner of my EFM Series! Congrats once again shama and thanks for your great support! Its the Award for you Shama!

And the Second Place goes to Vidhya Ravikumar and she has send 4 Paratha entries for the event and  Congrats to you Vidhya! And, its the award for you dear!

Winners of the Curries / Gravies Series!

Undoubtedly, the First Place goes to  Anita Konasani , for sending maximum of 10 Curries / gravies entries to the event! Enjoy it and Congrats Anita! Its the Award for you Anita!

And the Second Place goes to Vidhya Ravikumar and Arunas Manikandan  and they both has send 7 Curries/ Gravies entries for the event and  Congrats to you Vidhya and Aruna! And, its the award for you dears!