VEG HANDI

Ingredients

3 tbsp Cashew Paste

1 medium carrot chopped

8-10 french beanschopped

1 potato chopped

1/4 cup green peas

1/4 cup paneer cubes (optional)

1 onion finely chopped

1 tomato finely chopped

1 tsp ginger garlic paste

1 tbsp curd

1 tsp turmeric powder

1 tsp chilli powder

2 tsp coriander powder

1/2 tsp garam masala powder

1/2 tsp kasuri methi

2 tsp butter

salt as per taste

1 bay leaf

2 cloves

1 inch cinnamon 

few coriander leaves

Few mint leaves

Method

Soak cashews in hot water for 30 minutes. Drain ad blend the soaked cashews to a smooth paste.

Meanwhile while cashews are soaking steam the veggies in a steamer of cooker until half cooked.

Heat butter in a handi. Add cloves, Cinnamon and bay leaf., saute till fragrant,

Add chopped onions, and saute till golden brown.

Add ginger garlic paste, coriander leaves and mint leaves , stir and saute for a minute.

Now add chopped tomatoes and saute till pulpy .

Add turmeric, chili and coriander powder . Add cashew paste and curd . Stir often and saute till you see fat releasing from the sides.Add water, stir.

Add slit chilies and let the gravy begin to simmer. 

Àdd the steamed veggies alongwith salt and simmer on low.

Now add kasuri methi and garam masala powder . Cook for 10 more minutes.

Garnish with chopped coriander or mint leaves and serve with rotis or naan .

LETTUCE SALAD WITH CILANTRO DRESSING

Ingredients

1 Large head of Romaine Lettuce

1 can black beans, rinsed and drained

1 large orange or red bell pepper

1 large tomato chopped or 10 cherry tomatoes

1 avocado cut into cubes

For the dressing

1 cup loosely packed cilantro

1/2 avocado or 1/2 cup plain yogurt or Greek yogurt

2 tbsp lemon juice

2 garlic cloves

 1/4 cup olive oil

1 tsp vinegar

salt as per taste

Directions

Make the dressing -puree ingredients in blender until smooth. Taste and adjust the seasoning if necessary,

Finelychopp Romaince, tomatoes and bell pepper.

Place all ingredients in a large bowl and stir to combine,

Toss with dressing.

CROISSANT

Ingredients

1 can Pillsbury refrigerated crescent dinner rolls
1 cup semi-sweet chocolate chips

Method 

Heat oven to 350F . Line a baking sheet with parchment paper. Set aside.
Separate crescent roll dough into 8 triangles. Sprinkle about 1 tbsp chocolate chips on top of each triangle. If you think your triangle can hold more , add more. Press chips down lightly to get them to stick. Reserve remaining chocolate chips.
Roll up, starting from wide end and rolling to opposite point, Place into baking sheet and curve into croissant shape.
Bake 15 minutes or until deep golden brown. Remove from cookie sheet and allow to cool for 5 minutes. serve warm. Try adding whipped cream on top. Leftovers keep well covered tightly at room temperature for 3 days.

VENDHAYA DOSA

This Dosa recipe is taken for Raks Kitchen. This is different from regular dosa batter and it has less of urad dal. I thought of giving it a try and it was really good .

Ingredients

3 cups Idli Rice

2 tbsp Urad dal

3 tbsp Fenugreek seeds

Salt as per taste.

Method

Soak everything except sal for 3 hours.

Grind until smooth with water as needed. It should be a bit watery than idli batter. It takes some time to get ground smooth because of methi seeds.

Lastly add salt while grinding and transfer to a large vessel. Leave it overnight.

Next day morning, mix the batter with a ladle and add water if necessary.

Heat a dosa pan and grease it with few drops of sesame oil.

Spread the batter to t thick dosa and cook it covered in medium flame until gets cooked. It takes less time to cook.

Serve steaming hot dosa wit sambhar or any podi of your choice.

