"Ash Gourd Kadhi"

              Ash Gourd Kadhi is Authentic Karnataka dish called as "Majge Huli"

Ingredients:

-Ash Gourd (1/2)
-Buttermilk (4 Glasses)
-Coconut
-Coriander leaves
-Green chilly (4)
-Ginger (1tspn)
-Cumin seeds
-1tspn Oil
-1tspn Mustard seeds
-2tbsp Cracked wheat (Daliya which is used for chutney)
-Pinch Asafoetida
-Pinch Turmeric
-Salt to taste

Method:

-Peel, make cubes of Ash Gourd and boil. While boiling in water add 1 bowl buttermilk with salt.
-Take Coconut, Coriander leaves, Green Chillies, Ginger, 1tsp Cumin seeds and make paste in blender.
-Take pan add 1tbsp oil once oil is hot add Mustard seeds, Cracked wheat, Asafoetida, Turmeric powder.
-Now drain boiled Ash gourd and add in pan, Stir for 2min.
-Add Coconut paste allow it to cook for 5min.
-Add Buttermilk-Salt to taste and allow it to boil.
-Serve hot with Steam Rice
-This recipe will serve 4.

*** You can also add Cucumber instead of Ash Gourd.

Peas-Paneer

Ingredients:

•500 gms paneer cubed
•200 gms peas
•2 large onions
•3 medium tomatoes
•1 tbsp ginger paste
•2 tbsps garlic paste
•2 tsps coriander powder
•1 tsp cumin powder
•2 tsps garam masala
•1/2 tsp turmeric powder
•2 green chillies chopped fine
•6 tbsps of oil
•1 1/2 cups water
•Salt to taste
•3 tbsps thickened/ double/ heavy cream
•Coriander leaves and diced bell peppers chopped fine to garnish

Method:

•Fry onions grind into a fine paste and keep aside.
•Next grind tomatoes into fine paste and keep aside.
•Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden. Remove onto a paper towel and keep aside.
•In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown.
•Add tomato paste, ginger and garlic paste and fry for another 2 minutes.
•Add the coriander, cumin, turmeric and garam masala powders, green chillies and fry, stirring continuously till the oil begins to separate from the masala (spice mixture).
•Add the peas to the masala and fry for 2-3 minutes.
•Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
•When the gravy is as thick as you would like, turn off the flame and stir in the cream.
•Garnish with coriander leaves and bell peppers and serve.
•Mutter paneer tastes great with parathas, naans and even jeera rice.

This recipe will serve 4 people.

"Pitla" Authentic Maharshtrian Comfort Cuisine.

Pitla is the Banal Maharashtrian dish. It is simple, comforting and absolutely delicious. Best of all, pitla is very easy to prepare.It sounds difficult when we say “gram flour porridge” but it is as facile as the word "Pitla".

Ingredients:

1 cup besan (chana dal flour)
2 cups water and 1 cup buttermilk, combined
1 medium onion, finely chopped
2-3 small green Thai chilies, slit in half lengthwise (to taste)
1 spring/green onion, finely chopped (optional) or a few tbsp of finely chopped chives
½ tsp black mustard seeds
pinch of asafetida
¼ tsp turmeric, Lemon juice
salt to taste
2-3 tbsp of oil
Freshly chopped chives for garnish

METHOD:

-In a sauce pan or small soup pot on medium high heat, add the oil.

-When hot, carefully add the mustard seeds. When the splattering subsides, add the green chilies, turmeric and asafetida.

-Stir for a few seconds before adding the onion. Fry the onion until it just starts to brown and then add the combined water and buttermilk.

- Let the mixture come to a gentle simmer and then reduce the heat to medium.

-Now slowly start adding the besan, a tbsp at a time stirring continuously. I like to use a whisk for this task    because I prefer a smooth consistency in my final product.

- Regardless this dish requires continuous stirring to ensure proper distribution and absorption of besan.

At this point, you can add the salt, spring/green onion or the chives and lemon juice. I personally prefer using the chives since they lend a more delicate and subtle flavor to the dish.

-Reduce the heat to low and sprinkle a little water over the top. Cover and let cook for 10-12 minutes while stirring periodically.

-The final dish should not have any taste of raw uncooked besan taste.
 -Garnish with freshly chopped chives and serve with freshly made bhakri or Basmati rice with a few drops of ghee. Feel free to add some papad and Indian pickles for a complete Indian meal.

VARIATIONS:

-Substitute either baby spinach leaves or fresh fenugreek leaves in place of the spring or green onion.

