ROTI WITH FIELD BEANS MASALA.

ROTI WITH FIELD BEANS MASALA. 

ROTI:-

NEEDED:-

ATTA - 1 CUP, SALT   1/2 TSP, WATER - NEEDED

METHOD:-

POUR NEEDED AMOUNT OF WATER IN ATTA WITH SALT AND MAKE A SOFT DOUGH. KEEP COVERED WITH WET CLOTH FOR ONE HOUR AND ROLL THEM IN SQUARES AND COOK THEM IN A TAWA WITHOUT OIL.

FIELD BEANS MASALA:-

NEEDED:-

FIELD BEANS - 1/2 CUPS (SOAKED FOR 12 HOURS AND COOKED)

ONION - 1 CHOPPED.

TOMATO - 1 CHOPPED

GINGER GARLIC PASTE - 2 TSP

CHILLI POWDER - 1 TSP

CORRIANDER POWDER - 1 TSP

SOMPH POWDER - 1/2 TSP

TURMERIC POWDER - 1/4 TSP

SALT - 1/2 TSP

OIL - 2 TSP

CLOVE -1 NO

CINNAMON - 1 INCH PIECE

CARDAMOM - 1 NO

BAY LEAVES - 1 SMALL PIECE.

METHOD:-

HEAT OIL IN A TAWA ADD CLOVE., CINNAMON., CARDAMOM., BAYLEAVES AND ADD CHOPPED ONIONS. SAUTE FOR 2 MINUTES THEN ADD GINGERGARLIC PASTE. SAUTE TILL OIL SEPERAATES AT THE END AND ADD TOMATOES., CHILLIPWDR., CORRIANDER PWDR., TURMERIC POWDER., SOMPH PWDR AND SALT. ADD THE COOKED FIELD BEANS STIRR WELL AND COOK FOR 10 MINUTES IN A SLOW FIRE. SERVE HOT WITH ROTIS. ITS GOOD AT THE TIME OF TRAVELS.

BITTERGOURD MASALA

BITTERGOURD MASALA

NEEDED:- BITTERGOURD - 250 G, ONION  - 1 NO, TOMATO -  1 NO, GARLIC - 4 PODS, TAMARIND - 2 PODS, SALT - HALF TSP, SAMBAR PWDR - 1 TSP, TURMERIC PWDR - 1 PINCH, OIL - 2 TSP, MUSTARD, URID DHAL, SOMPH - HALF TSP EACH, CURRY LEAVES - 1 ARK, JAGGERY - ONE INCH PIECE.

METHOD:- CLEAN BITTERGOURD , DESEED IT AND MAKE INTO HALF INCH SQUARE PIECES. CLEAN AND CUT THE ONION, TOMATO AND GARLIC. SOAK TAMARIND IN QUARTER CUP WATER WITH SALT. SQUEEZE THE PULP AND ADD SAMBAR PWDR, TURMERIC PWDR INTO IT. HEAT OIL IN A PAN ADD MUSTARD, WHEN IT SPLUTTERS ADD ORID DHAL AND SOMPH. WHEN THEY BECOME BROWN ADD CHOPPED BITTERGOURD, ONION, TOMATO AND GARLIC. SAUTE WELL. ADD THE TAMARIND PULP. COOK WELL WITH LID IN LOW HEAT. ADD JAGGERY INTO IT AND REMOVE FROM FIRE . SERVE HOT WITH CURD RICE. 

CORIANDER COCONUT CHUTNEY

CORIANDER COCONUT CHUTNEY:-

NEEDED:-

CORRIANDER – 1 BUNCH

GRATED COCONUT – 1 CUP

GREEN CHILLIES – 4 NOS

SALT – ½ TSP

OIL – 1 TSP

MUSTARD – 1 TSP

ASAFOETIDA POWDER – 1 PINCH

METHOD:-

WASH AND CLEAN CORIANDER LEAVES. ADD COCONUT, GREEN CHILLIES AND SALT. GRIND WELL. HEAT OIL & ADD MUSTARD AND ASAFOETIDA POWDER.  ADD THIS TO THE CHUTNEY. STIRR WELL AND SERVE IT WITH IDDLY/DOSAS.

