MASALA KHICIDI

NOTE: Toovar dal is used for making sambhar rice,sambhar,kootu,variety of dals as it is the staple pulse of Indian food. Try this recipe given below where the goodness of dal ,chawal, green apple and mango pulp gives a kuch tangy kuch sweety flavour

U NEED:
Basmati or Govindabhog rice: 1 cup
Toovar dal: 1/2 cup
Green apple: 1 grated
Mango pulp: 1/2 cup
Sugar: 1 tsp
Cloves: 2
Cardamon: 2
Cinnamon : 1 stick
Bay leaf: 1
Chilli powder: 1 tsp
Ginger paste: 2 tsp
Turmeric powder: 1/2 tsp
Dhaniya powder: 3/4th tsp
Green chillies:3 minced fine
Ghee: 2 tabslp+ 2 tablsp
Water :1&1/4 cup
Salt to taste.
Pomegranate seeds for Garnish
Fried bread pieces for decoration( 1 bread sliced to small squares)

METHOD:
1. Soak rice and dal separately for 20 mins. Drain Excess water from rice and let it dry for 5 mins.Heat 1 tablsp ghee in a kadai and roast the rice in the hot ghee for 5 mins. Drain the water from the toovar dal , add to the rice and continue frying.Add 1 tablsp ghee. Fry for another 5 mins.Transfer the rice-dal to a plate and set aside.
2. Heat the remaining ghee in a small pressure pan.When hot add the bay leaf ,cloves,cinnamon and cardamom pods. Sauté. Add the minced green chillies ,ginger paste and continue frying.Add the grated green apple .Sauté well.Add chilli powder,turmeric,dhaniya powder and continue stirring. Add the mango pulp and sugar.Stir well.Now add the fried rice and toovar dal and salt.Stir for another 5 to 6 mins.
3. Add the water,stir well and put the lid.Pressure cook for minimum 3 whistles.
4. Cool cooker.Open lid and mash the khichidi well.Test for salt.Remove the bayleaf.
5. Transfer to a serving bow,garnish with pomagranate ,and frien bread pieces. Serve hot with raita and chips.The Dates-tomatoes chutney goes very well.

POTATO CHETTINAD CURY

NOTE: Chettinad Cuisine is very popular in South India.They are well known for Non-Vegetarian food but they have a lot of mouth watering Vegetarian cuisine too.Given below is one such cuisine where I have added a little mint leaves for a little twist. Since this cuisine has a lot of garlic you can increase the garlic to 2 tsp too,according to your taste.

U need:
Boiled,peeled potatoes: 2 cups
Sliced onions; 1/2 cup
Coarsely mashed garlic: 1tsp
Saunf: 1 tsp
Mint leaves: 2 tsp
Curry leaves: 2 tsp
Oil ;3 tablsp
Chilli powder: 1 tsp
Minced green chillies: 2 tsp
Turmeric: 1/2 tsp
Cinnamon powder: 1/4 tsp
Cardamom powder: 1/2 tsp
Salt to taste.
Mustard seeds: 1/2 tsp

METHOD:
1. Heat oil in a deep bottomed kadai.To this first add the mustard seeds.As it sputters add the saunf,minced green chillies and saute.Add the garlic and sliced onion.Cook till the onions turn slightly crisp.
2. Add the mint leaves and curry leaves.Stir.Add the cooked potatoes mashing them a little.Stir well for 5 to 7 mins on medium heat.
3. Add chilli powder and turmeric.Add salt.Cook for another 5 mins. sprinkle  some water if you want a little soft curry.Now add the cinnamon and cardamom powders. Toss well.
4. Serve hot with rice and dal or sambhar rice or with rotis.

MOONG KI SIMPLE DAL

NOTE: Moong dal or Green gram dal is widely used in Indian cuisine as it is very light on stomach and tastes very nice when made into plain dals or vegetable dals.The one I am giving below is very simple to make and tastes yum. The dash oflemon juice gives an added flavour.This dal goes very well with Alu ka paratas.

