Babycorn peas curry

If you are bored with same old recipes then try making baby corn green peas curry with cashew nuts and milk gravy. It takes very less time to prepare this curry recipe. Baby corn peas curry can be prepared for any special occasion or any party.

Ingredients:

     Frozen or fresh Babycorn – 8-9

• Frozen peas - ½ cup
• Tomato - 2
• Green chilly - 1
• Ginger piece - ½ inch piece
• Cashew nuts - 1 tbsp
• Cream - ¼ cup
• Oil - 2-3 tbsp
• Asafoetida - 1 pinch
• Cumin seeds - ¼ tsp
• Green coriander - ½ tbsp (finely chopped)
• Milk - ¼ cup
• Coriander powder - ½ tsp
• Salt - ½ tsp
• Turmeric powder - ¼ tsp
• Red chilly powder - less then ¼ tsp
• Garam masala - less the ¼ tsp

Method:

Wash Babycorn and remove stalk. Cut into ¼- ½ cm pieces. Also wash green peas. Cut tomatoes in big pieces, green chilly and wash ginger then peel it. Place all these ingredients in a mixture jar, also add the boiled cashew nuts and make a fine paste.
In microwave defrost the frozen vegetables for 2 minutes.
For gravy: Take 2 tsp oil in a pan, add cumin seeds and asafoetida. Sauté for few seconds. Also add turmeric powder and grinned fine paste of tomato and cashew nuts, coriander powder and red chilly powder. Cook masala until oil starts floating on the surface.
Now add milk in the masala and cook for another 2 minutes. Add 1 cup water, salt, garam masala, green peas and baby corn. Mix all ingredients nicely. Also add green coriander leaves. Cover the pan and cook on low flame for 5-6 minutes so that all spices get absorb in Babycorn and peas.
Baby corn peas curry is ready. Take out curry in a bowl and garnish with green coriander leaves. Serve hot Babycorn peas curry with chapatti, parantha, or naan.
Serves 2-3
Tip: if you are using fresh peas and babycorn roast them in 2 tsp of oil till golden brown and keep aside.

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Tomato rice

Serves - 2

Ingredients needed

Basmati Rice - 1 cup
Onion - 2
Ginger and garlic paste- 1 tsp
tomatoes - 4 (medium size)

Carrot chopped- 1/2 cup

Beans chopped- 1/2 cup
Green chillies - 2 slit (small ones)
Turmeric powder -1/4 tsp
Chilli Powder - 3/4 tsp
Garam masala powder -1/2 tsp (optional)
Mint leaves - handful chopped finely
Coriander leaves - 2 tbsp finely chopped
Salt as needed

For the seasoning

Oil - 3 tbsp
Bay leaf -1
Cloves -2
Cardamom -1
Cinnamon - 1 inch piece

Method:

Soak basmati rice for 20 minutes, drain the water completely and keep it aside.

Chop tomatoes and cut onions lengthwise.


Heat oil in a pan, add bay leaf, cloves, cinnamon and cardamom. Fry for a few seconds and then add thinly sliced onions.

Sauté till onions become slightly golden brown; add ginger garlic paste and sauté for a few more minutes.

Then add chopped tomatoes, carrot, beans, turmeric powder, chilli powder, green chillies, mint leaves, half of coriander leaves, salt (approximately 2 tsp and little more) needed and garam masala powder. Cook till tomatoes become mushy.

Add the drained rice, 2 cups of hot water,(check for salt now by tasting the water) and transfer it to a container and pressure cook for 3 whistles. When the pressure subsides, open it and fluff it with a fork. Garnish with the remaining coriander leaves.

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Palak Dal

Ingredients

•	Spinach, finely chopped	15-20 leaves
•	Split green gram skinless (dhuli moong dal)	3/4 cup
•	Turmeric powder	1/2 teaspoon
•	Asafoetida	a pinch
•	Oil	2 tablespoons
•	Cumin seeds	1 teaspoon
•	Garlic,chopped	6-8 cloves
•	Ginger,chopped	1 inch piece
•	Green chillies,seeded and chopped	2
•	Onion ,chopped	1 medium
•	Salt	to taste
•	Lemon juice	1 teaspoon

Method
Cook moong dal with half the turmeric powder and asafoetida till soft. Heat oil (or ghee) in a pan. Add cumin seeds, garlic, ginger, green chillies and sauté for one minute. Add onion and continue to sauté till onion gets lightly browned. Add spinach and sauté for half a minute. Add the remaining turmeric powder and stir. Add dal and mix well. Add one cup water and salt and stir. Add lemon juice just before serving.

