Green Kurma

 

Ingredients  :

• Broccoli- 1/ 4 kg [ clean and cut ]
• Green peas - 1 hand full
• Potato - 2 [ boil peel and cubed ]
• Onion - 2 [ peel and chopped ]
• Tomatoes - 2 [ chopped ] Salt - as required
• Oil - 3 tsp

 For grind masala :

• Coriander leaves - 1/4 bunch
• Green chillies - 5 to 6
• Ginger - small piece
• Garlic flakes - 2
• Grated fresh coconut - 1/4 cup
• Cashew nuts - 4 to 5
• Khus khus - 1/ 4 tsp
•  [ grind all together  in a mixer to a smooth paste ]

 For seasoning :

• Cumin seeds - 1/2 tsp
• Cinnamon - 1 small piece
• Cloves - 2
• Cardamom - 2
• Bay leaf - 2

Method :

First take one deep bottom kadai, add oil to that. When the oil becomes hot, add whole masala to that. Wait for a second. Then add onion to that & stir well. Then add ginger garlic paste &  chopped tomatoes. Mix well. Then add the ground masala to that. Add 1/2 glass of water. Then add broccoli, green peas along with potatoes. Add salt to that. Close with a lid & allow to boil for 10 minutes. Then remove the lid. Your kurma is ready to serve. Serve with carrot puri.

Carrot Purie

Ingredients :

• Carrot - 3 to 4 [ peel and cut in to round pieces ]
• Suji [ upma rawa ] - 2 tsp
• Wheat flour - 3 cups
• Salt - as required
• Water - as required
• Oil - enough for deep frying

Method :

First peel the carrot and cut it to round pieces. Then keep enough water in a vessel on a gas. When the water starts boiling add the carrot in to that, close with  a lid and wait for 10 minutes. [ blanch it ] Then grind it  in a mixer and make a  purie.  Add the  purie to the wheat flour along with salt,  rawa and little oil. Kneed it and form a dough.  Keep it aside for 20 minutes. Then make small purie  and fry it  in a hot oil. Your  purie  is  ready  to serve.

Moong Dal Halwa - An Easy Mehod

Ingredients:

• Nestle milk maid - 1 tin
• Milk - 3 cups
• Moong Dal - 1 cup
• Ghee - 3/4 cup
• Cardamom powder - 1/2 tsp
• Grated mixed nuts - 3 tbsp

Method:

Clean & soak the moong dal for about half an hour. Drain the water & grind in a mixer to a coarse paste. Fry the dal paste in the ghee till it turns into golden brown colour. At this time, add the milk to that & cook in a low flame. When the milk reduces into half, add the nestle milk maid & cook continuously till desired consistency level is reached. Then transfer to the bowl. Garnish with grated nuts.  

Tomato Kurma

Ingredients :

• Ripe tomatoes - 5 to 6
• Onion - 2 [ peeled and finely chopped ]
• Green chillie - 2 [ slit ]
• Grated coconut - 1/4 cup
• Turmeric powder - 1/4 tsp
• Coriander powder - 1 tsp
• Red chilli powder - 11/2 tsp
• Salt - as required

For seasoning :

• Oil - 2 tbsp
• Cinnamon - 1 small piece
• Cloves - 2
• Fennel seeds - 3/4 tsp [ sombu ]
• Curry leaves - little

Method :

Chop onions finely  and slit green  chillies. Then grind raw tomatoes and keep aside.[ 2 cups of tomato purie. Grind coconut with adding  little water to a smooth paste. Keep all the things ready. Then heat oil in a  kadai,  add cinnamon, cloves and fennel seeds. When fennel seeds sizzle, add chopped onions, green  chillies  and  curry leaves. Saute till onions turn golden brown. Then add tomato  purie, and other  dry masala   powder and salt. Cook till raw smell goes. At this stage add coconut paste and required water. Cook for further 5 to 8 minutes more. Then remove from the gas. Garnish with chopped coriander leaves. It 's goes well with chapati, all parathas, idli, dosa, idiyappam and upma. 

