Broccoli Soup

Ingredients:

•2 tsp olive oil or butter
•1 medium onion chopped (about 3/4 cup)
•1 medium size  potato, peeled and cubed
•4 cups fresh broccoli, including stems, chopped
•1/2 cups nonfat milk
•2 chilies
•1 1/2 water

Method:

1. Pressure cook onion, potato, brocolli, chillies untill 2- 3 whisles untill they r soft
2. grind the above vegetable to a fine paste
3. Heat oil or butter on medium heat in a soup pot . Add potato, onion and broccoli puree into it and add milk.
4. Bring to a boil, then reduce heat, cover and simmer for 10 minutes,  and soup is ready to serve.

Soya Palak Rice

Ingredients:

Spinach paste 1 cup
Basmati rice  11/2 cup
Meal maker 1/2 cup
Green chillies sliced 3
Cumin seeds 1 tbsp
Onion chopped 1
Garam Masala powder 1 tsp
Salt to taste
Oil 2 tbsp.
Water 3 cups

Method:

1.Take a pan pour some oil and heat it,add cumin seeds,green chillies,onions and saute for few minutes.
2.Add spinach paste and mix well,fry for few minutes till it attains thick consistency.
3.Add salt,meal maker and fry for another few minutes.
4.Now add  basmati rice to the pan and mix well evenly.Sprinkle some garam masala powder and give it a good stir.
5.Now  add water and cook till rice is done.
6.Transfer into a bowl and serve hot

Gongura Fried Rice

Ingredients:

Cooked rice - 1 cup
Onion chopped - 1 small size
Mustard seeds - 1/2 tbsp
Jeera - 1/2 tbsp
Green chillies - 5
Ghee
Salt
Corriander Leaves

To Grind: (Gongura paste)

Chana dal - 1 tbsp
Corriander seeds - 1 tbsp
Dry red chillies - 5
Urad dal - 1 tbsp
Curry leafs - 1 string
hing - pinch (Optional)
Gongura leafs - 1 cup

Method:

1. Take a pan and add chana dal, corriander seeds, Urad dal, red chillies, and curry leaves and dry roast them.
2. Add chopped gongura leafs and saute for few minutes till gongura gets cooked.
3. Cool the above ingredients and make it a paste.
4. Now take a pan and add ghee and once the ghee is heated add mustard seeds, jeera, green chillies, and once they start spluttering add gongura paste and salt and finally add cooked rice and give it a good mix,cook for 2-3 minutes on medium flame and off the stove.Transfer onto a bowl,serve hot.

Cream of Spinach Soup

Ingredients:

2 1/2 cups chopped spinach (palak)
2 tbsp butter
1/2 cup finely chopped onions
2 1/2 tbsp fresh cream
2 tbsp cornflour dissolved in 1/2 cup cold milk
salt and freshly ground black pepper powder to taste

For The Garnish:
fresh cream

Method:

1. Heat the butter in a kadai, add the onions and saute on a medium flame for 1 to 2 minutes, or till the onions turn translucent.
2. Add the spinach and saute for 1 minute.
3. Add 2 cups of water and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
4. Allow it to cool completely.
5. Once cooled blend in a blender to a smooth puree.
6. Strain the mixture with help of a sieve and transfer it to a kadai.
7. Combine the cornflour- milk mixture and the cream in a bowl and mix well till no lumps remain, add to the spinach puree and cook for 2 minutes.
8. Add the salt and pepper and cook for 1 more minute.
9. Serve hot garnished with cream.

Ven Pongal /Katta Pongal

Ingredients:

Raw rice 1 cup

Moong dal/pasi paruppu 1/4 cup

Water 4 cups

Salt as needed

To temper

Ghee 2 tblsp

Pepper 2 tsp

Jeera 2 tsp

Curry leaves 1 sprig

Asafoetida 2 pinches

Cashews 5-6

Ginger chopped 1 tblsp

Asafoetida 1 pinch

Method:

1. An optional step is to roast the moong dal for extra flavour. Wash rice and dal together. 
2. Add 4 cups of water,bring to boil. Add the washed rice,dal,salt and pressure cook for 4 whistles in medium flame.Wait until pressure gets released by itself,open & mash.
3. Season with the items given under to temper table. First add ghee, when hot add pepper, ginger and let it start splutter and then switch off the flame. Add cashews and fry till it starts golden and then lastly add jeera. Add curry leaves and asafoetida lastly. Mix in the heat well and then add it to pongal and mix well.

Dondakaya Chutney

Ingredients :

Curry Leaves 2 Springs
Urad Dal 1 Teaspoons
Murstard Seeds pinch 
Tamarind 50 Grams
Cumin Seeds 1/2 Teaspoons
Green Chillies 4 Numbers
Garlic 5 Numbers
Oil 2 Tablespoons
Tindora  1 Lbs
Red Chillies Dry 2 Numbers
Salt as needed

Method:

1. First take tindora wash them and cut them into pieces and keep a side.In a Pan add oil, cumin seeds,garlic,tamarind, green chillies,cut pieces of tindora, salt and cook for 5min with closed lid.
2. once it is done add to blender grind till it is coarse paste.now in a pan add oil for tempering, add murstard seeds, cumin seeds, red chilli, urad dal, curry leaves.
3. Add the tempering to the blended tindora mixture and mix well.

kheema Tikkis

Ingredients:

Kheema -150 gms
Oil
2 Potatoes (Boiled, peeled and mashed)
1/2 tsp jeera (cumin seed) powder
1 tsp dhaniya (coriander) powder
1 inch piece of ginger finely chopped
Few coriander leaves finely chopped
Bread crumbs (optional)
1 small loaf of bread/ 2 slices 
Water

Method:

1. Boil the kheema with salt in the pressure cooker till 2 whistles with one cup of water.( later make sure that the kheema doesnt have water in it) the kheema should be dry.
2. Now mix kheema, potatoes, coriander powder, ginger, bread slices and coriander leaves and make it as a dough.
3. Now take bread crumbs in a small plate and and take the small portion of kheema dough and make them like small patties and roll it in bread crumbs.
4. Now head the pan and place the patties one by one and shallow fry them with some oil.
5. Now the tasty kheema tikkies are ready....serve hot.