Mash banana nicely. In a wide bottomed pan, cook mashed banana and sugar together, when the banana fully blends with the sugar, add ghee. Cook this in medium flame.
When the halwa starts thickening, add cardamon powder, mix it well and switch off the heat.
Let it cool for half an hour, serve this in dessert cups.
Chop coriander leaves, green chilli, and ginger finely. Mix cabbage and wheat flour, add chopped items, chilli powder, and salt. Knead it into soft dough with water.
Make small balls from the dough, roll thin parathas, cook it in hot tawa, flip and cook both sides, drizzle oil nicely while cooking.
Serve this paratha with curd, raitha, or any curry of your choice.
Cook peas for 5 minutes. Grind peas, coriander leaves, mint leaves, and green chilli into fine paste.
In a bowl, mix wheat flour, besan flour, ground paste, and salt. Sprinkle water and knead everything into soft dough.
Make small balls from the dough, roll it in circle using roller pin. Cook it in hot tawa, be generous with oil while cooking paratha. Flip, sprinkle oil, and cook on both sides.
Serve this with curd and any other curry of your choice.
Cut capsicum into small cubes and saute it with little oil. Keep this aside.
Heat oil in a pan, add chopped tomatoes, peanuts, green chilli, ginger, garlic, fennel seeds, and cumin seeds. Saute for few minutes. Grind all these ingredients into fine paste with little water.
Heat oil in a pan, add chopped onion, saute it for 2 minutes, add ground paste, saute this for one minute, add sambar powder, coriander powder, salt, and garam masala. Saute it for 3 to 4 minutes.
Now add sauted capsicum, mix it nicely with the masala and cook for 2 to 3 minutes until the gravy thickens.
Immerse cauliflower florets in hot water for ten minutes.
Chop onion, tomato, and green chilli.
Heat oil in a pan, add fennel seeds, cumin seeds, onion, tomato, and chilli. Saute it nicely until raw smell disappear. Grind all these ingredients into fine paste.
Heat oil in a pan, add the ground paste, and add sambar powder, coriander powder, garam masala, turmeric powder, salt, coconut milk and 1/2 cup water.
When the water starts boiling, add cauliflower florets, and let it boil until gravy thickens.
Cut potato, beans, and carrot into large pieces. Steam cut vegetables and cauliflower in steamer or idli cooker.
Heat oil in a pan, add fennel seeds, add chopped onion,tomato, and green chilli, saute this for 2 minutes, add ginger-garlic paste, saute until raw smell disappear.
Add sambar powder, coriander powder, garam masala, turmeric powder, and salt. Saute for few minutes and add steamed vegetables, mix everything nicely. Sprinkle water and cook with lid closed for 4 to 5 minutes.
Finally before switching off the stove, add paneer cubes and serve hot.
Heat oil in a pan, add mustard seeds, curry leaves, and channa dal. Saute this for 2 minutes.
Add onion and carrot, saute this for 2 minutes. Add coriander powder, sambar powder, and salt. Mix it nicely with the carrot. Cook this recipe in medium flame.
Sprinkle water and close the pan with a lid. Cook for 5 minutes and reduce the flame to low. Add rice to the carrot mixture, mix everything nicely, serve hot.
