Ingredients

• Carrots - 5 big
• Onions - 3.Nos
  
• Grated coconut - 1 cup optional
  
• 1 tsp mustard seeds ,pinch of hing 1/2 tsp of jeera,
• few red chilli pieces and curry leaves
• Turmeric - 1/2 tsp
• Salt - as required
• Chilli powder - to taste
• Oil - required
  

Method:

1. Wash carrots and cut them into small pieces or grate them.
2. Chop onions into small pieces.
3. Heat oil in a pan and add jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
4. After mustard seeds starts to splutter, add onion and fry until light brown.
5. Add carrot and fry for some time. Add salt, turmeric and fry for another 10 minutes.
6. When carrots look fried and cooked, add chilli powder and 1 cup of grated coconut.
7. Fry for another 5 minutes and serve hot
   

Ingredients

Capsicum - 3
Onions - 4
Seasonings:
ginger grlic paste-2 tsp
1 tsp mustard seeds ,
pinch of hing
1/2 tsp of jeera
dy red chilli pieces
curry leaves
Turmeric - 1/2 tsp
Salt - as required
Chilli powder - to taste
Oil - required

Method:

• Cut capsicum into small pieces.
• Chop onions into small pieces.
• Take a pan, heat the oil and add jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
• After mustard seeds then add onion and fry until light brown.
• Now add capsicum and fry till capscium becomes soft in texture
• Add salt, turmeric and fry for another 10 minutes or until done.
• Now add chilli powder and sprinkle with chopped corriander

Ingredients:

3 tomato finely chopped
2 large onion chopped
1 capsicum cut in thin lengths
1 tsp. garlic grated
1 tsp. ginger grated
1 tbsp. coriander leaves finely chopped
2 tbsp. tamarind water
1 tsp. wheat flour
1/2 tsp. red chilli powder
1/4 tsp. turmeric powder
1/2 tsp. dhania (coriander seed) powder
1/2 tsp. cumin seeds
3 pinches asafoetida
salt to taste
oil-Required

Roast together & grind:
2 cardamoms
2 cloves
2 peppercorns
1/2 cinnamon stick broken
1 bayleaf
2 whole red chillies dry

Method of Preparation:

• Dry roast wheat flour to a light colour, stirring continuously. Keep aside.

• Heat oil, add onions, fry till well browned.

• Drain well by pressing, putting back oil in pan.

• Cool onions a bit. Grind in mixie. Keep aside.

• In remaining hot oil, add cumin seeds allow to splutter.

• Add asafoetida, capsicum, ginger, garlic stir fry for a minute.

• Add all dry and ground masalas, flour, stir well.

• Add tomatoes, tamarind water, salt, stir.

• Simmer till gravy is thick and oil starts to separate.

• Add prepared veggies and stir, keep cooking for 2 minutes.

• Garnish with chopped coriander, serve with parathas, rotis, etc.

Note:Goes well with Veggies like boiled baby potatoes , boiled peas, stirfried brinjal pieces.
After preparation dont forget to cool it .Its must gravy should be refigerated

• Gravies form a significant and intense part of Indian Cooking, no matter which part of the country you travel.
• Among the veggies, you will find innumerable numbers of vegetables and a equal number of gravies to match.
• Some are bland or mild, others are so spicy you could actually smoke through!!!!
• The gravies are eaten with chappatis and rotis of all sorts, as also with hot steamed or other rices.
• Gravies add the much needed body to the food in general and vegetables in particular. They are an inherent part of the indian kitchen for hundreds of bygone years, as also the ones to come.
• Though usual basic ingredients and spices do not change very much, the additional ingredients and the veggies etc. used to make the base turn them out to be very different from each other.
• Veggies and other additives like paneer must be added just when the gravy is thick enouh, and cooked further for 2-3 minutes in the gravy to simmer.
• Always pre-boil hard vegetables like potatoes, beans, peas, carrots, etc. and if desired fry paneer and stir fry vegetables where possible.
• Use same extra oil to finish off the gravy. Though there are innumerable ways of making the same or similar gravies, they can be broadly classified keeping their colour in mind.

