RAGMA MASALA

INGREDIENTS :-

Rajma - 1 cup
Onion - 1/2 cup
Tomato - 1 cup
Cummin seeds - 1 tsp
Bay leaf - 3
Ginger Garlic paste - 1tbsp
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Amchur powder - 1/4 tsp
Garam masala Powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Oil - 1 tbsp
Salt to taste
Cilantro - 1 tbsp

METHOD :-

1. Wash and soak rajma in water overnight or atleast for 8 hours. Pressure cook the enough water for 4 whistle and set aside.

2. Heat oil in a wok, add cumin seeds and bay leaf.

3. Add onion, saute till its slightly brown.
4. Add ginger garlic paste and saute for a minute.

5. Add the chopped tomato and saute till its soft or oil starts to seperate.

6.Add chilli powder, coriander powder, turmeric powder, amchur powder and garam masala powder and saute for 2 minutes. 

7. Now add the cooked rajma and salt. Cover and cook for 10- 15 minutes.
8. Garnish with cilantro.

Serve with rice.

CHICKEN KOLHAPURI

  :-

INGREDIENTS

Chicken - 1 lb
Onion - 1 cup
Red chilli - 6
Coconut - 1/2 cup
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Peppercorn - 6
Clove - 4
Cinnamon - 1"
Cardamon - 2
Turmeric powder - 1/4 tsp
Oil - 1 tbsp
Cilantro - 1/4 cup
Salt to taste

METHOD :-

1. Dry roast and grind red chilli, peppercorn, coriander seeds, cumin seeds, clove, cinnamon and cardamon, Saute for a minute,

2. Now add coconut and fry for 3 minutes or till the coconut turns slightly brown. Keep it aside

3. Heat oil, add onion. Saute till the onion turns slightly brown.

4. Add chicken and saute for 2 minutes.

5. Add Turmeric, cover and cook for 3 minutes.

6. Add the grounded paste, salt and 1/4 cup water. Cook untill the chicken is  done.

7. Now add cilantro and cook for 3 minutes.

Serve with rice or roti.

KADAI MUSHROOM

INGREDIENTS :-

Mushroom - 2 cup
Capsicum - 1 cup
Onion - 1 1/2 cup
Tomato - 1 1/2 cup
Ginger Garlic paste - 1 tsp
Cumin Seeds - 1 tsp
Curry leaves - 4
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1/4 tsp
Turmeric - 1/4 tsp
Oil - 1 tbsp
Lemon juice - 1 tsp
Cilantro - 1 tbsp
Salt to taste.

METHOD :-

1. Heat oil and add cumin seeds and curry leaves.

2. When it starts to splutter add finely chopped onion and saute for 5 minutes(you can also onion paste).

3. Add ginger garlic paste and saute for a minute.

4. Add tomato puree and salt, cover and cook for 5 minutes.

5. Add chilli powder, coriander powder, turmeric and garam masala, saute for 3 minutes.

6. Now add mushroom and capsicum, cover and cook for 10 minutes.

7. Add lemon juice and cook for a minute.

8. Garnish with Cilantro.

Serve with roti.

MYSORE RASAM

INGREDIENTS :-

Toor dal - 2 to 3 tbsp
Tamrind - 1 small lemon size
Rasam powder - 1 tsp
Turmeric powder - 1/4 tsp
Mustard Seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Ghee - 1 tbsp
Coriander seeds - 2 tsp
Channa dal - 2 tsp
Grated Coconut - 2 tsp
Red Chillie - 1
Curry leaves - 6
Salt to taste
Cilantro - 2 tbsp

METHOD :-

1. Roast coriander seeds, channa dal, grated coconut, red chillie and curry leaves with 1/2 tsp ghee and grind to powder.

2. Extract the  tamrind pulp and boil with 2 -3 cups of water in a vessel.

3. Add turmeric powder, salt, asafoetida and rasam powder.

4. Boil till the raw smell vanishes.
5. Pressure cook toor dal and mash the dal.

6. Add dal water and ground powder to the boiling rasam and allow it to boil for 5 minutes.

7. Heat ghee in a pan, add mustard seeds. when it starts to pop add to the rasam.

8. Garnish with cilantro.

Serve with rice.

KERALA PRAWNS FRY

INGREDIENTS :-

Prawns - 15

Chilli powder - 1 tsp

Ginger garlic paste - 1 tsp

Lemon juice - 1 tbsp

Turmeric powder - 1/4 tsp

Salt to taste

Oil to fry

METHOD :-

1. Marinate prawns with all the above ingredients except oil for 30 minutes.

2. Heat oil and fry the prawns in a low medium heat.

3. Serve it hot. 

 Garnish with cilantro.

MANGO RASAM

INGREDIENTS :-

Raw Mango - 1
Red gram/ Masoor Dal - 1/4 cup
Mustard seeds - 1/2 tsp
Red chilli - 3
Curry leave - 5
Garlic - 2 pod
Rasam Powder - 1 tbsp
Oil - 1 tbsp
Salt to taste

METHOD :-

1. Boil masoor dal with 2 cups water.

2. Add the mango pieces and salt, boil until the mango pieces are tender.

3. Add turmeric powder and rasam powder and cook for 5 minutes.

4. Heat oil in a pan, add mustard seeds, when it starts to splutter add red chilli, garlic and curry leaves.

5. Garnish with cilantro.

Serve with hot rice.

SIMPLE BROCCOLI DAL

INGREDIENTS :-

Broccoli - 1 cup
Toor dal - 3/4 cup
Onion - 1/2 cup
Tomato - 1/2 cup
Green Chillie - 5
Garlic - 2 pods
Cumin seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Turmeric - 1/4 tsp
Cilantro - 2 tbsp
Oil - 1 tsp
Salt to taste.

METHOD :-

1. Pressure cook dal, onion, tomato, green chillie, broccoli, turmeric powder, salt, 1 tbsp cilantro with 3 cups of water and cook.

2. Heat oil add garlic, when it turns slightly brown add cumin seeds, curry leaves and asafoetida.

3. Add cooked dal and garnish with cilantro.

Serve with hot rice.