Vegetable biryani

Vegetable biryani  was always favourite among my friends and relatives.It goes well with simple onion raita and papad.

Vegetable Biryani

     Ingredients

2cups  Basmati rice

2       Onion sliced

1cup  Vegetables(here i have used mushroom,broccoli and carrot)

 3sp    Oil/ghee

1sp    Kasuri methi powder

For masala:

1/2 cup Fresh coconut grated

4-6       Dried red chillies

3          Clove 

1/2"   Cinnamon

2sp    Dhania

1sp   Zeera

4       Garlic flakes

1/2" Ginger

 2     Green chillies(optional)

Method

• Grind masala  ingredients  to paste and keep aside
• Heat oil/gee in cooker
• Take half of sliced onion and fry till it turns to red and keep aside
• In remaining oil add onion saute it add chopped vegetables fry it 
• Add  masala paste and fry till raw smell goes and it leaves oil
• Add  washed rice and fry for awhile
• Add 4 cups of water and salt stir in in between till it boils
• Close the led of cooker keep on high flame 
• When steam comes out slow the flame and cover with glass instead of cooker weight
• Cook for 15min
• After 15min add kasuri methi powder and  fried onion and mix well
• Serve with Onion raita.

Chakli

Chakli is  a traditional Indian savory snack. When I was a kid my Mom use to  prepare  this savory  for Diwali and Ganesh chaturthi and  I use to help my mom in  preparing chakli. Times has changed now I prepare chakkli  for my family. This chakli recipe I learn t from my mother-in-law.

Chakli

Ingredients

1kg      Raw rice
250 gm Roasted channa dal
5-4 sp  Chilli powder
3sp     Til
3sp     Zeera
100gm Butter
Salt to taste

Method

1. Wash rice and spread on a cloth to dry.
2. Then fry rice without oil so that the moist in the rice gets dried
3. Grind the  rice and  roasted channadal;to make a nice flour
4. To this flour add chilli powder,til,zeera,salt and butter mix well
5. Add water little by little  and make a nice a dough
6. In chakli maker fill the dough and make  chakli
7. Deep fry in oil
8. Store in air tight container

Tasty karela(bittergourd)

Bitter gourd(karela) the name itself tell the taste of this vegetable but  the health benefits of bitter gourd  are greater than those of any other vegetables.Bitter gourd is highly beneficial for diabetes.  Karela is  good for skin health as it purifies blood. It makes sense to include karela in your diet as it offers so many health benefits.Here is a tasty recipe of karela.

          

Tasty Karela

Ingredients

10       Small Karela
3tbsp  Besan(Gram flour)
2-3sp  Chilli powder
1sp     Chat masala
1sp     Zeera powder
 1/4sp Haldi
Salt to taste
3-4sp Oil

Method

• Wash small karelas  and make a slit on it

• Mix all the above ingredientsin a bowl except oil
• Stuff mixed masala in karela

 

• Heat oil  in kadhi arrange stuffed karela and fry till it get red 
• Then close led and cook for 5min
• After 5 min remove the led and check whether  karelas are cooked ;then add remaining besan masala and fry till raw smell goes and besan gets coated on karela
• Serve hot

Banana flowerr sabzi

Banana flower is rich in vitamin and protein.Its a  best medicine for excessive bleeding during menstruation.In this recipe I am using petals of banana flower.

Banana flower sabzi

Ingredients

 

1 banana flower cleaned and chopped
2-3sp   Masala powder (posted earlier)
2sp      Tamarind pulp
1/4sp  Haldi

2tbsp Coconut grated(fresh)
1/2    Onion
4       Garlic flakes

1/4sp Rai
1/4sp  Udhal dal
Small piece of jaggery
Salt to taste
 2sp oil

Method 

• Remove first 3-5 petals of banana flower
• After removing first 3-4 petals
• Separate the other petals and chopp removing white flowers

                                                                                                               

 

•  Wash chopped petals by adding few drops of oil in water
• Extract excess water
• Take chopped banana petals in a vessel add masala powder,salt,jaggery,haldi and tamarind pulp mix well close led and cook till it is cooked
• In mixer add onion,2 garlic flakes  crush it then add grated coconut and run mixer only one round and keep aside
• Heat oil add rai ,udal dal and 3 garlic flakes crushed fry it till it turns red add coconut paste and fry till raw smell goes 
• Add cooked banana flower and mix well and serve with roti and rice

Note: Apply lemon juice on hands while cutting banana flower.

