Vermicelli vegetable Pulov

Vermicelli vegetable  Pulov 

• Vermicelli - 2 cups
• Onion - 2  chopped 
• Tomato- 1  chopped
• Carrot - 1 peeled and cubed
• French beans -1/2 cup ,cut into 1/2" pieces
• Green peas - 1/2 cup
• Ghee  - 1 tbsp
•  Water - 4 cups 

To grind to a paste 

• Grated Coconut - 2 tbsps 
• Cloves - 2
• Cinnamon stick - 1inch piece 
• Ginger - 1/2 inch  piece 
• Garlic flakes- 3 
• Green chilies - 3 or according to the taste 
• Coriander leaves - 1/2 fist
• Mint leaves - 1/2 fist  
• Turmeric powder-1/4 th tsp 
• Salt to paste  

Method

Heat water in a vessel add  Vermicelli n cook on low to medium  flame till done ..dont over cook them ..drain n keep aside . 

Pressure cook chopped veggies like carrot, french beans n peas for 1 whistle.

Grind all the ingredients meant for grinding to a paste 

In a kadai add ghee ,  chopped onions n fry till reddish pink , add chopped tomatoes n cook till the raw smell goes ... add the ground masala n fry well,  till the oil leaves the masala n then add d cooked veggies n cooked Vermicelli n mix well . 

Serve hot .

Vaali, Bikkand, Magge n bimbul Bhendi ( Indian spinach , Jackfruit seeds, Mangalore yellow cucumber n Bilimbi in coconut based spicy gravy )

Vaali, Bikkand, Magge n bimbul Bhendi ( Indian spinach , Jackfruit seeds, Mangalore yellow cucumber n Bilimbi in coconut based spicy gravy ) 

• Chopped Vaali/Indian spinach with tender stem -2 cups
• Mangalore Yellow Cucumber - washed n chopped to 2 inch square pieces with skin - 1 cup
• Jack fruit seeds- Cut into half -1/4 th cup
• Bilimbi's- chopped into roundels -1/4 th cup 

 To grind 

• Grated coconut- 2 cups 
• Roasted dry red chilly - 12 or according to the taste 
• Coriander seeds- 2 tsp 
• Salt to taste

Seasoning 

• Coconut oil- 2 tsp 
• Crushed Garlic flakes- 8

Method
Pressure cook all the vegetables for 1 whistle .

Grind all the ingredients meant for grinding to a fine paste .

In a vessel add the cooked stuffs along with  ground masala n boil well , n then do the seasoning .

Coriander seeds garlic chutney

Coriander seeds garlic chutney 

• Grated coconut- 1 cup 
• Coriander seeds- 2 tsp
• Garlic flakes-5
• Roasted dry red chilly- 5 or according to the taste 
• Tamarind- Tamarind seed size 
• salt to taste 

Method 
Grind all the above to a semi coarse paste . 

Serve with idly, dosa ..

Magge karkari polo ( Mangalore yellow cucumber dosa )

Magge karkari polo ( Mangalore yellow cucumber dosa )

• Raw rice- 1 cup
• Katsambar rice-1 cup
• Grated coconut- 2 cups
• Mangalore yellow cucumber pieces-1 cup
• Salt to taste

Method
Soak Raw Rice n Katsambar overnight .

Wash n peel Mangalore yellow cucumber n chop it into pieces

Grind both the rice along with Mangalore yellow cucumber pieces n grated coconut to a semi coarse paste , dont add too much water ..as cucumber leaves out water as u grind it .

Remove the batter , add salt ...

Heat a dosa tawa , smear oil n spread a ladle full batter ..dont spread it too much ... close the lid n roast on both sides .
Serve hot with chutney 

No need to ferment .

Bitter Gourd Pickle ,,Version 1

Bitter Gourd Pickle

• Bitter Gourd - 3 
• Salt 
• Turmeric powder-1/2 tsp 

To grind into coarse powder

• Mustard seeds- 2 tsp
• Methi /Fenugreek seeds- 1/4 th tsp
• Hing/Asafoetida- pea size ..( i use solid hing)
• Coriander seeds -4 tsp
• Dry Red Chilly - 15 to 20 ( i have used Byadgi Chilli )  
• Turmeric powder-1/2 tsp
• Tamarind ..Gooseberry size   
• Oil- 2 tsp
• Salt to taste 

Seasoning 

• Oil - 1/4 th cup 
• Mustard seeds-1 tsp
• curry leaves-2 sprigs 
• Jaggery- marble size

Method
Wash n chop bitter gourd to tiny pieces ..  wash in water three to four times , squeezing it completely ... 

In a bowl add the bitter gourd pieces along with salt n turmeric powder n set aside for an hour ... then squeeze it well . 

In  oil fry dry red chilles, hing, methi seeds,coriander seeds  n mustard seeds ..cool n grind it to a coarse powder along with turmeric powder n tamarind piece .

In a kadai add oil, n splutter mustard seeds , add curry leaves n then add chopped squeezed bitter gourd pieces n fry well for sometime ... add jaggery piece n salt ... once jaggery melts add the coarsely ground powder n mix well . 

Store in air tight bottle ... remains 4 about a month .

Methi seeds /Fenugreek seeds Saaru/Rasam

Methi seeds /Fenugreek seeds Saaru/Rasam

• Thur dhal- 1/4 th cup
• Tomato- 1
• Methi seeds- 1/4 th tsp 
• Hing/Asafoeitida- Green pea size 
• Dry Red chillies- 4 or according to ur taste 
• Grated coconut-1/4 th cup 
• Tamarind- Tamarind seed size
• Oil - 1 tsp 
• Salt to taste 

Seasoning
Oil/ghee -1tsp 
Mustard seeds-1/2 tsp
Curry leaves-1 sprig 

Method
Wash n pressure cook Thur dhal along with tomato ..cool n churn it well.

