Ingredients:
Eggplant - 1 Big
Tamarind pulp - 1 cup
Salt - as required
Sugar - 1/2 tbsp
Turmeric - 1/4 tbsp
Sambhar powder - 2 tbsp
Ginger - 1 inch
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Curry leaves - 6
Hing - 1/4 tbsp
Shredded coconut - 1/4 cup
Coriander leaves - 1/4 cup (chopped)
Red bell pepper - 1/4 cup (Optional)
Method:
1) In a pan, add oil, mustard, jeera, chana dal, urad dal, curry leaves, hing one by one.
2) Now add chopped ginger and fry for around 2 mins.
3) Add Chopped eggplant and red bell pepper. Fry for around 5 mins.
4) Take the tamarind pulp and add to the pan and mix well with eggplant.
5) Cook until eggplant is soft enough.
6) Now add turmeric, salt, sugar, sambhar powder and cook for 3 mins.
7) You can add sufficient water to get the gojju consistency.
8) Garnish it with chopped coriander leaves and shredded coconut.
This could be perfect snack for rainy / winter days. The recipe is one of the appetizer / snack of Thai Cuisine with some sweet and Hot taste in it.
Ingredients:
Groundnut oil / peanut - 1 tbsp
Honey - 2 tbsp
Cashewnuts - 2 cups
Dessicated coconut (dry unsweetened shredded) - 1 1/3 cup
Red chillies, seeded n finely chopped - 2 small
Black pepper - 1/2 tbsp
Salt - as required
Method:
1) Heat the oil in a wok or large frying pan and then add honey.
2) After 1 min add cashew nuts, coconut and stir until golden brown.
3) Now add red chillies, salt and pepper.
4) Toss until all the ingredients are mixed together.
5) Serve warm or cooled in paper cones or saucers.
Note:
1) Cashew nuts can be substituted with almonds or peanuts.
2) Groundnut oil can be substituted with canola oil, vegetable oil , olive oil too. I prefer groundnut oil.
Here are few tips and tricks to choose, slice and eat star fruit.
1) First choose the best, most ripe starfruit with slight green edges and rich orange color
2) Using a sharp butcher knife, slide the blade down the green edges of the star fruit being careful only to remove the non-orange edge.
3) Once the edges are removed, slice off the two ends. Only remove about 1/2 inch, not too much. At this point your fruit should have no more green or brown areas.
4) Next, slice the trimmed starfruit across the broad side, into star shapes about 1/4 to 1/2 inch thick
5) You’ll notice that your slices have seeds in them, mostly in the middle pieces. These should be removed with the tip of the knife.
6) Star fruit is a very fun-shaped fruit, so get creative with how you plate it. It also makes a great garnish, and in Costa Rica (in Spanish is called ‘carambola’) they are plentiful and cheap.
7) They are a great snack with a little sprinkle of cinnamon, as a juice drink, or to use in salads. They are versatile, so find your favorite way to use them and enjoy!
Ingredients:
Rice - 1 cup (washed)
Water - 2 cups
Peas - 1/4 cup
Palak / Spinach - 2 cup (chopped finely)
Onions - 1 (chopped)
Tomatoes - 1 medium
Garlic - 2 big pods
Ginger - 1/2 inch
Green Chillies - 4 (according to your taste)
Bay leaf - 1
Cloves - 2
Cinnamon - 1 inch
Cardamom - 1
Oil - 3 tbsp
Turmeric - 1/4 tbsp
Salt - as required
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - 6
Shredded coconut - 1/4 cup
Lemon juice - 1 tbsp (Optional)
Method:
1) Grind ginger, garlic, green chillies and tomato into smooth paste.
2) Heat oil in a pan, add mustard, jeera, hing, chana dal, urad dal, curry leaves, bay leaf, cloves and cinnamon one by one.Fry until golden brown.
3) Now add chopped onions and fry until golden brown.
4) Now add Palak and Mushroom and fry for around 2 mins.
5) Add the paste grinded and fry for 5 minutes.
6) Now add peas and fry for next 3-4 minutes.
7) After 4 mins add turmeric, salt, washed rice and fry for around 3 mins. Now add Water to cook rice.
8) When water starts boiling check for salt and adjust if necessary.
9) Allow the rice to cook completely. When rice is cooked, add shredded coconut and lemon juice.
Tasty Palak Mushroom Biryani is ready to be served with raita, coconut chutney or just as it is.
Note:
1) You can substitute peas with avarekalu or chick peas.
2) Garam masala can also be added.
3) Lemon juice is optional and can be avoided.
4) Palak can be substituted with Dill leaves.
5) Mushroom can be substituted with shallow fried paneer / Cottage cheese.
Ingredients:
Avarekalu - 1 cup
Green chillies - 4
Toor dal - 1/4 cup
Salt - as required
Turmeric - 1/4 tbsp
Beans - 1/4 cup (Optional)
Lemon juice - 2 tbsp
Curry leaves - 6
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Hing - 1/4 tbsp
Oil - 1 tbsp
Coriander leaves - 1/4 cup (Chopped)
Method:
1) Cook Avarekalu, toor dal with beans and turmeric and keep it aside.
2) In a pan, add oil, mustard, jeera, chana dal, urad dal, hing, curry leaves, green chillies.
3) When green chillies fry well, add the cooked avarekalu with beans.
4) Add sufficient water and salt. Boil for around 5 mins.
5) Now add Lemon juice and coriander leaves and turn off the flame.
Ingredients:
Potato - 4 medium (Boiled and peeled)
Green chillies - 4
Ginger - 1/2 inch
Onion - 1 medium
Chana dal - 1/4 tbsp
Urad dal- 1/4 tbsp
Mustard- 1/4 tbsp
lemon juice- 1/2 tbsp
Sagu powder - 4 tbsp
Curry leaves - 6
Water - 200ml
Oil - 2 tbsp
Method:
1) In a pan add, Oil, mustard, chana dal, urad dal, ginger, green chillies, curry leaves .
2) Add onion and fry until golden brown.
3) Once onion is fried, add boiled and roughly mashed potatoes.
4) Now add sagu powder mixed in water. (4 tbsp of Powder with 200ml of water)
5) Mix well and boil until sagu gets thicken.
6) Turn off the flame and add the lemon juice.
Garnish it with coriander leaves.
Sagu can be served with rava idli, poori, chapathi.
PS: Refer our "Homemade potato sagu powder" to know more on how to make the powder at home.
Note:
1) I have made it very thick. You can add more water to get the sagu consistency.
Ingredients:
Salt - as required
Sugar - 1 tbsp
Coriander seeds - 1 cup
Red chillies - 1 cup
Turmeric - 1/4 tbsp
Hing / Asafoetida - 1/2 tbsp
Method:
1) In a pan, dry roast coriander seeds and red chillies.
2) When they cool down, finely powder this along with sugar, salt, turmeric, hing.
Note:
1) Sugar can be avoided.
2) Mix 6 tbsp of Powder with 300ml of water and then add to the cooked onion and 1 kg potato.
