Mushroom Chettinad

Mushroom Chettinad

Ingredients
3 cups mixed wild mushrooms (I used cremini, shitake, oyster), cleaned and chopped coarsely
1 tsp tamarind paste
salt to taste
cilantro, minced, for garnish
For tempering
1 tbsp vegetable oil
1 tsp mustard seeds
5-6 fresh curry leaves
For spice mixture
1 tbsp split yellow peas (chana dal)
5-6 black peppercorns
2 dried red chillies

Method:
1. Roast all the ingredients for the spice mixture. Cool and grind in a spice/coffee grinder to a fine powder. Set aside.
2. Heat oil in a skillet. Add the mustard seeds and curry leaves and stir around for a few seconds till the seeds pop.
3. Saute the mushrooms in the tempered oil. Season with salt.
4. When the mushrooms start sweating, add the spice mixture and saute for a couple of minutes on low-medium heat.
5. Add the tamarind paste (and a few tablespoons of water if the mixture starts sticking to the pan). Stir for a minute.
6. Garnish with cilantro. Serve hot with rotis or rice.

Thanks to: http://onehotstove.blogspot.com/2006/07/too-darned-hot-mushroom-chettinad.html

sevusal

To make Sev Usal, you’ll need

- 1.5 cups of dried green peas, soaked for 6-8 hours and pressure cooked
- 2 medium potatoes, pressure cooked, peeled and cubed
- 1 large onion, cubed
- 1 large tomato, cubed
- 1 inch piece of ginger, grated
- 5 pods of garlic, peeled and crushed
- A few sprigs of coriander leaves, finely chopped
- 1/2 tsp haldi (turmeric) powder
- 2 tsp mirchi (chilly) powder or to taste
- 2 tsp garam masala (I used MDH kitchen king) or to taste
- 5 to 6 lavang (cloves)
- 2 inch piece of dalchini (cinnamon)
- 2 pieces of tamalpatra (bay leaves)
- 2 tbsp oil
- Sev for garnishing

Method of preparation
Heat oil in a large thick bottomed pan/kadhai. Once hot add the whole garam masala (cloves, cinnamon, bay leaves), chopped onions, ginger, garlic, a pinch of salt & saute till the edges start to get some colour. Add the cooked green peas along with the liquid, chopped potatoes & tomatoes. Add the turmeric powder, chilly powder, garam masala, salt and big piece of tamarind. Bring the usal to a boil & let it cook till the tomatoes become soft. The consistency should be ragda-like, so add water if required to get the desired consistency.

Serve it piping hot in a cereal bowl or a pasta dish and top it off with with lots of sev, a little bit of chopped onion(optional), chopped coriander, lemon juice, chutneys of your choice (garlic chutney, tamarind chutney, green chutney go very well)

Mooli Paratha

Take 2 big mooolis. Grate it. Squeeze and takeout as much water as possible. Heat a pan on low heat and roast mooli on it. Put 1 tsp haldi, 1tsp garam masala and 1/2 tsp red chilli powder. Keep on turning it till you feel that water has dried up totally. Let it cool. Just before making paratha add salt to the entire mooli. Then stuff it into roti flour. Flatten it and roast it on tava. Put little amount of oil while frying. You can eat it with pure milk based desi Malai or Dahi.

Baigan Bharta With Mushrooms

Preheat oven at 400 F. Cut the head of the 2 Baigans and icely put oil all around the baigan and heat in oven for 60 minutes.

Enjoy for 40 minutes after putting in oven. Then start cutting onions. Cut 1 1/2 big onions into small pieces and put them in oil at low heat. While onion is frying cut tomatoes into small pieces and mushrooms into 4 piece each.Use around 4-8 mushrooms.

After 20 minutes see the texture of baigan and poke it with knife to see if its hard. If its hard let it be in for 10 more minutes and then turn off the oven and let it be inside. When completely done take it out and let it cool for few minutes.

