Soya Chunks Stuffed Parata

SOYA CHUNKS STUFFED PARATA

Ingredients:

Chappathi dough - for making 3 paratas

soya chunks - 1 cup

onion - 1 

red chilli powder - 1 tsp

ginger garlic paste - 1 tsp

salt to taste

corriander leaves - 2 tsp

garam masala - 1/4 tsp

oil - 2 tsp

Method:
- boil the soya chunks in water for 5 mins
- allow that to cool
- squeeze the water and grind to granules in a mixer
- in a pan add oil
- add onions and fry for 2 mins
- add ginger garlic paste
- add the red chilli powder and salt
- mix well
- cook for 3 - 5 mins
- add the soya chunks and fry for 2 more mins
- add corriander leaves and garam masala
- allow that to cook for 2 - 4 mins
- remove and cool
- now make a thick roti using chappathi dough
- stuff the mixture and seal the edges
- roll them into  thick paratas
- serve.

Green Gram Sabji

GREEN GRAM SABJI

Ingredients:

green gram dal - 1 cup (soaked and sprouted)

tomato - 2 (chopped)

onion - 2 (chopped)

red chilli powder - 1 tsp

salt to taste

garlic pods - 10 - 15

oil - 2tbsp

mustard seeds - 1/ 2 tsp

cumin seeds - 1 tsp

curry leaves - 20

dried red chilli - 1 

Method:

- in a pressure pan add half of the chopped onions, tomatoes, salt, red chili powder, garlic and sprouts

- add some water and pressure cook for 2 whistles

- in another wok add oil

- add mustard seeds, cumin seeds and red chilli when oil is hot

- add onion and fry for 2 mins

- add thhe curry leaves and add them to  the cooked mixture

- bring them to a boil

- allow that to thicken

- serve hot with chappathis.

Prawn Curry

PRAWN CURRY

Ingredients:

Prawns - 1/2 kg (deveined and cleaned)

onion - 1 (finely chopped)

curry leaves - 10

oil - 2 tbsp

mustard seeds - 1/2 tsp

To grind:

grated coconut - 1/4 cup

curry leaves - 10

small onions - 5

ginger garlic paste - 2 tsp

tamarind - 1 lemon sized ball

tomatoes - 2 (chopped)

chilli powder - 1 tsp

corriander  powder - 1/2 tsp

turmeric powder - 1/2 tsp

salt to taste

To add:

methi seeds - 1/2 tsp (roasted and ground to a powder)

green chillies - 4 (slit in between)

Method:
- add oil in a pan
- add all the ingredients under "to grind" one by one and then grind to a fine paste
- add the ground mixture, prawns, green chillies, methi powder, and cook for 5 mins
- in another pan add oil
- add mustard seeds, curry leaves and onions
- fry till they are golden brown
- add them to the boiling mixture
- serve after 2 - 3 hrs

Kara Chutney

KARA CHUTNEY

Ingredients:

onion - 2 (roughly chopped)

tamarind - 2 pinches

salt to taste

red chili - 3

garlic - 4

oil - 2 tbsp

mustard seeds - 1/4 tsp

curry leaves - 4

Method:

- in a wok add oil

- add onions, red chilies, garlic and salt 

- fry for 2 mins

- add tamarind and switch off the flame

- when the mixture is cold grind it a coarse mixture

- add oil in a pan

- add mustard seeds and curry leaves

- add the ground mixture and fry for 2 mins

- serve it with idli / dosa / akki roti.

Marie Biscuit Rolls

MARIE BISCUIT ROLLS

Merry Christmas to all of you. 

Ingredients:

Marie Biscuit - 1 big packet

cocoa powder - 3 tbsp

unsalted butter - 3 tbsp

dry coconut powder - 2  tbsp

choco chips - 2 tbsp

sugar - 5 tbsp

milk - to make a dough

Method:

- break and put marie biscuit and grind them to a fine powder

- melt the butter and  leave it aside

- powder the sugar

to make white dough:

- divide the biscuit powder into two

- take one portion and add coconut, 1/2 of the melted butter and 1/2 of powdered sugar and mix well.

- add some milk to make a thick dough

- in a butter paper roll the dough into a rectangle

to make chocolate layer:

- add remaining biscuit powder, melted butter, powdered sugar, cocoa powder and mix well

- add some milk and make a dough

- roll  the dough on a butter paper to a thick rectangle

to assemble:

- place the white rolled dough on the chocolate dough

- sprinkle the chocolate chips

- now start rolling the dough to form a log

- seal  the sides of the roll on the butter paper

- place it inside the fridge

- after two hours chop them and serve them chilled

Plaintain Crisps

PLAINTAIN CRISPS

Ingredients:

green plaintain - 2 

paneer - 100 gms 

potato - 1 

besan powder - 2 tbsp

corn flour - 1 tsp

ginger garlic paste - 1 tsp

salt to taste

oil - to deep fry

garam masala - 1/4 tsp

green chillies - 3 

Method:

- boil plaintain and potato

- smash them along with paneer

- add in besan powder, salt, corn flour, finely chopped green chillies, ginger garlic paste, garam masala and mix well

- just roll them in your desired shapes

- deep fry them. 

