Aloo Gobi Mutter

Ingredients:
5-6 flakes of Cauliflower /Gobi
1 small Potato
1/4 cup Frozen Green Peas / Soaked Green Peas
1 small Onion
1-1.5 tsp Ginger Garlic Paste
1 large Tomato
1-2 Green Chillies
3 tsp Cashew nuts
3/4 cup Heavy Whipping Cream
Salt to taste
Pinch of Turmeric powder
1/4 tsp Chilly Powder
1/4 tsp Coriander seed powder
1/4 tsp Cumin seed powder
1/4 tsp Garam Masala powder
1/4 tsp Amchoor powder
1 tsp Kasuri Methi leaves
2-3 Coriander leaves
1/4 tsp Cumin seeds
2-3 tsp Oil / Butter

Recipe:
Peel the potato and chop it into medium sized pieces as shown in the picture below. Chop cauliflower into medium sized pieces as shown in the picture below. Chop onion into small pieces as shown in the picture below.

Chop tomato, green chilly into medium sized pieces as shown in the picture below. Put chopped tomato, green chilly and cashew nuts in a mixer and grind it to smooth paste by adding little amount of water.

Put little amount of water in a bowl. Add coriander seed powder, cumin seed powder, garam masala, red chilly powder, amchoor powder and mix them well and keep it aside.
Put oil, cumin seeds in a pan and heat it. Once it starts spluttering, add ginger garlic paste and fry them for about 1 min in medium flame. Add chopped onion, turmeric powder and fry them for about 3-4 mins in medium flame until onion turns golden in color. Add ground tomato mixture and fry them for about 4-5 mins in medium flame. Add chopped potato, cauliflower, green peas, prepared masala water, salt and fry them for about 4-5 mins in medium flame. Add sufficient amount of water and cook them well by covering a lid for about 20-30 mins in medium flame.

Once they are cooked, mash the kasuri methi leaves and add it to the curry. Add heavy whipping cream and mix them well. Keep the curry in low flame for about 4-5 mins. Garnish with coriander leaves and serve hot. It goes well with Chapathis/Paratas.

Beet Root Chapathi

Ingredients:

2 cups grated Beet root 

3 cups Wheat flour

5-6 strands of Coriander leaves

4-5 Green Chillies

Salt to taste

Ghee / Oil

Recipe:

Peel the beet root and grate it as shown in the picture below. Put grated beet root in a pressure cooker container, sprinkle little amount of water and cook.(3-4 whistles)

Chop coriander leaves, green chillies into small pieces.

Mix wheat flour, 3-4 tsp hot oil/ghee, salt. Add cooked beet root, chopped coriander leaves, green chillies, and knead the dough by adding sufficient amount of warm water.

Take little amount of dough and make a round ball. Roll the ball to a thin round shape by using sufficient amount of dry wheat flour as shown in the picture below.

Heat the tava and cook the chapathi by putting ghee/oil on both the sides of chapathi.

Serve hot along with any palya or curry. The above mentioned ingredients will serve 12-15  beet root chapathis.

Southekayi Tove / Yellow Cucumber Dal

Ingredients:
1 medium sized Yellow Cucumber / Bannada Southekayi
1/2 small sized Onion
1/2 medium sized Tomato
2-3 Green Chillies
1-2 Red Chillies
2-3 flakes of Garlic
4-5 strands of Coriander leaves
Salt to taste
Pinch of Asafetida powder / Hingu
Pinch of Turmeric powder
1.5 - 2 cups cooked Yellow Lentils/Toor dal /Togaribele
1 tsp Mustard seeds
1/2 tsp Cumin seeds
4-5 Curry leaves
2 tsp Oil
1/2 - 1 tsp Butter (optional)

Recipe:
Chop onion, tomato into small pieces as shown in the picture below. Cut green chillies into medium sized pieces.  Remove the outer cover of garlic flakes and chop them into small pieces as shown in the picture below. Remove the inner part of cucumber and cut them into medium sized pieces as shown in the picture below.

Put mustard seeds, cumin seeds, red chillies and oil in a thick bottomed vessel/pan. Once it starts spluttering, add garlic and fry them for about 1-2 mins. Add curry leaves, green chillies, asafetida powder, chopped onion and turmeric powder. Fry them for about 3-4 mins in medium flame, until onion becomes light golden in color. Add chopped tomato and fry them for about 1-2 mins. Add chopped yellow cucumber, little amount of water, salt and mix them well. Cook them well by covering a lid for about 20-30 mins.

Once yellow cucumber is cooked, add cooked yellow lentils and bring them to boil. Add salt, water if required. (Cook the yellow lentils in a pressure cooker (3-4 whistles)by adding sufficient amount of water. The cooked yellow lentils can preserved in refrigerator for about 8-10 days.) Add butter and keep the tove in medium/low flame for about 3-4 mins. Add chopped coriander leaves, mix them well and cover the lid. Mix well before serving. It goes well with Rice/Chapathis. This recipe is from vahrehvah. Thanks Sanjay for this recipe.