Meanwhile add 1 inch cinamon and 4 cloves in onion. Let it fry. When golden brown add turmeric and fresh grated ginger in the onion. Then add tomatoes and Mushroom. Make sure you add all the water of the tomatoes too which will help in cooking mushrooms. Close the lid and let it cook on little less than medium heat. Let it become soft and nicely mashed. Then add red chilli powder, 2 small green chilli, salt and kitchen king masala. Also add some lemon juice. Peel and mash baigan bharta and add it to the pot. Mix well. Add salt to taste and add some lemon and cilantro.

thats it all done !

Dhokla

NYLON KHAMAN DHOKLA

A quick and easy version of the traditional khaman dhokla.


Cooking Time : 10 min.
Preparation Time : 5 min.

Serves 4 to 6.

Ingredients

For the batter 1 cup Bengal gram flour (besan) 1 1/2 tablespoons semolina (rawa) 1/2 teaspoon citric acid (nimbu ke phool) 3 teaspoons sugar 1 teaspoon green chilli-ginger paste 1 1/2 teaspoons Eno's fruit salt

For the tempering

1 tablespoon oil 1/2 teaspoon mustard seeds 1/2 teaspoon sesame seeds (til) 2 green chillies, chopped a pinch asafoetida (hing)

For the garnish

1 tablespoon chopped coriander

Method

1. Mix together all the ingredients for the batter except the fruit salt using enough water to make a thick batter. 2. Add in the fruit salt, sprinkle a little water over the fruit salt and mix well. 3. When the mixture rises, pour it into a greased thali and steam for about 10 minutes. 4. For the tempering, heat the oil in a small katori and add the mustard seeds, sesame seeeds, green chillies and asafoetida. When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas. 5. Cut into pieces and serve with green chutney.

Tips

You can use 1 teaspoon of lemon juice instead of the citric acid crystals.

Keep the steamer hot and add the fruit salt into the batter.

Shalgam Sabji

Credit for this recipe goes to following website
http://jugalbandi.info/2007/07/gurwale-shalgam/

… Sweet and Tangy Turnips.

Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild tasting and absorb spices well. We love it in various forms. This creamy version from Punjab is one of our favourites.

Gur is Hindi/Punjabi for jaggery.

We followed this recipe from Syvum.com, changing nothing except the quantity of ghee.

GURWALE SHALGAM
(Sweet and Tangy Turnips)

500 grams (about 20 oz.) turnips peeled and cubed
4 small green chillies chopped
salt to taste and a pinch of turmeric powder
2 tablespoon(s) oil/ghee (clarified butter)/ butter
**we used 2 tsps
1 onion(s) finely chopped
1 tablespoon(s) grated ginger
1/2 teaspoon(s) red chilli powder
1/2 teaspoon(s) garam masala powder
1 teaspoon(s) coriander-cumin powder
2 teaspoon(s) jaggery or sugar
1 teaspoon(s) lime juice
finely chopped fresh coriander to garnish
**we used oregano

1. Combine turnips, half of the green chillies, salt and turmeric powder in a heavy-based pan. Add 2 cups water.

2. Cover and cook on low / medium heat for about 20 minutes or till the turnips have become very soft and mushy. Mash the cooked turnips with the back of a ladle whilst stirring on high heat so that it is completely mashed and dry.

3. Heat the clarified butter in a pan and fry the onion on medium heat for about 3 minutes or till the onions are light brown. Add the ginger and the remaining green chillies. Fry briefly till the ginger turns brown. Add the all the dry spice powders and mix well.

4. Add the turnips and mash them with the back of a ladle whilst stirring on high heat so that it is completely mashed and dry.
5. Add the jaggery or sugar and keep stirring to mix well. Put off the heat and mix in the lime juice.
Garnish with chopped fresh coriander.

TIP:
Traditionally, the turnips are pressure-cooked for 2 whistles. This also speeds up the cooking process.

