Peas masala / Mutter masala

Peas Masala is a simple curry and delicious to taste. I have chosen a very simple method with some basic ingredients.

Ingredients needed
   Green peas - 1 cup (fresh peas)
   Onion - 1 ( chopped)
   Tomato - 2 
   Salt as required
   Oil - 2 tsp oil 
   Turmeric powder - a pinch
   Chilli powder -1 tsp
   Coriander powder -2 tsp
   Jeera powder -3/4 tsp
   Garam masala - 1 tsp
   fresh cream - 1 tbsp.
 For Seasoning
   bay leaf - 1
   cloves - 3
   cinnamon - 1/2 inch
   elaichi - 1


Preparation
1. Boil the tomatoes , peel the skin and puree it
2. Boil the fresh peas
3.Heat oil ,  add the seasoning ingredients , add onions , once pink in colour add turmeric powder, chilli powder, coriander powder and jeera powder .
4. add the tomato puree and let it boil for sometime until the raw smell leaves
5. add the boiled peas
6. Add gram masala
7. keep the stove in low flame and then add the fresh cream .Add water if needed.
8. let it simmer for 2 to 3 min and switch it off.
9. garnish with coriander leaves.

Red Jalapeno chutney

Red Jalapeno chutney is spicy and very tasty which goes well with Idli , Dosa. U can also try it as bread spread and even with chapatti. I have added tomatoes so that it would make the chutney less spicy . Depending upon the individual  you can increase or decrease the amount of tomatoes but the lesser the tomato the flavour of jalapeno comes in the chutney.

Ingredients
Red Jalapeno - 150 g
Tomato - 2 ( medium size)
Salt
Tamarind - 1/2 inch
oil - 4 tbsp.


Preparation
1. Heat a heavy bottomed pan, add little oil and saute the cut Jalapeno and tomatoes separately.
2.Now in a mixer add the saute Jalapeno, tomato, tamarind and salt and make it to a paste.
3. Pour rest of the oil in the pan , add the seasoning one by one, once it splutters add the paste to the pan , keep in low flame and keep stirring in between until the oil surround the corner.
4. you can keep this chutney for a week when refrigerated

Raw mango panna / Raw Mango Juice

A refreshing drink during summer just to beat the heat.

Ingredients
2 green raw mangoes
1 cup grated jagery
1 tbsp. roasted cumin powder
1tsp pepper powder
rock salt
salt to taste


Preparation
1.Pressure cook mangoes with 2 cups water for 10 min
2.Puree the mango
3.Add rest all ingredients and stir till jageerry dissolves. Adjust the sweet according to your taste.

Kathirikai Gothsu / Brinjal Curry

Kathirikai Gothsu / Brinjal curry is a famous south Indian dish usually made for breakfast . The only thing to be concered while making the dish is to balance the dal .There are many version of doin this. My version is as follows

Ingredients


Brinjal - 10 - 12 Nos
Tamarind - 1 1/2  inch
Toor dal- 50 gms
red chilli - 2 or 3
green chilli - 1
Tumeric powder - 1/2 tsp
Sambar Powder - 1/2 tsp
Salt to taste
Curry leaves - 1 sprig
Onion - 1 medium size
coriander leaves - to garnish
Oil- 2 tbsp.




Preparation




1. Boil the toor dal in cooker and keep it separately.
2. Take a pan  , pour some oil , saute the red chilli, green chilli, onion .
3. Cut the brinjal into pieces and add it to the pan. Saute till the brinjal becomes very soft.
4. Add turmeric powder, sambar powder, salt
5. Add boiled toor dal. Adjust the water .
6. Now transfer the contents from the pan to the cooker . let it cook for 1 whistle. Take a potato smasher to slighty smash the curry
7. Heat the pan pour the remaining oil , add mustard seeds, urad dal and curry leaves.
8. Season the brinjal curry and garnish with coriander leaves

Ragi Dosa / Nachini Dosa - Finger Millet Dosa

                             

 

                  A healthy variety of dosa and a quick dish to make . This dish is made with just 3 ingredients . Ragi/Nachini ,Urad Dal and salt .I have taken the whole ragi and urad dal soaked it separately for about 2 hours. By this way you get all the essentials of the millet and the dal ,then grind it  in the blender separately . The batter needs to be mixed with salt and kept separately for fermentation  for atleast 6 hours for best result.. U can also use the ragi/nachini flour to make the process easier. The Urad Dal needs to be soaked and blended.

Ingredients:

Ragi/Nachini – 2 cups
Urad dal – 1 cup
Salt – 1tsp (as per requirement)

 How to Make

1.       Wash and soak Separately with enough water so that both Ragi/Nachini and Urad Dal are fully immersed. Grind the Ragi/Nachini with a cup of water to smooth paste and keep aside. Grind the Urad Dal with one and half cup water to a smooth batter. Add more water if required.

