Brinjal perugu pachadi (Curd chutney)

Ingredients

1 brinjal ( big one)
1 cup curd
green chillis
salt
mustard seeds,cumin seeds,oil for seasoning
turmeric

Procedure

place the brinjal on the stove directly and keep it till the outerportion burns slightly and it becomes soft. keep shifting the brinjal on the stove to make sure it is cooked on all sides.

pour 1 sp oil for seasoning. After oil is heated, add mustard seeds and cumin seeds and wait till it splutters.Chop green chillies finely and add it in the seasoning.

Take curd in a bowl and mix with little water to give a soft consistency. Add the seasoning and turmeric powder and mix well.

Peel off the brinjal and make a small paste . Mix the brinjal in the curd mixture and mix well. It can be served with roti or rice.

Aloo Tikki Burger

For those who are addicted to Burgers..here is a simple way to make Aloo tikki Burger at home..


Ingredients (For one burger)

For tikki:

Potato - 1
Green peas - 10 gms
Bread - 2
Maida - 4 tbspn
Salt - 1 tsp
Garam masala - 1tsp
Coriander powder -1tsp
red chilli powder - 1tsp
Oil

For Coleslaw:

Cabbage - 20 gms
Onions- 1
Tomato -1
Salt
Lemon juice

For Burger:

Burger bun -1
cheese slices
Mayonnaise
Mustard sauce
tomato sauce

Procedure:
Coleslaw:
cut the cabbage and onions into thin slices. add salt and 2 drops of lemon juice and marinate it. after 5 mins try frying it in pan for 5 mins ( microwave 600 watts 2 mins) and keep it aside.
Aloo Tikki:
Boil aloo and grean peas. remove all the water and mash it and add salt, coriander powder, garam masala, chilli powder and mix it well .Pepare the maida mixture with maida, salt, chilli powder and add water to get near watery consistency but enough to stick to tikki. make the bread to bread crumbs . Take a spoon of oil on the hand to make tikki easily and take a ball of aloo mixture and pat to to the shape of patty enough diameter to fit into u r burger. place the patty on the maida mixture and put it on bread crumbs. Make sure all the areas of tikki are filled with crumbs. Either pan fry or shallow fry the tikki.
Burger:
spread mayonnaise on the lower bun and place the coleslaw ( salad) and place the tikki.spread very little mustard sauce add cheese slice and put the remaining slaw on top of it. add tomato sause as required and the burger is done.
The fillings are as per interest.

Instant Tomato Pudina Pachadi/Chutney

This chutney is very easy and quick to make. It can stay for 3 to 4 days if refrigerated. It can be had with rice, idli, dosa, upma etc.

INGREDIENTS
Big Tomatoes - 4
Chilli green or red (not the dried ones)  - 3 to 4
Pudina - one small cup
mustard seeds, fenugreek seeds - 1 spoon each
tamarind - a small pinch
Salt, Oil

PROCEDURE:
1. Dry roast the mustard and fenugreek seeds for around 3mins. Constantly stir so that they don't burn.
2. Grind them into fine powder once the seeds have cooled down.
3. Put 2 spoons of oil in a tava and after it is hot, add chillies and tomatoes (cut the tomatoes into 4 portions)
3. Add a pinch of salt and close the lid for the tomatoes and chillies to cook well.
4. Once the tomatoes are soft and well cooked, keep them aside to cool down.
5. Add these to the grinder, add the mustard-fenugreek powder, tamarind and salt to taste
6. Grind them well to get the tasty chutney/pachadi :)

Ragi Dosa

So us who eat dosas very frequently multiple choices and healthier options are much needed. Adding flavours and curries to dosa batter will bring multiple choices but if we want to go for healthier options then we have to try other grains as well. We at home used to eat other grains like ragi, jowar,bajra very less comparitively and im finding out recipes with these from mom . But they dont taste as good as other grains... Making them into dosa seemed a safe choice.

You can use this recipe to replace with any other grain of your choice.

Recipe:

Ingredients :

Whole grain ingredients:
Urud dal - 1cup
rice - 1 1/2 cups
Ragi seeds - 2 cup

ready made flour ingredients:

Urud dal - 1cup
rice flour - 2cups
ragi flour - 2 cups

Salt as needed
Cooking soda - a pinch
water for batter.
oil to prepare dosa

Procedure:

Whole grain procedure:

• Soak urud dal ,rice and ragi seeds for 4 hours.
• Grind them into smooth paste in a wet grinder or food processor.
• add water as needed to make smooth paste dont make it too runny.
• Add salt and a pinch of cooking soda to the  batter and mix well(preferably with hand to help in fermentation)
• Let the batter ferment for 5 hours atleast.

Flour procedure:

• Soak urud dal for 4 hours.
• Grind the dal into smooth paste .
• Add the ragi flour and rice flour and mix well by adding water as needed to make batter.
• Add salt and a pinch of cooking soda to the  batter and mix well(preferably with hand to help in fermentation)
• Let the batter ferment for 5 hours atleast.

