Friday 31 August 2012

DRUMSTICK CURRY:

INGREDIENTS:

Drumsticks
Onions
Tomatoes
Potatoes
Ginger
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Curds
Oil
Water

METHOD:
  • Peel the skin of drumstick and wash and  cut into 4 to 5  pieces from one drumstick
  • Chop finely Onions and ginger and keep aside
  • Cut Potatoes in medium size pieces
  • Grind the tomatoes in a mixer or in a food processor
  • Take some oil in a pressure cooker
  • As oil gets heated add Onions and saute till they turn into light brown colour.
  • Then add chopped ginger and mix it
  • Add Potaotes and mix well
  • Add Tomato Puree and mix well and add Salt as per taste, Turmeric Powder, Red chillie Powder and Dhania Powder, 2tbsp of Curds and mix well
  • Add Drumsticks and mix all the ingredients till the gravy becomes thick
  • Finally add water to it and close the cooker
  • Let 2 whistles come and simmer it for 10 mins till Drumsticks and Potatoes cooks well
Drumsticks Curry is ready and serve it with Rice

If you have any queries you can mail me sonymt17@gmail.com


 
RASAM:

INGREDIENTS:

Water
Onions
Tomatoes
Tamarind
Turmeric Powder
Red Chillie Powder
Dhania Powder
Curry Leaves
Rai (Mustard Seeds)
Jeera (Cumin Seeds)
Salt as per taste
Sugar
Oil

METHOD:
  • Chop length wise Onions and keep aside
  • Chop finely Tomatoes
  • Take water in  a vessel
  • Add Chopped length wise onions to it
  • Add Tomatoes and keep on gas to boil
  • Add Salt as per taste, Turmeric Powder, Red Chillie Powder and Dhania Powder and Tamarind and a half tbsp of sugar and mix well
  • Let the whole mixture boil for 10 to 15 mins
  • Take a tbsp of oil and when oil gets hot add Rai (Mustard Seeds), Jeera (Cumin Seeds) and Curry Leaves and pour into the  boiled mixture of water and mix well.
Rasam is ready and serve it with Rice.





 

Thursday 30 August 2012

WHITE RADISH PARATHA:(MULI)

INGREDIENTS:

White Radish
Wheat Flour
Salt as per taste
Jeera (Cumin seeds)
Red Chillie Powder
Dhania Powder
Aamchur Powder (Dry Mango Powder)
Coriander Leaves
Oil
Water

METHOD:
  • Peel out the skin of White Radish with a potato peeler
  • Wash the Radish and grate the radish with a grater and squeeze out the whole water from the Radish by pressing with your palm
  • Add Salt as per taste,Red Chillie Powder, Dhania Powder, Aamchur Powder and finely chopped Coriander Leaves to it.
  • Take a Wheat flour and add Salt as per taste, Red Chillie Powder and Jeera (Cumin Seeds) and a tbsp of Oil and mix the flour with water.
  • Knead the dough and keep aside for 5 mins
  • Make small rolls out of this dough and prepare a small chapathi and in the centre place the Grated Radish mixture and fold it into a big roll and
  • Make a big chapathi with a rolling pin  Ex.in Dal Patti recipe
  • Heat tawa or a pan and cook this Paratha on medium flame and pour 1 to 2 tbsp of Oil while cooking on both the sides of chapathi.
Radish Paratha is ready to eat and Serve it with any Pickle or Curds or Papad


                                                WHITE GRATED RADISH MIXTURE




                               PLACE THE GRATED MIXTURE IN THE CENTRE OF THE CHAPATHI




                                                    ROLL THE CHAPATHI DOUGH




                                              COOKED WHITE RADISH PARATHA









 

Tuesday 28 August 2012

PARATHA:

INGRREDIENTS:

Wheat Flour
Salt as per taste
Oil
Jeera (Cumin Seeds)
Red Chillie Powder

METHOD:
  • Take a wheat flour in a vessel
  • Add Salt as per taste, Jeera (Cumin Seeds) and a tbsp of Oil to it
  • Knead the flour with water and the dough is ready and keep aside
  • Make small balls from dough and roll into chapathi shape with a rolling pin
  • Heat a tawa or pan and cook it on medium flame and apply oil on both sides of chapathi and cook it.
Paratha is ready and serve it with Papad or Curds.

