Cabbage Chapathi

Dum Veggie Biriyani

Dum Biriyani made in layers. Tastes special and better than normal veg pulao. It takes approx 1 hour for there whole process of doing this dish.

INGREDIENTS:

Basmati Rice
Potatoes
Carrots

Beans

Boiled Peas
Onions

Coconut

Tomatoes
Chilies

Cinnamon

Cardamom
Ginger
Garlic
Turmeric Powder
Red Chili Powder

Daniya Powder
Saffron
Milk
Mint ( Pudina leaves )
Coriander Leaves

Lemon
Ghee
Salt to taste

Ingredients:-

• Wash and soak Rice for half an hour.

• Take a Big vessel. Pour more water and add lemon, chopped pudina leaves, cinnamon, cardamom and salt. Add soaked rice when it comes to boil and cook until rice is done. Drain and keep aside.

• Take Tomatoes, Onions, Coconut, Green chillies, Cinnamon, Cardamom, Ginger, Garlic, Coriander leaves and grind it.

• Take some more Onions and cut them into long thin pieces.

• Dice all the vegetables – Potatoes, Carrots and Beans

• Take a kadai and heat some oil and deep fry onions. Make them golden brown and crispy and keep it aside.

• For the remaining oil add all the diced vegetables and fry for 5 – 10 minutes and add all the powders – Turmeric, Red – chilly and Daniya powder and fry for some more time.
• Then add the paste – Grinded ones and salt and let it cook until raw smell is gone.

• Once gravy is also done. Take a cooker and grease it with ghee and make a bed of rice and on that make a gravy layer and on that put some fried onions and chopped pudina and cover this with one more layer of rice and if you are left with some more gravy and rice go for another layers. Finally once you are done with layers sprinkle Safforn milk/ plain milk ( half a glass would do) and close the lid and cook it on a low flame and do not keep the valve closed.

• Cook for 15 minutes on a low flame.

• Dum Briyani is ready to sever.

Kandhibheeyam rotti

This is one of my favorite breakfast in my grandmothers place. Used to have with fresh home made ghee .This rotti is tastier and little sour.

Ingredients:-
Turdhal-1/2 cup
Rice-1/2 cup
Green chilli paste-1 spoon
salt
Coriander leaves
Curry leaves
Onion chopped

Method:-
First add turdhal and rice n mixer and make a rough powder of it and keep aside.Add all the above said ingredients to the rice/turdal mixture.
Take a pan.Apply oil on pan and take the mixed mixture and make as rottis and keep it on stove on medium flame.

Allam-Kothimira Pachadi

Prep & Cooking: 15-20 mts

Serves 2-3 persons

Cuisine: Andhra

Ingredients:

1 1/2″ to 2″ ginger root, remove skin, slice (reduce if you can’t take spice)

1 tbsp grated coconut (optional)

1 big bunch chopped coriander leaves (about 1 1/2 cups)

1 tbsp split black gram dal (minapa pappu)

1 tsp bengal gram (senaga pappu) (optional)

1 tsp coriander seeds

1-2 green chillies (adjust to suit your spice level)

1-2 dry red chillis (adjust to suit your spice level)

big pinch asafoetida (hing)

small lemon sized tamarind

2-3 tbsps grated jaggery

1/4 cup water (adjust)

salt to taste

1 tbsp oil

For tempering/poppu/tadka:

1/2 tsp mustard seeds

1/2 tsp split black gram

Chinese bhel

Sending this entry to Akila's Dish name starts with C.

This is basically Indo chinese . Got this recipe from my cousin who did chinese cooking classes in Bangalore.

Its awesome and i lovvvvvvvvvve it.

Method:-

Take any normal plain chinese noodles.Boil them with some salt and oil for 5 mins later drain it. After draining it completely,fry it in oil.It should be crispy

Keep aside crispy noodles.