Ragi roti

Ragi is known as finger millet in English. Ragi is a good source of iron and calcium. Ragi based food is suitable for expected mother, this  helps for losing weight and it also helps in controlling blood sugar level in condition of diabetes

Ragi roti

Ingredients

3cups  Ragi flour
2big    Onion chopped
2-3        Green chillies chopped
1cup    Coconut grated
1/2 cup  Roasted peanut crushed
Salt to taste

Method

1. Mix all the above ingredients add water and make  thick batter
2. Keep in fridge  overnight
3. Next day take batter and make roti on tawa  by applying oil on tawa

  
After making roti on tawa
Keep it on gas close led and cook on both the sides .Serve with chutney.

Note:

•   Use 2 tawa for making roti.

• Tawa shouldn't be hot while making roti on it.

Lauki puri

Lauki means bottle gourd. The preparation of this puri is very easy and simple dish.

Lauki puri

Ingredients

1cups  Grated lauki(bottle gourd)
 2cups  Rice flour
3-4      Green chillies
5-6      Garlic flakes
1/2sp   Zeera
1/4sp   (sesame)
Salt to taste
Oil to fry

Method

1. Grind green chilli and garlic together (crush)
2. Take grated lauki in a bowl add  green chillies garlic paste mix it add rest of the ingredient except oil; mix all and make a dough add water in required.
3. Make small ball of dough 
4. Take a 2 plastic sheet spread oil  and press puri 
5.  Slowly remove puri from plastic sheet and deep fry
6. Serve hot

Note: You don't need and side dish for this puri .

Brinjal dried prawns masala

In this recipe I have used dried prawns with brinjal.

Brinjal dried prawns masala

Ingredients

1/2kg   Brinjal
1/2cup  Dried prawns
1           Onion chopped
2           Tomatoes chopped
2 sp      Masala powder (posted earlier)
2sp      Oil
1/4sp   Rai(mustard)
1/4sp  Ginger garlic paste
Salt to taste

Method

1. Heat oil add rai.
2. Add onion saute it add ginger garlic paste and  fry.
3. Add tomatoes saute  it; add masala powder fry  till tomatoes is cooked and leaves oil
4. Add brinjal, salt mix well close led and cook till brinjal is cooked
5. Add washed dried prawns mix well close led cook for 5mins.
6. Serve hot with roti or rice

Pulao

This is a simple pulao recipe.

Pulao

Ingredients

2cups  Basmati rice
1/2cup  Vegetable chopped(beans,carrot and peas)
1cup     Onion sliced
2-3        Green chillies
2-3       Ghee
1/2sp   Ginger garlic paste
2-3        Cloves
1/2"   Dalchin (cinnamon)
 4cups  Water
Method

• Heat ghee in cooker add cloves and dalchin and fry for 1min
• Add sliced onion saute it add ginger garlic paste ;fry till raw smell goes
• Add chopped vegetables and  fry for 2-3mins
• Add washed rice and  fry for 2min
• Add  water and salt  close led and keep gas on high flame
• When  steam comes out

• Instead of  putting cooker weight close it with a glass.

• Low the gas flame and cook for 20min
• After 20min; off the gas and keep aside for 2-3 minute
• Then remove cooker led and mix
• Serve hot with any veg/non-veg curry

Note:This is how I cook  even rice in cooker; instead of cooker weight  I use glass.

Healthy salad

Eating salad everyday is one of the most healthy eating habit.Salad is mixture of vegetables,nuts,cheese and sprouted grains. Salad hepls to low cholesterol and  lose weight.

Healthy salad

Ingredients

1/2cup Sprouted  Moong gram (green gram)
1/2cup  Carrot chopped
1/2cup Cucumber chopped
1/4cup Fresh coconut grated
1         Onion chopped
1         Tomatoe chopped
1         Green chilly chopped
1/2sp Lime juice 
Salt to taste
Coriander leaves chopped for garnish

Method

1. Take sprouted moong in a pan add little salt and water 2cups of water ; cook sprouted moong on low flame;when it starts to boil close led and off the gas .Keep aside to cool.
2. In a bowl add chopped carrot,cucumber,onion,tomatoe,green chilly mix all together and keep aside
3. Strain water from moong and add to above bowl and mix well
4. Add  grated coconut,lime juice,coriander leaves and salt mix well and serve  

Note: Add salt just before serving or else cucumber will leave water.

