Brinjal Fry

Ingredients:

1. Brinjal- 500 gm
2. Onions- 2
3. Garlic- 20 flakes
4. Ginger pieces- 1 spoon
5. Cumin seeds- 1 tsp.
6. Mustard- ½ spoon
7. Black gram dal- 2 tsp.
8. Red chilly – 3
9. Turmeric powder- ½ tsp
10. Chilly powder- 1 tsp
11. Oil- 4 spoons
12. Salt as per taste.

Method:
1. Chop the brinjal into vertical pieces and keep them in water.
2. Take pan and add oil.
3. Add mustard,cumin seeds,chopped onions,ginger,garlic,red chilly and fry well.
4. Add chopped brinjal and add salt and turmeric and chilly powder
5. Cover the dish and let it cook on low flame.
6. When the brinjal is cooked well, remove the cover
7. Sauté well till the brinjal is fried thoroughly.
8. Serve hot.

CHAAT MASALA

ingredients:

1 tbsp Cumin Seed (Jeera)
1/2 tblsp dried Mint Leaves (Pudina Leaves)
1/4th tsp Carom (Ajwain) seeds
1/4th tsp Asafetida (Hing) Powder
1 tbsp Rock Salt (Kala Namak)
21/2 tblsp dried Mango (Aam) Powder
5 Cloves (Lavang)
1 tsp Ginger (Adrak) Powder
1 tsp Cayenne
1/4 tsp Tartaric Acid
1 tblsp Black Pepper corns (Kalimirchi)
2 tsp Salt (Namak)

How to make chaat masala:

• Put cumin seeds, black peppercorns, cloves, dried mint leaves, ajwain and asafetida powder in a pan and heat gently, shaking the pan from time to l the spices began to smell fragrant.
• Remove from heat add rock salt and grind while still warm.
• Mix in all other ingredients, cool and store tightly bottled.

Chana Dal Recipe

Ingredients:
2 cups chana dal
1/2 tsp. cumin seeds
1 small onion, minced
1 Tbs. minced fresh ginger
1 Tbs. minced garlic
1/2 tsp. ground turmeric
1 Tbs. ground coriander
1/2-1 tsp. red pepper powder (cayenne)
3 cups tomato sauce or crushed tomatoes
1/2 tsp. salt, or to taste
2 Tbs. fresh lime juice

Method:

Cook dal in 4 cups of water until tender. Purée partially, using a hand-held blender or put half in a regular blender. Set aside. Heat a nonstick pan over moderate heat. Add the cumin seeds and stir until they crackle (about 10 seconds). Add onion, ginger, and garlic. Stir until onion is translucent. Add turmeric, coriander, and red pepper. Cook, stirring, for about 20 second, being careful not to burn. Add tomato sauce. Bring to a boil, reduce heat and let simmer 1 minute. Add chopped and puréed chana dal. Cook, stirring, 2-3 minutes to allow flavors to blend. Add salt to taste. Remove from heat. Add limejuice and stir.

vegetarian Haleem

Ingredents:
1 ½ cups broken wheat
4 tbsp red gram/toor daal/kandi pappu
2 tbsp green gram/moong dal/pesara pappu
2 tbsp split Bengal gram/channa daal/senaga pappu 100 gm altogether – peas, yellow pumpkin, and carrots, cut into pieces
2 capsicum/green bell pepper,
cut 3 medium onions, sliced
8 cloves garlic and 2 tbsp grated ginger, ground to a paste
1 tsp turmeric powder
1 tsp chilli powder
tbsp curry powder/garam masala
1 tbsp coriander/dhania powder
2 tsp salt
6 cups of water
8 tbsps of ghee or oil

For garnish:
1 onion, sliced and fried crisp Coriander leaves/hara dhania/kothimeera, chopped
Method: Soak wheat and dals separately overnight. Wash well. Drain and keep aside for 20 minutes. Heat half the melted ghee or oil. Fry onions until brown. Stir in garlic, ginger paste, fry for a few minutes. Add coriander powder, turmeric, chilli, salt and add wheat and dal mixture. Stir well. Pour in the water. Cover and cook slowly over low heat for one hour till the wheat is soft and pulpy and the daals are tender. Add vegetables. Stir well. When ready, add curry powder and the remaining ghee or oil. Keep stirring often. Despite all my heroic, conscientious efforts, it did keep sticking to the bottom of the pan between the stirs. Cook over low heat even now, but without the lid until the ghee floats to the top and the colour turns golden. Once you’ve transferred it into a serving bowl, sprinkle the fried onions and coriander on top. Serve hot with lemon slices, mint leaves and a simple salad of cucumber, onion and tomato.

