Nuterela matar

by 10:33 AM

Ingredients :

  Soya mince - 250 Gram
  Onion -2 Large, chopped finely
  Tomatoes - 1 medium
  Peas  -150 Gram
  Green chili - 2 Medium, chopped
  Salt to Taste
   Cumin seeds
   Mustard seeds
  Red chili powder - 1⁄2 Teaspoon
  Turmeric powder -1 Teaspoon
  Coriander powder -1 Teaspoon
  Garam masala powder -1⁄4     Teaspoon
   Kasturi methi
  Oil 2 Tablespoon

Directions

1. Soak the soya in warm water witj salt in a large bowl for around 10 - 15 minutes.

MAKING
2. Pour oil in the pressure cooker and let the oil get hot.
3. When the oil is hot, add cumin , mustard seed then add chopped onions and green chilies to it.
4. Saute the onions for a couple of minutes, until slightly brown. Then add tomatoes.
5. Thereafter, add peas to it and mix well.
6. Cook the peas and onions mix for around 10 minutes on lower flame
7. Now add all the seasoning and spices and stir well.
8. Thereafter, add soya to the peas and onion mix, add small amount of water in which it was soaked.
9. Mix well and cook the curry for around 5 minutes on high flame, or one whistle.

SERVING
10. Serve the soya sabzi with chapatti.

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Kathal ki Sabzi / Kathal fry (jackfruit)

by 3:42 AM
Ingredients :

500 gm jackfruit / Kathal
1/2 cup oil
1 tsp cumin seeds
1/2 cup Onions (chopped)
1 tsp finely chopped ginger
1 cup tomatoes finely chopped.
2-3 green chillies
2 tsp coriander powder
2 tsp salt
1/2 tsp chilli powder
1/2 tsp turmeric
1/4 tsp garam masala


coriander leaves to garnish



Method:

1. Oil your hands well and keep some oil while cutting the jackfruit. Oil prevents hands from getting sticky and itchy.

2. Slice rounds into halves, and remove any thick stem in the centre, cut slices into smaller pieces. Do not wash.

3. Heat the oil and fry the pieces over medium high heat, till light brown.

4. Add cumin seeds to the oil. When the seeds begin to splutter, add the onions and ginger.

5. Stir-fry till brown, add the tomatoes, and fry.

6. Now add coriander powder, salt, chilli powder, turmeric, and the garam masala. Mix well.

7. Add the green chillies and  fried jackfruit. Cook on medium flame for 5-10 mints.
8. if required add water
9. Cook well till the jackfruit is cooked through. and all water absorbed

Serve hot, garnished with coriander leaves.
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Moong dal fingers / Kebab

by 2:11 AM

Ingredients:

1 cup dhuli moong -soaked in water for 3-4 hours 
Adrak / ginger - 2 tsp
Green chillies - 2 
Onion - 1 large
Coriander leaves - tbsp
cumin seeds - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Red chilli - 1 tsp
Chat masala
Salt to taste
Oil to fry

Bread crumbs - 1/2 cup


Method:

1. Soak the dal for atleat 4-5 hours. 
2. Drain and set aside.
3. Grind the dal with ginger and green chillies. Dont make smooth paste.
4. In a bowl mix dal paste, red chilli powder, garam masala, chat masala, coriander leaves, lemon juice and Onion
5. Mix all together.
6. Now add the bread crumbs and mix well. (add water if required)
7. divided the mixture into equal portions and shape them in fingers.
8. Deep fry them till they become golden brown.
Drain on absorbent paper.

Serve hot with chutney. I personally like with mooli ka lacha and green chutney.




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Samak Ke Chawal

by 9:17 AM

Ingredients:

Samak ke chawal or samak rice – ½ cup
Green chillies- 2 (Chopped )
Cumin seeds- 1/2 tsp
Black pepper powder- 1/2 tsp

Potato – 1 Big (Boiled)
Roasted peanuts- ½ cup
Coriander leaves – few chopped
Water- 1 cup
Rock salt or Sendha Namak to taste
Ghee- 4 tsp


Method:

1. Wash the rice properly and keep aside.

2. Heat the ghee in pan, add cumin seeds and green chilli in it.
3. Now add boiled and diced potatoes, roasted peanuts, pepper powder, sendha namak and one cup water.
Samak rice,
4. Once the water starts boiling, add Samak rice. Lower the flame and let it simmer on low flame for 10-15 minutes till all the water dried up.


Garnish with chopped coriander leaves

Serve hot

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Singhare ke pakode

by 9:07 AM

Ingredients:


 Mango Powder/ Amchur Powder - 1 tsp
Pumpkin - small cubes 
Chesnut powder - 1 cup
Potatoes - 2 (boiled)
Oil to fry
salt to taste

Method:


1. In a bowl, combine flour and salt(as per taste).

2. Now, slowly pour water and make smooth batter.

3. Heat the oil in kadai. and dip the pumpkin and potato slices in this batter, one by one. Deep-fry the pumpkin and potato slices.

Sprinkle some mango powder over it.

Serve hot.
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Tahini Sauce

by 3:33 AM


Tahini Sauce
  • sesame seeds 1/2 cup 
  • lemon juice
  • Olive oil 2 tbsp
  • cumin seeds 1/2 tsp 
  • chopped parsley
  • chopped cilantro
  • green chili -1 
  • salt to taste
  • Water as needed


Method
  1. In a small frying pan dry roast the sesame seeds on medium heat for 2-3 minutes.
  2. mix all the ingredients and blend to make paste use water as required.


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Onion Chutney

by 2:51 AM

Ingredients: 


Red Onions - 2 large
Musturd Seeds - 1tbsp
Urad dal (split black gram) 1/2 cup
Red chillies (as per taste) -  2-3 dried
Whole black pepper 2-3
Pinch of asafoetida / Hing
Tamarind Paste
Curry leaves - few
Salt to taste


Method: 


1 Heat the pan. In 1 tsp of oil, saute mustard seeds, Black gram dal, chilies, black pepper for 1-2 mints.
2 Now add onions, salt and hing.
3. Saute for few mints till the onion become translucent. Switch off the gas and add the curry leaves and tamarind paste and saute.
4. let it cool down and grind to coarse paste

Serve with Idils and Dosa
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