-This dish can serve two.

"Mysore Bonda" with "Shahi Nuts Chutney"

"Mysore Bonda"


Ingredients:

-1 Cup All purpose flour (Maida)
-1/2 Cup Rice flour
-Grated coconut 1/4 bowl
-Finely chopped ginger and green chillies
-2 TBSP Cumin Seeds
-Salt to taste
-Pinch of soda
-Butter Milk

Method:

-Take Maida and Rice flour in a bowl
-Add Grated coconut, ginger, green chillies, cumin seeds, salt and soda
-Mix above ingredients with butter milk
-The consistency should be little thick
-Now keep the pan with oil in it allow it to become hot
-Now apply little water on your palms and take small amount of dove and start adding in oil.
(You can also put one-by-one with spoon)
-Once it turns golden brown remove on Paper towel
-Serve hot with Nuts Chutney

Note***Bondas should be fried in Med-High heat. If it's too hot it will remain uncooked inside and if it's on low flame Bonda's will absorb too much of oil.



Nuts Chutney

Ingredients:

-Almond
-Cashewnut
-Hazelnuts
-Pistachios
-Walnuts
-Raisins (5-6)
-Roasted Peanuts
-6 Green Chillies
-Cumin Seeds
-Coriander leaves
-Coconut Milk/ Grated Coconut
-Salt to taste

Method:

-Put all the above nuts in mixer. Grind them with little water.
-Now add Cumin seeds, Green hillies, Coriander leaves a bit Coconut milk or grated Coconut.
-Add salt to taste and grind it well.
-Serve with plain Bondas..

Note*** Nuts are as per choice, you can add any nuts which are available with you.

Rajma with Steam Rice

Ingredients:

-Rajma
-2 Tomatoes
-1 Large onion
-2 green chillies, piece of ginger, 1 clove of garlic
-Pinch of Cumin seeds, Asafoetida and Turmeric
-1 TBSP Red chilly Powder
-2 TBSP Coriander Powder
-1/2 TBSP Garam Masala
-3 TBSP Rajma Masala
-Salt to taste
-Coriander leaves for garnishing

Method:

-Soak 2 bowls of Rajma over night
-Boil in a pressure cooker till they are tender with little salt
-In a mixer blend tomatoes, green chilly, ginger
-Keep 1/2 bowl Rajma aside and make a paste of it
-Take pan pour 2tbsp oil in it
-Put cumin seeds, asafoetida, turmeric powder
-Put finely chopped onion and Garlic stir until they are golden-brown (Add pinch of salt)
-Now put the tomato paste which u blended
-Cover the lid and allow it to cook for 3 min.
-Add masalas and salt
-Add 1 cup of water which you kept aside when Rajma was drained. (Consistency depends on you)
-Add paste of Rajma and cover it for 5 min. Decorate with coriander.
-Serve hot with Basmati Rice.

This recipe serves four.

Tomato based Pasta

Tomato based pasta sauce:

-Boil 1 large tomato till skin starts breaking along with Red Chilly. Once it boils peel the skin and put it in blender.
-Put 1 more uncooked chopped tomatoes, Ginger, Oregano and blend it.

Method:

-Keep the water for boiling with little olive oil in that. Once water comes to boil add salt and pasta.
-Take a pan put butter, olive oil (to slow down boiling of butter).
-Finely copped garlic, oregano (Roasted), Cumin seeds(Roasted).
-Now check if pasta is cooked, put in colander and add in pan and mix for 3 Min.
-Add Pasta Sauce, make sure it dries a bit.
-Put Dollop of butter on that, add salt if required.
-Garnish thin strings of green Chillies, Basil(or Coriander) and Pepper.
-Serve hot.

"Eggan and Vegan"

                                     "Egg Curry cum Potato Curry"

Ingredients:


-2 Eggs
-1/2 Chopped Onion
-1 Tomato Puree
-1 Clove Garlic
-2 Whole Black Peppers
-2 Cloves
-1 TBSP Red Chilly Powder
-1 TBSP Sabji Masala
-1 TBSP Corinder Powder
-1/2 TBSP Garam Masala
-1 Spoon Chaat Masala
-2 TBSP Coconut Milk
-Salt to Taste
-Coriander for Garnishing

Method:

-Boil Eggs and cut in Half
-Take pan add butter roast boiled egg in butter with sprinkle of salt and pepper for 2 Min. and remove it
-In same butter add Cumin seeds, Chopped Onion, Garlic, Black Pepper, Cloves and stir until Onion turns Golden Brown
-Add Tomato Puree and add all Dry Masalas
-Add little water and cook for 5 Min.
-Add Coconut Milk and Salt
-While serving add Boiled egg in Gravy
-Garnish with Coriander leaves

You can also add "Potato" if you do not eat "Egg".

