Friday, February 27, 2015

Green chilli Gojju

Green Chilli Gojju, Gojju is a gravy made in South India with addition of tamarind and Jaggery. There are variety of Gojju made.

This one is one among those.
Recipe courtesy Sushma..a friend of mine......... 

Very easy and simple one.....
Take green chillies as required and who need more spice, one can choose little less spicy chillies.
2-3 servings about 50 grams chilles.(cook green chillies in little oil and keep it aside)
Mustard, jeera, urad dal, curry leaves, red chillies, and asafoetida.
Take all about 1/4 tablespoon and pinch of hing.
Tamarind water(soaked and strained) 1'' Jaggery (1 tablespoon)
1/2 tablespoon of roasted chana dal powder.

Take a kadai and take oil and put mustard, jeera, uraddal, curry leaaves, red chillies, and asafoeida.

saute and then add, tamarind water, add green chillies(let it cook)
later add jaggery.

Add water if required for the consistency.
Add salt.
Later add roasted chana dal powder and then serve hot.

Dahi Aloo Simple Gravy

Dahi Aloo for 2-3 servings

All you need is babypotatoes about 250 gms
Lemon Juice-1 to 2 tea spoons.
Red chilli powder about 2 teaspoons.
Amchur Powder about 1 -2 teaspoons.
Dhaniya powder-1-2 tea  spoons 
Cumin powder 1-2 tea spoons.
Curds about 2 cups.
Salt to taste and oil about a table spoon for tempering.
Mustard, Jeera,green chillies, curry leaves, and coriander chopped.

As usual oil potatoes and peal the skin.
Take a kadai, add oil, add mustard, jeera,  greenchilles, curry leaves.
Saute and then add all the dry powders, saute for  2 minutes.
Add lemon juice and saute.
Add potatoes and then after it cools add potatoes to curds.
Serve with rice  or Roties 

Monday, February 23, 2015

Channa Dal Pulao

Cooking time:10 minutes
Serves: 3-4


1/2 kilo Rice
120 gms Channa Dhal.
1/2 teaspoon chilli powder
1/2 tea spoon Black pepper
1 -2 bay leaves
4 table spoons ghee.
1 medium sized onion.

You make it this way:

Boil channa with salt and water in cooker.
Make Rice in a separate cooker.
Take a Kadai, fry chopped onions with bay leaves, cloves, chilli powder and pepper.
Add channa dal and fry a bit.
later add Rice and mix get tasty Dal pulao.......

Sunday, February 22, 2015

Carrot Juice

My favourite drink in the morning.  For 1 cup of Juice you need a medium sized carrot.

All you need is one carrot, 1 spoon honey, 1/2 lemon.

Cut carrot into small pieces. Add water and grind it.

Strain the juice,  add honey and lemon juice and drink it. you can add ginger if you like. ...Ginger is good for curing acidity.

Friday, February 20, 2015

Huli Melogra(Flavored Rice)

Again this is another method of flavored Rice.  This can be made be for Lunch or Dinner.

Coriander seeds- 2 tablespoons

Jeera(Cumin) -1 tablespoon
Red chilles -2 or according to your required spice.
Coconut Grated 2-3 table spoons.
1/2 tablespoons of soaked rice
Grind it to paste.
Half a lemon juice

Pressure cook rice whatever the quantity required and mix it with the ready paste after tempering is done. Taste better if rice does not stick to each other.

For Tempering:

Take oil in kadai, put mustard, after mustard crackle, add chana dal and urad dal about 1/2 tablespoons each, add groundnut, after it turns brown, add curry leaves and then add desired vegetable, one can use Simebadane(coyote squash) and chakoote soppu and mix it with the hot rice......add lemon juice for good taste, before  serving garnish with coriander and grated coconut.

Herakai Dosa (Ridge Gourd Dosa)

I think long back this recipe was shown in some cookery show. This could be one of the healthiest breakfast for kids also.

Heard it through some  friend and tried it it was tasting superb.

All you need is rice soaked overnight and grind it in the morning you can add grated coconut while grinding,  coconut is optional. Batter should not be too thick in consistency.

Take Herekai (Ridge Gourd) and peel the skin. Cut it into round slices.
Switch on the pan, keep it in sim.

Take one slice at a time,  dip it in the batter join it to make round Dosa...  

After 5 minutes change the side.....once it is done Serve with any chutney. Dal would also be a good combination.

