Simple Carrot Paratha(just right for kids school pack)

This carrot paratha i make exclusively  for my elder daughter for her lunch box.she  is not too keen if i pack roti or chapathi with curry.This works good.It is not  very spicy and extravagent  but a simple one .


Ingredients

For the dough
1 cup of Wheat flour
1 tsp oil
Salt to taste

For  the stuffing
1 medium sized  carrot(grated)
1 tsp finely chopped green chillies
1tsp of finely chopped coriander
1/2 tsp cumin seeds
1/4 tsp chat masala(optional)
Salt to taste

Preperation for the dough
Combine all the ingredients and knead into a soft ,smooth dough using enough water.
Divide the dough into equal portions.keep aside.

For the stuffing
Heat oil in a pan and add cumin seeds,once they crackle add grated carrot and green chillies.saute.(do not over cook as grated carrots do not take longer to get cooked.turn off heat and add salt and coriander (chopped).chat masala can be sprinkled (if desired).It tastes great without masala too.
Keep it aside till it cools down and then make into equal portions to be stuffed.



To make the paratha
Roll out one of the dough into a circle using wheat flour for rolling.
Place one portion of the stuffing in the centre of the circle.
Bring together all the sides in the centre and seal tightly.
Roll out again into a circle using wheat flour for rolling.
Cook on a hot tava(griddle),using a little oil,untill both sides are golden brown.
Serve hot with any spicy gravy or fresh curd

 

kandi podi/gun powder(Andhra style)

An awesome  mouth watering accompaniment to rice with a drizzle of ghee.courtesy my wonderful mom (ofcourse).The best of kandi podi  i have ever eaten is  what my mom makes because she always says that the best podi comes out only when the quantity of dals taken  is equal and the way the dals are roasted is perfect.Lets  check out!!


Ingredients:

1 cup of channa dal
1 cup of toor dal
1 cup of moong dal
1 cup of urad dal
11/2 tsp of cumin seeds
Asafoetida(hing/inguva)-1/4 tsp
Red chilli powder 2 tsp
Salt to taste

Preperation

Take a pan and dry roast all the dals one after another,Eash dals take different time to get roasted(for instance toor dal takes more time compared to moong dal or chana dal takes more time compared to urad dal).
so better to dry roast seperately.
 Keep them aside to cool.Add the cumin seeds and hing( inguva) at the end. Then dry grind them adding salt. It should be a very fine powder. 
 The great tasting and great smelling powder is ready.
 Eat it with hot rice and drizzle of ghee

simple putnalu podi(roasted dal/dalia powder)

This is a simple recipe of putnala podi by my mom,she doesnt put any garlic into it as she doesnt eat garlic.But it tastes good when mixed in hotrice with loottttts of ghee. It hardly takes 5-7 minutes to make it....:)

 Ingredients

1  cup of dal(putnalu/dalia/roasted dal)
Red chillies 6 -8 (can be adjusted according to taste )
Cumin(jeera) seeds-1tsp
Salt  to taste

Preperation

In a mixer jar  add all the  ingredients ( dal,cumin seeds,redchillies and salt )together  and just dry grind it into a very smooth powder.
Store it in an airtight container.
It tastes good with hot rice with ghee and it is  a very simple preperation).
Try and let me know how it  tastes.

Instant Tomato Pickle

This is a pickle  with tomato,Its easy and can be stored for 15 days too.

Ingredients:

Tomatoes - 1 kg
Garlic (cloves from two medium sized garlic)
Salt to taste
Oil-4tbsp
Red Chilli powder-2tbsp
Turmeric Powder-1/2 tsp
Mustard seeds - 1/2 tsp
Red chilli-1
A pinch of hing(Asafoetida)

Preperation

Firstly peel off all the  garlic cloves and keep them aside.
Cut all the tomatoes  into four halves.
Heat  oil in a pan or kadai.Add turmeric powder  and then add all the chopped tomatoes.Let the tomatoes cook on high flame for 5- 8 minutes.Keep stirring so that it does not stick to the base of the pan and get burnt.(it takes a while for  the tomatoes to be cooked completely).
Cook on medium flame till the  tomatoes get cooked completely and all the juice thickens up .
It should be of thick consistency for long lasting.
Once it is thick and you can see tomatoes are done completely add salt mix well and then turn off the flame.
Let it cool down  and then add red chilli powder to it.

