Mavin kai tambuli/Raw mango curry

Ingredients:
Raw mango 1(unskined and sliced)
Fresh grated coconut 1 2cups
Green chilly 1
sesame 1tsp
coconut oil 1tsp
Dry red chilly 1
Curry leaves 2
Asafoetida a pinch
salt 1/2 tsp(or as per taste)
water to blend

Preparation:
Heat 1/2 tsp of oil and fry green chilly and sesame together for 1mins.Add sliced mango,coconut fried green chilly&sesame in a blender and make smooth paste by adding water.
Transfer the paste in to serving bowl and add 2cups of water(adjust as per requirement,the curry should not be too watery).
Heat rest of oil and add red chilly(cut in to 2-3 pieces),curry leaves, Asafoetida and mustered, after 1mins pour this oil on top of the curry,mix well...and serve with rice..

I am sending this to Divya's show-me-your-curry event

Kashaya powder

Below are the ingredients:



Coriander seed 4cup(portion)
Cumin seed 1/2 cup
Cardamom skin 5-6
Somp 3tsp


Preparing:
Blend all the above ingredients in a Dry jar blender and make powder. After 15mins store the Kashaya powder in a air tight Jar. You can use this powder for more then 6months..

Kashaya/Hot milk drink

This is one of drink which i use to drink from my childhood, along with breakfast.Now again i started preparing this drink, so you also just try at your home..Its a tasty and healthy drink any time..and easy to prepare.
If you Prepare and store the powder once and you can prepare kashaya very fast.
Powder preparation method is there under the heading POWDER.
If you don't have Jaggary you can use sugar,or if you don't like sweet,then you can prepare the Kashaya without sugar or jaggary.




Ingredients:

Milk 2Glass(can use either whole milk or semi-skimmed milk)
water 1/2 glass
Kashaya powder 1tsp
Jaggary or sugar 2tsp


Preparation:

In a pan boil the water by adding kashaya powder and jaggary,once it is boiling add milk and again boil for 6-7 mins in low flame and turn of the heat.Now strain the drink in to mug and serve hot...

Palak masal/spinach gravey

This dish is very , and can prepare very fast.



Ingredients:
Fresh finely chopped Spinach 2 bunch(4cups)
Caraway/Carom seed 1tsp
Garlic cloves 6
coconut oil 2tsp
mustered 1tsp
Peri Peri chilly 5-6(or normal green chilly 2)
Amchur powder or Dry mango powder 1tsp
salt to taste
water to cook spinach

Preparation:

Cook chopped spinach by adding 2cups of water,1/2 of Caraway seed , dry mango powder and Peri Peri chilly. Now once it is cool blend this in a blender and make smooth paste.
Heat the oil in a pan and add garlic fry till turns in to golden brown then add Caraway seed and mustered saute then add the spinach paste and stir. add salt and little water if required and stir in low flame for 6-7 mins then turn of the heat.
Spinach Garvey is ready to serve,,,this dish can be served mainly with rice or also can serve with any kind of bread...

I am sending this to Divya's show-me-your-curry event

Beaten rice with green chilly and spice

This is one of my fav snack.This is quick and easy snack,so you can prepare this in a few mins and serve then and there. Don't keep this snack for too long...the taste will go off..




Ingredients:
Beaten rice 2cup
green chilly 2-3 chopped(or as per spice)
onion 1 finely chopped
salt 1/2 tsp
fresh grated coconut 1cup
coconut oil 3-4tsp
fresh chopped coriander 4tsp
sugar 1/4 tsp
water 1/2 cup




Preparation:
Mash the green chilly and coriander by adding salt & add to a mixing bowl, also add sugar onion coconut and coconut oil, mix well now add beaten rice and mix by sprinkling water. Once everything is mixed well serve immediately......

Allo Palak/Potato with Spinach

Ingredients:
Potato 2 diced
spinach 4 finely chopped(if you are using canned spinach then 2cups)
Green chilly 3
cooking oil 4tsp
big onion 1 sliced
Tomato 2 chopped
Roasted somp 2-3 tsp
coriander and cumin powder 1tsp each
turmeric 1 tsp
salt to taste
lemon juice 2tsp
garam masala 1tsp
water


Preparation:
Steam the potato by adding water and turmeric. blend the spinach by adding water along with green chilly,1tsp of somp,coriander and cumin powder ,make smooth paste.
Heat pan add onion fry till it turns to golden brown then add tomato and fry for 1min then add remaining somp and steamed potato fry for 5mins then add spinach paste, salt, lemon juice and garam masala stir and add water if required.
In low flame stir the gravy for 10 mins then turn of the heat....The gravy is ready to serve with chapati or rooti or even with rice.....