PRAWN MASALA CURRY

Ingredients

20 nos large Prawns

1 tsp turmeric powder

2 tsp chilli powder

1 tsp fennel seeds

3/4 tsp cumin seeds

1 tbsp raw rice

1 1/2 tbsp coriander powder

1 onion finely chopped

1tsp  ginger garlic paste

1 tbsp tomato purée

1 tsp mustard seed

6-8 curry leaves

Salt as per taste

Few coriander leaves

2 tbsp coconut oil

Method

Clean prawns , marinate with Turmeric and 1 tsp chilli powder and salt. Keep it aside for 1 hour.

Heat oil, add fennel seeds, cumin seeds, rice, coriander power roast it.  Turn off the flame and add 1 tsp chilli powder.

Grind the above spices and keep it aside.

Heat oil in a kadai, add mustard seeds, curry leaves. After it splutters add onion , sauté . 

Add ginger garlic paste fry until raw smell goes off.

Add tomato purée , cook .

Add prawns and ground masala along with salt , turmeric . 

Boil until prawns are cooked 

Add coriander leaves.

BOTTLEGUORD (DUDHI) AND GREEN GRAM CURRY

Ingredients

1/4 cup Whole Moong dal / Green Gram 

1 cup Bottle Gourd , chopped n cubed pieces

1 no. Onion ,finely chopped

1 no. Tomato , finely chopped

1/2 tsp Tamarind paste  dissolved in 1/4 cup water

1 tsp Ginger finely chopped

3 cloves Garlic finely chopped

1 tsp chilli powder

2 tsp coriander powder

1/2 tsp cumin  powder

Garam Masala Powder   a generous pinch

1/2 tsp Turmeric powder  

1 tsp cumin seeds 

few curry leaves

1 no dry chili broken

Salt    to taste

Cilantro leaves finely chopped

2 tsp Oil  

Method

Wash and take moong bean in a pressure cooker add 2 cups of water and pressure cook for 2 whistles.

Once done allow the pressure to cool down, then open the lid and lightly mash it using a spatula and keep aside.

Wash bottle gourd thoroughly, then peel the skin cut into half and remove the centre seed part discard it and chop the outer part into cubes and keep ready.

Heat oil in a kadai, add cumin seeds allow to splutter then add hing let it sizzle then add curry leaves n dry red chilli fry well.

Then add finely chopped ginger and garlic and saute it and then add finely chopped onion and saute until it turns golden brown.

After that add chopped tomato and saute till soft n mushy.

And then add bottle gourd pieces, turmeric powder and stir fry for a minute.

Now add chilli, coriander and cumin seed powders and stir fry for few seconds, then add cooked moong bean with its water content stir well.

Add enough salt and bring it to boil.

Once it starts boiling add tamarind water and simmer for 2 minutes.

Lastly add garam masala powder, few finely chopped cilantro n fresh ginger julienne, stir well and switch off the stove.

That's it...Tangy & tasty Green Gram Bottle gourd curry ready. Serve hot with rice or rotis.

ALU PARATHA

Ingredients

2 cups Wheat flour
4 medium potatoes boiled
1 tbsp Coriander powder
1 tbsp Cumin powder
1/2 tbsp Amchur powder
1 green chili finely chopped
Red chilli powder according to taste
Salt as per taste
Garam masala as per taste
1/2 cup Finely chopped cilantro
Butter as required

METHOD

Peel off the outer shell of the boiled potatoes and mash it well  with hands.
Add coriander powder, cumin powder, amchur, chopped green chillies,chilli powder, garam masala salt and cilantro in the mashed potatoes. Mix it well and set it aside.
Pour wheat flour in a bowl and add water into it to make a dough . The dough should not be too hard or too soft - if dough is too tough , add little more water. If dough is too soft add more flour.
Knead the dough for a few minutes on a lightly greased surface to make it soft.
Make small balls of the dough and make it slightly thicker than chapatis in a circle form.
Place a little of potato mixture on the centre of the d ough. After this, roll the dough into a ball.
Seal the edges completely so that the stuffing does not come out.
Flatten the dough balls, and press them thin with both hands in the form of a circle.
Heat the tawa . Spread little oil or butter and cook the paratha over low heat .
After few minutes , turn the paratha and spread butter or oil on other side. Continue cooking both sides, until colour of paratha becomes golden brown,
Remove form tava and it hot.

