Wish You all A Very Happy New year.

Paneer - Raagi Paratha

One of the healthiest & tastiest paratha's, loaded with protein, calcium & iron.
This is my own creation to make up for my kids skipped meals.You can expect more variety of paratha's from now on. :-)

Ingredients:

• 1/2 Cup Wheat Flour
• 1/2 Cup Raagi Flour
• A pinch of salt
• A pinch of dry ginger powder
• 2 tbsp Ghee
• 4-5 tbsp milk (to knead)
• 5-6 tbsp Paneer (grated)
• 2 tbsp Carrot (grated)
• 1 tbsp finely chopped cilantro

Method:

• Mix all the ingredients in a bowl & add milk & knead to a soft dough.
• keep aside for 20 mts.
• make small balls & roll them out into roti's using a rolling pin.
• Cook the rolled out paratha on a hot griddle adding few drops of ghee until golden brown.
• These paratha's will remain soft. Perfect meal for kids.

Vada Pav

Popular Street food of Mumbai

Ingredients:

• 4 large Potatoes( boiled & mashed)
• 1/4 tsp Turmeric powder
• 1 tbsp Green chilli-garlic paste
• Salt to taste
• A pinch of Asafoetida
• 1/4 cup Cilantro, chopped
• 1 tbsp Lemon juice (fresh)
• 1 Cup Gram flour / besan
• 1/2 tsp Red chilli powder
• 1/2 tsp Turmeric powder
• 8 Pav bread
• Oil to deep fry.

Method:

• Take Gram flour/besan in a bowl, add salt, red chilli powder, turmeric powder & mix.
• Add Sufficient water & whip to a smooth & thick batter.
• set aside for 10 mts.
• Heat 1 tbsp oil in a pan & add asafoetida, turmeric powder,green chilli-garlic paste & mix.
• Add potatoes, salt & mix well.set aside to cool.Add chopped cilantro, lemon juice  to the potato mixture & mix well.
• Divide the mixture into eight equal portions & shape them into balls.
• Heat oil in a pan.Dip the potato balls in the gram flour batter & deep fry till golden brown & crisp.Drain on a tissue.
• Slit each pav, spread some dry garlic chutney , place a vada & press lightly.
• Serve immediately with fried green chillies.

Vegetable Sabudana Upma

 

Ingredients:

• 1 Cup Sabudana (soaked for 1 hour)
• 1/4 Cup beans (finely chopped)
• 1/4 cup carrot (grated)
• 1/4 cup Capsicum (finely chopped)
• 1/4 cup Green peas (fresh)
• 5 green chillies, chopped
• 1/2" Ginger, grated
• Salt to taste
• Few Curry leaves
• 1/2 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• Chopped cilantro
• 1 tsp Lemon juice.

Method:

• Drain out all the water from sabudana & carefully pat dry on a paper towel.
• Heat oil in a pan & add Mustard seeds & cumin seeds.
• When they start to crackle add green chillies, ginger, curry leaves.
• Add the chopped vegetables & saute for a while.
• Add salt & cover and cook till vegetables are soft.
• Add the Sabudana & mix well.
• Finally add the lemon juice & remove.
• Garnish with chopped cilantro & serve hot.

Curd Poha

 

Ingredients:

• 1 Cup Thick Poha (pressed rice)
• 2 Cups Yogurt
• 3 tbsp Grated coconut (fresh)
• 4 Green chillies, chopped
• 1/2" Ginger, finely chopped
• Few Curry leaves
• Fresh Cilantro, finely chopped
• 1/4 Cup Pomegranate seeds
• 1/4 tsp Ajwain
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• Salt to taste
• 1 tsp Urad dal
• 1 tsp Oil

Method:

• Wash poha & soak with just enough water.Leave aside till poha becomes soft.
• Beat the yogurt well.When the poha is soft enough add the beaten yogurt, salt , grated coconut & mix well.
• Heat oil in a pan & add mustard seeds, cumin seeds.When they begin to crackle add the Ajwain , urad dal, ginger, chillies.
• When urad dal changes color add curry leaves.
• Pour this over the poha.Mix well.Add the pomegranate seeds, chopped cilantro & mix again.
• If poha absorbs the curd add some more before serving.
• Serve as is or with lemon pickle.

