Raw Mango Coolant

U need : Green Raw Mangoes : 1 big
green coriander chutney
sugar : 3 tablsp
chat masala powder: 1 /2 tsp
roasted and powdered jeera: 1 tsp
water : 3/4 litre


Method:
1. Cover the mango with enough water and cook till mango is tender.
2.Cool and squeeze out the pulp and discard seed. Strain the pulp through a strainer/muslin cloth.
3. Add the strained juice into a glass jug.Add the other ingredients and water.
Stir well. Sugar if needed can be added to reduce the sourness.
4.Keep the jug in fridge for about an hour. Pour into juice glasses.Sprinkle some boondi, powdered black salt and serve as a refreshing drink.


A heat quencher,this drink is very refreshing during peak summer..
Bon Apetite!!!!!!

SATVIK DUM ALU

U need:
 Potato : 250 gms                                                Dry roast:
Roasted peanuts : 2 tablsp
ginger-green chilli paste: 1 and 1/2 tsp             Bay leaf: 1
turmeric powder: 1/2 tsp
dhaniya jeera powder: 1 tablsp                          jeera: 1 tsp
curd: 1/4 cup
salt                                                                       saunf: 1/2 tsp
sugar to taste
bay leaf: 1
cinnamon,cardamom and clove: 2 each        
oil for frying and cooking: 3 tablsp
Garam masala: 1/2 tsp
coriander leaves: 2 to 3 tsps


METHOD:
1.Wash potatoes well and cut into quarters.Don't peel the skin
2.Heat oil in a kadai and fry the potatoes golden brown.Drain off excess oil.Set aside.
3.In the same leftover oil add bay leaf ,cloves,cinnamon and cardamoms.
4. Saute for a minute,add the ginger-green chilli paste.
5. Fry for 1 min,add the peanuts, turmeric powder and dhaniyajeera powder. Add a little more oil.
6. Add curd and continue stirring till the curd is absorbed and the masalas cooked. Add the potatoes.. Stir well
7.Continue stirring on medium heat for 5 to 6 mins.Add salt and sugar. Add 2 cupa water.Cover with a lid and simmer.
8 Meanwhile dry roast the bay leaf,jeera and saunf and dry grind to a powder.
9.After 10 mins,remove the lid and taste for salt.Add the dry powder and garam masala.The gravy should be semi thick and the potatoes well cooked.
Garnish with coriander leaves and serve hot with rotis or rice.


Yummy to eat and stays in fridge for 2 days. Happy cooking and Bon Apetite!!!!!!!!!!

MAST DAL FRY

U NEED:
Toovar dal : 1cup
Coriander leaves : 1/2 bunch
Tomatoes: 2( medium)
Ginger julliene : 2 tsp
Milk : 1 cup
chilli powder : 1/2 tsp
dhaniyajeera powder: 1 tsp
turmeric powder: 1/2 tsp
garam masal: 1/4 tsp
salt to taste
green chillies: 1 or 2 slit
ghee : 2 tablsp


METHOD:


1. Clean and chop coriander leaves. Wash toovar dal and pressure cook with turmeric powder till soft.
2.Heat ghee in a kadai.When hot,add 1 bay leaf and 1 tsp jeera.
3. Add ginger julliene and saute. Add chopped tomatoes and continue frying.
4.Add chilli powder,dhaniyajeera powder and continue frying. Add a little water to prevent the masala from sticking to the kadai.Now add the chopped coriander leaves and continue to fry.
5. Add the milk and simmer covered for 3 to 4 mins.
6. Remove lid and add the dal .Stir well. Add salt and mix well.
7. Cover and simmer for few mins. Remove lid and add the garam masala and slit green chillies..Stir well.
8. Serve hot with rotis or hot rice and pappads.


A fantastic no onion no garlic dish from the kitchen of my sister Savi. Enjoy!
Bon Apetite!!!!!!!!! Happy cooking!!!!

PALAK KHATTI SAMBHAR

U need:
Palak : 1 bunch
Toovar dal: 1 cup
tamarind paste: 1/2  tsp
green chillies: 2 to 3( to taste)
Garlic pod: 3
methi seeds: few
ghee: 2 tsp
Salt to taste.


Method:
Clean the palak well and chop finely.Pressure coook toover dal,plalak leaves, green chillies.Once cooked churn the dal.Heat the dal and add the tamarind paste.Simmer.Add salt and simmer further. Add salt.


Heat ghee in a small kadai.When hot add the methi seeds and garlic.Saute till garlic turns beown.Pour over the dal.
Serve hot with rice and pappad.

RAW PAPAYA SALAD

U need:
Raw papaya : 1/2
Raw mango: 1/4
Ripe mango: 1/4
Peanuts: 2 tsps
Salad or olive oil: 2 tsp
Honey 1 tsp
salt and pepper to taste
 Method:
1. Scrape the skin of the papaya lightly and cut to thin slice.You can also grate it.
2.Grate the raw mango with skin
3.Dice the ripe mango.In a bowl add all the three ingredients.
4. Now add oil,honey,peanuts, salt and pepper and toss gently.


A summery nourishingcooling salad. Bon Apetite!!!!

EGG CURRY

 U need:
Eggs: 4
green chillies : 4
ginger julienne: 2 tsp
capsicum: 1
coconut milk: 1 and 1/2 cups
dhaniya jeera powder: 1 tsp
pepper powder: 1/2 tsp
salt to taste
oil : 2 table sp
coriander leaves: 2 tsp
lemon juice: 1tsp(optional)


Method:
1. Boil the eggs.Shell them and set aside.
2. Heat oil in a kadai.Fry the boiled eggs till golden brown.Remove and cut into two.
3. In the remaining oil fry the diced capsicum.Saute .Add 1 tsp ginger julienne and dhaniyajeera powder.
4. Add 1 cup water,salt ,slit green chillies and simmer for a few mins. Now add the fried eggs and simmer further.
5. Add the coconut milk and simmer for few mins. Add coriander leaves and pepper powder. Cover with a lid,switching off the gas. Before serving add the lemon juice and ginger juliene.
6. Serve hot with rice and pappad.


Note: A quick fix delicious egg curry.The lemon juice adds a zing to the dish.
Bon Apetite!!!!!!!!!!!!

MOTI KHEER

 U need:
Sago( Sabudana): 50 gms
Fresh milk: 1/2 liter
Palm sugar or Jaggery: 50 gms
Coconut milk:1 cup + 1/2 cup
Cardamom powder: 1/2 tsp
Cashew: 1 tsp
Kismis: 1/2 tsp


Method:
1. Break a coconut.Scrape it and extract milk .Or use readymade coconut milk available in the market.
2.Soak the sabudana for 15 to 20 mins.Drain the the water. Set aside.
3. Heat the milk in a vessal and allow to simmer .Add the sabudana  and stir.
Add 1/2 cup coconut milk ,continue simmering till the sabudana is cooked.If needed another 1/4 cup milk can be added at this stage.
4.Add the palm sugar/jaggery and stir well. Add 1 cup coconut milk.Mix well and switch off the gas.
5.Mix in the cardamom powder.Cover with a lid.
6. Heat 1 tsp ghee.When hot,add the cashew and kismis and fry for a few seconds.Add to the kheer.
7. Serve hot or cool.
A kheer with a difference.
This kheer tastes yummy and the time taken is not more than 20 to 25 mins.