Aloo Bhindi

Aloo and Bhindi are favourite veggies for most of us and when they r cooked together the make a good combination.I had this recipe in a marriage party when I was in India and was too young to know how it is cooked and recently I found it at SailusKitchen and wanted to make it and finally made it on Friday.When ever I feel lazy to cook I love trying new recipes which gives me intrest in cooking n learning a new dish every time then I opend my bookmarked recipes and tried this.

Ingridents:

Bhindi:20 no(Trimed on both the edges)

Aloo:2 medium(Peeled n diced)

Tomato:1 big

Onion:1/2(Finely chopped length wise)

Cumin seeds:1 spn

Cumin powder:1 spn

Coriander powder:1 spn

Amuchur powder:Pinch

Turmeric Powder:1/4 spn

Hinge:1/4 spn

Salt:Acc to taste

Red Chilli Powder:Acc to taste

Chopped Cilantro:2 spns

Procedure:

1.Put a pan on flame,add oil and when hot add the cumin seeds and when they splatters add the chopped onions and fry till they turn transculate now add the chopped ginger,hinge,cumin powder,coriander powder,turmeric powder,chilli powder,amchur powder and mix well.Add 2-3 spns of water and fry so that the dry powders will not burn while frying.Fry till oil sperates.

2.Now add the diced potato and stir well so that the aloo is completely covered with spices,add salt and cover with with a lid and cook till potato to 90%.Stir in between.

3.When the potatoes are done add the trimed Bhindi and stir well and cook it for 22-25 mins with out covering with a lid.Toss in a while,by then we can see that Bhindi are 60% done,now add the chopped tomato and cover it with a lid and cook it on medium for 8-9 mins and mix in a while but be carful when u do it,as bhindi may get seprated when we mix hard.

4.Finally add the chopped cilantro and switch off the flame and serve hot with chapathi/Paratha.

I didnt find time making chapathis so I served it with Jeera Rice.But this also tasted gud.We enjoyed each bite of potato and Bhindi.

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MASALA RICE

Masala Rice...very simple and easy to cook...its all adding some spices to our normal rice n have it in a different way...I loved flavoured rice rather than ordinary white rice...so tried this..here is the recipe..

Ingridents:

Rice:1.5 cups

Water:3 cups(1:2 Ratio)
Cloves:8 to 10

Elachi:2 no

Cinammon:1/2 inch

Bay Leaves:2

Star Anise:1

Ginger Garlic Paste:1 spn

Salt:Acc to ur tasteChillies:5

Onion:1 medium(dice into big pieces)

Cashews:10 no

Procedure:

1.Pour oil in a pan and let it heat.When the oil is hot add the masala ingridents and fry them till you get nice aroma from it.

2.Add onions to these fried masala n fry the onion till they are soft.

3.When the onion r smooth add gingergarlic paste fry till it leaves the raw flavor.

4.Add cashews, spilted chilliesand fry them too.

5.At this stage add rice n fry for 2 mins.

6.Now add water and check for the seasoning and cook the rice.

7.Serve it hot with onion raitha or curries as u like.

I made onion raitha and egg fry..wid this combination i really remembered the nice Egg biriyani..it was like the briyani which I was waiting from many days...

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CAPSICUM MASALA RICE

One of the Easy and Fast making dish..Capsicum Masala Rice..Here is the Recipe..

Ingridents:

1.Capsicum:3 medim Sized(Diced)(U can used different colors of Capsicum)

2.Urad Dal:1 spn

3.Jeera:1.5 spn

4.Mustard:1 spn

5.Red Chillies:4 (adjust acc to ur taste)

6.Groundnuts:4 spn

7.Curry Leaves:10 leaves

8.Salt:Acc to taste

9.Rice:1.5 cups(Boil the rice)

10.Garam Masala Powder:3/4 spn

11.Chopped Cliantro

12.Oil

Procedure:

1.Dry roast the ingridents(urad dal, jeera, mustard seeds, groundnuts,red chillies, curry leaves) till the raw flavor is removed.

2.When the mixture cools down blend it into a coarse powder.

