Gulab Jamun

This is my husband and my son's favorite sweet. 

Ingredients:

Milk Powder - 1 cup 
All purpose flour - 1/2 cup 
Baking soda - 1/2 tsp 
Ghee - 2 tablespoons 
Whole milk just enough to make the dough


For the Sugar Syrup 
Sugar - 2 cups 
Water - 3 cups
Cardamom - 4 crushed
Saffron - few strands for color
Oil for frying



Method:
The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 3 cups of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Saffron". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. Transfer this hot syrup into a serving dish.

Make the dough by combining the milk powder,all pupose flour, ghee, baking powder and butter. Add whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp dry kitchen towel.

Heat the oil on the medium heat for deep frying. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top. You can move them now to ensure even browning on all sides. If the temperature of the oil is too high then the gulab jamuns will tend to break and becomes brown on the outside quicly and doesn't cook inside. So make sure its cooked on medium heat. After its brown, take them outside.

Let the fried balls cool down for a minute and then drop them in the warm sugar syrup. Let them soak for at least an hour. They can be served warm or at room temperature.

Khoya

This is the base for many Indian sweets. I use this to make gulab jamuns and few other sweets.


Ingredients:
Milk Powder  - 2 cups
Ricotta Cheese  - 1 1/4 cup 
Butter  - 3 Tb sps
Sugar - 1/2 cup

Method:

Heat 1 tbsp of butter in a wide open pan on medium low heat. Add ricotta cheese to it and let the water evaporate. Cook it all on medium low heat. 

Add milk powder to it and mix well. Stir it constantly. Add 2 tbsp of butter and sugar in it and stir constantly. Sugar and butter melts and becomes little watery. Stir it constantly.  Let it become soft enough to be able to made like round balls. Take it in a bowl.

Vegetable Sambhar

Sambhar...yummy...I can eat with rice. Also I add lot of vegetables in this so I can eat them in another form. Most kids like it.


Ingredients:
Tamarind       - 1/2 lime sized ball 
Toor Dal        - 1 cup 
Cumin  - 1/4 tsp
Mustard Seeds  - 1/4 tsp
onions  - 1/4 cup chopped vertically
Turmeric          - 2 tsp
Green chillis       - 5 (slit long)
Ginger - Garlic paste - 1 tsp
Curry leaves     - 8
Cilantro      - 1/4 cup chopped fine
Carrots      - 1/4 cup
Tomatoes      - 1/4 cup
Okra         - 1/4 cup (Cut into 2 inches long) 
Radish         - 1/2 cup (Cut into 2 inches long) 
Sorakaya/Bottlegourd  - 1/2 cup (Cut into 2 inches long)
Drumsticks        - 1/2 cup (Cut into 2 inches long)
Oil        - 3 Tbsp
Salt            - to taste
Dhaniya/Coriander Powder    - 1 tsp
Sambhar powder   - 2 Tbsp
Water              - as needed


Method:
Soak tamarind in water for 30 minutes or microwave it for 1 minute with water. This way you can extract the juice easily.
Pressure cook toor dal in the pressure cooker along with 1 tsp of turmeric and 1 tsp of oil. After its done, put it in a bowl and keep it aside.
In the same cooker, add 2 tbsp of oil. Add cumin, mustard seeds and stir it. Add onions, green chilli's now and roast it for 3 minutes. Add turmeric, ginger-garlic paste,  curry leaves and stir it for 2 minutes. 
Add tomato, carrot to it and stir it. Close the lid and cook for 5 minutes. Now add rest of the veggies to it and stir it well. Add 3/4 cup of tamarind juice, 1 tsp of chill powder, salt, dhaniya powder and stir well. Close the lid and pressure cook it for 10 minutes.  Turn off the stove and let the pressure go down. 
Open the lid now. 
Heat an another big vessel. Add this to it and the dal that was pressure cooked before to this. Add 2 cups of water , Sambhar powder and cilantro to it and let it boil for another 10 minutes. Turn off the stove.
Tastes good with rice.

Okra / Bhindi Curry

This is an easy recipe. I always make some kind of dal along with this curry, to go with rice.