Kadhai Chicken

Serves 6 - 8

Ingredients:

• Chicken - 1 kg
• Butter/ghee - 50 gms
• Tomato - 4-5 medium (ripen well)
• Onion - 250 gms (finely chopped)
• Ginger - 1" piece
• Garlic - 1 pod
• Green chillies - 8 (split)
• Red chili powder - 3 tsp
• Coriander powder - 11/2 tsp
• Turmeric powder - 1/4 tsp
• Cumin powder - 2 tsp
• Salt to taste
• Garam masala powder - 1 tsp

Whole spices:

• Cinnamon - 1" piece
• Clove - 5
• Saunf/fennel - 2 tsp

Garnishing:

• Fresh Coriander Leaves - 2 tbsp(chopped)

Method of Preparation:

• Cut chicken into 11/2" pieces, wash and strain using a colander, keep aside
• Melt butter/ghee in a kadhai/skillet, add all the whole spices and fry till it is fragrant
• Add finely chopped onion and fry till its raw smell disappears
• Add ginger-garlic paste and fry till the oil separates
• Add red chilly-coriander-turmeric-cumin powder and fry on low heat for a minute
• Add finely chopped tomato, green chilies, salt to taste and fry for 3-4 minutes
• Add 1 cup of water, cover and cook on medium heat until the gravy thickens
• Add chicken pieces, cover and cook until the chicken pieces are done well
• Stir in finely chopped coriander leaves and remove from fire
• Serve it hot with roti, parantha or rice of your choice

Note: you can use curry leaves/bay leaves/fenugreek leaves for flavouring along with the whole spices

Tandoori Chicken

Ingredients:
Chicken Thighs with Drum sticks : 4 (Skin and fat removed)
Magarine to coat a Baking Tray lined with foil.
Marination:
Yogurt : 1/4 cup
Ginger Garlic Paste : 1 Tbsp
Tandoori Chicken Masala : 2 Tbsp ( I use Kissan Brand)
Finely chopped Mint and Coriander leaves - 1/4 cup
Salt - to taste
Oil - 1 tsp
Optional
A hint of Seekh & Bihari Kabab Masalas - 1 tsp together ( I use Shan brand)
Red chilly powder - 1/4 tsp (for extra spice)

Procedure:
1. Prepare marinade with the marination ingredients above.
2. Marinate the chicken in the marinade masala, preferably overnight or atleast for 3 hours, in the fridge.
3. Pre heat the oven for 350 C,
4. Arrange the Chicken on the foiled tray and place it in the oven to bake for 20 - 25 minutes on one side.
5. Now drain off the excess water and the oil that comes out of the baking chicken in the tray and turn the chicken peices and bake them on this side for another 10 - 15 minutes.
6. Again drain off any excess oil and water, turn the chicken again and bake for 5 minutes more for the final finish and the red color.
7. Remove the tray from the oven, keep aside for 5 minutes and then transfer the chicken peices into the serving plate.

Gujrathi cabbage stir fry

I was not a big fan of cabbage while growing up. But recently I have started liking it more and more. May it be simple cabbage upkari or cabbage vada, it tastes delicious. So when I buy cabbage, I make sure to make more than one type of dish with it, so that we don’t get bored of it.

Aruna sent me this recipe. She said she had learnt it from a Gujrathi friend. I tried it and it tastes very good. It is sweet from sugar, spicy from green chilies and sour from lime juice. It hadly takes 10mins to make.

Ingredients:
2 cups of cabbage cut into long pieces
3 green chilies
A pinch of asafoetida
1/2 tea spn mustard seeds
A pinch turmeric
1/4 tea spn garam masala
1/2 tea spn sugar
1 tbl spn lime juice
2-3 strands coriander leaves
Oil
Salt

Method:
Heat oil, add mustard seeds and When it starts popping, add the chilis and asafoetida. Add the cabbage, mix well. Add turmeric and mix well. Allow the cabbage to reduce a bit. After 5 min add the garam masala, salt and sugar.
The cabbage should not over cook. Add the lemon juice and coriander leaves.
Serve hot.

Serves : 2-3
Preparation time : 10mins

Split moong dal

Split Moong dal with skin (green gram) - 3/4 cup
Ginger (fresh) - 1 inch ,,, sliced into thin pieces
Onion - 1 chopped fine
Tomato - 1 big chopped fine
Garlic - 2-3
Chilli powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - 5-6
Urad dal- 1 tsp
Mustard seeds - 1/4 tsp
Lemon - 1 inch piece.
Asafoetida (hing) - pinch
Green chillies - 3
Oil - 1 tsp
Salt - as required
Cilantro- a handful

