U need:
raw green tomatoes: 200 gms clean and chopped
green chillies: 6
oil: 2 tsp
ghee: 1 tsp
urad dal: 1 tablsp
asefodita: 1/2 tsp
salt to taste
curry leaves: few.
Method:
1. Heat oil in a pan. When hot add asefodita and green chillies. Sauté. Now add the urad dal. Sauté further till the dal turns light brown.
2. Add curry leaves and the chopped tomatoes. Stir well for 6 to 7 mins.Cool
3. Grind to a semi coarse paste without adding water. Add salt and stir well.
4. Transfer the chutney to a serving bowl.
5. Heat ghee in a pan. When hot add the mustard seeds. Add this bhagar to the chutney. Mix well.
6. Serve hot with rotis, dosas, idlis.
Note: This tangy yummy chutney tastes best when mixed with hot rice and a teaspoon of hot ghee. Just Yum. You can grind to a smooth paste too.I ts your choice.
You can also use as a filling for dosas. Just spread 1 tsp of this chutney inside the dosa, fold and serve hot.
Bon Appetitie!!!!!!
U need:
Small or medium sized brinjal: 150 gms
Coriander seeds: 1/4 cup
jeera: 1 tsp
red chillies: 4
white sesame seeds: 1 tsp
roasted peanuts: 2 tsp
asefodita powder: 1/2 tsp
coconut pieces: 2
salt to taste
curry leaves: 1 tsp
chana dal: 2 tsp
mustard seeds: 1/2 tsp
Oil to fry: 3 tablsp
Method:
1. Clean and pat dry the brinjal.Keep aside.
2. In a pan add 1 tablsp oil and fry all the ingredients except the mustard. Fry till a nice aroma comes. Cool and dry grind to a fine powder.
3. With a kinfe make 3 slits of 3/4 size on the brinjal taking care not to cut the stalk.
4. Fill the slit brinjals with the powdered masalas.
5. Heat oil in a frying pan. When hot add the mustard seeds.Saute. Now arrange the stuffed brinjals inthe pan.Gently stir just once,lower the heat add the remaining powder over the cooking brinjals and cover with a lid.
6. Cook for 5 to6 mins.Open the lid and then check if the brinjals are cooked.Cook uncovered for another 5 mins.
7. Transfer the stuffed brinjals to a serving plate and serve with rice and onion sambhar( recipe already given in my blog).
Note:
Tender,spicy,tasty this is one yum dish you will enjoy eating.
Bon Appetite!!!!!
U need:
For the noodles: For the vegetables:
vegetable oil: 3 tablsp Vegetable oil: 2 tablsp
noodles: 2 pkts cauliflower florets: 1 cup
red chillies: 3 capsicum: 2 diced into fours
garlic flakes: 5 green chillies: 2 slit
capsicum red: 1 sliced super fine Soya Sauce: 1 tablsp
capsicum green: 2sliced super Tomato sauce: 2 tsp
carrot: 2 julienned ginger: 1 tsp julienne
cabbage julienne: 1/2 cup cashew bits: 2 tsp
spring onion: 1/2 cup chopped fine spring onions: 1/2 cup chopped fine
soya sauce: 2 tsp mushrooms: 1/2 cup(optional)
pepper powder: 1 tsp carrot : 1 diced
vinegar:1 tsp onion: 2 quartered into four
cornflour: 1 tsp cornflour: 2 tablsp
onion:1 sliced fine coriander leaves: 2 tsp
salt to taste. honey: 2 tsp
salt to taste
chilli sauce: 2 tsp
Method: Noodles:
1. Heat the oil along with the broken red chillies and the sliced garlic flakes in a pan for 2 mins. Off the gas and cool the oil.Let the chilli and garlic infuse into the oil.
2. Cook noodles as instructed in the packet. Drain excess water and toss with a little oil to prevent sticking.
3. Heat a wok or a frying pan. Add the chilly garlic oil. Quickly add the sliced onions and toss well . Now add the julienned vegetables one by one starting with cabbage, carrots and finally the capsicums .Toss well using a tong or two flat ladles.