Ingredients:

Bhindi / Okara      - 1 lb chopped round
Cumin      - 1/4 tsp
Mustard Seeds      - 1/4 tsp
onions      - 1/4 cup chopped fine
Turmeric      - 1/4 tsp
Green chillis         - 8 (finely chopped)
Ginger - Garlic paste - 1 tsp
Curry leaves      - 8
Cilantro      - 3 Tbsp chopped fine
salt                  - accordingly
Oil                   - accordingly

Method:

Heat 4 tbsps of oil in a pan. Add cumin, mustard, onions and stir well. After the onions become golden brown add turmeric,ginger garlic paste, curry leaves, chopped green chilli's and fry it for a minute.
Add okra now and stir it. Close the lid and cook until almost done. Now add salt, cilantro and dhaniya powder and stir it.Close the lid and cook it for 3 more minutes.
Tastes good with rice.

Potlakaya / Snake Gourd Perugu Pachadi

Snake Gourd is known as Potlakaya in Telugu.

Ingredients:

Potlakaya/Snake Gourd - 1 cup (remove skin and seeds.Chopped fine)
Cumin      - 1/4 tsp
Fenugreek seeds powder/ Cumin seeds powder - 1/4 tsp
Cumin seeds powder    - 1/4 tsp 
Green chillis         - 4
Dry Red chilli's      - 1 
Garlic           - 1
Ginger- chopped - 1/2 tsp 
Garlic- chopped - 1/2 tsp
Curry leaves  - 8
Cilantro  - 3 Tbsp chopped fine
Yogurt  - 2 cups
salt           - accordingly
Oil           - accordingly
Water - 3 tbsp

Method:

Boil potlakaya in hot water with 1/2 tsp salt. Let it boil until little tender. 
Heat oil in a pan and add green chilli's and garlic. Roast it for a minute.
Grind green chilli's and garlic into fine paste. Add boiled potlakaya in the grinder and give it a quick grind for 30 seconds. Do not grind it too much or it becomes the paste. Let it have the pieces. 
Put this in a bowl.Add yogurt, salt, Fenugreek seeds powder/ Cumin seeds powder, cumin powder to it. Mix it well with a spoon. 
Heat 2 tbsp of oil in a small pan. Add jeera, dry red chilli, ginger, garlic, curry leaves and cilantro to it. Stir it for 2 minutes and add this to the yougurt.
It tastes good with rice.

Dry Gobi Manchurian

Dry Gobi Manchurian can be made in several ways. I have experimented this when I was in college and still love it.  I felt like having this yesterday, so I made it. My son, husband and my friend tried and they loved it as well. So let me share this recipe with you all today.


Ingredients:

Gobi/Cauliflower - 2 cups, cut into florets
Cumin - 1/2 tsp
Turmeric - 1/2 spoon
Ginger-garlic paste - 1 tsp
Red Chilli Powder - 2 tsp
Corn Flour - 1/2 cup
All purpose flour/Maida - 2 tbsp
Red food color(Optional)- 1/4 tsp
Ginger(Chopped) - 1 Teaspoon
Garlic(Chopped) - 1 Teaspoon
Soy Sauce - 2 Tbsp
Curry leaves - 12 
Cilantro - 1/4 cup
Salt - as needed
Oil - for deep frying


Method:

Boil the cauliflower in hot water with salt for 3 minutes. Pour it in a strainer and let the water drain.Let it cool for 5 minutes.
Take the cauliflower into a mixing bowl. Add red chilli powder, salt, ginger garlic paste, turmeric, food color, corn flour, all purpose flour and mix all off them together well.
Heat oil for deep frying in a frying pan. Drop the mixed cauliflower into the oil and deep fry it in medium heat on both the sides and take it aside on an absorbent paper.
Complete all the frying for the rest.
Heat 1Tbsp on oil in a pan. Add cumin, chopped ginger, chopped garlic, green chill's, curry leaves, cilantro, soy sauce and well for 2-3 minutes. Add the fried cauliflower to this pan and mix it well.
Take it into the serving bowl. Can be eaten just by itself.

Cabbage Pakodi

I have learned this recipe from my mom. She makes it really good. I made it on a rainy day and would like to share it with you.


