Aloo Peas Bonda

In this weather as in evenings our tongue asks for something hot and spicy to eat with tea or coffee, so here is a very suitable fried item Aloo Peas Bonda.

Preparation time: 15mins

Cooking time: 25mins

Number of Bonda’s: 15

Ingredients: 

½ kg Potato

1 cup fresh Green peas or frozen baby peas

8 Green chillies

2 cups Besan

20 coarsely chopped Curry leaves

2 inch Cinnamon stick

2 inch Ginger

6 Cloves

1 tsp Red Chilly Powder

½ tsp Mustard seeds

½ tsp Tumeric powder

5 tsp coarsely chopped Coriander leaves

1 pinch Cooking Soda

Vegetable Oil for deep fry

Salt

Water

Procedure:

1.     Cook Potatoes in pressure cooker, after cooling peel the skin, mash the potatoes and keep aside.

2.     Keep water to boil add green peas into it, as it cooks strain and keep it aside.

3.     Grind Green chillies, ginger, cinnamon and cloves into fine paste.

4.     Keep a frying pan to heat, add 2 tsp of oil followed by mustard seeds.

5.     As it splutters add ground paste, turmeric powder, salt and sauté,

6.     Now add cooked green peas, mashed potato, coriander leaves and mix well, let it cool.

7.     Later make the mixture into balls and keep aside.

8.     Make a batter with besan, red chilli powder, cooking soda, required amount of salt and water.

9.     Keep kadai with Oil for deep frying, dip each of the ball in batter and put into kadai and fry in medium flame.

10.   Fry till they turn golden brown, that’s it.

11.   Now Hot and spicy Aloo Peas Bonda is ready.

Vegetable Coconut Rice

It was Sunday morning, I thought of preparing something special for my hubby, so I got an idea of doing some changes to vegetable pulao recipe and here come up with Vegetable Coconut Rice, actually he liked it very much as it was less spicy but very tasty.

Preparation time: 20mins

Cooking time: 20mins

Serves: 6

Ingredients:

2 cups basmati or other long-grain white Rice

5 Green chillies

2 Bay leaves

4 Cloves

2 Cardamom

1 inch Cinnamon stick

3 tsp vegetable oil

2 tsp Ghee

1 tsp Fennel seeds

1 ½ cup grated fresh Coconut

½ cup 1 inch Chopped Carrot

½ cup Fresh green peas

1 cup chopped Potato cubes (peel the skin)

1 cup chopped Capsicum cubes

1 cup Cauliflower (medium sized pieces)

Salt

Water

Procedure:

1.     Wash rice and keep aside.

2.     Grind coconut, green chillies, cloves and cinnamon stick using water into fine paste.

3.      Keep a pressure cooker to heat, add oil and ghee as it heats up add fennel seeds, bay leaves and cardamom and sauté.

4.      Later add ground paste and fry for 2 mins, then add all the vegetables and let fry for 4 mins.

5.     Now add cleaned rice and required amount of water and salt.

6.     Close the lid and wait for 2 pressures.

7.     As cooker cools serve hot hot Vegetable Coconut Rice.

Doddapatre (Cuban Oregano) Chutney

I heard using doddapatre is very good for health and tasty too with nice aroma, so I searched and tried out chutney using Doddapatre, really it was very good. Actually I prepared less quantity to test then I thought I would have done more, not a problem surely I will prepare again, everyone liked in home. Try and reply me.

Preparation time: 5mins

Cooking time: 3mins

Serves: 6

Ingredients: 

30 Doddapatre leaves

3 green Chillies

1 cup grated fresh Coconut

1 cup Curds

1 tsp Cumin seeds

1 tsp Black pepper

2tsp Vegetable oil

1tsp Mustard seeds

3 Red Chillies

5 Curry leaves

1 pinch Asafoetida (hing)

Salt

Water

Procedure:

1.     Wash the leaves thoroughly and let them drain.

2.     Keep a frying pan to heat, add 1tsp oil, followed by Doddapatre leaves, cumin seeds and black pepper, sauté till the leaves become soft and tender in low flame later let it cool.

3.     Grind fried contents, coconut, salt and green chillies into fine paste.

4.     Take 1 tsp of oil for seasoning, later add mustard oil, asafoetida, red chilies and curry leaves.

5.     Transfer the seasoning in to the ground chutney and add curds and mix well.

6.       That’s it healthy and tasty Doddapatre Chutney is ready to eat with rice, chapathi, roti.

Carrot Halwa

Carrot halwa, I prepare this frequently in home, everyone loves it, cook and relish mouth watering Carrot halwa.

