UPMA KOZHAKATTAI

INGREDIENTS:

1 Cup rice
2 Green Chillies
Ginger
Mustard , Cumin seeds ,Urad dal
2 tbsp oil
Salt for taste
Water 3 cups
Asafoetida .

METHOD :

* Wash the rice and let it be dried on a towel .
* Grind the rice coarsly .
* Chop the Chili and ginger finely .
* Heat oil in a kadai and splutter the mustard seeds
* Fry the urad dal and cumin seeds .
* Now add the chilli and ginger pieces and fry for a min .
* Now add the 2 1/2 cups of water and let it boil .
* Add the salt and asafoetida .
* After a min add the grinded rice and stir continously .
* Let the rice cook in the kadai . ( HAve to stir very oftenly )
* Add the remaining water if needed atlast .
* when fully cooked , switch off the stove and let it cool.
* After 1/2 an hour make oval shape balls out of the rice mixture and steam it for 4-5 mins.
* Serve hot with Coconut chutney .

Note :

Without making balls and steaming , this can be had as upma and we call it as " arisi upma "

Gobi - Ball Pepper Curry

INGREDIENTS :

1 small cauliflower
2 small Capsicums
2 Medium tomatoes
1 Large onion
2 Red Chillies
Ginger - Garlic paste
Oil
Mustard , cumin seeds , urad dal
Coriander Leaves
Garam masala
Turmeric Powder
Salt for taste

METHOD :

* Cut the cauliflower into florets and keep it aside .
* Heat some oil in a kadai and fry the florets until crisp .
* Transfer it into a bowl .
* Similarly fry the capsicum pieces and keep it seperately.
* Grind the onion , Tomatoes and chilli .
* Heat a tbsp of oil and splutter the mustard seeds .
* Fry the cumin seeds , Fenugreek seeds and urad dal .
* Pour the grinded mix in the kadai and add the ginger-garlic paste , turmeric powder and garam masala.
* Let it cook until the raw smell is gone .
* Add salt as required .
* The gravy must be thick and very little .
* Now add the cooked capsicum and mix well .
* Then add the fried florets and stir gently .
* Garnish with coriander leaves .
* Serve with rotis/hot rice.

POTATO - CORN GRAVY

INGREDIENTS :
3 medium potatoes
1 baby corn
2 Tomatoes
1 Medium onion ( Chopped finely )
Ginger - garlic paste
Coriander leaves.
2 tbsp oil
Chilli powder
Turmeric Powder
mustard seeds , Cumin , urad dal
Salt for taste.

METHOD :
* Boil the potatoes and cut them into medium sized cubes.
* Cook the corn and keep it aside .
* Heat the oil in a kadai and splutter the mustard seeds.
* Fry the cumin seeds and urad dal .
* Fry the onions till they turn brown .
* Add salt , turmeric powder and chilli powder .
* When cooked add tomatoes .
* When well cooked add the tomatoes and corn .
* Mix well and let it cook for 4-5 mins.
* Garnish with coriander leaves .
* Serve with hot rice / Rotis .

ALOO MUTTER

INGREDIENTS :

Potatoes(medium sized) - 2 cubed
GreenPeas-1/2 cup Oil - 4 Tbsp
Onion (medium) - 1 1/2(chopped roughly)
Tomatoes- 2 (Pureed)
Ginger,Garlic paste - 1 tsp
Whole dry red chilli - 1(broken to half)
Cloves- 2
Bay leaves - 2
Cinnamon stick- 1"
Elachi - 1
Coarsly ground coriander seeds -1/2 tsp
Garam masala - a pinch
Chili Powder - 1 1/2 tsp
Amachur Powder - 1 tsp
Turmeric - 1/2 tsp
Salt - to taste
Water- 1 cup
Cream - 2 Tbsp
Chopped Coriander leaves


METHOD :

1) Heat 1Tbsp of oil in a kadai and fry the onions till brown.Cool it and make a puree of it.

2) Heat remaining oil in a pressure pan. Add all the spices to it and allow it to fry till a good fragance arise.

3) Add ginger garlic paste and saute for sometime.Then add the pureed onion to it and fry till it turns slight brown in color.

4) Add the tomato puree and fry for sometime.Add all the masala powders and saute till it leaves oil.

5) Now add peas and potato cubes and fry well.

6) Stir in cream

7) Add enough water,salt and Pressure cook it for 3-4 whistles.

Garnish it with coriander leaves and serve hot with rice or roti or naan.

ALOO PARANTHA

INGREDIENTS:

• 2 boiled Potatoes


• 1 small finely chopped Onion (optional)


• 1 Medium tomato
  


• Coriander leaves finely chopped


• Small piece of Ginger (very finely chopped or grated)


• Mustard , Fenugreek , Cumin seeds .


