foodatarian.com

Ingredients:
1 cup rice,
15 small onions,
2 green chillies,
1 tsp mustard seeds,
1/2 tsp asafoetida,
1/2 tsp turmeric powder,
2 cloves, 1″ cinnamon (dalchini) stick, 1 tsp jeera - dry roasted and ground to powder,
2-3 tsp maharashtrian goda masala or garam masala,
Salt to taste,
Oil,
Water,
Chopped coriander leaves, freshly grated coconut and fried cashew nuts for garnishing.

Method:
Make 2 slits in the onions, heat some oil in a pan and fry them on medium flame. Drain and keep aside. Put mustard seeds in the same oil. When the seeds splutter add asafoetida, green chillies and turmeric powder. Then add soaked rice, mix well and cook for 2 minutes. Then add the fried onions, goda or garam masala, salt and mix properly so that rice and onions mix well with the masala (seasoning) Meanwhile boil 2 cups of water in another pan and add it to the rice. Then add powdered masala mix once and place the pan on a skillet (tava), so that rice doesnt stick and burn from the bottom. Cover and cook for 15 minutes. Garnish with chopped coriander leaves, freshly grated coconut and fried cashew nuts and serve with any raita and papad.

Ingredients:
1 cup rajma (red kidney beans) soaked over in water,
1 large onion, finely chopped,
1 cup finely chopped tomatoes,
1/2 tsp turmeric powder,
2 tsp red chilli powder,
2 tsp rajma masala,
1/2aa1 tbsp chopped ginger,
1/2 tbsp chopped garlic,
1 cup cream,
1/2 cup chopped coriander leaves,
Butter for seasoning,
Salt to taste.

Method:
Pressure cook soaked rajma with little salt, turmeric powder and 1/2 tsp red chilli powder. Heat some butter in a pan and add chopped onion to it. Saute the onion till is turns transparent and pink in color. Then add chopped ginger and garlic and fry for a minute. Now add chopped tomatoes, salt and cover and cook for 5 minutes, till the tomatoes are soft and the gravy starts leaving oil. Uncover and add turmeric, red chilli powder and rajma masala, mix well. After 2 minutes add the cooked rajma, mix properly, then add a cup of water, cream, mix and cook for 5-7 minutes. Then garnish with chopped coriander leaves and serve hot with naan or paratha or with rice.

Ingredients:
3 cup water melon juice, strained,
1 cup water melon, cubed,
1/2 cup sugar,
1 tsp gelatin powder,
7-8 mint leaves (pudina),
Rock salt to taste.

Method:
Warm 1 cup water melon juice and dissolve the gelatin powder in it by stirring. Then add sugar and rock salt to it, when
dissolved add the remaining juice to it and mix well and let it cool at room temperature. Pour this mixture into the jelly
mould and let it set in the refrigerator for around 2 hours. When it is almost set, add the water melon cubes and mint
leaves to it, stir again and allow to set for 4-5 hours.

Ingredients:
250gms broccoli florets,
2 cups sprouts,
2 spring onions with greens,
1 cup green peas; chopped,
1 tbsp sesame seeds; roasted,
1 tsp grated ginger,
1/4 cup lemon juice,
2 tsp sugar,
1/2 tsp cumin powder,
1/4 cup Olive oil,
Salt to taste.

Method:
Cook broccoli florets in boiling water for 3-4 minutes. Boil green peas separately. Now mix all the ingredients except
salt. Add salt only at the time of serving.*

* If salt is added long time before the salad is served then all the veggies become soft and soggy.

Ingredients
200gms flesh of any fish,
3 medium side onions, chopped,
3 Green chillies chopped,
3 tsp ginger-garlic paste,
3 small potatoes boiled and mashed,
1 tsp pepper powder,
2 tbsp chopped coriander leaves,
2 tsp garam masala,
1/2 cup Bread crumbs,
3 eggs,
Oil for frying.

Method:
Boil fish flesh with little salt till it is cooked. Heat some oil in a pan, put onion, ginger, garlic & green chillies and fry for few minutes. You have to stir it continously. Now add fish to it & mix well. Dont add water to it. Make this mixture dry. Cook till it dry.Now add pepper powder and garam masala. Fry well. Add the mashed potatoes and mix together. Turn off the gas, add some salt and the coriander leaves.

Allow to cool and then make small round balls . Make patties with that.Take a bowl beat the eggs and in another plate take bread crumbs. Dip this balls in the egg mixture and then into the bread crumbs to cover on both sides of the cutlet. Now deep fry the cutlets in oil. Serve hot with tomato ketchup.