Easy Masala Bath

Ingredients :

• Basmathi rice - 1 cup [ soaked in water for 20 minutes ]
• Onion - 1 big length wise cut 
• Tomato - 1 [ cut in to thin pieces ]
• Vegetables cut into cubes - 1/4 cup
•  [ flower, beans,  carrot,  peas, and potato ] 
• Salt - as required
• Cashews - 5 to 6
• Sugar - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Red chili powder - 11/4 tsp
• Coconut milk - 1/2 cup
• Curd [ or] fresh cream - 1 tsp
• Oil - 2 tbsp
• Ghee - 1 tbsp

Masala paste :

Grind 1 onion, 1 small tomato, ginger small piece, green chili 1, garlic flakes 1 grind all together in a mixer to a smooth paste. This you can prepare previous day and keep in frezer

Method :

Take a pressure pan,  add ghee and oil together. When its becomes hot, add sliced onion along with cashews, and fry till  its change in to golden in colour. Then add ground masala stir well. Then add all dry masalas and mix well. Add coconut milk and soaked rice and required water. Now add cut tomatoes and little sugar.  Sprinkle garam masala powder and close the pan. Wait for 3 whistle to come. Then remove from the gas. After the pressure goes, open the pan and gently mix up and down. Your tasty masala rice ready to serve.  Serve with wafers or papad. Garnish with chopped coriander leaves.

Easy Cooker Kandvi Recipe

Ingredients :

• Besan - 1 small glass
• Curd - 3 cups [ thick ]
• Ginger chili paste - 1 tsp
• Haldi - 1/2 tsp
• Salt - as required
• Water - little
• Coriander leaves- 1 tsp [ finey chpped ]
• Carrot - 1/2 [ peel and grated ]
• Fresh grated coconut - 1 tsp

For seasoning :

• Mustard seeds - 1 tsp
• Curry leaves - little
• Oil - 1 tbsp

Method :

Take one vessel add  besan, curd, turmeric salt and mix well  [with the help of  whisk ] just add little water. Then keep it on the pressure cooker. Allow to come 5 whistle. Then remove from the gas. When the pressure leaves open the cooker and nicely whisk. Mean time greased the plates with oil. [ both sides ] Put the batter [ should be thick ] on the plate, spread the batter very thin and  allow to become cool, then make a lines  then   roll  the kandvi and arrange in the plate.  Season the mustard seeds and pour on the  top of kandvi.  Garnish with chopped coriander leaves, grated carrot and fresh coconut.

Lapsi [ wheat rava ] Adai

Ingredients :

• Lapsi [ big wheat rava ] - 1 glass
• Bengal gram [ kadalai parupu ] - 1/4 cup
• Urad dal - 1/4 cup
• Tur dal - 1/4 cup
• Cumin seeds - 1/2 tsp
• Dry red chilies - 4
• Green chiles - 4 to 5
• Ginger - small pieces
• Asafoetida - 1/4 tsp
• Salt - as required
• Curry leaves - little
• Onion - 2 [ peel and finely chopped ]
• Carrot - 1 big [ peel and grated ]
• Oil and ghee mix together - as required

Method :

First soak wheat rava for 6 hours in enough water, soak all dals together for 4 hours seprately. Then grind the dal together along with chilies, cumin seeds, asafoetida, ginger, salt.  Finely add  rava  and grind for few seconds.  Mix all together nicely to adai batter consistency.  The batter should not  be too thick or too thin. Add water accordingly. No fermentation required. Now add chopped vegetables, curry leaves and mix well. Heat a tawa and pour a ladle of batter in the center of tawa and spread it thin as much you can. Pour oil ghee mixture in and out. Wait for few seconds when it's change light brown and roasted remove from the tawa. Serve  hot  with  melagapodi, sambhar, and jaggery.

