Mushroom tofu rice - Version 1

Ingredients:

Mushroom - 1 cup chopped

Peas - 1 cup
Tofu - 1 cup (Chopped pieces)

Onion - 1 medium (Optional)

Cumin / Jeera - 1 tbsp

Mustard - 1 tbsp

Chana dal - 1 tbsp

Urad dal - 1 tbsp

Hing  / Asafoetida - 1/4 tbsp

Vangi bath powder - 2 tbsp

Salt - as required

Red chilly powder - 1/4 tbsp (Optional)

Lemon juice - 2 tbsp

Ginger - 1/2 inch

Garlic - 2 cloves

Green chillies - 4

Turmeric - 1/4 tbsp

Coriander leaves - 1/2 cup

Rice - 1 cup

Water - 2 cups

Ghee / Oil - 2 tbsp

Method:

1) Wash rice and make rice with sufficient water. Keep this aside.

2) In a pan add 2 tbsp of Ghee / Oil. Add chopped tofu pieces and fry until golden brown. Keep this aside.
3) In a pan, add oil, mustard, jeera, chana dal, urad dal, hing until it turns golden brown.

4) Add green chillies, ginger, garlic, onion and fry until golden brown. 

5) Now add  peas and fry until done.

6) Now add mushroom and fry for some time.

7) Now add turmeric, red chilly powder, vangi bath powder, salt and 1 tbsp lemon juice.  Add Fried tofu and mix well. Turn off the heat.

8) Once the rice is cooked, add lemon juice and fried mushroom tofu masala and mix well.

Garnish with coriander leaves.

Yummy Mushroom Tofu rice is ready to be served.

Note: 

1) Peas is optional.
2) Tomato / tomato paste can also be added for extra flavour.
3) Tofu can be replaced with Paneer.

Mushroom peas rice

Ingredients:

Mushroom - 1 cup chopped
Peas - 1 cup
Onion - 1 medium (Optional)
Cumin / Jeera - 1 tbsp
Mustard - 1 tbsp
Chana dal - 1 tbsp
Urad dal - 1 tbsp
Hing  / Asafoetida - 1/4 tbsp
Vangi bath powder - 2 tbsp
Salt - as required
Red chilly powder - 1/4 tbsp (Optional)
Lemon juice - 2 tbsp
Ginger - 1/2 inch
Garlic - 2 cloves
Green chillies - 4
Turmeric - 1/4 tbsp
Coriander leaves - 1/2 cup
Rice - 1 cup
Water - 2 cups
Oil - 2 tbsp

Method:

1) Wash rice and make rice with sufficient water. Keep this aside.
2) In a pan, add oil, mustard, jeera, chana dal, urad dal, hing until it turns golden brown.
3) Add green chillies, ginger, garlic, onion and fry until golden brown. 
4) Now add  peas and fry until done.
5) Now add mushroom and fry for some time.
6) Now add turmeric, red chilly powder, vangi bath powder, salt and 1 tbsp lemon juice. Turn off the heat.
7) Once the rice is cooked, add lemon juice and fried mushroom masala and mix well.
Garnish with coriander leaves.

Tasty Mushroom peas rice is ready to be served.

Gulab jamoon

Ingredients:

Instant gulab jamoon mix - 100 gms
Sugar - 3/4 cup
Water - 3/4 cup
Cardamom powder - 1/4 tbsp
Saffron strands - few (Optional)
Salt - a pinch
Oil - for frying

Method:

1) In a bowl, add Instant Gulab jamoon mix and add water little by little. and form a soft dough.
2) Let it rest for 15 mins. Knead the dough to soft mixture.
3) Meanwhile, add sugar and water in equal quantity with pinch of salt and heat until it starts to thicken. (Just boil for 5-10 mins).
4) When its starts to thicken, add cardamom powder and turn off heat.
5) Make small balls of dough and fry in oil until golden brown.
6) Add the fried balls into hot sugar syrup (Not boiling).
7) Let it soak for 24 hrs.

