KARELA FRY (BITTER GOURD FRY)

KARELA FRY (BITTER GOURD FRY)

INGREDIENTS

KARELA(BOILED IN SALT WATER)- 04

ONION-1

GINGER GARLIC PASTE- 2 tbsp

TOMATO PUREE-1/4cup

TUMERIC - 1/2tsp

CHILLI POWDER-1/2 tsp

SALT TO TASTE

CORIANDER 1/2tsp

JEERA - 1/2tsp

OIL-1tbsp

METHOD

1. TAKAI KADAI ADD OIL, CHOPPED ONIONSAND FRY IT.
2. WHEN THE ONIONS ARE GOLDEN BROWN ADD TOMATO PUREE AND COOK IT.
3. THEN ADD GINGER GARLIC PASTE AND COOK TILL THE WATER REDUCES TO A MINIMUM.
4. CUT THE BOILED KARELA INTO HALVES AND SCOOP OUT THE SEEDS AND STUFF THE CAVITY WITH THE PREPARED MASALA.
5. TAWA FRY THE KARELA TILL IT BECOMES BLACKISH BROWN.

MACHO ALOO SARSO WALA(FISH CURRY COOKED WITH MUSTARD AND POTATO)

MACHO ALOO SARSO WALA(FISH CURRY COOKED WITH MUSTARD AND POTATO)

INGREDIENTS:

1. FISH: 7 TO 8 PIECES ( ROHU OR CATLA)
2. MUSTARD OIL: FOR TAWA FRY
3. POTATO: 1( CUT INTO 4 PIECES)
4. ONION:1 LARGE (CHOPPED)
5. TOMATO:2(LARGE)
6. GARLIC: 14 TO 15 FLAKES 
7. MUSTARD SEEDS : 1 TEASPOON
8. POPPY SEEDS: 1/2TSP
9. TURMERIC POWDER: 2 TBSP
10. CHILLY POWDER: 1 TBSP
11. SALT TO TASTE

METHOD:

1. SOAK MUSTARD AND POPPY SEEDS TOGETHER FOR 4 HOURS THEN ADD GARLIC FLAKES AND MAKE FINE PASTE.
2. TAKE SOME TURMERIC POWDER, SALT AND MIX WITH THE FISH.
3. TAKE OIL IN TAWA WHEN OIL IS ON MODERATE HEAT THEN ADD FISH AND FRY BOTH SIDE TILL GOLDEN BROWN.
4. BOIL POTATO AND FRY
5. TAKE ONE TOMATO AND MAKE PUREE.
6. THEN TAKE TAKE A KADHAI ADD 1 TBSP MUSTARD OIL ADD CHOPPED ONION WHEN IT IS GOLDEN BROWN  ADD THE THE TOMATO PUREE MIX WELL WHEN OIL BEGINS TO SEPARATE . ADD 1/2 TSP TURMERIC POWDER CHILLY POWDER  AND MIX VERY WELL AND  ADD SALT.
7. IN THE CURRY MUSTARD GARLIC AND POPPY PASTE MIX WELL.
8. THEN ADD POTATO  AND WATER(HOT),
9. WHEN THE GRAVY BEGINS TO BOIL ADD FISH 
10. SLICE THE REMAINING TOMATO AND PUT I THE CURRY
11. BOIL  FOR 5 TO 7 MINUTES .
12. SERVE HOT WITH RICE.

SANTULA (BOILED VEGETABLE)

SANTULA (BOILED VEGETABLE)

INGREDIENTS

1. POTATO-1 (cubed)
2. BRINJAL (medium)- 2 (cubed)
3. DRUMSTICKS-2 (cut into 1 1/2" long)
4. TOMATO-1
5. GARLIC- 8-10(chopped or crushed)
6. SMALL ONION - 1 (chopped)
7. GREEN CHILLY- 1-2
8. CURRY LEAVES- 7-8
9. SALT TO TASTE

METHOD

1. TAKE WATER IN A KADAI AND BOIL IT.
2. ADD DRUMSTICK AND POTATO WHEN IT IS HALF BOILED ADD BRINJAL AND TOMATO.
3. ADD SALT AND HALDI POWDER  TO THE VEGETABLE AND COOK WELL.
4. IN ANOTHER KADAI ADD OIL WHEN IT IS MODERATE HEATADD MUSTARD SEED AND JEERA,
5. WHEN IT IS CRACKLING ADD GARLIC, ONION, CHILLI AND SAUTE TILL GOLDEN BROWN.
6. ADD THE BOILED VEGETABLE AND COOK COVERED FOR 2 MINUTES.