For the Tempering or Tadka

Heat oil in a pan.Add 1/2 tsp mustard seeds.once the seeds  splutter add one red chilli,hing and then add the peeled garlic cloves.Fry them for a while untill they start changing colour.Turn off the flame and now  add this tadka into the tomato pickle.
The pickle is  ready and the salt or chilli powder can be adjusted according to individuals taste.

Gutti vankaya kura(stuffed brinjal/eggplant)(different but easy recipe)

This is a bit different recipe of gutti vankaya,it is not gravy.This is my MIL 's recipe.Tastes Excellent with rice,especially for someone who do not want too much of spices or masala in their curry,I love this one,its really simple,just  Try!!!!!!!!!!!!

Ingredients

        Brinjal/eggplant/vankaya   10-12 (purple coloured and round ones preferably)
             Oil -3tbsp
             Turmeric-1/2 tsp
       
For the stuffing:

             Dry roast 2 cups of channa dal,1/2 a cup of urad dal,10 red chillies,1 tsp of  coriander seeds.Roast till  all the dals turn red.Let it cool down and grind it in a mixer into a powder(not to be very amorphous,let be a little bit coarse).Add salt as per taste.

Method
    
            Wash the brinjals and  dry them a bit with a kitchen towel.Now take each brinjal slit it into  quarters such that they are still attached to their todima..ie., stem(like a bunch hanging from the stem).taking care that its not cut open,just make sure the slit is good enough for the stuffing powder to get in.
           Now take the grounded powder/masala  with a spoon and carefully put it inside the brinjal.cover it all well inside.Hold it to seal the powder together. Put it aside. Like wise finish with all the brinjal.

           Heat oil in a pan or kadai.Add turmeric to the oil.Now start putting the stuffed brinjals one by one and  cover  the pan with a lid.Keep turning intermittently so that the brinjals are not burnt.(cooks better when done on a medium flame).Avoid high flame.

           Keep turning brinjals slowly so that they are not  torn apart.Lastly simmer for 5 minutes and once the brinjal are cooked  add more of powder(be generous,the more the powder, the better and the best it tastes,).just check the taste if any salt is required in additional.

# It tastes really good.The prepared masala powder can be stored in airtight container for many more uses.

Lemon Rice(nimmakaya pulihora)

This is just perfect for kids lunchpack for school, as it is filling and the kids just love Lemon Rice  in their box.

 

 

 

Ingredients

       2 cups of rice(cooked in 4 cups of water ,adjust the water so that the grains are seperate)

      

      Juice of 2 lemons

         

      Salt

 

 

      For tempering(tadka)

 

      1 tbsp of Oil

 

      Mustard seeds 1/2 tsp

     

     One red chilli

 

     2 tsp of Channa dal

 

     1 1/2  tsp of groundnuts

 

     1 1/2  tsp of  urad dal

 

     A pinch of hing(Asafoetida)

 

     1/2 tsp grated ginger

 

     4 green chillies(slit and cut length wise)

 

     1/4 tsp of Haldi(Turmeric) powder

 

     Curry leaves(handful)

   

 

 

 

    Preperation

 

    Heat oil in a pan,add the mustard seeds.once they start to splutter add the    channa dal ,and fry a little bit and then add groundnuts and  urad dal,and  when the dals start turning a bit red add the green chillies, curry leaves, ginger, hing and turmeric.turn off the heat.

 

    Add salt and the squeezed out lemon juice to it once it cools down.

 

    Mix this  seasoning into the cooked rice.transfer everything  into a mixing bowl and mix well.

 

    Can add salt or lemon juice according to their own taste,if  you want it to be more tangy , can add a  bit more of lemon juice.

 

    Transfer into a serving bowl and   Tangy , sour Lemon rice is ready.

 

 

     

Rava Pulihora(nimmakaya rava pulihora)

       Ingredients

  Broken wheat (dalia)-2 cups(a little bit fine rava)

  Lemon-2

   Salt-2 tspn

      For seasoning(tadka)

     Oil-2tbs

     Mustard  seeds-1/2 tsp

     Dry red chilli-1

     Chana dal-1 tsp

     Ground nuts -1 tsp

     Urad dal - 1 tsp

     Green chillies (slit length wise)-4

     Asafoetida - very little

     Curry leaves(handful)

           Preperation:

 Take a bowl or a pan,heat it and add 1 tspn of oil.

