Happy New Year

Dear All.

May the dawning of this New Year,

Open up for you new horizons,

Fill your heart with new hopes and bring for you Promises of brighter tomorrows!

Here’s wishing you happiness and prosperity in the New Year!”

Have a wonderful year..........

Sprouty Peanut tomato Rice -- In microwave

Ingredients:-

Rice 1 cup (soaked for 1/2 hr)
Moong sprouts 1/2 cup
Carrot finely chopped 1/2 cup
French beans chopped 1/2 cup
Peanuts 3 tbsp 
Cumin seeds 1/2 tsp
Onion sliced 1
Tomota paste of 1 tomato
A pinch of turmeric
Garam masala 1/2tsp
Garlic paste 1/2 tsp

Method:-

Wash rice and soak it in 2 cups of water for 1/2hr
In a microwave safe dish add oil,peanuts,cumin and chopped onions..Microwave for 5 mintues on high (100% power)
Add haldi,salt and garam masala.Mix well.Add sprouts,carrot,beans and tomato paste.Microwave for 3 minutes.
Add rice alone with the water to the tomato masala.Mix well .Microwave covered for 12 minutes.Allow to stand for 3 minutes.
Fluff with a fork.Serve hot.

Simple Egg Roast

This egg roast is the simple and easy to make when there is no time to cut veggies or when there is nothing to make for a side dish for lunch.It calls for very few ingredients.Here goes the recipe

Ingredients:-

Boiled eggs 3
Onions chopped 1
Green chillies slited 2
Red chilly powder 1/4 tsp
Turmeric powder a pinch
Coriander powder 1//4 tsp
Salt to taste
Oil 2 tbsp

Method:-

Take red chilly powder,turmeric powder,salt and coriander in a small bowl,add 1 tsp oil and make a paste
Cut the boiled eggs into two.Apply the above paste on the egg pcs.Keep aside for 3-4  minutes.
In a pan take the remaining oil and fry onions and green chillies until done.
Now make some space in the center of the pan.Now keep the cut side down in the pan and cover the eggs with the fried onions and green chillies.
Let it be like that for 2-3 minutes.
Carefully turn and fry for another 2-3 minutes.
Serve warm with lunch or can be had as evening snacks.

Dum Aloo

Ingredients:-

Small potatoes 6 boiled and peeled
Onion 1 chopped and grounded into fine paste
Onion 1 chopped finely
Green chillies 2 chopped finely
Curd 1/2 cup
Cumin seeds 1/2tsp
Curry leaves few
Food colour red a pinch
Red chilly powder 1/2tsp
Garam masala powder 1/4 tsp
Salt as per taste
Oil 3 tbsp

Method:-

Prick the boiled and peeled potato with a fork.
Add onion paste,red chilly powder,garam masala,salt and food colour.Mix throughly and keep aside for 20 minutes.
Take oil in a pan,when hot add cumin seeds and curry leaves.
When cumin crackles add onion and green chillies.Saute till onions are light brown in colour.
Then add curd.Once the curd starts boiling add the potatoes.
Mix well and saute until semi dry.
Remove from the stove and serve hot.

Noodles Vegetable Cutlets

Ingredients:-

Instant atta noodles 1/2 pkt
Mixed boiled vegetables (carrots,french beans and cauliflower) 1/2 cup
Green peas boiled and lightly mashed 1/4 cup
Potatoes boiled,peeled and mashed 1/4 cup
Green chillies finely chopped 1/2 tsp
Coriander chopped finely 1/4 cup
Salt to taste
Oil for shallow frying

Method:-

Cook the instant atta noodles in 100ml boiling water without the tastemaker.Drain water and keep aside.
Combine all the ingredients ncluding the noddles in a bowl and mix well using your hands.
Divide the mixture into 10 equal portions and shape into flat cutlets the palms on your hands.
Cook on a non-stick pan on both sides till golden brown using a little oil.
Serve hot with any dip of your choice.

Chivda

Happy Diwali to all my readers and wish you all a safe diwali.This chivda is quite easy to make and makes a excellent snack for the kids and healthy as well.I have used thin flattened beaten rice and it is not deep fried.My kids love them.