Ingredients:

250gr- curd Thick
2-3tsp. red chilli powder
2 tsp. dhania powder
1/4 tsp. turmeric powder
2-3 pinches asafoetida
salt to taste
1/2 tsp cumin & mustard seeds
1 strip curry leaves
2 tsp. wheat flour
oil-Required
water-As per Consistency

Method of Preparation:

• Beat curds with a spoon till well broken. Keep aside.

• Mix all dry masalas in 2 tbsp. water, dissolve. Keep aside.

• Heat oil, add seeds, allow to splutter.

• Add asafoetida, curry leavesand dissolved masala. Stir.

• When oil separates, add curds, stir continuously till whiteness of curds vanishes. Dissolve flour in remaining water, add and stir till boil resumes.

• Add choice of ur vegetables at this stage.

• Simmer till gravy thicken a bit.

• 
  

• Garnish with coriander, serve hot with rice
  

Note:Goes well with Boiled poatoes, peas, beans.Gravy Should be refigerated for further use.

• Lemon juice when added to fruit like apples, bananas after cutting, and tossed lightly will prevent them from turning blackish immediately. This job can be simplified by using a small spray bottle spray the fruit.
• Add a few drops of lemon juice to rice, while it is cooking. This will keep the grain from breaking easily.
• One may marinate the vegetables prior in some vinegar, garlic and chilli if desired. This will give a more piquant taste to the stew.
• To avoid a layer form on any thick liquid preparation while cooling (for e.g. Basundi, tamarind chutney, custard etc.), sprinkle some granules of sugar over the surface of the dish.
• Lightly roast garlic flakes, rub between the folds of a piece of cloth. The skins will come off easily.
• Try recipes of mangoes with different varieties, to get a variation in flavours, taste as well as colour, since they range from pale yellow (malgoba) to the deep orange (kesari and dusseri) varieties.
• Always crush ice cubes well before putting under an electrical hand mixer for blending. Using whole cubes can result in the mixer head breaking and flying to pieces.
• Always powder citric acid crystals before adding to any preserve or murabba, etc. It will blend into the recipe much better and faster.
• Choose the smaller, flat, thin-skinned tomatoes, for making sauces. They will not only give better quality sauce, flavour will also be better. Even the residue to get puree will be much lesser.
• Tamarind tends to get very thick on grinding. So save some water to add to the last churning, or to run in mixie, after having emptied it by inverting into container. The stuck paste will dilute easily, when machine is run for a few seconds. Therefore cleaning is simplified and wastage minimized.
• While making dosas or chapattis pour oil 1 inch inside the outer border of the dosa or chapatti so that the oil does not flow out and spoil the non-stick coating.
• Never store pastes in open bowls or jars. The smell will permeate milk, butter, cheese, veggies, fruit, other dishes and even ice cubes, and the damage will be irreversible. This is because of high content of garlic in many pastes.
• Never make a paste of raw onions if you want to keep it for any amount of time. It will turn bitter. Always fry them in a little oil, and then grind.
• Grind thick masala pastes on a stone grinder if possible. Since you would be using lesser water. The taste and texture would also be much better.
• Avoid cooking sour dishes (like tamarind based dishes) in non-stick pans coz the sourness will remove coating faster.
• Pour a little water (about 1 cup for a 3 litre vessel) in vessel in which you would boil milk. Then, pour in the milk. Heat container and bring milk to boil, without stirring. This way the milk will not scald at the bottom of the container. Take care to rinse vessel with clean water before using.
• Boil peelings of raw mango, in containers like pressure cookers, aluminum skillets, etc. to make them come out clean and shiny.
• Smash half a boiled potato, add a bit of water, and convert to a smooth paste (use a small mixie for convenience) and add to any soup to thicken and add body, if you have run out of corn flour.
• Add a lemon and onion to the vessel in which potatoes are boiled, add some water and boil a few minutes. Drain and wash with dishwashing soap. Will keep the vessel from discoloring.
• Always keep slit or chopped brinjals in salted water, till required. Remove and use as per recipe, when required. This will keep them from turning black, which happens when they are kept otherwise, in a matter of minutes.
• Keep pan in which any vegetables are cooked, covered, after taking off fire, aside, for a few minutes. This will help the vegetable absorb the juices in. This also allows the hot vessel to blend the flavours slowly, to make the vegetable better, generally.