• Some urad dal .
  


• Salt Red Chili powder and Garam masala as per taste

METHOD:

Stuffing :
* Boil and mash the potatoes .
* Pour some oil in a kadai , splutter mustard seeds .
* Add some cumin seeds , Fenugreed seeds and urad dal .
* The add the chopped onions fry till it turns brown .
* Now add some turmeric powder , Garam masala , and chill powder .
* Add required amount of salt .
* Then add chopped tomatoes and fry till cooked.
* Now add the mashed potatoes.
* Stir until the stuffing is done .
* Garnish with coriander leaves.

Parantha :
*For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.
*Make a medium size chapati, add the filling to the chapati and cover the edges.
*Now roll it slightly so that the stuffing is fine inside the dough.
* Put it in a pre-heated tava .
*When top side is done change the side .
*Serve aloo paratha hot with yogurt (curd)

PALAK PANEER

INGREDIENTS :

• Spinach Leaves
• Paneer cubes
• 2 Medium Onions ( Finely Chopped)
• 2 Medium Tomatoes ( Finely Chopped )
• Coriander Leaves ( Finely Chopped)
• Ginger - Garlic Paste
• Oil - For frying
• 1/2 tbsp mustard
• 1/2 tbsp cuminseeds
• 1/2 tbsp urad dal
• 1/2 tbsp turmeric powder
• 1/2 tbsp garam masala
• 1/2 tbsp chilli powder
• Salt for taste
• Whipped Cream

METHOD :

* Fry the paneer cubes in the oil till they become light pink colour and keep them aside .
* Cut the spinach leaves , cook them and blend them .( Be careful that it is still coarsy )
* Heat 1 tbsp of oil in a kadai , splutter the mustard seeds , put the cumin seeds and urad dal .
* Then fry the onions till brown .
* Then add the turmeric powder , Garam masala and chilli powder . Cook for 2 mins .
* Now add the Ginger-Garlic Paste , Cook for 1 min .
* Then add the tomatoes , Cook for 3 mins till the mixture gets cooked well .
* Add salt as required .
* When the mixture is well cooked add the blended spinach leaves and mix well.
* Let the mixture cook well .
* Now add some cream to make the gravy thicker .
* Afte 2 mins add the fried paneer cubes and stir slowly so that the cubes are not spoiled.
* Let it cook for 2 mins and now the palak paneer is ready to serve.
* Transfer it into a bowl and decorate it with some sliced tomatoes and garnish with some chopped coriander leaves .
* This goes well with rotis/ Chappatis .

NOTE :
* You can choose milk instead of Cream.

PESARATTU

INGREDIENTS:

• 1 cup Moong Dal
• 1 tbsp Rice
• 2 Onions
• 2 chillies
• 1 Large Tomato
• 1 carrot
• Ginger
• Salt for Taste
• Water 1/4 cup

METHOD :

* Soak the rice and Moong dal overnight.
* Grind them by adding some water .
* Take the batter in a bowl and add salt as required.
* Cut the Onion , Tomato , Chilli , Ginger into very thin,small slices .
* Grate the carrots and add all the vegetables in the batter .
* Mix the batter evenly and make tasty paesaratts.

NOTE :
# You can make the paesaratt batter spicy by grinding the chillies with rice and moong dal.
# You can also make the paesaratts without the vegetables / by adding some more veges.

BREAD PAKORA

Ingredients:
FOR BATTER :
1 cup gram flour (besan )
1/4 teaspoon asafoetida
1/4 teaspoon baking powder
salt to taste
1/4 cup water
FOR STUFFING :
1 large onion
2 large potato
2 pods garlic
1/2 inch ginger
1/4 teaspoon garam masala powder
2 tablespoons cooking oil
1/2 cup cooking oil
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
8 slices bread

Method:

1.Prepare The Batter: Mix everything for preparing the batter in a bowl. Add water slowly and keep on mixing it till the batter becomes smooth and thick.

2.Prepare the Stuffing: Boil the potatoes . Once boiled , peel off the skin and cut into small 1/2" cubes. Heat the 2 Tbsp oil in a frying pan. Add the Garam Masala powder, and fry it for 1/2 minute. Add the finely sliced onion and fry it till it is light brown. Add ginger-garlic paste and fry it for 3 minutes. Add the turmeric and red chilli powder and fry it on slow heat for 10 min. Now add the boiled potato and fry it for another 5 minutes. And that's it , Your stuffing is ready.

3.Prepare the Bread Pakora: Heat the 1/2 cup oil in a frying pan.Keep the oil in medium heat.

4.Take 2 triangular pieces of the bread and fill it with the potato stuffing. Dip it in the batter till it is entirely covered by the batter. Deep fry in the oil till for about 5 to 10 min.

NOTE : This is a very tasty snack and goes well with sauces too...