Grind the peas along with onion and green chillies into a smooth paste by adding little water. Take the ground paste in a bowl and add wheat flour, salt, garam masala and chopped mint leaves to it and make a dough by adding water little by little to it.

The consistency should be that of chapathi dough. Keep it closed for half an hour before use.

Recipe courtesy: 4th sense cooking RELATED RECIPES Rajma paratha Quick Peas Pulao Onion Paratha Cauliflower Peas Kurma Kheema paratha Ingredients: 1 cup - peas 1- onion 3 - green chillies 2 cups - wheat flour 1 tsp - garam masala 1/4 tsp - Hing/asafoetida Salt to taste 1/2 bunch - mint leaves (less)

Stir fry for 4-5 mins. and add water and salt.

Cover and cook till the vegetables are tender. Add the mustard paste, mix well and bring the vegetables to a boil.

Add ghee and garam masala to the gravy. Remove from heat and serve hot.

Ingredients: 2 sticks drumsticks (cut into 2-inch pieces) 1 raw banana (skinned, diced and boiled) 1 cup potatoes (diced) 1 cup pumpkin (diced) 1 cup brinjal (diced) 1 bittergourd (diced) 1 tsp. fenugreek seeds (methi) 1 tbsp.

ghee 2 tbsp. mustard oil 1 tsp.

sugar 1 tsp. garam masala powder Salt to taste (less)

Stir fry for 4-5 mins. and add water and salt.

Cover and cook till the vegetables are tender. Add the mustard paste, mix well and bring the vegetables to a boil.

Add ghee and garam masala to the gravy. Remove from heat and serve hot.

Ingredients: 2 sticks drumsticks (cut into 2-inch pieces) 1 raw banana (skinned, diced and boiled) 1 cup potatoes (diced) 1 cup pumpkin (diced) 1 cup brinjal (diced) 1 bittergourd (diced) 1 tsp. fenugreek seeds (methi) 1 tbsp.

ghee 2 tbsp. mustard oil 1 tsp.

sugar 1 tsp. garam masala powder Salt to taste (less)

Grind the Coriander, mint & Spinach leaves to a fine paste. Mix this paste with dahi, cream, ginger and garlic pastes and the garam masala.

Mix the paste with the Chicken & leave in the fridge overnight. Remove from the fridge atleast one hour before cooking.

Grill the Chicken pieces on skewers or a grilling tray basting over with oil. Cook until chicken is tender & browned on all sides.

Serve hot with chutney & onion rings. RELATED RECIPES Chicken tikka Murgh Jugalbandi Badami chicken tikka Kasoori Paneer Tikka Chicken tikka masala Ingredients: 1 kg .

. Boneless Chicken 5 tbsp .

. Ginger paste 5 tbsp .

. Garlic paste 2 tsp .

. chilli powder 2 tbsp .

. Garam Masala 3/4 cup .

. thick Dahi(curd) 1/2 cup .

. thick cream 1 bunch .

. Coriander 1 bunch .

. mint leaves 10-12 .

. spinach leaves 3 tbsp .

. lemon juice Salt to taste Oil for Basting (less)

Add the ginger-chilli paste, sesame seeds, lemon juice, garam masala, turmeric powder, asafetida and salt to the mixture. Add water and make a batter of thick consistency.

Mix well and remove the lumps. Grease a flat vessel.

Pour the batter into the vessel. Steam for about 25 mins.

in a pressure cooker or grease a microwaveable container and pour the batter into it. Cook the batter for 5-7 mins.

Remove and insert a needle into it to check if it is done. Allow it to cool for a while, then cut into triangle-shaped pieces.

Heat oil in a deep frying pan. Deep fry the pieces in hot oil until golden brown and crisp.

Remove from heat and serve hot with green chutney or tomato sauce. RELATED RECIPES Kaju kothimbir vadi Tiruvadirai kali Akkaravadisal (Jaggery Milk Pudding) Makkai and gajjar ki roti Thiruvadirai Kali Ingredients: 1 cup coriander leaves 1 cup yellow corn kernels (crushed) 1 cup gram flour 1 tbsp.

rice flour 1 tbsp. ginger-chilli paste 1 tsp.

garam masala 1 tsp. sesame seeds (roasted) 1 tsp.

lemon juice 1 tsp. turmeric powder 1/4 tsp asafeotida 1/4 tsp sodium bicarbonate (soda) Salt to taste Oil for frying (less)

Add the ginger-chilli paste, sesame seeds, lemon juice, garam masala, turmeric powder, asafetida and salt to the mixture. Add water and make a batter of thick consistency.