Later cut all the veggies length wise

such as

cabbage

capsicum (if yellow, orange or red- tastes good)

carrot

tomato

cucumber

onion

all veggies keep it in Refrigerator.

when you are making the bhel then take it out from the refrigerator.

Take a bowl, add 1 tspn vinegar

2 tspn powdered sugar

1tbspn tomato sauce

1/2 tspn white pepper

1 tspn soya sauce

1/2 tspn red chilli sauce

salt to taste

mix all these in a bowl and add the veggies

and finally add the crispy noodles

and serve it

Delicious and healthy too.

Pasta

This simple pasta we make every sunday nights after heavy shopping or when we dont have any mood to cook. Both enjoy this food.
Time taken to make this dish is just 15 mins.

Ingredients:-
Pasta- 1 cup
Basil leaves
Oregano
Red chilli flakes
Prego pasta sauce.
Butter
Parmesan cheese

Just Boil pasta and keep aside for 15 mins. Take a pan.Add little butter. Add basil leaves and oregano. Dont fry too much. Just allow it to splutter. Add the above shown sauce. stir it by adding little water. Add red chilli flakes. Add this hot sauce on pasta and garnish with Parmesan cheese

Curd Bread Sandwich- South Indian Style

This special dish was taught to me by my Aunt. It simple an easy. You will surely love it

Serves :-1
Time taken:-15 mins

Ingredients:-

• Bread- 2 slices
• Butter-1 tspn
  
• Pudhina chutney- 1 tspn
• Onion slices( round thin shaped)-4
• Tomato Slices(Round thin shaped)-4
• Onion - Chopped small-1
• Jeera powder-1/4 tspn
• Red chilli powder-1/4 tspn
• Salt to taste
• Chat masala powder-1/4 tspn
• Thick curds- 1/2 cup
• bhoondhi or mixture- 2 tspns(optional)
  
• Coriander leaves-For garnishing

Method:-
Apply butter on bread slices. on top of butter apply pudhina chutney and sprinkle salt and red chilli powder.
place onion and tomato slices. Makes a sandwich.
Cut it in to 4 halves.
Keep aside those 4 halves in a small bowl.
Add thick curds on it.
Add chopped onion and coriander leaves
Garnish it with red chilli powder, jeera powder and chat masala.
Add bhoondhi or any mixture on it ( optional)

Dum aloo

Ingredients:-

200	grams	baby potato
2-3	number	cardamom
2-3	number	cloves
1	springs	coriander leaves garnish
1	tbsp	coriander seeds
1/2	tbsp	cumin seeds
100	grams	curd
1/2	tbsp	garam masala pdr
1/2	tbsp	garlic paste
1/4	tbsp	ginger pdr
1	tbsp	oil
1/2	tbsp	red chilli powder
	to taste	Salt
1/2	tbsp	turmeric powder

Method:-

Boil the potatoes and peel them properly. Now prick the peeled potatoes all over with a fork

Heat oil in a pan.add cumin ,Garam masala whole ,chopped garlic mix all spice powders with little water and add to the mixture

Mix curd, Simmer

Add potatoes for about 20-25 minutes and your Kashmiri dum aloo dish is ready to be served.

Veg Sheek cutlets ( Green plaintain cutlets)

Ingredients:-

1	pinch	chat masala
1	cup	chopped fresh corn
1	small	chopped carrot
1	tsp	chopped coriander
1	tbsp	chopped raisins
2	tbsp	crushed cashew
1/2	tsp	cummin seeds
1/4	tsp	garam masala
2	number	gr chilli
1/2	number	lime juice
1	cup	paneer
2	number	plantain
1	pinch	red chilli pdr
1	to taste	salt

Method:-

Boil green plantain for 20 min , and remove from hat boiling water, if it is left in the water to cool down it will absorb moisture and is not good for Cutlets

chop all other ingredients , vegetables and mix like mixing chapati dough

once ready, make patties out of it and fry them on pan.sprinkle lemon juice and chat powder on top of it before you serve.

