MASALA KHICHDI RECIPE

Ingredients:

1/2 cup moong dal washed and split
1/2 cup rice
1/2 cup green beans cut into about 1/2 inch pieces
1 potato medium size washed peeled and small cubed this will make about 1/2 cup of cubed potatoes
1 teaspoon salt
1/4 teaspoon turmeric (haldi)
1 tablespoon clarified butter (ghe)
3 cups water for cooking
2 tablespoons clarified butter (ghe)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (rai)
1/8 teaspoon asafetida (hing)
1-1/2 cups tomatoes finely chopped
1 green chili finely chopped adjust to taste
1/4 teaspoon red chili powder (lal mirch)
1/2 teaspoon salt
2 teaspoon ginger finely shredded
2 tablespoon cilantro finely chopped
¼ teaspoon garam masala

 

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How to make masala khichdi

. Wash rice and moong dal changing water 3 to 4 times, drain the water.
. Use the pressure cooker to save time. In preassure cooker add rice, beans, potatoes, salt, turmeric, clarified butter, and 3 cups of water.
. Close the pressure cooker and seal the exhaust, or put the weight. Cook over high heat.
. After the pressure cooker start steaming lower the heat to medium and cook for about 4 minutes.
. Turn off the heat and wait until steam has stopped before opening the cooker.
. Mix the khichdi well, dal and rice should be very soft, little mushy.
. Heat the clarified butter in other saucepan over medium heat, Test the oil by adding one cumin seed to the oil; if it cracks right away oil is ready.
. Add the cumin seeds, black mustard seeds, and asafetida as seeds crack add tomatoes, green chili, ginger, salt and red pepper stir.
. Let tomatoes cook over medium heat until they are tender and mushy. This should take about 6 to 7 minutes. Lower the heat to low. Add cilantro and garam masala, stir for a minutes.
. Add cooked rice, mix gently, and add hot water slowly as needed. Consistency of the khichdi should be like runny dough.
. Serve khichdi hot, and serve the khichdi with pickle, yogurt and papdam.

Enjoy!

masala_khichdi-1024x576
ALOO TIKKI RECIPE

Ingredients

Potatoes – 3 medium or 1 ½ cups boiled, peeled and mashed
Green peas – ¾ cup, boiled
Green chilies – 2, finely chopped
Cilantro or coriander leaves – 3 tablespoons, finely chopped
Red chili powder – 1 teaspoon
Chaat masala – 1 ½ teaspoon
Salt – to taste
Lemon juice – 2 teaspoons
Oil – 2 tablespoons, for shallow frying the tikkis

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How to make Aloo Tikki      

. Boil the 3 medium potatoes in pressure cooker.
. For that take washed potatoes in a pressure cooker, add enough water so potatoes are submerged in the water.
. Cover with the lid, put the weight on. Turn the heat on medium and let it cook for 2-3 whistles.
. The number of whistles may vary depending on the size and type of the potatoes. Also boil the ¾ cup green peas. If you are using fresh peas then cooking time will be more.
. Mash the boiled potatoes, it will be 1 ½ cups. add peas in a bowl.
. Mash both together using potato masher, so everything gets well blended.
. Add finely chopped green chilies, cilantro, red chili powder, chaat masala, and salt.
. Squeeze fresh lemon juice.
. Mix everything together.
. Divide the mixture into 15 equal portions and make ball out of it. Take one ball a time, press lightly, seal the edges if it breaks.
. Make all the patty same way. I got ½ inch thick and 1 ½ inch diameter sized 15 tikkis. You can make as per your desire size.
. Heat the skillet in on medium heat for shallow frying.
. Add few teaspoons of oil. Once oil is medium hot, put the tikkis gently and carefully on the pan.
. Drizzle some oil on tikki as well. Cook till bottom side is brown and crispy.
. Once cooked then flip the tikkis using spatula and let it brown other side as well.
. Serve as a snack or starter.

Enjoy!
Aloo-tikki-recipe
CAPSICUM RICE RECIPE

Ingredients

Basmati rice – ⅔ cup
Oil – 1 ½ tablespoons
Cinnamon stick – 1 inch piece
Cloves – 2
Bay leaf – 1
Green cardamom – 2
Cumin seeds – ½ teaspoon
Fennel seeds – ½ teaspoon
Onion – ½ cup, sliced
Ginger paste – 1 teaspoon
Garlic paste – 1 teaspoon
Green bell pepper (Capsicum) – ½ cup, sliced
Red bell pepper (Red Capsicum) – ½ cup, sliced
Tomato – ⅓ cup, sliced
Red chili powder – 1 ½ teaspoon
Coriander powder – 1 teaspoon
Salt – to taste
Garam masala – ½ teaspoon
Yogurt – ⅓ cup
Water – 1 cup