 
RIDGE GOURD WITH CHANA DAL CURRY:

INGREDIENTS:

Ridge Gourd (Turai)
Onions
Tomatoes
Chana Dal (Bengal Gram Dal)
Oil
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Curry Leaves
Coriander Leaves

METHOD:
  • Take out the skin of Ridge Gourd with a potato peeler and wash and chop and keep aside
  • Chop finely Onions, Tomatoes and keep aside
  • Soak the Chana Dal for 10 mins
  • Take a Pressure Cooker and pour oil into it
  • When oil gets hot add Onions and saute till it turns into light brown colour
  • Add Tomatoes and Curry Leaves  mix well
  • Add Salt as per tatse, Turmeric Powder, Red chillie Powder and Dhania Powder and mix well
  • Add Soaked Chana Dal and mix it
  • Finally add chopped ridge gourd and mix all the ingredients.
  • Close the lid of the cooker and let 2 whistles come and simmer it for 15 mins
Ridge Gourd with Chana Dal Curry is ready and serve it with chapathi
Garnish it with Coriander Leaves


 

Sunday 26 August 2012

POTATO VEGGIE

INGREDIENTS:

Potatoes
Curry Leaves
Corinader Leaves
Salt as per taste
Oil
Turmeric Powder
Red Chillie Powder
Dhania Powder
Aamchur Powder (Dry Mango Powder)
Rai (Mustard Seeds)
Jeera (Cumin Seeds)
Hing (Asafoetida)
Saunf (Fennel seeds)

METHOD:
  • Boil the Potatoes in a pressure cooker.Add a pinch of tamarind in the pressure cooker so that the cooker doesnt get spoiled.
  • Cut these boiled potatoes into medium size pieces
  • Take a pan and add Oil to it.
  • When Oil gets hot add Rai, Jeera and Hing and Curry Leaves and mix
  • Now add Boiled potatoes and mix it
  • Add Turmeric Powder, Red chillie Powder, Dhania Powder, Aamchur Powder, Salt as per taste and mix well all the ingredients.
  • Add Saunf (Fennel seeds) and mix together all the dried powders
  • Garnish it with Coriander Leaves.
Potato veggie is ready and Serve it with any Dal and Rice














 

Friday 24 August 2012

RAVA DOSA (SEMOLINA DOSA)

INGREDIENTS:

Rava
Salt as per taste
Jeera (cumin Seeds)
Yogurt  (Curds)

METHOD:
  • Take rava in a vessel and add Salt as per taste
  • Add Curds to the rava and mix well
  • Add Jeera (Cumin Seeds) and mix well
  • The dough must be thick but not like watery.
  • Heat tava or pan and make rava dosa onto it.
  • Pour the batter as you make plain dosa.
Rava dosa is ready and serve it with coconut chutney

Thursday 23 August 2012

CABBAGE CURRY

INGREDIENTS:

Cabbage
Onions
Tomatoes
Curry Leaves
Ginger
Salt as per taste
Oil
Turmeric Powder
Red Chillie Powder
Dhania Powder

METHOD:
  • Wash and cut the cabbage
  • Chop Onions and Tomatoes finely.
  • Chop Ginger finely and keep aside
  • Take Oil in a presure Cooker
  • When oil gets heated add Onions and saute till they turn into light brown colour
  • Add crushed ginger and Curry leaves and mix well
  • Add Tomatoes and mix well
  • Add Salt as per taste, Turmeric Powder, Red Chillie Powder and Dhania Powder and mix well
  • Finally add the Chopped Cabbage and mix all the ingredients well
  • Add half a cup of water so that Cabbage cooks well
  • Close the cooker of the lid and let 2 whistles come and simmer it for 10 mins.
Cabbage Curry is ready and serve it with Chapathi





