Ukde seeth ,Terrace Grown Palak Dhal ,Bhenda upkari , Capsicum Fries n Mango Pickle

Ukde seeth ,Terrace Grown Palak Dhal ,Bhenda upkari , Capsicum Fries n Mango Pickle

Terrace Grown Palak Dhal 

• Palak Leaves - 1 bunch , chopped 
• Thur Dhal -3/4 th cup 
• Onion-1,chopped 
• Tomato-1,chopped  
• Green Chilly -2 ,chopped 
• Turmeric powder-1/4 th  tsp
• Ginger - 1/2 inch 
• Salt to taste 

Seasoning  

• Ghee /oil -1 tsp
• Mustard seeds -1/2 tsp 
• Cumin seeds-1/4 th tsp
• Hing - 2 pinch
• Curry leaves-1 sprig
• Garlic -6  flakes ( chopped ) 
• Red Chilly Powder -1/2 tsp 
• Dry red chilly - 2 ,broken 

Method 
Wash n pressure cook thur dhal for few whistle .

Add  chopped onion, chopped tomato, chopped green chilly , chopped palak ,chopped ginger n  turmeric powder for one whistle . 

in a kadai add oil,  splutter mustard  seeds, then add cumin seeds, hing , curry leaves , broken dry red chilly n fry for a while Add chopped garlic n stir till it turns brown . switch off and add red chilly powder .  Add this  to the cooked  stuffs ,along with salt n stir well . 

Bhenda Upkari ( Ladies finger stir fry )

• Tender Ladies Finger- 1/4 th kg
• Oil-2 tsp 
• Mustard seeds -1/2 tsp 
• Dry Red chilles- 2 to 3 , broken 
• Salt to taste .

Method
Wash the ladies finger n pat it dry . Remove the top n end part n  Cut into roundels n keep aside.

In a kadai add oil , splutter mustard seeds   , then add torn dry red chilles n fry for a second . Add the ladies finger roundels along with salt n then fry for about 5 minutes . Sprinkle little water . Cover it n cook till soft n done .  

Capsicum Fries

• Capsicum - 2 
• Red chilly powder- 1 tsp
• Besan /Gram flour- 2 tsp
• Rice flour- 2 tsp 
• Hing/Asafoetida - 2 pinch 
• Salt to taste .
• Oil as required to deep fry 

Method
wash n chop  capsicum .

In a bowl add all the powders along with salt n marinate chopped  capsicum in it for about 2 to 3 mts n then deep fry few at a time in heated oil . 

Ukde Peja n Garlic Chutney

Ukde Peja n Garlic Chutney 

Garlic Chutney 

• Garlic Pod - 1 
• Oil-2 tsp
• Grated Coconut-1 cup 
• Roasted Dry Red chillies-4 or according to the spice  
• Tamarind- Tamarind seed size 
• Salt to taste .

Method
Peel n crush a little the garlic flakes n fry in oil till reddish brown .. keep aside.

Grind grated coconut, roasted dry red chillies , tamarind n salt to a paste n just before removing the ground paste add the roasted garlic flakes n grind for a minute .

Raagi Chapathi with Chettinad Egg Masala Curry

Raagi Chapathi with  Chettinad Egg Masala Curry

Raagi Chapathi 

• Whole wheat flour - 1/2 cup 
• Ragi Flour -1/2 cup 
• Warm water as required to prepare a soft dough .
• Salt to taste 

Method 

In a bowl add wheat flour, ragi flour , salt , mix it n then add little by little warm water , knead n  prepare a soft dough . Keep covered for 2o mts n then bail out round chapathis , dusting the platform . 

Heat a tawa, place the chapathi on it n cook for 1/2 a minute till bubbles appear n then flip on the other side , roast till its cooked on both sides .  

Chettinad Egg Masala Curry

• Eggs -4 

Roast n Grind 

• Oil - 1 tsp
• Coriander Seeds - 2 tsp
• Pepper corns - 1 tsp
• Dry Red Chilly - 3 or according to the spice 
• Cumin Seeds - 1 tsp
• Fennel Seeds  - 1 tsp
• Cinnamon  - 1/2 inch  
• Salt to taste

Seasoning 

• Oil - 2 tbsp 
• Mustard Seeds - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Curry leaves-1 sprig  
• Onions - 2 
• Tomato Puree - 1/2 cup 
• Green chilly - 1 
• Ginger Garlic Paste - 2 tsp

Method

Wash eggs n boil them ... cool n peel the eggs ... Make a few slashes in them as that will aid the masala to penetrate inside the eggs .