Source:- Vahrehvah

Cabbage chutney

This dish is more of andhra dish. It goes well with hot rice and ghee. yummy. we call this as pacchadi.

Ingredients:-Cabbage : 1/4th piece of a small one.
Tomatoes: 3 no's
Dry Red Chillies :8 no's
Chana Dal(senaga pappu) : 3 tbsp
urad dal(minappappu): 3 tbsp
Dhaniya : 2 tbsp
Seaseme seeds(nuvvulu) : 6 tsps
Salt- to taste
tamrind paste - 1tsp(or to taste)

Method:
Fry all the ingerdients(except cabbage and tomato) on low flame(without oil) and grind to fine powder.

Put 3 to 4 tbsps oil in a vessel, add shredded cabbage.Put the lid and let it cook till half done. Then add cut tomatoes till completely done.

Grind the cabbage and tomato mixture with the ground powder, salt and tamrind. Do not grind to fine paste. It is good if it is little coarse.

Veg pulao

• This pulao is simple and favorite to me and many veggie lovers. I make this pulao with many variations, sometime just simple with adding less masala spices (the way my MIL taught me),they call it as White pulao. I some how like some spices to be added in this pulao.
  

Ingredients:-

• 1	cup	Basmati Rice
  1	cup	Beans
  1/2	cup	carrot
  10	number	Cashewnut optional
  1/4	bunch	Cilantro/Coriander leaves
  3	tsp	curd
  1/4	piece	Fresh ginger
  	to taste	Garam Masala (Cloves, Cinnamon, Bay leaves, Elaichi)
  1	tsp	Garlic paste
  4	number	Green Chillies
  1/2	cup	Green Peas
  1/2	bunch	Mint
  20	ml	oil
  1	number	Onion
  1	number	potato
  		Method:- Saute the garam masala in ghee for about 3 minutes & let it cool. Soak rice for 20 mins In a heavy bottomed pan, add ghee & saute the onion for few minutes. Add the vegetables one by one & salt & allow them to cook until they are soft adding little amount of water . When the vegetables are cooked ,add the herbs & stir fry till the raw smell leaves. Add soaked rice. Add the masala & the vegetables to the rice and mix. Add saffron color swich on the rice cooker . Garnish with roasted cahewnuts & mint leaves. Serve this hot with raitha

Classic Meditterranean Garden Couscous

Ingredients:-

• Oil- 1 tbspn
• Brocolli or cauliflower-1
• Garlic- 4 flakes
• Couscous- 1 packet
• cheese- 1/4 cup
• Fresh tomatoes- 1
• Red chilli flakes
• Salt
• Peas
• Basil
  

Method:-

• In a pan, add oil and cook garlic and brocolli for 5- 8 mins.
• Stir in water,Add little parmesan cheese and salt .
• Add Couscous and red chilli flakes. and boil and stand for 5 mins. Add peas and basil finally and stir.
• Enjoy ur evening snack.

Mushroom Masala Curry

Mushroom Masala curry

INGREDIENTS:-

1	tbsp	cashews
1	tsp	chilly powder
1	tsp	chopped coriander
1	tsp	coriander powder
2	tbsp	Coconut cream(Optional)
1/2	tsp	cumin seeds
1/4	tsp	garam masala powder
2	tsp	ginger-garlic paste
2	tbsp	oil
1	cup	onion
	little	Salt
2	cup	small sliced white mushrooms
1	tsp	sugar
1 1/2	cup	tomato
	pinch	turmeric

METHOD:-

• First mix 1 cup of onion in blender to make onion paste.
• For tomato paste: mix tomatoes, 1/2 cup onion paste, ginger garlic paste, red chilles and cashews in blender.
• Pour oil in pan, Add jeera and copped onion and chopped bellpepper. Fry for some time. dd chopped mushrooms and fry until mushrooms becomes soft and leaves out some water. Transfer this in to a separate bowl and keep aside.
  
