Drumstick Dal Curry

Ingredients

Tuvar dal – 1 cup

Drum stick – 2 to 3 cut into pieces

Onion – 1 small

Ginger garlic chopped – 1 tsp

Tomato – 1

Turmeric powder – ¼ tsp

Green chillli – 2

Tamarind pulp – 1 tbl.sp

Few curry leaves

Salt as per taste

For tampering

Mustard seed – 1 tsp

Cumin seed – 1 tsp

Red chilli – 2

Few curry leaves

Method

First pressure cook dal with tomato, onion, ginger garlic, turmeric powder, green chilli and curry leaves.

When dal is cooked, add drumstick cut into 2 ½ inch pieces and tamarind pulp and salt and cook till soft. Do not pressures cook it as it may break.

Heat 1 tsp of oil and tamper with mustard seed, cumin seeds, red chilli and curry leaves.

Garnish with coriander leaves and serve hot with rice or roti

Pasta with Sprouted Beans

Ingredients

Pasta boiled – 200 gms

Sprouted beans – 1 cup

Finely chopped cabbage – 1 cup

Onion – 1

Garlic – 4 to 5 flakes

Soya sauce – 1 tsp

Red chillli sauce – 1 tbl.sp

Tomato ketchup – ½ cup

Thyme – 1 tsp

Basil – 1 tsp

Salt and white pepper as per taste

Grated cheese to garnish (optional)

Method

Boil pasta and keep separately. Heat oil in a pan, add chopped garlic and sauté for few seconds and then add onions and fry till it becomes translucent. Then add sprouted beans, cabbage, soya sauce, red chilli sauce, tomato ketchup. Stir fry for few seconds and then add boiled pasta, salt, white pepper powder, thyme and basil. Mix well and cook for a minute. Remove from fire and you can even sprinkle grated cheese on top.

Drumstick Masala

Ingredients

Drumstick – ½ kg

Ginger garlic paste- 1 tsp

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Green chilli – 2

Turmeric powder- ¼ tsp

Tomato – 3

Potato – 1

Mustard seed – 1 tsp

Few curry leaves

Red chilli powder and salt as per taste

Coriander leaves

Roast and make a paste of

Onion – 1

Coconut grated – 5 tbl.sp

Cloves – 3

Cinnamon – 1 small piece

Method

First roast and make a paste of the given ingredients.

Peel the skin of drumstick and cut  into 2 ½ inch. Heat oil  in a pan, add mustard seeds, when it splutters add green chilli and curry leaves and sauté for few seconds.  Then add ginger garlic paste and sauté till the raw smell goes.

Add tomato, coriander powder, cumin powder, red chilli powder and salt and stir fry for a minute. Add drumstick pieces and potato and mix well with the masala. Add a cup of water and leave it to cook on a slow flame till it becomes soft and tender.

Add paste of coconut, mix well and leave it to simmer on a low flame for 2 to 3 minutes.  Garnish with coriander leaves and serve hot with rice or roti.

Dry Apricot Chutney

Ingredients

Dry Apricot – 20

Sugar – 7 to 8 tbl sp

Salt – ½ tsp

Red chilli powder – 2 tsp

Few raisins

Garlic – 3 flakes

Ginger – 1 small piece

Cloves – 2 cloves

Cardamom – 2 crushed

Vinegar – 1  tbl sp

Method

First cook dry apricots along with raisins, garlic, ginger, cloves and cardamom by adding  3 cups of water till it becomes soft.

Blend this to a fine paste and then add sugar, vinegar, red chilli powder and salt.

Take a heavy bottom pan and cook till it becomes thick.

Remove from fire.

Store it in an airtight container for future use.

Raw Jackfruit Sabzi/Kathal Curry

Ingredient

Raw jackfruit – 500 gm

Onion – 1

Garlic – 3 to 4 crushed

Green chilli as per taste

Few curry leaves

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Turmeric powder – ¼ tsp

Garam masala – ½ tsp

Amchur powder – 1 tsp

Red chilli powder and salt as per taste

Coriander leaves for garnishing

Method

Cut jackfruit into small pieces.

Heat oil in a pan and add garlic, sauté till the raw smell goes and then add onion and sauté till translucent.

Then add green chilli, few curry leaves. Stir fry for few seconds  and then add raw jackfruit pieces, coriander powder, cumin powder, turmeric powder, red chilli powder and salt. Stir fry for a minute and then add a cup of water and cook on a low flame for 10 to 15 minutes.

In the end, add amchur powder and garam masala, cook for few seconds and remove.

Garnish with coriander leaves and serve hot with rice or roti.

 

Stuffed Vegetable Paniyaram

Ingredients

Idli batter – 1 cup

Mustard seed – 1 tsp

Carrot – 1 grated

Capsicum and spring onion chopped

Coriander leaves

Green chilli and salt as per taste

Method

Heat oil in a pan, add mustard seeds. When they start to splutter, add green chilllies and fry for a minute. Then add all the vegetables and salt as per taste.

Take a paniyaram mould, put little oil in each mould and pour the batter. Cover and keep for 1to 2 minutes. When it is done, flip to the other side and cook it is cooked. Remove and sprinkle chilli powder on top and serve with chutney.

Peanut Butter Recipe

Ingredients

Roasted peanuts = 1 cup

Pinch of salt

Honey/sugar as per taste

Any vegetable oil – 2 to 3 tbl.sp

Method

Remove the skin of roasted peanuts and blend to a fine paste by adding salt and vegetable oil.

Take in a bowl and add sugar or honey.