Methi chapathi

Ingrdients:
1 cup Methi leaves
3 cups wheat flour
1 cup chick peas flour/ Besan
1 tsp Red chili powder
1/2 turmeric powder
3 tsp ghee/butter
salt to taste

How to prepare:
Heat the butter/ghee in pan, add the washed methi leaves,salt,turmeric and red chili powder
when the leaves are cook, remove from stove and keep aside.
In a bowl, mix wheat flour, besan and methi mixture and add the luke warm water to make a dough
Knead the dough thoroughly for about 2-3 mins (till it is soft) and cover it for 30 mins
Divide the dough into lime sized balls, on the floured surface, roll out the dough into chapathi
Heat a pan on medium heat. fry the chapathi using about 1/2 tsp ghee/butter until it a golden brown on both sides
serve it hot

Aloo methi/ Potato and Fenugreek Leaves Stir Fry with Indian Spices

Ingredients:

3 potatos

1 cup chopped methi leaves

1 onion

1 tsp ginger-garlic paste

2-3 green chilies

2-4 cloves

1" cinnamon

2-4 peppercorns

1tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp red chili powder

1/4 tsp kasoori methi

How to prepare:

Heat oil in a pan add the whole garam masala and cumin seeds, when it slputters add the chopped onion, green chilies and ginger-garlic paste.

When onion turns its color add turmeric, red chili powder,cut potato and add salt, cook the potato with closed lid for 4-5 mins.

Add methi leaves and cook till its raw flavour extracts. Lastly, sprinkle some kasoori methi(gives flavour to your dish)

Serve with chapathi or stuff with bread.

Fruit cake bread

Ingredients:

3 cups All purpose flour

1 1/2 cup sugar
4 eggs well beaten

1 tsp baking powder

2 tsp salt

1 cup of fruit juice

1 cup candied pineapple chopped

1 cup candied apricot chopped

1 cup dates chopped

1 cup figs chopped

1 cup of raisins

1 cup cherries

2 cup of chopped nuts

1 cupbutter or vegetable oil

2 slice of bakin g chocolate (melt the chocolate in microwave for 40-60 secs)

How to prepare

Combine sugar and well beaten yolks and beat vigorously for 2 mins. Sift flour and measure
Sift 2 cups of flour with baking powder and salt. Combine the 3rd cup of flour with the fruits and nuts.Add the sifted dry ingredients to the egg yolks and sugar alternately with the fruit juice, baking chocolate and beat until smooth. Add the fruits and nuts,butter or oil, mix well.

Turn into tube pan oiled. Bake at 325 F for 45 -60 mins.

Palak Chapathi

Ingredients:

2 cups Wheat flour

1 cup palak washed and chopped

2-3 green chillies
1 tsp turmeric powder

1 tsp garam masala powder

1 tsp red chilli powder

1 tsp cumin seeds

Salt to taste

How to prepare
Heat a pan and add cumin seeds once it splutter add chopped palak and green chillies and saute it and let it cool. Now, grind the palak to paste
Take a mixing bowl add flour,turmeric, garam masala powder, red chili, palak paste and salt.

Mix all and kneed to smooth dough.If you need water just sprinkle.

Palak is watery you need not add water to dough.

Make round balls and roll out into thin chapathi using little wheat flour for dusting
heat the tawa and put the palak chapathi on the top of that

when it puffs up turn over side and cook till brown specks are formed both sides

Add oil or ghee on top of chapathis

Idli (Steamed rice cakes)

I am a big fan of these Idlis.My grandma used to make it atleast 2 days in week. Its simple,easy to digest food.
Its mention in writing occurs in the kannada writing of shivakotiacharya in 920 A.D. They describes the preparation of idli by soaking the urad dal in butter milk.