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USAL PAV

To make usal 

1 onion finely chopped 

1 tsp ginger garlic paste

1 & 1/2 cups  steamed matki (moth) (soaked overnight)

2 boiled potato mashed 

3 cups water (or as required)

1 tbsp coriander- cumin seeds powder

1 tsp chilli powder

1 tbsp Kanda masala 

1 tbsp oil

Salt to taste

For Garnishing :

Chopped onion

Mix dry farsan 

Chopped Coriander

To serve with :

Paav

Slice of lemon

Method

Heat oil in a pan. Add chopped onions and sauté .

Add ginger paste, garlic paste, Saute  it for a minute. 

Add chilli powder, coriander-cumin powder and kanda masala ( I bought this masala from the store) .

Sauté all the spices thoroughly. 

Then add boiled matki along with water, salt  and boil it for 5 minutes. 

Now add the mashed potatoes and mix well. 

Cook it for 8-10 minutes. 

Your usal is ready. 

Take a serving bowl

First pour ready usal in the bowl. 

Thereafter, add finely chopped onion, farsan to the mixture

Garnish it with chopped coriander

Serve it with pav and a slice of lemon

PUTTU

Ingredients
2 cups Double Horse Puttu Podi
1 tsp Salt
Coconut as needed
1 1/4 cup Water

Method 
Take the rice flour in a bowl.
Add salt. Mix well. Add water little at a time kneading all the time. (We are trying to make a powdery wet flour. The end result should be wet to touch, should be able to roll into a ball with the fist, but should powder back when crumbled. But incase you do not get the right stage, don't worry. If you add less water, it will come out a little powdered out of the kuzhal after steaming. If you add more, it will stick to kuzhal. Other than that taste does not vary much.)
Let it sit for 30 minutes. Time to fill the kuzhal. There is a chip at the base of the kuzhal. Put that in. It acts as stopper. Heat and bring to boil water in the bottom pot.
Add a small layer of coconut about 1 tbsp. Add a handful and some more of rice flour. Fill to half the kuzhal. Add another layer of coconut. Add another handful of rice flour and top with a layer of coconut. Close the lid. Put it on the top of the boiling pot of water.
Steam for about 10-12 minutes. Steam will come out of the top of the kuzhal. If you did everything perfectly, you may even see the puttu pushing out of the lid.
Remove from the pot and push the puttu out by using a stick or a knife. Serve with Kadala Curry .

BENGALI STYLE CABBAGE SABZI

Ingredients

1 small Cabbage shredded finely
2 medium size potatoes cut into small size cubes (keep in a bowl of water)
1 tomato cut into quarters
2 nos green chillies
1/4 cup Green peas
1 tbsp gingergarlicpaste
1 tsp turmeric powder
1 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp chilli powder
1/4 tsp Garam masal powder
Salt as per taste
1 tsp Olive oil or Mustard oil

Method

Heat the oil in a kadai.
Add oil, when it is hot add cumin seeds and slit green chillies. Let it splutter and add the potato cubes and  salt.
Cook on medium heat till they turn golden brown,
Mix gingergarlicpaste, cumin- coriander powder, chilli and turmeric powder in 1/4 cup water, keep aside.
Now add the mixed spices and salt.
Stir and cook till you see the oil separating at the sides, add the cut tomato and mix well.
Once tomato turns saucy and the raw smell is gone , add shredded cabbage and salt.
Stir to combine well, cover and let it cook on medium flame for 8 minutes.
Open the lid, mix in peas and let it cook for 5-8 minutes or till the cabbage is cooked.
Finally sprinkle garam masala powder and mix well.
Serve hot with rice.

