Method:
Cut potatoes into big pieces. Mash 3 to 4 pieces fine with hand. Keep both aside.
Mix all the dry masala in ¼ cup water.
Heat oil. Add the cumin and mustard seeds.
When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness.
Stir continuously after adding curd. Add the remaining water and all the potato and flour.
Stir well. Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander. Serve hot.

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Method :
Take out the skin and pulp the brinjal.
Heat the ghee and sauté the onion till it becomes translucent.
Put the ginger, garlic and green chilies and fry for a minute.
Put the chilli, coriander and cumin powders.
Put the garam masala, salt and cilantro.
Cook for a minute. Add the eggplant pulp, mix and cook for about 5 to 10 minutes.
Combine the beaten yogurt.
Ready to serve.

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Method:
Grate the paneer. Keep aside. Don’t grate in mixer. Grate in grater. Now grate onions in mixer.
Now take butter or ghee in kadhai and heat it. Add rasins and garam masala.
Fry few seconds and add ginger garlic and onions. Add tomato puree and fry 2 min.
Now add paneer and cream. Add salt and sugar. Fry 2 min. Its all done.
Garnish with raisins.

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Method:
Peel the potatoes and cut in to cubes.
Then wash the cauliflower florets. Boil these together with salt and turmeric powder.
When it is properly cooked strain the water from it and keep aside.
In a kadai heat oil and add the cumin seeds when it starts to splutter add onions and green chillies.
Saute till it becomes slight brown in colour.
Now add the garam masala powder, tomato ketchup and stir for 1 minute.
Then add the green peas and 3 tbsp of water.
Cover the kadai with a lid and cook for 2 minutes in low flame.
Add the boiled potatoes and cauliflower. Cook in low flame till the oil separates.
Finally add lemon juice and chopped coriander leaves.
Ready to serve hot.

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Makes about 20 Adais

Directions:
Soak rice and dhal together for 2-3 hours. Grind it along with coconut and chillies till it becomes a thick paste. Mix in the other ingredients. Heat a heavy dosa pan and spread little batter on it using the ladle into a thick circular adai. Add a teaspoon of oil around and fry on both sides in medium flame. Serve hot with chutney or tomato sauce.

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• vegetable banana recipe

Method:
Remove stalk from cauliflower. Boil in salted water with 1 tsp turmeric powder till half cooked.
Heat oil in a Kadhai. Add grated onions and sauté until golden brown in colour.
Add Ginger Paste, Garlic Paste, cumin powder, coriander powder, remaining turmeric powder, Garam Masala Powder and salt. Stir for half a minute.
Add tomato puree and cook till oil leaves the masala.
Add ½ boiled cauliflower and cook on steam for 10 minutes.
Garnished with chopped green coriander and serve hot.

Method:
Clean & deep fry the cauliflower without cutting it into pieces.
Fry it till it has turned brown from all sides.
Take it out & keep it aside.
Grind together 1 onion, ginger & garlic to fine paste.
Then to the same oil add the bay leaf, cloves and peppercorns then put 1 chopped onions & fry till it turns dark brown.
Add the masala paste along with other dry masala mentioned in the ingredients.
After this masala is done add the chopped tomatoes fry it then put the deep fried flower in this prepared masala.
See to it that the flower gets completely covered with the masala.
Keep it on slow fire for 5 min. While serving garnish it with fried potato chips and fresh coriander leaves.

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• aloo gobhi
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Method :
Chop the onion and tomatoes. Slit the chillies into halves. Peel the pumpkin and remove the pith and cut the pumpkin into small pieces. Peel and grate the ginger. Peel and crush the garlic.
Cook the chana dal in 4-5 cups of water till tender but not overcooked. Keep aside.
Heat the oil and fry the onion till it is light golden brown. Add the ginger, garlic and the tomatoes and fry for another minute. Mix in the pumpkin pieces and salt to taste and the turmeric powder. Add one cup of water and cover with a lid and cook over a medium heat till the pumpkin pieces are tender. Mix in the cooked dal and allow the dal to simmer. Add the green chillies and the curry leaves. Continue to simmer for 3-4 minutes. Mix in the tamarind pulp and cook for another minute. Serve hot with rice or paranthas.

Method:
Beat the cream till it becomes thick.
Put the remaining ingredients and mix properly.
Allow it to chill and store in the refrigerator.

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• Manachuirian

Method:
Pitikas can be made with various vegetables like pumpkin, papaya.
To make vegetable pitikas, peel the papaya or pumpkin and discard the seeds. Cut into medium-sized pieces and boil with 1 cup of dal (mung or masoor).
When the dal is cooked remove the vegetable pieces and mash, adding salt and maybe a little bit of mustard oil.
Also, if you want chopped onions and chillies.

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• Vegetable pitikas