1. Cook the moong dal with skin and garlic pieces in a pressure cooker in 3 cups of water.
3. Heat the oil in a kadai, add the asafoetida,urad dal, mustard seeds, cumin seeds, curry leaves,green chillies. .
4. Add the onions and saute for about 3-4 minutes till translucent.
5. Add the chilli powder and salt.
6. Add the tomatoes and fry for till they turn just soft and no smell comes in low heat.Keep stirring and add cut ginger.
7. Add the cooked moong dal, salt ,sugar and mix well.
8. Bring to boil and keep stirring. Add coriander leaves and lemon juice. Check for salt and chilli powder.
9. Serve hot with chapatis or steamed rice.

mushroom masala -simple

Mushroom - 2 box
Onion - 1 large
Tomatoes - 1 medium size
Ginger garlic paste - 2 tsp
Cumin - 1 tsp
Milk - 1/2 cup
Oil - 2 tbsp
salt - as per taste
Pepper - 1tsp
green chillies - 2
Garam masala - 1tsp
Kitchen king masala - 1/2 tsp
Chilly powder - 1/2 tsp
Turmeric powder -1/2 tsp
paprika powder -1/2 tsp [optional]
Sugar - 1 tsp
cardomom pod-2
cashewnuts - 2 tbsp
tomato puree - 3-5 tbsp (depending on amt)

Method:- Follow as directed!!
-------
1.Take some oil in a pan ,add cumin and wait for 2 mins till they splutters.
2.Then add mushrooms and saute for about 5 mins add little bit more oil and add ginger garlic paste and fry for 3 more mins . Season them with pepper and salt.

3.Keep them aside.Take little oil and add onions and saute till they turn transparent.
4.Blend them into a smooth paste.
5.Puree the tomatoes and keep aside.

6.Add oil(1tbsp) , add cashews and add cardomom pods.
Now saute the onion paste till they turn slightly brown.Then add tomato puree and saute for additional 3 mins. Add green chillies .
Then add all the seasoning powder with salt and mix properly.
7.Bring to a boil.then add milk and keep stirring properly.
8.Now add the mushrooms and cover and cook for 5 mins.Add 1 tsp of sugar.
9.Now simmer and cook for 3 mins.
10.Garnish with freshly chopped coriander leaves .Serve with roti or nan as desired.

Enjoy :)

Corn Chevda

steam the corn,dont boil. Then grind them.
Put oil in wok add rai. Add little turmeric and then add corn. Mix it well. Add some water and let it cook,when water dries add some milk and then salt,green chillies and let it cook. After its all set, add lemon and coriander.

Mexican Tostada

1 Box of Spanish Rice Roni
1 Box of Tostada Shell (makes 4 tostadas)
1 can of refried beans
1 bottle of La Victoria Salsa(Hot) Sauce
1/2 Tbsp Sour Cream
1 Avocado
Lemon Juice
Veggies: Lettuce,Green Pepper,Red Pepper,Tomato,Onion,Jalapenos,Green Onions,Coriander(cut into small pieces.....amount can be changed based on your liking)
Mexican Cheese

Recipe:

1) Empty the Refried beans can into a vessel and heat it for few minutes till it becomes soft paste.Add 1 1/2 tsp of red chilli powder and salt to taste.
2)To make guacamole paste: Peel the guacamole and remove the seed. Put it in a food chopper along with half onion, 2 tbsp of lemon and salt. Add some water to make a fine paste. You can adjust the salt and lemon as per taste. After done cover it with a plastic wrap without leaving any space between the paste and the wrap. This will prevent it from getting oxidized and turning black.
3) Prepare spanish rice according to instructions on the box.
To prepare the tostada
4) Take the tostada shells and spread refried bean paste on the tostada shell base and on the edges till you cant see the shell surface. top this with mexican cheese and put it in the oven at 350F.
5) Heat it in oven till the cheese melts. Make sure the shell dont turn brown or burn.
6) Take the shells out and spread mexican rice evenly on them.
7) In a large bowl mix all the chopped vegetables along with sour cream,lemon juice,guacamole paste, salt and salsa sauce. Adjust the ingredients as per taste.
8) Fill up the shell with this mixture of veggies.
9) Spread some coriander and cheese on the top.

Enjoy !!

