Chapathi, Paneer Butter Masala and Tamarind Rice.

Chapati, Paneer Butter Masala and Tamarind Rice 

Lunch Menu

Recipe For Tamarind Rice

Recipe For Homemade Paneer

Here I have used store bought paneer for paneer butter masala. I will share the recipe in my future posts.

Alu Bonda

Alu Bonda

Ingredients

3 Potatoes

2 cups Besan Flour ( Gram flour )

1 spoon Jeera

2 spoons Red Chilli powder

Pinch of Cooking Soda

1/2 spoon Mustard Seeds

1 - 2 Green Chilli chopped

4 Curry Leaves

Coriander Leaves chopped

1/4 spoon Turmeric Powder

Salt

Oil for frying

Method :

Cut Potato into 4 pieces and pressure cook for 4 whistles in pressure cooker.

Remove the skin of cooked potatoes and mash evenly.

In a mixing bowl, put besan flour, jeera, red chilli powder, cooking soda, and salt.

Add water and mix well and make thick batter.

In a pan, heat 2 spoons oil, add mustard seeds, green chilli, curry leaves and mashed potatoes.

Add coriander leaves, turmeric powder and salt and mix well.

After it cools down, make lemon size balls and keep it aside.

Heat sufficient oil in a kadai for frying.

Now roll potato balls in the batter and deep fry on a medium flame.

Fry both sides till it turns golden brown.

Alu Bonda is ready.

Photo Frame

Photo Frame

Home Decor ( DIY)

Simple diy ( do it yourself) using a photo frame and a cloth.  I will be sharing some of the diys I have tried in my blog.

Mangalore Cucumber Sambar

Mangalore Cucumber Sambar

Ingredients

1/2 cup Toor Dal
1/2 Mangalore Cucumber diced ( seeds removed)
2 spoons Tamarind extract
2 -3 spoons Coconut grated
1/2 spoon Turmeric powder
1 spoon Sambar powder
2 spoons Red Chilli powder
1/2 spoon Mustard seeds
8 Curry Leaves

1/2 spoon Jaggery
Pinch of Asafoetida
Salt
Oil

Method

1. Cooking:

    - In a pressure cooker, combine:

        - Toor Dal

        - Diced Mangalore Cucumber

        - Pinch of Turmeric powder

        - 2 drops of Oil

        - Water

    - Cook on medium flame for 2-3 whistles.

2. Seasoning:

    - In a tadka pan, heat 1 spoon Oil.

    - Add:

        - Mustard seeds

        - Curry Leaves

        - Asafoetida

    - Turn off the flame.

3. Grinding:

    - In a mixer jar, grind Coconut into a fine/coarse paste.

4. Final Preparation:

    - Add the ground paste, seasoned mix, Tamarind extract, Jaggery, Sambar powder, Red Chilli powder, Turmeric powder, and Salt to the cooked Toor Dal.

    - Mix well and cook for 5 minutes on medium flame, until the Sambar starts boiling.

Result:

    Mangalore Cucumber Sambar is ready to serve with rice!

Note: Remember to remove seeds from the cucumber and discard them before using.

Sprouted Horsegram Sabzi

Sprouted Horsegram Sabji

Side Dish

Ingredients

2 cups Sprouted Horsegram
1 Onion chopped
1 spoon Ginger  (optional)
2 Green Chillies chopped
6 Curry Leaves chopped
2 spoons Coriander Leaves chopped
1 spoon Mustard seeds
1 spoon Turmeric Powder
1 spoon Masala powder
1 spoon Grated Coconut
3 spoons Oil
Salt

Method:
Pressure cook sprouted horsegram in a pressure cooker for 2 whistles.
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.
Transfer cooked horsegram to the pan and mix it to the mixture and cook for 2 minutes.
Add  coconut, salt,  and coriander leaves and cook for 2 - 3 minutes on a medium flame.
Serve Sprouted horsegram Sabzi with Chapati, rice or jowar roti.

Sabudana Fryums

 

Sabudana Fryums

Ingredients
2 cups Sabudana
1/2 spoon Poppy Seeds
Salt as per taste

Method
Soak Sabudana in water overnight or 6 -7 hours.
Wash and drain the water of soaked sabudana.
Cook sabudana with 8 cups water on a low medium flame for 3 - 4 minutes and it turns translucent in color.
Add poppy seeds and salt and cook for 1 minute.
Once sabudana is cooked, turn off the flame and keep it aside.
Spread clean white cotton cloth on terrace or open place where there is sufficient sunlight.
Take a spoon and pour sabudana on white cloth in coin size.
Finish the sabudana mix by pouring on cloth, keeping 1 inch distance between two sabudana fryums.
Allow it to dry for 2 days in the sunlight.
After it has completly dried, wet the cloth and gently peel fryums.
Spread it on a plate and dry for 1 or 2 days in sunlight.
Once they are dried, they are ready.
Fry in the oil and serve as a side dish for lunch or dinner.

Note
You can store in an airtight container for 6 months.
While cooking sabudana, keep stirring in between or else it may stick to the bottom of the vessel.

Jowar Poori with Lady's Finger Sabzi

Jowar Poori with Lady's Finger Sabzi

 Ingredients :

2 cups Jowar Flour

1 cup Wheat Flour

Salt

Oil 

Method 

1. Dough Preparation:

    - In a bowl, combine:

        - Jowar flour

        - Wheat flour

        - Pinch of Salt

    - Gradually add Water and mix well.

    - Knead the dough with 1 spoon Oil for 5-7 minutes.

    - Cover and let it rest for 10-15 minutes.

2. Poori Making:

    - Divide the dough into small balls.

    - Roll out each ball into a thin circle, similar to a poori size.

3. Frying:

    - Heat sufficient Oil in a kadai over medium flame.

    - Fry the pooris on both sides until golden brown.

Result:

    - Jowar Poori is ready!

    - Note: Jowar/Sorghum is a gluten-free, and the texture and taste may vary from regular pooris.