TOMATO CHUTNEY

INGREDIENTS

3-4 tomato chopped

2 medium sized onion chopped

2-3 green chilli cut length wise

½ red chilli powder

8-10 garlic pods

1 sprig curry leaves

1 tea spoon mustard seeds

1 table spoon split Bengal gram

A pinch asafoetida

1/2 table spoon sugar

2 table spoon oil

METHOD

  1.     Heat the oil in a kadai, add the mustard seeds, when they begin to splutter, add
The asafoetida, curry leaves and split Bengal gram. Sauté till the split Bengal and black gram   turn lightly browned.

2.  Add gatrlic paste , fry for few seconds. Now add green chillies, onion and tomato fry for few       more minutes, add chilli powder and salt and fry , now sprinkle few drops off water and ½ spoon sugar and cook covered in   a medium flame  untill tomato and onion become soft.

3. serve it as side dish for chapathi or dosa  

           

MUSHROOM BIRIYANI

INGREDIENTS

100 grams mushroom

1 cup rice  

2 medium size onion cut into length wise

3-4 green chillies cut into length wise

1 tomato chopped

4-5 sprig  mint leaves chopped

½ table spoon red chilli powder

1 tea spoon garam masala powder

1 table spoon curd

1 table spoon ginger garlic paste

6-8 cashew nuts

4-5 cloves

2-3 bay leaves

½ tea spoon mustard seeds

3 table spoon oil

Fresh coriander leaves for garnishing

 

METHOD

1. Heat up oil in a pressure cooker, add mustard seeds, when they start to splutter, add cloves, bay leaves and cashews, fry  for few seconds until cashews becomes golden yellow colour. Now add mint leaves and ginger garlic paste, sauté for few seconds.

2. Add onion, green chillies and tomato, fry for few minutes until onion becomes translucent. Add mushroom, chili powder,  garam masala powder, curds and salt , fry for few more minutes.

3. Now add 2 ½ cups water and mix well, cook it until water starts to boil, when the water starts to boil add rice and mix well. Close the pressure cooker and cook for 2 whistles.

4. once the pressure goes away , open the lid and serve hot with raita.

RASAM / PAPPU RASAM / DAL RASAM

INGREDIENTS

1 cup toovar dal

1 medium size onion chopped

1 medium size tomato chopped

½ tea spoon turmeric powder

1 tea spoon mustard seeds

½ table spoon black pepper

½ table spoon jeera

8-10 garlic pods

1 sprig curry leaves

1 sprig coriander leav

3-4 dry red chilli

A small lemon size tamarind

2 table spoon oil.

A pinch of asafoetida

Salt to taste.

 

METHOD

1. Take a pressure cooker, put toovar dal, turmeric powder , few drops of oil and 3 cups water. Close the lid and cook it for 4 whistles. Allow it to cool

2. place a tamarind in a bowl, add some amount of wate,r keep aside for 15 minutes and filter the tamarind juice and keep aside.

3.Take a blender, put black pepper, jeera, coriander leaves and garlic, blend in a coarse.

4. remove the lid , mash the dal by using masher or mixer.

5. Now add blended  ingredients to the dal.

6. Heat  in  oil in a pan, add mustard seeds, when they start to splutter, add red chilli, asafoetida and curry leaves fry for few seconds. Now add onion and tomato , fry for few minutes until onion becomes transparent.

7. Put  dal mixture to it. Now add salt and tamarind  juice and cook for few more minutes .when it boils for 3-5 minutes, turn off the stove.

8. serve it with steamed rice.

Note : Stir before serving, so that the dal water mix well. This rasam is meant not to be clear. So mix well before you serve.

SCRAMBLED EGG WITH SPRING ONION / EGG BHURJI

INGREDIENTS

 

 

 

2 eggs

1 medium size onion chopped

2 table spoon chopped spring onion

2-3 green chillies chopped

1 tea spoon pepper powder

A pinch turmeric powder ( optional)

2 table spoon oil

Salt to taste

METHOD

1. Heat oil in a pan , when it is hot , add green chillies , fry for few seconds, now add chopped onion and spring onion , turmeric powder, pepper powder and salt , fry for few minutes until the spring onion become tender.

2. Now break the eggs and mix it slowly, cook it until the eggs are done and get the scrambled texture.

3. serve it with chapathi  or sambar rice or rasam rice as side dish

RICE UPMA / RICE BATH

INGREDIENTS

 1 cup rice

1 teaspoon mustard seeds

A pinch of asafoetida

6-8 curry leaves

1 tomato chopped

1 teaspoon split Bengal gram

1/2 cup finely chopped onion

3-5 green chilli cut into length wise

1 table spoon ginger garlic paste

2 table spoon oil

1/2 tea spoon jeera

1 teaspoon skinless split Black gram

salt to taste

METHOD

 1.   Heat the oil in a pressure cooker, add the mustard seeds, when they begin to splutter, add the asafoetida, curry leaves, jeera, split bengal and black gram. Sauté till the split Bengal and black gram turn lightly browned. Add ginger garlic paste and fry for few seconds.

2.  Add onions and fry till golden brown and now add green chillies and tomato,  fry well. Now add 2 cups of water and salt to it  and mix well. When the water started to boil, add rice and close the cooker and cook it for 2-3 whistles.

3. serve hot with chutney

 

FISH CURRY / FISH PULUSU / FISH SARU

INGREDIENTS

4-5  fish pieces

1 table spoon chilli powder

½ tea spoon turmeric powder

6-8  garlic cloves

1’ fresh ginger piece

1 table spoon coriander powder

1 lemon size tamarind

2 sprig fresh coriander leaves

1 sprig curry leaves

1 tea spoon mustard seeds

2 onion sliced

2-3 table spoon oil

Salt to taste.

 

METHOD

1.soak tamarind in water for atleast 15-20 minutes and extract juice from it.

2. Grind  onion, garlic, ginger,tomato, coriander leaves, chilli powder and coriander powder  in to a smooth paste.

3. Heat oil in a kadai, add mustard seeds, when they start to splutter, add curry leaves and ground masala, fry for few minutes. Now add 2 cups of water, tamarind juice  and salt, cook covered in a low flame for 10-15 minutes. Now add fish pieces and cook covered in a low flame for few minutes until fish cooked inside.

 

4. serve it with steamed rice

 

 

 

SEMIYA PAYASAM [ VERMICELLI KHEER]

   INGREDIENTS

1 Cup semiya or vermicelli

1 cup sugar

2 cup milk

2 table spoon ghee

10-15 cashew nuts

10-15 raisins

2-3 elachi

2 cups water

METHOD

1.      In a pan, add one spoon ghee, roast vermicelli in medium flamewith constant stirring. The vermicelli should turn golden color. Bring water to boil in a large bowl, add vermicelli . cook for 6-8 minutes until vermicelli becomes soft.

2.      Add sugar and stir well. Powder the elachi and add to it. The cooked vermicelli turns transparent at this stage. Boil  for 2-4 minutes.

3.      Now add milk and bring to boil. Boil for a minute and switch off the stove. In a pan , add ghee,  fry the cashews into golden yellow colour. Fry the raisins in the ghee until it fluffs up. Add these fried cashews and raisins to payasam along with ghee, Stir well.

4.      Serve hot or cold.

NOTE: you can increase the quantity of milk depending upon the consistency you require.