GHERKINS FRY/TINDORA NU SAMBHARA/DONDAKAYA VEPUDU

TINDA NU SAMBHARA (DONDAKAYA VEPUDU)


INGREDIENTS:

Tinda – ¼ kg cleaned and cut lengthwise,

Green chili – 2, cut lengthwise,

Jeera – ¼ tsp,

Mustard seeds – ¼ tsp,

Oil – for frying,

Salt – as per taste,

Turmeric powder – a pinch


METHOD:

Heat oil in a kadai, when heated add mustard seeds and jeera to it let it crackle

Now add green chili and turmeric powder sauté and add the tinda/dondakaya to it and mix well,

Add salt and cook with covered lid,

Do not over cook it … it should remain a bit crunchy….

Serve with roti, phulkas, this is a gujarati dish, You can replace tinda with carrot to make gajar sambhara…

SPINACH CURRY/PALAKURA PULAGURRA

PALAKURA PULLAGURA:


INGREDIENTS:


Spinach – 3 bunches(chopped to 4 cups)

Green chili – 6,

Onion – 1 – chopped into 4 equal halves,

Tomato – 2 – chopped into 4 equal halves,

Garlic – 8 – flakes,

Red chilli powder – ½ tsp,

Coriander powder – ½ tsp,

Turmeric powder – a pinch,

Salt – as per taste,

Oil – 2 tsp,

Water – 4cups,

Mustard seed – ¼ tsp,

Fenugreek seeds – 3-4,

Tamarind – small marble size,


METHOD:


Wash and chop spinach and cook it along with tomatoes, onion, green chili, salt and water, till done,

When the spinach is cooked well and tamarind and cook for 2 more mins,

Now with a pappu gutti, or wooden ladle smash the spinach gravy,

Heat oil in a kadai when it is heated add mustard and fenugreek seeds and let it crackle,

Now add crushed garlic and sauté for a minute and add the spinach gravy to the talimpu.. and cook for 2 mins …

Serve hot with white rice along with ghee, It also goes well with dosas and roties.

TOMATO KAARAM

TOMATO KARAM:


INGREDIENTS:

Tomatoes – 3 – cut into 4halves,

Onion – 1 – cut into 4 halves,

Garlic flakes – 4 – crushed with skin,

Whole red chili – 6,

Salt – as required,

Oil – 2 tsp,

Water – 2 cups,

Mustard seeds – ¼ tsp,

Curry leaves – 1 stem,

Turmeric powder – a pinch,


METHOD


Cook tomatoes, onion and whole red chili together with 2 cups of water and salt till they are completely smashed,

Let it cool and then blend it in a mixer to a fine paste with a flowing consistency,

In a kadai heat 2 tsp of oil when the oil is heated add mustard seeds, let it crackle then add crushed garlic, curry leaves and sauté,

Now add the blended tomato, onion and red chili paste into the oil and add ½ cup of water to it mix well and cook for 2 mins
This tomato karam goes well with dosa, idli, bonda, pongal and many other south Indian breakfast and tiffin items, It also tastes good with samosas… Do give it a try you will love it.

KEEMA OMLET

KEEMA OMLET:


INGREDIENTS:

Eggs -2,

Chopped coriander – 3 tsp,

Salt as per taste,

Red chili powder – ½ tsp,

Bread crumb powder – 3 tsp,

Lemon juice – ¼ spoons,

Oil – for frying,

Keema – prepared as above – ½ cup,


METHOD:

Beat the eggs in a bowl and add keema, lemon juice, red chili powder, salt chopped coriander and beat everything well,

Heat oil in a tawa and pour the egg mixture over the heated tawa and cook over low flame,

KEEMA PARANTHA

KEEMA PARANTHA:


TO MAKE KEEMA:

INGREDIENTS;

Mutton keema – ¼ kg,

Grated coconut – ¼ cup,

Onion – 1 – chopped into 4 pieces,

Ginger garlic paste – 2 tsp,

Poppy seeds – 1 tsp,

Cloves – 2,

Cinnamon – ¼ inch,

Green chili – 2,

Green cardamom – 1,

Red chilli powder – 1tsp,

Coriander powder – ½ tsp,

Turmeric powder – a pinch,

Salt – as per required,

Oil – 4 tsp,

Chopped coriander – ½ cup,

Curry leaves – 2 stems,


METHOD:

Wash mutton keema,

Grind coconut, ginger garlic paste, onion, poppy seed(soaked in hot water) clove, cinnamom, green cardamom, green chili, into fine paste,

Heat oil in a pressure cooker, add the grinded paste and fry for few minutes, now add the keema and fry till it leaves its moisture,

Now add red chilli powder, coriander powder, turmeric powder, salt and mix everything well, add curry leaves and pour 2 cups of water and pressure cook till the keema is done(approx 2 whistles),

Remove the lid when the pressure is gone, and fry the keema till it leaves oil on the sides of the vessel,

To make parantha:


INGREDIENTS:


Wheat flour - ¼ kg,

Salt – as per taste,

Oil/ghee – for frying,

Water – kneading the dough,

METHOD:

Knead the wheat flour with salt and water along with a tsp of oil/ghee mixed in it to form dough…

Leave it for 20 min aside covered.


