Palak-Paneer Paratha

Ingredients:
2 cups wheat flour (some more for rolling)
1/4 tsp ajwain seeds
1/2 tsp cumin seeds
3-4 coriander sprigs - finely chopped
1/2 onion - finely chopped
3/4 cup paneer (cottage cheese) - grated
3/4 cup spinach - finely chopped
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp red chilli powder
1/4 tsp garam masala powder
1/4 tsp grated ginger
Ghee
Water
Salt
Oil

Method:
1) Take wheat flour, water, oil, 1 tsp salt in a large bowl - and knead it into a dough. Keep aside.
2) Heat oil in a frying pan, add ginger, ajwain seeds, cumin seeds
3) Add onion and fry for a minute or two.
4) Add spinach and fry for a minute.t
5) Add paneer and fry for few minutes until spinach and paneer loses its moisture.
6) Add coriander leaves, coriander powder, garam masala powder, turmeric powder, red chilli powder and mix. Check for salt
7) Take a fistful of dough and roll it into a roti about 3 inches in diameter.
8) Take a spoonful of paneer-spinach mix and place it at the centre. Pull the edges together, make it into a ball and seal it.
9) Roll it into a 3 inch circle. Pat it in wheat flour on both side.Roll it into a 6 inch circle.
10) Heat a pan, and place the paratha on the pan for a minute.
11) Flip to the other side and spread a few drops of ghee on the paratha.
12) When the under side begins to get golden-brown spots flip to the other side. Add a few drops of ghee on this side as

well.
13) When the other side as well begins to get golden-brown spots. Flip again for a few seconds.
DONE!!

Serve with yogurt and pickle :)

Crystal cake

Ingredients:
Sago - Soak overnight
1 1/2 cup purple potato - cut into small cubes
1/2 cup sugar
1 cup grated coconut

Method:
1) Drain water from sago. Mix sago, purple potato, coconut and sugar.
2) Grease a tray (I used ghee). Spread the mixture - ensure that it is not more than 2cms thick.
3) Steam it for an hour. Allow it to cool. Cut into squares.
DONE!!

Heat up in microwave for 10-15 seconds before serving :)

Chettinad Channa

Ingredients:
Onion - 1 (thinly sliced and cut to 1 cm length)
Tomato - 1 (thinly sliced and cut to 1 cm length)
2 cups Kabuli channa (soaked overnight)
1 to 2 cups coconut milk
Peppercorns - 5 to 6
Coriander seeds - 1 Tbsp
Cumin seeds - 1/2 tsp
Fennel seeds - 1/4 tsp
Dry red chilli - 2
turmeric powder - 1/2 tsp
Cardamom pods - 2 (Remove skin and use seeds only)
Curry leaves - 8 to 10
Green chilli - 1
Poppy seeds - 2 Tbsp (soaked in 2 Tbsp warm water for 15 minutes)
garlic pod - 1
Oil - 2 Tbsp
Salt

Method:
1) Cook channa in microwave for 15 minutes with water until soft. Drain the water and keep aside the channa. (Note: You may pressure cook it as well)
2) Dry roast peppercorns, coriander seeds, cumin seeds, fennel seeds, dry red chilli, cardamom seeds, curry leaves. Once it cools down grind it.
3) Add green chilli, garlic pod and poppy seeds to the powder and grind it into a paste.
4) Heat oil in a frying pan. Add onion and fry until it starts to change colour.
5) Add masala paste and fry for 2-3 minutes
6) Add tomato and fry for 5 minutes
7) Add channa, turmeric powder, salt and fry for 10 minutes on low heat.
8) Increase the heat back - Add coconut milk and let it boil for 10 minutes.
DONE!!!

Susheela

Owe this awesome recipe to Anamika Digge :)

Ingredients(Serves 2):
6 cups puffed rice
1 medium sized onion - finely chopped
3 Tbsp hurigadale - finely powdered
2 Tbsp grated coconut
1 Tbsp oil
2 Tbsp groundnuts
1 sprig curry leaves - chopped
1 Tbsp coriander leaves - finely chopped
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp turmeric powder
2-3 green chilli - finely chopped
Salt
Water

Method:
1) Just before making "Susheela" - heehee :) - soak puffed rice in sufficient water. After 2-3minutes, once completely soaked - squeeze out the water and keep aside
2) Heat oil in a frying pan. Add groundnuts and fry until its starts to change its colour. Remove the groundnuts from the oil.
3) Add mustard seeds into the pan and wait for it to splutter. Add cumin seeds, onion, green chilli, curry leaves and fry until onion starts to change colour.
3) Add grated coconut, ground nuts, turmeric powder and fry for a minute.
4) Add puffed rice and mix. Add hurigadale powder and mix. (I substituted it with chutney pudi)
5) Garnish coriander leaves
DONE!!! Serve with menasinakaayi bhajji :)

Pesto

Owe this awesome recipe to Valentina :)

Ingredients (Serves 4):
1 bunch basil
3 Tbsp pine nuts - dry roasted
3/4 cup freshly grated parmesan cheese
Salt
1/4 tsp pepper
1/2 cup olive oil
Pasta for 4 - cooked al dente (I used spinach spaghetti)

Method:
1) Grind basil in a food prcoessor - until finely chopped for a few seconds
2) Add pine nuts, 1/2 cup cheese, about 1/2 tsp of salt and 1/4 tsp powdered pepper - grind for few seconds. Add olive oil and grind for a few seconds
3) Mix with pasta. Check for salt and pepper. Garnish with remaining cheese. Serve hot :)
DONE!!!

Maddur vada

Ingredients:
1 cup finely chopped onion
3/4 cup Maida or all purpose flour
1/2 cup fine semolina
1/4 cup rice flour
1/4 cup oil
10 curry leaves finely chopped
2 sprigs of coriander finely chopped
2-3 green chilli
2 tsp cumin seeds
2 Tbsp grated coconut
Oil for frying
Salt
Water

Method:
1) Grind chilli, cumin seeds and coconut into fine paste. Mix with all the ingredients listed above - except oil, water and salt
2) Heat up oil, add it to the paste above and keep it aside for 5 minutes. Mix it all up once the oil has cooled. Check for salt. Keep it aside for 15 minutes
3) If the dough is dry - add not more than 1/4 cup of water. If it becomes too soggy - it will be tough to fry it.
4) Heat oil for deep frying. Reduce it to medium heat.
5) Cut baking paper into a square - big enough for a maddur vada. Oil it. Take a fistful of dough and pat it into a circle. Dont make it too thin else it will be crispy like a nippat :)
6) Place the maddur vada carefully and deep fry it until it is golden brown on both sides
DONE!!!

Serve with corainder mint chutney

Potato bhaaji

Ingredients: (Serves 4)
1 medium sized onion - sliced
3 medium sized potato - diced
1 cup peas
1 tsp ginger garlic paste
1 tsp garam masala power/curry powder
1 tsp cumin seeds
3 red chillis
1 Tbsp corn flour
1 sprig curry leaves
1/2 tsp turmeric
1/4 tsp asafoetida
2 Tbsp oil
2-3 cups water
Salt

Method:
1) Microwave sliced potato with 1 cup of water for 9-10 mins
2) Heat oil in a pan. Add cumin seeds, curry leaves, red chilli. Fry for a minute
3) Add onion. Fry for 2-3 mins. Add turmeric, asafoetida, garam masala/curry powder, ginger garlic paste and mix.
4) Add potato, corn flour and 1 cup of water. Boil for 2-3 mins. If you need a thinner consistency add another cup of water.
5) Add peas. Check for salt. Cover and cook on medium heat for 2-3 mins.

DONE!!!