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| Aloo Mutter Tomato Carrot Karimnd 
Aloo Mutter | Ingredients: 2 Medium Yellow Potatoes 1 Red Onion (Optional) 4 Campari Tomatoes 12 OZ/340 Gms of Birds Eye Steamfresh Frozen Sweet Peas 5 Small Whole Carrots 1/2 Cup of Olive Oil 1 Small Ginger Root 2 Cloves of Garlic (Optional) 2 Table Spoon MTR Vangibath Powder 1 Tea Spoon of Cumin Seeds 1/4 Tea Spoon Turmeric Powder Few Twigs of Cilantro Leaves Salt to Taste Method: Chop the Red Onion, Cut the Potatoes, Carrots, Tomatoes. Defrost the Sweet Peas. Grate Ginger and Garlic. Add Olive oil to a Non-Stick Pan and place it on the Stove with Medium Flame. Add Cumin Seeds, Turmeric and Onion to the pan and Stir Fry. Add Potatoes, Carrots and reduce the Stove flame to Low. Steam the vegetables for about 15 Minutes by Closing the Lid on the Pan. Add Sweet Peas and Vangibath Powder, Salt and Tomatoes and Stir Well. Let the Pan Steam the Vegetables for Further 15 Minutes. Garnish the Curry with Fresh Cilantro Leaves. |
___________________________________________________________________________________________________________________ Aloo Capcicum Karimnd  Aloo Capcicum | Ingredients:
4 Medium Yellow Gold Potatoes 1 Medium Size Bell Pepper (Any Color)
1 Tea Spoon MTR Vangibath Powder
1 Tea Spoon MTR Chutney powder
1/3rd Cup Olive Oil 1/2 Teaspoon Mustard Seeds
Salt to Taste Method:
Wash and cut potatoes into small cubes. In a Non-stick pan, add Olive Oil and Mustard Seeds.
Heat on medium flame until the mustard seed splutters. Add Potatoes and Vangibath Powder, Stir Well.
Allow it to steam for 10-15 minutes by closing the Lid. Let it Steam on Low Flame for 15 Minutes. Add Finely Cut/Chopped Capcicum (Bell Pepper)
Add Chutney Powder and stir well. (This has Salt in it) If required sprinkle some salt.
AlooCapcicum Palya/Karimnd is ready.
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___________________________________________________________________________________________________________________ Aloo Gobhi Karimnd(Cauliflower & Potatoes) - Hebbar Style  Aloo Gobi | Ingredients: 4 Medium Yukon Gold Potatoes
1 Cauliflower
1 TableSpoon Coriander Powder (Kothambri Beeja Pudi)
1 TeaSpoon Jeera
1 TeaSpoon Black Pepper Powder
1 TeaSpoon Red Chilli Pepper Flakes
1 Inch Slice og Ginger Root Grated
2 Cloves of Garlic Grated (Optional)
2 Twigs Cilantro
1 TeaSpoon Salt
1/2 TeaSpoon Turmeric Powder
1 TeaSpoon Amchur Powder (Optional)
1/2 Cup Olive Oil Method: Wash & Cut Potatoes into half and then into Slices.
Wash and separate the flowers into small pieces, discard the stem.
Heat Olive Oil in a Wok on a Medium Flame.
Add Jeera, wait util it splutters.
Add Potatoes, Turmeric, Coriander Powder, Ginger, Garlic and stir fry for 5 Minutes.
Add Cauliflower and stir fry for 5 More Minutes.
Add pepper, red chilli flakes, salt and stir well.
Reduce the heat to Low Flame and Steam Cook for 15 Minutes.
Finish it off with Amchur Powder, Cilantro and stir well. It goes well with Chappati, Chatamd sadu. |
___________________________________________________________________________________________________________________ Aloo Methi Karimnd  Aloo Methi (menthya soppu) | Ingredients:
2 Medium Yellow Gold Potatoes
1 Cube Lakshmi Brand frozen methi leaves or Fresh Cup Washed and Cut Methi Leaves.
1 Tea Spoon MTR Vangibath Powder
1 Teaspoon MTR Chutney powder
1/3rd Cup Olive Oil 1/2 Teaspoon Mustard Seeds
Salt to Taste Method:
Wash and cut potatoes into small cubes. In a Non-stick pan, add Olive Oil and Mustard Seeds.
Heat on medium flame until the mustard seed splutters. Add Potatoes and Vangibath Powder, Stir Well.
Put the Methi Leaves on top of potatoes and allow it to steam for
10-15 minutes by closing the Lid. Let it Steam on Low Flame for 15 Minutes.
Add Chutney Powder and stir well. (This has Salt in it) If required sprinkle some salt.
