Rice patties

INGREDIENTS:

2 cups cooked rice

½ cup rawa

1 onion chopped

1 capsicum chopped

8-10 Green chillis Or 4 tsp green chilli paste

½ tsp mustered seeds

Salt to taste

Oil for cooking


PREPARATION:

•  In a frying pan heat 2 tbsp oil add mustered seeds.
• Then add chopped onions. Cook till golden brown.
• In a big mixing bowl take chopped capsicum, rawa chopped green chillis /green chilli paste.
• Mash the rice nicely ad and to the mixing bowl. Fried onions to be added to the bowl
• Add salt and mix it well.(Optionally coriander leaves can be added).
• Now heat the tawa. Wet your palms and take a lemon sized mixture and press in between palms to make it flat.
• Put it on hot tawa . put oil on edges. cook both side till light brown color.
• Serve hot with tomato sauce.

Alloo Palak

INGREDIENTS:

2 Big Potatoes

2-3 bowls chopped palak

1-2 greenchillis cut into small pieces

1/2 tsp ginger garlic paste (optional)

1 onion finally chopped

1 tomato puree / cut into small

A pinch Hing

Little pepper powder

1-2 tsp red chilli powder

1 tsp coriender powder

1 tsp jeera powder

A pinch garam masala

Salt to taste

1/2 cup refined Oil 

2 tbsp Refined / Mustered Oil

PREPARATION:

• Cook palak and greenchillis in a pressure cooker with little water added (on full flame 2-3 whistles i wait for).
• Once the cooker is done remove all the water separately, do not discard. mash the Palak into paste ( i put into mixer grinder once to get a smooth paste) 
• Cut the potatoes into 1' cubes keep aside ( peeling off skin or not is your wish)Heat the oil in a frying pan and shadow fry the potatoes. while frying add little salt and pepper powder.
• Now heat the refined or mustered oil in a kadayi. once the oil is hot put the Hing. then onions and ginger garlic paste,cook till golden brown color.
• Then add the tomatoes wait till they are mashed and oil is separated.
• Now ad all powders and salt except pepper powder. mix well. after a minute add mashed palak and fried potatoes.
• Adjust the consistency with the palak water. Cook for another 5-6 minutes. turn off the heat.
• Serve with Rotis or pulkas.

Paneer Burji

INGREDIENTS:
200 gram paneer
1 onion finally chopped
1 tomato finally chopped
1/2 capsicum chopped (Optional)
1 tsp Garam masala
1-2 green chiilis  or pepper powder
2 tbsp Oil
salt to taste

PREPARATION:

• Grate the Paneer and keep aside.
• Heat the oil in a frying pan. Add onions and capsicum (optional). Cook till golden brown.
• Now add the tomatoes and chillis /pepper powder.
• Once the tomato is cooked and mashed add Garam masala and salt.
• Finally add the grated Paneer and cook till the oil comes out from the edge.
• Serve with Rotis.

Kheer

INGREDIENTS:
2 ltr Milk
1 fistful Basmati Rice
1/2 cup roasted Semiya
6-8 Badam
1/2 - 1 cup Sugar
pinch of Kesar or Cardamom powder

PREPARATION:

• Soak the badams half an hour before Kheer preparation. Cook the rice softly. if the Semiya is not roasted then roast in a frying pan.
• In a heavy bottomed vessel or if the small pressure cooker is available boil the milk in in.
• Stir in between the milk and add the cooked rice and continue boiling for another 10-15 mins..
• Once the rice is almost dissolved in milk add the Semiya and continue .
• Now crush or grind the badam after peeling off the skin and add to the milk.
• When the semiya is almost cooked add the sugar and adjust the sweetness to your requirement.
• Add the Kesar or Cardamom powder.Turn off the heat after 3-4 mins.
• Cool down and refrigerate the Kheer. Serve chilled as dessert.

After long gap......