Gulab jamoon is ready to be served.

Green Gram Masala Vada

Ingredients:

Green gram  - 1/2 cup
Green chillies - 4 medium
Ginger - 1/2 inch
Rice flour - 2 tbsp
Salt - as Required
Hing - 1/4 tbsp
Dill leaves - 1/2 cup chopped (Optional)
Onion - 1/2 cup chopped
Oil - for frying

Method:

1) Wash and Soak Green gram for around 3-4 hours.
2) When Green gram is soft enough to grind, add this to mixer along with green chillies, ginger, salt.
3) Keep aside around few tbsp of soaked Green gram separately and Coarsely grind the rest.
4) Now add chopped onion, rice flour, hing, dill leaves and the soaked Green gram which was kept aside. Mix well.
5) Make small balls and then press each ball flat enough.
6) Fry these flattened mixture until golden brown.

Yummy Green gram Masala Vada is ready to be served. This can be served with Coconut chutney as well or can be served alone too.

Note:

1) Dill leaves can be substituted with mint and coriander leaves.
2) Green chillies can be substituted with Red chilly powder .
3) Onion can be avoided if you don't eat.
4) You can also use warm water to soak the Green gram for 30 mins, instead of waiting for  4 hours.
5) 1/2 cup of Green gram makes around 10 medium sized vadas.

Karjikayi

Ingredients:

Stuffing:

Dry coconut / kopra / desiccated coconut - 3/4 cup 
Powdered sugar/ Icing Sugar - 1/2 cup 
Poppy seeds -1 tbsp 
Cashews - few chopped pieces
Rasins - few
Almonds - few chopped
Cardamom powder - 1/4 tbsp

Dough:

Fine Rava / chiroti rava - 1 cup
All purpose flour / Maida - 1/4 cup
Salt - As required
Ghee - 2 tbsp
Milk - 1/2 cup warm milk

Method:

1) In a pan, warm Rava and maida. Add salt to this mixture.
2) Heat Ghee and add it to the flour mixture. Mix well.
3) Add Warm milk little by little to this and mix into a soft dough. Knead well.
4) Cover the dough with a moist cloth and rest for 30 minutes.
5) Now, Slightly warm 1/2 cup of grated dry coconut and poppy seeds. 
6) Add this to mixer to form a fine powder. To this, add Sugar, remaining coconut, Cardamom powder and dry fruits pieces. Mix well and keep this aside.
7) Take a small ball sized dough and roll into slightly thick in round shape.
8) Grease the edges of the puri with warm milk.
9) Place a tsp of the prepared coconut stuffing in the middle of the puri.
10) Stick the edges together and press slightly.
11) Further, press the edge gently and fold it inside. Now, take the tip that comes out press it again and fold it.
12) Heat oil in a pan, deep fry karjikayi until they turn golden brown.

Karjikayi is ready to be served. 

Note:

1) Warm milk can be replaced with warm water too.
2) Folding method can be replaced with pressing with fork too at the edges.

Rava nipattu

Ingredients:

Rava - 1 cup
Rice flour - 1/4 cup
Fresh Coconut - 1/4 cup
Green chilles - 4
Salt - As required
Carom seeds - 2 tbsp
Oil - for frying

Method:

1) In a pan, warm rava and rice flour. Mix Rava, rice flour, salt and Carom seeds in a bowl.
2) Grind Fresh grated coconut and green chillies into fine paste with out water.
3) Add this grinded mixture to the dry flour mixture and mix well.
4) In a pan, add 2 tbsp of oil and heat until fuming and add this to the mixture
5) Add little water at a time and mix the rava mixture slowly to form a dough.
6) Let this rest for 30 mins.
7) Now knead the dough well until soft.
8) Take small portion of the dough and roll them thin.
9) Meanwhile, heat oil and fry the nipattu one by one until golden brown.