Ingredients:-

Flat beaten rice/poha/attukulu 3 cups
Groundnut 1 cup
Sugar 1/2tsp
Ajwain 1/2tsp
Seasame seeds 1 tsp
Turmeric powder 1/2tsp
Sabunada (big) 1/2 cup
Noodles plain 1/2 cup

Seasoning
Mustard seeds 1 tsp
Udad dal 1tsp
Green chillies 2 chopped finely
Dry red chillies 2 broken into pcs
Hing a pinch
Curry leaves few
Salt to taste
Oil 5-6 tbsp

Method:-

Deep fry groundnut and keep aside.
Deep fry plain noodles and sabudana and keep aside.
Take a deep frying pan,add oil.
Once hot and all the seasoning and roast till done.
Then add turmeric powder,ajwain,sesame seeds and sugar.
Now add deep fried groundnuts,sabudana and noodles.Then add poha and mix thoroughly for 2-3 minutes.
Switch of stove and let the chivda remain in the fry until it cools down.

Soya Chunks Patties

Ingredients:-

Soya Chunks 1 cup
Onion 1 chopped finely
Green chillies 2 chopped finely
Besan/Gram flour 3 tbsp
Ginger 1/2'' pc chopped finely
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Salt as per taste
Oil for shallow frying

Method:-

Dry roast besan until light brown colour and besan leaves nice aroma.Let it cool.
Soak soya chunks in hot water for 1/2 hour.
Drain and squeez water from the soya chunks and blend in a mixer until fine.
Mix all the other ingredients with the soya.
Apply little oil on the palm and take a small tennis ball size soya mixture and form small patties.
Shallow fry on tava until brown in colour.
Serve hot with tomato sauce or dip of your choice.

Bendakaya perugu kura (Dahi bendi fry)

Ingredients:-

Lady's Finger 500gms
Onions 2 chopped
Green chillies 3 chopped
Dry red chillies 2
Mustard seeds 1/2tsp
Sour curd 1 cup
Curry leaves few
Red chilly powder 1/4 tsp
Turmeric powder 1/2 tsp
Salt as taste
Oil 3 tbsp

Method:-

Wash and wipe bendi with a dry cloth until dry.Chop them into pcs.

Heat oil,add mustard seeds,dry red chillies and curry leaves.Then add onions and green chillies.

Saute till they are pink in colour then add bendi, salt and turmeric powder.

Cook on a low flame.Cook till bendi are tender.

Add curd and mix throughly.Don't saute with a laddle but holding both the sides of the pan rotate it.

Once all the curd is dried add red chilly powder.

Serve hot.

Veg Manchurian

It is more than a month i did a post here,the last post was on 17th sept.The very next day my laptop stopped working and got it checked with the technician who said the mother board is not working.It is better to buy a new ones than getting the laptop repaired.

Few days back hubby brought this laptop which is very sleek,which i don't feel like using it.Now onwards will try to be regular in posting.Today i am posting a dish which i like a lot and which was introudced to me by my elder sister,she prepares a wonderful veg manchuria.Here goes my recipe..

Ingredients:-

For veg balls

Carrots 1 cup grated
Cabbage 2 cups grated
Corn flour 1 tbsp
Maida 3 tbsp
Pepper powder 1/4tsp
Green chillies 2 chopped finely
Ajinamoto 1/4 tsp
Salt as per taste

Oil for deep frying

For Manchurian sauce

Capsicum 1 cut into rings
Spring onions few chopped finely
Cabbage a small pc,chopped into thin long pcs
Curry leaves few
Green chillies 3 chopped finely
Ginger 1'' pcs chopped finely
Garlic 3 chopped finely
Soya sauce 1tbsp
Ajinamoto 1/4 tsp
Salt as per taste

Method:-

For veg balls

Combine all the ingredients in a bowl and mix well.Take a spoon full of mixture and form balls.Deep fry all the balls and take them on a absorbent paper.

For Manchurian sauce

Take oil in a frying pan.When hot add ginger,garlic,curry leaves and green chillies.Saute them on a high flame for 2-3 minutes.

