Spicy Potato Curry in Tomato sauce

Spicy Potato Curry

Ingredients:

Boiled Potato -4 (medium chops)
onions finely chopped-1
green chilli -3 slit
cinnamon stick-1/2"
bay leaf-4
fresh tomato paste-1 cup (2 tomatoes)
coriander  powder- 2 tsp
cumin  powder-2 tsp
cumin seeds-1/2 tsp
turmeric powder-1/4 tsp
ginger garlic paste-4 tsp
salt
red chilli powder-2 tsp
garam masala-1 tsp
butter-1 tbsp
oil-2 tbsp


Procedure:
1)In a pan add some oil,cinnamon stick,bay leaf and cumin seeds and let them crackle.
2)Now add the onions,ginger garlic paste and saute them till golden brown and tender.
3)Pour in the tomato paste,add turmeric powder,salt,red chilli powder,garam masala,coriander powder,cumin powder and let the whole mixture fry for around 5 to 10 min.The oil should start to seperate from the gravy.
4)Now add the potato chunks and mix well.Adjust the spices.
5)Let the curry cook for 10 to 15 min on low to medium flame.
6)Serve with palin rice,jeera rice or rotis.


P.S:Donot burn the gravy,try cooking on low to medium flame.The spices can be adjusted as per taste.Add the butter after adding the potato chunks.Butter enhances the taste.


Storage:This yummy dish is edible for 3 days if refrigerated.

Jeera Rice (Cumin Seed Rice)

Jeera Rice

Ingredients:
Basmati Rice-1 cup
Cumin Seeds-1 -2 tbsp
Bay leaf-3
Cloves-2
Cinnamon stick-1/2"
salt
oil-1tbsp
butter-1 tbsp
garam masala-1 -2 tsp(optional)
water-1 3/4 cup


Procedure:
1)wash the basmati rice and keep it aside for 10 min.
2)In a pan add some oil,cinnamon stick ,cloves,bay leaf,cumin seeds,garam masala.Fry till cumin seeds crackle.
3)Now add the basmati rice mix well,salt mix well.Fry the mixture for 5 to 8 minutes.
4)Cook the rice by adding water and the butter.
5)Serve with any spicy curry.


P.S:The garam masala can be added if the spicy version is preferred.The butter added during cooking gives a rich taste to the rice optional though.

Storage:Edible for 3 days if refrigerated.

Sorakaya Chutney(calabash squash or bottle gourd Chutney)

Bottle Gourd Chutney

Bottle Gourd

Medium sized chops fried

Ingredients:
Chopped Bottle gourd -1
Urad dal-1tbsp
Chana dal-1 tbsp
Cumin Seeds-1 tsp
Mustard Seeds-1tsp
Whole dry red chilli-3 - 4
oil-1 tbsp
asafoetida-1/2 tsp
turmeric powder-1/2 tsp
salt

Procedure:

1)In a pan with 2 tbsp oil fry the chops of bottle gourd,turmeric powder till slightly golden brown and tender.Keep aside till it cools.
2)In a pan add some oil,asafoetida,chana dal,urad dal,mustard seeds,cumin seeds,whole dry red chillis,when the cumin seeds crackle take them off the heat.
3)Grind the above mixture into a fine paste and add the fried chops and make a paste of all.
4)Serve with rice,rotis.


P.S:You can add lemon juice at the end if tangy taste is preferred.


Storage:Edible for 2 days if refrigerated.

Puffed Rice Upma(Marmaralu Upma)

Puffed Rice Upma

Apart for the usual breakfast,the puffed rice version of the upma is here.It taste great.Some use of the puffed rice other than bhel puris,chats.