3.Put pan on heat add oil and saute the diced capsicum.When the capsicum is cooked to 80% sprinkle the coarse powder,garam masala powder and add salt acc to taste .

4.Now add the boiled rice and mix it well with the capsicum masala.Add chopped cliantro.

5.Serve it hot..The crunchy effect of Capsicum with coarse powder of groundnut gives the nice flavor

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VEGETABLE BIRIYANI

Vegetable Biriyani...This is My Hubby's recipe...Being a Bachelor he used to cook this almost twice a week and many of his frens are big fans for his Biriyani...He cooks it very well and perfectly.

The First day when I came to USA after marriage he cooked and served me this Biriyani around 2am early hours..I was shocked tasting this Biriyani and felt that I'm very lucky to get him as my better half...

Ingridents:

1.Rice:1.5 cups

2.Biriyani Masala:2 spn

3.Veggies:Carrot, Potato, Capsicum, Onion,Peas, Tomato(Diced)

4.Green Chillies:5(cut length wise)

5.Salt:Acc to Taste

6.Yogurt:3spn

7.Oil

8.Ginger Garlic Paste:1 spn

Procedure:

1.Put a pan on flame add little oil,when hot add onions, ginger garlic paste, chillies and fry till the raw flavor is removed.

2.When onions turn transculante add the remaining veggies expect tomato.Add salt and stir well

and cover it with a lid and let the veggies are 50% done.

3.Add biriyani masala powder, yougurt , tomato and mix well.Cook till the veggies are 75% done.

4.Wash the rice and now add it to the veggie and yogurt mixture.

5.Add 3 cups of water(1:2 Ratio) and transfer it to a electrical rice cooker.When done serve it hot with thick curds or Raitha.

We generally use Parampara Chicken Biriyani Masala for this even though its a Vegetable Biriyani...U can choose biryani masala of your own choice.

Dont cut ur veggies too small...Dice the veggies this makes the biriyani look good and even tastes good..

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Tomato Curd Rice

Curd Rice/Dhadojanam is one of the popular offerings to god in many festivals,this dish is very similar to our curd rice but we add little tadka to give an extra flavor to the simple curd rice.Many like me n my hubby dont like to have curd rice/dhadojanam unless served with a curry which makes to change the color n taste of the plain curd rice.For people like us I wana share this recipe...
My hubby experimented this recipe many times and used have it atleast twice a week when he was a bachelor and later he told me this recipe and from then I too liked this different taste of tomato curd rice.

Ingridents:

Rice:1cup(Boil it in 2.5 cups of water)

Tomato:2 big(finely chopped)

Onion:1/2(Thinly sliced)

Green Chillies-5-6

Cumin :1.5 spn

Mustard:1 spn

Chenna Dal:1.5 spn

Urad Dal:1 spn

Ginger:1 spn(Grated)

Curry Leaves:10 leaves

Hinge:1/2 spn

Salt:To Taste

Oil:3-4 spns

Beaten Curd:1.5 cups

Milk:1/2 cup

Chopped Coriander:2 spns

Procedure:

1.Put a pan on flame and add oil when hot add the cumin seeds n when they splatter add chenna dal,urad dal,mustard seeds ,hinge and fry till they turn golden brown color.

2.Now add curry leaves,chopped onion,slit green chillies and fry till onions becomes transculate.

3.When onions become transculate add the chopped tomatoes mix well and cover with a lid and cook till tomatoes become smooth n mashy.

4.Now add the cooked rice and mix well.Turn off the flame and now add the half cup of milk mix well and now add the beaten curd mix well and add the chopped coriander.

5.Serve it with as it is or serve it chilled.

Dont need any pickle to go with it.

Tips:

1.Use Milk instead of water this helps the dish to be fresh and tasty upto a day.When we use water to mix curd rice the dish may turn sour after few hours.

2.Dont mix milk and curd when the rice is hot this may spoil da dish as the milk may curdle.So make sure to add the milk when the rice is cool.

