Onion Pakoda

Onion pakoda

Ingredients:

·         2 cup thinly sliced onion

·         1 ½  cup beasan

·         ¼ cup suji / rice powder

·         2 green chilli chopped

·         1 tbsp ginger and garlic paste

·         ½ tsp red chilli powder

·         ¼  tbsp garam masala

·         ½ tbsp ajwain / carom seeds

·         1 tbsp turmeric powder

·         1 tbsp curry leaves

·         1 tbsp coriander leaves

·         Salt

·         1 tbsp coriander powder

·         Oil for deep frying

Instructions:

1.      Take a large bowl: add thinly sliced onion, chopped green chili, beasan, and suji.

2.      Add red chili powder, carom seeds, turmeric powder, salt, ginger and garlic past, garam masala, curry leaves, coriander leaves, and now add water as required and mix well. Make a thick batter, keep aside.

3.      Now heat the oil in deep pan on medium to high flame. Drop spoonful of the onion mixture using your fingers and then deep – fry till they turn into golden brown in color from all the sides. Now ready to onion pakoda.

Vegetable Fried rice

Vegetable Fried rice

INGREDIENTS:

·         Basmati rice - 2 cup

·         Thinly sliced carrot, string beans, cabbage - 1 cup

·         Thinly sliced onion – 1 small

·         Thinly sliced capsicum - ¼ cup

·         Green peas- ¼ cup

·         Thinly sliced garlic – 1 tsp

·         Pepper powder - 1 tsp

·         Soy sauce - 1 tsp

·         Olive oil / oil- 1 tbsp

·         Salt to taste

·         Chopped green onion

PREPARATION METHOD:

1)      Cook the rice and let it cool.

2)      Heat oil in a pan.

3)      Add onion, garlic and saute well, till onion turns transparent.

4)      Add all the vegetables and saute till they become soft.

5)      Add salt and pepper powder into it and saute for a minute.

6)      Add soy sauce and saute for a minute.

7)      Add the rice and mix with vegetables.

8)      Remove from fire and garnish with chopped green onion.

Vegetable Upma

VEGETABLE UPMA

Ingredients:

·         Suji/ semolina / rava -1 cup

·         Mixed Vegetables, chopped – 1 1/2 cup (carrots, peas, french beans, capsicum (red and green)

·         Onion, chopped – 1 large

·         Tomato, chopped – 1 large

·         Green chillies, chopped – 2

·         Ginger, chopped – 1 tablespoon

·         Fresh coriander chopped – 2-3 tablespoon

·         Fresh lime juice – 1 tablespoon

·         Curry leaves – 10 – 12

·         Mustard seeds – 1 teaspoon

·         Urad dal (Black gram dal), – 1 tablespoon

·         Oil – 2 tablespoon

·         Salt to taste

·         Water – 2 1/2 cups

Method:

1.      Clean, wash and soak urad dal for an hour.

2.      Dry roast the Suji in a kadai till it changes colour to light pink (I have used pre roasted suji as it is readily available in supermarkets.

3.  Heat oil in a kadai, add the mustard seeds and let them crackle, add the curry leaves along with the chopped onions and green chillies fry for 3-4 minutes and add the chopped tomatoes. Once the tomatoes starts getting tender add the soaked urad dal and fry for 3-4 minutes.

4.      Add the chopped vegetables and season with salt and fry for 7-8 minutes (If required sprinkle some water, cover and cook) Once the vegetables are almost done add the chopped ginger and fresh chopped coriander and mix well.

5.      Add the dry roasted suji and fry for 2-3 minutes. Add the water along with the lime juice mix give it a good stir to avoid formation of any lumps, cover and cook for 2-3  or until all the water is absorbed.

Finely ready to eat vegetable upma ..

