BLACK GRAM CURRY WITH PURI

 

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

Black gram curry
INGREDIENTS
Black gram  -  1 cup
Chopped onion  -  1
Ginger garlic paste  -  1 tsp
Red chilly powder  -  1 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Garam masala powder  -  1/2 tsp
Cumin seeds  -  1/4 tsp
Salt  -  to taste
Oil  -  2 tbsp
Chopped coriander leaves  -  1 tbsp

METHOD
Soak black gram/kala chana over night drain and crush 1/4  cup black gram in the blender..
Heat oil in a pan.
Add cumin seeds to crackle.
Add chopped onion and fry till light brown.
Add ginger garlic paste,red chilly powder,coriander powder,turmeric powder and 2 tbsp water and saute for two mins.
Add coriander leaves and mix well.
Add black gram and crushed black gram and mix well.
Add salt and one cup of water and cover it..
Bring to boil and simmer for ten mins till done.
Add garam masala powder and mix well.
Garnish with coriander leaves and serve.

INGREDIENTS

Puri
Semolina  -  1 cup
Wheat flour  -  1cup

Maida - 1 cup
Clarified butter - 2 tbsp
Salt - to taste
Carom seeds - 1/4 tsp
Onion seeds - 1/4 tsp
Oil  -  for frying

METHOD
For puri
Take a large bowl add maida   semolina,wheat  flour , carom seeds  onion seeds,2 tbsp clarified butter and salt , coriander leaves and chilly flakes and mix well.
Add little by little water to make a dough.
Cover this dough with muslin cloth and keep aside for 30 mins.
Roll out the dough in a round shape.
Heat enough oil in a pan and deep fry the puri on a low flame till golden brown and crispy.
Drain in paper napkin.

Serve hot with black gram curry.

EGG BIRYANI

 

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS
Hard boiled eggs - 6
Curd - 1/2 cup
Gobind bhog rice - 2 cup
Clarified butter - 1 tbsp
Oil - 1/4 cup
Chopped green chilly  - 1
Sliced onion  - 2
Cinnamon  - 1 inch stick
Green cardamom - 2
Black cardamom - 1
Whole black pepper - 3 - 4
Cloves - 2 - 3
Ginger garlic paste - 1 tbsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Salt - to taste
METHOD
Boil and peeled the eggs and fry it
Heat oil and clarified butter in a pan,add cinnamon,cumin seeds,cloves,cardamom.and whole black pepper to crackle.
Add chopped onion and fry until light brown.
Add ginger garlic paste and all dry ingredients and 2 tbsp water and mix well.
Stir fry until oil separate  from the spices
Add curd and mix well.
Add green chilly and salt and mix well.
Now add egg and mix well
Turn off the flame.
Wash and soak rice for 30 mins
Heat clarified butter in a pan and fry the rice
Take a rice cooker and add the rice, four cup of water and fried egg with all the spices
Cover and cook in a rice cooker for fifteen mins.
Serve hot with boondi raita green chutney, onion salad and mango.

SUJI UPMA

 

Prep Time       -10 minutes

Cooking Time - 15 minutes

Serve           -  4

INGREDIENTS
Suji  - 2 cup
Mustard seeds -1/2 tsp
Green chillie - 1
Finely chopped onion -1
Small diced beans  - 2 tbsp
Finely chopped carrot - 1
Cashew nuts  - 10 - 12

Peanuts - 2 tbsp
Finely chopped capsicum - 2 tbsp
Curry leaves - 6-7
Salt - to taste
Clarified butter- 4tbsp
Water - 5 cup
Chana dal - 1/2 tsp
Urad dal - 1/2 tsp

METHOD

Heat clarified butter in a pan add cashew nuts fry and strain it,now add peanuts fry and strain it.
  Take a kadai,  dry roast the suji in medium flame and  the colour of must be the same.
 Heat the clarified butter in a kadai.
 Put the mustard  seeds to crackle.
Add chana dal, urad dal, onion, carrot ,beans, capsicum and fry till light brown.
 Add green chillie and curry leaves. Mix water and let the water to boil.
 Add suji and salt once the water gets boiled..
 Once the suji absorb the water, cover and cook on low flame  for 4-5 minutes. Stir in between.
 When it gets ready, add the cashew nuts and peanuts,serve it in  breakfast.

BOONDI RAITA

 

Prep Time : 10 mins 

Total Time : 10 mins 

Serve : 4

 INGREDIENTS

 Boondi - 1/2 bowl 

Hung curd - 1 cup 

Roasted n crushed cumin seeds - 1/2 tsp Black salt- 1/4 tsp 

Salt- a pinch

Sugar- 1 tsp
Red chilly powder - 1/4 tsp 

Chopped green chilly 1 tsp

 METHOD 

Put the fresh curd in a muslin cloth for 3-4 hours to make a hung curd and then prepare raita out of it. 

Whisk the hung curd. 

Add roasted and crushed cumin seeds, black salt, salt, red chilly powder ,sugar and mix well.

 Now after mixing it, add boondi and green chilly into it.

 Serve chilled boondi raita with biryani

MANGO FROOTI

 

Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 2

INGREDIENTS
Raw mango    -  1
Ripe mango   - 2
Sugar     -  1 cup
Water      -  3 cup


METHOD
Wash and chop the raw mango and ripe mangoes.
Boil the raw mango and ripe mango pieces in a pan with two cup of water cook for 20 mins in a medium flame
Mash the pulp of the mango and blend in the blender
Add sugar  and one cup of water and bring to boil once boiled turn off the flame
Once cooled add in the blender and blend it to make a smooth
Take a glass  pour the mango frooti.
Enjoy the refreshing drink.