Dal Palak

INGREDIENTS

1/2 cup toordal

1 cup chopped spinach

1 large tomato ( chopped)

1/2 onion (chopped)

3 cloves of garlic ( chopped)

1 sping cilantro

1 tsp chilli powder

1/2 tsp turmuric

1 cumin seeds and musturd seeds

2 tbs oil

salt

.

METHOD

.

Preassure cook toordal until soft , mash them and keep aside

.

Heat oil in a pan add cumin seeds, musturd seeds when they start to splutter add garlic and onions fry until garlic in light brown

.

Now add chopped tomatoes ,cover and cook for 3 min until soft

.

Add turmuric powder ,chillipowder ,salt and chopped spinach mix everything and sautee untill

spinach is cooked completely ( do not cover pan with lid)

.

Add mashed dal ,mix everything ( add water for your required consistency ) and cook for 5 min

.

Done

Strawberry bruschetta

INGREDIENTS

French bread (sliced in an angle)
Strawberries ( sliced)
Butter
Nutella spread
Sugar

METHOD

.

Place the oven rack on top most

.

Apply butter to bread slices ,BROIL for 3 to 4 minutes in oven

.

Now spread nutella on baked bread slices ,as thick as u like

.

Arrange sliced strawberries on bread , like as shown in pic

.

Sprinkle sugar on strawberries

.

Broil in oven for 2 more min until sugar is melted

.

Done

Garlic Mixture

INGREDIENTS

1 cup Sev
1 cup Boondi
1/2 cup peanuts
1/2 cup dalia
1 cup poha (thick)
1 cup rice crisps ( murmure)
oil for deep frying

FOR MASALA

5 garlic cloves
1 tsp chilli powder
salt
2 tbs oil

METHOD

.

Heat oil and deep fry ,peanuts , dalia and thick poha SEPERATLY ,drain on a paper towel

.

Add galic ,chilli powder and salt to a food processer ,grind to a chunky paste

.

Heat 2 tbs of oil in a pan add garlic paste fry for a min then add sev ,boondi,murmure, fried

peanuts , dalia and poha MIX everything

.

Done ,store in a airtight container

Pesarattu with Allam pacchadhi

Ingredients for Pesarattu batter

2 cups whole moong dal
3/4 cup raw rice
4 green chillis
2 inchs ginger
salt

Method
.
Wash and soak Moong dal and Raw rice for 5 to 6 hours
.
Grind to a smooth batter by adding little water , green chillis ,ginger and salt
.
Consistency of batter should be thicker than dosa batter ( it should look like idli batter)

For making pesarattus

.

Heat tawa on medium high flame ,spread batter with laddle ( or) steel cup in to thin round dosa

.

Drizzle with 1 tsp oil , cook on medim flame on both sides until crisp and light golden

.

Sprinke some chopped onions and cilantro on one side

.

Fold the pesarattu

.

Done serve hot with upma and allam pacchadhi

.

Recipe for Allam Pacchadhi

.

1/2 cup chopped ginger

6 to 7 red chillis

1 tsp cumin seeds

1/2 tsp methi seeds

small lemon size tamarind

salt

1 tbs jaggary

For tempering

2 tbs oil

1 tsp cumin and musturd seeds

1 dry red chilli

curry leaves

Method to make allam pacchadhi

.
Heat tsp oil in a pan roast cumin seeds and methi seeds , keep aside

.

In a same pan add another tsp of oil add chopped ginger ,red chillis, tamarind ,.Roast them on medium flame

.

Take a blender , add roasted cumin seeds, methi seeds , ginger ,redchillis, tamarind ,salt and jaggary ,add 1/2 cup water and blend to a smooth paste

.

Taste it once and adjust ,salt and jaggary according to your taste

.

Now do tempering by heating 2 tbs oil in a pan then add cumin and musturd seeds ,curry leaves

.

Once they start to splutter add ground paste to pan mix everything ,cover and simmer for 5 min

.

DONE

.

Rava Idli

Ingredients

2 cups rava ( semolina)
1 cup yogurt( sour)
2 tbs oil
1 tsp cumin and musturd seeds
3 tbs cashews
salt
1 tbs chopped cilantro
1/2 tsp eno fruit salt

Method

.

