CHOW CHOW/BANGLORE BRINJAL MOR KOOTU

INGREDIENTS

CHOW CHOW/BANGLORE BRINJAL MOR KOOTU

1. Chow Chow - 1 Cup(Cubed)
2. Jeera/Cumin Seeds - 2-3 tsps
3. Grated Coconut - 5-6 tbsps
4. Green Chillies - 3-4 (Long Size) or As Required
5. Curd./Yogurt - 1 Cup
6. Rice Flour - 1-2 tsps
7. Water - As Required
8. Salt - As required
9. Turmeric Powder - 1-2 tsps

TEMPERING

1. Coconut Oil - 2-3 tsps
2. Mustard - 1-2 tsps
3. Urad Dal - 1-2 tsps
4. Curry Leaves - 1 Strand

RECIPE

CHOW CHOW/BANGLORE BRINJAL MOR KOOTU

Step 1 : Boil Chow Chow with Turmeric Powder and little salt in a Pressure Cooker.
Step 2 : Grind Jeera, Grated Coconut and Green Chillies with little Water in a Blender.
Step 3 : Add grinded Coconut- Chilli Paste with Curd and Mix well.
Step 4 : Add Curd mixture to the boiled Chow Chow.
Step 5 : Mix Rice flour with little water and Add to the Chow Chow mixture and Mix well.
Step 6 : Let the Chow Chow Mor Kootu come to a boil.
Step 7 : Heat a small pan and Add Coconut Oil, Mustard, Urad Dal and Curry Leaves and Saute.
Step 8 : Add the Tempering to the Mor Kootu and Mix well.
Step 9: Serve hot with Plain rice or Chapatis as a side dish.

TIPS
1. White Pumpkin, Bottle Gourd, Snake Gourd and Vazhaithandu instead of Chow Chow/Banglore Brinjal.

ENJOY WITH PLAIN RICE OR CHAPATIS!!!!!!

  

TOMATO RICE - LUNCH BOX SPECIAL

INGREDIENTS

TOMATO RICE

1. Cooked Rice/Leftover Rice- 11/2 Cups
2. Onion - 2 Medium (Long Size)
3. Tomatoes - 5-6 Medium(Cubed)
4. Oil - 5-6 tbsps
5. Mustard - 1-2 tsps
6. Urad Dal - 2-3 tsps
7. Channa Dal - 2-3 tsps
8. Green Chillies - 2(Long Size - Slitted)
9. Curry Leaves - 2 Strands
10. Coriander - Few Pieces(Chopped)
11. Masalas

• Turmeric Powder - 1 tsp
• Hing - A Pinch
• Ginger Garlic Paste - 2 tsps
• Red Chilli Powder - 2-3 tsps(As Required)
• Garam Masala - 1-2 tsps

12. Salt - As Required

RECIPES

TOMATO RICE

Step 1 : Spread some Cooked (or) Leftover Rice in a Plate and keep aside.
Step 2 : In a non-stick Kadai or Pan, Add Oil and Mustard.
Step 3 : When Mustard starts to splutter, Add Urad Dal, Channa Dal and mix well.
Step 4 : Add Green Chillies, Curry Leaves, Coriander and Saute.
Step 5 : Add Ginger Garlic Paste, Tomatoes, Hing, Turmeric Powder and saute.
Step 6 : Add all Masalas with little amount of Salt and saute.
Step 7 : Let it cook for 3-5 minutes where the gravy separates with Oil.
Step 8 : Add Cooked (or) Leftover Rice from the plate to the Kadai/Pan and mix well.
Step 9 : Add Salt and mix well.
Step 10 : Serve hot with any variety of Raita.

TIPS 

1. Mint/Pudina Leaves with Coriander can also be added.
2. Raita Varieties - Onion, Cucumber (or) Boondi

ENJOY WITH ANY VARIETY OF RAITA!!!!

