August 21, 2019

VEGETABLE KHICHIDI

Ingredients:
Rice - 1 cup
Moong dal - 1/2 cup
Ginger - 1 tsp (chopped)
Green chillies - 6
Potato -1 (peeled and cubed)
Carrot - 1 (peeled and cubed)
Beans - 4 (cut into pieces)
Tomato - 1
Salt to taste
Pepper - 1 tsp
Cumin seeds - 1/2 tsp
Oil - 2 tsp

Method:

  • Soak the rice and dal for 15 minutes.
  • Heat the oil in pressure cooker; add cumin seeds, ginger and green chillies and fry.
  • Add potato, carrot, beans and tomato and cook for 2 minutes.
  • Then add soaked rice and dal. Mix well.
  • Add 3 cups of water, salt and pepper; mix and close the lid.
  • Cook for 4 whistles until done.
  • Serve hot.

MIXED VEGETABLE CURRY


Ingredients:
Potatoes - 2 (peel and chopped)
carrot - 1 (peel and chopped)
Cauliflower - 1 (small) (cut into small florets)
Onions - 1 (chopped)
Green chillies - 3
Ginger garlic paste - 1 tsp
Salt to taste
Turmeric - 1/4 tsp
Salt to taste
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Oil - 1 tbsp
Channa dal - 1/2 tsp
Cumin & mustard seeds - 1/4 tsp
Curry leaves - few

For Masala:
Tomatoes - 3
Cashews - 10
Poppy seeds - 1 tsp
Coconut - 2 tsp
Curd - 2 tbsp

Method:

  • Grind all the masala ingredients to make smooth paste.
  • Heat the oil in kadaai; add channa dal,  mustard & cumin and curry leaves. Allow them to splutter.
  • Add chopped onion, green chillies, ginger garlic paste and fry.
  • Add potatoes, carrot, cauliflower and cook for 2-3 minutes.
  • Then add ground masala, mix.
  • Add enough water and cook till vegetables are tender.
  • Lastly add coriander leaves and the gravy is little thick.

CABBAGE CHUTNEY


Ingredients:
Cabbage - 250 gms
Tomatoes - 2
Green chillies -12
Tamarind - little
Salt to taste
Turmeric - 1/4 tsp
Garlic cloves - 4
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Oil - 2 tsp
Coriander leaves - 2 tsp

Method:

  • Chop and boil the cabbage in little water.
  • Heat the oil; add fenugreek seeds and fry.
  • Then add chopped green chillies; fry.
  • Add tomatoes and cook till soft.
  • Then add boiled cabbage along with water and stir fry.
  • Add salt, turmeric, tamarind and stir fry until the water absorbs.
  • Cool and grind along with garlic and cumin seeds to make chutney.

August 16, 2019

EGG BIRYANI


Ingredients:
Basmati rice - 250 gms
Boiled eggs - 3
Onion - 2 (sliced)
Ginger garlic paste - 2 tsp
Salt to taste
Turmeric - 1/4 tsp
Chilli powder - 1 tsp
Curd - 1/2 cup
Coriander powder - 1 tsp
Cinnamon - 1 stick
Cloves - 4
Black cardamom - 1
Green cardamom- 2
Bay leaf -1
Cumin seeds - 1/2 tsp
Ghee -  4 tsp
Coriander leaves

Method:

  • Wash and soak rice for 20 minutes.
  • Heat the ghee in pressure cooker; add cardamom, cloves, cinnamon, bay leaf, cumin seeds and fry for few seconds.
  • Add sliced onion, ginger garlic paste and fry till are golden brown.
  • Then add boiled eggs, salt, turmeric, chilli powder, coriander powder; mix well.
  • Add curd and cook for 2 minutes. Add coriander leaves.
  • Add soaked rice and mix well till the masala coats to the rice.
  • then add 1 1/2 cups of water and close the lid.
  • Pressure cook for 3 whistles until done.



August 15, 2019

COCONUT AND ONION INSTANT PICKLE

Ingredients:
Sambar onions - 200 gms
fresh coconut - 1 cup (grated)
Sesame oil- 100 ml
Red chilli powder - 1 tbsp
Salt to taste
Vinegar - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves -  few

Method:

  • Peel the onions and leave them whole.
  • Heat the oil in a kadai; fry the onions till light golden brown. Remove the onions.
  • In the same oil add mustard and curry leaves and allow to splutter.
  • Add grated coconut and cook in low flame for 2-3 minutes.
  • Mix salt and chilli powder and cook two more minutes.
  • Mix in the onions and vinegar and stir gently.
  • Serve with rice.
  • it is good for 2-3 days if refrigerate. 


APPLE CUSTARD PIE

Ingredients:
Plain pastry for 1 crust 9" pie
Tart apples - 6-8 (peeled, cored, and cut in eighths)
Sugar - 3/4 cup
All purpose flour - 3 tbsp
Light cream - 1/4 cup
Ground cinnamon

Method:

  • Line 9" pie plate with pastry.
  • Arrange apples in unbaked shell.
  • Combine sugar, flour, and 1/2 tsp salt; stir in cream.
  • Pour mixture over apples.
  • Sprinkle with cinnamon.
  • Cover pie loosely with foil.
  • Bake at 375 degrees for one hour.
  • Remove foil; bake 15 minutes more or till apples are done.
  • Serve warm with slices of Cheddar cheese, if desired.

PORK AND EGGS

Ingredients:
Lean pork - 1 kg
Water - 2 1/2 cups
Soy sauce - 1/3 cup
Sherry - 2 tbsp
Salt - 1 tsp
Eggs - 6
Scallions - 6

Method:

  • Cut the meat into 1" dice, put into a pan with the water, bring to the boil, remove the scum, cover and simmer for 30 minutes.
  • Add the soy sauce, sherry and salt. Cook for another 30 minutes.
  • Boil the eggs and remove the shells.
  • make a small slit in the side of each egg and add to the pork.
  • Chop the scallions, add to the pan and simmer very gently for 5 minutes.
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