Tamarind Rice/ Pulihora Recipe…..!!!!!!!!!

This is a special dish which is usually made in every South Indian home at the time of festivals or any ocassions.Which is great travel food. If you are going for picnic or long journey and need food that can stay fresh without being refrigerated, then Pulihora/ Tamirind Rice  is the right choice. It can be enjoyed during any time of the day

Ingredients:- 

1 tbsp channadal
1/4 tsp chill powder
1 tsp coriander powder
1 tsp cumin powder
few curry leaves
1 pinch fenugreek seeds
1/2 tsp mustard seeds2 tbsp oil
2 tbsp raw peanuts
3 piece red chill whole
1 tbsp sesame seed powder (optional)
1 cup Tamarind juice
1/4 tsp turmeric powder
salt to taste
pinch off sugar
cooked rice
Method:-
1. Heat the oil in the pan and add the whole red chilies. let the chilies to fry for few seconds then add the mustard seeds splutters add the fenugreek seeds.

2. Now add the chana dal and peanuts and cook them properly on medium flame without burning them. add the turmeric powder and curry leaves.

3. Then add the tamarind juice to it and add the dry masalas red chili powder, coriander powder and cumin powder.

4. Let the gravy cook till the oil ooze’s out for 12-15 minutes. While the gravy is cooking in absorbing the juices
5. Toast the seasame seeds and crush them and once the gravy is ready add the powder to it and cook it for anther 10 minutes.

6. Check the seasonings and add sugar and salt.
7. Then take your cooked rice and add the tamarind gravy to mix it and enjoy.
You can make this gravy ahead of time and store it in the refrigerator and mix it cooked rice whenever you want.

 

Mango Pickle Recipe……..

Ingredients:-
4 big mangoes
½ cup mustard seeds
3 tbsp. fenugreek seeds
½ cup red chilies powder
2 tbsp. garlic past,
6-7 small garlic
½ cup oil
Pinch of turmeric powder
Salt to taste
Method:-
1. Slice the mango into small cubes and keep it aside.

2. Heat the pan adds the mustard seeds and fenugreek seeds roast it for minutes and cool down the mixture.

3. Grind the fenugreek seeds, mustard seeds into a coarse powder in a grinder.

4. Take pan heat oil add mustard seeds is crakes switch off the flame and keep this tempering a side till it cool down.

5. Take bowl add mango, red chili powder, mustard powder, fenugreek powder, garlic, mashed garlic and turmeric powder, salt mix this all mixture.

6. Now take tempering oil add the mixture is mixing it well again.
7. Keep the mango pickle in glass jar with lid on. Pickle should be ready in 5-10 days. Mango slices are nicely marinated with spices.
***Pickle is good for months.
Now pickle is ready…………….!!!!!!Enjoy

 

Microwave Dhokla Recipe………..

Ingredients:-

For the batter

1 Cup besan (gram flour)

¼ Tbsp. rawa (sooji)

1 Tbsp. sugar

1 Tbsp. green chili –ginger paste

½ Tbsp. eno’s fruit salt

½ Tbsp. lemon

A pinch of turmeric powder

Salt to taste

For the tempering:-

1 Tbsp. oil

2 Tbsp. sugar

½ mustard seeds

2 green chilies chopped

1 Tbsp coriander leaves

Shredded coconut

Method:-

1. Mix the besan ,sooji ,turmeric, salt, green chili, ginger paste, sugar and lemon together in a bowl and make a smooth batter. Add more water if needed.
2. Mix well so that no lumps are formed and the batter is of pouring consistency.
3. Allow batter to rest for 5 minutes.
4. Add fruit salt (eno)to the batter, and mix well. The batter will from up.
5. Apply the oil in glass bowl and let’s transfer the batter.
6. Keep it in microwave for 4 minutes on high power.
7. Wait 4 minutes and then fluffy dhokla will be ready.
8. Before going to make seasoning we need to cut it in size of your dhokla slices as per your choice.
9. Heat 1 tbsp. oil in a pan on slow flame. Add mustard seeds is pop them. Add green chili and coriander leaves. Mix well
10. Add a cup of water and add 2 tbsp. sugar mix well.
11.  Turn the stove on high flame and let it cook for 2-3 minutes.
12.   After 3 minutes, switch off the stove. Now directly transfer the seasoning on to the dhokla pieces.
13. Spread all over the pieces so that each piece to taste the seasoning and become fluffy. Keep it aside for 10 minutes and add coconut shredded.
14. Serve the dhokla…….l hope friends you will like it & make it at home and enjoy with friends and family……….

 

 

Tomato Chutney………

Red tomato chutney, traditionally made with ripe tomatoes, tamarind , red chilly powder, curry leaves and essential flavors of garlic to make it truly spicy tomato chutney…..

Ingredients :-

2 Tbsp. cumin seed

1 Tbsp. mustard seed

2 Tbsp. dhania seeds

½ Tbsp. turmeric

1 Tbsp. chilly powder

1 Tbsp. sugar

3 Tbsp. oil

10 grams tamarind

2-3 garlic chopped

1 onion chopped

3 medium sliced tomatoes

Salt to taste

Cilantro to taste

Method:-

1. Heat the oil in a saucepan. Test the heat by adding the oil.
2. Add the cumin seeds is cracked add the onions .Onions is until lightly cook.
3. After that add the tomato, dhaniya seeds, chilly powder , turmeric, salt to taste and chopped garlic and mix well.
4. Cover the pan after mixture comes to boil and let it cook for 6 to 7 minutes on low medium heat. Tomato should be soft but still be in slices.
5. Add the tamarind and cilantro, sugar and let it cook for another minute and switch off the stove and remove from heat.
6. Blend little coarse add water to adjust required consistency and season.
7. Remove the chutney into a serving bowl.
8. In a small skillet, heat 1 tbsp. oil, add mustard, cumin seeds and allow them to pop.
9. Add seasoning to the chutney. Mix well and serve.
10. This chutney is best served as a side dish with any kind of stuffed paratha or white rice. Enjoy The  Tomato Chutney……… !!!!!!

 

 

 

 

 

 

 

 

 

Poha (Thick poha) recipe

Ingredients :-                                                                                                                                   Poha  (Thick poha)  2 cups

Mustard seeds  = 1/2 tbsps.

Cumin seeds 1/2 tbsps.                                                                                                                       

Onion =  1/2 cup finely chopped

Green chills  = 2-4 finely chopped

Peanuts  = 2 tbsps.

Curry leaves = 2-3

Cilantro  finely chopped

oil = 3 tbsps.

Salt to taste

Lemon juice  = 1 tbs                                                                                                                                                   Method:-                                                                                                                                                                                          * Gently wash poha with water about 2-3 time.                                                                                                    * Drain out the water and leave aside.                                                                                                                      * Heat oil in medium non-stick pan on medium heat.                                                                                       *Add mustard, cumin seeds and let them pop.                                                                                                   *Add the peanuts cook the 30 seconds and add onions and green chills, carry leaves.             *cook onions for 1-2 minutes and mix well. Add soaked poha mix well sprinkle with a little water add the salt and cover it 5 minutes.                                                                                        *Remove from heat and add lemon juice, cilantro. Mix and cover for few minutes and serve hot.