• To give a better flavour to pureed onion, pierce onion with a long fork. Roast over direct flame turning all around, till out 2 layers are burnt. Wash burnt layers under running water, chop and puree onion.
• To chop onions without tears, slit a clean transparent plastic bag from base, so that both sides are open. Place board, and hands inside this and chop onions with the bag forming a loose out casing.
• Peel onions easily by dropping them into boiling water and covering. 3 minutes for small varieties, and 5 minutes for the large varieties. Cut a small cross in the root base for larger ones, to prevent from bursting in the water.
• Rub slices of onion on dosa tawa (griddle) before spreading dosas. This will avoid the dosa from stubbornly sticking to the griddle or tawa.
• To roast large brinjals on an electric stove top, slice vertically into half right through the stem. Make shallow criss-cross cuts on the cut surface, and then apply a light film of oil on all surfaces. Roast both halves together on medium heat (turning now and then) for about 20 minutes. Then raise to high heat and roast for a few more minutes, till soft and limp and both sides are black. Cool thoroughly, then carefully peel the skins off both sides. (Wipe over with damp fingers to clean). Mash and use as required.
• Use leftover salads in making a nice hot pulao. Steam rice, add a few spices, masalas, salad, and cheese if desired, salt and toss well. Cover and simmer till very hot.
• To crush chillies fine, run in a small electric grinder with a pinch of salt. This will remove with a rubber spatula. This will save a lot of time on chopping, as also it will keep the hands safe from handling chillies. Even one or two chillies can be done Easily this way.
• One tsp. soya flour, with 3-4 pinches salt, 1/2 tsp. cream and 1/2 tsp. olive oil, mixed together and rubbed gently on skin make an excellent exfoliate for skin. Apply on face, rub with slow gentle strokes till you feel the skin tingling. Wash off with running water, and dab dry with soft towel.
• Addition of lemon juice to dals and leafy vegetables make them more compatible for absorbing Nutrients by the body.
• Never add pineapple as is, to jellies, etc. since it will not set well and taste bitter too. Always Boil in a little sweetened water, and drain, or use canned fruit (if you must).
• Use a wooden spatula to stir dishes like halwa, etc. while cooking, to avoid scratching of Utensils, and ease on the hands too.
• Always add a teaspoon (at least, if recipe does not call for more) of wheat flour to the fat while popping gum crystals, to ensure their even popping of the crystals. They will also not stick together.
• Roast saffron very slightly before crushing into milk or water, for better absorption and colour.
• Use a thick firm bay leaf to spread the batter, instead of the back of a spoon, to give that milk Sweet-smelling flavour of bay leaves.
• Use, if possible earthenware vessels to enhance the flavour of Rajasthani dals and curries.
• If frying almonds, cashews, etc. at the same time, first fry the cashews, then almonds, as the Almonds will discolor the frying medium.
• When many chapattis are left over you can turn it into a very tasty dish. Crumble the chapatis into fine pieces by putting it in the dry grinder. Heat oil as required depending on the number of chapatis left. Add mustard seeds, haldipowder and groundnuts. Then add onions that have been sliced lengthwise. Add the crumbled chapattis, salt and chilli powder to taste. Mix properly for a few minutes and remove from fire. Sprinkle a few drops of lemon juice and coriander leaves finely chopped and serve it hot.
• For fresh ghee take a slab of unsalted butter place in a heavy bottomed pan and melt on very slow flame. Remove the froth as it forms with a slotted spoon. Don't the let it burn. When the oil is clear and stops frothing add a few methi (fenugreek) seeds to it and switch off the flame.
• To make soft puris and chapattis, the dough should be mixed properly and rested for at least 20 minutes. Measure 1 cup atta to 1/2 cup boiling water. In a shallow dish, pour 1/2 cup water and 2-3 drops of oil and salt to taste.. Sprinkle the atta over it, stirring gently with the end of a ladle or serving spoon, till a mass is formed. After a minute, knead with your hand to make a soft ball. Cover for 20 minutes, then use as required.
• Place chopped veggies for salads in a large bowl of ice-cold water, before preparing salad, to give that fresh, crisp, crunchy feel.
• Keep rolled puries in the fridge, for 10 minutes. It will consume less oil, and puries will be crisper. Before frying onions soak them in milk for 10 minutes. The onions will fry fast and have a uniform colour and will be more crisper. Store chapatti dough after applying some milk, it will not turn black.
