Fried Rice

Fried Rice 

Lunch/Dinner Recipe

Ingredients 
2 cups Cooked Rice
1/2 cup Beans finely chopped
1/2 cup Carrot finely chopped
1/2 cup Peas
1 Onion chopped
2 - 3 Green Chillis chopped
2 - 3 Garlic cloves crushed
2 spoons Soya Sauce
1 spoon Pepper powdered
1/4 cup Oil
Salt

Method 
Heat oil in a thick bottom pan, add garlic, onion, green chilli and saute few minutes.
Add beans, carrot, peas and stir fry for 5 minutes on a medium flame.
Add soya sauce, pepper and salt and cook for 2 minutes.
Lastly add cooked rice and mix well.
Stir fry for 2 - 3 minutes and turn off the flame.
Serve fried rice hot.

Note:
You can use basmati rice instead of sona masuri rice.
You can even add capsicum, cabbage, corn and spring onions. 

Curd Rice 
Lunch Box

Recipe Link
https://palateobypushpa.blogspot.com/2018/02/curd-rice-lunch-box-recipe-ingredients.html

Poori with Channa Masala 
Lunch Box

Recipe Link
Channa Masala

https://palateobypushpa.blogspot.com/2018/09/channa-masala-side-dish-ingredients-2.html

Baked Fryums

Fryums 
Baked in microwave oven for 1 minute without using oil.

Take 10 fryums in microwave safe bowl and bake for 1 minute.
Once cool down, fryums are ready.

Note:
Some fryums take 1 minute and 40 secs to bake.
Onion rings in the picture bakes for 1 minute very well. 

Lady's Finger Gojju

Lady's Finger Gojju 
Side Dish

Ingredients
15 Lady's finger chopped

1 Onion chopped

1/4 inch Ginger

2 Green Chillies chopped

1 spoon Red Chilli powder

4 Curry Leaves chopped

1 spoon Coriander Leaves chopped

1 spoon Mustard seeds

1 spoon Turmeric Powder

1 spoon Masala powder

1 spoon Grated Coconut 

3 spoons Tamarind extract

1 spoon Roasted Gram powder

1 spoon Sesame seeds

3 spoons Oil

Salt

Method:

Make a fine paste of coconut, roasted gram powder and sesame seeds by adding 1 spoon water.

Heat oil in a pan on a medium flame, add mustard seeds, ginger, onion, green chilli and saute well. Add  curry leaves, turmeric powder, red chilli powder, masala powder.

Add lady's finger to the pan and mix it to the mixture and cook for 5 minutes.

 Add tamarind extract, coconut paste, salt, half cup water  and coriander leaves and cook for 10 minutes on a medium flame.

Serve Lady's Finger Gojju with chapati, dosa or idli.

Poori with RidgeGourd Sabzi
Breakfast

Poori
Poori made by adding 1 cup wheat flour and 1 cup fine sooji/ chiroti rava.

Recipe

Ridge Gourd Sabzi 

Ingredients:

2 RidgeGourd chopped

1 Onion chopped

1/4 inch Ginger

2 Green Chillies chopped

1 Tomato chopped

Curry Leaves chopped

Coriander Leaves chopped

1 spoon Mustard seeds

1 spoon Turmeric Powder

1 spoon Masala powder

1 spoon Grated Coconut (optional)

3 spoons Oil

Salt

Method:

Peel the skin of RidgeGourd and chop.

Heat oil in a pan on a medium flame, add mustard seeds, ginger, onion, green chilli and saute well.

 Add  curry leaves, turmeric powder, masala powder.

Add ridgegourd to the pan and mix it to the mixture and cook for 2 minutes.

 Add tomato, coconut, salt, half cup water  and coriander leaves and cook for 5 minutes on a medium flame.

Serve RidgeGourd Sabzi with chapati, rice or jowar roti.