Allu methi bhindi fry [ sukka subji ]

Ingredients :

• Bhindi - 1/4 k.g. [ 1/2 inch piece ]
• Alu [ potato ] - 2 [ peel and cut into 1/2 inch ]
• Methi leaves  - 2 tbsp [ wash, dried  and chopped 
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tsp
• Asafoetida - 1/4 tsp
• Oil - 2 tsp
• Sugar - 1/4 tsp
• Cumin seeds - 1 tsp

Method :

First take a bowl, add potato, bhindi, and methi. Keep this bowl in a oven for 2 minutes, this help us to use  less oil for the subji.  After 2 minutes remove from the oven. Then take a kadai,  add 2 tsp of oil. Wait for a second, when the oil becomes hot, add cumin seeds. When its pop, add all dry masalas in the oil and mix well, then add subji to that. Stir well and close with a lid. Keep the flame low and  cook for 10 minutes . The subji will turn crisp and nice aroma will come. Remove from the gas. Your tasty sukka dry subji is ready. Serve with roti and rice as a side dish.  

Masala Pav (Mumbai Style)

Ingredients:

• Onion - 2 (finely chopped)
• Capsicum - 1 big (finely chopped)
• Tomatoes - 2 to 3 (finely chopped)
• Salt - as required
• Red chilli powder - 1 tsp
• Pav Bhaji Masala - 1/2 tsp
• Amul butter - 2 tbsp
• Garlic Paste - 1/2 tsp

Method:

Take a tawa. When it becomes hot, add butter. When it melts, add onion & garlic paste. Fry till it changes into light pink in colour. Then add capsicum, mix well & stir for 2 minutes. Then add tomatoes along with salt, red chilli powder, pav bhaji masala, water & mix well. Mash with masher. Add coriander leaves & make thick sabhji. Meantime, toast pav with butter & put the bhaji inside & outside the pav. (As shown in the images above). Sprinkle with chopped coriander leaves & serve hot. 

Moong Dal Cakli Recipe

Ingredients :

• Rice flour - 2 cups
• Moong dal paste  1/2 cup
• Salt - as required
• Oil - 2 tsp
• Cumin seeds or ajwain seeds - 1/2 tsp [ optional ]
• Red chili powder - 1 tsp
• Asafoetida - 1/4 tsp
• Water - as required
• Turmeric powder - 1/2 tsp
• Oil - enough for frying

Method :

Boil the moong dal with enough water to a paste consistency. Then take a big bowl add rice flour, moong dal  paste, turmeric, salt, chili powder  and mix gently.  Meantime heat oil in the kadai, take 2 tsp of sizzling hot oil and add it to the rice flour  mix. Add water as needed to make a stiff  dough, kneed throughly with hand  [ not in food processor ] Take a lemon size dough and place it in a chakli mould.  Heat oil for frying. Test the oil by dropping small piece of dough and wait for a second , if it does not rise to the top, then the oil needs to be more  heated. Then gently make caklli with caklli mould and deep fry till it changes in  to golden brown. Cool the caklli completely before storing in a air- tight container.

Masala Rice

Ingredients:

• Basmati rice - 1 glass (soaked in water for 20 mins)
• Mix vegetables - 1 cup
• Onion - 3 [cut length wise & fry in a oil (See image above)]
• Tomatoes - 2 big (chopped)
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1 1/2 tsp
• Garam masala powder - 1/4 tsp
• Cashewnuts - 6-8
• Saunf powder - 1/2 tsp
• Oil - 2 tbsp
• Ghee - 1 tbsp
• Coriander leaves - for garnishing

For grinding masala:

1 Onion, small piece ginger, garlic, tomato.
Fry them in a little oil & grind them into a small paste.


Method:

Take a cooker, add ghee & oil. When it becomes hot, add cashewnuts, stir till it changes to light brown colour. Then add vegetables along with tomatoes. Mix well. Then add all dry masalas. Fry till the tomatoes becomes mushy. Then add that ground masalas and fried onions. Mix well. Then add the soaked rice. Add water till all the ingredients gets covered. Close the cooker & allow for 3 whistles to come. After the pressure leaves, open the cooker, garnish with coriander leaves. Serve with raitha & papad / waffers.