Happy Diwali

Wishing you all a Happy & Safe Diwali.

I'll be back soon. :-)

Bendakaya Pulusu / Okra stew

Ingredients:

• 1/2 lb Okra, bendakaya (pat dry & cut into 1 1/2" pieces)
• 1 medium Onion, finely chopped
• 1 tomato, finely chopped
• 4 green chillies, slit
• 1 tsp Coriander powder
• 1 tsp Chilli powder
• Salt to taste
• 1/4 tsp Turmeric powder
• 1 tbsp tamarind pulp extracted/Small lemon size tamarind,
• Few Curry leaves
• Chopped Cilantro
• 1 tbsp oil
• A large pinch of Asafoetida powder
• 4-6 fenugreek seeds
• 1/2 tsp mustard seeds
• 1/2 tsp Cumin seeds

Method:

• Heat oil in a pan & add fenugreek seeds, after they start changing color, add mustard seeds & let them pop.
• Add curry leaves, onions, chillies & saute for a minute.
• Add okra pieces & saute for 10 mts till okra becomes soft & brown.
• Add coriander powder, chilli powder, salt & mix well.
• Add the chopped tomatoes & mix well.Cook for another 5 mts.
• Add the tamarind pulp, 2 cups water & mix well.Cover & cook on medium flame till tomatoes are done & gravy thickens.
• Heat oil in another pan & add cumin seeds, when they start to change color, add asafoetida & transfer the tempering to the stew.
• Garnish with chopped cilantro & serve.

Senagapindi Dosa/ Besan Dosa

Senagapindi Dosa served with Onion Chutney

Ingredients:

• 1 Cup besan
• 1/4 Cup Rice flour
• 1 small Onion, finely chopped
• 6-8 Green chillies, minced
• Few Springs of Cilantro, finely chopped
• 1 tsp Cumin
• 1 tsp Ajwain/Caron seeds
• Salt to taste

Method:

• Sift gram Flour & rice flour together to aerate & to remove lumps into a big vessel.
• Add cumin, carom seeds, onions, chillies, cilantro, salt & mix well.
• Gradually add water to prepare batter to a medium thick pouring consistency.
• There should be no lumps in the batter.
• Heat tava & grease it.Pour a ladel full of batter & spread into thin round.
• Sprinkle a teaspoon oil around the dosa.
• When underside starts to brown gently lift & turn to other side.
• Cook until the second side is lightly brown.
• Remove & Serve hot immediately with Chutney.

Vegetable Burger

Ingredients:

• 4 Burger buns
• 2 Potatoes, boiled & mashed
• 1/4 cup green peas, boiled & mashed
• 1/2 cup beans, boiled & mashed
  
• 1/2 cup carrots, grated
• 1/2 Onion, finely chopped
• 1 tbsp Ginger, grated
• 6-8 green chillies, minced
• Salt to taste
• 1 tbsp lime juice
• 1/2 cup bread crumbs
• 1 tbsp Olive Oil
• Few Lettuce leaves
• Tomatoes
• Onions
• Tomato ketchup
• Cheese sauce/mayonnaise sauce.

Method:

• Mix together boiled vegetables, grated carrot,ginger, chillies,onions, salt, lime juice & knead well.
• Divide into equal portions & shape into 3/4 inch patties.
• Dust the patties with bread crumbs & chill for few minutes to help them firm up better.
• Heat oil , add patties & brown undisturbed for 1-2 minutes before flipping over.
• Cook for 1 minute periods on each side until they are crisp golden brown on outside.
• Place some lettuce leaves, onion rings, tomato rings & place a veg pattie.
• Pour some tomato ketchup, cheese sauce/ mayonnaise sauce over it & cover with bun.
• Serve hot.

Macarnoni & Cheese

Ingredients:

• 1 Cup Macaroni
• A pinch of salt
• 5 Cups water
• 4 tbsp Butter
• 1/4 cup milk
• 2 tbsp Cheese Sauce

Method:

• Bring water to a boil, stir in macaroni & a pinch of salt.
• Boil till macaroni is tender ,it usually takes 7-8 mts.
• Drain & return the macaroni to the pan.
• Add butter, milk & cheese sauce & mix well.
• Stir occasionally & cook for a minute & remove.
• Serve hot.