- they are served as starters with corriander curd sauce

Spring Onions Chutney

SPRING ONIONS CHUTNEY

Ingredients:
To grind:
Spring onions - 8
corriander leaves - 1 cup
garlic pods - 4
ginger - 1"
salt to taste
juice of 1/2 lime
roasted peanuts - 1 tsp
Jeera - 1 tsp

To temper:
Oil - 2 tsp
mustard seeds - 1/2 tsp
jeera seeds - 1/2 tsp

Method:
- fry all the ingredients in "to grind" adding one by one in 1 tsp of oil until they are well cooked
- now grind them to a paste
- add oil in a pan
- add mustard seeds and jeera seeds
- add them to  the ground chutney and mix well

Fish Curry - Version 3

FISH CURRY - VERSION - 3 

Ingredients:

tuna fish - 1/2 kg

onions - 2 (chopped)

tomatoes - 2

green chilies - 2 

tamarind - size of a lemon

ginger garlic paste - 1 tsp 

corriander leaves - 1 cup

sambar powder - 1 tsp

salt to taste

coconut - 1/2 cup (grated)

oil - to taste

turmeric powder - 1/4 tsp

mustard seeds - 1 tsp

Method:

- grind tomato and corriander leaves to a fine paste

- in a pan add oil, add mustard seeds and curry leaves

- add onions and green chillies

- fry till  they are transparent

- add the ginger garlic paste and the ground paste

- fry til the oil oozes on top

- extract the tamarind juice

- to the juice mix salt, turmeric powder and sambar powder and mix well

- add tamarind juice to the cooked mixture and allow that to come to a nice boil

- add water if requireed

- mean while clean the fish and keep it aside

- also extract coconut milk and leave it aside

- now add coconut milk and bring it to a boil for a min

- add the fish slices and cover the pan 

- allow that to cook for 5- 7 mins on low flame

- turn off the stove allow that to rest for 2 hrs before serving.

Vegetables with Egg

VEGETABLES WITH EGG

Ingredients:

kuail eggs - 4 (boiled)

potato, beans, carrot, cauliflower, peas - 2 cups

onion - 1 (finely chopped)

tomato - 1 (chopped)

ginger garlic paste - 1 tsp

oil - 2 tsp

cinnamon and cardamom - 1 each

curry leaves - 5

red chilli powder - 1/2 tsp

garam masala - 1/4 tso

salt to taste

Method:
- add oil in a pan
- add onion and cinnamon with cardamom
- fry well
- add  the tomatoes when onion is trasparent
- add salt and  the vegetables
- add the ginger garlic paste and fry well
- add the red chilli powder and garam masala
- mix well
- spinkle some water and cover and cook
- now add in te curry leaves and mix well
- remove the egg's shells
- half the eggs and add in to the vegetables
- cover and cook for 2 mins
- serve

Mango Rice - Ready Mix

MANGO RICE READY MIX

These ready mixes can be prepared and stored in the fridge. It stays good for a week or  two. Just have to add warm rice and mix well. 

Ingredients:

Grated mango - 1 .5 cups

green chillies - 4

peanuts - a handful

channa dal - 1 tbsp

urad dal - 1 tbsp

mustard seeds - 1/2 tsp

curry leaves - 10 - 15

cashew nuts - 4 - 5

oil - 4 tbsp

salt to taste

turmeric powder - 1/4 tsp

hing - 1 pinch

Vangi Bath powder - 1.5 tsp

Method:
- in a pan add oil
- add mustard seeds and urad dal
- add channa dal and fry
- when mustard splutters and dal's change colour add in peanuts and curry leaves and fry for 2 - 3 mins
- before they change colour add cashew nuts and green chillies and fry
- add salt, turmeric powder and hing
- mix well
- add grated mango and fry well for 2 - 3 mins
- when the mango is cooked and the water is absorsed, just understand its done
- while remove off fire add the vangi bath powder and mix well
- mix it with rice and serve.

