Delicious colourful cabbage,red peppers,carrots and peas stir fry

Kosu palya
Ingredients:

cabbage-  half kilo finely chopped
1 red pepper - finely chopped
carrots - 2-3 finely chopped
green chillies 2-3 to taste
frozen peas half cup
grated coconut- 1 tbs
4-5 curry leaves
salt to taste
cumin 1/2 tsp
mustard-1/2 tsp
channa dhal -1 tsp
urad dhal - 1tsp
 dry red chilli- 1
2-3 tsp of oil
pinch of hing/asafoetida
turmeric 1/2 tsp
chopped corriander 1-2 tsp.

In a non stick pan add 2-3 tsp of oil and let it heat.
Add mustard,cumin,hing, channa dhal., urad dhal, dry red chillies halved, green chillies chopped, curry leaves and allow the spices to crackle and the dhals turn golden brown.
add the chopped veges, mix well and cook it for about 10 mins. keep stirring.
Normally cabbage has water content but if you think it is dfry please sprinkle some water and allow it to cook.
Add salt and stir well.
cook until soft and done.
Add grated coconut and corriander chopped.Mix well.
It is delicious to eat with chappatis or rice.

kobbari Mitai/Coconut Burfi

Ingrdients:
Sugar- 1.5 cups
coconut grated - 2 cups
powdered cardamom - 1/3rd T-spoon
ghee-2 -3 tsp
cashew- 4-5 broken and roasted
water 1/3rd glass

Method

.
Prepare a greased surface and keep it ready to pour the Burfi.
break the cashew nuts and roast them in a little ghee.
Mix sugar and water in a non-stick pan and boil it to get 1 string consistency.
This will take approximately 5 mins just after the sugar melts.
Add grated coconut and mix well.
Add the ghee.
Keep stirring until it becomes 1 lump and does not stick to the pan.
Add  roasted cashew nuts, raisins and cardamom.
Mix well.
Pour it into a greased plate and flatten it.You can shape it into square or rectangular shape quickly.
it is easy to cut into pieces.
Wait for a few minutes to cut it.
cut it into squares and turn the pieces so that it cools.
enjoy the delicious burfis.

Sajappam-Sweet

Gokulashtami is fast approaching. So I though i will write to you my garndmother's recipe for Sajappam.

Ingredients:

For the filling:

Jaggery 1.5 cups,

semolina fine - 3/4 cup

poppy seeds 1-2 tsps(optional)

grated coconut - 1 cup

3/4 cup water

cardamom powdered 1 tsp

oil to fry

For the outer shell:

Semolina 1 cup

Flour 1 cup

pinch of turmeric,

salt pinch

2 tbsps of hot oil water to mix

Procedure: Outer shell.

In a bowl add flour, semolina, salt, turmeric and hot oil, mix well.

Add water and mix it like roti dough.add oil on top and knead well for 5-10 mins until soft.

let it sit for 2 or more hours.

For the filling:

Add 1.5 cups of jaggery and add 3/4 cup water and let it boil.Let the jaggery melt.

Let it boil until you get a 1 string consistency.

You can smell the jaggery syrup.It is delicious sweet smell.

In a heavy bottom pan roast Semolina for 4-5 mins until the raw smell goes.

Add coconut and poppy seeds.

strain the jaggery syrup and add it to the above mixture.

Mix well.

Heat the mixture atleast for 5-7 minutes until it becomes 1 lump without sticking to the pan.

add cardamom powder mix well.

switch of the heat and let it cool well.

Method:

Make small balls of the filling.

Knead the outer shell dough.Make small balls of the outer shell.

Both will be of the same size.

flatten the outer shell and stuff the filling and cover it without any holes.

On a baking sheet add some oil and flatten the stuffed balls.

in the mean time heat the oil. it should be medium hot.

Rry all the sajappas until golden brown.

It is delicious.

you can store it in a airtight box after it is cool.

It keeps for a week to 10 days.

With the above mixture you can make 25-30 Sajappas depending on the size.

Avocado Pesto.

Ingredients:

3 Avocados

2 green chillies

2 cloves of garlic

2 tsp of lemon juice.

