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.

EGG KEEMA

INGREDIENTS :-

Egg - 4
Green peas - 1/2 cup
Bay leaf - 3
Cinnamon - 1 ''
Clove - 3
Onion - 1/2 cup
Ginger Garlic Paste - 1 tbsp
Turmeric powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Cumin powder - 1/4 tsp
Tomato - 1 cup
Oil - 1 tbsp
Cilantro - 1 tbsp
Salt to taste.

METHOD :-

1. Boil eggs, peel and grate.

2. Heat oil, add bay leaf, cinnamon and colve, saute for 30 sec.

3. Add onion and saute for 5mins or untill its brown.
4. Add ginger garlic paste and saute for 2 minutes.

5. Add tomato and salt, cook for 5minutes or till the oil starts to seperate.

6. Add chilli powder, coriander powder, cumin powderand turmeric powder.

7. Add green peas, cover and cook for 5 minutes.

8. Now add grated egg and 1/4 cup water , cover and cook for 5 minutes.

9. Garnish with cilantro.

Serve with roti.

CHICKEN DO PYAZA

INGREDIENTS :-

Chicken - 1 lbs
Onion - 1 1/2 cup
Tomato - 1
Cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
Ginger garlic paste - 1 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/4 tsp
Pepper powder - 1/4 tsp
Oil - 1 tbsp
Cilantro - 1tbsp
Salt to taste.

METHOD :-

1. Heat oil and add cumin seeds, when it slightly brown add 1 cup chopped onions and saute for 3 minutes.

2. Add chicken and cook till its half cooked.

3. Add turmeic powder and saute for a minute.

4. Add chilli powder, coriander powder, garam masala, cook for 3 minutes.

5. Add ginger garlic paste and pepper powder, cover and cook for 2 minutes.

6. Add the tomato puree and salt. Saute for 2 minutes(you can add 1/4 water if you want more gravy).

7.  Add the onion cubes, cover and cook for 3 minutes.

8. Garnish with cilantro.

Serve with rice or roti.

POTATO SAGU

INGREDIENTS :-

Potato - 2
Onion - 1 cup
Tomato - 1/2 cup
Green chilli - 3
Cumin seed - 1 tsp
Mustard seed - 1 tsp
Asafetida - 1/4 tsp
Curry leaves - 4
Oil - 1 tbsp
Salt to taste
Cilantro - 2 tbsp

METHOD :-

1. Pressure cook the potatoes with water, peel and chop into cubes.

 2. Heat oil in pan, add mustard seeds, when it starts to pop add cumin seeds, asafetida and curry leaves.

3. Add onion and green chilli, Saute till the onion turns slightly brown.

4. Add turmeric,salt and chopped potatoes with 1 cup water, Saute for 5 minutes.

5. Now add tomato and 1 tbsp cilantro, cover and cook for 3-4 minutes.

6. Garnish with cilantro. 

Serve with rava idli or puri.

Cook the soaked rajma in a pressure cooker for about 15 minutes.
Sauté bay leaf, cinnamon stick and cardamom pods in a little oil.
Put garlic-ginger paste to it.
Grind tomato puree, turmeric powder, coriander powder, chili powder and onion together to make a fine paste.
Add this paste to the pan and fry till oil leaves.
Mix this into the rajma.
Combine dried mango powder, garam masala powder and salt. Stir well and simmer for around ten minutes.
Serve hot.
- See more at: http://www.foodfood.com/recipes/rajma-masala-2/#sthash.twxOWPEI.dpuf

Cook the soaked rajma in a pressure cooker for about 15 minutes.
Sauté bay leaf, cinnamon stick and cardamom pods in a little oil.
Put garlic-ginger paste to it.
Grind tomato puree, turmeric powder, coriander powder, chili powder and onion together to make a fine paste.
Add this paste to the pan and fry till oil leaves.
Mix this into the rajma.
Combine dried mango powder, garam masala powder and salt. Stir well and simmer for around ten minutes.
Serve hot.
- See more at: http://www.foodfood.com/recipes/rajma-masala-2/#sthash.twxOWPEI.dpufCook the soaked rajma in a pressure cooker for about 15 minutes.

Sauté bay leaf, cinnamon stick and cardamom pods in a little oil.
Put garlic-ginger paste to it.
Grind tomato puree, turmeric powder, coriander powder, chili powder and onion together to make a fine paste.
Add this paste to the pan and fry till oil leaves.
Mix this into the rajma.
Combine dried mango powder, garam masala powder and salt. Stir well and simmer for around ten minutes.
Serve hot.
- See more at: http://www.foodfood.com/recipes/rajma-masala-2/#sthash.twxOWPEI.dpuf

RAVA IDLI

INGREDIENTS :-

Rava/ semolina - 1 cup
Mustard - 1 tsp
Urad dal - 1 tsp
Cashew - 5
Curry leaves - 4
Green chilli - 2
Oil - 1 tsp
Curds - 2 cup
Baking soda - 1/4 tsp
Grated ginger - 1 tsp
Cilantro - 1 tbsp

METHOD :-

1. Heat oil in a pan, add mustard seeds, when it starts to splutter add urad dal, chopped curry leaves, sliced chilli, broken cashews. Saute for a minute.

2. Add semolina and fry until it turns light brown. Keep aside and let it cool.

3. Add baking soda, ginger, cilantro and salt, mix well.

4. Now add the curd and mix well. Keep aside for 20 minutes.

5. Grease the idli plates, add a spoonful of batter to each idli plate.

6. Heat water in a pressure cooker and place the idli stand. Cover and cook without the whistle for 10- 15 minutes.

Serve with potato Sagu. 

MANGO SAGO

INGREDIENTS :-

Mango - 2
Evaporated Milk - 1 cup
Sugar - 1/4 cup
Sago - 1/4 cup

METHOD :-

1. Soak sago for an hour and remove extra starch.

2. Boil enough water and add the soaked sago. Cook until its soft and translucent.

3. Drain sago in a running water to wash off the excess starch.

4. In a blender add, 1 1/2 mango, evaporated milk and sugar(instead of sugar you can use 1/2 cup condensed milk).

5. Now add the cooked sago to the ground paste.

6. Mix well and keep refrigerated. 

Garnish with chopped mangoes before serving.