Vegetable Samosa

I prepared this samosa long back but, I have not updated here.Today I thought of doing this, so here we go....



Ingrdients:
For cover:
1 cup all purpose flour (Maida)
1/2 cup Sooji rava
Water to Knead dough
2tbsp oil
Little salt

For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1/2 cup cauliflower(cut in to small pices)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
1/2tsp Garam masala
Salt to taste
1/2 tsp sugar
1/2 tsp lemon juice
Red chili powder to more spice
2 tsp cooking oil and
oil for deep frying

Preparation:
For Cover:
Mix all the ingredients(except water),add a little water at a time pat and knead well for several times into a soft pliable dough.Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

In a bowl add mashed potatoes and all dry masalas (salt, chili powder, garam masala) and green chilles, ginger,lemon juice and Mix well.Heat oil in a pan add cashews and cauliflower anf fry till cauliflower becomes tender then add green peas and potato mixture and mix well.Finally add coriander turn of the heat and keep aside.

To Proceed :

Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling as shown in below.



Now seal the third side using a drop of water.






Heat oil in a frying pan and deep fry these samosa's till golden brown (fry on a medium flame).
Serve samosa hot with tamarind chutney.

Samosa Chat

Ingredients:
Home made Samosa 2
1 small Onion finely chopped
1 small tomato finely chopped
fresh coriander 2tsp fine chopped
garam masala 1tsp
Lemon juice 1tsp
Green chutney 3tsp(or as per spice)
Tamarind chutney 4tsp(or as per taste)
Pinch of salt
Mixture(savories) 5-6 tsp



For Sweet chutney:
10 -12 pitted dates(soak in water for half an hour)
tamarind paste 1 tsp
water to blend

Mix all the above ingredients in a blender and make smooth paste.

For Green chutney:
Green chilly 5-6(or as per spice)
fresh coriander 1cup chopped
fried cumin seed 2tsp
water to blend

Mix all the above ingredients in a blender and make smooth paste.

http://cooking-goodfood.blogspot.com/2010/10/giveaways-and-only-series-event.html

Preparation:

In a serving plate mash the samosa,on top of this sprinkle all the above ingredients(except coriander) one by one and finally garnish with fresh chopped coriander.....

Samosa chat is ready to eat..

Banana payasam

Ingredients:
Riped banana 6-7
Fresh grated coconut 1 1/2 cup
Jagger 4tsp(or as per taste)
a pinch of salt
Milk 1 glass
cardamom 3(unskined)
water to blend coconut

Preparation:

Chop the banana as like below



Add coconut and cardamom in a blender and make smooth paste by adding water.In a big bowl add the coconut paste, chopped banana and other ingredients.



mix well.Once everything is mixed well serve in a serving bowl...

Hattana appehuli(Mango spicy curry)

Ingradients:
Raw mango 2
Dry red chilly 1
Jaggery 3tsp(grated)
red chilly powder 1tsp(or as per spice)
Garlic cloves 6(chopped)
Coconut oil 2tsp
mustered 1/2tsp
salt taste


Preparation:

Cook the raw mango by adding water(should be very soft) and sepreate the pulps. Heat oil in a pan, add garlic fry till turns to golden brown,then add mustered, saute,add chilly powder ,mango pulp,salt,jaggerey and stir well. Add little water if required(but the grave should be thick) and boil in low flame for 10 mins,stir in between.Then turn of the heat and serve..
This dish is served with rice or as side dish..