Here is the link for the spanish rice that we use
http://www.amazon.com/Rice-Roni-Mexican-Style-6-4-Ounce/dp/B000YPQBSQ/ref=sr_1_3?ie=UTF8&s=grocery&qid=1236496678&sr=1-3

Yummy Green Curry

Ingredients:

• Green CURRY SAUCE:
• 2 cans good-quality coconut milk
• 1/2 tsp. fenugreek
• 1 tsp. coriander seeds
• 1 tsp. black mustard seeds
• 1-2 green or red chillies, de-seeded (or leave seeds in for a spicer curry)
• 1 Tbsp. ground cumin
• 1/2 tsp. turmeric, dried, OR 1 thumb-size piece fresh turmeric, peeled and sliced
• 3 cloves garlic
• 1 thumb-size piece galangal or ginger, peeled and sliced
• 1/2 onion
• 2 Tbsp. soy sauce
• 1 1/2 tsp of black pepper
  
• approximately 1 cup fresh coriander, including the stems
• 2 Tbsp. brown sugar (or substitute honey or xylitol)
• juice of 1/2 lime (according to taste)
• VEGETABLES (choose from any of the following, or add your own ingredients)
• 2 cups of cabbage
  
• 4-6 shiitake mushroom, sliced
• red, green, or yellow bell pepper, sliced
• 1/2 japanese eggplant, sliced (leave skin on)
• 1 large carrot, sliced
• 1 tbsp Curry Powder (I used Kitchen King Powder)
• 1 cup fresh basil, roughly chopped if the leaves are large (for garnish)
• Other Ingredient:
• canola or other vegetable oil for stir-frying

Preparation:

For more on how to buy and prepare lemongrass, see: Buying and Preparing Lemongrass.

1. Place 1/2 can of the coconut milk (reserve the rest for later) plus all other sauce ingredients in a food processor. Process well. You now have a homemade green curry paste.
2. Place 2 Tbsp. canola or other oil in a wok or large frying pan over medium to high heat. Add the curry paste and gently stir-fry for 1 minute, or until fragrant.
3. Add the other 1/2 can of coconut milk and stir. Now add those vegetables that require the longest cooking time, such as the carrots, mushrooms and cauliflower. Stir well and bring to a simmering boil. Turn down heat to medium, cover, and cook for 5 minutes.
4. Add the second can of coconut milk plus the bell pepper(s), japanese eggplant. Stir well and cover, allowing to cook for another 5 minutes.
5. Lastly, add the cabbage. Stir well and cook for another 2 minutes, or until broccoli is bright green and cabbage has softened.Add kitchen king masala.
   
6. Remove from heat. Do a taste test. Play with salt,red chilli powder,lemon and sugar to get the sweet and sour curry taste.
   
7. Sprinkle with fresh basil and serve with plenty of rice. Just before serving garnish with corainder.
   

Veg Egg Noodle Chowmein

Ingredients:

Boiled Noodles
Spring onion ( substitute : Red Onion)
Carrots ( Cut into matchstick shapes)
Capsicum ( Cut into matchstick shapes)
French Beans ( Chopped )
Cabbage ( Chopped)
Bamboo Sticks
Baby Corn
1/2 - 1 Tsp Green Chilli Sauce
2-3 Garlic ( Chopped )
Soya Sauce
1-2 Tsp White vinegar
Pepper
Olive Oil

Method:

1) Heat some Olive oil in a wok, add cut garlic and stir fry until the oil realy gets perfumed with garlic fragrance.

2) The add all the chopped vegetables and salt according to your taste. Keep on low fire until the vegetables are about half cooked. Sprinkle some red chili pepper flakes.

3) Now add about a tablespoon soya sauce to the vegetables and stir fry for 1-2 minutes. Then add about 1/2 teaspoon green chilli sauce, 1 Tablespoon vinegar and stir fry for 4-5 minutes.

4) Add the boiled noodles to the vegetables and saute for 4-5 minutes. Add more soya sauce if needed.

For people who are wondering where to get all the sauces from, here is some more information:

Soya Sauce: Any grocery store in the international section, or from the Indian grocery store.
Green Chilli Sauce: Indian Grocery Store (Patel's)
White Vinegar Any Grocery store

Try this recipe and let me know of how it turned out to be!