Mushroom Potato Masala

MUSHROOM POTATO MASALA

Ingredients:

Button mushroom - 20- 25 (cleaned and cut)

potato - 2 (boiled and cut)

onion - 1 (finely chopped)

tomato - 2 (finely chopped)

salt to taste

turmeric powder - 1/4 tsp

red chilli powder - 1/2 tsp 

corriander powder - 1/4 tsp

garam masala - 1/4 tsp

ginger garlic paste - 1 tsp

oil - 2 tbsp

cinnamon, cardamom and clove - 1 each

corriander leaves - 2 tbsp (finely chopped)

Method:
- add oil in a pan
- add cinnamon, cloves and cardamom
- fry for 20 secs
- add onions and tomatoes and fry till they mushy
- add salt and  ginger garlic paste
- and add in all  the powders
- mix well
- add some water and allow that to cook for 4- 5 mins
- add the mushrooms and cook
- add potatoes and corriander leaves
- mix well
- when mushroom is cooked, remove
- serve hot with rice / chappathi

Vangi Bath powder

VANGI BATH POWDER

Ingredients

channa dal - 3 tsp

urad dal- 3 tsp

methi seeds - 4 - 5

red chilli powder - 5 -6 

jeera seeds - 1 tsp

corriander seeds - 1 tsp

cloves -2  

cardamom - 1

cinnamon - 1 "

dry coconut powder - 2 tsp

Method:

- dry roast each and every ingredient separately, except coconut powder

- allow that to cool

- now add coconut powder 

- dry grind  them to a powder

- Ready to use vangi bath powder

Beetroot Thoran

BEET ROOT THORAN

Ingredients:

beets - 3 (finely chopped)

onion - 1 (chopped)

salt to taste

curry leaves - 10

oil - 4 tsp

mustard seeds - 1 tsp

To grind:

coconut - 1 cup (grated)

green chillies - 3

garlic - 4 pods

Method:

- pressure cook beetroot with a pinch of salt for 2 whistles

- grind "to grind" to a fine paste

- in a pan add oil

- add mustard seeds and curry leaves when the oil is hot

- add onions and fry till they are transparent

- add salt to taste

now add the beetroot and ground paste

- cook till  the raw smell vanishes and the mixture is dry

- serve with roti or rice.

Arbi Curry

ARBI CURRY

I just don't understand why so many people hate this vegetable.  They call this vegetable as itchy potato as well. I love this vegetable a lot and have tried many versions with this. My most favorite is this recipe. This goes well with rice / roti.

Ingredients:

arbi - 1/2 kg

onion - 2 (chopped)

tomato - 2(chopped)

tamarind - size of a lemon sized balls (I used tamarind cubes - 3 no.s)

salt to taste

coconut paste - 4 - 5 tsp

turmeric powder - 1/4 tsp

sambar powder - 2 tsp

ginger garlic paste - 1 tsp

corriander leaves - 3 tsp (chopped)

curry leaves - 5 - 6

oil - 2 - 4 tsp

mustard seeds - 1/2 tsp

urad dal - 1/2 tsp

Method:

Preparing arbi:

- pressure cook arbi for 3 whistles

- peel off the skin and cut them as required, I cut them into long thin slices

- add a pinch of salt and red chilli powder and marinate them for 2 mins

- fry them till they are crisp and firm in 2 - 3 tsp of oil, leave it aside

- in a pan add oil

- add mustard seeds and urad dal when the oil is hot

- add curry leaves and onions

- fry till they are golden brown

- add tomatoes and salt

- fry till are mushy

- now add ginger garlic paste and fry well

- when the smell is gone add turmeric powder and sambar powder

- mix well and fry for 2 mins

- add water and allow that to cook till  the raw smell is gone

- add coconut paste and corriander leaves

- allow that to cook for 2 mins

- add the fried arbi pieces and cover and cook

- cook for 5 mins in low fire and serve.

Tamarind Cubes

TAMARIND CUBES

Easy to use for working women. Easy to prepare and store in the fridge.

Ingredients:

Tamarind - 1/4 kg

salt  around 1 tsp

water as required

Method:

- pressure cook tamarind with salt and water for two whistles

- grind that to a fine paste / extract juice

 - make a thick / thin as per requirement

- allow that to stand for a while

- pour them into ice cube trays and freeze

- remove and store them in zip lock bags / containers and keep them inside freezer

- use them as one / two cubes as required.

Peerkangai Thol Chutney (Ridge Gourd Skin Chutney)

Peerkangai Thol Chutney

Ingredients:

Ridge Gourd skin (peerkangai) - 1 cup

tomato - 1 

onion - 1

garlic - 4 - 5

salt to  taste 

green chillies - 3

oil - 2 tsp

mustard seeds - 1 tsp

red chillies - 2 

cumin seeds - 1/4 tsp

curry leaves - 3 - 4 leaves

Method:

- add 1 tsp  oil in a pan

- add the skin, chopped tomato, 2 garlic pods, chopped onion and green chillies

- fry  for 2 mins, add salt

- add a cup of water and cook until they are soft

- now grind it a coarse paste

- in a pan add oil

- add jeera, garlic and mustard seeds when oil is hot

- add red chillies and curry leaves and now add the ground paste

- fry for  2 mins and serve.

Source:
My Neighbor Madhuri