TOMATO PICKLE

Tomato pickle Serve with hot rice and little ghee/ dosa / idly / upma etc.....

Ingredients:

5 Medium size wine tomato's (cut into small pieces)

8 tbs oil

1 tbs Channa dal

1 tbs Urad dal

1 tbs mustard seeds

1 tbs cumin seeds

1 tbs methi seeds(mentulu)

2 red chilies

8 curry leaves

1/4 tbs turmeric

Red Chili powder- to taste

Salt - to taste

4 flakes Tamarind ( I am not using)

1/4 Asafoetida(hing)

Preparation:

1. Heat the oil in a pan. Add Channa dal, Urad dal, mustard seeds, cumin 
    seeds, 2 red chillies, methi seeds, curry leaves and asafoetida(hing) and 
    allow to splutter.
2. Add the tomatoes and tamarind flakes, salt. Allow the tomatoes to be done 
    till soft.   
3. Add red chili powder, turmeric and heat the mixture on a low flame till the 
    raw smell of the chili powder goes.
4. Remove the flame and cool it. preserve it into air tight bottles and keep it 
    into refrigerator.

Tip:This can be preserved for a maximum of 1month. You could add preheated
           oil into this pickle to retain it for a longtime.

BESAN LADOO

Tasty Besan Ladoo is prepared at many households for Diwali.

Ingredients:

1 cups besan flour

1/2 cup ghee

1 cups sugar

1 tbs cardamom powder

4 tbs chopped cashews

4tbs raisins

Preparation:

• Take the besan in a heavy-bottomed pan, add ghee and mix well.


• Keep over low flame, and stir continuously until you get the typical aroma.


• Take off the stove and let it cool.


• Add sugar and fried cashew nuts, fried raisins, cardamom powder.


• Mix well and shape into ladoos. Besan Ladoo is ready to serve!

CHANNA MASALA CURRY

Channa Masala serve with rice/roti/Biryani/Pulav/Parata etc...

Ingredients:

1 Bowl cooked chickpeas(Gorbanzo Beans)/1 Can

1 onion, chopped

2 tomato, chopped

2 pieces Cinnamon

2 green cardamom

1 & 1/2tbs garlic pieces

1& 1/2tbs ginger pieces

1/2tbs red chili powder(or to taste)

1/4tbs turmeric powder

1/2 tbs garam masala powder

2 tbs oil

Salt to taste

Garnish:

1/4Cilantro: Chopped.

1Onion small: Cut into wedges.

1Tomato: Cut into wedges.

Preparation:

If using Fresh Beans soak it overnight. Pressure cook with a tea bag.

Discard the tea bag & keep the beans aside .

1. Heat oil in a pan add Cinnamon, green cardamom, fry for a min.
2. Now add chopped onions and ginger, garlic fry it will turn
into golden brown .
3. Add tomatoes,salt, turmeric mix well.
4. Take 5 to 6 tbs chickpeas make a paste. Add the paste into pan
and fry on medium heat until golden brown.
5. Add the chickpeas & 1/2 Cup of water & let it cook till it
reaches the boiling point.

6. Add the garam masala. Stir well and cook over medium heat for 5-7 minutes.

7. Finally add lemon juice . Garnish with Cilantro,Tomato & Onion before Serving.

TINDORA GUTTI CURRY/ DONDAKAYA GUTTI CURRY

Tindora is known by many names in different regions. It is called kundru, tendli,

tondli, dondakaya, Ivy gourd etc. By itself the vegetable is not so popular but its

taste depends on how you cook it. Whenever I make it with the recipe given below,

I find it delicious taste. Serve with hot rice.

 

Ingredients:

25 Tindora's / Dondakayalu

2 tbs oil

1/4 tbs turmeric

Salt to taste

1/4 red chili powder
Fried Channa powder for stuffing( don't stuff all the Channa powder.
Depending upon your spice scale you can stuff)

Ingredients for Fried Channa powder: 1 Bowl fried Channa Dal, 5 Red chilies,
4 Garlic flakes, salt to taste, 2 tbs cumin seeds

Preparation for Fried Channa powder: Take all the ingredients into mixie jar and
grind it well.

 

Preparation:

• Wash tidora's properly.
• Now take dondakayalu/tindora's, chop ends, make a + slit length wise.
• Pressure cook tindora's in cooker .
• After two whistles came turnoff the stove.
• Takeout the water from the tindora's with paper napkin.
• Stuff the prepared Channa powder, into the cooked tindora's.
• Heat oil in a pan add stuffed tindoras. Fry carefully till light golden brown.
• If you want to add more Channa powder sprinkle on fried tindora's and mix well.
• Leave it 5 min. Dondakaya gutti/ Tindora gutti curry should be ready.

FRIED CHENNA DAL POWDER

Its eazy and Tastes good. Eat with rice and add little ghee/oil to make it more tasty.

Sprinkle this powder on curries like Capsicum,Tindora,Okra fry to make them more delicious.