Gunta Pongadalu

I had kept myself from blogging longer than anticipated. An impending house shift in a month’s time is not helping either. To say that I din’t enjoy this time off would be a lie. Other interests, both old and new, took precedence, keeping me occupied.

Ingredients:

• 1 Cup rice
• 1/2 cup Urad dal
• Salt to taste
• 5 green chillies, finely chopped
• 1 onion , finely chopped
• 1tsp Cumin seeds
• Chopped Cilantro

Method:

• Soak rice & dal in water for 6-8 hrs.Strain & grind to a smooth batter adding little water.
• The consistency must be thick like idly batter.Cover & let it ferment overnight.
• Add salt to the batter & mix well.
• Add chopped onions, chillies, cilantro & cumin to the batter & mix well.
• grease the Ponganala skillet & place it on medium heat.
• Pour a ladle full of batter into each impression, cover & cook for 4-5 mts, till golden brown.
• Remove the lid & gently turn each one to opposite side to cook.
• Remove & serve hot with chutney.

* Sour dosa batter is perfect for the pongadalu.

Gawar beans Curry/ Goruchikkudukaya kura

Ingredients:

• 2 cups Gawar beans/goruchikkudu , ends stringed & cut into small pieces
• 1 small Onion, chopped
• Salt to taste
• Few curry leaves
• 1/2 tsp Mustard seeds
• 1 tbsp Coriander seeds
• 1/2 tsp Cumin seeds
• 1/4 Cup Dalia or roasted channa dal
• 8-10 red chillies (dry)
• 1 tbsp dry coconut powder
• a pinch of turmeric powder

Method:

• Dry roast dalia, red chillies, coriander seeds, dry coconut & make a fine powder.
• Steam the gawar beans over a pot of boiling water until they are cooked.Do not over cook.
• Heat oil in a pan & add mustard & cumin seeds, when they start to crackle add the curry leaves & onions.
• Saute till onions are soft & add the boiled gawar beans, turmeric powder & mix.
• Add salt, ground powder & mix well.Cover & cook on medium heat for 5-10 mts stirring in between.
• Remove & serve hot.

Tomato Soup

To me, tomato is the epitome of summer. Bright, fresh and succulent, produce like this are a handful of things I look forward to in a dessert summer.I’m happy when I’m snuggling with my hubby in a couch slurping a hot cuppa soup.Almost all our repertoires have a recipe for tomato soup. I have one too & here it is...

Ingredients:

• 4 Ripe tomatoes
• 2 bay leaves
• 1 clove garlic
• 1/2" ginger, crushed
• 6-8 mint leaves
• Salt & Pepper to taste
• 1/4 tsp Roasted Cumin powder

Method:

• Boil the tomatoes along with ginger,garlic,mint leaves & bay leaf for 20 mts.
• Fish out the bay leaf & blend tomatoes along with the garlic, ginger & mint when cool & strain well.
• Transfer this into a sauce pan & add salt.
• Bring to a boil & reduce , now add roasted cumin powder & pepper.
• Cook for 5 mts & remove.
• Serve hot sprinkled with pepper & bread croutons.

Ganji /Rice water Soup

Ingredients:

• 1 Cup Brown rice
• 5 Cups water
• few curry leaves
• 5-6 green chillies
• 1/4 tsp Black pepper powder
• Rock salt/Sedha namak to taste
• 1/2 tsp roasted cumin powder
• 1/2 tsp Dry ginger powder
• 3 tsp Chopped Onions
• Chopped Cilantro

Method:

• Wash rice & pressure cook with 5 cups of water.
• Drain the rice water & save the rice.
• Add rock salt, curry leaves, chillies, ginger powder, pepper powder, cumin powder & mix well.
• Bring to a boil, reduce heat & simmer it for about 20 mts.The rice water should be simmered down to 3 cups.
• Add onions, chopped cilantro & mix.Serve hot.