  

Masala powder

This masala powder can be used for any kind of veg or non-veg curry.

Masala Powder

Ingredients:

500gm  Red chillies(dried)
500gm Dhania
250gm Zeera
125gm Meethi
1/4sp Oil

Method

1. Fry all ingredients separately by adding few drops of oil and keep aside to get cool.
2. Then  grind to powder and store in a air tight container 

7Cup Barfi

As Diwali is nearing; I have started to make sweets.This recipe I have learnt from my Mom;and preparation of 7 Cup Barfi is very simple.

7 Cup Barfi

Ingredients:

1cup  Besan
1cup Milk
1cup Coconut grated(fresh)
1cup Ghee
2 1/2cup Sugar
1/2cup Cashew-nut(kaju) an d almond(badam) crushed
1/2sp Elachi powder

Method 

1. Heat kadhai add ghee and  rest of the ingredients one by one; stir gently on low flame
2. Go on stirring till mixture leaves the sides of  kadhai
3. When it leaves sides of kadhai; pour it to greased plate and cut into  square shapes;  keep aside to cool
4. When it gets completely cool store it  in air tight container.

Masala Fish Fry

Masala fish fry

Ingredients

3   Pomfret cleaned
1tsp Ginger-garlic paste
1/2tsp Haldi
3 tsp Chilli powder
1/2     Lime juice
2sp    Tamarind pulp 
Salt to taste
4tbsp Oil (for frying)
2sp Rice flour
2sp Cornflour
2sp Rava (semolina)

Method

1. Clean fish and give slit  on fish
2. Marinate fish in lime juice and salt for 1/2 hr.
3. Mix ginger-garlic paste,haldi,tamarind pulp and chilli powder  and make a thick masala add 1-2sp of water if required
4. Apply this masala on fish and marinate again for 1hr.
5. In a plate mix rice flour,rava and cornflour together.
6. Take marinated fish, roll on mixed flours  and fry in a pan.
7. Serve hot.  

Note : Fry in nonstick pan .

Aloo Poha

I have learnt this recipe from my mother-in-law.

Aloo Poha

Ingredients

2cups Poha (beaten rice)
1         Potato chopped
4 -5    Green chillies chopped
1         Onion chopped
1/4sp  Haldi
1/4sp  Rai (mustard)
1tbsp  Peanuts
1/4s  Chilli powder
1/2     Lime juice
1tbsp  Fresh coconut grated
1/2sp Sugar
1tbsp Oil
Salt to taste
Coriander leaves chopped for garnish

Method

1. Wash and drain water from poha.
2. Heat oil  add rai when it crackles add peanuts and fry
3. Add  chopped potato saute it add green chilli chopped and fry 
4. Add chopped onion saute it add haldi; add washed poha and mix well 
5. Add salt,sugar and chilli powder and mix
6. Add lime juice and  mix well
7. Garnish with  chopped coriander and grated coconut.
8. Serve hot

Coriander Chutney

Coriander(dhania patha) chutney is best indian dipping for vada,pakodas and parathas.

Coriander Chutney

Ingredient

1cup  Coriander leaves
1/2cup Coconut grated(fresh)
2-3       Green chillies
1/2inch Ginger
1/2pcs Onion
Channa size Tamarind
Salt to taste

Method

1. Grind above all ingredients if required add little water.Let it be thick.
2. Serve with pakodas,vadas and parathas.

Cruchy beetroot peanut salad

I still remember, when I was  a kid my dad use to bring  beetroot more often and my mom use to prepare a Sabzi or  Salad of it.  I use to plan and get rid of it.  My Parents use to tell me the  benefits of eating beetroot,  but in vain to have it in my regular meals.  Now my hubby Sandeep admires to have beetroot as salad in his meal. Well now to keep him happy, I make this veggie Mr.Beetroot into something happy eating which  I had created into a salad .

Crunchy beetroot peanut salad

Ingredients

2   Beetroots(grated)
2  Onion Chopped
1  Tomato Chopped
1-2 Green Chillies
1/2  Lime Juice
1/4sp Zeera
1/4 sp Oil
1/4cup Peanut (roasted and crushed)
1/4 cup Coriander leaves Chopped

Method

1. Heat oil add zeera add grated beetroot fry and close led and cook for  2mins.Then keep aside to get cool.
2. In a bowl add rest of the ingredient except peanuts,salt and lime juice
3. After beetroot get cool add it to above bowl and mix with help of 2 forks when it gets mixed well add lime juice
4. Add salt and peanut mix and serve.