In a pan , add oil n  roast Methi seeds ,  hing n dry red chillies 

Dry roast grated coconut till brown n it gives a smell ..stir continuously . 

Cool all the above roasted ingredients n grind it with tamarind to a paste .

In a vessel add cooked dhal n  tomato mix ..... add water for rasam consistency along with the ground paste , salt n boil well n then do the seasoning .

Northen Indian style Rotti meal !

N

Northen Indian style Rotti meal !

Missi Rotti

• Whole wheat flour-11/2 cups
• Besan/Gram flour- 1 cup 
• Finley chopped Onion - 1 cup
• Finely chopped coriander leaves -1/4 th cup 
• Finely chopped green chillies- 1 or according to the taste 
• Cumin seeds-1/2 tsp
• Ajwain/carom seeds-1/2 tsp
• Red chilly powder-1 tsp
• Coriander powder-1 tsp
• Cumin powder-1/2 tsp
• Turmeric powder-1/4 th tsp  
• water to prepare dough 
• Oil -2 tsp 
• Salt to taste 

Method
In a bowl add wheat flour, besan, chopped onions, coriander leaves, green chillies, cumin seeds, ajwain , all the powders , oil n then add water n prepare a smooth chapati dough . keep covered under a moist cloth for about 20 mts.

Take a small ball of dough, dust with flour and bail out like Rotti .

Heat a tawa and place  the rotti on it n fry for a minute n then flip over n cook on the other side too. 

Strawberry Shrikand

• Curds -2 cups
• Strawberry - 4 
• Sugar-1/4 th cup or increase for sweetness .
• cardamom powder -1/4 th tsp 
• 
  
  For garnish   Almonds - a few 
  
  
  Method 
  Soak Almonds in water for an hour . Remove the skin n chop them roughly .  
  Make puree of strawberry without adding water .
  
  
  Pour the curds into a  cheese cloth n tie for about 3 hours to drain the whey . After 3 hours , press the cloth with backside of the spoon to remove excess whey . The residue will be thick , add this to a bowl along with sugar n mix well . Then add strawberry puree n cardamom powder .Mix it well . Garnish with chopped almonds .
  Serve chilled with Hot Pooris . 
   
  Palak Chole .
  • Palak /Spinach leaves - 3 cups ( 2 bunch ) 
  • Kabuli chana/white chickpeas - 1 cup
  • Onion - 1 Medium
  • Tomato - 1 Medium
  • Green chilly -1
  • Ginger Garlic paste- 1 tsp 
  • Cloves-2
  • Dalchini/Cinnamon -1 inch piece 
  • Red chilly powder- 1 tsp
  • Garam Masala- 3/4 th   tsp
  • Coriander powder- 1tsp
  • Cumin seeds- 1/2 tsp 
  • Crushed Kasuri methi-1tsp
  • Oil-2tsp 
  • Salt to taste .
  
  Method 
  Soak Kabuli chana overnight n then pressure cook it for about 10 whistles or till cooked ( dont overcook them ) 
  
  In little water cook spinach leaves . cool and make a paste of it adding green chilly . 
  
  Make paste of tomato .
• 
  In a kadai add oil , cloves, Cinnamon , then add chopped onions n fry till golden brown  , add ginger garlic paste n fry for a minute . Then add the tomato paste n fry till the raw smell goes. Add all the powders n fry for a minute , then add the spinach puree , salt and cooked chana . boil well n then add crushed kasuri methi .

Gujrathi Dhal 

• Thur Dhal- 1 cup 
• Turmeric powder-1/2 tsp 

Seasoning

• Ghee-2tsp
• Mustard seeds-1/2 tsp
• Cumin seeds-1/2 tsp
• Curry leaves-1 sprig 
• Crushed cloves-2
• Crushed Cinnamon - 1/2 inch piece
• Grated  ginger -1/2 tsp
• Chopped tomato-1 
• Coriander powder- 1 tsp 
• Hing - a pinch 
• Green chillies -2
• Jaggery - small piece 
•  Salt to taste

Garnish 

• Coriander leaves- 2 tsp
• Lime juice - 2 tsp 
• Red chilly powder- 1/2 tsp

Method  Wash n pressure cook thur dhal with turmeric powder . cool n churn it well .In a kadai add ghee, splutter  Mustard , cumin seeds , then add crushed cloves n crushed Cinnamon n fry for a minute .. ... add hing, curry leaves,  chopped green chillies n grated ginger n fry again for a minute or two . Add chopped tomatoes n cook till the raw smell goes n its mushy . add red chilly powder ,coriander powder n fry for a minute, add cooked dhal along with little water , jaggery , salt n boil well . then do the garnishing . 
 

Dahi Bhindi Sabzi 

• Ladies finger-1/4  kg 
• Oil-4 tsp
• Hing/Asafoetida - 2 pinch 
• Mustard -3/4 th  tsp
• Cumin Seeds-1/2 tsp 
• Curds- 2 tsp
• Red chilly powder- 1 tsp 
• Turmeric powder- 1/4 th tsp
• Coriander powder- 3/4 th tsp 
• Salt to taste 

Method
Wash n Thinly slice the ladies finger .

In a bowl add curds, chilly powder , turmeric powder, coriander powder n salt ..beat it well . 

In a kadai add oil n sputter mustard , then add cumin seeds , hing... add the sliced ladies finger n saute for sometime till the stickiness goes . keep covered n cook on low flame till done but check in between ... then add the curd mix , mix well n give a quick boil .