Veg fried rice

Recipe coming soon...

Upma

Ingredients:

2 cups Rava / Sooji (Semolina)
25 gms fried Cashew Nuts
1 inch Ginger grated
2 chopped Onion
6-7 Green Chillies slit sideways
1 tsp Mustard Seeds
1 tsp Urad Daal
Salt to taste
2 tblsp Oil
Few curry leaves
Finely chopped corianderleaves
1 tblsp Ghee
Lemon juice to taste(optional)

Method:

1. Heat 1tbsp. pure ghee and fry rava ,on a moderate heat, stiring constantly to light brown color and set aside.
2. Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter.
3. Add the urad dal & curry leaves to it and fry till they turn red.
4. Add onion, ginger and green chilies. Sauté for 2-3 minutes.
5. Add salt to taste.
6. Now add 3 cups of water and the fried rava to it stirring constantly till it becomes little thick.
7. Take off from the heat and add lemon juice if desired.
8. Serve hot garnished with fried cashews and coriander.

Mushroom curry

Ingredients: 

Gravy:

2 tbspn oil
1/2 tbspn cumin seeds
2 medium onion, minced
2 tspn ginger-garlic paste(I prefer to ground it fresh)
3-4 medium sized tomatoes, pureed or finely chopped
2-3 tspn curry powder(i used the home made curry masala)
1/4 tspn turmeric powder
1/4 tspn chili powder or according to taste
1 tbspn dry kasoori methi
4-5 curry leaves
3-4 long green chillies slit
fresh cilantro/coriander
Salt

For marinating the Mushrooms:

1/2 box of fresh mushrooms (about 15 mushrooms slit into 2)
¼ tspn turmeric
1 tspn chili powder
1 tspn powdered pepper
1/4 cup yogurt
1 tbspn oil

Method:

1. Wipe the mushrooms clean with a paper towel. If the mushrooms are large, cut them in half, if not leave them whole. Mix together the mushrooms, pepper, turmeric, chili powder, and yogurt and set side.

2. Heat oil in a wok, and add the cumin seeds and curry leaves. When they begin to sizzle add the onion. Cook on medium heat till onion is brown.

3. Then add the ginger garlic paste and stir for about a minute. Add the finely chopped tomato or puree and clillies along with the curry masala, turmeric and chili powders.

4. Bring to a boil. Then reduce heat to simmer, and let the gravy cook for about 10-12 minutes or till it thickens and oil floats on top. If the gravy gets too thick add a bit of water.

5. While the gravy is cooking. Heat a large skillet and add oil. When the oil is hot, add the mushrooms. Do this in batches if needed. Cook the mushroom on medium heat, till they start to brown a little. Don’t move the mushrooms around too much, they wont brown.

6. When the gravy is done, add the sautéed mushrooms to it. Also add kasoori methi and salt. Cook on medium heat for about 2-3 minutes. Turn off heat and garnish with chopped cilantro\Coriander.

Mirch ka salan

Ingredients:

- 200 gms long green chillies
- 1 tsp cumin seeds (jeera)
- 1/2 tsp mustard seeds ( rai / sarson)
- 1/4 tsp fenugreek (methi) seeds
- 1/4 tsp nigella seeds (kalonji)
- 6 curry leaves (kadi patta)
- 1/4 tsp turmeric powder (haldi)
- 2 tbsp coriander-cumin seeds (dhania-jeera) powder
- 2 tsp chilli powder
- 4 tbsp tamarind water
- 2 tbsp chopped corriander (dhania)
- 5 tbsp oil
- salt to taste

To be ground into a paste:

a. 6 cloves of garlic (lehsun)
b. 12 mm. (1/2") piece ginger (adrak)
c. 1 onion
d. 2 tomatoes
e. 3 tbsp grated coconut

For the dry powder:

a. 2 tbsp roasted peanuts
b. 2 tbsp sesame seeds (til)
c. 1 tbsp cumin seeds (jeera)