Then add capsicum and cabbage.Saute them on a high flame as well.

Add ajinamoto and soya sauce.Saute for few more minutes.

Then add 2 tbsp of water.When the water starts boiling add the veg ball.

Again saute on a high flame until the balls are dry.Switch of the flame and add spring onions.

Mix well and serve.

Avial

I ate avial only once in a kerala restuarant on a onam day where they served onam sadya.I thought it involves lot of work to make this curry.Deeps my friend who blogs at perceptions shared her recipe which is quite easy to make and very tasty as well.Thanks deeps for the wonderful recipe.Here goes her recipe

Ingredients:-

Carrot 1
Beans few
Drum stick 1
Yam  few pcs of 1'' size
Potatoes 1
Capsicum 1
Raw banana 1/2 pc
Oil for seasoning 1 tbsp
Curry leaves few

Make a paste of the below ingredients:-

Fresh coconut 1 cup
Curd 1/2 cup
Green chillies 4-5

Method:-

Chop all the veggies into long equal size pcs.

Boil the veggies until done but not so soft.

Add the grounded coconut mixture into the veggies.

Mix gently.Add salt.

Boil for few more minutes until your kitchen is filled with the nice aroma of coconut.

I did a mistake of adding more water and avial was watery.I had to boil for longer time so that the curry thickens.So avoid adding water.

Surprisingly my mom liked this curry,she is very choosy  and she prefers her cooking than my cooking.

Jonna Roti/Jowari Roti

 

My father hails from bellary which has strong influence of karnataka cuisine.People there watch telugu as well as kanada movies but the languages they speak  is mostly kanada and there telugu accent is quite different.


When my father was alive he used to ask for jonna roti very often and my mom used to make them atleast once a week for dinner.He used to eat jonna roti with pickle and we kids used to eat it with curd and cream.Usually jonna roti is pan fried and my mom didn't know how to make jonna roti.So she altered the preparation of the roti and started deep frying the jonna roti which is very unique.

Ingredients:-

Jonna pindi /jowar flour -- 1 cup
Onions 1 finely chopped
Green chillies 1 finely chopped
Salt as per taste
Soda a pinch
Oil for deep frying
Salt as per taste
Warm water

Method:-

Take jonna pindi,onions,green chillies,soda and salt in a bowl.

Slowly add water by a table spoon and make a dough.It should be hard dough like puri dough.

Make lemon size balls.

Wet a small pc of cloth and spread it on a plate.

Wet your hands and press the dough on the wet cloth with your fingers.

The thickness of the roti should not be too thin nor too thick.

Heat oil in a deep frying pan.Slowly lift the wet cloth with your left hand and place your right hand on the roti.

Slowly transfer the roti on to your right hand and leave it in the hot oil.

Turn it and fry on the other side also and remove roti from the oil.Serve hot.

Baby Corn Masala

Ingredients:-

Baby corn  10 Chopped

Onion Paste

Onions 1 onion (big)

Jeera/Cumin Seeds 1/2 tsp

Cinnamon 1 inch

Cloves 3

Green Cardamoms 1

Bay Leaf 1

Khus-Khus/White Poppy Seeds 1/tbsp

Ginger garlic paste 1 tbsp

For Tomato Paste:

Tomatoes 3

Cashews 10

Garam Masala 1 tsp

Amchur/Dry Mango Powder 1/2 tsp

Turmeric Powder pinch

Kashmiri/Deghi Chilli Powder 1 tbsp

 

Method:-

Grind onion and tomato paste with all the ingredients listed above separately and keep aside.

Heat another tbsp of oil in a same pan and add cumin seeds. When it starts to sizzle,add onion paste. Keep stirring at medium heat till onion paste turns light brown in colour.

Make sure that you continuously stir the paste and it doesn’t stick to the pan.

Add tomato paste and stir well. Simmer the heat and let it cook for 4-5 minutes, stirring in between to make sure it doesn’t stick to the pan.Add baby corn pcs and stir well.

