Avial.

Preparation time: 15-20 mins

Cooking time: 20-25 mins

                                                                                 

Ingredients: 

• 100 g French Beans 
• 100 g Carrot
• 100 g Potatoes
• 100 g Cauliflower
• 1 Green Plantain
• 1-2 Drum stick
• 0.5 tsp  Haldi
• 3/4 spoon Tamrind extract (Tamcon)
• 1.5 tsp Cumin
• 10-15 Curry leaves 
• 3-4 green chilies
• 1 cup  Grated Fresh Coconut 
• 2 tbsp  Coconut Oil
• Pinch of Asafoetida
• 1 tsp Mustard
•  1.5 cups of Yoghurt.

                                                                               

Preparation Method:

1. Wash all the vegetables and cut them into 1 inch pieces,
2. Cook them for 10-  15 minutes,
3. Add haldi, curry leaves, salt and mix well,
4. In the mean while grind cumin, green chillies and coconut with some water,
5. Add the ground paste to the vegetables and mix well,
6. Add the tamarind extract and let it boil for 10-12 minutes or until vegetables are cooked.
7. The vegetables must not be over cooked, let them be crunchy, 
8. In a small pan heat coconut oil and crackle mustard, pinch of asafoetida and 1 brokem red chillies, 
9. Add it to the avial and mix well.
10. When it cools down a bit, add 1.5 cups of plain yoghurt.
11. Serve it with Rice.

Bon Appétit.

Green Chilli Pickle

Preparation time: 15 mins

Cooking time: 20 mins.

                                                                                 

Ingredients: 

• 200 g Green Chillies (8-10)
• 1 tsp Mustard Seeds 
• 1 tsp Fenugreek Seeds
• 1.5 tsp Fennel Seeds  
• 1 tsp Turmeric Powder
• Pinch of Asafoetida
• 1 tsp Dry Mango Powder
• Salt to taste
• Oil 2 tbsp( Mustard oil Preferably)

                                                                               

Preparation Method:

1. Powder mustard seeds, fenugreek seeds and fennel seeds.
2. Wash the chillies and dry them.
3. Cut the chillies into 2 halves,
4. Slit the chilli lengthwise.
5. Sprinkle salt inside the chillies,
6. Heat the oil in a pan and add all the powdered spices and let it fry  for 2-3 minutes,
7. Switch of the heat,
8. If need be add salt to your taste and mix well,
9. With a spoon stuff the chillies with the spices,
10. If there is any more spices and oil left, add it to the pickle.
11. Store it in an air tight container,
12. Delicious to eat with hot chapaties or with yoghurt rice.
    
    
    
    

Bon Appétit.

Brocoli Gratin - Photos

Brocoli Gratin.

Preparation time: 25-30 mins
Cooking time: 30 mins






Ingredients: 

• 500 gms Brocoli, 
• 20 gms  Butter,
• 1.5 tsp Flour
• 1.5 cups of Milk,
• 1.5 -2 cups grated Gruyere cheese  or cheddar,
• 10 cl Cream,
• 0.5 tsp pepper powder,
• 0.5 tsp nitmeg powder,
• salt to taste.

                                                                               

Preparation Method:

1. Wash Brocoli and cut them into florets,
2. Microwave it for 5 minutes,
3. Add salt to taste and microwave it for another 2-3 minutes.
4. In a non-stick pan melt butter, and fry the flour for 2-3 minutes,
5. Add milk and keep mixing it so that lumps are not formed,
6. Add salt  Pepper  and grated nut meg to the white sauce
7. Add half of the grated cheese and the cream and mix well.
8. Spread the microwaved brocoli in a baking dish and pour the white sauce on the brocoli,
9. Spread the remaining cheese ,
10. Bake it in a preheated oven until it is golden brown,
11. Approximately 25-30 minutes at 200 degrees celsius.

link to the photos: Brocoli Gratin

Bon Appétit.

Radish Raita- 2 Methods

Preparation time: 5 mins

Cooking time: 5-7mins

                                                       

Ingredients: 

• 150 gms Radish grated 
• 1.5 cups of plain Yoghurt 
• 0.5 tsp of roasted Cumin Powder 
• 0.5 tsp of roasted Pepper Powder
• salt to taste.
• 1tsp of chopped coriander leaves.

                                                                               

METHOD -1

1. Wash, peel and grate Radish,
2. Add Yoghurt,roasted cumin powder,roasted pepper powder and salt to taste.
3. Mix well.
4. Decorate it with chopped coriander.

METHOD-2

1. Wash Peel and Grate  Radish,
2. Add Yoghurt, salt to taste to the grated radish and mix well.
3. In a pan heat 1 tsp oil and crackle 1 tsp mustard  and a pinch of asafoetida and add it to the yoghurt mixture.
4. Add 1 Green Chilli finely chopped, 1 tsp of finely chopped coriander and 1 tbsp of freshly grated coconut.

Bon Appétit.

Radish and Black Eyed Bean Sambar.

Preparation time: 15 mins

Cooking time: 25-30 mins

                                                                                 

Ingredients: 

• 1.5 cups -Thur dhal
• 1/2 cup Radish
• 1 cup Black Eyed Bean
• 2 tbsp Sambar powder
• 1.5 tsp Rasam powder 
• 3/4 tsp Tamarind extract
• 1/4 tsp Haldi
• 8-10  Curry Leaves
• 2 tbsp Grated Coconut
• Salt to taste
• 1 tsp of Ghee
• 1 tsp Mustard seeds
• pinch of Asafoetida
• 2 Dried Red chillies

Preparation Method:

• 1. Pressure cook thur dhal and black eyed beans,
  2. Wash, dry, peel and cut raddish into small pieces,
  3. Cook raddish with a little water, add haldi, rasam powder and salt for 10 - 12 minutes,
  4. Add the cooked dhal and black eyed beans, tamarind extract  and curry leaves boil it for 10 minutes
  5. Mix sambar powder and coconut in some water and add it to the sambar,(option-It can be blended in a mixture)
  6. Mix well,
  7. Let it boil for another 5-7 minutes,
  8. In a small pan,add 1tbsp of ghee or oil and crackle  1/2 tsp of mustard seeds, 2  dried red chillies and pinch of hing,
  9. Add it to the sambar.
  10. Sambar  is delicious to eat with hot rice.

link to the photos:Radish and Black Eyed Bean Sambar

Bon Appétit.

Raddish and Black eyed bean Sambar.