Paneer burji

ingrediants.
½ kg paneer (cottage cheese)
4 green chillies
2 onions
3 tomatoes
1 tsp coriander leaves
salt to taste
method
Chop the onions, green chillies and tomatoes fine.
Sauté separately now add tomatoes
mix this with mashed paneer
garnish with coriander leaves.
This mixture can be used as stuffing in parata’s or even samosas.

Kadipatta rasam

Be soppu saru.
½ cup kadipatta/bay leaves
1 tsp. pepper
2 tsp. jeera
4 tsp. coriander seeds.
2 pods red chillies.
Salt. To taste
1 tbsp. Tamarind juice
1 tbsp. jaggery
a pinch of turmeric
2 cups water.
method
· Dry roast the pepper, jeera, coriander leaves and chilli. and powder
· Boil 1 ½ cup water with salt, tamarind juice, turmeric and jaggery.
· Add the powdered spices. Rinse the mixer jar with ½ cup water and add to the boiling mixture.
· When the mixture boils well, switch off the flame, strain and serve.

Makkai ki roti.

2 cups makkai flour
4 tsp. wheat flour
1 tsp. salt
hot water to kneads.
Ghee/oil to brush
Mix the dry ingredients and knead with hot water to make pliable dough. Then divide it into convenient portions and roll. Roast on hot skillet brushing ghee on either side.
I dry roast one surface and toss it directly on the flame for the other.
My mother adds chopped coriander.

Masala batura

Ingredients
1cup wheat flour
1cup Maida
3 tsp curd
1 tsp. ghee
1tsp cooking soda
1tsp sugar
1 egg(optional)
½ cup warm water
½ tsp salt
2 green chillies
2 tsp. grated onions
2 tsp coriander leaves
1 tsp garam masala
oil for frying.

method
Mix all the ingredients to a stiff dough and keep it over night or 5-6 hrs. then roll them into convenient portions and deep fry. This can be served with daal or sabzi.

Mango daal

Ingredients,
1 cup raw mango(just beginning to ripen)
½ arhar daal
2 cups water
salt to taste
jaggery to taste
pinch of turmeric
1onion finely chopped (optional)
2-3 pods of garlic (optional)
1tsp. chilli powder
2tsp. jeera powder
1tsp. mustard
½ tsp. urad dal
2 red chilli
10 bay leaves
salt to taste
method
Pressure cook mango and daal with ½ cup water.
In pan add 2tsp of ghee/cooking oil, when it warms add, mustard, urad daal, red chillies, asafoetida and bay leaves.
Now add chilli powder, jeera powder, and one cup of water.
When the water begins to boil add salt, jaggery and turmeric.
When it comes to a boil add the cooked daal and mango
Add water to reach required thickness(this varies with families)
Garnish with chopped coriander.

Pumpkin soup

ingredients
1 ½ cup diced yellow/red pumpkin
2 potatoes boiled.
1 onion
Veg stock—Maggie—or make with onion, leek and celery chunks
1tsp crushed jeera
1tsp crushed nutmeg
2tsp thyme
olive oil 25ml.
method
Sauté onions
Add veggies, jeera, thyme and simmer till cooked.
Blend to smooth paste
Add veg stock to gain consistency
Sprinkle grated nutmeg and stir.
Parsley and chives can be used as garnishing.