BROAD BEANS SAMBAR.

BROAD BEANS SAMBAR.

NEEDED:-

BROAD BEANS - 200 GMS

SMALL ONION - 6 NOS

TOMATO - 1 NO

BOILED THUVAR DHAL - 1 CUP

TAMARIND - 1 AMLA SIZE BALL

SALT - 1 TSP

RED CHILLI POWDER - 2 TSP

CORIANDER POWDER - 2 TSP

TURMERIC POWDER - 1 PINCH

OIL - 1 TSP

MUSTARD - 1 TSP

JEERA - 1/2 TSP

ASAFOETIDA  POWDER - 1 PINCH

CURRY LEAVES - 2 ARK

CHOPPED CORIANDER LEAVES  - 1 TSP

METHOD:-

REMOVE THE NERVES AND CUT THE BROAD BEANS INTO  2 INCH PIECES.  PEEL AND CUT THE ONION ,& TOMATO. SOAK TAMARIND IN 3 CUPS OF WATER WITH SALT. SQEEZE THE PULP & ADD THE TURMERIC POWDER, RED CHILLI POWDER & CORIANDER POWDER.

PRESSURE COOK THE THUVAR DHAL , BEANS,ONION, TOMATO WITH A PINCH OF ASAFOETIDA AND TURMERIC POWDER. AFTER ONE WHISTLE REMOVE THE COOKER FROM FIRE. AFTER COOLING OPEN THE LID AND ADD THE TAMARIND PULP. COOK FOR 7 MINUTES.

HEAT ONE TSP OIL IN A  IRON LADLE. ADD MUSTARD, JEERA, ASAFOETIDA POWDER, RED CHILLIES AND CURRY LEAVES. TOSS THAT IN THE BOILING SAMBAR. SERVE HOT WITH  PLAIN RICE WITH  APPALAMS  AND URULAI  MASALA.

NOTE:- FOR ADDITIONAL TASTE  GROUND 2 PODS OF GARLIC, 1/2 TSP JEERA. 1 TSP POPPY SEEDS . ADD THIS PASTE TO THE BOILING SAMBAR AND OFF THE GAS. ADD CHOPPED CORIANDER TOO.

CHOLE

CHOLE

NEEDED:-

CHANNA/RAW GREEN CHANNA- IS CALLED CHOLE) - 1 CUP

BIG ONION PASTE - 1 TBLSPN

GINGER GARLIC PASTE - 2 TSP

TOMATO PASTE/PUREE - 1 TBLSPN

ANAR DHANA ( POMEGRANATE SEEDS) - 1 TSP POWDERED.

TIL - 1 TSP POWDERED. ( OPTIONAL)

RED CHILLI POWDER - 1 TSP

CORIANDER POWDER - 1 TSP

TURMERIC POWDER - 1 PINCH

GARAM MASALA - 1/2 TSP

OIL - 2 TSP

JEERA - 1 TSP

SALT - 1/2 TSP

SUGAR - 1/4 TSP.

METHOD:-

SOAK CHANNA FOR 12 HOURS. PRESSURE COOK FOR 5 WHISTLES. HEAT OIL IN A PAN. ADD JEERA. ADD ONION PASTE AND SAUTE TILL IT BECOMES BROWN. ADD GINGER GARLIC PASTE & SAUTE  TILL OIL SEPERATES. ADD ANAR DHANA,TILL, SALT,SUGAR, RED CHILLI POWDER, CORIANDER POWDER, TURMERIC,GARAM MASALA, ADD TOMATO PASTE AND SAUTE FOR 2 MINUTES. ADD THE CHOLE OR COOKED CHANNA. ADD ENOUGH WATER. COOK TILL DONE AND SERVE HOT WITH PURI. ADD SOME CHOPPED CORRIANDER AND ONION FOR ADDITIONAL TASTE.