Summer special delight Kaccha mango crush

Summer special delight

Kaccha mango crush

Ingredients

• Raw mango small dices                              1 cup
• Sugar                                                          1/2 cup
• Mint leaves                                                 few
• Lemon                                                       1 nos
• Chat masala powder                                 1 tbsp
• Sprite cold drink  (chilled)                       2 lt 

Process

Cook small mango dices with sugar in a bowl (do not use water) in a lower flame (stir continuously). When mango is cooked well , keep aside. Keep it in the fridge for 30 mins. 

Cut lemon in to thin circles.

Crush few ice cubes with few mint leaves by hand.  

Now place nice glass, add 1/2 tsp of cooked mango with sugar, 1 tbsp mint crushed ice, 200 ml chilled sprite drink and finally add pinch of chat masala powder. Now garnish with lemon circles and mint leaves on the top of glass. Now serve and enjoy yummy delicious summer special delight Kaccha mango delight in hot summer.

Village Special Chicken Fry

Village Special Chicken Fry

Ingredients

• Chicken 2inch pieces                       1/2 kg
• Onion slices                                     1  big cup
• Sliced green chillies                        15 slices
• Karepatta                                        few
• Poppy seeds                                   1/2 tsp
• Coriander seeds                            1 tbsp
• Ginger & garlic paste                   1 tbsp
• Chilli powder                                1 tbsp
• Turmeric powder                          a pinch
• Salt to taste 
• Oil                                                 1 cup
• Cardamoms                                   3 nos
• Cloves                                           3 nos
• Cinnamon stick                             1 inch piece
• Bay leaves                                    2 nos

Process

  Make a smooth paste of poppy seeds and dhania seeds adding little water and keep aside. Now place a mixing bowl, marinate chicken pieces with dhania & poppy seeds paste, g & g paste, haldi powder, chilli powder and salt. Now place a non stick pan on the flame, add marinated chicken  and cook in a low flame with out oil. Cook till the oil separates from chicken. When done transfer the chicken in to another bowl. Now place the pan on the flame and add oil. Then fry the half cooked chicken till golden brown in oil. Fry the chicken in a lower flame. When the chicken turns golden brown add sliced onions, all whole garam masalas, green chilli slices and karepatta to the fried chicken. Sauté all the ingredients well and cook till onion slices are tender. Now yummy, delicious and mouth watering Village special chicken fry is ready to serve. Serve hot and garnish with chopped coriander.

Anda Piyagi Egg onion masala

Anda Piyagi

Egg onion masala

Ingredients

• Boiled eggs                                               6 nos
• Thinly sliced onions                                1 big cup
• Chopped onions                                      1/2 cup
• Ginger & garlic paste                             1 tbsp
• Green chilli 1 inch pieces                       6 to 8 nos
• Bay leaves                                               2 nos
• Cinnamon stick                                      1 inch piece
• Cardamoms                                            3 nos
• Cloves                                                     3 nos
• Cashew nuts                                          2 tbsp s
• Melon seeds                                           2 tbsps
• Fresh curd                                             1 cup
• Mint leaves (pudina)                             few
• Chopped coriander                               3 tbsp s
• Dhania powder                                    2 tsp s
• Chilli powder                                       1 tsp 
• Haldi powder                                       a pinch
• Salt to taste

Process

Place a pan on the flame and add 3 tbsp s oil and heat. Add bay leaves, cardamoms, cloves and cinnamon stick and saute. Now add sliced onions, fry till golden brown. Now add g & g paste and saute well in a lower flame. Make a smooth paste of cashew and melon seeds adding required amount of water. Now add this paste to onions on the pan. Mix well and cook for few mins. Now add chopped onions and green chilli pieces to it. Cook well, add 1 or 2 spoons of oil if required. Now add curd, mint leaves and fresh coriander. Mix well and cook for few mins and then add haldi powder, chilli powder, salt and dhania powder. Again mix well and cook. Now add 1 cup of water and add boiled eggs. Cook well closing lid for few mins. Now yummy, delicious and tasty anda piyagi curry is ready to serve and eat with rice or roti. 

