Ingredients: 1 cup Kadale KaaLu/Black Channa 3-4 Green Chillies 3-4 tbsp Grated Coconut 1/2 chopped Onion 1/2 tsp mustard seeds pinch of hing/asafoetida Curry leaves Coriander Leaves Lemon juice little Oil Salt
Method: 1. Soak black channa over night in water and pressure cook them till they are soft & drain water and keep aside. 2. Heat a little oil in a pan add mustard seeds, curry leaves and a pinch of hing. 3. After the mustard seeds splutter, add in chopped green chillies and onions. Once the onions begin to turn golden brown, add in the cooked Channa and salt as per taste cook for few minutes. 4. Garnish it with grated coconut, coriander leaves and sprinkle lemon juice mix well and serve.
INGREDIENTS Bottle Gourd / Sorekayi - 1/2 medium size 1 - Small Onion Curry Leaves 2-3 Green chillies 1-2 Red chillies 1 tsp - Urad dal 1/2tsp - Fenugreek seeds 1-2 tsp Groundnut/Peanuts 1tsp - Mustard Pinch of hing small lemon size Tamarind Salt to taste Chopped coriander leaves Oil
Method: 1. Peel and cut Bottle Gourd in to small pieces. 2. Cut onion in to pieces. 3. In a pan heat oil, add hing, curry leaves, mustard, fenugreek, urad dal, groundnuts and red chillies fry till golden brown and add chopped bottlegrourd, onion, green chillies, fry and close the lid for few seconds. 4. put everything in blender, add salt, tamarind and grind it for few seconds, now u can taste and adjust spice & salt again. 5. Mix well and garnish with chopped coriander leaves. (Once again at the end u can do tempering by mustard & hing optional) 6. Very tasty chutney, easy to make & ready to eat with rice and chapatis.
INGREDIENTS: 1 Puff Pastry sheet 4 hard boiled Eggs (cut in to half length-wise) 1 Onion (cut into thin slices) 1 tsp Cumin seeds 1 tsp Ginger/ garlic paste 1/2 tsp Garam Masala 1/2 tsp Turmeric 1/2 tsp Red Chili powder 1-2 Green Chillies (finely chopped) 2 tbsp Oil Salt to taste
METHOD: 1. Heat oil in a pan, toss cumin seeds, green chillies, onion & ginger and garlic paste, saute until they start turning light brown. Then add salt, turmeric, garam masala and red chili powder stirr well & keep aside.
2. Cut the thawed pastry into 6 strips about 3-1/2 inches wide by 5 inches long (approx). Place a spoonful of prepared masala and halved egg, cut side down (as shown in the pic)
3. Fold the two ends of the strip, press the edges by applying very little water make sure the masala wont come out while baking
4. Bake it in oven for 10-15 minutes @ 450 degrees. Serve hot with ketchup:-)
METHOD: 1. Cut chicken breast to bite size pieces and dry them with paper towel and marinate with pepper powder, tenderizer and squeezed ginger garlic paste and keep in fridge for 30 min before adding to other marination
2. Second step is to make marination by making paste of mozzarella cheese, add curd ( thick ) or sour cream , cream corn flour, green chili and coriander paste, salt, oil, cardamom powder and mix well
3. Marinate the chicken with this marination and put in the fridge for another hr
4. Put on to skewer and put in the hottest possible setting on your oven ,if possible on broil mode and cook for 10 min on each side till you see fine color on the kabab
5. serve hot with sprinkled chat masala or red chili sauce, onion slices and lime juice
INGREDIENTS: Basmati rice - 2 cups (wash & soak it for 20 mins) Beans, Carrots -(cut at an angle) - 1 cup Onions(medium) - 2 nos (sliced thinly) Ginger-garlic paste - 1 tbsp Oil - 2 tbsps Ghee or Butter - 2 tbsps Turmeric powder - 1/2 tsp Slited Green chillies 8-10 Mint leaves(chopped) Coriander leaves(chopped) Water - as required lime juice- 1tbsps Salt to taste
Whole garam masalas:- Cloves - 3 nos Cinnamon - 2 sticks Cardamom - 3 nos
METHOD: 1)Heat oil and butter or ghee in a pressure cooker. Add whole garam masalas allow till the aroma comes out & add chopped Onion fry till onions become light brown in colour.
2)Add ginger-garlic paste and fry for a few mins.
3)Add cuted vegetables, mint leaves, coriander leaves and fry for a while around 8 min, or till they become soft.
4)Add required quanitity of water as per the ratio given in basmati rice package for water measurement. Now close the lid and turn the flame to high. When the steam begins to rise, reduce the flame and let sit for a few seconds. Now open the lid and add the washed strained rice. Add salt, turmeric powder and a few drops of lime juice.
5)Mix all the ingredients for a while, cover the lid & turn to high and when the steam begins to rise again, reduce flame to low and cook for 8-10 mins till done. later mix well & serve with curd raitha.
INGREDIENTS 1 - Yellow cucumber(small)/ Sambar savatheykayi 1 - Small Tomato 1 - Small Onion Curry Leaves 2-3 Green chillies 1-2 Red chillies 1 tsp - Urad dal 1tsp - Fenugreek seeds 1tsp - Mustard Pinch of hing Salt to taste Chopped coriander leaves Oil
Method: 1. Peel and cut cucumber in to small pieces. 2. Cut onion & tomato in to pieces. 3. In a pan heat oil, add hing, curry leaves, mustard, fenugreek, urad dal and red chillies fry till golden brown and add chopped cucumber, onion, green chillies, tomato fry and close the lid for few seconds. 4. put everything in blender, add salt and grind it for few seconds, now u can taste and adjust spice & salt again. 5. Mix well and garnish with chopped coriander leaves. (Once again at the end u can do tempering by mustard & hing optional) 6. Very tasty chutney, easy to make & ready to eat with rice and chapatis.