Method for the dry powder:

1. Roast the peanuts, sesame seeds and cumin seeds lightly.
2. Remove and powder.

Method:

1. Heat the oil in a kadai.
2. Wash and slit the green chillies. Remove the seeds and fry in hot oil until they turn white. Remove.
3. In the same oil, add the cumin seeds, mustard seeds, fenugreek seeds, nigella seeds and curry leaves. Cook until the seeds crackle.
4. Add the paste and fry for a while. Add the turmeric and coriander-cumin seed powder, chilli powder and dry powder masala. Cook for a few minutes until the oil comes on the top.
5. Add 2 cups of water and the tamarind water and cook until thick. Add the fried green chillies, coriander and salt and cook for a few minutes. The gravy should be thick.
6. Serve hot with roti's or Biryaani. :)

Kheer

Ingredients:

Vermicelli - 1 small packet
Cashews, Raisins - 1 cup
Cardomom - some crushed
Milk - Half a Gallon
Sugar- One cup.
Ghee - 2-3 tspn

Method:

1. Heat the ghee in a heavy bottomed non-stick pan over medium heat and add Cashews, Raisins, Cardomom, seviya and fry till golden brown, stirring constantly.
2. Pour the milk, sugar and bring to boil.
3. Simmer for about 10-15 minutes or until the milk is slightly thickened.
4. Cool to room temperature and chill thoroughly.
5. Stir well and serve the vermicelli Kheer.

Girmitt

 

    Recipe coming soon..

Gajar ka halwa

Ingredients:

3 cups shredded carrots
3 cups milk
4 tablespoons Ghee
1/3 cup sugar
4-5 crushed cardamom
10-12 chopped roasted cashew nuts (To garnish)

Method:

1. Roast the cashew nuts and set aside for the garnish.
2. Boil the milk on medium-high heat in a non-stick pan until it is reduced to about half. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside.
3. Melt the ghee in a frying pan on medium heat.
4. Add the shredded carrots and stir-fry for about 8-10 minutes till they become tender and slightly change their color.
5. Add the milk and cook until the milk dries. This will take about 10-12 minutes.
6. Next add the sugar, cashews and cardamom and stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan.

Dharwad Special egg fried rice

This is one of the most popular dish in the road side shops. The recipe is very simple but if you like spicy food you will love it.  

1. Heat 2-3Tbs cooking oil and add 4-5 eggs and stir to gently beat and cook. Remove the eggs and clean the pan.
2. Heat 2Tbs more oil and add crushed garlic and keep it on low flame till you get a nice aroma.
3. Then add chilli power and cooked rice. Stir fry for 2-3 minutes until rice is heated through.
4. Add salt, 2Tbs soy sauce, fried egg and mix well.
5. Close lid and cook for 5 min.

Serve hot with finely chopped onions and lemon juice on top.

Egg Biryaani

Ingredients:

Basmati rice – 1 and 1/2 cups
Chopped onions – 2 cups 
Tomatoes – 2
Vegetables – 2 cups (carrot, beans, peas, potato)
Green chilly – 6 (slit)
fresh Ginger garlic grounded to a paste – 1 tbsp
Red chilly powder – 1 1/2 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Biryani masala – 1 tbsp
Cinnamon – 2?
Cardamom – 4-5
Cloves – 3-4
Small bay leaves – 2-3
Fennel seeds – 1 tsp
A bunch of finely chopped coriander leaves (cilantro) and mint leaves
Oil – 1 tbsp
Ghee or clarified butter – 2 tbsp
Salt to taste

Method of Preparation:

1. Cut vegetables to 1? in length.
2. Soak basmati rice for 30 minutes.
3. Heat oil in a pan and add cinnamon,broken cardamoms and cloves. Fry for a minute and add chopped onions and fry till it becomes golden brown.
4. Add ginger garlic paste and fry for a couple of minutes.
5. Add the tomatoes and green chillies. After two minutes add the vegetables and stir well.
6. Now add salt, red chili powder, coriander powder, biryani masala and cumin powder.
7. Cook until the raw smell of the spices are gone for about 5 to 6 minutes.
8. In between, heat ghee in another pan and add the ground powder followed by add fennel seeds and bay leaves.
9. Drain rice and add it to the pan. Stir gently without breaking the rice for a minute. Turn off the stove.
12. Add mint leaves and cilantro to the vegetables and spice mixture. Add some water if required.
11. A thick gravy is obtained. Add rice to this gravy and mix well.
12. Remove from heat and transfer it to an electric cooker or pressure cooker. Add 2 1/2 cups of water(approx ratio 1:1.5).
13. If you are using an electric cooker as soon as the light turns to warm or the the rice is cooked, transfer the contents to a hot pack or a serving tray to avoid burning rice at the bottom.
The slower the rice cooks the more aromatic and yummy it will be. Serve hot with salan or raita.

Appam

Recipe coming soon.. 

Andhra Palak Pappu

Ingredients :

Palak - 1/2 packet or 1 bunch
Toor dal - 2 small cups
Onions medium - 2(chopped long pieces)
Green chillies - 10 (slit vertically)
Turmeric Powder
Oil - 1 tbl spoon
Salt - to taste
Mustard seeds - 1 tbl spoon
Jeera - 1 tbl spoon
Garlic cloves - 4-5
Red chillies - 2-3
Curry leaves
Tamarind Paste- 2-3 tbl spoons

Method :

1. Wash and pressure cook dal, palak, tamarind, chopped onions, green chillies, turmeric together with 6 cups of water for 3 whistles .
2. When the pressure is released,remove the lid add salt .
3. Heat oil in a Pan add crushed garlic cloves, mustard seeds, jeera, red chillies, curry leaves and fry them to turn brown .
4. Now add dal to this and cook in low heat with lid covered for 5 minutes.
5. Serve hot with rice and ghee.

Bharla Vanga (Stuffed egg plant)

Ingredients:

1. Violet brinjals- 6-7 (choose smaller ones)
2. Tomatoes-2 (for grinding)
3. Onions-3 (2 finely chopped and 1 for grinding)
4. Oil- 3-4 tbsp
5. Mustard seeds- ¼ tsp
6. Turmeric powder- ¼ tsp
7. Coriander leaves- finely chopped 2 tsp
8. asafoetida- pinch

To grind:

1. Peanuts-1/2 cup dry roasted
2. Sesame seeds-6 tsp dry roasted
3. Coriander seeds- 1 tsp
4. Cumin seeds- 1 tsp
5. Coconut grated- 2 tbsp
6. Ginger- 2 tsp
7. Goda masala- 2tsp
8. Salt to taste
9. Tomatoes-2
10.Onion- 1
11.Tamarind paste- 1tsp
12.Jaggery- to taste
13.Chilli powder- 1 tsp (modify based on taste buds)

Method:

1. Remove stems and give four slits (not fully) to the brinjals. Wash them in salt water, fry in oil a bit and keep aside.
2. Roast sesame seeds, coriander-cumin seeds together till light brown.
3. Powder this mixture and mix tamarind, coconut, jaggery, peanut powder, ginger, salt, chili powder and goda masala into it. Alternatively, grind all these ingreadients together with the roasted mixture.
4. Grind 1 onion and the tomatoes to a thick paste and mix it with the above mixture.
5. Fill all the brinjals with above masala.
6. In a pan heat oil and add mustard seeds. When they splutter, add asafoetida and 2 finely chopped onions.
7. Saute till golden brown and then add the stuffed Brinjals along with the remaining paste if any.
8. Pour in some water just to cover the top of brinjals then cover and cook over medium heat for about 10-15 min.
9. Remove the lid and stir. Garnish with coriander leaves.

Serve hot with Jowar roti, chapati or rice.