Ingredients:

Besan/chick pea flour - 1.5 cups 
Rice flour      - 1/4 cup
Green chillis         - 2 finely chopped
Red chilli powder     - 1/4 tsp 
Ginger garlic paste   - 1/2 tsp 
Cabbage           - 2 cups finely sliced into 2 inches length
Curry leaves    - 4 chopped fine
Cilantro        - 1/4 cup chopped fine
Salt                 - accordingly
Oil                  - for deep frying
Water        - 3 tbsp


Method:

Take a mixing bowl.Combine both the flours with salt, ginger garlic paste, red chilli pwd, green chilli's, curry leaves, cilantro and cabbage. Mix it well.
Add 3 tablespoons of water and mix well. Don’t add more water. The batter should just coat the cabbage strips.
Heat oil in a deep frying pan. Drop the batter in the oil to form small fritters.
Deep fry it on medium heat till they turn golden brown. Turn the fritters in between so it cooks well on both the sides. Take it on to a absorbent paper.
It tastes good as an appetizer or can be eaten on a nice rainy day.

Tomato Pachadi

Ingredients:

Tomato   - 2 Big ( Not completely ripen tomatoes, choose green or turning little red tomatoes)
Green Chillies - Few(As needed)
Garlic - 3 clove
Cumin - 1/2 Teaspoon
Mustard Seeds - 1 Teaspoon
Fenugreek Seeds - 1/4 Teaspoon
Urad Dal/Minapappu- 1/2 Teaspoon
Turmeric        - 1/2 Teaspoon
Tamarind(soaked in water)-  4 cloves(As needed)
Peanuts - 1/4 cup 
Salt -  As needed
Curry leaves - few
Dry Red Chillis - 1-2
Cilantro - 1/4 cup
Oil - Few Tb spoons

Method:
Chop Tomatoes and keep aside.
In a pan roast Peanuts without oil and keep aside and let it cool. Grind it into fine powder and keep aside.
In the same pan,heat 3 tbsp of oil. Add cumin, green chilli's, garlic, fenugreek leaves and tomatoes. Stir is and close the lid. Let it cook for 5 minutes on medium heat. Add turmeric, tamarind paste, little cilantro along with the stems and stir it again. Close the lid. Let it cook for another 5 minutes. Turn off the stove and let it cool.
After it cools down, grind the above tomatoes from the pan and the peanut powder. Grind it by adding the salt as per the taste. Take this in a bowl. 
In the same pan,heat 1 tbsp of oil. Add cumin, mustard seeds,urad dal, dry red chilli's, crushed garlic , curry leaves, cilantro and roast it for few minutes. Put this on top of pachadi and serve with hot rice. 

Egg Plant curry

This is a very simple recipe and takes less than 30 minutes to make it. I made it when I had a long day at work and didn't have enough time to spend in the kitchen. 

Ingredients:

Egg Plant - 2 cups, cut into 2 inches length

Onions - 1/4 cup chopped

Cumin - 1/2 tsp

Mustard seeds - 1/2 tsp

Turmeric - 1/2 spoon

Fresh grated coconut - 1/4 cup

Red Chilli Powder- 2 tsp

Ginger garlic paste- 1 tsp

Curry leaves - 12 

Cilantro - 1/4 cup

Salt - as needed

Oil - as needed

Method:

Cut egg plant into thin 2 inches length wise. Tip: Soak egg plant in water after cutting by adding 1 spoon of salt and 1 spoon of turmeric, to avoid it getting brown until its cooked.

Heat oil in a pan. Add cumin, mustard seeds and saute it for 30 seconds.

Add onions and mix well and let it cook, until it changes into golden brown. Add turmeric, ginger-garlic paste, curry leaves and mix it. 

Now add egg plant to it an mix well. Close the lid and let it cook for 8 minutes, by mixing in between. Add the fresh gated coconut and let it cook for another 5 minutes.

When its almost done cooking, add chilli powder, dhaniya powder, salt, cilantro and mix well. Close the lid and let it cook for 2 minutes and turn off the stove.

Take it a serving bowl and garnish with cilantro. 

It tastes good either with rice or chapathi.

Shrimp and Vegetables Pulav

Shrimp is one of my favorite sea food. Below recipe an easy to make rice when I don't feel like making any curry.