VEG CHINESE NOODLES

  

This dish is made of udon noodles. Udon is a type of thick wheat flour noodle of Japanese cuisine.

Udon is a thick white wheat noodle with a texture suitable for more hearty dishes, especially stirfry and soup. It is made from organic soft wheat , it is high in adhesiveness and elasticity with a pleasing texture and flavour. 

Cooking Instructions : Boil for 10 minutes, If stirfrying boil for 8 minutes (noodles will receive extra cooking in  the wok)

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   Ingredients

   1Packet Udon Noodles

   1 Package medium Tofu cut into cubes 

   1 Green Bell Pepper sliced thinly 

   1 Red Bell Pepper sliced thinly

   1 Carrot julienned 

   7-8 Baby corn cut diagonally

   3-4 Spring onions finely chopped

   1-2tbsp Tomato ketchup

   1-2 tsp Sriracha Chili sauce

   1tbsp Soyasauce

   1tbsp Teriyaki Sauce

   
   Method

   Drain  the tofu and cut into cubes. Add salt to it

   Heat a nonstick frying pan  and add tofu pieces and saute till brown colour. Keep it aside.

   Add chopped carrot, baby corn , and fry for a minute.

   Add sliced bell peppers, fry for a minute.

   Add ketchup, Chilli sauce, Soyasauce , Teriyaki sauce and mix well so that all the sauces blend well with vegetables.

   Now add the cooked udon noodles and mix well.

   
   

KALYANA RASAM

Ingredients

2 Nos Tomato

2 tbsp Toor Dal

1 tsp Mustard seeds

1 tsp Turmeric powder

1/2 tsp  Asafoetida

6-7 Nos curry leaves

1 tsp Ghee

Few coriander leaves

To roast and grind

1 tbsp Toor Dal

1 tsp Pepper

3-4 Red chillies

1 tsp Cumin seeds

Method

Cook the Toor Dal in 1 cup of water, Let it cool.

Chop the tomatoes finely.

Reserve 1/4th portion and grind the rest of the tomatoes into a puree.

Hear 1/2 tsp of ghee and roast the toor dal, pepper and chillies till the Dal turns brownish .

Now add cumin , saute and switch off the flame.

Let it cool.

Grind into a smooth paste with very little water.

Add this paste and tomato puree to the vessel in which the rasam is going to be cooked.

Now add turmeric powder, asafoetida, salt . Let it boil in low flame for 10 minutes.

When it begins to boil well, add cooked dal, mix well and continue to cook for another 5 minutes.

At this stage , it will begin to froth up. Now add the curry leaves , coriander and cut tomatoes.

Heat 1/2 tsp of ghee in a small kadai, add mustard seeds. When it splutters, switch off flame and 

pour this on hot rasam.

Serve hot with hot rice. 

BEETROOT PACHADI

Ingredients

2 nos Beetroot finely grated

2 nos green chillies finely chopped

1/2 tsp ginger finely chopped

Yoghurt as required

1 tsp mustard seeds

6-8 curry leaves

SALT as per taste

1 tbsp coconut oil

Method

Heat oil in a nonstick pan.

Add mustard seeds,and curry leaves.

Now add grated beetroot. green chillies, and ginger and saute well.

Cover and simmer for few minutes.

Remove from flame.

Allow it to cool.

Now add this to yogurt and mix well.

Beetroot pachadi is ready.

PAALAPPAM

Ingredients

2 cups Idli rice 

1/4 cup sugar

tender coconut water

Salt – To taste

Method

Soak the idli rice in water for at least  4 -  5 hrs.

In a bowl mix the tender coconut water with 1/4 cup sugar. Keep aside to ferment.

