Andhra Mango Pickle

Andhra Mango Pickle

Today's recipe is a condiment - Aavakaya/Andhra mango pickle. I spend most of my childhood in Andhra and I love Andhra food. My mom still makes Andhra food and making avankaya during mango season is still a tradition at home. This pickle is towards the spicy side with lots of chilly powder that may sound scary. But believe me, chilly powder,salt and oil is the key ingredients,it adds taste and color and also serves as preservative. If carefully made,this pickle can be preserved for over a year. It is a great accompaniment with dal curry or with simple curd rice.





Ingredients
Mango cubes- 5 cup
Chilly powder- 1 cup
Mustard powder- 1 cup
Salt -3/4 cup
Roasted Methi/ fenugreek  powder- 1 tbs
Gingerly Oil- 1 1/2cup
Whole cloves of garlic- 5-8
Chana dal- 2 tsp (optional)


Clean and wipe dry the mangoes. The mangoes selected for pickling should be firm in touch and sour
Cut mangoes into cubes. If you have a sharp knife cut through so that the inner shell also remains intact. If the soft part of the seed is attached to the inner shell scrap it off with a knife. Place on paper towels and leave it to dry completely. Or you can sun dry the mangoes for 10- 15 minutes.
Lightly roast the mustard seeds and fenugreek seeds and make it into fine powder (or just microwave for 30 seconds). Using a food processor make it into powder and keep aside.
Warm gingerly oil and the allow it to cool completely. Transfer into a bowl.
In another bowl mix the chilly powder, salt,mustard powder and the fenugreek powder. Take hand full of mango pieces and coat them with oil and then roll in spice powder. Place them in sterilized glass jars or ceramic jars. Repeat the process by coating the mangoes with oil and then with the spice mixture. In between add garlic and the channa dal. With a clean spoon press down the mangoes into the jar. If you have excess spice powder and oil pour on top. Cover and let this sit  for three days. On the third day check whether oil is floating on top. At this stage also check salt and if you feel you can add more according to taste. This can be served within a week,but it will taste better as it matures.

Try this
Hope you will all enjoy!

Recipe source here

Strawberry Jelly

Strawberry Jelly

Description:

Everyone loves jelly as a summer dessert, especially a fresh strawberry.

Preparation Time:

50 min

Servings:

3

What You Need:

10 to 15 - strawberries
1/2 cups - sugar
1 1/2 cups - according to sourness of the berries
1 packet - agar agar

 

Direction:

 

Hull the berries and grind it in a mixie.
Soak the agar agar in warm water for few seconds.
Then cook berries, sugar and agar agar till the sugar dissolves.
Grease a jelly mould or any cup that you have in home.
Pour the cooked berries in the mould and refrigerate till it is set.

 

cake recipes

Ingredients:-
For the cake
225g/8oz plain flour,350g/12½oz caster sugar, 85g/3oz cocoa powder
1½ tsp baking powder 1½ tsp bicarbonate of soda,
250ml/9fl oz milk, 2 free-range eggs,
125ml/4½fl oz vegetable oil, 2 tsp vanilla extract,
250ml/9fl oz boiling water

For the chocolate icing 200g/7oz plain chocolate, 200ml/7fl oz double cream

Preparation method:-

Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
Greasing and lining cake tinsWatch technique0:33 mins

For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl.Beat the mixture until smooth and well combined.

Add the boiling water to the mixture, a little at a time, until smooth.

Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.

Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.

For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.

To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.

Technique:-
Removing cakes from a cake tinWatch technique0:32 mins

Bhujia Recipe

Ingredients :-
- 1/2 cup Bengal gram flour
- 1/4 tsp Cardamom (Ilaichi) powder
- 1/2 cup moath flour
- 1/4 tsp Asafoetida
- Salt
- Oil
- 1-1/2 tsp Pepper powder
- Water

Method :-
- Mix all the ingredients along in a mixing bowl to make soft dough.
- Heat the oil in a kadhai (iron skillet).
- Put the dough in a sev mould, press and squeeze by hand through the sev and press into the hot oil.
- Deep fry bhujia on medium heat until it is lightly browned.
- Remove the fried bhujias on an oil absorbent paper.
- Repeat the same process to fry all the sevs and serve hot.