Poori Masala - sel

2-3 tbsp oil
3-4 potatoes

1 tsp jeera seeds
1 tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
1 tsp cashews
1 tsp peanuts
2 onion, diced

3 green chillies(slit)
ginger garlic paste -1 tsp

6 curry leaves if you have them

1 tsp turmeric
a pinch of asafoetida

2 tsp coriander powder
salt as required
sugar -3/4 tsp

3 tbsp lemon juice

cilantro for garnish

2 tsp besan mixed with 1.5 cups of water

Boil potatoes in the microwave 5-6 mins and cut it into small cubes.

Heat oil. Add mustard,jeera,urad dal,chana dal and let it fry. Add asafoetida,peanuts, cashews, curry leaves. Add onions and let it fry for some time. Add green chillies. Let it get half done. Then add ginger garlic paste and turmeric and let it cook till the smell goes.

Finally add potatoes, and all the coriander powder.Mix it thoroughly. Then add the besan and water mix and add salt and chili powder and test the masala taste. Add sugar as well.

Finally add lemon juice and cilantro and serve hot.

Bombay Grilled Double Decker Sandwich

3 slices Sandwich Bread (I used brown bread)
1/4 cup Chutney (grind together 1 cup cilantro leaves + 1/4 cup mint leaves + 1 green chilli + 1 tsp water)
1 Tomato, sliced thin
1 small Onion, sliced thin
1/2 Green Bell Pepper, sliced thin
1 Potato, boiled, peeled and mashed with a tsp of salt
2 tsp Chaat Masala
1 cup Cheddar Cheese, grated (I used Mozzarella)

Spread each slice of bread with butter on one side. Spread chutney over the butter. Sprinkle with chaat masala.

On one slice add the tomato and bell pepper slices. On the second slice, add the mashed potato and onion slices. Top both slices with the grated cheese.


Arrange the potato slice over the tomato slice (veggie sides up). Top the potato slice with the 3rd slice, chutney side down. Grill on a grill pan or use a sandwich maker. Its done when the cheese melts.

Serve with a spicy ketchup.

roast potato

Roasted Potatoes with North Indian Spices

3 1/2 tablespoons canola oil, divided
3 pounds small red potatoes, quartered
1 3/4 teaspoons black mustard seeds
6 dried red chiles
2 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
1 jalapeño, seeded and minced
1 1/2 teaspoons salt
1 teaspoon ground turmeric
1/2 teaspoon Garam Masala
Cooking oil
1/2 cup chopped fresh cilantro (optional)
1/2 cup chopped fresh mint (optional)
1 tablespoon fresh lime juice (optional)
8 lime wedges

1. Preheat oven to 400°.

2. Combine 1 tablespoon oil and potatoes, tossing to coat. Set aside.

3. Heat remaining 2 1/2 tablespoons oil, mustard seeds, and chiles in a large skillet over medium-high heat; cook 1 1/2 minutes or until seeds begin to pop. Reduce heat to medium-low. Add ginger, garlic, and jalapeño to pan; cook 1 minute, stirring constantly. Stir in salt, turmeric, and Garam Masala; cook 1 minute, stirring constantly. Add spice mixture to potatoes, tossing to coat. Arrange potato mixture in a single layer in a 13 x 9–inch baking dish coated with cooking spray.

4. Bake at 400° for 25 - 30 minutes or until potatoes are tender and browned, stirring every 10 minutes. Stir in cilantro, mint, and juice, if desired. Serve with lime wedge.

Toovar Ringana Nu Shak

Serves 4-6
Ingredients
Indian Eggplant 7-8 (as shown above)
1 pack frozen toovar*(pigeon peas)(don't get the one in the transparent bags
from the indian store)
4-5 tablespoon dhana jeeru
3-4 teaspoon red chili powder
2 teaspoon turmeric powder
2 teaspoon garlic masala
1 teaspoon garam masala
1 teaspoon jeera
pinch of asafoetida
1 teaspoon lemon juice

Take the eggplant remove the top green part and then slice it small-medium sized pieces.

