Ingredients:
2 cups rice1 cup toor dhal5 cloves1 cinnamon5 cardamom2 finely sliced onion6 to 8 small size tomatoes4 slitted into halves green chillies12 to 15 mint leaves1/2 bundle corriander leaves1 tsp garlic paste1 1/2 tsp ginger pastesalt to taste1/4 cup veg. oila few curry leaves3 cups watera pinch of turmeric powderHow to make rice khichdi: * Wash and cook dhal with a pinch of turmeric powder. Set aside. * Don't discard the cooked dhal water. * Fry the onions, cloves, cinnamon and cardamom. * When onions are golden add slit green chillies, mint, curry leaves and a part of the corriander leaves. * Keep the remaining corriander leaves for garnishing. * Add salt, ginger and garlic paste. Fry for 2 minutes. * Add the washed, drained rice and chopped tomatoes. Fry for few minutes. * Add the cooked dhal, mix well and add 3 cups of water. * Add cooked dhal water. Cook it for 8 to 10 minutes till the rice is done. * Garnish with chopped corriander leaves and serve hot.
Ingredients:
2 cup cooked rice2 tsp crashed garlic2 green chillies chopped2 tblsp cashewnuts (kaju)1 tblsp almonds(badam), slivered.1 tsp chopped fresh coriander2 tblsp gheeSalt and pepper to tasteHow to make garlic rice: Take a heavy wok and heat ghee in it. Now add garlic and green chilies to it. Once garlic turns golden in color, add the dry fruits and roast for half a minute. Now add the cooked rice, sprinkle salt and pepper and mix well. Garnish the Garlic Rice with fresh coriander and serve.
Ingredients:
salt to taste
1 tsp carrom seeds (ajwain)
oil to deep fry3 cup refined flour (maida)3 tblsp oil
How to make khasta puri : Mix everything refined flour, carrom seeds, salt and 3 tblsp of oil.
Mix in enough warm water to make a firm dough.
Keep covered for an hour.
Make small size balls and roll out puris.
Heat up oil and deep fry the puris on medium heat up till golden and crisp.
Serve hot.
Ingredients:1 cup rice1 cup2 tblsp ghee1/2 cup green gram divide (moong dal)1/2 cup french beans chopped1 tsp cumin seeds1 cup cauliflower florets1/2 cup carrots choppeda pinch asafoetida1 cup peas4 cup water1/2 tsp turmeric powderMethod: Wash rice and dal together. Heat up the ghee in a vessel and mix in cumin seeds and asafoetida, when the seeds crackle mix in the vegetables and dal and stir fry for 2-3 minutes. Mix in rice and turmeric powder and continue to stir fry for 2 minutes. Mix in 4 cup of boiling water and salt. Cover and stir fry on low heat up till done. Serve with pure ghee.
Ingredients:
8 - 10 Bharawan Mirch (Pickle Green Chillies)Oil for fryingFor the filling:1 Boiled Potatoes1/2 tsp Red Chilli Powder1/2 tsp Ajwain1 tsp finely chopped Mint Leaves1/4 tsp Ginger pasteSalt to tasteFor the covering1 cup Besan (Bengal Gram Flour)3 tblsp Rice Flour1/2 tsp Red Chilli Powder1 Pinch Turmeric Powder1 Pinch Soda Bicarb1/4 tsp AjwainMethod:Wash, wipe and slit the chillies along the length.Remove the seeds from the chillies.Mix all the ingredients for the stuffing and fill it inside the chillies.Mix all the ingredients for the covering and add enough water to prepare a thick batter.Dip the stuffed chillies in this batter and fry in hot oil till it is golden in color.
Ingredients:
100g split gram
10 red chilies
5-6 garlic flakes
tsp cumin seeds Salt to taste
A pinch of asafoetida
Method:
1. Roast the split gram for a while.
2. Mix all the ingredients with split gram and blend to a fine powder. 3. Bengal gram powder can also be prepared by the same procedure.
INGREDIENTS: Bachali koora-1 big bunch Bottle gourd-1/2lb Bhendi-5-6 Tmarind juice-1/4 th cup Green chilly-3 Salt-as per taste Turmeric powder-1 pinch Sugar-1 tsp
FOR AVA: Mustard seeds-1 tbspSesame seeds-1 tbspPlain rice-1 tbspHing-1 pinch Red chillies-3-4Turmeric powder-1 pinch grind all the above adding som,e water to a paste
FOR THE TAMPERING: Mustard seeds.- tspCumin seeds.- tsp
Red chilly
Hing.- pinch
Curry laeves-1 stalk
METHOD:
Cut the chinese spinach into small pieces.Boil it along with bottle gourd pieces and bhendi pieces.Also add green chillies ,1 pinch salt and turmeric. When they all cook well add the ava paste.Cover and cook along with the paste for 5 min. Now add tamarind juice.Add some water. Cover and cook for 10 min.Adjust the seasonings as per the taste. When the rasam cooks well with the tamarind juice.it will give a nice small.Now add the sugar.Take it off from the stove. In a pan heat1 tsp of oil.Add the mustard seeds .When they splutter add the remaining items for the tampering.When it all done add it to the rasam.
