MIRCHI PAKORA/GREEN CHILLY FRITTERS

Prep Time  : 15 mins
Cooking Time " 25 mins
Serve : 4

INGREDIENTS
Green chilly  -  8
Gram flour  -  1 cup
Rice flour  -  2 tbsp
Red chilly powder  -  1/2 tsp
Baking soda - 1/4 tsp
Carom seeds  -  1/4 tsp
Onion seeds  -  1/4 tsp
Ginger garlic paste  - 1 tsp
Roasted cumin seeds powder - 1/2 tsp
Salt - to taste
Oil - for frying
For stuffing
Boiled n mashed potato  -  1/2 bowl
Chat masala  -  1/4 tsp
Salt - to taste
Red chilly powder - 1/2 tsp

METHOD
Wash and cut the green chilly in a slit.
Remove the seeds.
Take a bowl add boiled n mashed potato,red chilly powder,chat masala and salt and mix well.
Now stuffing is ready.
Take a bowl add gram flour,rice flour,ginger garlic paste,roasted cumin seeds powder,salt,red chilly powder,carom seeds,onion seeds,baking soda and salt and mix well.
With the help of water make a thick batter.
Heat enough oil in a pan.
Dip the stuffed green chilly into the batter and deep fry in hot oil until golden n crispy.
Serve hot with tea.

KERELA MUTTON PEPPER FRY

Prep Time  :20 mins
Cooking Time : 45 mins
Serve : 4

INGREDIENTS
Mutton  -  500 gms
Chopped onion  -  1
Hot spices/garam masala powder  -  1/2 tsp
Coriander powder  -  1/2 tsp
Turmeric powder  -  1/4 tsp
Lemon juice  -  1 tsp
Black pepper powder  -  1/2 tsp
Curry leaves  -  8 - 10
Black mustard seeds/rai  - 1 tsp
Finely chopped garlic  -  1 tsp
Finely chopped ginger  -  1 tsp
Ginger garlic paste  -  1 tsp
Sauf/fennel seeds powder  -  1 tsp
Chopped green chilly  -  2
Mint leaves  -  1/2 cup
Coriander leaves  -  1/2 cup
Salt - to taste
Oil  - 1/2 cup

METHOD
Take a blender add coriander leaves,mint leaves,green chilly,lemon juice,salt and ginger garlic paste and make a paste.
Marinate mutton with this paste and keep in the fridge for 2 - 3 hours.
Heat oil in a pan.
Add black mustard seeds/rai to crackle.
Add chopped ginger garlic and saute for one mins.
Add sliced onion and stir fry for 2 - 3 mins.
Add coriander powder,turmeric powder,garam masala powder,black pepper powder and curry leaves and 2 tbsp water and saute for 2 - 3 mins.
Add marinated mutton pieces and mix well.
Add one cup of water and cover it.
Stir occasionaly and cook 20 mins. and turn off the gas.
Garnish with coriander leaves and serve.

PAPAYA HALWA

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

INGREDIENTS
Grated semi ripe papaya  -  1 bowl
Clarified butter  -  2 tbsp
Sugar powder  -  4 tbsp
Cardamom powder  -  1/4 tsp
Almond powder  -  2 tbsp
Raisins  -  1 tbsp
Cashew nuts  -  1 tbsp

METHOD
Heat clarified butter in a pan.
Add grated papaya and stir continuously till oil leave the pan.
Add cardamom powder,sugar powder and almond powder and mix well.
Add raisins and cashew nuts and mix well.
Garnish with raisins and cashew nuts.
Serve hot.

GREEN GRAM BALLS/HARA CHANA KA BALL

Prep Time  : 25 mins
Cooking Time  : 15 mins
Serve  : 4

INGREDIENTS
Fresh green gram/hara chana  -  1 cup
Gram flour/besan  -  2 tbsp
Rice flour  -  2 tbsp
Hot spices/garam masala powder  - 1/4 tsp
Black pepper powder  - 1/4 tsp
Coriander powder  -  1/4 tsp
Roasted mango powder/amchur  - 1/4 tsp
Finely chopped onion  -  2 tbsp
Ginger garlic paste  -  1 tsp
Cumin seeds  -  1/4 tsp
Chopped green chilly  -  1/4 tsp
Salt  -  to taste
Curd water  -  1 tbsp
Finely chopped coriander leaves  -  1 tbsp
Oil  -  for frying

METHOD
Wash and coarsely grind the green gram.
Add gram flour,rice flour,hot spices,black pepper powder,green chilly,ginger garlic paste,onion,cumin seeds,amchur,salt and coriander leaves and mix well.
Sprinkle curd water and make a ball.
Keep in the freeze for two to three hours.
Heat enough oil in a pan.
Deep fry in slow flame until golden and crispy.
Serve hot with tea.