Grind the idli rice to a fine paste adding sufficient water. Reserve 3 tbsp of this sugar-coconut water mixture and grind again to a very fine paste.

Heat a pan and add the 3 tbsp reserved batter and stir it for a few minutes (pavu kachuka or kappi kachuka) until you get a thick paste. This is done to make extra soft appams. Leave aside to cool. 

When it is completely cooled, mix it well with the batter. Allow it to ferment in a warm place ( You can keep it inside your oven after heating it for 20 – 30  seconds or leave the oven light on) for at least 6 – 8 hrs. Remember to transfer the batter to a large container otherwise it may overflow. When fermented, the batter will almost rise double.  If the yeast is of good quality, fermentation might take place in lesser time.

 Before making appams, add little salt and check for sugar. If it is thick, dilute it by adding milk or coconut milk. We need a loose batter .

Heat the appachatti at medium flame and pour a ladle full of appam batter into it. Remember to smear the appachatti lightly with oil if its not nonstick. Hold both the handles of the appam chatti, lift from the stove and gently swirl it to spread the batter around, in one direction. You need to swirl it only once for a thin lace on the edges. Now bring down the flame and cover with its lid. Cook until done on one side only. It will take around 2 – 3 mts at low flame. Remove and repeat until the batter is finished. Serve warm with any stew/kadala curry/vegetable korma/ egg curry/ fish moli or any curry of your choice. 

P.S.  You can use the normal frying pan too and make appam as you would make dosa. 

CHILLI TOFU

This dish can be made with paneer too.

 

Ingredients

200 gms Tofu , cut into cubes

1 Onion chopped 

1 cup Bell Pepper (red, green, yellow)  

1 tsp Ginger, chopped                   

1 tsp Garlic, chopped                           

1 tsp Pepper powder                         

1 tbsp Soya Sauce                          

1 tsp Vinegar                                  

1 tsp Tomato Ketchup                    

Water   as needed

2 tbsp All-purpose flour                  

1 tsp Cornstarch                            

Salt as per taste                                       

1 tsp Chilli paste                           

2 tbsp Oil

Method                          

In a bowl, add some chilli paste, salt, cornstarch, all-purpose flour, little water and mix well to make a slightly thick batter.
In this mixture, add in the tofu pieces and mix gently to coat the tofu pieces nicely.
Heat 1 tbsp oil in a pan and  fry the tofu pieces until they turn golden in colour and crisp.

In a bowl, add tomato ketchup, vinegar, salt, soya sauce, pepper powder and mix well. Keep this mixture aside.

Heat little oil in a pan and when it becomes hot, add finely chopped ginger, garlic, green chillies and sauté.
Add red, green and yellow coloured bell peppers and onions.
Slightly sauté and add in the mixed sauces mixture. Mix well and bring to a boil
Finally add the fried tofu and toss well.
Serve hot.

SHAADIWALA MATAR MUSHROOM

This recipe has been  inspired  from Sanjeev Kapoor. In my house nobody likes mushroom dishes other than me. I gave it a try and surprisingly my hubby liked it the most. He said this is the only mushroom dish which he has liked it until now.

 

 

 

 

Ingredients

1 cup peas fresh or frozen

15 nos  Button mushrooms quartered

2 medium Onion finely chopped

1 tbsp ginger-garlic paste

1 tsp Turmeric powder

2 tsp Coriander powder

1 tsp Cumin powder

2 tsp chilli powder

3/4 cup Tomato puree

1/4 cup Cashewnut paste

2 tsp Garam masala powder

Salt to taste

2 tbsp oil

 

 

Method

Cook mushrooms with 1 cup water, salt and turrmeric powder in a pan till soft.
Heat oil in a non stick pan , add onions and saute till light brown.
Add ginger garlic paste , and saute for 1 minute.
Add coriander powder, cumin powder, and chilli powder.
Mix well and add tomato puree , saute for 2-3 minutes,
Add fresh or thawed green peas along with some water and cook till peas are cooked .
Add cashewnut paste and mix well (the cashews should be soaked in hot water for 2 hour then grind  it to a paste.)
Add cooked mushrooms alongwith the water and mix well.
Add garam masala powder ann mix well , cook for 10 more minutes.
Serve hot.