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Pinenut and Cherry Tomato Curry

Ingredients:

2 Portobello mushrooms
1/2 medium onion, chopped
1 medium red pepper, chopped
1/2 cup pinenuts
2 cups halved cherry tomatoes
1 1/2 tablespoons ginger, minced
1/2- 1 cup currants
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 teaspoon chili powder
1 teaspoon coriander
1 teaspoon curry powder
1/4 cup fresh cilantro, diced
1/2 teaspoon salt
2 tablespoons olive oil or vegetable broth

Method:

Sauté onions, garlic, pine nuts, and ginger in 1 tablespoon oil for about 2 minutes. Add mushrooms and remaining oil. Sauté until mushrooms are tender. Stir in peppers and spices. Stir fry for 2 minutes. Add tomatoes and currants. Put lid on and cook for about 5 minutes or just before tomatoes start losing their skin.

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Dhania-Pudina Chutney

Ingredients

2 bunches of fresh coriander (cilantro), leaves with tender stem only
1 bunch of fresh mint, leaves only
1 cup red onion (or green onion) chopped
4 green hot peppers, seeds removed and chopped
3 cloves garlic (optional)
1 inch ginger root, chopped
1 tsp. salt (or to taste)
1 tsp. red chili powder (or black pepper powder)
1/4 small raw mango (good for making pickles)(optional)
2 tsp. lime juice

Method
Put all ingredients in a blender. Add a small quantity of water and blend until smooth

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Chole kabab

Ingredients
left over chole
4 tbs bread crumbs
2 tbs maida

Method

often wondered what to do about left over chole, well you can still have it but in a different way ..
1. boil the left over chole to dry the excess water if any.
2. grind the chole in the mixer to form a paste.
3. mix bread crumbs into the mixture.
4. add maida if necessary or if the stickiness persists.
5. roll the mixture into small kababs and fry till golden brown .

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Corn Tikki Papdi Chaat

Ingredients

8 Large Potatoes (Boiled, Peeled and Mashed)
1 bunch of Spring Onions (with chives)
200 gms Sweet Corn (Boiled and Mashed)
2 Green Bell Peppers
2 tsp oil
1/2 tsp Amchur
1/4 tsp Garam Masala
2 Cups Low Fat Curd, Blended
40 Baked Papdis
Dates Chutney, Green Chilly and Corriander Chutney
Chaat Masala and Salt to Taste

Method

1) Mix the mashed potatoes and corn and keep aside.
2) Heat 1 tsp oil in a pan and saute the onions and bell peppers until brown. Add Garam Masala to the mixture and let it cool for 2-3 minutes.
3) Add the onion mixture to the potato mixture and mix well. Make 40 tikkis of 1 inch diameter.
4) Heat a pan and arrange the tikkis over the pan with roasting it in 1 tsp oil. Turn upside down and roast.
5) Arrange the papdis in a serving plate and place 1 tikki over each papdi. Add the Chutneys, Curd and Chaat Masala as per taste and Serve Hot or Cold.

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MUTTER PANEER BUTTER MASALA

Ingredients

2½ cups paneer (cottage cheese), cut into cubes
1 teaspoon fenugreek (methi) seeds
¼ cup green peas, boiled
¼ cup onions, diced
2 tablespoons butter
To be ground to a paste
1 cup onions, chopped
25 mm. (1") piece ginger
6 to 7 cloves garlic
2 tablespoons broken cashewnuts
Other ingredients
1 teaspoon chilli powder
2 cups fresh tomato purée
1 teaspoon cumin seed (jeera) powder
½ teaspoon garam masala
1 tablespoon honey
¼ cup milk
¼ cup cream
1 tablespoon oil
salt to taste

Method

1. Heat the oil in a pan, add the ground paste and cook till it is light brown in colour.
2. Add the chilli powder and tomato purée and cook for a few minutes.
3. Add the cumin seed powder, garam masala and ½ cup of water and cook for some time till the oil separates from the masala. Keep aside.
4. In another pan, melt the butter, add the fenugreek seeds and onions and cook till the onions are lightly browned.
5. Add this to the tomato gravy, along with the peas, honey, milk, cream, paneer and salt and allow it to come to a boil.
6. Serve hot with rotis or parathas.