Chikkudukaya Kura/ Indian Broad beans Curry

Ingredients:

• 1/2 Kg Chikkudukaya/Broad beans/Sem ( destring & cut into 1" pieces)
• 2 Tomatoes, chopped
• 4 green chillies, slit
• 1" ginger, grated
• A pinch of Turmeric powder
• 1 tsp Chilli powder
• Salt to taste
• 1/2 tsp Mustard seeds
• 1/2 tsp cumin seeds
• 1 tsp Channa dal
• 1 tsp Urad dal
• few curry leaves
• 1 tbsp oil

Method:

• Heat oil in a pan & add mustard seeds,when they start crackling add channa dal, urad dal, cumin seeds, curry leaves & stir fry till dal changes color.
• Add chillies, ginger , broad beans, tomato, salt & mix well.Cover & cook on medium flame till beans are cooked.
• Add chilli powder, turmeric powder & mix well.
• Cook for a couple of minutes & remove.
• Serve hot with roti or rice.

Chekkalu

Ingredients:

• 2 Cups Rice flour
• 5 tbsp Channa dal(soaked in water for 1 hr)
• salt to taste
• 8-10 Green chillies
• 1" Ginger
• few curry leaves, chopped
• 2 tbsp Ghee
• Water to make dough (roughly 1/2 cup)
• Oil to deep fry

Method:

• Grind & make a coarse paste with ginger & chillies.
• Take rice flour & add channa dal, chilli-ginger paste, curry leaves, salt, ghee & mix.
• Now add little water & mix it to a tight dough.
• Take a small lemon size ball of the dough, place it on a zip lock bag & press it.
• Heat oil in a pan , slowly drop the shaped chekkalu.
• Fry on a medium flame till golden brown & crisp.
• Remove & place on a tissue.Cool them completely & store.

Ravva Dosa

Ingredients:

• 1 Cup Semolina
• 1/2 Cup Rice Flour
• A pinch of Asafoetida
• Salt to taste
• 1" Ginger, grated
• 4 Green chillies, minced
• 1 tbsp chopped cashew nuts (optional)
• 1/2 tsp Peppercorns, crushed
• 1 tsp Cumin seeds, crushed
• Oil

Method:

• Make a thin batter by mixing together semolina, rice flour, asafoetida & salt.
• Add the grated ginger, minced green chillies, crushed pepper corns, cumin seeds,cashew nuts & mix well.
• Heat tava , pour a laddle full of batter & spread by swirling the tava.
• Pour a tsp oil around & on the dosa & cook until it is crisp & golden brown.
• Remove & serve hot.

* It take a longer time than the normal dosa to become crisp.

Gobi Mussalam

Ingredients:

• 1 Cauliflower, cut into florets
• 1 Onion, sliced
• 1 Cup Tomato Puree
• 1/4 Cup Milk
• 1 tsp Ginger-garlic paste
• 1 tsp Chilli powder
• Salt to taste
• 1/2 tsp Garam masala
• 1/4 tsp Turmeric powder
• 4 Green chillies
• 2 tbsp Coriander seeds
• 1 tsp Cumin seeds
• 1" Cinnamon stick
• 4 Cloves
• 4 Cashew nuts
• Chopped Cilantro to garnish

Method:

• Dry roast coriander seeds, cumin seeds, cinnamon, cloves & cashew & grind the mixture to a fine paste.
• Boil water & add cauliflower florets & boil for 5 mts.Remove water & fry them till brown & keep aside.
• Heat oil in a pan & add ginger garlic paste, onions, chillies & fry till onions become soft.
• Add the ground masala paste & fry till oil separates.
• Add salt, turmeric powder, chilli powder,tomato puree & bring to a boil.
• Add garam masala & mix well.Add milk & cook till gravy thickens.
• Add cauliflower pieces & mix well.Cover & cook for 5 mts.
• Remove, garnish with chopped cilantro & Serve hot.

