Tomato Curry

Ingredents:

Oil                                                                    6 tbsp

Mustard Seeds                                           1 tbsp

Jeera                                                              1 tbsp

Onions                                                           1 medium(sliced lengh wise)

Curry leaves                                               1 spring

Ginger Garlic Paste                                  1 tbsp

Tomatoes                                                     3 medium(sliced into samll pieces)

Salt                                                                  to taste

Turmeric pdr                                              1/4 tbsp

Chilli pdr                                                      1 tbsp

Coriander pdr                                            1 tbsp

Garam masala pdr                                    1/4 tbsp

Water                                                              1 cup

Preparation:

• Heat oil in a deep pan
• Add Mustard Seeds and fry until they splutter
• Then add Jeera to it
• Now add onions and curry leaves and fry until onions are transparent
• Now add Ginger Garlic Paste and fry for few seconds and add Trumeric pdr
• Now add tomatoes close the pan and saute it for approx 2 to 3 min till the water in the tomatoes oozes out
• Now add Chilli pdr, Salt, Coriander pdr, Garam masala pdr and mix well
• After a min add water to it. Water can be adjusted according to the gravy consistency
• Cook this gravy in a medium flame for 2 min
• Tomato Curry is ready u can serve it with Rice
• Without adding water in the above process u can serve it with Roti too.

Ravva Laddu

Ingredents:

Ghee                                                   4 tbsp

Cashew nuts                                    few

Raisins                                               few

Grated Coconut                             3/4 cup

Sooji                                                   1 cup

Milk or Water                                 1/4 cup

Sugar                                                 1 cup

Cardamom pdr                             pinch

preparation:

• Heat ghee in a pan
• Add Cashew nuts and Raisins
• When Cashew nuts get golden colour and Raisins puff up then immediately add Grated coconut
• Then add Sooji and keep stirring until it becomes golden in colour
• Now add Sugar
• After few seconds add cardamom pdr to it
• Fry the mixture for approximately 2 min
• Now switch off the flame and add Milk or Water
• Keep stirring for a min and then make balls with the mixture
• Let the balls dry
• Now Ravva laddu is ready to eat.

Tips:

• If you want to store the Laddus for more than five days then use water to prepare them.If you use water then u can store them for many days.
• Don’t forget to switch off the flame before u add milk or water to it. If not the sooji cooks more and becomes soft.

Paayasam

Ingredents:

Vermicelli                                     1 cup

Ghee                                                 3 tbsp

Cashew nuts                                  few(u can use any nuts u like)

Raisins                                             few

Water                                               3 cups

Milk                                                  1cup

Sugar                                               1 1/2 cup

Cardamom pdr                            pinch

Preparation:

• Heat ghee in a pan
• Add Cashew nuts. Let them fry for few seconds then add Raisins
• Fry until Raisins puff up. Remove these nuts and keep aside
• Now add Vermicelli to the same Ghee and fry for few seconds
• Now add water,close the pan and boil until the Vermicelli is 50% done
• Now add Cardamom pdr, mix it well
• Then add milk to it and cook until it is 70% done
• Now add Cashew nuts and Raisins
• Remove it from the stove
• Close it and let it rest for few seconds
• Now the liquid with the Vermicelli is hot, so the remaining 30% is cooked with this hot liquid

Tips:

Remember that the Vermicelli should not be over cooked. If it is over cooked then we cannot taste it good..

Cauliflower Fry

Ingredents:

Mustard seeds                                          1/2tbsp

Green Chillies                                            3(cut lenthwise)

Onion                                                            1(chopped lenthwise)

Ginger Garlic paste                                 1tbsp

Salt                                                                to taste

Turmeric pdr                                            1/4tbsp

Chilli pdr                                                     1/2tbsp

Garam masala pdr                                  1/2 tbsp

Cauliflower florets                                 1 medium

Curry Leaves                                            1 spring

Oil                                                                  4 tbsp

preparation:

• Heat oil in a deep pan
• Add mustard seeds let them splutter
• Now add green chillies
• Add onions and curry leaves
• Let them fry until onions are golden in colour
• Now add ginger garlic paste
• After few seconds add turmeric pdr,chilli pdr
• Now add cauliflower florets
• Close the pan and let them cook in a medium flame
• After a minute add garam masala pdr
• Mix it well and cook for 3 to 4 min until the florets are cooked
• Serve hot as a side dish with Rice or Roti.

Capsicum Rice

 

Ingredents:

Rice                                                   1 cup(clean and soak it for 30 min)

Water                                               1 1/2 cups.

Capsicum                                       1 large(cut into small squares)

Red chillies                                    3

Chilli powder                                 1/2 tea spoon

Garam Masala  powder               1/4 tea spoon

Biriyani Masala  powder            1 tea spoon(optional)

Turmeric powder                          little

Coriander powder                        1/2 tea spoon

Cloves                                               2

Cardomom                                      2

Onion                                               1(cut lenth wise)

Oil                                                      4 table spoons

Jeera                                                 1/2 tea spoon

Curry leaves                                  1 spring

Coriander leaves                          little chopped

Mint leaves                                    little chopped

Preparation:

• Heat oil in a deep pan
• Add jeera to the oil and then add cloves,cardomom,redchillies.Fry them for few seconds.
• Now add onions and curry leaves,coriander leaves,mint leaves.Let them fry until onions become transparent.
• Now add capsicum pieces and let it fry for 2 to 3 min
• Now add turmeric pdr,coriander pdr,chilli pdr,garam masala pdr,biriyani masala pdr and saute  it for 1/2 min.
• Now add the rice, mix it well and  add water to it.
• keep it in high flame until water bubbles.
• Now close the pan and keep it in a very low flame until it is done.
• It takes approximately 15 min to complete after closing the pan.
• Now serve hot with Raitha(curd mixed wth onions,tomatoes,green chillies,coriander leaves,salt).