Cabbage patoli

I love the patoli my mom used to make . She used grind spices along with chana daal and use that paste. But for me I needed something faster and easier so changed it my way .

Ingredients:
Cabbage : 200 gms
Besan : 4 tbsps
Chili powder – 1 tsp
Salt to taste
Asafetida pinch
Turmeric ½ tsp
Onion – 1 medium
Seasoning
Oil – 3 tbsp s
Mustard – 1tsp
Jeera- ½ tsp
Red chili- 2
Curry leaves – bunch

Steps:

• Shred and wash the cabbage
• Add besan, chili powder,salt, asafoedita,turmeric  to the cabbage and mix (Do not use extra  water as the water in cabbage is enough to mix )

•  Take a curry pan add oil and the items under seasoning
• Add onions once mustard splutters and fry till onion turns transparent
• Add now the cabbage mixture and keep frying
• Once besan is almost cooked you can see that the texture now  dry enough  not like paste

 

• Keep frying on medium flame until golden brown .
• You can also add ½ tsp chili powder just before turning off flame (optional)
• Enjoy  cabbage patoli with rice ,goes well with rasam .

Colacasia/Baby yam fry (chema dumpala fry)

Ingredients:
Colacasia  - 400 gms
Besan/Gram flour – 3 tbsps
Chili powder – 1 tsp
Oil
Salt
Asafetida – pinch
Curry leave – for garnish

Steps:

• Clean colacasia with water
• Pressure cook colacasia  in cooker for 2 whistles  with sufficient water
• Peel of the skin and cut into pieces
• Heat oil in pan and add salt
• Add the cut pieces and sprinkle besan.
• Stir the vegetable slowly so that besan is spread equally.

 

 

• Fry on low to medium flame for 5 min
• Once color turns to golden brown add asafetida
• Add chili powder and curry leaves give a quick stir and switch off
• Enjoy  with Rice and rasam or sambar

Potato kurma Dry –Amma recipe

Ingredients:
Potatoes -8  medium
Oil
TO grind
Onion – 3 medium
Dry chilies - 3
Green chilies -2
Garlic – 1 pod
Cinnamon – ¼ inch
Cloves – 3
Dhaniya – 1 tsp
Jeera- ½ tsp
Salt

Seasoning (optional)
Mustard -1 tsp
Curry leafs

Steps:

• Boil Potatoes in cooker for 3 whistles and peel skin
• Cut them into desired size pieces
• Grind all the ingredients under the To grind section and keep the paste
• In a curry pan heat oil ,add mustard and curry leafs .Fry till mustard splutters
• Add potato pieces now and fry for 2 to 3min
• Make a well in middle and add the masala paste .
• Cover the pan with a lid for 5 min
• Mix the masala with potatoes now and fry until cooked and golden brown
• Enjoy with Rice or chapatti 

 

 
 
 
 

Capsicum masala

Ingredients:
Capsicum – 2 big
Onion- 1 medium
Coriander powder – 1 tsp
Desiccated coconut powder- 1 tbsp
Chili powder – ½ tsp
Salt to taste
Ginger+garlic paste – 1tbsp
Turmeric- pinch
Coriander chopped - bunch

Seasoning
Oil-2 tbsp
Mustard - 1 tsp
Jeera -1 tsp

Steps:

• Heat oil in the pan for tempering and add mustard and jeera
• Once mustard cracks add onion ginger+garlic paste
• Saute onions and add salt and turmeric
• Once onions are cooked add capsicum and saute
• Keep lid and leave for 3 min and capsicum will be almost half cooked
• At this stage add coconut powder , coriander powder and chili powder
• Fry  the curry for 10 more mins on low flame
• Masala will be coated to capsicum now. Add chopped coriander leaves and turn off .
• Enjoy the curry with Rice or chapatti .

Referred vahchef recipe

Plantain Fry (Aratikaya kura)

Ingredients
Plantain -2
Tamarind pulp/paste- 2 tbsps
Turmeric pinch
Salt
Chili powder – 1 tsp

Seasoning
Oil- 1 tbsp
Mustard – ½ tsp
Cumin -1/2 tsp
Asafoetida –pinch
Dry chili – 2
Curry leaves – bunch

Steps:

• Cut the Plantain into circular pieces
• Mix the tamarind pulp in ¾ cup water and keep it aside
• Heat oil in pan and add the seasoning mustard, cumin and asafoetida
• Once mustard splutters add dry chili, curry leaves
• Add plantain and add the tamarind water
• Add salt and turmeric keep the lid for 2 to 3 min
• By now plantain pieces will start to turn soft
• Stir them until they get roasted (turn the pieces in such a way as you turn Dosa or chapatti This is to make sure shape is preserved )
• Once roasted add chili powder and turn off
• Enjoy this curry with Rice along with Rasam.