Increase the heat to medium and add a cup of water, salt to taste and mix well. Cover and cook for another 5 minutes. Open the lid and adjust the seasonings.

If you find the gravy too thick, add about another ½ cup of water.Simmer the gravy and let it cook uncovered for another 7-8 minutes or till the corn is cooked and soft.Switch off.

Serve it hot with roti.

Brinjal and curd curry 2

 

I blogged about brinjal and curd recipe before,the recipe i blogged was kashmiri dahi baingan.That recipe i did from sanjeev kapoors book and this is from a writer who is from andhra and the book is called Kantamani Vantakalu by Mrs.Kantamani which is in telugu.

 Ingredients:-

Brinjal/Egg plant  1/2 kg

Curd 1 cup

Onions 2 chopped

Green chillies 2 silted

Dry red chillies 2

Tamarind juice 2 tbsp

Red chilly powder 1/2 tsp

Turmeric powder 1/4 tsp

Mustard seeds 1/4 tsp

Curry leaves few

Oil 3 tbsp

Method:-

Take oil in a pan.Add mustard seeds,red chillies and curry leaves.When mustard seeds spultter add onions and green chillies.

Add tamarind juice to the curd and mix it well.

Once onions are fried add brinjal,turmeric powder and salt.

Cover and cook till brinjals are tender and cooked.

Now add curd mixture and mix well.

Cook till the curry is dry and serve hot as a side dish.

PS:-By adding tamarind juice to the curd,curd won't break when cooked.

Mokkajonna Garelu/Corn Vada

Ingredients:-

Corn 2 cups
Udad dal 1/2 cup (soaked for 2-3 hours)
Green chillies 2
Ginger 1" pc
Onions 1 chopped finely
Salt to taste
Oil for deep frying

Method:-

Grind corn,soaked udad dal,green chillies and ginger into coarse paste.(don't add water)

Then add chopped onions and mix well.Heat oil in a deep frying vessel and the oil should be very hot.

Wet a plastic sheet with little water and take a lemon sized balls and flatten it on the sheet and make a hole in the center so that vada cooks evenly.

Slowly drop the vada in the oil and cook till golden colour and serve hot.

Corn and Cauliflower Pulao

Now its the season of corn.Almost very thursday my mom gets corns from the weekly market.I have done quiet of few dishes out of corn and please don't get bored of seeing my corn post.

Ingredients:-

Corn 1 cup (boiled)
Cauliflower florets 1 cup

Rice (cooked) 3 cups
Onions chopped
Green chillies 2 silted
Salt as per taste
Oil 4 tbsp
Cinammon 1/4'' pc
Cloves 2
Black cardamom 1
Small cardamom 1
Ginger garlic paste 1 tbsp
Garam masala powder 1 tbsp

Method:-

Soak cauliflower florets in warm water for 5 minutes and drain it.Keep aside until use.

Cook rice with a tsp of oil.Keep aside.

Take oil in a kadai,add all the masalas.Let them splutter.Than add onions and green chillies.

Saute till onions change colour to brown.

Add corn and cauliflower florets.Saute for a while.

Than add salt.Cover and cook for another 5-6 minutes.

Add garam masala powder and mix well.

Lastly add the cooked rice and mix thoroughly but be careful or else rice will get mashed up.

Serve hot with any curry of your choice.

Neer Dosa

Dosa is the most preferred breakfast in south india which has become quite popular in the north india as well.Friends who are north indian also prefer dosa for breakfast as it is light,tasty and healthy as well.There are so many versions of dosas.Neer dosa is no fermentation dosa and quite easy to prepare as there is no advance preparation of the batter.Just soad rice for 1 /12 -2 hours (i usually soak it over night and next day morning i grind it) and grind it with fresh coconut.

Ingredients:-

Rice 1 cup (soaked for 2 hour)
Fresh coconut 4 tbsp
Salt to taste

Method:-

Grind the soaked rice,fresh coconut and salt to fine paste.

Preheat a non-stick tawa & spread out a ladle full of batter into it. The dosa should be of
medium thickness.Close it a lid for 1/2 minute.

Remove the lid.Now fold it and serve hot with chutney or any curry.

