EASY HASH BROWN

                               EASY HASH BROWN

Hash brown

RECIPE SOURCE:AMERICAN CUISINE
SERVES:1
Ingredients

Potatoes-3
Coarse pepper powder-1/2 tsp
Quarter of a lemon
Ginger juice-1/2 tsp
Salt as needed
Oil for shallow frying(I used only 1 tblsp i.e1/2+1/2 for frying )

Method:

1.Grate the potatoes and wash them to remove extra starch.Drain them and squeeze water out of them and keep them aside.

2 . Heat  1/2 tblsp oil in a pan add the grated potatoes and fry till brown patches appear on them.Now flip it ,add remaining oil and cook the other side too.

3.Once it's done take them on to a serving plate ,sprinkle salt, pepper, ginger juice,and lemon juice. Enjoy....

Notes:
1.You can also make patties by adding cornstarch and grated veggies of your choice and deep fry them.
2.You can also cook in microwave for even healthier option.
3.I served hash brown with sauted veggies. You can serve with sauces, eggs etc..
4.You can also add a pinch of chilli powder, herbs too to hash browns..addition of flavours are up to you.

SPINY GOURD MASALA

                                   SPINY GOURD MASALA

Spiny gourd masala

RECIPE SOURCE: ORIYAN CUISINE 

SERVES:3
INGREDIENTS

SPINY GOURD-3 MEDIUM SIZED
POTATOES-3 MEDIUM SIZED
TURMERIC POWDER-1/2 tsp
CHILLI POWDER-1/2 tsp
CORIANDER POWDER-1 tsp
CUMIN POWDER-1/2
SALT AS NEEDED
OIL-2 TBLSP

FOR GRINDING:
ONION-1
GARLIC-3 PODS
GINGER-1"PIECE

METHOD:

1.Pressure cook the potatoes and spiny gourd.Peel and cube the potatoes.Chop spiny gourd into small thin circles.Keep them aside.

2. Grind and make a coarse paste of ingredients given under 'grinding'.

3.Heat oil in a pan and separately fry spiny gourd and potatoes .

4. Now heat a pan with remaining amount of oil ,once it's hot add the ground paste along with spice powders and fry till oil separates.

5.Add the fried pieces .Give them a toss.Adjust  the salt.Our dish is ready to serve. Enjoy :)

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DEEP FRIED AND SUGAR DIPPED SEMOLINA(RAVA)FINGERS

                                 JHAMBUL

                                  

  

RECIPE SOURCE : GSB CUISINE

MAKES 8 FINGERS AND BALLS

INGREDIENTS

SEMOLINA/RAVA- ½ CUP
SUGAR-1/2 CUP
WATER -3/4 CUP
OIL FOR DEEP FRYING

  METHOD:

1.HEAT A KADAI ADD ½ CUP WATER,1 TBSP OF SUGAR AND BRING IT TO BOIL.ONCE IT STARTS BOILING ADD SEMOLINA BY CONTINUOUSLY STIRRING IT.KEEP ON STIRRING OR 2-3 MINUTES.SWITCH OFF THE FLAME .(AT THIS STAGE WE CAN CALL IT “kesari”)

 2.NOW BEGIN TO MASH IT FOR 2/3 MINUTES .ONCE IT COOLS DONE .APPLY A LITTLE GHEE OR OIL ON YOUR HANDS AND MAKE DESIRED SHAPES OF  YOUR CHOICE.

3.HEAT OIL IN A KADAI AND DEEP FRY THEM IN MEDIUM FLAME SO AS TO MAKE SURE THAT ITS INNER PORTION ALSO GETS COOKED PROPERLY.DRAIN AND TRANSFER TO A PAPER TOWEL.

  

4.NOW LETS MAKE THE SUGAR SYRUP:

5.FOR THAT TAKE ¼ CUP OF THE  REMAINING SUGAR IN ANOTHER KADAI AND BEGIN TO HEAT IT TILL IT REACHES ONE STRING CONSISTENCY.ONCE ITS DONE OFF THE FLAME .

6.POUR ALL THE DEEP FRIED FINGERS AND BALLS INTO THE SYRUP AND KEEP ON STIRRING.THE BALLS WILL ABSORB THE SUGAR AND WILL GET NICELY COATED WITH SUGAR.

EASY FRIED RICE(NO SAUCE REQUIRED)

                                 EASY FRIED RICE

 
 

IF YOU ARE ALLERGIC TO SOY SAUCE BUT A DIE HARD FAN OF FRIED RICE...
DON'T WORRY AT ALL WITHOUT SAUCE TOO WE CAN PREPARE DELICIOUS FRIED RICE.HERE  COMES THE RECIPE..

