Veg cheese sandwich

Ingredients:
Bread
Cucumber
Tomatoes
Boiled Potato
Any other vegetable
Cheese slice
Amul cheese
Ketchup

For chutney
Cilantro
Green chillies
Spinach
Barik sev
Lime juice
Salt
Sugar

Methods:
Make chutney by grinding all the ingredients by adding very little water. Take a slice of bread & apply chutney. Spread the veggies on top. Add cheese slice if you like. Take another piece of bread, spread ketchup if you like & cover on top of 1st bread. Garnish with grated amul cheese. Serve immediately. Tastes yummy.

Mix Vegetable

Mix Veg: for 50 people. Someone made at Gurudwara.
Ingredients
Jeera - 2 teaspoon
Garlic paste -  1/2 cup
Ginger grated or cut into small - 1/2 cup
Jeera powder - 5 spoons
Dhania powder - 4 spoons
Garam Masala - 2 spoons
Haldi - 4 spoons
Red chilli powder - 5 spoons
Salt - 1/2 cup
Frozen vegetable packet - 20 pounds ( 4 pkt of 5 pound each)
Onion - 5 pound - cut into small pieces
Tomato - 5 pound - cut into small pieces
Coraiander leaves cut

Method:
Take oil in vessel, add jeera, garlic paste and then add onion. Fry
 till light brown, add haldi, red chilli powder, dhania powder, jeera
 powder, tomato. Fry till tomatoes are done and starts leaving oil. Add salt
 and frozen vegetables. Cook till it all mixes together.

Kadi Pakoda

Kadi Pakoda for 50 people. Recipe made in Gurudwara.
Ingredients:
For Kadi
Friendship Low far Dahi - 10 pound (2 dabba)
Green chilli - 10
Besan - 4 pound
Methi seeds - 1 handful
Akkha Dhania (Coriander seeds) - 1 handful
Garlic paste - 1 cup
Kadhi Patta - 6 stems
Onion 5 pound - cut long thin 
Ginger grated or cut in small pieces - 1 cup
Tomato 5 pound - cut into small pieces
Haldi - 6 teaspoon
Red chilli powder - 6 teaspoon
Red Chiili full - 8 
Salt - 3/4 cup
Coriander leaves cut
Heeng - 1/2 teaspoon

For Pakoda
Onion cut thin long - 4 pound
Besan - 2 pound
Red chilli powder - 4 teaspoon
Ginger grated - 4 teaspoon
Green chilli grated or paste - 6 pieces
Garlic paste - 2 teaspoon
Ajwain - 4 teaspoon
Salt - 5 teaspoon
Jeera powder - 2 teaspoon


Method:
Put oil (use olive oil it will make the dish very very light) in vessel
 
add methi seeds, coriander seeds 4-5 green chillies, kadhi patta and
 fry slightly (1-2 minutes till methi seeds turn brown)
then add garlic paste and fry for aroud 5 minutes, add heeng, then add
 onion and fry till golden brown 
Now add grated ginger, tomatoes, haldi, red chilli powder, red chilli
 full and fry till the tomatoes are cooked and starts leaving oil. 
Mix the besan in curd and add water accordingly so that no lumps are
 formed and it becomes liquid. Add the mix to the masala and add salt. Let
 it cook till the kadi becomes consistent. If you think it has become
 too thick then add some boiling water to it. 
After the kadi bas become consistent add pakoda and heat for some time.
 Garnish with corainder and serve


Pakoda:
Cut the onion in long thin pieces, add 1 teaspoon salt and set aside
 for some time. Mix all the ingredients in besan make a smooth thick paste
 by adding water and no lumps being formed. Mix the onion along with
 the salt water so that it becomes little thin and easy to pour. Make
 small sized pakoda and deep fry.