Aloomethi Palya/Karimnd is ready. This Goes Well with Chapathi or Chatamnd Saadu. |
_________________________________________________________________________________________________________________________________ Cabbage Pakoda 
Cabbage Pakoda | Ingredients: 1 Cup Chopped Cabbage
1 Cup Kadale Hittu (Gram Flour from Indian Grocery store)
1/2 Tea Spoon Red Chilli Powder
Pinch of Asafoetida
1/2 Cup Water
1/2 Cup of Left Over Soda Drink (Sprite/Pepsi/Coco Cola)
Salt to Taste 2 Cups Olive Oil for Frying Method: Mix all the ingredients thoroughly into a thick batter making sure that
there are no Lumps and set aside
In a deep kadai/frying pan add Olive oil and heat on a medium flame.
slowly drop one teaspoon of the batter after the Olive oil heats up.
space each teaspoon full of batter in the kadai and flip slowly.
when they become golden brown, it is time to remove.
Remove onto a paper towel so that excess oil is absorbed. |
_________________________________________________________________________________________________________________________________ Kathrikai Gojju / Baingan Tamarind  Kathrikai Gojju | Ingredients: 6-8 Small Purple Brinjals (Not Big Long One's)
1 Grated Medium Onion
2 Cloves Garlic
1 Cup Fresh Tamarind Juice
1 Tea Spoon Red Chilli Powder
1 Tea Spoon Coriander Seeds
1 Tea Spoon Jeera Seeds (Cumin)
1/2 Cinnamon Stick
1/2 Tea Spoon Black Pepper
Pinch of Turmeric
Salt to Taste
2 Twigs Ciilantro for Garnishing
1/2 Cup Olive Oil
1 Cup Water Method: Dry Grind Cinnamon, Coriander seeds, Jeera and Blak Pepper
Slit Brinjals by holding the stalk into 4 Pieces, Crosswise.
Set aside in a container with water.
Heat Olive Oil on a Medium Flame in a Saute Pan.
Add Grated Onion, Finall Chopped Garlic and stir.
Add the Dry Ground Mixture, Brinjal, Turmeric, Chilli Powder,
and fry for 5 minutes until the flavour comes out.
Add salt, Tamarind Juice and One Cup Water stir well. |
_________________________________________________________________________________________________________________________________ Cashew Fire Sauce Roast 
Cashew Roast | Ingredients: 1 Cup of Raw Whole Cashews 1 Table Spoon of Maggi Hot & Sweet Tomato Chilli Sauce Method: Put the Whole Cashews in a MicroWavable Cup. Add the Hot & Sweet Chilli Sauce to this and mix very well. Microwave the cup for 30 Seconds. Remove the Cup and Stir Well. Repeat the above Microwave/Stir Process 3 More times for 30 Seconds each time. After a total of 2 Minutes Cool the Cup and it is ready to Serve. |
_________________________________________________________________________________________________________________________________ Drumstick Sambhar (Nuggekai/Murungakai)  Frozen Nuggekai | 
Nuggekai Sambhar | | |
_________________________________________________________________________________________________________________________________ Kadag Soppu Karimnd/Saswe Soppu Palya/Mustard Green Curry 
Kadag Soppu Karimnd | Ingredients: 1 Bunch/Packet Kadag Soppu (Sasiwe Soppu/Mustard greens)
1 Medium onion
6 Garlic Cloves
1 Teaspoon Red Pepper Chilli Flakes
1 TeaSpoon Mustard Seeds
4 TableSpoon of Olive Oil
1 Pinch of Turmeric Powder
1 Pinch of Asafoetida
Salt to Taste
2 Cups Water Method: Wash thorougly all the soppu in running water or Pre Washed Packet
(Very Important Step)
Chop the Soppu Leaves. Chop onion into small pieces
Grate garlic Cloves In a Large dry pan add olive oil and heat on Medium flame.
Add mustard seeds, asafoetida and wait till Mustard seeds splutters.
Add Turmeric Powder, Chopped Onion, Grated Garlic Cloves Chopped Kadag Soppu.
Add Pepper Flakes, Salt and stir slowly until the soppu cooks Down.
Keep Adding More Soppu Until all the Soppu Cooks Down.
Keep Stirring on Low Flame Until all the water evaporates and everything incorporates. Kadag Soppu Karimnd is ready to serve hot with Rice or Chappati.
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_________________________________________________________________________________________________________________________________ Moong Potato Curry 
Moong Potato Curry | Ingredients: 1 Cup Dry Whole Moong
1 Medium Potato (Yukon/Gold)
I Medium Onion Chpped
2 Cloves of Garlic finel Chopped
1 Tea Spoon Mustard seeds
1 Table Spoon Hurgadale (Dhalia/Roasted Chana Dal)
1/2 Lemon
1/2 Cup Chopped Cilantro
1 Chopped Jalepeno Pepper (Malka)
2 Table Spoon Olive Oil
Salt to taste Method: Wash and Pressure Cook Potato and Moong in 2 Cup of Water adding little salt.
