CABBAGE PEPPER CURRY

Ingredients

Cabbage-200gms(chopped)
Peppers(All colours)- 1 ea(sliced)
Onion- 1 ea(sliced)
Oil- 2 tsp
Mustard seed- 1 tsp
Cumin seed- 1 tsp
Ginger garlic paste- 1 tsp
Red chilli powder- 1 tsp
Salt- to taste

Method

Heat oil in a pan, add mustard seed,cumin seed, onion, ginger garlic paste saute few mins.

Add cabbage, all peppers, red chilli paste & salt.

Cook until all done & Finish with cilantro.

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GOSTHU

Ingredients

Aubergine - 1 ea ( finely chopped)
Potato - 1 ea (finely chopped)
Onion - 1 ea(finely chopped)
Tomatoes - 2 ea(finely chopped)
Oil - 2 tbsp
Mustard seeds - 1 tsp
Split chenna dal - 1 tsp
Fenugrek seeds - 1 tsp
Turmeric powder - 1 tsp
Gostu powder - 3 tbsp(Click here for recipe)
Curry leaves- 1 sprig
Cilantro - for ganish
Toor dhal - 2 cups (cooked)

Method

Preheat oil in a pan.

Add in the mustard seeds, split chenna dal & onions & saute until sweat.

Add in the curry leaves followed by aubergines & potatoes.

Once the vegetables are half done add in the powders & little water & allow it to simmer.

Once the vegetables are mashed & the raw flavours extracts from the mix add in the cooked toor dhal & mix well.

Bring it to boil & correct the seasoning.

Serve hot garnished with cilantro.Serve with rice but the best combination is Pongal or Idly.

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LEMON PICKLE (INSTANT)

Ingredients

Lemon- 5 ea
Sesame oil- 3 tbsp
Mustard seed- 1 tsp
Fenefreek seed - 1 tsp
Turmeric piwder- 1 tsp
Red chilli powder-2 tsp( acc to taste)
Salt- to taste

Method

Boil the lemon with water until soft & cut into small pieces.

Heat oil in a pan, add mustard seed ,fenugreek , lemon & saute few mins.

Add redchilli powder, turmeric powder & salt.

Mix together until raw flavour extracts & rest it for 24 hrs.

Serve with Rice or rotis.

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ALOO PEPPER CURRY

Ingredients

Onion- 1 ea( slied)
Green pepper-- 1 ea( sliced)
Red pepper- 1 ea(sliced)
Yellow Pepper- 1 ea(sliced)
Tomato- 1 ea( sliced)
Potato- 2 ea( sliced)
Garlic- 5 cloves(sliced)
Cumin seed- 1 tsp
Ginger garlic paste- 2 tsp
Red chilli powder- 1 tsp
Cumin powder- 1 tsp
Coriander powder- 1 tsp
Garam masala- 1 tsp
G.chillies- 2 ea( sliced)
Oil- 2 tbsp
Salt- to taste
Tomato puree- 2 tbsp
Cilantro- for garnishing

Method

Heat oil in a pan, add cumin seed, onion, garlic & saute few mins.

Add ginger garlic paste & all powders & cook until raw flavours extracts.

Add potato , cook until almost done.

Add all peppers, tomato & tomao puree & mix well.

cook well until the sourness from the tomato vanishes.

serve hot garnished with cilantro.

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GOSTHU PODI

Ingredients

Splitted channa dhal- 1 cup
Coriander seed- 2 cups
Whole red chilli- 2o ea(Acc to taste)

Method

Dry roast all ingredients & Allow it to cool down.

Blend it to a coarse powdery texture.

This powder is mainly used to make Gosthu especially & can be used in sambar & Rasam.

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KADAPPA

Ingredients

Boiled potatoes- 2 no(Mashed)
Onion- 1 ea( finely Chopped)
Turmeric powder- 1 tsp
Mustard seed- 1 tsp
Salt - to taste
Cooked Splitted Moong Dhal- 2 cups
Garlic- 5 cloves
Curry leaves- 1 sprig
Cilantro - for garnishing

To Grind

Roasted channa dhal- 1/2 cup
Garlic- 5 cloves
Coconut- 1 cup
G.chilles- 4 ea

Grind to a fine paste with water.

Method

Heat Oil in a pan, add mustard seed , onion, curry leaves, garlic to saute few mins.

Add cooked moong dhal with water,boiled potato,turmeric & cook until almost done.

Check the seasoning.

Add ground paste & allow to boil till the raw flavour extracts.

Serve with Idly or Dosa or Plain Rice.

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GARLIC NAAN

Ingredients

Plain flour-500gms

Yoghurt-1cup

Milk-1cup

Salt-to taste

Dry yeast-1 tsp

Garlic- 4 tbsp

Olive oil-4 tbsp

Warm water- 2 cups

Method

Dissolve dry yeast in warm water & milk.

Take a bowl, add plain flour, yeast,yoghurt,milk yeast mix,salt to make a dough.

Keep in aside one hour.

Dough will raise double, make into equal balls .

Preheat the oven 200* degree.

Flatten the dough. Take an oven tray & turn it upside down &wrop with aluminiumfoil. Place the flattened dough on the foiled tray & bake it 10 mins.