Musroom with vegetables

Recipe by my brother Venu Seshan

Ingredients:

Mushrom

Cumin Seeds

Red chilli flakes

Ginger paste

Garlic paste

Clove

Tomato

Carrot

Green Pepper

Oil

Soy Sauce

Salt

Pepper

  

Method:

Heat oil in a pan. Add cumin seeds(jeera). Cut red chillies into flakes.  Add red chilly flakes and fry for 1 minute. Add ginger garlic paste, clove and fry for 3 minutes. Add diced cubes of tomato, carrot, capsicum and pieces of mushroom and fry over high flame by tossing it all together. Add 1 tsp of soya sauce. Do not close with a lid. Fry for 3 minutes. Add salt and pepper powder and fry for 1 minute. Serve hot.

Mushroom fry

Recipe by my brother Venu Seshan

Ingredients:

Oil 

Mushroom

Cumin Seeds

Salt

Red chilli powder

Method:

Heat oil in a pan. Add cumin seeds (jeera). Add masala. Add cut pieces of musroom. Add salt and red chilli powder as per taste. Close the pan with a lid and cook for 5 minutes.

Thalaga Kuzhambu

From my cousin Priya.

Ingredients:

Vazhaakai (Raw Bananna)

Brinjal

Sweet potato

Potato

Yellow pumpkin

Avaraikkai

Arvi

keerai thandu (Spinach)

Tamarind ( Lime size )

 

Spices

Red Chilly - 10

Coriander seeds - 1 Tablespoon

Toor Dhal - 2 Tblspn

Urid dhal - 2 tspn

Raw Rice - 1 tspn

Sesame seeds - 1 Tblspn

 

Method:

Fry all ingredients in little coconut oil. Grind all the fried ingredients with grated coconut(oru moodi). Squeeze tamarind with enough water, add a pinch of turmeric powder to it  to it and  allow it to boil. Then add vegetables to it and cook until done. Finally add salt and ground ingredients along with little jaggery and boil for few minutes. After removing it from fire add little fried grated coconut and tempering of mustard seeds.

Vegetbale Manchurian

From some website
Ingredients;
1 cup grated carrots
1 cup grated cabbage
1/2 cup diced french beans 1 tbsp spring onion (optional)
1 onion sliced
1/2 cup cornflour/maida
3 pearls of garlic
4 tsp soya sauce
2 tsp vinegar
2 green chillies diced
2 tsp cornflour
salt as desired
oil for deep frying
Method:
Take a big bowl and mix all the vegetables, salt and add cornflour or maida in it.
Bind the ingredients together without adding water. Make small lemon size balls and keep aside.
Heat oil in a wok and fry the prepared vegetable balls a few at a time till they become golden brown in colour.
Take out the balls and keep on a tissue paper to let the excess oil drain.
Take another wok and add 3 tsps. of oil, add diced garlic and onion in it and fry till onion become translucent in colour.
Mix 4 tsp of soya sauce, 2 tsp of vinegar and 2 tsp of cornflour in a glass of water. Pour this water in the wok with garlic and onion. Let it simmer till the gravy become thick, take off from fire and let it cool.
Add the fried Manchurian balls just before serving, else the balls will soak all the gravy.

Rava Dosa

Ingredients:

Rava – 1/2 cup

Rice flour – 1/4 cup

Maida – 1/4 cup

Onion – 1 small

Coriander leaves – 2 twigs

Curry leaves – 1 twig

Green chillies – 1 no

Salt – 1/2 teaspoon

Water – 3 cups

Mustard Seeds

Oil for cooking – 6 teaspoons

Method

1. Finely chop the onions, green chilli, coriander leaves and curry leaves.
2. Mix the rava , flours, salt and chopped ingredients with water in a large bowl.
3.  Temper with mustard seeds.
4. Leave to soak for minimum half an hour.
5. Heat a non stick dosa tawa in a high flame for 1 minute.
6. Smear 1 teaspoon oil on the tawa with a clean white cloth.
7. Stir the batter once to mix well. Start spreading the batter as shown in the picture to fill the whole tawa. spread 1 teaspoon oil on the dosa.
8. Cook for 1 whole minute and turn and cook for 1 minute again. Lower the flame and turn the dosa once again.
9. Remove the dosa on to a plate. By now the tawa will be at right temperature for the next dosa.