Preparation time: 15mins

Cooking time: 25mins

Serves: 8

Ingredients: 

3 cups grated Carrot

2 cups Sugar

2 cups boiled Milk

25gms Badam

25gms Dry Grapes

25gms Cashew

½ tsp Cardamom powder

½ cup Ghee

Procedure:

1.     Take a frying pan, add 2tsp ghee and fry cahew, badam and dry grapes at the end and keep aside.

2.     In the same pan add 4 tsp ghee and grated carrot, fry till the carrot turns tender.

3.     Add milk to it and let the carrot cooks well.

4.     When milk got absorbed add sugar to it and keep on stirring in low flame.

5.     As the mixture turns into halwa state, remove pan from heat.

6.     Add fried dry fruits, Cardamom powder, mix well and chill it.

7.     Yummy sweet, Carrot Halwa is ready to serve.

Dry Fruits Laddu

I learnt this recipe from my mother-in-law, it’s very good for health because at once we are taking lot of dry fruits and very much suitable for growing children.

Preparation time: 40mins

Cooking time: 10mins

Number of Medium size laddu’s: 30

Ingredients: 

500gms fresh seedless Dates

150gms Cashew

150gms Badam

150gms Dry Grapes

50gms Pista

300gms Jaggery

150gms Dry Coconut

50gms Poppy Seeds

Ghee

Procedure:

1.     Cut Dates and badam into long pieces, Cashew and pista into 2 pieces, Grate dry coconut and keep aside.

2.     Keep a frying pan, add 4tsp ghee and fry badam, cashew, pista and dry grapes separately and keep aside.

3.     In the same pan add grated dry coconut and poppy seeds and sauté, keep them aside.

4.     In the same pan add 3tsp ghee and jaggery, as the jaggery melts completely, take out the pan from heat.

5.     Add fried dry fruits, dry coconut, Poppy seeds and dates in end, mix well.

6.     As the mixture becomes bit cool, Make them as balls and serve tasty, energetic and healthy dry fruits laddu.

Shavige Chitranna

Chitranna is a very famous rice item in south india, on festival days this rice item is must in the menu, Sunday morning i want to prepare something simple but special so here I am using vermicelli instead of rice, hence the name Shavige Chitranna, just try differently, my 2 year old daughter thought it was noodles and had nicely. You also serve your loved ones.

Preparation time: 15mins

Cooking time: 20mins

Serves: 6

Ingredients:

250gms Bambino Vermicelli

4 Green chillies

1 Tomato

1 Lemon

1 pinch Turmeric powder

5 tsp vegetable oil

1 tsp Mustard seeds

1 tsp Channa dal

1 tsp Urad dal

3 tsp coarsely chopped Coriander leaves 

6 Curry leaves

Salt

Water

Procedure:

1.     Boil the water and 1tsp oil then add vermicelli in to it, as it cooks for 2 mins, strain it and keep aside to cool.

2.     Keep a frying pan to heat, add oil followed by mustard seeds, as it splutters add ground nut first and fry for 2 mins later add channa dal, urad dal and sauté till they become golden brown.

3.     Add green chillies, curry leaves, chopped tomato, turmeric powder, salt and saute.

4.     Now squeeze the lemon and add the cooked vermicelli to it and mix well.

5.     Garnish with coriander leaves, then tasty Shavige Chitranna is ready to serve.

Bombay Aloo Sagu

We have prepared potato palya for dosa, chapathi etc, there is a little change by adding some Besan into it makes Bombay Aloo Sagu, it wilI be more hot compare to usual one, try it out.

Preparation time: 10mins

Cooking time: 20mins

Serves: 6

Ingredients: 

6 Potatoes

4 Green Chillies (slit into 2 pieces long)

1 tsp Mustard seeds

1 tsp Channa dal

1 tsp Urad dal

2 tsp Besan

3 tsp Vegetable oil

3 tsp coarsely chopped Coriander leaves 

6 Curry leaves

Salt

Water

Procedure: 

1.     Cook potatoes in cooker, later peel the skin, cut into small cubes and keep aside.

2.     Keep a frying pan to heat, add oil, followed by mustard seeds, as it splutters add channa dal, urad dal and sauté.

3.     Now add green chillies, curry leaves and fry, later add cooked potato cubes, salt and fry for 2 mins.

4.     Dilute besan in water and add it, cook for 3 more mins.

5.     Add coriander leaves and serve hot hot Bombay Aloo Sagu with chapatti or roti.