RavaLadoo Recipe

RavaLadoo Recipe

Ingredients :-
- Rava/sooji/semolina - 1 cup
- Sugar - 1 cup
- Ghee - 1/4 cup
- Milk(optional) - 1 tblsp
- Elachi/cardamom - 1 no.
- Cashew nuts - 8 nos.

Method :-
- Heat a pan and add the rava,reduce flame and roast the rava until a nice aroma comes,make sure to not burn the rava and raost evenly. To ensure this,keep stiring continuously.
- Cool down and grind it into a very fine powder using mixer. (If you are making in bulk,you can grind in mill).
- Powder the sugar into a very fine powder as well,along with elachi.Tranfer the powdered rava and sugar to a large bowl. (if you want you can sieve both to get a smooth finish ladoo).
- Fry broken cashews in a tblsp of ghee. Slightly heat the ghee and add these to the rava and sugar mixture.
- Sprinkle the milk and mix thoroughly.
- Make small balls out of this mixture immediately,roll it tight,if you could not roll and the mixture is too dry,sprinkle more milk or add more warm ghee to it and make balls again.

Chakali-Recipe

Chakali Recipe

Ingredients :-
- 1 cup Rice Flour
- 1 cup Water
- 1/4 cup butter
- salt to taste (tip 1)
- 1/2 tsp cumin seeds
- 2 tsp green chili paste
- Oil for frying

Method :-
- Take rice flour into a deep bowl
- Take a small pan and heat water in it. Add salt, cumin seeds, chili paste and butter. Let the water boil. Add this boiling water to rice flour and mix with spoon. Cover for 15 minutes.
- Once mixture becomes warm, knead it.
- Grease chakali machine with oil. Stuff the mixture in it. Heat sufficient oil in kadai to deep fry chakali. Keep flame beween medium and high.
- Take small plastic papers (tip 5). Press chakali machine. Slightly rotate the maker round and round until you get a spiral shaped chakali. stick the tip so that it won't open after dropping into hot oil
- Gently lift the chakali and leave into hot oil. deep fry until golden color. Place deep fried chakali on paper towel.
- Once chakalis are completely cooled down, store them into an airtight container

Spinach Omelette

Spinach Omelette

Description:

Easy, healthy, filling- in short, a great breakfast dish.

Preparation Time:

15 mins.

Servings:

1

What You Need:

olive oil
2 eggs
fresh garlic
30g baby spinach leaves, torn
fresh spinach leaves
1 1/2 tablespoons grated Parmesan cheese
cherry tomatoes
1/4 teaspoon onion powder
eggs
1/8 teaspoon ground nutmeg
mushrooms
salt and pepper to taste

Direction:

1. Put olive oil in pan. Put in eggs like you would scrambled eggs. When eggs are just a bit runny still add mushrooms, garlic and fresh spinach. Spinach will shrink. Add as much as you would like for personal preference. Then add cherry tomatoes and saute for a bit and you're on your way...so simple, and good. Salt and pepper to taste.

2. In a bowl, beat the eggs and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt and pepper.

3. In a small frying pan coated with cooking oil spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip and continue cooking 2 to 3 minutes. Reduce heat to low and continue cooking 2 to 3 minutes or to desired doneness.

 

Veg Potato Salad

This tangy and delicous potato salad is enjoyed.

Description:

This tangy and delicous potato salad is enjoyed.

Preparation Time:

15 - 20 Mins

Servings:

6-8

 

What You Need:

* 6-8 medium waxy potatoes (2 lbs), cooked, peeled, and cubed
* 1/2 cup dill pickles, diced
* 2 stalks celery, finely chopped
* 1 small/medium green bell pepper, seeded and diced
* Optional: 1 small red onion finely chopped
* 2-3 Tbsp fresh dill, minced
* 2/3 cups vegan mayonnaise
* 1 Tbsp vegan mustard
* 2 Tbsp pickle juice
* Salt and pepper to taste

Direction:

1. Combine all ingredients except potatoes in a large mixing bowl
2. Gently stir in potatoes
3. Adjust salt and pepper to taste
4. Chill and serve
5. Can be stored in an airtight container in the refrigerator for up to 3 days

 

 

Zero Oil Dahi Wada

Zero Oil Dahi Wada

Description:

This tasty, zero fat snack is a cereal - pulse combination, giving you good quality proteins along with benefits.