Note: Add salt and peanut crushed just before serving.

Mazadar herakai(ridge gourd)

Common name of ridge gourd is turaiy in hindi and herakai in kannada.Many them make faces when you say turaiy sabzi and in many of houses they don't even buy turaiy but turaiy is loaded with nutrients like fiber,vitamin c and it has blood purifying properties.Just prepare this dish and serve with roti and rice; but don't reveal its turaiy and let them guess....

Mazadar  herakai

Ingredients

1/2kg  Herakai(ridge gourd,turaiy.........) chopped
3          Onion chopped
1          Tomatoe chopped
1/2sp   Zeera
1-2sp   Chilli powder
1/4sp   Haldi
2sp      Oil
Salt to taste

Method

1. Heat oil kadai add zeera when it crackle add chopped heraikai and fry on high flame till it get light coat of red.
2. Add chopped onion saute it ,add  chopped tomato mix well.
3. Add haldi,chillipowder and salt mix well so that all ingredient get mixied well then garnish with coriander leaves
4. Serve with roti and dal chawal.

Allu bhindi ki sabzi

This a very simple recipe and goes good with roti and curd rice.Though many of them get surprised with the combinatin of bhindi and allu but its a common dish for northindian. I  like this sabzi with curd rice.

Allu bhindi ki sabzi

Ingredients

1/4 kg   Bhindi
2 big   Potatoes
2         0noin
1         Tomatoe
2 sp   Chilli powder
1/4 sp   Haldi
2sp       Oil
Salt to taste

Method:

1. Cut potatoes in cube shapes.
2. Heat oil in kadai fry potatoes till brown, take it in a bowl and keep aside.
3. To the same oil add bhindi and fry till it turns  light red  add fried potates and mix well.
4. Add chopped onion saute it add chopped  tomatoes and mix well.
5. Add chilli powder,haldi and salt mix well and cook for few minutes.
6. Garnish with coriander leaves.Serve  with roti  and curd rice               

Medhu vada

Medhu vada is a south indian dish. Medhu vada is favourite evening snack of my mother-in-law.You can prepare vada as breakfast with pongal,idli and as snacks in evening.

Ingredients

2cups  Urdal(soaked for 2hrs)
3-4        Green chillies
1/2inch Ginger
2sp        Rice flour
1/4cup avalakki(poha)
Salt to taste

Method:

1. Grind above all ingredient except rice flour and avalakki.
2. Grind to smooth paste;add 2-3tbsp of water if required.
3. Before removing from mixie jar add washed avalakki and grind for 2mins.
4. Take batter to a bowl add riceflour and mix well see that there is no lumps.
5. Make vada and deep fry in oil.

Ginger Chicken

Ginger chicken is spicy dish. Preparation of ginger chicken is simple;you can serve ginger chicken with rotis,rice and fried rice.

                                                    

                                                                                                                                                                    

Ingredients

1kg   Chicken

75gm Ginger paste

25gm Garlic paste

200gm Onion paste

2tbsp  Chilli powder

1/2sp Pepper powder

1/2sp Soya sauce

2-3tbsp Oil

A pinch of ajinomato

Salt to taste

1/2sp Haldi

Method:-

1. Heat oil in wok.
2. Add onion paste and fry well till it trun to brown.
3. Add ginger paste fry for 3min and then add garlic paste anfd fry well it raw smell goes.
4. Add haldi,chillie powder and chicken; mix them well  and cover for 5mins. So that all pieces get evenly coated with ginger sauce.
5. Lastly add ajinomato,pepper powder and soya sauce.
6. Garnish with coriander leaves and ginger 

Chatpati mirchi

Chatpati mirchi is a good combination with simple dhal chawal and parathas. It can be stored un fridge for a week.

Ingredients

5 Green chillies
1/2sp Chatmasala
1/4sp Zeera
1/4sp Oil
1/2sp Limejuice
Salt to taste

Method

1. Make a slit on greenchillies.
2. Heat oil.
3. Add zeera when it crackle add chatmasala,salt and greenchillies stir and close led for 2mins.
4. After 2mins remove led and add lime juice stir well;remove from gas stove(remove from gas soon after adding lime juice).
5. Serve with dhal chawal or with parathas.