VANGI BHAT with BOONDI RAITA

U need:
Rice: 2 cups washed and soaked for 20 mins
Tender brinjal: 50gms cleaned and diced to small cubes
Roasted peanuts: 2 tablsp
Onion: 1 medium sliced fine
Curry powder: 1 tsp
White sesame seeds: 1 tsp
red chillies: 2
Copra: 2 tsp(if copra not available use fresh coconut)
peppercorns: 1 tsp
curry leaves
sesame oil or sunflower oil : 2 tablsp
garam masala: 1/2 tsp
mustard seeds: 1 tsp
Cashew nuts for garnish
sugar: 1/2 tsp
salt to taste

Method:
1. Drain water from the soaked rice and cook till just done. Transfer to a plate,spread out and cool.
2.In a pan dry roast coconut/copra,sesame seeds, red chillies and peppercorns and grind to a smooth powder.
3.Heat oil in a kadai. When hot add 1 tsp mustard seeds and sputter.add the sliced onions and saute Now add the curry leaves and the diced brinjal. Saute. Add the curry powder and let the brinjal cook .
4.Add the cooked rice and roasted peanuts and toss well.Add salt,sugar and the ground powder and garam masala.Add curry leaves and stir well. 

5.Transfer to a serving bowl ,garnish with roasted cashews and some peanuts and serve with boondi raita.

Boondi Raita:

In a bowl put 2 cups curd, 1 tsp finely minced mint and coriander leaves,salt,1/2 tsp roasted jeera powder and beat well.Add boondi(available readymade in shops) and serve with vangi bhat.

Bon Appetite!!!!!

   

PEANUT MASALA RICE WITH ONION RAITA

U need:

Basmati Rice: 2 cups soaked for 20 mins
Roasted peanuts : 1/2 cup + 2 tablsp
red chillies : 2
cloves: 1
cinamon stick : 2
cardamom : 2
chana dal : 1 tsp
jeera: 1/2 tsp
asefodita : 1/2 tsp
curry leaves : few
salt to taste
peanut oil or vegetable oil : 3 tablsp
mustard seeds:1/2 tsp
roasted pappads: 2
Turmeric powder: 1/2 tsp

Method:
1.Wash soaked rice and cook.Transfer the cooked rice in to a plate and spread well to cool.

2. Dry roast cloves,cinnamon,cardamom,red chillies ,chana dal and grind to a fine powder along with 2 tablsp peanuts.

3.Heat oil in a kadai.When hot add mustard seeds,asefodita and jeera.Saute a min and add curry leaves.Now add the peanuts and continue frying.Add the turmeric powder.

4. Add the cooled rice and salt.Stir for few mins on low heat.Add the ground powder and toss well.Test for salt.

5. Transfer to a bowl.Crush roasted papads and sprinkle on to of the peanut rice.Serve with onion raita.

Onion Raita:
Dice fine 1 medium onion.Mince 2 green chillies fine.
In a bowl put the onion and greenchillies.Add finely chopped coriander leaves.Beat well 2 cups curd along with 1/2 tsp mustard powder,1/2 tsp sugar and pinch salt.Pour the beaten curd into the onion mix.Stir well with a spoon.Serve with the peanut masala rice.

Note: A simple tasty rice which can be made quickly.If you have leftover rice then it takes just 10 mins to prepare this rice.
Enjoy! Bon Appetite!!!!!!!!!

POTATO SAGU

U need :

Potato : 3
Onion : 2
green chillies: 2
chana dal( bengal gram dal): 1 tabslp
whole coriander : 2 tsp
red chillies: 2
curry leaves: 2 tsp
ginger julienne: 2 tsp
salt to taste
oil: 2 tablsp
sugar: pinch
mustard seeds: 1 tsp
asefodita: 1/2 tsp
turmeric powder: 1/2 tsp
urad dal: 1/2 tsp

Method:

1. Wash potatoes well,boil and peel the skin.Mash coarsely in a bowl.

2. Grind one onion to paste and slice fine the other onion.
Slit green chillies. In a pan dry roast the chana dal,whole coriander seeds and red chillies.Grind to a powder.

3..Heat oil in a pan.When hot add the mustard seeds,green chillies and urad dal. Now add the onion paste and saute for a few mins till the raw smell goes.Add the sliced onions.Fry well.Add asefodita and turmeric powder.
4. Add the mashed potatoes and salt.Stir well for about 5 to 6 mins.Add 1 cup water and curry leaves.Simmer gently for a few mins.
5. Once the gravy is semi thick add sugar and the powdered masala. Mix well.Adjust salt.
6. Serve hot as a side dish for puris.
This dish is a tribute to my husband's aunt Mrs Sharda Chitti as it is her creation and I am sharing this with my friends..... (Sorry for any mistake)!!
Bon Appetite!!!!!!!!!!!!