Preparation Time:

2 hr

Servings:

2

 

 

 

 

 

 

 

What You Need:

- Split green gram skinless (Dhuli moong dal) 1/2 cup
- Split black gram skinless (Dhuli urad dal) 1/2 cup
- Low fat curds 2 cup
- Green chilies 2- 3 no.
- Ginger 1 inch piece
- Turmeric powder 1 tsp
- Garam masala powder 1/2 tsp
- Baking powder / Soda a pinch
- Green chutney 2 Tbsp
- Red chili powder 1 tsp
- Roasted jeera powder 1 tsp
- Salt to taste

Direction:

- Clean, wash and soak dals in 3 cups of water for 2 hr. Drain and grind with ginger and green chillies to form a coarse thick paste.
- Transfer into a large bowl. Mix well and set aside to ferment for 6- 8 hr.
- Add salt, turmeric powder, garam masala and a pinch of baking powder. Mix well.
- Grease two microwave safe big cups. Pour a spoonful of wada mixture.
- Cook on microwave HIGH for 1- 2 min. Remove and allow it to cool completely and then unmould.
- Soak them in water for few minutes, till they are soft. Drain and squeeze out any excess water. Place on a serving plate.
- Pour whisked curds on each of the wada and garnish with the chili powder, cumin powder, green chutney and chopped coriander.
- Serve chilled.

 

Prawn potato salad

Succulent steamed salmon with juicy king prawns make for a luxurious summer salad

Description:

Succulent steamed salmon with juicy king prawns make for a luxurious summer salad.

Preparation Time:

30-35 mins.

Servings:

10

 

 

 

 

 

 

 

What You Need:

Boiled prawns : 2 cups
Spring onion ( cut finely ) : ½ cup
Celery ( cut finely ) : ½ cup
Parsley ( cut finely ) : 2 tbsp
Olives ( cut into pieces ) : ½ cup
Potatoes ( boiled ) ( cut into cubes) : 2 cups
Gherkins( cut finely ): ½ cup
Mayonnaise : 1 cup
Salt : as needed
Pepper powder : as needed

Direction:

1. Mix all the items listed and stir well.
2. Transfer the contents to a cake pan and refrigerate.
3. Turn it over on a plate.
4. Set cut parsley round the mold.
5. Place boiled eggs and prawns on top.
6. Decorate with flat lettuce, tomato and beetroot.

 

Egg Masala

Description:

An absolute delight and a quick dish to prepare. You can boil eggs while you are preparing the masala.

Preparation Time:

20 mins

Servings:

4

What You Need:

4 eggs, hardboiled and shelled
2 onions, sliced finely
To be mixed together with little water :
1 1/2 tsp chilli pwd
2 tsp coriander powder
A pinch of turmeric
1 tsp cumin powder
1 tsp garam masala
Salt to taste
1 tomato, chopped
1 tbsp Cilantro, chopped
2 tbsp gram flour
Cooking oil

 

Direction:

1) Make 2-3 slits on each egg with a thin bladed knife and set aside.
2) Heat the oil and fry the onions till it becomes brown.
3) Now add the gram flour and fry till the gram flour is completely fried.
4) Add the powder paste and fry for 45 seconds. Add the tomatoes and Cilantro.
5) Add 1 cup of water and the eggs and keep it to boil.
Simmer for 5 minutes.

 

Cooker Naan

Cooker Naan is a very popular recipe

Description:

Cooker Naan is a very popular recipe.

Preparation Time:

30 mins

Servings:

6-7

 

 

 

 

 

What You Need:

500 grams maida
1½ tsp sugar
20 grams fresh yeast or 2 tsp dry yeast
2 tbsp fresh curds
25 grams ghee or margarine or butter
1 tsp salt

 

Direction:

1)Sieve the flour properly.

2)Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves. Cover and wait for 5 to 7 minutes until the mixture is full of froth.

3)Put this liquid along with the curds, ghee and salt to the flour and make soft dough by using some more warm water.

4)Knead the dough for at least 6 to 7 minutes.

5)Keep the dough under a wet cloth for 30 minutes. Knead again for 1 minute.