MUSHROOMS CURRY

 Mushrooms curry

Ingredients

·       1 8- oz package of mushrooms, quartered (I used cremini. Feel free to use button or even shiitake)

·         2 tsp canola or other vegetable oil

·         A sprig of curry leaves

·         6 cloves garlic , chopped

·         1- inch piece of ginger , chopped

·         3 dry red chillies

·         1 large red onion , chopped

·         1 tbsp coriander seeds

·         1 tsp cumin seeds

·         2 medium potatoes , diced

·         1/2 tsp turmeric powder

·         1 cup tomato puree

·         1/4 cup chopped coriander leaves

Instructions

1.      In a dry, hot skillet, roast the coriander and cumin seeds. Place in a blender.

2.      Heat 1 tsp of oil in the skillet. Add the curry leaves, garlic, ginger, chillies and onions and saute until brown spots appear on the onions. Add to the blender and, when cooler, grind along with the turmeric and some water to make a smooth paste.

3.      Heat the remaining oil in the skillet. Add the potatoes and stir-fry for a couple of minutes until they start to turn golden.

4.      Add the mushrooms and and saute until they begin to soften, about 2-3 minutes.

5.      Now add the ground masala and the tomato puree. When the mixture starts to darken and express oil, add 2-3 cups of water and salt.

6.      Cover and cook about 20 minutes or until the potatoes are tender.

7.      Garnish with coriander leaves.

Egg butter masala

Egg butter masala

Ingredients

·   4 hard boiled eggs

·   1 ½ tablespoons butter

·   ½ cup chopped onions

·   ½ cup chopped tomatoes

·   9-10 cashew nuts

·   2 cloves

·   1 cardamom

·   1 inch cinnamon

·   ½ teaspoon red chili powder

·   ¼ teaspoon turmeric

·   1 tablespoon ginger garlic paste

·   1 teaspoon coriander powder

·   ½ teaspoon garam masala

·   ¼ teaspoon Kasuri methi

·   Salt to taste

·   1 tablespoon cream

·   Coriander leaves to garnish

How To Prepare

1.      Add butter to a pan and sauté the eggs till they become golden brown.

2.      Add the chopped onions, tomatoes, and cashews to the pan.

3.      Once the tomatoes and onions soften, add turmeric, salt, and chili powder.

4.      Cook for 5-6 minutes and then remove from the flame.

5.      Cool it and transfer it to a blender and add ¾ cup of water. Blend it.

6.    Heat three-fourth tablespoons of butter and add cardamom, cinnamon, and clove. Sauté for 30 seconds.

7.      Add ginger garlic paste and sauté for a minute.

8.      Add the blended tomato and onion mixture and one-fourth cup of water. Cook for 7 minutes over medium flame.

9.      Add Kasuri methi and cook for 2 minutes.

10.  Add the eggs, cover and cook for 3 minutes.

11.  Remove from the flame. Add cream and garnish with coriander leaves.

Egg kurma

EGG KURMA

Ingredients

·         4 boiled eggs

·         1 cup sliced onions

·         1 cup chopped tomatoes

·         3 slit green chilies

·         2 tablespoons oil

·         1 teaspoon ginger garlic paste

·         1 teaspoon chili powder

·         2 tablespoons coconut paste

·         1 teaspoon almond paste

·         1 teaspoon cashew paste

·         ½ turmericpowder

·         1 teaspoon roasted coriander powder

·         ½ teaspoon garam masala

·         ½ teaspoon black pepper

·         Salt to taste

How To Prepare

1.      Heat oil in a pan and sauté the green chilies.

2.      Add the onions and sauté until they become golden brown.

3.      Add ginger garlic paste and cook for a minute.

4.      Add tomatoes and cook until they soften.

5.      Add salt, turmeric, and red chili powder. Cook for 5 minutes.

6.     Add almond paste, cashew nut paste, and coconut paste. Mix well and cook for 5 minutes until the oil appears at the sides and corners.

7.     Add 1-2 cups of water and coriander powder, garam masala, black pepper, and coriander leaves. Cook for 5 minutes.

8.      Add the eggs. Cover and simmer for 15 minutes.