I am sending this to Divya's show-me-your-curry event

Palak Rice/Spinach rice

Ingredients:
Spinach 1bunch(washed and finely chopped) or you can use caned spinach.(i have used the same)
Basumati rice 2 cup
Onion capsicum and tomato 1 each chopped
Mixed chopped vegetables 2cups(Carrot,cauliflower,beans and green peas)
garlic cloves 5(mashed)
garam masala 2tsp
turmeric 1tsp
mustered 1/2 tsp
cooking oil 6-7 tsp
lemon juice 1tsp
ghee 1tsp(optional)
salt to taste and sugar 1/2 tsp
red chilly powder 1tsp
red chilly flacks 1/2 tsp(optional) for extra spice
water 4 cup


Preparation:

Heat oil in pressure cooker add mashed garlic fry for 1min then add mustered and turmeric after 30 seconds add chopped onion and capsicum fry till onion turns to golden brown then add tomato fry for 1min then add chopped vegetables, red chilly powder,garam masala powder, salt sugar lemon juice mix well add also add rice and water(use the same cup which is used to measure rice).Stir well to mix everything and cover with lid.Cook for 10 mins(3-4 whistles) and turn of the heat..
Once the cooker is cool open the lid and add red chilly flacks and ghee mix well and transfer the rice in to serving bowl and serve with raitha...

Capsicum raitha

Ingredients:
capsicum 1 chopped
Yogurt 1 cup
salt 1/2 tsp or as per taste
fresh grated coconut 1/2 cup
Urad lentil 1tsp
mustered 1/2 tsp
coconut oil 2tsp
curry leaves 5

Preparation:

Heat oil in a pan(thick bottomed) add urad lentil and fry till it turns in to golden brown then add mustered and curry leaves saute ,now add chopped capsicum and fry in a low flame till it fries properly(about 10-12 mins)then turn of the heat.
Blend the coconut by adding water ,in a blender, make smooth paste and add to fried capsicum also add salt and yogurt and mix well.Add little water if raitha is thick.
Now the raitha is ready to serve....

Gobi masal with black eye beans(califlower curry)

Ingredients:
Cauliflower 1 small(make small pieces)
Black eye beans 1cup
onion 1 big sliced
capsicum 1 diced
tomato 2 chopped
mustered 1tsp
Somp 1tsp
turmeric 1/2 tsp
fresh chopped coriander 4tsp
cooking oil 3tsp
urad lentil 1tsp
coriander seed 2tsp
garam masala 2tsp
mashed garlic 4 cloves
tamarind paste 1/2tsp
salt to taste and 1/2 tsp of sugar


Preparation:

Cut the cauliflower wash and steam it by adding water and turmeric powder. Cook the black eye beans by adding water properly. Heat a small pan add urad lentil fry for 30 second then add coriander seed & somp fry for 30 second then add sesame and turn of the heat.Add these fried items in a blender along with grated coconut ,tamarind paste and garam masala powder and make smooth paste(add water if required).
Heat oil in a pan add urad lentil and mashed garlic and fry for 2mins then add mustered and capsicum saute then add onion fry till onion turns in to golden brown. Now add tomato saute for 3mins, add coconut paste and stir for 5mins then add cooked black eye beans and cauliflower mix well,add salt and sugar and also add water if the Gravy is thick. Boil the gravy for 5mins then turn of the heat......

Gobi masala is ready to serve...with any kind of chapati rooti or dosa..

Rava Idli

Ingradents:

Sooji Rava() 1cup
Vegitable finely chopped all together 1 1/2 cup(carrot,capsicum,green peas,onion(optional),corionder leaves)
Cooking oil 2tsp
Urad lentil 1tsp
Mustured 1/2 tsp
cumin seed 1tsp
fresh coriender 3tsp
curry leaves 5-6(chopped)(optional)
Curd or Yogurt 2cup
water to make batter

Preparation:
Heat oil add urad lentil fry for 1min then add cumin and mustered fry for 1min,add curry leaves, capsicum & corinder, saute ,after 2mins add carrot fry for 2mins then add Sooji rava and fry till it turns light brown,turn of the heat. Once it is cool add yogurt and salt, mix well. Add water if required and make batter(as like normal idly batter).

Now fill the idly stand with batter shown below..



And cook the idly by using idly maker for about 15mins, and serve hot with Chutney....