6Divide the dough into 20 small parts and shape into naans.

7)Grease a pressure cooker very lightly with oil.

8)Take out the lid from the pressure cooker and heat it upside down.

9)Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear.

10)Continue the same procedure for the remaining naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).

11)Take out and apply butter.Ready to serve.

 

 

 

Pineapple Coconut Cak

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Pineapple coconut cake is now my top favorite cake:) This is an easy and fragrant cake,sweet a little tangy,flavorful and buttery.If you like the combined flavor of pineapples and coconut you will surely love this. I have used sweetened pineapple in this recipe. You can use fresh pineapple with its juice which will make it even more flavorful. I did not add sugar as I have used sweetened pineapple, coconut and sweet condensed milk. You can add sugar as per your taste.It would be great with butter icing .  I used  whipped cream and pineapple rings and dusted with a little of confectionery sugar.

Ingredients

Flour- 1 1/4 cup
Baking powder- 1 1/2 tsp
Salt- 1/3 tsp
Sweetened Coconut- 1/2 cup
Sweetened Pineapple- 8 oz container
Eggs- 3
Butter- 1/2 cup
Vanilla essence- 1 tsp
Condensed milk- 1/2 cup
nutmeg powder- a pinch


Preheat oven to 350 degree F. Prepare cake pan by greasing with butter and dusting with flour and set aside.
Mix well the dry ingredients like flour,baking powder,salt coconut and nutmeg powder. Using a hand mixer beat egg and butter till light and fluffy. Blend in condensed milk and essence. Add the dry ingredients into the wet mixture little at a time and slowly incorporate. Mix pineapples with  two tsps of flour and slowly incorporate into the batter.Pour into the pan and bake for 20 minutes or till the tooth pick inserted in the middle comes out clean.

Try this...
Hope you will all enjoy..

Capsicum Chicken

Capsicum Chicken

Capsicum chicken is a spicy and delicious chicken curry. I love adding potatoes and capsicum to my chicken. Here it is only capsicum or bell pepper ,but three different colors, red,yellow and green.You can add all three or just any one.The addition of capsicum gives this chicken curry a wonderful flavor and goes well with naans, chapathis and fried rice.

Ingredients

Chicken- 1 1/2 lb

Bell pepper diced( all three colors) - 2 cup

Onions sliced- 3 medium

Ginger garlic paste- 3 tsp

Green chilies- 4-5

Tomato puree- 1 cup

Chilly powder- 1 1/2 tsp

Coriander powder- 3 tsp

Turmeric- 1/2 tsp

Garam masala- 1 1/2 tsp

Roasted coconut powder- 3 tsp

Pepper powder- 1/2 tsp(optional)

Curry leaves

Coriander leaves

Mint leaves- 1 tsp (optional)

oil 

salt to taste

  

Clean and cut chicken into desired sized pieces and marinate with salt, pepper powder and a few drops of lemon juice and set aside for 30 minutes.

Heat oil in a heavy bottom pan and pour one tsp of oil and saute the bell peppers for a minute. Drain and keep aside. (You can also add bell peppers and cook along with onions, but this method helps the bell peppers retain its crispness and at the same time imparts flavor). 

In the same oil  fry  mint leaves, curry leaves and ginger garlic paste. Fry till there is a nice aroma. Add onions and fry till golden brown.Add the tomato puree and allow it to cook till it is dry and oil separates. Now add all the powder masalas and fry for a minute without getting burned. Add in chicken pieces and fry for a minute till chicken turns color and the masalas get well coated. Close the lid and lower the flame and cook for 3 to 4 minutes till the chicken starts shedding its water. Pour one and half cup of hot water and close lid and cook in medium till the chicken is almost done. Finally add the bell peppers, roasted coconut powder, a little of garam masala and simmer for one more minute. Garnish with coriander leaves.

Try this...

Hope you will all enjoy..

