Beans stir fry

Beans - 1 lb

Mustard seeds - 1/2 tsp
Urad dal - 1 tbsp

Channa dal - 1 tbsp
Split moong dal - 1 tbsp
Cumin seeds - 1 tsp
Onion - 1 Medium
Chillies - 4 to 5
Curry leaves - 6
Curry powder - 1 tbsp
Turmeric powder - pinch
Salt to taste
Grated coconut - 2 tbsp(optional)
Oil for frying

Method:
Chop the beans into small pieces and boil with some salt, till half-cooked.
Remove and filter the excess water.
In a pan heat oil and add mustard seeds, when it crackles add cumin seeds and dals. After its changes color add onion, chillies and curry leaves.
Saute till translucent then add beans. Fry it for another few minutes.
Now add powder ingredients and saute until oil separates. Adjust the salt.
Keep stirring, sprinkle coconut before you turn off the stove.
Remove and serve with hot rice.

Alfredo Sauce

Ingredients

(3 to 4 Serving)

1/4 cup butter
2 tps garlic finally chopped
1 cups cream
1 1/4 cup Parmesan cheese

A pinch of nutmeg(optional)
Salt and pepper to taste


Method

Melt butter in a medium, non-stick saucepan over medium heat. Add garlic fry for a min then add cream simmer for 5 min. Then add remaining ingredients, stirring occasionally.Remove from the stove when sauce in right consistency (not more then 5 min). If you feel sauce is too thick, add some milk.
Finally mix with hot pasta (any), and sprinkle some Parmesan cheese on top.

Poori and Panner butter masala

Poori

Ingredients
Atta - 2 cups
Warm Water - 1 cup
Salt - 3/4 tsp
Oil for deep frying

Method

Mix the flour and salt in a bowl. Add water and make a stiff dough without any cracks. Cover the bowl and set aside for 30 minutes(optional) Making a stiff dough would result in puffy pooris.Divide the dough into round balls of equal size. Roll each ball into a thin round using a rolling pin. Sprinkle a little wheat flour for dusting if you feel the dough is sticking on to the surface.
Heat the oil (piping hot) drop a poori gently, press with a slotted spoon which would allow the poori to puff up like a balloon. Flip the poori on the other side and fry for a few seconds.

Serve hot with any curry, we usual prefer potato one, this time I try it with panner curry. 

Paneer butter masala

Ingredients:
250 gms paneer
3 medium sized onions
2 tsp ginger-garlic paste
Whole garam masala (cinnamon sticks, cardamom pods, cumin seeds, cloves)
2 tsps red chilli powder
4 ripe tomatoes
3-5 tbsps cashewnut
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp kasuri methi (dry fenugreek leaves)
1 1/2 tsp garam masala powder
salt to taste
3 tbsps butter
Small amount of cream
Coriander leaves for garnish

Method
Heat the pan pour some oil, add the onion fry for few minutes then add tomatoes fry for about 5 minutes (do not fully cook). Before you turn off the stove add cashew nuts. Once it cools grind them into smooth paste. 

Aside from this, peel the skin of some tomatoes and grind to smooth paste. 

Heat a tbsp of ghee and fry the paneer cubes to golden brown, keep aside. In a pan/kadhai heat 3 tbps of butter on medium low flame. Add whole garam masala one by one, then add ginger-garlic paste fry for few minutes then add the tomoto paste, increase the flame to medium and fry it till oil leaks separate from the tomatoes, stirring frequently. Cover with lid. Add chilli, turmeric, and coriander powder, and salt to taste. Pour some water combine well.

After few minutes add kasoori methi and garam masala powder. Simmer the flame and let it cook till the gravy has a thick consistency. Add fried paneer, mix gently. Finally add cream two minutes before turning off the flame.

Let it sit for at least 10 minutes and garnish with freshly chopped coriander before serving.

Serve hot with rotis, paranthas or naan.

Varalakshmi Vratam

Varalakshmi Puja is observed by married women in Tamil Nadu, Karnataka, Andhra Pradesh, Maharashtra and other parts ofSouth India.Goddess Lakshmi – the goddess of wealth and prosperity – is worshipped on the day. Varamahalakshmi literally means the boon granting goddess.

The Friday before the Full Moon, or Pournami day, of Tamil Month Aadi is chosen to perform Varalakshmi Puja. The corresponding month in the Kannada, Marathi and Telugu Calendar is the Shravan month.
Worshipping Goddess Lakshmi on Varalakshmi Vrata day is equivalent to worshipping Ashtalaksmi – the eight goddesses of Wealth, Earth, Learning, Love, Fame, Peace, Pleasure, and Strength
The importance of Varalakshmi Puja is mentioned in the Skanda Purana. It is believed that importance of Varalakshmi Puja was narrated to Goddess Parvati by Lord Shiva.
Goddess Parvati wanted to know about a Vrata that is highly beneficial to a woman, which will help her lead a happy and prosperous life on earth. Lord Shiva then mentioned about the Varamahalakshmi Vratam.