Tips
The secret of making a tasty dosa is adjusting the flame.
Always keep the flame low while pouring the batter except the first dosa.
Rava dosa should be cooked on a high flame.
Stir the batter well before spreading the dosas as the solids always settle at the bottom.
The batter should be thin as rava soaks up lot of water while cooking. The measures I have given are exact so go ahead and prepare these delicious dosas.
The batter can be kept in an airtight container in the fridge for 4 days. The more it soaks the better.

Paneer quick recipe

Ingredients:
2 frozen pack of mix of 3 color bell pepper(red/yellow/green) and onion
Paneer
Tomato chopped
Yougurt - 2 spoon
Amchur
Garam masala/tava fry masala/any other masala you use
Salt
Haldi
Oil

Method:
Wash the frozen pack of bell pepper and remove all water. Take oil in a pan and saute the tomato till it is cooked, add bell pepper and saute till the water evaporates. Now add paneer pieces, yogurt, amchur, haldi and masala and salt. Mix well.

Spinach Saag

Ingredients:
Palak - 2 frozen pack (I got from Kroger)
Cauliflower - 1 frozen pack
Brocolli - 1/2 frozen pack
Tomato chopped
Onion (optional)
Green chilli
Ginger
Salt
Butter/Ghee

Method:
Wash all the frozen veggies. Remove water. Add few green chillies and few pieces of ginger. Pressure cook till 4 whistles. Mash it or blend it in blender. Take a pan add butter/ghee, add few pieces of ginger, chopped tomato and saute till the tomatoes are mashed. Add salt. Add this mix to saag and blend well. You can add onions if you like.

Soya Appetizer

Had this appetizer at a friend's place
Ingredients:
Soya chunk (nutrilla)  1cup
Butter
Salt
Green Pepper - 1 big
Onion - 1 big
 Pepper powder
Vinegar (optional)
Method:
Soak nutrilla in hot water with salt for 2 hours. Squeeze water. In a pan add butter and saute till it is light brown in color. Add chopped onion and capsicum and saute till it is half cooked. Add salt, black pepper and vinegar.

Spinach quesadilla

Ingredients:
Corn
Onion chopped
Tomato chopped
Spinach chopped
Tortilla
Salt
Pepper powder
Shredded cheese
Method:
Add some butter in a pan and saute onion till it is translucent. Add tomato and saute for 5 minutes, add spinach and corn. Add salt and pepper powder and saute till the spinach is cooked. Now take a tortilla, add this mix, add cheese, cover it with another tortilla. Bake it in oven or on pan on stove till the cheese melts or the tortilla is slight red in color.

Pasta Salad

Someone made this at Gurudwara
Ingredients:
Penne Pasta
Cucumber
Red Bell Pepper
Corn Kernels
Red Onion
Baby Spinach
Ranch
Salt Pepper
4 mix grated Cheese small pack
Method:
Chop all small except Spinach. Chop spinach roughly. Boil Pasta. Mix all together. Add salt, pepper, ranch and 4 mix grated Cheese.

Palak Corn Sabzi

From a website

Ingredients
Palak (Spinach) about 100g roughly chopped
Tomato 1 medium size chopped into cubes
Corn (I used half cup of frozen corn without sugar)
Onion 1 medium size chopped
Green chillies 1 ( depends on how spicy you want your curry to be)
Milk 2 table spoon
Oil about 3 table spoon

Spices
Dhaniya Powder (Corriander Powder) 1 teaspoon
Jeera/Cumin seeds 1/2 tsp
Jeera powder/Cumin powder 1/2 tsp
Red chilli powder (to taste)
Salt (to taste)
Sugar (a pinch)
heeng/ Asofoetida one pinch

