Vegetable Oats Kichidi

Ingredients :

• Oats - 1 cup
• Roasted rawa - 1 / 2 cup
• Roasted vermicelli - 1 cup
• Water - 3 1 / 2 cups
• Sliced green chillies - 2 to 3
• Sliced onions - 1 / 2 cup
• Chopped tomatoes - 1 / 2 cup
• Finely cut carrot - 1 / 4 cup
• Grated cabbage - 1 / 2 cup
• Fresh peas - 1 / 4 cup
• Turmeric powder - 1 / 2 tsp
• Salt - as required
• Oil - for frying
• Lemon - 1 or 2
• Chopped coriander leaves - little

For seasoning :

• Mustard seeds - 1 / 2 tsp
• Urad dhal - 1 tsp
• Bengal gram dhal - 2 tsps.
• Curry leaves - little

Method :

Dry roast oats separately in medium flame till golden red in colour. Then heat oil in a kadai, add seasonings and then sliced onions, chillies. Saute for few minutes, add vegetables one by one and fry well. Add tomatoes and mix well, till moisture evaporates and pour measured water. Add salt, turmeric to that water. When it starts boiling add rawa, oats and vermicelli. Mix gently without forming lumps. Reduce flame, close with lid and cook for 10 minutes. Stir in between and cook till all the moisture is absorbed and kichidi gets a shine. Last sprinkle lemon juice, coriander leaves and mix well. Serve hot with coconut chuntey. 

Oats Mango Phirni

Ingredients :

• Rolled oats - 2tbl. sps.
• Finely cut ripe mango - 1 cup
• Basmathi rice - 1 cup
• Cashewnuts - 10
• Milk - 6 cups
• Sugar - 1 / 2 cup
• Saffron - few
• [ soaked in hot milk ]

Method :

Soak rice, oats and cashewnuts in 1 / 2 cup of milk. Then grind to a paste and mix with remaining milk. Cook in medium flame srirring constantly till it gets a shine. Add mango pieces, sugar, saffron and allow to cook for few more minutes. Allow to cook for few more minutes. Allow to chill in refrigerator. Serve in small mud cups.

Drumstick Kadi [Sindhi type]

This recipe I learned from my sister-in-laws mother-in-law [Jaya patti]. Recently I was in Chennai [last week] it was very tasty. So I thought I will share with u all.

Ingredients :

• Basan - 1 cup
• Red tomato - 4 [Grind into a smooth paste]
• Turmeric powder - 1/2 tsp
• Dhaniya-jeera powder - 1 tsp
• Red chillie powder - 1 1/2 tsp
• Salt - As per taste
• Water - As required
• Drumstick - 2 [Cut into 1/2 inch pieces]

Method:

Boil the drumstick separately, adding little salt & turmeric powder (make 1 whistle in cooker) & keep aside. Take one deep kadai, fry the basan till it changes into red colour & nice aroma comes. When the basan becomes cool as per room temeperature, add the required water, dhaniya-jeera powder, red chillie powder, salt, little sugar & stir continously till the raw smell goes [10-15 minutes]. Then add the tomoto purie  & allow to boil for 10 minutes more. In the meantime, add the boiled drumstick to that. When the kadi gets ready, garnish with chopped coriander leaves. Serve hot with steamed rice, pongal or roti.

Potato Sambhar

Ingredients:

• Tuvar Dal - 1/2 cup [boiled & smashed]
• Potato - 1 medium size [boiled]
• Fresh Grated Coconut - 1/2 cup
• Tamarind Paste - 1 tsp
• Small Onion [Sambhar Onion] - 1/2 cup [peeled]
• Red Tomato - 1 Big [chopped]
• Brinjal - 1 medium sized [cut into small pieces]
• Turmeric powder - 1/2  tsp
• Salt - As required
• Red Chillie powder - 1 tsp
• Sambhar Powder - 1 1/2 tsp
• Asafoetida - 1/4 tsp
• Sugar - 1/2 tsp

For Seasoning:

• Mustard Seeds - 1 tsp
• Dry Red Chillie - 1 [broken]
• Oil - 2 tsp
• Currey leaves - little
• Chopped Coriander leaves - little

Method:

Take one deep kadai. Add oil, heat it & add the seasoning ingrdients .

