Aval (flattened rice)- 1 cup
Onion – 1
Green chilli -1 finely chopped
Ginger – 1/2 tsp finely chopped
Turmeric powder – a pinch
Roasted peanuts – 2 tbsp
Lemon juice – 1/2 tsp
Oil -1 tbsp
Mustard – 1 tsp
Cumin seeds/jeera – 3/4 tsp
Hing – (1-pinch)
Red chillies -1
Curry leaves – few
Grated coconut – 1 tbsp
Finely chopped coriander leaves
Wash aval (poha) in water for 2-3 times. Keep it in a food strainer for 10 minutes to drain excess water. Heat 2 tablespoons oil in a kadai.
Add peanuts and shallow fry them for 1-2 minutes over low flame. Drain them and transfer to a plate.
Add mustard seeds and cumin seeds in same oil. When seeds begin to sputter, add whole grams and curry leaves. Cook until dals become light brown.
Add chopped onion, grated ginger and chopped green chillies. Sauté until onion becomes translucent.
Then add Hing – (1-pinch), turmeric powder and salt and mix well. Add previously soaked poha and mix well. Cook for 1 minute.
Add shallow-fried peanuts and mix well. Now You can add lemon juice.
Turn off the flame.
Our delicious CHUDA UPAMA / aval upma is ready.
Garnish with coriander leaves and grated coconut.
*Biri (black gram dal skinless) -2 cup
*Arua chaula (rice flour) -4 cup
*Mustard oil & salt as per taste
*2 chopped onion
*1 tbsp chopped coriander (dhania)
*2green chillies , chopped
*½ tsp finely chopped ginger
Soak the skinless black gram dal and rice in water for 4 hours.Make a fine paste of the black gram & rice.Add salt and required water to make a semi liquid batter,whip well.Keep it covered for 4 hours,then add chopped onion, coriander& chopped ginger.whip well. Heat a pan on medium flame.Spread a little oil on the pan, take the batter in a tablespoon and spread it on the pan, like a dosa.Turn the chakuli upside down after 1 min.When it looks cooked , Spread a little mustard oil on the chakuli pitha. Once again turn the chakuli upside down after 1 min.When it looks like ll brown then remove it & serve hot.
*For The Dough
2 cups whole wheat flour (gehun ka atta)
1/2 tsp salt
2 tbsp oil
*For The Stuffing
2 Medium size boiled potatoes
1 chopped onion
1 tbsp chopped coriander (dhania)
2green chillies , chopped
2 tsp dried mango powder (amchur)
1/2 tsp chilli powder
1 tsp cumin seeds (jeera)
Salt to taste
1 tsp oil
*For the dough…..
Sieve the flours with the salt. Add the oil and mix well. Add enough water and make a semi-soft dough. Keep the dough aside for 1/2 an hour.
*For the stuffing…….
Mash the potatoes coarsely or cut into very small pieces. Keep aside.
Add the cumin seeds, onion, green chillies, salt, coriander, chilli powder and amchur powder. Mash it so that there are no lumps. Ensure that your potato mash is not watery. Keep aside.
Then Make balls of the dough, Roll one ball at a time into a thick small circle, place the potato mash in the centre. Fold it, ensuring that no filling is exposed. Roll this dumpling so that it becomes a proper round again. Sprinkle some dry flour on the ball and the board. Very gently roll the ball in to a flat not to thin circle. Keep in mind that the stuffing should not come out. Cook the paratha on a tava (griddle), using a little oil until both sides are golden brown. Repeat with the remaining dough and filling to make more parathas. Now Alu Paratha is ready to eat.
*Poi (spinach Malabar )-200 gm (washed,& cut)
*2 medium size potato – cut into small size
*1 medium size brinjal – cut into small size (put them in cold water otherwise they will turn black)
*2 medium size tomato- cut into cubes
*1tea spoon turmeric powder
*3-4 tbsp. mustard oil.
*Salt to taste
*1 tsp panch phutana (mix of cumin+ mustard+ nigella+ saunf + fenugreek seeds)
*2 large onions- chopped
*Mustard paste( grind 3 tsp mustard+4 red chilli+5 clove garlic + ½ teaspoon cumin seeds & coriander seeds )
*Fresh coriander leaves
Put a non-stick pan on the gas, heat oil, and Add punch-phutana. When the punch-phutana starts cracking add the sliced onions & Stir a little. Fry till the onions become browned, then add brinjal & potato pieces. Fry it for 5-6 minutes, then add tomatoes to it, after 2 minutes add Poi saga (spinach Malabar).Add turmeric powder & salt stir it 5mins, after that .add the mustard paste with 3 to 4 cups of water. Then add tomato .Boil it properly until the oil come out from the water.
Garnish with coriander leaves and serve with rice.
2 Baigan (brinjal) cut into 4 pieces
3 red chilli
1/2 teaspoon turmeric
4 tablespoon mustard oil
1\2 tsp punch-phutana
½ teaspoon cumin seeds & coriander seeds
Salt to taste
2 drumstick cut into small pieces
1 potato cut into 1\4 pieces
Mustard paste( grind 3 tsp mustard+3 red chilli+5 clove garlic + ½ teaspoon cumin seeds & coriander seeds )
Fresh coriander leaves
Wash vegetables and half Boil with salt & turmeric . Cut the onion and tomato into slices. Put a non stick pan on the gas ,heat oil, Add punch-phutana. When the punch-phutana start cracking add the sliced onions. Stir a little. Fry till the onions become browned. Add the mustard paste with 3 to 4 cups of water. T hen add tomato .After 15 minutes, you add boiled brinjal, potato & drumstick. Stir a little. and boil it further for about 10 minutes.Garnish with coriander leaves. Gota Baigan Besara is now ready to be served with rice.