                                               CABBAGE CURRY    





 
TINDA CURRY (POINTED GOURD OR PARWAL)

INGREDIENTS:

Tinda
Tomatoes
Garlic Flakes
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Sugar
Milk
Curry Leaves
Jeera (Cumin Seeds)
Oil

METHOD:
  • Wash and Cut tindas into round shape.
                                                      TINDA OR PARWAL
  

  • Chop Tomatoes finely and crush the garlic flakes
  • Take a Cooker and pour Oil into it
  • When oil gets hot add Jeera (Cumin Seeds) and Add Tinda and mix well
  • Add curry Leaves and mix well
  • Add Garlic Flakes and mix well
  • Add Tomatoes, Salt as per taste, Turmeric Powder, Red Chillie Powder, Dhania Powder and mix all the ingredients well.
  • Finally add half a cup of milk to it and close the cooker
  • Let 2 whistles come and simmer it for 5 mins
Tinda Curry is ready and serve it with Chapathi
Garnish it with Coriander Leaves

 






















Tuesday 21 August 2012

PATT  RICE:

INGREDIENTS:

Rice
Sugar
Jeera (Cumin Seeds)
Salt as per taste
Red Chillie Powder
Dhania Powder
Water

METHOD:
  • Soak rice in a bowl for 10 mins
  • Take a pressure cooker and add oil to it
  • when oil gets hot add 1 tbsp of sugar to it and mix well on sim
  • Sugar must get caramalised into light brown colour
  • Add Jeera (Cumin seeds) Red Chillie Powder and Dhania Powder and mix on sim
  • The Proportion of water to Rice is 1:2 ie for 1 cup of Rice add 2 cups of water.
  • Add water to it and put the soaked rice into it
  • Finally add Salt as per your taste and mix the rice
  • Close the lid of the pressure cooker and let 2 whistles come and simmer it for 2 to 3 mins.
Patt Rice is ready and Serve it with  any vegetable.

Monday 20 August 2012

KADDU KI CURRY

INGREDIENTS:

Kaddu (Bottlegourd)
Tomatoes
Curry Leaves
Milk
Turmeric Powder
Red Chillie Powder
Dhania Powder
Garlic Flakes
Salt as per taste
Sugar
Oil
Jeera (Cumin Seeds)

METHOD:
  • Peel out the Skin of Bottlegourd with a potato peeler
  • Then cut the bottlegourd into medium size pieces and keep aside
  • Grind the tomatoes in a mixer or in a food  processor
  • Crush the Garlic Flakes
  • Take Oil in a pressure Cooker
  • As oil gets heated add Jeera (Cumin seeds) and add Bottlegourd pieces and mix
  • Add Crushed Garlic flakes and Curry Leaves and mix well
  • Add Tomato Puree and mix it
  • Add Salt as per taste, Turmeric Powder, Red Chillie Powder and Dhania Powder and mix well
  • Add  1 tbsp of sugar and mix well all the ingredients
  • Finally add half a cup of milk so that the gravy becomes thick
  • Close the lid of the pressure cooker and let 2 whistles come and simmer it for 10 mins.
  • Garnish it with Coriander Leaves.
Kaddu ki Curry is ready and serve it with Chapathi


Sunday 19 August 2012

VERMICELLI  KHEERNI:

INGREDIENTS:

Milk
Sugar
Roasted Vermicelli
Cardamums

METHOD:
  • Boil the milk in a pan and add Cardamums to it
  • Now add Roasted Vermicelli to it.
                                                    ROASTED VERMICELLI

  • Mix into the boiled milk and let it cook for 10 mins on sim.
  • Garnish it with Cashewnuts or Almonds or Pistas any of your choice.
Serve hot with Puri.