Mix well and remove the lumps. Grease a flat vessel.

Pour the batter into the vessel. Steam for about 25 mins.

in a pressure cooker or grease a microwaveable container and pour the batter into it. Cook the batter for 5-7 mins.

Remove and insert a needle into it to check if it is done. Allow it to cool for a while, then cut into triangle-shaped pieces.

Heat oil in a deep frying pan. Deep fry the pieces in hot oil until golden brown and crisp.

Remove from heat and serve hot with green chutney or tomato sauce. RELATED RECIPES Kaju kothimbir vadi Tiruvadirai kali Akkaravadisal (Jaggery Milk Pudding) Makkai and gajjar ki roti Thiruvadirai Kali Ingredients: 1 cup coriander leaves 1 cup yellow corn kernels (crushed) 1 cup gram flour 1 tbsp.

rice flour 1 tbsp. ginger-chilli paste 1 tsp.

garam masala 1 tsp. sesame seeds (roasted) 1 tsp.

lemon juice 1 tsp. turmeric powder 1/4 tsp asafeotida 1/4 tsp sodium bicarbonate (soda) Salt to taste Oil for frying (less)

Deep fry carrot, beans, cauliflower, capsicum, potato in oil. Put tawa, heat the butter and fry the onion.

Add the fried vegetables. If you are using frozen green peas add them to the vegetables and onion.

Otherwise, boil the green peas and then add them to the vegetables. Add sambar powder, garam masala, salt.

Let it cook for some time. Before removing from the stove, add milk and cream.

Recipe & image courtesy: www.subbuskitchen.

com RELATED RECIPES Vegetable aval upma Soya chunks vegetable curry Vegetable avial Bread cutlet Cheesy, crunchy vegetable pie Ingredients: Carrot -1 Beans - 1 bunch Cauliflower - few Capsicum - 1 small Potato - 1 medium size Frozen Green Peas - 1 cup Onion - 1 Sambar Powder - To taste Butter - For frying onion Garam masala - For taste Salt - to taste Milk - 1/2 cup Cream - 1/2 cup (less)

Heat oil in a wok and deep-fry these papdis. For the soup: Wash and roughly chop the tomatoes.

Heat oil in the pan and add the whole garam masala. Now add the chopped onions and saut till golden brown.

Add the ginger-garlic paste and tomatoes and cook. Add water.

Then add salt, red chilli powder, coriander stems and mint leaves and let is simmer for 5 mins. Strain it.

Now keep it on fire again. Put sugar, garam masala and check for seasoning.

Serve hot, garnished with coriander leaves and two pieces of papdis. RELATED RECIPES Paneer tamatar ki sabji Homemade tomato shorba Palak Makai Shorba Sarso Wali Tamatar Achar Tamatar Pulao Ingredients: 1 kg tomatoes 25g Coriander stems 10g Ginger-garlic paste 2g Black peppercorns 2g Bay leaves 2g Cinnamon sticks 3g Red chilli powder 5g Salt 5g Sugar 25g Whole coriander 5g Mint leaves For the papdi: 50g Wheat flour 20g Ghee Salt to taste 5g Ajwain 3g Fresh mint leaves 1 gm.

Red chilli 3g cheese (less)

Mix well and form marble-sized balls. Deep fry the balls in hot oil and keep aside.

For the gravy: Heat ghee or oil in a pan. Add the bay leaves and cumin seeds to it.

When the seeds crackle, add the ginger garlic paste, tomato puree, red chilli and garam masala powder and cook for 3-4 mins. Add water and salt and boil till the mixture thickens.

How to proceed: Add the koftas to the gravy and simmer for 5 mins. Sprinkle with coriander leaves and serve hot.

RELATED RECIPES Banana berry muffins Spicy raw banana rings Raw banana kofta curry Gluay Guan (Thai Banana Cake) Sweet banana bajji Ingredients: For the banana koftas: 2 raw bananas 1 onion, finely chopped 1 tsp. ginger, chopped 2 green chillies 1 tbsp.

refined flour (maida) Oil to fry Salt to taste For the gravy: 1 cup tomato puree 1 tsp. red chilli powder 1 tsp.

garam masala powder 1 tsp. ginger-garlic paste 1 tsp.

cumin seeds 1 bay leaf 1 tbsp. coriander leaves, chopped 1/2 cup ghee/oil (less)

Off the flame. A delicious dish is ready (less)