DRY ARBI KI SUBJI

 

Prep Time : 45 mins
Cooking Time : 25 mins
Serve : 2

INGREDIENTS
Arbi/taro root  -  250 gms
Ginger garlic paste  -  1 tsp
Sliced onion  -  2
Coriander powder  -  1 tsp
Red chilly powder  -  1 tsp
Turmeric powder  -  1 tsp
Amchur powder/dry mango powder  -  1/4 tsp
Carom seeds  -  1/4 tsp
Fenugreek seeds/methi seeds  -  1/4 tsp
Salt  -  to taste
Oil  -  1/2 cup
Coriander leaves  -  1 tbsp

METHOD
Peel and chopthe taro root/arbi 
Heat oil in a  pan,add fenugreek and carom seeds to crackle.
Add sliced onion and saute for 3 - 4 mins.
Add ginger garlic paste,red chilly powder,turmeric powder,coriander powder,salt and two tbsp water and saute 3 - 4 mins.

Now add arbi/taro root and  mix it well,cook for ten mins in a low flame until tender.
Garnish with coriander leaves and serve.

MASALA DOSA WITH SAMBAR AND CHUTNEY

 

Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
For dosa
Rava / suji   - 1 cup
Rice flour  -  1 cup
Curd  -  1 cup
Salt    -  to taste
Oil   -  2 tbsp
For masala
Boiled potatoes     -  4 big
Soak chana dal/gram lentil    - 1 tsp
Mustard seeds           -   a pinch
Cumin / jeera seeds   -   a pinch
Red chilli powder     -   1 tsp
Turmeric powder  -   1/2 tsp
Chopped onion   -   1
Ginger,garlic paste  -  1 tsp
Chopped green chilly  -   2
Chopped coriander leaves  -    1 tsp
 Curry leaves   - 6 - 7
Oil  -  2 tbsp
Salt  -  to taste


METHOD
For stuffing
Heat oil in a wok.
Add mustard seeds and cumin seeds to crackle.
Add onion n saute for one to two mins.
Add soaked chana dal /gram lentil,curry leaves.
Add turmeric powder ,red chilly powder,ginger garlic paste and 2 tbsp water and mix well.
Add potatoes and salt and cook for 2 mins.
Garnish with coriander leaves.
Now stuffing is ready.
Heat nonstick tawa to very hot sprinkle some oil till it sizzles and quickly pour a large spoon of dosa batter on it.
Lower the heat put some oil over dosa.
Add potato masala of the dosa.
Wrap it.

Serve them hot with sambar and chutney.

For coconut chutney 

INGREDIENTS
Fresh grated coconut  -  1 cup
Roasted Bengal gram / chana dal  -  2 tbsp
Curry leaves   -  8 - 10
Green chilly  -  4
Salt  -  to taste
For tempering
Black mustard seeds  -  1/4 tsp
Oil  -   1 tsp

Whole red chilly - 1

METHOD
Fry the curry leaves.
In a blender add fresh coconut,roasted bengal gram / chana dal,green chilly,fried curry leaves,salt, and 1/2 cup of water .
Blend to make a paste.
Heat one tsp oil.
Add black mustard seeds and whole green chilly to splutter and add in the coconut chutney.
Serve coconut chutney with dosa and sambar.

For sambar 

INGREDIENTS 

Tuvar dal - 1 cup 

Catch Turmeric powder - 1/2 tsp

 Red chilli powder - 1/2 tsp

 Chopped veggie (Bringal,tomatoes, onion,) - 1 cup

 Imli pulp - 1 tsp 

Water - 3 cup 

Catch Salt - to taste 

 Sambar powder - 2 tbsp

 For the tempering 

Coconut oil - 1 tbsp

 Dry red chillies - 2 

Mustard seeds - 1 tsp

 Hing - a pinch 

Curry leaves - 8 - 10 

Urad dal - 1 tsp

 METHOD 

Heat oil add the chopped veggies and saute for 5 - 6 mins.

 Pressure cook dal and all the shallow fry veggies,catch turmeric powder and catch salt with three cup of water. 

After one whistle simmer the gas for ten minutes.

 After some time we open the cooker lid .Now we add sambar powder, red chilly powder and imli pulp and mix well.

To temper it with all spices and mix well in the sambar.