Lobia & Amaranthus Rice

Ingredients:

• 1 Cup lobia/Black eyed peas ( soaked overnight & cooked)
• 1 Cup Brown Basmathi rice, cooked
• 1 bunch Amaranthus leaves, chopped
• 1 Onion, sliced
• 2 tomatoes, finely chopped
• 2 cloves garlic, finely chopped
• 3 tbsp coconut, grated (fresh)
• 1 tsp Peppercorns
• 1/2 tsp Cumin
• 1/2 tsp Nutmeg (grated)
• Salt to taste
• 2 green chillies
• 1/2 tsp Turmeric powder
• 1" piece Ginger

Method:

• Make a smooth paste of coconut, cumin, nutmeg,ginger,peppercorns,chillies.
• Heat Oil in a pan & saute garlic & onion for 2 mts.
• Add tomatoes, turmeric powder & cook for 3 mts.
• Add the amaranthus leaves & cook till done.
• Add the ground paste , salt,precooked lobia & mix well.
• Add the rice & mix well.Cover & cook on medium heat for another 5-7 minutes & remove.
• Serve hot.

Pongal

Pongal.....a soft, smooth, silky lentil-rice dish , specked with black pepper, cumin & cashews & a rivulet of ghee.I remember my early morning darshans at Tirumala , where we used to start around 5 in the morning & stand in the queue, getting up early never seemed dreary, as there was enough motivation.More than devotion, it was the energy that attracted me in that age. And then there is Prasadam.Once darshan is over, steaming hot pongal,will be served in thonne,which has to be gobbed hurriedly, one can barely hold the screaming hot pongal.Even though the recipe is simple with only a couple of ingredients, pongal served at temples is always special.It may be the way they cook or the ghee that the cook pours in it.

My husband loves pongal, he was in chennai for 6 long years...& is addicted to the taste.Add some coconut chutney to it ..... he is sold.

Ingredients:

• 1/2 Cup Rice
• 3/4 Cup Moong dal, dry roast until color changes
• 1 tsp Pepper corns, crushed
• 2 Tsp Cumin seeds,roasted & crushed
• 1/2 tsp Ginger, grated
• Curry leaves
• 3 tbsp Ghee
• few cashews
• Salt to taste

Method:

• Pressure Cook rice & moon dal with 4 cups of water for 5-6 Whistles.
• Heat ghee in a pan & add pepper, cumin seeds & fry till they change color.
• Add ginger, curry leaves fry for a minute.
• Add this seasoning to the rice & dal mixture.
• Add salt to the same & mix well.
• Fry cashews in some ghee & add to the pongal.
• Serve hot with coconut chutney.

* Add hot water if pongal is thick.

Vegetable Manchuria

Ingredients:

• 1 Cup Cabbage,very finely chopped
• 1/2 cup carrot, grated
• 1/2 cup beans, minced
• 1/4 cup Cauliflower, grated
• 2 Spring onions, chopped
• 4+2 Green chillies, minced
• 4 cloves Garlic, crushed
• 2 tbsp Corn flour/starch
• 1 tbsp Soya Sauce
• Salt to taste
• 1 tsp Pepper powder
• A pinch of Ajinomoto
• 1/4 cup rice, cooked & mashed
• Oil to deep fry

Method:

• Mix cabbage, carrots, beans, cauliflower, little salt & leave it aside for 20 mts.
• Squeeze out water from them. keep the water aside.
• Take the squeezed vegetables & mix salt, pepper, chillies,1 tbsp corn flour, rice & mix well.
• Make small balls (like koftas) with this mixture.
• Deep fry the vegetable balls till golden brown & keep aside.
• Heat 1 tbsp Oil in a pan & add crushed garlic, chillies, spring onions & saute for a minute.
• Add little water(squeezed from vegetables), salt pepper, ajinomoto & Soya sauce & bring to a boil.
• Mix 1 tbsp corn flour to half a cup of cold water & pour it gently into the pan.
• Bring to a boil & add the fried balls.Cook for 3-4 minutes & remove.
• Garnish with chopped spring onion & Serve hot.

Channa Chaat

Ingredients:

• 2 Cups Black Channa ( soaked over night & boiled)
• 1/2 Onion, finely chopped
• 1 Small Tomato, finely chopped
• 2 Green chillies, finely chopped
• 1 tsp Lemon Juice
• Salt to taste
• 1/2 tsp Chaat Masala
• 2 tbsp Cilantro, finely chopped
• 2 tsp Sev (optional)

Method:

• In a bowl, mix together channa, onions, tomato, chillies & cilantro.
• Add salt, chaat masala, lemon juice & mix well.
• Garnish with sev & serve.

