Ingredients:
Pudina – 1 bunch
Green chilis – 2
Ginger & garlic paste – 1 tbsp
Bay leaf
Cinnamon - ½ inch
Cloves – 5
Star anise – 2 pods
Cardamom – 2 pieces
Turmeric –pinch
Rice – 2 cups cooked
Ghee/oil- 2 tbsps
Cashews – 10
Salt
Steps:
- Wash pudina leaves and chop them fine
- Cut green chili long and half
- Take pan and heat the ghee
- Add cashews and fry till golden brown
- Now add bay leaf, cinnamon ,cloves ,staranise ,cardamom and add ginger garlic paste and fry
- Now add green chili and turmeric and salt to taste
- Add pudina leaves and mix well sprinkle little water to deglaze all the masala and keep the lid for a minute
- Add cooked rice and mix well. Pudina rice is ready
- It’s a good option for lunch box as its quick and easy and goes well with onion raita
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 .
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
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
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
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.
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.
