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.

METHI RICE

INGREDIENTS :-

Fenugreek leaves / Methi - 2 cups
Potato - 1 
Basmati Rice - 2 cup
Onion - 1 cup
Tomato - 1 cup
Cinnamon - 1 
Clove - 4
Cashew - 8
Cumin seeds - 1/2 tsp
Turmeric - 1/4 tsp
Chilli powder - 3/4 tsp
Coriander powder - 1 tsp
Oil - 1 tbsp
Salt to taste.

METHOD :-

1. Heat oil, add cumin seeds. When it starts to splutter add cinnamon and clove. Saute for few seconds.

2. Add chopped onion and cook till the onions are translucent.

3. Add chopped tomato and cook till the oil starts to separate.

4. Add turmeric, coriander powder, chilli powder and saute for a minute.

5. Add methi and potato, saute for 2 minutes.

6. Now add washed and drained basmati rice, salt with 3 cups of water. cover and cook till done.

Serve with raita.

SALMON CURRY

INGREDIENTS :-

Salmon - 10 pieces
Coconut - 1 cup
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Ajwain / Carom seeds - 1/2 tsp
Fenugreek seeds - pinch
Red chilli - 8
Pepper corn - 10
Garlic - 2 pods
Onion - 1/2 cup
Tamrind - 2 marble size
Turmeric - 1/4 tsp
Ginger - 1 tsp
Green chilli - 2
Curry leaves - 6
Oil - 1 tsp
Salt to taste.

METHOD :-

1. Dry roast red chilli and keep it aside.

2. Dry roast coriander seeds, cumin seeds, carom seeds, fenugreek seeds, pepper corn.

3. Dry roast grated coconut.
4. Grind all the above dry roast ingredients with tamrind, garlic and water.

5. Heat oil in a skillet, add onions and saute for 2minutes.
6. Add turmeric powder saute for a minute. 

7. Add the ground paste and salt and bring it to boil.

8. Now add slight green chilli , ginger and curry leaves and bring it to boil.

9. Lastly add salmon. Cover and cook for 2 minutes.

Serve hot with rice.

STRAWBERRY MILKSHAKE

INGREDIENTS :-

Strawberry -  10
Vanilla Ice cream - 2 scoop
Milk - 1/2 cup
Ice cube - 4
Whip cream

METHOD :-

1. Wash and pat dry strawberry.
2. Place cut strawberry in the blender jar, add ice cream, ice cubes and milk to the strawberry.

3. Blend until everything is mixed.

4. Top the milkshake with whip cream. 

BRUSSELS SPROUT MASALA

INGREDIENTS :-

Brussels sprout - 15
Green peas - 1 cup
Onion - 3/4 cup
Tomato - 1
Cumin seeds - 1 tsp
Saunf / Fennel seeds - 1 tsp
Ginger garlic paste - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Oil - 1 tbsp
Salt to taste.

METHOD :-

1. Wash and slice Brussels sprouts and keep it aside.

2. Heat oil and saute cumin seeds and fennel seeds.

3. Add onion and saute until lightly golden.

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

5. Add turmeric, cover and cook until tomatoes turn mushy.

6. Add chilli powder, coriander powder, turmeric. Saute until the masala smells good.

7. Add brussel sprout, green peas and salt. Cover and cook for 4 minutes.

 

Serve hot with roti.

SAJJIGE BAJIL

INGREDIENT FOR SAJJIGE :-


Semolina (rava) - 1 cup
Curry leaves - 6
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Green chillies - 2
Ginger - 1/2 tsp
Coconut - 1/4 cup
Sugar - 1 tsp
Hot water - 2 1/2 cup
Salt to taste
Oil - 3 tbsp


METHOD :-


1. Roast semolina on medium flame till it releases a nice aroma and keep aside.

2. Heat oil and mustard seeds, when it starts to splutter add urad dal, channa dal, cumin seeds, green chilli, grated coconut and curry leaves, fry for few seconds.

3. Heat 2 1/2 cups of water.
4. Add the roasted semolina and stir.

5. Add hot water and mix,cover and cook on medium flame for two minutes till all the water is dried up.

6. Now add grated coconut and take of the flame.

Serve with bajil.


INGREDIENT FOR BHAJIL :-


Beaten rice - 2 cup
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Coriander seeds - 2tsp
Cumin seeds - 1/4 tsp
Red chilli - 3
Curry leaves - 4
Turmeric powder - 1/4 tsp
Jaggery - 1/4 cup
salt to taste.
Grated coconut - 1/4 cup
Oil - 1 tsp


METHOD :-


1. Grind red chilli, coriander seeds, turmeric and cumin seeds.

2. In a mixing bowl add beaten rice, grated coconut, grated jaggery and pinch of salt. Mix and keep it aside.

3. Now add the ground masala and mix.

4. Heat oil add mustard seeds, when it starts to splutter add urad dal and curry leaves. Add it to the flattened mix and mash with hand till it blends.

serve with sajige.