4. Add the cooked noodles and continue tossing. Add soya sauce, pepper powder, vinegar and salt. Add the spring onions and toss once again,
5. Serve hot with sweet-sour vegetables.
Sweet-Sour vegetables:
.Blanch cauliflower florets, diced carrot in 2 cups hot water for few mins. Drain the water into a bowl. Add the cornflour into this water and mix well with a spoon. Set aside.
Heat oil in a wok or a pan. When hot add the slit green chillies and toss well. add ginger julienne. Add the cauliflower florets and carrots. Continue stirring. Add the onions, capsicums and mushrooms. Continue stirring. Add chilli sauce, soya sauce and tomato sauce. Continue stirring. Add salt and pepper. Add honey.
Add the dissolved cornflour ,cashewnuts and stir well till the vegetables are done the sauce thickens. Add chopped spring onions ,chopped coriander leaves and serve hot with the noodles
U need:
chick peas(kabuli chola): 1 cup
grated paneer: 1/4 cup
grated cheese( cheddar): 1/4 cup
asefodita: 1/2 tsp
bread slices:2
dhaniya-jeera powder: 2 tsp
pepper powder: 1 tsp
ginger-green chilli paste: 2 tsp
salt to taste
oil to deep fry
maida: 3 tsp
Method:
1.Clean,wash and soak chick peas overnight
2. Next day pressure cook with just 1 cup water, pinch cooking soda.(2 WHISTLES)
3. Drain Excess water and put the cooked chick peas into a mixie jar. add all the other ingredients except cheese and paneer.
3. Grind to a smooth paste.
5. Transfer the paste to a bowl.Add cheese and paneer and 2 tsp chopped coriander leaves. Knead well and form 6 medium sized tikki balls and pat them to any shape of your choice.
6. Heat oil in a kadai. Dust some maida on the the tikkis.Deep fry them in hot oil till golden brown. Drain off excess oil.
7. Arrange the tikkis on a serving plate and serve hot with tomato sauce or sesame paste(tahini).
Note: Originally called Falafel in Greece these delicious tikkis don't have paneer or cheese or green chilli paste added in the original recipe. These tikkis can be eaten either as a snack with tahini sauce or, put inside a pita bread with hummus and some tahini paste and eaten as a stuffed roll(Like indian vada pav).
Bon Appetite!!!!!!
U need: Masala paste:
Basmati Rice: 3/4 cup
Toovar dal: 1/4 cup oil: 1 tablsp
Snakegourd(podalangai): 1 small size dry coriander seeds: 2 tsp
ash gourd(pushnika): 1 small piece channa dal: 1 tsp
green peas: 1/2 cup coconut pieces: 2 tablsp
green capsicum: 1 medium, red chillies: 3
small onions: 1/2 cup(skin peeled) asefodita: 1 tsp
tomatoes: 2 medium sized cloves: 3
Tamarind paste: 1 tablsp cinnamon: 1 stick
salt to taste jeera: 1 tsp
ghee: 2 tablsp
oil: 1 tablsp
curry leaves: 2 tsp
sambhar powder: 2 tsp
cashew pieces: 2 tsp
carrot: 2
Method:
1. Clean and wash rice and dal. Soak together for 30 mins. Chop vegetables to medium slice pieces.
2. In a pan heat oil and fry the masala ingredients till light brown. Grind to a smooth paste adding a little water.
3. Pressure cook the rice, dal and the vegetables including the chopped tomatoes along with sambhar powder, a little salt with 2 cups water. Cook for 2 whistles.
4. Heat 1 tablsp ghee and oil together in a pan. When hot add the curry leaves and mustard seeds. Sauté. To this add the cooked rice-dal-veg and stir well. Add the tamarind paste, salt and 1 cup water and simmer for 5 to 6 mins. Add the ground paste and mix well. Simmer for another 5 mins. The rice should be blended well. Add 1 tablsp ghee.
5.Heat a little ghee in a small pan add the cashew pieces. Pour over the kadamba rice and mix well.
6. Serve hot with raita and pappads.
Note: Sunday speciality this super delicious dish doses not need any other accompaniments. You can make this with just drumstick and small onions too.
Bon Appetite!!!!!!!!
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