Fish curry

Fish curry

Tapioca puzhakku and spicy tangy fish curry is very popular in Kerala- a very famous combo.Earlier it was considered as common man's food but today it is served in star hotels and famous tourist attractions like house boats.Tapioca is widely used in Kerala both fresh or dried and there is a wide range of dishes from breakfast to snacks and chips made from tapioca.But this combo of puzhakku and fish curry brings out the authentic taste of Kerala and is definitely the best.Ingredients
Fish- 1 lb
Coconut- 3/4 cup
Shallots- 1/2 cup
Ginger- 1 inch thick
Tomato- 2 small
Turmeric powder- 1/3 tsp
Chilly powder- 2 tsp
Coriander powder- 3tsp
Fenugreek powder- 1/2 tsp
Tamarind- a small ball
Mustard- 1/2 tsp
Curry leaves- 1 spring.
oil
salt to taste


Clean and cut fish and keep aside. In a pan pour two tsp of oil and add coconut and stir fry till golden brown. Now add onion and ginger and saute till onion turns golden brown. Add all the powder and saute till raw flavor disappears. Add tomato and saute till it becomes soft. Let this cool and then make a fine paste of this mixture.
Heat oil in a pan and add mustard seeds and when it splutters add curry leaves. Now add the paste and saute for a minute. Add one and half cup of warm water and also tamarind pulp. Allow this to boil till you find traces of oil on top. Slide in the fish, lower heat and cover and cook till the fish is done. Serve fish curry with tapioca.

Try this...
Hope you will all enjoy.

Pecan Tarts

Pecan Tarts

Pecan Tarts is a perfect bite sized dessert with a flaky crust, sweet center  and an inviting aroma. Seems it is a small fancy version of the original pecan pie. It will be a perfect dessert for Christmas. This is made in two stages. First the crust and then the filling.

Ingredients for the crust
Flour- 1 cup
Cream cheese- 1/3 cup
Butter- 1/2 cup
salt- a pinch


Ingredients for filling
Pecan - 1 cup
Egg-1
flour- 2 tsp
Sugar- 3/4cup
Dark brown corn syrup- 3-4tsp
Vanilla extract- 1 tsp
salt- 1/3 tsp


In a mixing ball beat butter and cream cheese till smooth.Mix in flour to form a dough. Do not knead too much. Just bring it into one mass and chill it in fridge for an hour. Spread the dough  with a rolling pin and cut out small circles. Press this down with your fingers into a greased muffin tin and keep ready. For the filling beat egg in a small bowl and mix in all the ingredients listed for filling. Carefully spoon in this mixture into the shells( about 3/4 of the shell)and bake at 300 degree F for 15 minutes or till the tooth pick inserted in the center comes out clean.Allow it to cool completely before serving.

Pan roasted Prawns

Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.Ingredients
Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil


Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for a minute. Add in all the dry ingredients including garam masala and saute and immediately add the marinated prawns. Saute for another minute and add soaked kukum along with its water.The prawns will also release its own water. Cover and cook till the prawns is done. Remove the lid and stir and allow the masala to get well coated on the prawns. Serve with rice.

Try this...
Hope you will all enjoy...

Pazham Pori

Pazham Pori

Pazham Pori or Ethakka appam is a popular tea time snack of Kerala. It is ripe sweet plantains dipped in batter and deep fried. It is indispensable in the menu of thattukadas or street side cafes of Kerala. It is a quick and easy snack and is a sure winner if you have sudden guests at home. I have added a pinch of turmeric powder for color( otherwise it will be off- white color)and once fried you will never notice any difference in taste.

Ingredients
Ripe plantains - 2
Maida- 3/4 cup
Rice flour- 1/2 cup
Sugar- 2-3 tsp ( depending on the sweetness of plantain) 
salt- a pinch
baking powder- a pinch
turmeric powder- 1/3 tsp
Nutmeg powder- a pinch
oil for frying


Peel the plantain and cut into half and then slit it lengthwise. I cut three pieces lengthwise of each half .
Combine all the ingredients except plantain and oil.Make a batter by adding one and one half cup of water and make a smooth paste.Make a batter not too thick and not too thin. Dip the plantains in this batter and deep fry in hot oil till golden. Drain excess oil using paper towel. Enjoy with tea.


Try this..
Hope you will all enjoy.

Fish Fried Rice

Fish Fried Rice

This is a delicious and easy  fried rice made with fish. It is a healthy and quick lunch box fix. This is inspired by a Thai fish rice which I read in a magazine. The original recipe makes use of salted fish and chicken to make fried rice. But here I have used only fish (unsalted).The first time I tried this recipe I used stir fry method to cook fish and the result was somewhat scrambled fish. So to avoid it I  marinated the fish and fried it before combining with rice. You can also add carrots, cabbage,bok choy or any veggies of your choice.