I served it with potato kurma.the recipe is here

Gobi 65

Ingredients:-

Cauliflower 1

Plain flour 1 cup

Corn flour 2 tbsp

Curd 2 tbsp

Ginger garlic paste 1 tbsp

Food colour a pinch

Salt to taste

Oil for deep frying

For Sauce

Garlic 4 chopped finely

Soya sauce 1 tsp

Green chillies 2 chopped finely

Spring onions 2

Curry leaves

Salt to taste

Black pepper powder 1 tsp

Method:-

Cut cauliflower into big florets.Soak cauliflower in warm water with salt for 5 minutes.Drain water using a sieve.Keep aside until use.

Make a thick batter with plain flour,corn flour,ginger garlic paste,curd,food colour and salt.Add cauliflower florets to the batter and let it rest for 30 minutes.

Deep fry each florets in the hot oil and drain them on a tissue.

In another pan take 2 tbsp oil.On a high flame add garlic,curry leaves and green chillies.Saute on a high flame till garlic changes its colour.

Then add spring onions,soya sauce and salt.Fry for 4-5 minutes and lastly add the fried cauliflower and pepper.

Serve hot as a snack or as a side dish.

Dahi Aloo

Ingredients:-

Potatoes 3 (boiled,peeled and cubed)
Onion 1 chopped
Green chillies 2 chopped
Ginger 1'' pc chopped finely
Curd 1 cup (beaten)
Turmeric powder 1/2 tsp
Oil 2 tbsp
Salt to taste

Seasoning/tempering

Mustard seeds few
Udad dal few
Curry leaves few

Method:-

Take oil in a kadai.When hot add all the above seasonings.When they splutter,add onions and green chillies.
Fry for 1 minute and add ginger pcs .(don't fry onions to brown colour)
Now add the boiled and cubed potatoes , turmeric powder and salt.Mix well and saute for 2-3 minutes.
Lastly add the curd and mix well.
Cook till dry and serve hot.

Ponnaganti/Water Amaranth and Pesarapappu(moong dal) Curry

Ingredients:-

Ponnganti/WaterAmaranth 2 bunches.
Pesara papu 1/2 cup
Onion 1 chopped
Green chillies 2 slited
Turmeric powder 1/2 tsp
Red chilly powder 1/4 tsp
Salt to taste


Tempering/Seasoning

Mustard seeds 1/4 tsp
Udad dal 1/4 tsp
Cumin seeds 1/4 tsp
Red chilly dry 1 broken into pcs
Curry leaves
Oil 2 tbsp

Method:-

Soak moong dal for 1 hr.

Pluck water amaranth leaves from the stems and wash thoroughly.Chop them and soak in the water until use.

Heat oil and add all the tempering ingredients.

Add onions and green chillies.Saute till onions are fried.

Then add the leaves and soaked moong dal.

Add turmeric powder and salt and mix well.

Cover and cook until water dries.(no need of adding water as the water amarnath leaves enough water to cook)

Once the water is dried add the red chilly powder and saute for a while.

Serve as a side dish to rice.

Small Onion Curry

Ingredients:-

Small onions -- 10 skin peeled

Tomatoes 2 chopped
Ginger garlic paste 1 tbsp
Cinnamon 1 pc
Clove 2
Turmeric powder 1/4 tsp
Red chilly powder 1/2 tsp
Coriander powder 1/2 tsp
Salt as per taste
Oil 2 tbsp

 

Method:-

Peel small onions and leave them in the water until use.

Heat oil in a pan,add cinnmon and clove.Once they splutter add small onions.

Fry for 4-5 minutes.

Add ginger garlic paste and saute till the raw smell of ginger garlic paste is lost.

Then add tomatoes,salt,turmeric powder,coriander and red chilly powder.

Saute for 3-4 minutes.

Add 1/2 cup water and bring to boil.

Reduce heat and cook until the gravy is thick.

Serve hot with rotis or rice.