• To quicken the process of making any vegetable where the vegetable needs to be cooked for long, wash, drain sprinkle a little salt, and microwave covered, till done. Simultaneously, proceed on stove, to make the remaining recipe. Add the micro waved vegetable and finish off cooking. This way, the vegetable is cooked with minimum water, in its own juices, and reduces cooking time considerably. But take care to add lesser water to masala, since the vegetable will not be cooked for so long.
• To make last minute cooking faster, roast the parathas, without oil, cool a little, then pile, cover with cloth and keep aside. When and as required, heat griddle, proceed with the shallow frying stage, and finish off. Serve them sizzling hot and crisp, yet fast.
• If a grater is not handy, cut ginger or garlic into small bits. Crush with the back of a steel or wooden ladle. It will easily crush.
• Whenever boiling and straining tomatoes (e.g. Soups), use the residue in any vegetable or gravy instead of discarding it. Even the insides, when tomatoes are hulled, can be used in the same way.
• To skin whole tomatoes easily, put them in boiling water, cover and keep aside for a few Minutes. Remove and peel off the skin easily.
• To make a floral arti dish requirements are: rose pedals, cunco, adhesive tape, glitters.Take your thali (plate) and border it with rose petals. Draw an "om" with the double side adhesive tape in the middle of thali. Sprinkle glitters on the adhesive tape. Take the cunco and put dots on the rose pedals.
• Soak almonds, pistachios, etc. in water for and hour or two, to ease slicing them. Drain and dab dry with a thick kitchen towel or clean cloth, before cutting.
• Grind slightly warmed and cooled cardamom pods in a small dry mixie. Use a fine Sieve to get fine powder, repeat with the coarse residue till maximum powder is got. Store easily in a clean dry bottle, for months. This way even the flavour of the skin is utilized, more powder is obtained and it is less dark, so the sweet does not get discolored if white, etc. in colour.
• Whenever we buy vermicelli or sooji, before storing if we fry them until it turns light brown colour, it can last longer. And whenever we want to cook them, it will be instantly ready to cook and less time consuming.
• To cut any rolled rounds in desired shapes use a pizza cutter instead of a knife. You will get a better finish, and the round will not crease or pull with the knife.
• To fry chillies safely, especially when deep frying, lower them in the oil in slotted spoon, and Hold them down, with the back of another flat wide spoon.
• For easier rolling of masala rotis, parathas, etc. which tend to stick to you wooden rolling board, Slip board into a clean smooth plastic bag and pull tight over surface.
• Line the bottom of sink with a thin sheet of sponge or thick towel, while washing delicate and Costly glassware and crockery. This will avoid any drastic mishaps of breakage.
• Always under boil the spaghetti a wee bit, so that it becomes well done by the time it cools and is baked. Never make it mushy.
• If you put more salt in curry (any) or you feel like you have put more salt then cut raw potato slices drop it in the curry dish and wait for half an hour. Potato slices will absorb all the excess salt.
• To prevent over boiled milk from spilling out of the vessel, apply ghee or glycerin on the edges of the vessel.
• Always set puddings, jellies, etc. till very firm, but do not allow them to freeze hard. They will lose their original lightness by doing so. Chill till well set in freezer, then transfer to chiller Or lower section of fridge. Return to freezer for just 10 minutes before serving.
• Do not discord the water after boiling the vegetables. Collect the water in a container and store in the fridge. During the weekend you can use this as a base stew for any soup
• Soak tamarind in warm water for making fast and smooth paste.
• To cut tamarind easily, do not use a knife. Cut with a sharp pair of kitchen scissors. This will cut fast and to required sizes. Also, there will be not mess.
• For a shortcut method of making stuffed veggies fast, use a small pressure cooker instead of a Pan, proceed by adding oil, and working as you would in the pan. But once all ingredients are Added, and water, then shut cooker and allow one whistle. Usually the vegetable gets done just Right. One may required some trials as to amount of water required. Veggies like gherkins, Stuffed ridge gourds, brinjals, etc. can be made in this manner.
• Use Idly cooker for baking by using little water at the bottom and placing the dish above it.

