Spinach Soup ( Keerai kootu)

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Ingredients:

• Spinach 1 bunch
• Yellow Green Gram dhal – ½ cup 
• Red or green chilly – 4
• Tomato - 1
• Bay leafs - 5
• Garlic - 5 cloves (Big one)
• Mustard seeds- 1 tsp 
• Cumin seeds 1 tsp
• Onion – 15 to 20 small chopped
• Sambar powder- 1 tsp 
• Turmeric powder- ½ tsp 
• Asafetida – 1 tsp
• Coconut gratings – 3 tsp
• Oil- 4 tsp 
• Salt – ½ teaspoon
• Water  - 4 cup

Methods:

• Wash and soak the yellow green gram dal for 15 minutes. Drain and keep aside.
• Wash the spinach, cut the leafs and keep aside
• Boil spinach, onion, tomato, garlic and yellow green gram dal.
• Boil until gram dal and garlic get smashed.
• Heat the oil in a pan, add mustard seeds. Wait for mustard seeds start spluttering, add bay leafs, cumin seeds and chilly and fry.
• Mix the fried item into boiled spinach and add turmeric powder, asafetida powder, Sambar powder and salt. Cook for another 5 mins.
• Serve with rice or chapathi.

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.

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.

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.