2.       Combine both the batter with required salt and mix well . Keep it aside for 6-7 hrs. The Batter will rise a little by this time.

3.       Now mix the batter well with the ladle .The Ragi/Nachini batter should not be very thick . If thick pour some water .

                                               

4.       Heat the pan until hot. Pour a ladle of batter and spread it as u do for dosa. sprinkle some oil / Ghee . let it cook for 30 seconds until the side turns brown. Flip it and cook for another 30 seconds. Repeat the same for the remaining batter.

                                       

Tips

1.       You can use the ragi flour and mix it with some dosa batter to make instant ragi dosa.

2.       You can use ragi flour instead of whole Finger millet and make urad dal batter .

3.       Make sure the batter  doesn’t turn too sour

4.       Can be kept in the fridge and used for a day

 

Kothamalli Thokku / Coriander Chutney

Kothamalli Thokku / Corriander Chutney goes well with Idli, dosa, Curd rice etc... here I have made a slight variation from  the previous receipe

Ingredients

Red chilli - 5/6 nos.

Tamarind - an inch

Coriander leaves

oil

salt

For Seasoning

Oil - 3 tbsp

mustard seeds - 1 tsp

urad dal - 3/4 tsp

Preparation

1. Heat pan add little oil and roast red chilli .

2. In a mixture add rosted red chilli, tamarind, salt and grind first.

3. Then add the coriander leaves and grind. add some water and grind .

4. You can adjust the salt and spice if necessary

5. Heat a heavy bottomed pan add oil ,once heated add  mustard seeds,when it splutters add urad dal until golden brown ,add  chutney. Leave it in the pan stirring every few minutes until the oil are in the sides.

Note:

1. Make sure you add the tamarind else the chutney will become bitter.

2. Coriander leaves , chilli, tamarind all depends upon the quantity you take. You can always adjust in step 5 by adding chilli powder / tamarind directly.

3. You can replace the coriander leaves with curry leaves also to make curry leaves chutney.

Kothamalli Chutney / Coriander Chutney

Coriander Chutney can be made in different varieties. It goes very well with Idli and all types of dosa. From the different varieties I am making one of them.

Ingredients

Red chilli - 5/6 nos.

Tamarind - a small piece

Moong Dal - 1 1/2 tbsp.

Coriander leaves - handful

oil

salt

For Seasoning

Oil - 1 tsp

mustard seeds - 1 tsp

urad dal - 3/4 tsp

Preparation

1. heat pan add little oil and roast red chilli and moong dal separately.

2. In a mixture add rosted red chilli, tamarind, salt and grind first.

3. Next add the moong dal and grind

4. Then add the coriander leaves and grind. add some water and grind .

5. You can adjust the salt and spice if necessary

6. Transfer the mixture in a bowl

6. Heat the pan add oil ,once heated add  mustard seeds,when it splutters and urad dal until golden brown and seasoning to the chutney.

Gulab Jamun Recipe using Khoya | Khova

Gulab Jamun a much sort out Traditional dessert in India with soft and  spongy texture. Gulab jamun can be made from the ready made mix available in the market. Here I am making it with Khoya/ Mawa which can be made at home or you can get it ready made.

Ingredients

1 cup Khoya/ Khova

1/2 cup Maida/Plain Flour

1/8 tsp Baking soda

2 1/2 cup Sugar

1 1/2 cup Water

2 Cardamoms

Oil / Ghee for deep frying

For Khoya

Boil 1 Litre of full fat milk in a heavy based pan and cook in low flame until it becomes thick  and no liquid left over. this might take about an hour. keep stirring in between to prevent sticking. We will be able to get 1 cup of mawa/ Koya approximately.

If you are using ready made store  Khoya/Mava . Rub the khoya through a sieve with big holes to make it soft or you can use a grater  with big holes as it is easy for kneading. This step is not necessary, if  using homemade khoya..

For Sugar Syrup

Take a pan add sugar, water , elaichi. Bring the mixture to boil over high flame. Then reduce the flame and cook for 5 to 10 min so that sugar syrup is little sticky.Turn off the flame.

Jamun Preparation

1. Crumble the khoya before using it.

2. Add the flour and the soda with the crumbled khoya and start kneading the dough .Since the khoya is  moist we  need not  add milk .If you feel the dough is dry add just a tbsp of milk and knead to smooth dough.

3. Divide the dough and make smooth small balls . make sure there is no crack . If crack there it will break open while deep frying. if you have crack add a tsp of milk and knead the dough and start making balls.

4. Heat the oil/ ghee  in pan at medium heat.Drop the balls slowly and deep fry the balls and take it out from oil.

5. Add the deep fried Jamuns into the syrup.The syrup should be warm and not too hot.

6. Soak them atleast for 1 -2 hours before serving