URAD DAL AND RICE CAKE (PODO PITHA)

URAD DAL  AND RICE CAKE (PODO PITHA)

INGREDIENTS

1. URAD DAL-1/2 cup
2. RICE- 2 cup
3. SALT TO TASTE
4. BUTTER- 2tbsp
5. COCONUT- sliced
6. SUGAR- 3/4 cup
7. BAKING SODA - 1/2 tsp
8. COOKING SODA - 1/2 tsp
9. KAJU -1/2 cup
10. CHERRY- 1/4 cup

METHOD

1. SOAK THE DAL AND RICE FOR 7 HOURS. GRIND THE RICE AND DAL WITH A PINCH OF SALT,  BAKING SODA AND  COOKING SODA INTO A RICH BATTER.
2. ADD THE BUTTER TO THE BATTER AND MIX AND KEEP FOR 2 HOURS.
3. AFTER 2 HOURS ADD COCONUT, SUGAR AND KAJU MIX WELL TILL SUGAR DISSOLVED.
4. TAKE A TRAY APPLY BUTTER AND ADD MIXTURE. ON THE TOP DECORATE WITH COCONUT, KAJU AND CHERRY.
5. BAKE IN PRE HEATED MICROWAVE OVEN AT 180'C FOR 20 - 25 MINUTES.
6. REMOVE IT CHECK WITH KNIFE THAT THE INSIDE IS COOKED. 
7. APPLY BUTTER ON THE TOP AND BAKE FOR 10 MINUTES AT 110' C.
8. CUT INTO PIECES AND CAN BE SERVED HOT OR COLD.  

KELA VALA (BANANA) CAKE

KELA VALA (BANANA) CAKE

INGREDIENTS

1. BANANA - 250gms
2. MAIDA  - 250gms
3. BUTTER  - 250gms
4. ICING SUGAR  - 250gms
5. EGG -3
6. A PINCH OF SALT

METHOD

1. MASH THE BANANA AND ADD ICING SUGAR AND MIX WELL.
2. BEAT THE EGGS ADD MAIDA AND SALT MIX WELL. THEN ADD THE BANANA MIX AND BEAT TILL A FINE BATTER.
3. GREASE THE BAKING DISH WITH BUTTER. ADD THE BATTER.
4. PUT IT IN A PREHEATED OVEN AND KEEP AT 220 'C FOR 30 MINUTES. 

MANGO PILAU

MANGO PILAU

INGREDIENTS

1. BASMATI RICE- 1 kg
2. SALT
3. TURMERIC POWDER- 1/2 tsp
4. CUMIN SEEDS - 1tsp
5. RED CHILLIES- 6 ( chopped and seeds removed)
6. GRATED COCONUTS- 1/2 cups
7. HALF RIPED MANGO- 6 (peeled and chopped)
8. GHEE- 3 tbsp
9. CURRY LEAVES- 3-4
10. MUSTARD SEEDS- 2 tsp
11. RED CHILLIES WHOLE(for garnish)

METHOD 

1. BOIL RICE WITH SALT AND TURMERIC UNTILL COOKED.
2. COMBINE CUMIN, 3 CHILLIES AND COCONUT IN A BLENDER. MIX WITH MANGOES AND ADD TO COOKED RICE WITH 1/2 THE GHEE AND SET ASIDE.
3. HEAT REMAINING GHEE AND SAUTE CURRY LEAVES, MUSTARD SEEDS AND 3 OTHER CHILLIES UNTILL MUSTARD SEED START TO POP. COMBINE WITH RICE MIX. GARNISH WITH WHOLE RED CHILLLIES.

BASI (STALE) CHAPATI WALA PIZZA

 BASI CHAPATI WALA PIZZA

METHOD 

1. BASI CHAPATI (fresh chapati left overnight)-4
2. GRATED CHEESE - 1/2 cup
3. ONION (cut in round shapes)-1
4. TOMATO  (cut in round shapes)-1  
5. CAPSICUM -1
6. TOMATO SAUCE
7. IMLI SAUCE (indian tadka)
8. BUTTER - 2tbsp
9. OREGANO(optional)- 1 tbsp

INGREDIENT

1. TAKE A CHAPATI APPLY SOME BUTTER ON ONE SIDE AND SPRINKLE CHEESE PUT ANOTHER CHAPATI AND CONTINUE LAYERING THE CHAPATI ONE OVER THE OTHER.
2. THEN ON THE TOP MOST LAYER APPLY TOMATO SAUCE AND SPRINKLE THE THE OREGANO AND SPREAD THE TOMATO AND ONION ON THE BASE.
3. COVER THE VEGGIES WITH RICH TOPPING OF THE CHEESE. PUT THE TOMATO SAUCE(little bit) AND THE IMLI SAUCE.
4. BAKE THE PIZZA FOR 10 MINUTES AT 180' C.