               

Aloo Panner manchuria

Aloo Panner manchuria

Ingredients

• Potato cubes 1 inch size                          1/2 cup
• Panner cubes 1 inch size                        1/2 cup
• Capsicum cubes 1 inch size                   1/2 cup
• Onion 1 inch size pieces                        1/2 cup
• Chopped garlic                                      1/2 tsp
• Chopped ginger                                    1/2 tsp
• Corn flour                                            1/2 cup
• Maida (refined flour)                          1 cup
• Vinegar                                               2 tsp s
• Pepper powder                                    1/2 tsp
• Red chilli paste                                   1 tsp
• Tomato sauce                                     2 tbsp s
• Soy sauce                                           1 tsp
• China salt                                          a pinch
• Sugar                                                1/2 tsp
• Oil for deep fry
• Salt to taste

Process

Take a bowl, add maida, a pinch of salt with corn flour. Mix and make smooth and  thick batter adding water. Take another bowl mix potato cubes with 1/2 cup of maida batter. Deep fry coated potato cubes in oil till golden brown. Mix panner cubes with maida batter and deep fry in oil till golden. Keep both fried panner and potato cubes in a tissue paper. Take a mixing bowl, add vinegar, pepper powder, red chilli paste, soy sauce, tomato sauce, sugar, china salt and salt. Mix all the items well and keep aside. Now place a non stick pan on the stove and add 2 tbsp s oil and heat. Now add chopped garlic, ginger, onion pieces and capsicum cubes. Now fry well for few mins in a lower flame. Now add the vinegar mixture to fried onions in the pan. Bring to boil. Add 2 tbsp s water if required. When every thing starts boiling add fried potato cubes and panner cubes, Mix well and cook in a lower flame for few mins closing lid. Now delicious and yummy aloo panner manchuria is ready to serve and eat.

Chitnad Kaju (Tamilnadu special)

Chitnad Kaju

(Tamilnadu special)

Ingredients

• Raw cashew (skinless)                      1 cup
• Chopped onions                                1 cup
• Chopped tomato                                1/2 cup
• Karepatta                                           few
• Chopped coconut                             1/2 cup
• Poppy seeds (khus khus)                 1 tbsp
• Carrom seeds (soanf)                      1/2 tsp
• Black long cardamoms                   3 nos
• Dry red chillies                               5 to 6 nos
• Oil as required
• Salt to taste

Process

Place a pan on the stove, heat it. Add red chillies, black cardamoms, soanf and khus khus and saute for 3 to 4 mins. keep aside for few mins. Now place a non stick pan on the stove and add 2 to 3 tbsp s oil and heat. Add chopped onions and karepatta. Fry till golden brown and then add chopped tomatoes and fry for few mins in a lower flame. Now make a smooth paste of coconut with above fried masala items adding required amount of water. Now add this paste to fried onions and tomatoes on the pan. Mix all the items well and cook masala in a lower flame till oil separates from masala. Now add raw cashew to it, add salt to taste and haldi. Mix all the items well and add 1/2 cup of water and cook in a lower flame closing lid. Cook till gravy is medium thick.

Mushrooms can be used instead of raw cashew. Serve hot garnished with chopped coriander. Now spicy,hot and yummy madrasi chidnad kaju is ready to eat and serve with phulka.

Corn Dosa with coriander

Corn Dosa with coriander

Ingredients

• Corn pearls                                         1 cup
• Rice soaked                                        1 cup
• Ginger                                                1 inch piece
• Green chillies                                    5 nos
• Cumin seeds                                     1 tsp
• Fresh coriander chopped                1/2 cup 
• Oil                                                    1/4 cup
• Salt to taste

Process

Take a mixer grinder jar and add corn, soaked rice, cumin, green chillies, chopped ginger and salt to taste and grind well. Make smooth batter adding required amount of water. Now add chopped coriander to dosa batter. Now place a non stick tava on the flame and heat. Now spread 1 tsp of oil and spread dosa batter over the tava. Again spread 1/2 tsp oil over dosa and cook till golden brown. Take out dosa from tava and serve with any chutney. 

  

Udupi Baingan Brinjal with coconut and curd

Udupi Baingan

Brinjal with coconut and curd

Ingredients

• Burnt and mashed brinjal                          1 cup
• Fresh and thick curd                                  3/4 cup
• Chopped fresh coriander                           1 tsp
• Grated coconut                                          1/2 cup
• Dry red chilli                                             2 nos
• Garlic flacks                                             2 nos
• Mustard seeds                                          1 tbsp
• Cumin seeds                                            1/2 tsp
• Hing                                                        a pinch
• Karepatta                                                few
• Green chilli slices                                  3 nos
• Sugar                                                      1 tsp
• Oil                                                           1 tsp
• Salt to taste

Process

Wash brinjal with water and apply few drops of oil and burn it on the flame or in a micro wave. Then drop the burnt brinjal in water in a bowl and keep aside. Now make a smooth paste of coconut, dry chillies, garlic and 1 tsp mustard seeds adding required amount of water. Now remove burnt skin from brinjal and mash. Take a mixing bowl, mix mashed brinjal , curd, coconut paste, chopped coriander, sugar and salt. Mix well all the items. Now place a pan on the flame and add 1 tsp oil and heat. Now add hing, cumin seeds, mustard seeds, green chilli slices and karepatta. Off the flame when mustard seeds starts cracking and add this to above brinjal mix. Mix every thing well and udupi baingan is ready to serve and eat with steamed rice and with phulka. 