Neer Dosa

Ingredients:(approx 15 dosa)
Rice 1 cup(basumati rice is not suitable for neer dosa)
grated cucumber 1 cup/ or fresh grated coconut1/2 cup(optional)
cooking oil 4-5 tsp
salt as per taste
water (for making dosa batter)

Preparation:
Soak the rice overnight and grind in a blender by adding water(make very smooth paste) and pour in a big bowl, add salt and grated coconut and 2-3 glass of water.mix well,it should be more thinner than usual dosa batter.
Heat the pan(used to prepare pancake)(tava) take ladle full of batter and spread in circle shape(as shown below in the picture. And cover with lid.



Once the bottom of dosa is light brown sprinkle 1/2 tsp of oil above the dosa, fold and serve hot with green chutney...

If you feel like adding some spice to this dosa then here is the different recipe of spicy NEERU DOSA..

As like normal Neer Dosa soak rice overnight and while grinding add the below ingredients(remember to not add cucumber if you want to prepare spicy neeru dosa,but you can add grated coconut to this while making dosa)
1tsp each of coriander seed and cumin seed
1/2tsp each of sesame and Urad lentil
6-7 Red chilly(or as per spice)

And prepare dosa batter as normal as neeru dosa batter (which is mentioned above) and make spicy dosa..can be served with coriander chutney or chutney powder...

<

Paddu

Ingredients:
For Batter:
White rice 2 cup(2 portion)
Urad lentil 1 cup(1 portion)
Frengreek seed 1/2 tsp
Toor Lentil 1tsp
water to prepare batter

For mixing:
Onion 4(finely chopped)
Fresh Coriander 1cup fine chopped
Green chilly finely chopped 3(or as per spice)
capsicum finely chopped 1(optional)
Ginger finely chopped 1tsp
cooking oil 5tsp
salt as per taste

Preparation:
Soak in water overnight mixing all the ingredients of batter and prepare batter by grind them together. In a mixing bowl add all the item under heading 'for mixing', and also add dosa batter and mix everything properly. add water if required.
Now heat the tava which is used to make Paddu shown below in the picture sprinkle oil in the hole and fill with batter.



And cover with lid. Once the bottom is cooked turn on the other side and cook. After cooking both side of the paddu..served hot with spicy chutney...

Akki Rotti/Rice Rooti

Ingredients:(to make around 8-10 roti)
Rice flour 4cup
salt 1/2tsp
cucumber 1 grated(optional)
water 1 1/2 cup

Preparation:
Boil the water in a thick bottom pan by adding salt and grated cucumber for 6-7mins.Now add 2 1/2 cup of rice flour and mix well, after 5mins turn of the heat and keep aside to become cool.
Now knead it by adding dry flour to make soft dough.Make equal portion of balls and gently roll it on (sprinkle dry flour on roller to avoid sicking). Now put this on hot tava(Which is used to make pan cake) and cook both the side properly.
Serve hot roti with curry...

Sooji Rava (Semolina) Pakoda

Ingredients:
Sooji Rava (Semolina)2cup
Yogurt/curd 2cup
Green Chilly 3-4(or as per spice)(chopped)
Onion 1
Coconut (grated)1/2 small cup
Ginger 1"(chopped)
Curry leaves 10-15(chopped)
Salt as per taste
water 1 cup if needed
Oil for deep frying

Preparation:
Mix all the above ingredient's(except water and oil) properly in mixing bowl and prepare pakoda dough,add water if needed. Heat the oil and fry the pakoda's by taking small portion of dough(size should be as shown in the picture)and the crispy pakoda is ready to eat.......

can be served with tomato sauce or mint chutney....

Garlic chutney

Ingredients:

Garlic cloves 15-16
Urad Lentil 3tsp
Red chilly 8-9(or as per spice)
Coriander seed 2tsp
sesame 2tsp
oil 1tsp(cooking oil)
coconut(grated) 3cup
Tamarind juice 1tsp
salt as per taste

Preparation:

Heat oil in a pan add Urad lentil and garlic fry till it turns light brown and then add coriander seed and red chilly fry 2-3 mins now add sesame and turn of the heat.In a blender add this fried item and other ingredients ,blend properly with out adding water(if required add little water,but not more).
The garlic chutney is ready,,,this can be served with rice or rooti/chapati.