-This Recipe will Serve one Person.

Masala Beans Rice with Cashewnut Gravy

Best way to use left over rice

Ingredients:
-1 Large Bowl left over rice (You can also cook Fresh Rice and make it)
-8-10 Green beans
-1 fried Onion
-1 Tomato
-A piece of Ginger
-1 Green Chilly
-1 Garlic clove
-8 Roasted Cashew nuts
-1 TBSP Spoon Coriander Powder
-1/2 TBSP Red chilly powder
-Lemon juice
-Salt to taste


Method:
-Boil green beans
-Blend Onion, Tomato, Green Chilly, Garlic, Ginger with roasted Cashewnuts
-Take pan add 1/2 TBSP Spoon Puree Ghee
-Add Cumin seeds, Turmeric Powder and fry boiled beans for sometime
-Add Puree
-Allow it to cook for 3 Min.
-Add Coriander Powder, Chilly Powder, Salt
-Add left over rice and mix well
-Add Lemon Juice and Serve hot.

This Recipe will serve Two.

Bell Peppers with Potato Stuffing

Ingredients:

2 Bell peppers
1 large size potato
1 Onion
Ginger, Cilantro, 4 Green Chillies
1 TBSP Coriander Powder
1 TBSP Garam Masala
Salt to Taste

Method:

-Cut a small piece of bell pepper and keep that small piece aside to cover again after filling.(Optional)
-Boil Potato, peel the skin and smash it
-Add finely chopped onion
-Make paste of ginger, cilantro and green chilly add in potato
-Add coriander powder, Gram masala and salt as per taste
-Mix well and stuff in Bell Pepper
-Cover it with small piece (Optional)u can keep it open.
-Coat Bell peppers with oil and grill it on 350 degree for 5-8 min. while rotating on all sides.
-You can also make in a pan. Add 2tbsp oil in a pan and put bell peppers and cover it with a lid and toast it for 5min. While changing sides.
-Serve with hot Maida Roti's or normal Roti's.

This Preparation can Serve 2 People.

"Bitter-Sweet"....Bitter Gourd with Raisins Stuffing

                                        


Ingredients:

1 Large Bitter Gourd
1/2 Bowl Grated Coconut
1/2 cup Roated Peanut Powder
1 Chopped Onion
1 TBSP Garam Masala
1 TBSP Coriander Powder
1 TBSP Red Chilly Powder
1 TSPN Lemon Juice
1/4 Cup Raisins
Salt to Taste

Method:

-Cut Bitter Gourd cut in half, remove seeds with spoon and boil in salt water.

-Mix all the above ingredients together.

-Fill inside Bitter Gourd. Keep little filling aside for gravy.

-Take oil in pan add hing and stuffed bitter gourd cover the lid till it is par cooked. Add remaining filling and   little water for gravy.

-Serve hot with Roti's.

This preparation can serve 2 People.

Apple Gojju - South Indian Side Dish

Ingredients:


2 Red Apples (medium sized)
1 cups Grated coconut (dry coconut if possible)
1.5 tsp Urad Dal
4-5 Dry red chilies (less spicy)
1/2 tsp Asafoetida (hing)
1/2 tsp Mustard seeds
3-4 Curry leaves
1/3 tsp Tamarind paste
1/2 tsp Jaggery
2 tsp Oil
A pinch of Turmeric
Salt to taste

Method:

1. Heat a pan and dry roast the urad dal, red chillies and hing until you smell the fresh aroma of the masala.
Powder the roasted masala in a blender without adding water.
After the masala is powdered, add the grated copra and blend to a smooth paste with some water and keep aside.

2. Chop apples into 1" cubes. You can peel off the skin if you want to. But I chose keep it because of its nutritional value.


3. Heat oil in pan and add mustard seeds. Add haldi and curry leaves after the seeds splutter.


4. Add the chopped apples and cook covered. Add few spoons of water if required.Saute occasionally. Apples are done once they become tender and the skin changes color.


5. Add the masala-coconut paste to the apples and boil. Add water to get the required consistency.
Note: The consistency should be a little thicker than the usual sambhar.

6 .Add tamarind paste, jaggery, salt and boil for another 2-3 mins. Garnish with Coriander Leaves. 

This Preparation can Serve 4 People.