Basmati rice 2 cup
Oil 3 tablespoons
Cinnamon 1\2 inch stick
Bay leaves 1
brown cardamom 1
Cumin seeds 1\2 teaspoon
Onions, sliced 3 medium
Green cardamoms 3-4
Green chilies 3
Carrot 2 Beans 3-4
Spring onion 2-3
1 small capsicum, finely chopped
½ tsp finely chopped ginger
soak rice in water for 30 mins.Boil rice with salt to taste, Cinnamon 1\2inch stick, Bay leaves 1, Cloves 1\2,
green cardamom 4 and brown cardamom 1.Heat a broad pan with oil.When its hot,when it starts smoking, add the cumin seeds and bay leaf. Wait till it splutters, and then add onion pieces, &veggies and fry for 2 minutes or until its cooked,but retains its crunchiness. . Add cooked, rice and stir till it gets heated up.Now your fried rice is ready to serve.
1 cup Rava/Sooji (Semolina)
1 inch Ginger chopped
2 garlic cloves
1 chopped Onion
3 Green Chillies slit sideways
1\2 Tomato chopped
1/2 Cup chopped Beans
1 Potato chopped
1 Capsicum chopped
1\2 Carrot chopped
1\2 cup Green Peas
1 tsp pancha-phutana
Salt to taste
1/4 tbsp Turmeric Powder
3 tbsp. Oil
Few curry leaves
Finely chopped coriander leaves
Lemon juice to taste (optional)
Wash and keep aside. Heat a pan. Dry roast the semolina till it turns golden brown. Keep aside. Put the pan again, Add pancha-phutana then Green chilli. Add onions and garlic fry till translucent, then add the cut vegetables( curry leaves, potatoes, beans, green peas, Tomato, Capsicum, Carrot)and stir fry till the vegetables are 80%cooked.Add the boiling water to the vegetables. Add the semolina while stirring continuously. Cook till all the water is absorbed. Cover with a lid and remove from the fire.
Keep aside for 10 mins. Serve for breakfast with Ghuguni/alu dam
1-Cauliflower (1 small)
2-potato (2 small)
3-tomato ( 1 medium finely
4-onion ( 3 medium finely chopped)
5-ginger-garlic paste ( 3 tsp)
6-cumin seeds (1/3 tsp)
7-cumin powder (1/2 tsp)
8-coriander powder (1/3 tsp)
9-chili powder ( 1/2 tsp)
10-cinnamon & cardamom powder (1/3 tsp)
11-bay leaf ( 1 )
15-salt to taste.
16-Kasuri Methi – 1/2 tsp
Heat a tbsp of oil in a heavy bottomed vessel, add the drained cauliflower florets and saute on medium flame for 9 to 10 mts. Remove from the vessel and set aside.Heat the remaining oil in a bottomed vessel. When it starts smoking, add the cumin seeds and bay leaf. Wait till it splutters, and then add onion pieces. Fry the onion for about 2-3 mins and then add ginger-garlic paste. Cook till it slightly reddens, then add the sauteed cauliflower & potato ,tomatoes. Fry for about 5 mins. Add the cumin powder, coriander powder and chilli powder. Stir for 2 mins, add the boiled peas, and 1/2 cup water. Bring to a boil.Then add Kasuri Methi,after 2 mnts,Add the cinnamon & cardamom powder, mix and remove from fire. Garnish with coriander leaves and serve hot,with roti or rice.
1- 2 medium sized onion, finely chopped
2- 1 big tomato, chopped
3-5/6 garlic, finely chopped
4-1 tsp cumin seeds
5-1/4 tsp turmeric powder
6-1 tsp red chili powder
7-1/2 tsp garam masala powder
8-1 bay leaf
9-250 gms paneer
10-2 tbsp cream
11-3 tbsp oil
12-1 tsp kasuri methi leaves
13-salt as required
14-water as required
15-a few teaspoons of cream/butter for topping the palak paneer
16-1 bunch fresh spinach/palak
17-1 or 2 green chilies, chopped
18-1/2 inch ginger, roughly chopped
19-2/3 red chilies
Rinse the spinach very wall in water,boil water in a pan with some salt,switch off the fire and add the spinach leaves in the hot water,close with a lid and let the spinach leaves sit in the water for 2-3 mins,drain and immediately add the leaves in a pan or bowl containing ice cold water.This helps in preserving the green color of the spinach.Drain and then puree the spinach in a blender or hand blender with ginger, garlic and green chilies.make a smooth puree.Then,heat oil in a pan.Fry the cumin first,then add the bay leaves and onions.Fry till the onions become browned.Now add the garlic and tomatoes.Fry till the tomatoes become soft.Add the turmeric powder, red chili powder,stir and fry for some seconds,add the spinach puree,add some water if required.Simmer for 6-7 minutes or more till the spinach is cooked.Lastly add salt and garam masala,stir and add the paneer cubes.cook the gravy till the paneer cubes become soft and succulent.
add cream and stir.simmer for 30 seconds or a minute,at this stage you can also add some crushed kasuri methi leaves.stir and also u can put red chilies for a nice look.Then serve the palak paneer hot with some rotis, naan or jeera rice.
• Brinjal 1 midiam
• Mustard Oil 1 tablespoons
• Onions,chopped 1 small
• Salt to taste
• Fresh coriander leaves,chopped 2 tablespoons
Roast the brinjal on a medium flame till well cooked and the skin has charred completely. Cool, peel and mash.Take a vejal
Add the salt, green chilli choped,mashed brinjal and mustard Oil then mix properly . Add the chopped coriander and mix well.Serve hot.