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.

TOASTED BREAD WITH VEG KURMA

TOASTED BREAD WITH VEG KURMA. 

NEEDED:- BREAD SLICES - 4 NOS, GHEE - 1/2 TBLSPN.

FOR KURMA :- MIXED VEGETABLES - 1 CUP ( CARROT, BEANS, CAULIFLOWER, PEAS,POTATO ) , ONION - 1 NO, TOMATO - 1 NO, COCONUT - 2 INCH PIECE, GREEN CHILIES- 4 NOS, FRIED CHANNA DHAL - 2 TSP, SOMPH - 1 TSP, JEERA - HALF TSP, PEPPER CORN -6 NOS, POPPY SEEDS - 1/4 TSP, GINGER - ONE INCH PIECE, GARLIC - 2 PODS, OIL - 1 TBLSPN, BAY LEAF, CINNAMON, CARDAMOM,CLOVES -EACH 2 NOS.

METHOD :- CLEAN AND CHOP ONION AND TOMATO. CLEAN AND CUT ALL THE VEGGIES INTO ONE INCH PIECES. GROUND GRATED COCONUT WITH GREEN CHILIES, CHANNA DHAL, SOMPH, JEERA, PEPPERCORN, GINGER, GARLIC, POPPY SEEDS, ONE CARDAMOM AND CLOVE. 

HEAT OIL IN A PAN ADD BAY LEAF, ONE CINNAMON, CARDAMOM AND CLOVE. ADD CHOPPED ONION AND TOMATO. SAUTE WELL. ADD ALL THE VEGGIES. SAUTE FOR ONE MINUTE. ADD THE GROUND MASALA. SAUTE FOR HALF MINUTE AND ADD 2 CUPS OF WATER WITH SALT. BRING TO BOIL. WHEN BOILING SIMMER THE GAS AND COVER IT WITH LID. COOK FOR ANOTHER 5 MINUTES. REMOVE FROM HEAT AND SERVE HOT WITH TOASTED BREAD. 

FOR TOASTING THE BREAD.:- SPREAD THE GHEE ON BOTH SIDES OF THE BREAD SLICES. TOAST IT MEDIUM FLAME IN A TAWA. SERVE IT WITH VEG KURMA. 

DHAL FRY.

DHAL FRY.

NEEDED:- THOOR DHAL - 1 CUP, BIG ONION - 1 NO, TOMATO - 1 NO, GREEN CHILI - 2 NO, RED CHILI - 1 NO, GINGER GARLIC PASTE - 2 TSP, SALT - HALF TSP, CHILI PWDR - HALF TSP, GARAM MASALA - 1/4 TSP, TURMERIC - ONE PINCH. OIL/GHEE - 1TBLSPN, JEERA - HALF TSP, METHI LEAVES/KASURI METHI - 1 TSP, CORIANDER LEAVES - 1 TSP CHOPPED.

METHOD :- WASH AND PRESSURE COOK THOOR DHAL WITH ONE CUP WATER. CHOP BIG ONION AND TOMATO. HEAT OIL/GHEE IN A PAN. ADD JEERA WHEN IT MURMURS ADD THE SPLITED RED CHILI, CHOPPED ONION AND SLITED GREEN CHILI. SAUTE TILL THE ONION BECOMES GLASSY. ADD THE GINGER GARLIC PASTE AND SAUTE WELL. ADD THE TURMERIC, SALT,RED CHILI PWDR,GARAM MASALA PWDR. MIX WELL AND ADD CHOPPED TOMATO.WHEN THE OIL SEPERATES AT THE SIDE ADD THE COOKED DHAL. BRING TO BOIL. SPRINKLE KASURI METHI AND CHOPPED CORIANDER. SWITCH OFF THE GAS , MIX WELL AND SERVE HOT WITH RICE,METHI BAROTTA, RUMALI ROTI, NAN, PARATHA. 

BITTERGOURD CHIPS

BITTERGOURD CHIPS. 

NEEDED:- BITTERGOURD - 250 GMS, SALT - 1 PINCH, CHILI PWDR - 1 PINCH. OIL -FOR FRYING ( 50 - 100 GMS)

METHOD :- SLICE THE BITTERGOURD AND REMOVE THE SEEDS. ADD SALT AND CHILI PWDR. MIX WELL AND KEEP ASIDE FOR 2 MINUTES.HEAT OIL IN A PAN PUT THE BITTERGOURD SLICES AND DEEP FRY TILL IT BECOMES GOLDEN BROWN. REMOVE FROM FIRE AND SERVE IT WITH SAMBAR RICE OR CURD RICE.