Turai Chutney Recipe-Ridge Gourd Chutney-Dodka Chutney

Preparation time-20 minutes
Serving-8
Ingredients:

• Chopped turai/ridge gourd (peeled and washed)-500 gm
• Split Black lentils (urad dal)-1 tsp
• Split bengal gram (chana dal)-1 tbsp
• Cumin seeds-1/2 tsp
• Mustard seeds-1/2 tsp
• Dry red chilli- 2 
• Tamarind juice-1 tbsp
• Turmeric powder-1/3 tsp
• Cooking oil-1 tbsp
• Salt to taste

Method:

• Turn on the flame and heat a pan, add oil and let it heat.
• Add whole spices,  chana dal, urad dal and fry for a minute on medium flame.
• Add chopped turai/ ridge gourd, turmeric powder and salt.
• Mix it, cover the pan and cook it on medium flame for 3-4 minutes.
• Cook the ridge gourd till it tuns soft or half cooked, keep stirring in between.
• Turn off the flame and let it cool down.
• Put the fried ridge gourd in the blending jar, add tamarind juice.
• Blend it into paste (do not add water), transfer it into a bowl.
• Ready to serve with idli, dosa, rice- daal, sambhar rice etc.

Namkeen chivda Recipe-Crispy Poha Chivda-Salty and Crispy Flattened Rice

Preparation time-20 minutes
Serving-4

Ingredients:

• Poha/chiura (Flattened rice)-150 gm
• Mix Bhujiya/Crisp mixture (any type)-1/2 cup
• Peanuts-1/2 cup
• Curry leaves-10 to 12
• Green chilli-2 or 3
• Chopped onion-2
• Cooking oil-2 tbsp
• Black salt/plain salt to taste

Method:

• Turn on the flame and heat a pan.
• Add peanuts and roast it on low flame for 2-3 minutes, keep stirring.
• Take it out on a plate and keep it aside.
• Add oil in the same pan and let the oil heat.
• Add green chilli, curry leaves  and chopped onions.
• Fry the onions on medium flame till it turns light brown.
• Add lightly roasted peanuts and chivda/poha (do not wash it).
• Mix it and fry it for 3-4 minutes on low flame.
• Add bhujiya/mixture and salt in the chivda and mix it.
• Increase the flame to medium and fry it for a minute to make it crispy.
• Turn off the flame and let it cool down.
• Ready to serve.

Tomato Rice Recipe-Tomato Rice In Pressure Cooker-Rice Recipe for Kids-Easy Lunch Box Recipe

Preparation time-30 minutes
Serving-5

Ingredients:

• Rice-1 glass or 250 gm
• Tomato-5 or 500 gm
• Chopped onion-3
• Dry red chilli-2
• Black cardamom-1
• Cloves/Lavang-4
• cinnamon stick-1 inch
• Bay leaves-2
• Cumin seeds-1 tbsp
• Ginger garlic paste-1 tsp
• Turmeric powder-1/3 tsp
• Cooking oil-2 tbsp
• Salt to taste

Method:

• Add all the tomatoes, 1 and 1/2 glass of water in a pressure cooker.
• Boil the tomatoes for two whistle on high flame, turn off the flame.
• Take out the tomatoes and blend the boiled tomato into puree (do not blend the stock of tomatoes).
• Add the tomato stock in puree to increase its quantity to 2 glass (double of rice quantity).
• Turn on the flame and heat a pressure cooker.
• Add oil and let the oil heat, add all the whole spices and fry it for few seconds.
• Add chopped onion and fry it till it turns light brown.
• Add ginger garlic paste and  turmeric powder, mix it and cook it for a minute.
• Add washed rice, salt and 2 glass of prepared tomato puree, stir it.
• Cover the lid and cook it on high flame for one whistle.
• Turn off the flame, let the pressure cooker cool down completely.
• Ready to serve with raita, curry or as it is.

                                               

Pav Bhaji Recipe-Mumbai style Pav Bhaji

Preparation time-40 minutes
Serving-6

Ingredients:

• Potato-2, Cauliflower-1/2, Carrot-1, fresh/frozen green peas-1/2 cup (Boil in pressure cooker for 2 whistle on medium flame)
• Chopped green chilli-2
• Grated garlic-10
• Grated ginger-1 inch
• Finely chopped green capsicum-1 (medium size)
• Finely chopped onion-1 (large size)
• Chopped tomato-3
• Kashmiri red chilli powder- 2 tsp
• Pav bhaji masala (any brand)-2 tsp
• Chopped coriander leaves
• Lemon slices for garnish
• Salt to taste
• Butter-2 tbsp
• Cooking oil-2 tbsp
• Pav (bread)

Method:

• Mash all the boiled vegetables and keep it aside.
• Turn on the flame and heat a pan, add 1 tbsp butter and 2 tbsp oil.
• Add green chilli, ginger and garlic, fry it for a minute on medium flame.
• Add chopped onion and fry the onion till it turns little soft.
• Add chopped capsicum, green peas, chopped tomato and fry it on medium flame for a minute.
• Add little salt to cook the tomato faster, cover the pan and cook it for a minute on medium flame.
• Add kashmiri red chilli powder, pav bhaji masala and cook it for a minute.
• Add the boiled mashed vegetables and 1/2 glass of vegetable stock or plain water, stir it.
• Mash the vegetables with potato masher in the pan, check the consistency and add water if needed.
• Add little salt, cover the pan and cook it for 2-3 minutes on low flame (keep stirring in between).
• Turn off the flame, garnish with freshly chopped coriander leaves and butter.
• Toast the pav with little butter on tava from both side.
• Serve with finely chopped onion, lemon slice and pav.

