Rajmma Masala :

Total cooking time : 25 to 30 mins . Servers for 4


This is an ideal dish for chapatti or rice..

I used to do this 2 different ways . 1. My method 2. General method

Here goes My method :

Mine is not a time consuming .. No grinding .. Though it tastes good . Ideal for busy life .

Ingredients :
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Rajma soaked for 6 hrs and pressure cooked or Canned rajma 200 gms
1 medium size onion thinly sliced
2 spoons of tomato puree
1 inch ginger chopped
1 clove garlic minced
1 spoon of garam masala
1 ½ spoon of oil

Mathod :
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In a pan Sauté the onion till golden brown add ginger and garlic fry for 2 mins .. Add the puree into it and pour 2 tumblers of wait .. Let it cook till it becomes thick gravy . Meanwhile mash the rajma (don’t make it into a paste ,just a squeeze is enough ) .. Add it into the gravy ,add salt .. Bring it to a boil .. Garnish it with coriander.


General Method:
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Soak rajma in water overnight.. Pressure cook rajma until tender. Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste. Heat oil in a pan. Add the paste and fry on medium heat until golden brown. Till the oil separates from the gravy .Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes. Add water enough to make thick gravy. Bring the gravy to boil.
Add cooked rajma and little milk (say ¼ cup). Stir well and cook over medium heat for 5-7 minutes.
Garnish with chopped green coriander leaves and serve hot.

churmuri

Oh! It was really a hot afternoon .. I badly needed something to munch .. I remembered having some puffed rice at home .. So I ended in doing Churmuri .Good for summer , it has cucumber,carrots .. .My mom often do this ..








Ingredents

Puffed rice 2 cups
1 carrot scrapped
1/2 cucumber finely chopped
raw mango (as needed) chopped
sprouts (any sprouts like green gram, channadhal) 4 spoons
1/2 onion finely chopped (optional)
Thin sev which is called as omapudi in tamil(optional)
ground nut 1 spoon
chat masala 1/4 spoon

Mehod :

Mix all the above ingredients well. Garnish it with coriander

njoy ur evening snack ..with tea or coffee

NAN & BREAD KOFTA(healthy kofta) Curry

Servers for 4 ... cooking time 1 hr


Preparation of nan (NAN ABOVE THE PRESSURE COOKER)

Igredients for NAN :
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Maida flour - 2 cups

Milk - ¼ cup

1 spoon of yeast

Salt as needed


Method :
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Heat the milk warm , then add the yeast to it.. Let it dissolve in the water .. It takes 10 mins ..
Add the maida flour in a large bowl .. Add the milk to it .. Make it to a dough kneading it (as chapatti dough).. Add little water in intervals , to avoid the sogginess .

Squeeze a thin cloth in water .. Rap the dough .. Keep it aside for 15 mins ..

Mean while take the pressure cooker bottom, remove the lid ,turn it upside down and place on the stove,let it be in low flame . Brush the top with a little oil.

Roll the mida flour ( you may find the dough fluffy) into 8 potions .. Speard the dough thinly as u do for chappti . Now place the raw nan in the top of the pressure cooker … let it cook ... Now cook the other side of the nan .. Brush it with butter ..

You Nan is ready to serve ..


FOR KOFTA MASALA
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BREAD TO BE ROLLED like this

NAN with Healthy kofta curry

Ingredients :
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¼ cups diced carrot, beans , cauliflower a cup of green peas
6 slices of multi grain bread


To be grind into paste :
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1 large size onion
3 tomatoes
1 inch ginger
2 cloves of garlic
2 elachi (cardamom)
2 cinnamon stick
2 clove
¼ turmeric powder
1/2 spoon kashimiri chilli powder
1 spoon of garam masala
4-5 almonds(soak almonds for 15 mins in hot water and remove the skin)
3-4 cashews
Salt to taste


Method:
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Put all the ingredients (to be grind) into mixer with little amount of water ,Grind into a smooth paste .In a wide pan pour 3 spoons of oil , drop the paste into it . Let it cook for 20 mins . Add salt.

Meanwhile . Soak the bread slices in little amount of hot water . Add the minced green chilli and make the bread into 12 balls. Microwave it for 20 seconds .

Now add the bread balls into the masala .. Let it for 15 mins .

Serve with nan,chappati or rice .