Ingredients:

Basmati rice - 3 cups
Butter/ Ghee             - 2 Tbsps

Shrimp - 1lb skin and tail removed

Onions - 1/4 cup

Green chillies - 4 (slit long)

Turmeric - 1/2 spoon

Red Chilli Powder - 2 tsps

Ginger garlic paste - 1 tsp

Bay leaves - 2

Cloves - 3

Cardamom - 4

Shajeera - 1tsp

Cinnamon - 1/2 stick 

Cilantro - as needed

Garam masala - 1 pinch

Jeera powder - 2 pinches tsp

carrots - 1/4 cup chopped

Fresh peas - 3 Tbsp

Cashews - 3 Tbspoons

lemon Juice - 2 Tbsps

Salt - as needed

Oil - as needed

Method:

Wash basmati rick and let it soak for 15 minutes. In a rice cooker, add 1/2 spoon of salt, 2 Tbsps of butter, whole spices (cloves, cardamom, cinnamon and bay leaves) and keep aside.

Heat oil in a pan. Add Shrimp and saute it for 5 minutes. As you see the water evapourating from the shrimp, add 1/2 spoon chilli powder,turmeric, 1/4 spoon salt. Mix it well and let it cook well. Take this into a bowl.

Heat oil in the same pan and add shajeera. Stir it. Add onions and let it cook until it turns into golden brown. Add ginger garlic paste and mix it. Let it cook for 30 seconds. Add green peas, green chillies, jeera powder and cashews. Mix well and wait for a minute. 

Now add cooked shrimp to it.Stir and close the lid and let it cook for 5 minutes.

Add red chilli powder,salt, Dhaniya powder, garam masala and stir well. Let it cook for 3 more minutes. Turn off the stove and mix this to the rice and cook it.After the rice is cooked, add 2 tbsps of lemon juice on the top.

Take it in a bowl and garnish it with cilantro.

Can be eaten with Raita.

Moong Dal / Pesaru Vada

This is another recipe that can be made as prasadam. 


Ingredients:

Peserlu / Whole Moong Dal- 1 cup
Cumin seeds/ jeera - 1/2 tsp
Green chillies - 5 
Onions - 4 Tbsps
Ginger - 1/2 spoon finely chopped
Cilantro - accordingly
Salt - 1 tsp
Water - 2 cups
Oil - for deep frying


Method:

Soak Moong dal for 8 hours.Grind moong dal and green chillies with less than 1/4 cup of water to a think consistency. It has to be grinded until its 70% soft. It tastes good when its not completely soft and there are few moong dal in between.
Take it in a bowl. Add jeera, onions, cilantro, ginger and salt together and mix well.
Heat oil in a pan for deep frying. Make sure oil has reached the right temperature for deep frying. Flatten a lemon size batter either on your palm or on a Ziploc bag,  slowly slide the batter into the hot oil 
After dropping the in the pan it should float up on the top the oil is said to be the right temperature.
Now reduce the flame, and slowly drop few more in oil until the pan has space. keeping the flame on medium low. Turn it to a different side after its half cooked on one side.
Do not fry them on high as they change the color outside but remain uncooked inside.
Fry them till a golden shade, and remove them on to an absorbent paper.

Sesame Potato Fingers

I had a potluck at my home and tried this recipe for the kids. It became a hit. Even the adults loved it.

Ingredients:

Potatoes     - 3, peeled and cut into fingers like for french fries

Garlic Cloves - 4 crushed 

Red Chilli Powder - 1 tsp 

Teriyaki Sauce - 2 tsp

Salt  -to taste

Oil  - 4 tbsps 

Ketchup - 1 Tbsp

Red Chilli Sauce - 1 Tbsp

Honey - 3 tbsp

Method:

Combine potato fingers, oil, red chilli pwd, teriyaki sauce, crushed garlic and salt in a bowl and mix well. Spread the potato fingers on the tray and bake at 200 degrees for 35-40 mts. You need to turn the potato fingers once during the baking process. 

Heat oil in a pan. Add the crushed garlic and saute for a minute. Add the red chilli paste, ketchup and mix well for 2 minutes. Add the honey and sesame seeds to it and mix well. Add the baked potatoes and toss for a mt on medium-high flame.  

Serve it in a bowl as an appetizer. 

Homemade Chegodilu

I make this for snack to eat for time-pass.

