New Ghee Container for Shreya

Vegetable Biryani and Potato Kurma

Vegetable Biryani

Ingredients:

• Basmati Rice 2 cups


• Chopped Onion


• 1/2 cupMint leaves


• Vegetables any - fewChopped Carrot, Beans, Green Peas 1 cup


• Ginger Garlic Paste


• 1 tbspBiryani Masala


• 1/2cup oil


• 4/5 tbspWater - 3.5 cups

1. In a flat bottomed pressure pan, heat oil, add Onion, mint leaves, Ginger Garlic paste and fry these for 2 mins.

2. Now, add in biryani masala, vegetables; Cook these for 2 mins.

3. Season with salt, add rice and cook for a minute.

4. Finally add the water and cook until 3 whistles.

5. Serve hot with any spicy kurma and raita.

Potato Kurma

• Fresh Coconut - 1 cupRoasted


• Sesame seeds (Telugu: Nuvvulu) - 2 tbsp


• Onions - 3 tbsp ( or 2 medium ones)


• Peanuts - 1 tbspRoasted


• Yellow Bengal Gram (Telugu: Putnala Pappu) - 1 tbsp


• Tamarind taste - 1 spoon Oil


• 2 tbspGaram Masala


• 1 tbspGinger Garlic paste


• 3/4 tbspSalt - to taste


• Red Chilli powder


• 1 tbspTurmeric


• 1/2 tbspYogurt - 2 tbsp (optional)

1. Take a tbsp of oil in a pan, on a low flame add in sesame seeds, 3/4 of onions, peanuts, yellow bengal gram, ginger garlic paste and fry these for a 2 mins.

2. Then add tamarind water and finally coconut. cook for a minute.

3. Grind these to a fine paste and keep aside.

4. In a wok, take left over onion, add in the ground masala and cook for couple of minutes. When the oil starts to separate, season with salt, turmeric, red chilli powder and garam masala.

5. Finally, add boiled potatoes, add some yogurt and stir well.

6. You can in your choice of vegetable in Step 4.

7. Goes well with any biryani, naan or roti.

Sunday Nite Dinner

Idli Again!

Coconut Chutney - followed this recipe:

http://www.nandyala.org/mahanandi/archives/2006/02/16/coconut-chutney-kobbari-pacchadi/

Sambhar

Dhokla from ready to make packet

Besan Laddu by my friend !

Potatoe & Spinach (Aloo Palak) For Dinner

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1 bunch of chopped spinach
1 large onions chopped fine
1 large potatoes boiled and peeled
4 green chillies
1 tsp. lemon juice
1 tsp. red chilli powder
1/2 tsp cumin seeds
1/2 tsp. garam masala
1/2 tbsp. butter
2 tbsp. oil
salt to taste

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Put the washed spinach in a pan, add very little water and a pinch of salt.
Cover and boil over a for 5 minutes.
Put in a mixie, add green chilli and run for a minute.
Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces.
Heat oil and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same oil add the cumin seeds.
Add the ginger-garlic paste, onions and fry till very tender.
Add all the dry masalas and fry .
Add spinach and potatoes.
Cook for 2-3 minutes.
Add lemon juice.

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Morning Breakfast - Idli, Peanut Chutney & Chai

Peanut Chutney

Methi Matar Malai

1 bunch: Methi leaves

1 cup Frozen Green peas

1/2 cup - Milk or Milk Cream

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1/2 tsp Cumin seeds , mustard seeds

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1/2 tsp Red Chili Powder

1/4 tsp Cinnamon, Cloves powder

1/4 tsp Amchoor Powder

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1 Medium Sized Onion - Chopped

2-3 Green chilies

2-3 Garlic Cloves

1/2" Ginger - paste

1 tsp Oil

Salt to taste

Preparation:

• Pluck the methi leaves and wash them thoroughly.
• In a skillet, cook methi leaves for 5 minutes. After 10 minutes, beat the cooked methi leaves till smooth. Keep aside.
• Heat oil, add mustard, cumin seeds. Add chopped Onions, green chilies and saute till onions become translucent.
• Add ginger and garlic paste and continue to saute for a minute more.
• Add powdered spices and add peas, beat methi leaves.
• Cook for 2-3 minutes or till gravy thickens.
• Finally add Milk Cream and stir in gently without increasing the heat( to avoid the gravy from curdling). Cover and simmer for 3-4 minutes.
• Serve hot with Chapatis.

Black Eyed Peas - Soup

Soak 1 Cup of Black Eyed Peas over night.
1/4 Cup of chopped Celery Stem(optional)
1 tsp Cumin Powder
½ tsp Red Chili Powder
½ tsp Garam Masala
½ tsp Italian Seasoning

½ tsp Turmeric
Salt - according to taste
Garnish: Lemon Juice, Chopped -Green Chilies, Onions, Tomatoes, Cilantro(Coriander Leaves)

Preparation:

• Soak the Black Eyed Peas(BEP) overnight or for 12 hrs. Soaking cooks BEP faster, soft, makes it more tastier. Rinse the soaked BEP in water drain 4 to 5 times.
  
• Pressure cook the soaked Black Eyed Peas, Cumin Powder, Red Chili Powder and Turmeric with enough water so that BEP is covered. Its better if the beans are broken and looks a little mashed. This brings some thickness to the sauce. Let the cooker cool down for 15 minutes.
  
• Now transfer the cooked BEP in a sauce pan and smash few of the BEP if they are whole; then Salt, chopped Celery, Garam Masala, Italian Seasoning and boil for 5-10 more minutes, till the Celery is cooked.
  
• Garnish and Serve warm.