Naa Kitchen Kahaani

Tuesday, December 6, 2016

In a non stick pan drop in the oil fry the tempering ingredients and chillies.
Once these are done drop in the tomatoes, saute for a couple of minutes then add the cut beerakaaya cubes, sprinkle salt mix well, tamarind and cook covered for 5-10 mins.
Course grind the ingredients with coriande once these are cooled down else it will flash out of the mixie.
Tranfer to a serving bowl and temper on top once again which gives a added taste and Serve with Steamed Rice ghee on top.

Take a non stick pan add in the 3 tbsps of oil fry the cumin until they sluppter.
Once there are done drop in the cut aratikaaya cubes and cook covered for 5 mins. Take out the lid and drop in the capsicum cubes. fry for a couple of mins and cook covered for 4-5 mins.
Take out the lid and fry the capsicum and aratikaaya to roasted texture.
Sprinkle Chilli Powder, Roasted Channa Dhal and Fry again for 2 mins.
Sprinkle salt just before to switch off the stove.
Transfer to a serving bowl and garnish with coriander.
Serve with Steamed Rice with Ghee.

In a microwave bowl place the cut bitter gourd, sprinkle salt and 2-3 tsps of oil, tamarind paste and cook for 5 minutes.
Fry rost channa dhal, cumin and red chillies. Once fried make powder of the same and keep aside.
Take a kadai add oil fry mustard, 1/2 tsp of cumin and fry. Drop the garlic pods, green chillies and fry.
Now add in the onions and fry to golden brown. Sprinkle salt and turmeric to the onions mixture.
Once these are fried drop in the bitter gourd pieces and fry till you feel the bitter gourd is roasted. Add in the powdered channa dhal mixture to the curry. Fry on medium flame for a couple of minutes
Transfer to a serving bowl.
Serve with Roti or Rice.

Pour curd into a shaker and make a thick buttermilk, add salt to it
Course grind ginger, green chilies and corriander and mix with butter milk and keep a side.
In a cooking vessel add 2tsps of oil and fry mustard, cumin.
Drop in the veggie pieces sprinkle salt and cook covered for 10-15 mins till the veggies are cooked.
Once these are cooked pour in the buttermilk and mix besan, sprinkle hing with butter milk.
Keep on low flame and cook for 10-15 mins.
Transfer into a serving bowl.
Serve with steamed rice.

Microwave finely chopped cabbage with salt and 1 tsp of oil for 10 mins. OR Cook cabbage on stove with water for 10-15 mins.
Grind green chillies and Ginger to paste and keep aside.
In a kadai heat oil and fry the temperings. Drop in the green peas and fry for 5 mins till they become soft. Sprinkle salt and cook.
Once the green peas are done add the cabbage half cooked in microwave or pressure cooker. mix well with the green peas. Now add the chilli ginger paste and cook for a couple of minutes.
Transfer to a serving bowl and Serve with Steamed Rice.

Soak Minapappu separately and both varieties of rice and fenugreek together for 3-4 hours.
Grind minapappu separately and grind both varieties of rice & fenugreek together.
Now mix all together and add salt.
Keep it outside for 2-3 hrs for fermentation and then store in refrigerator.

Wash and Soak Rice for 20 mins.
In a pressure cooker, add 2-3 tsps of oil fry ginger garlic paste. Once it turns golden. Fry the cinnamon stick and cloves.
Drop the veggies and saute for a couple of minutes.
Add rice with 1;1.5 ratio of water for basmati rice. Squeeze few drops of lemon this helps rice to not be sticky. Add salt, taste the water - it must be salty.
Cook for two whistles.
Serve Hot Hot Vegetable Rice with Onion Raita.