Green peas kebab

 

Ingredients

• Green peas 3-4cups (Frozen or Fresh)
• Garlic cloves 3-5
• Green chillies 3
• Onion 1
• Ginger
• Corn flour 5 spoons
• Salt
• Oil for deep fry

 

Preparation

• Mix the green peas, onion, ginger, garlic, green chillies and grind it (do not add water)
• Add corn flour and salt to the ground mixture.
• Heat the oil in a pan. Take small amounts of dough  and deep fry (like pakodas) 

 

Carrot Halwa

 

Ingredients:

• Grated carrot 4cups
• Sugar 1cup
• Milk 2-3cups
• Cardamom powder ½ tsp-1tsp
• Butter or ghee (optional) 1tsp
• Dry fruits 

 

Preparation:

• Heat the pan. Add butter and dry fruits. Wait for about a minute, then add grated carrot and milk. Boil it for 10 to 15 minutes.
• Now add sugar. Keep stirring it for another 10-15 minutes.
  
• Finally add cardamom and stir it well and leave it for cooling.
• Carrot halwa  tastes well with vanilla ice cream.

Adzuki beans dosa

Ingredients:

• Adzuki beans ½ cup
• Rice 1cup
• Ginger
• Cumin seeds 1tsp
• Salt
• Oil (optional)

Preparation:

• Soak rice and adzuki beans in water for about 8-10 hours.
• Wash and grind the soaked rice and adzuki beans adding cumin seeds and ginger. Make a  smooth paste.
• Add the sufficient amount of water to the ground mixture.
• Add salt and mix it well.
• Heat the pan take ladle full of batter and thinly spread it.
• Cover it and cook it for 2 minutes.
• There you go, crispy and healthy crepes are ready. Have this with chutney of your choice.

 

Mango Chutney

Ingredients:

• 1 Medium Sized Mango
• 2-3 Green chillies
• 1cup Grated coconut
• Salt

      For tempering:

• 1spoon Black gram dal/uddina bele
• 1spoon Chana dal (optional)
• Mustard seeds 1/2tsp
• Oil 1tsp
• Curry Leaves
• Asafoetida
• Turmeric pinch

Preparation:

• Peel and Chop the Mango.
• Grind grated coconut and green chillies into slightly smooth paste.
• Now add the chopped mango to the already ground paste and grind it again.After adding mango, it should not be ground for more than one minute. Otherwise it does not taste great.
• Add salt and mix it well. Finally temper it. Tempering is optional.

Gobi paratha

 

Ingredients:

• Wheat flour 1cup
• Cumin seeds 1tsp
• Oil
• Green chillies 2choped or Red chilli powder 1-2tsp
• Garam masala powder ½ -1tsp
• Gobi 1cup grated
• Salt 

Preparation:

• Mix wheat flour, 1/2 spoon cumin seeds, 2 tea spoons of oil, salt to taste and water. Mix it well, make a smooth dough(chapatti dough) and knead it for 5  minutes, keep it aside.
• Take a bowl add grated gobi,salt,1/2 tsp cumin seeds,red chilli powder, masala powder and mix it well
• 2tsp of  Gobi mixture with wheat dough and roll these into Parathas.
• Heat the tava  and roast the parathas on hot tava (both sides to be roasted).
• Apply oil (if required) while roasting.
• Have this with plain curd.

Stuffed bun

 Ingredients for stuffing:

• Boiled potato 1
• Onion 1chopped
• Green beans 6 chopped
• Green chilli 1 chopped
• Coriander leaves chopped
• Oil
• Cumin seeds
• Mustard seeds
• Turmeric powder
• Asafoetida
• Masala powder 1tsp

 Ingredients for the  bun:

• All-purpose flour 1bowl
• Butter (optional) 4tsp
• Dry Yeast 1 ½ tsp
• Salt
• Hot Milk 1glass (1/4 ltr)
• Carom seeds 2tsp

Preparation:

Bun:  Lets prepare stuffed smooth buns by following the below procedure.

• Dissolve the yeast in a small amount of warm water. Set aside for 10 minutes until it becomes frothy.
• Heat milk, add butter. Stir until butter melts, then allow it to cool. (Butter is optional)
• Sieve the flour into a large mixing bowl. Add the yeast liquid, mix it well.
• Add all the other ingredients gradually, stirring thoroughly.
• Knead the dough and leave to rise for 2 hours.
• Knead again, take cricket ball sized dough, stuff it with stuffing mixture(see stuffing mixture below). Place onto greased baking sheets or bread tins. Leave to rise again for 1 hour.
• Bake in a preheated slow oven at 150° C or gas mark 3, for about 30 minutes to 1 hour. As soon as they begin to turn brown, glaze them with oil, and bake for a further 15 minutes.
• Buns are cooked when a skew inserted in the middle comes out clean.

