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!!!!!