Saturday 18 August 2012

PALAK PANEER (SPINACH & PANEER CURRY)

INGREDIENTS:

Spinach Leaves (Palak Leaves)
Onions
Tomatoes
Garlic
Jeera (Cumin seeds)
Dalchini (Cinnamon stick)
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Oil

HOME MADE PANEER:

Milk
Curds or Yogurt
Salt as per taste

METHOD:
  • Wash the Palak Leaves 3 to 4 times in cold water and chop them finely
  • Chop Onions, Garlic, Tomatoes and keep aside
  • Take a pressure cooker and pour oil into it
  • When oil gets hot add Jeera (Cumin seeds) and Dalchini (Cinnamon stick)
  • Add Onions and saute them till it turns into light brown colour
  • Now add Crushed Garlic and mix it for 3 to 4 mins till garlic leaves its raw smell
  • Add tomatoes and mix well
  • Add Salt as per taste, Turmeric Powder, Red chillie Powder and Dhania Powder and mix it
  • Finally add Palak Leaves (Spinach Leaves) and mix all the ingredients
  • Close the cooker and let 2 whistles come and simmer it for 10 mins
  • When the cooker gets cooled open the lid and pour the Palak mixture in a mixer or in a food processor and grind it wholly.
  • Palak curry is ready
For the Home made Paneer:
  • Boil the milk in a vessel
  • Add Curds or Lime juice to it and chunks will form
  • That is Paneer and add salt to it and mix well.
  • Take a muslin cloth and drain out the whey and roll the muslin cloth into a ball
  • Take a plate and place this ball reverse side on the plate and keep a heavy vessel or a plate on that so that big chunk of paneer will be formed.
  • Cut this paneer into small cubes and put the paneer into the above Palak Curry
  • Palak Paneer is ready to eat and Serve it with Chapathi
NOTE:
  • Don't throw away the whey portion of milk
  • This is used to make soft chapathis by mixing the dough with this water.
                                                           BIG CHUNK OF PANEER   


                                                                PANEER PIECES



                                                        PALAK PANEER CURRY

















Friday 17 August 2012

CAPSICUM CURRY

INGREDIENTS:

Capsicum
Onions
Tomatoes
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Water

METHOD:
  • Chop finely Onions, Tomatoes and Capsicum and keep aside
  • Take a Pressure Cooker and Pour oil into it
  • Add Chopped Onions and saute till it turns into light brown colour
  • Then add Capsicum and mix it
  • Add Tomatoes and mix well
  • Now add Salt as per taste, Turmeric Powder, Red Chillie Powder and Dhania Powder and mix well
  • Finally add water and close the lid of the pressure Cooker
  • Let 2 Whistles come and simmer it for 10 mins
  • Garnish it with Coriander Leaves
Capsicum curry is ready to eat and Serve it with Naan or Chapathi

Thursday 16 August 2012

BHINDA BASAR

INGREDIENTS:

Bhinda (Lady's Fingers)
Onions
Tomatoes
Curry Leaves
Ginger
Salt as per taste
A pinch of sugar
Turmeric Powder
Red Chillie Powder
Dhania Powder
Oil

METHOD:
  • Wash the Bhindas and Cut into medium size pieces as shown below.


  • Add Salt to these Bhindas and fry them in oil till crisp and keep aside
  • Chop Onions, Tomatoes and Ginger finely and keep aside
  • Take  a Pressure Cooker and Pour oil into it.
  • As Oil gets hot add Onions and Saute till they turn into Light brown colour
  • Add Curry Leaves, chopped ginger and tomatoes and mix well
  • Add Salt to taste, a pinch of sugar, Turmeric Powder, Red Chillie Powder and Dhania Powder and mix all the ingredients.
  • Add water to this mixture and close the lid of the cooker
  • Let 1 whistle come and simmer for 2 mins and close it.
  • The gravy is ready then add the Fried Bhindas to it and mix well.

Bhinda Basar is ready to eat and Serve with Chapathi.


