Kachori Chaat

Ingredients:
Peas(white or green) soaked and boiled - 2 cups
Kachori - 3-4 ( store bought)
Onion- 1 big finely chopped
Coriander - 1 bunch finely chopped
Sweet chutney - 1 cup ( i used bhel puri sauce which is sweet)
Green chutney - 1/2 cup
Red Chilli Powder - as required
Garam Masala Powder - as required
Salt - as required

Method:

- Heat the peas.

-Take a wide bowl , crush the kachori , add the hot peas , sweet chutney , green chutney , red chilli powder , garam masala and salt.

-Garnish with onion and coriander and serve.

Capsicum Fry

This recipe is very easy to make , it takes about 15 min from start to end , isin't it quick. It goes well as a side dish for rasam or sambar , so do try it.

Ingredients:
Capsicum - 3 large
Oil - 2tsp
Jeera - 1tsp
Besan - 3tsp
Red Chillie Powder - 1tbsp
Haldi - 1tsp
Salt acc to taste

Method:
-Cut the capsicum into 1" pieces.
-Heat oil add jeera and curry leaves.
-Now add the capsicum and fry for 3-4 min , be careful not to loose the cruncyness of capsicum.
-Mix the dry ingredients well and add to the capsicum.
-Fry for 5 min till the raw smell goes.
-Serve as a side dish with rasam or sambar and rice.

Gongura Mutton

Sorry everyone i did not post anything on my blog from a long time , been extremely lazy in posting and thanks to the games in facebook that i got addicted to i spend most of the time playing them. But now i have decided its high time i should start posting recipes that have been pending from a very long time. So here i am staring off with a classic recipe of Gongura Mutton , the recipe is a combination of my cousin's recipe and sailu's recipe to make this yummy curry. Here is the recipe.

Ingredients:
Mutton - 1 lb
Gongura - 2 cups
Onion - 1 large chopped
Curd - 1 cup
Green Chillies - 3-4
Dhania Powder - 1 tbsp
Haldi - 1/2 tsp
Ginger Garlic paste - 1 tbsp
Garam Masala Powder - 1 tbsp
Oil - 5 Tbsp
Jeera - 1 tsp
Curry Leaves - 3 sprigs
Salt - acc to taste

Method:
-Heat water , add the gongura leaves , boil them for 2 min and keep aside.
-Take rest of the ingredients except oil , jeera and curry leaves to marinate mutton.
-Marinate mutton for 1/2 hr.
-Heat oil in a pressure cooker , add jeera and curry leaves let them splutter , now add the marinated mutton and cook for 15-20 min.
-After 20min add the boiled gongura leaves and cook for 5 min , add 2 cups of water , close the lid and cook for 4-5 whistles.
-Serve with white rice or pulao.

Paneer Bhurji for JFI Paneer

Ingredients:

Grated Paneer - 1 cup

Chopped Onion - 1 medium

Chopped Tomato - 1 medium

Chopped Green Chilli - 2

Cubed Capsicum - 1 large

Turmeric - 1/4th tsp

Salt - as required

Oil - 2 tbsp

Jeera - 1tsp

Mustard seeds - 1tsp

Curry Leaves - 2 sprigs

Method:

-Heat oil , add the mustard seeds , jeera , curry leaves , onion and green chillis and cook till onions turns light brown.

-Add the tomatoes , salt and turmeric and cook till tomatoes get mashed well.

- Now add the capsicum and cook for 2 min , take care the crispiness of capsicum dosent go.

-Add the paneer and mix well.

-Cook for 5 min and serve with roti.

This is my entry for JFI-Paneer being hosted by Trupti of The Spice Who Loved Me

Thanks to Indira of Mahanadi who started off this Web Event JFI

Bendakaya Pulusu Kura (Bhindi in Tangy Tamarind Sauce)

Ingredients:

Bhindi - 1lb chopped into big pieces

Onion - 2 medium chopped finely

Green Chillis - 2 chopped

Tamarind - lemon size

Curry Leaves - 2 sprigs

Jeera - 1tsp

Mustard Seeds -1 tsp

Garlic - 3-4 crushed

Methi seeds - 15-20 roasted and powdered

Red Chilli Powder - 1 and 1/2 tsp

Haldi Powder - 1/2 tsp

Salt as required

Oil - 2tbsp

Method:

-Soak the tamarind in luke warm water and extract 2cups of tamarind juice.

-Heat oil add the garlic and let it turn brown , now add the jeera , mustard seeds and curry leaves.

-Now add the onions and green chillis and cook for 2-3 min. After 2-3 min add the haldi powder and salt and cook for another 5-7 min.

-Now add the red chilli powder and cook for 2-3 min. Add 2-3 tbsp of water if the mixture becomes dry.

-Add the bhendi pieces and mix well till the mixture coats the bhindi well.

-Cook for 10 min.

-Add the tamarind extract and methi powder and cook till all the water is absorbed and a nice gravy is left.

-Serve with rice.

Note: For the above curry you can also substitue Bottle Gourd/ Ridge Gourd/ Raw Banana/ Tindora /Boiled Egg also.