INGREDIENTS:


1 Bowl fried chenna dal

5 Red chilies

4 Garlic flakes

salt to taste

2 tbs cumin seeds



PREPARATION:


Take all the ingredients into mixie jar and grind it well. Ready to Serve !!!!! with Hot rice and ghee.

VEGETABLE FRIED RICE

Vegetable Fried rice is a great dish for beginner cooks. Its colourful and tasty....

Ingredients:

6tbs oil
2 tbs ghee
1 medium onion
1/2 green pepper (capsicum)
1/4 cup beans
1 carrot
1/4 cup green peace
10 cloves
5 cardamom's
6 peaces Cinnamon
6 green chilli
2 cups basmati rice
4 cups water for rice cooking
3tbs ginger
3tbs garlic
salt to taste
5 tbs cashew nuts peaces for decoration
coriander leaves for decoration.


Preparation:

• Wash and soak the rice at least 15 min. Now take the rice cooker.
  
• Add the Basmathi rice and water. Add 1 tbs oil and mix well. 
  
• After cooking the rice, take out the rice from rice cooker and put it into big tray.
• Heat oil In a pan , add cloves, cinnamon and fry for a minute.
• Add ginger and garlic fry for a minute.
• Now add onions, sliced green chillies. Fry until it will be turn in to light golden brown.
• Add vegetables and fry for about 10 min until a little tender.
• Make cardamom powder. Add cardamom powder and salt.
• Now Mix the fried vegetables into rice tray.
• Take a small frying pan add 2 tbs of ghee add cashews. Fry for 2 min.
• Finally decorate with coriander leaves and cashews.

CAPSICUM GRAVY CURRY

Serve with Roti/parata/biryani. This curry is so simple to prepare.

Ingredients:

1 Big size capsicum
3 tbs oil
1 big size onion
2 medium tomatoes
3 tbs ginger & garlic
3/4 garam masala
salt (to taste)
1/4 turmeric
1/4 cup cashews
1/2 poppy seeds
1/2 tbs chili powder
1/2 tbs mustards
1/2 tbs cumin seeds

Preparation:

1.Cut capsicum into big pieces, remove seeds and keep it aside.
2.Cut onions and tomatoes also big pieces.
3.Heat oil in a pan add cumin seeds, mustards.
4.when they start splutter up add onions and fry until light brown colour.
5.Next add ginger and garlic and saute for a minute.
6.Now add tomatoes and mix well
7.Add salt, turmeric, garam masala, chili powder and stir well.
8.Now add Capsicum. Leave it 10 min.
9.Grind soaked cashews and poppy seeds with water.
10.Now add cashew paste into pan mix well.
11.If the gravy is thick add little bit water.
12.Leave it 10 min. Capsicum gravy curry is ready to serve.

BAINGAN BHARTHA

Baingan bhartha serve with roti, rice, biryani, fried rice, pulav.

Ingredients:

4 tbs oil
1 medium onion
2 medium tomatoes
3 tbs garlic & ginger paste
1 Big baingan
1/2 tbs turmeric
1 tbs garam masala
salt (to taste)
1/2 tbs chili powder
coriander leaves for decoration.

Preparation:

• Brush baingan (egg plant) with oil and roast it on a gas burner over medium heat.
• Frequently turn the eggplant upside down. Until fully roasted.
• Once done,hold it under cold running water or in a bowl full of water.
  
• Cool it and peel off the black end skin.
• Mash the flesh.
• Heat oil in a pan. Add onions and fry over medium heat until golden brown.
• Now add ginger & garlic and mix well.
• Add tomatoes and cook until tender.
• Add turmeric, salt, garam masala, chili powder and mix well. Leave it 5 min.
• Now add mashed baingan(egg plant) and stir well. Fry the baingan bhartha 5 - 7min over medium heat.
• Finally garnish with coriander leaves and serve hot.

HAKKA NOODLES

Finding it difficult to feed your little one vegetables. Here is a delicious Hakka
noodles recipe that will work. Your child is sure to eat this complete meal
with out any fuss. Believe me this is a tried and tested recipe of a
desperate mom.

Ingredients:

1Pack Hakka noodles
1 bunch spring onions
1 carrot
1 green pepper
1 medium onion
3 flakes garlic
4 tbs olive oil / cooking oil (olive oil is good for health)
1 tbs chili garlic paste (If your kids don't eat spicy food then add 1/4 tbs chili garlic paste)
1 tbs vinegar
salt (to taste)

Preparation:

• Take a pan. Add water. Add the noodles and cook till done.
  
• Strain the excess water. Add a tbs of cooking oil. Mix and keep it aside.
• Heat oil in a pan. Now add onions slices, garlic peaces and fry for a minute.
• Now add green peppers and carrots and fry till it tenders.
• Put spring onions and continue frying for 2 -3 minutes more.
• Now add boiled and strained noodles and add salt(to taste) and mix well.
• Add vinegar and chili garlic paste and mix well. Leave it 5 min.
• Hakka Noodles is ready to serve.