Ingredients:
Puffed rice-2 cups
Onions finely chopped--1
green chillies paste-2tbsp
whole dry red chilli-1
curry leaves-4
salt
turmeric powder-1/2 tsp
cumin seeds-1 tsp
mustard seeds-1tsp
urad dal-1tsp
chana dal-1tsp(optional)
roasted chick pea powder-2 tbsp
roasted peanut powder-2tbsp
lemon-1tbsp(optional)
oil-4 tbsp

Procedure:
1)In a pan add oil,cumin seeds,mustard seeds,urad dal,chana dal,curry leaves,whole dry red chilli and fry till the mustard seeds crackle on low to medium flame.
2)Add the onions and fry till tender and add the green chilli paste.Fry for 5 min.
3)In the mean time soak the puffed rice in water for 5 min and squeeze the water completely.
4)When the onions and green chillies are tender enough add the turmeric powder,roasted chick pea powder,roasted peanut powder and salt.Mix thoroughly.
5)Now add the puffed rice to this mixture,adjust salt and mix well on low heat.
6)Take the dish off heat.Add a dash of lemon as per taste after a min.

P.S:The green chilli paste should not be burnt careful with that.The lemon juice is optional and add it when the dish is done and taken off the flame else it would give a bitter taste.

Storage:Should be eaten The same day.The taste goes flat for next day.

Spicy Egg Curry in Tomato based Sauce

Egg Curry in Tomato based sauce

Ingredients:
Boiled Eggs-4
Onions thinly sliced-1-2
Tomato sliced-2
Cinnamon stick-2 small
bay leaf-3
cloves-3
green chillies slit lengthwise-2
salt
oil-4tbsp
red chilli powder-2 tsp
garam masala-1tsp (optional)
turmeric powder-1/tsp
asafoetida-1/2 tsp(optional)

Procedure:
1)In a pan add oil,cinnamon stick,bay leaf,cloves,asafoetida and fry them for 1 min.
2)Add the onions and fry till tender,add the tomatoes,red chilli powder,turmeric,salt,garam masala.
3)Fry the mixture till a gravy like consistency is attained on low to medium flame after covering the vessel.Keep stirring often.
4)Simultaneously,in another pan take 3 tbsp oil and add the bolied eggs after getting rid of their shells.
5)On a low to medium flame fry the eggs and be careful not to burn them.Keep tossing them on sides.
6)Once the eggs are light golden brown in color add them to the tomato gravy.
7)Let the whole curry cook for 5 to 10 min.
8)Serve with rice,rotis,tandoori rotis or bread.


P.S:Be cautious with the gravy and keep stirring such that it wont get too thick or stick to bottom of pan.If required add 3 to 4 tbsp water though not required.

Storage:Edible for 3 days if refrigerated.

Mint Rice(Pudina Pulav)

Mint is well known for improving our digestion system.Here is a very simple and quick recipe.Its called the pudina pulav(Mint Rice).We usually enjoy this recipe on a weekend every month.

Ingredients:
Basmati rice-1cup
Mint leaves(washed and made into a paste)-6 tbsp
Onions finely chopped-1 cup
Green chilli-2.
bay leaf-3
cinnamon stick-2 small pieces
garam masala-1-2tsp
red chilli powder-1tsp
salt
oil/butter-2tbsp
ginger garlic paste-1 tsp
turmeric powder-1/2 tsp


Procedure:
1)Wash the mint leaves and make them into a paste along with the green chillis.Add apprx 3 to 4 tbsp water if required.
2)Wash the basmati rice,drain the water and kep it aside for 15 min.
3)In a pan,add oil/butter cinnamon stick,bay leaf and fry them for a min.
4)Add onions,ginger garlic paste and fry them till tender or light brown in color.
5)Now add salt,garam masala,red chilli powder,turmeric,the mint paste and fry all of them for apprx 15 min.
6)When the mint leaves are done add the basmati rice and mix well.Adjust spices and salt  as required.Mix it on medium fla me for 5 min and take off the heat.
7)In a rice cooker cook the rice mixture by adding 1 and 1/2 to 2 cups of water.
8)Serve with raita.


Raita:
Yogurt-1/2 cup
onions finely chopped-1/4 cup or less
salt

1)Beat the yogurt to make a smooth paste and add 1/4 cup water.The mixture should look like thick but free flowing yogurt barter.
2)Add the onions ,salt and mix well
3)Keep the raita in refregirator.