Peel and smash Potato and set aside after it gets cool.
Heat Olive Oil in a Pan on Medium flame. Add Mustard seeds. After it splutters
add Hurgadale, Chopped Onions, Chopped Garlic, Chopped Jalepeno Peppers.
Stir well for 5 Minutes Until the Flavour comes out.
Add Cooked Moong and Peeled Potato, adding salt if required.
Switch off the stove, add Chopped Cilantro and finish with Lemon Juice.
Stir well and it is ready to serve with Chappati. |
_________________________________________________________________________________________________________________________________ Menthyu Soppu Pakoda 
Manthyu Soppu Pakoda |
Ingredients: 1/2 Cup Chopped Menthya Soppu
1/2 Cup Kadale Hittu (Gram Flour from Indian Grocery store)
1/2 Tea Spoon Red Chilli Powder
Pinch of Asafoetida Pinch of Baking Powder
1/2 Cup Water
Salt to Taste 2 Cups Olive Oil for Frying Method: Mix all the ingredients thoroughly into a thick batter making sure that
there are no Lumps and set aside
In a deep kadai/frying pan add Olive oil and heat on a medium flame.
slowly drop one teaspoon of the batter after the Olive oil heats up.
space each teaspoon full of batter in the kadai and flip slowly.
when they become golden brown, it is time to remove.
Remove onto a paper towel so that excess oil is absorbed. It is ready to eat with Hot and sweet Tomato Garlic Sauce |
_________________________________________________________________________________________________________________________________ Palak Roti 
Palak Roti | Ingredients 3 Cup Whole Wheat Flour
1/4 Cup Water
1/4 Lbs Pre Washed Organic baby Spinach
1/3 Cup Olive Oil
Salt to Taste Tool: Household Disposable powder free hand gloves
Rolling Pin
Cutting board.
Tongs Method: In a Clean dry bowl Pour wheat Flour, add chopped Spinach and salt
Add water slowly little by little and Mix the dough to knead well.
Add 2 Teaspoon of Olive Oil to get the dough tegether for softness.
Make small balls out of the dough and roll it using a Rolling Pin
and Cutting Board into round Totilla shaped raw roti
Use some dry flour during the rolling process so that Roti does
not stick to the rolling pin or the board. On a pre-heated Griddle (Tava) Cook the Roti on One side.
Take it out with a Tong and cook it further on the direct flame
on the other side so that it puffs.
Store it on a plate and smear it with 1 teaspoon of olive oil. It is ready to serve and goes well with any Sabji and Dal |
___________________________________________________________________________________________________________________________________ Paneer Mutter & Phulka  Paneer Mutter | 
Phulka-Whole Wheat |
Ingredients: 1 Small Slab of Nanak Paneer
6 Small Compari Tomatoes
2 Cups of Frozen Baby Peas
1 Table Spoon Coriander seeds
I Tea Spoon Cumin Seeds
10 Black Pepper
2 Cloves (Lavanga)
1 Inch Cinnamon Stick
1/2 Inch Slice of Ginger Root
2 Cloves of Garlic
1/4 Cup of Olive Oil
1 Tea Spoon of Red Chikli pepper Flakes
1 Small Onion
pinch of Turmeric
Salt to Taste
Method:
Grind Cloves, Cinnamon, Coriander seeds, Cumin seeds, Black pepper
and set aside.
Cut the Paneer into small cubes and set aside.
Chop Onions, Tomatoes Grate ginger and garlic and set aside. In a Saute Pan heat Olive Oil on Medium Flame.
Add Onion and fry it for some time.
Turn the flame to Low.
Add ground Dry Ground Masala made above and Garlic and Ginger.
Stir well and fry for 1 Minute.
Add Red Pepper Flakes, Tomatoes, Mutter, Turmeric and stir well.
Leave it on the stove for 10 Minutes until the Tomatoes cooks through. Toast the Paneer cubes on a Non-Stck pan at Medium Heat.
Turn the paneer frequently to get the Golden Brown color.
Add this to the Saute Pan having tomatoes mixture. Add 1/2 Cup Water.
Add salt amd stir well.
Aloow to cook for 5 More Mnutes unrill everything Incorporates. Paneer Mutter Goes well with Hot Phulka.
| Ingredients 3 1/2 Cup Whole Wheat Flour
1 Cup Water
1/3 Cup Olive Oil
Salt to Taste Tool: Household Disposable powder free hand gloves
Rolling Pin
Cutting board.
Tongs Method: In a Clean dry bowl Pour wheat Flour and add salt
Add water slowly little by little and Mix the dough to knead well.
Add 2 Teaspoon of Olive Oil to get the dough tegether for softness.
Make small balls out of the dough and roll it using a Rolling Pin
and Cutting Board into round Totilla shaped raw phulka.
Use some dry flour during the rolling process so that Phulka does
not stick to the rolling pin or the board.
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