Ingredients:
Boondhi(Plain) - 2 cups
curd - 1 cup - Mix in a blender/food processor to make it loose
Black Salt - 1/4 tsp
Cumin powder - 1/4 tsp - Roast the cumin seeds and make powder
Salt - A pinch
Method:
1. Mix all ingredients well and raitha is ready to serve
Note:
-> Serve with rice, poori/Bhatura, or have as a snack.
Ingredients:
Cooked Rice - 2 cups
Mixed Vegetables - 1 cup(Carrot, Beans, Cauliflower, Capsicum, Peas, Cabbage...& more as per your choice. chop them into small pieces.)
Spring Onions - few - cut into pieces.
Crushed Pepper - 1 tsp
Vinegar - 3/4 tsp
Dark Soya Sauce - 1/2 tsp(optional)
Ajinamoto - A pinch(optional)
Salt - 1/2 tsp
Oil/Ghee - 2 tsp
Method:
1. Heat oil in a pan, add vegetables, spring onions, salt and fry well until half-cooked.
2. Add ajinamoto, vinegar, soya sauce and mix well.
3. Add crushed pepper, cooked rice and mix well.
Note:
-> Serve hot with raitha, any vegetarian gravy....
-> Ajinamoto is not good for health. So do not use too much. Here we add to bring chinese taste. you can also avoid that when you prepare. Also the dark soya sauce, it just give color and bitter taste.
Ingredients:
To Pressure cook:
Moong dhal - 1 cup
Water - 2 cups
Garlic - 4 nos
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Tomato - 1 - chopped
For Seasoning:
Onion - 1 - chopped
Rec chilli - 2 nos
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Hing/Asafoetida - 1/4 tsp or less
Sambar powder - 1/2 tsp(optional)
Curry leaves - few
Coriander leaves - A hand full
Method:
1. Cook dal in a pressure cooker and wait until the steam goes off.
2. Heat oil in a pan, splutter mustard and cumin seeds. Add red chillies, onion, curry leaves and fry well.
3. Mix the cooked dal well and add it to the pan.
4. Add hing, salt, and little sambar powder(if needed) and let it boil for 5 min.
5. Garnish with coriander leaves and turn off.
Note:
-> Serve with rice, pongal, roti....
Ingredients:
Chicken - 1/2 pound
Onion - 1 - chopped
Ginger and Garlic paste - 1 and 1/2 tsp
Tomato - 1 - chopped
Fennel seeds - 1/2 tsp
Cloves & Cinnamon Stick - 2 nos
Bay leaves - few
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp(if needed)
Garam Masala powder - 1/4 tsp
Coriander powder - 1/4 tsp
Oil - 3 tsp
Salt - 1/2 tsp or as per need
Coriander leaves - A hand full
For Grinding:
Grated Coconut - 3 tsp
Fennel seeds - 1/2 tsp
Clove and Cinnamon Stick - 1 nos.
Green chilli - 8 nos. or as per need
Almonds - 10 nos(optional)
Method:
1. Heat oil in a pan, add cloves, cinnamon, fennel seeds and bay leaves.
2. When it splutters add onion, and fry until golden brown.
3. Add ginger garlic paste and fry for 2 mins.
4. Add tomato now and then turmeric powder, salt and fry until oil gets separated.
5. Add the ground coconut paste and 3 cups of water.
6. Add chicken and let it cook. Add chilli powder and salt if needed.
Note:
-> Serve with rice, roti, all kind of biriyani, uthappam, idli...etc.,