1 sprig of basil.

pepper powder to taste

salt to taste

1 small can of corn

1 packet of  cherry tomatoes chopped.

1 packet of spagetti or penne

cook according to the instructions on the packet.

cook it aldente.

For the pesto

Grind 2 cloves of garlic, grenchillies, basil leaves.

Once it is ground add the peeled avocadoes, lemonjuice,salt and pepper and pulse it.

Mix well

Zuccini/Courgette raita

I tried making Raita with Zuccini.
Ingredients:

2 tender Zuccinis grated
1 red pepper chopped
1 tsp oil
1/2 tsp mustard
1 tsp cumin
pinch of asafoetida,
1/2 tsp of turmeric
1/2 dry chilli(to taste)
salt to taste
1 tsp chopped fresh coriander.
2 cups plain yoghurt

Method
Heat 1 tsp of oil in a pan and crackle mustard,cumin, asafoetida,turmeric and add chilli.
Add the grated zuccini and the cubed red pepper. saute it on medium heat for 5-7 minutes.
Add salt.
Mix well.
Switch off the stove and let it cool.
once cooled you can add the yoghurt, mix well and garnish it with fresh coriander.
It is very yummy.

Option 2.
Once the veges are cooked, you can grind 1 green chilli, coriander,1 tbsp of grated coconut and add it to the raita.Mix well.
let it cool and mix it with yoghurt.
Garnish it with fresh chopped coriander
It can be eaten with rice or Rotis.

Tofu Paratha

Ingredients:

Firm Tofu - 1packet
Frozen Peas - 1 cup
Chilli ginger paste - 1 tsp/to taste,/1 tsp chilli powder
1-2  tsp of Garam Masala
2-3 tsps of grated gruyer cheese,
1 tsp kasoori Methi
Salt to taste,
1 chopped onion,
1tsp - Lemon Juice.

 Dough
 wheat flour - 2 cups,
salt to taste
water for making the dough
oil for roasting paratas.



1.Steps.
In a bowl add all the ingredients for the dough and mix well like chapati dough.
Let it sit for at least 15 minutes.

For the Stuffing

2. In a hot pan add 2 tsp of oil and fry onions until translucent,
add chilli ginger paste and fry for 2-3 minutes
 add crumbled tofu,and mix well.
Add peas and fry for 2-3 minutes.
Add salt to taste.
Add Garam Masala. Mix well.
Add Kasoori Methi, lemon juice. Mix well.
Add gruyere cheese and mix well.
Switch of the stove and let it cool.
Make equal balls out of them.
I got 10 balls.
Option: you can even add 1 boiled potato to the mixture.

Dough:
Make equal balls of the dough mixture.
You should get 10 to stuff the 10 tofu balls.
Slightly  roll each ball to 2-3 inches wide, now stuff the tofu mixture in the rolled dough, make it like a cup and slowly close and make it like a ball and now roll it like parathas.
Roll all of the dough and fill the tofu balls and make them into parathas and roast each of the parathas
with a few drops of oil on each side.
eat it with spicy veges or pickles or chutney powder.
It is very tasty.

Chutney Powder.

Chutney pudi

Ingredients

·         1cups (50 grms ) Chana dal / Bengal gram / Kadale bele

·         1 Cup (50 grms) Urad dal / Black gram / Uddina bele

·         8-10 - Red chillies (dry) or (Byadagi chillies)to taste

·         1/2 Cup Curry leaves / Kari Baavu soppu

·         1 Cup Dry Grated Coconut / Dessicated / Kobri

·         Tamarind Paste 2-3 small piecces  or half tsp of Tamcon

·         1/2 tsp Asafoetida / Hing / Ingu

·         Jaggery / Bella to taste    

·         Oil - 2 tbspn

·         Mustard seeds - 1/2 tsp

·         Coriander leaves 1 cup washed and cut.(dried in shade remains green).
      salt to taste.

Method

·         Heat wok / pan roast bengal gram & black gram and also tamarind till light golden color.

