Cauliflower aloo curry with coconut milk

I had left out with little coconut milk after preparing the coconut milk rice so thought I'll try it with cauliflower aloo curry. It turned out good and I hope you'll try it out too :)

Ingredients:
Cauliflower - 2 cups
Aloo - 2
Onion - 1
Tomatoes - 2
Coconut milk - 1 cup
Garam masala powder - 1 spoon
Red chilli powder - 1 spoon
Turmeric powder - 1/2 spoon
Ginger garlic paste - 1 spoon
Coriander leaves
Oil
Salt

Cooking time - 15-20 mins

Procedure:
Heat a vessel and add oil into it. Once oil is heated add onions and fry until brown.
Now add turmeric and ginger garlic paste fry for 2 mins. To this add the chopped tomatoes and cook well.
Add cauliflower florets and chopped aloo. And then add red chilli powder, salt and garam masala.
When 3/4th of the curry is cooked add the coconut milk and cook for sometime.
When curry is done remove from stove and garnish with coriander leaves.
Note: If you need little gravy add water with coconut milk.

Coconut milk rice

This recipe I learnt it from my old roomie Keerthi. She prepares this awesome and all of our roommates used to like this. Today I got the chance to make it for my family and they loved it. Thanks Keerthi for the recipe :)

Ingredients:
Rice - 1 cup
Coconut milk - 1.5 cup
Aloo - 2
Green chillies - 3
Mint leaves - 1 cup
Cloves - 2
Cinnamon - 1 inch
Bay leaves - 2
Jeera - 1 spoon
Ghee - 2 spoons
Onion - 1
Salt

Cooking time: 15 mins

Procedure:
Heat a vessel and add ghee into it. Once the ghee is heated add the jeera, bay leaves, cloves and cinnamon stick.
When the jeera starts to splutter add the green chillies, onions and mint leaves.
Once onions turn light brown add aloo, stir fry for 2mins. Now add the washed and soaked rice into it.
Add salt and coconut milk. Allow the rice to cook.
When rice is cooked remove from stove and serve hot.

Oats paratha

Ingredients:
Aloo - 2
Oats - 1 cup
Green chillies - 3
Onion - 1
Coriander leaves - 2 spoons
Mint leaves - 2 spoons
Garam masala - 1 spoon
Wheat flour - 2 cups
Jeera - 1 spoon
Salt
Water
Oil

Cooking time: 30 mins

Procedure:
Take a bowl and add wheat flour, 1 spoon oil and water. Mix all together and prepare a soft dough. Keep it aside.
Now heat a pan and dry roast the oats for 5mins by continously stirring.
Allow it to cool and grind it to fine powder.
Pressure cook the aloo in cooker. When it is cooked peel the skin and mash the aloo into a bowl.
In the same bowl add the powdered oats, chopped green chillies, jeera, coriander leaves, mint leave, chopped onions, garam masala and salt as per taste.
Mix all the ingredients thouroughly.
Now take small ball of the dough and roll it in puri size. Add the lemon size oats stuffing into it.
Close all the edges and roll it as chapati.
Heat a pan and fry it by greasing some oil on both the sides.
Repeat the same process for rest of the dough.
Serve the oats paratha with curd or any chutney.

Soya palak curry

Ingredients:
Soya mince - 1 cup
Palak - 2 cups
Onion - 1
Tomato - 2
Red chilli powder - 1 spoon
Garam masala - 1 spoon
Ginger garlic paste - 1 spoon
Curry leaves - 10-15
Turmeric - 1/2 spoon
Salt
Water
Oil

Cooking time: 15 mins

Procedure:
Boil 2 cups of water and keep aside. Now add the soya mince into it and allow it to soak for 5 mins.
After 5 mins remove drain the water and squeeze the soya for any excess water. Keep the soya aside.
Heat a vessel and add oil into it. Once oil is heated add the onions and curry leaves.
Add the ginger garlic paste and turmeric. Fry until onions turns light brown.
Now add the chopped palak, tomato, red chilli powder and salt.
Cook for 5mins and now add the soya and garam masala to it.
Cook for another 5-10mins or until its cooked.

Corn Palak rice

Ingredients:
Frozen sweet corn - 1 cup
Palak - 2 cups
Green chillies - 3
Cooked rice - 2 cups
Coriander powder - 1/2 spoon
Ginger garlic paste - 1 spoon
Garam masala - 1/2 spoon
Red chilli powder - 1/2 spoon
Urad dal - 1 spoon
Turmeric - 1/2 spoon
Onion - 1
Jeera - 1 spoon
Salt
Oil

Procedure:
Heat a vessel and add oil into it. Once oil is heated add jeera.
When they start to splutter add onions, green chillies and urad dal.
Once onions turn light brown add ginger garlic paste, turmeric and fry for 2mins.
Now add frozen sweet corn and chopped palak.
Add coriander powder, chilli powder, garam masala and salt.
Fry until raw smell of palak is gone. Once its done add the cooked rice and remove from stove.