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How to make Capsicum rice

. Wash the rice under running cold water till water runs clear. Soak them in enough water for at least 20 minutes.
. While rice soaking prep other ingredients and chop the veggies. Drain soaking water and keep the rice aside.
. Heat the oil in a pan on medium heat.
. Once hot add whole spices (cinnamon stick, cloves, bay leaf, green cardamom), saute for a minute. You will get nice aroma of spices.
. After that add cumin seeds and fennel seeds, let the sizzle a bit.
. Now mix in the sliced onion and cook for 2 minutes. it starts to soften.
. Now add ginger paste and garlic paste.
. Mix and saute till raw flavors goes away about a minute.
. Stir in tomatoes, green bell pepper and red bell pepper.
. Add salt, red chili powder, coriander powder and garam masala.
. Mix well and cook for a minute.
. Add yogurt.
. Stir well.
. Add soaked, drained rice.
. Add fresh 1 cup of water and mix.
. Cover the pan and cook on low for 18-20 minutes. after that switch off the stove and let it rest covered for 10 minutes.
. Then open the cover, gently fluff up the rice using fork and serve.

Enjoy!
capsicum-rice-recipe-9
ARATIKAYA (RAW BANANA) VADA RECIPE

Ingredients :

Chopped Plantain / Raw Banana/Aratikaya : 1 cup
Chana Dal : 1/2 cup
Onion : 1
Green Chillies : 2 or 3
Garlic : 2 cloves
Ginger : 1 inch piece
Salt to taste
Chopped Fresh Coriander Leaves
Oil for deep frying

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How to make Aratikaya Vada

. Soak the chana dal in water for 4 hours and then drain.
. Grind the chana dal into a coarse paste along with green chillies, garlic and ginger.
. Peel and chop the onion into small pieces and set aside.
. Wash, peel and chop the plantain/aratikaya into pieces and pressure cook for 3 whistles.
. Mash the boiled plantain/aratikaya and set aside.
. Then add the chana dal paste, chopped coriander leaves, salt and chopped onion to the mashed plantain/aratikaya.
. Mix very well.Heat oil in a pan for deep frying.
. Apply little oil or water on palm.
. Take lemon size ball of plantain mixture, flatten them a little and deep fry them in hot oil till golden color on both sides evenly.
. Remove and place them on a tissue paper.
. Serve hot with tomato ketchup .

Enjoy!
arati vada
POTATO PULAV RECIPE

Ingredients

Rice-2 cups
Onion-1 1/2
Potato – 5 nos(chopped in small pieces)
Ginger-1.5″ piece (grated)
Cumin seeds – 1 1/2 tsp
Cumin powder – 2 tsp
Garam masala -2 tsp
Green chilies – 3
Lemon juice –  1 & 1/2 lemons
Cilantro/coriander – handful
Curry leaves – 2-3 strands

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How to make potato pulav

. Cook the rice separately and  keep it aside.
. Heat oil in a wide vessel and splutter some cumin seeds.
. Saute the onions, green chilies & ginger.
. Add finely chopped cilantro & curry leaves.
. Add chopped potato and cumin powder. Mix it, cover and cook.
. After the potato is well cooked, mix the cooked rice and garam masala.
. Add salt and lemon juice.
. At last add finely chopped cilantro and switch off.

Enjoy!
potato pulav

 

GREEN PEAS MASALA VADA RECIPE

Ingredients

Green peas – 500 g
Carrot – 1
Onion – 1
Potato – 1
Coriander – Handful
chilli powder – 2 to 3 tbsp
Salt to taste
Cumin – 1 tbsp
Ginger – little
oil for frying

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How to make green peas masala vada

. Soak the peas for 2 hours. Grind the peas coarsely.
. Chop the onion and coriander and mix with the grinded peas.
. Add cumin to it.
. Grate the carrot and potato and ginger and add to the mixture.
. Add salt and chilli powder to it. Mix it properly.
. Take it a little by little, make balls, flatten and fry in oil till it becomes golden brown.
. Serve hot with sauce.