When the mustard seeds pops, add onion & fry for 5 minutes till its colour changes. Then add tomatoes, brinjal & fry for a minute. Then add tamarind paste, salt, red chillie powder, sambhar powder, asafoetida, sugar along with required water. In the meantime, grind the boiled potato along with grated coconut & make it into a smooth paste.

When the water starts boiling & the vegetable becomes soft, add the smashed tuvar dal along with grounded masala. Alow it to boil for 5 minutes in slow flame. When the sambhar gets ready, remove from the gas & garnish with currey leaves & chopped coriander leaves. Your potato sambhar is ready. Serve hot with steamed rice, idli or dosa.

This is my Brother Kanna's recipe.

Handvo [ Gujarati Dish ]

Ingredients :

• Dhokala Flour - 1 cup
• Curds - 1 / 2 cup

Masala :

• Ginger chilli paste - 2 tsp
• Salt - to taste
• Papad khar - 1 / 2 tsp
• Oil - 2 table spoon

For seasoning :

• Oil - 3 to 4 tbl.sps.
• Mustard seeds - 1 tsp
• Coriander seeds - 1 tsp
• Seasame seeds - 1 tsp
• Asafoetida - a pinch
• Curry leaves - little
• Peanuts - 1 / 2 tsp [ roasted ]

Method :

Add curds to the dhokala atta. Prepare a thick batter. Keep the batter covered for 10 hours. Add salt, ginger chilli paste to the batter. Then add papad khar and 2tbsp of water to the oil. Mix well and pour it over batter. Mix well again. Then pre-heat oven at 250 C. Heat the oil for seasoning. Add mustard seeds, seasame seeds, peanuts, and coriander seeds. When the seeds splutter, add asafoetida and curry leaves. Pour the seasoning in an empty baking dish. Pour the batter in the dish over the seasoning. Keep the baking dish in the pre- heated oven for 10 minutes. Then reduce the heat to 200 C. Bake till the top layer turns into a reddish brown.

Note :

Grated vegetables like cabbage, carrot, white pumpkin can be added to the batter before baking.

Masala Bhindi

Ingredients :

• Bhindi [ ladies finger ] - 1 / 2 k.g. [ cut into 1 / 2 inch pieces ]
• Onions - 2 to 3 [ peeled and chopped ]
• Tomatoes - 2 [ cut into small pieces ]
• Grated fresh coconut - 1 / 2 cup [ grind into smooth paste ]
• Oil - as required 
• Salt - as required
• Mustard seeds - 1 / 2 tsp
• Green chillies - 2 to 3 [ make to a paste ]
• Fresh coriander leaves - little
• Turmeric powder - 1 / 2 tsp
• Red chilli powder - 1 / 2 tsp

Method :

First keep a kadai, add some oil and fry bhindi till it change in colour. [ light brown ] remove and  keep  aside.
Then keep the same kadai, and  add  mustard seeds. When its pop add chopped onions and fry till it turns into pink, then add chopped tomatoes and fry till it become soft. Add salt, turmeric, chilli powder, green chilli paste and fry for 5 minutes more  in  low flame. Then add the ground coconut paste, and fry till all the masalas mix well together. Finely add fried bhindi and fry 3 minutes more in low flame. Then  add chopped coriander leaves. Garnish with little fresh grated coconut.  Serve hot with rice and roti.

Tomato Chutney

Ingredients :

• Tomatoes [quartered] - 3 [medium size]
• Oil - 2 tbl sp
• Whole dry red chillies [broken]
• Curry leaves - 10-12
• Ginger [chopped] - 1 inch piece
• Salt - To taste
• Coconut [grated] - 3 tbl sp
• Mustard seeds - 1/2 tsp

Method :

Heat one tablespoon oil in a pan. Add whole red chillies, six curry leaves, ginger and tomatoes and cook stirring for three to four minutes. Transfer into a mixer jar. Add salt and coconut and grind to a thick paste. Heat the remaining oil in another pan. Add mustard seeds. When they splutter add the remaining curry leaves and pour the tempering over the  chutney.