SERVES:2
INGREDIENTS

ANY OIL OF YOUR CHOICE/OLIVE OIL-2 TSP
MIXED VEGETABLES -1 CUP

 I USED
    GARLIC      -4 PODS FINELY CHOPPED
    ONION        -1 FINELY CHOPPED
    CARROT     -1/3 CUP
    CAPSICUM  - 1/3 CUP
    CABBAGE    -1/3 CUP
    CAULIFLOWER FLORETS-5-7 FLORETS
    MUSHROOM-2 MUSHROOMS MEDIUM SIZED

COARSE PEPPER POWDER- 1 TSP
 BASMATI RICE-1 CUP
WATER- 1 1/2 CUP
SALT AS NEEDED

METHOD:

1.SOAK BASMATI RICE FOR AT LEAST 1 HOUR.THEN BY ADDING 1 1/2 WATER&NEEDED SALT PRESSURE COOK IT FOR 1 WHISTLE(HIGH LAME) AND THEN 5 MINUTES (LOW LAME).

2.MEANWHILE HEAT OLIVE OIL IN A PAN AND ADD ALL THE VEGGIES AND SAUTE FOR 5 SECONDS BY ADDING SALT.AND SWITCH OFF THE FLAME.

3.ONCE RICE IS COOKED ADD IT INTO THE PAN ,SPRINKLE PEPPER POWDER AND GIVE IT A TOSS..RICE IS READY TO SERVE WITH CURRY OF YOUR CHOICE.I SERVED IT WITH SCHEZWAN MUSHROOMS.. ENJOY 

S

RAW PLANTAIN CUTLET

                            PACHHA KA CUTLET
                                                      

                                 

                                   

MAKES 6 PATTIES

INGREDIENTS

POTATO-2 MEDIUM SIZED
RAW PLANTAIN-1
ONION -1 MEDIUM SIZED
CORIANDER LEAVES/CILANTRO/DHANIA/MALLI ELLA-1 BUNCH MEDIUM ONE
SALT AS NEEDED
1/4 TH OF A LEMON
OIL NEEDED TO SHALLOW FRY

METHOD:

1.PRESSURE COOK BOTH PLANTAIN AND POTATOES.PEEL OF THEIR SKIN AND MASH THEM THOROUGHLY.

2.WASH AND  FINELY CHOP BOTH ONION AND CILANTRO .

3.TIME TO ASSEMBLE...

4.MIX MASHED POTATOES,PLANTAIN,CILANTRO ,ONIONS BY ADDING SALT AND SQUEEZING LEMON JUICE OVER IT.

5..MAKE CUTLETS OF YOUR DESIRED SHAPES.

6..HEAT A PAN ADD  OIL,ONCE ITS HOT PLACE THE CUTLETS CAREFULLY AND SHALLOW FRY THEM.

7.DRAIN AND TRANSFER THEM TO PAPER TOWELS.OUR PATTICE ARE READY TO SERVE..

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FENUGREEK CREPES

KARBAS POLO & CHUNN/ULUVA DOSA & SARKARA THEENGA 

karbas polo with chunn

MAKES 10 -12 CREPES/DOSA
INGREDIENTS

RAW RICE-3/4 CUP
URAD DAL/BLACK GRAM-1/4 CUP
FENUGREEK SEEDS/METHI/ULUVA-1 TSP
PEPPER CORNS/KALI MIRCH KAE DANAE/KURUMULAGU/MIRYAKORNU-8-10BALLS
DRY RED CHILLI/SUKKI SAANG-2
TURMERIC POWDER-1 TSP

FOR THE DIP:
COCONUT SCRAPINGS-1/3 CUP
GRATED JAGGERY-1/3 CUP

METHOD:

DAY 1
MORNING-11 '0 CLOCK

1.WASH AND CLEAN RICE AND URAD DAL.

2.NOW SOAK THEM IN SEPARATE VESSELS FOR 2-4 HOURS IN COLD WATER.

3..SOAK DRY RED CHILLIES,.PEPPER CORNS AND METHI SEEDS IN HOT WATER AS WELL...

DAY 1
EVENING 3'O CLOCK

4.FIRST MAKE A SMOOTH PASTE OF URAD DAL USING A BLENDER.

5.THEN ADD SOAKED RICE,FENUGREEK,PEPPER CORNS,DRY RED CHILLI,TURMERIC POWDER AND GRIND TO A SMOOTH PASTE.

6.BY ADDING LITTLE WATER SO AS TO REACH A CREPE/DOSA CONSISTENCY.