* You can also make this with Chickpeas.

Onion Dosa

Ingredients:

• 2 Cups Rice
• 1 Cup Urad dal
• 1/2 cup Poha
• 1 Onion, finely chopped
• 1" ginger, grated
• 4 Green chillies, finely chopped
• Salt to taste

Method:

• Soak rice, dal, poha in water for 8-10 hrs.Grind this to a smooth batter.
• Leave it to ferment for 6-8 hrs.
• Mix salt, grated ginger, chopped onions to the batter.
• Heat tava & pour some batter & spread dosa.
• Sprinkle (1tsp)some oil on the corner of the dosa
• Cover it with a lid & let it cook on low flame for 2 minutes.
• Turn the dosa & cook on the other side for a minute & serve hot with chutney.
  

Jilebi

Ingredients:

• 30 gms Corn flour
• 1 cup Curd, beaten
• 100 gms Maida
• A pinch of saffron color
• 1 Cup Sugar
• 1 tsp Lemon Juice
• 2 cups water

Method:

• Mix curd, maida & corn flour well without lumps & add saffron color & mix.
• Add 1 tsp hot oil & mix again.
• Batter should be pouring consistency.Set aside for 24 hrs to ferment.
• Take water in a pan & add sugar & make sugar syrup of 1 thread consistency.
• Add lime juice & mix well.
• Take a Zip lock bag , make a hole & pour the batter so that it can pass through.
• Press the batter in the hot oil like jilebi, fry at low flame till golden brown.
• Remove & drain.Immediately dip in the sugar syrup for a minute & remove.
• Serve.

Black Chana Pulav

Ingredients:

• 1 Cup Black Chana, boiled
• 1 Cup Basmati rice, cooked
• 1 Onion, sliced
• 1/4 Cup Pudina leaves
• 1 Cup Coconut milk
  
• 1 tsp Ginger-garlic paste
• Salt to taste
• 8 Green chillies
• 1" Cinnamon
• 4 Cloves
• 1 Cardamom
• 1 bay leaf
• 2 tbsp oil

Method:

• Heat Oil in a pan & add cloves, cardamom, cinnamon & bay leaf.
• Add sliced onions , green chillies, pudina leaves & fry for a minute.
• Add ginger garlic paste, fry till onions turn brown.
• Add Coconut milk,chana , salt & mix well.Cover & cook for 5 mts..
  
• Add the cooked rice & mix well.
• Cover & cook on medium heat till all the moisture evaporates.
• Serve hot with raita.

Tandoori Paneer

Ingredients:

• 100 gms Paneer, cut into cubes
• 1 tsp Ginger-garlic paste
• 5-6 Green chillies
• Salt to taste
• 1/2 tsp Chilli powder
• 1 tsp Tandoori masala Powder
• 1 Capsicum, thinly sliced
• 1 Onion, thinly sliced
• Juice of 1 lemon
• Curry leaves
• 1/2 cup curd

Method:

• Mix chilli powder, tandoori masala powder, salt, ginger-garlic paste along with curd.
• Add paneer cubes to the above mixture & mix well.Marinate paneer cubes for 1 hr.
• heat oil in a pan & add onions, chillies, curry leaves & saute till onions become soft.
• Add capsicum & stir fry for a minute.Add salt , paneer cubes & mix.
• Fry till it becomes dry & add lemon juice.
• Remove & serve immediately.

Simple Lauki Kofta Curry

Ingredients:

• 1 Lauki/Bottle gourd, Grated
• 4 Tbsp Besan
• 2 Onions
• 3 Tomatoes
• 1/2 tsp + 1 tsp Ginger-garlic paste
• Salt to taste
• 1/4 tsp Turmeric powder
• 2 tsp Chilli powder
• 1 + 1 tsp Garam masala powder
• 2 green chillies, finely chopped
• 2 tbsp Oil
• Chopped Cilantro

Method:

For Koftas:

• Squeeze out water from grated lauki & mix besan, salt, 1 tsp chilli powder,
• garam masala, ginger garlic paste & mix well.
• Make into a dough.Wet your hands & make small balls & press a little.
• Deep fry in oil till brown.