P.S:The rice can also be cooked outside with 2 cups water.The spices like garam masala can be ignored if required.But it usually tastes good with it.

Storage:Mint rice is edible for 2 days if refrigerated.

Beerakaya & Tomato Chutney(Ridge Gourd/Chinese Okra & Tomato Chutney)

Beerakaya & Tomato Chutney

Ridge Gourd/Chinese Okra is not very famous among rest of its peers,but its highly nutritious.The chutney recipe below can be made without tomato as well.

Chinese Okra/ridge Gourd

Ingredients:
Ridge Gourd cubes(1 cup)
Tomato chopped big chunks-2
Mustard Seeds-1tsp
Cumin Seeds-1tsp
asafoetida-1tsp
turmeric powder-1/2 tsp
chana dal-1tbsp
urad dal-1tbsp
salt
whole dry red chilli-4
green chilli-2
oil-2tbsp

Procedure:
1)In a pan add some oil,add ridge guard and tomato and some turmeric powder.Fry them till they become tender.Take off the heat and keep aside.
2)In a seperate pan with some oil,add cumin seeds,mustard seeds,asafoetida,dry red chillis,chana dal and urad dal.
3)Grind the above mixture to fine paste after cooling and then add vegetables.Add salt ,green chillis and make a fine paste.
4)Serve with rice or rotis.


P.S:Donot burn the vegetables.

Storage:This chutney is edible for 2 days if refrigerated without losing its taste.

Palak Paneer (Spinach with Fresh Cheese)

Palak Paneer

Hello everybody!!! A famous dish from the North Indian Cuisine.Spinach is highly nutritious.The white chunks you see is called Paneer(Indian fresh cheese).This  usually goes as a side-dish with rotis and  has a mild spicy yet buttery taste.I would go for the spicy version.I am spiceholic.

Ingredients:
Spinach-2 cups
Onions finely chopped-1 cup
ginger-garlic paste-2 tbsp
turmeric powder-1/2 tsp
garam masala-1 tbsp
red chilli powder-1/2 tbsp
cumin seed and coriander seeds powder-1/2 tbsp
green chilli slit-2
Paneer cubes-3/4 cup
oil-4 tbsp
butter-1tbsp
salt
lemon juice for serving -2 tsp(optional)
asafoetida-1/2 tsp
cumin seeds-1/2 tsp


Procedure:

1)Take some water in a vessel and add the spinach just enough to soak and cook the spinach.When the spinach is 3/4 cooked ,take it in a colander.Donot throw the water.Save it,we would be using it for gravy.
2)In a pan with oil,add asafoetida,cumin seeds,chopped onions,green chillies and ginger garlic paste.Fry the onions till golden brown.
3)In the mean time grind the spinach to a fine paste.
4)After the onions are done add the spinach paste.
5)Add turmeric powder,garam masala,red chilli powder,salt,cumin and coriander seed powder.Mix well and let the mixture stay on low to medium flame for 10 min and keep stirring.
6)Simultaneously,in a seperate pan,take some butter/oil and add the paneer cubes.Fry them till light brown.Be cautious as they are quick at burns.
7)Now add the paneer cubes to the spinach mixture,let all of them cook together for 15 min.Adjust any spice&salt contents if required.
8)Cook the mixture on low flame till spinach is cooked enough and the paneer has got enough of the spicy taste on it.
9)Serve with rotis or tandoori rotis.
10)For garnish you can add a dash of lemon juice based on individual preference.


P.S:Donot fry the paneer to golden brown.You can also add some butter while mixture cooks,just to have a buttery aroma and taste ofcourse.
All the spice contents can be varied if you donot want it to be very spicy.I have given a mild to medium spicy version.

Storage:It can be relished for 2 days without losing its taste if refrigerated.

