Yesterday we went to our dear friend Priya 's house (NY) for thanks giving party. Our friends also came from Mexico. We had very good time with all of them. We cut the Turkey Cake. It was so real.
Chopped onions..........1 cup Yogurt........................1 cup Peanuts........................3 tsp Sesame...................... ...2 tsp Coconut.......................1/4 cup Green pepper..................1 Red Pepper....................1 Yellow Pepper.................1 Chili Powder....................2 tsp Coriander Powder...........2 tsp Jaggery............................3 tsp Mustard seeds/............... 1 tsp Cumin Seeds...................1 tsp
Mirchi ka salan
Method
Add little oil add peanuts, sesame and coconut and fry in low flames. Grind the above ingredients into fine paste. Cut the peppers into small pieces and slice the onions and keep. Heat oil add mustard seeds cumin seeds, two broken chilies, curry leaves and onion. Add turmeric, chili powder, coriander powder and salt. Roast till the onion becomes red. Add yogurt (Tamarind water), coconut paste,peppers and cook. The peppers should absorb the flavors.
Time for prepare 10 min Cook time 20 minutes. Serve 6
Ingredients
Mater Paneer
Paneer 1 cup Peas 1cup Onion 1 Cashew nuts 1/4 cup Tomato 3 Chili Powder 2 tsp Cumin Seeds 1 tsp Green Chili 2 Ginger Garlic Paste 1 tsp. Turmeric Powder 1/4 tsp Coriander Powder 2 Tsp Garam Masala 1tsp Coriander Leaves few Butter 1tsp Salt to taste
Method
Make a puree with tomato, cashew nuts, onion and keep. Heat a pan with little oil and add cumin seeds. Add ginger garlic paste, add ground tomato paste . Add turmeric, chili powder, garam masala, coriander powder and salt. Let it oil and stir it well. When the raw smell goes add paneer and mater. Simmer the flame for 4 minutes till paneer and mater absorb the flavors. Sprinkle coriander leaves and add butter. Serve with hot chapatis.
Mint Chutney is very tasty and easy to prepare. Ingredients
Mint 2 cups Red Chili 8 Urad Dhal 2 tbsp. Asafetida 1 tsp Tamarind.Paste 1 tsp Jaggery.Powder 3 tsp Salt to taste
Method
Wash the mint leaves nicely and dry them. Roast the chili and urad dhal till the dhal becomes red. Add the mint leaves and fry for a second to remove the raw smell. Grind all together into a paste. heat a pan with oil add mustard seeds. When the seeds splutter , add to the chutney. Serve with chapathi, rice or dosa/idli
Ginger cut into small pieces 1/2 cup
Jaggery 1/4 cup
Tamarind lemon size
Mustard Seeds 1 tsp
Urad Dhal 2 tsp
Chana Dhal 2 tsp
Red Chili 10
Methi Seeds 1 tsp
Turmeric Powder 1/4 tsp
Curry Leaves. Few
Method
Scrap the skin of ginger off thoroughly and cut into small pieces..
Tamarind juice should be prepared with as little hot water as possible.
Fry the dhals, chili curry leaves, methi seeds, ginger and mustard seeds.
Grind all ingredients with salt into a paste.
Do not add water.
You won't see oil in the pickle.
This pulav is colorful and very tasty. My grandkids love this pulav and they take in their lunch box to school
Kids Lunch Box.
Cooking time 30 minute
Serving 4
Ingredients Beets with Leaves 2 Edamame 1 cup Garam Masala 2 tsp Coriander P 1tsp Green Chili Sliced 2 Onion 1 Ginger Garlic paste. 1 tsp Jeera 1tsp Basmati Rice 2 cups
Method.
Wash and cook the rice in rice cooker. Wash, remove the skin and grate or cut into small pieces Wash and cut the leaves into small pieces.. Wash the edamame and cut the onion into small pieces.. Heat a pan with oil add jeera, onion, beets, edamame and beet leaves and fry. Add masala powder, ginger garlic, coriander powder, salt and chili powder. When the vegetables become tender add the rice, green chili and mix well. Add one tsp pure ghee and mix.
Dhal pasta is easy to make and one dish to everyone. Ingredients Tur Dhal.............................2 cups Turmeric Powder................1/4 tsp Tomato................................1 Green chili............................3 Chopped Ginger...................1 tsp Chili Powder........................1 tsp Coriander powder.................2 tsp Asafoetida.............................1 tsp Ajwain...................................1 tsp Peanuts.................................3 tbsp Salt to Taste.
Dhal Pasta
For pasta
Wheat flour..........................2 cups Besan..................................2 tsp Oil.......................................3 tsp Ajwain.................................1/2 tsp Chili Powder.........................1/2 stp Salt to Taste Method Make a thick dough using flours, oil,salt chili ajwain and salt Pressure cook the dhal with tomato, ajwain, chili powder, asafoetida and salt.. Roll the chapathi very thin and cut in thin picslike pasta. Heat a pan with oil add mustard seeds, cumin seeds and curyy leaves. When it splutters add to the dhal. Boil the dhal, add the chapathi pieces and peanuts into the boiled dhal. Stir it so that it would not stike at the bottom Serve in a bowl hot with rice( optional) Make this pasta with left over dhal.
Chinna venkaya chutney This chutney is like tomato thokku and keep for many days.
Prepare Time 10 minutes Cook Time 10 minutes Serve 6
Ingredients
Small onion 20 Tomato 2 Red chili 5 Methi seeds 1 tsp Mustard seeds 1 tsp Asafetida (Optional)1/2 tsp Salt to taste Method First fry the red chili methi seeds and powder with salt. Remove the skin of the onions and fry with little oil. When the raw smell of onion goes add the chopped tomato and fry for five minutes Grind onion, tomato, red chili asafoetida and salt. Heat a pan with 2 tsp oil add mustard seeds. When it splutters, add the ground paste and fry till the oil comes out. Serve with chapthi/ idli/ dosa/rice.
This payaru with Kanji ( Congee/ Gruel/ Rice Porridge)goes very well.In Kerala people make this kanji with side dish (Puzhukku/Payaru). payaru is very good for health.
Payaru puzhukkudd caption
Prepare Time 5 min
Cook time 20 min Serve 3
Ingredients
Whole Moong Dhal 1 cup Grated Coconut 1/2 cup Green chili 2 Curry leaves few Coconut Oil 2 tsp Mustard Seeds 1 tsp Salt to taste
Method
Pressure cook the moong dhal with salt. Remove the water Heat a pan with oil add mustard seeds. When it crackles ad the moong dhal and mix well Grind coconut and green chili coarsely and add to the payaru(Moong dhal). Add coconut oil and curry leaves.
Cabbage Pokodas is very easy to prepare. Prepare Time 10 min Cooking Time 15 min Serve 5
Ingredients
Cabbage Pokodas
Chopped Cabbage 1 cup Besan(chick peas flour) 1 cup Rice Flour 2 Tbsp. Chili Powder 1 tsp Asafoetida 1/2 tsp Ajwain 1/2 tsp Coriander Leaves few Green Chili(chopped) 1 tsp Salt to Taste Method Mix all ingredients in a bowl. Add water and make a thick dough. If you make it thin it absorb more oil. Heat a pan with oil. When oil is hot, take little dough drop in the oil and deep fry. It is very crisp and very tasty. Serve with any chutney.