Masala Upma

 
I love upma done by mom which is in semi solid form.She takes more water than required to get that semi solid and i always eat upma with ghee and sugar.I never used to eat upma done by anyone other than my mom  but after my marriage i started eating upma made by m-law,i just love it.This is her recipe of adding masala and tomatoes to upma.Here goes the recipe :-


Ingredients:-

Semolina/Sooji/Bombay rava/upma rava  1 cup
Water 1 1/2 cup
Tomtatoes 1 chopped
Onions 1 chopped
Green chillies 2 chopped
Ginger 1'' pc finely chopped
Garam masala powder 1 tsp
Turmeric powder 1/4 tsp
Red chilly powder 1/2 tsp
Salt to taste

For seasoning/tempering/tadka

Oil 3 tbsp
Mustard/Rai 1/2 tsp
Udat dal 1/4 tsp
Channa dal 1/2 tsp
Curry leaves few


How to make masala upma

In a skillet take oil and add all the seasonings .When they splutter add onion and green chillies.
Saute till onion are fried.Then add ginger pcs.
Saute for another 2 minutes.
Now add tomatoes.
Cook till tomatoes are mashed and fried well.
Then add garam masala and red chilly powder.Saute for another 2 minutes.
Add rava.Saute till rava changes colour.
Then add water slowly,continously stirring with one hand,this avoids formation of lumps.
Cover and cook for 1-2 minutes.
Serve hot with any pickle of your choice.

Gunta Ponganalu

Ever since i am here ponganalu has been daily snacks to school for my kids.Usually these prepared with the left over dosa/idly batter but i use the fresh batter,infact the dosa batter which i prepare twice a week is used to prepare ponganlu or punugulu.Ponganalu is the healthier version of punugulu which are deep fried.I have bloged about punugulu here and here.To prepare this you need ponganalu gunta which is widely available and now prestige has a non-stick ones.

Ingredients:-

Dosa batter
Onions 1 finely chopped
Green 2 chillies finely chopped
Ginger 1/2" pc finely chopped
Coriander leaves few finely chopped




Method:-

Apply oil to each depression and let it get hot while you prepare the batter.
Mix onions,green chillies,ginger and coriander leaves to the dosa batter.
Add salt and mix well.
Once the ponganalu gunta is hot enough pour each small laddle full of batter.
Now reduce the flame to low and cover with a lid.
After 5 minutes flip over and cook it 2-3 minutes without lid.

Serve hot/cold with chutney.I served with karivepaku podi (curry leaves powder)

Alu Palak / Potato and Spinach Curry

Ingredients:-

Potatoes 3 peeled and cubed
Spinach 2 bunches chopped
Onions 1 chopped
Green chillies 2 slited
Ginger garlic paste 1 tbsp
Cumin powder 1 tsp
Coriander powder 1 tbsp
Turmeric powder 1/4 tsp
Chilly powder 1 tbsp
Cumin seeds 1/4 tsp
Kasuri methi 1 tbsp slightly roasted on a tawa and rubbed with the hands
Salt to taste
Oil 2 tbsp

Method:-

Take oil heavy bottom kadai.Once hot add cumin seeds and let them splutter.
Add onions and green chillies and saute till onions are fried.
Then add ginger garlic paste and fry further for 3-4 minutes.
Add coriander powder,turmeric powder and cumin powder,saute again for 1 minute.
Then add the cubed potatoes pieces and salt.
Cover and cook till potatoes are half cooked.
Add spinach and kasuri methi and mix well.
Let it cook for another 3-4 minutes.Then add 1/2 cup water.
Reduce the flame and cook till water dries (not completely),lastly add red chilly powder.
Combine well and serve hot with rotis/parathas.

PS:Don't throw away the water used to blanch spinach,that water can be added to the curry instead of plain water.

Kakarakaya stuff fry/Bitter gourd stuff fry

Kakarakaya/karela/bitter gourd is my favourite veg,but i hardly make it at home as no one in my house eat it.When ever i am with my mom i make sure that she cooks kakarakaya for me.I have blogged about kakarakaya fry before and now it is stuff fry.