Ingredients:
1 cup slipt beans (Urad Dal)-soak in water for 8 hrs
2 cups Idli rava - washed
1/2 poha -washed
Salt
water
How to prepare:
Grind the urad dal by adding little water to nice paste.(Add cold water for more thickness).
Add Idli rava and poha and grind for few rounds.(Dont make it to fine paste) Mix all and salt.
Allow to frement for atleast 10-12hrs.
After its nicely frement(It expands 21/2times its original volume) add the batter to long steel glass Steam(before pouring grease the steel glass with little oil)and steam them for 15 mins.
Serve this with Podi or pudina chutney.

Dill Rice

Ingredients:
1 Cup basmati rice(washed and soak in water for 30 mins)
1/2 - 3/4 bunch of Dill leaves, finely chopped
1/2 cup of peas
1 Onion
1 -2 tsp oil
1/2 tsp turmeric powder
1tsp cumin seeds
1-2 bay leaves
salt

Dry masala:
1 tsp cumin seeds
1 tsp coriender seeds
1 tsp fennel seeds
2" cinnamon stick
5-7 cloves
10-12 balck pepper corns
1-2 cardamoms

 

How to prepare:
Roast all the ingredients for dry masala and powder them in a blender and keep aside.
heat a oil in a pan add cumin seeds and bay leaves and allow it to sluptter,add onions saute till it is light brown.
Add turmeric powder, dry masala saute it.
Now, add dill leaves and peas and drain out the excess water from the soaked rice and add it to the pan and saute for a min.
pour 1.5 cup water, salt and mix well. Bring it to boil and then cook covered on medium heat for about 10 mins or until done.
Serve with raita(yogurt, chopped onions, cucumber and salt.)

Patra (Patrode) - Steamed Taro leaves recipe

Ingredients:

10-15 washed patra (taro leaves)

1 cup Slipt moong dal

1 handful of channa dal

2 and half cup of idli rava

2 tsp coriender seeds

1 tsp cumin seeds

big lemon size tamrind

7 - 9 Red chilies

1 tsp turmeric

salt

Tempering:

1 tsp mustard seeds

1 tsp urad dal

1 tsp channa dal

2 -3 red chilies

5 -6 curry leaves

lemon size jaggery

1 small cup Grated coconut

How to make Patrode

Soak Urad dal and channa dal for 8 hrs and grind with coriender-cumin seeds, tamrind,

red chillies, turmeric powder, salt. Do not put too much water, make it a thick paste. Now, grind the washed idli rava with little water and mix all.

Take 2 taro leaves add the paste to one taroleaf and place other one on reverse side of it. as shown in the photo and roll and lock the leaves with help of paste and steam it for 20-30 mins

Once its cool down, cut and heat the pan and add mustard seeds, red chillies, urad dal, channa dal and curry leaves, once it starts slupptering add the cut patra, jaggery and coconut and mix well till the patra is warm.

Also, you can cut the patra in slices and put them on pan add some butter and toast it with medium heat.

Kadhi

Ingredients:

1/2 cup Besan

1/2 Yogurt

1 1/2 cup Buttermilk

1 small Onion

2 small tomato

2- 3 green chilies

1 garlic cloves

1 small slice ginger

3-5 kokum

1 tsp cumin powder
1tsp turmeric powder

1/2 red chili powder

1/2 tsp kasoori methi

Seasoning:

1 tsp mustard seeds

1tsp cumin seeds

1 -2 red chilies

few curry leaves

How to do:

Take a bowl and mix besan, yogurt, buttermilk, turmeric & little salt and keep aside for 30 mins & soak kokum in hot water and make a paste

Heat a pan add onions and fry it till light golden.

Add cumin powder, red chili powder mix well & add tomato and cover it for 1 - 2 mins till tomato is lightly cook.

add besan mix and kokum paste bring it to boil.

lastly seasoning and garnish with coriander.