Bagara Baigan(Spicy eggplant curry)

Bagara Baigan

Eggplant

Eggplant ,often known as brinjal in the east is a vegetable loved by almost everybody.I made bagara baigan this weekend.A really spicy variation relished by thousands.We find this dish mostly during special occassions.It doesnt take that long a time for getting cooked.

Ingredients:

For stuffing and gravy:

chana dal -1cup

urad dal-1cup

black peppercorns-5 to 6

cloves-5 to 6

whole dried red chilli-8 to 10 ( as per your spice scale)

cumin seeds-4 tsp

coriander seeds-4 tsp
methi seeds-1tsp
cashew nuts

1)Roast all these ingredients till golden brown.Donot burn.

fresh coconut grated-1/4 cup
tamarind juice-2 to 4 tbsp
powdered jaggery or sugar-1tbsp
ginger-garlic paste-3 tbsp
salt

1)Make a paste of all the above ingredients along with the roasted dals without adding water.Have a portion of the paste for stuffing the eggplants/brinjals and save the rest for gravy.


Small Eggplant (how can we forget this the vital one)- 5 to 6
mustard seed-1tsp
cumin seeds-1tsp
curry leaves-3 to 4
turmeric powder-1/2 tsp
red chilli powder-1 tbsp
salt

Procedure:

1)Stuff the eggplant/brinjals by making a + cut .
2)In a pan,heat 2 tbsp oil,add mustard seeds,cumin seeds and curry leaves.
3)Now add the stuffed eggplant,cover and cook for 15-20 min on medium heat.
4)Once they get cooked,remove the eggplants and keep aside in a dish carefully.
5)In the pan ,add the remaining paste saved for gravy along with some water.Add turmeric powder,and add salt,red chilli powder,tamarind & sugar as per taste.Cook for 10 to 15 min on low flame till the gravy thickens.
6)Finally,add the eggplant to the gravy carefully and let them cook for 5 to 10 min.
  Serve with rice or rotis.


P.S:I suggest the cuts on the eggplant be made on the rear end,because this helps in making the eggplant stay vertical when cooked without spilling the stuffing.Keep turning the brinjals occassionally as this would prevent them from burning.

Storage:The roasted dals can be stored carefully for 3 weeks apprx.The curry ofcourse stays for 3 days in refrigerator without losing its essence

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This is my first painting...

LEMON RASAM (SOUP)

Lemon Rasam

Rasam is a very common dish rather a must in many kitchens of Southern India.Amazingly,every part of Southern India has their own variation of rasam & they all taste awesome.Infact,its like an appetizer.Also good for digestion.I would try posting different kinds of rasams as and when tried.Most importantly Rasam is real quick to make and doesnot require much supervision.You don't wanna miss your movie but wanna claim you did cook tonight,a nice escape and good reason for your spouse,once a while though.Well it works for both the spouses,guys don't lose their games & gals get to watch their movies. ;)  Now hit the recipe below...


Ingredients:
Toor dal cooked-1/4 cup
water-4 cups
sambhar powder- 1 tbsp
rasam powder-2 tbsp
red chilli powder-1 tsp
Cumin  seed and Coriander seeds powder-1 tbsp
mustard seeds-1/2 tsp
cumin seeds-1/2 tsp
asafoetida-1/2 tsp
curry leaves - 3 to 4
whole dry red chilli-2
lemon juice-4 tbsp
salt
oil-1 tbsp

Procedure:
1)In a vessel boil the water along with sambhar powder,rasam powder,cooked toor dal,red chilli powder,cumin and coriander seeds powder and salt for 10 min on medium flame.
2)In a pan take some oil,add some mustard seeds,cumin seeds,curry leaves,whole dry red chilli and add asafoetida.Let the cumin and mustard seeds crackle.
3)Take the pan off heat and add it to the boiled rasam.
4)Take the rasam off heat and leave it aside for 2 min.
5)Now add the lemon juice as per taste.
6)Serve with rice.