Pepper Chicken Fry

Ingredients:

Chicken - 1lb

Onion -1 big coarsly chopped

Green Chillis - 5-6 chopped into big pieces

Curry Leaves - 3-4 sprigs

Pepper Powder - 2 tsp

Garam Masala - 1/4th tsp

Haldi - 1/4th tsp

Ginger Garlic paste - 1tsp

Salt - acc to taste

Oil - 3tbsp

Method:

-Take the chicken clean it well and add all the ingredients except oil and leave it aside for 15-20 min for marination.

-Heat oil in a pan once hot all the chicken and fry till the chicken is cooked well on all the sides and it turns nice brown in color.

-Serve hot with rice or roti's.

Rajma for JFI-Rajma

Ingredients:

Rajma - 1 tin

Onion - 1 big chopped coarsly

Tomato - 1 big finely chopped

Rajma Masala - 2 tbsp

Oil/Butter - 2tbsp

Salt as required

Turmeric Powder - 1/2 tsp

Red Chilli Powder - 1tsp

Green Chillis - 2 slit

Shahi jeera - 1tsp

Method:

-Heat oil/butter , add the shahi jeera and fry for 30 sec's.

-Add the onions , green chillis and tomato and fry for 2 min.

-Now add the turmeric and salt and cook till the toamtoes are mashed well.

-Add the red chilli powder and rajma masala and very little water and cook for another 3min.

-Add the rajma and cook for 5 min.

-Add 1 cup of water and cook till done.

-Garning with coriander leaves and serve with basmati rice or roti's or phulkha's.

This is my entry for JFI Rajma hosted by Divya Vikram of Dil Se.

Indira of Mahanandi is the creator of this wonderful JFI event.

Quick Mutton Curry

Ingredients:

Mutton - 1lb

Onion - 1 chopped into big pieces

Green chillis - 3 slit

Oil- 3 tbsp

Salt - as required

Turmeric Powder -1 tsp

Red Chilli Powder - 1 tbsp

Dhania Powder - 2 tsp

Kasoori Methi - 2tsp

Roasted Jeera Powder - 1tsp

Garam Masala - 1tsp

Curry Leaves - 3 sprigs

Method:

-Since this is for a lazy sunday morning lunch , i marinated the mutton with all the ingredients except onion,green chillis and oil , the previous night.

-Heat oil , add the jeera and curry leaves.

-Now add the onions and green chillies and fry till onions turn brown.

-Now add the marinated mutton and cook till the mutton is dry after cooking it cooks in its own juices.

-Once the mutton is dry add 1 cup of water and close the cooker.

-Cook for 4-5 whistles.I cook for 4-5 whistles for my little one so that she can chew the mutton quickly.

-You can cook for 3 whistles which will be enough.

-Now serve hot with roti's or phulkha's or rice or biryani.

Sprouts and Alu Bhaji with Pav

Ingredients:

Sprouts - 1 cup (i used moong sprouts but we can even use mixed sprouts)

Alu- 1 big boiled and cubed

Oil- 2 tbsp

Salt - as required

Turmeric Powder - 1 tsp

Red Chilli Powder - 1tsp

Jeera -1 tsp

Dhania Powder - 2 tsp

Jeera Powder - 1/2 tsp

Garlic paste - 1 and 1/2 tbsp

Garam Masala - 1/4th tsp

Sugar - 1/2 tsp
Finely chopped onions mixed with coriander leaves for Garnish.

Method:-Heat Oil , add the jeera , once they splutter add the sprouts,alu, garlic paste,salt and turmeric and cook for 5 min.

-Now add the rest of the powders , mix well and cook for a further 5-10min , if the mixture becomes dry add little water so that the masala dosent burn.

-Add 3 cups of water and let cook till sprouts are tender.

-Garning with finely chopped onions , lemon wedge and coriander leaves and serve with warm pav.

-Heat butter on a pan and slice the pav buns and fry till brown.

Pesara Dosa - Upma

Picture in this post..surprised this is an old picture that i found
in my laptop while browsing through some folders this combo is also very tasty and equally yummy like the all time favourite pesarettu-upma , i posted pesara dosa already which you
can check. For upma follow this method.

Ingredients:

Upma Rava - 1 cup

Onion - 1 small finely chopped

Ginger -1" finely chopped

Green chillies - 2 finely chopped

Coriander - 1/2 bunch finely chopped

Mustard seeds - 1tsp

Jeera - 1tsp

Chana dal - 1tbsp

Curry Leaves - 2 sprigs

Method:

-Heat oil , add the chana dal and fry for 1 min , now add the mustard seeds , jeera and curry leaves.

-Add the onions , ginger and green chillies and fry for 30 sec's.

-Raw smell of the ginger and green chillies should not go away.

-Add 3 cups of water and salt , let boil.

-Once the water boils add the rawa and let cook till done.

-Once done add the chopped coriander and mix well.

Upma should be very soft so add little water if upma becomes hard.

Making the Pesara Dosa:

Prepare the upma and keep it aside

Make the pesara dosa as per the instructions and after adding oil take a spoonfull of upma and spread it well on the dosa , wait till the dosa cooks , do not flip the dosa to the other side.

Enjoy the dosa , with yummy ginger pickle.