Mix Veg Curry

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Ingredients:

• Boiled vegetables - 2 cup (carrot, cauliflower, beans, peas, potato, etc.)
• Tomato  - 1 (sliced)
• Coconut - 1/2  grated
• Ginger garlic paste - 1 tsp
• Green chilly - 3
• Sesame seeds - 1 tsp
• Mustard seeds - ½ tsp
• Cumin seeds - ½ tsp
• Red chilly powder - 1 tsp
• Salt to taste
• Lemon juice - 1 tsp
• Cloves - 2
• Cinnamon - 1"
• Ghee - 4 tsp

Method:

• Drain the boiled vegetables, keep aside.
• Grind together, coconut, chilly, sesame seeds, cinnamon and cloves.
• Heat the ghee, add mustard seeds, When the mustard starts to crackle add cumin seeds.
• Add ginger garlic paste.
• Stir fry for 3 to 4 mins.
• Add vegetables except tomatoes.
• Cover it and simmer for 5 minutes.
• Add salt, chilly powder, tomatoes and cook till gravy gets thick.
• Serve hot with parotha or chappathi.
• Garnish with coriander leafs.

Tamarind rice (puli Satham)

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Ingredients:

• Rice - 2 cup cooked rice
• Tamarind juice -  ½ cup
• Black gram - 50 gm
• Bengal gram- 50 gm
• red chilly - 4
• peanut - 4 tsp
• Garlic - 5 cloves
• Fenugreek - 1 tsp
• Asafoetida  - 1 tsp
• Mustard seeds - 1 tsp 
• Black peppercorns - 3 tsp 
• Turmeric powder - 1 tsp 
• Curry leaves - 10 leafs
• Salt - for taste
• Oil - 50 ml 

Method:

• Roast (Without oil) Bengal gram, black gram, Fenugreek and red chilly.
• Grind this into a fine powder. Set aside. (Or) use tamarind rice powder.
• Heat the oil and add mustard seeds, When the mustard starts to crackle add red chilly, garlic, peanut, peppercorns, Black gram, Bengal gram and curry leafs. 
• after 1 min add tamarind juice, grind powder,  asafoetida, turmeric powder, coriander powder and salt. 
• Cook till the water evaporates and the gravy gets thicker. 
• Add the paste into cooked rice. 

Lemon Rice

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Ingredients:

• Boiled rice 2 cups
• Mustard seeds ½ spoons
• Urad dal 1 tsp
• Chana dal 1 tsp
• Bay leafs 7 pieces
• Peanuts 1 tsp
• Ginger 1 tsp
• Lemon juice 4 tsp
• Turmeric powder ½ tsp
• Salt to taste
• Red chili 2
• Oil 3 spoon

Methods:

• Heat the pan, Add some oil.
• Add mustard seeds, cook until its spluttering.
• Add Urad dal, peanuts, channa dal and fry it until its brown.
• Add ginger, Red chilli, Bay leafs and fry it for 2 mins.
• Add lemon juice, turmeric powder and salt. Mix it like a paste.
• mix the above paste with cooked rice.
• Have an wonderful simple lemon rice with pickles.

Green Moong Dhal Soup

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Ingredients:

• 1 cup Green moong dhal (Soak in water for an hour)
• 1 chopped tomato
• 1'' piece of ginger sliced
• 1/4 tsp Turmeric powder
• 3 cups of water
• 1 cup of small onion chopped
• 2 green chilly chopped
• 3 garlic
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seed
• 2 tsp Ghee
• Bay leafs
• Salt for taste
• Coriander leafs

Method:

• Heat the pan, add the ghee.
• Add the mustard seeds. Once the seeds start spluttering add cumin seeds, bay leafs, green chilly, chopped onion and fry it until golden brown.
• Add the ginger, garlic and tomato and cook it for 2 mins.
• Add turmeric powder, salt and asafoetida powder.
• Shift the above fried item into pressure cooker, add moong dhal with water.
• Cook it for 4 whistles.
• Before serving add some coriander leafs.

Garlic Tamarind Gravy(poondu puli kolambu)

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Ingredients:

• Garlic - 10 cloves (Big one)
• Small Onion – 20(Chopped)
• Tomato - 1
• Tamarind - Big Lemon size
• Mustard seeds and Urad dal - 1/2 tspn
• Curry leafs - 1 sprig
• Turmeric powder - 1/4 tspn
• Coriander Powder - 1/2 tspn
• Chilly Powder - 1/2 tspn
• Oil – 6-8 tspn
• Salt - to taste
• Sugar 1 tspn

Roast and make a paste of:

• Red chilies - 3 to 4
• Cumin seeds - 1/2 tspn
• Fenugreek - 1/4 tspn
• Curry leafs - 2 sprigs
• Garlic - 4 to 5

Method:

1.  Soak Tamarind in water for 15 minutes. Extract about a cup tamarind juice from it and keep aside.
2. Heat a tspn of Oil in a pan. Add Red chilies, Cumin seeds, Fenugreek, Curry leaves, 4 to 5 Garlic cloves and roast till they are light brown, then remove from pan.
3. Then make a very fine paste of these roasted items.
4. Heat little Oil in a pan, add Mustard seeds and Urad dal. Once the seeds starts
   spluttering add Curry leaves and Garlic, fry till they are light brown.
5. Add Onion and fry till they are golden brown. Then add Tomatoes and fry till they become soft.
6. Add Turmeric powder, Chilly powder, Coriander powder, ground masala paste and fry for 2 to 3 minutes.
7. Add Tamarind juice, 1 or 2 cups of water, Salt and sugar to it. Keep the stove in high heat and bring the curry to boil completely, then reduce the heat to medium.
8. Cook till the curry becomes thick and Garlic are soft.