Preparing Dosa;

• Once the batter is fermented can keep in fridge for 4-5 days .
• Before preparing dosa keep it out of fridge 1/2 hour before for better taste.
• Heat tawa and drizzle some oil.
• Take a dollop of batter and spread it into a circle.
• Drizzle some oil around the dosa .
• Flip it and make sure its cooked on both sides.
• Serve hot with any chutney. Check the recipe index for chutney recipes.

Betel leaf chaat (Tamalapaku tho chaat) (paan patta chaat)

This is one yummy, different dish for the snacks session..
If you have some guests coming home for high-tea, then surprise them with this dish - exotic, special yet very much ethnic.. both kids and adults will love this dish..

INGREDIENTS:

Betel leafs - 10 to 12
Besan (gram flour) or Wheat flour - 1 cup
Green Chutney - (pudina, coriander leaves, green chillies)
Sweet chutney - (Tamarind, jaggery)
chat masala, salt, chilli powder
curd

PROCEDURE

• . We have to make fritters (bajji) of betel leafs. I have used wheat flour for the fritters ( you can use gram flour as usual)

For fritters:

• Take one cup of flour and add salt and chilli powder to taste. Add water and make a running solution (which can lightly coat the betel leafs). 
• Make sure the mixture is not very thick, we want the frtters to be crispy
• Heat oil in a deep bottom pan 
• Once the oil is heated, dip the betel leaf in the flour solution and deep fry in oil. Take it out once both sides is golden brown.
• Make fritters of all the leaves and keep aside

To make chat:

• Get your chutneys ready 
• Green chutney - grind all the ingredients listed (with salt and bit of water) to make paste
• Sweet chutney - Heat water on stove and add tamarind and jaggery until they dissolve and solution becomes dense. 
• Keep the plates ready to be served. 
• On each plate, get the chat ready by following the below process:
• Break the fritters into pieces and place them on the plate (1 to 2 leaves per plate)
• Pour curd on top of each of the pieces with a spoon gently
• Now put few spoons of green chutney and sweet chutney as per taste on the pieces
• Sprinkle salt, chilli powder (a pinch), chat powder, amchur powder - as per taste

Tasty tasty Betel leaf chat is ready!! With every bite, along with the other elements of the chat, you will feel the hint of betel leaf which is very refreshing!! 

So, why wait..Go ahead and try it out!!

Bajra dosa

Ive talked about multiple dosa varieties and keep adding more to my list and after preparing Ragi dosa.. bajra came on my next grain list and my I cant imagine my surprise when it turned to be delicious .I surely missed on this dosa for a long time.

You can use this recipe to replace with any other grain of your choice.

Recipe:

Ingredients :

Whole grain ingredients:
Urud dal - 1cup
rice - 1 1/2 cups
bajra seeds - 2 cup

ready made flour ingredients:

Urud dal - 1cup
rice flour - 2cups
bajra flour - 2 cups

Salt as needed
Cooking soda - a pinch
water for batter.
oil to prepare dosa

Procedure:

Whole grain procedure:

• Soak urud dal ,rice and bajra seeds for 4 hours.
• Grind them into smooth paste in a wet grinder or food processor.
• add water as needed to make smooth paste dont make it too runny.
• Add salt and a pinch of cooking soda to the  batter and mix well(preferably with hand to help in fermentation)
• Let the batter ferment for 5 hours atleast.

Flour procedure:

• Soak urud dal for 4 hours.
• Grind the dal into smooth paste .
• Add the bajra flour and rice flour and mix well by adding water as needed to make batter.
• Add salt and a pinch of cooking soda to the  batter and mix well(preferably with hand to help in fermentation)
• Let the batter ferment for 5 hours atleast.

Preparing Dosa;

• Once the batter is fermented can keep in fridge for 4-5 days .
• Before preparing dosa keep it out of fridge 1/2 hour before for better taste.
• Heat tawa and drizzle some oil.
• Take a dollop of batter and spread it into a circle.
• Drizzle some oil around the dosa .
• Flip it and make sure its cooked on both sides.
• Serve hot with any chutney. Check the recipe index for chutney recipes.

Veggie sandwich with mayonnaise

I know its been some time we posted here..  but life sometimes goes crazy with work and you are busy to do your passion. Im happy coming back to my blog and with loads of new recipes.

For all those who are super busy in life and running around a quick recipe to munch.

Absolute no cooking time.. who wouldnt love delicious food without having to spend hours cooking it. Cooking early morning and running out for work has always been a nightmare. And for people with kids cooking up breakfast lunch and snacks for all the family members is very strenuous. 

Sharing the joy of making simple things to be peaceful in crazy mornings. 

Recipe:

Yellow capsicum - 1

carrot -1

lettuce - 1/4

salt- a pinch

mayonnaise - 3 tbspn 

Procedure:

• Finely chop all the veggies.
• In bowl add the chopped veggies, salt and mayo and mix it well.
• spread the mixture on bread and have a go.
• You can toast the bread if you like toasted bread but this bread spread can be had with soft bread too.