P.S:Donot add the lemon juice while the rasam is kept on stove.Take it off the heat and add lemon juice as it might make the rasam to taste bitter sometimes.You can also add 1 tbsp grated coconut if you like when rasam is boiling.
Cumin and coriander seeds powder go with many Indian dishes.Its always suggested to have some powder ground and kept ready for use when required.T,his powder usually stays for 2 to 3 months.

Storage:Rasam can be digested for 3 days if refrigerated.

Peanut Powder

ROASTED PEANUTS

Experiment 7
Hi all,
Lets not ignore peanuts today.A world favourite and my husbands ofcourse.This powder can be eaten with anything I mean it.

Ingredients:
Peanuts-1/2 lb
whole dry red chilli-18 to 20
salt

Procedure:
1)In a pan dry fry the peanuts on low to medium flame till golden brown or brown in color.donot burn them.
2)Keep the peanuts aside for cooling.In a colander take all the peanuts and rub them till you get rid off the peanut skin.
3)In a pan dry fry the whole dry red chillis till crisp and donot burn them.
4)Grind the chillis and peanuts together with salt.
5)Serve with rice,rotis,chapatis,bread,idlis,dosas.

P.S:The red chillis can be varied based on your taste for spices.

Storage:This powder is usually edible for 1 and half to 2 months.

Lemon Dal

The reason I had to include a special dal section because my husband loves dals.He would trade the best recipes for simple dals.So,I make every kind of dal possible,ofcourse would post only if they taste good for all of you.

Ingredients:

Toor Dal cooked-1cup
Lemon juice-2tbsp
Mustard Seeds-2tsp
Cumin Seeds-2tsp
Oil-2tbsp
Curry Leaves-4
asafoetida-1/2 tsp
turmeric powder-1/2 tsp
green chilli-4 slit
chana dal-1tsp
urad dal-1tsp
methi powder-1/2 tsp
salt
red chilli powder-1 tbsp


Procedure:
1)In a pan take some oil,add mustard seeds,cumin seeds,urad dal,chana dal ,asafoetida,turmeric,whole dry chilli and methi powder.Let the seeds crackle,then add green chilli and curry leaves.
2)Once the green chilli turn to a light green texture add the dal,and sufficient water as per your taste.keep stirring constantly for 5 mins.
3)Add salt and red chilli powder and let the dal cook for another 5 min.
4)Take the dal off the heat.After keeping the dal aside for 2 min add Lemon juice.
5)Tastes great with rice and chapatis.

P.S:The lemon juice can be varied as per your taste.Donot squeeze in the lemon when the dal is still cooking because it brings in a bitter taste.

Storage:This dal stays for 4 days in refrigerator.

Green Beans Curry

Experiment 5

Well beans can be cooked in many ways.A recent favourite of mine is what I would like to share with all of you.

Ingredients:
Green Beans big chops(1")-2 cups
Curry Powder-4 tbsp
Salt
red chilli powder-1 1/2 tbsp
Oil-3tbsp
turmeric powder-1/2 tsp
asafoetida-1/2 tsp

Curry Powder
Toor dal-4tbsp
Urad dal-4tbsp
Chana dal-4tbsp
whole dry red chilli-2
mustard seed-1tsp
cumin seeds-1tbsp

Fry all the above ingredients in a pan with just 1 tbsp oil and grind them into a fine powder.

Procedure:
1)In a pan add some oil,asafoetida,turmeric and then add the beans.
2)once the beans get cooked add the curry powder,salt and red chilli powder and mix well.Keep mixing so it doesnot stick to the bottom of the pan .Add a tsp of oil if required.
3)Serve with rice.

P.S:Can also add 1/4tsp of cinnamon powder to the curry powder.It tastes good.

Storage:Stays alive for 2 days in refrigerator

MIXED BELLPEPPER CURRY

Experiment 4

This is a variation for the usual capsicums or bellpeppers.my husband likes this curry a lot.Its simple and quick.I will also post some more reciped with peppers in the days to come.