MASALA MACARONI - KIDS SPECIAL

INGREDIENTS

MASALA MACARONI

1. Macaroni - 11/2 Cups

2. Water - To Boil

3. Salt - As Required

4. Oil - 4-5 tbsps

5. Onion - 1(Chopped)

6. Tomatoes- 2(Chopped)

7. Masalas 

• Turmeric Powder - 1 tsp
• Cumin/Jeera Powder - 2 tsps
• Coriander Powder - 2 tsps
• Red Chilli Powder - 2-3 tsps 
• Garam Masala - 1 tsp

8. Tomato Sauce(Hot & Sweet) - 5-6 tbsps

9. Garlic - 2-3 pieces(Chopped)

10. Soya Sauce - 1 tsp(Optional)

RECIPES

MASALA MACARONI

Step 1 : Boil Macaroni in Sauce Pan with boiling Water, some Salt and little Oil.
Step 2 : Drain hot water from the Macaroni with normal water and Keep aside.
Step 3 : In a Non-Stick Pan, add Oil, Garlic, Onion and Saute.
Step 4 : Add Tomatoes with Tomato Sauce, Soya Sauce and Mix well.
Step 5 : Add all Masalas with some Salt given above and Saute.
Step 6 : Let it be in Pan for 2-3 minutes and Serve hot.

ENJOY MASALA MACARONI WITH MAYONNAISE OR ANY DIPS!!!!!

OATS KHICHDI

INGREDIENTS

OATS KHICHDI

1. Rolled Oats - 1 1/2 Cups
2. Ghee - 4-5 tbsps
3. Mustard - 1 tsp
4. Green Chillies - 2-3 pieces(Slitted)
5. Onion - 1(Short Size)
6. Tomatoes - 2(Short Size)
7. Peas - 10-15 pieces
8. Potatoes - 1(Diced)
9. Curry Leaves - 1 Strand
10. Ginger - 1 inch(Grated)
11. Water - 31/2 Cups (3 Cups = 11/2 Cup Oats and 1/2 Cup for Vegetables)
12. Salt - As Required
13. Turmeric Powder - 1 tsp
14. Hing - A Pinch

RECIPES

OATS KHICHDI

Step 1 : Dry fry Rolled Oats in a Non-Stick Pan.
Step 2 : Add Ghee with Mustard in a Pressure Cooker.
Step 3 : Add grated Ginger, slitted Green Chillies and Curry Leaves and Mix well.
Step 4 : Add Onion, Turmeric Powder, Hing and Saute.
Step 5 : When Onion turns light brown, add Tomatoes and Saute.
Step 6 : Add Potatoes, Peas and with little amount of Salt and Saute.
Step 7 : After 2-3 minutes, add Oats and Mix well.
Step 8 : Add Water(31/2 Cups) with some Salt and Mix well.
Step 9 : Pressure cook for 2 Whistles and Serve hot.

ENJOY AS A BREAKFAST RECIPE!!!!!

VEG RICE WITH LEFTOVER RICE

INGREDIENTS

VEG RICE FROM LEFTOVER RICE

1. Cooked Rice (Leftover) - 11/2 Cups
2. Onion (Medium) - 1 (Long Sized)
3. Tomato (Medium) - 1 (Chopped)
4. Vegetables (Boiled Aloo and Peas) - 1 Cup
5. Ghee - 3-4 tbsps
4. Cumin Seeds/Jeera - 2-3 tsps
5. Green Chillies (Long) - 2 (Chopped)
6. Masalas

• Turmeric Powder - 1-2 tsp
•  Red Chilli Powder - 2-3 tsps
• Jeera Powder - 2 tsps
• Coriander Powder - 2 tsps
• Hing - A Pinch 
• Ginger Garlic Paste - 1-2 tsp

7. Salt - As Required

8. Water - To Sprinkle

9. Lemon (1/2 Cutted) Juice - To Sprinkle  

10. Coriander Leaves (chopped) - For Garnish

RECIPES

VEG RICE WITH LEFTOVER RICE

Step 1 : Spread some Cooked (or) Leftover Rice in a Plate and keep aside.
Step 2 : In a non-stick Kadai or Pan, Add Ghee and Jeera/Cumin Seeds.
Step 3 : When Jeera/Cumin Seeds starts to crackle, Add Green Chillies, Onion and mix well.
Step 4 : Add Ginger Garlic Paste, Tomato, Hing, Turmeric Powder and saute.
Step 5 : Add Vegetables and all Masalas and saute.
Step 6 : Add Cooked (Leftover) Rice from the plate to the Kadai/Pan and mix well.
Step 7 : Add Salt and mix well.
Step 8 : Sprinkle few drops of Water, sprinkle Lemon Juice and mix well. 
Step 9 : Add Coriander Leaves for Garnish and Serve hot.

