INGREDIENTS :-
Rice -1 cup
Lemon -2
Turmeric Powder - 1/2 tsp
Green chilli -2
Red Chilli - 2
Oil - 1 tbsp
Grated coconut - 2 tbsp
Curry leaves - 4
Cilantro - 1 tbsp
Salt to taste
Mustard Seeds -1/2 tsp
Cumin Seeds - 1/2 tsp
Channa Dal - 1 tsp
Urad Dal - 1 tsp
Ground nut-2 tbsp
Hing - pinch
METHOD :-
1. Cook rice and keep aside.
2. Heat oil and add mustard seeds, when it starts popping up add cumin seeds, urad dal, channa dal, curry leaves, ground nut, hing, red chilli, green chilli and curry leaves.
3. Now add rice, salt and turmeric powder and mix well for 2 mins.
4. Add lemon juice, grated coconut, cilantro and mix well and cook for 5 mins.
INGREDIENTS :-
Potato - 2
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Oil - 1 tsp
Salt to taste
METHOD :-
1. Peel and cut the potato into pieces.
2. Heat oil in a pan and add potato along with other ingredients.
3. Cover and cook in low flame till its all done.
INGREDIENTS :-
Grated Winter melon/Ash gourd/ Boodu kumbalakai - 2 1/2 cup
Sugar - 1 1/2 cup
Milk - 1/4 cup
Saffron - 5-6 strands
Cardamom powder - 1/4 tsp
Raisins - 1 tbsp
Cashew - 1 tbsp
Almonds - 1 tbsp
Ghee - 4tsp
METHOD :-
1. Grate and drain out excess water from the winter melon.
2. Heat 2 tsp ghee in a pan and roast the grated winter melon until it is coated well with ghee.
3. Pressure cook the grated winter melon and milk for 1 whistles, or until cooked completely.
4. Transfer it to the pan and cook on medium heat until all the excess water evaporates, Saute regularly.
5. Once the quantity is reduced to three fourth, add sugar and mix well.
6. Cook further, until all the moisture evaporates and the winter melon comes out as a single lump, it usually takes about an hour, saute frequently.
7. Now add cardamom powder, saffron and mix well.
8. Roast raisins, almond and cashews in ghee and add to the halwa.
INGREDIENTS :-
Sprout/Moong dal - 1 cup
Cucumber - 1
Carrot(grated) - 1 cup
Oil - 1 tsp
Salt to taste
Lemon juice- 1 tsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Red chilli - 2
Coriander leaves - 1 tbsp
Curry leaves - 3
Pinch of Asafoetida
METHOD :-
1. Mix sprouts, cucumber, carrot, salt and lemon juice in a mixing bowl and keep aside for 30 mins.
2. In a pan heat oil and add mustard seeds , when it starts popping add cumin seeds, red chilli, asafoetida and curry leave.
3. Add this to the above mixture and mix well.
INGREDIENTS :-
Sprouts - 1 cup
Grated Coconut - 1 tsp
Lemon Juice - 1 tsp
Salt to taste
Coriander Leaves - 1 tbsp
Asafoetida - pinch
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Red Chilli - 2
METHOD :-
1. Add lemon juice and salt to sprouts and keep it aside for 20 mins.
2. In a pan heat oil and add mustard seed, when it starts popping add red chilli and hing.
3. Add this to the sprouts and mix well.
4. Lastly, sprinkle coconut and coriander leaves and mix.
INGREDIENTS :-
Mutton - 1 lb
Onion - 1 1/2 cup
Tomatoes - 1 1/2 cup
Ginger Garlic Paste - 2 tbsp
Oil - 1 tbsp
Cinnamon - 1 inch
Cardamon - 1
Cloves - 3
Bay leaves - 2
Turmeric Powder - 1/4 tsp
Chili Powder - 1/2 tsp
Coriander powder - 1 tsp
Black Pepper - 1/2 tsp
Cilantro - 1/4 cup
METHOD :-
1. Heat 1/2 tsp oil in a pan add fry cinnamon, clove, cardamon and onions saute till it becomes soft and translucent.
2. Now add tomatoes and fry them all together for about 5 minutes.
3. Remove them from heat and let it cool for few minutes.
4. Grind it to a smooth paste. Keep it aside.
5. In a pressure cooker heat remaining oil, add the ground paste and ginger garlic paste, fry it in the oil for 2 to 3 minutes.
6. Now add the mutton, chili powder, turmeric powder, coriander powder, pepper, salt and half cup of water.
7. Stir it well so that all of the ingredients mix together and close the lid of the pressure cooker.
Pressure cook it until the whistle goes off 4 times.
8. Garnish it with cilantro.