For garnishing:

Heat ½ tsp of oil in a pan adds 1-2 whole red chill. Pour this over the palak dal. 

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Helathy - Oats Idly

Ingredients:

Oats -3/4 cup
Rava/Sooji - 1/2 cup
Curd - 1 cup

Eco (fruit salt)- 1/2 tsp
Salt as required

For the seasoning

Oil -2 tsp
Mustard -1 tsp
Jeera/cumin seeds -3/4 tsp
Urad dal - 1/2 tsp
Hing - a  pinch
Whole black pepper (crushed) -1/4 tsp
Ginger - 1 inch piece (finely chopped)
Green chilli - 1 (finely chopped)
Carrot -1 grated
Coriander leaves -little (finely chopped)
Curry leaves - few

Method:
Dry roast oats till it becomes slightly hot to touch. Powder it and keep it aside.

Dry roast rava also till it becomes slightly hot.

Heat 2 tsp of oil, add mustard seeds, when it splutters, add the rest of the ingredients mentioned under seasoning. Fry till the raw smell of the carrot goes.

In a bowl, mix powdered oats, rava, curd, salt,baking soda, the seasoning and needed water to make a batter similar to idli batter. Let it sit for 15 minutes.
(The batter should neither be thick nor thin but should be of dripping consistency.)

Bring water to boil, grease idli moulds with oil and pour a small ladle of batter into the idly mould. Steam for 15-20 minutes and serve hot with any chutney or sambar of your choice.

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Corn meal dosa and cabbage chutney

Corn meal Dosa

Ingredients:

• ¼ cup rice flour
• 1 green chilli chopped finely
• 1 cup  cornmeal
• ¼ cup sooji/rava/semolina
• Turmeric (a pinch)
• 1-2 tsp chopped coriander leaves (optional)
• Salt to taste  

Seasoning 

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• 1/4 tsp cumin seeds/ Jeera
• ¼ tsp mustard seeds
• 4-5 curry leaves chopped
• oil

Method:

• In a bowl mix together the cornmeal, turmeric, semolina, rice flour, salt, chopped green chilles and coriander leaves.
• Add water and make a smooth paste. The batter should be thin (unlike a regular dosa).
• Heat little oil in a pan, and then do a tadka/seasoning of add jeera, mustard seeds, curry leaves.
• Add this to the batter, stir and keep aside for 20-30 minutes.
• Heat a dosa tava/non-stick pan and grease it lightly.
• Mix the batter again well and add more water if needed.
• Take a ladle full of batter and pour starting from the center and then towards the edges. You will not be able to spread the batter like a regular dosa and also this dosa will not be round.
• Spread oil around the edges and through the holes. Cook until the bottom part gets lightly browned and then flip it over and cook on the other side. Spread little more oil.
• Fold the dosa and serve hot along with chutney.

Cabbage Chutney

Ingredients
Chopped purple cabbage – 2 Cups(loosely packed)
Pearl Onions – 1/3 Cup
Peanuts – 1/3 Cup
Green Chilies – 4 to 5 or to taste
Tamarind – 1 inch piece
Salt – 1 Tsp or to taste
Coconut Oil – 1 Tbsp
Mustard Seeds – 1 Tsp
Split Urad Dal – 1 Tbsp
Asafoetida – small pieces

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Method
1) Heat a pan and once hot add the coconut oil. Once the oil is warm add the peanuts and saute till they are slightly brown and remove them from the heat. Now in the same oil, add the mustard seeds and asafoetida piece. . After the mustard seeds stop spluttering add the urad dal and the tarmarind piece.
2) After the urad dal slightly browns , remove the tamarind piece along with some urad dal and mustard seeds. Add the green chilies(chopped) and pearl onions and saute till the onion turns translucent.
3) Now add the chopped cabbage and saute for 5-7 minutes on high heat and switch off. Let this cool for some time.
4) Now transfer the contents to a food processor, add the tamarind piece,salt, roasted peanuts and little bit of water and blend till a smooth paste. Add the reserved mustard seeds and urad dal back to this stir and serve along with Idli or Dosai.

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Kulcha

Ingredients:

• Maida - 400 gms. (3 cup)
• Baking soda - 1/3 tea spoon.
• Baking powder - 1/2 tea spoon.
• Sugar - 1 tea spoon.
• Oil - 1 table spoon.
• Curd - 2 table spoon.
• Salt - 3/4 tea spoon (according to the taste)
• Chopped coriander - 1 cup.