• In the same pan. Add little oil and butter.
  
• Add the grounded tomato and onion paste and sugar simmer for 15 minutes. Fry for 5 more minutes,
• Add Jeera powder, Coriander powder, Kashmiri red chilli powder and garam masala.
• Add some coconut cream and keep stirring.
• Finally add the mushroom and bell pepper mix that kept aside.
• Turn off heat. let it simmer
•  sprinkle with chopped coriander leaves, serve with rotis.
  

Thai Red Curry with JAsmine Rice

Simple and delicious food i ever had. Tried out this recipe when we were in Germany. We started going to Thai restaurants a lot. Then i thought why don't i start making at home. went to Thai store and picked up all the ingredients that required and made at home..Came out really good. INGREDIENTS:-

• Red curry paste- 2 tspn
• olive oil- 1 tbspn
• Bamboo shoots- 1/2 cup
• Mushrooms(optional)-1/4 cup
• Coconut milk- 1 small tin
• Brown sugar-1/2 tspn
• Soya sauce- 1/2 tspn
• Red chilli flakes- to taste
• Jasmine rice- 1 cup
• Salt- To taste
• Carrot- 1/2 cup
• Zucchini- 1/2 cup
• Brocolli-1/2 cup
• Beans(optional)-1/2 cup

Method:-

• Add oil in a pan. Add red curry paste(THAI store) .I generally buy from Kroger in US.
• Fry that paste in oil. Add coco milk and let it boil for some more time.
• Add brown sugar and soya sauce in to it.
• Add all the above said veggies and cook for about 10 mins.
• Add salt and red chilli flakes.
• Enjoy with jasmine rice

Rajma Masala

One of my favNorth Indian food. Never had this when I was in India, as we south Indians generally dont make at home. Learnt it from one of my north Indian friend back in Germany.
Rajma is rich in protiens and helathy too.

Ingredients:-

• Rajma- 1 cup
• Onion- 2 small
• Fresh tomatoes- 3
• Ginger garlic paste-1tspn
• Red chilli powder-1 tspn
• Dhaniya powder- 1 tspn
• Jeera powder- 1 tspn
• Kastoori methi - 1 tspn
• Green chillies-3
• Ginger- 1 inch
  
• Cream-1/2 cup
• Salt
• Coriander leaves

METHOD:-

• Soak Rajma atleast 6-8 hrs or overnight
• Boil rajma in a pressure cooker by adding red chilli powder,salt and ginger pieces
• Make a paste out of onion and green chillies.
• Take a pan.Add oil .Add onion paste and giner garlic paste. fry till the oil separates.
• Add fresh chopped tomatoes and fry them in a medium flame.
• Add all the above said powders.cook for a little while.
• Add boiled Rajma.
• Add fresh cream and stir. finally garnish it with coriander leaves.

Palak Paratha

Ingredients:-

• Palak-chopped finely
• Red chilli powder- 1 tspn
• Salt- little
• Cumin powder- 1 tspn
• Coriander powder- 1 tspn
• Garam masala-1/2 tspn
• Amchoor powder- 1/2 tspn
• Aaata- wheat flour- Knead the dough and set aside as we do for chapathis

Method:-

• Roll the dough and make a small size chapathi.
• Apply oil and spread on one side.
• Add chopped Palak.
• Sprinkle all the above said powders on palak.
  
• Cover that spinach from all the ends of the rolled chapathi,
  
• Roll softly and make paratas.
  
• serve with pickle and raitha.
  

Pani puri/Masala puri

Ingredients:-

For making puris-

• Sooji-Fine- 1 cup
• maida- 1 tspn
• salt-little
• Soda water- little

Method:-

Mix all the above ingredients together and make as a tight dough. Apply little oil on the dough and keep it aside for an half an hour.

