Red Chilli Chutney

Ingredients:

Coconut - 1/2 cup

Red Chilli -  4-5

Salt - to Taste

Garlic - 1 pod

Roasted Channa Dal

Seasoning - Mustard seeds, urud dal, channa dal, oil, and curry leaves.

(Optional)Dried onion vadakam

Method:

1. Grind all the ingredients with water and pour in a bowl.
2. In a kadai, pour some oil and add the seasoning, once fried(few seconds) pour it into the chutney.
3. Then mix the chutney and the seasoning.
4. Enjoy!

Cabbage Poriyal with Channa Dal

Ingredients:

• Cabbage (cut) - 1
• Channa Dal  - 4 tbs
• Coconut - 3 tbs
• Red dry chillies - 2
• Jeera - 1/2 tsp
• Seasoning - Mustard Seeds, Urud Dal, and Curry leaves
•  Turmeric Powder - 2 pinch
• Asafetida (optional) - very little(add at the end)

Method:

1. Steam the Cabbage.
2. Cook channa dal till half-cooked.
3. Grind coconut, red chillies and jeera.
4. In a Kadai add the seasoning and add the ground coconut, red chilles and jeera.
5. Wait till they are a little dry, add the cabbage, channa dal, turmeric powder and salt. Mix well, and simmer the stove and let it cook for 5 - 6 minutes till it is dry.
6. The poriyal is ready!

Servings:

> Enjoy with white rice or chapatti.

Quick Fruit Salad - (Quick Recipie)

Ingredients:

> Fruits that you like

Method:

> Dice them and mix with honey.

Enjoy!

Sago Upma

Ingredients:

• Sago - 250g
• Buttermilk - (Till Sago is Immersed)
• Green Chillies - 4
• Grated Coconut - 50g
• Peanut(crushed) - 100g
• Coriander leaves - Few(to garnish)
• Salt - to Taste
• Turmeric Powder(optional) - 1 pinch.
• For Seasoning - Oil, Mustard Seed, Urud Dal, Channa Dal.

Method:

1. Soak sago in the buttermilk for 3 -4 hours. Then strain excess water and let it rest for 10-15 minutes.
2. In a Kadai put 3 - 4 tbs of oil, put the seasoning, curry leaves, green chilles, peanut and grated coconut and fry it for 2 - 3 mins.
3. Add the Sago and salt and mix well, and let cook for a while till sago turns transparent.
4. And it is ready to serve. Enjoy!

Vermicelli Biriyani

Ingredients:

• Small Onion(diced) - 1
  
• Tomato(diced) - 1/2
• Carrot (diced) - 1/2
• Beans (diced) - 7
• Vermicelli - 200g
• Ginger - Small piece
• Garlic - 3 pods
• Dried Red Chillies - 3
• Curry Leaves - Few
• Turmeric Powder - 2 pinches
• Lemon juice - 2-tsp
• Oil - 3-tbs
• Salt - to taste.
• Cloves - 3-pieces
• Cinnamon Stick(small) - 3-pieces
• Coriander leaves(chopped) - 3 tbs
• Mustard seeds - 1tsp

Method:

1. Boil the vermicelli till it is cooked, then strain it.
   
2. Steam the vegetables and keep aside. Grind ginger, garlic and red chillies with a little water.  
   
3. In a kadai add oil, mustard seeds,cloves, cinnamon sticks, curry leaves, add the onion and let it cook for a few seconds till the onion turns transparent (if needed you can add a pinch of salt so the onion cooks faster.
   
4. Now add the ginger, garlic and red chilli paste. After a few seconds add tomato, let it cook for a 2 minutes, now add the vegetables, turmeric powder and add the cooked vermicelli,
   
5. Add salt and lemon juice and mix well. Now simmer the stove, and sprinkle the coriander leaves and close it with a lid. And leave it for 5 - 10 mins
   
6. And the Biriyani will be ready! 
   

My Indian Recipies

Hello Everyone,

I ve just started this blog and Todays Recipies are:

Aloo Patura

with

Channa Paneer Gravy

For the Aloo Patura

Ingredients:

• All Purpose Flour              - 250g
• Boiled Medium Potatoes - 2
• Salt                                       - 1tsp

Method:

• Bind all this together and make dough if needed sprinkle little water if needed.
• Mix well till the dough has the consistency of Chapatti dough.
• Let it rest for 10 minutes.
• Make dough into small balls.
• Flatten the balls till they are 2mm thin.
• Fry in oil as Puris.

___________________________________________

For Channa Paneer Gravy:

Ingredients:

• Channa Beans - 100g
• Onion medium sized (Diced) - 1
• Tomato medium sized(Diced)  - 1 
• Dried Red Chillies - 4
• Garlic Pods - 3
• Ginger -  1/2 inch
• Cashew Nuts - 7
• Honey - 1tbs
• Kasthuri Methi - 1tsp
• Tomato Ketchup - 1tbs
• Amchur Powder(Dry Mango powder) - 1/2 tsp
• Salt (to taste)
• Oil - 3tbs
• Ghee - 1tbs
• Cloves - 4
• Cinnamon Sticks - 2 small pieces
• Cardomom -3
• Bay Leaf - 1 piece
• Coriander Leaves(to garnish)

Method:

• In a Kadai pour 1tbs oil, fry cashew, chillies and onion(diced) and tomato(diced) for 5 minutes.
• Add garlic and ginger and blend it to a smooth paste.
• In a pan pour 1tbs ghee and 2tbs of oil and add cinamon sticks, cloves, cardamom and bayleaf when the aroma comes out add the blended paste.
• Let it Cook for 10 minutes.
• Meanwhile cook the channa till it becomes soft.
• Make paneer into balls and fry it till edges are golden and keep aside.
• Now add the cooked channa to the paste, add tomato ketchup, amchur powder, add salt add a little water, keep covered and let it cook for ten minutes.
• Now add Honey, kasthuri methi, paneer balls and salt to taste.
• Let it boil for 1 minute and Garnish with Coriander leaves.

Servings:

Serve it with Aloo Patura. And ENJOY!