Ingredients:

All Purpose Flour(Maida) - 2 cups 
Rice Flour    - ½ cup 
Ghee  - 4 tsps 
Ajwain/Vama  - 2 tsps 
Asafetida / Hing - 1 pinches
Salt - 1 tsp 
chilli powder  - 3 tsps  
Water  - 1 cup
Oil - for deep frying


Method:

Add both the flours in a bowl. Add ghee, vama, hing, salt and mix it with water to form a dough.
Cover it with a damp cloth and leave it for 30 minutes.Dough will feel soft.
Make small lime sized balls and roll into a rope. Cut this rope into 2-3 inch pieces and press the ends together to make a ring. Make tiny little rings with the rest of the dough in the same manner as shown in the picture below.

Heat oil in a pan for deep frying. Make sure oil has reached the right temperature for deep frying. After dropping the dough in the pan it should float up on the top the oil is said to be the right temperature.
Now reduce the flame, and slowly drop in the earlier prepared rings in oil keeping the flame on medium low. 
Do not fry them on high as they change the color outside but remain uncooked inside.
Fry them till a golden shade, and remove them on to an absorbent paper.
Allow to cool completely and store them in air-tight containers. Stays fresh up to 3 weeks.
Can have it as a evening snack.

Yogurt Rice / Daddojanam

This is another recipe that I make during any festivals.


Ingredients:

Rice         - 1 cup
Cumin seeds - 1/2 tsp
Green chillies - 4 (slit long)
Dry Red Chillies - 2 
Curry Leaves - 6
Cashews - 2 Tb-spoons
Peanuts - 2 Tb-spoons
Asafetida / Hing - 2 pinches
Yogurt - 1.5 cup
Whole Black Pepper - 1 Tbsp
Fenugreek and Cumin powder - 2 pinches
Salt - as needed
Oil - as needed


Method:



Cook rice and keep aside.
Heat oil in a pan. Add jeera, green chillies, cashews, peanuts and roast it for 2 minutes. Add curry leaves, dry red chillies, asafetida, whole black pepper and salt to it and roast it for another 2 minutes.
Mix this in the cooked rice and add yogurt,Fenugreek and Cumin powder. Mix all of it together well and serve it.

Lemon Rice

This is one of the recipe which I make all the time during festival times or auspicious days.


Ingredients:

Rice - 1 cup
Cumin seeds - 1/2 tsp
Green chilli's - 4 (slit long)
Dry Red Chilli's- 2 
Curry Leaves - 6
Cashews - 2 Tb-spoons
Urad Dal          - 2 Tbsp
Peanuts - 2 Tbspoons
Asafetida / Hing- 2 pinches
Lemon juice - 5 Tbspoons
Turmeric - 1/4 tsp
Salt - as needed
Oil - as needed


Method:



Cook rice and keep aside.
Heat oil in a pan. Add jeera, green chillies, cashews, peanuts and roast it for 2 minutes. Add curry leaves, dry red chilli's, asafetida, turmeric and salt to it and roast it for another 2 minutes.
Mix this in the cooked rice and add lemon juice. Mix all of it together well and serve it.

Mughlai Gobi

I learned this recipe from a TV channel long time back by some chef. I could remember few of the ingredients and few I added from my own knowledge. It came out good, so I would like to share with all my friends.  I love the gravy of this recipe. It makes a good dish  for parties or potluck.


Ingredients:

Cauliflower florets  - 1cup(boil in water for 4 minutes with a pinch of salt and keep aside)
Chilli powder - 1 tsp
Garam masala - pinch
Turmeric - 1/2 tsp
Green Chillies - 4 (sliced long)
Ginger Garlic Paste - 2 tsp
Jeera Powder - 1tsp
Dhaniya powder - 2 tsp
Cinnamon - 1
Cloves - 4
Cardamom - 4
Cashew Paste - 3 tbsp (soak Cashews in water and grind with water)
Onions - 1/2 cup chopped
Half and Half Milk - 1/4 cup
Tomato Puree- 1 cup
Panner (Cottage Cheese) - 2 tsp grated
Oil - 2 t spoons
Fresh Cream - 3 tsp
Salt - for taste
Cilantro - 1/4 cup chopped
Water - 1/4 cup