Heat 2 tbs oil in a pan add cumin seeds ,musturd seeds and cashews fry for a min then add

rava

.

Roast rava on a low flame for 10 to 15 min , keep aside and let it cool

.

Now add yogurt and salt mix well ,add water if required ,until u get a thich batter

.

Let it rest for 15 min

.

Now add 1/2 tsp Eno fruit salt and chopped cilantro , mix well

.

Add salt to taste

.

Grease idli moulds ,add 1 laddle full of batter in to each mould , steam cook for 12 to 15 min

.

Done ,serve hot with coconut chutney

.

Egg Biryani

Ingredients
.
3 eggs
1-1/2 cup basmathi rice
1 onion sliced
1 tomato chopped
1 tbs ginger garlic paste
4 to 5 green chillis (slit)
1/2 cup cilantro
1/2 cup yogurt
4 tbs oil
2 tbs biryani masala
1 tsp garam masala
2 tbs butter (or) ghee
2 cardamom pods, 2 cloves , 1 inch cinnamon stick
salt


Method
.
Boil eggs , remove shell and keep aside
.
Wash rice 2 to 3 times and soak them for 30 min , now cook rice with 2 cups of
water and salt
.
Cook rice on one side of stove while u are making masala
.
Heat oil in a pan add cardamom ,cloves and cinnamon then add sliced onions
and salt , fry for 5 min until onions become light brown
.
Now add green chillis , ginger garlic paste and cilantro ,sautee for 2 more min
.
Add eggs fry for 2 more min then add chopped tomatoes ,cover and
cook for 3 min then add biryani masala Mix everything sautee for 2 min
.
Now add yogurt, Mix everything ,layer it with cooked rice ,butter and garam
masala powder
.
Cover tightly with lid and cook for 15 min in low flame

Done SERVE hot with sliced onions and lemon

Remmember we added salt while cooking rice , and in onions and we also have salt in biryani masala too

Sev

Ingredients

2 cups besan ( gram flour)
2 tbs butter ( soft ,room temperature )
salt
1 tsp chilli powder
water to make dough
oil for deep frying
sev presser

Method

.

Add besan ,salt ,chilli powder ,butter to a bowl ,Mix with water until u get a

sticky dough ( softer than chapathi dough)

.

Apply little bit oil to hand and fill the sev presser with dough

.

Heat oil in a large pan on medium heat ,spress sev directly in to oil

.

Cook for a min on one side and flip carefully and cook for another min

.
Drain on a paper towel

.

Cool completely and store in a airtight container

Idiappam with Vegetable Stew

Ingredients for idiappam

2 cups rice flour
2 tbs butter
salt
1 cup water
Idli stand and murruku presser with very finee holes



Method
.
Boil 1 cup of water in a sauce pan ( turn off the stove ) add salt and 2 tbs of butter then add rice flour cover with lid and let it sit for 5 to 10 min
.
Once it is cooled to handle ,Mix the dough well and fill in to murukku maker
.
Grease idli stands with butter and press the dough in to stand
.
Steam for 7 t0 10 min in a cooker with out preassure
.
After 10 min unmould the idiappam in to plate and serve hot with veg stew

Recipe for vegetable stew

.

1 cup of boiled vegetables ( potatoes, carrots and green peas )

1/2 cup sliced onions

1 tbs garlic and ginger ( chopped)

2 green chillis (chopped)

1 tsp fennal seeds

2 of each cardamom pods , cloves ,cinnamon

pinch of garam masala

1 cup thick coconut milk

1 cup water

salt

2 tbs oil

.

Method

.

Boil chopped vegetables with salt and keep aside

.

Heat oil in a sauce pan add fennal seeds, cardamom pods,cloves ,cinnamon

.

Now add sliced onions ,chopped ginger , garlic ,green chillis ,sautee until onions

are soft

.

Add boiled vegetables ,salt ,coconut milk and pinch of garam masala

.

Add water until u get a desired consistency and simmer for 10 min

.

Done ,serve hot with idiappam