Channa Masala

Channa Masala
Side Dish

Ingredients
2 cups Channa/ Chickpeas
1 spoon Onion powder/1 Onion chopped
2 Green Chillis chopped
1/2 spoon Garlic powder/ garlic paste
1/2 spoon Ginger paste
1 spoon Jeera
1 Tomato puree
1 spoon Garam Masala powder
Salt
Oil

Masala
1/4 inch Cinnamon stick
2 Clove
1 spoon Red Chilli powder
1/2 spoon Turmeric powder
1/2 spoon Kasuri Methi
1 spoon Coriander seeds

Method
Soak Chickpeas/Channa in water for 6 - 8 hours or overnight.
Pressure cook Channa for 1 whistle.
Grind masala in a mixer jar into a fine powder (ingredients mentioned above)
Heat 2 spoons oil in a pan, add Jeera, garlic powder, ginger, onion powder, green chilli, tomato puree and saute on low flame.
Add cooked Channa with water, masala powder, garam masala powder and salt.
Cook on medium flame for 4 - 5 minutes and turn off the flame.
Serve Channa Masala with hot Chapati or Puri.

Note:
I have used Red Onion powder and garlic powder from Kitchendlite.

Karjikayi

Karjikayi 
Ganesha Festival Special

Ingredients
For Dough
1 Cup Maida/ Refined Flour
1 Cup Chiroti Rava/ Semolina
3 spoons Hot Oil

For Filling
3 cups Roasted Gram powdered
3 cups Jaggery powdered
3/4 cup Dry Coconut/Kopra grated
1/4 cup Sesame seeds
3 spoons Khus khus/ Poppy seeds
4 Clove powdered
2 Cardamom powdered

Oil for Frying

Method
Dough
In a bowl, mix Maida, rava, hot oil and water. Put 1/2 spoon oil while kneading the dough and make a stiff dough.

Filling
Seive roasted gram powder.
In a mixer jar, grind jaggery and roasted gram powder into a fine powder.
Roast poppy seeds in a pan for 2 minutes and transfer it to a plate.
Roast sesame seeds in the same pan for 2 -3 minutes and transfer it to a plate.
In a large mixing bowl, add ground roasted gram powder, dry coconut, sesame seeds, poppy seeds, clove and cardamom.

Making Karjikayi
Finally make small balls from the dough. Roll the dough in oval shape and fill the stuffing in the center.  To close the sides, in a small bowl add 1 spoon maida and 3 spoons water. Cover it by pressing sides with little maida water.
Now fry in oil on a  low flame both sides until it turns golden brown.
Karjikai is ready.

Note:
Karjikai can be stored for 10 days in an airtight container.
Stuffing should be done carefully because when you fry in oil, stuffing may spill in the oil.
Sides of karjikai should be closed properly.

Lunch Menu 

Rice, Lobia Sambar, Broccoli StirFry, Curd and Buttermilk Chilli.

Recipe Link
Lobia Sambar
https://palateobypushpa.blogspot.com/2018/03/lobia-sambar-black-eyed-beans.html

Broccoli Stir Fry
https://palateobypushpa.blogspot.com/2018/03/broccoli-stir-fry-ingredients-2-cups.html

Kadabu

Kadabu
Ganesha Festival Special 

Ingredients :
For Dough
1 Cup Maida
1 Cup Chiroti Rava/ Semolina
1/2 spoon Oil

For Stuffing :
1 Cup Toor dal
1 Cup Chana dal
1 1/2 Cup Jaggery powdered
2 Cardamom seeds powdered
Oil for frying

Method :

Dough
Take a bowl mix maida and rava, add water and knead the dough. Put 1/2 spoon oil while kneading dough and make a stiff dough.

Stuffing (Puran)
Cook Toor dal and Chana dal in a vessel.
Proportion of water is 1:4, 2 cups of dal add 8 cups of water. After adding water, cook dal on a medium flame.
Cook dal for 20 mins in between stir it.
Once dal is cooked, drain the water. Water can be used to make rasam.
Grind dal and jaggery into a fine paste in a mixer jar.
Add cardamom powder and mix well. Stuffing is ready.
Finally make small balls from the dough. Roll the dough in oval shape and fill the puran in the center.
In a small bowl, add 1 spoon maida and 3 spoons water and mix it.
Cover it by pressing sides with little maida water.
Now fry in oil on a  low flame both sides until it turns golden brown.
Kadabu is ready to serve.