Method:
Heat one table spoon oil in a pan/karahi. When it is hot add green chillies (split them first ...please) and then add the palak/spinach.
Cook on medium heat till the spinach leaves wilt. Put aside.
Grind it to a paste after it cools down... Meanwhile heat one and half table spoon of oil in a pan (you can reuse the same pan) add onions. When they are a little browned add tomatoes and then throw in the dhaniya/corriander powder, put salt to taste.
When the rawness of tomatoes goes away, let the mixture cool and then grind this too.
Now again take a pan heat a little oil and sputter jeera/cumin seeds in it.add heeng/asofoetida, haldii/turmeric powder, red chilli powder and then pour in the onion tomato mixture. Saute for a minute then add the corn. Saute for another few minutes, then add the grinded palak/spinach paste. Add jeera powder, pinch of sugar and milk.
Now be patient, cover the curry and let it simmer for about 5 mins in low heat. Make sure it is not runny so you adust the amount of water depending on how consistent your palak/spinach paste and onion mixture paste was.

Dal Makhani

I don't remember where I copied this recipe from. But you can enjoy.

Ingredients:
1 cup Whole Black Udad Dal
Half Cup Rajma
1 table spoon Chana Dal
2 Bay Leaves
4 cloves
1 piece cinamon
2 elaichi
jeera
Coriander powder
Haldi
Red Chilli Powder
pinch of hing
amchur powder ( optional)
pav bhaji powder ( my addition to the recipe)
Tomato Paste( Or you can make purees of tomatoes at home - paste is easier and gives nice color to the dal),
1 big onion
ginger garlic paste ( 1 spoon)
green chillies -2
Coriander - for garnish
Fresh Cream - half cup (milk can be used if cream not available).
Method:
Pressure cook the dals with salt and Bay leaf, 1 elaichi and cinamon. In a pan, put some oil and all the akkha garam masala, once it splurts, add jeera, ginger garlic paste, chilli and onions. Add little salt ( depending on how much u put in the dal) once it becomes red, add the tomato paste and 1 cup of water. The gravy is now deep red color, add the haldi, and all the dry masala, ( Chili powder, amchur, hing, corainder powder, pav bhaji powder) and half of the cream ( or milk if using). mix well. Let it come to boil and add teh dals mashing it slowly. The dals need to be mashed in the pressurecooker first and then added to the gravy. Keep ading the dals and mashing it slowly. and bring ti to a nice boil. Add water about 2 cup managing the consistency. You will now get teh aroma of the dal.tasteit to see if the masalas are gelled in the dal. The dal by itself will taste bland so you will need to add a little more of the dry masalas at this time. ( pavbhaji masala especially) .ONce it comes to anice boil, add the balance of the cream, coraiander leaves and put of the gas. You can add drops of the cream before serving.

Avocado Chutney

Ingredients:
 Avocado - 2
Cilantro - 1/2 bunch
Mint leaves - 1 bunch
Onion 1 small or half
Green chilli - 2
Salt
Sugar 1/2 tsp
Green Lime juice
Method:
Grind Avocado, cilantro, mint leaves, small onion, green chilli, salt & little sugar. Add some lime juice. It goes well with Roti.

Guacamole

Ingredients:
Avocado - 2
Onion - 1 small or 1/2 chopped finely
Coriander leaves chopped finely
2 Green chilli or jalapeno pepper chopped finely
Green Lime juice
Salt
Black Pepper
Red chilli powder
Tomato - 1 small or 1/2 chopped finely
Method:
 Scoop the Avocado and mix all the ingredients as per taste. This will make chunky Guacomole. Enjoy with Tortilla/Rice chips

Mutter(Peas) Mushroom

Ingredients:Mushroom 1 packet
Peas 2 handful
Onion 1 large
Tomato 2 medium
Ginger
Garlic
Garam masala
Salt
Haldi (Turmeric powder)
Butter
Milk
Coriander leaves
Cream (optional)

Method:
Take butter in a pan. Add chopped onions and saute till translucent. Add ginger garlic paste. Add chopped tomato, haldi, salt, garam masala. Saute till tomatoes are soft. Add chopped mushroom, peas and some water. Cook till the mushrooms are half boiled. Now add little milk and let it cook till the mushrooms are well cooked. Keeping adding milk as per the consistency you desire. If you like you can add some cream for richness. Garnish with coriander leaves. Serve hot with roti or rice.