Performance of Varalakshmi Puja
Varalakshmi Puja falls on a Friday in the month of August and the preparations for the puja begin on Thursday. All the necessary items needed for the pooja are collected by Thursday evening.
People wake up early in the morning on Friday and take a bath. Traditionally speaking the waking up time for the puja is the brahma muhurtham. Then the designated puja area and house is cleaned well and a beautiful ‘kolam’ or rangoli is drawn on the intended place of puja.
Next is the preparation of the ‘kalasham or kalash.’ A bronze or silver pot is selected and is cleaned thoroughly and a swastika symbol is drawn and is smeared with sandalwood paste. The kalasham pot is filled with raw rice or water, coins, a single whole lime, five different kinds of leaves, and beetle nut. The items used to fill the kalasham vary from region to region and includes turmeric, comb, mirror, small black bangles and black beads.
The kalasham up to the neck is sometimes covered with a cloth and mango leaves are placed on the mouth of the kalasham. Finally, a coconut smeared with turmeric is used to close the mouth of the kalasham. To this coconut, an image of Goddess Lakshmi is fixed or the image of Lakshmi is drawn using turmeric powder. Now the kalasham symbolically represents Goddess Lakshmi.
In some areas, women place a mirror behind the kalasham. Today, there are also specially made Varalakshmi pots available in the market.
The kalasham is usually placed on a bed of rice. First Lord Ganesha is worshipped. Then begins the Varalakshmi Puja. The puja consists of singing slokas dedicated to Goddess Lakshmi like the Lakshmi Sahasranamam. Arati is performed on the kalasham. Different types of sweets are offered. Some people offer pongal. In some areas women tie yellow thread on their hands.
The woman who is observing the Varalakshmi Puja abstains from eating certain kind of food and this varies from region to region. In some regions, women fast till the puja period.
Thamboolam – betel leaf, areca nut and slaked lime – is offered to women in the locality and in the evening an arati is offered.
The next day, that is on Saturday, after taking a bath the kalasham is dismantled and the water in the kalasham is sprinkled in the house. If rice is used then it is mixed with rice in the house.
There are no hard and fast rules in performing the Varalakshmi Puja and you can be flexible on the puja items. Even a simple prayer will please Goddess Lakshmi.

God bless you.

Text taken from http://www.hindu-blog.com/

Aloo Tikki

Ingredients

4 large potatoes (aloo)
¼ cup boiled peas (optional)
3 tbsp raisins
3 tbsp chopped almonds
2 tbsp coriander leaves
4 green chillies finally chopped
½ cup bread crumbs
1 tsp Cumin seeds
½ chilli powder
2 tsp coriander powder (optional)
salt to taste
2 tbsp corn flour
oil (tel) to fry

Method
Make a corn batter with ½ cup water.
Wash and finely cut the green chillies.
Boil the potatoes. Peel and mash well.
Mix well the all ingredient except bread crumbs and oil.

Take out small balls from it and make any shape of your choice..
Dip these balls in the corn flour batter and coat it with breads crumbs. 

Deep fry in oil till crisp and golden brown on all sides.
Serve hot with some chutney or yogurt.

Home made yogurt

Ingredients
2 qt milk, 1%, 2% or whole milk works great, depends on your cholesterol :o)
1 Tsp plain yogurt, (use fresh & tasty one)
1 Green or red chili

Method
Using a pot with a clean & heavy bottom, boil the milk over medium heat. Keep an eye on it to make sure it doesn’t boil over.
Allow the milk to cool until lukewarm (the lukewarm temperature is very important)
Now add 1 tsp of yogurt and mix well
Add the chili and cover with a lid

Leave it for few hours in a warm space
In another 3 to 4 hours your yogurt should be ready

Tips
1. If you want it to be farm and thick,you have to boil that minimum 30 min
2. If you want to cool the milk a little quicker, place the pot in cool water. Pour the milk from one cup to another till frothy (for the coarse texture)

3. The surrounding temperature must be warm for the yogurt to form. In winter what you do.
4. Put the Bowl near the hot stove(while you cooking)
5. Put the bowl in to the oven and turn on the oven light.

Asparagus Stir Fry

Ingredients
Asparagus - 1 lbs Chopped
Onion - 1
Green chillies- 3 (slit lengthwise)
Turmeric powder - 1/4 tsp
Cumin seeds - 2 tsp
Mustard seeds - 1 tsp
Channa dal - 1 tbsp
Split moong dal - 1 tbsp
Curry leaves- 5 to 7
Curry(or chilli) powder - 2 tsp
Gram flour - 1 tbspOil for frying
Salt to taste

Method

Boil the asparagus for 10 min (3/4 cooked), keep aside.
Take a pan pour some oil add mustard seeds, cumin seeds, channa dal and moong dal. After dal turns reddish brown add onion, chillies and curry leaves.
Fry until translucent, now add asparagus fry for few minutes.
Add powder ingredients along with salt, fry until oil separates.
Finally sprinkle gram flour and fry for another two minutes.
Serve with steamed rice or roti.