Ridge gourd Sesame Stir Fry (Beerakaya nuvvulapodi kura)

Ingredients
Ridge gourd -2
Salt
Water

For Seasoning
Oil- 2 tbsps
Chana daal – 1tbsp
Mustard -1 tsp
Red chili -2
Curry leaves- bunch

For Sesame powder
Sesame seeds – 4 tbsps

Steps:

• Dry roast sesame seeds (you can add few drops of water while frying to avoid excess roasting)
• Once cooled powder the seeds on a quick pulse (Do not grind too long).
• Cut ridge gourd to desired size
• Add these pieces along with salt and water and bring them to boil
• Once boiled strain and keep aside
• In a pan put oil and add the Chana daal and mustard, once seed splutters add dry chili and curry leaf
• Add the boiled ridge gourd and stir fry for a min (Do not mix too much as these are very tender )
• Now add Sesame powder give it a quick stir
• Enjoy ridge gourd stir fry with rice.  

 

Brownie

Ingredients:
Cocoa powder ¾ cup
Baking soda 1/2tsp
Butter 2/3 cup
Boiling water- ½ cup
Sugar 2 cups
Eggs – 2
All-purpose flour 1 1/3 cup
Vanilla extract- 1tsp
Salt – ¼ tsp

Steps:

• Stir cocoa and soda together, stir in butter 1/3rd cup and add boiling water until mixture thickens
• Stir in sugar, eggs
• Add remaining butter, flour, vanilla, salt and blend
• Pour the mixture into a square greased pan
• Bake it for 35 to 40 minutes until brownie leaves the edges
• Take out and cool it on the rack
• Swift icing sugar on the top .
• Enjoy it warm as it is or with a scoop of vanilla ice-cream.

Fruity Delight

Ingredients
Puff pastry sheet
Vanilla custard -1/2 cup
Icing sugar -1tbsp
Egg white - 1
Fruits of your choice
For this recipe: strawberry, blueberry and kiwi.

Steps:

• Thaw the pastry sheet for ½ -1 hour
• Roll the sheet to desired thickness and cut into shape you want the pastry to be
• Coat with beaten egg white (this is done for a golden finish on the top of pastry)
• Bake the pastries at 180C for 20 min and take out leave them on the rake to cool
• Make a well in middle of each baked pastry sheet and fill with custard .
• Top them with fruits of your choice
• Swift icing sugar on the top just before serving

Fruit juice Jelly

Usual jelly recipes require more amount of sugar, this is an alternative to avoid excess sugar

Ingredients
Fruit juice of choice – 100 ml
Agar-Agar- 1 gm
Sugar – 1 tbsp (optional)

Steps

• In a sauce pan mix juice and agar-agar  and sugar
• Bring to boil just once and turnoff heat
• Transfer into molds for required shape
• Let it cool and set for sometime

 

• Once set place them in refrigerator to obtain  further  texture  and enjoy cool jelly .
  I have used silicon mold that are easy to de-mold

Vegetable Pakora

Ingredients:
Carrots -1
French beans- 5
Onion -1

Capsicum - 1/2 piece

Besan/Gram flour – 4-5 tbsps

Rice flour -1 tbsps

Coriander –handful chopped

Pudina/Mint – handful chopped(optional)

Green chili- 2

Salt –to taste

Oil –deep fry

Chatmasala -1 tsp

Steps:

• Chop all veggies and green chili to long strips
• Mix all the veggies with besan, rice flour, salt, coriander, pudina with very less water
• (Sometimes water in the veggies and onion is enough to mix so take a note while adding water)
• Place the pan and heat oil
• Working with your fingers place the dough as pakoras in oil
• Fry them till golden brown
• Transfer them on to a tissue paper and sprinkle chat masala on top just before serving

Aglio Olio @my kitchen

Pasta with no sauce but just with spaghetti tossed in spices and olive oil 

 

 Ingredients:

Spaghetti - 200 gms

Oilve oil- 3 tbsps

Chili flakes – 1 tbsp

Parsley/coriander- handful  bunch chopped

Breadcrumbs – ¼ cup (optional)

Parmesan cheese(optional)

Garlic – 2 pods grated

salt

Steps:

• Heat the pan and add olive oil
• Add garlic and fry till aroma
• Now add parsley and chili flakes just give a toss
• Add breadcrumbs and fry until crispy
• Add precooked spaghetti and salt stir-fry for 2 min
• Serve it hot topped with Parmesan cheese.