This is basic naan bread.There can be variations made by adding different ingredients.

Roast sliced garlic in olive oil.

Before baking top the flattened dough with roasted sliced garlic.

Brush it with butter to call it butter naan and whatever variations you name it.

Serve with any kind of raithas or Curry dishes.

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BOONDHI RAITHA

Ingredients

Boondhi- 1 cup

Yoghurt-1 cup

Salt- to taste

Red chilli powder-1 tsp

Carrot- 2 tsp(Grated)

Cilantro-for garnishing

Method

Soak the Boondhi in water,starin & keep it aside.

Take a bowl add yoghurt, salt, chilli powder mix well.

Add soaked boondhi & mix well.

Garnish with grated carrots, cucumber & chopped cilantro.

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OKRA SRIKARI (Stuffed Okra Curry)

This recipee has been named from my website Srikar as it is a new recipee which just came through my mind which made me name like this.This is an identification of my own innovation.

Ingredients

Okra(Bhindi)-300gms

Onion-1 ea(sliced)

Tomato paste- 1 cup(or canned tomato)

Tomato Puree- 1 tbsp

Ginger garlic paste-2 tsp

Garam masala-1 tsp

Coriander-1 tsp

Chilli Powder-1 tsp

Cumin powder-1 tsp

Oil-3 tbsp

Cloves- 2 ea

Cardamom-2 ea

Cinnaman stick- 2 ea

Cumin seed-1tsp

Cashewnut -1/4 cup

Fresh cream or Plain Yoghurt- 1 cup

Cilantro- for garnishing

Salt- to taste

Method

Soak the cashewnuts in warm water & grind to a fine paste.

Mix Coriander powder,cuminpowder,chilli powder,tomato puree,gin/gar paste,salt to make a fine paste separately.

Trim the sides of okra & split the centre.

Stuff the masala in centre & shallow fry . Keep separate.

Heat oil in a pan, add cumin seed,cardamom,cloves, cinnamon stick, onion saute few mins.

Add tomato paste & cook until raw flovours extacts.

Add left over stuffed masala .

Add cashew paste & freah cream(or plain yoghurt).

Mix well & cook until all its mix together.

Add the stuffed okra & mix well & check the seasoning.

Garnish with cilantro.

Serve hot with Rotis or parathas or Rices.

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SAKKARAI PONGAL(Sweet Pongal)

Ingredients

Rice- 1 cup

Splitted Moong dhal-1/2 cup

Splitted channa dal-2 tbsp

Jaggery-1-2 cups(Acc to taste)

Cardamom- 2 ea

Cashewnuts- 1/4cup

Ghee-5 tbsp

Method

Preheat the pan, dry roast moongdhal & channa dal.

In pressure pan or cooker add the Rice, roasted dhals, 3 1/2cups of water & cardamon and allow upto 3 or 4 whistle(Acc to your pressure cooker).

Add powdered jaggery & cook.mix well.

Heat ghee in a pan, roast the cashewnuts & add to the sakkarai pongal.

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SAFFRON RICE

Ingredients

Basmati rice- 1 cup(soaked)

Milk+water- 2 cups

Saffron- a pinch

Onion- 1 ea(sliced)

Tomato- 1 ea(cubed)

Beans- 1/4 cup(chopped)

Peas-1/4 cup

Red pepper- 1 ea(cubed)

Brocolli- 1 cup(florets)

Carrot-1/4 cup(cubed)

Butter- 50gms

Cardamom- 3 ea

Cloves- 4 ea

Bay leaves- 3 ea

Cinnamon stick- 2ea

G.chilles- 4 ea(sliced)

Fried onion- for garnishing

Cilantro- for garnishing

Method

Heat Butter in a pan, add cardamom,cinnamon,cloves, bay leaves, onion saute few mins.

Add g.chilles carrot,beans, peas & saute few mins.

Add soaked rice, mix it through & add milk with water & saffron .

Allow to cook, until almost done.

Add brocolli,red pepper,tomato & mix gently.

Check the seasoning.

Finish with fried onion & cilantro.

Serve with any kind of Raithas.

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BAINGHAN BARTHA

Ingredients

Aubergine - 1 large piece

red onion - 1 ea (finely chopped)

Tomatoes - 2 ea (finely chopped)

Ginger/garlic paste - 2 tsp

Chilli powder - 1 tbsp

Corinader powder - 1 tbsp

Cumin powder - 1 tsp

Trmeric powder - 1 pinch

Garam masala - 1 tsp

Seasoning - to taste

Coriander leaves - 1/2 bunch

Olive oil - 5 tbsp

Method:

Cut the whole aubergine to half & bake it with seaoning & olive oil. Bake it until soft & scrap the inner flesh leaving the skin behind.

Finely chop the scrapped flesh & leave it separate.

Heat oil in a pan & add in the chopped onions. sweat the onions until golden brown & add in the ginger/garlic paste & allow it to cook well.

Add in the tomatoes & all the masalas & cook it well.

Allow it to cook until the water extracts from the gravy & becomes dry & also until the raw flavour extracts from the gravy.

Add in the chopped flesh of the aubergine & mix well. Check the seasoning & mix well.

Serve hot with rice or any kinda bread.

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