For Gravy:

• Blanch onions & tomatoes & grind to a puree when cool.
• Heat Oil in a pan & add the ground paste.Cook till oil separates.
• Add salt, turmeric powder,chilli powder & mix well.
• Add the fried koftas, sprinkle garam masala & cook for 5 mts on low flame.
• Garnish with chopped cilantro & serve hot.

Stuffed Bitter gourd /Gutti Kakarakaya Kura

Ingredients:

• 4-5 Bitter gourds/kakarakaya , split
• 2 tbsp Channa dal
• 1 tbsp Urad dal
• 1 tbsp Coriander seeds
• 1 tsp Cumin seeds
• 5-6 Red chillies
• Salt to taste
• 1 tbsp Besan
• Pinch of Turmeric powder
• 3 tbsp+ 1 tsp Oil

Method:

• Boil the bitter gourd pieces in water with some salt & turmeric powder till they are cooked.
• Drain & keep aside.
• Heat 1 tsp oil in a pan & roast channa dal, urad dal, coriander seeds, cumin seeds & red chillies till they r brown.
• Remove & grind to a fine powder.Mix Salt & besan along with this powder.
• Stuff this mixture into the bitter gourd.
• Heat oil in a pan & place these stuffed bitter gourd & fry them on medium heat till they are evenly browned.
• Remove & serve hot with rice.

Cracked Wheat Upma

Ingredients:

• 1 Cup Wheat ravva
• 1 Tomato, chopped
• 1/4 Cup Carrot, cubes
• 1/4 cup Beans, chopped
• 1/4 cup Peas
• 4-5 Green chillies, slit
• 1" Piece Ginger, chopped
• 1 tsp Mustard seeds
• 1 tbsp Channa dal
• 1 tbsp Urad dal
• Few Curry leaves
• Salt to taste
• 1 tbsp Ghee
• 1 tsp Oil
• Chopped cilantro

Method:

• Heat oil in a pan & add mustard seeds, when they splutter,add Channa dal, urad dal,curry leaves, chillies, ginger & saute for 2 mts.
• Add chopped beans, carrots, peas, tomato & saute for 5 mts.
• Add salt & 3 cups of water & bring to a boil.
• Now reduce heat & slowly add the wheat ravva stirring continuously so that lumps are not formed.
• Cover & cook for 7-10 minutes, till the ravva is cooked.
• Add ghee & mix well.Garnish with chopped cilantro & serve hot.

* You can also add grated coconut & some lemon juice after turning off heat.

Quick Veg Sandwich

Easy to make when u have no time to make proper breakfast & easy to eat on the go.

Ingredients:

• 2 Bread Slices (i used brown bread)
• Tomato Slices
• Cucumber Slices
• Green Pepper/Capsicum Slices
• Mustard Sauce
• Salt
• Pepper
• 1 Cheese Slice

Method:

• Arrange all the vegetables, Cheese slice on the bread.
• Sprinkle some salt, pepper & toast.
• Enjoy the quick sandwich.

Rasmalai......My 100 th Post :-)

Ingredients:

• 1 ltr milk to make Rabdi
• 1 ltr milk to make paneer
• few blanched Almonds, thinly sliced
• 1 cup sugar
• 1/2 cup sugar for rabdi
• 6 cup water
• A large pinch of Cardamom powder
• 8-10 Ice cubes
• 1 tbsp Vinegar/lime juice (to curdle milk)

Method:

• Boil 1 ltr milk & add vinegar to the milk.When the milk curdles,remove from heat & immediately add the ice to it, to stop it from further curdling.
• Sieve this through a muslin cloth & hang it for half an hour, do not press.
• Knead this paneer well & make small balls & press them a little, like peda.
• Boil 6 cups of water with 1 cup sugar mixed to it on a high flame.
• When water is boiling vigorusly, add the paneer peda to it , cover & boil for 5 mts.
• The size of the peda will increase.Remove & put them in warm water.
• Bring 1 ltr milk to a boil in a non stick pan.
• Reduce the flame and keep stirring till the milk is reduced to half.
• Add sugar and simmer for some more time till milk thickens to rabdi.
• Add cardamom powder.Now squeeze the paneer peda lightly & add them to the rabdi.
• Garnish with almonds & leave it for 1 hr so that the paneer will soak in the rabdi.
• Serve cold.

