SPROUTS KOSAMBARI

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.

SPICY MUTTON CURRY

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.

SABUDANA VADA RECIPE

INGREDIENTS :-


Sabudana - 1/2 cup
Potato - 2
Green chillies - 2
Roasted Peanuts - 1/4 cup
Cilantro - 2 tbsp
Oil to deep fry
Salt to taste


METHOD :-


1. Wash and soak sabudana for 2hrs.
2. Boil the potatoes and peel and mash it.
3. Grind the roasted peanuts for a min and keep aside.
4. Drain the sabudana and add mashed potatoes, salt, finely chopped green chilli, cilantro, grounded peanuts and mix well.
5. Deep fry the vadas in hot oil until they are golden brown in colour.


Serve hot with ketchup and green chutney.

BEETROOT SABZI RECIPE

INGREDIENTS :-


Beetroot - 2
Oinion - 3/4 cup
Tomato - 1/2 cup
Red Chilli Powder - 1/2 tsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Milk - 2 tbsp
Water - 1/2 cup
Oil - 1tbsp
Salt to taste


METHOD :-


1. Heat oil in a saucepan and add mustard seed.
2. When the mustard seeds starts to splutter add cumin seeds.
3. Add onion and tomato and fry for 3 mins.
4. Now add chopped beetroot (chop it as smaller as you can so that it's easily cooked), salt, water and chilli powder (you can also use 2 green chilies instead of chilli powder) and cook in a medium heat.
5. When beetroot is 3/4 th done add milk.


Serve with roti or rice as a sides.

NEER DOSA

INGREDIENTS :-


Rice - 2 cup
Grated Coconut - 1/4 cup
Onion - 1/3 cup
Salt to taste
Water


METHOD :-


1. Wash and soak rice for 5-6hrs, i usually soak it overnight.
2. Grind the rice along with grated coconut and onion to a smooth batter using water.
3. Shift the batter to the bowl and add salt and water to make a thin batter (little thicker than water approximately 2 1/2 cup water)
4. Keep it aside for 20mins (no need of fermenting)
5. Heat a dosa griddle or a pan and splash the batter from little above the hot griddle, and when the edges starts to separate from the pan flip over and fold in half first and the in quarter.


Serve with cocnut chutney or chicken sukka. 

LOTUS ROOT SABZI

INGREDIENTS :-


Lotus root - 1 cup
Tomatoes - 2
Ginger Garlic paste - 1 tbsp
Turmeric Powder - 1/ 4 tsp
Red Chilli Powder - 1/ 2 tsp
Coriander Powder - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Oil - 1 tbsp
Salt to taste
Cilantro - 1/2 cup


METHOD :-


1. Heat oil in a pan and add  ginger garlic paste and cook for 30 sec.
2. Add tomatoes (pureed), chilli powder, corriander powder, turmeric powder, garam masala powder and salt. Cook for 3 mins.
3. Now add lotus root and 1/2 cup water and cook for 5 mins.
4. Garnish with cilantro.


Serve with Chapati. 

FISH MASALA RECIPE

INGREDIENTS :-


Fish fillet - 2
Ginger garlic paste - 1tsp
Onion - 1 cup
Tomato - 2 cup
Salt to taste
Oil - 1 tbsp
Fish masala powder - 1 tbsp
Cilantro - 1/4 cup


METHOD :-


1. Heat oil in a pan and fry onion till its transparent in colour.
2. Add ginger garlic paste, tomato, salt and fry for 5mins in medium heat.
3. Now add fish masala, cilantro and 1/2 cup of water and get it to boil.
4. Lastly cut the fish fillet and cover and cook in gravy for 5 mins.


Serve with Rice.