The grinding should be to a fine paste, set aside. Heat remaining oil, add bayleaf, fennel seeds,cinnamon once it crackles add onion, garlic and curry leaves and saute for a minute until slightly browned.

Then add the sliced radish and saute for 2 mins. Then add chilli, coriander powder and saute for a minute.

Add 1/2 cup water and required salt. Allow it to boil for 2mins, then add the grinded paste and allow it to boil until oil separates (this may take around 10mins).

Garnish with coriander leaves and switch off. Serve with rice and even dosas.

Recipe: Sharmis Passions RELATED RECIPES Chettinad Fish Curry Masala vada Vegetable Masala Sandwich Carrot cashew masala Aloo bhindi masala Ingredients: 3 - radish, sliced 1 tsp - red chilli powder 1/2 tsp - coriander powder 1 tsp - coriander leaves, chopped (optional) Salt for taste 2 tsp - oil For grinding: 1/4 cup - coconut 1/4 tsp - fennel seeds 1 - big onion, chopped roughly 1 - tomato, chopped roughly To temper: Bay leaf, a small piece 1/4 inch piece - cinnamon 1/4 tsp - fennel seeds Small onions, a handful 4 to 5 pods - garlic Curry leaves, a few (less)

The grinding should be to a fine paste, set aside. Heat remaining oil, add bayleaf, fennel seeds,cinnamon once it crackles add onion, garlic and curry leaves and saute for a minute until slightly browned.

Then add the sliced radish and saute for 2 mins. Then add chilli, coriander powder and saute for a minute.

Add 1/2 cup water and required salt. Allow it to boil for 2mins, then add the grinded paste and allow it to boil until oil separates (this may take around 10mins).

Garnish with coriander leaves and switch off. Serve with rice and even dosas.

Recipe: Sharmis Passions RELATED RECIPES Chettinad Fish Curry Masala vada Vegetable Masala Sandwich Carrot cashew masala Aloo bhindi masala Ingredients: 3 - radish, sliced 1 tsp - red chilli powder 1/2 tsp - coriander powder 1 tsp - coriander leaves, chopped (optional) Salt for taste 2 tsp - oil For grinding: 1/4 cup - coconut 1/4 tsp - fennel seeds 1 - big onion, chopped roughly 1 - tomato, chopped roughly To temper: Bay leaf, a small piece 1/4 inch piece - cinnamon 1/4 tsp - fennel seeds Small onions, a handful 4 to 5 pods - garlic Curry leaves, a few (less)

The grinding should be to a fine paste, set aside. Heat remaining oil, add bayleaf, fennel seeds,cinnamon once it crackles add onion, garlic and curry leaves and saute for a minute until slightly browned.

Then add the sliced radish and saute for 2 mins. Then add chilli, coriander powder and saute for a minute.

Add 1/2 cup water and required salt. Allow it to boil for 2mins, then add the grinded paste and allow it to boil until oil separates (this may take around 10mins).

Garnish with coriander leaves and switch off. Serve with rice and even dosas.

Recipe: Sharmis Passions RELATED RECIPES Paneer masala khichdi Madras Shrimp Masala Chettinad Fish Curry Masala vada Vegetable Masala Sandwich Ingredients: 3 - radish, sliced 1 tsp - red chilli powder 1/2 tsp - coriander powder 1 tsp - coriander leaves, chopped (optional) Salt for taste 2 tsp - oil For grinding: 1/4 cup - coconut 1/4 tsp - fennel seeds 1 - big onion, chopped roughly 1 - tomato, chopped roughly To temper: Bay leaf, a small piece 1/4 inch piece - cinnamon 1/4 tsp - fennel seeds Small onions, a handful 4 to 5 pods - garlic Curry leaves, a few (less)

Once kantola is cooked and fried well, it is seasoned with mustard seeds powder and red chillies. Serve kantola with red chillies over plain steamed rice.

Makes: around 4 Servings of Kantola with Red Chillies. Ingredients: Kantola 2 Cups Sliced 1/4 tsp Whole Red Chiles 2 1/2 tsp Salt to taste 2 tsps Method of preparation: Wash, remove ends and slice the kantola vertically.

Grind mustard seeds and few pinches of salt into fine powder. Grind red chiles into coarse powder.

Heat oil in a pan, add panch phoran. Once panch phoran is aromatic or it starts to crackle, add kantola pieces.