 7.LET IT FERMENT FOR A MINIMUM OF 3-4 HOURS.

BATTER IS READY

DAY 1
NIGHT 8 'O CLOCK

8.BATTER IS READY TO USE.

9. HEAT A DOSA TAWA ,DRIZZLE LITTLE OIL,POUR A LADDLE FULL BATTER SPREAD EVENLY ,WHEN ONE SIDE IS COOKED FLIP IT OFF AND COOK OTHER SIDE TOO,DRIZZLE A LITTLE MORE OIL AND SERVE..

COCONUT JAGGERY DIP:
1.TAKE SOME COCONUT SCRAPINGS AND GRATED JAGGERY MIX WELL .OUR DIP IS READY. ENJOY.

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STEAMED PUMPKIN CAKE

      KADDU KA MEETA/MATHAN ADA/KADAMBH

PUMPKIN CAKES

RECIPE :GSB CUISINE
MAKES:4

INGREDIENTS

Grated pumpkin/kaddhu/mathan/dudhi-1/4 cup
Coconut scrapings-1/4 cup(use a spoon for garnishing too)
Jaggery syrup(guud ka pani/sarkara pani)-1/4 cup
Rice flour/chaval ka powder/aripodi/oravapitti-1/4 cup

METHOD:

1.Wash and clean the pumpkin and grate it.Keep it aside.

2.Pour water along with jaggery pieces in a pan  and bring it to boil.Keep on stiring in between.Once pieces  are melted,strain the syrup and keep it aside.

3.Take a mixing bowl add the syrup,grated pumpkin,coconut scrapings,rice flour and mix well.

4. The batter should not be too thick or thin.In case it becomes too thick you can add little water
(1 spoon)and again mix well.

4.Now heat a steamer(or idli cooker/momo steamer)pour 1 spoon each into each space and steam it
 for 10 minutes.

5. Insert a toothpick or knife if it comes out clean our cakes are ready to serve.

6.Garnish with  some coconut scrapings and ENJOY.

PUMPKIN STIR FRY

KADDHU KI SABZI/MATHAN MAEZUKKUVARATY

RECIPE SOURCE:GSB CUISINE

INGREDIENTS

PUMPKIN/KADDHU/MATHAN/DUDHI-1/2 CUP
 SALT AS NEEDED
WATER AS NEEDED

FOR TEMPERING:
OIL-2 tsp
MUSTARD SEEDS-1 TSP
DRY RED CHILLI-1/2 PIECE OF A CHILLI

METHOD:

1.Wash,remove the pumpkin seeds(don't throw they away ,you can roast them and can use them as a snack for tea/coffee)chop and keep them aside.
2.Heat oil in a kadai,do the tempering and add pumpkin pieces,little water and salt.mix them.now cover and cook for 4-5 minutes.Adjust the salt .our dish is ready to serve.

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TEMPERED ALL PURPOSE FLOUR CREPES

                 THALICHA MAIDA DOSA/PHANNA POLO

TEMPERED MAIDA DOSA

Makes 12 crepes/dosas
INGREDIENTS

All purpose flour/maida-1 1/2 cups
Water-2 cups(can adjust)
Salt as needed

FOR TEMPERING:
Oil-1/2 tblsp
Mustard seeds/sarson/kaduk/sasam-1 tsp
Green chilly/hari mirch/ paccha mulag/harvi saang-3/4
Onion/pyaz/savala-1-2 tblsp(can add more or less it is upto you)
Turmeric powder-1/2 tsp

 Note: Can add finely chopped shallots/curry leaves also  for extra flavor.

METHOD:

1.Take a bowl add the flour ,needed amount of salt ,water and mix it well without any lumps using laddle or hand blender.Keep it aside.(batter should be of dosa consistency).

2.Now let us do the tempering. 

3.Start  by adding oil then the mustard seeds into a tadka pan.

4.Once mustard seeds pops up, add chopped green chillies(its better to remove the seeds and veins of the chillies, so that it wont be too hot)chopped curry leaves,onions,and turmeric powder.Saute for few seconds.Switch off the flame 

5.Add it to the above made batter and mix  well.

6.Heat a dosa tawa, once it is hot, drizzle little oil .

7.Pour a laddle full batter ,spread evenly.Cover and cook.Once its cooked flip it off. 

8.Cook both sides and our dosa /crepe is ready to serve.