Roll this dough as a big and thin chapathi kind. Take any small steel box lid and press on that chapathi in circular shapes and keep it aside.

Fry those small shaped chapathi in oil and your puris are done.

MASALA PURI MASALA:-

Ingredients:

Jeera- 1 tspn

Pepper- 4

Cloves-3

Cinnamon-small piece

Garlic- 3 flakes

Daniya- 2 tbspns

Fry channa dal- 3 tspns

Coriander -3/4 th bunch

Tamarind-little

Ginger- 1 small piece

Coconut grated-2 tspns

Green chillies-10

Salt-Little

Pudhina- ¼ bunch

Method:-

Grind all the above ingredients and make a paste out of it. Boil that paste by adding little water. Your masala is ready for masala puri recipe.

Just add on the puri's the above said masala with peas.. Add tamarind chutney and onions chopped . Garnish it with little curds and at, red chilli powder.

Taste this.I am sure you will not miss INDIA for these delicious chats.

Egg Dum Biriyani

Egg Biriyani- One of my Husbands Fav Rice Item Got this Recipe from my friend USHA. Thanks USHA.

Ingredients:

• 6 Eggs
• ½ cup Oil
• 1 large Onion sliced
• ¼ cup Mint Leaves chopped
• 2 tsp ginger Garlic Paste
• 6 Green Chilies cut length wise
• ½ tsp Chili Powder
• ½ tsp Biryani Masala ( Shaan biryani masala)
• ¼ tsp Garam Masala
  
• ¾ cup Yogurt
• ½ lime juice or 2-3 tbsp lime juice
• ½ cup Coriander chopped
• 1/3 cup Milk
• Few strands of Saffron
• Soaking the Rice
  • 3 cups Rice
  • 4-6 Cardamoms
  • 3-4 Cloves
  • ½” Cinnamon
  • ½ tsp Shah Jeera/Black Jeera
  • 2 Bay Leaves

Preparation:

• Boil Eggs, peel and make some slits on it or poke it with a fork or a knife.
• Wash rice wash and soak in 4 cups of water. Ratio here is 1cup rice: 1 1/3 cup water. Add all the ingredients listed under soaking the rice. Soak the rice for 10-15. Cook the rice in rice cooker or on a stove top. Once the rice is done let it sit for 10 minutes before arranging it for dum.
• In a pan add all the oil, keeping aside 2 tbsp of for later use. Fry sliced onion until golden brown and remove ½ of the browned onions and keep it aside.
• To the remaining onion, add mint, ginger garlic paste, green chilies and saute for a minute.
• Add frozen peas and saute for a few seconds.
• Add chili powder, garam masala, biryani masala and boiled eggs. Cook until the spices are well coated to the eggs.
• Add beaten yogurt and saute until oil separates.
• Add lime juice and half of the cilantro and mix well and turn of the heat.
• Add saffron to milk and heat for a minute in the microwave.
• Take a wide sauce pan with a lid and grease the pan with oil. Spread ½ the cooked rice in it. Transfer the egg mixture to the sauce pan to make the second layer. Follow this layer with the remaining rice. Sprinkle remaining oil, saffron milk, fried onions and the remaining chopped cilantro. Cover the pan with a well fitted lid.
• Cook it on medium heat for 5 minutes until the pan and the rice inside gets warm. Reduce the heat to low and cook it for another 10-12 minutes.
  
• Serve hot with your favorite raita or gravy.

Akki Rotti

Ingredients:-

Rice flour- 1 cup
Onion- Chopped 1
Green chilli paste- 1 -2 tspn
Salt- little
Jeera- 1 tspn
Coriander leaves- 1/2 cup
oil- 1/2 tspn
water

Method:-
Mix all this and make it as a smooth dough. Apply oil on pan. Rub it smoothly. Make small balls out of the mixed dough and make rottis shown in the picture. roast it on medium flame on one side only by closing the lid and remove it slowly. Enjoy with brinjal curry.