 Add a little seasoning and add 3.5 cups of water and 2tsp of salt.

When the water starts to boil add turmeric and once the water is fully boiled add rava  and mix well.

When  it is cooked well cover it and keep it aside.

Squeeze out  juice from lemon and keep it aside.

Heat  oil  in a pan for tempering and add all the ingredients listed (in the same order).

Remove from heat and mix it with the rava.

When the rava is completely cool add the lemon juice  to it.mix well .

Transfer into a serving bowl.

Rava pulihora is ready to serve.

vermicelli upma(seviya)

Ingredients:

•  Vermicelli  2 cups
• 1 small onion, chopped 
• 1 green chili, chopped
• white ural dal  1tsp
• channa dal  1tsp
• mustard seeds  1/2tsp
• cashewnuts-1tbsp(peanuts can also be used)
• curry leaves-few(8)

  

Method:

•  Dry-roast vermicelli  in a pan until light brown, with constant stirring(If the vermicelli is not the pre-roasted one)
•  Heat oil in a pan. add mustard,let it splutter.then add chana dal.fry till it changes colour,now add urad dal and cashewnuts,
• Add onion  ,chilli and curry leaves.
• Cook on low flame until onion becomes transparent.  
• Add the vermicelli and stir for 2 minutes.  
• Add boiling water to just cover the surface of the vermicelli and add salt.  
• Cover and cook on low heat until done . 

poha

Ingredients 

• 2 cups Poha (Beaten Rice)
• 1 Potatoes
• 1 Onions
• 2 Green Chillies
• 1 tsp Chana dal
• 1 tsp Urad dal
• 1/4 tsp Mustard Seeds
• 1 sprig Curry leaves
• 2 tsp Peanuts
• 4 tblsp Oil
• 1 pinch Turmeric powder
• 1 Lemon
• Few Corainder leaves
• Salt to taste

Method 

• Soak the poha in water. Wash and drain all the water.
• Add some salt , turmeric powder , keep aside.
• Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves.
• Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle.
• Add potatoes , saute for few minutes, then add chopped onions, chillies.
• Cook till they are done. Add the poha, corainder leaves and stir.
• Keep it on slow flame for 5- 7 minutes.
• Let it cool for sometime and add then lemon juice.

Aanapakaya majjiga pulusu(Bottle gourd cooked in butter milk)

Ingredients:

• 1 medium sized bottle gourd (cubed)(can use vegetables like drumsticks,ladyfingers ,carrots along with bottle gourd.
• 2 cups thick curd(little sour)
• Channa Dal-3tsp
• Coriander seeds-2tsp
• Red chillies-6
• 1/2 inch piece of ginger
• Turmeric-1/4 tsp
• Salt to taste
• Oil
• Mustard seeds-1 tsp
• Cumin seeds-1tsp
• Fenugreek seeds-1/4tsp
• Asafoetida(hing)-a pinch
• Curry leaves- a hand full
• Coriander leaves for garnishing.

Method:

• Soak coriander seeds, Dal , ginger and 4 red chillies in a cup of water.
• Let it soak for half an hour. make a paste of these soaked ingredients.
• Beat the curd well adding water to it(better if whipped in a blender).
• Combine the blended mixture with the beaten curd and keep it aside.Add salt to it.
• Add water to the bottle gourd pieces ,add turmeric and cook till they are soft .
• Heat oil in a pan,add mustard seeds.After they crackle ,add cumin seeds and methi seeds, a pinch of asafoetida(hing),curry leaves, red chillies.Fry for a minute and add the cooked bottle gourd pieces.
• Saute for 3 minutes and add the mixture of curd.
• Add some more salt if needed and cook till it thickens a bit and the vegetables absorb the flavors.simmer for few minutes and pour into a serving dish.
• Cut some fresh coriander leaves and garnish it before serving.
• Serve with rice.It tastes good even if its refrigerated or served hot.