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Soya Mutter Ki Subzi

Ingredients

1/2 cup soya nuggets
1/2 cup green peas
1/2 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
1 teaspoon ginger-green chilli paste
1/2 teaspoon garlic paste
2 medium onions, chopped
2 tomatoes, finely chopped
1/4 teaspoon turmeric powder (haldi)
1/2 teaspoon chilli powder
1/2 teaspoon coriander powder
1/4 cup fresh curds
2 teaspoons Bengal gram flour (besan)
2 tablespoons milk
1/2 teaspoon sugar
2 tablespoons oil
salt to taste

Method

1. Cook the soya nuggets in hot salted water for about 20 minutes. Keep aside.
2. Heat the oil and add the cumin seeds. When they crackle, add the asafoetida, ginger-green chilli paste, garlic paste and onions and saute till the onions are translucent.
3. Add the tomatoes, turmeric powder, chilli powder and coriander powder and cook on a slow flame for about 5 to 10 minutes.
4. Mix the curds, gram flour, milk and 3/4 cup of water and add to the onion-tomato gravy.
5. Add the soya nuggets, green peas, sugar and salt and simmer for 2 more minutes.
6. Serve hot.

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Spicy Baby Corn

Ingredients

200 grams baby corn
To be mixed into a marinade
1 teaspoon chilli powder
1 teaspoon garlic, grated
¼ teaspoon ajwain (carom seeds)
1 teaspoon oil
1 teaspoon cornflour
3 tablespoon curds
salt to taste

For serving

½ cup spring onions, chopped
lemon wedges
spring onion and curd dip

Method

1. Combine the marinade with the baby corn and leave aside for 15 to 20 minutes.
2. Grill over a charcoal or electric barbeque, either by wrapping in foil or by
3. Grill over a slow flame till the corn is almost cooked and the marinade is cooked and has coated the corn.
4. Arrange on a bed of spring onions and lemon wedges and serve

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Kashmiri Pulao

Ingredients:

2 cups basmati rice
½ cup milk
Saffron – ¼ tsp, soaked in 1 tsp of warm milk
2 tsp sugar
Salt – a pinch to balance the taste
Green cardamom powder – 1 tsp
Bay leaf - 1
Ghee – 3 tablespoon
1 cup chopped fruits – apple, pineapple, pomegranate seeds
Broken cashew nuts (fried in ghee) and raisins – a handful.
Tutti Fruti – a handful
If needed you can add some pistachos, almonds, and finely pitted dates.

Method:

Wash and soak rice for 10 minutes.
Cook it with equal amount of water – 2 cups of water – with one whistle. Add a little ghee while cooking the rice. Each grain should be cooked but separate. Cool it.
Heat Ghee in a pan, in low heat, add bayleaf, chopped fruits, fried cashew nuts, raisins and tutti fruit.
Mix the saffron and milk to the rice. Gently mix in with the fruits, add a pinch of salt and 2 tsp of sugar. Finally add the green cardamom powder.
If you need some spice, you can slit a green chilli and add to the rice.

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Maamidikaya gojju

Ingredients

Medium sized raw mangoes (maamidikaya) 2
Jaggery(bellam) 250 gms
Refined cooking oil 2 tsps
Mustard seeds(aavalu) 1 tsp
Red chillies 2
Curry leaves 4-5
Black gram(uddipappu/urad dal) 1 tsp
Red chilli powder 4 tsp
Pinch of asafoetida(Hing/Inguva)
Pinch of turmeric(Haldi/pasupu)
Salt to taste

Method:
Peel and cut the mangoes into small cubes.We can use the normal raw mangoes or even the totapuri mangoes called chilakamooti maamidikaayalu in telugu for having an edge that looks like a parrot’s beak. These mangoes are found in abundance especially in Tirumala on the roadside where hawkers sell slices of the mangoes sprinkled with red chilli powder and salt. The mangoes are available now-a-days in local markets too. Using totapuri variety of raw mangoes gives a different taste to the maamidikaya gojju, however the normal raw mangoes have their own special taste.

In a kadai/pan(bandli/mookudu) add 2 tsps of oil. Once oil is hot add a tsp mustard seeds. Once they splutter, add red chillies, curry leaves,black gram and a pinch of asafoetida . Sauté once and add a pinch of turmeric.

