TOMATO THOKKU

Tomato thokku is my all time favorite. Tomato is very good for health.  My Mom used to do all times. I miss my Mom so much. She make so many innovative dish but after marriage everything changed.

Tomato is very good for health. It has so many health benefits in it. It is used in all dishes.

Ingredients:

Tomato - 4- 5 ( big one)

Mustard seeds - 1 tsp

Chilli powder - 2 tsp

Turmeri powder - 1 tsp

fenugreek powder - 1 tsp

Salt to taste 

Method:

Heat oil in a pan add mustard seeds when they start to splutter add tomatoes and saute it for 2 min.Then add the turmeri powder, fenugreek powder, chilli powder, & salt.

keep it in low flame till the oil leaves out from the tomatoes.

Serve with rice or with chappati.

Note:

you can also make that fenugreek powder in home. fry tht fenugreek seeds in tava without oil & grind it in mixer.

KUSKA RICE

This is the very easy and quick dish. I learned this recipe from my mom. You can try this recipe with using mixed vegetable. 

Ingredients:

2 cup of basmati rice

onion(medium size) - 1 sliced

2 pieces of cinnamon stick

2-3 bay leaves

Ginger garlic paste - 1 tsp

4 -5  green chillies 

1-2 mint leaves ( optional)

coconut milk - 1 cup 

salt to taste.

METHOD:

Soak the rice in the warm water for 10 mins.

Heat 2 tsp of ghee & 2 tsp of regular oil in a normal pan.

Add bay leaves, cinnamon stick , cloves , green chillies , ginger garlic paste & onion and saute it   for 2 -3 min.

Add the mint leaves & saute for 2 min.

Remove the pan from the heat & transfer to the rice cooker then add rice & salt into it.

Serve with raita , vegetable kurma, potato kurma or potato fry.

Note:  For 2 cups of basmati rice add 3 1/2 cups of water.

 

Idly Fry

Ingredients:

Idlis - 8 

Gram flour - 2 tbsp

Onion - 1 (chopped)

Ginger - small piece grated 

Green chillies - 1-2 

Oil 

Salt 

For Gravy:

Curd - 2 tablespoon 

Grated Fresh coconut - 2 tblspoon 

Onion Grated - 2 tablespoon 

Chilli powder - 1 teaspoon 

Turmeric powder - 1/2 teaspoon 

Garam masala - 1 teaspoon 

Bay leaves - 1 

Oil 

Method:

Cut the Idlies into 4 pieces .

Mix the gram flour with small water & make it batter.

Add  onion , grated ginger , green chilli & salt .

Heat oil & dip the idli pieces in batter & deep fry and keep aside.

Take different pan heat 2 teaspoon of oil & add bay leaves & grated onion.

Fry till the onion is light pink in colour & add grated coconut.

Add garam masala, turmeric powder,chilli powder  & fry for 1/2 min.

Add curd & fry till the onion till it leaves oil in the sides.

Add enough water so that the idli pieces can well dipped in that gravy .

Serve hot.

HUMMUS RECIPE

Ingredients:

Chick peas - 1 can 

Tahini paste  - 1 tblspoon (u can get ths paste in all American super markets)

Curd  -  2 tblspoon 

Mint leaves - 4 leaves

Garlic  -  2 Crushed

Lemon - 1 

paprika powder - 1/2 teaspoon

Parsely for garnish 

Olive oil - 2 tablspoon

Method:

Rinse the chick peas  in the cold water.

Add chick peas in the food processor or blender. 

Then add tahini paste into the blender.

Add curd, mint leaves  into the blender.

Take the garlic crush it with little salt. Then add garlic into the blender.

Finally add the lemon juice & 2 tablespoon of water into the blender.

Grind the mixture nicely. The mixture should be little thick .

Garnish with parsely,paprika powder & with olive oil.