MIXED BELLPEPPER CURRY

Ingredients:
strips of green bell pepper(capsicum)-1cup
strips of yellow bell pepper-1cup
strips of red bell pepper-1cup
Turmeric powder-1/2 tsp
Peanut powder-6-7 tbsp
Oil-4 tbsp
asafoetida-1/2tsp
Salt
red chilli powder-2 tbsp

Procedure:
1)In a pan add some oil,turmeric,asafoetida.
2)Once the oil gets heated add the pepper strips and fry them till tender.
3)When the peppers are half cooked,add the peanut powder and fry for 5 min.
4)Now add the salt and red chilli powder and fry for 7-9 min on low flame.
5)Serve with rice or rotis.


P.S:Donot burn the peppers.Fry on a low to medium flame,this avoids constant supervision.The peanut powder is simple.Just take some raw peanuts sold in the grocery stores and grind them to make fine or coarse powder.This can be added to many recipes.

Storage:shelf life for a day but 2 days in refrigerator.

Light Vegetable Pulav

Experiment 2

Light Vegetable Pulav

Today I made light vegetable pulav.The reason I call it light is,unlike the usual pulav which have tons of veggies in them my pulav is easy to make and has just 2 to 3 vegetables.Lets take a look at it.

Ingredients:

Basmati rice-2 cups
Potatoes chopped into medium chunks-2 medium
Green Peas-1/2 cup
diced Carrot-1/2 cup
Garam masala-1n1/2 tbsp
Red Chilli powder-2tsp
Salt
Cumin seeds-1 tsp
Turmeric powder-1/2 tsp
Asafoetida-1/2 tsp
Butter-1 tbsp
Oil-2 tbsp
Water-3 cups


Procedure:
1)Wash the basmati rice and keep it aside.
2)In a pan take some oil and butter let them melt together.After the oil gets heated add cumin seeds,turmeric and asafoetida.Let the cumin seeds crackle.
3)Next add the chopped potatoes and fry them for 2 min.Add the carrots and peas and let the veggie mixture fry for 3 to 5 mins.Keep stirring them once in a while and cover the pan with a lid.
4)After the potatoes start to have a very thin brown layer,add salt,garam masala,red chilli powder and mix thoroughly.Let this stay for a minute.e careful no to burn the vegetables or over cook them.Its just till the flavour gets stuck with the vegetables.
5)Now add the basmati rice.Mix well and adjust any salt or spices if required.Leave the mixture for 2 min stirring constantly.
6)Add 3 cups water and cook the rice either in a rice cooker or directly .If cooking directly please watch carefully.
7)Serve with raita.


P.S:You can add any vegetable mixture you like.I could have added the ginger garlic paste which is also a variation,but that would not make the pulav light though healthy.The gin-gar paste is usually added after the cumin seeds crackle.

Storage:Pulav is edible for a span of 3 days if kept in a refrigerator.

Beetroot Chutney

BEETROOT CHUTNEY
Beetroot is not liked by many people.Most of us like to see it only in salads either sliced or shredded.Today we'll make it a paste and relish beetroot.

Ingredients:

Beetroot diced-1 n 1/2 cup (peeled ,washed and diced)
Tomato-2 medium chopped into big chunks
Urad dal-3 tbsp
Chana dal-3 tbsp
Cumin seeds-1 tbsp
Mustard seeds- 1tbsp
asafoetida-1 tsp
Turmeric powder-1/2 tsp
Oil-4 tbsp
dry whole red chilli-4 ( adjust as per taste)
Salt

Procedure
1)In a pan pour some oil around 5 tbsp,add some turmeric powder,asafoetida and fry the beetroot till tender and loses all the rawness.
2)After the beetroot is half done add the chopped tomatoes and let all of them cook well together.See that they dont get burnt else it would ruin the taste.Keep the mixture aside for cooling.
3)In a pan take some oil add mustard seeds,cumin seeds,urad dal,chana dal,asafoetida, and in the end add dry whole red chillis.
4)First make a fine paste of the above mixture and then add the beetroot mixture ,some salt and make a paste.
5)Can be served with rice ,rotis.

