CUCUMBER RAITA

 

Prep Time : 10 mins
Cooking Time : 5 mins
Serve : 2

INGREDIENTS
Hung curd        -    1 cup
Grated cucumber         -     1/2 bowl
Coriander leaves - 1 tsp
Green chilly - 1
Salt            -   to taste
Black salt      -    1 tsp 

 Sugar   -     1 tsp
Roasted cumin seeds powder - 1 tsp

Sugar - 1 tbsp
  
METHOD

Hung the curd in a muslin cloth for 4 - 5 hours then prepared raita.
Beat the curd.
Add sugar,salt and black salt and mix well.
Add grated cucumber ,green chilly and roasted cumin seeds powder in the curd and mix well.
Garnish  with coriander leaves and grated cucumber.
Serve chilled.

RAGI CHEELA

 

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

Whole ragi seeds  -  1 cup
Salt    -  to taste
Cumin seeds      -  1/4 tsp
Chopped green chilly   -   2
Chopped onion    - 1 medium size
Finely chopped carrot - 2 tbsp 

Finely chopped capsicum- 2 tbsp

Finely chopped french beans - 2 tbsp
Coriander leaves   - 1 tbsp
Oil     -    4 tbsp

METHOD
Soak ragi seeds over night rinse from fresh water and blend into the blender.

Make a smooth batter.
Batter is not so thick add onion,green chilly,cumin seeds,capsicum, boiled french beans ,salt and carrot and mix it well.
Heat non stick pan to very hot.
Sprinkle some oil till it sizzles and quickly pour a large spoon of batter on it and cover it.
Flip when done on one side.

Serve hot.

BABY POTATO KI SUBJI

 

Prep Time :30 mins
Cooking Time  : 30 mins
Serves   : 4

INGREDIENTS
Baby potatoes   -  500 gms
Chopped onion   -  2
Garlic paste   -  2 tbsp
Ginger paste     -  2 tbsp
Turmeric powder      -  1/2 tsp
Red chilly powder    -   1 tsp
Coriander powder     -   1 tsp
Garam masala powder      -  1 tsp
Cloves    -   2
Cinnamon     -  1 inch stick
Green cardamom     -  2
Whole black paper   -  2
Cumin seeds   -  1/4 tsp
Kashmiri red chilly powder - 1 tsp
Salt      -  to taste
Oil - 4 tbsp
Chopped coriander leaves    -   1 tsp

METHOD
Wash and boil the baby potato in a pressure cooker with two cup of water
Heat oil in a pan and remove the skin of the baby potato and fry until dark brown on low flame and take off the pan.
Heat oil in a pan and add cumin seeds and whole garam masala to crackle.
Add chopped onion, and saute for 3 - 4 mins. now add ginger garlic paste,red chilly powder,coriander powder,turmeric powder and kashmiri mirch powder and saute for 3 - 4 mins.
Add fried potatoes and salt and mix well.
Garnish with coriander leaves and serve.

MASALA DOSA SAMBAR AND COCONUT 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

SAMBAR

 

Prep Time : 10 mins 

Cooking Time : 15 mins 

Serve : 2

 INGREDIENTS 

Tuvar dal - 1 cup 

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

 Salt - to taste 

Sambar powder - 2 tbsp

 For the tempering Coconut oil - 1 tbsp 

Dry red chilly - 1 

Mustard seeds - 1 tsp 

Hing - a pinch 

Curry leaves - 8 - 10 

Coriander leaves - 1 tbsp 

 METHOD 

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

Pressure cook dal and all the shallow fry veggies,turmeric powder and 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 hot.