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.