MASALA VEG FRY.

MASALA VEG FRY. 

NEEDED:-
POTATO - 1NO
CARROT -1 NO
BEANS - 4 NOS
AUBERGINE - 1 NO
IVY GOURD - HANDFUL.
CABBAGE - 2 LEAVES.
OIL = 2 TSP
SALT - 1/2 TSP
REDCHILLI POWDER - 1 TSP
GRAM FLOUR - 1/2 TBLSPN

OR  MTR BAJJI BONDA MIX. -  1/2 TBLSPN

METHOD :-

WASH AND DICE ALL THE VEGGIES. HEAT OIL IN A PAN ADD THE VEGGEIS AND SAUTE FOR 2 MINUTES. SPRAY SOME WATER STIRR WELL. KEEP THE STOVE IN SIM AND COVER THE PAN WITH A LID. STIRR OCCASSIONALLY. AFTER HALF COOKED ADD SALT+CHILLI POWDER+GRAM FLOUR OR MTR BAJJI BONDA MIX. STIRR WELL. COOK TILL THE MASALA BECOMES BROWN AND SERVE HOT WITH CURD RICE OR CHAPPATIS.

CARROT ORANGE JUICE.

CARROT ORANGE JUICE

NEEDED:-

CARROT - 1 NO

ORANGE - 2 NOS

SUGAR - 2 TSP

ICE CUBES - 4 NOS.

WATER - 2 CUPS

METHOD:-

PEEL CARROT & CUT INTO CUBES. PEEL ORANGE, REMOVE SKIN AND SEEDS. ADD ALL THE INGREDIENTS AND RUN THE JUICER MIXER UNTIL ALL THE JUICE COMEOUT OF THE MESH. ADD A LITTLE WATER AND EXTRACT THE REST. POUR IT IN A GLASS TUMBLER OR SILVER TUMBLER AND SERVE

APPAM

AAPPAM..:-

RAW RICE - 1 CUP

BOILED RICE (IDDLIE RICE ) - 1 CUP

ORID DHAL - 1/2 CUP

FENUGREEK - 2 TSP

SALT - 1/2 TSP

METHOD :-

WASH AND SOAK ALL TOGETHER FOR 2 HOURS. GRIND WELL. ADD SALT AND KEEP IT ASIDE FOR 10 HOURS TO FERMENTS. RUB THE AAPPAM PAN WITH A OILED CLOTH AND POUR ONE LADDLE OF BATTER . TAKE THE PAN FROM FIRE AND REVOLVE IT OR ROTATE TO SPEAD THE BATTER . THEN KEEP IT IN STOVE COVER IT WITH A LID . AFTER ONE MINUTE REMOVE THE LID AND TAKEOUT THE AAPPAM FROM PAN AND SERVE IT WITH COCONUT MILK OR COCONUT CHUTNEY.

FOR THE PREPARATION OF COCONUT MILK SCRAP ONE FULL COCONUT ., GRIND IT WELL IN A MIXIE . POUR 2 CUPS OF WATER AND FILTER THAT. ADD 2 TBLSPNS OF SUGAR AND ELACHI POWDER.

MUSHROOM BIRIYANI :-

MUSHROOM BIRIYANI :-

NEEDED:-

MUSHROOM - 1/2 POCKET

BASMATI RICE - 2 CUPS.

BIG ONION - 2 NOS.

GINGER GARLIC PASTE - 2 TBLSPN

TOMATO - 2 NOS.

GREEN CHILLIES - 3 NOS

RED CHILLI POWDER - 1 TSP

DHANIYA POWDER - 1/2 TSP

TURMERIC POWDER - 1 PINCH

MINT AND CORIANDER LEAVES -    1 TBLSPN CHOPPED.

LEMON JUICE - 1/4TBLSPN

CURD - 1/4 CUP

SALT - 1 TSP.

OIL - 2 TBLSPN

BAY LEAVES - 1

CINNAMON - 2 INCH

CLOVES - 2 NOS

CARDAMOM - 2 NOS

KALPASIPPOO - SMALL

METHOD :-

WASH AND DRAIN THE MUSHROOM. HALVE THEM AND PARABOIL  IN 2 CUPS OF WATER AND STRAIN. . WASH AND FRY THE BASMATI RICE AND KEEP ASIDE. HEAT OIL IN THE PRESSURE COOKER. ADD BAY LEAF, CINNAMON, CARDAMOM, CLOVES, KALPASIPPOO . ADD THE FINELY CHOPPED ONION AND SAUTE WELL. TO THAT ADD THE GINGER GARLIC PASTE. SAUTE TILL OIL SEPERATES. ADD THE MUSHROOM  AND SAUTE FOR SOMETIME. WITH THAT ADD RICE, CHOPPED TOMATOS, CURD, GREEN CHILLIES, RED CHILLI POWDER, DHANIYA POWDER AND TUMERIC POWDER,  ADD  HALF AND CORIANDER LEAVES AND SALT. POUR 4 TUMBLER WATER AND PRESSURE COOK FOR 1 WHISTLE.

 ADD THE LEMON JUICE. STIRR AND SERVE HOT. WITH POTATO CHIPS, AUBERGINE GRAVY AND ONION RAITHA. AND BOILED EGG.

MUTTON LIVER SOUP:-

MUTTON LIVER SOUP:-

NEEDED :-

LIVER AND FAT - 150 GRAMS.

TURMERIC POWDER - 1 PINCH

SALT - 1/2 TSP

TENDER CURRY LEAVES - 2 ARKS

TO GRIND:-

SMALL ONION - 10 NOS.

JEERA - 1 TSP

POPPY SEEDS - 1TSP

METHOD :-

WASH AND PLACE THE LIVER AND FAT IN A PRESSURE PAN. ADD TURMERIC POWDER . GROUND ALL THE INGREDIENTS AND ADD THIS TO THE LIVER IN PAN . POUR 3 CUPS OF WATER. COOK FOR A WHISTLE OFF THE GAS . OPEN THE LID ADD SALT AND CURRY LEAVES HEAT FOR ONE MINUTE AND SERVE HOT . ITS GOOD FOR LIVER.