SPICY IDLIES

SPICY IDLIES

Ingredients

   ·      Idli batter (for 6 idlies)           1big cup

   ·      Chopped green chillies           1tsp

   ·      Chopped capsicum                 1tbsp

   ·      Chopped fresh coriander      1tbsp

   ·      Grated carrot                         1tbsp

   ·      Fresh green peas                   1tbsp

   ·      Cumin seeds (jeera)              1/4tsp

Process

Take a mixing bowl. Add idli batter mixed with salt to taste. Now add green chillies, capsicum, coriander, carrot, green peas and cumin seeds. Mix all items well and now the batter is ready make spicy idlies.  Put the batter in idli plates and steam for 10 to 15 mins. Now the idlies are ready to eat with any chutney or with onion chutney.

Process of onion chutney

Take a pan, heat it, add 1tsp oil, 1 small cup of chopped onion, 1/2tsp coriander seeds (dhania), 1/4tsp cumin seeds (jeera) and 1 green chilli and toss well for 5mins. Let it cool, add 1tbsp tamarind pulp (imli ka pani), 1tsp sugar and salt to the fried onions. Now grind the onions roughly in a mixer by adding ½ cup of water. Now yummy spicy idlies with onion chutney is ready to serve.  

    

GOBI PAKODA

GOBI PAKODA

CAULIFLOWER PAKODA

Ingredients

   ·      Cauliflower (cut in to medium pieces) 1 cup

   ·      Hung curd                                         1 tbsp

   ·      Chilly powder                                    1 tsp

   ·      Corn flour                                         2 tbsps

   ·      Salt                                                    to taste

Process

Take mixing bowl, take cauliflower pieces, hung curd, corn flour, chilly powder and salt. Mix well and keep aside for 5 minutes. Heat oil for deep fry in a pan; fry each Gobi piece in oil till golden brown. Keep the fried gobies in a tissue paper and now tasty Gobi pakoda is ready to eat with tomato sauce.

                               

SABODANA PAKODA

     SABODANA PAKODA

Ingredients

   ·      Sabodana (soaked in water)       1big cup

   ·      Potatoes (boiled & mashed)       1cup

   ·      Green chillies (chopped)             2tbsps

   ·      Ginger (chopped)                         1tbsp

   ·      Fresh Coriander (chopped)         3tbsps

   ·      Chilli powder                                 1tsp

   ·      Spring onion(green)(chopped)   4tbsps

   ·      Pepper powder                             ½tsp

   ·      Salt                                                 to taste

   ·      Oil                                               for deep fry

Process

Heat oil for deep fry in a kadai. Take a mixing bowl, add soaked sabodana (soaked for 2hours), boiled and mashed potatoes, chopped green chillies, chopped coriander, chopped green spring onions, chopped ginger, chilli powder, pepper powder and salt. Mix well and make a smooth dough. Now make small pakodas and deep fry in oil till golden brown. Take out the pakodas from oil, and keep in tissue paper for a while. Now hot, tasty and Krispy sabodana pakodas are ready to eat with tomato sauce. (Note- serve hot).

MIRCHI BHAJIA

MIRCHI BHAJIA

Ingredients

   ·      Bhajia mirchi (big sized chillies)  10nos

   ·      Besan                                               1big sized cup

   ·      Ginger & green chillies paste      1and ½ tbsp

   ·      Ajwain (carom seeds)                   1tbsp

   ·      Chilli powder                                 1tsp

   ·      Baking soda                                  ¼ tsp

   ·      Salt to taste

   ·      Oil                                                  for deep fry

Process

Heat oil for deep fry in a pan. Make powder of ajwain with 1tsp salt. Give a cut in the centre of the big mirchi. Now apply the powder inside the mirchies and keep aside. Take a mixing bowl take besan, ginger & green chilly paste, chilli powder, baking soda and salt. Mix well and make smooth batter by adding water and the consistency of the batter is medium thick. Now dip each mirchi in the besan batter and deep fry in oil till golden brown. Now take out bhajias from oil and keep them on the tissue paper. Now garam garam michi bhajias

are ready to serve with dry mango ka chutney.

Process of mango chutney

Take a bowl, add 2tbsp dry mango powder, 1tsp chilli powder and salt to taste. Mix well, make a smooth paste by adding ¼ cup water. Now the chutney is ready to serve.

IDLI KA DHOKLA

IDLI KA DHOKLA

(IDLI SPECIAL)

INGRADIENTS

  ·      Idli                                     24

  ·      Onion (chopped)             1cup

  ·      Coriander (chopped)      2tbsp           

  ·      Turmeric powder            1/4tsp 

  ·      Karepatta                         few

  ·      Mustard seeds                1tsp

  ·      Cumin seeds                    1tsp

  ·      Hing                                  1/4tsp

  ·      Greenchilies (halves)     10nos

  ·      Dry redchilies (pieces)   10nos

  ·      Oil                                     1tbsp

  ·      Salt to taste

PROCESS

Cut idlies in to 4 pieces. Place pan in the stove, add oil and heat it. Now add hing, mustards, cumin, greenchilies, redchilies and karepatta one after another and fry well. Now add chopped onion, haldi powder and salt.  Mix well and fry in a low flame till onions are golden yellow and add idli pieces and fry for 10 to 15 mins in a low flame. Finally off the flame and garnish with chopped coriander. Now yummy idli ka dhokla is ready to serve with tomato sauce.                  

