A PINCH OF HING

Spicy beans coconut fry Ingredients 4 cups Beans small cut ½ Cup finely grated coconut  2 tsp Sambaar pdr  1 tsp Red chilli pdr  ½tsp turmeric pdr  1 tsp green chillies chopped  Mustard for seasoning  Salt to taste Oil Preparations.....  Heat Kadai along with water to boil and add salt and beans . Cover and cook until the veggies are done . Do not add more water and strain those healthy water. Try to use minimum water to cook beans so that you don't have to throw extra water . Remove on a plate and keep aside.  Heat up the same pan, add oil and keep it on medium flame.  Once oil hot, add the mustard seeds and let it splutter. Grated coconut and all spices and salt.  Keep stirring until the coconut mixture fully dry add 4 tbsp of water and boiled beans stir nicely to coat all coconut mixture evenly on beans. Serve as side dish. Spicy beans coconut fry

Methi kuzlambu  Ingredients: 2 tbsp sesame oil 1/4 tsp mustard seeds 1/4 tsp fenugreek seeds Hing,a generous pinch 10 shallots A sprig curry leaves 1/4 tsp turmeric powder 1/2 cup thick tamarind extract 1 cup water Salt to taste Jaggery , a small piece To grind : 1/2 tsp fenugreek seeds  2 tbsp coriander seeds 3-4 red chillies 1 and 1/2 tsp channa dhal 1 and 1.2 tbsp grated coconut Preparations.....  Dry roast the grinding ingredients separately and let it cool for some time.Powder it in mixie into fine powder.Keep aside. Heat oil in a kadai and fry fenugreek seeds,mustard seeds,hing,till splutter.Add shallots and curry leaves,fry till it become soft. Add the tamarind extract,water,grinded powder,turmeric powder and salt.Let it boil for sometimes,till it becomes thick.Add jaggery finally and switch off the stove. Methi kuzlambu 2

Semolina ladoo  Ingredients.....  Semolina 4 cups  Sugar  Chopped dry fruits 2 tbsp Raisins ½ cup Pure ghee  Preparing.......  Add the whole semolina in the kadhai.  Stir it continuously so that semolina roast evenly.  Roast on low flame till it leaves fragrant. Once it's done remove in a large mixing bowl. Now start binding the laddoos. Take 2 tbsp of mixture on your palm, press it gently with your other hand and start rolling the laddu between your palms. Try to give a shape of ping pong ball sized to it.    Do the same with rest. Keep one raisins on top to look attractive.  Once rolled into spheres, stack the ladoos inside an airtight container and you can enjoy them fresh for a few weeks. Semolina ladoo 2

Nadiya chingudi rassa  Ingredients....  800 gm Tiger prawns  For ground masala.....  4 dried Kashmiri Red Chillies 10 Garlic Cloves 1 tsp whole Peppercorns 1 tsp whole Coriander Seeds 1 tsp Cumin seeds 1 tsp Tamarind Paste 1 teaspoon turmeric powder  1 cup grated Coconut 1 cup thick Coconut milk  For gravy......  1 tablespoon finely minced Ginger 1/2 cup finely chopped Onions 1/2 cup finely chopped Tomatoes 1 small chunks of Capsicum  Salt to taste Oil 2 tsp coconut oil  Preparations.....  Devein and wash the prawns well with cold water. Marinate with salt and turmeric. Keep it aside.  Do not fry or saute the prawns.  Grind all the ingredients mentioned under ground masala to a smooth paste and set aside. In a pan, heat oil and add ginger and onions. Saute the onions till they are a light golden brown and add tomatoes. Cook the tomatoes for 5-7 minutes ti...

Chattpata methi alu Ingredients Small size Potatoes 2 chopped Onions 3 tbsp Kasoori methi 2 tbsp Crushed Garlic ½ tbsp finely crushed ginger 1 tsp Red chili powder ½ tsp Turmeric powder 1 tsp Coriander powder 1 tsp Garam masala powder Salt Seasonings...... Mustard Oil ¼ Cumin seeds ¼ Mustard seeds ½ Fennel seeds Salt to taste Last seasonings........ 1 tsp chilli flakes 1 tbsp Dry mango powder 1 tsp fried cumin powder 2 Pinch of Hing Pinch of salt Presentations......... Take methi leaves roast in a dry pan Wash and drain dry methi leaves Soak Methi leaves in warm water and keep aside. Pressure cook the potatoes for two whistles.Remove the skin,  Pierce few holes and keep it aside. Mix all above last ingredients in a bowl keep aside. Heat oil in a pan , add seasonings When start cracks add crushed garlic, ginger saute till garlic turns light brown in color. Add chopped onions fry till golden add all above spices one by one including salt ...

Beetroot Poriyal Ingredients.... 2 Beetroot  cut into small cubes 4 tbsp Grated Coconut 4 Green chillies into 8 ½ tsp Cumin and Mustard seeds ½ tsp Black gram dal 1 tsp Channa dal Hing 1 pinch Curry leaves Oil Coconut oil for top drizzling Preparations....... In a pressure cooker heat oil add seasoning one by one let it crackle Add beetroot stir well no need to add water beetroot release it's own moisture Close the lid and weight valve and cook for two whistles Switch off the gass Cool down the pressure , open the lid stir nicely add fresh grated coconut and coconut oil remove in a serving bowl.  Mix well and serve as a side dish. Beetroot Poriyal 2

Lemoney Poha  Poha is a most salubrious option of Breakfast. Poha has ample dietary fibers that make it an impeccable cull for weight watchers.  Going for poha as breakfast is an ideal cull as it keeps you satiated and curbs untimely hunger pangs. Poha seems to identically tantamount to oats. Can be victual raw and cooked, both the way is facile for our diligent schedules. Making more tastier without losing its nutritious value is paramount. Endeavor my version of khatti poha with your cull of side dish. Ingredients.......  Poha 2 cups Lemon juice half cup Black gram dal 1tsp Mustard seed ⅓ tsp Cumin seeds ⅓ tsp Chopped Onion 2 tbsp Chopped Green chillies 1 tbsp Fried Pea nuts 1 tbsp Curry leaves and few Turmeric powder ½ tsp Salt Oil Preparations......  Take a colander along with poha sieve properly to remove fine flour particles through the holes.  Wash in running water once and keep aside. Heat ...

Herbs Chicken  Ingredients... 1 kg Chicken 1 bowl of Mix herbs ( Mint leaves , Coriander leaves ,Fenugreek leaves , ajwain leaves , Curry leaves, Fennel leaves and Dill leaves) 1 tsp Oregano 2 tbsp Fried garlic finely chopped 1 tap GG paste 1 tbsp Garam masala 4 Green chillies split on middle 2 tbsp Butter 4 Cup thick Curd Salt to taste Pepper to taste Whole spices.... 2 small size bay leaves 1 cinnamon stick 2 Cardamom Preparations..... Combine all fresh herbs in a chopper chop it up with small size. And keep aside. Whisk the curd keep aside. Take half cup of warm water add oregano stir and keep aside for later use. Take large mixing bowl along with whisking curd add all dry spices, half of fried garlic, chopped herbs, garam masala, green chillies, butter, salt and pepper mix everything Add the chicken to the bowl and mix to coat well. Cover and set this bowl in refrigerate to marinate well for at least 3 hours. After 3 hours remove from refrige...