MAJJIGA PULUSU(anapakaya majjiga charu)

INGREDIENTS:
bottlegourd-2 cups cubed pieces
tomatoes-1 big cut in to cubes
onion- 1 sliced
carrots- 1 or 2
besan or gramflour- 2tbsp
curd or buttermilk- 2 cups(small)
tumeric- pinch
salt - to taste
coriander leaves- for garnishing
For Tempering:
oil - 2 tbsp
cumin seeds-1 tsp
mustard seeds-1 tsp
ajwan seeds-1 tsp
methi seeds-1 tsp
curry leaves-10
grren chillies-2 to 3


PROCEDURE:

(1) pressure cook or boil the vegetbles(bottlegourd,carrots,tomatoes) till they r soft by adding pinch of salt and water.

(2)make paste of besan and curd(buttermilk) without any lumps, use the hand to mix well.

(3)take a pan and add 1 tbsp of oil , add methi seeds , onions and fry them till they are sligtly brown(don't burn them) in a low flame and add the boiled vegetables along with the water and then add the paste of besan and curd,turmeric and let it boil for 3 minutes, add some water or buttermilk(curd) if needed depending on the consistency and adjust the salt.

(4)heat 1 tbsp of oil in a pan ,add mustard seeds let them pop and add cumin seeds,green chillies,
curry leaves and ajwan seeds.

(5)add this tempering to the boiling mixture and lastly some coriander leaves

(6) serve hot with rice and papads.

NOTE:we canalso add the paste of fresh grated coconut,green chillies,coriander leaves and coriander powder to the boiling mixture which increases the taste of majjiga pulusu.

BRINJAL CHUTNEY (vankaya pacchadi)

I think there will be no one from india who don't love binjal.
Today i want to give u the recipe of brinjal chutney, i know that ur mouth is watering...right! don't wait go...get the brinjal and start making it,here is my recipe for u....

INGREDIENTS:

3-4 Medium Brinjals or 1-big eggplant
1 medium onion finely chopped
2-3 Tbsp tamarind paste
1 Tbsp chopped coriander leaves
Salt to taste

FOR SEASONING:

2 tbsp oil
2 red chillies
1 Tsp Channa dal
1 Tsp Urad dal
1/2 Tsp mustard seeds
fe curryleaves
pinch of hing
pinch of turmeric

PREPARATION:
First clean and dry the brinjals and brush them with oil and roast it on a pan(dosa pan) over medium heat. Keep turning the brinjals, until fully roasted. When the skin of the brinjal is fully charred, that means the brinjal is fully roasted, if u r doubt ful just test it with a knife. Once done, sprinkle some cold water and let it sit for 10 to 15 minutes. Once it is cooled down peel off the charred skin. Mash the flesh and keep it aside.Heat 1 tbsp of oil in a small kadai. Add channa dal, urad dal, red chillies and fry over medium heat until the dals turn light golden brown. Now add mustard seeds, hing and curryleavesand fry for couple of minutes and when mustard seeds starts spluttering add chopped onions and turmeric and fry for few minutes,once the onions turned into golden brown, remove from heat and keep this aside.

In a bowl mix the mashed brinjals, tamarind paste, salt, chopped coriander leaves as well as seasoning.

This is most palatable when had with rice or roti.

FRUIT CUSTARD

Hai

Sorry friends all these days i was a bit busy .

I think all u r eagarly waiting for my next receipe, so i came with a cool and simple thing today, i.e.FRUIT CUSTARD .



ITEMS REQUIRED:

milk -600ml

sugar -to the required amount

custard powder-3 tbsp

fruits(u can add any fresh fruits)



PREPARATION:

Put the custard powder in a small bowl with a little cold milk (1/4 cup ) and mix it into a smooth paste. Add the sugar to the rest of the milk and bring it to a boil. Reduce the heat to medium. Take it off the heat and stir in the custard powder paste. Mix well, making sure there are no lumps. Return to the heat and keep stirring for 5-10 minutes, until it thickens a bit.

Let it cool a little.once it comes to room temperature,pour this mixture in a blender and mix it for just 10-30 sec only, just to remove any of the lumps.

...Now the delicious custard is ready, store it in the refrigerator and mix the fruits at the time of serving.

NOTE:you can even use some badam slices and raisins to make ur custard more delicious.

NOODLES

INGREDIENTS:

Oil -2tbsp
Mustard seeds -1tbsp
Cumin seeds -1tbsp
Chena dal -1tbsp
Urad dal -1tbsp
Noodles -1 packet
Salt -to taste
Chopped chillies
Chopped tomatoes
Chopped onions
Chopped carrots

METHOD:

Take a wide pan and pour oil into it , add some mustad seed,cumin seeds, when they start splutter add chopped green chillies and chopped onions ,fry them for 1 min and then add tomatoes and carrots, just fry them for 1 more min and then add 4 glasses of water and some salt, leave it for some time on high flame, until bubbles started pushing up.Now add the noodles and also add noodles masala to it, let it cook for 5 more mins with a lid.

Our delicious Noodles are ready.

Serve them with some spicy chutney or ketchup.

BEETROOT HALWA

Ingredients:

2 big beetroots (grated)

5 tbsp sugar

Some roasted nuts

2 tbsp ghee

1/2 tsp cardamom powder

Procedure:

Heat the ghee and add grated beetroot to it. Keep stirring until the beetroot gets cooked by itself without adding any water.When beetroot gets cooked in about 10 to 15 minutes time, add the roasted nuts,cardamom powder and sugar. Mix well till the sugar melts and you get the halwa kind of consistency.

Decorate the halwa with fruits ....aaa....what a tase!

Pani Poori

Ingredients for poori:

1tbsp-maida
A pinch-salt
1cup-sooji (semolina)
1pinch-urad flour (optional)
oil-required to fry

Method:

Make a stiff dough and roll into thin sheets and cut into round balls and deep fry
use using some oil.

Ingredients to make PANI:

-black salt
-chilli pdr
-coriander leaves
-coriander pdr
-cumin pdr
-gr chilli
-mint
-pepper
-salt
-tamarind

Method to prepare Pani:

Mix all ingrediensts and serve with pooris of Panipoori

serve with Onions, .........what a taste !

VEG PULAO

INGREDIENTS:
2cup-Basmati Rice
1cup-Beans
1/2cup-carrot
10number-Cashewnut optional
1/4bunch-Cilantro/Coriander leaves
3tsp-curd
1/4piece-Fresh ginger
A pinch -Garam Masala (Cloves, Cinnamon, Bay leaves, Elaichi)
1tsp-Garlic paste
4number-Green Chillies
1/2cup-Green Peas
1/2bunch-Mint
20ml- oil
1 number-Onion
1 number-potato
As required-Salt

METHOD:

Saute the garam masala in ghee for about 3 minutes & let it cool.
Grind ingredients as shown and cook
put the rice soaked for 20 min in rice cooker.
In a heavy bottomed pan, add ghee & saute the onion for few minutes.
Add the vegetables one by one & salt & allow them to cook until they are soft adding little amount of water .
When the vegetables are cooked ,add the herbs & stir fry till the raw smell leaves.
Add the masala & the vegetables to the rice and mix.
swich on the rice cooker and write a love letter ,in the mean time pulao is ready
Garnish with roasted cahewnuts & mint leaves.
Serve this hot with & Cucumber Raitha.


EAT MORE AND LET ME KNOW HOW U FEEL.