CARROT AND YELLOW MOONG DAL/LENTIL SALAD

Prep Time  : 15 mins
Cooking Time : 5 mins
Serve  : 4

INGREDIENTS
Yellow moong dal/lentil  -  1/4 cup
Finely chopped carrot  -  1 cup
Oil  -  2 tsp
Cumin seeds  -  1/4 tsp
Finely chopped dry coconut  -  1/4 cup
Chopped coriander leaves  -  2 tbsp
Chopped green chilly  -  1/4 tsp
Lemon juice  - 2 tbsp
Finely chopped ginger  -  1 tsp
Salt  -  to taste
Black pepper powder  -  1/4 tsp
Sugar  -  1/2 tsp

METHOD
Soak moong dal for 4 - 5 hours and strain it.
Take a bowl add lemon juice,sugar,salt,black pepper powder and chopped ginger and mix well.
Now dressing is ready.
Heat oil in a pan.
Add cumin seeds to crackle.
Add yellow moong dal/lentil and cook for 2 - 3 mins and turn off the flame.
Take a bowl add carrot,coriander leaves,green chilly,coconut and mix well.
Add yellow moong dal/lentil and dressing and mix well.

MINT PULAO

Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 2
INGREDIENTS
Gobindbhog rice  -  1 cup
Finely sliced onion  -  1
Diced carrot   -  1/2 bowl
Hot spices/garam masala powder  -  1 tsp
Raisins  -  1 tbsp
Clarified butter  -  2 tbsp
Cloves  -  2 - 3
Green cardamom  - 2
Cinnamon  -  1 inch stick
Whole black pepper  - 2 - 3
Salt  -  to taste
Mint leaves  -  2 tbsp
Green chilly  -  2
Lemon juice  - 1 tsp
Ginger  -  1 inch stick
Curry leaves  -  8 - 10

METHOD
Soak the rice for 10 mins.
Grind the lemon juice,green chilly,mint leaves and ginger to make a paste.
Heat clarified butter in a pressure cooker.
Add sliced onion and stir fry till golden brown.
Add cardamom powder,cloves,whole black pepper and curry leaves.
Add carrot and mint,green chily and ginger paste and mix well.
Add hot spices and salt and cook in a simmer when oil leaves the pan.
Add rice ,raisins and one cup of water and close the lid.
After three whistles turn off the flame.
Serve hot.

LAL MIRCH KA ACHAR/RED CHILLY PICKLE

Prep Time : 60 mins
Total Time  : 60 mins
Serve : 12 - 15

INGREDIENTS
Red chilly/lal mirch   -  1 kg
Dry mango powder  -  150 gms
Methi seeds/fenugreek seeds  -  10 gms
Sauf/fennel seeds  - 10 gms
Black mustard seeds/rai  -  100 gms
Hing / asafoetida  -  5 gms
Lemon juice  -  1 cup
Coriander seeds  -  50 gms
Onion seeds  -  5 gms
Red chilly powder  -  50 gms
Turmeric powder  -  10 gms
Black salt  -  50 gms
White salt  -  50 gms
Jaggery/gur  - 25 gms
Mustard oil  -  500 gms

METHOD
First wash the red chilly well and let them get dry.
Keep in the sun light  for about 4 - 5 hours.
Hollow out the innards of the chilly,includes all the seeds.
Cut the red chilly into pieces.
Dry roast the sauf/fennel seeds,methi seeds,coriander seeds,black mustard seeds/rai and asafoetida on low flame.
Once cooled,grind all roasted spices and make a fine powder.
Take a large bowl add all the roasted spices,red chilly powder,turmeric powder,dried mango powder/amchur,black salt,saltand onion seeds and mix well.
Heat mustard oil in a pan.
Once cooled,add 5 - 6 tbsp mustard oil in the roasted spices and mix well nicely.
Add the chopped red chilly/lal mirch in all the spices and mix well.
Place the red chilly pickle in a bottle.
Pour the mustard oil in the bottle.
Close the lid and keep the bottle under the sunlight for 6 - 7 days.
Serve with rice