Shake Mudde(Rice balls)

Ingredients:To make 6-7 balls
Rice 1cup
Urad Dhal 3tsp
Cumin seed 2 tsp
Coriander seed 3tsp
Red chilly 6-7(or as per spice)
Salt to taste

Preparation:
Soak the rice over night and blend along with all the above ingredients.The batter should not be soft(it should be half blended)and pour this in to a thick bottom pan.Turn on the heat ,keep on stir the batter nicely until this become like chapati dough(it will absorb the water contents and will become like dough)then turn of the heat and let it become cool.now make small balls(lemon sized) and cook this balls in idly cooker(or can be cooked in pressure cooker with out Waite 15 to 20mins)for 20mins and the hot hot shake mudde's (rice balls)are ready to serve.
It can be served with coconut oil or with coriander chutney..

Appe Huli(Mango Curry)

Ingredients:

Raw Mango 1
Green Chilly 2
Garlic cloves 6-7
mustered seed 1tsp
curry leaves 5-6
coconut oil 1tsp
salt to taste
1/2 tsp sugar or jaggery
water 2cup

Preparation:
Cook the raw mango in water(cut in to 2-3 Pisces)and keep aside for 10 mins.once the mango is cool remove the mango pulps in a bowl,add water,salt and sugar/jaggery.
Heat the oil,add garlic,green chilly,fry till garlic turns brown,now add curry leaves, mustered and pour in to the mango curry(appe huli)....and serve with rice....

Sowthe kai kadabu(Cucumber Idly)

Ingredients:
Cucumber 2(grated)
Idly rava 1 cup
Grated coconut 1/2 cup
green chilly chopped 2(or as per spice)
salt to taste
water 1 cup(if required)

Preparation:

In a mixing bowl add all the above ingredients and mix well,add water if required and it should look like above picture(first picture)..



Now cook in a idly cooker as like normal idly(i keep for 15-17 mins),,,i have used Tatte Idly plats,normal idly plate also can be used,or if you don't have idly cooker ,can be cooked in pressure cooker in a container(without the waiter keep for 15-16 mins)

So the cucumber Idly is ready to eat,,,put some coconut oil on this and just eat,,,,,or can be served with chutney...

IDLI SAMBAR

IDLY



Ingradients:

Idly Rava 2 cups
Urad dhal(lentil) 1 cup
salt 1tsp (or as per taste)


Preparation:

Soke the lentil in water for about 6-7 hours and grind in blender. In a big bowl add idly rava wash in water and add urad dhal batter to this and mix properly.Keep this batter covered for overnight.
Now add salt, mix well and prepare idly in idly cooker.

Sambar


Sambar


Ingradients:
Toor Lentil 1cup(Toor Dhal)
Tomato 2-3 (Cut in to big Pisces)
Onion 1(optional)(cut in to big Pisces)
Drum stick 2
Coriander leaves 1/2 cup chopped/Curry leaves 10(can use both or any one)
Coconut 1 cup(grated or dry powder)
Coriander seed 2tsp
Gram lentil 2 tsp
Urad lentil 1/2 tsp
Tamarind juice 1tbsp
Red Chilly 6-7(or as per spice)
Hing 1 pinch
turmeric powder 1/2 tsp
salt for taste
sugar 1tsp
sunflower oil 1tsp
Coconut oil 1tsp(optional)

Preparation:
In pressure cooker add Toor dhal,tomato,coriander leaves,turmeric powder,oil half portion,and cook by adding 3-4 cups of water.
In a pan heat another half portion of oil and add gram lentil and urad lentil,once it is light brown add coriander seed,red chilly fry 2mins now add hind,coconut and fry until coconut turns light brown ,turn of the heat and blend this in a blender.Cut the drum stick add 1cup of water and sugar,cook until its colour changes.Now add cooked item and masala to this ,boil by adding salt & water water if needed.Turn of the gas and add coconut oil.....now the sambar is ready to serve..


The Hot Idly Sambar is now ready to serve.......