Sabudana Khichadi Recipe for fasting/Vrat-Sago Khichdi Recipe

Ingredients:

• Sabudana /sago((medium size)-1 cup (soak for 1 hour, drain it and keep it aside for 1 hour)
• Peanuts-1/2 cup
• Curry leaves-8 to 10
• Chopped green chilli-2
• Cumin seeds-1 tsp
• Ghee-2 tbsp
• Rock salt/sendha namak to taste (optional)

Method:

• Heat a pan, add peanuts and roast the peanuts on medium flame for 2-3 minutes.
• Put the roasted peanuts in the blending jar and let it cool a bit, coarsely grind the peanuts (do not make powder).
• Mix the grounded peanut with soaked sabudana and keep it aside.
• Heat a thick bottom pan, add ghee and let it heat.
• Add cumin seeds, curry leaves, chopped green chilli and fry it for few seconds.
• Add sabudana-peanuts mixture and rock salt (optional) in the pan and mix it.
• Fry it on medium flame for 3-4 minutes, keep stirring.
• Turn off the flame and serve hot.

Khatte Meethe Aam-Sweet and Spicy Mango

Preparation time-45 minutes
Serving-14

Ingredients:

• Raw/unripe mango (peeled and chopped)-800 gm
• Sugar-500 gm
• Panch phoran -1 tsp

( Fenugreek seeds, nigella seeds, cumin seed, black mustard seed and fennel seed in equal parts)

• Turmeric powder-1/4 tsp
• Red chilli powder-1/4 tsp
• Salt-1/4 tsp
• Cooking oil-1 tbsp

Method:

• Heat a thick bottom pan, add cooking oil and let it heat.
• Add panch phoron and  fry it for 8-10 seconds.
• Add raw mango, fry the mango on medium flame for 2 minutes.
• Take out the fried mango in a bowl, wipe the pan with kitchen towel.
• Add sugar and 1/4 glass of water in the same pan, stir it.
• Boil it on medium flame for 2-3 minutes, keep stirring.
• Reduce the flame to slow and boil it on slow flame for 5-7 minutes.
• Add mango, turmeric powder, red chilli powder, salt and mix it.
• Cover the pan and cook it on slow flame for 22-25 minutes, keep stirring in between.
• Turn off the flame and let it cool down completely,ready to serve.
• Store in a jar and consume it for up to 8-10 days (keep refrigerated).

Mint Coriander Chicken Curry-Chicken with Cilantro and Mint

Preparation time-90 minutes
Serving-4

Ingredients:
For marination:

• Chicken (washed)-500 gm(medium pcs)
• Coriander leaves-1/2 cup
• Mint leaves-1/2 cup
• Green chilli-2
• Garlic cloves (peeled)-15 to 16
• Chopped ginger- 2 inch
• Turmeric powder-1/2 tsp
• Salt-1/2 tsp

For Curry:

• Roughly chopped onion-1
• Chopped onion in square shape-1
• Chopped tomato-1
• Chopped ginger-1 inch
• Garlic cloves (peeled)-10
• Turmeric powder-1/2 tsp
• Red chilli powder-1 tsp
• Chicken masala powder (any brand)-1 tsp
• Cumin seeds- 1tsp
• Cooking oil-4 to 5 tbsp
• Chopped coriander leaves
• Salt to taste

Method:

Marination:

• In a blending jar: Add garlic, ginger, green chilli, coriander leaves and mint leaves.
• Add little water and blend it into thick smooth paste.
• Add turmeric powder, salt, blended masala paste into the chicken and mix it properly.
• Keep it in refrigerator for one hour.

Curry Preparation:

• In a blending jar: add ginger, garlic, roughly chopped onion and tomato and blend it without water, keep the paste aside.
• Heat a pan, add 3 tbsp oil and let the oil heat properly.
• Add the marinated chicken in the pan and fry it for 3-4 minutes on medium flame (cover and cook).
• Once the chicken is half cooked, take out in a plate and keep it aside.
• Put 2 tbsp oil in the same pan and let it heat, add cumin seeds and fry it for few seconds.
• Add turmeric powder, red chilli powder and chicken masala powder into the pan and mix it.
• Add the blended masala paste and fry the masala on medium flame till oil is separated from it.
• Add  square shape chopped onion and cook it for a minute on medium flame.
• Add 1/2 glass of water, add little salt (we had already added salt in marination process) and stir it.
• Once the curry start boiling, add the half cooked chicken into the gravy and gently mix it.
• Cover the pan and cook it for 3-4 minutes on slow flame, turn off the flame.
• Garnish with freshly chopped coriander leaves and serve hot.