Spinach and Cabbage Parantha

Ingredients

• 1 bunch spinach(shredded)
• 1/4 medium Cabbage shredded
• 2 cups of Whole wheat flour (atta)
• 1/2 cup Gram flour (besan)
• 2-3,Green chillies (chopped)
• Red chilli powder 1 teaspoon
• Carom seeds (ajwain) 1/2 teaspoon
• Salt to taste Milk-1/4 cup
• Oil

Method

• Place whole wheat flour atta and gram flour in a bowl.
• Add salt, red chilli powder, carom seeds, green chillies, cabbage, spinach, three teaspoons of oil and mix well.
• Mix milk with three fourth cup of water and add to the flour and knead into a soft dough.
• Cover the dough and set aside for 10 minutes.
• Divide into eight equal portions and roll out into thick paranthas of five to six inches in diameter.
• Heat a tawa, place a parantha on it and cook on one side for half a minute.
• Flip and add half teaspoon oil all around the parantha and cook.
• Flip again and add half teaspoon of oil all around again.
• Cook till both sides are evenly done.
• Serve hot with pickles, raita, chutney of your choice.

Palak Poori

This is very easy to make.Its just like any poori made of whole wheat flour but with spinach added to it. Every mom is worried about kids not eating palak, so this could be one way atleast to make them have spinach..try it out!!!
Ingredients:

• Spinach - 2 bunches
• Wheat flour - 500 gm
• Ajwain (carom seeds)- 1/2 tbs
• Salt to taste
• Water
• Oil for deep fry

Method:

• Chop the stems of the palak(spinach).Take only the fresh leaves.
• Put water to boil in apan and when the water starts boiling add the spinach leaves.
• After it boils ,let it cool.
• Blend to make a soft puree.
• Add spinach puree,salt,ajwain and water to wheat flour and prepare a dough..
• Divide the dough into small equal portions.
• Roll them to make small pooris.
• Fry them in hot oil in akadhai .
• Serve hot.

Ajwain is also called 'owa' in Marathi, 'vaamu' in Telugu, "omam" in Tamil "ajwana" in Kannada, "ajmo" in Gujarati, "jowan" in Bengali and "asamodagam" in Singhalese.It is used as a digestive aid.

Idli

Ingredients:

• Rice -2 cups
• Urad Daal (white) -1 cup
• Salt - 1 1/2 tbsp
• A pinch of Baking Soda
• Oil for greasing

Method:

• Wash and soak the daal overnight or for 8 hours.
• Wash and drain the rice. Grind it coarsely in a blender.
• Grind the daal into a smooth paste.
• Now mix the grinded rice and daal together into a batter.
• Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
• Idlis are ready to be cooked when the batter is well fermented.
• Grease the idli holder or pan well and fill each of them with batter.
• Steam cook idlis on medium flame for about 10 minutes or until done.
• Use a butter knife or spoon to remove the idlis.
• Serve hot with coconut chutney or sambhar.

Tomato rice

Ingredients :

• Rice -2 cups    
• Tomatoes (chopped,medium size ) - 4
• Onion (Small ) - 1
• Ginger (finely chopped) - 1 " inch piece
• Salt To Taste
• Chilli Powder - 1 tsp
• Dhania Powder - 2 tsp
• Jeera Powder - 1 tsp
• Tumeric - 1/2 tsp
• Garam Masala Powder -1 tsp
• Whole garam masala(3 cloves,3 cardamom,small stick of cinnamon,a bay leaf)
• Oil - 3 tbsp
• Fresh Coriander for Garnishing
• Cumin seeds for Seasoning

Method:

• Cook the Rice and let it Cool.
• Heat the Oil in the Pan and add cumin seeds and whole garam masala.
• When it starts spluttering add Onions , fry till translucent.
• Add ginger ,tomatoes , salt,tumeric and keep stirring.When Everything is mixed together add all the dry masala powders.
• Let it cook; keep stirring frequently.
• When the tomatoes are cooked add the Rice and combine.
• Garnish with Fresh Coriander leaves.
  

Ginger Shikanji

Ingredients:

• Mint leaves - 12
• Ginger - 1 piece
• Sugar - 3 tsp
• Juice of one Lemon
• Chaat masala-a pinch
• One bottle soda

Method:

• Crush mint leaves, ginger and sugar.
• Put this mixture in aserving glass.Add lemon juice,chaat masala and soda to it.
• Its just refreshing on a hot summer day.

Tamarind and spring onion chutney

Ingredients:

• Spring Onions - 10
• Ginger - 1 piece
• Green chillies - 3
• Tamarind pulp
• Black salt
• Salt

Method :

• Cut the green stems of the spring onions.
• Peel and have the bulbs.
• Blend chopped ginger,spring onion bulbs,green chillies,tamarind pulp,chopped green stems,black salt and salt to make the chutney.

