RAWA IDLY SAMBAR AND CHUTNEY

 

Prep Time : 25 mins
Cooking Time : 30 mins
Serve : 4

For idly
INGREDIENTS
Semolina- 2 cup
Yogurt- 1 cup
Eno fruit salt- 1 tbsp
Salt- to taste
Oil- 1 tbsp
Water- 1 cup
Chana dal - 1 tbsp
Urad dal  - 1 tbsp
Black mustard seeds  -  1 tsp
Curry leaves  - 10
Coriander leaves -100 gms

METHOD
Mix semolina and yogurt in a large vessel and keep for 15 minutes
. Now add salt and water as required, mix it gently and make a batter (neither too runny  nor to thick) . mix it well.
Heat oil in a pan add chana dal,urad dal black mustard seeds and curry leaves when it crackle add into the idly batter.
Now add eno fruit salt just before making idly and again mix it well.
Grease the idly plate and pour the batter in idly plate and steam for ten mins.
Enjoy  hot idly with sambar and chutney

 

For sambar
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 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,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 with idly.

For chana dal  chutney
INGREDIENTS
Fresh grated coconut  -  1 cup
Roasted Bengal gram / chana dal  -  2 tbsp
Curry leaves   -  8 - 10
Green chilly  -  4
Garlic cloves - 4 - 5
Salt  -  to taste
For tempering
Black mustard seeds  -  1/4 tsp
Curry leaves  - 10
Oil  -   1 tsp

METHOD
Dry roast the bengal gram / chana dal.
Fry the curry leaves.
In a blender add  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 curry leaves to splutter and add into the chana dal and coconut chutney.
Serve  chutney with idly and sambar

RICE CHEELA

 

Prep Time : 15 mins.

Cooking Time : 25 mins

 Serve : 4

 INGREDIENTS

 Basmati rice - 200 gm

 Chana dal - 50 gm

 Cumin seeds -1 tsp

 Salt - to taste

 Oil - 1/2 cup

 Water -as required

 METHOD

 Wash and soak the rice and dal for 3 to 4 hours and grind it to make a fine paste.

 Mix cumin seeds, salt and enough water for a thin batter.

 Now heat the 1 tsp oil in a non stick pan and spread the mixture

. Flip when done on one side.

 Serve hot with aloo ki sabji and chutney.

PAV BHAJI

 

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

INGREDIENTS
Boiled potatoes - 2
Grated carrot - 1/2 cup
Grated cauliflower - 1/2 cup
Chopped capsicum - 1/2 cup
Chopped onion - 1
Green peas - 1/2 cup
Chopped tomatoes - 2
Ginger, garlic paste - 1 tsp
Chopped green chillies - 2
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Pav bhaji powder - 1 tsp
Salt - to taste
Oil - 2 tbsp
Butter - 1 tbsp
Chopped coriander leaves - 1 tbsp
Pav - 2

METHOD

Bhaji
Boil the potatoes in a pressure cooker. Peel and mash it..
Heat the oil in a wok.Add onion fry till light brown.Add ginger, garlic paste, red chilli powder,turmeric powder,green chillies add some water n saute.
Add tomatoes and cook on medium flame approax 4-5 mins.
Add the veggies and saute 2-3 mins .Now add potatoes and mix well.
Add one cup of water and cook for 4-5 mins.Add salt, butter and pav bhaji masala and mix well..
Garnish with coriander leaves and serve.
Pav
Slice the pavs.Heat the pan grease some butter and place the pav in medium flame till golden brown.
Serve the pav with bhaji.

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.