Morning Breakfast or Evening Snack! Avalakki (Poha)

Ingredients:

2 Cups of Avalakki (Poha)

3- 4 tsp Lemon juice

1 tsp Sugar

Salt

1 Chopped Onion

3-5 Green Chilies

1 tsp Turmeric powder

Few curry leaves

Small piece of ginger(optional)

4-5 tsp Grated coconut

Chopped Cilantro for garnish

For Seasoning:

1 tsp Mustard seeds

1 tsp Urad dal

1 tsp Channa dal

2-3 Red chilies

1 handful of peanuts

Method;

Wash and soak avalakki with lemon juice, salt, sugar and turmeric powder for 2 hours

Heat a pan with oil add mustard seeds, urad dal, channa dal, peanuts & red chilies, when they start spluttering add chopped onions, green chilies & curry leaves. once the onion turns its color add avalakki and coconut mix well for 2 mins and garinsh with cilantro.

Tamrind rice (Puliyogare)

Ingredients:
2 cups Cooked rice
1 cup tamarind juice
big piece of Jaggery

Seasoning:
1 tsp mustard seeds
1 tsp Urad dal
1 tsp Channa dal
1 tsp Seasme seeds
2- 3 red chillies
1 handful of peanuts
Few curry leaves

Masala:
1 tsp Urad Dal
1 tsp channa dal
1/2 tsp mustard seeds
2 tsp seasme seeds
3-4 red chilies
2-4 pepper corns
small cup of grated dry coconut
How to make Puliyogare Rice:
Roast all the masala ingredients and make a fine powder
Roast the coconut.
Mix the roasted coconut and powder.
Heat oil and add mustard seeds, sesame seeds, red chillies, urad dal channa dal, peanuts and curry leaves
Add the tamarind juice and jaggery.
Mix salt and allow it to boil.
Add the powdered masala and boil till it turns thick.
Mix it with the cooked rice.
Serve hot.

Simple Rasam in 5 minutes

Ingredients:

1 big Tomato

11/2 tsp Tamrind paste or (small lemon size Raw tamrind soak in water for 10 mins)

1 Garlic cloves crushed but not paste

1 small ginger crushed

2-3 green chilies

1/2 tsp tumeric powder

1 tsp cumin powder

small piece of jaggery

Salt to taste

Cilantro for garnish

Seasoning

1 tsp Mustard seeds

1/2 Cumin seeds

1-2 red chilies

Hing

Method:

Grind the tomato to paste

Take 2-3 cups of water add all the above ingredients and tomato paste,bring it to boil.

Heat the pan with 1tsp of oil add the mustard, cumin seeds.once they splutter add red chilies & hing and mix with the rasam.

Mint Rice (Pudina Pulao)

Ingredients:

2 Cups of Boiled rice

1 big Onion

1 big Tomato

Small Cup of Peas

1 Big Potato

4 - 5 stems of Mint

1 - 2 Garlic cloves

Small Slice of Ginger

2-4 green chilies

Grated Coconut (Optional)

1 tsp Turmeric powder
1 tsp Cumin powder

1 tsp coriander powder

1/2 tsp Garam masala powder

1/2 tsp red chili powder or depending on your taste.

1-2 Dry bay leaves

1-2 small sticks of cinnamon

1-2 whole caradamon

2 marathi moggu

1-2 Ainsle seeds

1/2 tsp Fennel seeds

1 tsp Cumin seeds

Salt

4 tsp oil

Method:

Grind the mint, garlic, ginger, red chilies and coconut with little water.

Heat a Pan add oil, Cumin seeds and all other whole items(from Bay leaves to fennel seeds in the ingredients list) add the sliced onions once the onion turns light brown color, add turmeric powder, cumin powder, coriander powder, garam masala powder & red chili powder and mix well.

Once the all masala are mix with onions then add sliced potato, green peas and tomato add salt and close the lid of the pan and wait the potato is cooked.

Now, add the ground paste and cook for 4-5 mins and add the rice, mix well.

Serve with Raita( Yogurt with chopped onions, cucumber and pinch of chat masala, red chilies powder & salt to taste).