Dal masala Oats

Dal masala Oats

Ingredients

• Oats                                                   1 cup
•  Water                                                1 and 1/2 cups
• Cooked dal (any type)                      1 cup
• Chopped onion                                1/4 cup
• Chopped tomato                              1/4 cup
• Chopped carrot                               1/4 cup
• Sliced green chillies                       4 nos
• Chopped coriander                        1 tbsp
• Maggi magic masala powder      1 and 1/2 tsp
• Salt to taste

Process

Place a pan on the flame, add cooked dal and water. Add chopped onion, chopped tomato, chopped carrot and sliced green chillies. Now add salt and Maggi magic masala powder and mix. Cook all the items for 5 mins and add oats. Mix well and cook till oats become soft and absorb water. Garnish dal masala oats with chopped coriander and serve.Now enjoy healthy and tasty oats with family and friends. 

Kashmiri Baingan

Kashmiri Baingan

Ingredients

• Brinjal pieces                                     1 big cup
• Chopped onions                                1 cup
• Chopped tomato                                1/2 cup
• Chopped fresh coriander                  1/4 cup
• Mustard oil                                       3 tbsp
• Hing                                                 1/4 tsp
• Turmeric powder                              1/4 tsp
• Kashmiri chilli powder                     2 tsp s
• Coriander powder                             1 tsp
• Dried ginger powder                        1 tbsp
• Fennel seeds (soanf)                        1 tsp
• Cinnamon stick                                1 inch piece
• Cardamoms                                      5 nos
• Cumin seeds (jeera)                         1 tsp
• Lemon juice                                     1 tsp
• Salt to taste

Process

Place a non stick pan on the flame. Add oil and heat. Now add jeera, cinnamon stick and cardamoms and sauté. Now add hing, turmeric, chilli powder, salt and coriander powder and sauté. Now add 1 tbsp of water to pan and cook in a low flame. Add dried ginger powder to it and mix well. Now add chopped onions and fry. After 5 mins add brinjal pieces and saute for few mins and then add chopped tomatoes. Close the lid and cook for 20 mins. Now open the lid, add fennel seeds and mix well and cook for few mins. Finally spread lemon juice and garnish with chopped coriander. Finally yummy and tasty special kashmiri baingan is ready to serve and eat with steamed rice or roti. 

Multi dals Dosa with onion chutney

Multi dals Dosa

with

onion chutney

Ingredients

• Urad dal (black gram)                        1/2 cup
• Chana dal                                           1/2 cup
• Moong dal with skin (green gram)   1/2 cup
• Har har dal                                        1/2 cup
• Masoor dal with skin                        1/2 cup
• Masoor dal without skin                  1/2 cup
• Kali chana                                        1/2 cup
• Kabuli chana                                   1/2 cup
• Cashew nuts                                    1/2 cup
• Chuda (puffed rice)                        1/2 cup
• Chaval (rice)                                  1 cup
• Green chillies                                6 to 7 nos
• Ginger piece                                  1 inch
• Jeera (cumin seeds)                      1 tsp
• Salt to taste
• Oil                                                 1/4 cup
• Chopped onion                            1 cup
• Chopped spring onion                1/2 cup 

Process

Mix all the dals, cashew nuts and rice in a mixing bowl. Rinse and soak with water over night. Mix puffed rice (chuda) to soaked dals in the morning and soak. Take mixer grinder jar and grind soaked dals with chuda, jeera, green chillies and ginger pieces adding required amount of water. Grind all the items in to a medium thick smooth batter. Transfer the batter in a bowl and add salt to it. Mix well. Now heat non stick tava on the flame and spread 1 small cup of batter over the tava. Now spread finely chopped onion and spring onion over the dosa. Now spread 1 tsp of oil over the dosa, cook in a low fire till golden yellow. Now fold and serve dosa with onion chutney.

Onion chutney

Fry 1 cup of onion slices with 1 tsp dhania (coriander seeds) and 2 green chillies with 2 tsp s oil for 3 to 4 mins. After 10 mins take a mixer grinder jar and add the above fried items, salt to taste, 2 tbsp s tamarind pulp and 2 tbsp s jaggery or sugar. Now add 1 cup of water to the jar and grind. Now yummy onion chutney is ready to serve with dosa.