Fry for around 10 minutes on medium flame till kantola changes color and turns light golden around the edges. Cook covered on low flame if kantola is not frying properly.

Once kantola is fried, stir in mustard seeds powder, red chili powder and salt. Serve kantola with red chillies over plain steamed rice.

Notes: Make sure kantola pieces are cooked well before removing from heat. Suggestions: If kantola is not cooked, add few more tablespoons of water and cook covered on low flame till done.

Variations: Check other recipes Other Names: Kantola with Red Chillies (less)

In a bowl marinate prawns with turmeric powder, red chilli powder and salt and leave undisturbed for 5 minutes. In a frying pan add oil, after it heats up add the crushed garlic pods and saute for just a few seconds.

Then immediately add the marinated prawns and fry for a minute. Add 1/4 cup of water and cook on a high flame.

When the water content reduces and masala thickens, remove from flame and serve. RELATED RECIPES Prawns curry Malvani prawn curry Bread Masala Toast Green peas masala Cauliflower masala restaurant style Ingredients: 200g - prawns 3 pods - garlic pods 2 tsp - red chilli powder 1/4 tsp - turmeric powder Salt 4 tsp - oil (less)

Cook potatoes with skin either in the pressure cooker or stove top or microwave until soft and keep aside. When the potatoes are cool, peel potatoes, mash them and keep aside.

Grind together green chillies, handful of cilantro and ginger until it becomes a fine paste. In a heavy bottomed pan heat oil and add cumin seeds to it.

When cumin seeds begin to splutter add the mixed vegetables to it,add salt to taste, chilli powder, garam masala, sprinkle a few drops of water and cook on a low flame until it is soft. Add mashed potatoes to the cooked vegetables and mix well.

Add cooked red kidney beans to this mixture and mix well. Using the back of your spatula or a potato masher, mash the mixture gently until most of the vegetables, beans and potatoes get mashed.

Add bread crumbs and semolina to this mixture and mix well. Cool slightly and form lemon sized balls and flatten it slightly.

Heat a flat pan/ griddle/ tawa on medium high, place the flattened cutlets on them and add a few drops of oil around the cutlets. Turn over and fry the other side similarly.

Serve hot with ketchup as a snack or use the cutlets in your burger or sandwich or serve as an appetizer. Yield will depend on the size of the cutlets.

Courtesy: http://veginspirations.blogspot.

com/ RELATED RECIPES Spicy red chilli prawn masala Tangy tomato gravy (Tomato Iguru) Shorshe Golda Chingri (Lobster in mustard sauce) Santula (mixed vegetables Oriya style) Phaldari kofta (raw banana koftas) Ingredients: 1 cup - red kidney beans soaked for about 8 hours with a pinch of soda (soda is optional) 4 - small potatoes 2 cups - mixed vegetables ( I used a mixture of beans, carrots and peas) 4 slices - bread (powdered in a spice grinder to a coarse mixture) 1/4 cup - semolina 1/2 tsp - red chilli powder (optional) (or according to taste) 1/2 tsp - garam masala salt according to taste 1 tbsp - oil 1 tsp - cumin seeds Grind together: 4 - green chillies handful - cilantro (coriander leaves) cut fine 1 inch piece - ginger a little extra oil to shallow fry the cutlets (less)

Radish usually has lot of water in it. So squeeze it hard to remove the water content from radish.

Save this water for making dough if you wish. In a skillet or kadai pour 1 tsp of oil.

When it is hot add finely chopped ginger and saute for a bit. Add finely chopped green chilli and saute until the colour of ginger changes to golden brown.

Add shredded radish, salt and fry for 5-10 minutes on medium flame or until the water content in radish evaporates. Add turmeric powder, fennel powder and cumin powder.

Saute for a minute. Add grated paneer and saute for 2-3 minutes.

Remove from flame and allow it to cool. When it cools down slightly add finely chopped mint and mix it well to combine.

To make dough: In a mixing bowl add whole wheat flour/atta. Remove 3 tbsp of flour from it and add 3 tbsp of soy flour.

Then add salt, chilli powder, turmeric powder. Mix it well with your hands.

You can reserve this flour/atta for dusting. Then slowly add water/reserved radish water and knead it to a soft dough.

You might have to use your muscle powder as you have to knead it for couple of minutes. The kneading time varies from the brand of flour you are using.