TIPS : 
1. Add any kind of Veggies like Beans, Carrots, Cauliflower, Bell Peppers.
2. Add Fried Cashew Nuts/Kaju instead of Coriander Leaves for Garnishing.
3. Enjoy with Simple Curd or Onion Raita.

ENJOY VEG RICE WITH A SIMPLE CURD!!!!!

POORIS WITH ALOO CURRY GRAVY

INGREDIENTS

POORIS

1. Wheat Flour - 2 Cups

2. Water - As Required (For Kneading) 

3. Ajwain/Omam Seeds/Carom Seeds - 2-3 tsps (Optional)

4. Oil - For Deep Fry

ALOO CURRY GRAVY

1. Boiled Potatoes/Aloo - 4-5 Medium (Diced into Cubes)

2. Cumin Seeds/Jeera - 1-2 tsps

3. Oil - 2-3 tsps

4. Tomatoes - 2-3 Medium

5. Cashew Nuts/Kaju - 10-15 Pieces(Optional)

6. Ginger - 1 inch

7. Masalas

• Red Chilli Powder - 2 tsps
• Coriander Powder - 1-2 tsps
• Jeera Powder - 1-2 tsps
• Salt - As Required
• Turmeric Powder - 1 tsp
• Hing/Asafoetida - A Pinch

8. Water - As Required (For Gravy Consistency)

9. Coriander Leaves or Fried Cashew nuts/Kaju - As Required (For Garnish)

RECIPES

POORIS

Step 1 : Mix Wheat flour and Ajwain/Omam in a bowl.
Step 2 : Add Water as required for Kneading. 

Step 3 : Take small portions or balls and roll each ball or portion with rolling pin.

Step 4 : Deep fry each ball/portion in oil and dry out each poori with tissue in a Strainer or Bowl. 

Step 5 : Serve hot.

ALOO CURRY GRAVY

Step 1 : Make a Paste with Tomatoes, Cashew Nuts/Kaju, Ginger.

Step 2 : Heat Oil in a pan, Add Jeera/Cumin Seeds and Tomatoes, Kaju Paste and saute.

Step 3 : Add boiled Aloo/Potatoes into the pan and mix well.

Step 4 : Add all Masalas with Salt and saute.

Step 5 : Add Water as required to get gravy consistency and heat for 5 minutes.      

Step 6 : Garnish with Coriander Leaves or Fried Cashew Nuts/Kaju and Serve hot.  

ENJOY POORIS WITH ALOO CURRY GRAVY!!!!!

PISTA BURFI AND BUTTER MURUKKU - DIWALI SPECIAL

INGREDIENTS

PISTA BARFI

1. Pista - 1 Cup
2. Sugar - 1 Cup
3. Water - 1/2 Cup
4.Ghee- 2-3 tbsp
4. Cardamom Powder - A Pinch
5. Badam - Few Pieces(Chopped) (Optional)

BUTTER MURUKKU

1. Rice Flour - 3 Cups
2. Besan/Gram Flour - 11/2 Cup
3. Roasted Gram Flour - 1 Cup
4. Butter - 2-3 tbsp
5. Red Chilli Powder - 2-3 tbsp(Optional)
6. Cumin Seeds/Jeera - 1-2 tbsp
7. Omam/Ajwain or Carom Seeds - 1 tsp(Optional)
8. Hing/Asafoetida - A Pinch
9. Water - As Required(For Kneading)
10. Oil - For Deep Fry

RECIPES

PISTA BARFI

Step 1 : Peel and Grind Pista on a mixer jar into a fine powder.  

Step 2 : In a non-stick pan, Add Sugar and Water and make a Sugar Syrup until one-string consistency.
Step 3 : Add Pista powder into the Sugar Syrup and mix well.
Step 4 : Add some Ghee,Cardamom Powder and Stir until the mixture separates the pan.
Step 5 : Pour the mixture in the greased plate and Add chopped Badam Pieces and Spread it.
Step 6 : Cut into pieces as per your choice and Serve it.

BUTTER MURUKKU

Step 1 : Add all dry(3 flours) ingredients in a bowl and mix well.
Step 2 : Add Red Chilli Powder,Jeera,Omam,Hing,Butter into the dry(flour) mixture and mix well.
Step 3 : Add Water as needed and knead in a dough.
Step 4 : Grease some oil in a chakli maker and Add dough in  small parts.
Step 5 : Heat a kadai with oil for deep fry and Add dough in small parts on a circular motion.
Step 6 : Flip the chakli inside the oil until light brown in color and Serve.