TO MAKE KEEMA PARANTHA:

Divide the dough into 5 equal balls, and flatten each ball in a circle shape on a roti maker, place a 2-3 spoons of keema and sprinkle some coriander over the roti and close the roti to form a ball again,

Now slowly roll the keema parantha carefully

Now heat the tawa and grease it with ghee/oil and fry the keema parantha on both sides till golden brown

Serve hot garnished with onion rings and lemon wedges, cucumber raita also goes well with this...

EGG KAARAM DOSA

EGG KARAM DOSA:


TO MAKE DOSA:


INGREDIENTS:


Boiled rice – 2 cups – soaked for 8hrs,

Bengal gram(gundu minapapapu) -1/2 cup,

Fenugreek seeds – ¼ tsp,

Salt – as per taste,

Baking soda – ¼ tsp,


Method:

Soak the rice and Bengal gram together for 8hrs along with fenugreek seeds to make batter.

Then grind it all together and ferment it for 4 hrs..

Add salt and baking soda to the batter and mix well add water to the batter to make a falling consistency.


FOR MAKING KARAM:


INGREDIENTS:


WHOLE RED CHILLIES – 15,

GARLIC FLAKES (With skin) -4,

ONION – 1,

SALT – as per taste,


METHOD:

Grind whole red chilies, garlic, onion and salt together to make a paste of karam,


FOR MAKING EGG DOSA: -


INGREDIENTS:


Dosa batter,

Karam,

Eggs – 4,

Ghee/oil,

Salt – as per taste,

Onion – ½,


METHOD:


Heat a tawa and grease it with oil/ghee, using cut onion (dip the half of onion in oil/ghee and wipe it all over the heated tawa),

Pour a ladle of dosa batter over the greased tawa and spread it evenly to form a circle shaped dosa,

When it is cooked on the top sides apply karam over the dosa, evenly all over,

Now beat a egg all on the dosa and spread the
Egg all over the karam dosa… evenly sprinkle some salt if wanted and blush it with oil/ghee...

When cooked on the top side slowly flip over and roast it on other side too,

Flod it and serve it hot with karam mixed with ghee/oil…

Repeat, the process and make some more doasas as required..

This is a special puthalapattu delicacy mostly enjoyed on Sundays…

DRUMSTICK MUTTON GRAVY:


INGREDIENTS:


Drumsticks – 2 – cut into finger size,

Fresh grated coconut – ¼ cup,

Onion – chopped – 1,

Ginger garlic paste – 2tsp,

Poppy seeds – ¼ tsp(soaked in hot water),

Cloves – 2,

Cinnamon – ¼ inch,

Mutton – ¼ kg,

Oil – for frying,

Red chili powder – 3 tsp,

Coriander powder – 2tsp,
Turmeric powder – a pinch,

Salt – as per taste,

Coriander seeds – 3 tsp,

Sompu/sonf – 3 tsp,

Curry leaves – 2 stems,

Water – 3 cups,



Method:


Dry roast coriander seed, and saunf/sompu seeds together and blend them to smooth powder

Grind coconut, ginger garlic paste, soaked poppy seeds, cloves, cinnamon, chopped onion into fine paste,

Heat oil in a pressure pan, when oil is heated add the grinded paste and sauté till it leaves oil on the edges of the pan,

Now add mutton, red chili powder, coriander powder, turmeric powder and salt and mix everything well,
Fry the mutton till the oil leaves the edges of the pan, and then add 3 cups of water to it and pressure cook the mutton till done...(Approx 3 whistles),

When the pressures is gone remove the lid and add the drumstick pieces and mix well and pressure cook for one more whistle…

When the pressures is gone remove the lid and mix curry leaves and coriander seeds and saunf powder and close the lid for another minute,(do not pressure cook)

Turn off the flame and take the mutton drumsticks curry in a serving bowl garnish it with curry leaves.

Serve with white rice, roti, phulkas, and nanns best with white rice…

ROSE MILK

ROSE MILK:



INGREDIENTS:



•Boiled chilled milk – 1 glass,


•Rose essence – 2 drops,


•Sugar – 3tsp,


•Blanched almonds – 4(cut lengthwise),


•Cashews – 4 finely chopped,


•Mixed fruit jam – 1tsp,


Method:




•Mix rose essence, sugar, almonds, and cashews with chilled milk,



•Dip the serving glass edges in powdered sugar, and serve the rose milk chilled, adding a drop of mixed fruit jam at one of the edge of the serving glass….