Now add the mango cubes and mix well. Add salt to taste and a quarter of a cup of water and leave the mangoes to cook for around 5 minutes (please cook on simmer)

Once the mango cubes are cooked, it will seem a mashed juicy mango mix. Now add the jaggery and mix well. Add a little water if necessary so that the gojju is not burnt. Mix well and allow the jaggery to get dissolved.

Now add red chilli powder and mix. Leave for 2 mins and switch the stove off.

The gojju will now seem thick in consistency and is done. In Karnataka gojju is garnished with grated fresh coconut too.

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Maamidikaya pulihara

Ingredients:

Rice 150 gms/1 cup
Medium sized raw mango 1
Refined cooking oil 2-4tsps
Mustard seeds 1 tsp
Green chillies 2
Red chillies 2
Groundnuts (palli/kallekai) 1 tsp
Black gram(uddi pappu/urad dal) 1 tsp
Bengal gram(Senagapappu/chamma dal) 1 tsp
Curry leaves 4-5
Pinch of turmeric
Salt to taste

Fresh and chopped coriander to garnish

Method:

Pressure cook the rice. Wash and peel the mango. Grate the mango. Slit the green chillies.

Once the rice is cooked, take into a shallow dish/vessel/plate, add salt to taste and a pinch of turmeric and mix well. Keep aside.

Now in a kadai/pan (bandli/mookudu) Add 2-4 tsps oil. Once oil is hot, add the mustard seeds and once they splutter, add the cumin seeds, ground nuts, black gram, Bengal gram, green chillies, red chillies and curry leaves and saute.

Season the rice with the above tempering, add the grated raw mango and mix well with hands or a big ladle so that the mango and rice are bound together.

Garnish with fresh coriander and mango rice is ready to serve.

Being a Rice item, any of the gravy curries will go well with it. But the traditional way and probably the “right” way is to have maamidikaya pulihara as it is. Tangy rice as the name pulihara suggests is tangy the mango way.

It is advisable to have more of rice and less of breads during summer. This is because rice cools the system while rotis etc create heat in the body leading to acidity, indigestion and other related health problems. The ones on diet can have lesser quantities of rice mixed is more quantities of curds if rotis are really inevitable.

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Potato Methi Rice

Ingredients:

Baby potatoes 5-6
Fenugreek leaves 1 bunch
Rice 150 gms/1 cup
Refined cooking oil 2 tsps
Red chilles 2
Mustard seeds ( aavalu) 1 tsp
Cumin seeds (jeelakarra/jeera) 1 tsp
Black gram(uddi pappu/urad dal) 1 tsp
Curry leaves 4-5
Fenugreek seeds(menthulu) ½ tsp
Vangibath powder/sambar powder 3-4 tsp
Pinch of turmeric
Salt to taste

Method:

Pressure cook the rice and baby potatoes without peeling in separate containers for 3 whistles.

Once cooled, Peel the baby potatoes. Pluck the Fenugreek leaves.

In a kadai/pan (bandli/mookudu) add cooking oil. Once hot add mustard seeds and once they splutter add the cumin seeds, black gram, red chillies, curry leaves and fenugreek seeds.

Add a pinch of turmeric and the fenugreek leaves and sauté for 2 mins. Please note that the fenugreek leaves do not make a lump but a dry kind of mixture. Add the baby potatoes and sauté. Add salt to taste and mix well. Leave on simmer to cook for a min.

Now add 3-4 tsps of sambar powder (depending on the spice required) and mix well. If vangibath powder is available, it can be used instead of sambar powder, but each has its own taste and aroma though. Leave for a min and switch the stove off.

Now add the boiled rice and mix well.

Baby potato Methi rice is done.

Baby potato Methi rice can be had with any chutneys/raithas or even gravy curries. Baby potato Methi rice is the best for packed lunch boxes as fenugreek is a digestive and baby potato adds glamour to the food. Rice as already mentioned cools the system. It is filling too. Amma always gave it to us for our lunch and this is indeed her recipe.