Raw mango chutney

Ingredients:

• Raw mango - 1 [ peeled and grated ]
• Turmeric powder - 1/2 tsp
• Sea same seeds - 1/2 cup 
•  [ dry roast in low flame for 5 minutes make it cool and grind to a powder ]
• Mustard seeds  - 1/2 tsp [ crushed to a fine powder ]
• Methi seeds - [ dry roast till red and crushed to a fine powder ]
• Salt - as required

For seasoning :

• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Dry red chillies - 2 to 3 [ broken ]
• Asafoetida - a pinch
• Curry leaves - little

Method :

Heat oil in heavy bottom  kadai, when the oil becomes hot add the seasonings one by one.  When its splutter immediately add grated mango and turmeric and mix well. Cook for 10 minutes with out lid till oil separates. Add the sea same  powder mix and continue cook on low flame. Then add mustard and methi  seeds  powder  to  that. Add required salt and stir nicely and then  remove from the gas. Serve with steamed rice and fresh ghee. You can make this and store it in the fridge for 2 weeks.

Tip :

Use slightly sweet tart mangoes. It's tastes good.

Achari Paneer Capsicum Rice

 

Ingredients :

• Lemon pickle - 2 tbsp [ make it paste ]
• Paneer - 200 gms [ cut in to small pieces ]
• Left over rice - 3 cups
• Oil - 2 tbsp
• Cumin seeds - 1 tsp
• Bay leaf - 2
• Black pepper - 4 to 5
• Salt - very little  [ already salt is there in pickle ]
• Green capsicum - 1/2 [ finely chopped ]
• Red capsicum  - 1/2 [ finely chopped ]
• Yellow capsicum - 1/2 [ finely chopped ]

Method :

First take one kadai, add oil to that. When the oil  becomes hot, add cumin seeds. When its crackle add bay leaf along with pickle. Mix well then add chopped  capsicum one by one. stir well and add cut paneer pieces. Mix well and  add required salt  along with  rice. Mix well, close with lid for 5 minutes in low flame. Then remove from the fire. Serve with wafer and curd.

Ripe mango pachadi [ andra dish ]

Ingredients :

• Curd - 11/2 cup
• Ripe mango - 1 [ peeled and chopped finely ]
• Salt - as required

For seasoning :

• Oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Asafoetida - a pinch
• Dry red chilli - 1 [ broken ]
• Curry leaves - little

Method :

First take one bowl beat the curd till it becomes smooth. Add 1/4 cup of water and mix well. Then add chopped mangoes, salt and mix well. Then heat oil in a small pan, when the oil becomes hot add the mustard seeds and allow to splutter.Add the red chilli and asafoetida  saute for few seconds and remove from the gas and add to the mango mixture and mix well. Keep it in the fridge and serve chill.

Malvani Masala Rice

Ingredients :

• Basmathi rice - - 1 cup [ soaked in water for 20 minutes ]
• Mix chopped vegetables  - 1/2 cup
•  [ green peas, brinjal, french beans ]
• Sambhar small onion - 10 to 12
• Tomato - 1 [ chopped ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 11/2 tsp
• Malvani masala - 1 tsp
•  [ it's avilable in the shop ]
• Sugar - 1/2 tsp
• Oil - 2 tbsp
• Ghee - 1 tbsp

 For seasoning :

• Mustard seeds - 1 tsp
• Cumin seeds - 1/2 tsp

Method :

First cook the rice in a cooker separately and allow to cool. Then take a big deep bottom kadai, add oil and ghee together. When its becomes hot add seasoning to that. Wait a second and add cut onions to that, fry for 2 minutes till it change in colour. Then add tomatoes and chopped vegetables and mix well. If required add little water to that. Then add all dry masalas one by one. mix well.  Close with a lid and cook in low flame. When it completely done remove from the gas. Wait for 5 minutes, and add the cooked rice to that and mix well. Your  malvani  masala  rice ready to serve. Serve with raitha and roasted papad.

Mangai Sambanthi [ kerala dish ]

Ingredients :

• Raw mango - 1 [ make sure not to be more sour ]
• Gren chillies - 2 to 3
• Ginger - small piece
• Fresh grated coconut - 1/2 cup
• Fresh coriander leaves - little
• Salt as required
• Coconut oil - 1 tbsp

Method :

Grind all ingredients together in a mixer to a smooth paste. Transfer to a bowl
and mix the coconut oil to that. Its goes well with idli, dosa and melaguttal.

Mathan Pachadi [ kerala dish ]

Ingredients:

• Raw red pumpkin - 1/2 kg [ cut into small pieces ]
• Tamarind - 1 tbsp [ paste ]
• Fresh grated coconut - 1/2 cup
• Mustard seeds - 1/2 tsp
• Green chillies - 2
• Jaggery - little
• Raw rice - 1/2 tsp
• Salt - as required
• Turmeric powder - 1/2 tsp
• Curry leaves - little

Grind together:

Grind coconut, green chilli,  pinch  mustard seeds raw rice together to a smooth paste.



