CLUSTER BEANS PACHADI.

CLUSTER BEANS PACHADI.

NEEDED:- CLUSTER BEANS - 200 GMS, THOOR DHAL - 50 GMS, BIG ONION - 1NO, TOMATO - 1 NO, OIL - 2 TSP, MUSTARD, ORID DHAL, JEERA - HALF TSP EACH, ASAFOETIDA - 1/4 INCH PIECE, TURMERIC PWDR - 1 PINCH, SAMBAR PWDR - 2 TSP, TAMARIND - 1 4 PODS, SALT - HALF TSP. CURRY LEAVES - 1 ARK.

METHOD :- CLEAN AND CUT THE CLUSTER BEANS IN TO SMALL PIECES. CHOP THE ONION AND TOMATO. PARABOIL THE THOOR DHAL IN COOKER FOR ONE WHISTLE. HEAT OIL IN A PAN ADD MUSTARD, ORID DHAL, AND JEERA. WHEN THEY SPLUTTERS ADD ASAFOETIDA, CURRY LEAVES, CHOPPED ONION, CLUSTER BEANS AND TOMATO. SAUTE FOR 2 MINUTES. SOAK AND SQUEEZE TAMARIND IN ONE CUP WATER WITH SALT. POUR THIS PULP IN THE CLUSTER BEANS. ADD TURMERIC PWDR AND SAMBAR PWDR. BRING TO BOIL. COVER IT WITH A LID AND COOK FOR 10 MINUTES. ADD THE PARABOILED THOOR DHAL AND COOK FOR 2 MORE MINUTES. REMOVE FROM FIRE AND SERVE HOT WITH RICE.  

CHANNA GRAVY.

CHANNA GRAVY.

NEEDED:- BLACK CHANNA - 1 CUP , BIG ONION - 1 NO, TOMATO - 1 N, GARLIC - 5 PODS, GINGER - 1 INCH PIECE, TURMERIC PWDR - 1 PINCH, RED CHILI PWDR - 1 TSP, DHANIYA PWDR - 1 TSP, SALT - HALF TSP. OIL - 2 TSP. CINAMON, CARDAMOM, CLOVE - 1 NO EACH. 

METHOD :- SOAK CHANNA FOR 10 HOURS. PRESSURE COOK FOR THREE WHISTLES. GROUND GARLIC AND GINGER COARSLY. CHOP TOMATO AND BIG ONION. HEAT OIL IN A PAN ADD CINAMON, CARDAMOM, CLOVE. THEN ADD THE CHOPPED ONION FRY TILL IT BECOMES GLASSY. ADD GINGER GARLIC PASTE. SAUTE TILL IT BECOMES BROWN. ADD TOMATO SAUTE FOR A MINUTE ADD THE TUMERIC, DHANIYA, CHILI PWDRS. ADD SALT AND SAUTE TILL THE OIL SEPERATES AT THE SIDES. ADD THE COOKED CHANNA. ADD HALF CUP WATER AND BRING TO BOIL. THEN SIMMER IT AND COVER IT WITH A LID. COOK FOR 5 MINUTES AND SERVE HOT WITH CHAPPATHI, ROTI, RICE. YOU CAN DECORATE IT WITH CHOPPED ONION AND CORIANDER. 

CHICKEN SOUP.

CHICKEN SOUP.

NEEDED:-

CHICKEN STOCK WITH SOME CHICKEN PIECES. - 3 CUP

TO GRIND:-

SMALL ONION - 10 NOS

JEERA - 1 TSP

POPPY SEEDS - 1 TSP

SALT - 1/2 TSP.

PEPPER POWDER - 1/4 TSP,

METHOD :-

GROUND SMALL ONION, JEERA, AND POPPY SEEDS WITH LITTLE WATER INTO A PASTE. ADD THIS THO THE BOILING CHICKEN STOCK AND ADD SALT.  COOK FOR 2 MINUTES AND REMOVE FROM FIRE. SPRAY PEPPER POWDER AND SERVE HOT WITH PAPADS.

CHAYOTE MOONG DAL KOOTU

CHAYOTE MOONG DAL KOOTU:-

NEEDDED:-

CHAYOTE - 1 NO

MOONG DAL - 1/2 CUP

SMALL ONION - 6 NOS.

GREEN CHILLIE - 1 NO. SLIT OPEN

JEERA - 1/2 TSP

ORID DHAL - 1/2 TSP

GHEE - 1 TSP

CURRY LEAVES - 1 ARK

SALT - 1/3 TSP

METHOD:-

PEEL WASH , REMOVE THE SEED AND DICE THE CHAYOTE. PUT MOONG DAL, CHAYOTE, CHOPPED ONION, JEERA, GREEN CHILLIE  IN A PAN AND POUR  ENOUGH WATER TO IMMERSE IT. PRESSURE COOK FOR 1 OR 2 WHISTLE. REMOVE FROM FIRE AND AFTER COOLING OPEN THE LID AND ADD SALT AND CURRY LEAVES WITH GHEE.

ANOTHER METHOD, HEAT GHEE IN A LADLE .ADD ORID DHAL AND JEERA. WHEN IT SPLUTTERS ADD CURRY LEAVES. POUR THE SEASONING TO THE KOOTU AND STIRR WELL. SERVE HOT. WITH GHEE RICE OR VATHAK KULAMBU RICE. OR WITH CHAPPATHIS.

MAIDA APPAM

MAIDA APPAM.

NEEDED:- MAIDA - 1 CUP, RAVA + ATTA - 1 TSP EACH, JAGGERY - 1/4 CUP, CARDAMOM PWDR - 1 PINCH, OIL - FOR FRYING

METHOD :- MIX MAIDA, RAVA , ATTA WITH JAGGERY. ADD A PINCH OF SALT AND CARDAMOM PWDR. POUR 1/2 CUP WATER AND MIX WELL WITHOUT FORMING LUMPS. KEEP ASIDE FOR2 MINUTES. HEAT OIL AND POUR ONE FULL LADLE OF BATTER INTO IT. WHEN IT EMERGES TURN AROUND AND DEEP FRY. SERVE HOT.