In a pan add oil n roast all the ingredients meant to roast on low flame ..dont burn them ... cool n grind to a fine paste adding little water . 

In a kadai add oil n splutter mustard seeds , add turmeric powder, curry leaves n then chopped onions n cook till reddish pink, add ginger garlic paste n fry for a minute  ... add chopped green chilles n fry for a while ..add tomato puree n cook well till the raw smell goes . Add the ground paste along with little water , add the boil  eggs n cook for 5 to 10 minutes . 

Tarni Batani Usli /Fresh Green Peas stir fry

Tarni Batani  Usli /Fresh Green Peas stir fry 

• Fresh Green peas- 2 cups 
• Salt to taste 

Season 

• Oil- 2 tsp 
• Mustard seeds- 1/2 tsp 
• Urid dhal- 1 tsp 
• Hing- 2 pinch 
• Green chilles -3 or according to the spice
• Curry leaves- 1 sprig 

Garnish

• Grated coconut- 1 tblsp 
• Lime juice - 1 tsp 

Method
In a kadai add oil n splutter mustard seeds, add urid dhal n fry for a while , then add hing, chopped green chilles , curry leaves n fry for a minute . Add the green peas along with little water n salt ..cover n cook till done .Then do the garnishing . 

Rajamudi Rice Masala Dosa n Potato Onion Bhaji/Palya

Rajamudi Rice Masala Dosa n Potato Onion Bhaji/Palya 

Rajamudi Rice- 1 cup 
Urid dhal -1/2 cup 
Moong Dhal -1/4 th cup 
Thur Dhal -1/4 th cup 
Methi seeds -1 tsp 
Salt to tatse 

Method 
Wash the rice n dhal's , n soak altogether  for about 5 to 6 hours n then grind to a fine smooth batter .Add salt n ferment overnight . 


Heat a dosa tawa , smear oil n spread the dosa in circular motion , add oil to the edges of dosa n roast well only on one side . 
Potato Onion Bhaji 
Potatoes-3 medium
Onion - 2 medium
Green chilles-2 or according to the taste
Turmeric powder-1/2 tsp
water -1/2  cup
Salt to taste

Seasoning 
Oil-1tsp
Mustard seeds-1/2 tsp
Urid dhal -1/4 th tsp
Curry leaves-1 sprig
Method
Pressure cook potatoes -cool ,peel the skin n roughly mash it .

In a kadai add oil, mustard seeds, once it splutters add urid dhal,n fry for a minute . then add curry leaves , green chillies n chopped onions n fry till pink . add salt , turmeric powder , water n cook till the onions are cooked well ..once cooked add smashed potatoes n give a boil . 

Ukde Seeth ,Terrace Grown Vaali Ambat ,Potato Podi n Appi Midi Nonche

Ukde Seeth ,Terrace Grown  Vaali Ambat ,Potato Podi n Appi Midi Nonche 

Vaali  Ambat . ( Malabar  Spinach with dhal  coconut based gravy ) 

• Malabar Spinach ( Vaali )-1Bunch  
• Onion - 1 Medium 
• Thoor dhal- 1/4 th  cup 

To grind

• Grated Coconut- 1 cup
• Roasted red dry chilles-4 or according to the spice 
• Tamarind- Tamarind seed size 
• Salt to taste 

Seasoning

• Oil - 2 tsp
• Chopped onion - 1 medium 

Method
Roughly chop Malabar  spinach  with tender stem.

Pressure cook Thur dhal , mash it well ..keep aside

Cook chopped malabar spinach along with chopped onion ..n cook till tender .

Grind grated coconut, roasted chilles, tamarind to a fine paste .

Add the ground paste  to the cooked stuffs along with cooked dhal . Give a boil n then do the seasoning .

Potato Podi 

• Potatoes -2 
• Red Chilly Powder -2 tsp 
• Turmeric powder-1/4 th tsp 
• Hing /Asafoetida powder-1/2 tsp 
• Salt to taste 
• Rice flour - 1 tblsp 
• Oil for deep frying 

Method 
Wash n peel the potatoes , slice them into roundels 

In a bowl add chilly powder, hing powder, turmeric powder n salt , mix well n then add sliced  potato roundels n mix well , add a tsp of water if needed . 

