Vegetable Lemon Rice

INGREDIENTS

2 cups cooked basmati rice
1 cup potatoes ( sliced)
1 cup eggplant ( sliced)
4 green chillis ( chopped)
2 tbs peanuts
2 tbs cashews
1 tbs chanadal
1 tsp cumin and musturd seeds
4 tbs oil
2 to 3 tbs lemon juice
pinch of turmuric
cilantro
salt

Method

.

Heat oil in a pan add cumin seeds , musturd seeds , peanuts , chanadal ,cashews , green chillis

then add chopped potatoes ,eggplant and salt ,mix everything and cover and cook on medium flame until potatoes and eggplant is cooked

( Use wide pan so that potatoes can crisp up slightly )

.

Now add pinch of turmuric ,MIX

.

Add cooked and cooled rice , cilantro ,lemon juice ,adjust salt and MIX well

.

Done

Hara Veg Korma

INGREDIENTS

1 cup potatoes ( cubed)
1 cup mixed veggis ( carrots ,peas,beans)
1 onion ( chopped)
1 tomato ( chopped)
3 tbs oil
2 of each ,cloves , cinnamon ,cardamom
1 tsp cumin seeds
1 green chillis slit
1 tsp coriander powder
1 tsp garam masala
salt

FOR MASALA

2 tbs fresh grated coconut
2 tbs roasted chana dal
2 tbs cashews
4 green chillis
1/2 bunch cilantro
4 garlic cloves
2 inch ginger

Grind everything together to a fine paste with 1/4 water





METHOD
.
Heat oil in a pan , add cumin seeds ,cloves, cinnamon ,cardamom and slit green chilli
.
Add onions and 1/2 tsp salt ,sautee until onions are light brown
.
Now add tomatoes , potatoes and mixed veggis , fry for 5 min
.
Add ground masala paste to the above veggis , mix everything and satee for 5 min on low flame until oil comes out
.
Now add coriander powder ,garam masala and 2cups of water ,adjust salt and simmer for 10 to 15 min until potatoes are cooked and masala becomes thick
.
Done serve hot with puri , roti , dosa

Coconut Chutney ( white)

INGREDIENTS

1 cup fresh grated coconut
1 tbs cashews
1 tbs roasted chanadal
1 green chilli
1 inch ginger root
salt

FOR TADKA

2 tbs oil
3 dry red chillis
1 tsp chanadal and urad dal
1/2 tsp cumin seeds and musturd seeds
pinch of hing
curry leaves

Method

.

Roast green chilli with 2 to 3 drops of oil for 1 min

.

Grind together coconut ,green chilli , cashews, salt , roasted chanadal ,ginger with 1 or 2 tbs of water

.

Now add tadka to the chutney by heating oil and adding all the tadka ingredients ,roast them for a min and pour over chutney

.

Done ,serve with idli ,dosa ,pongal

Shahi Tukda

INGREDIENTS

8 slices white bread
1 cup ghee ( do not substitute ghee with oil )

FOR SUGAR SYRUP

1 cup sugar
1 cup water
few saffron threads (or) saffron color
2 drops of lemon juice

Mix sugar and water in a pan , bring to boil and let it simmer for 5 min on medium flame ,trun of the stove add saffron threads and lemon drops , keep aside

FOR MILK

2 1/2 cups milk

Boil 2-1/2 cups of milk in a heavy bottom pan and let it simmer on low flame until it reduces to 1 cup of thick milk ,keep aside

FOR GARNISH

1/2 cup chopped nuts ( cashews, almonds, raisins.....)

Heat 2 tbs ghee in a pan add chopped nuts and fry for 2 to 3 min until golden ,keep aside

METHOD

.

Trim the ends of bread and cut in to triangles , place on a baking tray

.

Preheat oven to 300 and bake bread for 7 to 10 min until semi dry

( this processess makes the bread to soak less ghee while frying)

.

Heat ghee in a pan and deepfry baked bread slices on medium flame until golden color

.

Drain on paper towel and keep aside

.

Now warm the above made sugar syrup on medium flame and dip each fried bread slice for 1 min , and place on a serving dish
.

Pour the above made reduced thick milk on top of bread slices

.

Garnish with chopped nuts .

.

