SWADISHT KHICHDI& ALU-PEAS KHUS KHUS CURRY

U need:
Rice(basmati or any good quality): 1 cup
Moong dal: 3/4 cup
Potato: 2 medium
green peas: 1/4 cup
ginger paste: 2 tsp
green chillies(slit): 2
oil/ghee: 2 tablsp
cloves: 2
cardamom: 2
cinnamon: 2 stick
turmeric powder: 1 tsp
Khus khus: 2 tsp(soaked in water for 15 mins)
Salt to taste
Sugar: 1/2 tsp
Dhaniya powder: 2 tsp
Jeera: 1 tsp
Nigella seeds(kala jeera): 1/2 tsp

Method:
1. Soak rice in water for 15 mins.Dry roast moong dal and add to the soaked rice.
2.Wash,peel skin of the potato and dice to cubes.Soak in water.
3.Heat oil or ghee in a kadai. When hot add jeera,cloves,cinnamon and cardamoms.Saute for few seconds.Add the ginger paste and stir quickly.Drain water from soaked the rice-dal mix and add the rice-dal mix to the kadai. Continue stirring well.Add turmeric powder and dhaniya powder.Stir well for 5 to 6 mins. Add salt and sugar.
4.Transfer the  semi cooked rice dal into a vessel,add 2 cups water and pressure cook for 2 whistles .
5. Meanwhile add 2 tablsp oil in a kadai. When hot add  nigella seeds and slit green chillies. Saute.
6. Drain water from the diced potatoes and green peas and add to the kadai,Stir well,add salt. Grind the soaked khus khus to a smooth paste.
7. Add 3/4 cup water to the cooking potatoes-peas. Cover with a lid.Simmer till potatoes are semi-cooked.
8. Now add the khus-khus paste and mix well. Cover with the lid and simmer till done.Add chopped coriander leaves,simmer for another 2 mins .
To serve: Transfer the pipping hot khichdi to a serving bowl.Pour the potato khus-khus curry in the center of the khichdi. Serve hot with fried pappads and fresh curds.

Note: On a lazy sunday afternoon when you are too lazy to cook an elaborate dish,make this potato khichdi and enjoy every spoonful of this yummy dish.
Adjust salt to taste.
Bon Appetiti!!!!!!

GREEN MANGO-CARROT RICE

U need:
Good quality rice: 2 cups
raw green mango:1/2
carrot:1 medium ( red carrot if you get or the regular carrot)
capsicum: 1 large
sambhar powder: 2 tsp
roasted peanuts: 1 tablsp
mustard seeds:1 tsp
asefodita: 1/2 tsp
red chillies:2
curry leaves: 1 tsp
oil: 2 tablsp
lemon juice: 1 tsp
turmeric powder:1/2 tsp
salt to taste.
Method:
Clean,wash, and cook rice .Cool the rice on a plate.This prevents the rice from sticking to one another.
Thinly slice the green mango . Thinly slice carrot into sticks.Slice capsicum into thin stripes.
Heat oil in a kadai. When hot add the mustard seeds,broken red chillies and asefodita.
Saute (1 min).
Add the roasted peanuts and carrot sticks.Continue frying.Add turmeric and sambhar powder.
Saute.(1 min)
Now add the sliced green mango,capsicum and toss well.Add curry leaves.(1 min)
Add the cooked,cooled rice and mix well.Add salt.Stir the rice gently for 1 min.Add lemon juice.Mix well.
Transfer the rice to a serving bowl. Serve with deep fried pappads or potato chips.

Note: Simple,tasty and easy to make .The combination of green mango with its tangy flavour and the slight sweetness of carrot and the little crunchiness of capsicum makes this a yummy dish.
Bon Appetite!!!!

RAJMA SOYA PULAO

U need:
Basmati rice : 2 cups
butter: 1 tsp
Rajma(red kidney beans): 1 cup washed and soaked overnight
Soya granules: 1/2 cup
Green chillies: 2 minced fine
Onion: 1 medium sliced fine
cinnamon:2
cardamom:2( small ones)
cloves:3
pulao masala powder:1 tsp
garam masala powder: 1 tsp
turmeric powder: 1/2 tsp
tomato: 1 sliced.Remove inner pulp before slicing
ghee(clarified butter): 2 tablsp
salt to taste
sugar;1/2 tsp

Method:
1. Wash rajma and pressure cook the next day.Drain off excess water.Transfer to a bowl and keep aside
2.Soak soya garnules in boiling water for few mins.Squeeze and put the granules in a bowl of cold water.Squeeze excess water and add to the rajma in the bowl.
3. Wash and soak rice for 10 mins.Cook until just done.Transfer the cooked rice to a plate,toss with the butter,mix well and cool the rice.
4. Heat ghee in a kadai. When hot add the cinnamon,cardamom,cloves and saute for a few mins.Add minced green chillies and onions.Cook till the onions turn light brown.
5.Now add turmeric powder,rajma-soya and continue stirring.Add pulao masala powder,garam masala powder and continue stirring for 6 to 8 mins.Add tomato slices and toss well for 3 to 4 mins..
6. Add the cool rice and mix well.Add salt and 1/2 tsp sugar.Toss we for another 5 mins
7.Transfer to a serving bowl. Serve hot with green apple-pomagranate raita.

Raita:
Take 1/2 cup of finely diced green apple.Take 1/2 cup of pomagranate seeds.
Beat together 1&1/2 cup of fresh curd along with 2 table fresh cream.To this add pinch salt,1/2 tsp chat masala and 1/2 tsp chilli powder.Mix well.Transfer the curd to a serving bowl.Add the apple and pomagranate.Mix well.Sprinkle a little roasted jeera powder and serve with Rajma-soya pulao.
Note: Tasty,Healthy and quick to make,your family will love this dish!!!
         If green apple is not available use red apple. tastes good.
Bon Appetite!!!!!

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!!!!!!!!!!!!

STUFFED SANDWICH PAKODIS

U need:

Fresh bread slices : 6
Grated paneer: 1/2 cup
green chutney: 2 tablsp
chat masala: 
salt to taste
roasted jeera powder: 1/2 tsp
besan: 2 cups
cooking soda: pinch
water: enough to make a batter
oil to deep fry.

Method:
1. In a bowl add the besan,jeera powder,cooking soda,salt and mix well.Add water to make a  semi-thick batter.
2. Take the bread slices and remove the crust from them.Mix together green chutney and grated paneer. Take a slice of bread.Apply 1 tsp of the filling spreading it well.Cover the slice with another bread slice .Press lightly and cut into two.You can cut into triangle shape or just plain 2 halves.
3.Heat oil.Take one half of the stuffed bread,dip in the batter and deep fry in hot oil till golden brown. Remove and put the bread pakodi on a tissue paper. Repeat the same with the other bread pieces.
4. Once the bread pakodis are done,arrange on a serving plate.Sprinkle chat masala and serve hot with a sauce or a dip of your choice.

Ayummy treat for adults and kids..Enjoy!!!!!!
Bon Appetite!!!!!