Shahi Tukda

Ingredients:

• Bread slices - 3,4
• Milk - 2 cups
• Green cardamom powder - 1 tsp
• Oil for frying
• Half a cup of sugar
• Saffron - 1 gm
• Kewra essence - 2 tsp
• Chopped candied ginger pieces
• Chopped pineapple - 2,3
• One roll silver foil
• Chopped pista and almonds - 1 cup

Method:

• Cut bread pieces into geometric shapes and fry till golden brown.Keep aside.
• Take milk in apan, add green cardamom powder,sugar and saffron.
• Allow the milk to boil for sometime.
• Add the bread pieces and kewra essence.
• Once the bread is done ,take it out in adish.
• Put ginger and pineapple on the bread piece and cover it with another bread piece.
• Repeat for the other slices.
• Allow the milk to boil on very low heat.
• Once it is thick,pour it on the bread pieces.
• Roll the silver foil over the bread pieces.
• Garnish with chopped pista and almonds.
• Serve hot.

Spicy Potato

Ingredients:

• Potatoes (Medium size) - 4
• Tomatoes(Medium size) - 4
• Onions - 2
• Coriander seeds - 2 tbs
• Cumin seeds - 1 tsp
• Sesame seeds - 2 tsp
• Green chillies - 10
• Garlic cloves - 8
• Chopped ginger (i small piece)
• Chopped Coriander leaves - 1 bunch
• Oil - 2 tbs
• Salt
• Water

Method:

• Boil ,cool and peel the potatoes.
• Dice them into small pieces.
• Boil , cool and peel the tomatoes and grind to a fine puree.
• Finely chop onions and six to seven green chillies.
• Dry roast coriander,cumin and sesame seeds.Allow it to cool and grind.
• Blend garlic,green chillies,ginger,coriander leaves,water and salt to a fine paste.
• Heat oil , add chopped onions and tomato puree.cook on low heat.
• Then add the coriander garlic paste and saute for sometime.
• As the fat starts seperating,add the potatoes and two heaped teaspoons of the dry masala.
• When the potatoes are done ,serve hot.

Bharwan Gobhi Kebab(stuffed cauliflower)

Ingredients:

• Cauliflowers(medium size) - 4
• Turmeric powder - 1/4 tsp
• Pomegranate - 1
• Raisins - 1 tbs
• Chopped Cashewnuts - 1 tbs
• Chopped ginger - 1 tsp
• Coriander leaves (chopped) - 1 bunch
• Grated Cheese - 1 tbs
• Khoya - 1 tbs
• Besan - 350 gm
• Carom seeds - 1 tbs
• Garlic paste - 4 tsp
• Red chilli powder(to taste)
• Oil for frying

Method:

• Boil the cauliflowers in water with salt and for two minutes and set aside.

For the stuffing:

• Mix grated cheese,khoya,raisins,pomegranate,cashew nuts,ginger and coriander leaves and stuff the cauliflowers.

For the batter:

• Add carom seeds,garlic paste,red chilli powder,salt and water to besan to make a thick batter.Dip the cauliflower in the batter and fry.
• Serve hot.

Rasmalai

Ingredients:

• Milk - one jug
• Tartaric - 3,4
• Cornflour - 1/2 tbs
• Maida - 1/2 tbs
• Reetha water - 2 tbs
• Sugar - 2 cups
• Few strands of Saffron
• Pistachios and Almonds

Method:

For the Chenna:

• Boil milk in kadai and then cool it.
• Dissolve tartaric in a cup of water.Add it to the milk.
• Keep stirring to curdle it to make the chenna.
• Add cold water and strain it in amuslin cloth.set it aside.
• Make a dough with chenna , cornflour and maida.
• Shape into small balls and flatten them.
• Mix sugar with a little water and make a syrup.Boil it with reetha water.
• Put rasmalai pieces into the syrup.
• In another pan, add some water to acup of sugar and make another syrup.
• Take the rasmalai pieces out and soak them in the sugar syrup just made.
• Warm milk in a pan with saffron strands.
• Squeeze out the excess syrup from the rasmalai pieces.
• Lower them gently into the milk.Put them on a plate and top up with pistachios,Almonds and Saffron.
• Refrigerate and Serve cold.