BANANA SMOOTHIE

BANANA SMOOTHIE:



INGREDIENTS:


•RIPE BANANAS – 2,

•THICK CURD – 1 CUP,

•SUGAR – 2 TSP,

•VENILLA ESSENCE – 2 DROPS,

•ICE CUBES – 4,

•ALMONDS–(BLANCHED AND CUT INTO SLICES) – 5,






METHOD:


•Peel the skin of the ripe bananas, cut into pieces,

•Blend the banana pieces, curd, sugar, vanilla essence and ice cubes in a mixer,

•Pour the banana smoothie in serving glass, serve chilled garnished with almonds………..

•You can replace curd for milk to make banana milk shake as per your kids and your taste, best healthy drink for kids in this scorching summers…..

CAPSICUM CHICKEN

CAPSICUM CHICKEN:



INGREDIENTS:


•Boneless chicken – cut into small cubes – ¼ kg,

•Capsicum – cut into cubes – 1,

•Onion – cut into cubes – 1,

•Garlic – chopped finely – 8 flakes,

•Ginger – finely chopped – 1 tsp,

•Curry leaves – 2 stems,

•Lemon juice – 1 tsp,

•Red chili powder – ½ tsp,

•Coriander powder – ½ tsp,

•Turmeric powder – a pinch,

•Salt - as per taste



METHOD:


•Clean and cut boneless chicken, capsicum and onion into small cubes,

•In kadai heat oil, add chopped garlic, ginger sauté it and then add the onion, sauté for 2 min

•Then add the chicken and salt sauté it on a low flame adding a half cup of water cook till the chicken is done.

•Now, add the capsicum, and sauté for 2 mins, add red chili powder, coriander powder, turmeric and sauté it,

•Turn the flame off and add curry leaves and lemon juice and mix well cover with lid for 2 mins and your capsicum chicken is done.

•This goes well with roti, pulka, and naans; you can also enjoy it with fried rice. The flavor of capsicum along with chicken is just fabulous… do give it a try….

PORIYAL

PORIYAL:


INGREDIENTS:


• Soaked pesarapappu/pili dal – ½ cup,

• Carrot grated – 1,

• Capsicum chopped lengthwise – 1,

• Coconut – grated ½ cup

• Green chili – finely cut – 2,

• Raw mango – finely chopped – ¼ cup,

• Curry leaves – 1 stem,

• Asafetida – a pinch,

• Oil – 2 tsp,

• Mustard seeds – ¼ tsp,


METHOD:


A. Heat oil in a kadai, add asafetida, mustard seeds to the heated oil when it crackles add grated carrot and capsicum, sauté them along with green chilies,


B. When they are done add soaked pesarapappu,
Now add salt and cover with lid, and cook on a low flame for 5 mins,


C. When the pesarapappu is also cooked add the mango pieces and curry mix everything well
And cook for few more minutes,


D. Turn off the flame and add freshly grated
Coconut to it.



Garnish with Green chilli and carrot piece, Serve hot with roti, pulka, or white rice along with ghee..
Its very light on your stomach, and tasty,

JHATPAT TOMATO RICE

JHATPAT TOMATO RICE:



INGREDIENTS:



• 1.Rice – 1 cup cooked/leftover,


• 2.Tomatoes finely chopped – 3,


• 3.Onion – chopped lengthwise -1,


• 4.Garlic – finely chopped – 8 flakes,


• 5.Ginger – 1tsp – finely chopped,


• 6.Curry leaves – 2 stems,


• 8.Oil for frying – 4tsp approx,


• 9. saunf – 1tsp- crushed,


• 10.Turmeric powder – a pinch,

• 11.Red chili powder – ½ tsp,


• 12.Green chillies – 2 cut lengthwise,


• 13.Coriander powder – ½ tsp,


• 14.Salt – as per taste,



METHOD:



A. Heat oil in a kadai add, the crushed saunf garlic and ginger pieces let it splutter, Now a chopped onions and sauté till they are golden brown,


B. Now, add the chopped tomatoes, garlic green chilli and sauté till the tomatoes are cooked well,



C. Now add 1 stem of curry leaves and then the red chilli powder, coriander powder, turmeric powder, salt and mix well,



D. Now add the cooked/leftover rice and mix everything well,




Garnish with beetroot, and carrot flowers and serve hot with raita or pickle…


Its very jhatpat made and serves the purpose when u have to time to make curries, the aroma of saunf is different and its very tasty.. very light with no masalas and less oil… Do give it a try u will surely make it everytime u have rice leftover…..