Vegitable Soup

Ingredients:

Vegetables : Beans,carrot,Broccoli or cauliflower,green peas,baby corn(all together 1 bowl in equal portion)(chopped)
Giger garlic paste 1 tsp
Pepper pnowder 1 1/2 tsp(or as per taste)
butter 2 tsp(or oil )
Coriander leaves finely chopped (for garnishing)(optional)
Corn starch 2tsp
Spring onion 1 cup(copped)
8 cup water
1/2 tsp sugar
white vinegar 1tsp


Preparation:
Pressure cook all the vegetables by adding water.Heat the butter in pan add spring onion pepper powder and ginger garlic paste saute for 2-3 mins,now mash the cooked vegetables completely and add,stir for 3-4 mins. in 1/2 cup water mix corn starch properly and add to soup also add sugar and vinegar, keep string for 5-6 mins then turn of the heat...

Now serve the hot vegetable soup in serving bowl garnished with coriander leaves(optional)...

Chutney Powder with Curry leaves

Ingredients:




Gram dhal(lentil) 2 cup
Groundnut 1 cup
Curry leaves 10-15 Fresh(or you can use dry also)
Cumin seed 4 tsp
Coriander seed 2tsp
Coconut grated(Dry) or powder 1 cup(optional)
dry red chilly 10-12(or can use red chilly powder 2-3 tsp) as per spice
Sugar 2 tsp
Dry mango powder 2 tsp
Salt 2 tsp(or as per taste)

Method:
Roast all the above spice (except sugar,salt curry leaves and mango powder) separately in a pan.Once it is cool make powder in a blender by adding salt sugar mango powder and curry leaves and store in air tight jar.
This can be served with Rooti,chapati,Dosa or with rice also along with Ghee or coconut oil.....

Masala Puri

Ingredients :(for 2 plates)

Puri's 10 to 15
Onion 1 (finely chopped)
Tomato 1 (Finely chopped)
Coriander leaves 1 small cup(Finely chopped for garnishing)
Mixture 1 cup
Boiled Green pease 1 small cup(optional)(I have added all the green peas to masala) Chat masala 1 tsp
Sweet chutney 2 tsp(optional)(for recipe check in heading pani puri)
Lemon juice 1 tsp(optional)(or can be added to masala while preparing.


For Masala:
Oil 2-3 tsp
Frozen green peas 2 cups
Fresh coriander leaves 1 cup chopped
Green chilly 4-5(or as per the taste)
Roasted cumin powder 2tsp
Ginger garlic paste 1tsp
Potato boiled 1
salt to taste
garam masala 2 tsp
black pepper powder 1 tsp

How to prepare masala:
Make 2 portion of green peas ,in a blender add 1 portion of it also coriander leaves and chilly,make soft paste by adding water.
Heat oil in a pan add another portion of peas stir for 5 mins, add cumin powder and ginger garlic paste mix well 2-3mins ,add green peas paste ,pepper powder salt garam masal powder to it and also water(as per requirement) stir properly.
Mash the potato and add to masal,simmer for 5-7 mins. masala is ready now.

Serving:
In a serving plate brake and add 6-7 puri's(so I have used flat puri) on the top of this add chopped carrot,onion and tomato one by one,then masala,chat masala then coriander leaves and mixture,then lemon juice(if required) and serve hot masala puri immediately with sweet chutney

......

Methi Pulav/Fenugreek leaves with spicy rice

Ingredients:
Methi leaves(fresh finely chopped)2-3 cup
Basumati or white rice 1cups
Vegetables:
Beans,carrot,green peas,cauliflower all chopped together 2cups
Onion 1 big(sliced)
Tomato 1 big(chopped)
Capsicum 1(diced)
peanuts 2tsp(optional)
Garam masala 2tsp
Salt as per taste and sugar 1/2 tsp
Tamarind paste 1/2tsp
Turmeric 1/2 tsp
cooking oil 5-6tsp
garlic cloves 5(mashed)
red chilly flacks 1tsp

Preparation:
In a pressure cooker, heat the oil add mashed garlic fry for 1min then add turmeric,onion+capsicum fry till onion turns in to golden brown then add tomato saute for 2mins then add all the chopped methi leaves,vegetable,peanuts,garam masala,salt,sugar,tamarind paste,red chilly flacks and add 2-3 cup of water,stir and mix well.
Cook for about 15mins(3visils) and turn of the heat..Now transfter the rice in to serving bowl....Methi palav is ready to eat..

