LOBIA MASALA

LOBIA MASALA:-

NEEDED:- LOBIA - 1 CUP, BIG ONION - 1 NO, TOMATO - 1 NO, GINGER GARLIC PASTE - 1 TSP, TURMERIC PWDR - 1 PINCH, CHILLI PWDR & DHANIYA PWDR - 3/4 SPN EACH, CORRINDER LEAVES - 1 TSP CHOPPED, SALT - HALF TSP, JEERA - 1/4 TSP, OIL - 2 TSP

METHOD :- SLIGHTLY FRY THE LOBIA IN A PAN. ADD ONE CUP WATER AND PRESSURE COOK FOR 5 WHISTLES. GROUND ONION AND TOMATO SEPERATELY. HEAT OIL IN A PAN ADD JEERA. THEN ADD ONION PASTE. SAUTE FOR 2 MINUTES. ADD THE GINGER GARLIC PASTE. SAUTE TILL BROWN. ADD TURMERIC, DHANIYA , CHILLI PWDR AND SALT. THEN ADD THE GROUND TOMATO. SAUTE TILL OIL SEPERATES. THEN ADD THE COOKED LOBIA WITH SOME WATER. MIX WELL. COOK FOR 5 MINUTES COVERED WITH A LID.  SPRINKLE DHANIYA LEAVES, ONION RINGS AND A LEMON RIND. SERVE HOT WITH GARAMO GARAM ROTIS, CHAPPATHIS, GULCHAS AND NAAN. 

PEPPER CHICKEN :-

PEPPER CHICKEN :-

NEEDED:-

CHICKEN WITH BONES( WITHOUT SKIN) - 1/2 KG

SMALL ONION - 20 NOS.(CHOPPED FINELY)

GREEN CHILLI - 2 NOS.

GINGER - 1 INCH PIECE

GARLIC - 2 PODS

RED CHILLI POWDER - 1/2 TSP

CORRIANDER POWDER - 1 TSP

PEPPER - 1/2 TBLSPN

JEERA - 1/4 TBLSPN

SOMPH - 1 TSP

OIL - 1 TBLSPN.

KALPASIPPUU - 1

BAY LEAF - 1

CLOVES - 2 NO

CARDAMOM - 1 NO.

METHOD :-

WASH THE CHICKEN WELL. KEEP ASIDE. HEAT THE OIN IN THE PAN ADD KALPASIPPUU., BAY LEAF., CLOVE AND CARDAMOM. ADD SMALL ONIONS SAUTE WELL. ADD THE CHICKEN AND SAUTE WELL. GRIND THE REST INGREDIENTS INTO A PASTE. ADD THIS TO CHICKEN AND SAUTE WELL. ADD LITTLE WATER. STIRR OCCASSIONALLY. COOK WELL IN SIM FOR 20 MINUTES OR TILL DONE. SERVE HOT WITH CHAPATHIS., DOSAS , PLAIN RICE., NAN., PHULKAS. AND ROTIS.

ITS GOOD FOR COLD AND COUGH TOO.

PURAN POLI/PARUPPU BOLI

POLI/BOLI

NEEDED:- MAIDA - 2 CUP, CHANNA DHAL - 1 CUP, SUGAR/JAGGERY - 1 CUP, HALDI PWDR - 1PINCH, CARDAMOM PWDR - 1 PINCH, TIL OIL - 100 ML, GHEE - 100 ML.

METHOD:- SEIVE MAIDA. ADD A PINCH OF HALDI. MIX WELL. ADD QUARTER CUP WATER LITTLE BY LITTLE. KNEAD WELL. MAKE IT A TIGHT DOUGH AND POUR THE TIL OIL. KEEP ASIDE 2 HOURS FOR MARINATION. 

COOK CHANNA DHAL IN A PRESSURE COOKER FOR 1WHISTLE. IT SHOULD BE PARABOILED. DONT OVER COOK. ADD JAGGERY OR SUGAR AND HEAT A LITTLE. REMOVE FROM FIRE GRIND WELL. 

MAKE SMALL BALLS IN MAIDA . MAKE THEM AS CUPS. PUT A TSP OF PURAN INSIDE IT.  CLOSE THE CUPS AND SPREAD LIKE A THICK CHAPPATHI. HEAT TAWA COOK THE BOLI BOTH SIDES WITH  GHEE. SERVE HOT. 

GOBI BAROTTA:-

GOBI BAROTTA:-

NEEDED:-

ATTA - 2 CUPS

SALT - 1/2 TSP

BUTTER/GHEE - 1 TBLSPN

WATER & OIL - NEEDED.

GOBI - 1 CUP ( CHOPPED)

ONION - 1 TBL SPN CHOPPED

RED CHILLI POWDER - 1/3 TSP

GARAM MASALA - 1/4 TSP

METHOD:-

MIX BUTTER/GHEE & SALT WITH ATTA. ADD NEEDED WATER AND KNEAD IT WELL. COVER IT WITH A WET CLOTH AND KEEP ASIDE.

ADD CHOPPED GOBI, ONION, RED CHILLI POWDER, GARAM MASALA POWDER.

DIVIDE THE DOUGH INTO 12 EQUAL PARTS. MAKE THEM LIKE CUPS AND FILL THE CUPS WITH ONE TSP OF GOBI MIX MASALA. ROLL THEM WITH FLOUR AND FRY THE BAROTTAS WITH GHEE OR OIL AND SERVE HOT WITH MOONG DHAL SUBJI.

RED CHILI CHUTNEY

RED CHILI CHUTNEY:-

NEEDED:- RED CHILLI - 10 NOS. BIG ONION - 1 NO, SMALL ONION - 6 NO, LARGE TOMATO - 1 NO, GARLIC - 1 NO, SALT -HALF TSP, OIL - 1 TBLSPN, ASAFOETIDA  PWDR - 1 PINCH, MUSTARD, ORID DHAL - 1 TSP EACH. 

METHOD :- PEEL AND CHOP ONIONS AND GARLIC. CHOP TOMATO. WITH RED CHILLIES ADD ONIONS, GARLIC, TOMATO, SALT. GROUND WELL. HEAT OIL IN A PAN ADD MUSTARD AND ORID DHAL. WHEN THEY SPLUTTERS ADD ASAFOETIDA AND POUR CHUTNEY TO IT. THEN SWITCH OFF THE GAS. MIX WELL AND SERVE IT WITH HOT IDLIS AND DOSAS.