Curry

Curry

Aloo Palak

Ingredients:
-- Aloo - 1/2 kg
-- Frozen Palak - 200 grams
-- Onions - 3-4 medium size
-- Tomato - 2 or Tomato puree
-- Ginger garlic paste- 1 teaspoon
-- Peas - 1 cup
-- Green chilli - 3
-- Garam Masala powder- 3 tablespoons
-- Dhanya powder - 1 1/2 tablespoon
-- Red Chilli powder - 1/2 tablespoon
-- Salt to taste
-- Butter- to fry aloo, to fry onions, to add some extra butter after the dish is prepared.

Grinding:
-- After a pan is heated up add butter and then add chopped onions. After the onions turn golden brown add ginger garlic paste & a bit of salt. Later add chopped tomatoes / tomato puree. Keep stirring it and after a few minutes add garam masala, red chilli powder & dhanya powder to it. Wait until this particular mixture gets cool, so that you can grind the same.

Method:
-- Firstly peel the potatoes and then chop it into medium size and shallow fry the same with butter in a pan. Once the potatoes are fried keep the potatoes aside.
-- In the same pan, do the above mixture for grinding. (as explained above in grinding section)
-- In the meanwhile you can defrost frozen Spinach & peas in Microwave.
-- After the above 3 process are done, heat a pressure cooker & then add butter to it.
-- Add the grind-ed mixture to it and let it boil for  a while.
-- Later add spinach, peas & fried potatoes.
-- Add a bit of water & salt accordingly.
-- Now pressure cook the same for 2 whistles.
-- Serve the recipe with Butter on it & with hot chapathi's.

Dessert

Dessert

Moong Dal Payasam

Ingredients:

-- Moong dal -8 cup

-- Rice - 1 cup

-- Jaggery crushed  - 3-4 cup

-- Sugar - 1 cup

-- Milk - 1.5 liters.

-- Coconut milk - 2-3 cups

-- Cardamon - 10 pieces

-- Ghee - 1/4 cup

-- Cashews - 1/2 cup

-- Raisins - 1/2 cup

-- Poppy seeds - 1/2 table spoon

Method:

-- Break the cashew into small pieces.

-- In a pressure cooker, put washed moong dal & rice and add 2 times water to it and keep it for pressure cooking(2-3 whistles).

-- Keep a pan for heating and then add ghee, add cashew & raisins into the pan and keep stirring until the cashew & raisins turn light brown color. Ensure you are heating the pan in low flame/heat.

-- Keep aside the roasted cashew & raisins. Later, in the same pan add pasteurized  milk & let it boil for a while & then add coconut milk to it. 

-- Add cardamon seeds.

-- Now add the cooked moong dal & rice to it and keep stirring.

-- Add crushed jaggery & sugar, let it dissolve thoroughly.

-- Add little bit of poppy seeds  

-- Now add the roasted cashew & raisins.

-- Add few more tea spoons of ghee for the payasam to taste more yummy. 

 

Breakfast - Instant Rava Dosa

Instant Rava Dosa

Ingredients:
- chiroti rawe - 1 cup
- maida flour - 1/2 cup
- rice flour - 1/2 cup
- onion - 1
- coriander leaves
- curry leaves
- salt
- green chili

Method:
- mix chiroti rawe, maida flour, rice flour , finely chopped onions, coriander leaves, curry leaves, 2 green chili  , salt and add some water accordingly to the desired consistency of a Dosa battar and then keep aside for 1/2 to 1 hour.
- Later prepare dosa out of the battar and serve it with coconut chutney & ghee.

Breakfast- Khara Pongal

Khara Pongal

Ingredients:
- moong dal - 1 cup
- rice - 1 cup
- pepper - 8-12
- pepper powder - 1/2 tsp
- ginger paste - 4 tsp
- jeera powder - 2 tsp
- jeera  - 3 tsp
- green chili - 2
- salt to taste
- oil & ghee

Chutney Ingredients:
- grated coconut  - 1/2 cup
- roasted groundnuts / kadale pappu - 1/2 cup
- green chili - 4
- coriander leaves
- crashed ginger
- salt

Method:
- firstly, roast the moong dal in a pan in a medium heat and then wash the same. Later add  1 cup of washed moong and 1 cup of washed rice in a pressure cooker and add 5-6 cups of water to it. Add little bit of salt, 2 tsps of oil, 2 sliced green chilli, 5-6 peppers and place the lid closed and then wait for 2 whistles.
- In the meanwhile for preparing Chutney, add grated coconut, roasted groundnuts/kadale pappu, green chili, crashed ginger, salt and grind it. The Chutney should be a bit spicy, so please add the max spice what you or your guests will prefer. Then at last add Coriander leaves and just grind it once again.
- By the time the we get the whistle, the Chutney would be ready.
- We had to do 'Hogaranne' now. In a small pan add 5-6 tsps of ghee, add lot of jeera seeds, pepper seeds, crashed ginger and some curry leaves.
- Put this hogaranne mix with the boiled rice & moong dal and stir well. As you know that, Khara pongal water consistency will be more. If you find out water consistency is less, then add some glasses of hot water and extra pepper & jeera powder if required.