Cooking time: 15mins

Capsicum paneer biryani

Ingredients:
Rice - 1 cup
Capsicum - 2 medium size
Paneer - 150 gm
Onions - 1
Bay leaves - 2
Cloves - 3
Cumin seeds - 1 spoon
Cinnamon stick - 1/2 inch
Mint leaves - 1 cup
Red chilli powder - 1 spoon
Turmeric powder - 1/2 spoon
Coriander leaves for garnishing
Cashews - 5-6
Garam masala powder - 1/2 spoon
Water
Oil
Salt

Procedure:
Heat a vessel and add oil into it. Once the oil is heat add cumin seeds, cinnamon stick, cloves, bay leaves.
Fry for 2-3 mins then add onions, ginger garlic paste and turmeric powder. Fry until onions are golden brown.
Now add the capsicum and mint leaves into it. Cook for 5mins then add red chilli powder, salt and garam masala.
Add the washed rice into the vessel and stir fry for 2-3 mins. Then add 1.5 cup of water into it.
While the rice is being cooked heat another pan. Add little oil into it.
Now roast the cashews and keep aside. In the same pan add the paneer cut into cubes.
Add little red chilli powder and salt into it. Fry until golden brown.
When the rice is cooked add the roasted cashews and paneer into it and mix well.
Garnish with coriander leaves.

Dates modak

Ingredients:
Dates(seedless) - 25
Almonds - 1/2 cup
Cashews - 1/2 cup
Cardamom powder - 1/2 spoon
Ghee - 2 spoons

Procedure:
Dry roast cashews, almonds and dates separately.
Grind them to fine paste.
Now add cardamom powder, ghee and mix well.
Take lemon size balls and make modak shape.
Repeat the same for remaining paste.

Moong dal payasam

Ingredients:
Moong dal - 1 cup
Milk - 2 cups
Sugar - 1 cup
Cardamom powder - 1/2 spoon
Cashews - 5
Almonds - 5
Pista - 5
Ghee - 3 spoons

Procedure:
Dry roast the moong dal until golden brown color.
Now pressure cook the dal with 1 cup milk and keep aside.
Heat a pan and add 1 spoon ghee. Roast the dry fruits in ghee and keep aside.
In the same pan add the remaining ghee, cooked dal and remaining milk.
Add sugar after the dal is cooked properly or until milk is dissolved fully.
Once sugar completely melts add cardamom powder and roasted dry fruits.
Remove from heat and serve hot or cold.

Sorakai kofta

Ingredients:
Sorakai (Bottle gourd) - 250 gms
Gram flour - 1/2 cup
Rice flour - 2 spoons
Corn flour - 1 spoon
Green chillies - 3
Grated ginger - 1 spoon
Coriander powder - 1 spoon
Jeera - 1 spoon
Cloves - 3
Bay leaves - 2
Cinnamon stick - 1 inch
Red chilli powder - 1 spoon
Ginger garlic paste - 1 spoon
Onions - 2
Tomatoes - 3
Coriander leaves
Water
Oil

Procedure:
Grate the sorakai and squeeze the excess water from it.
Now add gram flour, rice flour, corn flour, green chillies, ginger and salt in it.
Heat a pan with oil for deep frying. Once oil is heated take the lemon size balls of the batter and deep fry in oil.
When the kofta turns golden brown remove from it and place it on a tissue paper.
Repeat the same for the remaining batter.
Heat another pan and add 1 spoon oil in it.
Once oil is heated add jeera, onions and tomatoes. When they are half cooked remove from pan and allow it to cool.
Once it is cooled grind it to fine paste.
In the same pan add little oil. When oil is heated add cloves, bay leaves and cinnamon.
Now add ginger garlic paste and stir for 2-3 mins. Add the ground paste prepared above, red chilli powder, coriander powder and salt.
Add little water as per the consistency you need for gravy.
Cook until it comes to a boil. Now add the kofta balls.
After 5mins remove from stove. Dont serve immediately wait for 5-10mins until the koftas become soft in gravy.

