Ingredients: Brinjals - 150 gms Mint leaves - big bunch Green chillies - 8-10 Tamarind - half small lemon size Salt to taste Turmeric - 1/4 tsp Garlic cloves - 4 Cumin seeds - 1/2 tsp Fenugreek seeds - 1/4 tsp Oil - 1-2 tbsp
Chop green chillies and cut brinjals into round thin slices.Separate leaves from mint stems and wash them.Heat oil in kadai, add fenugreek seeds and fry them.Add green chillies, mint leaves, brinjal slices, salt and turmeric. Close the lid and cook till brinjals become soft by stirring occasionally. Cool and grind all the ingredients by adding tamarind, garlic and cumin seeds to make chutney.Serve with rice.This chutney is good for digestion.
Ingredients: Channa dal - 1 cup Gongura - 2-3 small bunches or 1 big bunch Onion - 1 (big) Green chillies - 4-5 Tamarind juice - 1-2 tsp Red Chilli powder - 1 tsp Turmeric - 1/4 tsp Salt to taste
For Talimpu: Dry red chilli - 1, Garlic cloves - 4, cumin, mustard and fenugreek seeds - 1/2 tsp, channa dal - 1/2 tsp, curry leaves, oil - 1 tbsp
Wash and soak Channa dal for 30 minutes.Separate leaves from stems of sorrel bunch. Wash and chop leaves. Cook Channa dal in thick kadai by adding sufficient water till soft then add onions, sorrel leaves, green chillies,spices, tamarind juice and water.Cook till gravy becomes little thick.Heat oil in pan, add all talimpu ingredients and fry till mustard splutters. Pour this on dal.Serve with rice.
Soak Soya Nuggets in hot water for few minutes.Then transfer to cold water. Squeeze the water completely.Marinate nuggets with ginger garlic paste, soya sauce, ajinomoto, vinegar, salt.Keep aside for 2 hours.Heat oil in a pan, fry the chillies, then add marinated nuggets. Fry them till nuggets absorbs the sauce.Serve hot.
Ingredients: Semolina - 1 cup Beetroot - 1 small Onion - 1 Green chillies - 4-5 Ginger - small piece (grated) Mixed vegetables - 1/2 cup (Carrot, beans, Peas) Water - 2 cups
Salt to taste Oil - 2 tbsp Dry red chilli - 1 Urad dal & Channa dal - 1 tsp Cashew nuts - 1 tsp Mustard seeds - 1/4 tsp Curry leaves
Finely chop carrot and beans. Slice the onions and slit green chillies into lengthwise.Peel and grate beetroot.Heat oil in kadai, add dry chillies, Urad & channa dal, cashews, mustard seeds and curry leaves. Fry for one minute.Add sliced onions, green chillies and ginger, cook for 2 minutes. Then add all vegetables and cook till they become soft.Add salt and water and bring it to boil in medium flame.Then slowly add semolina by stirring continuously otherwise lumps form.Close the lid and cook another 5 minutes in low flame.Serve hot.
Ingredients: Eggs - 3 Onions - 2 Green Chilli - 1 Ginger garlic paste - 1 tsp Cinnamon - small piece Turmeric - 1/4 tsp Red chilli powder - 1 tsp Salt to taste Oil - 1 tsbp Channa dal - 1 tsp Mustard and cumin seeds - 1/4 tsp Curry leaves
Finely chop onions and green chilliesHeat oil in kadai, add channa dal, cumin and mustard seeds, cinnamon and curry leaves. Fry for one minute.Add chopped onions, green chillies, ginger garlic paste and fry till onions are translucent. Add spices and mix well. cook another 2 minutes. Break the egg shells then add yolk and white to the onion mixture. Set for one minute. Then mix well and cook another 2 minutes. Serve with rice or roti.
Heat oil and fry red chillies and fenugreek seeds. Remove from Kadai.In the same kadai, fry brinjal slices by adding salt and turmeric till they are soft.Cool the brinjal pieces.Grind all the ingredients except onions to make chutney and transfer to bowl.Lastly add chopped onions.Heat oil, add all talimpu ingredients and fry for one minute.Pour talimpu on chutney,This chutney is spicy, crunchy (with raw onions) and sweet.Serve with rice and ghee.
Wash and soak basmati rice for 15 minutes.Grate coconut. Boil 500 ml of water. Put grated coconut in vessel and pour hot water over it. Keep aside for 5 minutes. Take a cloth to stain the liquid from coconut by pressing with hands.Extract liquid as much as you get by adding some more hot water.Slice the onions and green chillies.Heat oil in rice cooker or thick bottem vessel, add bay leaves, cinnamon, cardamom, cloves and cumin seeds and fry fry for 1 minute.Add chopped onions and chillies, fry till light brown colour.Add soaked rice, green peas and fry in oil for 2 minutes then add coconut milk and water (800 ml both).Add salt and close the lid, cook till rice done.Serve hot with Kurma or directly or with raita.
Finely Chop onions and tomatoes.Cut drumstick into 2" pieces.Heat oil in kadai, add cumin, mustard, urad and channa dal, curry leaves and fry for one minute.Add chopped onions and chillies and fry till they are soft. Then add chopped tomatoes, ginger garlic paste, drumstick pieces and cook in medium flame for 5 minutes.Then add spices and 1 cup of water, cook in low flame till drumsticks are soft and gravy becomes thick.Lastly garnish with coriander leaves.