                                                     BHINDA BASAR












Wednesday 15 August 2012

GOBI KA PARATHA (CAULIFLOWER)

INGREDIENTS:

Cauliflower Florets
Jeera (Cumin Seeds)
Wheat Flour
Salt as per taste
Oil
Water
Red Chillie Powder
Dhania Powder
Aamchur Powder (Dry Mango Powder)
Coriander Leaves

METHOD:
  • Cut Cauliflower into Florets
  • Take water in a vessel and boil the florets add salt to water
  • Boil them for 3 to 5 mins on high flame
  • Remove from water and when it is cool
  • Grate these Florets and keep aside
  • Add Red Chillie Powder, Dhania Powder and Aamchur powder and Chopped Coriander Leaves.Dont add Salt to this mixture because already you had added to water to boil these florets.
  • Mix the Wheat flour dough.Take Wheat flour and add Salt, Jeera( Cumin Seeds) and Red Chillie powder and a tsp of Oil and mix and knead the dough with water.
  • Now make a ball of dough and roll with  a rolling pin and put the gobi mixture in the middle of the chapathi as shown below in the pic


Now fold the chapathi and roll the chapathi into a big ball as shown below so that the mixture doesnt come out completely

Again start making a chapathi from the big ball as shown below



Now cook this chapathi on a tawa or on a pan by adding 2 to 3 tsp of oil on both sides



                                                           GOBI KA PARATHA

Gobi ka Paratha is ready to eat.Serve with Curds or Pickle or Papad.




























Monday 13 August 2012

MTR VERMICELLI IN YOGURT

INGREDIENTS:

MTR Vermicelli
Curds (Yogurt)
Salt as per taste
Black Pepper Powder
Jeera Powder (Cumin Powder)
Oil for tempering
Rai (Mustard seeds)
Jeera (Cumin seeds)
Curry Leaves
Green Chillies
Chopped Coriander Leaves
Water to boil the Vermicelli

METHOD:
  • Take water in a vessel and boil the water
  • Add Vermicelli to it and mix and simmer the gas.
  • Add Salt as per your taste and put 1 tbsp of Oil so that Vermicelli doesnt stick
  • Let cook for 2 to 3 mins
  • Remove from gas and drain out the hot water and add cold water to the Vermicelli
  • After adding cold water mix it with a laddle and drain out this cold water
  • Add again cold water to it and drain out for 3 times
  • Finally strain out the whole water with a strainer and keep aside the Vermicelli


                                      This Pic is of ready Vermicelli boiled and cooked


  • Now take another vessel and add curds and whisk the curds
  • Add Salt as per your taste, Black Pepper Powder, Jeera Powder and mix the Curd mixture
  • Take oil in a pan pour oil into it
  • When oil gets heated add Rai (Mustard seeds),Jeera (Cumin Seeds),Green Chillies and Curry Leaves and pour this into Curds and mix well.
  • Finally mix this Curd mixture to Cooked Vermicelli.
  • Garnish it with Coriander Leaves


                                               Vermicelli in Yogurt is ready to eat


Optional: For this recipe you can add any of your dry Powders and if possible you can also add grated Carrots and tomatoes if required.Even you can garnish it with fried Cashew nuts or Almonds for decoration.














DHOKLA:

INGREDIENTS:

Gram Flour
Turmeric Powder
Red chillie Powder
Salt
Sugar
ENO fruit Salt
Water
Oil

METHOD:
  • Take a vessel and pour water
  • Add Gram Flour, Salt to taste, Turmeric Powder, Red Chillie Powder and a pinch of sugar and mix well.
  • Add oil to it and mix the whole mixture
  • The Consistency must be of thick and not watery
  • Finally add ENO fruit salt and mix well all the ingredients.
  • Take a Idly Cooker and pour this batter into Idly moulds and steam in a Idli Cooker.
For the tempering:
When these Idlis are ready then take oil in a pan.When oil gets heated add Rai(Mustard Seeds), Jeera (Cumin Seeds) and green chillies and Curry Leaves and pour it on these Idlis
Dhokla's are ready and serve it with Mint chutney or Tomato Ketchup


                                                       DHOKLA       





















 

Saturday 11 August 2012

BLACK URAD DAL CURRY:

INGREDIENTS:

Black Urad Dal Split
Onions
Ginger
Garlic
Tomatoes
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt as per taste
Oil
Water

METHOD:
  • Soak black urad dal split for 10 mins
  • Chop finely onions, ginger, garlic and tomatoes
  • Take a pressure cooker pour Oil into it
  • Add Chopped Onions and saute till it turns into light brown colour
  • Add ginger and garlic paste and saute well
  • Add tomatoes, Salt, turmeric powder, Red chillie powder and dhania powder and mix well
  • Finally add water to it and put soaked black urad dal split and mix
  • Close the lid of the cooker and let 2 whistles come
  • Then simmer the cooker for 15 mins till black dal cooks well
Garnish it with Coriander Leaves
Black urad dal split is ready and serve with Chapathi or Naan or Paratha.