Gooseberry Rasam (Nellikai Rasam)

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Ingredients:

• Gooseberry (Nellikai) water - 1 Cup (Cut 8to10 piece, grine it and take the water)
• Rasam powder - 1 tsp
• Cumin seeds - 1 tsp
• Pepper powder or Whole peppercorn - 1 tsp
• Tomato (chopped ) - 1
• Green or red chilly - 5
• Ginger garlic paste - 1 tsp
• Tuwar dal  (boiled and smashed) - 1 cup
• Asafetida (powder) - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Mustard - 1 teaspoon
• Curry leafs- 1 stem
• Ghee - 4 tsp
• Water - 3 cups
• Salt - to taste

Procedure:

• Heat 1 tsp of ghee in a pan. After ghee melted, add green chilly, tomato pieces, Ginger Garlic paste and fry it for 2 mins.
• Add pepper powder, Asafetida powder, rasam powder,Turmeric powder and mix well.
• Add gooseberry water and water.
• Add boiled and smashed Tuwar dal, salt  and mix well.
• Cook it in a low flame. Don't leave it to boil
• Heat 2 tspn of ghee in a pan and fry mustard seeds. When the mustard starts to crackle add cumin seeds, Curry leafs and mix it to the above rasam.

       Serve hot with rice.

Perfect maggi noodles

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Ingredients:

·         1 packet maggi noodles

·         chopped big onion

·         1 Green chilli

·         1 tsp Ginger-garlic paste

·         1 chopped tomato

·         tsp tomato sauce

·         tbsp Butter /Oil

·         2 cups  Water  

·         Salt to taste

Optional:

·         2 French beans

·         1 cup diced capsicum

·         1 carrot finely chopped

·         1/4 cup green peas

·         1 tsp soya sauce

·         1 tsp chilli sauce

·         1 egg bhurji only added with pepper and salt

·         Coriander leafs

Procedure:

There are 2 things for a perfect maggi noodles…

1^st process of boiling noodles

2^nd adding the flavor

1^st step:

·         Heat the 2 cup of water in a medium size vessel.  mean time just crush the maggi noodles

·         Add the maggi flavor pack that is in every pack

·         After its boiled reduce the flame  and add crushed noodles

·         And let if it to be cooked for 10 mins then filter the water and let the noodles to get dry

2^nd step:

·         Heat the pan. Add 4 tbsp oil r butter. Add half part of chopped onion with 1tsp of ginger  garlic paste.

·         Add green chilly chopped. Fry for a few minutes. Then add 1 crushed tomatoes

·         Then add chilly, tomato, soy sauce. Add the optional vegetables as u like, egg and fry it for few mins

·         Add salt for taste. turn off the stove, add the coriander leafs, remaining onion

·         Finally mix with dry noodles and enjoy it…

Tomato Gravy

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Ingredients

• 5 to 6 tomatoes, puree
• 2 onion, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• ½ teaspoon ginger paste
• 5 cloves garlic, pounded
• 3 red chilli
• 1 teaspoon chilli powder
• ½ teaspoon coriander powder
• ½ teaspoon turmeric powder
• 4 tablespoon of olive oil r any other oil
• salt to taste
• coriander leafs for garnishing

Procedure

• Heat the oil in a pan and add mustard seeds
• When the mustard seeds crackle add the cumin seeds and red chilli
• add the onion and fry until they start to brown
• add the ginger and garlic(if its possible make it like a paste)
• Add the tomatoe puree and and fry it for 2 mins in high flame
• reduce the flame and add salt, chilli, turmeric, coriander powder
• cover the pan and let it to be cook for 10 mins
• before serving garnish with coriander leafs

How to make Chapati...

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This is my first post on this blog...

Lets get started with chapathi

Chapathi is the very best healthest food... And most of the persons think that its so hard to make it... But the making of soft chapathi is easier as like eating them...Follow the simple steps below to make soft, delicious chapatis...

All you need is:

• 2 1/2 Cups Whole Wheat flour
• 1 cup Lukewarm Water
• Salt to taste
• 2 tbsps of oil(any oil)/ Ghee

Steps:

1. Put the 2 cup of wheat flour into a bowl, add 1 cup of Lukewarm water and mix until crumbly.
2. Add 2 tbsps of oil or ghee and stir
3. Add the remaining flour slowly, and stirring until its combined
4. Knead the dough for 2 minutes
5. And place the dough in a bowl and cover it for 20 mins... If u dont cover then the chapathi ll get harder...
6. Divide the dough like a lomen sized pieces...
7. Roll the dough with a rolling pin until the balls resemble thin, round pancakes.
8. Heat a toasting pan, and cook the chapati for 5 seconds and turn other side and cook it until blisers appear on it...
9. Remove the chapati from the griddle with a pair of metal tongs, place it over a low direct gas flame or electric coil, the chapati should puff up into a ball almost immediately...

Thats it your going to have a soft chapathi...

Tips: If the chapati does not puff up, there may have been a small hole in the dough or the dough may not have been kneaded enough. If the chapati does not puff up after 30 seconds, remove the chapati from the fire or else it may burn.