TIPS : Instead of Cashew Nuts, Almonds or Pistas can be replaced for making Barfis.

WISHING YOU ALL A HAPPY AND COLOURFUL DIWALI!!!!!!

 

VEN PONGAL

INGREDIENTS

VEN PONGAL

1. Raw Rice - 2 Cups
2. Moong Dal - 3/4 Cup
3. Ghee - As Required
4. Hing - 1 tsp
5. Green Chillies(short size) - 3-4 Slitted
6. Ginger - 1 inch Chopped or Grated
7. Water - 9 Cups
8. Salt - As Required

TEMPERING

1. Ghee - 2-3 tbsp
2. Cashew Nuts/Kaju - 15 Pieces
3. Pepper Corns and Cumin Seeds Powder - 3-4 tsp(As Required)
4. Curry Leaves - 1 Spring

RECIPE

VEN PONGAL

Step 1 : Wash Raw Rice and Moong Dal for 2 to 3 times and Soak in Water for some time.
Step 2 : In a Pressure Cooker, Add some Ghee and Hing,Green Chillies and Ginger and Saute for 2 minutes.
Step 3 : Add Soaked Raw Rice and Moong Dal and Saute for 1 to 2 minutes.
Step 4 : Add (2 Cups Raw Rice + 3/4 Cup Moong Dal = 9 Cups) Water and some Salt into the Pressure Cooker and Mix well.
Step 5 : Cover and Let it cook for 6 to 7 Whistles.
Step 6 : Melt Ghee in a pan and roast Cashew Nuts.
Step 7 : Add Pepper corns and Cumin Seeds Powder and Curry Leaves to the pan and Saute for few seconds.
Step 8 : Add the tempering into the Pongal and Mix well.
Step 9 : Add some Ghee in the Pongal and Mix well and Serve hot.

TIPS : Roast Raw Rice and Moong Dal in a pan for 2 minutes before soaking in Water.

VEG FRIED RICE WITH ONION RAITA

INGREDIENTS

VEG FRIED RICE

1. Basmati Rice - 1 Cup

2. Vegetables(Carrot,Beans,Peas,Potato) - 1 Cup

3. Onion - 1/2 (long pieces)

4. Oil - 2-3 tsps

5. Jeera(Cumin Seeds) - A few 

6. Spices

• Bay Leaf - 1 Leaf
• Cinnamon Stick - 1 Stick
• Cardamom - 2 small pieces
• Cloves - 5-6 small pieces 
• Star Anise - 1 piece

7. Green Chillies(long size) - 2 Slitted

8. Masalas

• Red Chilli Powder- 1 tsp
• Coriander Powder- 1 tsp
• Garam Masala- 11/2 tsp
• Salt - As Required
• Ginger Garlic Paste - 1 tsp
• Turmeric Powder - 1/2 tsp 

9. Soya Sauce - 1 tsp (Optional)

10. Milk - 1 Cup (Optional)

11. Coriander Leaves/Cashew Nuts - A few

12. Lemon - 1/2 piece

11. Water - 2 Cups for Rice and 1/2 for Vegetables

ONION RAITA

1. Onion - 1 (small pieces)

2. Curd - 1 Cup

3. Oil - 1 tsp 

4. Mustard - A few 

5. Green Chilli(small size) - 2 Slitted

RECIPES

VEG FRIED RICE

Step 1 : In a Pressure Cooker, Add 3 tsp Oil and add a few of Jeera(Cumin Seeds). 

Step 2 : Add Green Chillies,Onion and all Spices.   

Step 3 : Add Vegetables,Soya Sauce,Milk and all Masalas without salt.

Step 4 : Add Basmati Rice and Mix all with the ingredients.

Step 5 : Add Water,Salt and Mix once again.

Step 6 : Pressure cook for 2 Whistles and add lemon juice.

Step 7 : Decorate with coriander leaves/Cashew Nuts and Serve hot.

ONION RAITA  

Step 1 : Add Onion with Curd in a bowl and Mix well.

Step 2 : Add roasted Mustard with Green Chillies in 1 tsp of Oil and Add into the bowl and Serve.