Enjoy!
green peas masala vada
CABBAGE FRY RECIPE

Ingredients

Cabbage – 1/2 head, finely sliced
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Split gram dal – 1 tsp (Minapa pappu/urad dal)
Dry red chilies – 1, tear and de-seed
Curry leaves – 1 sprig
Asafoetida – 1/4 tsp
Ginger – 1/2 tsp, finely minced
Turmeric powder – 1/2 tsp
Green chilies – 2, slit half way through
Coriander powder – 1/2 tsp (optional)
Fresh grated coconut – 2 tbsps (optional)
Cooking oil – 1 tbsp
Salt to taste

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How to make Cabbage Fry

. Heat oil in a heavy bottomed vessel. Add mustard seeds and allow to splutter.
. Add cumin seeds and urad dal and allow to turn light brown.
. Add dry red chilies, green chilies, ginger, curry leaves, asafoetida and turmeric powder and saute for a few seconds on medium flame.
. Add the sliced cabbage and mix to combine well.
. Cook without lid for 9-10 mts. Lower flame, place lid and cook for 15 mts stirring once in a while.
. Remove lid, add coriander powder and salt and mix. Cook for another 5-6 mts and turn off heat.
. Garnish with chopped coriander leaves or grated coconut.
. Serve warm with rice or rotis.

Enjoy!
cabbage fry 1
TOMATO CURRY RECIPE

Ingredients

3 large tomatoes
2 medium onions chopped
1 green chili slit
1 sprig curry leaves
¼ to ½ tsp. mustard
¼ to ½ tsp. cumin
Pinch of hing (optional)
1 tsp. red chili powder
1 tbsp. roasted white sesame seeds (optional)
¼ cup thick coconut milk (optional)
Oil 1 to 2 tbsp Or as needed
Salt to taste

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How to make Tomato curry

. Make a fine powder of the roasted sesame seeds. Set this aside
. Boil tomatoes for 3 to 4 minutes, for the skin to loosen.
. Once cool, remove the skin and discard. Discard the core as well and chop the tomatoes.
. Add oil to a pan and heat it. Add cumin and mustard, when they begin to sizzle add curry leaves, green chili and hing.
. Add chopped onions, salt and fry lightly till they turn pink. Add the chopped tomatoes, turmeric.
. Fry for about 3 to 4 minutes. You can cook covered till the tomatoes turn soft and mushy.
. Add red chili powder, sesame seeds powder. Mix and cook for one to two minutes.
. Add coconut milk and stir. When the curry begins to bubble up, switch off the stove. Cooking for longer will curdle the curry.
. Tomato curry is ready. Serve with steam rice or roti.

Note: You can directly chopped the tomatoes in to small pieces with the skin instead of boiling and peeling off the skin.

Enjoy!
tomato curry
PALAK DAL VADA RECIPE

Ingredients

100 gms spinach (palak)
1/2 cup-moong dal grinded
1 onion(small pieces/grinded)
2 green chilli
salt – to taste
1 cup oil
1 tsp cumin seeds grinded

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How to make Palak Dal Vada

. Wash and soak dal in about 3 cups of water for four hours or longer.
. Add all the ingredients to the dal i.e., green chili, cumin seeds, onion and salt.
. Mix well and grind the dal .
. Add palak to the dal mix.
. Heat the oil in a frying pan on medium heat.
. Fry the vada in small batches.
. Fry vadas until golden-brown all around as shown in the pic.

Enjoy!
Palak-Dal-Vada
KADAI EGG CURRY RECIPE

Ingredients

4 to 5 boiled eggs
1 cup cubed capsicum
¾ to 1 cup cubed onions (layers separated)

To powder

2 tbsps. coriander seeds
2 to 3 red chilies (less spicy variety, can reduce to 1 to 2)

For gravy

¾ cup onions cubed (1 large)
1 to 1 ¼ cup tomatoes deseeded chopped (3 medium)
1 ¼ tsp ginger garlic paste
10 cashew nuts
½ tsp garam masala
½ to ¾ tsp red chili powder (used for color, you can skip)
salt as needed
Generous pinch of crushed kasuri methi / dried fenugreek leaves
Few ginger juliennes (optional) and coriander leaves for garnish

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How to make Kadai egg curry

. Powder the ingredients mentioned under “to powder”. Set this aside.
. Make a fine paste of cashews in the same jar with little water. Set this aside.
. Puree the tomatoes and onions as well.
. Heat oil in a pan and saute eggs until golden. Set these aside.
. Saute capsicum and onions on a high heat for 2 to 3 minutes. Set these aside.
. Add more oil and saute ginger garlic paste for 1 to 2 mins, add the ground powder and saute until fragrant.
. Add onion tomato puree and saute for 2 mins.
. Add red chili powder, garam masala and salt. Fry for few mins.
. Add the cashew paste. Saute untilt he mixture leaves the sides.
. Add 1 cup water and cook until the oil begins to separate.
. Add onions, capsicum and eggs. Stir and cook for 2 mins.
. Sprinkle kasuri methi and coriander leaves. Switch off the heat.
. Serve with paratha, roti or plain rice.

Enjoy!
kadai-egg-masala-recipe-12
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