 

 

SAUSAGE MASALA FRY

This recipe of sausages is good as a sandwich filling too. You can also eat this with Chinese fried rice.

 

 

 

Ingredients

5 sausages

1 red bell pepper

1 green bell pepper

1 orange bell pepper

1 can of baby corn drained and rinsed

2 tbsp tomato sauce 

1/2 tsp turmeric powder

1-2 tsp garam masala powder

2 tsp coriander powder

1/2 tsp chilli powder

Salt to taste

Pepper to taste

1 green chilli

2 tbsp oil

Method

 

Heat 1tbsp of oil , add the sausages. Let it brown on both sides. 

Heat oil in a pan, add bell peppers, baby corn sauté till soft and transparent. 

Add turmeric , coriander powder, red chill powder and salt. 

Now add in the chicken sausages to it. Mix well. 

Mix it well so that all spices get coated on sausages.

Add tomato sauce and stir well . 

Yummy sausage masala is ready .

 

FENNEL POTATO FRY

 

Ingredients

3 big Potatoes

1 onion finely chopped

5 cloves Garlic finely chopped

1 tsp turmeric powder

1 tsp mustard seeds

1 tsp cumin seeds

5-6 curry leaves.

1 tbsp olive oil

4 dry chillies

1 tbsp. fennel seeds

2 tsp peppercorns

2 tsp cumin seeds

 

 

Method

Grind the dry chillies, fennel seeds, peppercorns and cumin seeds to a fine powder and keep it aside for later

Wash, peel and cut the potatoes to small cubes .

 Heat oil in a kadai, splutter mustard seeds ,add cumin seeds and curry leaves and fry for about 30 to 40 secs.

Add the chopped onions, garlic and fry well until it turns to golden brown colour.

Now add the potatoes, salt and fry about 3-5 minutes.

Add the ground powder to the potatoes and mix well, until the masala coats on all the potato pieces.

Add the turmeric powder and sprinkle about ¼ cup of water. Mix well, cover and cook the potatoes until done.

Delicious, flavourful and yummy Fennel Potato Fry is ready to be enjoyed.

CABBAGE THORAN

 

Ingredients

1 small Cabbage
1 Carrot

2 nos Green chilli (depending on the hotness of the chilli)
5-7 nos Curry leaves
1 small piece Ginger
5-6 nos Small onion
Salt to taste
1 tsp Mustard seeds
1 tbsp Grated coconut
1 tsp Turmeric powder
1 tsp Coconut oil

Method

Wash and grate or cut  both cabbage and carrot finely.
Then crush ginger, green chilli, curry leaves and small onions coarsely .
In a bowl add grated coconut, salt, turmeric powder, cabbage and carrot and thoroughly mix with hand.
Check the salt.
Let it rest for 10 minutes ..
Then squeeze the water with your hand and keep aside.
Now heat oil in a kadai and mustard seeds, let it splutter ,then add our cabbage -carrot mix and stir well .
No need to close the kadai .
Cook  in low flame , stirring occasionally.
With in 10 minutes  thoran will be ready .

EGG FRIED QUINOA

If you love egg fried rice and you're a fan of quinoa, then you'll love this recipe! I decided to substitute the rice for quinoa to make a high protein, low carb post workout meal.

 

Ingredients

1 cup cooked quinoa

1-2 eggs

1 red capsicum finely chopped 

1 orange capsicum finely chopped

1 tbsp soya sauce

1 tbsp Sriracha chilli sauce

Pepper as per taste 

1 spring onion finely chopped

1 tbsp olive oil

 

Method

Heat a nonstick pan, add 1tsp oil, after it becomes hot crack the eggs and scramble it. 