Ingredients:-
Kakarakaya/Kerala/Bitter gourd 7 nos
Oil 3 tbsp

For stuffing :-
Onions finely chopped
Senaga pindi/Besan/powder 2 tbsp
Garam masala powder 1/4 tsp
Coriander powder 1/2 tsp
Red chilly powder 1/2 tsp
Oil 1 tbsp
Salt as per taste

Fry onions in the oil until light pink colour.Add coriander powder,garam masala powder,salt and red chilly powder.Saute for 2 minutes.
Lastly add besan.Fry till you get nice aroma and besan changes colour.Keep aside to cool.

Scrap the outer skin of kakarakaya/karela.Steam in a cooker for 6-7 minutes.Once cool slit the kakarakaya length wise and remove the pulp.

Fill the kakarakaya with the stuffing as seen in the picture below and tie each kakarakaya with the thread.

Take oil in a pan and shallow fry kakarakaya until golden colour.The flame should be on a medium.Saute  frequently and take care not to over fry/burn them.Once the karela are fried sprinkle the left over stuffing and again saute of a min.

Once they are fried remove the thread and serve with rice and sambar.

Bread Dosa

Ingredients:-

Bread slices 10
Sooji/Rava 1/2 cup
Green chillies 2 nos
Curd/Yogurt 2 tbsp
Ginger small pc
Rice flour 1 tbsp
Salt as per taste
Oil for frying dosa.


Method:-

Soak bread in water for 2-3 minutes.Squeeze water and grind with all the above ingredients except oil.


Season with Rai/mustard seeds 1/4 tsp,Urad dal 1/4 tsp,Onion finely chopped and curry leaves.Serve it with any chutney of your choice.

Aratikaya perugu pachadi / Raw Banana and Curd Chutney

My mom is very fond of chutnies.She makes quite a few varieties of chutnies and aratikaya perugu pachadi is one of her favorites.Here goes her recipe...

Ingredients:-

Aratikaya/Raw banana 2
Green chillies 4
Curd 1 cup
Salt to taste

For seasoning

Oil 1tbsp
Udad dal 1/4 tsp
Rai 1/4 tsp
Red chillies 2 nos
Curry leaves few

Method:-

Cut banana into 3 pcs and boil until soft.Drain water and peel the skin.Cut them into small pieces.
Take 1/2 tsp oil and fry green chillies.Remove them and in the same oil fry the cooked banana for 4-5 minutes.
Once cool grind green chillies,banana and salt into smooth paste,preferably in stone mortar and pestle.Lastly add curd and mix well with a spoon.

In a small kadai take the remaining oil.When hot add the rai,udad dal,red chillies and curry leaves.When udad dal turns light brown colour add it to the chuntey.

Serve chutney with rice and sambar.....

Methi Chaman

I am here in india and very much alive.Its been more than a month i came here but didn't get the internet connection at home.

Ingredients:-

Fenugreek leaves (methi leaves) 1 cup

Spinach leaves (palak leaves) 2 cups

Panner cubes 15 nos

Ginger garlic paste 1 tbsp

Cumin seeds 1/4 tsp

Onion 2 (fried and made into smooth paste)

Green chillies 2 slited

Coriander powder 1 tbsp

Red chilly powder 1tsp

Salt to taste

Oil 2 tbsp

Method:-

Blanch methi and palak leaves.Strain water.Once cool grind both into smooth paste

Heat 1 tbsp oil in a pan and add paneer blocks. Fry these pieces on both the sides till they turn golden

Place them in a bowl of water for about 15 mins.Squeeze water and keep aside until use.

In the same pan take 1 tbsp of oil and fry cumin seeds.When it start to sizzles add ginger garlic paste.Saute till the raw smell disappears.

Then add onion paste,coriander powder,red chilly powder and salt.Fry till onion paste leaves the sides of the pan.

Next add spinach and methi paste and let it cook for 8-10 minutes on a low heat.Add a cup of strained water and bring into boil.

Drop the fried panner cubes and combine well.Let it cook it the gravy becomes thick.

Serve hot with rotis.

This curry goes to the event --Think spice--Think fenugreek hosted by priya of mharorajasthanrecipes,the event started by sunitha of sunita's world