Now take a pressure cooker add 2 teaspoon oil, let the oil heat and then add jeera once the jeera is heated and light brown add the asafoetida,turmeric powder, chili powder and immediately add the toovar. Then add garlic, dhana jeera, garam masala, and a little more than 1/2 cup of water and put the eggplant in the cooker.
Put the remaining masala (left from the eggplant stuffing) in it as well. Add salt and lemon to taste.

Let it cook for two whistles and reduce heat. Then let it whistle two more times and then turn off the heat.
Let the pressure cooker cool do not remove the steam by raising the whistle.
After opening you can cook it for a couple of minutes. garnish with coriander!
Serve with rice or roti/parathas. It is delicious.

Yumm Undhiyu

Surti Undhiyu

Prep Time : 20 mins; Cooking Time : 40 mins Serves: 5-6 servings

Ingredients
1 packet frozen Undhiyu mix(available at most Indian stores in season) or
½ cup surti papdi/Valor
1/4 cup Papadi na dana
½ cup raw banana unpeeled and sliced into thick circles
½ cup Yam chunks
1 cup small brinjals slit or regular brinjal cut into medium sized cubes.
3-4 medium sized russet potatoes cut into medium sized cubes(same size as all the veges)

For the Masala Paste:
½ cup coriander leaves
¼ cup fudina(mint) leaves
3-4 green chillies
1 small pieces of ginger
5-6 cloves of garlic
Salt to taste (carefully)
1-2 tbsp. sugar (as per taste)
2-3 tbsp yogurt
2 tbsp lemon
3-4 tsp undhiyu Masala from everest(available at Indian stores)

For methi ghatta:
1 cup methi leaves fresh/frozen (if not available use dried kasuri methi which works as a good substitute)
1 cup besan
1tsp dhana(coriander pwd)
2 tsp jeera pwd
1 tsp haldi pwd
1 tsp. red chilli powder
1 tsp grama masala pwd
1 tsp whole jeera
1 tbsp kasuri methi
1 green chilli finely chopped
1 tbsp coconut (optional)
Salt to taste

Method
For Methi muthias:
Mix all the above ingredients and make slightly stiff dough. Use oil to get smooth dough. Make small oval ball and deep fry the muthias till cooked thru and nicely brown. Strain and keep aside.

For Undhiyu gravy:
In a blender make a paste of the coconut, kotmir, fudina, green chillies, ginger, garlic and lemon juice and the Undhiyu Masala
Pressure cook all the vegetables except peas and padi for one whistle and take it off before it cooks. Dont let the veggies get mushy.
Take oil in a non stick pot and fry the above paste till oil separates. Add turmeric and hing. Then add all the veggies with peas and papdi. Cook for 10 mins at high heat and then add the masala and then again cook for low heat for 10 mins and now add the Muthiyas and again let it boil for10 more minutes. You can choose to let the water boil away or make the disy watery. Garnished with coriander or thin sev/coconut.
Serve with hot puris or rotis.

Kothu / Chilli Parotta

1.Parotta - 4-5 (fried)
2.Oil - 1
3. Tomato - 2
4. Jeera seeds - 1 tsp
5.cashewnuts - 1 tsp
6. green chillies - 3 (cut horizontally)
7.ginger garlic paste - 1 tsp
8. garam masala powder- 1 tsp
9. red chilli powder - 1 tsp
10. turmeric powder -1 tsp
11.salt
12. capsicum - half
13. coriander leaves -a small bunch
14. green onion -2
15.oil
16.cardamom -1
17.curry leaves - 7-8
18.lime juice -1- 2 tsp
19.soy sauce - 3/4 tsp

Fry the parothas in tava .

Preparation
1. Add oil and add jeera seeds
2. Add cardomom,green chillies,cashewnuts, curry leaves.
3. Add onion and let it fru for 2-3 mins
4. Add salt and ginger garlic paste
5. Add tomatoes and mix well for 3-4 mins
6. Add garam masala, red chilli powder,turmeric powder
7.Add capsicum , add 1/4 cup water and let the capsicum cook well for some time
8.Add soya sauce and lime juice and check for masalas.
9. Add the fried parotta and let them mix well with the masala
10.Add coriander leaves and green onion
11.Mix well and check for masalas