Ingredients:
Eggs - 4, boiled and cut it int0 halves
Onions - 3-4 finely chopped
Green chillies - 4, finely chopped
Ginger - 1-Piece chopped
Gram flour - 2 tablespoons
Ghee+oil - 1+1 teaspoons
Red chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Cummin powder - 1 teaspoon
Garam masala - 1 teaspoon
Milk - 1/2 cup
Coriander leaves - small bunch finely chopped
Salt - to taste
Warm water - 1-1/2 cups

Method of Preparation: Blend onion, green chilli, and ginger to a coarse paste. Heat a pan and pour in the ghee and oil mix. Add the onion paste and saute it till golden brown. Add the gram flour and stir it for a minute. Add red chilli, coriander, turmeric, cumin, and garam masala powders and saute again for another minute. Sprinkle a few drops of water at this time, if needed. Add the tomatoes and coriander leaves and saute until the oil separates from the tomatoes. Add the milk, 1-1/2 cups of warm water, and the halved eggs and cook over low heat for 10 minutes or until the sauce reaches the required thick consistency. Serve it hot with rotis and plain rice ......

Ingredients:
Chicken – ½ kgboneless( cut into 1-1/2 inch pieces)
Yogurt – 2 tablespoons
Soya sauce – 2 teaspoons
Corn flour – 2 tablespoons
All purpose flour – 1 tablespoons
Ginger – ½ inch piece, finely chopped and crushed smooth
Garlic – 2 pieces, finely chopped and crushed smooth
Red chilli powder – 2 teaspoon
Garam masala powder – ½ teaspoon (optional)
Lemon juice - 1 teaspoon
Egg – 1 (optional)
Salt – to taste
Vinegar - 1/2 teaspoon
Green chillies – 3
Oil – for deep frying

Method: Mix well all the ingredients together except green chillies and oil in a shallow vessel. Add the chicken pieces to this marinade along with the vinegar and mix it again evenly. Marinate it covered for 2-4 hours in a refrigerator. Heat oil in a fry pan and when the oil is very hot, deep fry the chicken pieces until it turns reddish brown. Serve it hot garnished with onion rings, lemon wedges tomato slices and deep fried green chillies as an appetising snacks. Enjoy!

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Ingredients :

500 gms Boneless Chicken
2 tbsp Soya Sauce
1 Egg
2 tbsp Corn Flour/Corn Starch
5-6 Chopped Green Chilies
2 Green Onion Chopped
1 tsp Garlic Paste
Salt to taste
1/2 tsp White Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 cups Water
1 tbsp Oil
Oil to fry

Preparation:

• Cut the boneless chicken pieces into 1" inch cubes.
• Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
• Heat oil and deep fry the marinated chicken pieces till golden brown.
• Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
• Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
• Add fried chicken pieces to it and cook for few minutes.
• Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
• Cook for 2-3 minutes.
• Serve chilli chiken hot with garnish of spring onions