P.S:Be cautious when you fry the veggies ,if burnt they dont give a proper taste.So fry them on a low to medium flame.

Storage:This stays edible for 3 days when in a refrigerator.

Experiment 2

Light Vegetable Pulav

Today I made light vegetable pulav.The reason I call it light is,unlike the usual pulav which have tons of veggies in them my pulav is easy to make and has just 2 to 3 vegetables.Lets take a look at it.


Ingredients:
Basmati rice-2 cups
Potatoes chopped into medium chunks-2 medium
Green Peas-1/2 cup
diced Carrot-1/2 cup
Garam masala-1n1/2 tbsp
Red Chilli powder-2tsp
Salt
Cumin seeds-1 tsp
Turmeric powder-1/2 tsp
Asafoetida-1/2 tsp
Butter-1 tbsp
Oil-2 tbsp
Water-3 cups

Procedure:

1)Wash the basmati rice and keep it aside.
2)In a pan take some oil and butter let them melt together.After the oil gets heated add cumin seeds,turmeric and asafoetida.Let the cumin seeds crackle.
3)Next add the chopped potatoes and fry them for 2 min.Add the carrots and peas and let the veggie mixture fry for 3 to 5 mins.Keep stirring them once in a while and cover the pan with a lid.
4)After the potatoes start to have a very thin brown layer,add salt,garam masala,red chilli powder and mix thoroughly.Let this stay for a minute.e careful no to burn the vegetables or over cook them.Its just till the flavour gets stuck with the vegetables.
5)Now add the basmati rice.Mix well and adjust any salt or spices if required.Leave the mixture for 2 min stirring constantly.
6)Add 3 cups water and cook the rice either in a rice cooker or directly .If cooking directly please watch carefully.
7)Serve with raita.

P.S:You can add any vegetable mixture you like.I could have added the ginger garlic paste which is also a variation,but that would not make the pulav light though healthy.The gin-gar paste is usually added after the cumin seeds crackle.

Storage:Pulav is edible for a span of 3 days if kept in a refrigerator.

Spring Onion /Onion Greens Chutney Recipe

Hi all,

Today i am gonna make spring onion chutney.Spring Onions are very delicious and healthy as well.We have seen them appear mostly on noodles,spring rolls,puffs.For a change lets have it the way it is without making it a dish decorator what say ;)

Ingredients:
Chopped Spring Onions-1 cup
Mustard Seeds -1tbsp
Cumin seeds-1tbsp
Asafoetida(hing)-1/2 to 1 tsp
Urad Dal-1n1/2 tbsp
Chana Dal-2tbsp
Turmeric-1/2tsp
Dry whole red chilli-2 or 3
Oil-3tbsp
Salt

Procedure:
1)Wash the spring onions and chop them.Chop the greens along with the onion coz the onion improves the flavour.
2)In a pan add oil ,some turmeric after 2 min add the chopped greens and chopped onions.Leave it until the spring onion loses enough water.
3)Next keep the fried  greens aside .In a pan add some oil ,add mustard seeds,cumin seeds,urad dal,chana dal and some asafoetida.Once the seeds start to splutter lower the heat and add the whole dry red chilli.Leave the misxture for 1 min ,donot let the chillies turn black.
4)Cool the mixture and grind them to paste that can be as fine as possible.Now add the fried greens and some salt as per taste.Grind all the mixture.
5)Serve hot along with rice ,rotis,bread.

P.S:All the above measurements need not be followed.Chilli variations can be made if a very spicy chutney is to be digested.

Storage :This chutney is edible for 2 to 4 days if stored in the refrigerator.

A new day a new post .I was planning to post about a new topic every day.Need to do loads of work.Blogging seems quite interesting.As of now I gotta go n hit my art stuff...art class .

Hi all,

This is my first post in my blog.I would post on every topic I come across right from business to magazines,career and motivation,freelancing,cooking and recipes,painting,investing etc....

Wish me Good Luck...