VEGETABLE SPRING ROLL

Ingredients:

For the outer crust:

Plain flour - 1 cup

Salt to taste 

Oil - 1 tsp

Water - a little

For the fillings:

Cabbage, shredded - 2 cups

Capsicum shredded - 1/2 cup

Carrot grated - 1/2 cup

Beans sprouted - 1 cup

Spring onions,finely chopped - 1/2 cup

Soya sauce - 1 tbsp

Vinegar - 1 tbsp 

Chilli sauce - 1 tbsp 

Ajinamoto to taste ,

Salt to taste

Plain flour - 2 -3 tsp

oil - 2 tbsp 

Method:

Mix the plain flour with salt & oil.

Add enough water to make a soft dough.

Divide a dough into 10 equal parts.

Roll each to a size of a chappati & roast them lightly on hot tawa.

Trim all the four sides to make a square shape.

Repeat with remaining dough into the same manner keep it aside. Heat  the  oil.

Stir fry onions,spring onions & bean sprouts for 2 min.

Then add the capsicum,carrot,cabbage, & fry again.

Remove from heat & add soya sauce & vinegar,ajinomoto & salt.

Sprinkle 2-3 teaspoon plain flour on top of the filling. This keeps the filling dry.

Spread the filling on each squares and roll it up tightly.

Seal the edges with flour paste.

Heat the oil & deep fry the rolls with golden brown.

Cut into 3-4 pieces & serve hot.

CAULIFLOWER PEAS MASALA

Ingredients:

Cauliflower - 1 cup

Green peas - 1/4 cup

Onion - 1 

Green chilli  - 1 

Cumin seeds - 1/4 tsp

Fennel seeds - 1/4 tsp

Cinnamon stick - 1 

Cloves - 2 

Chilli powder - 1/2 tsp

Coriander powder - 3 tsp

Turmeric powder - 1/4 tsp

Black pepper - 1/4 tsp

Salt - 1 tsp

Oil - 5 tsp 

Garam masala - 1/2 tsp

Coriander leaves - 3 sticks

Curry leaves - 5 

To paste 1:

Onion - 3 

Tomato -5 

Ginger - 1/2 tsp

Garlic - 2 cloves

To paste 2 :

Fresh grated coconut - 1/2 cup

Water - 1/4 cup

Method:

Cut Cauliflower into small florets,wash the florets along with fresh green peas.cook     them in salted water for 8- 10 min. strain & keep aside.

Grind all ingredients from (paste 1)  to  make a thick paste.

Grind all ingredients from (paste 2).

Heat oil in a pan & roast cumin seeds,fennel seeds,cloves & cinnamon.

Fry the onions & green chilli from (paste 1 ) until golden brown.

Add thick onion tomato puree along with turmeric powder,red chilli powder, 

coriander ,black pepper & salt.

Cook this gravy until the raw smell goes off.

Then add coconut paste to the simmer for another couple of min.

Now add the cooked cauliflower & green peas, garam masala to the gravy.

Garnish with coriander & curry leaves .

THAI FISH CURRY

Ingredients:

 

2 tablespoons canola oil or peanut oil

1/2 red pepper(capsicum)

16 green beans - topped & tailed & halved

2 cloves garlic - finely chopped

1 teaspoon finely grated fresh ginger

1 teaspoon turmeric

1 cup coconut milk

1/2 cup water 

2 tablespoon fish sauce 

1/2 teaspoon chilli powder

white fish fillets - each cut into thirds

1 tablespoon lemon juice

1 tablespoon finely chopped fresh basil

1/2 pinch sugar

Salt to taste

Method:

Heat the oil in a large frying pan over a medium heat.

Cook the red pepper and green beans for 4 minutes,stirring occasionally.

Add the garlic,ginger & turmeric and cook for 1 min stirring constantly.

Add the coconut milk,water,fish sauce, sugar ,salt & chilli powder & bring to boil.

Reduce the heat to medium & simmer for 8 minutes.

Add the fish(spoon the curry sauce over the fish to coat) & simmer,covered for 8 min.

Remove from the heat  and stir through the lemon juice & basil.

Serve with Jasmine rice.