MOOLI SAAG STIR FRY..

RECIPE:

INGR:

Mooli patta               1 bunch
Peanuts                    1 tbsp
Red chilli                  4
Garlic pod                4
Mustard                   1/2 tsp
Urad dal                   1/2 tsp
Cumin                      1/2 tsp
Turmeric                  1/4 tsp
Salt to taste 
Oil                             2 tsp

Method:

1. Clean the mooli patta, wash and immerse in salted water for 10 mts.
2. Drain excess water completely, chop finely and keep aside.
3. Roast peanuts, red chilli, garlic and grind coarsely into powder.
4. Heat oil in a pan and add mustard, cumin; on crackling add urad dal.
5. Put in the chopped mooli patta and stir fry on high flame.
6. When all water evaporates, add turmeric and salt.
7. Fry for a further 2 mts, add the coarsely ground peanut powder, stir and remove.
8. Serve hot between mealtimes as a snack (as the taste of this saag is peculiar and is best had alone by itself).
9. Can be garnished with grated coconut and fried onion cubes; it tastes really good .. 

Note:

1. Make sure the leaf is of good quality and fresh; otherwise it tends to taste bitter.
2. Fry on a high flame to remove all moisture and sogginess.
3. Do not overcook; leave it a bit crunchy. The whole cooking takes around 6 - 8 mts.
4. The many health benefits of this leaf can be googled--you will be left spellbound !

ASSORTED BAJJIS..

RECIPE:

INGR: ( 4 servings)

Assorted veggies ( onion, capsicum, potato, cauliflower etc.)

Bread cut into quarters.  

For the batter: 

Besan ( chickpea flour)              200 gms

Rice flour / corn flour                  2 tbsp

Red chilli pd                                 1 tsp

Cumin pd                                      2 tsp

Garam / Chaat masala                2 tsp

Ajwain                                          1 tsp

Hing                                              1/4 tsp

Green chillies                              4 - 6

Curry leaves                                2 sprigs

Coriander leaves                         2 sprigs

Ginger                                           1/2"

Garlic (optional)                           4

Salt to taste

Oil                                                  1 tbsp

Oil for deep frying 

Method:

Cut the vegetables into desired shape and sizes.

In a shallow dish mix all the above dry ingredients gently.

Add 1 tbsp of hot oil and rub well into the flour mix.

Pour water little by little and mix to make a thick batter of coating consistency.

Dip the cut veggies, bread slices and deep fry in hot oil to golden brown on medium flame.

Serve hot with ketchup & green chutney alongwith a hot cup of tea.

  

WHEAT SWEET DOSA..

RECIPE: 

INGR:   ( 6 - 8 dosas )

Wheat flour (atta)                        1 cup (200 gm) 

Jaggery (grated)                         100 gm

Cardamom pd                             1/2 tsp

Sonth (dry ginger pd)                 1/2 tsp

ajwain (optional)                          1/4 tsp    

Salt to taste

Oil/ghee 

Method:

1. Sift the atta & salt and keep aside.
2. Dissolve jaggery in hot water ( approx 2 cups); to this add elaichi pd, sonth, ajwain.
3. Filter the gur water and mix it with atta to make dosa dough of pouring consistency.
4. Heat dosa pan and grease it with oil/ghee.
5. Pour one ladle of this mix and make tiny round dosa.
6. Once bubbles start forming, drizzle oil all around.
7. When golden brown on one side, flip it over and repeat.
8. Serve it hot with chutney of choice.

Note:

1. Grated coconut can also be added to enhance the taste.
2. For the salty version of this dosa:
3. Replace gur with chopped onion, ginger, green chillies and coriander leaves.

       (This dosa goes well with any non-veg curry too.

        The mild sweetness reminds one of the sheermal).

ARBI & COCONUT CURRY..

RECIPE :

Ingr:

Arbi                                  250 gm

Coconut slices                1 cup

Onions                             2

Tomatoes                        3

Garlic                               6 - 8 pods 

Green chilli                      4

Tamarind pulp 
( thick )                             1/2 cup
Coconut paste                 1/2 cup
Turmeric                          1/2 tsp
Hing                                  1/4 tsp
Fenugreek seeds/pd       1 tsp
Coriander pd                    3 tbsp
Red chilli pd                    1 tbsp
Pepper pd                        1/4 tbsp
Cumin pd                         1/4 tbsp
Jaggery                           1 tsp
Mustard seeds                1/2 tsp
Urad dal                           1/2 tsp  
Curry leaves                    2 sprig
Coriander leaves            2 sprig
Sesame oil                       3 tbsp
Salt to taste

Method:

1. Half boil arbi in minimum water, peel, cut into cubes.
2. Chop onion, tomatoes, garlic into small cubes.
3. Soak tamarind in warm water and strain the thick pulp.
4. Heat sesame oil in a thick karahi and put in fenugreek, hing and mustard.
5. When they crackle, add urad dal, cumin pd, curry leaves, gr chilli.
6. Now put in onions, garlic and fry till pink. 
7. Put in tomatoes, saute for 5 mts. Add coconut slices and fry briefly.
8. Add salt, turmeric, chilli pd, coriander pd, pepper pd .
9. Pour in 3 cups of hot water, stir well and check for taste.
10. Cover a lid and let it cook on medium heat for 8 - 10 mts.
11. Add the arbi cubes and stir well; simmer for a couple of mts.
12. Now add the tamarind pulp, coconut paste, jaggery and cumin pd.
13. Simmer for another 6 - 8 mts.
14. When oil starts floating on top and the curry is thick, remove from fire.
15. Sprinkle with coriander leaves and serve hot with rice and papad.
    