Aloo Bhindi fry with Pav bhaji masala

Aloo Bhindi fry

with

Pav bhaji masala

Ingredients

• Potatoes (big size)                              1 nos
• Bhindi (lady's fingers)                      20 nos
• Turmeric powder                               a pinch
• Chilli powder                                    3/4 tsp
• Pav bhaji masala powder                1 and 1/2 tsp
• Salt to taste
• Oil                                                    2 tbsp s

Process

Peel skin from potato and cut 1 inch length and thin pieces just like french  fries. Cut lady's finger in to 1 inch length slices. Now place a pan on the flame and add oil and heat. Add potato pieces and lady's finger slices to oil. Now add a pinch of haldi powder and salt. Mix well and close the lid. Simmer the flame and cook for 10 to 15 mins. In the meanwhile sauté 2 to 3 times. When potato pieces are soft open the lid and fry for 10 to 15 mins in a lower flame. Now add chilli powder and sauté. After 2 to 3 mins add pav bhaji masala powder and sauté. After 1 or 2 mins off the flame and garnish with chopped coriander and serve.

Sindhi special Dal pakwan

Sindhi special Dal pakwan

Ingredients

• Chana dal (soaked for an hour)    1 cup
• Chopped onions                             1 cup
• Chopped fresh coriander              1/2 cup
• Chilli powder                                1 tsp
• Garam masala powder                 1 tsp
• Haldi powder                                a pinch
• Aamchur (dried mango powder) 1 tsp
• Jeera (cumin)                              1/4 tsp
• Sliced green chillies                    4 to 5 nos
• Karepatta                                     few
• Salt to taste
• Oil                                               1 tsp

Process

Cook soaked chana dal with a pinch of haldi and 1 cup of water for 3 whistles in a pressure cooker. When done keep the pressure cooker aside and let it cool. After 15 mins open the lid of the cooker and put it on the flame. Add 1/2 cup of water, 3/4 tsp chilli powder, aamchur powder and 3/4 tsp garam masala powder. Mix all the items well and add salt to it.Cook the dal till medium thick. Now keep a pan on the stove and add a spoon of oil. Add jeera, sliced green chillies and karepatta and saute. Now off the flame and add remaining chilli powder and garam masala powder to it. Now immediately transfer the contents to dal in the pressure cooker. Now add finely chopped coriander to dal and close the lid. We can use fried dried methi (kasuri methi) instead of coriander.

After 1 hour open the lid of cooker and serve dal as shown in the picture in a bowl with a piece of fried papad. Now dal pakwan is ready to serve with phulka or with paratha.

Dhania masala puri with malaiwala sabji

Dhania masala puri

with malaiwala sabji

Ingredients of puri

• Wheat flour                                     2 cups
• Gram flour                                      2 tbsp s
• Flour (maida)                                 2 tbsp s
• Finely chopped fresh coriander    2 tbsp s
• Maggie magic masala powder      2 tsp s
• Sugar                                             1/2 tsp
• Salt                                                1/4 tsp
• Oil for deep fry

Process of puri

Mix all the above ingredients in a mixing bowl and make a tight dough adding required amount of water and make small round balls. Now spread each ball in to round shaped puri and deep fry in oil till golden yellow. 

Ingredients of sabji

• Small pieces of potatoes                        1 cup
• Soaked meal maker                               1 cup
• Fresh green peas                                   1/2 cup
• Chopped onions                                    1 big cup
• Chopped tomatoes                                1 cup
• Ginger & garlic paste                          1 tbsp
• Bay leaves                                            2 nos
• Biryani masala powder                       1/2 tsp
• Coriander powder                               2 tsp s
• Cumin powder                                    1/2 tsp
• Haldi powder                                      1/4 tsp
• Chili powder                                       1 tsp
• Sugar                                                  1/2 tsp
• Fresh malai (cream)                          3 tbsp s
• Salt to taste

Process of sabji

Place a pan on the stove and add 2 tbsp s oil. Now add g & g paste and bay leaves and saute. Now add chopped onion and then add chopped tomatoes and saute well till oil separates from masala. Then add potato pieces, soaked soya balls (meal maker) and fresh peas. Mix well and add all the masala powders, sugar and salt. Saute well and add 1 big cup of water and cook closing lid. Cook for 20 to 25 mins and finally add malai and again cook for 5 mins in a low flame. Now yummy and delicious malai sabji is ready to eat and serve with puri.