After egg gets cooked , transfer it to a plate.

Add remaining oil and add chopped capsicums, sauté it .

Add the soya sauce and chilli sauce and cooked quinoa. Mix well on low flame. 

Add crushed pepper and scrambled eggs and mix well.

You can add soya sauce n chilli sauce according to your taste .

Last but not the least add chopped spring onions.

PURPLE CABBAGE SALAD

Ingredients

I small purple cabbage grated 

2 spring onions finely chopped

1small piece of carrot grated

1tbsp sunflower seeds

Dressing

2 tbsp olive oil

1 tsp Balsamic vinegar

Salt as per taste

1/2 tsp pepper

Method

Whisk all the dressing ingredients in a bowl and set aside.

Place grated  cabbage , grated carrot and chopped spring onions in a big bowl.

Pour dressing over the veggies and toss well to coat. Add sunflower seeds and stir well.
Season to taste (the salad may need more salt at this point). 

Let stand at room temperature for about 30 minutes, toss before serving and enjoy.

BHINDI FRY

Ingredients

750 gm Frozen bhindi

1 onion finely sliced

1tsp kalonji or onion seeds

1tsp cumin seeds

1tbsp coriander powder

2 tbsp olive oil

1-2 tsp freshly ground pepper

 

Method

Do not thaw the frozen bhindi, keep it outside for 15 minutes.

Take a non stick frying pan , add olive oil. 

After it becomes hot add cumin seeds , kalonji , then add sliced onions and sauté till brown.

Add coriander powder and bhindi along with salt. Stir well.

Cover with a lid and keep stirring every 3 minutes. 

Once bhindi gets half cooked add pepper powder according to your spice level .

Cook on low flame with lid on. 

Once bhindi is cooked , serve it along with rice or roti.

MUSHROOM AND MIXED LEGUMES CURRY

 

Ingredients

10 button mushrooms chopped into big chunks

1 can mixed legumes , drained and rinsed (rajma, black eye peas, chole)

1 big onion finely sliced

1 tomato finely chopped 

1 tsp ginger garlic paste

1 tbsp coriander powder

1 tsp chilli powder

1 tsp goda masala 

1 tbsp olive oil

Salt to taste

Method

Heat a kadai , add olive oil.

Add ginger garlic paste and sliced onions, sauté till raw smell of ginger garlic goes off.

Add mushroom pieces and mix well .

After 2 minutes add all the spices , salt and mix well .

Add the drained legumes and a glass of water and boil it on low flame. 

After 10 minutes add chopped tomatoes and cook until all the spices are blended with legumes .

Enjoy this curry with chapati. 

TOMATO RASAM

Ingredients

1/2 cup tomato purée

4 cloves garlic

3-5 curry leaves

1/2 shallot finely chopped

1 tbsp coconut oil

1tsp mustard seeds

1-2tsp Shakti rasam powder

Salt to taste

Method

Take a bowl , add tomato purée along with 2 cups water and mix well. 

Take a kadai and add the above tomato purée mixture , rasam powder, salt and boil it for 15-20 minutes. 

Take a small frying pan , add oil .

Once it is hot add mustard seeds, curry leaves, chopped garlic and shallots.  

Fry for a minute and pour this onto the boiled tomato mixture. 

Cover it with a lid and enjoy this rasam with rice. 