Heat oil in a kadai , run the marinated potato roundels  over rice flour n deep fry few at a time . 

Paneer Veg Biryani , Paneer Mutter Mughlai n Cucumber Raitha

 Paneer Veg Biryani , Paneer Mutter Mughlai  n Cucumber Raitha 

Paneer Veg Biryani

• Basmathi Rice- 2 Cup's 
• Water- 3 cups 
• Paneer Cubes- 1/2  Cup 
• Ghee   -4 tbsp                         
• Onion- Long Sliced - 1 big                           
• Carrot  -1                         
• Beans  -50 g                          
• Peas   -1/4 th cup                          
• Cinnamon -1 inch stick                    
• Bay Leaf -2 
• Cloves  -3                        
• Green Cardamom-2 
• Red chilly powder  -1 tsp            
• Garam masala powder  -1tsp     
• Turmeric powder- 1/4 th tsp 
• Yellow colour - a pinch (optional )
• curd  - 1 tblsp                       
• Mint leaves  - Handful               
• Kasuri Methi- 1 tsp crushed . 
• Cashew  Nuts - 5     
• Salt to taste .                  

Method 
Wash and soak Basmathi Rice for about 20 minutes . 

In a kadai add ghee n fry  paneer cubes  till they turn golden brown.
Add the fried paneer pieces in a bowl of water ,  so that the pieces will soften 

Heat a cooker and add ghee  into it. Add bay leaf, cinnamon , cloves and cardamom till they pop up.

Add cashew nuts and fry till they turn light brown in color. 

Add long sliced onions and fry till pink , add mint leaves n fry for a minute . Add chopped vegetable , fried paneer cubes, salt, all the powders , crushed kasuri methi n fry for a minute. Add the soaked rice n fry for a minute , so that the rice gets the complete flavour of the ingredients . Add curds, salt and water, mix well  ... then pressure cook for 2 whistle . 

Paneer Mutter Mughlai 

• Paneer cubes-1 cup 
• Green Peas- 1/2 cup ( Pressure cook for 1 whistle with little water ) dont discard the water . 
• Fresh Cream-1/2 cup
• Onion -2 Medium
• Tomato-2 Medium
• Water-1/2 cup 
• Oil- 2 tsp  

To grind 

• Chopped Cashewnuts- 1/4 th cup 
• Red chilly powder- 1tsp
• Turmeric powder- 1/4 th tsp 
• Ginger- 1/2 inch 
• Garlic cloves- 3 or 4
• Cloves-2 
• Cinnamon - 1 inch piece 
• Cumin seeds- 1/4 th tsp 
• Badi elaichi ( Black cardamom ) -1 
• Salt to taste .   

Garnish 

• Cheese Cube - 1 
• Chopped Coriander leaves-2 tsp 

Method 
In a kadai add oil n deep fry or shallow fry the paneer cubes ... immerse the fried paneer in a bowl of water to soften them . 

Grind Chopped cashewnuts, chilly powder, turmeric powder, ginger, garlic, cloves, Cinnamon, cumin seeds, badi elaichi n salt to a paste . 

In a kadai add oil , add chopped onions n fry till reddish brown , add chopped tomatoes n cook till the raw smell goes n its mushy . Add the ground paste n fry for a minute . Add water , cream , cooked peas , fried paneer  n cook for a while . switch off and grate cheese and garnish with coriander leaves . 

Cucumber Raitha 

•  Fresh Tender  Cucumber -1
• Onion -1 small 
• Green chilly -1 
• Fresh Curds -1 cup 
•    Pepper Powder -1/2 tsp
• Cumin Powder -1/2 tsp 
• Salt To Taste

Garnish Finely Chopped coriander leaves - 2 tsp 

Method 

 Wash the  cucumber, peel the skin n chop into small pieces . Chop onion into small piece , chop green chilly finely n set aside .  

In a bowl, add fresh curds , churn it  to get a smooth consistency.add chopped   cucumber , chopped onion , chopped green chilly , pepper powder, cumin powder , salt n  mix well.

Garnish with coriander leaves .