Method:
Heat oil in a pan. Add whole spices(cloves, cardamon , Cinnamon). Wait for 1 min.Add onions and little salt  and fry it until golder brown color. Adding salt to the onions makes it turn brown faster and it becomes moist. Now add green chillies,ginger garlic paste and mix well. Wait for 1 minute and add little water and mix well.Let it cook for 2 minutes and add cashew paste. Mix well and let it cook until it leaves the raw smell. Add tomato puree and add little water again. Add jeera powder, turmeric, dhaniya powder, Chilli powder and mix well. Add little water again and let it cook for 3 minutes again. Add Cauliflower now and mix well. Wait for a minute. Add milk, cream and grated panner and mix well. Let it cook for another 3 minutes. Add cilantro to it and mix well. Turn off the stove now and take it into the serving bowl. You can add a spoon of cream to top it.
This tastes good with Chapati, Parata or rice.

Methi Chicken

Ingredients:

Chicken      - 2 lbs  
Onion     - 1/2 chopped 
Methi leaves      - 1 cup 
Chilli Powder   - 3 tsps
Whole Spices      - 2 cloves, 1″ cinnamon, 1 elaichi, 2 bay leaves,1/4 tsp shajeera
Ginger garlic paste     - 1/2 tsp
water          - 2 cups
Yogurt        - 1/4 cup
Dhaniya powder- 1 tsp
Turmeric   - 1/4 tsp
Lemon juice - 1 tbsp
Oil    - 2 tbsps
Garam masala powder - 1 pinch
Cilantro    - 1/4 cup
Salt - to taste


Cooking Method:
Clean the chicken and marinate it with chilli powder, turmeric, ginger garlic paste, yogurt,salt and lemon juice. Leave it in the fridge for 4 hours.
After 4 hours:
Heat oil in a pan and add all the whole spices to it. let it splatter. Add onions to it and wait until it becomes little brown. Add turmeric and methi leaves. Stir well and close the lid. let it cook for 3 minutes. Add ginger garlic paste and stir well.
Now add the marinated chicken and mix well and close the lid. Continue to cook it until its done, stirring in between. Add a pinch of garam masala and cilanto at the end and mix well.
Take this in a bowl and serve.

Mixed Vegetable Samiya Upma

Semiya/Vermicelli Upma is a healthy and easy to make dish.

Ingredients:


Semiya/Vermecelli - 2 cups 
Mixed vegetables  - 2 cups chopped(carrots,green peas,potatoes,sweet corn,french beans,bell peppers) 
Onion      - 1/4 cup cut lengthwise 
Green chillies         - 4 slit long 
Curry Leaves      - 6
Cumin                   - 1/2 tsp
Mustard seeds      - 1/2 tsp
water                   - 2 cups
urad dal               - 2 cups
Turmeric            - 1/4 tsp
Fresh Ginger  - 1 tbsp, chopped fine
Cashews  - 2 Tbsps
Oil           - 2 tbsps
Salt                    - to taste

Method:

Heat 1 tbspoon of oil in a pan.Add vermicelli and roast until it turns slightly brown. Remove and keep aside. 
In the same pan,add 2tbs oil and add cumin,mustard seeds,urad dal, chopped ginger,cashews, slit green chillies and curry leaves. 
Add chopped mixed vegetables, salt and mix well. Add 2 cups of water, cover with lid and cook until veggies turn tender. 
Add the roasted vermicelli to it and stir well.Cover with lid and continue cooking (stirring in between) until the water has been completely absorbed and the vermicelli is thoroughly cooked. 
Take this in a plate and serve.

Beetroot Pulav

Beetroot is supposed to be very good for you. It helps in reducing Cholesterol and Blood pressure. This recipe is another way to make eat beetroot in some form.


Ingredients:

Basmati rice - 2 cups
Beet root - 1/2 cup grated
Onions - 1/4 cup
Green chillies - 4 (slit long)
Ginger garlic paste - 1 tsp
Bay leaves - 2
Cloves - 3
Elachi/Cardamom - 4
Shajeera - 1tsp
Cinamon - 1/2 stick 
Cilantro - as needed
garam masala - 1 pinch
Jeera powder - 2 pinches tsp
Green Chillies - 7
Fresh peas - 3 Tbsp
Cashews - 2 
Ajinamoto(Tasting Salt) - 2 pinches
Lemon juice - 2 Tb spoons
Salt - as needed
Oil - as needed

Method:

Wash basmati rice and let it soak for 15 minutes. 
In a rice cooker, add 1/2 spoon of salt and the spices (cloves, elaichi, dalchini and bay leaves) and cook it.
Heat oil in a pan and add shajeera. Stir it. Add onions and let it cook until it turn into golder brown. Add green peas,ginger garlic paste, green chillies, jeera powder and cashews.  Mix well and wait for a minute. 
Now add grated beet root to it.Stir and close the lid and let it cook for 5 minutes on medium heat until the raw smell is gone. 
Add red chilli powder,salt, Dhaniya powder, garam masala,Ajinamoto and lemon juice and stir well. let it cook for 3 more minutes. Turn the stove low, and add the cooked basmati rice and to this pan and mix well. 
Take it in a bowl and garnish it with cilantro.

Can be eaten with Raita.

Cilantro- Coconut Raita Recipe:


http://sindhu-cookingmyhobby.blogspot.com/2011/08/cilantro-and-coconut-raita.html

Cilantro and Coconut Raita

This is very easy recipe that can be done in just 5 minutes. I feel that my mouth and stomach very fresh because of the ingredients in this. 

Ingredients:

Yogurt - 2 cups
Cilantro - 1/2 bunch
Jeera powder - 2 pinches tsp
Green Chillies - 7
Fresh grated coconut- 1/4 cup
Salt - as needed

Method:


Grind all the above ingredients together without yogurt well. Add yogurt to the blender at last and blend it for just 15 seconds, so all of them mixes well.
Take it in a bowl and garnish it with cilantro.
It tastes really good with any pulav.

Tomato Curry

One of my son's, sister's, brother's and my favorite curry.

Ingredients:

Tomatoes - 2 cups chopped

onions - 1/4 cup chopped

Ginger garlic paste - 1 tsp

Turmeric         - 1/2 tsp

Cilantro         - 1/4 cup

Cumin - 1/2 tsp

Mustard Seeds - 1/2 tsp

Chilli powder - 1 tsp

Salt         - as needed

Dhaniya powder       - 1 tsp

Oil         - 2 Tb spoons

Method:

Heat oil in a pan. Add cumin, mustard seeds, onions and fry until it turns golden color.

Add turmeric,ginger garlic paste and fry it for a minute.

Add tomato now and stir it. Close the lid and cook until almost done. Now add chilli powder, salt, cilantro and dhaniya powder and stir it and close the lid and cook it for 3 more minutes. Take it in a bowl and garnish it with cilantro.

Serve with hot rice.

Pesarettu Upma

Ingredients:
Moong Dal/Pesarlu - 1 cup, soaked overnight
Green Chillies - 4
Jeera/Cumin - Few Teaspoons
Onions - 1 medium chopped fine 
Water                      -        As needed
Salt                          -       As needed
Oil         - Few Tb spoons


Method:
Grind the Moong dal soaked overnight with green chillies, salt and water.
On a griddle pour one ladle full of batter into the center of pan and spread it around in a circular fashion (from inside out). 
Wait few seconds and sprinkle 1 tsp of oil around the corner.Add jeera and onions on the top and wait for few minutes.

Carefully turn to the other side. Wait few more minutes and its done.
Serve it with Upma, Peanut-coconut chutney and allam pachadi. Recipes follows.

Upma Ingredients:

Upma Rava/Sooji - 1 cup
Green Chillies - 3
Jeera/Cumin - 1/2 Teaspoon
Mustard Seeds         - 1/2 Teaspoon
Onions - 1/4 cup chopped lengthwise
Ginger - 1/2 Teaspoon
Peanuts - 1 Teaspoon
Cashews - 1 Teaspoon
Salt         - As needed
Curry leaves - 4
Water - 1.5 cup
Oil         - Few Tb spoons

Method:
Heat 2 tbsp of oil in a pan.
Add mustard seeds,jeera,green chillies, ginger,curry leaves and fry it for a minute. Now add onions,peanuts and cashews and stir it for few minutes until they are about to change the color to golden.
Add water to it now and add salt. Let it boil.Then lower fire and add the roasted rava little at a time, stirring constantly to avoid lumps. Continue to cook and stir for another 5 minutes. 
Its ready.

Peanut Coconut Chutney:
http://sindhu-cookingmyhobby.blogspot.com/2011/08/peanuts-coconut-chutney.html