NOODLES OMLET

NOODLES OMLET


INGREDIENTS:



Boiled Noodles – 1 cup,(if Maggie its ½ pack),

Coriander – ¼ cup,

Onion – 1 finely chopped,

Potato – 1 boiled and grated,

Cheese – ¼ cup,

Pepper powder – 1and ½ tsp,

Soya sauce – 1 tsp,

Ajinomotto – a pinch,

Salt – as per taste,

Eggs – 5 eggs,

Oil – for frying,

Garlic – 6 flakes finely chopped,



Method:


•In a large bowl, add boiled noodles, 4 tsp of chopped coriander, boiled and grated potato, cheese , pepper powder, Soya sauce, salt, ajinomotto, and salt,

•Now, beat in all the eggs into the noodles bowl and mix it well,

•Sauté the onions and garlic and add this to the noodles bowl and mix everything well,

•Again heat the tawa and add oil for frying the omelet, now simmer the flame and add the noodles and eggs mix evenly on the tawa and spread it well,

•Cook the omelet, till golden brown on both the sides on a low flame,

•Serve it hot Cut into triangles with sauce, and garnish it with cheese and left over coriander… It tastes like pizza and it’s a great brunch delight…

NAWABI SPINACH TIKKA

Ingredients:


1. Spinach - Boiled and pureed - 1 cup,

2. Green peas - boiled and crushed - 1 cup,

3. Grated Paneer - 100 gms,

4. Besan - 4 tsp,

5. Cornflour - 1 tsp,

6. Garam masala,- a pinch,

7. Pepper powder - 1 tsp,

8. Oil - for frying,

9. Salt - as per taste,

10.Garlic - 6 flakes finely chopped,

11.Egg - 1,

12.Red chilli powder - 1 pinch,

13.Onion rings - for garnishing,

14.Boiled - 1,

15.Chopped - cashew,and almonds(blanched),


METHOD:


A. Heat 1 tsp of oil in a kadi and fry the besan on a low flame till
it leaves its raw smell,add garlic chopped,


B. Add palak puree, green peas and saute for 5 min on a low flame,


C. Now add garam masala, pepper powder, and salt and
mix well till the moisture in it is evaporated


D. Turn off the gas and take the palak mix in a bowl let it cool
and add grated paneer, boiled and mashed potato, and chopped cashews and
almonds, mix well with hand and make tikkis out of
palak mix,


E. Beat a egg in a bowl add salt, red chilli powder as per required
to the egg


F. Heat oil in a kadai, dip the palak tikkis in the egg mix and
drop each tikki in the oil and fry till done golden brown on
both sides on a moderate flame


Serve hot garnished with onion rings along with tomato sauce or potato raita...

AYURVEDIC PRAWN MUSHROOM SOUP

Ingredients:



Prawns - 10

Mushrooms - 10,

Garlic flakes - finely chopped 10,

Ginger - 1/2 tsp,

Pepper powder - 1/4 tsp,

Salt - as per taste,

Corn flour - 1tsp mixed in 1/2 cup water,

Ajinomoto - a pinch,

Soya sauce - 1/2 tsp,

Vamu akku - Ajwain leaf - 2 chopped finely,

Dry Ginger Powder - a pinch,

Water - 4 cups,

Oil - 1 tsp,

Spring onions - 2 finely chopped,


For Garnishing: 2 Prawns blanched,

1/2 CUP Spring onions finely chopped(only greens),

1 Tiger prawn for garnishing,

Triangle cut piece of tomato,

Lemon cut half,

1 tooth pick,


Method:


A.Take small prawns or shrimps clean them, then chop the mushrooms into slices,


B.Take a soup container add a spoon of oil, when heated add chopped garlic, ginger mushrooms and prawns, and spring onions finely chopped saute them for 5 min till the mushroom and prawns are done,


C.Now add pepper powder, salt and 4 cups of water, cook till the prawns are done,


D.Now, add the cornflour mixed in water and then add soya sauce, ajinomotto and mix well, keep an eye on the conistency of the soup its made for 4 people,


E. Turn off the flame and add the dry ginger powder mix well, now pour the soup into soup bowls and sprinkle the ajwain leaf over the soup when it is hot.


Garnishing:


Hang the blanched prawns on the soup bowls and sprinkle some chopped greens of spring onions around the soup plate,


This is named as ayurvedic soup because of the addition of two key ingredients ajwain leaf and dry ginger powder, ajwain leaf cuts the flum in the resipiratory system and also regulates digestive system,
Dry ginger powder also regulates digestive system and provides heat to the body in winter... thus its medicinal propreitory of the ingredients serves the purpose of having soup in winters....