KABHOOLI CHANNA, MANGO GINGER MANDI:-

KABHOOLI CHANNA, MANGO GINGER MANDI:-

NEEDED:-

KABHOOLI CHANNA - 1 CUP
MANGO GINGER - 4 PIECES ( 100 GM)
SMALL ONION –  15 NOS ( PEELED & HALVED)
GARLIC – 10 NOS. ( PEELED AND HALVED)
GREEN CHILLIES –  10 NOS.  ( HALVED)
RICE RINSED WATER – 3 CUPS ( THICK)
TAMARIND – 1 LEMON SIZE BALL
SALT – 1 TSP
OIL – 1 TBLSPN
MUSTARD – 1 TSP
ORID DHAL – 1 TSP
FENUGREEK – 1/3 TSP
JEERA – 1/3 TSP
ASAFOETIDA – 1/8 INCH PIECE.
CURRY LEAVES – 1 ARK
JAGGERY – 1/2TSP ( FOR TASTE)

INSTANT MANGO PICKLE

INSTANT MANGO PICKLE

NEEDED:-

MANGO - 1 NO
RED CHILLI POWDER - 1 TSP
SALT - 1/2 TSP
ASAFOETIDA POWDER - 1 PINCH.
OIL - 1 TSP
MUSTARD - 1/2 TSP

METHOD:-

WASH AND CHOP THE MANGO. ADD SALT AND RED CHILLI POWDER AND ASAFOETIDA POWDER. HEAT OIL AND ADD MUSTARD. WHEN IT SPLUTTERS ADD THIS TO THE PICKLE. STIRR WELL AND SERVE IT WITH CURD RICE.

CHICKEN ONION GRAVY.

CHICKEN ONION GRAVY.

CHICKEN ONION GRAVY:-

NEEDED:-

BONELESS CHICKEN - 250 GMS.

CURD - 1 CUP

GINGER GARLIC PASTE - 2 TSP

JEERA PEPPER POWDER - 2 TSP

CORN FLOUR - 1 TBLSPN

EGG- 1 NO

SALT - 1/2 TSP

OIL  FOR FRYING

FOR GRAVY:-

ONION - 4 NOS

CHILLI POWDER - 1 TBLSPN

DHANIYA POWDER - 1 TBLSPN

GARAM MASALA POWDER - 1 TSP

TOMATO PUREE - 1 TBLSPN

SOYA SAUCE - 1 TSP

CORN FLOUR - 1 TSP

SALT - 1 TSP

OIL  - 2 TBLSPN

METHOD:-

WASH THE CHICKEN WITH CURD . ADD GINGERGARLIC PASTE,  JEERA PEPPER POWDER, SALT, EGG AND CORN FLOUR.. MIX WELL & MARINATE FOR 2 HOURS. THEN FRY IT IN OIL AND KEEP ASIDE.

FOR GRAVY :-

HEAT 2 TBL SPN OIL IN A PAN. ADD CHOPPED ONION AND SAUTE WELL. ADD CHILLI POWDER, DHANIYA POWDER, GARAM MASALA POWDER, SALT, AND TOMATO PUREE , STIRR FOR 1 MINUTE. ADD SOYA SAUCE AND CORN FLOUR. ADD 2 CUPS OF WATER AND BRING TO BOIL.  ADD THE  FRIED CHICKEN AND KEEP THE STOVE IN SIM. COOK FOR 10 MINUTES AND SERVE HOT WITH SOME SAUTED ONION. 

CORRIANDER COCONUT CHUTNEY

CORRIANDER COCONUT CHUTNEY:-

NEEDED:-

CORRIANDER - 1 BUNCH WASHED AND CLEANED.

GREEN CHILLIES - 4 NOS.

GRATED COCONUT - 1 CUP

TAMARIND - 2 PODS.

SMALL ONION - 4 NOS.

SALT - 1/4 TSP

ASAFOETIDA - 1 PINCH.

OIL - 1TSP

METHOD :-

WASH AND CHOP ONION AND CORRIANDER. SAUTE GREEN CHILLIES AND CORRIANDER.  MIX ALL INGREDIENTS TOGETHER AND GRIND COARSLY. SERVE IT WITH IDDLIES., DOSAS ., CHAPPATHIS AND WITH CURD RICE TOO. THE CORRIANDER HAS RICH IRON CONTEND.

Bottle Gourd and Chana Dal Masala Kootu

Ingredients: Bottle gourd – 1; Bengal gram (chana dal) – 50g; Onion – 1; Tomato – 1; Sambar powder – 1 tsp; Turmeric powder – 1 pinch; Green chilies – 2; Garam masala powder – 1/4 tsp; Amchur (dry mango powder) – 1/4 tsp; Salt – 1/2 tsp. For tempering: Oil – 1/2 tsp; Cumin seeds – 1/2 tsp.

Method: Wash the chana dal (split Bengal gram), add half a cup of water, and pressure cook it for two to three whistles. Chop the bottle gourd into cubes. Chop the onion and tomato. Slit the green chilies lengthwise. Add the bottle gourd, onion, tomato, green chilies, sambar powder, garam masala powder, amchur (dry mango powder), and salt to the cooked chana dal in the pressure cooker and mix well. Temper the cumin seeds in oil and add them to the mixture; then, close the cooker, cook for one whistle, and remove from heat. serve hot with chappathis.