Egg pepper fry

Ingredients:
Eggs - 3
Pepper powder - 1 spoon
Salt
Oil

Procedure:
Boil the eggs in water. Peel the skin, cut into half and keep aside.
Heat a pan and add oil into it. Once oil is heated keep the eggs into it.
Fry the eggs until it turns light brown color.
Now add the pepper powder and salt.
Stir for another 2-3 mins and remove from stove. Serve hot.

Mango dal

Ingredients:
Tur dal - 1 cup
Raw mango - 1
Green chillies - 3
Jeera - 1 spoon
Mustard seeds - 1 spoon
Curry leaves - 5-10
Dry red chilli - 3
Garlic pods - 4
Turmeric - 1/2 spoon
Hing - a pinch
Water
Oil
Salt

Procedure:
Pressure cook the dal together with raw mango pieces, green chillies, turmeric and sufficient water.
After 2 whistles remove from stove and mash the dal.
Heat a vessel and dd oil into it. Once its heated add the jeera, mustard seeds, red chillies, hing, curry leaves and garlic pods.
Once they start to splutter or when garlic turns light brown remove from stove.
Now add this seasoning to the prepared dal and serve hot with rice.

Aamras puri

Aamras
Ingredients:
Riped mangoes - 2
Cardamom powder - 1/2 spoon

Procedure:
Peel the skin of mangoes and grind them along with cardamom powder.
Don't add any water for this. Keep it aside once done.

Preparation of Puri's you can find here.
Once puri is also prepared serve it with aamras. It would be really yummy :)

Onion chicken curry

Ingredients:
Chicken - 250 gms
Onions - 3
Mint leaves - 1/2 cup
Coriander leaves - 1/2 cup
Red chilli - 1 spoon
Garam masala - 1 spoon
Ginger garlic - 1 spoon
Green chillies - 2
Turmeric - 1/2 spoon
Salt
Oil

Procedure:
Grind the onions and keep the paste aside.
Heat a pan and add oil into it. Once oil is heated add the onion paste, green chillies and ginger garlic paste.
Fry them until the onions turns light brown or raw smell is gone.
Add turmeric and then add chicken. Fry for 2-3 mins and then add red chilli powder, garam masala powder, mint leaves, coriander leaves and salt.
Cook until the chicken pieces are soft and then remove from heat.
Serve hot with rotis or rice.

Green pulav

Ingredients:
Carrot - 2
Beans - 15-20
Cauliflower - 1 cup
Green peas - 1/2 cup
Potatoes - 2
Rice - 2.5 cups
Mint leaves - 1 cup
Coriander leaves - 1 cup
Green chillies - 4
Ginger garlic - 1 spoon
Cloves - 3
Cinnamon stick - 1 inch
Onion - 1
Tomato - 1
Cardamom - 2
Cumin seeds - 1 spoon
Water
Salt
Oil/Ghee

Procedure:
Grind together tomato, onion, cloves, cardamom, cinnamon stick, green chillies, coriander leaves, mint leaves and keep aside.
Wash the rice and keep it aside.
Now take a vessel or cooker and add oil/ghee into it.
Once the oil is heated add the cumin seeds, when they start to splutter add the ground paste.
Fry until raw smell is gone and later add all the vegetables. Cook for another 5-10 mins.
Add the rice and fry for 2 mins and add 4.5 cups of water.
Cook until rice and vegetables are cooked nicely. If you are cooking in a pressure cooker off the stove after 2 whistles and keep it aside.
Serve with raita.

Everyone liked this pulav at home Prathibha :) Thanks for the recipe! Hope you remember sometimes it would be our quick lunch preparation with the ready made frozen vegetables ;)

Eggless dates cake

Ingredients:
All purpose flour(Maida) - 1.5 cup
Seedless dates - 20
Baking powder - 1 spoon
Salt - 1/4 spoon
Milk - 1 cup
Sugar you can adjust with as per dates sweetness
Vanilla extract - 1/2 spoon
Chocolate chips - 1/4 cup
Butter - 1/4 cup

Procedure:
Coarsely grind the dates and sugar with little milk.
Sift together flour, salt and baking soda.
In the flour mix add dates mixture, remaining milk, vanilla extract, chocolate chips and butter. Mix well to form a uniform dough.
Keep the dough aside for 10 mins. Until then preheat the oven for 10mins at 180 ºC.
Grease the cake tray with butter and pour the mixture into it.
Bake the cake for 15-20 mins. Or you can check if the cake is done or not by inserting a toothpick.
If the toothpick comes clean the cake is done and you can remove it from oven.

Same dates cake recipe was prepared for Nandita's last year birthday and Chaitra's this year birthday :)