Serve warm

DO NOT SUBSTITUTE GHEE WITH OIL FOR FRYING BREAD , IF U WANT U CAN SHALLOW FRY BREAD WITH GHEE OR APPLY BUTTER OR GHEE ON BREAD AND BAKE ( UNTIL GOLDEN COLOUR)

Barvan Bhindi ( Stuffed okra)

INGREDIENTS

10 to 15 okras ( washed and slit vertical in the middle)
1 onion ( sliced)
3 to 4 green chilis ( cut length wise)
1 tsp cumin seeds and musturd seeds
2 dry red chillis
2 cloves of garlic ( chopped )
2 tbs oil

For Masala

1/2 cup pappulu ( roasted chanadal)
2 tsp coconut powder ( dry)
3 garlic cloves
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp garam masala
1 tsp cumin seeds
1/2 lemon juice
2 tbs oil
salt






METHOD
.
Wash okra , dry with paper towel and make a slit in the middle and keep aside
.
Grind all masala ingredients to a powder ( except oil and lemon juce )
.
Now add oil and lemon juice to a ground masala powder and mix well
.
Stuff each okra with 1 tsp masala powder ( like as shown in the pic)
.
Keep the remaining masala aside
.
Place all the stuffed okras in a ( rice cooker steamer or idli plates) STEAM them for 10 min
.
( steaming processes makes the okras cook faster and use less oil )
.
Now heat oil in a wide pan ,add cumin seeds , musturd seeds , dry red chillis , garlic , green chillis and onions ,sautee every thing for 2 min
.
Now add steamed okras , lower the flame and fry for 15 min ( mixing in the middle ) until well roasted ( make sure not to burn)
.
Finally sprinkle remaining masala powder , mix well and cook for another 5 min
.
Done ,serve hot with roti , or rice
.

Coconut milk Rasam

INGREDIENTS

1 cup toor dal
2 cups coconut milk
4 green chillis
1/2 tsp turmuric
water
salt

For Tadka

2 tbs oil
2 dry red chillis
3 cloves of garlic ( crushed)
1 tsp cumin seeds and musturd seeds
pinch of hing
curry leaves

METHOD

.

Preassure cook toor dal with green chillis and turmuric ,until soft ,mash and keep aside

.

In a bowl add mashed toordal, coconut milk ,salt and required amount of water ,until

u get the consistency of thick rasam

.

Heat oil in a sauce pan add all tadka ingredients ( cumin seeds, musturd seeds, red chillis, hingand garlic) ,sautee until garlic is brown , lower the flame and add coconut milk and toor dal mixture

.

Simmer for 3 to 4 min on very low flame ( if not coconutmilk will curdel)

.

Done serve hot with rice (or) pongal

Bendakaya Sambar (Okra Sambar)

INGREDIENTS

1 cup toordal ( cooked and mashed)
2 tbs oil
1 cup okra ( washed and chopped )
1 small onion ( chopped)
1 tomato ( chopped)
1 tsp tamarind paste
1/2 tsp turmuric
2 green chiilis
1 tbs sugar or jaggary
cilantro
salt

Masala powder

1 tsp coriander powder
1 tsp mtr sambar powder
1 tsp coconut ( fresh or dry)

Tadka

2 tbs oil
3 cloves of garlic crushed
1 tsp cumin seeds and musturd seeds
1/2 tsp methi seeds
2 dry red chillis
curry leaves
pinch of hing

METHOD

.

Heat 2 tbs oil in a pan , add green chillis , onions, okra pieces ,sautee on medium flame for 10 min until okra is cooked

.

Now add tomatoes , tamarind paste , coriander powder , sambar powder , coconut , turmuric and salt, sautee everything for a min
.

Add mashed dal , required amout of water ( appr 4 cups), jaggary and cilantro

.

Let it simmer for 10 min

.

Now add tadka by heating 2 tbs oil ,add cumin seeds ,musturd seeds, methi seeds ,dry red chillis, garlic, curry leaves and hing, pour over sambar

.

DONE serve hot with rice

Egg Curry

Ingredients

4 eggs ( boiled)
1 onion ( chopped)
1/2 cup scallions ( chopped)
1/2 tomato ( chopped)
1 tsp ginger garlic paste
1/2 tsp coriander powder
garam masala ( optional)
1 tsp chilli powder
3 tbs oil
salt
cilantro

Method

.

Heat 1 tbs oil in a pan add boiled eggs and roast on all sides until golden, remove from pan and

keep aside

.

Add remaining oil to the pan and add chopped onions, scallions, ginger garlic paste ,sautee untill

onions are light brown

.

Now add tomatoes , salt, coriander powder ,chilli powder and boiled eggs ,mix everything and add 1 cup water

.

Simmer for 5 min then sprinkle with cilantro and garam masala

.

Done serve hot with roti or rice

Chutney Powder

Ingredients

1 cup fresh grated coconut ( u can use store bought frozen coconut)
4 green chillis
1 tsp chana dal
1 tsp urad dal
1 tsp cumin seeds
1 tsp musturd seeds
2 dry red chillis
3 tbs oil
Pinch of hing
salt

Method

.
Add coconut and green chillis in a chopper and pulse for 2 to 3 times

.

Heat oil in a pan add dry red chillis, cumin seeds, musturd seeds, chanadal ,urad dal and hing fry for 2 min

.

Now add coconut and green chilli mixture and salt ,mix well and sautee on low flame for 10 min

until u get nice arome

.

Done ,serve with dosa, idli and rice