          In the same wok add a spoon of oil and add hing and roast chillies on low flame & keep aside

·         Wash the curry leaves and dry fry for few minutes & keep aside

·         Fry coconut for few seconds on low flame

·         Mix all with salt (to taste) and jaggery or tsp of sugar, make a nice powder using mixer / blender and keep aside

·         Heat oil in a small pan add mustard seeds and hing allow to splutter then add the powdered mixture, mix well

      Mix well in the oil & remove from the flame, cool it .

Serve with hot rice and ghee.

you can spread ghee on chappaties and sprinkle the chutney powder, roll them and eat.

You can take it for lunch.

Thenga Pudi.

Thenga Podi/pudi

Ingredients

Grated/dessicated coconut  1 cup.

Urad dal  2 tablespoons.

Channa dal  2 table spoons.

Red chillies  3-4 nos.

Hing   1 small piece.

Oil  2 teaspoons.

Tamarind  2 inches. 

Salt to taste.

Method

In a pan  add a tsp of oil,fry red chillies and hing on a medium flame, remove and  dry roast  the dals. Stir continously until golden brown. Add the coconut and fry on a low flame for 2 minutes in a low flame. Put off the flame.

Add salt and tamarind and grind to a powder when cool. Store in an airtight container. Stays fresh for 2-3 weeks in the fridge. 

Serve mixed with rice or as a side dish.

Karivapale Powder/Curryleaves powder.

Ingredients required:

Curry Leaves - 2 bunches(washed and dried)
Urad Dhal - half cup
Coriander seeds - half cup
Chanadhal -1 tbsp
Cumin - 1 tsp
10 dry red chillies
small piece of tamarind
1 tsp of Oil
Salt to taste

Method:
Roast all the ingredients with 1 tsp of oil.Add the curry leaves and roast until dry and crunchy
add tamarind'and  salt to taste, roast for 2-3 mins.
Allow it to cool.
Powder it in the mixer.
It is very delicious to eat with hot rice and ghee.

Rawa Kesa/sajjige(Microwave)

Ingredients Needed:

1 Cup - Roasted Rawa
1 Cup - Sugar
2-3 tbs - Ghee
1 pinch -Saffron or food colour
1.5 cups boiling water.
Pinch of cardamom powder
2 spoons-Fried cashews and raisins for garnish

Method:

Mix all the ingredients in a microwave safe big bowl with lid.( except Cashews and Raisins)
Microwave high for 2 mins, take it out mix well.
Microwave again for 2.3 mins.
Add Cardamom powder and the garnishing ingredients and mix well.
Close the lid and allow it to sit for 5 mins.
Serve the delicious and easy to make Sajjige or Kesari made in minutes.

Vegetable Sagu.

                                         

Ingredients: 

• 100 g Potatoes 
• 100 g Carrots
• 100 g Beans
• 100 g Peas
• 100 g mixed peppers 
• 2 tbsp Coriander seeds 
• 1 tsp Poppy seeds
• 3-4 Red Chillies
• 3-4 Cloves
• 3-4 Cardamom
• 1tsp roasted Channa dhal
• 1 inch Cinamon stick
• 2 tbsp Fresh Coconut.
• Pinch of asafoetida
• 0.5 tsp Turmeric powder
• 2 tsp oil
• 8-10 curry leaves.

                                                                               

Preparation Method:

1. Wash and chop all the vegetables.
2. Boil them slightly with water.
3. In a non stick pan, heat oil and fry coriander seeds, cinnamon, cardamom, poppy seeds, roasted channa, red chillies,cloves and coconut until golden in colour.
4. Add them to the half cooked vegetables.
5. The vegetables should be crunchy, do not over cook it.
6. Add turmeric powder,curry leaves and salt. 
7. Cook for 5 more minutes.
8. Serve hot with Puris, Rotis, Rice and Dosas.
9. You can garnish it with chopped coriander seeds.

Bon Appétit.

Roasted Aloo.

                          

 Preperation time :20-25 minutes.







Ingredients:
500 gms - Potatoes
1 tsp Mustard
1 tsp Cumin 2-3 tbsp oil
 8-10- Curry leaves
Pinch of asafoetida
0.5 tsp Turmeric powder
0.5 tsp chilli powder or paprika powder.
1 tsp of chopped corriander leaves
2.5 tsp lemon juice.