Karela Curry(bitter gourd curry

Ingredients:
Karela : 4-5 Medium sized ones, cut into small pieces
Coconut : 6 tbsp
Fried Gram : 5 tblp
Red Chilly Powder : 1 tbsp
Salt : 1 tbsp or according to your taste
Tamarind paste : 1 tsp
Oil, Mustard Seeds, Urad Dal and Channa Dal for tampering

Method: 1. Put oil in a pan and add mustard seeds. After they sputter, add chana dal and urad dal. Once they turn brown, add the finely cut karela. 2. Cook the karela till it becomes soft. If you are in a hurry, you can add salt at this point to speed up the process. 3. Meanwhile, grind the fried gram, coconut, red chilly powder into a fine paste with water. 4. After the karela is done, add the ground paste, tamarind paste and the required amount of water. Once it comes to a boil, the curry is ready to eat.

Onion Pickle

Ingredients:
Big Onions - 1/2 kg
Garlic - 100g
Green chillies- 4 nos
Chilly powder - 2 tbsp
Gingilly oil - 75 ml
Thick tamarind juice - 2 tbsp
Gaggery - 1 small piece
Curry leaves - few
salt - to taste

Method:
Finely chop onions, garlic and green chillies. Heat 50 ml. of oil in a pan and saute the above mix and curry leaves till the onions turn golden brown. Add chilly powder, salt and saute again in low flame. Add the tamarind water and cook for 3 minutes in a high flame. Finally crush the gaggery piece and add to the pickle. Mix thoroughly. Pour into clean dry glass bottles and keep. Heat the remaining oil and pour over the pickle as a thin layer. Stays fine for 1 month.

Kanda Bachali

Ingredients

Yam - 1/2 kilo
Spinach - 3 cups
Tamarind juice - 2 table spoons
Mustard 2 tea spoons
Dry Red Chillies 2
Hing 1/4 tea spoon
Salt As per taste
Chana dal 1 tea spoon
Urad dal 1 tea spoon
Oil 3 table spoons
Green Chillies 3
Curry Leaves 10
Coriander Leaves 1/2 cup
Ginger small piece

Method:

1. Peel the yam, dice it and boil for 15 minutes.
2. Cut the spinach finely and wash.
3. Cut green chillies and ginger finely and keep aside.
4. Grind the mustard, hing, dry chillies salt and turmeric into a fine paste.
5. In a heavy bottomed kadhai heat the oil. Add the chana dal and urad dal and fry till browned. Add the green chillies, curry leaves, ginger, and the spinach. Fry for 10 minutes.
6. Add the boiled yam and tamarind juice. Leave for 10 minutes on low flame. After removing fom fire add the mustard paste and coriander leaves.
7. Serve after 2 minutes.

panasapottu kura

ingredients:
565 g young jackfruit
¹/₂ tsp turmeric
little saltset2
3 tbsp oil
1 tsp mustard seeds
1 tsp sesame seeds
2 tsp chana dhal
1 tsp urad dhal
5 no. red chillies (split )
5 no. green chillies (slit )
1 inch ginger (chopped finely)
a few curry leaves
pinch asafoetida ( hing )set3
1¹/₂ tsp mustard seeds
¹/₂ no. big size lemon
method: Remove young jackfruit from the tin discarding water, keep the fruit in the blender and blend it until chopped finely. keep this in preesure cooker bowl, to that add little handful of water, turmeric and salt. and pressure cook for 1 whistle. remove excess water when it is cooked.keep aside. set3- Take mustard seeds in pestle and pound it in to powder, to that add lemon juice, cover and keep aside. set2- Take a kadhai, heat oil, add one by one from set 2. Do poppu thingi. add now set1 and fry until water is evaporated or less. switch off the flame and add salt to taste ( remember you already added little salt before),add set3 paste and mix well. serve with hot rice and yougart rasam