Tasty snack is ready to be served with hot Tea.

Note:

1) Oil should be hot and  when poured to flour mixture sizzling sound must be heard.
2) Red chillies can be used instead of green chillies.
3) I have used a cookie cutter to make Nipattu.

Rava Kodubale

Ingredients:

Rava - 1 cup
Rice flour - 1/4 cup
Fresh Coconut - 1/4 cup
Green chilles - 4
Salt - As required
Carom seeds - 2 tbsp
Oil - for frying

Method:

1) In a pan, warm rava and rice flour. Mix Rava, rice flour, salt and Carom seeds in a bowl.
2) Grind Fresh grated coconut and green chillies into fine paste with out water.
3) Add this grinded mixture to the dry flour mixture and mix well.
4) In a pan, add 2 tbsp of oil and heat until fuming and add this to the mixture
5) Add little water at a time and mix the rava mixture slowly to form a dough.
6) Let this rest for 30 mins.
7) Now knead the dough well until soft.
8) Take small portion of the dough to form the cylindrical shape and make  kodubale.
9) Meanwhile, heat oil and fry the kodubale one by one until golden brown.

Tasty snack is ready to be served with hot Tea.

Note:

1) Oil should be hot and  when poured to flour mixture sizzling sound must be heard.
2) Red chillies can be used instead of green chillies.

Lemon rice

Ingredients:

Basmati rice - 1 cup
Oil - 1 tbsp
Salt - as required
Green chillies - 4
Turmeric - 1/4 tbsp
Mustard - 1/4 tbsp
Jeera / cumin seeds - 1/4 tbsp
Chanda dal / Split Bengal gram - 1/4 tbsp
Urad dal / Split Black Gram - 1/4 tbsp
Groundnuts / Peanuts - 1/4 cup
Curry leaves - a few
Hing / Asafoetida - 1/4 tbsp
Lemon juice - 1 1/2 tbsp

Method:

1) Cook Basmati rice with 2 cups of water and keep it aside.
2) In a pan, add oil. When its hot enough, add Mustard and wait until it splutters followed by jeera, chana dal, urad dal. 
3) Add peanuts and fry until it chrisp. Now add, curry leaves, hing and green chillies. Fry until chillies are done.
4) Add turmeric and fry for around 2 mins. Turn off the heat.
5) Add this to the cooked rice and mix well.
6) To the well mixed rice, add lemon juice and salt and mix well.

Lemon rice is ready to be served.


Note:

1) Follow the below links to understand different procedures to cook Basmati rice:

Rice with excess water 
Rice Cooker 
Pan over stove
Pressure cooker

2) Cooked rice should be warm enough to mix well and for better taste.
3) Lemon juice and turmeric can be adjusted as per requirement.

Special tasty masala powder

Ingredients:

Amchur powder - 1/4 tbsp
Salt - As Required
Sugar - 1/4 tbsp
Pepper powder - 1/2 tbsp
Pani puri powder - 1/2 tbsp

Method:

1) Mix all the ingredients.

Sprinkle this mixture on top of sliced cucumber, mangoes etc., 

Note:

1) 2 pinches of  Coriander powder can also be added.

Spinach pakoda

Ingredients:

Spinach - 1 cup (finely chopped)
Onion - 1 small / 2 tbsp (Finely chopped)
Green chillies - 2
Red chilly powder - 1/4 tbsp
Salt - As required
Chik pea flour - 1 cup
Rice flour - 2 tbsp
Jeera / Cumin seeds - 1/4 tbsp
Hing / Asafoetida - 1/4 tbsp
Water - add as required
Oil - for frying

Method:

1) Add oil into a pan and keep this for heating.
2) In a bowl, add all the ingredients and mix well.
3) Add water little by little to check the consistency of dripping the mixture into balls.
4) Once the oil is hot, drop them and fry until chrisp / golden brown.

Spinach pakoda's are ready to be served with chutney / ketchup.