Ingredients
Fish Boneless- 3/4 lb
(I used King Fish)
Cooked Rice- 3 cups
Onion - 1 medium
Spring onions - a little
Capsicum - 1 cup
Celery- 1/2 cup
Soya sauce- 2 tsp
Fish sauce- a few drops(optional)
Chilly sauce- 1 tsp
Oyster sauce- 1/2 tsp ( optional)
Carrot- 1 small
Ginger- 1inch thick
Garlic- 3-4 
pepper powder- 1/2  tsp
corn starch- 1 tsp
oil


Cut fish into small pieces. Marinate it for 10 minutes with soya sauce and half tsp of pepper powder.Just before frying add in corn starch and toss and fry fish till done. Keep this aside. 
In the same oil add garlic and ginger and fry for a minute.Next add onion and continue stir fry followed by chopped celery, spring onion,capsicum and carrots. When the vegetables are almost done add in all the sauces and fried fish and stir fry for a few seconds. Now add cooked rice and stir and mix well. Fish fried rice is ready.

Try this..
Hope you will all enjoy..

Beetroot Sambar

Beetroot Sambar

The color and flavor of beets is unique and I love the ruby red color which it imparts to this dish. Beetroot sambar was very common in my grandmothers kitchen and we children used to go crazy with its color when we dip it with idlis.This is a quick and easy sambar and is literally a one pot cooking. It can be served as a side dish for idlis, dosa or rice.

Ingredients
Toor Dal/sambar parippu- 1/2 cup
Onion sliced-1 medium
Beet root- 1 large
Potato- 1 medium
Carrot- 1
Tomato- 1
Drum sticks- 3 or 4 pieces
(you can add any veggies of your choice)
Tamarind one lemon sized
Chilly powder- 1 1/2 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 3 tsp
Fenugreek powder- 1/3 tsp
Asafoetida- 1/3 tsp
Mustard seeds
Dry red chilly- 2
Curry leaves
Coriander leaves
Salt to taste
Oil


Wash Toor dal/sambar parippu and cook with enough water in pressure cooker. After 3-4 whistles remove the lid and mash the dal.
Add in the veggies and sliced onion and salt. Add one more cup of water if necessary and close the lid. Cook till the vegetables is done ( one more whistle in pressure cooker).
Dry roast the turmeric powder, coriander powder,  chilly powder and fenugreek powder in a very low flame and mix well with the cooked veggies and dal along with the tamarind pulp. Bring this to a boil and finally add coriander leaves and asafoetida.
In a pan heat oil and add mustard seeds. When it splutters add one tsp of chopped onion and saute. Fry red chilly and curry leaves and add this to the curry and mix well. Serve with idlis or rice.

Try this..
Hope you will all enjoy...

Pepper Chicken

Pepper Chicken

Pepper chicken is extremely flavorful chicken with a spicy peppery taste. It is a simple dish with little ingredients which can be put together quickly. The only spice used here is pepper but you can also add garam masala. What I love in this chicken is its simplicity but at the same time it has a wonderful taste and enticing flavors of pepper,ginger,garlic and curry leaves.


Ingredients
Chicken - 1 lb
( Here I have used boneless chicken)
Onion chopped- 1large
Ginger- 2 inch thick piece
Garlic- 8-10 cloves
Turmeric powder- 1/2 tsp
Pepper powder- 1 1/3 tsp
( adjust according to taste)
Whole pepper- 1/2 tsp
Clove- 3
Curry leaves
oil
salt to taste
lemon juice- 1 1/2 tsp
Coriander leaves

Heat oil in a pan and add cloves and whole pepper and slightly roast. Now add ginger, garlic and curry leaves and fry till there is a nice aroma. Add onions and when slightly brown add turmeric powder and chicken. Stir fry in medium flame for two minutes. Add pepper powder and salt and half a cup of water and close the lid. When the chicken is cooked and all the water is absorbed add lemon juice and coriander leaves and mix well.

Try this...
Hope you will all enjoy..