ALU KORMA

 

Ingredients

3 large Potato  chopped into bite size pieces
1 Onion finely chopped
1 Tomato finely chopped
7-10 nos Cashew nuts
1 tsp Garam masala
1 tsp turmeric  powder
1 tsp Ginger garlic paste
1 tsp Chili powder
3-5 nos Curry leaves
Salt to taste
2 tbsp Oil
Coriander leaves for garnish

Method

Soak cashew nuts in hot water for 1 hr.
Make a smooth paste  and keep aside.
Cut potatoes into bite size pieces and boil till 1/2 done
Now deep fry these oil till nice brown color appears on the top.
Take a kadai  and add oil.
Add chopped onions, ginger garlic paste and curry leaves.
Cook till onions  turn into light brown color.
Now add chopped tomato, chili powder, garam masala,turmeric powder and salt to taste.
Mix well, turn the flame to medium  and cover to cook further.
Now add the cashew  paste and 1 glass water.
Cover and cook for 5 minutes.
Now add the fried potato and cook further for another 5 minutes.
Garnish with chopped cilantro and serve hot with roti or pulao.

SHEZWAN NOODLES

 

 

 

Ingredients

1 packet plain noodles

2 tsp soya sauce

1/2 cup cabbage finely chopped or julienned

1 small carrot julienned

3 tbsp garlic finely chopped

10 dry red chilli

4 tbsp oil

spring onion to garnish

salt and water as needed

 

Method

Boil enough water and cook the noodles as per the package instructions. It hardly takes 4-5 minutes after you add the noodles to the boiling water. Drain and wash immediately to prevent sticking.

 

Soak red chillies in hot water for 30 minutes or boil water and add the chillies, cook for 5 minutes. Cool down and grind to a paste. Make sure to grind properly.

Finely chop all the required garlic, vegetables and keep all the other ingredients ready.
Heat a kadai with enough oil, add a red chilli followed by the chopped garlic. Fry just for a minute,taking care, not to change its colour.Do not over fry. Add the chilli paste.
Give it a fry for minute over medium flame until the oil separates. Add chopped carrot first, fry for 30 seconds in high flame, then lastly cabbage.
Stir fry for a minute over high flame.
Add  salt, chilli sauce, soya sauce, pepper powder. Stir quickly and add the cooked noodles.
Mix or toss well so that everything gets mixed up evenly. Adjust salt and add oil if needed. Transfer to the serving bowl.

Notes -
If noodles get stuck to each other before you add along with veggies, just sprinkle some water to loosen it.
You can add spring onion in this recipe, finely chopped – white part after garlic, green part finally for garnish.
You can grind the chilli paste ahead and store in refrigerator and use it as needed (just for the sake you cannot grind too little chilli to make smooth paste).
Do not over fry garlic as it will not lend the flavor we need for this recipe.

Adding lots of garlic is must for this recipe. Otherwise no flavor. 

Sesame oil and olive oil works Serve hot as such or any manchurian side dish .

BHINDI MASALA (OKRA MASALA)



   Ingredients

    1 kg bhindi/okra

    1 medium size onion, chopped

    2 medium size tomatoes, chopped

    1 tsp ginger garlic paste

    2 tsp coriander powder

    1 red chili powder

    1 tsp garam masala powder 

    1tsp cumin seed
     salt as required 

     2 tbsp oil for frying bhindi

 

      Method

Rinse the bhindi well in water.

Dry them on a large plate on their own or wipe with a kitchen towel.

remove the base and stalk while chopping the bhindi.chop into 1 or 2 inch pieces.

Heat 2 tbsp oil in a kadaI or pan, add the bhindi and saute till they are completely cooked.

Taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked.

Keep the sauteed bhindi aside.

Add 1 tbsp oil to the same pan.

Add  cumin seeds, chopped onions and fry till they become translucent.

Add the ginger-garlic paste and saute for  a minute or till the raw aroma of the ginger-garlic disappears.

Add the chopped tomatoes and saute till the tomatoes are soft and mushy.

Now add chilli powder , coriander powder , stir well and saute for a minute.

Add the sauted bhindi, salt and mix so that the onion-tomato masala coats the bhindi well.

Add garam masala powder , cook for 2-3 minutes, stir in between.

Serve the bhindi masala hot or warm garnished with some coriander leaves and accompanied with chapatis, rotis or naan.