    
    
    
    
    
    
    
    
    

SANDWICH BURGER..

RECIPE:

INGR:         ( 4 burgers)

Wheat bread                                  8 slices

Cottage cheese                             250 gm

Capsicum                                       2

Tomato                                           2

Onion                                              2 

  

For the marination:

Hung Curd                                    2 tbsp
Ginger Garlic paste                     1/2 tsp
Chilli powder                               1/2 tsp
Cumin powder                             1/2 tsp
Pepper powder                            1/2 tsp
Turmeric powder                         1/4 tsp
Garam /channa masala               1/2 tsp
Dried kasturi methi                     1/2 tsp
Lemon juice                                 1/2 tsp
Salt                                                to taste
Oil                                                  2 tsp 

Method: 

1. Mix all the ingredients for the marinade and rest it for 10 mts.
2. Cut capsicum, tomato, onion into square cubes as shown.
3. Slice the paneer into big pieces as shown or as desired.
4. Apply the marinade to all these pieces and keep for 1/2 an hr.
5. In a shallow pan, heat 1 tbsp oil and on slow flame, roast the panneer tikkas on all sides.
6. Similarly do the rest of the veggies.
7. Toast bread slices with a little butter on both sides.
8. Take one slice for the base. Arrange paneer slices on it.
9. Layer it with capsicum, onion, tomato and finally on top a paneer slice.
10. Cover this with another toasted bread slice; your burger is ready.
11. Repeat the same process for the rest of the burgers.
12. Serve hot with green chutney and tomato ketchup.

TAMARIND RICE..

 

RECIPE:

INGR:

Cooked rice                 1 bowl (4 servings)

Tamarind                      tennis ball size

Red chillies                  4-5

Coriander seeds          1 tsp

Channa dal                   1 tbsp

Urad dal                        2 tsp

Peanuts                         1 tbsp

Cashewnut                    6 - 8

Methi seeds                   1 tsp

Mustard                          1 tsp

Cumin                             1 tsp

Pepper                            1 tsp

Red chilli pd                   1/2 tsp

Til (sesame seeds)         2 tsp

Hing                                 1/4 tsp

Turmeric                         1/2 tsp

Green chillies                  4-5

Curry leaves                    2 sprigs

Coriander leaves             2 sprigs

Jaggery                             1 tsp

Sesame oil                        4 tbsp

Salt to taste

Method:

1. Cool cooked rice (rice should be done 3/4ths only).
2. Smear with 1 tbsp sesame oil to separate grains. Keep aside.
3. Soak tamarind in hot water for 1/2 hour; extract pulp. Add turmeric, salt; keep aside.
4. In a small skillet, heat 2 tsp oil and add coriander seeds, red chillies, peanuts, til. 
5. Stir fry, add channa dal, methi seeds, pepper, cumin.
6. Cool & grind coarsely to a powder 
7. Heat rest of oil in a thick pan and hing, mustard.
8. On crackling add urad dal, curry leaves, gr chillies, cashew.
9. Add tamarind pulp, half a cup of  hot water; let it cook on slow flame.
10. Add jaggery, red chilli pd and check for salt. 
11. When the mixture thickens to ketchup consistency, add dry ground powder.
12. Sprinkle with coriander leaves, remove.
13. Coat the rice with this tamarind mix on all sides .
14. This can best be achieved by doing it little at a time (in batches).
15. Check for taste and it you want it stronger add more of the mix.
16. Serve it with onion raitha, papad, vada or yam fry.

Note : 

The tamarind mix can be cooled and stored in refrigerator for future use. 

It stays best for at least a fortnight if oil is used liberally.

KEEMA MATAR CURRY..

RECIPE:

INGR:

Mutton keema            500 gm
Green peas                1 cup 
Onions                        250 gm
Tomato                       250 gm
Ginger                        1 "
Garlic pods                 6 - 8
Green chillies             6
Mint leaves                 a small bunch
Coriander leaves        a bunch
Kasuri Methi               1 tbsp
Cumin                          1 tsp
Cinnamon                   1"
Cardamom                  4 
Fennel                         1 tsp
Cloves                         4
Bay leaf                       3
Lemon                        1/2
Turmeric                    1/2 tsp
Red chilli pd               2 tsp
Coriander pd             1 tbsp
Pepper pd                  1 tbsp
Salt to taste
Oil/ghee                       4 tbsp

Method:

1. Pressure cook  keema with a little turmeric, bay leaf, salt (minimum water ) till it is cooked. 
2. (After the first whistle reduce flame and simmer for 5 mts. Remove and keep aside.)
3. Chop one onion, one tomato, mint leaves and coriander leaves.
4. Grind to fine paste onions, tomatoes, garlic, ginger, gr chillies and whole spices .
5. Heat oil in a thick pan and put in bay leaves, kasuri methi and cumin.
6. On crackling add the ground paste and on medium flame fry the masala .
7. Add salt to the masala to avoid sticking to the pan and fry till oil starts to leave sides.
8. To this add, chopped onions, tomato, peas and mint. Stir fry for 5 mts.
9. Add seasonings and mix well. Now add the cooked keema and stir fry it for 5 mts.
10. Check for salt and add hot water (for gravy ) approx. 2 cups and simmer for 10 mts.
11. Add lemon juice and remove. Sprinkle with coriander and serve hot with roti .

(For a dry version do not add water and cook on slow flame till all moisture escapes; more oil/ghee may be used. )
Spices and seasonings can be adjusted as per one's taste.