Cabbage (poriyal)

Cabbage _ 1 small chopped into small cubes20161216_141315.jpg

Muatard _ 1 tsp

Urad dal _ 1tsp

Channa dal _  2 tsp( soaked for 5 min ,option )

Curry leaves a little

Turmeric  _ 1/ 2 a tsp

To grind:

Inch ginger

Green chilli _ 3

Coconut _ 3 to 4 sp

In a pan add sp oil, add mustard nd let it to pop.now add urad dal,channa dal fry till colour changes.then add curry leaves, turmeric powder nd cabbage .stir .Add salt nd half cup water.close with a lid nd let the cabbage cook.once cooked let the water dry now add the grinded items nd stir well.

Mushroom Mattar(gravy)

Ingredients: 20160525_072642

Mushroom _1 pocket

Mattar (peas)  _ 1 cup

Onoin chopped _ 1 big

Ginger,garlic paste _1tsp

Tomato paste _half cup

Cashew _ 10 to 15

Chilli powder _ 1 1/2 sp

Dhania power _ 1 1/2 sp

In a cooker add jeera ,curry leaves then chopped onion, a pinch of salt.fry till golden. Then add ginger garlic paste. Then tamato paste. Fry till oil comes out.now add chillipowder nd Dhania power, salt,chopped mushroom nd mattar.Add half cup water nd give one whistle. Now grind cashew with water.Add this paste in cooked mushroom. Garnish with chopped coriander. Have with chapattis.

Dalmakhni

Black gram (whole)_1 cup

Rajma _ 2 big sp

Bengal gram _2sp

Tomato (bangalore) _4 big

Ginger garlic paste _2 1/2 sp

Milk _ one  small cup (optional)

green chilli _2

Chilli powder

Dhania power _2sp

Garam masala _

Chopped coriander to garnish

 Soak black gram nd rajma 6 to 8 hours or over night.Then  3 dals with one spoon ginger garlic paste  nd one spoon ghee .cook till soft and fully mashed.then mash fully with the help of masher.In actual recipe dal should be fully mashed. Grind green chilli  nd tomatoes. In a heavy bottom kadai add oil  add the grinded items nd ginger garlic paste.Add a pinch of salt. Close with a lid nd cook till oil comes out .Add oil if needed .Then add milk gradually in low flame.now add chillipowder, coriander powder. Add little water to avoid burning.now add this to dal cooker .add salt.add some water,garam masala  nd give one whistle. Now add chopped coriander leaves. Can add butter on top.

Tips :

U can have this with roti or with rice.if left over spread this in  a bread nd close with another slice of bread nd toast in tawa.

Gutti Vankaaya(dry brinjal)

20160520_142033This is a andra famous dish.

Brinjal small_8 to 10

Onoin finey chopped _2 big

Coriander leaves finely chopped_1 fist

Chilli powder _2 sp

Garam masala_half sp

Tamarind _ small lemon size

Items to be grinded:

Fried groundnut _1 cup

Garlic _6 to 8

White sesame _1 sp

Coriander seeds _1 sp

Jeera _half sp

Dry Coconut _2 sp(optional)

 

Add chopped onion , coiander leaves , chilli powder ,garam masala ,grinded items salt in a bowl nd mix well.leave the brinjal stem half. Slit the brinjal  from downwards into 4 portion .stuff the mixture inside the brinjal.In a non stick pan add 4to 5 sp oil add all the brijals nd left over mixture and tamarind water .cook in low flame covered.Turn every 3 mintues.with in 1o to 15 minutes ur dish is ready.serve with hot rice.mix this brinjal with rice nd enjoy.

 

 

Rajma (gravy)

Rajma is called as king of dal by punjabi’s.it’s a famous dish in Punjab.

Ingredients

Rajma _1 1/4 cup

Tomato (bangalore)_4

Ginger garlic paste _1 nd half tea sp

Green chilli _1 or 2

Black elaichi _2

Chilli powder _as per ur taste

Dhania powder _1 1/2 sp

Turmeric powder _ 1/4

Garam masala 1/2 sp

Chopped coriander  to garnish

Soak rajma for 6 to 8 hour.Cook 20 to 30 minutes or  till soft in a cooker.mash some dal with the help of spoon. Grind ginger ,garlic, green chilli and tomatoes. In a heavy bottom kadai add little oil and grinded gravy. Add a pinch of salt and saute till oil comes out.cook with closed lid.once oil comes out add chillipowder, coriander powder nd turmeric. Add little water to avoid burning. Add this to cooker nd add garam masala nd whole elaichi.Actually this gravy will be watery.so add water accordingly. Check salt nd chilli.give a whistle. Finely add chopped coriander leaves.

Tips:

U can have this with normal rice or jeera rice, or chapati .Best combination with this raita nd papad.

If u didn’t soaked Rajma.no problem. Wash nd add this to cooker directly. Keepin low flame for 10.after some time check water add if needed nd again cook.,till ur rajma is soft nd mashed.u can do thisfor channa too.

Siruthanya Idly or Millets Idly

20160130_155612-1Siruthanyam idly

Alias

Millet idly

Thinai -fox millet -1 cup

Varagu-kodu millet-1 cup

Samai- little millet -1 cup

Kudiraivali -barnyard millet -1 cup

Idly rice -1 cup

Whole black gram-ulundhu -1 cup

Fenugreek seeds -1sp

Soak dal , rice fenugreek separate nd millets nd rice together. Grind dal and fenugreek .then grind rice and millets together. Add salt and mix the batter.keep for fermentation. Now ur millet idly batter is ready.

Palak Methi Daal

 

Palak Methi DaalPhoto_160127043904

Ingredients:
Thuvaram parupu- half cup
Tomato -1 big natti chopped
Onion -1 chopped or (8to 10 small onion chopped)
Garlic -4
Turmeric powder
Sambar powder
Tamarind -small lemon size soak in water
Palak one bunch Methi one bunch.

Method :

Add all the above mentioned ingredients except the greens and tamarind  in a pressure cooker with one and  a half cup of water.

Once daal is cooked, add washed and chopped methi and palak leaves to the cooker and give a whistle.
In a small kadai add oil or ghee  add mustard seeds.  When it starts to splutter add fenugreek seeds, cumin seeds and asafoetida. Now add the tamarind extract and allow it to boil. Add this to the cooked daal and let it boil for about 1 to 2 minutes. Relish the Palak Methi daal with hot rice or rotis or phulkas.