Note: Serve the Khara pongal always along with the spicy chutney & ghee on it.

Non- Veg Dish

Chicken Biryani 

Ingredients:
- Chicken - 500 grams
- Ghee - 5 tsp

- Ginger Garlic paste

- Onions

- Tomato

- Coriander leaves

- Pudina leaves

- Dhanya powder

- salt to taste

- Rice -  1 cup

For Grinding:

- pudina & coriander leaves

- ginger garlic paste

- green chilli

- dhanya powder

- salt

Method:

- In  a cooker put some 2-3 tsp of ghee and then add pulav masala's like black pepper, clove, Cinnamon, Cardommen, Bay leaves etc. 

- And then add chopped onions (long).

- After the onions turn light brown in color, add chicken pieces.

- fry the chicken pieces well in the oil and then add a pinch of turmeric & salt

- after the chicken pieces are fried well , add chopped tomatoes.

- now add the grinded mix and stir well, until the raw smell is gone.

- then add 1 3/4 cup of hot water for 1 cup of Basmatic rice and then place the lid & wait for the whistle.

- one whistle is sufficient for the rice & chicken to boil, then you can remove the cooker once it gets cool.

- add 2 tsp of ghee for extra taste.

Serving:

The best combi for serving Chicken Biryani is Mosaru Bajji. To prepare Mosaru Bajji, we need Cucumber, grated carrots, coriander leaves, chopped onions, salt, garam masala powder, little bit of pepper & red chilli powder. Just mix all the ingredients in the curd, Mosaru Bajji will be ready in minutes. 

Note: The above method holds good for Vegetable Biryani, just that we have to put different variety of chopped vegetables with peas/beans instead of chicken pieces as in this recipe.

Breakfast: Dosa Battar

Dosa Battar:

Ingredients:
- 1 cup of Milch Reis
- 1/4 cup of Uddina Bele
- 2 spoons of Kadale Bele
- 1 spoon of Menthya

Method:
- Put all the above ingredients in a blow, wash it and then keep it for soaking for 8-10 hrs.
- After soaking for hours, grind them together by adding required portion of water, add 1/4 cup of  soaked Avallaki or 2-3 spoons of boiled rice while grinding.
- After grinding check out the consistency of the batter and add water if required and then add a bit of baking soda. Later keep it for fragmentation for the entire night.

Note: During Winter season, pre-heat the backover for 5 minutes at 150'c and then place the battar inside, by closing a lid. Switch off the backoven as soon as u place the battar inside the backoven.

Enjoy Dosa with Potato palya, Coconut chutney and ghee/butter on top of the hot dosa. 

Breakfast

Breakfast : Masala Upma

Ingredients:

- Rawa - 1 cup
- green chilli - 4
- Onion - 1
- Vegetables - 
    -1 Carrot ,
    -100 grms Beans,
    - Raw Peas
    - Cabbage
- Tomato - 1
- Pudina, Coriander
- Oil
- Salt
- Red Chilli powder
- Dhanya powder
- Mustard seeds
- Udina bele & kadale bele
- Coconut powder

Method:
- Firstly, we have to roast  rawa in low flame for about 10-15 mins and then keep aside the same.
- In a Pan, put some oil and then mustard seeds following to it  add Uddina bele & kadale bele.
- Once the same is turning light brown, add chopped green chili's & then add finely chopped onions , after few minutes add chopped vegetables & raw peas... Put some salt accordingly and then add finely chopped Tomatoes & pudina, coriander leaves.
-add 2 cups of hot water for 1 cup of rawa and then add red chilli powder & little bit of dhaniya powder & salt depending to the taste.
- Lastly, add the roasted rawa and fresh coconut flakes, while the heat is in low flame and stir well. After 2 minutes , Masala Upma is ready to serve.

Evening Snack - Vegetable Pakoda

Vegetable Pakoda 

We can make this vegetable pakoda with Maida powder, no need of Gram flour.

Ingredients 
- Carrot - 2
- Raw peas - 1 small cup
- Beans - 50 grms
- Cauliflower - 1/4 cup
- Ginger & garlic paste
- green chilli
- salt
- pudina & sabbakki soppu.
- Oil to fry
- Maida flour, rice flour, corn flour- little bit of all the 3, based on the consistency.
- A pinch of Baking soda

Method:
- Keep oil to heat for deep frying.
- Put the finely chopped vegetables, raw peas, salt and green leaves and mix it well.
- Add Maida , rice and corn flour based on the consistency.
- Make small rounds with the mix and fry it in well.

Note: Frying would take sometime, as the vegetables are raw. Serve hot with pudina chutney.