U need:
Moong dal: 1/2 cup
Green chillies: 4 slit into julienne
Coriander leaves: 2 tsp chopped fine
Ghee: 2 tablsp
Mustard seeds: 1/2 tsp
Jeera: 1/2 tsp
Water: 1/2 cup
Lemon juice: 2 tsp
Salt to taste

METHOD:
1. Clean and soak moong dal for 15 mins .Pressure cook with 1 cup water and pinch turmeric powder.

2. Heat ghee in a kadai. When hot add mustard seeds and jeera. Sauté.Add 1/2 cup water and simmer for few mins.Add salt and green chillies..

3. To the simmering water add the cooked and nicely mashed moong dal.If required add another 1/2 cup water.The dal has to be of pouring consistence, not very thick.Add the lemon juice and coriander leaves. Simmer for few mins.
4. Transfer to a serving bowl,garnish with some more coriander leaves and serve with hot phulkas and sabji.

PALAK AUR RAJMA CURRY

NOTE: PALAK AND RAJMA ,this combination is one word superb.Wholesome and nutritious this can be made in 10 mins using baked beans if you are in a hurry.

U need:
Fresh palak: 1 bunch cleaned and chopped very fine.
Cooked rajma: 1/2 cup
Onion minced: 1/4 cup
Green chilli-ginger paste: 2 tsp
Tomato puree: 2 tablsp
Chilli powder: 1/2 tsp
Curry powder: 1 tsp
Pepper powder: 1/2 tsp
Turmeric:1/4 tsp
Oil: 2 tablsp

METHOD:
1. Heat oil in a kadai.When hot add the ginger-green chilli paste and saute.Add the chilli powder and the grated onions.Continue stirring sprinkling some water.Add 1/2tsp sugar.Now add the tomato puree and turmeric and curry powder.Stir well till the paste is well blended.Add the cooked Rajma.
2.Add 1/4 cup water and simmer till the rajama and the masala is well blended. Finally add the finely chopped palak and mix we..Add salt.
3. Cover with a lid and cook for 3 to 4 mins.Open the lid,stir well.Add the pepper powder and cook till the water dries up and the curry is almost dry.
4. Garnish with a little finely minced green chillies and serve.

If using baked beans you can avoid the tomato puree,instead use the sauce of the baked beansand beans instead of Rajma.Rest same.

SHAHI POTATO KURMA

NOTE: This dish with its unique flour of curd and hung curd is ideal with parathas and Pulao. Rich is flavour and delicious in taste this is an ideal party recipe.

U need:
 Coarsely mashed Potatoes: 2 cups
Grated onion or finely minced onion: 1/2 cup
Ginger-green chilli paste: 2 tsp
Hung curd: 1/4 cup
Fresh beaten curd: 1/2 cup
Kitchen king masala: 1 tsp
Red chilli powder: 1 tsp
Garam masala powder: 1/2 tsp
Kasoori methi: 1 tsp
Ghee: 3 tablsp
Cashew paste: 2 tsp
Salt to taste
Cinnamon powder pinch
Honey: 2 tsp
Coriander leaves to garnish

METHOD:
1. Soak 2 tsp cashew in 3 tsp curd for 10 mins.Grind to a smooth paste.
2. Heat ghee in a kadai. When hot add the green chillies-ginger paste and sauté.Now add the grated onion and continue stirring.
3.Add kitchen king masala. Stir. Add the hung curd and continue mixing.Add red chilli powder and garam masala powder.Cook till the hung curd is well blended.
4. Add the cashew paste and cook further sprinkling a little water Cook till the ghee starts oozing out.
5.Add the coarsely mashed potatoes and stir well. Add salt.Continue cooking for 5 mins. Add 1&1/2 cup water and simmer for 6 to 8 mins.
6. Add the cinnamon powder,honey and crushed kasoori methi. Finally add the beaten curd and gently stir well.Simmer for another 5 mins.
7.Transfer the kurma to a serving bowl.Garnish with coriander leaves and serve.

WHITE PEAS AND GREEN PEAS PULAO

NOTE: Variety rice is very popular in our country.And the most preferred is ofcourse Biryani.Pulao comes next veg or non veg.Here I have given a recipe where dry white peas is used giving a new twist to the rice.