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Apple And Lemon Sharbat

Sharbat means juice. Apple and lemon juice, I came across this recipe in one of the magazines long back. I was wondering how could this juice taste like, because it has apple and lemon. But when I tried this out, the result is alluring. The sweetness of apple with strong flavour of lemon make this juice appetizing. Indulge!

This recipe is going to participate in Challenge event hosted by veda of Iyengar's Kitchen.

INGREDIENTS:

• 10-12 tbsp Lemon
• 75g Honey/Sugar
• 2 Apples
• 2 lit Apple juice, chilled
• 1 lit Water , chilled
• Mint leaves, from a large bunch

Sharbat means juice. Apple and lemon juice, I came across this recipe in one of the magazines long back. I was wondering how could this juice taste like, because it has apple and lemon. But when I tried this out, the result is alluring. The sweetness of apple with strong flavour of lemon make this juice appetizing. Indulge!

This recipe is going to participate in Challenge event hosted by veda of Iyengar's Kitchen.

INGREDIENTS:

• 10-12 tbsp Lemon
• 75g Honey/Sugar
• 2 Apples
• 2 lit Apple juice, chilled
• 1 lit Water , chilled
• Mint leaves, from a large bunch

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Dal Makhani

INGREDIENTS:

1 cup Black Urad dal

1 cup Red kidney beans

¼ cup Chana dal

1 Onion

4 Garlic cloves

1 tbsp Ginger, finely chopped

2 Tomatoes

1 tsp Red chili powder

1 tsp Turmeric

1 tsp Coriander powder

3 Green chilies

Salt to taste

½ cup Butter or vegetable oil

4 tbsp Cream

fresh Coriander to garnish

PREPERATION:

• Wash and soak black dal and red beans over night.
• Boil the dal and red beans in 6 cups of water with salt, turmeric, until the dal is soft.
• Chop the onions, ginger, garlic cloves, green chilies and tomatoes.
• Heat the oil in a thick bottomed pan. Add mentioned above chopped ingredients. Add chili powder, coriander powder.
• Then add the boiled dal and red beans and allow simmering for 5-7 minutes.
• Finally add cream and butter slowly and mix well.
• Adjust salt and add water if consistency is too thick.
• Garnish with a spoonfull of butter on top.
• Serve with hot naan or paratha.

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Aloo Gobi

INGREDIENTS:

• 450gms Potatoes
• 450gms Gobi (Cauliflower florets)
• 2 tbsp Oil
• 1 tsp Cumin seeds
• 1 no. Chopped green chillies
• 1 tsp Coriander paste
• 1 tsp Cumin paste
• 1/4 tsp Chilli powder
• 1/2 tsp Turmeric paste
• 1 tsp Chopped coriander leaves
• Salt to taste

PREPERATION:

• Par boil the potatoes in a large saucepan of boiling water for 10 minutes. Drain well and set aside.
• Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes, until they begin to splutter.
• Add the green chilli and fry for a further 1 minute.
• Add the cauliflower florets and fry, stirring, for 5 minutes.
• Add the potatoes, the ground spices and salt and cook for 7-10 minutes, until the vegetable are tender.
• Garnish the aloo gobi with coriander and serve with tomato and onion salad.
• Last but not least add your 'love' to the dish to make it 'YUMMY'

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Lemon Rice / Nimmakaya Pulihora

So all you need to make it is :

• Rice : cooked 200 gms
• Lemon juice : of one whole lemon
• Salt : depending on how much you would want to use
• Turmeric : half table spoon
• Green chillies : 2-5 long ones, slit into half along the length
• Curry leaves : 8
• Chana dal : teaspoon full
• Urad dal : teaspoon full
• Jeera : teaspoon full
• Mustard seeds : teaspoon full
• Asafoetida : half teaspoon
• Groundnuts : fistful

You make it like this :

• Cook rice and add lemon juice, salt and turmeric, mix well and keep it aside.
• Heat oil in a kadai or wok and add chana dal, urad dal, jeera, mustard seeds, asafoetida, groundnuts, curry leaves, green chillies and let the whole thing fry and add the mixture to rice and mix well.

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