Punjabi Okra

Ingredients:

• 3 Cups Okra , cut into 2" pieces
• 1 Onion, sliced
• 2 Tomatoes, chopped
• 2 Cloves garlic, chopped
• 4 green chillies, slit
• 1/2 tsp Cumin seeds
• 1/2 tsp Garam masala
• 1/4 tsp Chilli powder
• 1/2 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1/4 cup Yogurt
• Salt to taste
• 2 tbsp oil

Method:

• Heat Oil in a pan & add cumin seeds, when they turn brown add onions,green chillies & garlic & saute until onions become soft.
• Add tomatoes & saute for another minute.
• Add Okra, coriander powder, turmeric, chilli powder, & salt.
• Mix well , cook till okra is done.Sprinkle garam masala & add yogurt.
• Mix well & cook for a couple of minutes.
• Remove & serve hot.

Jantikalu

Ingredients:

• 1 Cup Urad dal
• 1 tbsp Ghee
• 4 Cups Rice flour
• 1 tsp Chilli powder
• Salt to taste
• 1 tsp Cumin seeds
• 1 tsp Carom/Ajwain
• Water to knead
• Oil to deep fry

Method:

• Dry roast urad dal & grind to a fine powder.
• Mix together rice flour, urad dal powder, salt, chilli powder, ajwain, cumin seeds.
• Add the melted ghee & rub.Slowly add water little by little & make a soft dough,
• which can be pressed through jantikalu press easily.
• Heat oil in a pan & in the jantikalu press put the dough.
• Press on top into the oil & make a round.
• Fry till golden brown on medium heat & remove.

Palak Rice / Spinach Rice

Ingredients:

• 2 cups Basmati rice (cooked)
• 1 Bunch Palak/Spinach
• 1 Onion, sliced, optional
• 2 Potatoes, boiled & cubed
• 1 tsp ginger-garlic paste
• 8-10 Green chillies, slit
• 1 Bay leaf
• 6-7 Cloves
• 1" Cinnamon
• 1 tsp Cumin seeds
• Salt to taste
• 2 tbsp oil

Method:

• Blanch palak in boiling for 10mts without lid.
• Remove, cool & grind to a smooth paste.
• Heat Oil in a pan & add cloves, cinnamon,cumin,onion & saute till they change color.
• Add the chillies, ginger-garlic paste & fry for a minute.
• Add potatoes & fry till they are lightly browned.
  
• Add the palak puree, salt & cook for 2 more minutes.
• Add rice & mix well.Cover & cook on medium flame for a couple of minutes.
• Remove & Serve hot with raita & chips.

Sunnundalu / Urad dal Laddu

Ingredients:

• 2 Cups Whole Urad dal
• 3/4 Cup Sugar, powdered
• 1/2 Cup melted ghee
• 1/4 tsp Cardamom powder

Method:

• Roast the urad dal to golden brown color on a low flame.
• Remove & allow it to cool.
• Grind the dal to a coarse powder.(should be like super fine sand)
• Mix dal powder, sugar & cardamom powder thoroughly.
• Pour in ghee & mix well.Shape into balls & store.
• Add little ghee if needed.This can be stored for many days.

Dondakaya Pachadi/Tindora Chutney

Ingredients:

• 20-25 Tindora/Dondakayalu (washed & cut length wise)
• 8-10 Green Chillies, slit
• 1" ball Tamarind, soaked in warm water
• Salt to taste
• 3 tbsp Cilantro
• 1 tbsp oil
• 1/2 tsp Mustard seeds
• 1/4 tsp Asafoetida
• 1 tsp Urad dal
• 8 methi seeds
• few curry leaves

Method:

• Heat oil in a pan and add methi seeds, when they change color, add mustard, urad dal, asafoetida.
• Add the green chillies, cilantro & fry for a minute.Add the tindora & fry for 5-8 minutes.
• Grind together with tamarind & salt to a smooth paste.
• Heat 1 tsp oil and add mustard seeds, curry leaves & pour it over the chutney.
• Serve.