Its a celebration reason Dakshi....
Yessss I am blessed with a baby girl..... she kept me away all these days from this blog...
that does not mean she is letting me to do things..
but now Im more comfortable with her so i can plan things......
So now i can think of some new dishes as Im no more on diet hahahaah
but i have to start work for my body to get into all old my favorite clothes.....
:)
Now she is almost 4 months old and growing naughty day by day....
so there is no surprise one day if she grabs my laapy............
coz she already started staring at computer screen

Shankarapole

INGREDIENTS:
1 cup Maida / All purpose flour
3-4 tbsp Butter /Vanaspati Ghee
2-3 tsp Red chilly powder OR 1/3rd cup Sugar powder
2 tsp Jeera /Ajwain
Oil to deep fry.
salt to taste

PREPARATION :

• In a Mixing bowl add butter/ Ghee to the Flour mix well.
• Now add  sugar powder/Red chilly powder ( in this case u need to add salt as well) mix well then add the jeera to the mixture.
• Once every thing is mixed properly add water and make a dough.
• Keep the dough closed for 1/2 -1 hour.
• Now take a lemon sized dough and roll it into 4" roti.
• Take butter knife and cut the roti into small diamond shaped pieces.
• Repeat the procedure for whole dough. 
• Now heat the oil in Kadayi and deep fry these pieces till light brown on both side.
• Serve as tea time snacks.

Sambhar powder 2

INGREDIENTS:
2 tbsp Channa dal
1 tbsp Urad dal
2 tbsp Coriander seeds
1/4 tsp Fenugreek
1/4th tsp Black pepper
6-10 Red chillies
1/4th tsp Mustered seeds
10-15 Curry leaves

PREPARATION:

• Dry roast all ingredients and grind it to smooth powder.
• Store it in a air tight container for future use.

Soppina Saaru (Mashed greenleaves curry)

INGREDIENTS:
1 cup Toor dal
2-21/2 cup chopped Palak or Methi leaves (I used both together)
2-3 tsp Sambhar powder (Sambhar powder2 i have used here u can find it  in the powders section)
1 Onion
2 Tomatoes
2-4 Garlic pods
1/2 cup grated coconut
1 tsp tamarind paste
Oil for seasoning
1/4 tsp Mustered seeds
A pinch Turmeric powder and Hing
4-6 curry leaves
salt to taste

PREPARATION:

• Pressure cook the toor dal, Boil the green leaves, cooked dal, 3-4 garlic pods and chopped tomatoes in a heavy bottomed vessel.
• Once the l;eaves are cooked take a portion of it and mash it to smooth paste.Keep aside.
• Wet grind the coconut, a garlic pod, onion and the sambhar powder.
• Now heat the oil  kadayi ,mustered seeds, hing, turmeric powder,crushed garlic pod,curry leaves.after a minute add the ground paste to the kadayi and bring it to boil.let it be for 5 mins.
• Now add mashed green leaves paste and the rest daal and leaves mixture to the kadayi..add salt and tamarind paste.
• Cook for another 10-15 mins on low flame.
• Serve thick gravy with rotis or a sambhar consistancy with Rice.

An award for me also......

Hei Vani thanks a lot for the award....
Actually i had to renovate my blog to keep the award worth... so this post had to wait to be published.
Ya really you should visit Vani's http://veggieflavours.blogspot.com/ at least once...
She has real good collection of traditional as well Modern set of recipes.
I love her blog and visit at least once a day and when ever i need to try out some thing new.
I congratulate the other 11 shared this award with me...
Hurayyyyyyyyyyyyyyyy!!!!!!!!!!!!!
Enjoyyyyyyyyyyyyyyyyyyy!!!!!!!!!!!

Colorful Salad

INGREDIENTS:

1 Cucumber medium size

2 Carrots

1/2 cup Moong sprout

1 Green chilly

1/4 cup Ground nuts

1/3 lime

1-2 Red chilly or Masala chilly 

1 tsp Oil 

salt to taste 

PREPARATION:

• Grate the cucumber and Carrots in a bowl.Cook the Groundnuts ( i crushed them after cooking ).
• Mix ground nuts and sprout to the grated mixture.Chop the green chilly and add to it.
• Squeeze the lemon and add the juice to the mixture.
• In a small fry pan heat the oil once it is hot put the Red/ Masala chillies ( cut into 2-3 pieces each).
• Fry it till crispy and turn off the heat.once it is cooled enough crush the cillies and add to the mixture.
• Before serving add the salt as per taste mix it well and serve.

Variation: Instead of lemon juice u can 1-2 chopped Ripe tomatoes.