 Garnish with coriander leaves and serve

RAINBOW SANDWICH

 

Prep Time  : 15 mins
Cooking Time  : 10 mins
Serve : 2

INGREDIENTS
Bread   -  4 slice
Grated cucumber  -  1 bowl
Butter  -   1 cube
Black pepper powder  -  a pinch
Mayonnaise - 2 tbsp
Cheese - 2 slice 

Chilly flakes - 1/2 tsp

Herbs - 1/2 tsp

Salt - to taste 
Beetroot - 1

Carrot - 1
METHOD
Grated the cucumber.
Add mayonnaise and sprinkle some black pepper powder, chilly flakes,herbs and salt and mix well.

Spread the butter one side of the bread

Now spread the mayonnaise cucumber mixture on the top of the bread.

Now add cheese slice.
Cover this stuffed slice to other slice.

Cut the cucumber in thin slice with the help of chips cutter.

In the same way cut the beetroot and carrot.
into thin slices.

Firstly cover the sandwich with beetroot thin slices now add cucumber thin slices and then carrot thin slices.

Now in this way cover the whole sandwich.
Serve 

with green chutney and tomato sauce.

HYDERABADI CHICKEN BIRYANI

 

Prep Time : 25 mins

Cooking Time : 45 mins
Serve : 4

INGREDIENTS
Chicken  -  500 gms
 Ghee  -  6 tbsp
Biryani masala - 1 tsp
Cloves  -  3 - 4
Green cardamom  -  4
Black cardamom -  2
Mace  -  one piece
Black pepper  -  4 - 5
Cinnamon powder  - 1/4 tsp
Ginger garlic paste  -  1 tbsp
Sliced onion  -  1
Fried onion - 1/2 cup
Curd - 2 tbsp
Salt - to taste
Half done rice -  2 cup
Kevra water  -  1 tbsp
Saffron  -  few strands
Milk - 1/4 cup
Green chilly - 2 cut in slit
Green coriander leaves - 1 tbsp
Mint leaves - 1 tbsp


METHOD
Heat ghee in a pan and deep fry the sliced onion and strain it.
Heat oil in a pan add whole garam masala and fry for a few seconds.
Add sliced onion and chicken pieces and saute for 4 - 5 mins.
Add ginger garlic paste, biryani masala and salt and mix well.
Add water and cook in a low flame for  15 mins.
Soak rice for half an hour and strain it
Bring the water to boil,add green chilly,cumin seeds,one tbsp  shudh ghee,salt and rice make half done rice

Evenly spread the half done rice and fried onion,coriander and mint leaves and chicken and  to form at least two layer.
Soak the saffron in hot milk and add saffron milk.
Add cinnamon powder and fried onion  and cover the lid
Tightly cover the pan and cook 7 - 8 mins.
Add kevra  water before serving.

PUNJABI SAMOSA

 

Prep Time  : 15 mins
Cooking Time : 30 mins
Serve  : 2

INGREDIENTS
All purpose flour / maida  - 1 cup
Clarified butter / ghee  -  2 tbsp
Carom seeds  -  a pinch
Onion seeds  -  a pinch
Salt  -  to taste
Oil  -  for frying
For stuffing
Boiled potatoes  -  4 big size
Green peas / matar  - 1/4 bowl
Chopped cashew nuts -  4 - 5
Raisins  -  1 tbsp
Chopped green chilly  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Ginger garlic paste  -  1 tsp
Roasted cumin seeds powder  -  1/2 tsp
Salt - to taste
Cumin seeds  -  a pinch
Chopped coriander leaves  -  1 tbsp

METHOD
Take all purpose flour/maida,clarified butter,carom seeds,onion seeds ans salt an d mix well.
Make a crumb like texture.
Knead a soft dough and keep aside for 30 mins.
Boil potatoes and peel and crush them.
Heat 2 tbsp oil in a pan.
Add cumin seeds to crackle.
Add matar/green peas and cover the pan and cook for 3 - 4 mins in a low flame.
Then add ginger garlic paste,green chilly,coriander powder,red chilly powder and turmeric powder and mix well.
Add boiled and crushed potatoes,salt and roasted cumin seeds powder and saute for one mins
Dont mash the potato completely just crumble it with hand.
Add cashew nuts and raisins and mix well.
Add coriander leaves and mix well.
Now stuffing is ready.
Let it cool.
Now roll a small dough just like chapati.
Cut it in two halves.
Apply water to half of cut shape it cones press it.
Stuff the potato filling.
Seal the edges of samosa.
Heat enough oil in a pan.
Place the samosa,lower the heat and fry till light brown.
Serve hot samosa with tea.
Enjoy.