Monday 18 February 2019

Dahi ke Parathe













Ingredients:
  • Wheat flour - 2 cups
  • Oil - 2 tsp
  • Coriander leaves (chopped) - 1 hand full
  • Mint leaves (chopped) - 1 hand full
  • Green chilli - 2 (finely chopped)
  • Ginger - Small piece (finely chopped)
  • Salt - As required
  • Curd - 3/4 cup
  • Turmeric - 1/2 tsp
  • Chilli powder - 1/2 tsp

Method:
  • Take a big bowl, add all the ingredients & mix well.
  • Add little water & knead a soft dough.
  • Rest for 10 mins.
  • Then take a small portion, dust some flour, roll it a little & apply little oil.
  • Fold it, apply some oil, dust some flour, fold it to make square in shape.
  • Make it thin & place it on hot tawa, flip, press & cook.
  • Cook from both the sides. 
  • Serve with pickle.

Thursday 14 February 2019

Green Chowli Kuzhambu








Ingredients:
  • Raw chowli - 100 gms
  • Sambhar powder - 2 tsp
  • Moong dhal - 1/4 cup
  • Tamarind paste - 1/2 tsp
  • Salt - As required
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Coconut milk - 1 cup
  • Coconut oil - 1 tbsp
  • Curry leaves - little

For seasoning:
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1 tsp
  • Dry red chilli - 1 (broken)

Method:
  • First boil moong dhal & raw chowli together.
  • Add little turmeric on cooker & keep aside.
  • Then take a kadai, add boiled dal & chowli, tamarind paste, salt, sambhar powder, chilli powder, little jaggery, asafoetida & required level of water.
  • Mix well & allow to boil for 10 mins till the raw smell goes.
  • Finely add coconut milk & mix well. 
  • When it starts boiling, switch off the gas & add thadka.*
  • Add it to the kuzhambu.
  • Enjoy with hot steamed rice or phulka.
*Thadka - In a coconut oil, add mustard seeds, dry red chilli & curry leaves.

Friday 8 February 2019

Veg Kolhapuri [Restaurant style]









Ingredients:
  • Vegetables - 1 cup [ boiled flower, french beans, carrot, capsicum, potato, green peas and paneer ]
  • Onion - 2 [ cubes ]
  • Green chili - 2 [ chopped ]
  • Ginger - 1 small piece
  • Cashews - 6 to 8
  • Dry chili - 5 to 6
  • Whole garam masala - [ dalchini 2, cloves 2, cardamom 2, tejpatha 1, black pepper 4 ]
  • Cumin seeds - 1 tsp
  • Tomatoes - 3 [ chopped ]
  • Salt - as required
  • Turmeric powder - 1/2 tsp
  • Red chili powder - 1 tsp
  • Coriander powder - 1/2 tsp
  • Kasoori methi - 1/2 tsp [ crushed ]
  • Sugar - 1/2 tsp
  • Fresh cream - 2 tbsp
  • Oil - 3 tbsp
  • Butter - 2 tbsp
  • Onion garlic masala - 1/2 tsp [ goda masala ]

For gravy:
  • Red gravy - Take a kadai, add little oil, when the oil become hot add chopped onion, garlic, ginger red chili. 
  • Fry till it change in to pink colour. Make it cool and grind in a mixer to a smooth paste and keep aside.
  • For Tomato paste : Grind tomatoes and cashews in a mixer and make a smooth paste and keep aside.
Fry all vegetables in an oil for 2 minutes and keep aside.


Method: 
  • Take a pan, add oil and butter. 
  • When it melt add whole garam masala, cumin seeds, chopped green chili. 
  • Wait for a second, and add red gravy fry for 3 minutes and then add tomato gravy and mix well. 
  • Add all dry masalas and fried vegetables and mix well and add 1/2 glass of hot water. 
  • Close with a lid and allow to cook for 10 minutes in a medium flame. 
  • Then open the lid and mix fresh cream. 
  • Mix well garnish with coriander leaves and chopped cashew nuts. 
  • Serve with roti, puri, and parathas.

Thursday 7 February 2019

Vegetable Masala Bath







Ingredients:
  • Normal rice - 1 glass (soaked in water for 1/2 hour)
  • Chopped vegetables like brinjal, drumstick, raw banana, ladies finger, carrot, potato & small onion
  • Any leafy vegetables - 2 hands full
  • Curry leaves - little
  • Tamarind paste - 1/s tsp
  • Boiled tuvar dal - 1 cup
  • Ghee - 2 tbsp
  • Oil - 2 tbsp
  • Salt - As required
  • Turmeric - 1/2 tsp
  • Red chilli powder or sambhar powder - 1 tsp

For masala:
  • Grated coconut - 2 tbsp
  • Cumin seeds - 1/2 tsp
  • Poppy seeds - 1/2 tsp
  • Dry red chilli - 3-4
  • Cashews - 6-8
  • Garlic flakes - 2 (optional)

Grind all together in a mixer to a smooth paste.


Method:
  • Take a pressure pan, add oil & ghee together.
  • When it becomes hot, add small onions & fry for 2 mins till it changes into light pink colour.
  • Then add other vegetables & mix well.
  • Add dry masalas, dry tamarind paste along with 1 glass of water & mix well.
  • Then add ground masala & mashed tuvar dal.
  • Finely add soaked rice.
  • Check salt, mix well, close the pressure pan & wait for 3 whistles to come.
  • After the pressure goes, open the cooker & mix well.
  • Add 1 tsp of ghee & garnish with curry leaves & coriander leaves. 
  • Serve with papad & roasted curry.