Pani Puri

For puri:(make around 50 puri's)
1 1/2 cup suji Rava
1/2 cup self growing flour(maida)
1/2 tsp baking soda
1/2 tsp salt
oil for deep frying

For Pani:
Fresh Coriander leaves 1/2 cup (chopped)
Fresh mint leaves 1cup(copped)
Green chilly 4-5
Black salt 1/2 tsp
water 1 big bowl
Coriander and cumin powder 1 tsp each
pepper powder 1tsp

Method :Add all the above items(except water, black salt and pepper powder) in a blender and make soft paste put in to a big bowl. Now add the water as per the requirement also add black salt and pepper powder, stir properly.Refrigerate for 1 about hour.

For Sweet chutney:
10 -12 pitted dates(soke in water for half an hour)
tamarind paste 1 tsp
water

Method:Blend the dates and tamarind paste by adding water( should as like soft sauce)and pour in a small bowl

For Filling:
Onion 1
Tomato 2
Coriander leaves 1 cup
carrot 1 cup(grated)
Finely chop all the above items and either can keep separate in different bowl or can mix all together and keep aside
Boiled green peas 1 cup( or masala 1 bowl,which is mentioned in the masala puri recipe, it will give more taste to pani puri)
Mixture(Sev) 1 cup(for garnishing)


How to make puri:

In a mixing bowl add all the above ingredients (except oil) and mix well now add bit warm water keand well and make semi stiff dough and cover in thin plastic sheet keep aside for at least half an hour.
Once done take a little big portion and roll on like a big circle, now cut in to small small circle by using any bottle cap or puri cutter(or you can make small small circles separately by using small portion of dough).
Heat the oil and deep fry these circles, slightly pressing with a slotted spoon, until they puff off and golden brown.Once the puri is cool store in air tight container.

Serving:
Make/poke a small hole in the center of each puri, fill small quantity of all chopped items(mentioned in the filling topic) garnish with mixture(sev)(if you are using masala then pour little quantity of masala in the puri then dip in pani and serve immediately.....

Methi Tepla/Fenugreek Paratha

Ingredients:
Fresh methi Leaves (Fenugreek )1 Small bunch(Finely chopped)
wheat Flour 3 cups
Coriander and jeera powder 2 tsp
Turmeric powder 1/2 tsp
Chilly Powder 1 tsp(or as per taste)
Salt as per taste
Oil/Butter for frying
2 chopped green chillies(optional)
Ginger Garlic paste(optional)


How to make
Heat 1 tsp of oil in a pan and add Green chily (chopped).now add methi leaves saute for 5 mins.Now coriander,jeera,red chilly powder, Ginger garlic paste and turmeric powder ,also add salt,saute for 5 mins more.
Put this in to a mixing bowl and add water to it and add wheat flour and make soft dough and cover this with thin plastic sheet for 1/2 hour.
Roll out the parata and roast on a hot tawa until the light brown spots appear on both side(apply butter or oil both side while roasting).
This can be served with lime pickle and curd.

Baby Corn Masala

Ingredients:

Baby corn-10

Red and Yell Bell pepper 1 each (cut in to 1 inch pieces)

Onion 2 finely chopped

Tomato 2 finely chopped

Garlic 4 to 5 chopped

Cumin and coriander powder 1 tsp each

Ginger garlic paste 1 tsp(optional)

oil 3 tsp

Turmeric powder 1/2 tsp

Chilly sauce 2 tsp

Chilly flacks or black ground pepper flacks 1 tsp (or chilly powder can be used,but flacks will give better taste)

Coriander leaves(optional)

Salt and lemon juice to taste

A pinch of sugar(optional, for good taste)

White vinegar & soyasouse 1 tsp

Method:

Cut the baby corn in to 1 inch add the turmeric powder and salt pressure cook in 4 cup of water( I have used the frozen baby corn so i cooked in micro oven for 5 to 6 mins)

Heat the oil in thick bottom pan and add garlic ,let that be light brown,then add onion and pepper and saute till light brown again ,in between add ginger garlic paste if you want (for more taste) now add tomato saute until it becomes tender.

Now add cumin and coriander powder, chilly sauce ,vinegar,soya sauce, salt ,lemon juice and sugar saute till 2-3 mins,and also you add some tomato puree if necessary.Add baby corn to this paste, and sprinkle chilly flacks on it,satue for 10 mins.

Garnish with coriander leave before serving hot.