Vegetable Curry

Ingredients
Potato, Cauliflower, Green beans, Carrot - 2 cups cubed
Onion - 1/2 sliced
Tomato Paste - 11/2 tsp or tomato - 1 (if using tomato, put it in hot water for 5 mins remove the skin and extract the juice)
Red chilly powder - 1tsp
Corriander powder- 11/2 tsp
Pepper powder- 1/8 tsp
Cumin - 1/4 tsp
Fennel- 1/4 tsp
Coconut milk - 1/2 cup

To grind
Coconut - 3 tbsps
Green Chilly - 2
Khus Khus - 1/4 tsp
Garlic pods - 2
Cashew nuts - 5 to 6
Shallot Onion - 3
Cilantro - 3 tbsps chopped
Grind all the above into a smooth paste.

Method
1. Heat little oil and pop cumin and fennel. Add the sliced onion and fry until soft. Cook the vegetable seperately and keep it ready.
2. Add the ground paste, chilly, corriander and pepper powders and fry for 3 mins add the cooked vegetable and cook for about 10mins.
3. Add the coconut milk & tomato juice and cook until oil comes out from the gravy.
Goes very well with Pulav, Chapathi, Poori and Idly.

vaniram

Indianhotrecipes.blogspot.com

Dadhojanam(Curd Rice)

Ingredients
Sona Masoori Rice - 2 cups ,boil in pressur cooker /rice cooker with 3 cups of water .
Curd - 4 cups
Green Chillies - 3no,chopped into small pieces
Ginger - 1" size,scrape into tiny pieces
Pepper - ¼ tspn, crushed
Salt to taste
Oil/Ghee for seasoning.
Urad dal - 2tspn
Mustard Seeds - 2 tspn
Fenugreek Seeds - only 2 no
Asafoetida - ½ tspn
Curry Leaves - 6 or 7
Cashewnuts - 10 no

Method

1.Spread Boiled Rice on a plate and allow it to cool at room temperature.

2.Beat the Curds and mix into the rice well.Add chopped Green Chilies,Chopped Ginger,Crushed Pepper,Curry Leaves to this and mix well.

3.Heat Ghee in Kadai, add Mustard seeds once they splutter add Uurad dal and fry for light golden brown color and add Ffengreek seeds once color change remove and add Cashewnuts,fry for light brown color,add Asafoetida and remove from fire and pour into the curd rice once it is cool.

4.Mix well and check for salt and Keep in fridge for 15 minutes before serving.

5.Keeping in fridge helps Yoghurt Rice into fine blending.

vaniram

Indianhotrecipes.blogspot.com

WHITE PUMPKIN CURRY(Boodida gummadikaaya)

1 Medium sized white pumpkin,
6 green chillies
1 cup curry leanes
1 cup fresh coconut(grated)
2tbsp chenna dal
Salt to taste
2 tbsp Oil
1 pinch turmeric(optional)

TEMPERING:

1 tsp mustard seeds
3 red dry chillies(broken)
1tsp black gram(urad dal-husked)
1½ tsp chenna dal
2tsp sesam powder

PREPARATION:-

Clean&peel the pumpkin.Deseed and remove the other stuff.Chop in to squre smallsized bits.Boil water and add turmeric,salt,chenna dal and bits.Allow to boil them till it gets soften.Drain it for 15 minutes.Squeeze extra water.

Chop green chillies finely.Prepare tempering using with above (given) ingredients.

After done add green chillies,curry leaves,finally addPumpkin bits,simmer.Add grated coconut and sesamepowder. (Keep the lid and check salt,whether it is sufficient Ornot).Let it cook until it gives fine odour(smell).Serve with white plain rice.
vaniram
Indianhotrecipes.blogspot.com

vegcutlet

Ingredients:
2 potatoes(cooked)
1 cup green peas
1 cup soya granules or bread(soaked in water, squeezed & then crushed)
1 tbl spn cream
1 tea spn chili powder
1 tea spn garam masala
4-5 strands coriander leaves
1 tbl spn corn flour or maida
1 cup fine sooji(rava)
Oil/butter
Salt

Method:
Mash potatoes and peas. Then add all other ingredients(except sooji & oil). Make a ball of this mixture & give desired shape with hand. Apply sooji to all sides of the cutlet. Deep fry or shallow fry these cutlets till they turn slightly brownish.

Serve hot with mint chutney or tomato ketchup.
| Cheese Cutlet |

Veg Cutlet

Puris

Puris

Preparation Time: 10 min.
Cooking Time: 20 min.
Quantity - 15 puris

Ingredients:

• 2 cups whole wheat flour
• 2 tablespoons of oil
• salt to taste
• oil for frying

Method:

• mix wheat flour, salt (small amount), oil and water and make a firm dough
• knead properly
• divide into 15 equal sized portions
• take a deep pot (kadai), add oil for frying and heat it up
• roll out dough portions on a lightly greased surface into thin circles of 75 mm (3") diameter
• deep fry in hot oil till golden brown
• drain on an absorbant paper
• serve hot

Option:

• for making spicey puris, add turmeric, chilli powder and
  
• coriander-cumin powder to the flour before kneading.

vaniram

Indianhotrecipes.blogspot.com

Coconut Laddoos

Coconut Laddoos

Ingredients

• Condensed milk 400 gms, sweetened
• Grated coconut 4 cups, desiccated

Method

• Take some 50 Gms of the grated coconut and keep aside.
• Add the remaining coconut to the condensed milk and cook on slow fire.
• Gently mix till the mixture leaves the sides of the pan.
• Cool and roll into small laddoos with greased palms.
• Roll the laddoos in the coconut powder set aside and serve.
• This makes around 20 medium sized laddoos.
  

vaniram

Indianhotrecipes.blogspot.com

Carrot Halwa

Carrot Halwa

Ingredients

• Carrots ½ kg, grated
• Condensed milk 1 tablespoon
• Sugar 1 cup
• Khoya 1 cup
• Cashews 1 tablespoon
• Currants 1 tablespoon
  

Method

• Take the carrot along with half the amount of sugar and cook covered on power 60 for 14 minutes.
• Add the condensed milk, khoya, and the rest of the sugar and cook uncovered for 8 minutes.
• Garnish with the cashews and currants and serve.

vaniram


Indianhotrecipes.blogspot.com