For seasoning:

• Oil - 2 tsp
• Mustard seeds - 1/2 tsp
• Dry red chilli  - 1 [ broken ]

Method:

First take one vessel & add pumpkin to that along with water, salt, turmeric, tamarind and jaggery. Allow to boil for 10 minutes in low flame till pumpkin becomes soft. Then mix the ground masala to that & if required, add little water. When it starts boiling and becomes thick, remove from the gas. Then take small pan & add oil to that. When the oil become hot, add seasoning to that and pour  it to the pachadi. Serve with molakuttal. Garnish with curry leaves.

Vengaya moor Kuzambu [ onion kadi ]

Ingredients :

• Fresh butter milk - 4 cups [ thick ]
• Onion - 2 [ chopped ]
• Green chillies - 2
• Dry red chillies - 5
• Grated fresh coconut - 1/2 cup
• Mustard seeds - 1/2 tsp
• Methi seeds - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Ginger - 1/2 inch piece
• Curry leaves - little
• Coconut oil - 2 tbsp

For seasoning :

• Mustard seeds - 1 tsp
• Methi seeds - 1/2 tsp
• Curry leaves - little
• Dry red chilli - 1 [ broken ]

Grind together :

Grind fresh coconut, ginger, green chilli, and cumin seeds together to form a smooth paste.


Method:

Mix the ground masala to the butter milk without forming lumps. Then take one kadai, add coconut oil to that. When it becomes hot, add the seasoning. When the mustard seeds pop, add chopped onion, curry leaves to that. When the onion changes in light colour, add the butter milk to that. Mix well. Keep the flame in lower level. When the kuzhambu comes up [ like milk ] switch off the gas and mix required salt and stir well. Serve with roasted potato curry.

Thandai

Ingredients :

• Full fat milk - 5 cups [ boiled and cooled ]
• Powdered sugar - 1/4 cup
• Ground black pepper [ kalimirch ] - a pinch
• Saffron - few

To grind into fine powder :

• Almonds - 1/4 cup
• Poppy seeds [ khus - khus ] - 2 tbsp
• Fennel seeds [ saunf ] - 2 tbsp
• Cardamom powder - 1/2 tsp
• Whole white peppercorns - 20

Method :

Mix the ground powder and milk in a deep bowl. Use a whisk and keep in fridge for 2 hours. Then strain the mixture through a strainer. Add powder sugar, pepper powder and saffron and mix well. Finely pour in a  big glass and serve chilled. Garnish with saffron.

Kesari [ An Easy Method ]

Ingredients :

• Rawa - 1 cup
• Ghee - 1/2 cup
• Sugar - 1 1/2 cup
• Water - 3 cup
• Cardamom powder - 1/4 tsp
• Cashews & kismis - 1 tbsp
• Kesar colour - pinch
• Cooker - for making

Method :

First take the cooker, heat the ghee. When it starts melting, add cashews and kismis along with rawa. Keep the gas in low flame. Mean time, pour the water to a vessel. Add colour, sugar and cardamom powder. Mix well. When it starts boiling, pour it to the rawa and switch off the gas. Close the cooker and put the weight. After 20 minutes, open the cooker. Your yummy kesari is ready to serve. No need of stir in the gas. Its so easy and you will love to make this. I learnt this from my sister.

Mumbai Tawa Pulao

Ingredients :

• Basmathi rice - 1 cup
• Onion - 2 [ chopped ]
• Green capsicum - 1 big [ chopped ]
• Salt - as required
• Green peas - 1/2 cup [ boiled ]
• Potato - 1 big [ boiled and mashed ]
• Butter - 2 tbsp
• Ginger garlic paste - 1 tsp
• Red tomatoes - 1 cup [ finely chopped ]
• Pav bhaji masala - 2 tsp
• Red chilli powde - 1 tsp
• Coriander leaves - little [ finely chopped ]
• Lemon - 1 [ sliced for garnishing ]

Method :

First boiled the rice and make it cool. Then take  one iron  tawa add lots of  butter, when the butter melts add chopped onions to that, then ginger garlic paste,  lots of chopped tomatoes capsicum , green chilli,   mashed potato and coriander leaves. Mix well, add salt, red chilli powder, and pav bhaji masala and boiled green peas. When the subji gets ready, add boiled rice and mix well, Mix the rice with two spoon. Your tasty mumbai tawa pulav ready. Serve with raitha and papad.