                                                  BLACK URAD DAL SPLIT (RAW)





                                                    BLACK URAD DAL CURRY







 

Thursday 9 August 2012

CHILRA (GRAM FLOUR DOSA)

INGREDIENTS:

Besan (Gram Flour)
Jeera (Cumin Seeds)
Onions
Curry Leaves
Salt as per taste
Oil
Water
Red Chillie Powder

METHOD:
  • Chop Onions and Curry Leaves finely and keep aside
  • Take Besan in a vessel and add Chopped onions and Curry leaves to it
  • Add Salt, Red chillie powder and one tbsp of oil to it and mix well
  • Now mix all the ingredients and add water to it.
  • The Consistency of the batter must be of dosa batter not too thick nor too thin.
  • Heat a tawa or a pan and pour the batter into a dosa shape.
  • Pour 2 to 3 tbsp of oil on the tawa and cook it on medium flame.
Chilra is ready and Serve hot with tomato sauce or tomato ketchup.

                                                                   CHILRA








 
SWEET LOLO

INGREDIENTS

Wheat Flour
Sugar
Water
Ghee
Milk

METHOD:
  • Make sugar syrup.Put sugar in a vessel and pour water till sugar immerses in water.
  • Then boil it on a gas and make sugar syrup of it
  • Add Ghee to the wheat flour and mix well
  • Knead the wheat flour with Sugar syrup
  • when the  dough is ready add little of milk to it and mix well
  • The dough is ready to make Lolo.Set aside the dough for 15 mins and cover the dough with a plate. In case if the dough is very hard then you can add more milk and knead it again.
  • Roll the ball of the dough into Fat chapathi shape.
  • cook this chapathi on a tawa on a low flame
  • while cooking put 2 to 3 tbsp of ghee on it on both sides and cook it.
Sweet Lolo is ready and you can preserve it in an air tight container for 2 to 3days.

For this recipe only Ghee is required but not Oil.

Wednesday 8 August 2012

POTATO &  TOMATO CURRY

INGREDIENTS:

Potatoes
Tomatoes
Turmeric Powder
Red Chillie powder
Dhania Powder
Salt as per taste
Curry Leaves
Oil
Rai (Mustard Seeds)
Jeera (Cumin Seeds)

METHOD:
  • Cut Potatoes into medium size pieces and keep it in water.Otherwise Potatoes will turn into black
  • Grind tomatoes in a mixie or in a food processor
  • Take a Pressure Cooker and Pour Oil  to it
  • when Oil gets hot add Rai,Jeera,Potatoes and mix well and add Curry Leaves too.
  • Mix  the Potatoes for 2mins
  • Add Tomato Puree and mix well
  • Add Salt, Turmeric Powder, Red Chillie Powder and Dhania Powder and mix all the ingredients well
  • Keep on Stirring till tomato puree becomes thick like gravy
  • Finally add little water so that the potatoes becomes soft enough.
  • Close the Lid of the cooker and let 2 whistles come and then simmer it for 10 to 12 mins.
Potato & Tomato curry is ready to eat and Serve hot with Puri or Chapathi

Tuesday 7 August 2012

BHINDA MASALA

INGREDIENTS:

Bhinda (Lady's Fingers)
Jeera (Cumin Seeds)
Salt as per taste
Red chillie Powder
Dhania Powder
Aamchur Powder (Dry Mango Powder)
Oil
Hing (Asafoetida)

METHOD:




                                            SLITTED LADY'S FINGERS




STUFFED LADY'S FINGERS



COOKED LADY'S FINGERS


  • Wash the bhindas and wipe them with a napkin and keep aside
  • Cut the stalks of bhinda at both the ends
  • Put a small slit with a knife on the bhindas
  • Put red chillie powder, Dhania Powder, Aamchur Powder, Salt and a drop of Oil into it and mix the mixture well
  • Now stuff this mixture into slitted bhindas and keep aside
  • Take a pan Pour some oil into it.
  • When oil gets hot add Hing, Jeera (Cumin seeds) and put these stuffed Bhindas into it and mix
  • Cook this on a low flame and just mix till they become soft
  • see that the Lady's fingers dont turn out into black.
Serve hot with Rice and Dal

Monday 6 August 2012

GREEN MOONG DAL

INGREDIENTS:

Green Moong Dal
Onions
Ginger
Curry Leaves
Tomatoes
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Jeera (Cumin Seeds)
Coriander Leaves
Water
Oil

METHOD:
  • Soak green moong dal for 10 mins
  • Chop finely Onions, Ginger,Tomatoes,Coriander Leaves and keep aside
  • Take a Pressure Cooker add Oil to it
  • when oil gets heated add Jeera and Onions.
  • Saute the Onions till it turns to  light brown colour
  • Now add chopped ginger, curry Leaves and tomatoes and mix well
  • Add Salt, Turmeric Powder, Red chillie Powder and Dhania Powder and mix well
  • Add Water to it and put the soaked green moong dal into it.
  • Close the Lid of the Pressure Cooker and let 2 whistles come and simmer it for 15 mins.


Garnish it with Coriander Leaves
Serve the green moong dal with Rice or Chapathi









Sunday 5 August 2012

BHUGA RICE WITH TOMATOES

INGREDIENTS:

Rice
Onions
Tomatoes
Salt as per taste
Oil
Turmeric Powder
Red Chillie Powder
Dhania Powder
Garam Masala Powder
Curry Leaves
Coriander Leaves
Water
Jeera (Cumin Seeds)

METHOD:
  • Soak Rice for 10 mins
  • Cut Tomatoes Finely and cut onions in length wise
  • Chop Coriander Leaves Finely
  • Take a Pressure Cooker add Oil to it
  • When Oil gets heated add Jeera (Cumin seeds) and add Onions to it.
  • Saute the Onions till light brown and then add Soaked Rice to it and mix
  • Add Tomatoes,Salt, Turmeric Powder, Red Chillie Powder, Dhania Powder and Garam Masala Powder, Curry Leaves and mix well
  • Finally Add water to it for 1 cup of Rice add 2 cups of water.
  • Close the Lid of the Cooker and let 2 whistles come and then simmer it for 3 to 4 mins
  • Bhugha Rice with tomatoes is ready
Garnish it with Chopped Coriander Leaves and Serve hot with Vegetable.
BHUGA RICE: PLAIN

INGREDIENTS:

Rice
Salt as per taste
Jeera (Cumin Seeds)
Curry Leaves
Coriander Leaves
Water
Red Chillie Powder
Dhania Powder
Garam Masala Powder

METHOD:
  • Soak Rice for 10 Mins
  • Take a Pressure Cooker add Oil to it
  • As Oil gets heated add Jeera (Cumin Seeds), Rice and Curry Leaves and mix well
  • Add Salt, Red Chillie Powder, Dhania Powder and Garam Masala Powder and mix well
  • Finally Add water to Rice.For one Cup of Rice add Two Cups of water.
  • Close the Cooker's Lid and let 2 whistle come and simmer it for 3 to 4 mins till Rice cooks well
Bhuga Rice is ready and Serve hot with Vegetable.