Take a tsp of oil and coat the dough. This will prevent the dough from drying while you are rolling out parathas.

Cover it with a cling wrap / kitchen towel. Now pinch a small part from the stuffing and make golf size balls.

You should get around 5 balls. Likewise pinch a portion of dough and make 5 equal sized balls.

Take one of them dust it with flour and roll it out using your rolling pin like how you do it for rotis/chappati. Roll it into a circle around 10 cm in diameter.

Dust it with more flour if it is sticky. Place the stuffing in the center and wrap it from all side to form a huge droplet like those Indian Modaks.

Then press it from the top to make it flat. Dust it with flour and keep it aside.

Repeat this step. Take the stuffed dough that was prepared first.

Roll it out gently using a rolling pin. If the stuffing peeps out, dust a little bit of flour on the leak as you roll.

Heat the griddle / tawa on medium heat, gently drop the rolled paratha. Allow it to fry for 30- 40 seconds on one side or until you will see small puffs on paratha.

Then flip it over and fry on the other side for another 30-40 seconds or until you see brown spots beneath. Brush it with oil or ghee.

Flip it over and fry it longer if required. Fry other parathas and serve it with Raitha / Pickle / Dal or any Kurma of your choice.

Recipe courtesy: Food for 7 Stages of Life RELATED RECIPES Paneer fried rice Paneer masala khichdi Chilli Paneer Rajma paratha Shahi Paneer Ingredients: 1 cup less 3 tbsp Whole Wheat flour 3 tbsp soy flour 1/4 tsp chilli Powder 1/4 tsp turmeric Powder 1/4 cup + 3 tbsp (approx) Water Oil/ghee for frying Salt to taste For stuffing; 2 1/2 cup Shredded Radish / Muli 3/4 cup packed Grated Fat free homemade paneer 1 1/4 tsp finely chopped ginger 2 finely chopped green chilli 3 tbsp finely chopped mint 1/4 tsp turmeric powder 1/2 tsp cumin powder 1/2 tsp fennel Powder Salt to taste 1 tsp oil (less)

Add spinach and cook open only for 3 minutes.Turn off the heat.

Add all other veggies, coriander powder and rice,mix it well. Add salt and parsley.

Tastes great and very healthy.You can add some other raw veggies like tomato pieces,grated cucumber,grated radish,lettuce and green peas.

RELATED RECIPES Tur dal rice Chinese chicken and prawns combo curry Kuska biryani Flax masala rice Carrot rice Ingredients: rice-1 cup grated carrots-1 cup sprouts-1 cup spinach-1cup coriander powder-half tea spoon ginger garlic paste-1tsp green chilli-1big chinese salt-half tsp(optional) salt-half tsp parsley-half cup oil-3tsp (less)

Pour enough water to cover all the vegetables. Add turmeric powder and salt.

Cook for 10 mins. In the meanwhile, grind the coriander leaves, coconut, green chillies and fennel seeds to a smooth paste.

Now add to the boiling vegetables. Mix well and cook till vegetables well cooked.

Serve hot with plain/jeera rice/pulav/phulkas/rice rotis/romaali roti. Image: Flickr/creativecommons ewige RELATED RECIPES Vegetable biryani Hot vegetable pickle Vankay paalu koora Oyster mushroom peas curry Rohu fish and vegetable soup Ingredients: Assorted mixed vegetables cut into long strips (3 carrots, 75gm tendlis (gherkins), 75gm french beans, 1 large potato, 1 white radish, 1 medium cucumber, 100gm bottle gourd, 100gm pumpkin) 1/2 cup - cocount freshly grated or dessicated 1 cup - coriander, chopped 1/2 tsp - fennel seeds 1-2 - green chillies 1 tsp - turmeric powder Salt to taste (less)

Take into a bowl. Heat oil in a tadka pan, add mustard seeds and curry leaves, when they splutter, add this into chutney.

Serve with idlis/dosa. RELATED RECIPES Thotakoora Pesarapappu Koora Masoor dal Grilled corn palak Tandoori tofu sandwich Baby Corn Manchurian Ingredients: 1/2 cup - roasted peanuts 1 tsp - tamarind paste 3-4 - red chillies 2 tsp - curd Salt to taste 1 tsp - mustard seeds Curry leaves, a few 1 tsp - oil (less)