                        

DUM ALOO

DUM ALOODUM POTATO(Without onion)

INGREDIENTS

    ·      Small sized potatoes               20nos

    ·      Tomato (paste)                        1cup

    ·      Ginger & garlic paste             1tbsp

    ·      Cashew paste                          2tbsp

    ·      Curd (fresh)                             2tbsp

    ·      Cream (fresh)                         2tbsp

    ·      Chili powder                          1tsp

    ·      Turmeric Powder                   a pinch

    ·      Sugar                                     1/2tsp

    ·      Salt to taste

    ·      Spices shown in the picture 

• 
  

    ·      Chopped coriander

     ·      Poppy seeds                        1tbsp

    ·      Red chillies (dried)                10

Process

Boil small sized potatoes in a pressure cooker. Peel the skin from the boiled potatoes. Toss all the masala items with poppy seeds and chillies (shown in the picture) in a pan and make a smooth paste by adding water. Now take a pan, oil, ginger & garlic paste, fry well. Now add masala paste fry for 3 to 4 mins, cashew paste and curd and mix well cook for few mins. Now add tomato paste, chili powder, turmeric powder, sugar and salt, saute well. Now add boiled potatoes and required amount of water. Bring the curry to boil and cook for few mins. When the gravy is medium thick, add cream and chopped coriander. Off the flame when the texture of the curry changes. Now yummy, delicious and tasty dum aloo is ready to serve with steamed rice or with roti. 

PALAK PARATHA

PALAK PARATHA
SPINACH PARATHA

INGREDIENTS

    ·      Whole wheat flour (Atta)          1cup

    ·      Palak (spinach) paste              3/4cup

    ·      Green chilli                             2nos

    ·      Oil                                           3tbsp

    ·      Sugar                                      1tsp

    ·      Salt to taste

Process

Place a mixing bowl. Take Atta, 2 tbsp oil, sugar and salt. Mix well. Take a pan, boil spinach and chilies with ½ cup of water for 7 to 8 mins. Let it cool and make a smooth paste by grinding. Now add the spinach paste to Atta. Make smooth dough by adding water if required, cover the dough and keep aside for an hour. Make small balls of the dough and spread each ball in to round shape or triangle shape paratha. Now heat tawa and fry each paratha applying oil on both sides. Now healthy palak paratha is ready to serve with special curry.

METHI MOONGDAL KA SABJI

METHI MOONGDAL KA SABJI

Ingredients

  ·      Moong dal                       1cup

  ·      Fresh Fenugreek (methi leaves)     2tbsp

  ·      Onion (chopped)           1cup

  ·      Spring onion (chopped)1/4cup

  ·      Garlic (whole)               12cloves

  ·      Tomato (chopped)       1/2cup

  ·      Chilli powder                1tsp

  ·      Haldi (turmeric)           1/4tsp

  ·      Garam masala powder 1tsp

  ·      Curd                            1tbsp

  ·      Salt to taste

Process

Place a non-stick pressure cooker on the stove. Let it heat; add oil, onion, garlic and sauté well. Add moong dal and fresh fenugreek(methi) leaves mix well and fry for few mins. Now add chopped spring onion and add chopped tomatoes, sauté well. Now add haldi powder, chilli powder and add required amount of water, close the lid. Cook till 3 whistles and off the flame. After few mins open the lid add salt and garam masala, cook for 5mins. Now healthy and delicious methi moong dal ka sabji is ready to serve.

                

CHILLI GARLIC GREEN PEAS CURRY

CHILLI GARLIC GREEN PEAS CURRY

Ingredients

  ·      Fresh green peas                     1cup

  ·      Green chillies(halves)             5nos

  ·      Garlic(crushed)                       10 to 12 cloves

  ·      Tomato(chopped)                  1/2cup

  ·      Karepatta (chopped)             few

  ·      Chilli powder                          3/4tsp

  ·      Turmeric powder                  a pinch

  ·      Cumin seeds(jeera)              1tsp

  ·      Salt to taste

Process

Take a non-stick cooker, add 1tbsp oil and let it heat. Add jeera, chopped karepatta, crushed garlic, halved green chillies and toss well. When done add chopped tomatoes, mix well cook for 5 minutes. Then add fresh green peas, haldi, chilli powder and salt. Mix well fry for few min in low flame. Add required amount of water, close the lid, cook for 10 to 15 min. Open the lid, again cook for 2 to 3 min and off the flame. Chopped coriander can be used for garnishing and hot yummy delicious green peas curry is ready to eat.