                                                       BHUGA RICE PLAIN


















Friday 3 August 2012

COCONUT CHUTNEY

INGREDIENTS:

Coconut
Green Chillies
Roasted Chana Dal
Salt as per taste
Tamarind
Coriander Leaves

METHOD:
  • Cut the Coconut into pieces
  • Add Green Chillies,Tamarind and Coriander Leaves and wash all these ingredients 2 to 3 times
  • Put all these ingredients in a mixie jar and add Salt and roasted Chana Dal and run the mixer
  • Add water to the Chutney
  • Coconut chutney is ready
  • For the tempering take oil in a pan add Rai (Mustard seeds) and Curry Leaves and add to the coconut chutney
Serve this Coconut Chutney with Rawa Idlis
RAWA IDLI

INGREDIENTS

Sooji
Curds (Yogurt)
Salt as per taste
Rai (Mustard Seeds)
Curry Leaves
Cooking Soda
Tamarind
Water
Chana Dal

METHOD:
  • Take a Sooji in a pan and make it little warm on gas for 2 mins and mix
  • Take oil in a pan andwhen heated add Rai (Mustard Seeds),Chana Dal and Curry Leaves and off the gas.Add this  to  Sooji
  • Add Salt as per taste and Cooking soda and mix
  • Add Curds (Yogurt) to it and mix the sooji batter
  • The batter musnt be too watery it must be thick enough
  • Take Idli Cooker and smear oil onto Idli plates and then add the Sooji batter
  • Put a pinch of tamarind in Idli Cooker with water so that Idli Cooker doesnt burn
  • Now put all the idli plates in the Idli cooker and Steam the Sooji Batter on low flame for 20 mins
Optional: You Can also add Chopped Coriander Leaves and grated Carrot too to the sooji batter
Rawa Idli is ready and Serve it with Coconut Chutney

Thursday 2 August 2012

KHEERNI

INGREDIENTS:

Milk
Sugar
Rice
Cardamom

METHOD:
  • Soak a handfull rice for 10 mins
  • Boil the milk in a vessel and add Cardamoms to it
  • Crush the soaked rice with a rolling pin.
  • Don't crush the rice into a powder but the rice grains must be seen.
  • Now put these rice grains into boiled milk and simmer it till rice becomes soft
  • Finally add sugar to the milk and let it boil for 2 mins.
Kheerni is ready and serve hot with Puri.



Wednesday 1 August 2012

KUTTI (WHEAT FLOUR SWEET)

INGREDIENTS:

Wheat Flour
Ghee
Sugar

METHOD:
  • Take Wheat Flour in a vessel and add Ghee to it and mix well.
  • Rub the wheat flour with your palms properly so that both mix well see that no lumps must be there.
  • Take a Cooker and put in the above mixture
  • Cook this mixture on low flame till wheat flour colour changes into light brown colour.
  • Keep on stirring on low flame and dont turn the gas on high otherwise the wheat flour will turn into black
  • Finally add Sugar to it and mix well.After adding sugar to wheat flour turn off the gas soon.
This Sweet is dry one we dont want to get sugar caramalised so turn off the gas.
Kutti is ready to eat.

In case if the Kutti is left over then you can make Laddus out of it.The laddus are made if Kutti is hot if Kutti is cold then the Laddu will break. Just you need to add some more Ghee to it and mix and mould into Laddus and preserve it.
NOTE: For this recipe dont use Oil since this is GOD's PRASADAM.This is offered to GOD on every Purnima

NAAN

INGREDIENTS:

Maida (All purpose flour )
Salt as per taste
Cooking Soda
Curds (Yogurt)
Butter or Ghee

METHOD:
  • Sieve the Maida 2 to 3 times and keep aside
  • Take a Plate  put Maida into it and add Salt as per taste, Cooking Soda and mix thoroughly
  • Now add Curds and mix the dough properly see that the dough must not be like watery it must be pliable and some what smooth enough.
  • Cover the mixed dough with another plate and keep aside for 20 mins
  • Afer 20 mins make small balls of that dough and make small puris with rolling pin
  • Heat the tawa and prepare small puris out of it.
  • As the tawa or Pan gets heated simmer it and prepare on one side of puri on it
  • On the another side prepare it on a Gas flame with the help of a tong.
  • Then the puri puffs up and Naan is ready
  • Sprinkle some Ghee or Butter on it and
Serve the Naan hot on a plate with any Vegetable