Thursday, February 19, 2015

Idly Manchurian.


Make small idlies and keep it aside(we get baby idly mould in the market)

onion finely chopped 1 cup for 10 baby idlies.
Capcicum finely chopped 1 cup (100 gms)
Tomato 1 finely chopped.
Curry leaves few.
Cumin seeds 2 teaspoons
Sambar powder 1to 2 teaspoons
Turmeric powder a pinch.
Ginger finely  grated  1"
Garam Masala powder 2 teaspoons.
Oil for frying and salt to taste.

Make it this way:

Take a kadai
add oil, add onion fry till golden brown.
add tamoto, once done add capcicum, once done
add all the masala powder one by one.
Saute to mix it well, then add salt and finally add idlies and mix it well.

Serve hot with ketchup.

Whole Moong Dal Roti


Wheat flour 2 cups
One cup of Moog dal soaked overnight,
1/2 cup of methi leaves finely chopped,
Green chilles  as required spice cumin seeds 1 teaspoon, salt to taste,
Oil for making roties,
ghee to brush on roties.

How to make it:
Grind moong dal with green chillies and keep it aside.

Take wheat flour and add all the ingredients and grounded paste to it and make a soft dough,  if required you can add water,  kneed it well. Keep it for 
Make equal round portions and make chapathies. 
Brush ghee on Roties.
Serve hot with mint or any other chutney.

Dal Dokli in 15 minutes.

Everyday it's a challenge to make sure that your kid eats healthy food and not get bored of the same food. Here is the recipe of Dal Dhokli which we can make it in 15 minutes.

What do we need. ,     For  2 servings

For Dal:
Masoor dal 1 table spoon.
Moong dal 1 table spoon.
Chana dal 1 table spoon.
Tomato 1
1 teaspoon of Garam Masala powder.
1 teaspoon of Rasam powder.
1 teaspoon of Red chilli powder.
1/4 teaspoon of turmeric powder.
Mustard seeds, Cumin seeds, Asafoetida and curry leaves for tempering. Take about a teaspoon of all and few curry leaves. Salt to taste and ghee for tempering.
 You can add saunf for tase

 For Doklis
Mix 1 cup of wheat flour with water and salt. One can add desired masala. I have not added any masala.

Make a dough and keep it aside.

Pressure cook dal with tomato. Keep it for cooling. Make a chapathi and cut it into desired shapes.

Take a kadai, add ghee, add mustard, cumin, and asafoetida, curry leaves.
Add all the masala powder mentioned above and saute it.

Add this tempering to the cooked dal in the cooker. Add cut doklies and salt.

Pressure cook for one wistle.

Serve hot with ghee and put bit of sugar.

Wednesday, February 18, 2015

Simple Pumkin Gravy

Simple Pumpkin Gravy

Very simple and easy to make Pumpkin gravy 
3 Servings

White pumpkin: 1 kg Cut it into small pieces.
Green chillies as desired.
Mustard seeds 1 teaspoon
Cumin seeds 1 teaspoons
Curry leaves few leaves
Turmeric powder 1/4 tea spoon.
Urad dal 1/2 table spoon
Pinch of asafoetida
Oil 1 tablespoon
1 table spoon of Methi powder( mix of four types of dals)

How to make it:
Pressure cook pumpkin 2 whistle.
Take a pan add oil
Add mustard after it cracks,
add cumin seeds, urad dal, once it turns little brown
add green chillies, curry leaves, 
add asafoetida and turmeric powder.
Finally add Methi powder.
Saute for a minute and then add cooked Pumpkin into it and leave it for 3 minutes to cook.
Since we have added Methi powder it will give thick consistancy.
It is good with Roties or rice. 

Roti (Rice Floor)

Rice Four Roties with a variation.

Servings 2-3

Rice Flour: 2 cups
1/2 bunch Dil leaves finely chopped
Green Chillies as desired finely chopped 
Curry leaves chopped finely for taste
Cumin seeds 1 tea spoon.
Ajwain 1/4 tea spoon.
water as required.
Salt to taste
Oil for brushing.

Mix rice flour with all the above ingredients mix with water the dough should be little softer than the wheat dough and keep it aside.

Take a Roti making sheet (it is readily available in any shops)
Normally it is also used to make pooran poli

Take handful of mixed flour and spread it with the help of your fingers and put it on a pan.
after it is done in one side, reverse it.
Then serve it with any chutney.

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