200 gm cottage cheese (paneer)
10-12 green chillies
3 big tomatoes
2 onions
1 tbsp ginger-garlic paste
3 dried red chillies
1 tsp jeera 2 tbsp oil
1 tsp long strips of ginger
1 tsp salt
1/2 tsp garam masala
some chopped green coriander leaves
Cooking time : 30 minutes.

Preparation

Chop onions. Slit whole green chillies. Soak and make paste of red dry chillies.

Heat oil. Put jeera and fry onions till slightly brown. Add garlic-ginger paste, chopped ginger, red chilli paste, tomatoes and whole green chillies.

Fry till masala leaves the sides of the pan. Add salt and garam masala. Put the paneer and cook for 2-3 minutes and serve.

Potato 1/4kg
Bread 4 slices
Onion 100gms
Green chillies 4
Cumin seeds 1 tsp
Corriander leaves
Curry leaves
Oil to fry
Salt to taste

Method :

Steam potatoes and remove the skin.Mash the potatoes. 
Take the bread slices and remove the outer brown crust. 
Dip the bread slices in water and squeeze the water gently. 
Add the wet bread with the mashed potatoes. 
Finely chop the onions, chillies, corriander and curry leaves. 
Add the chopped onions, chillies etc., with the potato. 
Knead the potatoes, bread, cumin seeds and chopped items 
horoughly.While mixing it add the salt to your taste. 
Make it into small balls and flatten it.Fry it in the oil till it gets 
a golden brown colour.Note:Make certain that you are 
squeezing out all the water from the bread. (It should be 
moistened enough to mix with the potatoes). Potato Patties 
will go well with coconut chutney and it should be served hot. 

Pumpkin (Yellow) - 1 lb
Onions - 2
Tomatoes - 2
Green Chillies - 2
Sugar - 1 tsp.
Red chilli powder - 1 tsp
Grated coconut - 1/4 cup
Salt - to taste
Chopped cliantro

Method :
Chop onions, Green Chillies and tomatoes finely. 
Cut the pumpkin into medium size pieces. 
Heat tawa add mustard seeds, when it splutter add 
Bengal gram dhal, Urad dhal. 
Add onions fry it becomes soft and add tomatoes. 
Add cutted pumpkin and fry then add salt, sugar, Red 
Chilli powder and fry it well. Sprinkle some water and 
allow the pumpkin to cook until it becomes soft. 
Add grated coconut at the end and garnish with cilantro. 

1/2 K.G. Thoor Daal
1/2 Fresh Coconut
10-12 Green Chilies
1 Pinch Hing
Salt to taste

Method :
Soak Thoor Daal for two hours. 
Grind it coarsely. (It should not be fine paste, It should coarse, Do not add water). 
Sprinkle little water on Thoor Daal and steam cook the Ground Thoor Daal in a pressure cooker for 15 minutes. 
Add Chopped Green chilies, Salt, Shredded Coconut and Hing to the steam cooked Daal and mix it well. 
Make small balls (Small lime size) arrange them in Idli stand or cooker container and steam them for 10-12 Minutes. 
You can serve this Nucchina Unde with Moor Kolambu or chatni. This will be perfect for evening snack. 

10 large green chillies, slit
1/2 kg mutton, cubed 
1 tsp cumin seeds
1 tsp onion seeds (kalonji)
1 cup coriander leaves
Oil
Salt to taste
Ingredients for paste
1/2 cup tamarind pulp 
1 tsp turmeric powder
2 tsps chilli powder
1 tsp aniseeds, roasted
1 tsp garam masala powder
1 tsp poppy seeds
1 tbsp ginger-garlic paste
1 tsp sesame seeds, roasted
2 onions, chopped
2 tomatoes, chopped
Cooking time : 1 hour

Preparation

Marinate mutton in the ground masala and salt for 30 
minutes.Heat 5 tbsps oil in pressures cooker. Add 
cumin and onion seeds.When they pop, add the 
mutton with masala. Fry till masala and oil separate.
Add 2 cups of hot water. Pressure cook till meat is 
done, about 15 minutes.Heat 2 tbsp oil in a pan and 
fry whole slit chillies till soft.Add to the meat and 
simmer.Garnish with coriander leaves and serve with rice.