Preperation Method:

1. Wash and cut potatoes into big chunks.
2. Heat oil in a pan and add the mustard seeds, cumin, turmeric and asfoetida.
3. wait until the spices crackle.
4. Add curry leaves fry for 1 minute.
5. Now add the potatoes, mix well.
6. close and cook it for 10- 12 minutes.
7. Keep mixing it from time to time, so that it does not get butnt.
8. Add salt and chilli powder and mix well.
9. Add lemon juice. mix well
10. cook for another 8-10 minutes until golden.
11. Garnish with chopped coriander leaves.
12. Serve ot with Rotis or Puris.

Puris.

                                                   




      
      Preperation Time: 20-25 minutes.











Ingredients:
!.5 cups of wheat flour
 salt to taste
water to mix the dough.
Oil for frying

Method:

1. In a bowl add the wheat flour and salt and mix well
2. Add water little at a time and mix the flour to a tight dough.
3. Knead well.
4. Make it into small balls
5. In the mean time heat the oil in a pan.
6. With a rolling pin roll each ball into flat puris and fry them until golden.
7. When you put the puri in the oil press it down softly with a spoon so that it fluffs up.
8. Drain it well.
9. Keep it on a kitchen paper  so the oil is absorbed by the paper.
10. Serve hot with roasted aloo or Vegetable Sagu.

Healthy Salad

  Preparation time: 20 mins

                                                                                 

Ingredients: 

• 1 cup sprouted moong.
• 2 tomatoes
• 1 cucumber
• half red pepper
• half green pepper
• 4 tbsp of pomogrenate fruit
• salt and pepper /paprika to taste
• 1.5 tsp of lemon juice.
• 2 tsp of corriander chopped
• optional 2-3 tsp of dil leaves chopped.

                                                                               

Preparation Method:

1. Soak the whole mung in water for 4-6 hours, drain the water and tie it in a cloth tightly and keep something heavy on top of it.
2. It might take 1 or 2 days for the mung to sprout.
3. wash and cut the cucumber finely.
4. wash and cut the tomatoes finely
5. wash and cut the peppers finely.
6. Put all the cut vegetables in a big bowl and add salt and pepper and lemon juice .
7. Mix well.
8. Garnish with coriander leaves and dil leaves. 

Bon Appétit.

Pepper Rasam/porusatimadi/parchatimd.

                              Preparation time: 25-30mins

Ingredients: 

• 1 cup Thur dhal 
• 10-12 Curry leaves.
• 2-3 tsp of Corriander Seeds
• 2 tsp of Urad dhal
• 1.5 tsp of pepper corns
• 2-3 spoons of grated coconut.
• salt to taste
• 1tsp of Ghee
• 0.5 tsp of Urad dhal
• 0.5 tsp of Turmeric
• Pinch of asafoetida

                                                                               

Preparation Method:

1. Pressure cook Thur dhal.
2. .Dry roast Urad dhal, corriander seeds and pepper seperately., until golden in colour and until you get a good aroma.
3. powder them in a dry grinder.
4. You can even wet grind in a mixer with 2-3 tsp of dessicated coconut.
5. But if you make in large quantity you can store it in a jar and keep using it whenever necessary.
6. In a pan add the cooked dhal and the dry ground powder,half a tsp of turmeric, curry leaves and boil it with water.
7. add grated coconut and boil for another 5 minutes.
8. You can fry urad dhal in 1 spoon of ghee and  asafoetida and add to the rasam.
9. Option: People who like garlic can roast 2-3 cloves of garlic and add it to the rest of the ingredients and grind it. 
10. This rasam can be mixed with rice and eaten or you can drink it as a soup.
11. It is very good when you have  cold.

Bon Appétit.

Garlic and red chillies chutney.

  Cooking time: 5min.

Ingredients: 

• 4-5 red chillies
• roasted chana dhal
•  3-5 tbsp grated coconut
• 4-5 cloves of garlic
• 1 spoon lemon juice
• salt to taste

                                                                               

Preparation Method:

1. Grind all the ingredients with a little water to a fine paste.
2. Add a spoon of sugar (optional).
3. Good with samosas and doklas

Bon Appétit.