Cauliflower rajmma masala

Ingredients
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1 ½ cups of Cauliflower florets
½ cup of rajma (kidney bean)
Note : soak the kidney bean for at least 6 hours .. Then pressure cook (leave 4 whistles) .

2 spoons of oil.

To be grinded into paste :
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3 tomatoes
1 medium size onion
1 ½ spoons peanuts
2 cloves of garlic
½ coconut
1 spoon Dhaniya powder
½ Chilli powder

METHOD :
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Boil the cauliflower in a large pan with ½ a spoon of salt for 4 mins . Off the stove,drain it .. Keep it aside .
Now grind the above ingredients including dhaniya powder and the chilli powder in a mixture without adding water .. tomato contains enough amount of water to grinder the mixture .

Heat the oil in a pan .. Add the grinded mixture in it , add ¼ cup of water .. Cover the pan with a lid .. Let it cook for 10 mins .. Occasional stirring . Add the Kidney bean to the mixture .. Cook it for 5 -7 mins .. Then add the cauliflower .. Let the masala be in stove for 6 mins . Off the stove .
Garnish it with coriander leaves .


Serve it with roti or rice …

Palak pakkoras

Palak pakkora(spinach pakkora): servers for 4 ,cooking time 15 mins

Everyone would like to have snack in the evening .. Especially during cold evening or rainy days .This is a perfect snack with slurp elachi tea ...
Ingredients :

Channa gram flour - ¾ cup

Spinach (chopped )- 2 cups

Onion - ½ thinly sliced

Garlic - 2 cloves minced

Green chili - 2 finely chopped

Saunf ,fennel - ¼ spoon

Oil to deep fry the pakoras

Salt to taste
Method :

Mix the channa dhal ,spinach, and other above ingredients with water (in intervals ) into a batter . Let it rest for 15 minutes . Drop batter in the oil with help of a spoon or u can use your hand ,deep fry until it becomes golden and crisp . Remove from the pan with a slotted spoon, drain on kitchen towel . Sever it with pudena chutney or tamarind chutney .

Moor(butter milk)sathamudhu or rasam

Moor sathamudhu:
--------------------

Sathamadhu is a Tamil word, rasam is a Sanskrit word (both conveys the same meaning ).

Sathadar thirku ammdhu is SATHAMADHU ..

I have to thank my friend Anita and her grandma for sharing this wonderful recipe .This is really yummy ! .. You take less than 10 mins to prepare this.

Ingredients :
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Butter milk - 2 cups (skim it with fresh curd .. Don’t add lots of water to it .. Tastes delicious if it is little bit thick)

Jeera - ½ spoon

Pepper corns - 4 in number(if your spice level is high go to 10)

Dried red chili - 2 ( you can add another 2 if you want very spicy )

Channa dhal -1 spoon

a pinch of turmeric

a pinch of asafeotida

Oil - ½ spoon

Salt to taste


Garnishing :
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½ spoon mustard

3to 4 curry leaves


Method:
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Skim the curd and keep it aside . (NO BOILING NEED)

Add oil in the pan Fry all the above ingredients and roast it till it turns brown (don’t burn it ).

add the turmeric powder and asafeotida.

In a mixer grind the above ingredients dry .(no need to add water ). Powder it . Add it into the

Butter milk . Stir well.(NO COOKING)

Fry the mustard when it pops up ,add the curry leaves . Garnish it over then sathamadhu or rasam .

Server it with rice … tastes wonderful.

Spinach & raw mango kootu with parupu

Spinach & Raw mango kootu :
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This is a very healthy food . Delicious with Rice or Roti


Ingredients:
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Spinach - 2 cups chopped

Raw mango - ½ scliced into pieces

moon dhal - ¼ cup



For garnishing :
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1 spoon of ghee or oil

½ spoon of mustard

¼ spoon of methi seed (fenugreek seed)

2 dried chilies (u can also add 3 to4 according to your spice level)

2 garlic cloves (crushed)

Channa dhal - 2 spoons


Method :
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Pressure cook the Spinach ,raw mango and moong dhal with 1 ¼ cups of water (do not pour more water ,the kootu might become watery ). Let it cook for 2 whistles . Off the stove .Let it cool. Meanwhile ,Take a pan add the ghee or oil , add all the ingredients one by one as listed above .Wait till the mustard pops . Roast it well .

Take the pressure cooked kootu and mash it well for 5 mins .till the dhal mashes well . Add the roasted one on the top . Serve it with vadam and applam