Method:

Sieve the maida in a bowl and add baking soda and baking powder into it. Mix the ingredients well.
Divide the maida in two portions making a space at the center. Now put curd, salt, sugar and oil at the center and mix them well with the flour. Now knead it with luke warm water to make a smooth dough. Flip, turn and punch the dough for 5 minutes to make it smooth and elastic. Apply oil on the dough with hands on all the corners and cover it with a clean towel. Keep the bowl at a warm place for 6-7 hours.
Withing 6 hours the dough will rise and double up. Take off the towel from the bowl and punch the dough once again with hands to fix it. The dough to make kulcha is ready. Divide the dough into 8 equal parts. If you making the kulcha on a pan (tawa), then grease it with little oil and keep on the flame so that it heats well. Meanwhile, take one portion of the dough and roll it into a flat disc of 5-7 inches. You can also increase the size of the kulcha by pressing it with greased hands. Sprinkle some coriander on the rolled out kulcha and press with hands to fix them with help of little water. Now put the kulcha on the pan facing it upwards. Flip the side of the kulcha once the bubbles starts to form at the upper surface or rises up. Apply some oil/ butter on the kulcha when the surface turns light brown in colour. Roast the kulcha till it turns brown from both the sides. Prepare all the kulchas in the same manner.

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Coconut ladoo

Ingredients

• 2 ½ cup shredded coconut (fresh/frozen)
• 1 cup sweetened condensed milk 
• ½ tsp cardamom powder
• ½ cup coconut for garnishing/rolling the laddoo
  If raisins to decorate the ladoos.
    
  Method: 
• Heat a heavy bottom flat pan (preferrable non-stick) on low flame. Add the shredded coconut first and gently stir it for about a minute. This is to remove any kind of moisture from the coconut and also to bring out its nutty flavor. Be very careful as it gets burnt very fast. The coconut should have a very pale brown color; the aroma from coconut is heavenly.
• Next add the condensed milk and stir. Make sure that the coconut mixture does not get stuck to the bottom.
• Depending on the quantity it takes about 20-25 minutes to thicken up. Add the cardamom powder at this stage and mix well.
• The mixture also thickens up after it is cooled. After it is sufficiently cooled, taken small pieces and roll into balls.
• Garnish or roll this over the remaining coconut shredding. This makes about 10-15 medium sized laddos.

 Once you have made the ladoo garish with raisins and keep in fridge for 2 hours.

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Appo/ Appe

Ingredients :

• 100gms - Urad dal
• 200gms -  uncooked Rice
• Cooking oil 
• Appe pan

Method :

1. The dal and rice is to be soaked in water for 2-3 hours.
2. Grind to a fine batter - batter should be thicker than dosa batter - about 25% thicker. After grinding, add salt. Keep this mixture overnight to allow fermentation.
3. Heat the appe pan - add a little oil to each of the little compartments - to get a thin layer of oil - fill the compartment with batter. Cover this pan on top.
4. After roasting to a slightly golden colour - turn over with a spoon - and roast.
5. Eat with coconut chutney.

Tip: You can keep the batter for 1-2 days in the fridge. On the second day - add finely chopped onions, green chillies. www.thboxes.com

Litti chokha

Ingredients :
For Dough 

Wheat flour (atta) - 2 cup Yogurt (dahi) - 4 tablespoon Water - 1/2 cup   For Filling: Sattu - 1 cup ( gram flour made by fried gram in hot sand) Garlic( chopped ) - 4 cloves Ginger( chopped ) - 1 tablespoon Green chilies ( chopped ) - 2 Coriander leaves ( chopped ) - 2 tablespoon Onion seeds ( Mangrella ) - 1/2 teaspoon Thyme ( Ajwain ) - 1/2 teaspoon Lemon juice - 2-3 teaspoon Pickle masala (achar) - 3 teaspoon Mustard oil - 2 tablespoon Salt to taste   Method: Mix all the filling ingredients with sattu. Add 1/4 cup water to make the stuffing moist and easy to fill. Keep aside. Add yoghurt , in flour. Mix lightly with finger tips with water knead it into stiff dough. Make balls out of dough of 2.5" to 3" diameter in size with hand. Stuff 2 to 3 teaspoon sattu filling in the center of each balls and close it from all sides. When all the littis are stuffed, pre-heat the oven to 375 F and put all the littis on a foil . Bake till one side is brown and black spots come on the litti surface. Then turn over the litti and bake for few more minutes until that side is brown as well. Take out and dip in pure ghee or butter and serve with baigan (Brinjal) ka bharta. If you enjoyed reading this article, consider sharing it. Thanks.

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