Monday, August 17, 2020

ASPARAGUS SUBZI

INGREDIENTS :-

Asparagus - 2 cup
Tomato - 1
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Ginger - 1 tsp
Garlic - 1 tsp
Chilli powder - 1 tsp
Oil - 1 tsp
Salt to taste.

METHOD :-

1. Wash the Asparagus and cut the white hard ends. Cut and keep aside.
2. Heat oil in a pan, add cumin seeds and allow them to splutter.


3. Add fennel seeds, ginger and garlic and cook for a minute.

4. Add tomatoes, cook until the oil starts to separate.


5. Add Asparagus, salt and chilli powder. Cook uncovered for 5 minutes.



Serve hot with chapati.

Friday, July 17, 2020

BEETROOT PULAV

INGREDIENTS :-

Beetroot - 1 cup
Green peas - 1/4 cup
Basmati rice - 2 cup
Onion - 1/2 cup
Bay leaf - 2
Cinnamon - 1 inch
Clove - 3
Cardamon - 1
Cashew -7
Cumin seeds - 1/2 tsp
Ginger garlic paste - 1 tbsp
Green chilli - 3
Turmeric powder - 1/4 tsp
Coriander powder - 1 tbsp
Garam masala - 1/2 tsp
Water - 2 cup
Oil - 1 tsp
Ghee - 1tbsp
Salt to taste

METHOD :-

1. Wash rice and soak in water for 15minutes.

2. Wash, peel and chop beetroot and set aside.
3. Heat oil, add bay leaf, cinnamon, cardamon, clove and cumin seeds. Saute for a minute.

4. Add chopped onion and slit green chilli. Saute till the onions are translucent.

5. Then add cashew and saute.
6. Add ginger garlic paste and saute till the raw smell goes off.

7. Now add the chopped beetroot, green  peas. Saute for a minute, add turmeric powder, coriander powder and garam masala.


8. Lastly add water, soaked rice, salt and pressure cook for one whistle. In instapot, pressure cook in high for 6 minutes.

Serve hot with raita.

Monday, July 13, 2020

QUINOA APPA



INGREDIENTS :-

Quinoa - 1 cup
Idli rice - 
Fenugreek seeds - 1 tsp
Urad dal - 1/2 cup
Onion - 1/2 cup
Green chilli - 2
Ghee 
Salt to taste.

METHOD :-

1. Soak rice, quinoa, urad dal and fenugreek seeds separately for 6 hours.

2. Grind idli rice and fenugreek seeds with slightly coarse paste adding water as required.
3. Grind quinoa and urad dal.
4. Now mix all the ground batter and make sure everything is combined well.
5. Cover and set aside in warm place for 8 hours or till the batter ferments.
6. Take a small mixing add chopped onion , green chilli, salt and batter(use batter as much as you need, rest you can refrigerate without adding onion and chilli).

7. Heat appe pan, add ghee on each hole, with one tbsp batter.

Cover and cook on both sides.


Serve hot. 

Tuesday, July 7, 2020

PAPAYA SHEERA


INGREDIENTS :-

Semolina - 1 cup
Jaggery - 1/2 cup
Papaya - 1 cup
Milk - 1 1/2 cup
Water - 1 cup
Cardamon powder - 1/4 tsp
Cashew - 8
Almond - 4
Saffron 
Ghee - 2 tbsp

METHOD :-

1. Heat 1 tsp ghee, roast semolina and saute on medium heat until it turns aromatic. Set aside.

2. In the same pot, heat 1 tsp ghee and fry cashew until light brown. Set aside.

3. In the same pot heat water and add minced papaya, jaggery. saute for 3-4 minutes.


4. Heat milk and add saffron. 

5. Now add semolina,ghee, hot milk to the cooked papaya. Stir constantly to prevent the mixture from turning lumpy.

6. Add cashew, crushed almond and Cardamon powder to the sheera. Stir for 2 minutes.


Serve hot.


Friday, July 3, 2020

VANGI BATH


INGREDIENTS :-

Brinjal - 3
Cooked rice - 3 cup
Vangi bath masala - 2tsp
Onion - 1/2 cup
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Channa dal - 1 tbsp
Cashew - 10
Tamrind - 1/2 tsp
Turmeric powder - 1/2 tsp
Oil - 1 tsp
Salt to taste.

METHOD :-

1. Heat oil, add mustard seeds. When the mustard seeds starts to splutter at urad dal and channa dal, saute till its slightly brown.

2. Add cashew and saute for a minute.

3. Add onion and saute till it turns lightly golden.

4. Add chopped brinjal, tamrind pulp, turmeric powder, salt and vangi bath masala. Cover and cook for 5minutes.


5. Add the cooked rice and mix well.


Serve it hot.

RAGI IDLI

INGREDIENTS :-

Ragi / finger millet - 1 cup
Idli rice - 1 cup
Urad dal - 1/4 cup
Fenugreek seeds - 1 tsp
Salt to taste.

METHOD :-

1. Soak idli rice, urad dal and fenugreek seeds separately for 6 hours.

2. Drain and grind urad dal till you get a smooth and fluffy batter.
3. Drain and grind idli rice and fenugreek seeds with water.
4. Mix the above ground batter together and add ragi flour with water as required. Make sure there is no lumps and mix to a small batter.

5. Add salt before you keep the batter for fermentation.
6. Greese the idli moulds with oil. Pour the batter in a idli mould.

7. Before steaming idli, add 2-3 cups of water in the steamer. Bring the water to boil and then place the idli stand in the steamer.
8. Steam the ragi idli for 15- 20 minutes.



Saturday, June 27, 2020

BRUSSEL SPROUTS PAKODA


INGREDIENTS :-

Brussel sprouts - 1 cup(6)
Gram flour/ Besan - 1 cup
Onion - 1/4 cup
Chilli powder - 1/2 tsp
Coriander powder - 1/4 tsp
Cashew - 8
Oil to deep fry
Salt to taste.

METHOD :-

1. Slice Brussels sprout and microwave for 2 minutes.
 

2. Mix besan, chilli powder, coriander powder, salt and crushed cashew.
 


3. Now mix brussel sprout and chopped onion.

4. Add water as needed. Using hand make lemon size balls.

5. Deep fry the pakoda.


Serve hot with chutney or ketchup.