9. BEST COMBO IS SAMBHAR/LENTIL VEGETABLE CURRY or YOU CAN EAT AS  SUCH WITH A CUP OF CHAI/TEA.

SPINACH-LENTIL CURRY

SPINACH-LENTIL CURRY/PALAK DAL CURRY

SPINACH LENTIL CURRY

INGREDIENTS

Spinach /palak- 1 bunch
Toor dal/pigeon pea/arhar dal/thuvara parippu/thoyya dali- 1/2 cup
Salt
A pinch of turmeric powder

FOR GRINDING:
Coconut scrapings-1/3 cup
Cumin /jeerakam/jeera-1tsp
Garlic pods/lehsun-4 pods
Dry red chillli-1

FOR TEMPERING:
Oil-1/2
Mustard-1

METHOD:

1.Pressure cook the toor dal. Transfer it into a bowl,mash them and keep it aside.

2.Grind coconut scrapings,cumin ,dry red chilli and garlic pods together by adding little water into a paste and keep them aside.

3.Take a kadai pour the mashed toor dal,salt ,a pinch of turmeric powder,ground paste and bring it to boil.Once it started to boil ,off the flame .

4.Now do the tempering and pour into the above made curry .Taste and adjust the salt.Enjoy with rice.

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AUBERGINES IN CURD

                     DAHI BHAIGAN
   

                 

RECIPE:ORIYAN
INGREDIENTS

Bhaigan/aubergine/brinjal/vazuthanenga-2 small sized
Salt
Curd-1/2 cup
Sugar-2-3 tsp

FOR THE TEMPERING:                                                                              
Oil-1/2 tblsp
Mustard seeds/kaduk/sarson-1 tsp
Cumin /jeera/jeerakam-1 tsp
Ginger -1 inch piece,chopped finely
Green chilly-1,chopped finely
Curry leaves-1 sprig

METHOD:

1.Clean the brinjals .Cut it into 2 halves.Sprinkle little salt ,mix well and keep aside for 5 minutes.After 5   minutes,heat oil in a kadai and deep fry them.Transfer them on to a kitchen towel.
2.Take a bowl pour curd into it and beat well.Then add sugar into it and mix.You can adjust according to your taste.Keep aside.
3.Now do the tempering using the ingredients given.Time to assemble.Pour the tempering into the  curd ,along with deep fried brinjal pieces. Mix well and Enjoy.

SPINACH FLAVORED PUFFED INDIAN BREAD

                     PALAK POORI/SPINACH POORI

                                     

INGREDIENTS
Makes 14 poori

Palak/spinach puree(from 1 bunch)-1/2 cup
Wheat flour-1 1/2 cup
Salt as needed
Oil-1tblsp

Method:

1.Wash and clean the palak several times make a puree of it using a blender.This is what we are going to use instead of water in making poori.

2.Take atta in a mixing bowl add salt to taste and just mix dry powders well.

3.Now into it add the puree and knead to get a smooth and soft dough.(don't feel lazy in this step. You should knead well for at least 4/5 minutes then only you will get your poori puffed up like a bubble)

4.Add little oil also in between(the amount of oil used can be adjusted accordingly)once you get a soft dough keep it aside for at least 10 minutes covered with a wet kitchen towel.

4.Now as usual pinch equal size ball .

5.Dust with little atta(WHEAT FLOUR) and  roll them.

6. Once you have finished rolling all pooris ,deep fry them in piping hot oil of your choice.(fry in high flame).Enjoy with your favorite curry..

Note:clean palak with hot water,then in running water for a minimum of 5 times.

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AMARANTHUS STIR FRIED WITH VEGETABLES

                                                         POY BHUJJIA

                                   

  

RECIPE: ORIYAN CUISINE

SERVES:2

INGREDIENTS

Poy (stems+leaves)-1 cup
Brinjal/aubergine/vazuthanenga-1/2 cup
Beans-1/2 cup
Potato-1/3 cup
Tomato-1/3 cup
Turmeric powder/haldi/manjal- 1/2 tsp
Chilli powder- 1/2 tsp
Salt as needed

Water as needed                                                                                    
Oil

FOR GRINDING:
Mustard seeds/kaduku/sarson-1 tsp
Garlic/lehsun/veluthulli- 5-6 pods
Green chilly-3

METHOD:

1.Wash ,clean and chop all the veggies(other than the vegetables i mentioned you can also add onions,carrots,ridge gourd ,pointed gourd etc).grind the ingredients to a coarse paste given under grinding.

2.Heat oil in a kadai add the ground paste ,chilli powder,turmeric powder and saute till oil separates.

3.Now add all the veggies except poy leaves.Add little water,salt,cover and cook till the vegetables are cooked properly.

4.Once they are done add poy leaves ,give it a good stir ,again cover and cook for 2 minutes.Do the taste test and adjust salt and spice powders according to your taste.serve with rice and Enjoy.