Stuffing mixture:

• Heat oil in a pan. Add mustard seeds and cumin seeds wait till it flutters.
• Now add asafoetida, Green chillies, Onions, pinch of salt, turmeric, Green beans and Masala powder. Fry them.
• Finally add mashed potatoes and fry for one more minute.

Capsicum curry

Ingredients:

• Capsicum 2 chopped
• Tomato 1 chopped
• Onion 1 chopped
• Ginger - garlic paste 1tsp
• Red chilli powder 2tsp
• Turmeric powder pinch
• Curry powder 1tsp
• Oil 3tsp
• Salt
• Kasuri methi (optional)
• Peanut 2tsp
• Sesame seeds 2tsp
• Coriander leaves

Preparation:

• Dry roast peanuts and sesame seeds and powder it and keep aside. 
• Heat oil in a heavy bottomed pan, add chopped onions  fry till it turns transparent. Add ginger-garlic paste and wait for 1 minutes. Now add red chilli powder, turmeric powder, curry powder and salt. 
• Add the chopped capsicums and tomatoes and fry for 7-8 minute (dont cover it with lid).
• Add a cup of water and cook for approx 10-12 minutes (cover it with lid) on low to medium flame. Allow the gravy to thicken.
• Add the ground nut -sesame seeds powder and kasuri methi.
• Cook without lid for 5 mts.
• Turn off heat. Remove on to a serving bowl and garnish with chopped coriander leaves.
• Serve with rice or rotis

Banana Crumpets(banana Dosa)

Click here for Kannada

Ingredients:

• Rice 1cup
• Ripened banana(large) 2
• Salt
• Jaggery 2-3tsp
• Oil 

 

Preparation:

• Soak the rice in water for 4hours.
• Wash soaked rice and grind it into smooth batter.
• Mash the banana and add salt, jaggery and the batter and mix it well.
• Heat the tava. Apply oil,take a spoon full of batter and thickly spread it on the hot tava.
• Cover it with lid and cook both sides for a minute each in a medium flame.
• Tasty and smooth Banana crepes are ready to eat. Enjoy :)

Paapdi Chat

Ingredients:

• All purpose flour(Maida) 1cup
• Carom seeds 1tsp
• Salt
• Oil for deep frying
• Water
• Tomato 1chopped  or sliced
• Potato boiled, peeled and chopped
• Onion ½ -1 chopped
• Curd
• Sweet sauce
• Spicy sauce
• Sev
• Coriander leaves
• Red chilli powder
• Chat masala powder

Preparation
                                          Paapdi

• Mix all purpose flour,1-2tsps of hot oil, salt, carom seeds  and  kneed it well.
• Take dough and roll it like thick sheet.
• Cut it in to smaller paapdis and prick it with fork.
• Heat the oil and deep fry paapdis. Let them cool down.
• Once cooled down store the paapdis in a airtight container

                                   Chat

• Place the paapdis in a serving plate
• Spread chopped tomato, boiled potato chops, chopped onion, curd, chaat masala powder, red chilli powder, sweet chutney and spicy chutney on paapdis
• Finally spread sev and coriander leaves on the paapdis.
• Now enjoy your paapdi with great satisfaction and a great smile like varevah Sanjay :)

Tomato rice

 

Ingredients:

• Oil
• Cumin seeds ½ tsp
• Mustard seeds ½ tsp
• Red chilli 1 broken
• Channadal  1tsp
• Split black gram 1tsp
• Cashew nut 5-10 broken
• Ginger chopped
• Green chilli 1-2 chopped
• Curry leaves little bit of
• Onion ½ -1 chopped
• Asafoetida
• Tomato 4 chopped
• Red chilli powder ½ tsp
• Masala powder (optional) pinch
• Coriander leaves chopped
• Cooked rice 1 bowl

Preparation:

• Heat the oil in a pan, add mustard seeds, cumin seeds, red chilli and when mustard seeds splutter, then add channa dal and split black gram, wait till its slightly golden brown.
• Now add cashew nut,Ginger, green chilli, curry leaves, onion, asafoetida, tomato, red chilli powder , masala powder, cooked rice, salt and coriander leaves.Mix it well. 
• Now go straight  to the table and enjoy your Tomato rice !!!

Ivy gourd chutney

Ingredients:

• Ivy gourd 50-100gram  chopped
• Cumin seeds 1 tsp
• Green chillies 4-5
• Garlic 3-4 cloves
• Tamarind  lemon sized
• Oil 2-3tsp
• For tempering:
• Oil ½ tsp
• Split black gram ½ tsp
• Red chilli broken 1
• Cumin seeds ½ tsp
• Mustard seeds ½ tsp
• Asafoetida
• Salt 

Preparation:

• Heat the oil in a pan, add cumin seeds when it  splutters add garlic, ivy gourd, green chillies and tamarind until the ivy gourd becomes golden brown then switch off the flame.
• Now grind the fried ivy gourd mixture into coarse chutney.
•  Add salt and mix it well.
• Then temper chutney with  oil, mustard seeds, cumin seeds, split black gram, red chilli and asafoetida.