U NEED:
Dry white peas: 1/2 cup soaked for 2 hours
Fresh green peas: 1/2 cup
Basmati rice: 1 cup
Onion: 1 sliced julienne
Cinnamon stick:2
Cardamom:3
Cloves:3
Whole pepper: 1/2 tsp
Aniseed: 1 small
Kitchen king masala: 1 tsp
Garam masala: 1/2 tsp
Fresh curd: 2 tablsp
Mint leaves: 2 tsp
Coriander leaves:2 tsp
Turmeric: 1/2 tsp
Ghee: 2 tablsp + 2 tablsp

METHOD:
1. Wash rice and soak for 20 mins.Drain excess water. Heat 2 tablsp ghee in a deep bottom kadai. When hot fry the drained rice on medium heat for 5 mins.Set aside.
2. Pressure cook the white peas with very little water.Open the cooker lid and cool the peas.
3.Heat another kadai.Add 2 tablsp ghee,add the cloves,cinnamon sticks,whole pepper and cardamom.Add the aniseed and saute. Now add the sliced onions.Fry well. Add the kitchen king masala and stir well.Add mint leaves and coriander leaves.Continue frying.
4. Add beaten curd and stir till the cud blends well into the masala. Add the green peas and continue cooking.Add the fried rice.Stir well.Add salt and garam masala.Stir for another 5 to 6 mins. Add 1&1/2 cups water and cover with a lid.Cook till the rice is almost done.
5. Drain water from the white peas and add to the cooking pulao.Toss well.Switch off the gas and cover the pulao with a lid.Let it rest well for 15 mins. the steam will further cook the rice to perfect texture.
5. Heat some oil in a small kadai.Cut 1 bread slice to small square.Fry these in the hot oil and before serving garnish the pulao with these fried bread cubes.
Serve hot with a raita of your choice.
Happy cooking!!!!!!!

MALAI EGG KORMA

NOTE: Eggs are like best friends who come in handy when we have an empty fridge.The recipe given below is my favourite dish which is best eaten with ghee roasted bread,butter roasted pav or pulao
Serves: 4

U need:                                             KORMA MASALA
Boiled eggs: 4                                 
Onion paste: 1/2 cup                           Cinnamon stick:2
Ginger-garlic paste: 2 tsp                     Cardamom: 2(small)
Cashew paste: 1/4 cup                         Aniseed: 1 small
Korma masala: 2 tsp                            Nutmeg powder: 1/4 tsp
Ghee: 3 tablsp                                    Jeera:1&1/4 tsp
Salt                                                   Gota dhaniya: 2tsp
Red chilli powder; 1 tsp                        whole pepper: 1/2 tsp
Tomato: 2                                          Saffron:1/4 tsp
Sugar: 3/4 tsp                                        Cloves : 2
Bay leaf:1
Coriander leaves: 3 tsp
Kasoori methi:1 tsp

METHOD:
1.Except the saffron strands and the nutmeg powder,dry roast the other korma ingredients and grind to a fine powder.Mix in the saffron and nutmeg powder.
2.Peel the egg shells.Heat 1 tabslp ghee and fry the eggs till they are brown coated.
3.Remove the eggs.Add the balance ghee. When hot add the bay leaf. Saute.To this add the onion paste along with ginger and garlic paste.Stir well sprinkling some water every now and then till the onion are lightly cooked.Add chopped tomatoes.Continue cooking.Add 1 tsp coriander leaves.
4.Now add red chilli powder,korma masala,sugar and continue stirring.Keep sprinkling water.Cook till the masala is well cooked and the ghee starts oozing out.Add half of the cashew paste.
5.Stir well till the paste blends.Now add salt and continue stirring.Now add 1&1/2 cup water and simmer the gravy for 8 to 10 mins. Slit the eggs and add to the gravy.Simmer further till the gravy starts to thicken.Add the balance cashew paste.Lightly roast the kasoori methi,crush it and add to the simmering gravy.Switch off the gas and cover with a lid.
6. Transfer to a serving bowl.Garnish with coriander leaves and serve hot.
P.S: You get good quality readymade korma masala which you can use.Tastes very good.
Bonn!!!Appetite!!!!